August 2017

Written By Judy Doherty, MPS, PCII

August 2017 for Premium Food and Health Communication Members:

Table of Contents:

  • Read offline PDF
  • Research review for professionals
  • White label newsletter
  • Shareable articles and handouts
  • Graphic of the month
  • Special member-only discounts
  • Resources from our store

Read Offline PDF:Here's the entire PDF version of the August 2017 newsletter, ready for you to download to read offline or distribute however you see fit!

Professional’s Corner:

Article Links With Handouts to Share with Your Clients:

  1. Big Salad Idea Recipe: Red Velvet Salad by Judy Doherty, BS, AOS, PC II
  2. Big Salad Idea Recipe: Texas Shredded Chicken Salad by Judy Doherty, BS, AOS, PC II
  3. Cooking Guide for Pulses by Judy Doherty, BS, AOS, PC II
  4. 5 Reasons to Eat More Pulses by Jill Weisenberger, MS, RDN
  5. 5 Reasons to Eat More Pulses Infographic Handout by Jill Weisenberger, MS, RDN, CDE, FAND, CHWC
  6. Cooking and Buying Chart for Pulses by Judy Doherty, PC II, BS, AOS
  7. Take Control of Your Health by Lisa Andrews, MEd, RD, LD
  8. Biometrics Defined by Lisa Andrews, MEd, RD, LD
  9. Biometrics Defined by Lisa Andrews, MEd, RD, LD

Graphic of the Month:Special discount for our store: HOTSUM for 10% off and free shippingEditor's Note: The cooking guide to pulses compares the fiber, soaking and cooking times for beans, split peas, and lentils plus it provides ideas on how to use them. New this month are ideas for "big" salads. I first got the idea for the salads while eating at Mixt in San Francisco. They offer so many delicious and innovative choices. My favorite is the "Peachy"  with mixt greens, arugula, grilled peaches, goat cheese, grilled corn, shaved fennel, toasted almonds, fresh herbs, cider vinaigrette.[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="new-products"]

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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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