Kathy Chilson – Healthy Vegan Cooking Class
Wednesdays – March 12, 19, & 26
6-8:30 PM, 3 Classes – 3 Nights
Breakfasts, lunches, and dinners
One Fee – $45

YOU CAN SAMPLE EVERYTHING!!
Here’s some idea of what you will learn to make and remember every recipe is Vegan, made with plant-based foods – NO MEAT, DAIRY, or EGGS!

Breakfast, March 12

• Brown Rice Cereal
• Crock-pot Cereal
• Frittata
• Scrambled tofu
• Waffles with fruit sauce
• Fresh fruit tray

Lunch, March 19

• Citrus Salad
• Spinach Salad
• Gluten Steaks
• Scalloped Potatoes
• Stuff Shells with White Cream Sauce
• Pear Ice Cream with Fruit Crisp

Dinner, March 26

• Armenia Lentil Soup
• Minestrone Soup
• Creamy Cauliflower Soup
• Spinach dip open-faced sandwiches
• Tofu “eggless” spread sandwiches
• Ham spread sandwiches (people always think this is ground ham, & it’s all plant based)
• Banana Bread
• Dates bars

 About Kathy

Kathy Chilson shares, “Several years ago, I began having terrible body aches and pains where I could no longer walk up steps without helping each leg to the next step and unable to stand and wash a sink full of dishes without laying on the couch apply ice to my lower back.  I was diagnosed with Fibromyalgia and Chronic Fatigue Syndrome. The pain became unbearable, so I went to see my doctor who prescribed drugs for the pain.  I wanted to know what was causing the pain not just mask it.  I knew in my heart food had to play a part.  I also knew I had to make a full commitment to a whole-food, plant-based lifestyle that incorporated exercise, drinking water, healing from the sun, and more.  It had to be a permanent lifestyle if I wanted to feel good.

My quest for health has not only been interesting but has deepened in the last year.  I am finally able to exercise with my Fibromyalgia under control, my chronic fatigue is disappearing, and weight is beginning to come off all due to this commitment (with no drugs).  I am feeling so much better and finally listening to my body learning what is good for it and what isn’t.  What I had learned in my first cooking schools has played an important role in my quest for good health.

My day job is an administrative assistant, but my evenings and weekends are spent in my kitchen and/or sharing with people how to cook wonderfully tasting plant-based dishes.  I’m excited to share what I have learned in my health quest with anyone who wants to listen and experience better health!”

Kathy learned to cook in her mother’s kitchen and remembers preparing supper for the family at the age of seven.  She admits that she always loved cooking and baking.  Each Christmas season, beginning the weekend after Thanksgiving, the baking began with her and her mother; wonderful memories from her early years.

She became interested in a plant-based lifestyle when she met her future mother-in-law who used lifestyle to strengthen her immune system due to having colon cancer.  What her mother-in-law also discovered in this new lifestyle was; that her migraines, which kept her in bed two-three days each month, disappeared; her blood pressure dropped to normal levels, and she lost 30 pounds.

Because Kathy was intrigued with her story, her future mother-in-law invited her to a vegetarian cooking school.  Prior to moving to MN, she had stopped eating beef, so not eating any meat wasn’t too outlandish, although being plant based was.  Don’t we need calcium from diary milk or protein from meat?  Soon her questions were answered.  But Kathy didn’t stop there; she began researching to validate what she was learning.  Before she knew it, she was involved in helping at these cooking schools and that gave her the opportunity to learn much more.

Today her love for the kitchen only excels.    While the ingredients have changed, her love of cooking has not! The dishes she creates are delicious and baked goods delectable, and you wouldn’t even know that they were plant-based!

FOR MORE INFORMATION
Call 507-281-6649
Email – mclaven@charter.net

Wind Over Fire Healing Arts Center
4902 Wood Lane NW
Rochester, MN 55901