• Love What Nourishes You

  • Healthy Eating and Disease Prevention

    Love What Nourishes You is a series of cooking demonstrations and mini-lectures for healthy eating and disease prevention that are co-hosted by Avista Adventist Hospital and Mountain High Appliance. The classes include a demonstration and tasting of four courses that include soup/ appetizer, salad, entrée and a dessert.

    Topics may include:

    • Healing Cancer with Flavor - Learn how to be a partner in your healing through nutrition. There are foods that can help heal and there are foods that make it difficult to heal. Learn how to help your immune system and body heal from cancer through amazing yummy foods. 
    • Healthy Holistic Habits - While not all diseases can be prevented, a large percentage can. Learn how to decrease your risk of diseases such as breast cancer, and decrease the risk or severity of diseases such as arthritis, Parkinson and multiple sclerosis. Healthy food is actually tasteful – learn how to cook for health and enjoy the amazing colors, flavors, tastes and scent. 
    • Flavorful, Healthy Habits for Health - Food for health does not need to be boring. It is so confusing these days with all the mixed messages about what we should eat for health. Come and learn about how to fix enjoyable meals that help you be healthy.

    Chef Developed – Doctor Approved Recipes

  • Fish Tacos

    Fish Tacos Yield: 4 tacos Portion 
    Size: 2 tacos

    Ingredients

    • 4 Corn tortillas
    • 2 (~6 oz ea) Tilapia filets
    • ½ tsp Minced garlic
    • Pinch of each Salt and pepper
    • 1 oz Avocado
    • 2 oz Green cabbage – shredded
    • 2 oz Purple cabbage - shredded
    • 2 each Lime Wedge
    • 1 cup Peach Salsa (see recipe below)

    Directions

    1. Lightly coat a hot pan with cooking spray.  Season tilapia with salt and pepper.  Cook one side of the tilapia for about 3-4 minutes, turn, and break up with a spatula.  Add garlic and finish cooking.
    2. Warm up the tortillas.
    3. Assemble the tacos with cooked tilapia, avocado, red and green cabbage, and 2-3 oz peach salsa.  Serve with a lime wedge.

    Peach Salsa

    Yield: Makes about 1 cup 
    Portion size: 2-3 oz.

    Ingredients

    • 1 ½ cups Diced Peaches
    • 2 Tbsp Diced Red Bell Pepper
    • 1 Tbsp Minced Red Onion
    • 1/2 Tbsp Minced Fresh Cilantro
    • 2 tsp Lime Juice
    • Pinch Black Pepper
    • 1 Tbsp Agave Nectar

    Directions
    Combine all ingredients in a bowl until well incorporated. Store the rest in the refrigerator until ready to use.







    Purple Kale Salad

    Portion Size: Makes 1 salad

    Ingredients

    • 2 ½ oz.  Purple Kale, stems removed
    • ¼ Apple
    • 5 Slices Skinless Cucumber
    • 1 ½ oz. Shredded Carrot
    • 2 Slices Red onion Sliced
    • 2 oz. Pineapple Maple Vinaigrette (See recipe below)
    • 3 oz. Chicken Breast- Optional
    • 3 oz. Tofu- Optional

    Directions:

    1. Start by making the vinaigrette.
    2. Next un stem the kale, once finished add to a plate.
    3. Slice the apple into thin wedges, red onion, deskin and slice the cucumber.
    4. Add dressing on top of the kale along with the shredded carrot and grilled chicken or tofu if desired

    Pineapple Maple Vinaigrette

    Yield: Makes 8 oz or four 2 oz portions

    Ingredients

    • 1 oz Pure Maple syrup
    • 1.5 oz Pineapple Juice
    • 1 oz Olive oil
    • 3.5 oz Cider Vinegar
    • 4 tsp Shallot chopped or to liking
    • 2 tsp Garlic Minced or small clove of garlic
    • Pinch Lime Zest
    • 1 tsp Dijon Mustard
    • 1 tsp Lemon Juice
    • Pinch Cayenne Pepper (Optional)
    • Pinch Pepper
    • Pinch Salt

    Directions
    Whisk all ingredients in a bowl until well incorporated. Store the rest in the refrigerator for later use.
    **Add fresh pineapple to dressing for extra freshness

  • About Our Instructors

    Keith Jones

    Keith Jones

    Keith Jones is a world-renowned Executive Chef who currently serves as the executive chef at Mountain High Appliance. Chef KDJ has been around the world as an executive chef, professional demonstrator, TV host, motivational speaker, and more. Jones studied under certified Master Chef Edward Janos for eight years, learning clas­sical French cuisine and techniques.


  • Jette Hogenmiller

    Jette Hogenmiller

    Jette Hogenmiller is a medical oncology nurse practitioner at Avista Adventist Hospital and evangelist for healthy eating that is neither boring nor tasteless. Hogenmiller, who also holds a PhD in psychometrics and cancer preven­tion, believes being mindful of what we put in our bodies is an important step in preventing a host of diseases, including cancer.

  • Love what nourishes you

    Next Cooking Class - May 9

    Don't miss this opportunity to cook and learn with our experts! Classes are just $10.

  • Sparkle

    Women's Health Magazine

    Sparkle women's health magazine offers topics for women of all ages and phases of life!

Search: Current Site All Sites