BEGIN:VCALENDAR
VERSION:2.0
CALSCALE:GREGORIAN
BEGIN:VEVENT
URL:https://www.learndesk.us/class/4952515353247744/lesson/47ddd4f1482db02fb65ab6fa3d54a5de?ref=outlook-calendar
SUMMARY:Lesson 14: Pear and Leek Soup
DTSTART;TZID=America/Los_Angeles:20260531T190000
DTEND;TZID=America/Los_Angeles:20260531T200000
LOCATION:https://www.learndesk.us/class/4952515353247744/lesson/47ddd4f1482db02fb65ab6fa3d54a5de?ref=outlook-calendar
DESCRIPTION: Fennel, leek, and pear soup.
From the anti-Inflammatory diet and action plans book page 132 - Thank you Denise for the share. 4-6 servings / 15 min prep / 15 min cook It all goes into a blender so don’t worry about chopping precision.
2 leeks, chopped.
1 fennel bulb or 2 small, chopped.
2 pears, peeled and cored, chopped (I actually don’t peel but it makes it extra grainy and that may not appeal to everyone)
1 t salt (I don’t use this much) ¼ t pepper ½ cup cashews 3 cups water or vegetable broth 2 cups spinach or arugula
Water sauté leeks and fennel for 5 minutes.
Add pears, salt & pepper, sauté for 3 minutes more.
Add cashews and water and bring to a boil. Reduce heat and simmer for 5 minutes.
Stir in spinach.
Pour into a blender, working in batches, and puree until smooth.
4 servings: 170 cal/serving. 8g fat. 24g carb (5g fiber). 5g protein

https://www.learndesk.us/class/4952515353247744/lesson/47ddd4f1482db02fb65ab6fa3d54a5de?ref=outlook-calendar
STATUS:CONFIRMED
SEQUENCE:3
BEGIN:VALARM
TRIGGER:-PT10M
DESCRIPTION:Class Reminder
ACTION:DISPLAY
END:VALARM
END:VEVENT
END:VCALENDAR