Sacramento Natural Foods Co-op Classes

We are happy to announce that Fleet Feet Sacramento Trainees are being given the chance to take some Sacramento Natural Foods Co-op classes for just $29!

Below is a list of the featured classes held at our brand new location at the corner of R and 29th! The classes focus on fitness and healthy eating and they are eligible for the Fleet Feet training program discounts.

All classes are demonstration style unless noted as hands on. Fleet Feet partners get these classes for only $29! In order to enjoy this discount, sign up at When on the class page, click "enter a password or discount code" and enter fleetfeet (all lower case, all one word) and click "Show Available Tickets". This will then offer the fleet feet promo price. If you have questions about classes, please call 916-868-6399.

Fit to Eat! Mexican Favorites (Gluten free)
Thursday, February 16, 2017
6:30 - 8:30 pm
Classic Mexican dishes get a low-carb, gluten-free makeover: shredded chicken enchiladas with egg crepe "tortillas; beef taco salad with chipotle-ranch dressing; green chili pork stew, and Mexican wedding cookies. Instructor: Mayumi Tavalero

Vegan Beans & Legumes (Vegan)
Thursday, February 23, 2017
6:30 - 8:30 pm
In this class, we’ll discuss one of nature’s healthiest and most economical foods: the humble bean. We’ll use different methods for cooking beans in our menu: pressure cooker black bean soup; Indian spiced chickpea burgers; slow cooked white bean cassoulet with rosemary, and socca pizza. Instructor: Emily Honeycutt

Lightened Up Asian
Thursday, March 2, 2017
6:30 - 8:30 pm
Asian classics get a healthy twist! Feast on fresh ingredients and fabulous flavors in fresh maitake mushroom spring rolls; shrimp, asparagus stir fry; spicy Thai beef lettuce cups; vegetable chow mein, and siu mai dumplings with ground turkey and ginger. Instructor: Terese Esperas

The Art of Fermentation: Miso Workshop
Saturday, March 4, 2017
1:00 - 3:00 pm
Miso is an essential ingredient in most Japanese cuisines, adding unique flavor, protein and lots of B-vitamins. We’ll make white chickpea miso from scratch and learn how it is used as a folk medicine. We will also discuss how to add it as a secret ingredient to boost the nutrition in your everyday diet. Instructor: Sawako Ama

The Art of Fermentation: Dairy (hands on, vegetarian)
Saturday, March 11, 2017
10:00 am - 12:30 pm
Fermented dairy products are traditional in cultures around the world. Before industrialization, fermentation was necessary to preserve milk; it also encourages friendly bacteria to make products that are nutrient dense and easy to digest: yogurt, kefir, buttermilk and sour cream—and then use them to make yogurt cheese, sour cream veggie dip, and some great kefir spiced muffins.

Low-Carb Breakfasts (GLUTEN FREE)
Thursday, March 16, 2017
6:30 - 8:30 pm
Going low-carb can be most difficult in the morning, when bagels and muffins abound! Try these tasty ways to power up your morning instead: spring vegetable frittata, fresh fruit yogurt with cinnamon crunch "granola;" almond-pecan protein bars, and raspberry coconut scones. Instructor: Mayumi Tavalero

The Dr. & the Chef: Balancing Blood Sugar
Wednesday, March 22, 2017
6:00 - 8:30 pm
Join us and explore cooking tips and health strategies to make meals that are both nourishing and delicious. We will discuss key concepts in balancing blood sugar and maximizing nutrition while indulging in a delicious menu: braised short ribs with mashed cauliflower; cream of broccoli soup with coriander spiced yogurt; asparagus salad with bitter greens, soft poached pastured eggs with tarragon mustard dressing, and strawberries with balsamic and black pepper.

Seafood Basics: Fearless Fish
Thursday, March 23, 2017
6:30 - 8:30 pm
Many home cooks are intimidated by seafood. Mayumi will help to banish your fears in this class, as you learn to choose the freshest seafood and masterfully prepare it using a variety of techniques: New England fish chowder; blackened fish tacos with corn salsa; beer battered fish with lemon-dill tartar sauce; Asian style fish in parchment. Instructor: Mayumi Tavalero

Thank you SNFC!!!

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