By Lori Rohleder.
On a recent September evening, a group of women from around the South Shore gathered for a Healthy Vegetable-Based cooking class hosted by Katherine Rossmoore. You may know Katherine from one of her many roles. She’s a whole foods chef, mom, yoga instructor, regular contributor to edible South Shore & South Coast magazine and blog, as well as, health coach and owner of Up-Level Wellness.
Our evening began as Katherine graciously welcomed participants into her gorgeous and spacious kitchen. Introductions were made and we settled into Katherine’s inaugural class, which provided a delicious way to usher along the change of seasons. Recipes included Molasses Braised Collard Greens, Greek Quinoa Salad, Tomatoes and Tofu, Mexican Quinoa Salad with creamy Avocado Dressing, and Chocolate Pudding Mousse. Recipe copies were available at the start of class for those interested in jotting down notes and tips.
Katherine’s interest in food, her background in integrative health coaching, and her years of feeding a growing family (which includes three hungry boys) have provided her with great experience for creating recipes that are healthy, delicious, and considered edible by those, often skeptical, children. She realizes that, although everyone is doing their best to provide balanced meals, busy schedules can easily result in food preparation becoming all about quickly putting food on the table night after night after night. But sometimes, all it takes is a gentle nudge (like a fun cooking class!) to incorporate a new recipe or healthier ingredients into the dinner routine. Katherine proved her point with Patty, a class participant, who admittedly “hates avocados”. She was completely won over by the Mexican Quinoa Salad with creamy Avocado Dressing and “thought the dish was delicious”.
Comfortably situated in her own kitchen, Katherine’s genuine knack for engaging conversation provided for a nice balance of instruction and conversation. The casual atmosphere allowed for impromptu discussions on a variety of topics…from salt (Maldon Salt available at Good Health and Pink Himalayan Sea Salt from Atlantic Spice Company were among those recommended) to spices (who knew, good deals can often be found at Christmas Tree Shops?). Admittedly, with a room full of food obsessed women, there was no shortage of conversation. Kim noted how much she “enjoyed being with like-minded people who enjoy healthy eating” and learning “wonderful cooking tips”.
We finished the meal with Chocolate Pudding Mousse. Made with a tofu base (yes, tofu!), Patty summed up our initial skepticism with her comment, “who knew soy could be made into chocolate pudding”. Tempting and delicious, the pudding received unanimous kudos.
With nary a cube of tofu or a tomato remaining at the evening’s end, the cleaned plates certainly indicated that the class was a delightful success. Some parting comments from the inspired participants include:
Kim noted, “A wonderful evening, very inspiring to cook healthy”
Judy shared, “A wonderful night of cooking healthy, plant-based food that was absolutely delicious”
Pamela observed, “A very informative class that helps in your everyday attempts to eat better”
Janet remarked, “very enjoyable night to explore wonderful creations that all generations will enjoy”
Whether you consider yourself a foodie, or are finding that your meal planning and cooking could use some inspiration, Cooking With Katherine is worth checking out. While the first class ushered in autumn, Katherine’s next class, scheduled for November 18th, will feature Nourishing Treats to make and Share. The first class filled up quickly, so don’t delay in reserving your spot! Treat yourself to a fun evening and then treat your family to new and healthy dishes.
Can’t make it on the 18th? Be sure to join Katherine’s mailing list to get notification of future classes. You can connect with Katherine via Better Living Though Foods Health Coaching Facebook or email: firstname.lastname@example.org: phone: 617-688-1354 or on the web at Better Living Through Foods.