Baste. Blanch. Chiffonade. Roast. Saute. Zest.
Ever see these terms on recipes and wonder “what the heck does that mean?” ? Well, if you have, you are not alone! One of the biggest challenges many of my clients face when changing their diet is navigating the kitchen and new recipes. Culinary education is no longer a staple in public education and our lives have become increasingly hectic. As a result, many people feel intimidated and overwhelmed in the kitchen and with cooking for themselves.
In my role as a Registered Dietitian Nutritionist (RDN), my job is to meet people where they are at and help them address the areas of change where they feel overwhelmed or stuck. As the kitchen is often a point of concern and interest, I decided to partner with a trained culinary professional, Colleen Matts, to create a series of classes to increase participants’ confidence in the kitchen. The goal of this series is to empower attendees with knowledge and skills to navigate healthful, simple, and flavorful recipes and preparations.
Over the course of 5 two-hour long classes, participants will learn how to choose and balance foods to decrease inflammation and improve chronic disease. Easy preparations and seasonal recipes – that taste good and are good for you – will be demonstrated to provide a solid foundation to build upon as you continue to cook for your health. All the classes are held at Stone Coop Farm in Brighton and will include discussion of seasonal eating and local food sourcing.
Each 2-hour class will cover:
• Macronutrients – carbohydrates, proteins and fat – including how to source quality products and how they contribute your health
• Simple, seasonal food preparations – from roasting and braising to making wraps, salads, and snacks
• Sharpening your knife skills
• Building a better pantry
• Tools for a well-stocked kitchen
Class Details:
Wednesday, August 22nd (6:30pm-8:30pm): Farm Tour, Introduction, Overview and Preparing Wholesome, Simple Snacks
Thursday, September 13th (6:30pm-8:30pm): Carbohydrates: Seasonal Produce Selection and Making the Most of Your Vegetables
Saturday, October 6th (11am – 1pm): Proteins: Choosing and Preparing Good for You Meats and Fish
Wednesday October 17th (6:30 PM-8:30 PM): Fats: Healthy Options and When to Use Them
Wednesday Nov 7th (6:30 PM-8:30 PM): Closing: Share What We Learned Together and Celebrate with a Healthy Potluck Meal
For more details about the class, and to register, go here.
Kelly Wilson, RDN owns Taste of Health Nutrition where she partners with clients to empower them toward their health and wellness goals. She loves growing her own food and spending time in the kitchen. Thanks to an over productive zucchini plant, her current culinary adventures involve discovering all the ways to cook summer squash. Feel free to send her your favorite recipes at [email protected] .