A cooking class at dish cooking studio

Have you ever wanted to take a cooking class? I was recently invited to attended one with my husband at Dish Cooking Studio in Toronto and it was one of the best date nights we’ve had!

The cooking studio is located in the heart of Toronto's Little Italy and it's also a cafe and retail store that makes a dreamy cappuccino and the most delicious prepared foods (fresh or frozen). I highly recommend their bolognese sauce, fresh spreads or frozen croissants!

Dish offers a variety of classes like Basic knife skills, Spring in Nona's kitchen,  Vibrantly Vegan and Cooking with Craft Beer but the theme of our class was Bowls that Heal!   Up on our menu for the evening were the following nourishing dishes:

• Kitchari with Spiced Yellow Daal, Turmeric Rice, and Quick Pickled Ginger + Shallot. 
• Nourishing Buddha Bowl with Roasted Sweet Potatoes + Chickpeas, Pan-Fried Tempeh, Herbed Quinoa, Torched Avocado, with Carrot-Ginger Dressing
• Acai –Beet-Berry Smoothie Bowl with Homemade Almond Milk + Nut Butter, Granola Crumble, Toasted Coconut + Fruit

The class format was intimate (only 10 people) and hands on. We were split into groups and with the guidance of skilled Dish chef's we each tried our hand at cooking all  three  recipes. 

Some of the highlights of the evening for me was when Chef Cara taught me to hold a knife properly (so basic but so important) and when Andrew torched an Avocado (so cool).

After all of the fun and hard work we sat down and enjoyed some of the most incredible food I've ever made. The flavours....  were....  incredible!  I'm still in heaven.

Please visit dishcookingstudio.com to learn more about this brilliant cooking studio, cafe and retail shop.

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Bowls that heal - Smoothie bowl recipe

ACAI –BEET-BERRY SMOOTHIE BOWL WITH HOMEMADE ALMOND MILK + NUT BUTTER, GRANOLA CRUMBLE, TOASTED COCONUT + FRUIT

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INGREDIENTS:
2 ½ Tbsp acai powder (I like this one by Organic Traditions)
3 cups frozen blueberries
3 frozen bananas
4 tbsp almond butter (recipe below)
2 tbsp chia seeds
1 small beet, peeled and cut into thin slices
2 cups almond milk (recipe below) or coconut milk

TOPPINGS:
Coconut
Hemp Seeds
Granola
Fresh Fruit

INSTRUCTIONS
Blend all the ingredients together in a high speed blender or food processor. Blend until creamy and smooth. The trick to a thick smoothie bowl is being patient and blending slowly, adding only as much liquid as necessary, and using a smoothie wand (or something comparable that's blender safe) to scrape the sides down as it blends.
Scoop into a bowl and add your toppings of choice.

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ALMOND MILK
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Ingredients:
1 cups whole almonds, soaked
4 cups water
¼ tsp sea salt
1 date, optional

​Instructions:
Place all ingredients into a high speed blender, blend for 1 min.  Pour milk through a nut milk bag or double lined cheesecloth into a bowl, squeezing out all the liquid, set aside.

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ALMOND BUTTER
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Ingredients:
1 ½ cups raw almonds
¼ teaspoon salt
Optional: 2 tablespoons maple syrup or honey

​Instructions

​Preheat the oven to 350F. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 8-10 minutes, stirring halfway.
Let the almonds cool until they’re just warm (not hot), about 5 minutes.
Transfer the almonds to a food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes. If adding sweetener, add once creamy, and blend again for 1 minute.