Chef Val's Colorful Tempeh Asparagus Cooking Class 

Learn how to make this colorful spring-inspired healthy, whole foods, vegan, and gluten free dish. The recipe features high fiber brown rice, high protein tempeh, signature spring vegetables such as; asparagus, dandelion greens, Bok choy, and sauerkraut. Registration is required.

Chef Valerie Wilson, also known as Chef Val, has been in the food industry since 1985. Having lived a vegan, whole foods, macrobiotic lifestyle since 1993, she started teaching cooking classes in 1997 and still teaches virtual and in person in South-Eastern Michigan. Valerie offers lifestyle counseling, personal chef services, and hosts her own radio show, REAL FOOD with Chef Val. She writes for local health magazines and has a substack blog; I am the Creator of my Health. She is the author of six cookbooks, her most recent: Simply Healthy Scrumptious Desserts. To contact, visit www.macroval.com