the Plant-Based Scratch Kitchen: Promoting optimum plant-strong culinary wellness


As a plant-based chef educator, my cooking and wellness workshops use evidence-based resources to promote healthy living. My cooking values focus on using whole plant-based food, low to no oil, no refined sugars, and organic and local when feasible. I use  French cooking techniques, combined with various international flavors.  I have several methods of instruction, which range from my cookbook and YouTube channel (see below) to in-person workshops that range from private demonstrations to large, multi-session classes. Classes span across Colorado--from Boulder to Yuma to Grand Junction, including Canada and Florida. 

Erik Aakko, MS MCHES, is a graduate from a professional plant-based culinary program and has a certificate in plant-based nutrition from Cornell University. He is also a certified Food for Life cooking instructor with the Physicians Committee for Responsible Medicine (PCRM), and has over 25 years experience as a public health practitioner addressing various population health issues. Eric's other passions are backcountry Nordic skiing and bicycling ultra endurance gravel rides.  Eating plant-strong gives Eric the endurance, recovery, and mental acuity to push farther and faster in the office and backcountry. 

Click Here to see my Hearty Blueberry Muffins recipe, published in the Adventure Journal. 

Visit my new YouTube channel--the Plant-Based Scratch Kitchen (PBSK), for cooking videos and more (click upper left corner for link to the channel).

Talking plant-power on TV in Denver (below).   


Use "contact us" to contact me about my cookbooks or to start a conversation about a cooking and wellness seminar. 
My new cookbook is published. Use
 

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