RAFFLE Those Nutrients

Jan 8

Sarah Harding Laidlaw, MS, RD, MPA, Peak Nutrition Consultants, Glade Park, Colorado (peaknut@wic.net) has an excellent way to encourage clients to incorporate specific nutrients such as folate and calcium into their diets. She chooses recipes that are heart healthy, high in the target nutrient and easy to prepare. She then makes up several baskets containing the ingredients to prepare the recipes. Some baskets are used to demo recipes and others are used to raffle off at the end of her demo. When she is catering to large audiences, she prepares a batch or two of each recipe in advance so she will have enough “tastes”.Her favorite recipes that are high in folate and other B vitamins include: Breakfast bars made with cereal, wheat germ and peanut butter, vegetable enchiladas/burritos with black beans, broccoli or spinach and cheese sauce. All items can be incorporated into a basket, especially if refrigeration is available. Hold the drawing for the baskets until the presentation and taste testing are over to keep clients until the end.

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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.

RAFFLE Those Nutrients

Hands-On Cooking Demo

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