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Healthy Eating: Not Just a Trend

DNN_Healthy-eating-not-just-a-trend
My Visit to the California Health & Longevity Institute

By: Chef Mark Allison, Dole Director of Culinary Nutrition

January always seems to start slow, and before you know it the calendar is full. I have been keeping busy with recipe development at the Dole Nutrition Institute in Kannapolis, and was recently asked to co-host a cooking demonstration at the renowned California Health & Longevity Institute (CHLI) in Westlake Village, California—right across the street from Dole Food Company’s Headquarters. It was my pleasure to work alongside Paulette Lambert, R.D., CDE, who is the Director of Nutrition at CHLI who, with over 30 years as a nationally recognized expert in her field, is someone I have greatly admired for a number of years. We hosted a public class on how to make healthy eating easy and fun, using fresh, delicious and nutritious ingredients that even the pickiest eaters would find hard to refuse. The class was a great success, the food was enjoyed, and everyone left with new and interesting ideas for breakfast, lunch, dinner, and snacks.

The rest of the week was full of meetings at Dole HQ, along with a two-day conference held at the Wellness Kitchen within CHLI. Paulette ran the informative, practical and fun program. We talked about chronic disease prevention through diet and lifestyle, and how the foods you eat can help sustain your life—more fruits and vegetables and less of everything else.

Something I found interesting was the food trends for 2016. Trends can be a mixed bag. Remember when everyone thought the cabbage soup diet was a good idea? Thankfully this year is looking brighter! Here’s a sneak peak at what we will be talking about and eating in 2016:

While the discussion was lively and inspiring, getting in the kitchen for hands-on experience was the highlight of the day. Here is one of my favorite dishes we made and enjoyed at lunch. Find more delicious recipes in Paulette’s book The Wellness Kitchen: Fresh, Flavorful Recipes for a Healthier You.

Comfort recipe for 2016:

Cauliflower Soup with Truffle Oil from Paulette Lambert, R.D., CDE Serves 8

Ingredients:

Directions:

  1. Heat olive oil in a large soup pot.
  2. Add garlic, onion, celery and fennel: sauté until tender, about 4-5 minutes.
  3. Add cauliflower and broth. Bring to a boil, cover, and simmer for 15 minutes or until the         cauliflower is very tender.
  4. Puree soup in batches or use immersion blander. Return the soup to the pot to reheat.
  5. Add fat-free half-and-half, and season to taste with sea salt and pepper if needed.
  6. Serve in soup bowls, drizzle each bowl with ½ teaspoon truffle oil.
Calories per serving: 105
Published March 1, 2016

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