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Email Chef Steve at chef@foodcanheal.com

Healthy Cooking Live with Steve
"Winter Edition" Version 2.0!


The third of three “Winter Edition” events, version 3.0 is a bit of a hodge-podge of favorites, requested items, and winter recipes I wanted to get written for the cook book before moving on to Spring themed demonstrations.

 

I started out wanting to do versions of the burritos and enchiladas without the soy based analog meats that I use in the “Transition Foods” versions and I then wrote a recipe for Cuban style black beans that’s pretty killer and rather than switch these I decided to just add the red cabbage and lentils to that menu even though it seems a bit out of place.  The red lentil soup is a variation on “Joan’s Red Lentil-Lemon Soup” which you can find on page 103 of the first edition of “The Natural Gourmet” by Annemarie Colbin; one of my favorite cookbooks and one you should own!  Black eyed peas collard greens are things I’ve cooked together for years; this is a delightful soup version of that classic pairing that highlights the use of roasted red peppers.



On the Menu:
 
  • Black Eyed Pea & Collard Green Soup
  • Red Lentil Soup with Cauliflower and Lemon
  • Braised Red Cabbage
  • Braised Green Lentils
  • Bean Enchiladas Chipotle Tomato Sauce
  • Hot Baked Burritos Green Chili Sauce
  • Brown Rice and Black Beans Cuban Style
  • Whole Grain Oatmeal with Dried Berries

Topics For Discussion:

  • Chronic disease: the modern dietary dilemma
  • How to cook tasty food with less salt, fat, & sugar
  • Kitchen organization for healthy cooking; the basics
  • Using a pressure cooker; the basics
  • What food to keep on hand
  • What equipment to have in your kitchen

Where's Whole Foods Market?
3670 W. Dublin-Granville Road Columbus, OH 43235

                            
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