Lose Weight! Kill Your Sugar Cravings! Balance Your Mood! Disease Prevention!

Weight loss doesn't have to be boring! I lost 70 pounds and I had my dessert and ate it too! Join me as I show you how to make gluten free, dairy free, and low glycemic desserts. Lose weight and eat cake!

Homemade really is better!  Join our Healthy Eating Specialist, Kathleen, to learn how to make a variety of tasty and healthy burgers that even the meat eaters will appreciate.

Class is free, but space is limited.  Please register by emailing kathleen.wood@wholefoods.com

Chef Ava is a certified health counselor and a graduate of the Institute of Integrative Nutrition. Ava has also completed the Raw Certification Course from the Body Mind Institute and Russell James Raw Food Course. She works as a professional chef and teaches in home and group cooking classes. Ava focuses on healthy natural foods with a flavorful gourmet touch. Ava loves natural Whole Foods, Raw Foods, and blended Superfoods as her foods of choice for bringing the best wellbeing to both the body and the spirit. She has a health consulting practice called Embracing Wellbeing.

Summer Wedding Flowers!

This is the third of a 3-part series

If you want to do your own (or your friend/sister/daughter's) wedding flowers - this is for you!

You will get step-by-step, hands-on technique instructions for making the bride's and bridal bouquets,

Join Organic Authority's Laura Klein and Whole Foods Market's Sibyl Fenwick for an evening of vegan DYI cooking. Learn how to turn nutritious ingredients into delicious seasonal vegan meals.

This class will be taught by Chef Ani. School may be out, but it’s never a bad time to learn something…especially if you get to eat your homework! In this fun class, we’ll learn all about Chinese history, culture and cuisine, the science behind making dumplings and sauces, and whip up some really tasty treats. Special ingredients that we’ll be cooking with include tofu, shrimp, lots of herbs and savory soy sauce. This class is for 5-12 year olds, with lots of hands-on cooking time and vegetarian options, too. Come hungry!

This class will be taught by Chef Ani. Fresh tomatoes are one of summer’s most delicious delights and can be used in so many different ways. Tomatoes are nutrient dense and have more lycopene than almost any other fruit or vegetable, and are delicious fresh, roasted, grilled, marinated or even pickled. In this class, you’ll learn how to make the most of the summer bounty, how to pick out tomatoes and which type of tomatoes to use for which dish.

This class will be taught by Chef Ani. Cheese has been called “the art of spoiling milk” and it is an art form indeed. The diversity that can be coaxed out of a relatively small pool of ingredients (milk, cream, a coagulant and salt) is amazing, and the production of many cheeses require special environments, special cultures and expensive special equipment- not to mention months or years of aging.

This class will be taught by Chef Ani. Many of us turn to pasta when hunger is growing and time is shrinking- it’s quick cooking and an easy, satisfying dinner, but can be tricky for the gluten-free diner. In Western cooking, 90% of noodles are made of one thing: wheat. While many delicious replacements are available, there is another path to take for delicious gluten-free pasta lunches or dinners. In Asian cuisine, however, noodles and other products are made from many things, including potato, sweet potato, rice, buckwheat and tapioca starch.

This class will be taught by Chef Ani. Sushi has a rich, deep history. The concept is hundreds of years old, taking advantage of natural resources from its home region of Japan and providing a fix for those who wanted to preserve their supper without refrigeration. To Americans, however, sushi is a new, mysterious thing- becoming popular on the West Coast in the early 1950s, and going from the shores of the Pacific to the shores of the Great Lakes as few as thirty years ago.