Make up class invitations inviting everyone to the Control Your Blood Pressure (CYBP) Café.
The “menu” consists of exercise, testing for high blood pressure and samples of the right foods. Set up a table with foods from the DASH diet along with tip sheets on how to lower sodium intake and increase intake of fruits, vegetables, whole grains, fish, nonfat dairy and nuts. Here are a few ideas for DASH foods:
• A fresh vegetable platter
• Fruit with yogurt dip
• A bowl of nuts (unsalted!)
• Tossed salad
• Whole grain pita pocket triangles
At one end of the table, have a nurse take blood pressure readings. At the other end, you can have a personal trainer demonstrating how to exercise.
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. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
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 in nutritional science 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.