Spring is a time of fresh growth and revitalised energy with an abundance of garden greens.
Join nutritionist Luke Gabites and plant-based chef Thom Gabites for a workshop exploring how eating more plants and tuning into the seasons can support your health and the environment... and save you money.
We’ll explore simple, practical ways to bring more plant-based meals into your life.
You’ll also get hands-on in the EcoMatters Organic Teaching Garden, harvesting seasonal greens and learning how to make the most of what’s growing.
We’ll then turn our harvest into a delicious spring soup to share.
What you’ll learn:
- Simple ways to incorporate more plant-based meals into your diet
- How eating with the seasons can support energy and wellbeing
- The benefits of eating more plants for people and planet
- Tips for using garden greens and seasonal ingredients
- How to make a nourishing vege stock and delicious soup from scratch.
Please bring: A water bottle and practical shoes suitable for harvesting in the garden.
Note: This workshop is best suited for ages 14+. Younger children are welcome when accompanied by a parent or caregiver. Please note the session includes an in-depth talk on plant-based eating and nutrition, which is geared toward an older audience.