Suppers Newsletter August 2015
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One item on the long list of things I love about Suppers is that each facilitator serves in an area of her (and a his or two) own passion and competence. While we all have to deliver the basic program - practicing non-judgment, cooking & eating together, doing experiments with food, with a strong learning component - we each get to create our dream meeting, serving our dream population. 

Most of our meetings cater to people with a shared health concern or diagnosis.  But more and more, we are finding passionate people to teach a specific style of cooking and eating.  This month, we feature Healing Spices - Suppers meetings that were originally inspired by the book of the same name by Bharat B. Aggarwal.  Dr. Aggarwal is a biochemist at the University of Texas' MD Anderson Cancer Center, where he studies the role of inflammation in cancer and the anti-cancer effects of spices and herbs.  We have him to thank for making "turmeric"  a household word and for inspiring us to not only make food our medicine, but to make delicious  food our medicine. 

We offer this issue of Suppers News with gratitude to El, Audelle, Joanna, Sharon, and Sandra for Healing Spices Suppers and in anticipation of Fiona and Mireille’s new Cancer Sisters Suppers this Fall.
Audelle & El prepping dinner at Healing Spices
Joanna preps corn for an outdoor Suppers meal
Sometimes even the drinks include the spices
Healing Suppers plate
When Audelle and El started co-facilitating Healing Spices in 2014, they wanted to incorporate common and uncommon healing spices, not just in a delicious Suppers-friendly menu, but also through education and personal experiments.  So at each meeting El presents research on the featured spice.  They also relied on an awesome local partner, Savory Spice Shop, to provide samples of the featured spice for members to take home and recreate dishes from the meal.  Chickadee Creek Farm in Pennington provided the turmeric root for El and Joanna's recent turmeric-focused Healing Spices Suppers. 

Sandra has been a Suppers facilitator for three years.  Her extensive travels in the Middle East have opened her to a world of exotic dishes and to cooking with the spices of the world.  Below she shares a picture of a restaurant in Tehran where turmeric is a staple ingredient in many dishes.

Turmeric (Curcuma longa) is a mainstay of traditional Ayurvedic medicine and has been shown to have significant health benefits due to its anti-inflammatory properties. It is at the foundation of Indian curries and makes American mustard yellow.   But evidence is accumulating that this brightly colored relative of ginger is a promising disease-preventive agent as well.  It has been attributed to having healing effects on Alzheimer's patients; those suffering from arthritis; and on several types of cancer (colon, breast, prostate, liver, esophageal, and oral).

Try this comforting, balanced soup appropriate for Summer to get more turmeric in your diet.  

Carrot Cauliflower Soup with Lemon Zest
6 carrots, chunked 
1 cauliflower head, chunked 
1/4 teaspoon turmeric powder
1 teaspoon curry powder
1/2 teaspoon sea salt
1 large onion, Vidalia or sweet
1 lemon
3 tablespoons sweet white miso
1 handful kale, cut into short, thin strips
3 Tablespoons safflower oil

Red Cabbage Slaw
Serves: 4
Preparation Time: 15 minutes

Photo by Donna Longo

1/2 medium head red cabbage, finely shredded
1 1/2 carrots, finely grated
1/2 cup golden raisins
1/2 inch fresh turmeric root, finely grated
Combine all ingredients in a bowl and dress with a sweet-tart dressing of your choice.  At El and Joanna's November Healing Spices meeting, Rhonda created a Turmeric Citrus Dressing.  The mustard and honey balance each other and should be used in equal amounts.  The black pepper aids in the absorption of turmeric's health-enhancing qualities.  Ginger would also be a tasty addition.
1/3 cup lemon juice, freshly squeezed
1/3 cup extra virgin olive oil
1 Tablespoon Dijon mustard
1 Tablespoon honey
1 clove garlic, finely grated
1 teaspoon fresh turmeric root, finely grated
1 teaspoon freshly ground black pepper
1 pinch sea salt
Whisk all dressing ingredients together.  Taste and adjust the flavorings as needed.  Toss with slaw ingredients.
Friday, September 18
Sharon and Sandra's Healing Spices Lunch, Princeton (monthly) (GH007)
Thursday, October 8 

Dor for the now-forming Cancer Sister Suppers meeting in Princeton.


Have you had a chance to check out Dor's podcasts with nationally syndicated radio talk show host Ron Hoffman?  

Dor's two-part session "Changing America's Eating Habits" is in the Top 10 of Hoffman's 
Intelligent Medicine series.  Hear them talk about how a functionally addictive processed food supply is driving our nation's health epidemics.

The solution? Suppers, of course!

Here are the podcast links:

Sandra visited a restaurant in Tehran, whose cuisine prominently features turmeric.
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