From Garden to Plate: The Harvesting Flavor Workshop Series

April 11, Are You Getting Enough Protein on a Plant-Based Diet?

Confused about how much protein you actually need — or whether it’s possible to get enough without meat or protein powders? We'll talk about what protein is and why it's important. In this interactive workshop, you’ll calculate your personal protein needs, learn how to easily meet them using whole, plant-based foods, and walk away with simple formulas for building balanced meals. We’ll finish by making no-bake protein energy bites that even the most avid carnivores will love.

May 9th, Are You Getting Enough Protein on a Plant-Based Diet?

Struggling with cravings, low energy, or feeling hungry soon after meals? You might be missing the most overlooked nutrient in the American diet: fiber. In this eye-opening session, you’ll discover how fiber supports metabolism, gut health, hormones, and long-term wellness. We’ll assess how much you’re currently getting and blend up a delicious, high-fiber snack that makes hitting your daily target simple and satisfying.

June 13, Does Eating from the Garden Really Make a Difference?

Is garden-to-table eating just trendy — or truly more nourishing? In this seasonal workshop, we’ll explore how fresh, local produce impacts flavor, nutrient density, and sustainability. You’ll learn how to “eat the rainbow,” reduce food waste (yes, carrot tops included!), and make the most of what’s growing now. Together, we’ll create a vibrant green garden sauce that transforms simple ingredients into something extraordinary.

July 18th, What Should I Actually Keep in a Sustainable Plant-Based Pantry?

Trying to eat healthier and reduce packaging waste — but unsure where to start? This practical workshop will show you how to stock a simple, plant-forward pantry using bulk staples that are affordable, versatile, and deeply nourishing. You’ll leave with a flexible meal-building framework and taste an easy treat made from pantry ingredients.

Jill Ahlstrand is a plant-based cooking instructor and founder of Harvesting Flavor, inspiring sustainable, garden-to-table eating through practical, flavor-forward classes.

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