Cooking to Combat COVID-19
Join Cindy from Trimazing! and Nancy from Sukhi Kitchen online and Boost Your Immunity!
We know that people with lifestyle-related underlying conditions are among the most vulnerable to the ravages of COVID-19. But what’s not being discussed is that plant-based diets are scientifically proven to prevent and even reverse many of those diseases. Through Cooking to Combat COVID-19, you can get Food for Life’s lifesaving information right in the comfort of your home!
A vegan or plant-based dietary pattern can help prevent diabetes, cardiovascular disease, cancer, and other chronic diseases, all risk factors for COVID-19. Plant-based foods are naturally low in fat, chock-full of fiber, and filled with immune-boosting antioxidants and phytochemicals. According to the Academy of Nutrition and Dietetics, “Appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases.”
Not only are these foods good for you, but Food for Life instructors Cindy Thompson and Nancy Travis show you how to make them delicious—food your whole family will love!
Cooking to Combat COVID-19, 4-part class series, Wednesdays, 6 – 8 pm via Zoom includes:
June 3 – Reducing Risk Factors: Immune-Boosting Foods – This class will explore foods that are rich in protective compounds and immune-boosting nutrients such as beta-carotene, lycopene, vitamin C, and zinc. Based on scientific research, vegetarians have approximately double the natural killer cell activity compared to non-vegetarians. A learn to make a colorful, scrumptious, immune-boosting meal.
June 10 – Reducing Risk Factors: Foods for a Healthy Heart and Blood Pressure – Research shows a plant-based diet doesn’t just prevent heart disease, but it can manage and sometimes even reverse it. A plant-based diet can also help improve several risk factors for heart disease, including high cholesterol, atherosclerosis, and high blood pressure. Includes heart-healthy options for breakfast, lunch, and dinner!
June 17 – Reducing Risk Factors: Fighting Diabetes with Food – People who eat plant-based meals are less likely to ever develop diabetes, and for those who have diabetes, plant-based meals can help to improve blood sugar levels and prevent complications. A low-fat, plant-based approach offers a new tool that many have found to be very useful. Review the latest science behind this approach, consider some simple ideas for getting started, and learn four delicious dishes.
June 24 – Reducing Risk Factors: Foods for Maximum Weight Control – How can you lose weight, if needed, without skipping meals or limiting your portions? In a word, it’s all about FIBER. Plant-foods have it, animal foods do not. Fiber is what makes us feel full, and, as a bonus, it also helps to control blood sugar levels, protects against certain cancers, and, of no small importance, it keeps us “regular.” Learn to comfortably fill up on whole foods and watch the pounds melt away. And learn to make some delicious high-fiber dishes—without any cardboard taste.
Cost: $60 for the 4-class series or $20 for a single class. Includes live, online classes on Zoom, nutrition information, live cooking demos, recipes, cooking tips, and healthy meal ideas!
About Your Instructors:
Cindy Thompson is a retired 20-year fire captain and paramedic, creator of Trimazing! Health and Lifestyle coaching. Ten years ago, she was overweight and unhealthy. After changing to a plant-based, vegan way of eating, she dropped 60 lbs, seven pant sizes, and lowered her cholesterol and blood pressure in just the first year! And she’s maintained this for a decade without dieting or deprivation! Cindy is now a licensed Food for Life Instructor, certified Health Coach, Fitness Nutrition Specialist, Peer Fitness Trainer, and a licensed paramedic. She loves helping people meet their health and fitness goals!
: three times better than amazing
As a health educator and personal chef, Nancy supports people on their journey towards health and wellness through cooking, teaching, and promoting a whole foods, plant-based diet. She cooks for families in their homes as well as teaches people how to prepare easy, delicious plant-based recipes in both private, public and corporate settings. She is continuously inspired by witnessing clients regain their health after transforming their diets with more whole grains, fruits, vegetables and legumes.
Drawn to the health benefits of plant-based cuisine, Nancy studied at the Natural Gourmet Cookery School and The Vega Institute in the early 90s. She also owned and operated a small chain of vegetarian restaurants in Seattle around the same time. After taking a break to raise her children, she returned to the kitchen in 2009 to become a full-time personal chef. In 2016, she completed a certificate in Plant-Based nutrition from the Center for Nutrition Studies at eCornell.
Nancy is honored to be a licensed Food for Life instructor for Physician’s Committee for Responsible Medicine, and she currently teaches many of her public classes at the Bainbridge Artisan Resource Network (BARN) on Bainbridge Island, WA where she is also an active member of the Kitchen Arts planning committee.
Important note: The information provided during this program is not intended to advise or counsel individuals on nutrition, or diagnose any disease. It is important to seek the advice of your medical doctor or other health care professional for your individual health concerns. Those who take medications for diabetes or high blood pressure may find these medications start working better than ever or even too well while participating in this program, and we encourage them to be in touch with their health care provider about evaluating their personal medication needs.