'Top Chef Master' finalist headed to UHCL to lead keto dinner demonstration, discussion
October 23, 2018 | UHCL Staff
After sharing her dishes on national TV as a finalist on Top Chef Master 2010, celebrated
author and restauranteur Monica Pope will come to University of Houston-Clear Lake’s
Low Carb Houston Conference, hosted by the Exercise, Nutrition and Health Institute.
She will headline a “Food As Medicine” event on Friday, Oct. 26 from 6-8 p.m., preparing
a four-course ketogentic meal as Houston-based registered dietician Ali Miller presents
a step-by-step discussion of the nutrition and health merits of the meal.
The Low Carb Houston Conference is a scientific conference and community education
event that addresses ways in which poor nutrition contributes to chronic diseases
like heart disease, diabetes and obesity. The dinner, entitled “A Ketogenic Experience
with a Locavore Flair,” will be followed by a discussion led by Webster-based interventional
cardiologist Nadir Ali.
The ketogenic diet is a high-fat, moderate-protein, low-carbohydrate way of eating
that forces the body to use fat as its primary source of fuel, rather than carbohydrates.
This diet has proven effective in treating children with epilepsy, and research shows
that diabetics respond especially well to the low-sugar, low-carb aspects of the diet.
“Ali and I work together on about six ‘Food As Medicine’ events each year,” Pope said.
“She gives me a list of ingredients and then I create the menu. My saying has always
been, ‘Eat where your food lives.’ What’s in season? The idea is to get maximum nutrition
and flavor from the food.”
The concept of regarding food as medicine is making significant inroads as medical
practitioners are seeing the benefits of teaching patients that better food choices
are a real part of their treatment, rather than relying just on prescription medications.
“Eating fresh, locally grown food gives you four to five times the nutritional value,”
Pope said. “Even if something is labeled ‘organic,’ by the time it’s reached your
big-box store, the nutritional value can be depleted. That’s why I always say that
if it grows together, it goes together. I get my list of ingredients and that’s how
it all comes together.”
Pope said the meal would feature avocado turmeric tahini, followed by a scallop ceviche
and a cream of mushroom soup. “The main course for our Food As Medicine events is
always a wild, sustainable, grass-fed protein,” she said. “I will prepare lamb and
organ meatballs, provided by Liberty Provisions, a farm that raises free grazing lamb
and cattle. I’ll do okra and Brussels sprouts for vegetables, and for dessert, there
will be panna cotta with berries.”
She said that there would be no sugar in the dessert, as per the ketogenic directive.
“But I can use cream, buttermilk, berries and mint. It’s an interesting mix,” she
said. “Most importantly, there’s wonderful flavor and lots of nutritional value.”
Although people might be somewhat hesitant to try a new way of eating, Pope said that
her favorite part is to see people’s reaction. “They say, ‘That was so good, what
did you do?’ People think if it’s healthy, it can only be steamed and it has no salt,
no color, and no fun. I will say that I just sautéed the vegetables in good oil with
salt. And people say, ‘That’s amazing!’ They’re just dumbfounded that it’s not harder
than that,” she said. “Anytime I cook for someone, I like to see that light bulb go
off.”
There are ways to stay on the ketogenic diet, Pope said, and stay in balance, have
fun and have a cheat once in awhile. “I believe in pleasure at the table. Embrace
your relationship with food,” she said. “Not everyone can spend as much time as I
do getting farm fresh food, but I can suggest healthy ingredients. I often just sautee
or boil. It doesn’t need anything,” she said. “Ultimately, it’s about good, healthy
ingredients and balancing flavors. It’s not impossible. Even with a taco—it’s four
or five ingredients coming together with the right flavors and textures. It’s what
makes food so amazing.”
When she cooks for events like the Low Carb Houston Conference, Pope said she loved
being asked the hows and whys of food preparation. “I tell them what’s in it and I
can assure them it’s healthy and good,” she said. “It’s probably not what they thought
it would be. They say, ‘I forgot this was all keto.’”
The Low Carb Houston Conference takes place Oct. 25-27 and features thought-provoking
lectures from acclaimed physicians, scientists and engineers about continued research
and action related to diet and health. For more information, visit www.uhcl.edu/low-carb-houston/.
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