Pandemic changes the presentation for plant-based cooking series | Latest Headlines

Adella Miesner

Her Kitchen had a waiting list for the first cooking series but can open the new classes to greater numbers because the teaching is virtual. The four women have discovered on their own journeys that food can complement medicine, helping prevent and address obesity, diabetes, heart disease, some forms of […]

Her Kitchen had a waiting list for the first cooking series but can open the new classes to greater numbers because the teaching is virtual.

The four women have discovered on their own journeys that food can complement medicine, helping prevent and address obesity, diabetes, heart disease, some forms of cancer and more.

They share tips and recipes they’ve learned along the way to help class participants cook healthy foods with ingredients found in many kitchen pantries and cupboards, to crowd out potato chips and cookies for comfort foods that nurture wellness, and to treat themselves to restaurant meals with nutritious choices.

“We have planted the seeds where it doesn’t have to be like, ‘Oh my God, I’ve got to be in my kitchen for hours,’ ” said Susan Morreale, a breast cancer survivor. “We made it fun and we made it easy.”

Nasca handles much of the cooking and homemade mocktail-making during the series – including healthier ingredient substitutions for traditional dishes – while others help and share tips about vitamins, minerals and compounds that make certain foods more valuable. All helped devise twists and turns on the recipes, which are heavy on fresh herbs, legumes, whole grains, fruits and vegetables. Key ingredients – say lentils, fresh pomodoro sauce, or mango salsa – are used in at least three ways in dishes that cover a variety of ethnic favorites.

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