Chef Instructor Bill Briwa of the Culinary Institute of America, Greystone in Napa Valley loves to share the secrets of adding flavor to recipes with a world of spices.
a dietitian from Atlanta for a CIA cooking class on Whole Grain dishes.
1. Eat lots of vegetables- Advice to eat more plant based foods was abundant. Harvard School of Public Health’s Dr. Walter Willett, a course co-director, emphasized “Populations that eat five or more servings of fruits and vegetables per day live longer lives and have less heart disease, stroke and cancer.” Cooking up solutions: Cookbook author, Chef John Ash says, “Instead of steaming, try roasting vegetables such as cauliflower and Brussels sprouts- the high heat brings out naturally sweet flavors.”
2. Say yes to good fats- Not all fat is created equal. Trans fat is the most harmful. Avoid partially hydrogenated vegetable oils The preferred forms of fat intake include: olive
oil, canola oil, avocado, nuts, seeds, and fish oil. Omegas 3’s in seafood are beneficial. Eat seafood at least twice a week. Cooking up solutions: “Give bottled salad dressings the boot” says cookbook author Joyce Goldstein, “Save money and have fun making your own salad dressings with olive oils and vinegars. Add a splash of fresh orange or lemon juice.”
3. Upgrade your carbs – To help control swings in blood sugar and support a healthy heart and digestive system, minimize refined sugar and white flour products; instead eat whole grain breads, oats, barley, brown rice, quinoa, wheat berries and other whole grains and cereals. Eat Fewer Refined Carbohydrates: white bread, white flour, sugary cereals, pasta, jellies, sugar candy and soft drinks. Cooking up solutions: CIA chef instructor Tucker Bunch shares these tips, “Most all grains, such as quinoa, brown rice, wheat berries and faro, can be cooked ahead and then combined with seasonings such as sautéed garlic, fresh basil, olives, lemon juice and olive oil to make a delicious side dishes.”
4. Eat Mindfully - Grab and go eating might save time but, it’s not getting a doctor’s or dietitian’s approval. Advice to slow down to appreciate and savor flavors, aromas, colors and textures of foods is becoming just as important as nutrient recommendations. Eisenberg says mindless munching whether in front of the television or in the car must be addressed, “Mindfulness and intention affect all behaviors including what and how much we eat.” Cooking up a solution: Savor and really think about the pleasure of enjoying a square of dark chocolate or dollop of whipped cream on top of a bowl of fresh berries.
Mediterranean Grain Medley