This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, register by clicking the RSVP button above or by emailing carla@smithcenter.org.

You will receive the Zoom information no later than the morning of your program.

Cooking with Soy

Join Chef Kara for an informative and interactive hour where we discuss all things soy. Soybeans are packed with nutrients that are highly beneficial when used as a plant-based complete protein.

 

Chef Kara will share the most recent studies and guidance regarding the use of soy products as part of a cancer-fighting diet to promote health. You will learn how soybeans are transformed into delicious culinary ingredients such as soy milk, tofu, tempeh, miso and shoyu (soy sauce).

 

Chef Kara will demonstrate helpful cooking tips & techniques for these products and share her favorite easy recipes to introduce and expand the use of delicious soy products in your kitchen.

Suggested Donation: $15


About Kara Garrett

Kara Garrett

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, register by clicking the RSVP button above or by emailing carla@smithcenter.org.

You will receive the Zoom information no later than the morning of your program.

with Chef Cathryn Pethick

Ayurveda Cooking Class

The Wellspring of Kapha

Ayurveda-Inspired Cooking Class

 

Spring: The season of renewal and growth, awakens latent earth to all its potential. Spring is a time for a fresh start, cleansing and rejuvenating the body after Winter’s cold dormancy. It’s also a season when the awakening body may be beset by seasonal allergies, a sense of heaviness, lethargy.

 

It’s time to balance the Kapha dosha in this moist, fertile, warmer season with the appropriate diet to support lightness, dryness and the heat our metabolism requires, by emphasizing the proper tastes and cooking methods. Join us to explore the nourishment this beautiful season has to offer!

 

Recipes from the class will be emailed to you as a part of this program.

And, check out more of Chef Cathryn’s programs on our YouTube channel, under “Nutrition & Cooking.”

Suggested Donation: $10


About Cathryn Pethick

Cathryn Pethick

Cathryn Pethick, AA, AYS, C-IAYT is a certified yoga therapist and teacher, Ayurveda specialist, and professional chef- whole foods cooking and nutrition instructor. She shares those skills with private clients through her own Well-Being, founded in 2012, and is on staff with Maryland University of Integrative Health’s Masters in Nutrition degree program. At Smith Center, Cathryn teaches cooking and nutrition classes, gentle yoga, and contributes to Smith Center’s wonderful integrative cancer support retreats as chef and yoga therapist. She has decades of experience in diverse culinary settings, practicing/teaching yoga from a therapeutic perspective, meditation, and the study of Ayurveda, diverse spiritual and philosophical traditions, and Oriental healing/martial arts. Cathryn shares the intention of nourishing well-being for us individually and as a collective with yoga, meditation and food-as-medicine, by cultivating the healing power of balance, optimal nutrition that supports our vitality, and compassionate presence that nurtures us all.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, register by clicking the RSVP button above or by emailing carla@smithcenter.org.

You will receive the Zoom information no later than the morning of your program.

Vegan Meal Planning

Start out the new year on a healthy note! Join Chef Kara to learn tips that will make your weekly meal planning easier to incorporate delicious vegan dishes.

 

We will discuss how to ensure you are getting enough protein from plant-based meals. Furthermore, we will learn how to reduce our time in the kitchen with simple make-ahead and easy-to-reheat meals.

 

Chef Kara will provide tools to assist with the following:

  • planning your weekly meals,
  • writing your grocery lists,
  • and prepping your meals in advance.

In addition, you will leave the class with new recipes and a grocery list for four meals that are customizable for diet restrictions, portion sizes, and flavor preferences.

 

Menu

  • Vegetable Pot Pie
  • Tuscan Kale Stew
  • Mexi-Cali Quinoa Bowl
  • Smoky Sweet Potato Cakes with Corn Salad

Shopping List: 
  • Sweet Potatoes (4 large)
  • Corn (3 ears fresh or 1 10-oz bag frozen)
  • Carrots (3 large)
  • Kale (2 bunches or 1 bag pre-chopped)
  • Avocado (2)
  • Yellow onion (1 large)
  • Grape or cherry tomatoes (1 pint)
  • Scallions (2 bunches)
  • Red Bell Pepper (2 medium)
  • Garlic (6 cloves)
  • Parsley (1 bunch)
  • Cilantro (1 bunch)
  • Limes (2)
  • Diced tomatoes (1 28-oz can, fire-roasted preferred)
  • White Beans (1 cup dry, or 2 15-oz cans)
  • Quinoa (white or red, 2 cups dry)
  • Raw cashews (1/2 cup, can use pumpkin seeds if nut-free)
  • Vegetable stock (4 cups)
  • Frozen Puff Pastry (or 1 cup all purpose flour and 1/4 cup coconut oil for homemade pie crust)
Pantry Items: 
  • Extra Virgin Olive Oil
  • Sea Salt
  • Black Pepper
  • Italian Seasoning (or any combination of dried oregano, rosemary, thyme, basil)
  • Smoked Paprika
Materials Needed: 
  • Large baking sheet
  • Parchment paper 
  • Large rimmed sauté pan with lid
  • Small saucepan
  • Dutch oven or large soup pot 
  • Baking dish or 4 ramekins for pot pie
  • Blender or Vitamix
  • Small skillet 
  • Cutting board & knife
  • Mixing bowls
  • Measuring cups & spoons

Suggested Donation: $15


About Kara Garrett

Kara Garrett

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register or by emailing carla@smithcenter.org

with Chef Cathryn Pethick

Ayurveda Cooking Class

Calming the Autumn Winds: Pacifiying Vata

Ayurveda-Inspired Cooking Class

 

As we leave behind the heat and humidity of summer and the drier, cooler winds of autumn begin to blow, the airy Vata dosha takes precedence as we transition to the Fall season: cool, light, dry, mobile, rough, unpredictably mobile. We soothe Vata with a diet that emphasizes the sweet, sour and salty tastes and foods that are more “grounding” : higher in proteins and fats, liquid, with warm, stimulating spices, served warm or hot; more soups and stews, and less raw food. Our menu will feature the best fruits and veggies that our farmers’ markets offer in the late harvest season, grains and legumes, to carry you well into winter!

 

Recipes from the class will be emailed to you as a part of this program.

And, check out more of Chef Cathryn’s programs on our YouTube channel, under “Nutrition & Cooking.”

Suggested Donation: $10


About Cathryn Pethick

Cathryn Pethick

Cathryn Pethick, AA, AYS, C-IAYT is a certified yoga therapist and teacher, Ayurveda specialist, and professional chef- whole foods cooking and nutrition instructor. She shares those skills with private clients through her own Well-Being, founded in 2012, and is on staff with Maryland University of Integrative Health’s Masters in Nutrition degree program. At Smith Center, Cathryn teaches cooking and nutrition classes, gentle yoga, and contributes to Smith Center’s wonderful  integrative cancer support retreats as chef and yoga therapist. She has decades of experience in diverse culinary settings, practicing/teaching yoga from a therapeutic perspective, meditation, and the study of Ayurveda, diverse spiritual  and philosophical traditions, and Oriental healing/martial arts. Cathryn shares the intention of nourishing well-being for us individually and as a collective with yoga, meditation and food-as-medicine, by cultivating the healing power of balance, optimal nutrition that supports our vitality, and compassionate presence that nurtures us all.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Laura Pole, RN, MSN, Chef

Stir Fry

It’s just about Spring, the weather will be warming up and we’ll want to shift our energy from being inside and spending lots of time in the kitchen to nourishing ourselves in the outdoors. It’s a good time to learn how to make some one-pot meals to save time on prep and clean-up . . . Meals that can be made in quantity and enjoyed for a few days or frozen.

Join Chef Laura in learning to make one pot/one bowl meals such as Southern Style Vegetarian Chili, Quinoa and Spring Veggies Salad Bowl and What’s Left Over in the Fridge Stir-Fry. And for something sweet, we’ll make no-cook, trail ready Energy Balls. Hope to see you there!

Suggested Donation: $10


About Laura Pole, RN, MSN, Chef

Laura, Director of Smith Center’s Nourishment Education Programs, has served as the head retreat chef and nurse consultant since 1997. She is an Oncology Clinical Nurse Specialist and Integrative Oncology Navigator with over 40 years experience in caring for people with serious illness. She is also a Certified Health Supportive Chef, professional musician and Nia body-mind fitness instructor. Her popular cooking classes are centered on culinary translation: that is, helping  participants translate a diet prescription to a plate of nourishing delicious food. Laura is the founder of “Eating for a Lifetime,” a consulting business dedicated to teaching individuals and professionals about health supportive eating and food preparation. In addition to Laura’s work with nourishment, she is the co-coordinator of Smith Center’s Patient Navigation Training in Integrative Cancer Care. Laura also serves as coordinator of the “Media Watch Cancer News That You Can Use” listserv.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register or by emailing carla@smithcenter.org

with Chef Cathryn Pethick

Our choice of diet is one of the best ways we can care for ourselves. In the science of Ayurveda, our well-being is best supported with a diet of fresh, whole, seasonal foods, that includes all six tastes, with emphasis on those that will help balance us best.

Here in the mid-Atlantic, our Spring season transitions can be cold and windy, then warm and humid, as we move into our growing season. In Ayurvedic terms, our Spring climate season is cool to warm, liquid and soft, and corresponds to the Kapha dosha. We may have a tendency to experience colds, sinus congestion and allergies, a sense of heaviness, all signs of Kapha imbalance.

In this class, the food tastes we will focus on that “pacify,” or nurture and support Kapha best, are pungent, bitter and astringent, such as spring greens, lentils, millet, asparagus, strawberries, pears, warming spices and herbs. We will include a simple dish called kitchari that is a traditional cleansing and nourishing food that can support the Spring seasonal transition. Recipes and additional Ayurveda resources will be provided.

Suggested Donation: $10


About Cathryn Pethick

Cathryn Pethick, AA, AYS, C-IAYT is a certified yoga therapist and teacher, Ayurveda specialist, and professional chef- whole foods cooking and nutrition instructor. She shares those skills with private clients through her own Well-Being, founded in 2012, and is on staff with Maryland University of Integrative Health’s Masters in Nutrition degree program. At Smith Center, Cathryn teaches cooking and nutrition classes, gentle yoga, and contributes to Smith Center’s wonderful  integrative cancer support retreats as chef and yoga therapist. She has decades of experience in diverse culinary settings, practicing/teaching yoga from a therapeutic perspective, meditation, and the study of Ayurveda, diverse spiritual  and philosophical traditions, and Oriental healing/martial arts. Cathryn shares the intention of nourishing well-being for us individually and as a collective with yoga, meditation and food-as-medicine, by cultivating the healing power of balance, optimal nutrition that supports our vitality, and compassionate presence that nurtures us all.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

Rosemary Orange Scones

Chef Kara is delighted to return and kick off 2021 with you! She will lead us in making vegan Rosemary-Orange Scones together while sharing some baking tips to make your baked goods healthier. You are welcome to watch & learn if you prefer not to bake along. Scones are quick and easy to make and are delicious with many flavor profiles, savory and sweet.

Please arrive at class with all ingredients and supplies out and ready to use. Feel free to contact us if you have any questions about substitutions or equipment needed.


Shopping List: 

  • Whole wheat pastry flour (can use all purpose flour or gluten-free APF)
  • Baking Powder
  • Ground Cinnamon
  • Salt
  • Fresh Rosemary (or thyme/oregano/any herb on hand)
  • 1 orange
  • 1 lemon
  • 1/2 cup dried fruit (currants, raisins, cranberries, apricots)
  • Milk of choice (oat or almond work well)
  • Maple syrup (or honey)
  • Coconut oil (butter can be used for non-vegan)

Supplies Needed: 

  • 2 mixing bowls
  • Small ramekin or bowl that will fit in fridge
  • Measuring cups
  • Measuring spoons
  • Microplane/zester
  • Mesh strainer (optional but helpful)
  • Whisk
  • Pastry cutter or 2 forks
  • Spatula or wooden spoon
  • Baking sheet
  • Parchment paper (optional but makes cleanup easier)
  • Cookie cutters (optional)

Suggested Donation: $10


About Chef Kara Garrett

 

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register or by emailing carla@smithcenter.org

with Chef Cathryn Pethick

Nourishing Ourselves in Harmony with Summer, the Season of Pitta: An Aryuveda-inspired Cooking Class with Chef Cathryn Pethick

The fundamental principle of Ayurveda is that our habits, lifestyle routines and dietary choices should ebb and flow with the seasons, in harmony with the cycles of Nature. Our bright, hot and humid summer climate is the time to stay cool and hydrated with appropriate food and preparation choices, and support our energy in being relaxed and grounded. The tastes Ayurveda recommends for summer are those foods that are naturally sweet, bitter and astringent, using fresh, local produce, and just lightly seasoning to allow their wonderful natural flavors to shine through.

Join us in creating a summer menu that features all the farmers’ markets best offerings at the height of the season! We will talk about Ayurveda, provide a dosha quiz for you, and demo some beautiful food and cooking technique for you to put to good use at home!

Suggested Donation: $25


About Cathryn Pethick

Cathryn Pethick, AYS, teaches yoga and Ayurveda in the Washington, DC metro area, and is a long-time professional chef. She is an Ayurveda Yoga Specialist through the Himalayan Institute, teaching the self-care basics of the traditional Indian science of Ayurveda and Ayurvedic cooking to groups and private clients. Since 1997, she has taught both traditional and gentle hatha yoga classes for adults and children, therapeutic classes for seniors and special-needs students, and restorative yoga. It is her deepest desire to offer tools that bring balance and well-being into the lives of those she touches.

with Janice Levitt

REFRESH Whole Food Summer Cleanse

July 12 – 25

Take your knowledge about healthy eating and put it into practice in your own kitchen in this fully supported 14-day clean eating program emphasizing seasonal, natural, whole food cooking.

So many of you are trying to eat more wisely. It’s not easy to change habits: how you shop, what you habitually snack on, what’s in your fridge, what you prepare for dinner. Join us for this 14-day clean eating program that will help you put healthy habits into practice at home in your own kitchen.
You’ll prepare delicious, healthy meals with fresh, seasonal whole foods. You’ll increase your energy, improve your digestion, support your immune system, and feel good knowing you’re fueling yourself with nourishing food and extra self-care. Receive daily encouragement and support via email and a closed Facebook group from health coach Janice Levitt throughout the program, as well as recipes, guidebook, and a done-for-you shopping list so you know exactly what to do. Say goodbye to sugar cravings and discover how good you can feel with the healing power of whole foods. Learn more and register by July 4.

Fee: $129 

You can learn more about this program and register here: REFRESH Summer Whole Food Cleanse.

Please register for this program by Saturday, July 4, as all materials will be sent out on that day, giving you a week to read, shop, and prepare before the clean eating program begins on July 12. By registering through this special link, a portion of the proceeds will benefit Smith Center for Healing and the Arts.


About Janice Levitt

Janice Levitt, Integrative Nutrition Health Coach, EML, CHHC, is passionate about helping people to feel vibrant and radiant through whole foods nutrition, a clean lifestyle, and radical self-care. She offers transformational individual and group health coaching programs and four seasonal cleanses, working holistically to support people body, mind, and spirit. She loves guiding people to listen to their body’s messages, find balance, increase energy, lose weight, reduce stress, improve digestion, cook delicious food, or manage chronic illness through making gradual nutrition and lifestyle changes. She also specializes in supporting with people with nutrition and lifestyle changes for thyroid and autoimmune conditions and hormone balance. Janice lives in Takoma Park, MD with her husband Dan and their organic garden. Her favorite room in the house is the kitchen!

This event has been postponed. Please check back for a new scheduled date.

with Chef Laura Pole

Are you or your loved one living with esophageal cancer and the eating challenges that come with it? Are you confused by all the dietary advice? If so, come join chef and oncology nurse, Laura Pole, and learn how to translate your diet prescription into tasty healthy food that you can actually enjoy eating. In addition to preparing and eating delicious food together, Chef Laura guarantees we’ll have fun!

 

About Laura Pole

Laura Pole, RN, MSN, comes with a diverse educational background including a Masters degree in nursing, chef certification, and professional music training. For over 20 years, she has been merging her careers as a health supportive chef, professional musician, oncology clinical nurse specialist, and a palliative care educator. Laura serves Smith Center in several ways: Director of Nourishment Education Programs, Director of Professional Trainings in Culinary Translation and Co-Creator/Coordinator of Patient Navigation Trainings. Laura is also on faculty for the nationally acclaimed Cancer-Fighting Kitchen workshops.