AutismOne 2019 Conference
Culinary Day
Eat Foods with Benefits on a Budget
Thursday, May 23, 2019
9:00am - 5:00pm
Room: Louvre 3

What we eat matters. Food is information to our bodies and our choices are impacting our health. Making educated decisions can be challenging, with confusing or conflicting information and rising food costs. Learn to make better choices and maintain a budget. Start today. You CAN make positive changes that will benefit the entire family.

Morning Session: Fermented Foods and Beverages how to make, eat, add to picky eaters meals. Fermented carrots, parsnips & turnips, Jun (honey) Kombucha, Water Kefir Bone Broth-Long or Short Cooking: how/why to make your own. What about glutamate, Combine multiple proteins, Collagen/gelatin FAT importance and sources, demo and sample homemade ghee and chicken liver pate.

Afternoon Session: Budget Meals Start with a PLAN – What’s for breakfast, lunch & dinner with menus and recipes Demo and sample Sweet Potato-Green Breakfast Bowl, Green Chai Smoothie, Baba ganoush (traditional eggplant and with cauliflower) SUGAR: How and why to change relationship with sugar. Sample Pudding with Benefits


Download "Foods with Benefits" Handout

Sueson Vess, Chef

Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with autism spectrum disorders including ADD and ADHD, food intolerances. She is passionate about nutrition and helping others achieve and maintain a "good for your health" lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on "Foods with Benefits" – learning to increase delicious beneficial foods in your daily life.

Sueson makes organic bone broth at a local NC restaurant and teaches cooking classes at FirstHeath Hospital in Pinehurst, NC and Duke Cancer Center in Durham, NC. She is a regular contributing writer for Gluten-Free & More publication; author of Special Eats – Simple, Delicious Solutions for Gluten-Free and Dairy-Free Cooking, now in its 6th edition and The Best Gluten-Free Cookbook, 2013, one of eight featured contributing chefs.