October is breast cancer awareness month- a cause that is near and dear to my heart. In honor of this, October's cooking club on October 20 at 6pm EST, will be all about the connection between nutrition, food and cancer prevention. I will be wearing both my hats- as both a registered dietitian and professionally trained chef- as we will be discussing the evidenced based recommendations on nutrition recommendations for cancer prevention, as well as cooking a delicious meal that follows these recommendations. We will be making a Thai coconut and butternut squash soup, topped with roasted pepitas and crispy shallots- a super nourishing and delicious soup that is bound to be added to your fall recipe collection.
A portion of the proceeds from this class will be going to the Stefanie Spielman Fund for Breast Cancer Research at The Ohio State University Comprehensive Cancer Center- to support research, clinical trials and new technologies at the OSUCCC-James. For more information on the work they are doing, please visit this website.
Once you purchase your ticket, you will receive a packet of information with the recipe and all other information you will need for the class.
*the recipe we will be making is gluten free, dairy free, vegetarian and vegan.