The Secrets of The Healthy Cook
I’m a chef on a mission: teaching people how to make healthy ingredients into the tastiest dishes. You know what you should be eating but how do you make great tasting vegetables, quick and satisfying whole grains, savory bean and lentil dishes? How do you know the right amount of healthy protein? Plus get tips on how to eat less of the bad stuff – less sugar, lower sodium, and less refined carbs – while still loving every meal.
The Healthy Cook at Home
Healthy, delicious eating is one of the basic pleasures that make life worth living! Create healthy meals faster and simpler by having the right ingredients and tools on hand. Learn what’s in The Healthy Cook’s pantry, fridge and freezer and the quick, tasty dishes you can make from these basic ingredients.
Kate Sherwood is the culinary director and executive chef of the Center for Science in the Public Interest (CSPI) in Washington, DC. She writes The Healthy Cook recipe page for CSPI’s monthly publication, Nutrition Action, and is the publication’s culinary editor. Kate has lived in 5 countries and traveled to (and, of course, has eaten in) more than 30. Her deep understanding of so many cuisines helps explain why her dishes are so varied and intensely flavored without the need for excess salt. Kate has taught healthy cooking at the Capital Area Food Bank in Washington, D.C. and was the keynote speaker at the Food Bank’s TedX Food event. She was also a featured speaker at their Hunger Summit, and has been featured in the Washington Post. Kate gives healthy cooking lectures and cooking demos at George Washington University Medical School and School of Public Health. Trained at the Culinary Institute of America, Kate has worked as a food stylist at The Food Network, Discovery, “The Today Show,” and Martha Stewart.