Vegan Cooking Classes & Juicing Demonstrations
I love hosting online or in-person vegan cooking and juicing demonstrations.
Over the years, I’ve hosted events across festivals, corporate kitchens, and virtual spaces - each one tailored to be engaging, practical, and inspiring.
Who These Workshops Are For
These workshops are for anyone who wants to take their health and wellness to the next level - without sacrificing flavour.
If you’re looking for healthy, tasty inspiration that actually fits into real life, you’ll feel right at home here.
Everything is broken down into simple, manageable steps, so you can easily recreate it all in your own kitchen.
Juicing Demonstrations (40 mins)
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Beetroot, carrot, ginger, apple, pineapple, lemon, orange
Turmeric, carrot, ginger, orange, lemon
Cucumber, lettuce, parsley, spinach, apple, lemon, kale
Cucumber, apple, spinach, kale, lemon, ginger
Cucumber, mint, spirulina, wheatgrass, pineapple, apple, lemon
Carrots, apple, ginger, lemon
Grapefruit, lemon, orange
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Ginger, pineapple, lemon
Ginger, orange, lemon, cayenne pepper
Turmeric, pineapple, apple, lemon
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Homemade vanilla almond milk
Raw Chocolate Heaven smoothie (frozen banana, almonds, cacao nibs, agave, dates, chia seeds, peanut butter)
Berry protein shake (homemade almond milk, frozen banana, blueberries, hemp protein, dates, chia seeds, avocado)
Cucumber, mint, spirulina, wheatgrass, pineapple, apple, lemon
Carrots, apple, ginger, lemon
Grapefruit, lemon, orange
In a 40-minute session, I can demonstrate up to 5 options.
What We’ll Cover
During the session, I’ll guide you through:
The basics of juicing and the equipment you actually need
Blending vs juicing - what’s the difference and when to use each
How to make green drinks taste genuinely delicious
Easy, nutrient-packed smoothies you’ll actually want to make
Simple ways to set your kitchen up for success
I’m a big fan of meal prepping - spending an hour once or twice a week preparing food that makes the rest of the week easier.
I’ll show you how I set up a week of healthy lunches, including practical tips, tools, and simple assembly ideas.
Typically, we’ll prepare:
A grain
A plant-based protein
A dip or dressing
A sweet treat or energy ball
Example menu:
Quinoa with lentils, vegan satay slaw, harissa & miso dip, tempeh or tofu croutons, and cranberry energy balls.
Everything can be stored in the fridge for up to 4 days - perfect for quick, mix-and-match lunches or dinners.
All recipes serve 4–6 portions and are vegan, gluten-free, or easily adaptable.
You’ll also receive my Intro to Vegan Cooking eBook with 80+ recipes, plus helpful guides like cupboard staples.
Plant-Powered Cooking
Meal Prep Made Simple
Vegan Brunch options & snacks
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Vanilla and coconut granola
Mixed berry chia puddings
Tofu scramble with avocado smash
Oat and cranberry breakfast bars
Chocolate truffles
Açai bowl with crunchy granola
Tahini protein fudge
Raw chocolate brownies
Apricot and coconut energy balls
• Lime and coconut energy balls
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Vegan Caesar salad with tempeh croutons
Thai rice noodle bowl
Falafel with tahini sauce and quinoa
Coconut dahl with crispy shredded tofu
Miso aubergine, quinoa & lentil salad with roasted red pepper hummus
Curried lentil, courgette & carrot stew
Black bean & mushroom burgers with guacamole and sweet potato wedges
Vegan vegetable stew with pea mash and crispy kale
Tofu satay rice bowl
Chickpea, courgette & aubergine curry
Roasted red pepper & lentil soup
Lentil Bolognese
Courgette noodles with sun-dried tomatoes & black olives
Chickpea, spinach & sweet potato stew
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Banana, chocolate chip & walnut bread
Carrot loaf
Sweet and savoury pancake options
Blueberry, orange & pecan bread
Lemon loaf
Vegan chocolate brownies
Sticky date pudding with caramel sauce
Raw chocolate mousse with date caramel & quinoa brittle
Almond & cranberry cookies
Double chocolate cookies
What’s Needed for On-Site Events
Just access to power and a trestle table for demonstrations.
If facilities are limited, no problem - recipes can be adapted, and no-cook options are always possible.