A Group Walk and Cooking Class

Join instructor Leondra Weiss for a 30 minute walk around WHTK followed by a group cooking session. Engage in group physical activity while discussing healthier cooking and alternative foods for diet restrictions.

Schedule

10:30am - 11:00am
Stretch & Walk

11:30pm
Wash Hands & Prep Food

12:00pm
Cook & Share in Dining Together

Menu

Vietnamese Wraps

• Rice paper

• Rice stick noodles

• Cucumbers (English or Italian preferred)

• Carrots, Bean sprouts

• Green leaf or romaine lettuce

• Beef (Flank steak or top round), Shrimp, Tofu (fried)

Cook the beef/shrimp/tofu in sesame oil and/or fish sauce and season with minced garlic and black pepper. 

Prepare the spicy onions and the dipping sauce.

To assemble the wraps:  Dip the rice paper in warm water quickly and let moisten on a rack or a non-stick plate.  Place the lettuce first, then veggies, noodles and other ingredients.  Wrap tightly, folding edges over towards the center.  Dip in sauce and enjoy.

Dipping Sauce Recipe (Nuoc Mam)

• 6 Tbsp Fish Sauce

• 3-4 Tbsp lemon or lime juice

• 2 Tbsp. sugar

• 1 carrot shredded (optional)

For vegetarian sauce option see “Hoisin”Dipping Sauce below:

•  2 tbs Hoisin Sauce

• 1 tbs Balsamic Vinegar

• 1 tsp sesame oil

• 2 tbs soy sauce

• (Optional) crushed peanut on top

Hot Spicy Onions:

• ½-1 tsp Chili Paste, as desired

• ½ cup Apple Cider vinegar

• Cut onions thin and soak in cider-vinegar mix.