Rinelle and Agathe take fishcakes to the next level: The Royal Gazette

Fueled Bermuda’s Agathe Holowatinc, left, and Umami’s Rinelle White are teaming up to offer a fish cake masterclass (photo by Jessie Moniz Hardy)

Fueled Bermuda’s Agathe Holowatinc, left, and Umami’s Rinelle White are teaming up to offer a fish cake masterclass (photo by Jessie Moniz Hardy)

Rinelle White’s family loves to eat fishcakes on Good Friday.

La spezialoga makes between two and three dozen each year for friends and family who come to her home.

But hers are a bit healthier than traditional fish pie, typically a mixture of cod and potatoes, fried and then soapy in toppings like ketchup.

“Fish cakes aren’t awful to begin with,” said Ms. White, owner of Umami spice blends company. “They have pretty good ingredients compared to other things. But there are simple things you can do to make your fish cakes healthier and tastier ”.

On Thursday, Ms. White will team up with Nutrition Coach Agathe Holowatinc of Fueled Bermuda. They will teach a unique seminar Masterclass of healthy powered cooking: Easter edition, Umami Takeover, in a private house in Paget.

In the class, Ms. White will also explore how to add nutritional value to food without adding toxins.

“They’ll still be delicious fish fritters, but they won’t have some of the inflammatory things that make fish fritters unhealthy for you,” she said.

Mrs White likes to pan-fry her fish patties in avocado oil.

“People sometimes overlook the types of oils they use,” he said. “Many of these highly processed seed oils are very inflammatory. Coconut oil is another good cooking oil. Grass-fed butter is also very good for you. “

Participants will use local and organic potatoes.

“We’ll be making gluten-free fish cakes,” he said. “And we’ll use freshly ground spices.”

Students will use his new Umami Fish Cake Spice Blend, containing herbs with a hint of curry.

“Umami blends have no additives,” he said. “They are really clean. The mixture takes the guesswork out of fish patties.

Ms. White started Umami in 2019, with the goal of encouraging people to eat better using the freshest spices.

“People often imagine that healthy food will taste like grass or cardboard,” Ms. White said.

But he said you can make delicious food that is healthy and comes together quickly.

This will be the second lesson he will do with Mrs. Holowatinc. The precedent was held last month.

“Ms. Holowatinc has a background in nutrition,” Ms. White said. “That was one of the things that made working with her exciting. She shares my passion for really good quality food. She is a leader in nutrition in Bermuda. You have been teaching for the past two years. She was doing them virtually during the pandemic and then outdoors. Now the lessons are in person again. She is very passionate about what she does with her, so it was really great to work with her. “

Ms White said that since the beginning of Covid-19 many people have become more aware of what is happening to their health.

“People are starting to realize that what you put in your mouth has the biggest impact on what goes on in your body,” he said.

Ms. White said she’s not a perfect eater all the time.

“But I think it’s important to be aware of what you’re eating,” she said. “No one will always be good, but it allows you to choose when you are bad. Sometimes people think they’re good, but if they don’t look at the ingredients, they may be getting more toxins in their body than they know.

Ms. White said that when shopping, it’s important to look at the ingredients list on the package.

He said many people are aware of how much salt and fat there is in their food, but forget the amount of sugar. And spotting sugar in the ingredient list can be tricky, because sugar is often masked under other names like high fructose corn syrup, maltodextrin, or maltose.

“Sometimes people don’t realize how much sugar they are eating,” he said.

Another healthy eating tip he has is to avoid starchy foods like cereals for breakfast.

“I’d save my starches for later in the day,” he said.

Eat cheese, but gravitate towards sheep’s milk or goat’s cheese.

“Pecorino, for example, is very similar to Parmesan but is made with sheep’s milk, so it’s easier to digest,” he said. “You can do better without always feeling like you’re missing something or making the ultimate sacrifice.”

Ms. White grew up in a family with relatively good eating habits.

“We were bred to have meat, two vegetables and a starch on our plate,” he said. “I feel we ate quite healthy compared to the others. When we were little we always ate a variety of vegetables ”.

Now he grows some of his vegetables in a community garden.

“I’m not the best gardener, but I have a lot of satisfaction in growing my own food,” he said. “Lately, the problem has been time, because when my schedule is really full, I haven’t been able to introduce myself as much as I would like.”

Umami products can be found at Island Pantry, Miles Market, Wadson’s Farm, Long Story Short, ER Fisheries, and LF Wade International Airport. He hopes to add more blends to the Umami lineup this year. He also wants to bring back food tastings this summer, something he did before the pandemic started.

“This is something we look forward to,” he said.

The fish cake masterclass will be held on Thursday at 6pm. Tickets cost $ 100 per person. The class will be taught in a practical style and then eaten. To register contact coach@fuelledlife.com.

For more information, see www.fuelledlife.com or umamibermuda.com.

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