Schedule and location
10:00 a.m. to noon
- Section A: Saturday, October 19: Plant-based Nutrition 101, Cudahy Room, Administration Building (sold out)
- Section B: Saturday, October 26: The Power of Plant Protein, Saturday, Cudahy Room, Administration Building (sold out)
- Section C: Saturday, November 2: Plant-based Eating for People on the Go, Cudahy Room, Administration Building (sold out)
- Section D: Saturday, November 9: Meatless Monday: The Difference a Day Can Make, Sycamore Room, Visitor Center
Fees and Registration
What is plant-based eating? Come find out! In this four-week series, nutrition experts will explore the benefits of focusing on plants, share nutritious recipes that are satisfyingly delicious, and guide you through easy ways to incorporate more plant-based meals into your diet. Each week, you get to watch cooking demonstrations, taste samples, or get hands-on and prepare a recipe to take home with you!
October 19: Plant-based Nutrition 101 (sold out)
What is a plant-based diet? What are the health benefits? How can I incorporated plant-based eating into my day to day? Dr. Steven Lome shares how food choices affect our health, and how a plant-based diet can prevent and reverse common health problems such as diabetes, high blood pressure, and more. Learn about his personal journey in traditional medicine and how shifting to a plant-based diet changed his life and his practice. Taste sample recipes that you can make at home.
Instructor: Dr. Steven Lome, DO, RPVI, RVT
October 26: The Power of Plant Protein (sold out)
In this hands-on workshop, discover the benefits of consuming plant protein as part of a healthy diet, and the ease of incorporating vegetable protein into weekly meals. Learn how a plant-centered diet can contribute to heart health, weight control, and diabetes risk reduction. We will investigate key sources of plant protein, specifically, lentils- often overlooked but have a stellar nutritional profile and affordability.
On the menu: Lentil Portobello Marinara on Polenta and Quinoa Salad with Corn and Edamame
Taste samples and prepare a salad to take home with you!
Instructor: Lynn Dugan, registered dietician nutritionist and chef
November 2: Plant-Based Eating for People on the Go (sold out)
Transform your health with plant-based eating made easy! In this evidence-based, hands-on workshop, enjoy samples of plant-based cheeses and milks and prepare two recipes to take home with you. Learn how you can survive and thrive on a plant-based diet, no matter how busy life gets. Wellness consultant and Food for Life instructor Betsy Bruns will share meal-planning tips and simple but satisfying recipes so you can easily incorporate plant-based meals into your daily routine. Please bring the following supplies to this class:
- 1 small cutting board
- 1 chef knife
- 1 medium mixing bowl
- ¼ cup and ½ cup measuring cups
- Measuring spoons
- 2 cup capacity to go container
Live your most delicious life in the most efficient, economic and pleasurable way possible!
Instructor: Betsy Bruns, certified health coach
November 9: Meatless Mondays: The Difference a Day Can Make (space available)
Have you heard about the Meatless Monday campaign being embraced by people around the world? Find out why many Americans are now switching to plant-based ingredients in their diets for their personal health and the health of the planet. Evey Schweig Health Coach, will discuss the health and environmental benefits that a few simple meal changes can make, even if its just once a week. You’ll sample delicious vegetarian dishes with simple recipes for you to try at home. Examples from Evey's kitchen include Spiced Quinoa and Cauliflower-Rice Bowl, Lentil Soup with Krispy Kale, Sweet Potato Coconut Soup, Black Rice Stir-fry, and more. Yum!
Instructor: Evey Schweig, certified health coach
Notes: Held indoors. Ages 16+. Limit 45 per week.