Tuesday, November 27, 2012

Congratulations to Gull House Plant-Based Class!

13 health-care givers (yes, even Oreo, the Plant-Based Pooch) at Beebe Medical Center's Gull House Adult Activity Center in Rehoboth Beach have just completed a crash course in Plant-Based Eating. In 3 weeks they learned about the extraordinary health benefits of Plant-Based eating, watched the documentary film FORKS OVER KNIVES, and made and tasted their own dishes from whole food Plant-Based ingredients readily available at local grocery stores. Some even incorporated dietary changes into their Thanksgiving celebrations and are discovering ways to make Plant-Based eating a part of daily living.



Wednesday, November 14, 2012


Osher Plant-Based diners gather at Nage in Rehoboth on Wednesday evening November 14, 2012.

Thursday, November 8, 2012


Some of the luminaries joining YOU to heal your body and the world with food.  Hear what they have to say by clicking the link below:


Tuesday, November 6, 2012


Red Bean Picadillo in a Polenta Crust



Add 1 cup Bob's Red Mill Corn Grits Polenta to 3 cups boiling water. Simmer until thickened and spread in pie plate.


Chop and simmer in broth or water 1 onion, 1 red pepper, 1 green pepper, 1 eggplant or zucchini.  Add 2 cans rinsed red kidney beans and 8 oz tomato sauce. 

Season with 2 tsp chili powder, 1 tsp garlic salt, 1/2 tsp ground cumin, 1/2 tsp cinnamon, and cayenne pepper .  Stir in 1/4 cup pimento stuffed olives and 1/4 cup raisins. 

Spoon hot spicy bean sauce into Polenta crust and serve with steamed greens. 

Sunday, November 4, 2012


Just received this note from Gail, a NEW PLANT-BASED EATER:

 "I attended your presentation in September at the Retreat of Love Creek.  I have given up the dairy (already had given up meat) since then and have lost 11.5 pounds!  Thank you so much for sharing your story, ideas, and the motivation.  I will say the first few weeks of no dairy was pretty rough.  My husband and I nicknamed it "Dairy Rage"! 
I wanted to share a sandwich we just stumbled on that is very good.  It is steamed kale, on bread with hummus (sprinkled with cilantro) and a slice of tomato [and a squeeze of lemon].  I love kale - not my husband's favorite but he loves this combination." 
Gail adds that her husband has lost 9.5 lbs since September, as well. 
Love to hear from other Plant-Based Readers & Eaters!  Send your triumphs & trials, your recipes & recommendations to dgreet@aya.yale.edu.