Live Fully, Love Totally & Wholly
& Cook Abundantly
2023 - Kathryn is an Integrative Nutritional Health Coach, Wholistic Chef, Product Specialist for ECS Therapeutics, Patient One, and Woodstock Herbs.
She is an Educator, Lecturer, and Author
I am so grateful to have been a presenter at, The Cold Spring Harbor Laboratory, this past November 2023.
The Laboratory was founded in 1890. CSHL has shaped contemporary biomedical research and education with programs on cancer, neuroscience, plant biology and quantitative biology.
Home to 8 Nobel Prize Winners!
My topic for the lecture was: Everything you want to learn about an Anti-Inflammatory Diet and The Cooking Skills To Maintain It
Proudly serving the Community with fundraising efforts.
February 2010 - Today
Chef Kathryn has been recruited to work closely with ACLD, which proudly stands for Adults and Children with learning and developmental disabilities. They are a leading not-for-profit agency that serves the needs of individuals with developmental disabilities and their families. The ACLD's mission is to provide the opportunity for children, teens, and adults with these disabilities to pursue enviable lives and increase their independence and foremost improve the quality of their lives.
With the cooperation and support of ACLD, Kathryn has joined their “PILOT HEALTH AND WELLNESS PROJECT.”
Project Goal. To create and support “A Healthier Lifestyle through the teaching of Nutrient -Dense Functional foods, portion control, proper food storage, and most importantly: learning the principles of Health Supportive Food Selection and Eating. They are learning to shop for Wholefoods, Organic and Fresh, and Seasonal produce, and learning to read labels to distinguish which foods are processed, have hidden MSG, purely unhealthy and extremely damaging foods.
She is teaching simple approaches to mindful cooking and staying close to Mother Nature, in understanding, how to balance and find harmony in the kitchen. The residents are hands-on in the cooking of the family meals and have enjoyed thoroughly the experience, and have contributed their own talents.
She is making this project exciting and informative for staff members, residents, and families of the residents.
A teaching Manuel of the most updated and informative Educational literature, shopping charts, and simple, easy, delicious, manageable recipes are available.
Chef Kathryn worked successfully with a client on Long Island, who was a patient of, Caldwell B. Esselstyn, MD.
Dr. Esselstyn is the director of the Cleveland Clinic Wellness Institute,. It is reported in the American Journal of Cardiology that his study “Became virtually heart-attack proof”, of patients in his study who were not expected to live more than one year. yet after 12 years in his program, 95 percent of them were alive and well. At the core of his program is a diet nearly identical to that advocated by Drs. Campbell and Ornish- a nutrient-dense, whole foods, low-fat, near-vegan diet.
Chef Kathryn created a diet for her client and consulted with Dr. Esselstyn from time to time. All recipes were created by her that were used in his protocol/diet. They were cooked weekly in his home and stored in glass containers, for lunches and dinners. He is very healthy and has optimum energy and vitality to this date.
Now, this diet is called: The Bill Clinton diet. He has turned vegan and lost 25 pounds and it has transformed and saved his life. He proudly told the press that he is now following the guidance of Drs. Ornish and Esselstyn.
One Pot Butternut, Lentil, Brown Rice Cranberry combo
Vegetable Rolls in Rice Paper
Pumpkin Oatmeal Bars
Black Bean Cheddar Burgers
Butternut Soup
Stuffed Collard Greens with veggies and Rice
Current Lectures and Cooking Demo Series
Plant-Based Nutrition
Savory Veggie Soups and Heart-Healthy Entrees
Healthier Holiday Favorites with Infusion of Spices
The Vegetarian and Gluten-Free Kitchen
Breakfast Brainpower and Healthy Foods On-the-Go
Kids in the Kitchen with Smart and Safe Foods
Simple Summer Soups & Anti-Oxidant Packed Salads
The Blue Zones Cooking
The Heart of The Matter- teaching heart-healthy foods
Cardio-Vascular Risk Factors and how to prevent them
Cooking for a Smarter Brain
Creating Fully Nourished Life-strategies to create a healthy relationship with food
Learning to cook an Anti-Inflammatory diet
Healthy Aging with key nutrients
Know your Gut Microbiome, there is a brain-gut connection
Glorious Greens- how to use dark leafy greens every day
Benefits of cooking with Herbs and Spices
Learning One-Pot meals to create optimum health
The Art of Making a Buddha Bowl
Super Salads for balanced nutrition
Magical Mushrooms- great benefits in learning to cook with mushrooms
Creating Health in your kitchen every day, meal planning, and shopping
Indian Dahl Stews- the healthiest and most delicious meal
20 Minute Wholesome Soups to get under your belt!
Noodle Culture- learning to work with the Soba (Buckwheat) noodle
Winter Squashes Demystified – learning to work with them all in soups and stews
Healthy Food on-the-go-packing up balanced meals for lunch or snack
Steaming Fish in minutes for a fast and delicious dinner
Learning to make the Ultimate Veggie Burger
Fast, Easy Stir-Fries to please everyone
How to Sprout beans, legumes, and grains on your kitchen counter
Previous Work
Previous Work
Previous Consulting
2010 - 2024
Food for Thought Healthy Gourmet Eatery, Garden City, New York. Responsible for creating new and innovative recipes for the store, while collaborating with the owners and chef.
Teaching
2018 - 2024
South Huntington Public Library
Teaching a wide variety of classes under their Adult Programming series
See the above lecture series for some of the topics. PowerPoint lectures are included
2017-A.D.H.D Nation, Discussion with Author Alan Schwarz
I was on the panel along with five other professionals. My contribution was to discuss; Creating a “Wellness Kitchen”, working one-on-one with the tools to transform, re-claim, sustain, and restore optimal health for your children.
2015-Absolute Yoga, Woodbury, New York
Series of workshops on “Empower the Warrior in You”, Learning the key components of a Health Supportive Diet for your yoga practice
2014-New Year…New You- Sutton Place Synagogue, New York
Joined in with two other professionals, Margie Bissinger, Osteoporosis Specialist, Mindy Gordan Plutzer, Food Relationship Expert, and myself to help the audience start their journey for the new year on to “creating a fully nourished life”.
Corporate Wellness
2024
Corporate Wellness Workshop for Sella’s Bio-Tech Company, New York City
Topic: Embrace a Healthier Lifestyle by Eating More Skillfully.
More Previous Workshops and Teaching
Columbia – Presbyterian Medical Center, Pediatric Oncology, NYC, NY
Topic: The role of parents as the gatekeepers of Family Health, identifying and targeting the foods of importance for children's health, recovering, and healing from cancer.
Keynotes (Food and Nutrition Council of Greater NY Inc.) NY
Topic: Insights into complementary therapies for nutritionists.
Port Washington School District, Long Island, NY
Topic: The joys of feeding our children wholesome foods using various cultures as references.
Gary Null’s Center for Reverse Aging, NYC, NY
Topic: Making healthy food choices using power foods & functional foods.
The New York College for Health Professionals, Syosset, NY
Workshop: “True Nutritional Food for the Body”
Little Chefs, Culinary Academy for Children, Syosset, NY
Topic: International Healthy Cooking for Children series.
Restoration Wellness Center & Retreat, Woodbury, NY
Topic: The power of special key foods in “aging and beauty.”
Dowling Institute, Oakdale, NY
Topic: A beginner class for participants to learn well-balanced, sugar-free, dairy-free, and chemical-free meals for breakfast, lunch, and dinner.
The Girl Scouts of Greater New York, NY
Topic: “Your Health is Your Wealth” Learning from a young age the importance of simple, fundamental foods to build healthy immune systems, where to buy wholesome foods, how to plan meals, and healthy snacks, and using the kitchen as a sanctuary to feel safe and full of love for everyone they cook for.
Radio
Channel 90.1 FM Radio, WUSB, The Natural Alternatives, Dr. Ellen Kamhi, and the Natural Nurse speaks with Chef Kathryn on the benefits of Whole Foods Cooking and Natural Herbal Supplements to support a healthier lifestyle.
WKTU, NY – “Looking at Long Island” with Kathleen Maloney
WHLI, NY – “The Duffy Spencer Show” with Dr. Duffy Spencer
WEVD, NY – “Health 2000” with Dr. Steven Rachlin.
Television
Rainbow Media, Bravo Station, NYC, NY
The segment on: Medicinal Benefits of Herbs & Spices
Channel 12, Woodbury, NY
Segments on: Healthy Lunches & Snacks for Kids; How to Change Your Standard Kitchen into a Natural Kitchen; Healthy Alternatives for Holiday Cooking; Healthy Alternatives for Low Fat Desserts
Columbia University Rosenthal Center for Complementary and Alternative Medicine, NYC, NY
Designed food menu for various annual seminars with Dr. Fredi Kronenberg and Dr. Andrew Weil.
StonyBrook University, StonyBrook, New York
Teaching and lecturing during the school year on health-supportive foods.
February 2006-, Port Nutrition, Port Washington, New York.
Consulting and teaching owner and staff how to design a Health Supportive menu and hands-on cooking lessons. Their goal is to create an exciting, cozy, new Organic Eatery in the neighborhood. They presently have a juice and counter area. I established a Survey for the present customers and community, in order to determine what their exact needs are for such a special and well-needed establishment.
Farmers Market, Glen Cove, NY
Created a natural cuisine deli with a beautiful array of specially prepared heart-healthy foods using organic staples (grains, beans, nuts, and seeds) healing spices, and soy products based on ancient philosophies on balancing and restoring good health.
Fairway Market, Plainview, NYC, Uptown Broadway, NY
Created vibrantly flavored, nourishing health-conscious foods for their Natural Food department.
The Creek Country Club, Lattingtown, NY
Introduction to Spa cooking, Alternatives for wholesome soups and salads using organic grains, beans, legumes and sea vegetables.