A Nutrition Counselor Offers Recipes, Health Tips

Talia Segal-Fidler. Photos by Keri White

I not too long ago visited the Lodge at Woodloch, a lovely resort/spa within the Poconos. In addition to the myriad health courses, hikes and spa providers, the lodge hosts an array of instructional courses taught by its illustrious employees.

Talia Segal-Fidler is a board-certified holistic well being and vitamin counselor who serves because the in-house nutritionist. I had the nice fortune to attend her cooking class throughout my keep, and I realized fairly a bit. But first, a bit about Segal-Fidler.

A local of Israel, she got here to New York to check artwork historical past a few years in the past. Upon arrival, she described her adoption of what she calls the “SAD” (Standard American Diet), aka the “MAD” (Modern American Diet).

“I gained quite a lot of weight and developed a thyroid situation. I used to be about to be placed on treatment, and I made a decision to vary my food plan and see if I might use the ‘meals as medication’ strategy to remedy my situation,” she stated. “It labored, and I by no means appeared again. I switched from artwork historical past to vitamin, and I’ve been serving to folks get and keep wholesome ever since.”

Segal-Fidler talks passionately concerning the therapeutic properties of meals.

“The kitchen is your pharmacy; the spice rack is your medication cupboard. Ginger, fennel, turmeric and cinnamon are all anti-inflammatories. Cumin is a digestive help. Lemons include polyphenol, that are highly effective anti-oxidants,” she stated. “Garlic is an anti-fungal, and sesame seeds include excessive quantities of omega-3 and calcium. The checklist is sort of infinite of the advantages of plant-based consuming.”

Segal-Fidler shared her recipes for hummus and roasted cauliflower with tahini dressing. She spoke of hummus as an historic meals, one which in Israel is historically eaten early within the day due to its heartiness.

She additionally emphasised the significance of avoiding waste and the way all elements of a vegetable can present sustenance. To reveal this, Segal-Fidler sliced the cauliflower stalk, which is usually tossed, into discs that she used as “chips” to dip within the hummus.

When cooking, she all the time saves cauliflower leaves, broccoli stalks, celery leaves, carrot tops, the powerful stems of greens, onion tops and every other “refuse” to be simmered in water to make a wholesome vegetable inventory that may be drunk or used as a base for soups, sauces, risotto, and many others.

She provided a helpful tip on learn how to make this a handy, sustainable behavior — hold a big zip-seal bag in your fridge or freezer and toss the discarded vegetable bits in as you cook dinner. When it’s full, make the broth.

Talia’s Hummus
Makes about 2½ cups

2 cups canned chickpeas, rinsed (reserve ¼ cup for topping the completed hummus so as to add texture)
2 cloves garlic
1 teaspoon floor cumin
⅓ cup tahini
Juice of two lemons (about 6 tablespoons)
1½ teaspoon salt
Dash of paprika (non-compulsory)
6 dashes Tabasco or different scorching sauce (non-compulsory)

Garnish: ¼ cup reserved chickpeas, 2 tablespoons toasted pine nuts, ¼ cup chopped parsley and a drizzle of olive oil

Place all of the components apart from the garnish objects in a meals processor. Mix it till blended however not fully pureed; it ought to have a rough texture. Scrape it right into a shallow bowl, and prime it as desired with garnishes.

Talia’s Spiced Roasted Cauliflower with Tahini Sauce

The sauce makes greater than you should costume the cauliflower, and it’s scrumptious. Use it on salads, greens, fish and baked potatoes or rather than mayo or mustard on a sandwich.

For the cauliflower:
1 head cauliflower reduce in florets
2 tablespoons olive oil
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon cumin
¼ teaspoon coriander
½ teaspoon black pepper
1 teaspoon recent lemon juice
1 tablespoon chopped recent parsley

For the tahini sauce:
½ cup tahini
2 garlic cloves
Juice from ½ lemon
¼ cup cool water
¼ teaspoon salt

Heat your oven to 425 levels F. Line a rimmed baking sheet with parchment.

In a big bowl, toss the cauliflower florets with all the remaining components besides the lemon juice and recent parsley. Spread the florets in a single layer within the pan and roast them within the heated oven for 25-35 minutes, till golden and tender.

While the cauliflower roasts, put together the tahini sauce. Puree the components in a blender or meals processor till clean.

When completed, switch the cauliflower to a bowl, and toss it with the lemon juice and parsley.

Top it with tahini sauce and serve.


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