Hope everyone is excited for Week 2! After last week's session, we are going to transition to a hybrid yoga & live cooking program. Get ready to connect with your inner self and enjoy some new recipes that may be made all within this 90 minute session.

As some background on this program:

The Diabetes 360 Camp is a holistic approach towards understanding and managing diabetes. This series will offer a comprehensive look into the disease, its treatment and alternative methods for care. This program will be conducted through 90-minutes sessions hosted each Sunday for 6 weeks. Each session will contain an educational component led by experts in the field. Additional topics include tips for improved health & wellness and nutrition. The skills delivered throughout the 6-week program are meant to be leveraged as tools to support lifelong changes in diabetes management. This program emphasizes integrative care and may be used for preventative and response medicine.

Yoga Leader:
Ms. Riddhi Choksy

Riddhi is a Yoga Alliance, USA certified Level-2 Yoga Teacher. Riddhi found her passion for holistic living while working as an Office Manager at a holistic medical practice. She now works as an Energy Analyst while she continues to expand her understand of the holistic world. She also has experience working as a Process Engineer. Riddhi’s goal in life is to help as many people as possible where it’s through her contributions at the tissue processing company, at the energy and sustainability engineering firm, or through teaching personalized yoga.

In her spare time, Riddhi enjoys all forms of dance and is specifically trained in an Indian classical dance form known as Bharatnatyam. She enjoys playing tennis, volleyball, reading, cooking, and watching movies and TV shows.

Live Cooking Demonstrator:
Ms. Priyanka Shah

Priyanka P. Shah is an Associate Director at BeiGene, a global biopharmaceutical company, where she is responsible for driving cancer drug development programs and partnerships, including supporting safety considerations. Priyanka holds a B.S. and M.S. in Biomedical Engineering from Drexel University (summa cum laude graduate) as well as an MBA from the NYU Stern School of Business. She is a PMP and Six Sigma Black Belt certified professional. Outside of work, Priyanka is a huge foodie and advocate of clean eating. This led her to launch Clean Culinary Canvas, a food blog featuring creative vegetarian & vegan recipes across a variety of global cuisines. Through her blog and spotlights at health and wellness conferences, she hopes to guide others towards adapting a cleaner, healthier, and more compassionate diet that minimizes refined and processed ingredients

To learn more about Clean Culinary Canvas, visit https://cleanculinarycanvas.com and follow @CleanCulinaryCanvas on Instagram, Facebook and Pinterest

Live Cooking Demonstration: We recommend having all ingredients cut and pre-measured before the session begins!

Pineapple Fried Quinoa
"In a world full of apples, be a pineapple." Pineapple fried quinoa is a quick stir fry dish made with Thai-inspired ingredients and loaded with a fine balance of sweet and savory flavors. This recipe surely takes the crown!

Ingredients

• 2 cups cooked quinoa (~1 cup uncooked)
• 1 cup red bell pepper, diced (~1 large pepper)
• 1 cup green bell pepper, diced (~1 large pepper)
• 1 cup baby corn, sliced into thick disks
• 1 cup fresh pineapple, diced (~½ pineapple)
• ½ cup roasted cashews
• 1-2 shishito peppers (per desired spice level)
• 3 Tbsp tamari sauce
• 2 tsp toasted sesame oil
• 1 tsp fresh pineapple juice
• 1 tsp turmeric powder
• 1 tsp coriander-cumin powder (dhana jeeru)
• ½ tsp red chili powder
• ½ tsp dried ginger powder
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• 15 basil leaves, chopped
• Cilantro and lime wedges to garnish (optional)
• Sambal Oelek Chili Sauce to serve (optional)

Instructions

1. Make a curry powder by combining turmeric, coriander-cumin powder (dhana jeeru), red chili powder, ginger powder, ground cumin, ground cinnamon, and ground nutmeg. Note: This may be substituted with 1 Tbsp. + 1 tsp. of British curry powder.
2. Combine tamari, curry powder, and pineapple juice. Set aside.
3. Heat toasted sesame oil in a large wok on medium heat.
4. Add shishito peppers. Sauté for ~1 minute.
5. Add red bell peppers, green bell peppers, and baby corn. Cook for 5-7 minutes or until slightly tender.
6. Add quinoa and tamari mixture. Gently mix until combined. Fold in pineapple, basil and cashews.
7. Garnish with cilantro. Serve with hot sauce, soy sauce and lime wedges (optional).
8. As a fun presentation option, this dish may be served in a real pineapple with a mini cocktail umbrella as shown in the photo. Using a sharp serrated knife and rocking motion, cut a pineapple in half (lengthwise). Scoop out and replace with pineapple fried quinoa.

Thai Crunch Salad
When it’s crunch time, turn to this extremely quick and easy Thai Crunch Salad recipe! This salad is light, refreshing, and full of fun textures and flavors!

Ingredients
For the Salad:

• 1 ½ cups shredded purple cabbage (~¼ medium head)
• 1 ½ cups shredded green cabbage (~¼ medium head)
• 1 cup julienned red bell pepper
• 1 cup cilantro, finely chopped
• ½ cup edamame
• ½ cup peanuts
• 2 Tbsp mint, finely chopped
• 2 Tbsp basil, finely chopped
• Lime wedges to garnish (optional)
• Salt and pepper to tast

For the Dressing:

• 2 Tbsp creamy peanut butter
• 2 Tbsp water
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• Tbsp lime zest (~1 lime)
• ½ tsp fresh lemon juice
• ¼ tsp red chili flakes

Instructions

1. Slightly heat-up creamy peanut butter to make it easier to mix (e.g. Microwave for 20 seconds). Wisk together all dressing ingredients until well blended.
2. Toss all salad ingredients. Fold in dressing. Chill, covered, for 30 minutes to allow flavors to open and mesh. Season with salt and pepper to taste. Serve with lime wedges (optional).

Please feel free to look review their bios and/or website and the recipes and come with any questions as well. See you this Sunday!