Cl sroom Calendar

Wednesday, September 6th, 6:00pm • Free Jyotish: An Introduction to Vedic Astrology

Beverly Foster, Ayurvedic Practitioner & 500hr Ayurvedic Yoga

Jyotish, "science of light", is Vedic Astrology. Ayurveda, "science of life", works alongside Jyotish to guide us towards self-discovery and self-healing. Join Beverly Foster to learn the basic qualities and personalities of the planets, constellations, and houses and how they influence strengths and weaknesses in relation to our bodies, spiritual development, and relationships.

Saturday, September 9th, 12 pm - 2 pm • $35 - $40 Japanese Summer Dishes with Miso and Koji

Midori Uehara

In this class, discover how to make Shio-koji - a versatile condiment - using locally sourced rice koji. You'll also learn di erent ways to incorporate Shio-koji and miso into your cooking, how to cook perfect rice, make chilled miso soup, and create easy peasy quick pickles. Vegan, Gluten Free, Macrobiotics, Organic, Fermentation

Thursday, Sept 14th, 6:00 pm (Rescheduled)

$40 for General - $35 for Co-op Owners - $20 for Sta

Learn How to Brew Beer: Traditional & Gluten Free Instructor: Brian Kolodzinski owner of Bear Creek Malt Supply Beer has been brewed for thousands of years - but it’s never too late to join the fad and make your own! In this introductory class, you will learn the basic equipment, ingredients and process to brew your own beer. A brewing overview during the first hour includes a free booklet and visual aids. Get hands on experience during the second hour brewing a batch of beer from start to finish.

*This is a 21+ class please bring ID * Hands On *Wheat Free *Vegan/Vegetarian

Wednesday September 20th, 6:00pm • Free Connected Family Medicine

Eleyah Knight, LAc, MTCM

Bring your family of all ages to experience nature-based medicine from an ancient Chinese perspective. Learn about the Chinese 5 Elements of our life cycles, growth, and healing through activities that will provide a memorable, in-depth exploration of our inner and outer world connections.

Est. 1972

Carrots

new kid's program, "Co-op Carrots!"

Co-op Carrots is an interactive and educational opportunity for kids ages 14 and under to learn more about their Co-op.

Co-op Carrots participants will receive a special Co-op Carrots backpack, stickers, name tag, and more! Ask any produce employee for an exclusive sticker of the month and receive a free piece of fruit!

Signing up is free, just visit ashlandfood.coop/co-op-carrots

Ingredients

Cookies

1 1/4 cup whole-wheat flour

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

3/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup applesauce

1/2 cup and 2 tablespoons honey

1 egg

1/2 teaspoon vanilla extract

1 cup shredded carrots

1 cup rolled oats

Frosting

8 ounces low-fat cream cheese

1/4 cup honey

1 teaspoon vanilla extract

1 tablespoon carrot juice

1 teaspoon liquid chlorophyll

1/2 cup shredded carrots (optional)

Preparation

1. Preheat the oven to 375. Grease two baking sheets.

2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. In a large bowl, mix together the applesauce, honey, egg, and vanilla. Add the 1 cup carrots, oats, and flour mixture to the large bowl. Mix well.

3. Put a spoonful of batter on the baking sheet. Shape the batter into a long triangle for the carrot. Shape leaves from the batter at the end of the carrot. Flatten the cookie. Make more carrot-shaped cookies with the remaining batter. Bake for 14 minutes. Let cool.

4. To make the frosting, mix the cream cheese, honey, and vanilla together in a bowl. Divide the mixture into two bowls. Put 3/4th of the mixture into one bowl and 1/4th of the mixture into the other bowl. Add the carrot juice to the bowl with 3/4th of the cream cheese mixture. Add the liquid chlorophyll to the other bowl. Stir both bowls.

5. Put the green frosting in a plastic bag. Cut o the corner of the bag. Frost the leaves. Put the orange frosting in a plastic bag. Cut o the corner of the bag. Frost the carrots. Optional: top the orange frosting with the 1/2 cup shredded carrots.

6. Chill the cookies for 10 minutes