Nourish Virtual Class


Virtual class Cooking Class

  •  $32.50 per person
  • Minimum registration of 20 people and max of 150

Item will be shipped in 3-5 business days

0 out of 5

Our class will be on June 6th at 6:00pm ET. The zoom “room” will open at 5:50. Please arrive early so we have time to get settled and start at 6:00. Our link is here:


Join Zoom Cooking Class with Terry:


Meeting ID: 844 3853 2941

Passcode: Nourish!


You are welcome to cook along with Terry, or you can sit back, relax, take notes, and enjoy. Everyone will receive a link to the class recording after class, so you will be able to cook along in your own time.

Our Menu:

Virgin Bloody Mary Gazpacho

Rainbow Beet Slaw

Tricolored Sprouted Quinoa Tabouleh with Mint

Farro Salad with Roasted Sweet Potatoes, Arugula, and Radicchio

Blueberry Lemon Squares

Should you want to cook along with one, some, or all of the recipes, here are your prep instructions:


    1. Organize all ingredients on your counter grouped by recipe. Wash all produce.
    2. Gazpacho: you’ll want a food processor or blender ready to go. Have a large pot of water near boil.
    3. Slaw: We’ll do together.
    4. Tabouleh: Place quinoa in bowl and cover well with water. Set aside for 8 hours. Rinse through sieve and place sieve with quinoa in it back over the bowl. Cover with a cloth and leave out on counter for 16 hours longer, rinsing every 6-8 hours and returning sieve to rest over bowl with quinoa covered until sprouts appear.
  • Farro:Cook 1 cup farro with a pinch of salt and 3 cups water until liquid is absorbed and set aside. Preheat oven to 425 degrees.
  • Blueberry Lemon Squares: Preheat oven to 350 degrees.

Your shopping list is below and your recipe pack will be sent the morning of class.

Thank you and can’t wait to share the virtual kitchen with you!




Virgin Mary Gazpacho

6 medium tomatoes

2 large garlic cloves

1 small red onion, peeled
2 jalapeno peppers, seeded

1 small cucumber, seeded

¼ cup fresh basil
4 cups tomato or tomato veggie juice

1 tablespoon prepared horseradish

½ cup prepared kimchi

¼ cup lemon juice

¼ extra virgin olive oil

½ teaspoon sea or Himalayan salt

Lots of freshly ground pepper

Celery and/or stuffed olives to garnish


Rainbow Beet Slaw

1 medium golden beet, peeled

1 medium Chioggia beet, peeled

3 cups water

2 tablespoons lemon juice

2 carrots, peeled

1⁄2 small red onion, finely chopped

1⁄2 small green cabbage, finely chopped

4 teaspoons apple cider vinegar

3 tablespoons toasted pistachio oil

3 tablespoons currants

3 tablespoons salted and toasted pumpkin seeds

Sea salt and freshly ground black pepper


Sprouted Quinoa Tabouleh

3⁄4 cup mixed color quinoa

11⁄2 cups water

Pinch sea salt

2 cups halved cherry tomatoes

2 cups peeled, seeded, diced cucumber

1 cup cooked chickpeas

1⁄2 cup chopped scallion or red onion

1⁄4 cup chopped fresh parsley

3 tablespoons chopped fresh mint

1⁄4 cup freshly squeezed lemon juice

2 tablespoons extra virgin olive oil

1+ teaspoon sea salt

Freshly ground black pepper

Farro Salad

1 cup farro

3 cups water

1 ⁄4 teaspoon sea salt

3 cups peeled and cubed sweet potatoes

½ small red onion

2 tablespoons extra virgin olive oil

Coarse Himalayan salt

2 cups baby arugula

1 cup thinly sliced radicchio

1 ⁄4 cup dried cranberries

1 ⁄2 cup toasted chopped walnuts

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh dill



3 tablespoons extra virgin olive oil

Zest and juice of 1 ⁄2 lemon or Meyer lemon

1 clove garlic, minced

1 teaspoon prepared mustard of choice

1 teaspoon maple syrup

1 ⁄4 teaspoon sea salt

Lots of freshly ground black pepper


Blueberry Lemon Squares

1⁄4 cup coconut flour

1⁄2 cup ivory teff flour

3⁄4 cup almond meal or flour

2 tablespoons coconut sugar

1⁄2 teaspoon baking powder

Pinch sea salt

1⁄2+ cup virgin coconut oil

1⁄4 cup maple syrup



Zest of 1 lemon

2 tablespoons lemon juice

2 tablespoons maple syrup

3 cups blueberries (fresh or frozen)

1 heaping tablespoon arrowroot dissolved in 1 tablespoon water

Join renowned chef and wellness expert Terry Walters for an immersive culinary experience like no other with our virtual cooking classes.

Discover the art of crafting delicious and nutritious meals from the comfort of your own kitchen as Terry guides you through a selection of carefully curated menus designed to tantalize your taste buds and nourish your body.

Our classes are more than just a demonstration – they’re an interactive journey where you have the opportunity to cook along with Terry or simply sit back, listen, watch, and take notes. With a focus on enhancing your culinary skills, each menu includes plenty of tips on knife skills and health-conscious ingredient choices, ensuring that you not only master the recipes but also gain valuable insights into creating meals that are both flavorful and nutritious.

Feeling overwhelmed by the thought of juggling multiple recipes at once? Don’t worry – we provide detailed shopping lists and prep instructions for each recipe before the class, allowing you to prepare in advance and make the most of your cooking experience. Plus, all participants receive a recording of the class to revisit at their leisure, making it easy to recreate the dishes at their own pace.

With Terry’s engaging teaching style, there’s ample opportunity for questions and discussion, ensuring that you walk away from each class with the knowledge and confidence to elevate your culinary skills to new heights.

Don’t miss out on the opportunity to embark on a culinary adventure with Terry Walters. Reserve your spot in one of our upcoming virtual cooking classes today and unlock the secrets to creating wholesome, flavorful meals that will delight your senses and nourish your body.

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