The Suppers Programs

Facilitator Newsletter

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

A Message From Dor:

Don’t you love having a front row seat?
I do. I love being front and center when a member transforms before my very eyes. I got a spectacular view during the Whole30 experiment, like this: “I’m down two pants sizes, no joint pain, my anxiety has decreased, better mental clarity… and my desire to eat fast food is completely gone.” Or how about this aspect for a helper’s high junkie like me: “I need to get my body used to eating meat again...I can’t thank you enough for Whole30...It was the only way to reverse diabetes without medication and insulin that I can think of.” And, because I prize biological individuality above all else, the prospect of a self-discovered vegan is just as exciting to me as the front row seat on the meat eater. Recently: “It’s a good thing I didn’t give up on raw fruits and vegetables because when I did my experiments, I learned that it was the oils and vinegars that were my irritants.”

Biology speaks. For me, biology speaks elegantly and without guile. And Suppers is the stage before my front row seat. I’m filled with gratitude to the members who trust us to witness their journeys and to the facilitators who join me in the front row.

Save The Date!

  •  August 7th at 6 p.m.: This may be the most important lecture you go to, not just for Suppers facilitation but for your life. Dr. Mark Woodford from TCNJ will do his biennial workshop on Motivational Interviewing. This is the counseling model that underlies our communication style and boundaries at Suppers.  You can stop knocking your head against a wall trying to get people to change and learn how to allow them to become motivated.
  • April 13th at 7 p.m.: Suppers will host a workshop on mindful eating with Dr. Joseph Wieliczko. Click here for registration and more information.
  • April 27 at 6 p.m. at Whole Earth Center: Our good friend Aly Cohen, MD is doing a workshop on reducing exposure to the environmental toxins that drive our autoimmune problems, allergies, early cognitive losses, etc.  Click here to learn more and to register. 

Upcoming Events:
  1. Suppers Way of Sharing: Join Dor on Wednesday, April 12th at 6:30 pm (See above for details).
  2. Knife Skills/Cooking Class: Join us Tuesday, May 16th at noon to learn how to prepare vegetables safely and efficiently using a knife, spiralizer, and mandolin.
  3. Leading Experiments: Join us Tuesday, June 20th at noon to learn how to get yourself and members into the habit of being curious and devising personal experiments. Understand how the breakfast challenge works. Encourage behaviors that lead to healthy new habits.
  4. Leading Experiments: Join us for brunch at 10 am, Sunday, June 25th with Dor. (See above for details)
  5. How You Feel is Data: Join us Tuesday, July 18th at 6 pm. Learn to run “The How You Feel Is Data” workshop (lining up groceries, etc.) Taking this workshop at some point is required for everyone who wants to become a paid mentor. We will set aside some Monday lunch meetings for you to practice with real members and newcomers.
For more events, check out our calendar at: www.TheSuppersPrograms.org

This month's recipes:

Vegan: Raw Cashew Cream
Ingredients:
1 cup raw cashews
1/4 teaspoon salt
juice of half a lemon
drizzle olive or coconut oil
Instructions:
For detailed instructions check out the recipe on our website: http://www.thesuppersprograms.org/content/raw-vegan-cashew-cream
 
Amy's Almond and Chia Seed Crackers
Ingredients:
2 pieces of parchment, to fit your cookie sheet
3.5 cups almond meal
1 teaspoon sea salt
3 tablespoon chia seeds soaked in 6 tablespoon water (more if needed to make a thick paste)
2 teaspoon dried thyme
2 teaspoon garlic powder
3 tablespoon sesame seeds
Variations: For the herbs, try minced fresh rosemary and onion powder, chili pepper, lemon zest.
Instructions:
1. Knead all ingredients to form a dough.
2. Place dough on a sheet of parchment and press it out to start forming a rectangle.
3.Place second parchment sheet on top. Use a rolling pin to roll it out into a thin layer, less than ¼ inch.
4.Score to the size you want, we did 4 x 4 to make 16 breads.
5. Bake in 350 degree oven until the edges brown and the middle is cooked through. *There is forgiveness here and you can make them crispy or leave them spongy, 15 – 20 minutes.
ENJOY!

  1. Develop a palate for real food. 
  2. Learn to cook real food.
  3. Come to desire the foods that make you well while you…
  4. Let go of the foods that keep you sick, fat, depressed, or addicted.
  5. Come to understand that how you feel is data and that you can rely on your body to tell you which foods are the healthiest for you.
  6. Give and get social support in a community that helps you while you experiment and learn to distinguish treat foods from triggers and …
  7. Practice living according to your intentions instead of your impulses.
  8. Make a habit of eating the foods that keep you on your path.
  9. Live in the spirit of nutritional harm reduction because none of us lives in a perfect food world.
  10. Provide the experience for others.

The Suppers Vision: A world free of suffering caused by processed food.


If you eat nuts or seeds... 
READ THIS!

This month's featured Facilitator!
Amy, Facilitator
Amy joined Suppers at the suggestion of her doctor after mentioning she needed support eliminating refined sugar and sticking to a healthier diet. After she began attending meetings regularly, Amy learned new kitchen skills and recipes, and discovered a preference for whole foods. Since finding Suppers, Amy finds pleasure in sharing the program with others. Having raised three finicky eaters, she will gladly accommodate people with allergies or special dietary needs. Amy's special contribution to Suppers is running workshops on making our own organic body butter and other non-toxic personal care products.  Outside of Suppers, Amy enjoys reading, exercising, painting, traveling and a part-time job in retail. She has an Associates Degree in Merchandising and a Bachelors Degree in Textile Science, and worked in the garment industry in New York City before staying home to raise a family. After Amy discovered she had an egg allergy Amy started to experiment with chia seeds and came up with a recipe for crackers and muffins that are enjoyed at many Suppers meetings.

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