Art of Cooking

Autism Redefined 2010
Lecture Schedule 
Lymphatic Therapy
Student Scholars for Autism Program
Win-Win Parenting for the Autism Spectrum Child
Lecture Schedule  
NAA Presents: The Restraint and Seclusion Prevention Symposium
Homeopathy & Homotoxicology and Their Role in Reversing Vaccine Injury
Dynamics of Healthful Diet
Autism, the Brain, Thinking, & Behavior
Autism and Sexuality: A Conversation with Parents
The American Rally for Personal Rights
Lecture Schedule
Environmental Issues & Chronic Diseases Symposium
First Responders Training
Special Education Law Day
The Art of Cooking Special Diets
Verbal Behavior Workshop
CARD Feeding Clinic
EBCALA Legal & Advocacy Training
Current State of Autism Research
Biomedical Treatments for Autism 101: An Introduction to Scientifically Based Medical Treatment Options
In Spanish: Autism 101 - Today's Biomedical Treatments
Environmental Symposium
TACA Mentor Mixer
Lecture Schedule
Prediction & Prevention Track
ARCH Medical Center Parent Q&A
PANDAS Coverage
Lecture Schedule
Jenny McCarthy Keynote Address
Seizures Track
PANDAS Coverage
Advocacy Track
Adult Services & Residential Think Tank
Dr. Savely Yurkovsky Practitioner Training

Lecture Schedule
Seizures Track
True Health Symposium: Raising a Healthy Child in a Toxic World
Workshop: Interpreting Your Yasko Test Results

AHA Heroes Training
Arts Festival
Book Signings
Elias Tembenis Mini-Walk
TACA Mentors
Generation Rescue Angels Training
Spa Night




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. 

Autism One Culinary Day – Thursday, May 27, 2010 8AM-5PM
Time Description Presenter
8-8:45 Brief introduction to the day; overview of variety of autism diets and nutritional needs Sueson Vess & Julie Matthews
8:45-10:00  Bread making 101
  1. Bread mix: pizza, hamburger buns and bagels
  2. Flatbreads and crackers
  3. Savory muffin with sausage
  4. Chocolate cream pie (with avocado/no bake filling)
Anna Sobaski Demo and sample all
Discuss tips, special ingredients and substitutions
10-10:15 Break
  1. Green smoothies (uses and properties)
  2. Homemade broth (uses and properties), Cut up chicken demo
  3. Tuscan Chicken & Pasta using spaghetti squash “pasta” demo/sample
  4. Condiments, snacks including homemade mayonnaise, potato skordalia
Sueson Demo and sample all
Discuss tips, special ingredients and substitutions
11-12 Fermented Foods
(Julie bringing kraut)
12-1:00 Lunch on own
1-2:00 Nutrient-dense vegetarian meals
  1. Punjab Wrap & Roll, filled with stir fried veggies (add chia seeds)
  2. Lemony Dal
  3. Tasty Quinoa and Spinach Patties w/ Sauce,
  4. Spinach and Bean Quesadillas
Chef Wendell & Registered Dietitian Deepa Deshmukh
Demo and sample all
Discuss tips, special ingredients and substitutions
2:00-2:15 Beefy Veggy Meatballs Three Ways, presented by Executive Chef John Koutras and Craig Whitcomb from NuLife Foods
2:15-3:30 Desserts low/no sugar
  1. Fig/date balls, sample only
  2. Mango Custard (uncooked), demo/sample
  3. Riceless Pudding demo/sample
  4. Chocolate chip cookies (with chia flour) sample only
Anna, Deepa & Sueson When no demo, include discussion regarding how to, tips, special ingredients and substitutions
3:45-4 Break
4-5 Chef Q&A All participants

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:
NuLife Foods