It’s National Nutrition Month! We’re kicking off this month with a series of cooking classes dedicated to Parkinson’s nutrition. Our first class combines the knowledge of occupational therapist Roseanne Yee with the culinary expertise of Chef Kevin Kennedy. Chef’s recipe for Southwestern Tacos are full of nutrients from a variety of veggies, spices, and olive oil. Check out the recipe below – and sign up for a class at www.bgfevents.eventbrite.com.

Ingredients
• 2 tbsp olive oil
• 1 cup cabbage cut on mandolin
• 1⁄4 cup julienne onion cut on mandolin
• 1 garlic clove smashed
• 10 button mushrooms smashed
• 1⁄2 cup frozen corn
• 1 tsp chili powder
• 1tsp cumin
• 1⁄4 tsp cinnamon
• 1 tbsp torn basil
• 1 tbsp torn cilantro
• White corn tortillas

Instructions
• Heat oil and sauté onions and garlic until brown
• Add chili, cumin, cinnamon and mushrooms
• Sauté mixture for 3 minutes; add cabbage and corn
• Cook until cabbage is soft
• Heat two tortillas in microwave for 5 seconds
• Add mixture to tortillas!

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