Northwest Arkansas Celiac Awareness & Education Day a success!
Over two hundred doctors, health professionals, and members of the Northwest Arkansas community turned out to support NFCA’s first ever Celiac Awareness & Education day event held July 10th, 2009 in Springdale, Arkansas.
Attendees enjoyed day of educational programming delivered by top experts including renown dietitians Shelley Case and Ann Lee, a networking luncheon, and vendor fair featuring dozens of gluten-free merchants.
Northwest Arkansas area resident Carolyn McKinley will also be the honoree and spokesperson for the event. Carolyn has been a valued NFCA volunteer since 2007, and her passionate efforts on behalf of the cause of celiac awareness stem from her experience with the autoimmune disorder.
Read more about Carolyn’s efforts on behalf of the Northwest Arkansas celiac disease community and NFCA’s Northwest Arkansas Celiac Awareness & Education Day in the NWA Morning News July 24th, 2009 article entitled, “Not Going To Give Up’; Celiac Diagnosis Spurs McKinley To Advocacy,” on the Morning News website.
NFCA would like to thank all our guests, sponsors, participants, vendors and volunteers for making this celiac awareness month celebration a success.
Recipes below are from the 2009 Northwest Arkansas Celiac Awareness & Education Day luncheon courtesy of event sponsor Thai Kitchen.
Prep Time: 20 minutes
Makes 14 (1 cup) servings
Spicy Lime Vinaigrette Ingredients:
1/2 cup fresh lime juice
1/2 cup rice vinegar
1/2 cup sugar
2 Tbsp Thai Kitchen® Premium Fish Sauce
1 Tbsp minced garlic
1/2 tsp red pepper flakes
1 tsp salt
Other ingredients:
1 box (14 ounces) Thai Kitchen® Stir-Fry Rice Noodles
2 small cucumbers, halved lengthwise, seeded and thinly sliced
2 cups shredded carrots
1/2 cup chopped fresh Thai basil or Italian basil
1/3 cup chopped fresh cilantro
1 cup thin red onion slices
Directions:
Total Prep Time: 10 minutes
Total Cook Time: 15 minutes
Makes 3 servings
Ingredients:
1 jar (11.09 ounces) THAI KITCHEN® Red Curry 10-Minute Simmer Sauce
2 cups assorted cut-up vegetables, such as broccoli florets, diagonally sliced carrots, red bell pepper strips and snow pea pods
1/2 pound large shrimp, peeled and deveined
1/4 cup fresh basil, sliced (optional)
Directions:
Prep Time: 15 minutes
Refrigerate: 1 hour
Cook Time: 6 minutes
Makes 8 appetizer servings
Ingredients:
1/2 cup Thai Kitchen® Coconut Milk
2 Tbsp Thai Kitchen® Premium Fish Sauce
2 Tbsp Thai Kitchen® Red Curry Paste
2 tsp minced fresh lemon grass
1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
1/2 cup Thai Kitchen® Peanut Satay Sauce
Bamboo skewers
Directions:
Makes 8 servings
Ingredients:
1 Tbsp vegetable oil
4 cups broccoli florets
1⁄4 cup water
2 Tbsp Thai Kitchen® Sweet Red Chili Sauce
1⁄2 tsp salt
Directions:
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