Healthy Recipe Center is Launched by Food and Health Communications

breakfastfruits and veggiesgrainscookingsnacksmakeoversdesserts
Written By Judy Doherty, MPS, PCII

For Immediate Release: January 2, 2014Media and Consumer Inquiries: 800-462-2352Louisville, CO — Food and Health Communications, Inc has just launched a new online healthy recipe center for nutrition educators and consumers. Professional chef, Judy Doherty PC II, who has a passion for healthy cooking and eating, created the recipes. They have been tested many times and published in a variety of publications, including: Communicating Food for Health Newsletter, USATriathlon Magazine, Diabetes Weight Loss Week by Week, food manufacturer sites and more.It is always easy to find just the right recipe. Choose from 1,086 free recipes in over 30 categories. Category choices feature healthful ingredients like fruits, vegetables, whole grains and beans. And they also feature specific months to capture seasonal ingredients. And if you are looking for a meal course like breakfast, dinner, soup or dessert, you can find one that way, too. The enhanced photo navigation is very appealing. This hand-built recipe database focuses on user-friendly instructions, gorgeous photos, health benefits, nutrient analysis, and professionally edited instruction.Each recipe features a nutrition facts panel and full recipe analysis that is shown in real time from the USDA nutrient database. This makes it easy for people trying to watch calories, fiber, or sodium, to find a delicious meal that fits their health goals.And if you want to make a meal without going to the store you can search by ingredients found in your pantry to find fast, easy recipes using items you have on hand.Dietitians and other educators can use the nutrient search tools to find just the right recipe for their clients based on calories, fiber, fat, carbohydrates, sodium and protein. They can also print or email recipes to their clients. And they can create attractive PDF handouts for each recipe. There are 2 categories that are very unique and useful for health educators. The first is a cooking demo recipe category, which features recipes that are recommended for cooking demonstrations. The other category is called Chef’s Favorites and this enables everyone to find the very best recipes by scanning quickly.Judy Doherty, PC II, who founded Food and Health Communications, Inc, prompted the creation of the new online healthy recipe tool. The goal of the recipe center is to offer some of the most delicious recipes to people who will use them to improve the lives of their clients. Food and Health Communications also owns the Nutrition Education Store for educators.The recipe database is found on the Food and Health Communications website at https://foodandhealth.com. Click on Recipes in the top orange bar. You can also access it directly at https://foodandhealth.com/recipes.php.View cookbooks by Food and Health Communications, here: Here is a screen shot of the recipe database:

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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