Cookshop: Smart Women, Sharp Knife (February 2018)

Learning how to cook a healthy meal can be challenging.

The knives, the ingredients, the planning. For us busy women, it can feel like just another thing to add to the long list of things to do in our day, to have to figure out. Who needs more confusion?

The fact is, we all need to eat. And we all need to eat well.

Putting together a healthy meal starts with having the right equipment. And a good sharp knife.

I am sure you have heard: a sharp knife is better than a dull knife. If makes cooking faster, more streamlined and is actually safer in the kitchen. But if we don’t know how to properly sharpen our knives, or know what the honer in our knife set is (it is not the sharpener!) then there can be a lot of frustration.

We learn how to ride a bike, but who teaches us how to use our knives in the kitchen? I was in your very same shoes until I went to cooking school and had to chop bags and bags of onions and carrots. For hours.

You don’t need to be a chef to know how to use your knives and cook a healthy meal.

Class is February 22nd 6:30pm and is limited to 6 people so sign up soon! 

 

In Smart Woman, Sharp Knife You Will:

$

Learn Why A Sharp Knife Adds Joy To Cooking

In our busy lives, a sharp knife is like having your personal assistant in the kitchen.

$

Sharpen Like A Pro (Without Being One)

There is a technique to sharpening that is quick and easy

$

Dice, Slice and Julienne Anything

Practice what the recipe actually calls for, without hesitation or tears (there is a secret to tear-free onion chopping)!

$

I Cook, You Eat

After all our chopping efforts, we put it all together in a delicious soup, stir fry and saute.

COOKSHOP DETAILS

Cookshops teach hands-on, healthy cooking skills in a non-intimidating way. Cooking can feel stressful, Cookshops help simplify the process

  • The healthful cooking classes at the Green Palette Kitchen are held in the brand new, state of the art teaching kitchen at 71 Old
    Post Road, Southport, CT
  • Class is Thursday, February 22nd 6:30pm and is limited to six people. If you are interested in your own class, please email Heather and we can set up a date.
  • Classes are approximately three hours and are  $147/per person
  • Cookshops classes are a combination of hands-on learning and demonstration and you will learn three, seasonal whole foods based recipes.
  • At the end of the 3-hour lesson (which include tasting/eating, lively discussion and having a fun time!) you will take home a packet of the recipes, and any other important handouts.
  • Come hungry! You will be eating the food we prepare. If there is enough leftover, you are welcome to bring some home.

ABOUT HEATHER

As a culinary nutritionist, I know first hand the benefits of homemade, wholesome food.

But, as a mother with three teenagers, a busy career, family obligations and health concerns, I can certainly relate to the strong desire to making the household meals as healthy as can be. As CEO of the family kitchen, I understand the pressure to make sure everyone is well fed, including myself.

Although  I grew up surrounded by a couple of great cooks, no one handed me the manual on how to streamline healthy dinners for a family of five. I think it goes without saying that cooking and eating-in more puts us more in charge of our health and what we eat. I want to teach you what took me years to learn: how to streamline my kitchen and food so I experience less stress, more joy, and better health.  I am on a mission to help you get back into your kitchen and realize the delicious impact that nourishing, whole food can have on your health and your peace of mind.

Have questions? Please send me an email, we’ll set up a time to talk. I look forward to hearing about your experience!

“I was ready to get started with working with Heather, it’s been a long time coming! I can’t believe the number of processed foods/sugar I was eating! It was scary. I was always afraid that cooking would be too much work to do and I didn’t have time but it is so worth it! I feel so much better after I eat and I now know exactly what is going into my food and body.”