Healthy living, starts in the kitchen. Choosing the right foods and preparing them in a way that maintains their nutritional value or even enhances their health protective properties can improve an individual’s health and wellness.
N.C. State University’s Plants for Human Health Institute at the N.C. Research Campus in Kannapolis is offering a series of “Healthy Living” cooking classes. The three-week series will be held on Wednesdays, August 5, August 12 and August 19, from 9 am to 11 am in the Community Kitchen at Cabarrus Health Alliance, 300 Mooresville Rd, Kannapolis, NC. The series is free and open to the public, but space is limited, so registration is required. Reserve a spot by calling 704-250-5400 or emailing firstname.lastname@example.org.
Aubrey Mast, an Extension associate specializing in nutrition, will lead the Healthy Living series. “My goal,” says Mast, “is to help community members find simple ways to incorporate healthful foods in their eating habits, which can have a huge impact on their overall health.”
The first week of the cooking class will focus on the food crops researched at the Plants for Human Health Institute and the health-related findings. The second week will look more closely at minerals and bacteria (prebiotics and gut microflora), and the final week will cover pH, preservation and fermentation. Class participants will learn about specific food crops and their research-based health implications. Each week will include a cooking demonstration and tastings. Participants will take home recipe cards and samples of the prepared dishes to help them integrate these healthy choices into their meal planning and preparation.