I had the pleasure of speaking at the American Brain Tumor Association Conference this past weekend in Chicago. It was a great time, with very good researchers and topics. While all the topics were interesting, I have to say that the session I was involved with was the most interactive and fun. Mostly because my co-presenter, Chef Melissa, with The Centered Chef had great recipes to demo! Being associated with her definitely helped my image of “making healthy living fun”! 🙂
The recipes were really good, all the attendees had the chance to taste them while I discussed what made them so healthy. Here are the recipes! In my next article, I’ll share why they are so healthy. For now, just take my word for it and TRY THEM!! (note – if the full recipe does not show in your browser, click on it and a new page will come up with the recipe to view).
Chilled Watermelon Beet Soup with Cantaloupe Bubbles
Julie’s notes: The cantaloupe bubbles make this one really ‘fancy’! Chef Melissa showed how you can strain the soup, if it’s too thick. For me – that’s one more step so I probably wouldn’t bother. 🙂
Kale Salad with Balsamic Honey Mustard
Julie’s Notes – I love kale salads because they last in the fridge for an extra day and don’t get soggy! Plus, this recipe gives you a great vinaigrette recipe that you can use on all kinds of different salads. Something I learned on Saturday while Chef Melissa did the demo is that mustard serves as an emulsifier, keeping the oil and vinegar from separating. Handy!
Chocolate Avocado Pudding
Trust me, I had the same reaction as you did when I heard this. WHAT?!? Gross! But seriously, when I started thinking about it, it makes total sense! Avocado provides the pudding texture and cocoa and honey provide the chocolate. YUM! Look out – I’ll probably have this on a weekly basis and anytime guests come over!
– Julie
