Rouses JAN-FEB_2017_FINAL-flipbook

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cornbread muffins. On a previous Monday evening, participants and medical students prepared a spaghetti dinner in four different ways, each healthier than the next, all affordable. Handouts line the table at the entrance come with titles such as “Build a Healthy Pantry,” offering a list of suggested items for stocking a pantry with healthy essentials. “Mindful Eating” explains ways of becoming more aware of what the mind and body is telling a person regarding meals. There’s “Breakfast Basics,” “Make a Healthy Day,” and “Make Your Own Dressing.” Recipes are everywhere for the taking, and available on-line. There is no shortage of information from the Goldring Center for Culinary Medicine. “The culinary program in the main ingredient in the recipes, but these community classes are the secret sauce, my personal Ah-Ha moment each and every week,” says Harlan, barely containing his enthusiasm when discussing the program’s development and continuing success. “There is magic in the community classes, and it doesn’t matter who you are or what you do for a living, which neighborhood you come from, but about cooking and eating together, a cool, cultural experience,” says Harlan with a smile. “My mission is simple … I want people shopping in RousesMarkets,armed with what they have learned, not eating at a fast food restaurant or one of the larger chains. I want them shopping knowledgeably at Rouses more than anything on the planet, where they can get fresh produce, fresh seafood, beautiful vegetables, all the good stuff, and see suggestions from their nutritionist as to smart food choices. That way, people know how to control their salt intake, portion control and other measures to lead a healthier life.” Evidence of the secret sauce is clear in a letter Harlan received from a participant named Shira, who in her note wrote: I wanted to express my gratitude for allowing me to participate in your free cooking classes. Here’s the thing, I had believed eating healthy was too expensive and unmanageable, I was wrong. Because of your classes, the feelings I had towards healthy eating were disproved. Your classes showed me that eating better can be inexpensive and not take up too much time. … Your class ignited in me an excitement to learn about better food choices that were flavorful and manageable. It’s so easy for people to say “don’t eat this” or “stay away from that,” but you taught me tasty alternatives that made me feel like I had options, which are important to me. ... It feels good to make good decisions, thank you for easing me on the track to a healthier me. Shira is just the type of person Bill Goldring hoped his support of the Center would positively affect. Says Goldring, “To help people live longer, healthier lives especially in my home city, but in other cities as well, that is the exact kind of difference we want to make.”

Simple Hummus (Serves: 4, Serving Size: ½ cup) Hummus is a simple spread. Its basically just cooked chickpeas (garbanzo beans) blended with tahini (sesame seed paste), lemon juice, olive oil, garlic and, in most cases, cumin. Chickpeas are a vegetarian-friendly source of protein. They’re also full of LDL cholesterol-fighting fiber. In other words, they’re good for your heart. Hummus is also packed with good-for-you monounsaturated and polyunsaturated fatty acids, which come from the olive oil and sesame seeds. WHAT YOU WILL NEED 1-2 cloves fresh garlic 1 15-ounce can garbanzo beans, drained and rinsed 1 lemon, juiced ¼ cup water ¾ teaspoon of salt ½ teaspoon of pepper The Goldring Center for Culinary Medicine, Chef Leah Sarris, Program Director

hot sauce to taste ¼ cup olive oil HOW TO PREP

Gather all ingredients. Blend ingredients in a food processor or blender until smooth. Refrigerate after making.

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