Founder, NutritionFacts.org
Cooking Classes
Learn to prepare best tasting vegan dishes by well-known chefs in the cooking classes. Please check back with us for a complete list of cooking classes.
Monday
COOKING CLASS: THE COLORS OF A CONTINENT
PHYTONUTRIENTS, ANTIOXIDANTS, AND ASIAN CUISINE Victoria Moran
MON / 10:15AM – 11:45AM / KD
In this class, we’ll explore the vibrance of plant-based dishes with Asian heritage. We’ll focus on fresh, flavorful ingredients and visually stunning dishes, featuring a wide array of colorful vegetables, herbs, and spices. You’ll learn to prepare delicious and health-conscious fusion dishes––”Japanese Rainbow Salad,” “Cauliflower Cream Soup,” and “Strong Bone Stir-Fry”––blending traditional Asian flavors with plant-based twists. Plan to taste and familiarize yourself with new and aromatic flavors, expanding your palate and culinary repertoire while learning the body benefits of these foods and experiencing for yourself the user-friendly reputation of pure-vegetarian cuisine.
Friday
COOKING CLASS: HEALTH-PROMOTING DISHES FROM MAIN STREET USA
FRI / 10:15AM-11:45AM / KD
Upgrade your health, shrink your carbon footprint, and honor all life by mastering meals that are both all-plants and all-American. Calling on the culinary traditions of the American South, Midwest, and New England, we’ll prepare “Butter Bean Smash Lettuce Wraps,” “Creamy Potato Corn Chowder,” and “Not-So-Crabby Cakes with Remoulaude Sauce.” You’ll learn to work with vegetables and spices for optimal flavor and texture as you master classic American cooking methods that turn the sad Standard American Diet into a life-affirming Main Street Vegan food style.
Tuesday
COOKING CLASS: MIDDLE EASTERN MAGIC
KALE, LENTILS & GOLDEN CAULIFLOWER Caryn Dugan & James Loomis, MD, The Doc and Chef
TUES / 2:30PM-4:00PM / KD
Explore bold, comforting flavors in this vibrant, oil-free Middle Eastern-inspired class. We’ll build a layered, nourishing menu featuring a Shaved Kale Salad with sweet-tart pomegranate and a bright sumac dressing, followed by WFPB Mujadara—an herbed lentil and rice pilaf crowned with deeply caramelized onions. Finish with our golden Roasted Turmeric Cauliflower, topped with a creamy lemon-tahini drizzle straight from The Doc & Chef Show. This class blends color, crunch, and comfort—no oil needed.
Saturday
COOKING CLASS: COZY MEETS ZESTY
BARLEY SOUP, CABBAGE STEAKS & CHICKPEA CAKES Caryn Dugan & James Loomis, MD, The Doc and Chef
SAT / 10:15AM-11:45AM / KD
This cozy cold-weather menu hits all the right notes—earthy, smoky, and just a little zingy. We’ll start with a soul-warming Mushroom Barley Soup brightened by black garlic and lemon. Then it’s on to roasted Cabbage Steaks brushed with a maple-mustard glaze, and Smoky Chickpea Sweet Potato Cakes paired with a tangy horseradish cashew cream. Whether you’re new to WFPB eating or looking to elevate your flavor game, this class delivers delicious, satisfying meals with zero compromise.
Cooking Boot Camp
Book your One-on-One Consultations, Treatments, and Group Workshop for the September 2025:
Email: Info@Holisticholidayatsea.com
Call 1-305-928-1098.
COOKING BOOT CAMP: Balancing Your Body with Vegan Ayurvedic Cooking and Cuisine with Victoria Moran, **EXTRA FEE, KD
SAT / 1:00PM – 2:30PM / KD
According to yoga’s sister science, ayurveda, ‘When food is wrong, medicine is of no use. When food is right, medicine is of no need.’ This introduction to vegan ayurveda as a foodstyle and healing practice, presents the ‘comfort food diet,’ wellbeing through compatible foods prepared in calming, healing ways. We’ll prep ayureda’s vitality porridge, kitchari, a soothing warm ‘salad,’ and a chocolate shake, therapeutically spiced to bring about balance and joy. You’ll also have a chance to take a dosha quiz and learn your ayurvedic body type, one way to customize your health habits to your absolutely perfect self.
