Healthy Cooking Live – Cooking Demos

As promised Healthy Cooking Live has come to Hometown Café! There are just 40 seats available at each event. Places are assigned on a first come first serve basis so sign up now!

In 2003, I thought I was a culinary bad-ass and after more than 25 years of experience in high-end international resorts I may have even earned that title, but when I approached having to cook without extra salt, fat, sugar, meat and dairy I faced the hardest professional challenge of my life! I discovered that I really didn’t know half of what I thought I did.

You see, it’s easy to make food taste great when you use salt, fat and sugar. But try cooking without those culinary crutches and it’s another ball game entirely; now you have to really cook! I had to go back to the drawing board and start from scratch learning to cook all over again without the culinary crutches of salt, fat and sugar.

What I’ve learned on my personal lifestyle modification journey in my own kitchen is what I’ve incorporated into the Healthy Cooking Live events that I am bringing to Hometown Café. This is the stuff that helped me lose 80 pounds and regain my health!

One of the very first things I discovered on my lifestyle modification journey is that you simply can’t cook every day. It won’t work. Not even for a professional chef like me! You need to get 75% of the heavy lifting out of the way in one day and reheat for the rest of the week. That’s what I show you how to do at a Healthy Cooking Live event. That one week’s worth of cooking takes me about three hours, that’s why the demonstrations are three hours long.

I show you how to make a variation of rice and beans, a composite vegetable dish or two, a salad or two and a soup or two as well as a breakfast cereal, either whole berry oatmeal or quinoa porridge. That’s enough food to get you through the week. You’ll get to watch as I cook, follow along on a recipe and stop me to ask questions. At the end of the event, we’ll all get to dine on what I made.

I am starting with three Healthy Cooking Live events. The first on Nov. 13 is what I call “The Original.” All of the recipes are meat-free, nearly 100% oil-free, dairy-free, relatively low in sodium, free of processed foods and part of a plant-based whole-foods diet.

The second on Dec. 7 is centered around ways to make holidays healthier. I bend the rules of the plant-based whole-foods diet just a bit.

The third Healthy Cooking Live demonstration on Jan. 13 is called “Transition Foods” and features some recipes that will help you transition from the SAD diet (standard American diet) to a much healthier plant-based whole-foods diet.

Besides the recipes and cooking, we’ll also discuss…

  • Lessons from my personal lifestyle modification journey
  • Kitchen logistics and safe practices
  • Tactics to get “umami” back into a plant-based diet
  • The general principles of health
  • Why limiting salt, fat, and sugar is so crazy hard

Register Here

Healthy Cooking Live the Original

Wednesday, Nov. 13 | 4 – 7 p.m. Register Here

This is the basic version of what I suggest you do for yourself every week.

Rice & Beans
Ratatouille
Braised Greens
Chickpea Chowder
Kamut & Kale Salad
Chickpea Tabbouleh with Cucumbers
Whole Grain Oatmeal

Healthy Cooking Live Holidays

Saturday, Dec. 7 | 2 – 5 p.m. Register Here

The holidays can be a little rough on people eating for lifestyle modification. Here are some suggestions for special menu items that still fit into your healthy eating dietary protocol.

Whole Grain Pilaf with Wild Rice
Velvety Rutabaga and Squash Soup with Wheat Berries, Edamame & Red Pepper
Stuffed Acorn Squash
Black Bean & Edamame Succotash
Mashed Root Vegetables & Mushroom Gravy
Waldorf Salad with Black Grapes & Poppy Seed Dressing
Agave Blueberry & Rolled Oat Crumble
Quinoa Porridge

Healthy Cooking Live Transition Foods

Monday, Jan. 13 | 4 – 7 p.m. Register Here

If you’re not quite ready for the full plant-based whole-foods diet here are some foods that can help you transition. There are some vegan imitation meat products that are quite good and satisfying to eat, but you need to know how to use them. I will show you how at this demonstration and you’ll get a chance to eat the results!

Chicken Fried “Chicken” with Onion Gravy
Meat-less Burritos Two Ways
Spanish Brown Rice
Braised Pinto Beans
No-Chicken Parmesan & Traditional Tomato Sauce
Low-Fat Stir-Fry Tofu
15-minute Lower-Fat Whole Wheat Pizza