Please Pass On Whatever Meager Cooking Skills You Have To Your Offspring!

girls cookingBefore I became a motivational speaker on healthy eating, I spent years in the beloved trenches of teaching healthy cooking classes.  After tiring of schlepping pots and pans and sprouted foods to various cooking venues, I turned food consultant and meal planner.  It was at this stage of the game that I became acutely aware of the number of clients who wanted to eat healthy but didn’t know how to cook.  One mom made it very clear that she wanted her kids to eat healthy but she didn’t WANT to cook!   Yikes! I had a vision of our kids’ future and it was very undernourished.

Enter Michael Pollen, a renowned author of "The Omnivore’s Dilemma" and "Defense of Food", who hones in on what he believes is the single-most important step we can take to make our own personal health and that of the current food system healthier and more sustainable: Cooking at home.  It's the key to changing our health and the environment.  “Local food isn’t going to get big if people aren’t cooking.  If you let corporations cook for you, they’re going to buy food from the biggest monocultures.”  That means we will keep eating the excess sugars, fats and salts that they pump into their food-like products.

Hooray Michael!  At it's most important core, cooking connects.  Relying on corporations to feed us weakens our relationship with family and friends. I’m not saying we all have to run out and buy our own whole grain to grind into flour but I sincerely hope that everyone of our offspring learn some basic cooking skills from us to keep their health from falling into the hands of Monsanto and keep the  lineage of fresh, local food preparation going.

  1. Find a nearby farmer's market
  2. Gather family and friends
  3. Chop, toss, eat and connect.

From your motivational speaker who has 2 large bunches of kale waiting.

 

 

About

Motivational Speaker Polly Pitchford didn’t always know the phytochemical benefits of kale, in fact, those words weren’t even in her vocabulary 30 years ago. Neither did she see any reason to do jumping jacks on a cement surface for an hour. But all it took was a chance vegetarian cooking class and some high-energy music to open her eyes upon a whole new world of healthy living. For 30 years Polly has practiced, studied, taught, educated and lived a healthy lifestyle that makes her such a powerful speaker.

Polly’s down-to-Earth and humorous approach mirrors her own lifelong journey to lasting, positive changes. The audience walks away with tangible plans for improving their health and their lives through food, fitness and fun.
To book Motivational Speaker Polly Pitchford, call 941-685-7725 or visit her at http://www.pollypitchfordmotivationalspeaker.com/

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Comments

  1. Amen. Preach it sister!  I LOVE to cook – but thought I only liked cooking if I could use fatback and sugar. Cooking vegetables wasn't fun for me. But I'm learning that they are FILLED with flavor, and thanks to things like cilantro and basil and curry and cumin – well the opportunities are endless.

    • First of all, Kelly – I am over-the-moon proud of how you have embraced this healthy eating and cooking thing! I'm from the south too and I KNOW what you probably grew up eating! Well, fatback and sugar says it all. We kept a container of bacon grease on the counter that we used to FRY everything in.  Okay, don't get me started. Anyway, the one thing I would have done differently once I started being more consciencious in my cooking – was, as Polly says, teach my son to cook. I didn't do that and he suffers for it today. He does happen to make REALLY good food choices, but not being able to cook really limits him.  Maybe you want to share some cooking tips with Will!!!

    • I, like Linda, am positively jumping up and down over your cooking transformation Kelly!!  You happened to mention 4 of my very favorite flavor punches.  Yay you!!

  2. Motivational speakers are charged with the responsibility of sharing what they have learned that they believe will help others live happier, healthier, richers lives – and Polly Pitchford – you are phenomenal at it! Thank you for this wonderful reminder. I really, desperately, passionately wish I had known this when Miles was little. He does eat GREAT – but he has to call me every single time he wants to boil an egg since he can't remember how to do it.  I didn't teach him how to cook anything – so his "at-home" choices are really limited.  Maybe it's not too late! Maybe I'll start teachiong him now!!!! Thanks for this great post!

  3. Polly, always love your cooking tips since I'm an "assembler" in the kitchen! Blessed to have CA fruits and veges right down the street at the market that are delicious. My issue is still not eating too many!

  4. Colette's an assembler, I make reservations!  Frenchie is gone for awhile, and he does the cooking in my house.  He did tell me he bought some great shrimps that are already cooked, I just have to thaw them out and toss them in a salad!  Ha —- what are the odds of those suckers never making it out of the freezer?  I admire all of you!!!

     

  5. Oh Polly, can Becket and I join the dinner-theatre cooking session?!?  Hugger, moving box packer, keynote speaker… I do a lot of things well… cooking is not one of them.  Especially since 6 months ago he proclaimed himself a lifelong vegitarian.  I told him I would respect his choice, but that he would have to eat the food I prepared for him.  Now I'm trying to learn this cooking thing… without CHICKEN!  It's back to school time and the only thing I have found to pack for his avocado, cheese and (formerly) turkey sandwhiches is veggie protien slices… does that count? 

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