The Fresh Cooking Patio at this year’s Realtors Home & Garden Show promises to enliven your taste buds with a packed selection of cooking demonstrations from area chefs and food experts. Read more and get the full Cooking Patio schedule.
On Saturday, March 28 at 6:30 p.m., Betty Holloway of NuGenesis Farm will present a session entitled "Food Synergy" focused on eating well for health and vibrancy.
Holloway MNS, RD, CD received her master’s degree in clinical nutrition from Cornell University. She is a registered dietitian specializing in the area of preventive medicine and overall wellness at NuGenesis Farm, weight management with the ProHealth Care Inside Out Program and plant-based cooking through her business Nutriphoria LLC. Holloway’s mission is to create a path to greater vitality and freedom from disease through nutrition education and culinary practice. She believes that fresh whole foods are therapeutic and taste great too.
At all NuGenesis wellness classes, Holloway teaches students how to cook with seasonal, nutrient dense ingredients, as well as how food works to help the body with every bite. Through simple and delicious recipes, she demonstrates to students how specific foods can help prevent chronic illness, or simply support a healthy lifestyle!
Holloway’s kale-abration salad is the perfect example of how healthy foods can come together to make delicious meals while providing the body with vital antioxidants and nutrients.
Kale-abration Salad
1 large bunch kale (about 8 c.)
1 large clove garlic* finely minced
2 T. olive oil
2 T. honey
½ tsp. salt
Thin slices of red onion
1/3 c. walnuts, pecans or other nut
1 Gala apple, chopped
1 cup raspberries
1/3 c. raisins or craisins (optional)
Finely slice (chiffonade) the kale. Make a paste with the garlic and salt by pressing with the flat blade of a knife. In a small bowl mix in the olive oil and honey. Put the sliced kale in a large bowl and massage the garlic mixture into the leaves. Do this for FIVE minutes…this process "cooks" the kale and removes the bitterness. Top with raisins/craisins, onion, apple, raspberries and nuts.
Yields 8 servings Per Serving: 140 calories, 7 g. fat, 1 g. sat. fat, 180 mg. sodium, 20 g, CHO, 2 g. fiber, 3 g. protein, 210% vitamin A, 140% vitamin C, 10% calcium, 8% iron
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
