Cooking at 3rd & Fairfax Recipes and Recaps

Find all your seasonal recipes ideas here!

Did you miss last night's cooking class? Or did you miss an important ingredient the chef mentioned? Well, fear no more. Find all the recipes, images, and recaps of the cooking classes right here. We're bringing the classes to you!

Friday, May 23rd, 2014- Happy Memorial Day Weekend and A Fond Farewell!

So many things can happen in a month! For the last two years, I've spent each month building the most incredible relationships with the guest chefs/lecturers, my team members, and the community. Each night I've had the opportunity to invite all to our culinary education program where a dialogue is created between our participants and the talented chefs. I think I've learned the most! I come away with the knowledge that whatever direction the program goes towards in the future, I've left it in a really good place. And so, my friends, it's with a heavy heart that I announce my departure at 3rd & Fairfax. I've been promoted to Marketing Team Leader at our Redondo Beach store, which I am so thrilled about. I know I'll be able to bring the same amount of passion and enthusiasm that has driven me these last two years, but a piece of my heart will always be with the people I've met along this journey.

So with a another summer upon us, let us reflect on the wonderful classes from you go!

May 1st- Nutrition and Acupuncture with Christian Cristiano (lecture, no recipes)



May 6th- Pure Energy Chef, Steve Factor

Handout 050614.pdf

May 7th- “That’s Amore!” with Alfonso De Rose and Amy Van Skaik (lecture, no recipes)

May 8th- Simple Vegan Soups for Summer with The Cultured Vegetarian, Rachael Narins

Cultured Vegetarian Summer Soups.pdf

May 12th- A Celebration of Spring! with Veggie DreamGirl, Leslie Durso


May 13th- Pure Energy Chef, Steve Factor

May 13th Steve Factor.pdf

May 14th- Dieting Demystified: Finding the Eating Style that Will Work for YOU with Jessica Pantermuehl

WF Blog - Are You in a Food Rut.pdf

May 15th- The Enlightened Cook, Marlon Braccia live!

Marlon Braccia recipes_May 2014.pdf

May 20th- "RAW-king" Conscious Lifestyle Expert, Brother Echo

Brother Echo_May2014.pdf

May 21st- Gluten Free but still Delicious!! with Julie Ward

MUSHROOM RISOTTO.pdf Vegan Mac n' Cheez Recipe.pdf WALNUT BASIL PESTO.pdf

May 22nd- The Trim Tart's Perfect Party with Stephanie Pacitto

TTT for Whole Foods 5-22-14.pdf

Friday, April 25th, 2014- Happy Earth Week!

As you can imagine, it's been a very busy week here at 3rd & Fairfax! With Easter, Passover, and Earth Day all within a couple of days of each other, there's been a bevy of activity at the store. Not to mention, it's Team Member Appreciation Week for our company, so we've really enjoyed some behind the scenes activities for our amazing Team Members. Our staff works so hard throughout the year, so it's great to thank them every now and then and let them know we see how hard they work.

As for the cooking classes, once again we hit the mark offering a great selection of events that are taylored to many lifestyles. In honor of Earth Day we asked all the participants to bring their own plates, cups, and flatware and it was so great to see some many agree to it. Steve Factor, Julie Ward, and Stephanie Pacitto all earned high praise from the class, not only because of their food but most importantly because of their messages. Please enjoy the recipes and share them with someone you love.

Oh, and if you're in the neighborhood, we'll be at the Annenberg Space for Photography on Saturday, April 26th from 2pm-5pm. We'll be sharing some great food in honor of the closing week of the 150 Years of National Geographic exhibit. It promises to be a  lovely day and if you haven't seen the exhibit yet, it's not to be missed.

Have a great weekend!

April 22nd- Pure Energy Chef, Steve Factor

10 Things for Earth Day.pdf  Handout Fairfax 042214.pdf

April 23rd- Gluten Free but still Delicious!! with Julie Ward

GF Almond Butter Cookies.pdf  GF CHOCOLATE ALMOND BUTTER CUPS.pdf  Gluten free sugar free Nut Bars.pdf

April 24th- The Trim Tart's Perfect Party with Stephanie Pacitto

TTT for Whole Foods 4-22-14.pdf

Sunday, April 20th, 2014- Happy Easter!

With spring in full swing, and Easter and Passover upon us, we have been very busy at 3rd & Fairfax. We had three amazing classes this past week and if you missed them, you can find the recipes below. Brother Echo, Nina Curtis, and Modupe Morris "cooked" up an array of delicious and RAW-mazing dishes. We learned about eating your skincare, we brought a little soul in our kitchen, and we focused on cleansing the mind and body. A truly successful week of culinary delights.

Tuesday, April 15th- Conscious Lifestyle Expert, Brother Echo

Brother Echo_April2014.pdf

Wednesday, April 16th- Eat Your Skincare with Living Foods Chef, Nina Curtis


Thursday, April 17th- Raw, Vegan Soul Food with Modupe Morris

Modupe focused on cauliflower, creating two very different dishes. She inspired up to create our own dishes using our favorite herbs and spices.


Friday, April 11th, 2014- Happy Spring!

Hello and Happy Spring fellow foodies!

It’s peak season for asparagus, artichokes, mangos, and a plethora of other amazing fruits and veggies. We’ve been cooking up a storm in the store and at the cooking classes, highlighting our continuing love of local and seasonal cuisine.

This past month we’ve been celebrating the big games in sports, St. Patrick’s Day, and of course, the Whole Planet Foundation. For more information on that, visit

I’ve been inspired by the talent coming through our demo kitchen. Each chef has brought something new to the classes, and each is charismatic and energetic. So without further ado, here are the recipes from the past month (and…a couple from earlier this year). Enjoy them, use them, and tell us about it! Which were your favorites, email us at

And stop by all month long where we're celebrating Earth Month, Easter, and Passover!

The recipes...

January 29th-  Fight Inflammation and Boost Your Energy with Holistic Chef and Cookbook Author, Shelley Alexander

Inflammation Cooking Class for Whole Foods (Jan 29, 2014).pdf

January 30th- Easy Meatless Entertaining With Veggie Set Go

BBQ Polenta.pdf  Buffalo Cauliflower.pdf  Vegetarian Chili.pdf

February 4- Eating for Beauty with Ava Malazian

Whole Foods Class Eating for Beauty.pdf

February 5th- EnLITEned Eats with Allison Wells

Whole Foods Dip Recipes.pdf

February 6th- A Vegan Valentine's with Leslie Durso

A Vegan Valentine Recipes.pdf

March 18th-Conscious Lifestyle Expert, Brother Echo


March 19th- Going, Going, Gone Raw with Chef Be*Live

Chef BeLive Recipes_March2014.pdf

March 25th and April 8th- Pure Energy Chef, Steve Factor

Steve Factor Recipes_March25.14.pdf

Handout 040814.pdf

March 26th- Fun, Fresh and Easy Family Dinner: Suitable for Vegan, Vegetarian, Gluten Free and Kosher Diets with Ilana Muhlstein

Whole Foods Cooking Demo.pdf

March 27th- The Trim Tart with Stephanie Pacitto

Recipes - TTT (2).pdf

April 1st, Raw'kin Condiments with Living Foods Chef, Nina Curtis


April 2nd- Antioxidants For Body and Soul - Cooking with Tea hosted by Rachael Narins(Vegetarian)

Cooking with Tea the Cultured Vegetarian.pdf

April 3rd- Delicious El Salvador with Alicia Maher

Whole foods Menu 2.pdf

April 7th- A Vegan, Gluten Free Pasta Party! with Leslie Durso

Italian Party Recipes_Leslie Durso_4.7.14.pdf

April 9th- EnLITEned Eats with Allison Wells


April 10th- Springtime Superfoods with Andie Leon

Andie Leon_Recipes_April2014.pdf

Thursday, March 13th, 2014- Lot's of Classes to Recap!

It's been an amazing last couple weeks at 3rd & Fairfax! We've had an amazing line-up to new and returning chefs to our culinary program. We've been highlighting our 4 pillars (Healthy Fats, Nutrient Dense, Whole Foods, and Plant Strong) and our chefs brought healthy and delicious recipes to the classes. For more information on all the classes, email us at!

February 25- Pure Energy Chef, Steve Factor

Handout 022514.pdf

February 26- Undiet with Meghan Telpner

Wholefoods UnDiet Demo.pdf

February 27- Easy Meatless Entertaining with Karen Murphy of Veggie.Set.Go

Caliente Chocolate Mousse.pdf Mac N Cheese recipe.pdf White bean dip with capers.pdf

March 4- Exploring Raw Food & Super Food Desserts with Ronnie Landis

Ronnie Landis_Recipes_03.04.14.pdf

March 5- How to Successfully Transition or Stay on a Plant Based, GMO Free Diet with Chef Dorit

Whole Foods Market Revised Ingredient List.pdf

March 6- The Cultured Vegetarian with Rachel Narins of Chicks with Knives

The Cultured Vegetarian.pdf

March 10-Discover Delicious Dairy Free Recipes! with GO Veggie! and Spork Foods

Cream Cheese & Olive Tapenade over Crostini GO Veggie!.pdf  Caprese Grilled Cheese GO Veggie!.pdf

March 11- Bring on the Energy! Pure Energy Chef and Holistic Health Counselor, Steve Factor

Fairfax Handout.pdf

March 12- EnLITEned Eats with Allison Wells

Allison Wells_WF_recipes_2.pdf

March 13- A Supersized Superfoods St. Patty's Day with Andie Leon

Chard and Kale parcels.pdf  Superfood pizza.pdf

Friday, February 21st, 2014- A Week in Review

The Fairfax Healthy Eating Challenge kicked off in full swing with over 26 customers participating. Similar to last year, we're focusing on our 4 Core Pillars (Healthy Fats, Nutrient Dense, Whole Foods, and Plant Strong) and incorporating all our cooking classes in the challenge. This week we focused on Healthy Fats and with classes hosted by Nina Curtis and Brother Echo, we were not only getting healthy fats, but delicious recipes too. To top off the week, new to our program, Alicia Maher stopped by with a couple guilty pleasure dishes from her award winning book, Delicious El Salvador.

February 18- RAW-king Vegan Chef, Brother Echo


February 19- “Got MYLK?” with Living Foods Chef Nina Curtis



Alicia Maher Recipes_Feb2014.pdf

Monday, February 17th, 2014- A Week in Review

With Valentine's Day on everyones mind, it was no surprise that cacao and maca powders were the hot ingredients this week! Charles Chen, Steve Factor, Nathan Lyon, and Andie Leon wowed the crowds with delicious and romantic recipes. Give em' a try and share them with your Valentine everyday of the year.

2/10/14- Love Foods with Charles Chen, Founder of

2/11/14- Pure Energy Chef, Steve Factor

2/12/14- Great Food Starts Fresh with Nathan Lyon

2/13/14- A Superfood Valentine's with Andie Leon

The recipes:

From Charles Chen: LOVE FOODS MENU!.pdf

From Steve Factor: Handout 021114.pdf

From Nathan Lyon: LYON Apple Fennel for WF.pdf

From Andie Leon: Love pasta.pdf Superfood Chocolate torte.pdf

Friday, January 24th, 2014- A Week in Review

It was all about staying healthy during the flu season this week at 3rd & Fairfax but if you're fighting the flu we got you covered there too. Homemade broths, tonics, juices, and soups were highlighted throughout the week to energize your immune system and tackle all that winter has to offer, the good and the bad. Give any one of these great recipes a try and let them soothe you back to the healthier you. But, if you need more that food to help you out, swing by our Whole Body department this weekend. All our supplements are 25% off, I know, right? AMAZING!

1/20/14- Going, Going, Gone Raw with Chef Be*Live

1/21/14 RAW-king Vegan Chef, Brother Echo

1/22/14- Eat Naked Now with Nutritionist Margaret Floyd and Chef James Barry

1/23/14- WFM Executive Metro Chef Derek Harrison

The recipes:

From Chef Be*Live Chef BeLive Recipes_Jan2014.pdf

From Brother Echo recipe-hummus.pdf

From Eat Naked NowEat Naked Now Recipes_Jan2014.pdf

From Derek Harrison and WFM HSH Spring PeaTaboulleh.pdf Spicy Buffalo Chili.pdf

A Week in Pictures:



Friday, January 17th, 2014

This week was packed with a number of amazing new and returning chefs and speakers. Many thanks to Jessica, Steve, Nina, and Alfonso for sharing their expertise and talent with the Fairfax community. And now, for the recipes....

1/13/14- The Art of Fermenting Vegetables with Jessica Pantermuehl

The recipes: beet kvass.pdf ginger sauerkraut.pdf pickles with dill and onion.pdf


1/14/14-Bring on the Energy! Pure Energy Chef and Holistic Health Counselor, Steve Factor

The recipes: Handout 011414.pdf


1/15/14- Transitioning to a Whole Plant Based Life with Living Foods Chef, Nina Curtis

The recipes: TransitioningtoawholeplantbasedLifeHandout1-15-2014.pdf


1/16/14- Make Love with Food & Lose Weight with Alfonso De Rose


1/9/14- Indian/Pakistani Vegetarian Entertaining with Farhana Sahibzada

Reviews are in! And this is what they're saying..."what a divine, delicious class last night!", writes one participant. And we can't argue. I'm still dreaming of the amuse-bouche she made that can only be found in her cookbook! The sauces, the dumplings, and the vegetable dishes- all were outstanding. Not only was the food amazing, but it was suggested (by me) that she write a philosophical book on life, because we all came away a sincere feeling of calm and enjoyment. Her remedy for unexpected house guests, add chillies. Her dishes are meant to comfort and fullfill and as she says, "Say goodbye to skimpy portions and hefty prices." Well said, Farhana! Well said.

The recipes: Farhana Recipes_January 2014.pdf

And some photos from the class!



For more information on Farhana visit,

1/8/14- How to Make Simple & Delicious Dairy-Free Sauces with Carrie Forrest

Not everyone starts out life loving vegetables. It sometimes takes time and effort to grow accustomed if not fall in love with veggies.This was the case for food blogger Carrie Forrest. Carrie has spent the better part of her life beign vegan, difficult you might say, when you hear she wasn't a fan of veggies for many years. Self taught, Carrie brought her techniques to Fairfax and wowed the crowd of over 30. Talented and passionate, Carrie will defintely be one to watch! Although, she still doesn't like green beens. What can you do?

The recipes: Whole Foods Demo Handout_Jan2014.pdf

And some photos from the class!


For more information on Carrie visit,

1/7/14- Raw Food Basics with Pure Energy Chef, Steve Factor

Nothing says new year more than a back to raw basics class. Bringing the message back to the ingredients themselves was the most important aspect to come away with  from the class. Simple and tasty is what it's all about. Thanks, Steve!

The recipes:Handout 010714.pdf

And some photos from the class!



For more information on Steve, visit


November 21, 2013- Southern Holidays Uncooked with Koya Webb

Well, it only seemed right to have Koya back for our final class of 2013! She wowed the class with her amazing southern holiday cuisine that was not only healthy BUT delicious. You'd never miss the turkey with these recipes!

The recipes:

Raw Thanksgiving Dinner with Koya Webb.pdf

And some photos from the class!


November 20, 2013- Anti-Candida Class with Chef Alison Charbonneau

It was all about holiday desserts for Alison's final class of 2013! When dealing with candida, the holidays can be challenging, but give these sweet treats a try and you'll never miss out on cane sugar.

The recipes:

Recipes for Session 3 (2).pdf

And some photos from the class!



November 19, 2013- "RAW-king" Vegan Chef, Brother Echo

With the slight nip in the air, Brother Echo's delicious butternut squash soup hit the spot. Adding some quinoa to the soup made it even heartier. Echo will be back in the new year with great new recipes!

The recipe:


And some photos from the class!



November 14, 2013- Sociable Suppers for Vegans, Omnivores and Everyone with Jennie Cook

It was so great to have Jennie Cook back at 3rd & Fairfax! Her holiday dishes were a huge hit and so easy to make. Give these great recipes a try, they'll be gone before you serve them.

The recipes:

Holiday Cooking Class with Jennie Cook.pdf


I was honored to co-host Nina's class with her on Wednesday. She challenged me to recreate one of my mother's holiday dishes, making it raw rather than cooked. I think it turned out really well, although I might be biased. However, I can say Nina's dishes were delicious, as always. She'll be back in January, so prepare yourself for even more outstanding creations in the new year!

The recipes:


And some photos from the class!



November 12, 2013- Have a Happy (Gluten-Free) Holiday with Spork Foods

We usually are graced with this great sister duo only once a year, but they were kind enough to stop by Tuesday night for a special holiday edition of their ever popular cooking class. Great turn out, great food, great energy, and just a great time had by all!

The recipes:

Green Beans, amondine with gremolata alt WF.pdf

Pecan and Sage Crusted Tofu with a Shallot Butter Drizzle alt WF.pdf

And some photos from the class!



November 11, 2013- Have Your (Gluten-Free) Cake and Eat it Too with Chef James Barry and Nutritionist Margaret Floyd

The amazing husband and wife duo know how to wow a crowd. Keeping things light and healthy through the holidays can be tough, but try some of these recipes and you'll be on the right track to keeping the weight off during the holidays!

he recipes:T

Jam Drop Cookies.pdf

Pumpkin Cream Cookies.pdf

Pumpkin Custard.pdf

And some photos from the class!



November 7, 2013- How to Eat Raw For Vitality and Weight Loss with Ava Malazian

There's nothing better than watching raw beauty in action and only Ava can do it justice. A great menu and an inspirational host is all it takes to bring the community together. Try her delicious treats and you'll feel lighter!

The recipes:

Whole Foods Cooking For Vitality and Weight Loss.pdf

Number one reasons we over eat and make poor food choices.pdf

And some photos from the class!


November 6, 2013- A Vegan Thanks-Living with Leslie Durso

After plugging her class on The Hallmark Channel's, Home & Family, Leslie didn't miss a beat creating mouthwatering holiday dishes in a pinch. Can't wait to have her back on February 6th! So don't forget to register!

The recipes:

A Vegan Thanksliving_Leslie Durso.pdf

And some photos from the class!


For more information on Leslie, visit

November 5, 2012- Pure Energy Chef, Steve Factor

In honor of Steve's last class of 2013, we brought back some of his signature dishes along with a couple of seasonal new treats! Over 50 people participated in the class, where Steve and his guests wowed the class with inspirational discussions and delicious food.

The recipes:

Fall Recipes_November 2013.pdf

And some photos from the class!


November 4, 2013- Superfoods Chef, Andie Leon

We love Andie! And we love her dishes, and you will too. Give these a try at home, you wont be disappointed.

The recipes:

Superfood Vegan Cheese cake.pdf

Coconut cream quiche.pdf

October 31, 2013- Vegan Spook-tacular with founder, Charles Chen

There's a quiet brillance about Charles.He's engaging, knowledgeable, friendly, and a great chef to boot. May I recommend you try these dishes, they'll surprise you with their depth of flavors, but they are so easy to make.

The recipes:


And some photos from the class!



For more information on Charles, visit

October 30, 2013- Going, Going, Gone Raw with Chef Be*Live

Chef Be*Live knows how to RAWk & ROCK! It's always a party when Brian stops by! His food is out of this world AND he knows how to WOW the crowd. Give these signature dishes a try, you'll be amazed at how good they are.

The recipes:

Going, Going, Gone Raw Recipes.pdf

And some photos from the class!


For more information on Chef Be*Live visit

October 29, 2013-Beautifully Balanced Nutrition with Jessica Pantermuehl

Right after this wonderful class, I went home and made the turkey chili. It wasn't as nearly good as Jessica's. Homemade stock is so much better and makes all the difference. With the cold weather just around the corner, these soups would be a perfect addition to anyones signature dishes.

The recipes:

Bone Broth Soups.pdf Turkey Chili.pdf Lentil Carrot Soup.pdf

And some photos from the class!


For more information on Jessica, visit

October 28, 2013- The Perfect Pie with Chef Jeremiah Brimlow

Brand new guest chef to 3rd & Fairfax, Jeremiah wowed the crowd with his easy and delicious pies. Some were sweet, some were savory, but all of them mouthwatering. These tasty treats will surely be a great addition to your holiday party, so give 'em a try.

The recipes:

Recipes_Vegan Pies.pdf

And some photos from the class!


October 23, 2013- Anti-Candida Class with Chef Alison Charbonneau (part 2)

Trying to avoid sugars? it can be hard, but not impossible. Stuffed acorn squash, warm kale salad, and potato and leek soup were on the menu for tonight's class. Give Alison's recipes a try for a filling and delicious meal.

The recipes: Recipes for Session 2.pdf

And some photos from the class!



For more information on Alison visit,

October 22, 2013- I Love (Healthy, Delicious) Desserts with Koya Webb

With autumn in high gear and Halloween right around the corner, it only felt appropriate to invite Koya Webb back to make some amazing raw treats! They are raw-tacular!

The recipes:

Halloween Inspired Recipes_Koya Webb.pdf

And some photos from the class!



October 3, 2013- Holistic Health Coach, Rochelle Ludovisi

Don't fight your sweet tooth, embrace it! There is always a healthier alternative to any dish, even a sweet one. Give these easy, quick, and delicious desserts a try; you won't be sorry!

The recipes:

Rochelle Ludovisi Recipes_10.3.13.pdf

And some photos from the class!


For more information on Rochelle, visit

October 2, 2013- Indian Vegetarian Cooking Class with Farhana Sahibzada

Delightful and charming! So said the participants of Wednesday's class with Farhana, a new guest chef to our program. Her food was amazing and her personality, addictive. We can't wait to have her back in the new year!

The recipes:

Farhana Sahibzada recipes_10 02 2013.pdf

And some photos from the class!



For more information on Farhana, visit


October 1, 2013- “Where Do You Get Your Protein?” with Pure Energy Chef, Steve Factor

Kale, banana's, nutritional yeast...who knew they are packed with protein? Steve RAWKed the class with protein packed recipes and introduced his new business partner, Ian to the 3rd & Fairfax family. Next time you're headed to the gym, keep these recipes in mind. They'll keep you full of PURE ENERGY!

The recipes:

Steve Factor_workout recipes_10.1.13.pdf

And some photos from the class!



September 26, 2013- Green is the New Black with Nutritionist Jessica Erler

It's chic to be green! No one knows this more than Jessica. Educating people for years, she brought her energy and passion to 3rd & Fairfax last night, wowing a crowd with her delicious smoothie, kale chips, and sauted rainbow chard and kale dish. Give em' a try, you'll love them too!

The recipes:


And some photos from the class!


For more information on Jessica visit,

September 25, 2013- Anti-Candida Class with Chef Alison Charbonneau (Part 1)

We tackled the important issur of candida, it's symptons and causes.

  • What is candida
  • What foods should be avoided when on an anti-candida diet
  • What foods can we use to replace the old foods

New to our Cooking Program, Chef Alison Charbonneau shared amazing dishes that highlighted small changes that one can make in the diet that will affect this ailment. Give em' a try and if you enjoy them, join us on October 23rd for the next class in this series.

The recipes:

Recipes Session 1_Breakfast.pdf

And some photos from the class!



For more information on Alison visit,

September 24, 2013- Food Combining 101 with Pure Energy Chef, Steve Factor

The power of pure energy! Give these great recipes a try, you'll love them, like we loved them!

The recipes:

Steve Factor Recipes_9.24.13.pdf

And some photos from the class!




For more information on Steve, visit

September 19, 2013- Celebrating Dragon Fruit with Superfoods Chef, Andie Leon

November 4th isn't coming fast enough! That's when Andie will be back with her holiday superfoods edition. In the meantime, we will have to relive the delicious and educational class on Thursday. Dragon Fruit only comes into season for a few short weeks a year. Andie brought this amazing fruit to light with incorporating it into her rice and fish dish. Delicate and delicious, give em' a try!

The recipes:

black rice and sachi inchi fish.pdf   Goat and goji fudge.pdf

And some photos from the class!



September 18, 2013- Creating a Super Raw Life with Nina Curtis

They come from far and wide to meet and hear the lovely Nina; By bus, by train, by car, and even by bike (from the VALLEY!!), they come to get their monthly dose of Miss Nina's amazing living foods cooking class. It was standing room only for this class and every class of Nina's. She'll be back in October, so don't forget to register!

The recipes:

Creating a Super Raw Life doc9-18-2013.pdf

And some photos from the class!



Visit for more information on Nina

September 17, 2013- How to Love Your Body Right, with RAW-king Vegan Chef, Brother Echo

Inspirational, relatable, lovable, and charismatic...this is Brother Echo! Didn't think you could eat sushi and be vegan, well think again. Try this recipe out, serious wow factor and serious taste!

The recipe:


And some photos from the class!



Check out Brother Echo at

September 12, 2013- Superfoods Desserts with Charles Chen, founder of RawYouth

Ah, there's nothing like being young and inspirational! Charles epitomizes these wonderful qualities providing life affirming advice. No need to starve yourself; no need to eat food you don't like just because they're healthy; don't feel guilty when you stray from your goals. Enjoy the healthy, good life and have your sweets too! Try these yummy guiltless sweet treats!

The recipes: CharlesRecipes912.pdf

And some photos from the class!


For more information on Charles, visit

September 11, 2013- Vegan Pantry Raid with Leslie Durso

I'm definitely not the first to say this nor the last, but I'm more than happy to jump of the Leslie Durso bandwagon! She's amazing and such a great addition to the Cooking at 3rd & Fairfax lineup. Over 37 people participated in the class on Wednesday and got to experience the incredible insight Leslie brings when teaching a class. Not to mention...the food was to die for! I actually took some of her garden burgers home with me and devoured them in under 2 minutes flat. And the cookies...oh, these delicious cookies, try them (you'd never know they were vegan!). She'll be back on November 6th so DEFINITELY register early!

Check out this blog, Lynn Chen also loves Leslie!

Use this grocery list to help you shop bulk! VeganStapleGroceryList.pdf

The recipes:Leslie's Earthburger Recipe.pdf AvocadoAioliRecipe.pdf ChocolateChipPeanutButterCookies.pdf

And some photos from the class!



For more information on Leslie, visit

September 10, 2013- Pure Energy Chef, Steve Factor

Our weekly dose of Steve is always a pleasure. He keeps getting better and better with amazing topics. This week it was all about getting your greens on! Enjoy these recipes for a nice refreshing breakfast, lunch, or dinner!

The recipes:

Green Juice and Green Goddess Soup.pdf

And some photos from the class!

For more information on Steve, visit

September 9, 2013- Skin Glow Class with Ava Malazian

We always love when Ava comes to the store. She's full of hugs, advice, and great cooking. Last night's class was no exception. Try out some of these healthy, skin lifting recipes and let us know if you feel and see a difference.

The recipes:

Skin Glow Class 3.pdf

And some photos from the class!

September 5th, 2013- From the Pantry with Derek Harrison

Whole Foods Market's Executive Metro Chef, Derek Harrison stopped by on Thursday providing helpful tips when stocking your kitchen. Using the bulk section at the store is an easy, convenient, eco-friendly, and budget friendly way to shop. On those days where you just aren't sure what to cook, having a well stocked pantry is your easy go-to for any weeknight meal. Try out these healthy, delicious, and easy-to-make chewy garnola bars!

The recipes:

Peanut Butter Granola Bars.pdf

September 3rd and 4th, 2013

Yours truly has been under the weather the last few days, so a special thanks to our Marketing Supervisor, Cathy, for stepping in to help out. Needless to say, I can't say with first hand knowledge, how amazing the classes have been; But according to the chefs, the participants, and Cathy, the classes were both a huge success. Many thanks to everyone who came out to support of chefs! And, without further ado, here are the recipes.


The Power of Greens with Pure Energy Chef, Steve Factor



The Foodie Next Door with Becky Reams

Fig Salad and Steak_Recipes Becky Reams.pdf


August 29th, 2013- Do the Cabbage Patch w/ Charles Chen Founder of

It was standing room only for this class! A big thanks to Charles for coming out to 3rd & Fairfax and making his amazing coleslaw salad, his watermelon cooler juice, and chocolate pudding. Everything was truly delicious and everyone had a great time!

The recipes:

Recipes By Charles (2).pdf

And some photos from the class!

For more information on Charles, visit 

August 28th, 2013- Done with Dairy, Giving Up Gluten with Dr. Meg Haworth

Dr. Meg shared with us some delicious fun and easy recipes for back to school and cool fall nights. She cooked up vegan, gluten, dairy, and casein free grilled cheese sandwiches and butternut squash soup that pleased both our palates and your tummies.

The recipes:

Grilled Cheese and Butternut Squash Soup Recipe.pdf

And some photos from the class!

For more information on Dr. Meg, visit

August 27th, 2013- "The Art of Detoxification" with Pure Energy Chef, Steve Factor

Lemons, parsley, cilantro, ginger...who knew they were detoxifiers?! Thanks to Steve Factor, now the 30 participants in last night’s class do. Taking a page from Dr. Robert Morse’s book, Steve highlighted the importance of giving your body a rest by incorporating certain produce into your diet. Give these recipes and try! You’ll see a difference.

The recipes:


And some photos from the class!

For more information on Steve, visit

August 22nd, 2013- Weeknight Meals in a Flash with Spork Foods

Once a year we are excited to host Heather Goldberg and Jenny Engel, aka Spork Foods, to Whole Foods Market, 3rd & Fairfax. The energy increases in the store when this dynamic sister duo stops by. This time they rocked the class with easy weeknight meals that we all can do. Try them out on your friends and family...they won't even know they're eating a vegan meal. We might just have to have them back ASAP! 

The recipes:

grilled asparagus with a pine nut sauce WF .pdf

Tofu Crab Cakes with Hearts of Palm WF.pdf

Roasted Red Pepper Dip.pdf

And some photos from the class!

For more information on Heather and Jenny, visit

August 21st, 2013- Cooking with Essential Oils with Living Foods Chef, Nina Curtis

The lovely and talented Nina Curtis stopped by for her monthly class; this time the topic was cooking with essential oils. She created amazing raw, vegan taco's which she later shared with the patrons at the LA Food & Wine Festival on August 25th. Her tacos were called "the best dish" at the festival by many event goers. Give them a try!

The recipes:


And some photos from the class!

August 20th, 2013- RAW-king Vegan Chef, Brother Echo

Our monthly class with Brother Echo is always a treat! For the first time ever, he COOKED! Try out his amazing vegan dish, it'll wow you like it did the class.

The recipes:


August 12th, 2013

Raw foods advocate and author of the award winning cookbook, “Get Naked Fast!, Diana Stobo hosted an amazing class last night highlighting nutritious nut and seed milks and dairy free milkshakes. Who knew there were so many milks that can be made?! We can't wait to have her back in the fall.

The recipes:

Microsoft Word - MostAmazingNutMilks docx doc.pdf

And some photos from the class!

For more information on Diana, visit


August 8th, 2013- Superfoods Chef Andie Leon

Superfoods week came to a close with our super gal, Andie Leon. All week long we've seen and tasted amazing dishes that were healthy, comforting, and easy to make. If you're worried we won't be talking superfoods in the future, fear no more...Andie will be back next month on September 19th! Try some of her comfort superfoods...there's nothing like feeling good when eating guilt free food.

The recipes:

Fearless pancakes.pdf

Peach Beach Salad Wholefoods.pdf

Beef Lettuce burritos whole foods.pdf

And some photos from the class!

August 7th, 2013- Superfoods and Vitality with Chef Ava Malazian

Imagine a class where the food is delicious, the conversation is amazing, and the energy is OFF THE CHARTS. What you have is a class hosted by Ava Malazian. Allow me to be the first to say that Ava knows how to entice a crowd with her truly outstanding dishes and creative topics. The theme of the week is superfoods, so Ava creatively combined her love of skin glow with superfoods. Try these out; you’ll feel the glow from within instantly.

The recipes:

Grooving with Superfoods at Whole Foods.pdf

And some photos from the class!


For more information on Ava, visit




August 6th, 2013- Pure Energy Chef Steve Factor and Southern Un-Cooking with Koya Webb

Ever have the urge to dance in Whole Foods? I know we have great music, but most of us resist said urge…well, not last night. Even without music, the cooking class was rocking to the rhythm of Superfoods. Steve Factor and Koya Webb joined forces last night to highlight the importance of Superfoods and created awesome dishes  that incorporate them. Ingredients like spirulina, maca powder, and goji berries were used to create some mouthwatering dishes. Give these recipes a try and be prepared for feel SUPER!! 

The recipes:

~ Superfood Smoothie ~

1 Banana
4 Dates
1 T Sprilina
1 tsp Maca Powder
2 T Cacao Powder
1/4 tsp Vanilla Powder
1 T Chia Seeds
1 T Hemp Seeds
1 T Coconut Oil
1 handful of Kale
1 handful of Spinach
1 handful of Parsley
1/4 cup frozen Blueberries
1/4 cup frozen Raspberries
1/8 cup Goji Berries



~ BBQ Bliss Salad ~

2 bunches of Kale
2 bunches of Collard
1 bag of Mixed Greens
1 bag of Lettuce Hearts
2 C of fresh Blueberries
2 C of Cherries
4 Lemons
Hemp Seeds
Sea Salt
Liquid Smoke
Sun Dried Tomatoes
Coconut Oil

And some photos from the class!


August 1st, 2013

Beautifully Balance Nutrition with Jessica Pantermuehl

Gluten-free cuisine is delicious…especially when you have Jessica Pantermuehl at the stove. Nutritious and delicious, you can’t beat that. First time to Fairfax chef, Jessica wowed the crowd of 30 with healthful alternatives such as nutrient-dense quinoa, the official super food of 2013. She shared with us cooking tips, recipes and delicious food, not to mention everyone went home with a gift bag of recipes and Alter Eco Fair Trade goodies! We will be sure to have Jessica back this fall.

The recipes:

Recipes for Transitioning to a Gluten Free Diet Class.pdf

And some photos from the class!

For more information on Jessica, visit

July 31st, 2013

Going, Going, Gone Raw with Chef Be*Live

Rock and Roll was here last night! Pioneer raw, vegan chef Brian Lucas, aka Chef Be*Live, rocked and rolled his way into 3rd & Fairfax’s hearts. Besides the food (which was AMAZING) Chef Be*Live gave an animated presentation (even with a kidney stone-Ouch!) holding the attention of all who participated. We were so lucky he stopped by, shared his amazing talents in the kitchen, and shared his new book, Going, Going, Gone Raw! Can’t wait to have him back soon.

The recipes:

Going Going Gone Raw - 3 Recipes (2).pdf

And some photos from the class!


July 30th, 2013

Pure Energy Chef, Steve Factor

It was all about coconut and cashews! Steve stopped by last night and prepared a brand new dish, Mango Coconut Curry Kelp Noodles, and boy was it good! His guest chef, Melissa Carbone, taught the class how easy it is to make truffles. Try out these recipes and let us know what you think!

The recipes:

~ Mango Coconut Curry Kelp Noodles ~

  • 4 Sea Tangle Kelp Noodles
  • 3 cups chopped Cilantro (about 3 bunches)
  • 2 cups Coconut Flakes
  • 1 cup Cashews (soaked at least 2 hours)
  • 1/2 cup Lemon Juice (about 4 lemons)
  • 4 inches of Ginger
  • 2 Garlic Cloves
  • 2 tsp Sea Salt
  • 2 tsp Cayenne Pepper
  • 2 T Curry Powder
  • 2 T Coconut Nectar
  • 2 cups Water
  • 1 Mango
  • 2 Green Onion
  • 1 Red Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 1/4 Purple Cabbage

Serves 4 - 6
~ Chocolate Truffles ~

  • 2 cups cashews
  • 30 dates (soaked for 1 hour)
  • 1/2 cup cacao
  • Sea salt
  • Vanilla extract
  • 1/2 cup Shredded coconut
  • 2 T maca

Makes 20 - 30 Truffles

And some photos from the class!

July 28th, 2013

Without further ado, here is the cauliflower couscous recipe from Eat Naked Now's, Chef James Barry and Nutritionist, Margaret Floyd. Apologies for the delay!!


Raw Cauliflower “Couscous ” Greek Salad
(Vegetarian, with vegan option)
This is a raw, gluten-free twist on a couple of classics: Mediterranean couscous and a Greek salad. It’s an excellent party recipe and provides its own party game: having people guess the “secret” ingredient that makes up the “couscous.” So far we’ve never had anyone guess it!
For a vegan version of this salad, simply omit the cheese.
Makes 4 servings
1 head cauliflower
2 cup firmly packed fresh basil
4 cup firmly packed fresh mint
1 cup firmly packed fresh parsley
1 small clove garlic
1 English cucumber, cubed (approximately 2 cups)
1 red bell pepper, cubed (approximately 1 cup)
2 cup julienned sun-dried
Juice of 1 lemon (approximately 4 cup)
2 cup extra-virgin
olive oil
2 teaspoon sea salt
4 teaspoon freshly ground black pepper
4 teaspoon paprika
4 teaspoon ground cumin
2 heads romaine lettuce, chopped (approximately 8 cups)
2 cup pitted and halved kalamata olives
2 cup pine nuts
1 cup crumbled feta cheese (we prefer goat or sheep’s feta, but cow’s feta will work too)
A few thin slices of red onion

Break the cauliflower into big chunks and put in a food processor along with basil, mint, parsley, and garlic. Pulse several times until minced. The cauliflower will have a granular consistency—much like couscous. You might have to do this in several batches depending on the size of your food processor. Set the cauliflower mixture aside in a big bowl.
Add cucumber, bell pepper, and sun-dried tomatoes to the cauliflower.
In a small bowl, whisk together lemon juice, olive oil, salt, black pepper, paprika, and cumin. Toss this dressing with the cauliflower mixture thoroughly.
Put the lettuce in a big salad bowl. Top with the cauliflower mixture just before serving and mix thoroughly. (Note: The lettuce will wilt once you put the dressing on it, so don’t toss until you’re just about to eat it.) Sprinkle with olives, pine nuts, feta cheese, and red onion, and serve immediately.

July 25th, 2013

Holistic Health Coach, Rochelle Ludovisi

Rochelle took the class on a culinary tour of the bulk section, highlighting the many products that are available in our bulk sections (over 600 items!). As a holistic health counselor she shared with the class the numerous nutritional benefits to be had when shopping in bulk. And she made a delicious quinoa dish and taught the class how to make nut milks. Yum!

The recipes:

Almond Milk


  • 2 Cups Almonds (soaked overnight)
  • 6 Cups water

Rinse soaked almonds and blend with fresh water in a blender until smooth.  Pour liquid through a fine strainer or sprout bag.  Drink milk as is or blend with dates, honey, vanilla or cinnamon.

Garlic Quinoa with Nutritional yeast


  • 1 tbsp butter or oil
  • 1 small yellow onion, diced small
  • 3-4 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup uncooked quinoa
  • 1/4 tsp salt, or to taste
  • 1/4 cup Nutritional Yeast / Parmesan cheese


In a medium sized pan, sauté the onion and garlic in butter or olive oil over medium-high heat for 3-5 minutes, until onions are just soft. Reduce heat to medium low.

Add the vegetable broth and quinoa. Cover, and allow to simmer until liquid is mostly absorbed and quinoa is cooked, about fifteen minutes.

Remove from heat, and gently mix quinoa to distribute any excess moisture. Season with salt to taste, and top with Parmesan cheese, or, for a vegan version, or mix in nutritional yeast instead of the cheese.

And some photos from the class!

For more information on Rochelle, visit

July 24th, 2013

Eat Right for Your Eye Color Type

Presented by Nina Curtis of the Nile Institute and Beauty & the Beet

The lovely Nina Curtis stopped by on Wednesday night to share a really cool concept about eating right for your eye color type. The participants loved her creative dishes and learning all about incorporating certain ingredients into your diet depending on the color of your eyes. Nina will be back on August 21st and the next topic is Spice Up Your Cookin’ with Essential Oils.

The recipes:


And some photos from the class!


July 23rd, 2013


Pure Energy Chef, Steve Factor was back last night and I have to share his Pear and Heirloom Tomato chilled soup, simple ingredients but serious depth. Wow! Great thing about this type of soup, the longer it marries the better it tastes, so try making it a day ahead and see how amazing it is!


  • 4 Yellow Peaches
  • 4 Heirloom Tomatoes
  • 1 Red Bell Pepper
  • 1 Avocado
  • 1 Green Onion
  • 1 small bunch of Cilantro
  • 1 tsp Cumin Powder
  • 1/4 tsp Sea Salt

Combine all the ingredients in a high speed blender and puree until it hits desired consistency. If you prefer a chunkier version, leave half of the peaches, tomatoes, and avocados and add to the puree at the end.


July 18th, 2013

Miss Vegucation, Kacy Franzen

Last night’s class with Kacy concluded her three part series serving up great recipes for breakfast, lunch, and dinner for the guy or gal on the go. The crowd of 27 loved the three dishes she created and she shared some of her secrets to staying healthy and keeping it budget friendly. Stay tuned, Kacy will be back in the fall!

The recipes:

Summer Blueberry Pie Smoothie:

  • 3 Cups Coconut Water
  • 3 Teaspoons Flax Seeds
  • 3 Giant Tablespoons Almond Butter
  • 3 Ripe Bananas
  • 3 Handfuls Spinach
  • 2 Cups Frozen Blueberries
  • Dash of Vanilla Extract
  • Cinnamon to taste

Peach Balsamic Salad:

  • 1 5oz Bag Organic Spinach
  • 1 6oz Bag Organic Arugula
  • 17oz Bottle Organic Balsamic Vinegar
  • 2 Ripe Peaches
  • 1 Cup Raw Pecans

Sautéed Summer Vegetables with Balsamic Reduction:

  • 1 Pound Asparagus, cleaned and trimmed
  • 2 Yellow Squash
  • 1 Red Onion
  • 1 Red Bell Pepper
  • 8oz package Cleaned, Sliced Mushrooms
  • 3 Tablespoons Minced Garlic
  • Few Tablespoons Organic Tamari Soy Sauce
  • 1 Pound Baby Red Potatoes
  • Coconut Milk (from the can)
  • 17oz Bottle Organic Balsamic Vinegar
  • Few Tablespoons Nutritional Yeast
  • Sea Salt
  • Ground Black Pepper

And some photos from the class!




For more information on Kacy, check out

July 16th, 2013

RAW-king Vegan Chef, Brother Echo

We could all use a little bit of Brother Echo in our lives and we’re lucky enough to host his class once a month. His energy reaches all the way to the juice bar and draws people in like magnets. Once you’re hooked, be prepared to experience Brother Echo in his element. He shares his stories and creates mouthwatering dishes all while enticing participants to challenge themselves. 

The recipes:



  • 10 dates
  • 3 ripe nectarines
  • 1 banana
  • 1 c hemp seeds
  • 1/4 c macadamia nuts
  • 3 T chia seeds
  • 2 T vanilla
  • 2 T coconut oil
  • 2 c hemp milk
  • 1 c fresh orange juice
  • 1 t pink salt
  • *optional green kale

And some photos from the class!

Check out Brother Echo at

July 15th, 2013

Cherry Memories

Growing up in New Jersey, I spent most of my summer dangling from my grandparents 5 cherry trees. Nothing was more satisfying as a child than picking those cherries and sharing them with my family and friends. Twenty years later, my excitement for cherries still lingers with every spit of each pit. There’s something absolutely delightful about these little jewels of yumminess! Whether you’re craving spice, savory, or sweet, cherries can add a lot of flavor to any dish.

At the moment, I have a bit of a sweet tooth, so to celebrate said craving, here is a great dairy-free version of the very popular cherry and chocolate ice cream.


  • 1 pint So Delicious vanilla bean, no sugar added, coconut ice cream
  • Chocolove Chilies and Cherries in Dark Chocolate bar
  • ½ lb fresh cherries
  • Fresh mint to garnish


Leave the ice cream out for 20 minutes to allow it to soften. In the meantime, de-pit the cherries. Using a potato peeler, shave the chocolate bar and put to the side. Mince the mint. Once the ice cream has softened, combine all the ingredients in a large bowl and place in a freezer safe container. If you want to have some fun with presentation, purchase ahead of time some popsicle containers and sticks, then add the mixture into each tray. Either way you’d like to serve the ice cream, return it to the freezer for at least 45 minutes until the mixture has hardened. When you’re about to serve the ice cream add a little bit of fresh mint to garnish.

This is a great project for the kids too! Pick up your favorite organic cookies and turn those scoops or popsicles into ice cream sandwiches.

If you don’t believe me that this tastes wonderful, we invite you to stop by on July 27th from 2pm-5pm to celebrate our Ice Cream Social. We’ll be sampling this and many more sweet treats throughout the store.


June 11th, 2013

Live Food Demo & Dialogue

with Rayo Cole, Health, Beauty and Weight Loss Expert

Weight loss expert, Rayo Cole stopped by 3rd & Fairfax last night to share with us her inspirational weight loss story (she lost over 70lbs) and created a mouth watering dish of chocolate waffles. She was so great to share her gluten free, dairy free, sugar free and organic lifestyle and provided tips on a healthy diet plan, how to battle sugar cravings and how to live a healthier lifestyle.

The recipes:

Gluten Free, Dairy Free, Low Glycemic Chocolate Dessert Waffles

with Coconut Milk Sugar Free, Dairy Free Ice Cream and Coconut Palm Syrup  


  • 1/2 cup cocoa powder
  • 1/4 cup "Earth Balance Soy Free Natural Buttery Spread " melted
  • 3/4 cup coconut palm sugar
  • 2  eggs
  • 2 teaspoons vanilla extract
  • 1 cup brown rice flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened vanilla almond milk 
  • 1 pint of "So Delicious Coconut Milk No Sugar Added  Vanilla Bean Ice Cream"

1. Stir cocoa, almond milk, coconut palm sugar and butter in large bowl until smooth

      2. Add eggs and vanilla

      3.  Stir brown rice flour, baking soda and salt together, add  to cocoa mixture

4. Bake in waffle iron according to manufacturer's directions. Carefully remove waffle from iron. 

      5. Serve warm with sugar free coconut ice cream and coconut palm syrup

Coconut Palm Sugar Syrup:

  • 1/4 cup water 
  • 1/2 cup coconut palm sugar

For Syrup: 

1. Mix water and coconut palm syrup in a pot and bring to a boil. 

            2. Let cool for five minutes until it thickens. 

            3. Serve warm over waffles and ice cream.

And some photos from the class!

For more information on  Rayo, visit

July 10th, 2013

Karma Chow's Melissa Costello

We love Melissa Costello! Every few months she graces us with her beauty, talent, and knowledge and we all go away with amazing recipes and insights. If you want a great health regiment, she’s the gal to go to. She works one on one with her participants building healthy menus. Her style isn’t to starve, it’s to satisfy.

The recipes:


And some photos from the class!

For more information on Melissa, visit

July 9th, 2013


Pure Energy Chef, Steve Factor with special guest, Diana Stobo

 For those of you who missed the class last night, Steve and Diana were out of this world. Their inspirational stories really hit home with the crowd and the summer menus they shared were absolutely delicious. We were thrilled that Steve introduced Diana Stobo to LA and Whole Foods Market. She’s been blessed with the ability to really relate with people, one-on-one and with a large group. Look for her own class in the coming months!

The recipes:

Purple Gelato (serving size: 8)

  • 18 bananas
  • 1 bunch celery
  • 2 bag frozen wild organic blueberries

Thai Lettuce Wraps

  • 4 1/2 cups Walnuts
  • 1 1/2 cup celery, diced
  • 1 1/2 cup diced carrots
  • 1 1/2 red bell pepper, diced
  • 1 1/2 cup fresh Cilantro, minced
  • 3/4 cup Scallions, minced (greens only)


  • 3/4 cup raw wild honey
  • 1/3 cup Nama Shoyu
  • 1 ½ teaspoon fresh garlic, minced
  • 3 teaspoons fresh ginger, grated
  • 3 Tablespoons hulled sesame seeds
  • 3 Tablespoons Sesame Oil
  • 3 teaspoons red pepper flakes

Serving Size: 10

Vanilla Coconut Pudding (serving size: 8)

  • 5 Coconuts
  • 25 Dates (soaked 2 hours)
  • Vanilla
  • Sea Salt

And some photos from the class!



For more information on Steve Factor, visit


July 8th, 2013

Ava Malazian, Certified Health Counselor

It’s always such a pleasure to host Certified Health Counselor, Ava Malazian. She not only creates amazing dishes, she also brings a passion that shines when she interacts with the participants of the class. She ends all her classes by offering free hugs, and let me tell you, there is always a line to get one.  She makes you feel better about yourself and makes you believe that a healthy lifestyle is within your reach.

The recipes:

Whole Foods Skin Glow Cooking Class 2.pdf

And some photos from the class!



For more information on Ava, visit



July 6th, 2013- Recipes from our kitchen to yours!


The purity of seasonal produce is true beauty. I love the summer for the abundance this time of year offers. The variety, the colors, and the flavors allow for creativity to come alive in all our kitchens. One doesn’t need a degree from the Culinary Institute of America to appreciate the finest that summer has to give us.

There is nothing more delicious than an heirloom tomato, nor more versatile. Soups, salads, main courses, desserts….the options are endless and are delicious. With that being said, here is my favorite recipe! Now, what’s yours?

Email us at and share your favorite heirloom tomato recipe. We’ll select our favorite, and add it to our blog. The winner will be announced on our Facebook page (wholefoods3rdandfairfax) on July 31st and receive a $25 gift card.

(Psst, they’re on sale at Whole Foods Market, 3rd & Fairfax through tomorrow, July 7th, 2013. Only $2.99/lb!)

Grilled Heirloom Tomato and Pesto Pizza


  • 1 pound frozen whole wheat or white pizza dough, thawed
  • 4 teaspoons extra-virgin olive oil
  • 8 tablespoons prepared basil pesto
  • 1 pound mixed heirloom or other seasonal tomatoes, very thinly sliced
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3/4 cup crumbled goat cheese


Divide pizza dough into 4 equal balls. On a lightly floured surface, roll each ball out to a rough circle about 9 inches in diameter; brush each side of the circles with olive oil and place on baking sheets.
Prepare a grill for medium heat cooking. Working with one piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3 to 4 minutes. Transfer browned-side up to the baking sheet; spread the browned side with 2 tablespoons pesto. Top with a few slices tomato (don't cover the entire surface or the pizza will end up soggy), sprinkle the top with â…› teaspoon each salt and pepper, and dot with goat cheese. Slide or lift the pizza back onto the grill, close the grill cover and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.

July 2nd, 2013

Chef Raquel Smith, Raw Done Tastefully

Looking for light, healthy, delicious options for your 4th of July activities? Chef Raquel from Raw Done Tastefully offered up a number of fabulous options during her cooking class just in time for the holiday. Surprise your family and friends with some of her healthy alternatives like watermelon lemonade, a light kale and cabbage slaw, and finish the dinner off right with her yummy chocolate mousse.  

The recipes:

Chocolate Mousse

  • 1/2 cup pitted medjool dates, soaked
  • 1/2 cup agave nectar or maple syrup
  • 1 teaspoon vanilla extract, optional
  • 1 1/2 cups mashed avocado (3 avocados)
  • 3/4 cup organic cocoa
  • 1/2 cup water

Place the dates, agave nectar, and vanilla extract, if using, in a food processor and process until smooth. Add the mashed avocado and cocoa powder and process until creamy. You may need to stop and scrape down the sides of the bowl with a spatula a few times. Add the water and process until smooth. Serve at room temperature or chilled. Stored in a sealed container in the refrigerator, Chocolate Mousse will keep up to 3 days in the refrigerator and 2 weeks in the freezer.

Kale Cabbage Slaw


  • 2 bunches kale, chiffonade
  • ¼ cabbage, shredded
  • 2 fiji apples, diced
  • 2 tablespoons hempseed
  • 2 tablespoons Braggs aminos or coconut aminos
  • 1 tablespoon olive oil
  • ¼ cup almond slivers
  • ¼ cup raisins, soaked

Put the kale and cabbage in a mixing bowl. Massage in the aminos and olive oil and set aside for 10 minutes.


  • 1 bunch basil
  • 2 cloves garlic, crushed
  • ¼ teaspoon sea salt
  • ½ teaspoon olive oil
  • ½ teaspoon lemon juice
  • ¼ cup water

Blend all ingredients until smooth

Add all remaining ingredients to the salad and pour the dressing over it. Mix well.

Watermelon Lemonade

  • 8 cups watermelon
  • 1 cup lemon juice
  • 5 peppermint leaves or 2 drops essence of peppermint
  • Sweetener to taste (optional)

Blend all ingredients together. You could put some in ice cubes to freeze to cool the drink instead of regular ice.

And some photos from the class!





For more information on Chef Raquel, visit:

Recipes from our kitchen to yours! Fourth of July Inspirations

Many of us are watching what we eat! I know I am. Isn’t it terrible when you know you’ve over done it come Monday? We all crave the traditional hot dog or potato salad during the 4th of July holiday, but try substituting this recipe (and more to come) and you just might feel a bit lighter at the end of the day, or at least save the calories for that nice, cold beer.

Purple Pesto Potato Salad (Serving size 10)


  • 2 lbs of an assortment of small potatoes (fingerling, purple, etc)
  • Basil Pesto:
  • 1/4 cup pistachios
  • 1 clove garlic
  • 3 cups fresh basil leaves, loosely packed
  • 1 tablespoon of nutritional yeast (makes this vegan instead of the parmesan)   
  • 2 tablespoon lemon juice
  • 1/4 cup extra virgin olive oil
  • Salt and pepper

Combine the all the basil pesto ingredients in a food processor or high speed blender, except the nutritional yeast and salt/pepper until it becomes a thick sauce. Transfer to a medium size bowl and add the nutritional yeast, and salt and pepper to taste. Place in refrigerator until needed. It will last up to 1 week.

For the potatoes, cut length wise making sure all the potatoes are about the same size. Place in pot with cold water. Add sea salt (about 3 tablespoons.) Bring to a boil, turn off heat and allow them to sit in the hot water for 8 minutes or until fork tender. Drain the hot water and let cold water run over the potatoes to stop the cooking.

Combine the pesto with the potatoes and garnish with fresh basil.

If you want to add color and crunch,  think about adding any bell pepper, celery, onion (shallots, they’re a bit sweeter), or any seasonal vegetable that you like!

June 27th, 2013

Miss Vegucation, Kacy Franzen

For the guy or gal on the go, Kacy is the chef for you! Each time she has come to 3rd & Fairfax she prepares meals that even the busiest of foodies can make. Simple, fresh, organic ingredients combined with Kacy’s talent, become magic. She shows us how breakfast, lunch, and dinner can be made in minutes and taste amazing. She’ll be back on July 18th, so be sure to mark your calendar!

The recipes:

Coconut and Date Smoothie: Combine all the ingredients and serve chilled!

  • 2 cans Lite Organic Coconut Milk
  • 6 Medjool Dates
  • Almond Butter
  • Cinnamon
  • Vanilla Extract
  • Ice Cubes

Avocado Summer Salad: Dice of the veggies into bite sized pieces and place into a bowl. Dress with fresh lemon and sea salt, to taste.

  • 3 Avocados
  • 2 Cucumbers
  • 1 Red Onion
  • About 20 Cherry Tomatoes
  • 2 Lemons
  • 2 Bunches Fresh Cilantro
  • Sea Salt

Pasta Primavera:

  • 2 10oz packs of Cherry Tomatoes
  • 2 Zucchini
  • 2 Yellow Squash
  • 1 Red Onion
  • 1 Red Bell Pepper
  • Crushed Garlic in the Jar
  • Apple Cider Vinegar
  • Sea Salt
  • 10oz Box Rotini Brown Rice Pasta (follow the directions on the box)
  • About 2oz Fresh Basil

Sauté the onions and garlic over a medium low heat until translucent. Add the diced vegetables and sauté until fork tender.  Transfer the mixture to a large bowl and add the warm pasta. Add 2 tablespoons of apple cider vinegar, a pinch of sea salt and 2 oz of fresh basil. For a cheesy flavor, sprinkle nutritional yeast over the top if you’re avoiding dairy. Serve either warm or cold.

And some photos from the class!




June 26th, 2013

Raw, Asian Chef Jeff Ng

Last night brought us a brand new chef to 3rd & Fairfax! On tour in the States, Singaporean chef, Jeff Ng stopped by to share some of his amazing raw, vegan, Asian creations. The crowd was thrilled to sample dishes inspired by Indian, Korean, and his hometown cuisine. We hope he stops by again  next time he’s in Los Angeles!


The recipes:

Jeff Ng Recipes.pdf

And some photos from the class!


June 25th, 2013

Pure Energy Chef, Steve Factor

It was so great to have Pure Energy Chef, Steve Factor back with us again for our raw vegan Tuesdays! The combination of delicious food and life stories, always bring relatability to his classes. The vibe was electric as Steve created mouthwatering dishes, including a peach/date smoothie and a vegetable packed salad with vegan ranch dressing. The smoothie recipe called for apricots, but Steve substituted peaches at the last minute. This brought up a great discussion about substituting ingredients that may not be in season or you just don’t care for. Have fun with these recipes, but use them has guidelines, take them home and tweak them to your liking. And as always, follow the seasons! You’re guaranteed to get the best tasting fruit and vegetables!

The recipes:


  • 8 Apricots
  • 4 Dates
  • 1T Coconut Oil
  • Cinnamon and Sea Salt to taste
  • Just enough water to blend


  • 2 '3 packs' organic Romaine Lettuce (that's 6 hearts total)
  • 1 bunch parsley
  • 1 bunch broccoli
  • 2 cucumbers
  • 3 packs of sugar plum or cherry tomatoes
  • 2 orange bell peppers


  • 2 cups Raw Cashews (soaked 2 hours)
  • 1/4 cup Lemon Juice
  • 1/4 cup ACV
  • 1/8 cup EVOO
  • 1/2 tsp Himalayan Salt
  • 1 cup Water
  • 1 tsp Agave Nectar
  • 1 bunch of Dill
  • 1 T Garlic Powder
  • 1 T Onion powder

And some photos from the class!



For more information on Steve Factor, visit:

June 22nd, 2013

Happy summer, everyone! It’s a perfect blue bird day here in Los Angeles and many of us may be hitting the beach, going for a hike or bike ride, or hanging out with friends. With that in mind, check out this link for helpful tips about summer foods you can bring while doing any activity.

Wishing you all a great first weekend of the summer!

June 20th, 2013

Superfoods Chef, Andie Leon

Superfoods have been around for millennia and more and more people are now incorporating them into their recipes. No one more so than Superfoods Chef, Andie Leon! We are so lucky to have Andie as one of our regular guest chefs and as always, she brings creativity to the kitchen. With Andie, we get introduced to bulk shopping as most of the ingredients in her recipes are found in bulk. And why is bulk shopping better you ask? Well, it’s both eco-friendly and budget friendly. You get to purchase as little or as much as you want, which is a perfect incentive to try out new things. She shared with us her go-to comfort foods with these two recipes. Absolutely delicious.

The recipes:

Lavish pie Wholefoods.pdf

Protien Power Muffins2.pdf

And some photos from the class!






June 19th, 2013

Raw Youth Chef, Charles Chen

There’s nothing like staying youthful and protecting your skin, especially in the summer heat. Charles Chen stopped by last night to create youthful and energizing dishes that amazed over 30 customers. He showed us how easy it is to create delicious dishes with only a few ingredients.

The recipes:


Easy, Breezy Summer Kale Salad (Serving: 2-3  Prep: 20 mins)


  • 8 cups (3 bunches) organic lacinato kale 
  • 2 cups (4 medium) finely diced chopped tomatoes (flesh scooped out) OR red bell pepper 
  • 2 Tbsp raw hemp seeds
  • 1/2 cup pumpkin seeds
  • 1/2 cup chopped carrots 
  • 1 Whole ripe avocado 
  • 1/2 tsp finely minced fresh garlic (about 2 cloves)

To make the dressing:

  • 1/4 cup cold pressed extra virgin olive oil
  • 3 Tbsp fresh squeezed lemon juice
  • 2 Tbsp Nama Shoyu, or Tamari 
  • 1/2 Tbsp raw apple cider vinegar (Optional)
  • 1/2 tsp Celtic sea salt & Pepper to taste
  • 2 Tbsp Coconut Nectar


1) Remove the kale leaves from their stems, and then wash and dry thoroughly.

2) Mix salad dressing ingredients together, pour over kale and massage in with your hands.

3) Add in the chopped veggies & avocado

5) Taste, and then season with salt to taste. Tweak other flavors too - you might want some more lemon juice, apple cider vinegar, etc. For Best results rub kale and leave over night to marinate.


Tart and Tangy Beet Juice (Serving 1-2 Prep: 10min)


  • 3 small red beets, or 1/2 large beet w/ tops intact 
  • 1 small cucumber (or 1/2 of a large cucumber)
  • 2 apples
  • 1 inch knob of fresh ginger
  • 1 lemon (optional)

Green Goddess Juice (Serving 1-2 Prep Time: 10min)


  • Half Head of Romaine
  • Italian Parsley
  • 3-4 Leaves of Kale
  • 3-4 Stalks of Celery
  • 1 Cucumber
  • Juice of 2-3 Lemons
  • Bunch of Cilantro
  • Large Thumb of Ginger

Place all ingredients through a juicer and strain for smoothest results. Drink and enjoy!

Fantastic juice for boosting your immune system, resetting your taste buds, and hydrating your body from the inside out! Get the ENERGY buzz instantly! :)


Tropical Sorbet (Serving 1-2 Prep Time: 10min)


  • 3-4 organic ripe bananas
  • 2 cup frozen organic strawberries
  • 1 cup vanilla almond milk or coconut milk
  • sprinkle organic cacao nibs on top 
  • Add fresh cut strawberries on top! 


1-2 pitted dates (if you want candy-like chewy caramel bites in the ice cream)


And some photos from the class!



Check him out at

June 18th, 2013

Ra-wking Vegan Chef, Brother Echo

Summer is truly upon us! Brother Echo, aka the “RA-wking” vegan chef, stopped by for his monthly healthy eating cooking class. With over 35 people in attendance, he wowed the crowd with easy, seasonal, and organic treats including vegan oatmeal and an orange and peach smoothie. It was all about getting energy first thing in the morning. Yum!!


Click here for the recipes:recipes-june-2013-demo.pdf

And some photo’s from the class!


Check him out at


June 13, 2013


There’s nothing more exciting about fresh fruit and vegetables in the summer when you have two great people showing you how to dress them up. James Barry and Margaret Floyd brought a wonderful balance to the cooking classes. In their first of a three part series, they shared with us their easy and delicious recipes for dressing up any seasonal meals.

Easy salad dressings in 3 minutes or less with Eat Naked Now authors, Margaret Floyd and James Barry

Recap on class:

Did you know that there's sugar hiding in your salad? Yup. And it's not in the produce. It's in the dressing. Sadly, salad dressings - even 'healthy' ones - are often loaded with rancid oils, too much sugar, salt, and all sorts of preservatives. It's one of the toughest things to produce commercially in a way that's shelf-stable and affordable. The best way to avoid the problem is make it yourself. Chef James Barry and nutritionist Margaret Floyd explained why it's so beneficial to make your own salad dressing and showed how easy and fast they can be to make. No more excuses!



And here are a couple of the recipes:

Light Lemon Flax Dressing

  • 1 teaspoon whole yellow mustard seed
  • ½ teaspoon whole coriander seed
  • 1 cup flaxseed oil
  • Juice of 1 lemon
  • ¼ teaspoon sea salt
  • 1/8 teaspoon freshly ground pepper

Crush the mustard seed and coriander using either a dedicated coffee grinder or a mortar and pestle. Combine with other ingredients in a half-pint mason jar, closer the lid tightly, and shake vigorously to mix well. Keep for up to 1 week.  


Speedy Peanut Dressing

  • ¾ cup peanut oil
  • Juice of one lime
  • 2 tablespoons peanut butter
  • 1 tablespoon gluten-free tamari soy sauce

Combine all ingredients in a pint-size mason jar, closer the lid tightly, and shake vigorously to mix well. Refrigerate for up to 2 weeks.



Check out their website for more information here:

June 12th, 2013

Ava Malazian

We were thrilled to host certified health counselor, Ava Malazian to 3rd & Fairfax. Her classes emphasize raw beauty in action, promoting self healing and youthful radiation. She shared with us some amazing natural beauty and skin glow recipes that will keep you healthy on the inside and out. Not to mention, they were really good! Can't wait to have her back on July 8th at 6pm!

The recipes:

Earthly Juices, Ava’s Skin Glow Drink!

  • Aloe Vera ¼ cup
  • Spring water ½ cup
  • Ginger one teaspoon grated
  • Lemon one teaspoon of rind grated
  • One tablespoon of honey
  • Blue Klamath Blue Green Algae 1/8 teaspoon
  • MSM powder 1/8 teaspoon
  • Can serve over ice

Combine in a juicer or high speed blender and serve!



Aloe Vera secret of super beauty’s such as Cleopatra. Very lubricating and hydrating to the body and digestive track. The quality of our digestion directly shows up on our skin. How are we eliminating, what is the health of our gut. Aloe Vera is one of the techniques to lubricates, coat, and give anti -inflammatory tools to our inside causes an outer glow! It also aids in killing off Candida and yeast.

We can also use the garden fresh aloe plant and cut out the gel and blend it with our smoothies for a more direct gelatinous effect.


Broccoli Soup

Blend on high for a minute or two, until it's warmed and creamy.

3 cups room temperature water

 2 cups chopped, raw (uncooked) broccoli (one head of broccoli)

1 cup of raw soaked cashews. (Nuts soaked for 20 minutes in water are best) but it's OK not to soak if you don't have time.

1 T raw agave syrup (or 1 tsp. of raw honey)

1 large avocado

1 clove of garlic

1/2 to 1 tsp. sea salt

1 tsp. onion powder. You can use raw onion, but I find it a bitter in the soup.

1 T. cumin powder

1/8 tsp. black pepper

Nama Shoyu one teaspoon

Nutritional yeast 1 ½ teaspoon

Cashews make the creamiest soup.

This a hearty and very satisfying soup. Left overs will keep in the fridge for 2 days.


Super Beauty Fruit Salad


Blueberry ¾ cup

 Dried Goji berry ¼ cup

Apple diced ½ cup

Apricot ¼ cup diced

Fresh orange juice ½ cup

 Fresh Mint ¼ cup chopped

Kiwi ½ cup chopped

Pineapple ½ cup chopped

Sprinkle salad with Hemp Heart

*Can substitute with seasonal Fruits….


Can add yogurt and hemp hearts


Goji Berry complete protein all essential 21 trace minerals. Goji berry aids the liver, it is anti-aging. It is known as a longevity fruit. Most nutrient rich berry. Pineapple is a fat flusher and  a hydrator with lots of enzymes that are good for cell turnover. Kiwi’s contain large amounts of the water-soluble vitamin C, which is needed to produce collagen. All fruit has a plumping quality to the skin. If you look at indigenous peoples of the tropics they have a hydrated plump skin appearance.


Cacao Raw Coconut Blasts


Walnuts 3 cups

Almond meal ¼ cup

Dates 5

Chia Seeds 2 teaspoons

Cacao 2 tablespoon

Agave 2 1/2 tablespoons

Shredded Coconut  ¾ cup


Mix all the ingredients except the shredded coconut into a food processor blend until it binds together.

Take out the dough and roll into balls. Place the coconut onto a plate and roll the balls until completely coated. Plate and serve.


And some photo’s from the class!



For more information on Ava, visit

June 11th, 2013

Pure Energy Chef, Kat Conrad and Melissa Carbone, Detoxification Specialist

Kat Conrad and Melissa Carbone were great to fill in for the newly engaged Pure Energy Chef, Steve Factor. Both ladies brought the energy that Steve always does and impressed the class of 34 with great healthy living advice and tasty recipes. The dynamic duo are always a welcome addition to our Cooking at 3rd & Fairfax program.

The recipes:

Raw Vanilla Cheesecake

  • Crust: Combine in a food processor until the paste sticks together. Put aside.
    2 C pumpkin seeds, sprouted/dehydrated
    1 tsp Himalayan or Celtic sea salt
    1 C light calmyra figs
  • Filling: Combine in a high speed blender
    2 C cashews, soaked 4 hours, rinsed & drained
    2 C zucchini, peeled & chopped
    2 C warm water
    24 dates (about 2 C), pitted, soaked in the warm water for at least 10 minutes (reserve soak water)
    1/2 tsp Himalayan or Celtic sea salt
    1 vanilla bean (or 2 tsp vanilla extract)
    3 Tbs lemon juice (about 2 lemons)
    3 Tbs apple cider vinegar
    1 C coconut oil, melted
  • Freeze cake for up to 6 hours for correct consistency

Hemp milk: Combine in a high speed blender and serve!

  • 1 C hemp seeds
  • 12 dates
  • stevia

Juice:Combine in a juicer and enjoy! If you don't have a juicer, you can use a blender and then use a cheese cloth to strain out the fiberous bits.

  • 4 watermelons
  • 4 limes
  • 4 bunches of mint


And some photo’s from the class!


For more information on Kat, Melissa, and Steve Factor visit

June 6th, 2013

Taste of Spain with Sabrina Rongstad Bravo

Part cooking class, part history lesson! Sabrina takes us back in time teaching us the history of Spanish cuisine while she creates them. Try them at home and you’ll feel as if Ferdinand and Isabella were right there in your own kitchen.


The recipes:



Simple Sangria Recipe.pdf


For more information on Sabrina, visit:

June 4th, 2013

Organic Authority

Our three part series with Organic Authority culminated with a DIY Vegan Cooking class. We soaked, blended, whipped and stirred cashews into delicious dishes – cashew nut butter, cashew whipped cream and berry parfaits, a cashew cream and avocado sauce for zucchini pasta, and a refreshing cashew milk. Organic Authority’s Laura Klein and Whole Foods Market Cooking Specialist Sibyl Fenwick were joined by Organic Authority’s vegan editor to share with customers how to eat healthy with a vegan lifestyle. This was the most viewed episode yet – with over 30 people joining us live in store and close to 900 views on YouTube.

Check out this episode:

The recipes:

Raw Cashew Coconut Milk.pdf

Raw Cashew Nut Butter Lauras.pdf

Raw Summer Zucchini Pasta with Avocado Cream Sauce (Vegan).pdf

Vanilla Sugar.pdf

Whipped Raw Cashew Cream Berry Parfait.pdf


May 30th, 2013

Gill Boyd's "Cooking with Cooling Fresh Herbs"

There’s nothing that adds flavor more to any dish than fresh herbs! Gill Boyd of Gills-Meals showed us how to spice up several seasonal dishes with cooling flavors. Fresh Dill, parsley basil, cilantro, mint are used year round, summer season is one of the best times to really highlight their cooling effects on hot or cold dishes. The recipes in this class used a minimal amount of ingredients and they are time saving as well. The class was full of helpful tips to brighten any meal and he created amazing dishes that over 25 people enjoyed. Here are the dishes he prepared!

The recipes:

Egg Salad with dill and curry (Serves 4)

  • 8 eggs hard boiled and peeled
  • 1 small bunch of dill washed dried chopped fine
  • ¼ of a red onion diced fine
  • ¼ bulbs of fennel or 2 stalks of celery
  • ½ cup mayonnaise of choice
  • ½ tablespoon mild curry powder
  • Salt and pepper to taste
  1. Cut the egg into eights using yolks and whites
  2. Mix all ingredients in a bowl lightly until curry is

Incorporated with the rest of ingredients    


Faro parsley and Caper Salad (Serves 4)

  • 1 ½ cups of Faro
  • 2 cucumbers peeled seeded cut into ¼ inch size dice
  • 1 small bunch of parsley washed and chopped
  • ¼ cup of capers
  • 10 chives sliced thinly
  • ¼ cup of lemon juice
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste
  1. Cook Faro in 5 cups water cook for at least 20 minutes
  2. In a bowl a lemon juice then whisk in the olive oil
  3. When faro is done, drain and let cool ten minutes
  4. Combine all the ingredients together , mix lightly then season
  5. Let the salad rest refrigerated for 2-3 hours then serve

For more information on Gill, visit

May 29th, 2013

Eating Well on a Budget with Jessica Erler

How to Stretch a Lentil

Eating well doesn't mean you have to empty your pockets.  Holistic Nutritionist and Colon Therapist Jessica Erler provided the class with meal plans, recipes and nutrition tips.  The class walked away with helpful tips on how to fill your fridge and your belly with delicious, nutrient dense foods- without blowing your budget!

The recipes and tips she provided:


And some photo’s from the class!