Who doesn’t want to live a stronger, healthier and happier life?
All were elements of Judy Barbe’s Eating Well, Being Well workshop in Tillamook on Saturday, March 11. Barbe is a Registered Dietitian Nutritionist and a nationally-known author and speaker, and her appearance was sponsored by the Oregon Dairy and Nutrition Council OSU Extension, Oregon Food Bank and YOW.
Organized by the Tillamook County Year of Wellness Nutrition Committee, and led by Oregon State University Extension Professor Jessica Linnell, PhD, the event drew more than 70 attendees, including all ages and walks of life. In addition to Tillamook Mayor Suzanne Weber and Commissioner Bill Baertlein, dairy representatives included local dairy farmers Julie Lourenzo and Joanne Seals, as well as Dairy Extension County Leader Troy Downing.
Judy Barbe engaged the audience in exercises aimed at assessing their food and lifestyle choices along with some goal setting activities to make improvements. She made an impression. One of the attendees said, “I am going to lose the prejudices I’ve formed about several food groups.”
Another later posted a picture of his notes from the presentation posted on his refrigerator at home. Still another Tweeted about her meal prepping after the workshop.
Barbe gave positive “dairy deliciousness” food suggestions and addressed the health benefits of consuming real dairy. She answered questions about dairy fat and alternative beverages. Hallie Hopkins with Oregon State University Extension Service provided a tasty and instructive food demonstration with bulgur, roasted vegetables and a yogurt dressing made with donated Tillamook yogurt.
“The workshop concluded with participants sharing the goals they set for themselves based on what they learned,” said Anne Goetze, Senior Director of Nutrition Affairs for the Oregon Dairy and Nutrition Council. “People left motivated to make positive changes.”
Here is the recipe for the Roasted Vegetable Bulgur Salad sampled at the event.
Roasted Vegetable Bulgur Salad
Roasted vegetables, whole-grain bulgur and a herbed yogurt dressing make this salad delish and nutrish. Substitute vegetables you have on hand red cabbage, butternut squash, eggplant, beets, cauliflower, sweet potatoes or broccoli. No raisins? Try cranberries, apples or pomegranate seeds.
You can speed the process by combining bulgur and water in a saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes.
Whatever spin you put on it, each bite will deliver taste and health, all on the same fork!
1 cup bulgur
2 cups water
1 red pepper, diced
1 zucchini, diced
1/2 onion, diced
1 cup carrots, diced
2 teaspoons olive oil
3/4 cup Greek-style plain yogurt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon dried chile flakes
1/4 teaspoon ground black pepper
1/4 cup parsley, chopped
2 tablespoons raisins
1/2 lemon, juiced
2 tablespoons walnuts, toasted, coarsely chopped
Presoak bulgur. In a quart-sized bowl, stir bulgur and water together. Allow to sit 1 hour as bulgur absorbs water. This can be done a day or 2 ahead of time. Refrigerate after water is absorbed.
Heat oven to 425°F.
Place vegetables on baking sheet. Drizzle with olive oil, spread in a single layer. Bake 20-25 minutes until lightly browned and cooked until softened but still have a ‘bite” to them. Set aside to cool.
While vegetables are roasting, in a separate bowl combine yogurt, cumin, oregano, basil, salt, dried chile flakes, and black pepper.
In a large bowl, combine bulgur, roasted vegetables, yogurt herb dressing, parsley, raisins, and lemon juice. Stir to blend. Sprinkle walnuts over before serving.
Yield: 5 cups
Recipe source: Judy Barbe, www.LiveBest.info
Judy Barbe is a registered dietitian, speaker and author of Your 6-Week Guide to LiveBest: Simple Solutions for Fresh Food & Well-Being. Visit her website www.LiveBest.info for every day food solutions. What are you waiting for?