1. Cooking with Sunanda, Krishna & I-Li Saturday, August 1, 2015: 1-4 p.m.

2. Program 1:00 p.m. - 3:00 p.m.: Cooking Demo 3:00 p.m. – 4:00 p.m.: Eat & Chat

3. Hasselback Potato: I-Li Ingredients: 4 medium potatoes (wash them well) 4 tablespoons extra virgin olive oil 1 teaspoon fresh rosemary leaves, finely chopped sea salt Preheat the oven to 220 degrees C (425 degrees F). Slice a thin layer off the base of the potatoes so they will not roll around. Place a potato on a work surface with the cut side down. With a sharp knife cut thin vertical slices from one end to the other, being careful not to cut all the way through. You can place wooden spoons or chopsticks on either side of the potato to keep your knife from slicing through. In a small bowl, combine the olive oil, rosemary (or dill). Place the potatoes on the baking sheet and brush them all over with the infused oil. Place in the oven and bake for 20 minutes. Remove from the oven and brush all over with the olive oil mixture, separating the slices slightly with a knife to get some of the mixture between the slices. Put them back in the oven for 20 minutes. Brush the potatoes with the remaining oil, sprinkle with sea salt and return them to the oven for 20/30 minutes or until crisp and golden on the exterior and soft on the inside. Remove from the oven, sprinkle with chopped rosemary and serve.

4. Bulgur Wheat Salad - Sunanda Roasted Cracked Wheat (Daliya) – 1/2 cup Broth (Vegetable or water) – 1 cup Cashew Nuts – 2 Tbsp Green Chilies / chilly flakes to tasteFresh ginger juice - 1 tsp Red Bell Pepper+ cucumber – 1 cup diced small Tomatoes roasted (450degree for 30 min) – 1/2 cup, Salt – to taste Lime/Lemon Juice – to taste Dried Apricots or Cranberries or Raisins – 1 Tbsp Cilantro (Coriander Leaves) – 5 sprigs, chopped Method: 1. In a medium size saucepan, add Cracked Wheat and Broth. Bring to a boil, lower stove to a simmer, cover and cook for 10 minutes. Fluff with a fork and remove into a mixing bowl. Allow to cool to room temperature. 2. In a small skillet, roast Nuts lightly. Keep aside 5. To the cracked wheat add remaining ingredients – Bell Pepper, Tomatoes, Pepper, Salt, Lemon/Lime Juice, ginger juice, Apricots, previously roasted nuts and Cilantro. 6. Mix well

5. Crispy Banana with Vegan Ice Cream : Sunanda and Krishna 1 ripe banana Egg roll wrapper Cinnamon Butterscotch vegan coconut milk ice cream Strawberries and other berries 1) Roll banana in egg roll wrapper 2) Fry 3) Eat with ice cream and drizzle berries on top

6. Acai Bowl: Krishna Frozen Organic Acai Puree, Frozen banana Almond Milk Organic Peanut butter (unsweetened) Almond butter (optional) 2 tsp Cacao nibs 2 Sliced Strawberries 1 sliced Banana 2 tbsp Granola Blend the Acai puree, frozen banana, almond milk and 2 tbsp of peanut butter until it comes to a creamy consistency. Pour it into a bowl and place sliced strawberries, bananas, cacao nibs, granola, and almond butter on top. Enjoy!