Virtual Programs

Upcoming Virtual Programs

May 13th 2021 at 5:30PM: CSPA Prevention & Wellness Series: So You Think You Are Healthy? Click Here to RSVP and see full details.

For a complete list of all programs please visit our calendar

Prevention & Wellness Series on Integrative Medicine

April 8, 2021:Planting a Cancer Fighting Garden with Holistic Certified Nurse Navigator, Stephanie Hoopes of the Center for Integrative Oncology and Survivorship

Spring is here! April is a wonderful time to get started on planting your summer vegetable garden. Join Prisma Health Center for Integrative Oncology and Survivorship Nurse Navigator Stephanie Hoopes for an interactive learning discussion on planting a garden for cancer prevention. Stephanie will go over herbs and vegetables that have been known to help decrease your risk for cancer, best methods for planting in a variety of spaces (small spaces included), water and sunlight recommendations, common obstacles, and tips for when to best pick your delicious crops off the vine!

Prevention & Wellness Series on Integrative Medicine

March 11, 2021: Defining Integrative Medicine and its Role in Cancer Prevention with Dr Mary Brittain Blankenship of Spruce MD Integrative Medicine Join Internal and Integrative Medicine physician Dr. Mary Brittain Blankenship of Spruce MD Integrative Medicine for a virtual discussion on the benefits of proactive, personalized medical care. Dr. Blankenship will discuss how she uses the integration of conventional medical practices with evidence-based alternative modalities to get to the root cause of medical issues and treat the “whole person.” In this session Dr. Blankenship will discuss how nutrition, physical activity, sleep optimization, stress management, and environmental health all play roles in prevention of cancer and chronic disease. She will also provide suggestions on integrative practices to incorporate into our everyday lives to address these topics!

Prevention & Wellness Series on Healthy Nutrition

Feb. 11th, 2021: Join family and lifestyle medicine physician Dr. Beth Motley, and Greenville area restaurant owners Deb Bouts of Sun Belly Cafe, and Wendy Lynam of Topsoil for a virtual discussion on how food choices can harm or help your risk for cancer. They will have an interactive dialogue, moderated by CSPA Board member Rose Mihaly, about dietary recommendations, practical and simple recipes you can prepare easily to introduce plant based choices that will satisfy discerning foodies and basic-food eaters alike. They will answer your questions, and provide helpful tips for grocery shopping, how to season food to create tasty and satisfying flavor, and how to make healthy menus selections when eating out. Sign up to attend via zoom. You will be automatically entered in a random drawing for two complimentary tickets to the Topsoil Supper Club, March 2021 Plant Based Dinner.

Beth Motley MD is a dual boarded Family Medicine and Lifestyle Medicine physician with Prisma Health. She is faculty at USC School of Medicine Greenville, serves on several American College of Lifestyle Medicine committees, and is an advocate for dietary prevention and reversal of disease in our community. 
Beth Motley, MD, FACLM, DipABLMFamily Medicine/Lifestyle MedicinePhysician, Greenville Family MedicineClinical Assistant Professor, University of South Carolina SOM GreenvilleDepartment of Family Medicine
Prisma Health-Upstate
Resources:
Click here to visit Dr. Motley’s YouTube
Click here to visit Dr. Motley’s Food As Medicine Facebook Page

 

Deborah Bouts grew Sun Belly Café out of seeds of inspiration from her grandmother and a comment she overheard after a teaching a yoga class.

Her grandmother’s kitchen on the family farm in Ohio was a constant hive of activity and always open, to all comers. No visitor ever left hungry. Deborah was at her grandmother’s elbow, wielding a wooden spoon, any chance she could get.

Years later, Deborah heard one of her yoga students say she felt guilty taking the time to practice because that meant her family would be eating McDonalds that night. Deborah went home and made her some soup so after the next class, those kids would be well-nourished.

Other students were soon placing orders and, just like her grandmother, Deborah took care of them all, going out of her way to accommodate those with allergies and dietary restrictions. Having two children with Type 1 diabetes, one of whom is also celiac, she was always acutely aware of the value of the right food for the individual.

Word got around and over the years, Sun Belly Café met demand as it appeared, growing from her own kitchen, to one not much larger at the back of the yoga studio, and now to a stand-alone building on West Blue Ridge Drive, that offers Greenville’s only fully vegan and gluten free menu.

Deborah’s philosophy in the kitchen is simple, help the ingredients speak for themselves with respect and love for what goes on the plate, and for those who will eat it.

Recipes:
Turmeric Roasted Cauliflower
Preheat oven to 350. Rinse and chop one head of cauliflower into bite size pieces. Mix together 1/4 cup vegan mayonnaise, 1 tbsp Dijon mustard or 1 tsp ground mustard, 1 tsp turmeric powder and 1 tsp garlic salt (optional). Add cauliflower and massage pieces to cover all sides. Spread evenly on a roasting pan and roast for 15 minutes.
Cauliflower Rice
Rinse and chop one head of cauliflower. Run through food processor in batches, then spread evenly on a baking sheet. Broil until lightly brown. You can season with herbs or spices before broiling – get creative!
Cauliflower Steak
Rinse and cut cauliflower into 1” thick slices. If you have a panini press -Carefully place on roasting press, drizzle with a little olive oil and black pepper. Grill until cooked through. You can also roast at 350 until soft. Serve over your choice of greens and colorful vegetables such as sweet potatoes or butternut squash, Brussels sprouts and carrots.
Cauliflower Lima bean soup
This will vary depending on your leftover cauliflower! Estimating one head of cauliflower left: add to a pot with 2 cups lima beans and 4 cups of broth (or 4 cups water and 4 tsp bullion). Bring to a boil, add fresh dill and black pepper; purée until smooth.
Resources:

Click Here to visit Sun Belly’s Facebook page for information on menu, services and events

Enjoy $10 off your order by mentioning that you watched this program. When placing your order use this code: CSP2021 and use by June 1, 2021

deborah@sunbellycafe.com

Our mission at Topsoil is to inspire healthier communities by connecting people to real food. We know that our restaurant is a vital link between small farmers and the community, and we feel a responsibility to protect and grow our local food supply.
Topsoil began as a plant based supper club with the sole mission of connecting people to their food. Each dinner featured a chef, farmer, sommelier and coffee professional to share the stories of the food and beverage that were prepared and shared each evening. Since then we have built upon that foundation of purpose to create a full scale restaurant in Travelers Rest SC. Local sourcing is at the heart of everything we do and our relationships with our local small farmers have grown exponentially.
Our motto is “Plant forward. Protein Particular.” Which is our promise to our community that we are intentional with every decision on their plate. The sustainability of small farms is vital to our health and our communities, and our daily decisions to support them as a restaurant are crucial.
Topsoil Supper Club continues to this day as a monthly celebration of small farms and the benefits of a plant based diet. We have furthered this mission with the creation of Planted, a plant based chef prepared meal program targeted at busy people that want to eat healthier. Planted is 5 meals a week for pick up that is built around what’s coming out of the fields of local small farms including our own.
In 2020, Chef Adam Cooke, received a semi-finalist nomination for Best Chef Southeast from the James Beard Foundation.  Adam is no stranger to working with farm fresh produce having spent 7 years of his professional cooking career at Blackberry Farm in Tennessee.
Topsoil is about community and small farms and the beauty of what happens when the two come together.
Resources:
Secret Ingredients mentioned by Chef Adam Cooke in the Zoom call to add flavor to vegetables:
Yuzu juice – citrus
White Shoyu – light soy sauceStar Anise – star shaped spice, add to broth whole for flavorWhole cinnamon sticks with leeks or onions
Kombu  sheets- quality is important (sea kelp) adds umami

Click Here to sign up for the March 10th Plant Based Supper Club. Use code “PLANTCURIOUS” at checkout

Click Here to see Chef Adam Cooke’s Dashi Broth recipe
Click Here to visit the Topsoil website

Prevention & Wellness Series on Infectious Agents

January 14th, 2021: In this session, Dr. John Weems will discuss the 11 infectious agents that have a proven association with the occurrence of cancer.  It is estimated that 15-20% of cancers worldwide are associated with an infectious disease.  We will discuss the different ways that infections are associated with cancer, how treatment of an underlying infection may influence the behavior of cancer, and strategies to prevent infection and thereby also the associated cancer.

Prevention & Wellness Series on Genetics

Nov. 12th, 2020 –  Genetic counselor Lindsay Metcalf, MS, CGC, explains hereditary cancer and lets you know if genetic counseling would help you and your family understand your cancer risk. Learn about genetic testing: What it can tell you, what it can’t tell you, and the best way to go about getting informative medical genetic testing.

 

Prevention & Wellness Series on Nutrition

Oct. 15th 2020 – Prisma Health Cancer Institute’s registered dietitian, Finley Nadler, and Dr. Giguere have a virtual discussion on how food choices can harm or help your risk for cancer. They will have an interactive dialogue about dietary recommendations, grocery shopping, and the benefits of eating more plant-based foods.