Chef Arlyn Hackett of Hillcrest is teaching people how to regain contact with what they’re eating by nudging them out of today’s obsessive carb-calorie-fat counting game. This isn’t to say, however, that foodies should ignore the mischievous effects those elements can inflict on health and well being – but rather to begin paying closer attention to “quality” carbs, fiber intake and portion control.

An accomplished cooking instructor and weekly Union-Tribune food columnist, Hackett will present three cooking classes at Indulgence, a sugar free bakery and restaurant at 4207 Park Blvd., for which he lent his culinary expertise when the eatery first opened earlier this year.

Hackett’s dietary philosophy aligns well with Indulgence’s nutritious, sugar-free menu, as both are proving that flavor and variety can be woven into healthy meals. The classes, which take place at 6:00 p.m. on June 21, July 19 and Aug. 9, include recipes on everything from Peach-Chutney Glazed Salmon and Wine Braised Turkey Medallions to Lemon Cheesecake and Berry Cherry Sorbet.

“My cooking falls somewhere between the low-fat and low-carb craze,” says Hackett, who has shifted much of his focus to high-fiber, nutritious foods. “You have to include fiber in your food all day long. It is the vacuum sweeper of the body. It binds with cholesterol to help the body remove it while slowing down the absorption of glucose.”

But fiber supplements like Metamucil don’t cut it. Fruits and vegetables, he stresses, are essential foods for meeting the ideal fiber intake of 40 grams a day. Most Americans ingest under 20, he adds.

“This is the weakness of the Atkins diet, especially for people who are HIV positive. Fruits such as berries and cherries, for example, have certain nutrients and antioxidants that are hugely important for supporting the immune system.”

Hackett also points out that low-carb diets have no legal definition. “Anyone can call something low-carb and there’s nobody stopping them from doing it. We should really get rid of the term and start talking about quality carbohydrates. When people become terrified of a carrot, I think something is wrong.”

Hackett commends Indulgence for keeping out of its food the “bad carbs” such as white flour and refined sugar, which is substituted with the natural sweetener, Splenda. “The restaurant provides great food of nutritional value with vital and high-quality carbohydrates,” he says.

The cooking classes will feature original recipes that Hackett devised especially for the home cook. The first class is titled, “Common Sense Cuisine,” followed by “Indulgence Entrees and Side Dishes,” and then “Indulgence Desserts.” The cost per class is $35. To register, call (619) 299-3404, or visit the restaurant.

1 1/2 cups mixed frozen berries

1 1/2 cups frozen cherries

2/3 cup berry-apple or cherry apple frozen juice concentrate

1 teaspoon lemon juice

1 teaspoon Chambord or orange liqueur

1/4 teaspoon cinnamon

Combine all the ingredients in a processor. Using the steel blade and pulsing action, puree until smooth and creamy. Add more juice concentrate for a sweeter taste and creamier texture. Transfer mixture to a bowl and place in the freezer for 30 minutes. Serve immediately.

Calories 111

Carbohydrates 24 gm

Total fat 0 gm

Protein 1 gm

Dietary fiber 3 gm

Sodium 7 mg

Cholesterol 0 mg