By Dietitian and Wellness Educator, Elizabeth Kahn
May 7th, 2012
I volunteered this past weekend at the first fundraiser for the Cooking with Kids Foundation, of which I am a board member, at the famous Locust Street Farmer’s Market in Walnut Creek, California.
We met a lot of amazing people there including interested parents, grandparents, and kids who want to learn how to cook.
I was offering my book, “A Nutrition Revolution: Uncover the Mysteries of Nutrition” as a thank you gift for donations of $15.00.
During the market, Chef Lynda held cooking demonstrations with several young volunteers. Lynda showed the eager students how to cut fruits and vegetables using a Chef’s knife. All of the kids did great!
We saw some former students of the foundation who offered their words of support.
It was a huge success. We were greeted by many fabulous supporters who are enthusiastic about what we are doing. We were inspired by their support, kind words and generous donations.
Ofelia’s Kitchen in Livermore is an independently owned and operated restaurant that serves healthy, homemade meals using fresh, local, organic ingredients.
Ofelia Gomez and her husband, Jay Gomez came to the United States from Columbia in 1985. They arrived in California in 1995 and soon after opened Ofelia’s Kitchen. Jay worked for many years in the Silicon Valley until an economic downturn took his job, and he now happily spends more time at the restaurant. The Gomez’s decided to open the restaurant after being encouraged by Ofelia’s friends to share her amazing cooking abilities, and to instill the value of hard work and joy of healthy cooking in their children, Jennifer and Alexander.
Their daughter, Jennifer, is a medic in the U.S. Army and has served in both Iraq and Afghanistan. Their son Alexander graduated from the University of California at San Diego with a degree in International Studies. Alex now works for the UCSD Medical Clinic as a computer database manager.
Ofelia’s serves a variety of salads and sandwiches including chicken, tuna and crab salad, artichoke, eggplant, pastrami and vegetarian meatloaf. Their sandwiches are all served on fresh bread that is baked daily and topped with items like lettuce, sprouts, cucumber and tomatoes. The restaurant offers a variety of smoothies such as a delectable blackberry-banana smoothie and an invigorating green-tea frappe. They make delicious homemade soups, most of which are vegetarian, and include pumpkin, minestrone, chicken noodle, white bean and broccoli.
I too was inspired and lucky enough to be able to follow my passion, nutrition. I returned to school after being laid off from my high tech job as well, in the same economic downturn that changed Jay’s path. I graduated in 2006 from the University of California at Davis with a Bachelor of Science degree in Clinical Nutrition. I am now a Health educator, author and maintain a private nutrition consulting practice. Ours are stories of making lemon-aide out of lemons- literally!
I recently had the chance to work with Ofelia’s to analyze the nutritional content of their recipes. During the process, I tasted many of their handcrafted creations and was continually impressed with the quality and taste. I was inspired by the fresh ingredients—and love—they incorporate into every one of their dishes.
I will be offering nutrition talks and signing my new book A Nutrition Revolution: Uncover the Mysteries of Nutrition at Ofelia’s soon. During the presentations Ofelia will offer tastings of some of their fabulous food. Look for the schedule at Ofelia’s and on my website.
If you have a chance in the meantime, do visit Ofelia’s for a healthy, heart-warming meal. And we hope to see you at the talk and tastings!
Ofelia’s is located on Hillcrest Avenue in Livermore off of East Avenue. They are open Monday through Friday from 10:30-5:30, and Saturday from 11-4:30. You can visit them online at: http://ofeliaskitchen.com.
Beth Kahn is a Dietitian, educator, and author of A Nutrition Revolution: Uncover the Mysteries of Nutrition. For more information or to connect with Beth visit: anutritionrevolution.com.
Want to know the real secret of how to heal your body and remain healthier and why it seems so difficult to get the traditional establishment to accept alternative, complementary and natural medical or health care treatments—let alone a trip to the nutritionist? In A Nutrition Revolution, Elizabeth Kahn reveals why Americans are kept in the dark about the benefits of good nutrition—eating well can heal your ills without the need for doctors or medicine. Additionally she offers information on how to use alternative, complementary and natural health care for healing and achieving better health while encouraging consumers to instigate change in America’s infrastructure so it becomes easier to attain sustainable good health.
Not another “how to” diet book or “healthy eating” book, A Nutrition Revolution provides a “how-to-understand-nutrition” book that asks readers to make a philosophical shift in their approach to medical and health care, dieting, eating, and food shopping. In a personal, comprehensible and compelling manner, Kahn points out that learning to eat in a healthy manner shows the way not only to a healthy body and lifestyle but, in many cases, to healing. The author helps readers see the real barriers to nutrition, health care and natural healing alternatives so they can overcome them.
By educating readers about the misleading information they receive from food manufacturers, drug corporations, doctors, politicians, and the diet industry, Kahn shines a spotlight on what makes it so difficult for most people to integrate nutrition into typical medical treatment. Additionally, A Nutrition Revolution provides readers with problem-solving methods to implement in doctors’ offices, grocery stores, homes, schools, and voting booths so they can create the necessary shifts in consciousness, attitudes and priorities on both a local and national level. Kahn encourages all consumers to influence how those in power affect the delivery of healthy products and services today and in the future, thus creating a revolution in America’s current approach to nutrition.
Jon Erlandson, founder of Healthy Food in Schools, says A Nutrition Revolution “is a very perceptive and thorough analysis of not just our American diet but the pharma[ceutical], food and education industries as well. This should be required reading for all school district decision makers…This message is too important to let it go unnoticed.”
A visit to a nutritionist made Kahn realize she could eliminate the symptoms of her lactose intolerance, rid herself of borderline hypoglycemia, heal her early-stage thyroid problems, and prevent herself from getting diabetes—all simply by eating a balanced diet. Had she instead “followed the doctor’s orders” and taken prescription medication, the affects of her lactose intolerance, continued intake of processed foods, and long-term lack of proper nutrition would have taken a toll on her body. Kahn’s paradigm shift set her on a new path, and she became a nutrition consultant and educator as well as an advocate for changing not only how people approach their own health care but how they view food manufacturers, school cafeterias, pharmaceutical companies, and the political, economic and educational systems in our country.
“Healthy food, nutrition therapy and nutrition education can eliminate 80 percent of our disorders,” claims Kahn. “And we can treat many of the disorders we have, even autism and Attention Deficit Disorder (ADD), with good nutrition. However, accomplishing this requires educating consumers’, doctors’ and politicians’ about the value of good nutrition and natural health alternatives.”
Those consumers who can or want to influence public policy will find A Nutrition Revolution of particular interest. “For those who know, deep down, there has to be a better way, this book is for you. It will take a lot of people standing up to their doctors and insurance companies saying, ‘I want a nutritionist,’ and demanding healthy food in stores to create the needed change. I hope my book will create a desire in people to stand up for themselves and for their needs.”
In the foreword to A Nutrition Revolution, Jaime L. Mitchell, publisher and owner of Natural Awakenings Magazine, writes, “Elizabeth Kahn is at the forefront of a paradigm shift: a re-shifting of focus toward root causes like nutrition and education. If you are a parent, an educator, or even a policy maker, this book is a must-read for you to empower yourselves, your children, your students, and your community.”
San Francisco Bay Area resident Elizabeth Kahn will release a new book, A Nutrition Revolution, Uncover the Mysteries of Nutrition, this summer. A University of California–Davis alumna who studied clinical nutrition, Kahn has published many health-based articles and now maintains a private nutrition consulting practice.
Her book reveals why Americans are often kept in the dark about the real benefits of good nutrition, while offering information on how to use nutrition and natural healthcare alternatives for healing and achieving better health. A Nutrition Revolution—what Kahn calls a “how-to-understand nutrition” book—also encourages consumers to instigate change in America’s infrastructure, so it becomes easier for consumers to achieve sustainable good health.
The creation of the book was prompted by a visit to a nutritionist that dramatically improved Kahn’s health and created a paradigm shift for her about eating, healing and health-care. She is now an educator, as well as an advocate for changing not only how people approach their own eating habits and healthcare, but also how they view food manufacturers, school cafeterias, pharmaceutical companies, doctors, insurance companies and the healthcare, political, economic and educational systems in America. “For those who know, deep down, there has to be a better way, this book is for you,” Kahn says.