The Problem is, They Can’t Cook !!

 

     Health professionals and educators know that a change in diet can dramatically affect the progression of heart disease, hypertension, diabetes, some cancers, and obesity.

 

      It is likely that, each day, you counsel patients and clients to make alterations in their diet.  However, a shortcoming in advising one to cut back on fats and cholesterol, reduce sugar intake, eat whole grains and legumes, and add more fruits and vegetables to their diet may be that, those seeking advice lack basic knowledge (about nutrition) and don’t know where to begin on the road to cooking more healthfully.

 

The first thing that my client said to me was, “Teach me how to cook healthy.”  This is what Janice Kay’s Green Cuisine does; it tells them and shows them… how to do it.

 

     In four weeks students learn:

 

Ø       fundamentals of food nutrients

Ø       to cook a variety of whole grains

Ø       to eat from the diverse world of legumes

Ø       the importance of phytochemicals, as provided in fruits and vegetables.

     They learn:

               …     How to prepare meat-free, nutritious meals

               …     How to transform simple staples into everyday feasts

               …     How to plan wholesome, attractive, and delicious meals.

 

     I am culturally sensitive to client’s ethnic food heritages and individualize instruction to address various dietary concerns, such as heart health and weight control. Class sizes are small and private instruction (which includes how-to cook and shop) is available.  I  conduct workshops that focus on healthy meat-free cooking.

    

     I have 30 years of experience in preparing meatless meals, experience in recipe development in the Rodale test kitchen and teaching nutrition education in Africa.

 

 

The Solution is, Janice Kay’s Green Cuisine!

 

 

Janice Kay, B.A., MEd., Counseling, B.S. Nutrition

(610)867-3136      janice@jankaygreencuisine.com        www.jankaygreencuisine.com