Last week I had the pleasure of attending a cooking demonstration at the De Gustibus Cooking School at Macy's Herald Square with green nutritionist Kate Geagan, MD. I learned some of the healthy benefits of substituting organic yogurt or Greek yogurt for other ingredients like sour cream, mayonnaise or oil in recipes.
I got to watch Kate cook up some delicious Tangerine-Maple Yogurt glazed chicken and tasted her roasted red pepper cold soup, salmon spread, blueberry muffin, and my favorite, pot de creme - all "healthified." with Stonyfield yogurt. Check out part of her cooking demonstration in the video below and definitely try the Pot de Crème recipe found on the Stonyfield site.
Lastly, I appreciated learning more about Stonyfield Organics, as my other interaction with the brand has been with Yo Baby Yogurt and the movie Food Inc. One of the most fascinating things that I took away from the event was less so about the yogurt and more about their organic farming practices and the creation of The Greener Cow Project. By simply changing the diet of the cows, which includes alfalfa, flax and grasses, they've been able to increase the milk's omega-3 content and decrease saturated fats organically. This diet has a side benefit as well, reducing cows' burbs, which as hilarious as that may seem, the burbs contain methane, and in great enough quantities are harmful to the Earth's atmosphere as the emissions are a contributor to greenhouse gases. You'll have to read it to believe it...
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