Learn to Cook Healthy Mexican Food

0

This fall, from September 15th to October 15th, American will be celebrating National Hispanic Heritage Month, paying tribute to the generations of Hispanic Americans who have contributed to, enriched and significantly influenced our nation, culture and society.

So what better time to learn how to cook all your favorite south-of-the-border dishes? It’s also a great time to discover ways to change up these traditional cuisines to be lighter and healthier.

To help you get started, Thrive Kitchen at Kaiser Permanente is excited to present a class on Healthy Mexican Cooking on September 5th, 2017. The theme will be a vegetarian taco bar. Garnishes are a good way to make vegetarian tacos vibrant, so we will be making three salsas and pickled onions. We will also be learning some simple techniques to make Mexican dishes fresher, lighter and healthier. These include:

  • increase the proportion of vegetables to at least half
  • decrease the sugar
  • use less oil
  • swap brown rice for white rice

This is just one of a regular series of classes held once a month on Tuesday evenings at the Kaiser Permanente Mission Bay Medical Offices, 1600 Owens St., from 6:30 to 8:30 p.m. The emphasis is on hands-on practice in healthy cooking techniques. And you will have the chance to enjoy a delicious meal made from scratch.

October’s Thrive Kitchen class, to be held on October 3rd, is all about the season’s favorite vegetable. Pumpkin: Not Just for Pie will show you wonderful ways to use this nutrient-rich squash in main dishes, soups and salads as well as in the classic dessert. We will be using various pumpkins and winter squash such as kabocha and butternut, all of which are rich in beta carotene.

For more information on Thrive Kitchen or Dr. Linda Shiue, MD, visit my Facebook page The Doctor’s Spicebox or my blog, SpiceboxTravels. Advance registration is required; the fee is $30 for Kaiser members, $40 for non-members. To sign up, email SFHealthEd@kp.org or call 415-833-3450.

Share.

Comments are closed.