Saturday, March 23, 2013

Plant-Based Educator Dorothy Greet congratulates Nurse Practitioner Lori Irelan on the completion of her doctoral dissertation.

The Plant-Based Dining Class of the Osher Institute of the University of Delaware in Lewes congratulates classmate Lori Irelan as she nears completion of her doctoral dissertation.  Lori is a local family Nurse Practitioner who teaches nurse practitioner students at Wilmington University.  A Plant-Based educator herself, Lori is also a doctoral student who was looking to shadow a nutrition expert when she joined our class as a full participant in February. We are delighted that our mutual learning experience is reflected in her dissertation which is about increasing nutrition education in a Nurse Practitioner curriculum designed to better treat and educate patients.

Monday, March 18, 2013

36 Celebrate Plant-Based Eating at Lewes' ROSE & CROWN

Many thanks to Paula and Chef Craig for a lovely dinner at Rose & Crown.

Plant-Based No Oil Dinner
Monday, March 18, 2013, 5:30
Rose & Crown
2nd & Market Streets, Lewes

$30.00 plus $6.00 gratuity
 Sponsored by Plant-Based Dining Class Osher Institute

Choose 1 Appetizer

chilled tomato soup
cucumber, avocado, lemon, pickled hot peppers
quinoa salad
olives, basil, roasted peppers, orange relish
grilled black bean cake
corn relish, crisp leeks, cumin

Choose 1 Entre

wild mushroom ravioli
spinach, melted onions, scallions
stuffed eggplant
curries couscous, mint, raisins, harissa
wild rice
artichokes, almonds, dried cherries, rosemary, arugula

Choose 1Dessert

fresh fruit
passion fruit syrup, vanilla, mint
chocolate ravioli
strawberry-orange marmalade

Soda or ice tea included


Friday, March 15, 2013

Sushi for Supper

Cook up a batch of short, whole grain rice.  Moisten it with seasoned rice vinegar.  Spread it on half a Nori (flat seaweed) sheet that has been placed on a bamboo sushi mat. Add lightly steamed veg strips for filling on the rice.  Sprinkle the filling with moistened wakame (seaweed bits for flavor and additional nutrients). Roll the sushi mat gently and tightly jellyroll fashion.  Cut long roll into 6 or 8 sushi pieces.  Mix up a batch of dipping sauce from Bragg's Aminos (nutritious soy sauce), bit of wasabi & fresh minced ginger.  There you have it--plant-based, oil-free sushi--a feast for body and soul. 

Friday, March 8, 2013


Many thanks to Dan, the Man, with Dorothy Greet

Plant-Based No Oil Luncheon
Friday, March 8, 2013, 12:30
Blue Sea Café
(Beside Jerry’s Seafood)
2nd St. Lewes
$12.00 plus $2.16 gratuity (pay at restaurant)

Sponsored by PLANT-BASED DINING Class Osher Institute

Appetizers at each table
Roasted Red Pepper Hummus
Steamed Butternut Squash with Carolina style BBQ Sauce
Apple-Fennel Slaw
Pita Wedges

Choose one

Four grain Timbale with tomato, vegetable coulis & haricot vert


Tabouleh on Romaine with grape tomatoes & cucumber

Strawberry soup with apricot, dried cherries and golden raisins

Saturday, March 2, 2013



Buy all kinds, all sizes, all shapes.


I grow mushrooms from a kit in a box in a spare shower stall.


Mushrooms are loaded with nutrients and fiber. 
Make them a mainstay in your diet. Just avoid eating raw mushrooms.


Eat them whole, stuffed, sliced or chopped.  Saute in wine or vinegar.  Roast with other vegetables. Grill as main dish.  Add to soups, sauces, and salads.  Here is one of our favorite dishes--Mushroom Stroganoff
 from John McDougall's Quick and Easy Cookbook.