Link: Healthy Cooking Emphasis
The Post-Standard in Syracuse runs a feature called Cook of the Week every Sunday. Today I opened our paper to see a copy of the article written about my cooking classes. The article details my philosophy of food and my emphasis on incorporating vegetables into a healthy lifestyle. Take a minute to check it out.
Have a wonderful Memorial Day Weekend!
This week I had one of the best cooking classes in my history of teaching people to cook. It even broke some personal records. It was the largest class I have taught at the Zen Center and included the youngest student, Mark, who is 10. Mark was a wonderful help and made a killer vegan cornbread. Moist, delicious and a perfect compliment to the Black Bean Soup.
Everyone had a great time. There were so many wonderful conversations happening all around the room. There is nothing better than a kitchen full of people making food for a crowd.
We even brainstormed ideas for future classes. I am going to work on a Cooking with Kids class for the Fall. I was also given the idea for a healthy breakfast cooking class.
The residents at the Zen Center joined us for dinner. The group was so big we had to bring in a larger table. It was fantastic.
All in all it was a raging success. I LOVE my work!
If you would like more information on my classes, check out the Seeds of Life website.
Peace, Theresa
Yesterday, through a series of unplanned events, I wound up spending time volunteering at my local food Co-op, Syracuse Real Food Cooperative. It was Fair Trade Day to promote equity in international trade. Products certified Fair Trade generally come from thousands of miles away but Fair Trade reminds us how interconnected we all are.
Being a food cooperative, the products showcased included items such as chocolate, coffee, tea, sugar and bananas. Other fair trade items include clothing, jewelry, textiles, and ornamental wares.
Most people never think about where their food comes from. In the US we are accustomed to having foods available year round and from all over the world without wondering how foods coming from South America or Africa, for example, can be so affordable.
Products Certified Fair Trade foster humane working conditions and living wages in trade with economically disadvantaged communities. Ensuring sustainable trading policies with other countries helps all of us. As a priviledged society it is our responsibility to help those living in all communities to improve their conditions. Then we all benefit. Look for the Fair Trade label next time you are shopping for food.
A local tea house, Roji Tea Lounge, was present to sample their delicious teas. I rarely go out for tea because making a good cup of tea is not an art that people are familiar with. I spent some time talking with Tomomi while she was sampling her Earl Grey. She is one of the owners and an incredibly sweet woman. She served me one of the best cups of tea I have ever had outside of my own kitchen.
What a wonderful day. I was able to spend time at my favorite store talking with great people who are extremely knowledgeable about food. I also had the chance to talk with several customers about food, where it comes from and how we relate to it. Of course any conversation about food is a good one.
If you have never checked out your local food co-op, I highly recommend you look in your community for one. It is rare to go into a business where they address you by name and are genuinely happy to see you. I love the homey feel and knowing that, as a member-owner, I am invested in their success as much as they are vested in making my shopping experience the best it can be.
Our co-op is small with a huge heart and everyone feels it when they enter the doors.
I love spring! After a long winter of rich, comfort foods, spring is heralded by the presence of tender greens in my favorite local food co-op.
Ramps, also known as Wild Leeks, are delicate greens related to the onion and garlic family. Ramps have two to three broad green leaves connected to a white bulb with a purple shoot. They provide a pungent, aromatic flavor likened to a cross between an onion and strong garlic.
Thinly sliced they can be used to spice up a fresh salad. Last night I sauteed them with a bit of olive oil and then added some leftover green tea with flowers, covered and simmered for a delicious treat. Paired with some grouper baked with lemon and white wine, it was a perfect meal.
Ramps (Allium Tricoccum) are also well known for their medicinal properties. Considered a spring tonic, they help to strengthen the immune system by cleansing the body and fighting off spring colds and flu. They are loaded with Vitamins A & C as well as a whole host of minerals. Studies show ramps have similar cholesterol-reducing effects as garlic and other members of the Alliaceae family.
Very delicate in nature, be sure to use Ramps fairly soon after bringing them home or you may miss a wonderful opportunity.
I would love to hear about your adventures with Ramps. Let me know if you try them and what you think.
Next I will be on the lookout for Fiddlehead Ferns. That is a culinary delight worth enduring the long, cold days of winter in Central New York for. For more information on how to use spring's freshest vegetables, check out my website for information on my cooking classes.
