The Mullica Hill Branch of the Gloucester County Library System hosted a tasty event on August 5.
The event, titled ‘Baking Treats the Healthy Way’, was run by Clayton residents Petisa Anglin and her 77-year-old mother, Kathy Anglin. Petisa, who frequents the library, recommended her mother teach a class sharing her health and nutrition insight, as she has taught herself about healthy eating over the years, and now, while in her 70s, she is alert, active and independent.
Principal library assistant Stephanie Nelson, who runs some of the adult programs at the library, set up the event, which attracted 10 women looking to learn some new health tips and recipes. Snacks and recipes to take home were provided to the attendees.
Kathy Anglin allowed attendees to read the nutritional info on a box of Simple Mills almond flour crackers, a snack she shared with the group.
Kathy led the event by sharing background information on her health journey and how it has impacted her life.
She has had a lifelong love and appreciation for cooking and baking. Among her family and friends, she is known as a great chef, who will make anything requested of her, even if she does not eat it any more.
Decades ago, she began taking note of what she was feeding her family, as her children were dealing with different health issues and allergies; she even had some allergies herself. Nutrition became a new interest and necessity for her.
As she was getting older, too, she noticed the health issues her relatives had, and she wanted to do anything she could to keep herself as healthy as possible. Having independence, mobility, and the ability to go out and do whatever she wants in life (like dancing and sewing) is a big priority to her, and it continues to motivate her when it comes to maintaining her well-being.
She researched information about nutrition and health, mostly by reading. Eventually, her daughter introduced her to Anthony William, who refers to himself as the Medical Medium. He utilizes his skills as a self-proclaimed medium, his intuition and his research in chronic illness to support his books and resources on healthy, intuitive eating. Kathy said that she refers to his work and bases a lot of her nutrition methods around him; she recommends people check his work out, if they are interested.
“I know a lot of people don’t believe in intuitive people, but he is intuitive, and I believe that. He’s God’s helper, and I believe in that, because God has people on the planet to help you, and everyone is here for something different,” she said. However, she acknowledges that not everyone will get the same kind of healing and help from the same things she does.
Over time, Kathy has cut out many things from her diet – dairy, meat, preservatives, sugar, harsh chemicals. She began adjusting recipes, finding new favorite foods and being mindful of what she puts in her body. Her diet is as simple as it can be.
She shared some of her favorite snacks and recipes with the group.
As someone who has always loved popcorn, she wanted to find a healthier alternative. She recommends trying sorghum. Sorghum is a whole-grain that is gluten-free and filled with beneficial antioxidants, fiber and protein. It can be prepared to resemble very small pieces of popcorn.
It can be homemade with just a little avocado oil and dash of sea salt, or it can be bought pre-packed. She had guests try the brand Smilo, which comes in small individual packets. One serving is only 60 calories. The group agreed that it was comparable to popcorn.
Another easy alternative to snacks like popcorn, chips and crackers are almond flour crackers. She let the group try the crackers from Simple Mills, a brand that can be found at most grocery stores.
Kathy Anglin preparing banana “ice cream” with frozen bananas and a Yonanas machine.
She also provided a bag of mixed nuts, a snack she loves.
The group was excited to learn about Kathy’s snack choices and hear her thoughts on certain ingredients, such as sugar, honey and oils. When it comes to baking, Kathy recommends using coconut sugar or maple sugar instead of classic white or cane sugar.
Kathy used both of those sugars in her cinnamon applesauce cookies and chai cookies, which she had individually bagged up for the group to sample. She also printed out copies of the recipes for the group to take home.
The fan-favorite of the event was sampling banana “ice cream” Kathy made during the event.
One of Kathy and her family’s go-to treats is frozen bananas made into an ice cream-like consistency. Kathy takes frozen bananas that have been thawed for ten minutes and presses them into a Yonanas frozen dessert maker. The appliance blends the bananas to come out like soft serve.
The group could not believe how fast the treat was made and how good it tasted. Many asked repeatedly what else Kathy put in the dessert, but there was nothing else – it was just banana.
Other fruit or toppings could be mixed in with the dessert, but it can be fulfilling as is. It can also be made and stored in the freezer.
By this point in the event, the attendees were sharing ideas with one another, swapping recipes, and coming up with new ways they can create healthy snacks and meals in their own lives.
While these are examples of some of the ways Kathy eats and cooks, she noted that this diet may not be for everyone.
“I eat like this, and I don’t tell anybody else how to eat, because it’s none of my business. Whatever you want to eat, it’s okay.”
The ‘Baking Treats the Healthy Way’ event at the Mullica Hill Branch of the Gloucester County Library System was hosted by (left to right) Petisa Anglin, her mother Kathy Anglin and principal librarian assistant Stephanie Nelson.
