Kohlrabi and Apples

Kohlrabi Apple Slaw with Walnut Vinaigrette

Kohlrabi Apple Slaw with Walnut Vinaigrette
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  • 1 medium kohlrabi,shredded
  • 1 firm tart apple,shredded
  • ½ cup carrots, shredded
  • 1 cup basil, chopped
  • 3 Tbsp lemon juice
  • ¼ tsp salt
  • Walnut Vinaigrette
  • ½ cup walnuts, toasted
  • 2 Tbsp apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • ¼ tsp salt
  • 1/8 tsp pepper
  • 2 tsp maple syrup
  • 3 Tbsp water
recipe by STIR Cooking School


Place the walnuts in a dry pan on medium-low heat, stir frequently to toast, set aside to cool.

Combine all salad ingredients, except basil in a large bowl,add lemon juice, salt.

Blend the toasted walnuts with vinegar, olive oil, salt, pepper, maple syrup and water until smooth.

Top salad with dressing and basil right before serving

Recipe by STIR www.stircookingschool.ca



Kimchi Workshop

Make your own batch of this fermented Korean sidedish.  Join us for this hands-on workshop to create your own batch of kimchi – ready to take home and ferment. We will sample different kimchi batches and also learn how to use it in creative ways in your everyday cooking.


More information and registration.


Miso Workshop and Sake Tasting with Naoko Jokoji

In this workshop Naoko will demonstrate how to make your own miso at home. She will also prepare three traditional recipes featuring miso. Each dish will be paired with a sake sample.  Naoko moved to Vancouver Island from Toyko, Japan in 1999. Naoko is passionate about preserving and teaching Japanese food traditions. She is currently a student at the Canadian School of Natural Nutrition.

For more information and registration.

Chia Pudding

Chia Breakfast Pudding

Chia Breakfast Pudding
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  • 1/3 cup chia
  • 1 can coconut milk
  • 1 tsp vanilla
  • 1 ½ cups fresh, local blackberries (or other berry, such as raspberry, strawberry)
  • 2 Tbsp maple syrup
recipe by STIR Cooking School


Puree all ingredients, except chia, with a blender or immersion blender (or mash by hand). Stir in chia, stir again after 10 minutes or so to prevent clumping. Allow the pudding to sit overnight. Stir and enjoy with fun toppings.

We love to create a chia pudding breakast bar. Each person can customize their pudding with a range of healthy toppings. This is perfect for family gatherings or overnight guests. All the prep can be done the night before,

leaving more time for you to relax and visit.

Topping ideas

• hemp hearts

• seeds

• nuts

• fruit

• yogurt

• granola



Summer Tapas and Cocktail Pairing


You will learn to prepare 4 delicious, unique Tapas recipes to wow your guests [with a healthy twist of course] and 4 refreshing cocktails to pair with them!


Information and registration here


Summer Grilling 2016 – Gourmet Backyard Barbeque

Learn the tricks of the trade to take your backyard barbeque to the next level.  Juicy gourmet burgers for meat eaters and vegetarians alike accompanied by outstanding toppings and scratch-made condiments.

Enjoy BC wine pairings as you dine (optional).  And you’ll be ready for your next barbeque with your own jar of secret spices.


Information and registration here


Quinoa Truffles

Quinoa Truffles

This snack is loaded with protein from the almond butter, almond meal, quinoa and hemp hearts.  This combined with the coconut oil helps to stabilize blood sugar.  The fibre also helps to slow the release of glucose into the bloodstream.  

  • 1/3 cup dried dates
  • ½ cup cooked quinoa
  • 1 tsp. vanilla
  • 2 tbsp. almond butter
  • 2 tbsp. coconut oil, melted
  • 2 tbsp. maple syrup (or honey)
  • 1/8 tsp. sea salt
  • ¼ cup cocoa powder
  • 1/3 cup unsweetened coconut
  • 1 cup almond meal
  • hemp hearts (for coating)

Add all ingredients to food processor (except hemp).  Process until the mixture begins to hold together.

Roll into balls.  Coat with hemp hearts.

Store in the freezer.