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The Suppers Programs

Facilitator Newsletter

"The heartbeat of Suppers is the volunteer facilitators..." - Maggie Adler, Editor

A Message From Dor:

Suppers facilitators make my day.  You drive the diagnostic direction of the program when you show up in numbers, saying "Train us to lead blood sugar meetings," "Train us to lead brain health meetings". In 2016, we are running our first dedicated trainings because there has been so much interest.  If all goes as we hope it will, your interest will drive Suppers into more dedicated meetings for home food preparation, strategizing healthy change for families, and reaching out to the communities of color.  Anything can happen when passionate people show up saying they want to teach what they know.

An exciting new scenario for us is creating a church hall model of Suppers.  With Anna's help, we will start meetings at the Princeton United Methodist Church, mostly around "aging with grace",  which -- no one will be surprised -- will mean helping people eat and live well for their blood sugar and their brain health.

Don't ever stop imagining the possibilities.

Important Notes:

  1. Is your facilitator profile on the Suppers website? If not, please email 5-10 sentences to Dor@TheSuppersPrograms.org to be featured on the website!
  2. Please send photos and recipes from meetings to be featured in our newsletter and on the website!
  3. We will be featuring a different facilitator in each issue. Please send an exercise, activity, best practice or short food prep video to share with other facilitators and we can include you too!
  4. Facilitator lunch and learns will resume the third Tuesdays of each month at noon, starting March 15th

Upcoming Events:
  1. Stages of Change Presentation: Sunday, February 21st from 10:00 to noon. This will be another chance for anyone who missed this presentation the first time around.
  2. Facilitator Training: Sunday, February 28th from 10:00 to 4pm. This will be a special training for those who are specifically interested in serving the diabetes population featuring: Adi Benito, MD; Dor; Karen Rose Tank; Fiona Capstick, RN; and Audelle Harvey (our new doula!).
  3. Aging with Grace: Sunday, March 13th from 12:30 to 5pm at Dor's. In collaboration with Princeton United Methodist Church, this facilitator training will focus on reversible causes of cognitive loss, blood sugar and lifestyle modification for aging well. Two spots left.
  4. Facilitator Lunch and Learn: Tuesday, March 15th at Dor's from noon to 2pm. The topic will focus on treats and triggers.
  5. Introduction to Suppers at Princeton United Methodist Church: Sunday, March 19th. Please share with potential members who want to know what Suppers is. Contact: Terri@TheSuppersPrograms.org to register.
  6. Whole Earth Center Workshop: Thursday, March 24th at 7pm. The workshop will be led by Karen Flicker and will focus on the science behind home fermentation.
  7. Facilitator Lunch and Learn: Tuesday, April 19th from 11:30 to 1:30pm at Marcia Willsie's. The topic will be Medieval Food Preparation.
  8. Whole Earth Center Macrobiotic Workshop: Thursday, April 21st at 7pm. More details TBA.
  9. Whole Earth Center Workshop: Thursday, May 26th at 7pm. The topic will be Food Energetics with Acupuncturist, Steve Hoffman. More details TBA.
  10. May - December: Anita (Baltimore) and Dor are gathering steam for an 8-session forum for women of color on food, health and beauty. 

Suppers in the News:
Capital Health's Take on Suppers: 
Please Read: http://realwomanonline.com/suppers/
About the Editor:
Maggie Adler, a recent college graduate, lives the Suppers way. After a diagnosis of lupus in 2011, traditional medicine was not helping enough. She made the change to whole foods and has since had to no lupus flares, has been able to get off of 10 out of 11 medications and most recently has no detectable lupus in her blood work. This experience has taught her the importance of social support. She is living proof that when people get support from Suppers facilitators, they are getting what lots of people need but no doctors can provide.  

This month's recipes

 
 Doreen's Sweet Potato Soup
Ingredients:
Coconut oil (to coat the soup pot)
5 cups diced sweet potatoes or yams
1-1.5 cups onions (chopped) 
1 cup carrots (chopped)
1 cup celery (chopped)
4 cups chicken stock
Salt and Pepper (to taste)
Instructions:
For detailed instructions check out the recipe on our website: http://www.thesuppersprograms.org/content/doreen’s-sweet-potato-soup
 
Spicy Chicken Thai Coconut Soup 
Ingredients:
Coconut oil (to coat the soup pot)
4 teaspoons ginger (minced)
2 teaspoons garlic (minced)
Zest from 2 lemons or 2 stalks lemon grass
1 cup mushrooms (sliced)
1 cup red pepper (chopped)
1 1/2 teaspoons Sambal Oelek (chili paste)
2 cans full fat coconut milk
4 cups chicken broth
2 cups chicken breast (cooked, shredded)
1/2 cup cilantro (chopped)
2 tbsp fresh lime juice
Instructions:
For detailed instructions check out this recipe on our website: 
http://www.thesuppersprograms.org/content/spicy-chicken-thai-coconut-soup 
 
 Chocolate Mousse
Ingredients:
2 Haas avocados (pitted and peeled)
6 dated (pitted, more as needed)
5 tablespoons cocoa powder (more as needed)
1/4 cup almond milk (more as needed)
1 cup blueberries or raspberries (for garnish)
Instructions:
For detailed instructions check out the recipe on our website: http://www.thesuppersprograms.org/content/chocolate-mousse
ENJOY!

This Month's Featured Facilitators:
Doreen and Vicky, Facilitators


Doreen and her husband, Greg of nearly 35 years, have raised their two sons, Paul and Matthew, and are enjoying living in Columbus, NJ. Doreen holds a Bachelor of Business Administration degree - Marketing from Pace University. She has retired from marketing and business development in the for profit, higher education industry.
Doreen is enjoying cooking for her husband and being a Suppers facilitator.
 


Vicky hated the kitchen. When friends shared recipes and chatted about the best knives and dishes to buy, she wondered "how can cutlery and cookware be so interesting?"
Even after being diagnosed with irritable bowel syndrome and knowing diet changes needed to be made, she had no idea preparing food for her condition would be so exciting and rewarding until her co-facilitator Doreen introduced her to Suppers.
"I thought Suppers would be an ideal place for support in learning how to prepare meals without sugar, gluten and dairy, but had no idea how delicious whole, fresh food could be."
Her digestive problems improved immediately. In addition to fewer IBS symptoms, removing sugar from her diet alleviated the chronic pain in her hands. More importantly, these changes in behavior were the result of attending Suppers luncheons where the supper was nurturing and healing.
Who knew that working the Suppers program would transform a life-long aversion to the kitchen into a love affair with pots and pans.
Doreen and Vicky co-facilitate a third Wednesday of the month Suppers luncheon in Columbus or Robbinsville, focusing on health and wellness.
 



Thank you Suppers member Karen Repka for another beautiful watercolor painting!

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