This is a virtual event via Zoom. Register for details.
Miles for Migraine strongly believes that self-care must be part of every treatment plan and that means including a bit of fun!
Our Social Events Series is intended to do just that!
Join us for the next event in this series. Cook along with nationally renown Alicia Wolf, The Dizzy Cook & Karen Tartt, ingredient sensitive mixologist, as they introduce enticing ideas for your summer menu.
Alicia & Karen will guide you to prepare a fresh and delectable menu of summer recipes and complimentary cocktails/zero proof cocktails to wow your family and friends with ease of preparation for you!
Alicia & Karen will field any questions from you on cooking with migraine.
A simple shopping list can be found below and sent via email to you upon registration.
Signed copies of The Dizzy Cook's critically acclaimed cookbook will be available for purchase. Those attending are eligible for a raffle including a signed cookbook and special edition tote bag.
Summer Sangria (Spirited or Zero proof option)
- 2 stalks of Lemongrass
- 1 Cup Distilled White Vinegar
- 3 Cups White Grape Juice
- Local Honey
- 1 Mango or Peach
- 1 Kiwi, Golden Kiwi if you can find them
- 1.5L Soda Water
You'll be fine without one, but if you’re interested in trying zero proof spirits, most liquor shops have options for these now:
- Any Zero Proof spirit you like
If preparing a spirited option:
- Unaged Brandy or any clear liquor you prefer
- 1 bottle Dry White Wine
You will want to have a pitcher or two large mason jars on hand for preparing the sangria.
Queso (Vegetarian and Gluten Free)
- 1/2 lb American Cheese in block form
- 1/2 cup milk
- 1/2 shallot
- 1/4 cup cilantro (if you hate it you can omit)
- 1/4 teaspoon cumin
- 1 jalapeno if you like it spicy
Red, White, and Blue Crumble (Vegan/Gluten Free)
- 2 cups fresh blueberries
- 2 cups fresh strawberries
- 1 1/2 tablespoons cornstarch
- 1 teaspoon vanilla
- 1 1/2 cup rolled oats
- 1/4 cup honey or brown sugar
- 1/4 toasted sunflower seeds
- 1/4 teaspoon kosher salt
- 1/4 cup melted butter, coconut oil, or vegan pressed oil
- 1 pint of vanilla ice cream
Alicia Wolf, The Dizzy Cook
Alicia Wolf is the Owner of The Dizzy Cook, a diet and lifestyle website for anyone with migraine, an Ambassador for the Vestibular Disorder Association, and a patient advisor for Miles for Migraine. She also contributes articles on Migraine Again and Healthline. After struggling with chronic vestibular migraine, she realized there were not many upbeat resources for people following a migraine diet or patient information on VM so she created thedizzycook.com. Her mission is to pass on critical information so patients do not have to see 7 different doctors to be diagnosed and treated. Alicia's new cookbook The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips is available almost everywhere books are sold. You can find her on Instagram, Facebook, and Twitter.
Karen Tartt, Ingredient Sensitive Mixologist
Karen is an alcohol industry professional living with Vestibular Migraine. She was diagnosed in March 2019 after 18 months of searching for answers to the dizziness and growing list of debilitating symptoms she was experiencing. Relieved to finally have a diagnosis that fit, she adopted the “Heal Your Headache” diet, started connecting with the online vestibular community and receiving support from her peers. Like most folks in her line of work, Covid 19 completely changed everything. During quarantine, she started a blog (@tartt.drinks on Insta, www.tarttdrinks.com) where she writes cocktail recipes for folks with ingredient sensitivities. Karen is passionate about being an advocate for those with chronic illnesses, subversive style cross stitch, escaping the city for the occasional hike and long walks on the San Antonio Riverwalk.
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