Thank you everyone for all of the support these past weeks, but we are not done yet! This week we are kicking it back a bit with 2 short 15-minute speakers before our regular cooking session. Take a look at the bottom of this email to see the links to past weeks' recordings!

As a reminder, this event will be taking place:

Choosing Dietary Supplements for Patients with Diabetes by
Dr. Poorvi Shah

Poorvi Shah went to medical school at Michigan State University's College of Osteopathic Medicine. She finished her residency in Los Angeles through Drew University. She completed a fellowship in Integrative medicine at the University of Arizona Andrew Weil Center for Integrative Medicine. She is double board-certified in family medicine and integrative and holistic medicine. She worked in free clinics in Los Angeles and then worked at Google as an onsite physician, and now, she has a private practice in the Washington DC area. She is Jain, a meditator, and a yogi.

5 holistic Strategies to mastering your blood sugars by
Ms. Aditi Shah

Aditi Shah is a Registered Dietitian Nutritionist (RDN) and Health expert with over a decade of experience in helping clients restore their health through personalized holistic nutrition and lifestyle programs based upon the philosophy of the "Food as Medicine" approach. She has completed her Master's in Public Health and Nutrition from Loma Linda University and is also ACE certified Health and Lifestyle Coach and also completed Integrative and Functional Nutrition certificate training program from the Academy of Nutrition and Dietetics. She owns a Holistic Nutrition private practice in Southern California, where she patients virtually and in-person consultations. She is Jain.

Live Cooking Demonstrator:
Ms. Priyanka Shah

Priyanka A. Shah, PA-C is a Board Certified Physician Assistant at Stanford Health Care. She is the founder of Pinki's Palate, a Jain vegan food blog promoting a healthy, compassionate diet to nourish the cells and the soul. Through her unique recipes, Pinki's Palate (@pinkispalate) has grown a global community of over 6,000 social media followers across Instagram, YouTube, and Facebook.

As a first-generation Indian-American following a Jain vegan diet, Priyanka is motivated to create recipes with wholesome ingredients, simple instructions, and minimal time. From pani puri hummus to Mexican masala jackfruit tacos, Priyanka takes what may seem like a restrictive diet to creative and tasty heights. Her work has also been featured in multiple documentaries by BBC, Topic.com, and Pearson Education on Jainism and the Jain diet. She has also served on the YJA Executive Board (2009-2010) and spoken at multiple conferences.

Bridging her experiences as a healthcare provider in Emergency Medicine, Internal Medicine, and Oncology, Priyanka is passionate about translating science to the plate to create dishes that are not only nutritious but delicious as well. As a retired NCAA Division 1 athlete and competitive gymnast, she aims to empower others to achieve their optimal health through an active lifestyle and enabling positive lifestyle changes. Her holistic approach to wellbeing is rooted in Jain principles, with a vision to inspire people globally to practice compassionate living and mindfulness. She looks forward to publishing her creations with the first Jain-vegan cookbook!

You can follow Pinki's Palate on Instagram and YouTube (@pinkispalate) and subscribe to the blog at www.pinkispalate.com.

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

Recipe: Pav Bhaji

Vegan, Jain, Diabetes-friendly Serves 4-5

Ingredients

• 1 cup chopped butternut squash (pressure cooked; substitute: cauliflower)
• 1 cup green peas (pressure cooked)
• 3 cups diced tomatoes (~ 6 Roma tomatoes)
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 stem celery, finely sliced
• 1 small zucchini, diced
• 1 green chili, finely chopped
• 1 tbsp pav bhaji masala
• 2 tsp Kashmiri red chili
• 1/4 tsp turmeric
• 1 tsp cumin seeds
• 1/4 tsp thing
• Salt to taste
• Lemon juice to taste
• Cilantro to garnish
• 2 tsp avocado or olive oil

Instructions

1. Pressure cook butternut squash and green peas on high for 15 minutes. Use a masher to roughly mash the mixture.
2. To a pot, add 2 tsp oil on medium heat. Add cumin seeds, green chili, hing, and temper for 1 minute. Add celery, sauté until translucent.
3. Add bell peppers, and sauté for 2-3 minutes.
4. Add remaining spices: turmeric, pav bhaji masala, and Kashmiri red chili and cook for 2 more minutes.
5. Stir in tomatoes, zucchini, and 1 tsp salt. Add 1 cup of water, and cover to cook for 7-8 minutes until vegetables are soft and mushy.
6. Add mashed butternut squash and peas mixture, cover, and cook for 5 minutes.
7. Use a hand blender to roughly blend the bhaji, keeping it slightly coarse.
8. Finish with salt to taste and lemon juice. Garnish with fresh cilantro and serve along with toasted whole-grain pav, Ezekiel bread, salad, or quinoa.

RECORDINGS FROM PREVIOUS WEEKS:

Week 1(Speakers Dr. Hema Parekh & Dr. Mary Varma, Cooking by Ms. Chhavi Chawla):
https://drive.google.com/file/d/1RGu8wU90qvKDgaCSAKSUGn78E60eYVxh/view?usp=sharing

Week 2 (Yoga by Ms. Riddhi Choksy, Cooking by Ms. Priyanka Shah):
https://drive.google.com/file/d/14cw7URb0yAgBmQWCv2adQRBT-ZsA0fIA/view?usp=sharing

Week 3 (Speaker Ms. Ajita Patel):
https://drive.google.com/file/d/1qp8NYTBltpfAbAJ_5Mx6C7VeKD__SAxq/view?usp=sharing

Week 4 (Speaker by Mr. Deepinder Singh, Cooking by Ms. Reshma Shah):
https://drive.google.com/file/d/1BDiUw6mECIVno_8tB_7FkZpRS1OBhcl_/view?usp=sharing

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!