Art of Cooking
Thursday, May 27
8:00 am - 5:00 pm
CULINARY DAY: The Art of Cooking Special Diets
Enjoy the return of Autism One’s culinary experts and some new faces! Sueson Vess, author of Special Eats, Julie Matthews, author of Nourishing Hope, Chef Wendell Fowler, Deepa Deshmukh, and Anna Sobaski of Breads from Anna inform and delight!
You've heard the gluten- casein-free (GFCF) and Specific Carbohydrate Diets (SCD) help children with autism. Wait – remove gluten and casein from my child's diet? That's all my child eats. He'll starve! We agree it can seem overwhelming. But far from starving the results are often nothing short of miraculous. Constipation and diarrhea often clear up within days, self-injurious behaviors, aggression, and spinning disappear. Social skills from language to eye contact to conceptual capabilities suddenly blossom.
Preparing these diets does not have to be hard. In fact, it can be as simple as preparing regular meals. The difficulties are in knowing which foods are permitted, where to begin, and what to expect.
There is no substitute for hands-on training. You will watch, learn, and help prepare meals which tickle the taste buds, heal the body, and rejuvenate the spirit, while providing the best nutrition.
Quality foods and a healthy diet are essential and play a foundational role in our children’s recovery. Discover the reasons food can cause problems and the solutions and techniques you can implement.
Join us for all new cooking demonstrations and recipes for the GFCF, SCD and other diets with food sampling; meal planning session and a panel discussion, “Ask the Chef” to answer your questions.
Deepa Deshmukh, MPH, RD, BC-ADM, CDE has a unique background that includes training in food science and nutrition. Her clinical expertise as a dietitian and a diabetes educator will help you deal with the clinical aspect of diabetes, weight management, multiple food allergies, Celiac disease, IBS, infertility, metabolic syndrome, and PCOS. She also provides insulin pump training and Diabetes Self Management Education for those coping with diabetes. She will not only tell you “why” you need to change your eating habits but “how” to change them. Her recommendations are based on the principles of the ancient “Ayurvedic System of Medicine” where the focus is on healing and nourishing the body and mind by eating natural and wholesome foods. Her passion for wholesome food is evident by her ability to create recipes using in-season, natural ethnic ingredients that fit into one’s daily plan. She uniquely blends eastern and western principles of nutrition to achieve optimal health.
Sueson Vess, a leader in creating healthy and delicious foods free from gluten, dairy and more and is a chef, food writer, and food coach with over 25 years experience. She is the author of “Special Eats: Simple, Delicious Solutions for Gluten-Free and Dairy-Free Cooking” and a contributing writer for “Living Without” magazine. As a consultant Sueson supports families adjusting to the demands of multiple food intolerances and children with special needs. Creatively adapting recipes to suit varied dietary limitations that are nutritious and delicious is her passion. Sueson presents at autism and celiac conferences nationally and is Autism One’s chef.
Julie Matthews is a Certified Nutrition Consultant specializing in autism spectrum disorders. She has been an Defeat Autism Now!® practitioner for six years. Her work and her book, Nourishing Hope for Autism, are based on a scientific understanding of the biochemistry of ASDs and the role of nutrition to restore health in children. Julie has a private nutrition practice, teaches cooking classes, and hosts a weekly radio show in San Francisco.
Chef Wendell is a nationally known speaker on the power of whole foods, the host of Eat Right Now! on WISH TV 8, CBS, Indianapolis, Indiana, a syndicated health columnist, the ambassador to the Physicians Committee for Responsible Medicine, a caterer to In-Flight NBA Charters for 16 years; and the author of Eat Right Now, The Dawning of the Age of Asparagus and Eat Pure, Eat Fresh, Eat Local. He also was awarded12 Gold Medals for Chef's Eat Right Now! holistic health column by the North American Mature Publishers Association and two bronze medals from the American Culinary Federation Competitions.
Anna Sobaski, creator of Breads From Anna®, travels all over the country helping people enjoy a gluten-free lifestyle by teaching gluten-free cooking classes and workshops. She speaks at conferences, support groups and a number of health food stores frequently. As the creator and president of Breads From Anna®, she developed the line in 2004 with only one product, the Original Gluten, Soy, Nut and Rice Free Bread Mix. Now five years later, there are ten products total, sold in hundreds of stores all over the world. She has an undergraduate degree from the University of Iowa, a Master of Fine Arts Degree from the Maryland Institute College of Art and completed the Chefs Training Program in New York City at The Natural Gourmet Cookery School Institute for Food and Health.
"Thank you" to the kind sponsorship of NuLife Foods: