In my Evanston office demo kitchen, I occasionally hold food prep and cooking classes for the community of my patients, friends and family.
I know many find it unusual that a doctor in private practice holds food prep classes, however, I believe food to be an important ingredient in the ability to stay healthy and energetic.
My last class focused on preparing items which are normally high in carbohydrates and low in nutrients but in an inverse pattern: high in nutrients and low in carbohydrates. We prepared raw vegan buttermilk pancakes, raw vegan seed and nut pesto crackers, raw vegan chocolate fudge brownies and a cooked grain free vegan quick bread full of flavor and aromas.
While many of my students are patients, not all are. All are people wanting to eat in a way to keep them fit, healthy and full of energy while not giving up on flavor or sensual pleasure.
Too often physicians are either “cut-off” or just ignorant as to how food affects mood, disease states, chronic pain or even weight. While most assume calories are the most important issue, they are not. Hormonal response to calories are the most important issue in relation to weight, chronic pain, mood and energy levels.
We are living in a society that is chronically ill and overweight. Interestingly enough, most students that show up for class are neither and the ones that are, often don’t make it to class. Perhaps we are living in a society where many believe drugs to be the answer and not active, intentional participation in ones own health.
Some patients feel overwhelmed with nutritional recommendations, food prep classes can help them see just how easy it is to make some simple changes in the way they eat without giving up the pleasure of eating tasty food.
I’ll end this entry with a grain-free quick bread recipe:
combine 1/2 cup chickpea flour with 1/2 cup lentil or mungbean flour add 1 cup plus 2TBS water and stir to remove lumps add 1/2 to 1 tsp salt, 2 or 3 handfulls of crushed curry leaf, 2 tsp of curry powder and 1/3 to 1/2 cup of crushed pecans pour into a pre-heated iron skillet with 2 TBS of melted coconut oil and bake at 350 for 20 minutes or until the edges are slightly browned.
serve as is.