Film & Special Events ‹ Back to full list

Purchase tickets

Admission Info:

(619) 522-2458

Dates & Times:
May 5, 2021, 7:17 p.m. to June 1, 2021, 7:17 p.m.
Add to Google calendar

Cooking Up Something Special for Mother's Day

Presented by Laura Plumb & Coronado Recreation and Golf Services & Coronado Cultural Arts

May 5, 2021, 7:17 p.m. to June 1, 2021, 7:17 p.m.

Share event

Looking to treat, spoil and impress your mom with a home-cooked meal this Mother's Day? Coronado Recreation and Golf Services and Coronado Cultural Arts are excited to present an Ayurvedic cooking presentation hosted by Laura Plumb and her assistant Tatum.

Laura shares her culinary Ayurvedic skills in this video and on her blog. Try her recipes below for a special treat for all the Moms in your life!

Oatmeal Almond Butter Chocolate Chip Cookie Dough Brownies | Gluten free (dairy free and vegan too depending on chips)


These vegan almond butter oatmeal chocolate chip cookie dough bars by @soulfoodbakery are nature’s beauty and healthy bounty bringing the restorative power of Ojas to body, mind and heart. 



-       1 cup coconut sugar

-       1 cup natural almond butter

-       2 tsp pure vanilla extract

-       1 1/2 cups oat flour

-       1 1/2 tsp baking powder

-       1/4 tsp rock salt

-       1/4 cup plus 8-10 tbsp unsweetened almond milk

-       1/2 cup chocolate chips



Preheat the oven to 170 C / 350 F. Line an 8x8-inch square pan with parchment paper.


Mix together coconut sugar, almond butter and vanilla. In another bowl whisk together oat flour, baking powder, and salt. Add the oat flour mixture to the almond butter mixture. Then add almond milk and the chocolate chips (leave a few for the top).


Transfer the dough into the lined pan and use your fingers to press evenly into the bottom. Add some chocolate chips on top at the end.


Bake 20 minutes, until they begin to brown at the edges. Remove from the oven. Allow to cool ten minutes before cutting into bars and serving. 


Curried Spinach Nibbles


2 lbs fresh spinach
1 1/4 cups almond flour
1 teaspoon salt
a hearty dash of fresh cracked black pepper
1/2 teaspoon baking powder
2 1/2 teaspoon curry powder
3 eggs
1/2 cup finely ground parmesan
1 cup full fat organic yogurt
3/4 cup spring onions, chopped
1 tablespoon ghee
option: crème fraiche to garnish

Set your oven to 375F.

Wash the spinach and place in a large pot over medium heat. Cook until wilted, then drain in a colander. Set aside.

In a bowl combine the almond flour, salt, pepper, baking soda and curry. In a separate bowl mix together the parmesan, yogurt, eggs and chopped onion. Then add to the bowl of dry ingredients.

Place spinach into a kitchen towel and squeeze out as much water as you can. Then chop the spinach and add it to the batter.

Line your baking dish with parchment paper, and place in the oven for a moment. Add the ghee and turn the pan so the ghee melts and spreads all over the parchment lining. Pour the batter into the baking dish and bake for 25-30 minutes. Like a cake, it is done when an inserted wooden stick comes out clean. As an option, turn the oven to broil and brown the top for 1 minute. Be careful not to over-cook, as it is best moist and springy.

Once out of the oven, allow it to cool slightly, then cut into squares and serving. Optionally, top each square with a dollop of crème fraiche. A spot of dijon mustard, and a slice of lemon are good too.