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Food as Medicine: Cooking Smarter Not Harder
January 10, 2019 @ 5:30 pm - 8:00 pm
An event every week that begins at 5:30 pm on Thursday, happening 4 times
This New Year, eating healthfully doesn’t have to be restrictive or hard. Learn how in this four-part series led by medical doctor and food as medicine expert Kate Shafto. Each class will begin with a short lesson in the classroom, followed by hands-on cooking in the kitchen, which will equip you with nourishing, science-based approaches to whole foods cooking that set you up for a lifetime of success, rather than a month or two of “clean” eating. With a strong arsenal of knowledge, skills, and delicious recipes, you will be able to create a new baseline of feeling good and energized on a day-to-day basis, as well as take a preventative approach to lifelong health through food.
Week 1: Delicious Soups & Dinners
Learn the basics of real food, macronutrients, and knife skills.
Sample recipe: Red Lentil Dal with Brown Rice
Week 2: Reimagining Breakfast
Learn why breakfast is metabolically critical and what a nourishing breakfast should include.
Week 3: Nourishing Lunches
Learn the basics of mindful eating and how to incorporate leftovers into exciting lunches. Reflect on the relationships between home-cooking, food and mood, and prioritizing meal time.
Week 4: Meal Planning and Budgeting
Put it all together to cook smarter, not harder. Learn how to optimize time, money, and health by cooking in “bulk” and using fat to pull it all together.
Stir Fry Template
About Dr. Kate Shafto, MD, FACP, FAAP: Kate is board certified in Integrative Medicine and is an assistant professor at the University of Minnesota in Internal Medicine and Pediatrics. She has lectured and taught extensively about the impact of diet on health and is passionate about helping people address current and prevent future health issues through food.
Please note: $160 registration fee covers all four sessions, which will take place from 5:30-8:00 pm on the following Thursdays: January 10, 17, 24, and 31.