The UCSD Multiple Sclerosis Expo was held in San Diego on Sunday, October 8 on the Medical School Campus of University of California San Diego (UCSD).

The Expo was designed and offered in support of individuals living with Multiple Sclerosis, caregivers, physicians, and all interested parties. A program developed and offered by Dr. Revere Kinkel, Clinical Director and Director of the Multiple Sclerosis Program, offered speakers on “An Integrated Medicine Approach to Living with Multiple Sclerosis” as well as a Keynote Speaker topic, “Medical Cannabis for Chronic Neurological Diseases.” Exhibitors offered information and demonstrations of programs and equipment in support of MS patients needs.

A menu of anti-inflammatory, plant-based and MS program-specific foods was offered by Candy Wallace, APPCA’s founder and executive director, a duo of talented and well-known San Diego chefs, Mary Platis and Chef Mia Saling, as well as a team of talented volunteers. The chefs offered culinary coaching for MS patients and caregivers as well as demos, information sources and healthy plant-based anti-inflammatory recipes. The demos included how to peel fresh turmeric and fresh ginger with a teaspoon, how to break down a watermelon into triangles, and an olive oil tasting.

“It was a beautiful, supportive, enlivening day spent answering questions, assisting in designing menu plans for patients, coaching, answering questions and just enjoying being helpful,” Candy said. She was there with plenty of food samples to show patients and caregivers support of their eating fresh food rather than prepared HMR’s or worse yet, frozen gunk from the cases in the grocery store, and provided info and examples of how food prepared from a fresh local source can have a terrific impact on their wellbeing.

Some of the dishes offered were Watermelon Radish Tacos, Brussels Sprout Apple Raisin Slaw with Honey Mustard Dressing, Creamy Potato Leak Soup, Mediterranean Multi Bean Salad, Roasted Spiced Nuts and Lemon/Rosemary Olive Oil Cake.

Candy, Mary, and Mia not only served food, but were available to answer attendee questions about how to shop and cook for themselves in support of their–or their loved one’s–specific medical challenge.

Here are a couple of recipes from the dishes they served. Candy explained that the vinaigrette recipe accompanied a demonstration on how to use a microplane to zest citrus and how zested citrus and chopped fresh herbs can enhance dressings and sauces.

Basic Vinaigrette
Yield: 1 cup

Ingredients
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon ground pepper
Pinch of sugar
3/4 cup extra virgin olive oil

Directions

  1. In a small bowl, whisk together the vinegar, mustard, slat, pepper, and pinch of sugar.
  2. Slowly add the oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

Variations

To make different types of vinaigrette:
Garlic: Add 1 teaspoon minced garlic or 1/2 clove, crushed
Balsamic: Substitute balsamic vinegar for the wine vinegar
Lemon Parmesan: Use fresh lemon juice instead of vinegar and add 1/4 cup finely grated Parmesan
Scallion: Add 3 chopped whole scallions (about 1/4 cup)
Herb: Add 2 tablespoons chopped fresh herbs, such as thyme, parsley, or tarragon
Blue Cheese: Add 1/2 cup crumbled blue cheese, such as Roquefort

Roasted Spiced Nuts
Adapted from Union Square Spiced Nuts

Ingredients
2 ½ cups of assorted unsalted nuts, such as peanuts, cashews, hazelnuts, pecans, walnuts, almonds, Brazil nuts, etc.
1 tablespoons coarsely chopped fresh Rosemary leaves
2 teaspoons cayenne pepper
2 teaspoons dark brown sugar
2 teaspoons flaked sea salt, such as Maldon
½ cup dried tart cherries
2 tablespoons olive oil

Directions

  1. Preheat oven to 350 degrees F.
  2. Toss assorted nuts in a large brown to combine and spread them out on a baking sheet. Toast in the oven until light golden brown, about 10-12 minutes.
  3. In a large bowl, combine the chopped rosemary, cayenne, brown sugar, salt, dried cherries, and olive oil.
  4. Toss hot roasted nuts in the spiced olive oil mixture to coat nuts evenly, and serve warm.

Do you have an area of specialization when it comes to cooking for clients with health issues? How do you help spread useful culinary information?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

And if you are a member and have a special talent to share on this blog, let us know so we can feature you!

 P.S. Don’t forget, if you’re an APPCA member you can take advantage of our great 50 percent discount sale of selected Fagor appliances. We wrote about it here. The deadline is October 24! Hurry!
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Caron Golden

About 

Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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