Vegetarian Discoveries

Written By Judy Doherty, MPS, PCII

Cancer ResearchOur new vegetarian PowerPoint slide show is finished. It was a fun project with the theme that vegetarianism has changed over the last decade. There are many different reasons to be vegetarian, with health being the most important in our opinion. And there are many different types ranging from the more freedom loving flexitarians or semi-vegetarians to the stricter and devout vegans. It is all good - the more of a switch you can make to a plant-based diet that is based on whole grains, vegetables, and fruits, as opposed to refined foods including processed meats and cheeses that are high in fat, sugar and sodium, the better.Two things really stand out to me after editing the vegetarian show with our writer, Hollis Bass, MEd, RD. First is the megamatrix, shown above, by the American Institute for Cancer Research site dietandcancerreport.org site:The evidence is pretty compelling to stay a healthy weight, eat a plant based diet and exercise/stay active.The second thing that stands out to me is the positive message that there is a whole world of colorful healthy food out there for everyone to try! Take a look at this picture that came to me via my brother in law from the spice market of Istanbul - who ever said that plant foods were boring! I wish I could have been there taking that picture and getting to buy those spices!!Slide38Here is the link to our show:http://nutritioneducationstore.com/products/Vegetarian_and_Plant_Based_Diet_for_Better_Health_PowerPoint-144-83.htmlvegtitleslide

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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