Suppers Newsletter December 2016
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As 2016 winds down, I'm drafting an annual report and reflecting on what Suppers has accomplished over the years and what we have on the horizon in 2017.  All of it is based on this fundamental idea that Suppers creates the settings in which people support each other’s personal pathways to vibrant health. While the individual pathways differ, what we share is the need for healthy food matched to our biological requirements and the support of a community.  Please join us and support the future of Suppers via our Annual Appeal!

Some 2016 Wins:
  • On December 1, Suppers partnered with Princeton Public Library, Whole Earth Center, and Terra Momo Restaurant Group for our annual event - "A Taste of Suppers".  Our focus this year was on managing blood sugar.  Suppers Board member, integrative endocrinologist Maria "Adi" Benito, MD shared her insights with a packed house and then we sampled delicious blood-stabilizing dishes, lovingly made by Suppers volunteer facilitators.  Karen Rose Tank and Janet Zondag shared their experiences managing their diagnoses using food & Suppers (see pictures below).  Overall, our beloved annual event was off-the-charts fabulous, with 145 RSVPs (capacity) a week before the event.
  • Suppers produced a professionally recorded testimonial video.  Click HERE to view it.
  • We have developed a facilitator mentoring program to support new meeting start-ups.
  • Suppers submitted applications to the US Patent and Trademark Office in an effort to preserve intellectual property unique and essential to The Suppers Programs.
  • We continue to have great success running guided group experiments like our biannual breakfast challenge.  Each time we learn new things and guide each other towards our own Logical Miracles!       Our next Suppers Breakfast Challenge starts on Monday, January 23, 2017.  Learn more HERE.
Amazon Smile for Suppers

Featured Facilitators:
Marcia & Fiona

"The heartbeat of Suppers is the volunteer facilitators." Maggie Adler, Suppers intern & facilitator newsletter editor



Not all Suppers facilitators lead our signature Suppers meetings. Some provide special services to the organization, like chef Marcia Willsie, whose dedication to the program has evolved into fun and useful food prep lessons to support the important work of our volunteers. Marcia holds these meetings out of her 300-year-old home and classroom kitchen where she runs her business Ezekiel's Table. Marcia is also hosting some of our "Capacity Building Dinners," creating the ideal setting for Suppers board members to cultivate relationships with people in the community who can provide the expertise and financial support to create a sustainable future for Suppers.




Fiona Capstick recently started hosting Cancer Sisters Suppers meetings with our long-time friend & facilitator, Mireille Delman. Fiona is a registered nurse, diabetes educator, and two-time cancer survivor.  We love Fiona's enthusiasm for the program!

Lemony Brussels Sprouts Slaw

Adapted from NY Times recipe
Makes 8 servings


Ingredients

1½ pounds or so Brussels Sprouts
1 Granny Smith apple
1 Daikon Radish (size depends on how much you like)
1 Watermelon Radish
3-4 Carrots depending on size
½ red onion or 1 large shallot
Fresh mint

Dressing:
2 T mayonnaise
1 t Dijon mustard
2 T fresh lemon juice
1 T lemon zest
¼ c Extra Virgin Olive Oil
Salt and fresh ground Pepper

Instructions

1. Use a food processor to shred the raw vegetables, except the mint, and toss them well in a large bowl.  Measure the dressing ingredients into a Mason jar and shake vigorously (may need to double or triple dressing measurements to match size of carrots/radishes.

2. Dress the slaw, taste and adjust seasonings. Let it sit in the fridge for about an hour, then stir and taste again. When it’s time to serve, garnish with fresh mint.


FOR MORE SUPPERS SLAW RECIPES

Suppers for Sobriety Holiday Brunch: Saturday, December 24 from 11 - 1 p.m.  
RSVP to info@thesuppersprograms.org
Dr. Benito describes some of the causes of inflammation that impact blood sugar.
Cashew cream on romaine leaves (variation of Wolfram Alderson's recipe)
Copyright © 2016 The Suppers Programs, All rights reserved.


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