The Joy of Healthy Eating

Presented by
Chef Suzanne Landry

What foods should we eat to achieve and maintain optimum health? “Experts” have written hundreds of books and thousands of articles, each with a different answer to this very complex question. Still, there is some consensus. And better yet, rigorous scientific studies are showing us changes we can make that will actually reduce our age-related risks of heart disease, diabetes, stroke, osteoporosis and other chronic diseases.

The brief prescription is to avoid processed foods and add a lot more fruits, vegetables and whole grains to your diet—and to buy them at your local farmers market as often as possible. “Eat food. Not too much. Mostly plants,” says Michael Pollan as a short answer to the complicated question of what we should eat in order to be maximally healthy in his book In Defense of Food.

However, many of us aren’t so excited about steering towards a more vegetarian diet. An easier goal is to perhaps become a flexitarian—a vegetarian who occasionally eats meat. Yet, this brings about a new question: Can eating still be fun?

“Absolutely!” says Chef Suzanne. At Live to 100, watch Suzanne Landry transform fresh ingredients into wonderfully delicious yet healthy meals. While she prepares her original recipes, she’ll share her comprehensive knowledge about ingredients and techniques. Chef Suzanne’s recipes are easy and quick to prepare—making them perfect for active people living busy lives. You’ll not only get to sample her selections, you’ll also receive a collection of recipes to take home. Eating will become a new adventure as you learn to prepare food in new ways and experiment with herbs and spices.

Suzanne learned at an early age that good health is the most important thing in life. Personal and family health problems started her on a journey to good nutrition and a diet composed almost entirely of fresh vegetables, fruits, whole grains, eggs and fish. Later, Suzanne began to experiment with foods and launched into creating exciting varieties and combinations of new flavors. She went on to open Nature’s Table, a gourmet natural foods cooking school and catering company. In addition, she developed recipes and products for companies including Nabisco Foods, Planter’s Peanuts, Spice Hunter and Fantastic World Foods. Her career has also included being a personal chef to many show biz personalities.

Chef Suzanne is passionate about sharing her vast knowledge and encouraging people to make positive food choices. For over 25 years, she has lectured, presented workshops, written articles for magazines & newspapers and even had a cable cooking show. Currently, she is an instructor at Ventura College & Santa Barbara City College where her upbeat and informative cooking classes are always popular. You’ll often see her wandering through local farmers markets showing her students how to find the perfect fresh ingredients to prepare delicious and healthy meals.