Article Here: http://www.newsday.com/lifestyle/restaurants/food-and-drink/who-s-cooking-catherine-mcmenamin-niggemeier-sayville-1.10239853
Catherine McMenamin Niggemeier of Sayville with her creamy potato corn chowder. She makes it with light coconut milk instead of heavy cream. Photo Credit: Heather Walsh
Catherine McMenamin Niggemeier, owner of Plant to Plate Education and Health, teaches plant-based cooking and consults with clients on pantry makeovers and healthy food shopping. She lives in Sayville with her husband and two daughters.
How did you become interested in a plant-based diet?
I had been reading a lot about plant-based foods. I saw the film “Forks over Knives” and that was a life-changer for me. I went to study plant-based nutrition through eCornell with T. Colin Campbell, from the film, and received my certification in plant-based nutrition. I lost weight and I gained incredible energy. That’s when I started my business. My husband loves it. Both of my girls love plant-based foods as well.
A bowl of Catherine McMenamin Niggemeier’s creamy potato corn chowder. This healthy version of chowder is made without oil or cream. Photo Credit: Heather Walsh
Do you have tips for cooks who want to go more plant-based?
Just try to enjoy as many plants and whole grains as you can. If you focus on eating a lot of good stuff, you’ll find that most of the unhealthy stuff just naturally gets left out. It’s a far simpler approach to focus on what you need to include than rather what you have to take away. I never said to myself, “I’m not going to eat this.” If it’s nuts, grains, plants, I’m just going to eat as much as I possibly can.
How do you get rich flavor and texture without using a lot of animal products or a lot of fat?