OUTSIDE of the Box: Clark College Winter '13

Yesterday, I delivered back-to-back lectures for Health 100: Food and Your Health. This time at the snazzy new Clark College campus - Columbia Tech Center. What can I say, I get around. 

Over the course of two weeks, I delivered six lectures to more than 125, Health 100: Food and Your Health students and a lecture for Health 104: Weight and Your Health, 30 students.

My goal was to arm the students with grocery shopping motivation, kitchen basics, and of course,  show them how simple it is to whip up fresh, real food that is enjoyable.

Here's what Veronica says about the experience: "...It fills the gap between theory and practice, allowing students to apply the content they learn in class to advance their health – in a most delicious way."

At the end of each class, I asked if they (students) could prepare the dishes that I demonstrated to them. They all answered yes they could and promised they would. I did what I sought out to do -- I OFFICIALLY helped more than 150 students step OUTSIDE of the processed food box. Doing what I love, loving what I do!

Thanks to the Health Department of Clark College for calling on me to do this fun, but important work. Extra-special thanks to Veronica Brock, Erin Staples, and Kristen Myklebust for having me in their classes.

Here's a look-see at the delicious fun!

Lecture 1: Weight and Your Health 
February 4th

Lecture 2 : Food and Your Health 
February 13th

Lecture 3 and 4: Food and Your Health 
February 14th

Lecture 5: Food and Your Health 
February 19th

Lecture 6 and 7: Food and Your Health 
February 21st

Back to Basics

There are so many theories on what to eat, what not to eat. So many diets -- I won't even go there. If you ever have been to my cooking classes or presentations you've heard me say it many of times.  I believe, at the end of the day, we are over-thinking food. We've made eating and preparing food way too complicated.

So, I've called for a return to the basics. Simple food made without a lot of fuss, but instead with love. Peasant dishes are great examples of using the bare essentials to create simple, delicious meals. Many peasant recipes have lived on to be a part of today's cuisines. One of my favorites is the Italian soup -- Pasta e Fagioli.

There I was in the kitchen, yesterday, creating a very basic garden salad. Relishing in just how simple it was to make. No kidding, it took me all of two minutes from start to finish to make this beautiful salad. I used romaine lettuce, cucumbers, mushrooms, and roma tomatoes. I chopped the romaine lettuce, sliced the cucumbers leaving the peel on(since they were organic), and sliced the tomatoes and mushrooms. I put all the ingredients in the colander and rinsed it really well. Bam! Just like that. Just that simple. No bagged lettuce, no bagged produce. I topped my salad with sunflower seeds and a Balsamic Vinaigrette (no doubt, made from scratch).

Creating meals using real food, whole food doesn't have to be complicated with basic essentials on hand -- you can create and whip up meals in a cinch. Some very basics I suggest everyone have on stock.

Pantry: Kosher or Sea salt, a pepper mill, garlic, olive oil, vinegars, grains, beans, stocks (make your own and then freeze), tomatoes (jar or can them yourself).

Fresh produce:  Lemons and limes (no bottles!), romaine lettuce or spinach for salads, bell peppers, carrots, celery, and onions.  Be careful some items should be bought only organic. Check out the Dirty Dozen list.