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University of Colorado Denver | Anschutz Medical Campus

University of Colorado Denver, Newsroom

Saucy September launches healthy cooking demos

Anschutz Health and Wellness Center teaches the why behind the know-how

9/27/2012
'Saucy September'
​​By Amanda Heersink | University Communications

AURORA, Colo. - The Anschutz Health and Wellness Center's goal is to give individuals, communities and organizations options to achieve a healthier lifestyle. One way the center is working toward this goal is by hosting cooking demonstrations in the main lobby.
The inaugural demo, ‘Saucy September,’ offered audience members tips on how to take ordinary marinara sauce and turn it into a nutritional powerhouse. There was also a tasty (and healthy) autumn chutney demonstrated.

“One of the best ways to make your marinara sauce healthier is to add some simple veggies like bell peppers,” said Liz Hatch, fitness specialist for the Anschutz Health and Wellness Center. Hatch was on hand to make the tasty creations.

Along with preparing the food Hatch went over different tricks for cooking in general, such as how to pick a peach, how to choose an oil and how to cut an onion without crying.

Most people when cutting an onion bruise it, which is what releases the smell and makes your eyes water explained Hatch. If you use a very sharp knife, and a pulling versus pushing motion when cutting, you might save some tears. One audience member suggested the use of lab goggles to avoid crying.

Also joining the demonstration was Kristen Frie, registered dietitian and professional research assistant, who shared overall information about the nutritional values of the vegetables to add to the sauce. 

“Did you know there are only 25 calories in a medium-size green bell pepper?” Frie asked the audience. “It’s also packed with tons of other nutrition.”

The Anschutz Health and Wellness Center is planning on hosting these types of cooking demonstrations as often as possible to give the community more eating options. These demonstrations are free and open to the public.

“The greatest thing about cooking from scratch, or almost scratch, is you can play around with it and see what works for you, what you like and don’t like and really make these recipes your own,” Hatch concluded.

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Contact: amanda.heersink@ucdenver.edu

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