The Suppers Programs

Facilitator Newsletter

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

A Message From Dor:

It's that time of year. We want to share our best recipes among us and see what people come up with for Christmas in a Bowl. This seems to have been the year of the cauliflower: cauliflower fried rice, cauliflower crust pizza, rice cauliflower, roasted cauliflower. Next you'll be telling me there is such a thing as cauliflower muffins. Can you send me your favorite recipe from this past year? I'll send out the running list of favorites.  

Upcoming Events:

  1. Our facilitator Bebe donated to Suppers, Dr. Tom O’Bryan’s documentary series on autoimmune disease. There are 8 films in the “Betrayal” series. Dor will host 2 Suppers meal/screening meetings per month, one lunch and one dinner, starting in January.  If you’re interested in showing any of them at your meeting, we can lend you the flashdrive.  Thanks, Bebe!
  2. Holiday Brunch for Sober Suppers: December 24th from 11am-1pm. For more details please contact:
Lunch and Learn Dates:
  1. January 10th:  We need a brave volunteer to do Dor's role leading the How You Feel is Data! workshop. *Every facilitator should be able to do a passable job of this workshop*
  2. February 21st: Kitchen hygiene workshop.
  3. March 21st: Karen Nathan will lead a workshop on The Suppers Way of Sharing. This is a must for facilitators; it will help you manage communicating at meetings, giving tips for helping people who tend to hog the time, speak out of turn, shy away from participating, etc. 
  4. April 18th: Facilitators' Choice Cooking Class, subject TBA, please make requests!
  5. May 23rd: Karen Nathan will lead a workshop on Applying Adult Learning Theory to Suppers Facilitation. This is another workshop that will serve you well in your life, your business, as well as your Suppers meetings.
  6. June 20th: Leading Suppers Experiments.

The Suppers Programs
10 Points of Supported Behavior Change:
  1. Learn to cook real food.
  2. Develop a palate for 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

More From Our Annual Taste of Suppers Event:

Thank you to all who made this year's event another success!

Fifth Annual Taste of Suppers:
Delicious Solutions to Managing
Blood Sugar

This month's recipes:

Anita's Creamy Cauliflower Soup

1 head organic cauliflower
3 medium organic white potatoes
3 cloves garlic
6 scallions
32 ounces organic vegetables broth
1 tablespoon organic sunflower seed oil or olive oil
For detailed instructions check out the recipe on our website:
Cauliflower Risotto
1 head cauliflower (trimmed into florets, stems discarded)
1 tablespoon coconut oil
1 leek (well cleaned and thinly sliced)
salt (to taste)
2 cloves garlic (minced)
2 cups seasonal vegetables (such as asparagus, peas, snap peas, bell peppers, mushrooms, sundried tomatoes, etc; cut into small dice; optional)
1 1/2 tablespoons tahini
1 tablespoon nutritional yeast
1 tablespoon miso paste
1 1/2 cups vegetable broth
1 1/2 cup quinoa (cooked according to packaged directions)
1/2 tablespoon lemon juice
pepper (to taste)
parsley (roughly chopped, for garnish) 
For detailed instructions check out this recipe on our website:
 Fennel-Parsnip-Cauliflower Puree
1 large fennel bulb including stalks (roughly chopped)
1 pound parsnip (peeled and roughly chopped)
1 large bag frozen cauliflower (10-16 oz)
1 can full-fat coconut milk
2 cloves garlic (crushed)
salt and pepper (to taste)
For detailed instructions check out this recipe on our website:

Suppers in the News!
This month The Suppers Programs is featured in Edible Jersey's 2016 Holiday Issue! Take a look at the article here!
This month's featured Facilitator:
Maureen, Facilitator

Growing up in a kitchen where a dog-eared “I Hate to Cook” paperback sat alongside a massive, uncracked copy of “The Gourmet Cookbook,” Maureen always had mixed feelings about cooking. In addition, she had a long history of disordered eating centered around overdoing desserts and reactive dieting. After watching her diabetic brother suffer serious complications and endure many procedures from decades of uncontrolled blood sugars, Maureen decided to get proactive about reducing her own risks for diabetes.  Embarking on a low-carb diet not only meant eliminating sugar in all its guises, but also cutting out cereal, bread, grains of all kinds, beans, starchy vegetables and most fruits.  It was obvious that the only way to deal with this without being overwhelmed by a sense of deprivation was to add in a whole range of novel, low-carb veggies and experiment with new recipes, flavors and spices. Enter Suppers: the perfect format for embracing whole food and the pleasures of preparing it with like-minded seekers of more vibrant health. Maureen’s monthly low-carb meeting is designed to celebrate the bounty of locally raised food, foster trust and camaraderie among a close-knit group of regulars, and to share the on-going journey of education, experimentation and results.
The recipe for Broccoli slaw is a favorite of Maureen’s because it utterly transforms a vegetable the flavor and texture of which can be off-putting to some people. The Macadamia Nut Gremolata recipe is an example of what Dor calls a “Flavor Bomb” because it is so intensely delicious that you can eat it on cardboard. (But it’s much better on the Broccoli Slaw!)


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