The location for my present classes is Parma Hospital's Community Health Education Center on Thursday nights. If you want to see the national Cancer Project site, click on the below image:
I demonstrated four dishes in the class: a bean salad; spaghetti squash marinara; a hummus, carrot, and spinach tortilla; and chocolate mousse made with tofu and served with strawberries. Everyone in the class samples the food when I am done. The spaghetti squash marinara was an especially big hit. Essentially we are using the spaghetti squash as the "pasta", topped with a prepared marinara sauce and fresh basil -- getting loads of fiber and nutrients from the squash in place of regular pasta! Below is a picture of how the squash looks going from whole vegetable to forked "pasta". Click on the picture to enlarge it.
In the classes, following the one where we learned something new, the students will report their success on making the dishes and/or variations to them. A number of students were suggesting variations even before they left this class. One wanted to save time by cooking the squash in a microwave. Another student wants to "zap up" the bean salad by adding cilantro.
Please refer to the below chart by Cancer Project in planning your meals and foods. You can print it out to further aid your cooking efforts from the enlargement (click on image).
Rebecca, I was just looking through the Cancer Cookbook thinking about that liquid you used (dark red) for frying in a pan instead of using oil. I found some juices used in a sweet and sour stir fry but that didn't quite sound like it. Is that in my cancer book or will I need to get the recipe from you? Thanks.
ReplyDeleteCarol Irvin, Your student