THIS CLASS WILL BE TAUGHT BY CHEF SUESON VESS AND
COLORADO'S DEBBIE ALLEN, MNT, CNHP
THURSDAY, MAY 25, 10:00-1:00 & 2:00-5:00
HALF THE DAY WILL BE A FERMENTATION CLASS; AND
HALF THE DAY WILL BE GLUTEN-FREE/CASEIN-FREE AND MORE!
Sueson Vess <www.SpecialEats.com> is passionate about healthy, gluten free/allergen-free living. As a chef and lifelong foodie, Sueson loves great tasting food; Sueson strives for packing the most nutrition into every bite of food and still having it taste good.
“Foods with Benefits”: Everything we eat has the power to build-up or tear-down our health. Join Sueson at AutismOne Culinary Day 2017 as she guides you to better health for your children and family through eating foods with benefits, while staying away from foods with allergens.
Sueson uses her skills and experiences to write delicious, healthy recipes free of allergens including gluten, dairy, soy, and more. Look for her articles in Gluten-Free and More magazine and the Autism File magazine and her cookbook,
Debbie Allen has a vast background in holistic health. She is a master nutrition therapist, eating psychology coach, Certified Natural Health Professional, and more. At Denver Nutrition, LLC, Debbie shares methods to help clients with transformation through nutrition on a variety of levels: spiritual, emotional, and physical.
Culinary Day 2017: WINNING Foods
Discover what’s important about food and diet. What are specific beneficial foods and their role in improved health and digestion. Now is the time to make positive changes that will benefit the entire family.
Fermented Foods and Foundational Foods:
What? How? Why?
What to eat, how to prepare it and why -- including fermented foods, bone broth, and quality fats. We will demonstrate, sample and empower you to bring these nutrients and skills home to your kitchens and families.
Fermented foods and beverages how to make, eat, add to picky eaters’ meals
- Fermented veggies
- Fermented salsa
- Shrubs (drinking vinegars)
Bone Broth from quality ingredients
FAT importance and sources
- Demo and sample chicken liver pate
- Discuss sourcing quality fats and proteins
- Balance protein, carb, fat to control blood sugar
“Yes, but, what’s for breakfast, lunch & dinner?”
Menu suggestions and recipes with specific beneficial foods for YOU. We will share tips, techniques and recipes; sample foods and help you plan and achieve winning meals and snacks.
- Frittatas, smoothies, greens, oats, pancakes, protein
- Stop-and-Go foods
- Prune apricot compote
- Cherry-berry jelly with kudzu
Lunch & Dinner:
- Bone broth: slide presentation and discuss how/why to make your own
- Make tomato-fennel soup
- Spiralized veggies for pasta with nut/dairy-free pesto
- Salmon burgers with lemongrass remoulade
- How and why to change relationship with sugar, snacks/treats
- Cardamom apricot truffles
A SEPARATE MATERIALS FEE FOR THIS DAY-LONG CLASS APPLIES. SEE CONFERENCE REGISTRATION PAGE.
SPECIAL NOTE WHEN ADDING SPECIAL EVENTS:
Register for the general conference lectures and this additional event(s) here:
If you have already registered for the general conference lectures and you wish to purchase a special event(s), then please go to this link: