I love desserts, so when I became a plant-based, vegan, macrobiotic person to heal myself, the hardest thing was not eating desserts that had refined sugar, butter, cream and eggs. It is my weakest link, but my husband Eric rescued me—and can rescue all of you if you have this weakness like I do. He makes plant-based, vegan, macrobiotic desserts so tasty and healthy you won’t believe it.
I had to beg him to do a winter baking class, so we are offering it on Sunday, December 11th, at Studio Mgen in Santa Monica. I hope you’ll join us and taste the real plant-based, vegan, macrobiotic desserts that you can enjoy without guilt.
I hope you’ll join us and taste the real delicious plant-based, vegan, macrobiotic desserts that you can enjoy without guilt.
Sunday, December 11, 2016
Studio Mugen, Santa Monica
Learn how to bake delicious, healthy, macrobiotic desserts with chef Eric Lechasseur and Sanae Suzuki, so for the rest of the holidays, you do not have to eat sugary, unhealthy desserts. Please email email@example.com or firstname.lastname@example.org to save your spot.
- Two Kinds Scone 1) fruits/azuki 2) savory
- Two kinds of baked Donut 1) maple-glazed 2) strawberry-kuzu-glazed
- Amazake Pecan Pie
- Grain Café Au Lait
If you can’t come to the class, you can purchase Eric’s stunning plant-based vegan and macrobiotic desserts cookbook, “Love, Eric Revised” and learn how to make healthy delicious desserts at your home.
I am so excited because I usually can’t find any good quality delicious plant-based, vegan macrobiotic baking desserts anywhere.
I get to help the class and able to eat them!