The importance of a strong immune system as we age cannot be overstated. A number of foods have been shown to have immune-enhancing properties. We’ll review what the science says and cook up some dishes that use pro-immunity ingredients.
This class is part of the “Aging Well with Plant-Based Eating” series, which covers up-to-date research information on aging, what the experts say we can do to maximize the number of healthy years we can enjoy, and specific foods and recipes we can focus on to optimize our vitality. You can sign up for the series or individual classes.
All recipes are oil-, salt-, and refined-sugar free as well as completely plant-based.
Here are the recipes we will make (subject to change):
Mushroom and Olive Burgers
Thai-Inspired Kale Stir-Fry
Cookies with Goji Berries
Broccoli and Rice Bake
The class takes place over Zoom. It is offered through Portland Community College, and anyone can register — you do not need to live in Oregon. You will receive a Zoom meeting link about 48 hours before the class.
The class format is “optional cook-along.” I send the recipes and prep instructions to all students about a week ahead of time. This gives you time to gather ingredients for any recipes you’d like to cook along with me as I demonstrate them over Zoom. The class climate is informal and interactive, and my co-host and I check in with those who are cooking along to make sure they aren’t having any problems.
Registration link is here. Price: $29 tuition + $3 fees. 50% discount on tuition for Oregon residents 62 years and older.
Linda Tyler is a cooking instructor, recipe developer, writer, and editor. She teaches plant-based cooking for Portland and Mt. Hood Community Colleges. She is the author of The Plant-Based Anti-Inflammatory Cookbook (2024). Through her website, www.graciousvegan.com, Linda shares plant-based recipes and answers to common questions about plant-based cooking. She has published recipes in the Vegan Journal and appeared on Chef AJ Live and Portland’s TV station KATU's Afternoon Live program. She is a long-time volunteer video reviewer for Nutritionfacts.org.