Using raw, whole foods you’ll learn how to make easy, delicious recipes that can be enjoyed year-round. Amy Leo will show you how to turn up the flavor without turning on the stove or oven. On the menu: red pepper kale chips, chipotle “cheese” dip with fresh vegetables, creamy tomato soup with chipotle-lime-cashew drizzle, and a tropical fruit pudding with coconut chips. Gluten-free and vegan.