I have always been a fan of Martha Rose Shulman’s column, Recipes for Health, that appears in the New York Times every week. So it was with much delight that I read this recent interview with Ms. Shulman.
In it she discusses her thoughts on healthy cooking and states, “My philosophy of healthy cooking is that it’s not about just cooking for health, because if you do just that, you leave out so much. You have to cook for flavor and health.”
I could not agree more! This simple philosophy is a perfect approach for healthy cooking and, by extension, healthy eating. One of the toughest roadblocks that we face as nutrition professionals — charged with the task of encouraging others to eat more healthfully — is that a lot of people have had bad experiences with so-called “healthy food”. Often when these two words appear together, we conjure up images of raw veggies, a chalky piece of whole grain bread, or (yikes!) even wheatgrass juice. And I’ll be the first one to admit that I’ve had some brushes with bland, healthy food. Just recently, I went to an organic vegetarian cafe and had a dish that was loaded with veggies, whole grains, and lean protein. All wonderful, nutritious ingredients… but let’s just say that I imagine a cardboard box would have more flavor. Simply put, flavor and health are two words that SHOULD go together.
Happily, Ms. Shulman, who develops her own recipes, has recently released a cookbook based on her NY Times column. Her dishes are filled with flavor and good nutrition. I think of her meals as just good cooking, that also happen to be healthful. If you don’t want to invest in a cookbook, definitely checkout her column – for free! — online here.