June 6, 2012

Confessions & Cooking Classes

Low-sodium Ice Cream

Confession: I polished off this carton of low-sodium mint chip ice cream the other night. Just me and my spoon. And those few cups of whipped coconut milk delight had no chance.

Other confession: I don’t feel guilty about it one bit. First and foremost because no one should ever feel bad about cleaning out a tub of ice cream. It’s mandatory once in a while and for us low-sodium eaters, it’s actually a form of exercising our rights to salt-free, off-the-shelf snacks. And yes, I said “exercise” in the same paragraph as “eating a tub of ice cream” and I’m proud of that too.

But I also don’t feel guilty one smidgen because most nights I’m not eating ice cream. Usually I’m taking whole ingredients and transforming them at my stove to make whatever dishes I may dream of without salt. From yakisoba to sushi rolls to Mexican rice to chicken curry.

And that’s how we get to the second reason for this post. Beyond the ice cream.

To get to that place, the one where I felt confident enough to tackle any recipe, took some learnings. I read countless books (i.e. cookbooks and food magazines). I watch countless lectures (i.e. Food Network and any show on Bravo). And I take countless classes (i.e. in kitchens). And with the help of all these teachers, I’ve picked up skills, techniques, and the correct pronunciation of “gnocchi” — all essential components to being a fearless salt-free chef at home.

I even learned that spoons are not only good for eating ice cream, but also make peeling ginger super easy.

So I encourage you to keep learning. Constantly. Even if the class or book is filled with salt, I promise you that you’ll still leave with all the tricks you need to recreate the dishes at home.

Okay, but now here’s the real cherry on top of this sundae:

Now (building suspense) you can actually (dramatic pause) take a cooking class (jazz hands) that is made JUST. FOR. YOU!

Yes, it’s true. A LOW-SODIUM COOKING CLASS is coming to Whole Foods Sacramento. Next Tuesday. Taught be me. Featuring all the summer foods you love. Like pasta salad, chicken wings, and Char Sui spare ribs. And you’re invited.

So please, spread the word. Sign up. Come learn a few low-sodium tricks from me. And leave with recipes that will steal the show at the next BBQ or potluck. No salt necessary.

(ice cream not included)

Chow on.

Sharon, San Francisco, CA June 6, 2012 at 10:07 pm

Oh! Please! do one here in San Francisco! I would so love to take a cooking class with you! I’ve been tracking my food intake and it’s blowing my mind where sodium lurks! I already make my own almond milk for my morning smoothie…but i gotta make changes!

Oui, Chef June 7, 2012 at 12:27 pm

Nice job on the carton my friend, it looks like you licked it clean!

@crushgear June 7, 2012 at 3:22 pm

Hey, that’s awesome! Congrats, I’m sure the class will be absolutely terrific 🙂

stacy01 June 14, 2012 at 10:15 pm

Good post. Definitely you students will learn more about your cooking method. I like this for it looks unique.

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