Monday, February 26

The Interplay of a Nutritionist and a Chef: The Roles of Grains in Vegetarian Diets

Whole grains have been a staple of the human diet for centuries. Despite the widespread history of grains, from rice in Asia to wheat in Europe, grains are often a subject of nutritional controversy. While it is true that overconsumption of refined grains can have unfavorable effects on health, consumption of whole grains – a grain in which all the components of the grain (i.e., the bran, germ and endosperm) remain intact – is associated with numerous health benefits, such as reducing hypertension and protecting against atherosclerosis. Contrary to popular press, whole grains are relatively low in calories and fat when compared to animal foods and are high in satiating fiber. For vegetarians, grains represent an important source of iron, protein, and B vitamins, and the diversity of grains offers a wide range of flavors and cuisines to explore. Grains can be paired with legumes and seasonal vegetables to serve as a quick weeknight meal or as part of an impressive offering at a dinner party. Through a delicious and interactive meal and presentation featuring sensational plant-based ingredients, we share practical tips and demonstrate how a vegetarian diet can be optimized with grains.

At the end of this session, attendees will:

• Understand the importance of grains in the context of a vegetarian diet.
• Understand how cooking style and ingredient pairing impact nutrient availability and retention and how to optimize nutrition in recipe preparation.
• Identify tasty food and ingredient pairings that have nutritional and flavor synergy.
• Be able to discuss the role of culinary techniques and flavor in helping increase acceptance and enable healthy plant-based eating according to the DGAs 2015-2020 and USDA’s MyPlate.

Nasira Burkholder-Cooley, DrPH, RDN was drawn to a nutrition career as a result of her diverse background in science, fine arts, and fitness. Nasira is currently an adjunct faculty member at Chapman University, a private practice registered dietitian, and serves as the nutrition educator for several Orange County community programs. Nasira completed her doctoral studies and dietetic rotations at Loma Linda University, holds a Master of Public Health degree from UCLA and graduated Summa Cum Laude from the University of Arizona with a BS in nutritional sciences, a BFA in dance, and a minor in chemistry. She is a classical ballet dancer and trained with Pacific Northwest Ballet in Seattle, WA and the University of Arizona School of Dance. Nasira is a National Academy of Sports Medicine certified Corrective Exercise Specialist and Senior Fitness Specialist, as well as a certified yoga instructor. In addition to her passion for nutrition research, education, and counseling, Nasira applies her knowledge and skill set by designing unique recipes and producing nutritious and delicious foods that promote a healthy lifestyle.

Cory Gheen, MS, RDN is a foodservice expert with over 25 years of experience and a lifelong curiosity about the culinary arts. A professionally trained culinarian, he has worked in a broad range of food facilities including some of the finest kitchens in the Napa Valley. He now brings that passion into the classroom, teaching future dietitians and inspiring their curiosity about food. Cory holds a Master of Science degree from Loma Linda University and is a Registered Dietitian Nutritionist with the Academy of Nutrition and Dietetics. He is a Certified ServSafe Instructor and Examination Proctor through the National Restaurant Association. Graduating with Honors from the Culinary Institute of America, Cory holds a Bachelor in Culinary Arts Management as well as an Associate in Culinary Arts. With his wealth of experience in the kitchen as well as foodservice management, education in nutrition, passion for teaching, and commitment to creating healthy yet engaging menus, Chef Cory is raising the bar for quality, nutritionally focused foodservice.

Demonstration Recipe Ideas:

• Barley Risotto with seasonal vegetables
• Sprouted grain bread
• Tamales
• Posole soup
• Polenta with roasted root vegetables and Gorgonzola
• Oat flour scones (the original scone)
• Freekeh (cracked green wheat) salad
• Curried Quinoa with peas and nuts
• Forbidden (black) rice with roasted winter squash
• Rejuvelac (fermented wheat beverage)
• Popcorn dessert item. Possibly with freeze dried fruit powder?

Location: Drayson Center or Wong Kerlee (Dependent on registrant numbers)

Cost: $30

Wednesday, February 28

Supported by The California Walnut Board

The Fork in the Road Plate: The Intersection of Flavor and Health in Plant-based Eating

We face a sea of choices when it comes to our food today. And while health is important, flavor reigns when it comes to making choices about the foods we’ll consume. . . especially those we’ll eat not just once, but again and again over the course of our healthful lives. It appears that there’s a constant push-pull between navigating either toward health and away from taste or toward taste and away from (or at the expense of) health. But the reality is that culinary techniques and certain foods and ingredients can work synergistically to enhance flavor and nutrition of the meals we consume, while at the same time providing enhanced opportunities for putting plants at the center of the plate. Through a delicious and interactive meal and presentation featuring some of these elements – along with practical tips to see how plant-based eating is not an all-or-nothing proposition – we’ll see how beautifully flavor and health can intersect. Ultimately, health professionals are especially well-suited and well-positioned to educate and empower our population toward better nutrition through nutritious and delicious plant-based meals.

At the end of this session, attendees will:

• Know the flavor landscape and role of flavor in consumer decisions around food choices.
• Understand how cooking style and ingredient pairing impact nutrient availability and retention and how to optimize nutrition in recipe preparation.
• Identify tasty food and ingredient pairings that have nutritional and flavor synergy.
• Be able to discuss the role of culinary techniques and flavor in helping increase acceptance and enable healthy plant-based eating according to the DGAs 2015-2020 and USDA’s MyPlate.

Wendy Bazilian, DrPH, MA, RDN is a writer, educator, food enthusiast and award-winning journalist. She brings extensive experience in nutrition science and counseling to her work. Dr. Bazilian received her doctorate from the School of Public Health at Loma Linda University and was awarded the Chancellor’s Award. Dr. Bazilian graduated summa cum laude, Phi Beta Kappa with a Bachelor’s Degree from Tufts University, and received her Master’s Degree from the University of California, San Diego. She is a registered dietitian and American College of Sports Medicine-certified Exercise Physiologist. Dr. Bazilian is co-owner of Bazilian’s Health Clinic in San Diego. She is author of the “Eat Clean, Stay Lean”, “The SuperFoodsRx Diet” and has contributed to a number of books including the James Beard- and IACP-nominated “Golden Door Cooks at Home,” and the original New York Times bestseller “SuperFoodsRx.”

Location: Drayson Center