Soups and salads are some of the easiest dishes to make when you want a healthy meal.

Quick & Healthy Eating: Soups and Salads

Soups and salads are two of the easiest ways to get a healthy, veggie-laden meal on the table with a minimum of effort. And for those making New Year’s resolutions to eat healthier, lose weight, or both, they are among the kitchen’s most useful options.

For some great ideas for soups and salads from a variety of cuisines, join us for the first class in the 2020 Thrive Kitchen series on January 8th, Soups and Salads of the World. Our focus will be on international dishes adapted for a plant-based diet, giving you plenty of delicious options to start your year.

We’ll be cooking soups such as miso and lentil and delicious salads with influences from Moroccan and Japanese cuisine.

As Director of Culinary Medicine at Kaiser Permanente San Francisco, I developed the Thrive Kitchen utilizing my dual training as a physician and chef to develop meal plans that are nutritious, delicious, and fun to cook.

This is the first class in our 2020 series. Here are the others for the next few months:

  • February 12: Healthy African Heritage Cooking
  • March 11: Eat Your Greens!
  • April 8: Creative Cooking to Reduce Food Waste
  • May 13: Healthy Asian Cooking
  • June 10: Mediterranean Picnic

Thrive Kitchen classes are held the second Wednesday of each month from 6:30-8:30 PM in the demonstration kitchen at Kaiser Permanente Mission Bay, 1600 Owens Street, 6th floor.

Pre-registration opens one month before each class and is required; the fee is $30 for Kaiser Permanente members and $40 for the general public.

For more information and to register, email the Health Education Department, SFHealthEd@kp.org or call 415-833-3450. See you in the kitchen!

Linda Shiue, MD, is a primary care doctor and professionally trained chef who believes that the best medicine is prevention, based upon a healthy lifestyle. As Director of Culinary Medicine at Kaiser Permanente San Francisco, she is developing a teaching kitchen to empower patients with a new set of skills and knowledge to improve their health and wellness--nutrition applied through cooking skills. Classes are offered through the Health Education Department at (415) 833-3450. In addition to seeing patients, Dr. Shiue offers cooking demonstrations and hands-on workshops in which students learn to prepare seasonal produce lavishly flavored with spices and fresh herbs. Her food writing has appeared in The Washington Post, The San Francisco Chronicle, Remedy Quarterly, Salon, Culinate, and online editions of The New York Times and Smithsonian Magazine. She also has her own website, Spiceboxtravels.com.

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