The other day Jack, my five year old son, came home from school and said, “Mom, do you know what Oliver had in his thermos?” I curiously responded, “What?” Knowing that Oliver’s mother is as much of a food fanatic as I am and Jack blurted out, “Coke!” And he rapidly added, “But his dad gave it to him and his mom doesn’t know!”
I have come to realize that my son is the chief of THE FOOD POLICE.
We were recently in Los Angles and as we were driving down the Pacific Coast Highway, Jack proudly counted 16 fast food restaurants within a 2-mile span. Now, he has never been to a fast food restaurant, yet he knows what one is. And, he has never had a Coke, but he also knows what one is. Yes, he does watch television. And he does have friends and family members who indulge in all of the above and tell him about them but the real reason he knows about these food substances is because just as we as a family talk about good foods, we also talk about bad foods.
So while eating most of these things is taboo in our family, talking about it is not. Talking about it is what empowers the kids with knowledge. And with this knowledge they can make informed choices now and as they get older. I am truly proud of what Jack knows and as you can see, so is he!
It is our job as parents to educate our children yet how can we do so if we aren’t educated ourselves? People are generally confused about how to nourish themselves. There are way too many cooks—the food industry itself, health and medical experts who are unqualified to talk about nutrition, nutrition experts pushing unhealthy dietary practices, self-proclaimed nutrition experts, friends and family—all thinking they are helping while creating more chaos. Sifting through the information becomes so tiresome that people typically give up.
As a culinary nutrition professional and a parent I urge you to start with the very basics for yourself and your children:
• Identify and remove the “toxic” ingredients (artificial flavors, colors,
sugars and preservatives)
• Reduce processed food (aim for 5 or less ingredients on a label)
• Transition conventional brand names to healthier alternatives (Download a PDF of "Conscious Choice" alternatives)
• Move towards a more whole foods based food lifestyle
In the end, the food police may not be such a bad idea. Training the younger
generation through knowledge may save us all!
Navigating a pathway to health with food as a foundation has become both a multi-billion dollar industry and at the same time, a minefield of confusion. Despite decades of improved national nutrition policy, public and private intervention, the rapid ascent in the number of children and adults who are obese, coupled with evidence that parents may now survive their own offspring, suggests that traditional methods of educating Americans about food and food choice simply do not work. Most food and nutrition education takes place in spaces and places that do not include live food or cooking. Home economics, a foundation of basic food security and food knowledge, has been relegated into virtual non-existence. At best, it may exist as an assembly project: open packages, decorate with pre-fabricated ingredients, microwave and eat. In short, the national conversation that links food, nourishment and the kitchen must be rekindled and revitalized. In the same way that we are re-linking the field to the plate, so we need to re-establish the relationship between health, food, food, healing and the kitchen.
Our mission is simple:
• To present food, nutrition, science and culinary information in a seamless and navigable format
• To combine the science of nutrition with the art of the kitchen in meaningful and achievable ways for all Americans
• To make the nutrition conversation, legible, understandable, applicable and attainable
• To help Americans redevelop a meaningful relationship with food. One that is informed, nurturing, fulfilling and to be relished
We call this Food Solutions. This innovative education model revitalizes the food and nutrition conversation, using the kitchen as the centerpiece of education. Food Solutions is neither an isolated science lecture, nor a cooking demonstration. It is not an entertainment hour or a product push. It is a seamless translation of the most recent medical science to a client’s own palate and their plate.
Based on a 5 workshop pilot program produced during 2010 in partnership with Donna Karan’s Urban Zen Foundation and The Palette Fund, Food Solutions pioneers, culinary nutritionist, Stefanie Sacks, M.S. and Amanda Archibald, R.D. have fostered an integrative culinary-nutrition learning experience to sell out audiences in New York. Thank you for all of your support. And, for those of you who attended, your feedback was critical in helping us shape the learning experience. Until 2011….
Stay tuned for more workshops in 2011 in NYC and the Hamptons!
Once Jack goes to school, Hunter and I begin our work in the kitchen. I like to take the early hours of the day to cook something yummy while Hunter likes to make an absolute mess. The other day he was quietly playing with a small pot, some water and about a tablespoon of raw pasta that I gave him. He was a little too quiet so I glanced over to find he had emptied the entire jar of raw sugar (about 3 cups) into his pot. Deep breath!
Jack on the other hand, comes home from school and likes to “help” me prepare dinner. He pulls out his paring knife, gathers some vegetables and starts cutting in odd shapes and sizes. I love it!
So, as most of you know, this section is devoted to my boys and what they love.
Breakfast PB&J Tortilla Flats
We use rice tortillas, but feel free to use any flour tortilla. Toast in toaster oven until crispy (no flimsiness here). Once done, spread natural peanut butter and jelly on top and you get a crunchy wholesome breakfast.
Lunch Chicken, Rice and Lentil Soup
The other day I told Jack I was going to make some traditional lentil soup. He said, “Hey Mom, how about making your lentil soup with your chicken and rice soup.” I did just that and it was yummy. Take a basic lentil soup recipe, add a scoop of brown rice while cooking and toss in small pieces of boneless chicken breast. That’s what I like, thinking outside of the box!
Dinner Chicken Milanese
One of Jack’s favorites (and my husband’s), we either make cornmeal crusted chicken cutlets or buy breaded cutlets at a local gourmet market. In a large bowl we toss baby arugula with olive oil and balsamic vinegar. To serve, place cutlet on plate and cover generously with arugula salad. Voila!
Snack "Snow" Cone
This summer Jack said he wanted snow to make a snow cone. I gave it some thought and before I knew it Jack said, “Mom, let’s take ice and put it in the blender to make snow.” Well, we did just that, put it in a bowl and flavored it with carrot orange juice. So, make snow cones any time of year doing just what we did and flavor (and color) it with any real juice!
Seasonal recipe... (Late Fall)
Chard Slaw with Cilanto Vinaigrette
Servings: 8
Ingredients:
1/2 bunch Swiss chard, leaves only, shredded
4 medium carrots, unpeeled and shredded
2 medium beets, unpeeled and shredded
1/2 bunch scallions, thinly sliced
1/2 cup extra virgin olive oil
1/4 cup brown rice vinegar
1 bunch cilantro leaves, about 1 cup
1 clove garlic
1/2 teaspoon salt
Method:
Thinly shred chard with knife by holding bunch together and slowly cutting leaves; discard stems. Add to large bowl
Scrub carrots and beets with vegetable brush or by hand. In food processor (or with hand grater), shred. Thinly slice scallions. Add to bowl with chard and mix well.
In food processor, combine all dressing ingredients and pureé until creamy. Pour 1/2 over vegetables and toss. Add more dressing as needed.
About Stefanie...
Culinary Nutritionist
Stefanie Sacks, M.S., a Culinary Nutritionist, works hands-on with individuals and groups in transition to a healthier way of eating as a food counselor, nutrition educator and chef instructor. She has been studying food and healing for twenty-five years, has her Masters of Science in nutrition from Columbia University and is a graduate of The Natural Gourmet Institute for Health and Culinary Arts. In 1999, she created Nutricook®, a program to help prevent illness and restore health through personalized nutrition therapy and culinary guidance.
In addition to her private practice, Stefanie conducts workshops for adults and children at community centers, schools and universities, corporations, medical organizations and health and wellness expos. She also works with many organizations on food and nutrition related projects. Currently, she is collaborating with Field to Plate, a company dedicated to creating and delivering innovative food education for health professionals and consumers; and Urban Zen, Donna Karan’s foundation devoted to patient advocacy and well-being. She also she speaks at nutrition focused health and wellness events; and is developing a food and nutrition related television show. Continue reading.
The other day Jack, my five year old son, came home from school and said, “Mom, do you know what Oliver had in his thermos?” I curiously responded, “What?” Knowing that Oliver’s mother is as much of a food fanatic as I am and Jack blurted out, “Coke!” And he rapidly added, “But his dad gave it to him and his mom doesn’t know!”
Once Jack goes to school, Hunter and I begin our work in the kitchen. I like to take the early hours of the day to cook something yummy while Hunter likes to make an absolute mess. The other day he was quietly playing with a small pot, some water and about a tablespoon of raw pasta that I gave him. He was a little too quiet so I glanced over to find he had emptied the entire jar of raw sugar (about 3 cups) into his pot. Deep breath!
Servings: 8
Stefanie Sacks, M.S., a Culinary Nutritionist, works hands-on with individuals and groups in transition to a healthier way of eating as a food counselor, nutrition educator and chef instructor. She has been studying food and healing for twenty-five years, has her Masters of Science in nutrition from Columbia University and is a graduate of The Natural Gourmet Institute for Health and Culinary Arts. In 1999, she created