Take a field trip for lunch: Visit a fall farmer’s market.
You can find one in your area by visiting www.greenpeople.org - click on Farmer’s Market and you will be taken to a map of all 50 states. Click on your state and you will see a list of farmer’s markets in your area.
-turnips and turnip greens
-beets and beet greens
Make a large fall salad using many of these ingredients.
• Make a healthy picnic.
You might have to keep this one inside due to cold weather. Make vegetarian sandwiches (tofu eggless, hummus & veggie, etc.), baked corn chips, salsa and fruit salad. This will show participants that a healthy plant based diet is more than just giving up meat. It is important to put in vegetables, beans, fruits and whole grains too.
• Feature a special dish.
Ideally, this can be done in your employee cafeteria. Other ideas include:
-a recipe for your newsletter
-recipe of the month handout
If you are looking for a healthy recipe, be sure to visit our website at www.foodandhealth.com. Click on Recipe Database under free recipes or see our new subscriber-only database by clicking on Subscriber under Free
• Party pot-luck style.
Have participants each bring in one vegetarian dish. Encourage them to share their recipes and talk about what they made.
• Taste test.
Select several vegetarian versions of animal protein foods. Examples include: vegetarian burgers (we recommend bringing several brands for them to try), soy milk, soy cheese, vegetarian sausage, vegetarian chicken patties. Offer participants tips for buying these items:
1) Read the label to make sure the “healthy” food is not too high in sodium or fat.
2) Try different brands to find one you like. Often times, vegetarian hamburgers and soy milk really vary in flavor according to brand.
3) Compare the vegetarian brand to the animal protein brand. You often save a significant amount of saturated fat by choosing the vegetarian version.
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.