Explore healthy summer meal preparation in this 52-minute webinar presented by Kathleen Judge, a Clinical Nurse Specialist and Certified Diabetes Care and Education Specialist at Stanford Health Care. Learn to create balanced and delicious summer treats, including three nutritious salads: Roasted Cauliflower Tahini Lemon Salad, Chopped Kale and Brussels Sprout Salad, and Kale Salad with Carrot Ginger Dressing. Discover salad pairing ideas, tofu preparation techniques, and refreshing summer drink options. Gain valuable insights on diabetes-friendly meal planning and cooking methods to enhance your culinary skills and promote wellness during the summer months.
Healthy Summer Meal Prep with Katie Judge - Stanford Clinical Nurse Specialist in Diabetes
Stanford University via YouTube
Overview
Syllabus
0:00 – Introduction
4:20 – Roasted Cauliflower Tahini Lemon Salad Ingredients
6:38 – Roasted Cauliflower Tahini Lemon Salad Dressing using a Food Processor
10:11 – Mixing the Roasted Cauliflower Tahini Lemon Salad
13:31 – Chopped Kale and Brussel Sprout Salad Ingredients
16:43 – Chopped Kale and Brussel Sprout Salad Dressing using the Shaker method
17:58 – Salad Pairing Ideas
19:37 – Finished chopped Kale and Brussel Sprout Salad
20:54 – Kale Salad with Carrot Ginger Dressing Ingredients and Initial Preparation
28:36 – Carrot Ginger Dressing
32:19 – Finished Kale Salad with Carrot Ginger Dressing
37:03 – Tofu as a Pairing to Dishes
46:07 – Summer Drinks
48:53 – Concluding Remarks
Taught by
Stanford Health Care
