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      Upcoming Classes and Events



           Summer Series
        These are Demonstration Style Classes (12-16)
and Hands-on Workshops (limited to 8 students)
*note we are unable to process classes on line at this time.  Please call the shop to purchase your class. 303-278-1260 Thank You
Cancellation Policy - Please be aware that all classes are non-refundable.  We have to purchase many items for each person in class and we need to be able to prepare.  Thank you for your cooperation and understanding.











        ABOUT OUR CLASSES
     WORKSHOPS and EVENTS 

Here in our beautiful French style kitchen we teach with classes, workshops and events - each different from one another.  

Our CLASSES typically have 12-16 students and the class is conducted in a demonstration style.  This means we teach the class and demonstrate how to do it, so that you can have a deeper understanding of the topic you are learning.  You are given a hand-out with recipes and directions which, you can feel free to write notes on and to take home with you.  You will also have samples from class to take home or if its a cooking class you will get to taste all of the recipes being made while in class. 

WORKSHOPS - are very small - only 8 students because more room is needed as you not only have demonstrations but you will have Hands-on projects as you make things throughout the workshop.  You will be customizing your products and you will also be given a hand-out with lot's of information, recipes, resources and directions.  You will leave with all of the products that you make in class. Workshops are very fun and you gain a much deeper understanding of the subject because you are doing it.

EVENTS - are usually demonstration or "talk style" education & often includes testing stations, such as our monthly "Healthy Skin Club.  These often includes a free hand-out for you to take home, some samples and a question and answer period. 


OUR FREE holiday and special occasion celebrations are open house style often with discounts, free food and drinks, music, and  giveaway's. Plus we introduce you to new items, fun information, great vendors, books, unique products and health information. We also like to include other wonderful Golden businesses.



Book A Private Event 


We welcome private party's and special events for classes & workshops.  Maybe a girlfriends night out?  Your bridal party or team building - we can do that.  


We can arrange cooking classes, aromatherapy classes, natural body product making  & more.


You pick the topic; making lipgloss & lip balms or natural body butters. Essential oil products, a healthy "nibbles & sips cocktail cooking class or let Cheryl design a scrumptous 5 course menu for you- eat your way through the class and take home the recipes and directions!  Just let us know what class you are interested in and we can design something just for your group. 


Minimum requirement for a private class or workshop is 8 people

Demonstration Classes with samples/food up to 15 people (call if you need a larger group)  Prices range from $50-$65  per person.

   COOKING CLASS


We currently do not have any cooking classes scheduled...please check back for updates


Instructor: Cheryl Rojic, 

Holistic Chef & health coach 

Cost $50



Menu: TBA

Call today to hold your spot 303-278-1260



  HEALTHY SKIN CLUB


HSC is currently suspended

we will let you know when we are able to resume.


This is a FREE educational event however you MUST reserve your spot as space and samples are limited.  Call today 303-278-1260

What happens at skin club?
This is a cocktail style party focused on SKIN EDUCATION where you;drop-in, try products, ask an esthetician questions about your skin issues, take home samples, use a 20% coupon for all highlighted products. Take home a in-depth hand-out about the highlighted topic, eat & drink healthy recipes from our holistic chef and take home the recipes!  Too much fun!!

How does it work?
Call to reserve your spot & your free samples
Drop in anytime between 5:00 -7:00 pm
Check-in at our desk for your FREE skin samples 
Register for our FREE raffle of great skin products
Visit each station and try out products while you learn what they do
Take home a fabulous hand-out about the evening's topic
Receive 20% off all highlighted products that evening
Enjoy a FREE Drinks & Nibbles from holistic Chef Cheryl Rojic

Plus, enter our FREE raffle for a chance to win:
Free Healthy Skin Club monthly give-away's

Sips & Nibbles 
Boost skin health with some refreshing, foods and drinks from holstic chef Cheryl Rojic of Intentional Health
Plus, take home the recipes



Skin Care Class 


We currently do not have any skin care classes scheduled.  We will update you when we are able to hold classes.  Thanks


Instructor: Crystal Baldwin, Aromatherapist, Esthetician, Product formulator

Cost $50

Call today to hold your spot 303-278-1260




  

RECIPES

Coconut Cream Eggs 

     Vegan, Dairy-Free, GF
 


Ingredients
Coconut Filling
3/4 cups coconut butter, warm to soften (Note- if you don’t have coconut butter, add 2-3 Tablespoons of coconut oil instead)
1 1/2 cups, plus 2 Tab. unsweetened shredded coconut
2 teaspoon vanilla extract
2 teaspoons coconut extract (optional)
1/4 cup plus 2 Tab. pure maple syrup (or honey or agave)
Pinch of salt (optional) 
Dipping Chocolate
1 1/2 cups vegan chocolate chips (I love the Enjoy Life brand)
*note- for a darker chocolate, use half 81% baking chocolate and half chocolate chips or less chocolate chips if you want a dark chocolate flavor
2-3 tablespoons coconut oil 
1/2 teaspoon vanilla extract

Directions
Coconut Filling
1. In a food processor, combine coconut butter (warm if needed to soften), shredded coconut, vanilla & coconut extract, salt and maple syrup. Pulse to combine. (note -  for more coconut pieces in your finished eggs, hold 2 tablespoons of the coconut out and stir it in after all other ingredients have been blended)
2. Using a medium cookie scoop or tablespoon, dish out scoops of the coconut mixture - form into an egg shape.  Place on wax paper or parchment-lined cookie sheet and repeat until all mixture is used.
3. Freeze for about 20-30 minutes (you want them very firm before dipping)
 
Dipping Chocolate
In a double boiler -Combine chocolate chips, coconut oil, and vanilla extract stir till melted. Keep temperature low and turn off stove once melted.  If any lumps form use a whip to stir and break them up.  You can add more oil.

1. Remove eggs from freezer and start dipping in chocolate
2. Use a fork (larger serving fork works best), place egg upside down in chocolate and let it coat that side.
3. Using fork, flip your egg right side up to coat the bottom of the egg, lift it up with fork and tilt slightly to drain off excess
4. Place the egg back on the cookie sheet.  If decorating dip two at a time and decorate as you go...see notes below under decorating.
5. Finish all eggs and place back in freezer until firm, store in freezer bags
 
For Decorating
When decorating work on two eggs at a time...dip two eggs and then decorate those two (otherwise the chocolate may become too hard to adhere to)
1. Chocolate drizzle - to drizzle, transfer remaining chocolate mixture into a small plastic sandwich bag. Snip off very small part of one corner and gently drizzle mixture over egg surfaces. Freeze about 10 minutes to harden then serve
2. Sprinkle with multi-colored holiday sprinkles.
3. Sprinkle with plain shredded coconut 
4. Sprinkle with toasted coconut (to toast, place in a skillet on very low, stir constantly until it starts to turn brown…remove from heat and transfer to a plate to cool.


Homemade 
Peanut Butter Eggs

Ingredients
1/2 cup peanut butter or allergy-friendly sub
1/4 cup organic powdered sugar
2 tbsp cacao powder
¾ Cup Enjoy Life Chocolate Chips (or chips of choice)
2 tbsp virgin coconut oil 
1-2 tbsp pure maple syrup, (or honey, or agave)
Dash of salt -optional

Directions:
If nut butter isn't soft, gently warm until stir-able.
1. Mix nut butter, salt, and powdered sugar in a bowl to form crumbly dough. Different nut butters will yield different results, so if dough is too gooey, add up to 2 tbsp oat flour or additional sugar. Or add a little more nut butter if too dry.
2. Taste, and add a little more salt if desired.
3. Use a cookie scoop or a spoon.  Spoon 1 tablespoon at a time and form into eggs (you can also chill the dough for 10 minutes before forming)
4. Place on a baking sheet with wax or parchment paper
5. Place in the freezer for 30 minutes (or until very firm, they will soften when dipped and start to melt if eggs are to soft - work quickly)

For Dipping Chocolate
1. Mix the chocolate chips, cacao, coconut oil in a double boiler. Stir until melted.  Turn the stove off as soon as chocolate is melted.
2. Add the sweetner and vanilla and stir till smooth (use a whisk if needed)
3. Bring peanut butter eggs out of freezer
4. Lay one egg at a time upside down in the chocolate 
5. Using a large fork (serving fork works great), flip the egg upright
6. Lift the egg up and tilt slightly to allow a lot of chocolate to drain off
7. Place it back on your baking tray, do all the eggs
8. Place eggs back in freezer and freeze until ready.
9. Store in freezer until you want to eat them
 
Decorate
When decorating work two eggs at a time...dip two eggs and then decorate those two (otherwise the chocolate may become too hard to adhere to)
1. For more chocolate, bring eggs out and dip in chocolate again- freeze
2.To drizzle, use a plastic ziploc bag, cut a tiny piece off one corner and spoon chocolate into that corner of the bag.  Drizzle back and forth over eggs and put the tray back in the freezer
3.  Freeze until chocolate sets- remove and eat!  Store in freezer!
4. Sprinkle with plain or toasted coconut
5. Sprinkle with colored holiday sprinkles

Lemon Turmeric 
Aqua Faba Peeps

  • ½ Cup Aquafab (liquid from a can of chickpeas)
  • ¼ Teaspoon Cream of tartar
  • 2 Tbsp vanilla
  • 2/3 cup water
  • 1 tbps agar agar powder (not flakes)
  • 2 1/4 cups organic sugar
  • ½ Teaspoon turmeric
  • 1 Teaspoon lemon extract
  • Zest of 2 lemons
  • 1 tsp chocolate chips (any vegan variety)

Instructions
Colored Sugar & Zest
  • Blend 1 Cup sugar with turmeric and lemon extract, mix well until yellow color comes up- set aside
  • Zest two lemons and place on a plate to dry out, set aside
  • Get your sugar and piping bag ready:
  • Cover the bottom of a small cookie sheet or tray with wax or parchment paper - sprinkle colored sugar over paper and set aside.
  • Have a piping bag ready with a large round tip assembled and ready to go! Or use a ziploc bag, just clip one corner.
Make your fluffy aquafaba:
  • Put the aquafaba in a mixing bowl with the cream of tartar and mix on high for 6 minutes until very fluffy. If you have a kitchen-aide use it.
  • Add the vanilla extract and whip for 3 more minutes until it is white again and it forms very stiff peaks.
Make your agar agar syrup:
  • Boil the water and agar agar for 3 minutes stirring frequently.
  • Add sugar and boil for another 3 minutes stirring constantly over medium-low heat. (Be careful not to cook it too hot or you will burn or caramelize the sugar).
Mix everything together:
  • Turn off the heat and add the hot sugar mixture into the beaten aquafaba with the blender going...go slowly.
  • Add this mixture slowly while beating aquafaba with a mixer set to low for about 30 seconds.  This will turn the fluffy white mixture a little shiny.
Piping your peeps:
  1. Quickly transfer mixture to a piping bag
Pipe out your peeps directly onto the colored sugar. (Do this as fast as possible since the marshmallow will set once it cools).
Sprinkle the tops and sides of your peeps with colored sugar and lemon zest.
Melt chocolate chips in a very small bowl in the microwave for 1 minute and use a toothpick to stir the chocolate and dot eyes onto your peeps.
  • You can eat them immediately or let them sit out in the air overnight to dry out a little more. (After 24 hours, store in the fridge).
  • Recipe Notes
    • Tips for making perfect vegan peeps every time:
    Whip the aquafaba for a full 9 minutes before adding the agar agar syrup.
    Stir the agar agar mixture constantly over medium-low heat, just hot enough to keep it slowly bubbling.
    Cook the agar agar for a total of 6 minutes to make sure it's completely dissolved and melted.
    Be sure to get all of the agar agar syrup into the aquafaba!  Use a rubber spatula to scrape out the bottom of the saucepan to get it all.
    Have your piping bag ready to go before adding the agar agar syrup to the aquafaba!  It cools quickly and you have to work fast! 
    If it starts to harden in the mixing bowl, turn on your mixer for about 10 seconds to get it smooth again. 

    Earth Sweet Botanicals

    1224 Arapahoe Street

    Golden, CO 80401


    303-278-1260

    [email protected]