Further, although every diet expert and author around sends the same message, namely, “Eat more vegetables, and fruits!” it’s one thing to know what’s right, and quite another to widen your palate (and your family’s) so that you can follow that advice by eating healthy foods that suit each individual’s tastes and preferences.

So we learned at last week’s launch of the Urban Zen Food Solutions, a series of day-long workshops that will be held at the Urban Zen Center throughout 2010. Attended by nutritionists, dieticians, chefs, foodies, and health-aware people seeking to upgrade their understanding of healthy nutrition, the first program, “Rightsizing Your Waist and Plate,” on January 20th, was led by nutritional educators, Amanda Archibald and Stephanie Sacks, with an eye-opening morning session by Dr. Lisa Young.

Over the last two decades, the rising rates of obesity in adults and children have become a leading contributor to both chronic and life-threatening illnesses, and thus to sky-rocketing health care expenses in the U.S. Since nutrition has not been part of medical education, until recently the majority of doctors were neither aware nor informing their patients of the downsides of poor nutritional choices. This lead to a nation with poor food habits. But each person must now find ways to forsake bad habits and eat healthier. ntegrative doctors and researchers have motivated us by demonstrating the connection of common food choices to disease. But the daunting task of changing food preferences from unhealthy fast and processed foods to healthy vegetables and fruits lands (bang!) in the kitchens of average Americans. And we need help!

Lisa, Stefanie, and Amanda to the rescue! Although I’ve been writing on health and nutrition (including a few bestsellers) for nearly twenty years, I was surprised and delighted to learn many new things at this awesome trio’s workshop.

A taste testing of different, carefully selected fruits and vegetables revealed that our tastes are uniquely are own. I found the blood orange slice tart, while to my neighbor, it tasted sweet. Groupings of different types of foods helped us to identify the foods with our preferred flavors and textures. Why is this important? Because when you understand your own and your loved ones’ preferences, it’s much easier to offer foods all will enjoy.

Thanks to the generosity of program sponsors, Whole Foods and the Palette Fund, who supplied the workshop with an a rray of healthy, organic foods, participants gathered together to prepare a wholesome meal. Each table of guests was assigned one of three menus with delectable recipes provided by Stefanie and Amanda.

Crunch-y slaw-type salads, perfectly spiced bean dips, scrumptious grain salads, and creamy soups offered a range of appealing tastes and textures. Then we all got to feast!

Stefanie and Amanda built a bridge to healthy nutrition by offering a mix of information and hands-on experience, that gave us powerful insights and tools to offer healthy and delicious food for every palate.

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