We have the power in our hands to control how we live and feel. How we live and how we feel have a lot to do with what we eat. This is the message Chef Linda Kolton brought to Stratford Library patrons attending “Best Sellers and Bites” on September 26th, an annual event celebrating volunteers and donors to the Library.
In times when there is so much that we cannot control, it is important to embrace what we can. The choices we make each day can empower us to lead a healthy lifestyle, and Chef Linda helps us to see how all our food choices can begin right in our kitchens. She is ready, in her words, “to share the gospel of good food”.
The library presentation included Kolton’s preparation of appetizer, main course and a sweet treat ending, but the meal also represented good food doesn’t have to be complicated. Kolton is certified in plant-based nutrition and advocates the use of simple, fresh whole foods, foods in their natural state, and eating lots of vegetables. “Eating vegetables is a good thing” she says and we can let go of our rules about them from childhood. A trip down the fruit and vegetable aisle is a step to prevent disease.
As evidenced by the commercials we see many people are turning to medications to alleviate disease. Kolton proposes we turn to better nutrition. While genetics may predispose many to chronic disease, lifestyle can flip this. Poor health is avoidable. Kolton is living the evidence that good eating choices can enhance the quality of your life. As in her summer workshops at the Stratford Library, “Kickstart Your Health: The Power of Food for Healthy Weight Management, Lower Cholesterol and Increased Metabolism”, she shared with the audience that there are many fun things to cook. Fun things introducing the benefits of plant-based eating. “Food is fun and beautiful. You can’t argue with things that taste good.”
Kolton shared recipes and tips for preparing food in our homes. While it’s alluring to not have to shop and instead order out, with some curiosity and looking at food in a new way, we can take the fear out of experimenting with plant-based meals. “Use the same things differently, relax about it, and go back to the basics.” Cooking can be as complex as we wish, but it also can be simple with one good chef’s knife and a pantry of pasta, legumes, spices, canned beans and jarred salsa, things with flavor. Fresh, whole foods, direct from their source and in their simple form are best to start. Food right out of the ground provides the best nutrition – and without the complication of sorting through the nutrition information on the label.
The Thanksgiving meal approaches and Kolton offers a few ideas to add plants and nourishment. Try a lentil loaf or make a plant-based cheese sauce. Cut out the oil and butter and make bacon bits from mushrooms. Roast the broccoli and add some garlic and spices. “Invite healthy dishes to the table along with your guests.”
Kolton offers classes and coaching services (see more at https://www.lindakolton.com ) and is always delighted when she “sees the light bulb turn on” for clients. As with the summer library topics, good feedback and planting seeds of good health are essential.
In addition to classes, coaching and in-home personal chef services, Kolton visits communities that have limited access to information and suffer with health disparities. She strives to improve their health outcome and improve quality of life for children. She is a Food for Life Instructor and licensed through Physicians Committee for Responsible Medicine. Kolton also spent 10 years at the Catskill Animal Sanctuary and developed the Compassionate Cuisinecookbook.
Kolton advises “Put more plants on your plate. You will be happier.” She offers health choices and food deliciousness. “Providing the power to make good choices is why I do what I do.”
According to Library Director Sheri Szymanski, “The mission of the Stratford Library is to empower and enrich our diverse community by providing access to innovative services, information, and ideas. This recent program, sponsored by the Tyler Holloway Memorial Fund was in appreciation of our many volunteers and contributors.”
