CityView Magazine

66 | October • 2014 Another corporate package she cre- ated is all about sharing…your leo- vers of course. Pods of five people are put together and each person has one day a week when they make a guided meal with Sarah's recipe based on each person's goal and dietary restrictions. Each day of the week one member is assigned to cook so that everyone gets a meal each day and only cooks once. "Group members will share ingredi- ents, it's about sharing and I've found with singles that's the biggest com- plaint, they don't have many people to cook for and ingredients go bad," she said. "It's more efficient and it's a crea- tive way to try different foods." Sandhills Farm to Table is great about bringing Sarah into cooking demonstrations. "We had FSU host an Earth Day event at T.C. Berrien Ele- mentary School and they had different stations," she explained. Looking to surprise the kids, she did a veggie sta- tion that was pitted against a smoothie station. e teachers told Sarah the veggie station (where she made a stir- fry) was the all-around children's fa- vorite. "e reason they thought it was cool was because I talked the whole time about where food came from, like mushrooms grow on dead things, stuff kids like that are wild about nature," laughed Sarah. Last year Chef Sarah taught nu- trition, cooking and "chef for a day" courses at Fayetteville Technical Com- munity College. Everything the class made was from scratch, from icing to maple syrup and even kale chips. Tips on Cooking from Scratch "Finding an easy bread recipe is important. My no-knead recipe is five minutes. I'm always doing stocks. It's the foundation for everything from soups to sauces. e easiest thing is to avoid the center aisles from the gro- cery store. Bread crumbs are full of hydrogenated oil, so I use my own." Chef Sarah said the key to cooking from scratch is to cra basic ingre- dients ahead of time. Prepare stock ahead of time if you are making soup. "e beginner cook oen doesn't real- "I found that I have a natural ability to get others excited about food and cooking." How it works Sarah puts together virtual pack- ages made up of a list of ingredients she emails out to the consumer. en, they all tune in and walk through the recipe together, Skype-style. "I can angle the camera to see if their knife skills are correct," explained the chef. "en they have made their own meal, usually in the hour and they can in- teract and ask questions and get ideas from the others. Best thing? ey are at home feeding their family." 523 Country Club Drive • Fayetteville, NC 28301 • www.wpnursing.com 910.488.0711 Short-term rehabilitation and recovery Community-focused rehab approach Spacious rehabilitation gym with state-of-the art equipment Private Rehab suites with a home-like, comfortable environment

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