HUNTSVILLE, Ala. — There's a saying you should "eat to live" not "live to eat", and one plant-based chef in Huntsville has taught kids to do just that in his cooking class at Lowe Mill.
He partnered with Denise Onwere Gallery, which hosts these classes during the summer and fall.
Our WZDX News reporter got a look at just how "hands-on" the kids are with healthy eating.
“We’re re-introducing our youth to vegetables in an array of many different ways,” said Chef Will the Palate Owner, Forest Wilson.
Kids from ages 6 to 13 put their chef skills to the test, with nutrition as the main ingredient. “They can touch, taste, and sample, and familiarize themselves with a plethora of vegetables, that’s out there today,” said Wilson.
“It’s very important to include them in the process of food preparation,” said Wilson.
Chef Wilson said some of these foods include nutrients that help students study better while in school. “You want to give your child some basic fruits, that have a lot of potassium, bananas," he added.
“I chose avocado toast because I normally eat it as my snacks too, and on top of that; one thing that I did learn is it has higher potassium than bananas," said Kiley Crawford.
“I love green beans and canteloupe, and green beans just taste good on my tongue," said Aubrey Thont.
“Salsa is really good. And it’s healthy,” said Asa Martin.
“I chose to do the quesadillas since I’ve done it a lot at home, and also who doesn’t enjoy them as a snack," said Chloe Gordon.
"At my house, I help my mom cook," said Lily.
“Start bringing the children in the kitchen. Bring them shopping with you. And a way for a child that doesn’t like fruit or vegetables - you kind of want to talk to your child about their favorite fruit, or their favorite vegetable,” added Wilson.