CCE welcomes all to the Healthy Living Workshop tonight
The Cornell Cooperative Extension (CCE) of Chenango County is hosting a free Healthy Living Workshop series with SNAP-ED and invites all to attend from 5 to 6:30 p.m., Thursday, February 8, at CCE, located at 99 North Broad Street. (Photos by Kelli Miller)
NORWICH — The Cornell Cooperative Extension (CCE) of Chenango County is hosting a Healthy Living Workshop series and invites all to attend from 5 to 6:30 p.m., Thursday, February 8, at CCE, located at 99 North Broad Street.
Grow Cook Serve Educator and Program Coordinator Alexis Woodcock will be hosting this program with SNAP-ED. The workshop is free and held on the second Thursday of every month.
Woodcock said space is limited so register soon at asw239@cornell.edu.
“February is heart month, so we're teaching about grains and beans and why they are so good for your heart,” she said.
Woodcock explained there will be recipes handed out plus guides on how to cook grains and beans, plus they will have a hands-on cooking demo and a fun recipe to try.
“We all benefit from healthy eating and I think everyone can benefit from these classes because they give people new ideas on how to cook foods they have never thought of,” said Woodcock. “All of us get stuck in a rut, so having some inspiration helps us get more variety in our diets.”
“Every day offers a new chance to make a healthy meal choice and to try new foods you may not have before,” she said.
According to the SNAP-Ed website, The nutrition found in beans, peas, and lentils are similar to foods in both the vegetables food group and the protein foods group.
Like vegetables – beans, peas, and lentils are an excellent sources of fiber, folate, and potassium. And like protein foods – they are excellent sources of plant protein, also providing iron and zinc.
Grain products are foods made from wheat, rice, oats, cornmeal, barley, or any other grains and are an important source of nutrients, including complex carbohydrates, dietary fiber, several B vitamins, and minerals that consist of iron, magnesium, and selenium.
Woodcock said she believes eating a variety of different foods is healthy for an assortment of vital nutrients, plus it offers the chance to experience different flavors and textures.
“My belief is that a diet rich in variety is the healthiest one,” she added.
“Our goal with these programs is not to tell people what they should eat or not but to offer ideas on how to incorporate more healthy foods into their diet,” said Woodcock.
For additional information contact Alexis at asw239@cornell.edu or call 607-334-5841 ext 1120
Grow Cook Serve Educator and Program Coordinator Alexis Woodcock will be hosting this program with SNAP-ED. The workshop is free and held on the second Thursday of every month.
Woodcock said space is limited so register soon at asw239@cornell.edu.
“February is heart month, so we're teaching about grains and beans and why they are so good for your heart,” she said.
Woodcock explained there will be recipes handed out plus guides on how to cook grains and beans, plus they will have a hands-on cooking demo and a fun recipe to try.
“We all benefit from healthy eating and I think everyone can benefit from these classes because they give people new ideas on how to cook foods they have never thought of,” said Woodcock. “All of us get stuck in a rut, so having some inspiration helps us get more variety in our diets.”
“Every day offers a new chance to make a healthy meal choice and to try new foods you may not have before,” she said.
According to the SNAP-Ed website, The nutrition found in beans, peas, and lentils are similar to foods in both the vegetables food group and the protein foods group.
Like vegetables – beans, peas, and lentils are an excellent sources of fiber, folate, and potassium. And like protein foods – they are excellent sources of plant protein, also providing iron and zinc.
Grain products are foods made from wheat, rice, oats, cornmeal, barley, or any other grains and are an important source of nutrients, including complex carbohydrates, dietary fiber, several B vitamins, and minerals that consist of iron, magnesium, and selenium.
Woodcock said she believes eating a variety of different foods is healthy for an assortment of vital nutrients, plus it offers the chance to experience different flavors and textures.
“My belief is that a diet rich in variety is the healthiest one,” she added.
“Our goal with these programs is not to tell people what they should eat or not but to offer ideas on how to incorporate more healthy foods into their diet,” said Woodcock.
For additional information contact Alexis at asw239@cornell.edu or call 607-334-5841 ext 1120
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