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Heart Smart Cooking Demo

Dr. Shalu Ramchandani

Join us on a field trip to the beautiful Jarvis Kitchen Showroom for a cooking demonstration with Culinary Coach Dr. Shalu “Shirly” Ramchandani. We invite you to cook along with us, or just watch, as Dr. Ramchandani prepares three delicious heart healthy Mediterranean style dishes.

 

Now more than ever, we should be using food to boost our immune systems, prevent chronic disease, and manage weight. However, preparing healthful and tasty meals can feel challenging for a variety of reasons these days, including lack of time and reluctance to go to the grocery store. As a result we turn to take-out or processed food options that are less healthy and more expensive. Join us as we discuss strategies to bring joy back into the kitchen, while adding years to your life. During this Heart Smart cooking demonstration, you will find easy to follow culinary instructions to create three simple Mediterranean recipes, the ingredients of which can be repurposed to make additional meals throughout the week. 


Check out her website: SmartlifestylesMD.com 

Intrested in more healthy cooking? Check the links below.
 
https://www.forksoverknives.com/ 

https://www.instituteoflifestylemedicine.org/wp-content/uploads/2020/12/Resources_Culinary-Tips-and-Tools-2020.pdf
 
https://www.savorylotus.com/how-to-make-vegetable-broth/#tasty-recipes-19594-jump-target
 
https://joybauer.com/
 
https://www.diabetesfoodhub.org/
 
minimalistbaker.com
Dr. Lee Lewis loves the almond meal cookies with chocolate chips and coconut!

       

     Dr. Shalu Ramchandani' s Easy Peanut Sauce Recipe:
Easy Peanut Sauce
1⁄2 cup (120 ml) unsalted, natural creamy peanut butter
1 1⁄2 (22.5 ml) tbsp low-sodium soy sauce or tamari
2 tbsp (30 ml) brown sugar or date paste
1⁄2 lime, juiced
1 tsp (5 ml) chili garlic sauce (can substitute
1/8 teaspoon ground cayenne pepper plus
1 clove minced garlic)
1⁄2 tsp (2.5 ml) freshly grated ginger
Approximately 4 tbsp (60 ml) hot water
1⁄4 cup (10 g) chopped cilantro, optional
1⁄4 cup (25 g) thinly sliced scallion, optional.

     

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