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Times Union
December 27, 2013
Meals on the Go: Holly Shelowitz wants you to eat butter. And eggs. 
By Brianna Snyder/Women@Work

Holly Shelowtiz in the Times UnionHolly Shelowitz was working as a professional photographer when she realized her passion for cooking.

“All throughout my [photography] career i was always taking cooking classes and nutrition classes and I loved being a creative artist,” she says. “In retrospect, that was funding my nutrition education.” For 15 years she worked as a photographer, eventually gravitating more toward cooking and nutrition.

“They really were two passions that I had had,” she says. “I wanted to learn more about nutrition in a comprehensive program versus one class here or one class there. I always loved cooking and people were always calling me for recipes, going, ‘What should I eat?’” So she went to school at the Institute for Integrative Nutrition in New York City, where she realized, she says, “Oh, my goodness, this is totally what I want to do.”

Shelowitz launched her business in 1999, right before graduating in 2000. Today, Nourishing Wisdom is a multi-service company: Shelowitz teaches cooking classes, conducts workshops, provides personal chef services, nutrition counseling, cooking parties and food tours, and soon she expects to launch a cooking video series.

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Latkes With a Twist by Holly Shelowitz

Latkes from the Village Vortex

Holiday time means traditions in many families, and latkes are a fun Chanukah dish. In fact, I channeled both of my grandmothers as I wrote these recipes.

The traditional way to make latkes is to sizzle them in a lot of oil—sometimes a whole cup! While I’m a fan of healthy fats, deep frying in oil is something we can all do without. But we are using some oil, so they will still have the crisp memories of deliciousness a good latke is made of. And most recipes call for putting in some muscle using a box grater, but my food processor easily does the trick. Just be sure to squeeze out all the liquid from the potatoes—this makes them crispy!

Top with crème fraiche instead of sour cream and my spiced apple chutney instead of applesauce, and you’ll know why I call them latkes with a twist!

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The Green Life: A quick lesson in breakfast

Nutrition counselor and real food educator Holly Shelowitz cooks in the Radio Woodstock studio recently.

Nutrition counselor and real food educator Holly Shelowitz cooks in the Radio Woodstock studio recently. / Jimmy Buff/Poughkeepsie Journal
Written by Jimmy Buff

Television is rife with cooking shows, so why not radio? That was my rationale one morning recently as the smell of sautéing zucchini and kale filled the studio.

Across the on-air mixing board from me was Holly Shelowitz, nutrition counselor, cook, shopping instructor and real food educator. I had invited Shelowitz in to help me learn about fast, simple foods I could prepare as I tried to change my diet from a somewhat healthy one to an all whole-food based one and she now was preparing a dish she called Forget About ’Em Eggs. The healthy, nutritious and quick breakfast was created for people like me who think they don’t have enough time in their busy mornings to eat well.

Shelowitz was a successful professional photographer who had a passion for cooking and eating good, whole foods. The connection went back to her days as a young woman working in a Long Island health food store. Then, in 1998, Shelowitz launched Nourishing Wisdom Nutrition and began to teach people how to shop well, cook well and eat well. It is a hands-on practice for Shelowitz, too: her shopping classes take place in local supermarkets, as well as farmers markets. Her cooking classes happen in a variety of places, including colleges, libraries, private homes and now, a radio studio.

Shelowitz came prepared for our first radio cooking segment. The veggies had been pre-cut, and she was toting a single burner propane stove. In real life, the Forget About ’Em Eggs would take less than 10 minutes to make, but owing to advertiser and programming obligations, we need to stretch out the process. First, Shelowitz lit the burner and placed a cast iron skillet on it. Then she spooned in some coconut oil, a product Shelowitz raves about. “You can even brush your teeth with it,” she told me.

The sizzling of the oil in the pan was audible over the air, and the aroma immediately filled the small room.

I hoped our chief engineer wasn’t listening too, as Shelowitz laid in the zucchini and kale. He is strict about things like this — he loves to tell the story of the radio host who brought a horse into a studio — and I didn’t want to end our cooking bit before we had a chance to eat.

Read the full article here

http://www.poughkeepsiejournal.com/article/20140216/NEWS04/302160007/The-Green-Life-quick-lesson-breakfast