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Cooking Versatile Sauces with Nutritionist Iris Briand

January 20 @ 6:30 pm

Learn to cook a stirfry sauce, vinaigrette and hummus from the comfort of your home. Nutritionist Iris Briand will walk us through the steps as well as talk about the nutritional benefits of making your own sauces. See ingredients below. Pre-registration recommended by emailing arwen@hoodriverlibrary.org (NOT required).  Join the Zoom meeting here: https://us02web.zoom.us/j/83105312809
Ingredients Lists:
Nutritional Handout
1. Honey-Lemon Vinaigrette  Recipe Lemon Honey Vinaigrette Recipe
1/4 cup tamari soy sauce
1 lemon, freshly squeezed
2 TBL of red wine vinegar or apple cider vinegar
2 TBL tsp raw honey
Black Pepper to taste
Redmond Salt to taste – or another unrefined, unbleached sea salt
Extra-virgin Arbequina olive oil – 1 TBL per person
Tahini by Hummingbird Brand or Trader Joe’s – 1 TBL per person
2. Asian Inspired Sauce for Stir Fry, Steamed Veggies, or Salads  Sauce for Stir Fry and Steamed Vegetables Recipe
1/4 cup toasted sesame oil
1/4 cup rice vinegar
A few garlic cloves, minced
Red chili flakes, to taste (optional)
1 tsp grated ginger (optional) – you can freeze ginger to preserve it
3. White Bean Hummus  Recipe
15 oz can of navy beans. *OR 2 cups homemade beans
4 TBL tahini (sesame paste) – Trader Joes has a great tahini
4 TBL extra virgin olive oil
Juice from 1 freshly squeezed lemon
2 small cloves garlic, crushed
3/4 bunch fresh parsley, finely chopped
1⁄2 tsp Redmond Salt (unrefined sea salt)White Bean Hummus
Freshly ground black pepper, to taste
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp dried oregano
Iris Briand, RDN, Registered Dietitian Nutritionist: Founder of Sol Food Nutrition, LLC
  • Iris was raised in Willamette Valley, where she grew up working on the family’s fruit and vegetable farm. 
  • She graduated from Oregon State University and completed the 1200 hour Dietetics Internship in 2012. 
  • Ms. Briand offers Custom Nutrition Coaching and Healthy Cooking Classes in the Portland Metro Community, since 2013. 


January 20
6:30 pm
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