Event: Plant-Based Dish Cooking Contest

Ready for some Plant-Based Cooking??!!  Our New Concept Cooking Club 3rd Quarter Contest starts now……….

Join us on Monday, July 25 at 5:30pm in the Forward Focus Medical Suite for “Everything You Wanted to Know About Plant-Based Cooking”.  Contact Sheryl at sheryllgray@gmail.com by Friday, July 22 to register.

Plant-Based Dish Cooking Contest

Making the commitment to put more plants on your plate has never been easier. Instead of the typical American Diet, centered around meat and dairy, the starring roles are played by vegetables, fruit, whole grains, legumes, nuts, and seeds. This fresh and flavorful approach to meal preparation comes with significant health benefits and it’s what dietitian’s and other health professionals have been recommending for years.

Contrary to popular belief, eating “plant-based” does not necessarily mean eating only plants. In fact, there is no “official” definition of the term “plant-based diet.” The way that I define “plant-based” is a style of eating that includes mainly plant foods like fruits, vegetables, and whole grains. You do not need to completely cut out animal products like meat, eggs, and dairy. In fact, completely cutting out all animal products could mean not getting enough nutrients.

Creating a plant-based dish can be easy and quick—start with High Fiber Complex Carbohydrates and/or Plant Proteins. Next, add vegetables and fruits. Then, choose spices, sauces, and condiments to give your dish the desired flavor. For each step, select from a wide variety of foods.

Recipes must meet the following criteria for the Plant- Based Dish Cooking Contest:

1-2 Complex Carbohydrates: Whole grains (rice, quinoa, couscous), Starchy vegetables (potatoes, sweet potato, corn, squash), Legumes (chickpeas, beans, lentils)

Plant Protein: Nuts, Walnuts, Almonds, Tofu, Seeds (such as flaxseed, chia seeds, and hemp seeds), Beans, Lentils, Quinoa

2 or More Non- Starchy Vegetables:  Kale, Spinach, Swiss chard, Collard greens, Asparagus, Bell peppers, Broccoli, etc.…

1 Fruit (Optional): Pineapple, Orange, Dates, Prunes, Apples, etc.…

Add spices, sauces, and condiments

CAUTION: Try to keep the Sodium content under 400 mg /serving, the Added sugars content no higher than 3 grams/serving and Healthy Fats no higher than 10grams/serving.



July 25: “Everything You Wanted to Know About Plant-Based Cooking”

August 8: 3rd Quarter Plant-Based Dish recipes due – Submit to Sheryl Gray at sheryllgray@gmail.com

August 15: Sheryl confirms recipe eligibility

August 15-26: Recipes are prepared, Tasters taste & Judges rate

Week of August 29: 1st & 2nd place winners are chosen & announced

2nd Quarter Healthy Smoothie Contest Winners are:

1st Place Winner:  Carrot Veggie Smoothie submitted by Shirley Antes

2nd Place Winner:  Beet Veggie Smoothie submitted by Shirley Antes

Thank you to all who participated in the 2nd Quarter Smoothie Contest.  You will find these recipes along with all that were submitted in the Forward Focus Cookbook that will be available at the end of the year.