Healthy Cooking Live with Steve

 Spring Edition v2.0 is another demonstration of how to cook a week’s worth of food in one afternoon.  With the help of a little prep and an assistant at the stove it takes me three hours to do it while trying to talk to a room full of people; I KNOW I can show you how to do it in an afternoon all by yourself! 

It’s starting to get warm so we’re concentrating on things that take a little less time both to cook and heat up.  Both the watercress and escarole soups are quick, easy, and extremely satisfying!  We’re getting the grill out and I’ll be sharing some secrets about grilling vegetables and getting them to last as long as possible.  We’ll get to see a very nice polenta, but minus the butter, cheese, and oil that is in every polenta recipe out there!  Buckwheat is something most folks never eat, but it’s a great non-wheat starch that’s gluten free and we’ll be making a nice refreshing spring salad with it!  Never forget the rice and beans...that’s the cornerstone of the vegan diet; this time we’re using adzuki beans and edamame! 

On the Menu:

• Brown Rice and Adzuki Bean with Edamame
• Escarole and Corn Soup with Whole Wheat Orzo
• Light and Creamy Watercress Soup with Spinach
• Polenta and Spring Vegetable Medley
• Grilled Vegetable Salad
• Colorful Springtime Buckwheat Salad
• Whole Grain Oatmeal with Fresh Berries
• Quick and Easy Quinoa Porridge

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