Impact100 hosts an extraordinary pop-up dinner at Suite D

opening“It was beyond wonderful” … that was the reaction from Hope Nisson to last month’s Impact100 Pop-up Dinner at Suite D. Hosted by Girl and the Fig at their new venue in Schellville, the food and ambiance were as enjoyable as one would expect – a fabulous culinary experience. Impact’s Membership Engagement Committee arranged the sold-out event, which provided a successful opportunity for both new and long-term Impact members to socialize, meet new women, and simply enjoy a wonderful evening together.

ZanneClark and Paula WolfertLocal Paula Wolfert, author of eight cookbooks and five-times James Beard award winner, was the featured speaker. In addition to a lively discussion of her colorful life as a an author of Mediterranean cuisine cookbooks, she shared a courageous twist to her message – one of memory loss and dementia. What was most impressive to the audience was her positive and upbeat attitude to her situation and the tenacity to use her knowledge of food to lessen her symptoms and slow progress of the disease. Paula is one of a very accomplished group of individuals with memory loss to address Congress for more research funding for the Alzheimers Association.

There was also a lot of laughter during her presentation, and we all came away wanting the recipe for her morning “Gritty”.  Perhaps a new cookbook in the making?

event 1

Many thanks to Impact members Nancy Pollock and Zanne Clark for organizing this terrific event and to Nancy for searching out the recipe!  See below for recipe and more photos…

Text and photos provided by Impact members Ann Iverson and Bari Williams, respectively.


Paula Wolfert’s Superfood Smoothie
>Makes about 3 1/2 cups, or one generous serving

About 1 1/2 cups stemmed and coarsely chopped leafy greens, such as kale, chard, arugula or dandelion
1/2 cup fresh or frozen wild blueberries
1/4 Hass avocado
2 to 4 tablespoons protein powder, such as Garden of Life
2 to 3 tablespoons coconut oil
1 1/2 tablespoons almond butter, or 6 Brazil nuts or 1/4 cup walnuts or chopped almonds
1 tablespoon chia or flaxseeds, or 2 tablespoons pumpkin seeds
1 to 2 teaspoons powdered raw cacao powder
One 1,000 mg tablet of curcumin with bioperine, such as Doctor’s Best
1/2 to 1 teaspoon spirulina powder, such as Nutrex
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of cayenne
About 2 cups almond milk, coconut water or goat’s milk kefir

Combine all ingredients in a Vitamix or blender and puree until smooth.

Transfer to a large glass and serve.