45: Making Healthy Eating Accessible & Delicious
Kathy Hester, a plant-based chef, cooking instructor, and author of 11 cookbooks, joins Tracy to discuss making healthy eating more accessible and delicious at meetings and events. They dive into the nuances of various dietary practices, including vegan, vegetarian, and plant-based diets, and provide practical advice for event planners on how to cater inclusively.
Kathy shares her journey in plant-based eating and offers tips on preparing flavorful, satisfying dishes without common allergens like gluten. They also discuss the importance of understanding and respecting dietary preferences, reducing inequalities, and promoting good health through thoughtful menu planning.
Heard on the Episode
"It's really not hard to eat vegan or plant-based, should you make that choice." ~ Kathy Hester (00:10:45)
"You have to feel safe to build what's important for us at that moment." ~ Kathy Hester (00:39:00)
Key Topics Discussed
Understanding Dietary Practices
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Differences between vegan, vegetarian, and plant-based diets.
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The role of health, moral, and environmental reasons in dietary choices.
Meeting Planning Strategies
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Ensuring inclusivity in food options.
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Benefits of offering gluten-free and vegan choices.
Practical Tips & Cooking Insights
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Using flavorful spices and condiments.
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Preparing satisfying meals without allergens like gluten.
Innovative Solutions
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Utilizing plant-based cooking classes.
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Emphasizing the importance of food flavor.
Key Takeaways
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Inclusivity in Dietary Options: Offer diverse, flavorful choices that cater to vegan, vegetarian, and gluten-free diets to ensure inclusivity.
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Effective Planning: Involve all team members in understanding dietary needs to streamline event planning.
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Focus on Flavor: Use spices and healthy substitutes to make plant-based dishes appealing.
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Continuous Learning: Stay educated on dietary trends and cooking techniques to better serve guests.
Tips
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Start Early: Engage with chefs and suppliers early to assess and understand dietary restrictions.
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Detailed Labeling: Clearly label all foods to help attendees easily identify what they can safely eat.
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Vendor Engagement: Foster relationships with vendors who can offer unique and compliant food options.
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Flavors Matter: Use spices to enhance dishes, ensuring they are both healthy and delicious.
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Empower Guests: Encourage attendees to share their dietary preferences, making them feel valued and included.
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Kathy Hester
Cookbook author, Online instructor, Blogger, Social media consultant
Kathy Hester is passionate about making healthy eating accessible and delicious. Her recipes are plant based and vegan, plus she can help you with your dietary restrictions or allergies with recipe alternatives.
