Tuesday, April 30, 2013


Dr. Michael Klaper
   Dr. Michael Klaper is a practitioner of preventive and nutritional medicine.
He graduated from the University of Illinois College of Medicine in Chicago in 1972. He served his medical internship at Vancouver General Hospital in British Columbia, Canada and under took additional training in surgery, anesthesiology, orthopedics, and obstetrics at the University of California Hospitals in San Francisco.
As Dr. Klaper's medical career progressed, he began to realize that many of the diseases his patients brought to his office - clogged arteries (atherosclerosis), high blood pressure (hypertension), obesity, adult onset diabetes, and even some forms of arthritis, asthma, and other significant illnesses - were made worse, or actually caused, by the high-fat, high sugar, overly processed Standard American Diet (S.A.D.).
Dr. Klaper believes strongly that proper nutrition and a balanced lifestyle are essential for health and, in many cases, make the difference between healing an illness or merely treating the symptoms.  Read more at  http://www.doctorklaper.com/   


Saturday, April 27, 2013


               A foot-long subway sandwich made with 9 whole grain bread stuffed with veggies & topped with spicy brown mustard & red wine vinegar makes a delicious and satisfying meal at home or on the road.             

Monday, April 22, 2013


Frozen vegetables are excellent nutrient rich foods.

I give Cape Flavors (Cape Gazette, April 19, http://capegazette.villagesoup.com/p/swim-upstream-with-canned-salmon-recipes/989418) 1 thumb down for misinforming readers about the nutrient value of canned and frozen foods. Contrary to our local food writer, canned and frozen fruits and vegetables are perfectly acceptable sources of nutrients. In fact, plain frozen vegetables and fruits are often of superior quality and nutrient content if flash frozen and packed in the fields at peak ripeness. Both their convenience and affordable pricing make these ideal fruit and vegetable sources for individuals seeking healthy choices.

I give a second thumb down for advocating fish of any kind as a healthy source of Omega-3 fatty acids.  Fish get their Omega-3 from plants, where we can get ours as well, without the pollutants, toxins and saturated fats present in all fish.  For a safe, reliable source of Omega-3 try 1 or 2 tablespoons of mashed flax seed daily, or the more expensive chia seeds.

I give Cape Flavors a third thumb down for sidestepping altogether the major issue regarding food, health and the economy—the urgent need for dietary change from consumption of animal products to plant-based foods.  According to the Physicians Committee for Responsible Medicine, and many others, our current food policies and dietary habits have put us on a path towards an environmental and public health crisis.  

Friday, April 19, 2013

Get Vegucated!

Make it a night out-- First have dinner at Modern Mixture. Try Chef Leo's famous "meat" loaf (Plant-Based No Oil) and mashed potatoes at 62A Rehoboth Ave. 302-227-0600.  Open at 5 pm.  Then walk over to Camp Rehoboth 37 Baltimore Ave. for the 7 pm FREE screening of VEGUCATED.  See you Saturday night--dinner & movie!

Sunday, April 14, 2013


Introducing Michele Williams

Michele Williams has moved to town after over 28 years of a military career, and she brings with her a wealth of experience, skills and life-saving, health-promoting information for all of us!  Michele holds a Plant-Based Nutrition certificate from Cornell and is a Food for Life Instructor with Physicians Committee for Responsible Medicine (PCRM).  By the way, she happens to be a registered pharmacist as well. Did I mention that she is also an avid cyclist (Vice President of the Sussex Cyclists) and in her spare time continues to perform duty as an Air Force Reservist as well as working on her Ph.D. in Health Policy?! 

Michele has exciting plans for opening a center of learning and support for achieving and maintaining optimum health and weight on Route 1. She is passionate about empowering people to be their own best health advocates. Please welcome her to Lewes and by all means let her know how she can be helpful to you. You can contact her at Info@WFPBN.com.

Super Simple Supper

For mom: baked marinated chick peas, garlicky swiss chard and acorn squash

Baked marinated chick peas, garlicky swiss chard and roasted acorn squash

Toss 2cans chick peas with 1T balsamic, 1T soy sauce, 1T maple syrup, rosemary bake @ 400 for 20 min

From the kitchen of my daughter Michele Greet

Wednesday, April 10, 2013


Nicola's in Rehoboth Beach, Delaware makes all their pizzas with fat free dough and sauce.

Grandma Dorothy enjoys THE WHOLE PIZZA--fat free, dairy free and loaded with veggies!

Grandson Jacob (6) enjoys THE WHOLE PLATE of spaghetti,--fat free, dairy & meat free, minus the essence of beef!

Saturday, April 6, 2013


Forks Over Knives (PG)
Ebert:     Users:     You: Rate this movie right now    

Dr. Caldwell Esselstyn and Lee Fulkerson.
Forks Over Knives
BY ROGER EBERT / May 11, 2011

Cast & Credits
A documentary featuring Dr. T. Colin Campbell, Dr. Caldwell Esselstyn, Neil Barnard, John McDougall and others.

Monica Beach Media presents a film written and directed by Lee Fulkerson. Running time: 90 minutes. Rated PG (for some thematic elements and incidental smoking).

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Here is a film that could save your life. So you'd better stop reading now, because you don't want to go to the trouble. You are addicted to fat, salt, sugar and corn syrup. Your body has established a narcotic-like dependence on them, and you're comfortable with that, just like smokers know why they keep on smoking. If you have to die 10 or 25 years sooner than necessary to smoke, if you need Viagra because your vascular system is compromised, or if you're overweight, you can live with that. Hey, I'm not going all holier-than-thou on you. Think how fat I was for years. I knew the solution, I was weak and lazy. Over 12 years I was eventually able to lose about 70 pounds with a proper diet, but my current weight and superb physical condition can be attributed to my illness. I am unable to eat or drink anything, and my (therefore) perfect diet of canned nutrition has given me an ideal weight and incredibly good blood numbers. I don't recommend that you get sick to get well, however.

What every human being should do is eat a vegetarian diet based on whole foods. Period. That's it. Animal protein is bad for you. Dairy is bad for you. Forget the ads: Milk and eggs are bad for you. Skim milk is no better, because it contains proportionately more animal protein. What you're trying to avoid is dietary cholesterol. You also need to cut way down on salt and sugar, and run like hell from high fructose corn syrup.

"Forks Over Knives" is a documentary in which Lee Fulkerson enacts a mirror image of the journey taken by Morgan Spurlock in "Supersize Me." Instead of eating only at McDonald's for a month and nearly killing himself, he eats a plant-based whole food diet for six months, gets off all of his cholesterol and blood pressure medications, drops a lot of weight, sleeps better and has more energy.

His film follows three other sick people: one with breast cancer, one given less than a year to live because of heart problems, one with murderously high cholesterol. All are well again after the vegetarian diet. The movie opens with a warning that no one should take such steps without consulting a physician, and I quite agree; I would not have depended on nutrition to cure my cancer, but I'm convinced that I would always have been healthier if I'd eaten correctly.

The film hammers us with information. It centers on the work of famed nutritionists Dr. T. Colin Campbell of Cornell and Dr. Caldwell Esselstyn of the Cleveland Clinic. Campbell conducted the awesome China-Oxford-Cor­­nell study, which fol­lowed millions of Chinese over decades and found that increases in their incidence of cancer and heart disease directly paralleled their adoption of a Western diet.

Short term studies show the same thing: When Nazis commandeered all the food animals in Norway and rationing forced Brits away from meat, disease rates plummeted. After the war, they moved up again. In the traditional Japanese diet, breast and prostate cancers are all but unknown.

These facts have long been established, not only by Campbell and Esselstyn but also by Dean Ornish, John McDougall and the researchers at Pritikin. There is a Catch-22. The federal government subsidizes such crops as corn, which is used for lethal corn syrup and to feed animals which we then eat. It puts bad foods in school lunches. The lobbyists of agribusiness control national farm policy. The government spends millions to subsidize an unhealthy diet. We are raising the first generation of children who will not live as long as their parents.

Over the years I tried vegan and low-protein vegetarian diets, benefitted from and enjoyed them. I found by experience that all one needed was a rice cooker, a knife, a chopping block, whole grains and fresh fruits and vegetables. I got all the protein and calcium I needed. I enjoyed it. But I was tempted. I strayed into the elysian fields of pizza, steaks, hamburgers and soft drinks. I once was blind and now I see.

"Forks Over Knives" is not subtle. It plays as if it had been made for doctors to see in medical school. Few doctors seem prepared to suggest proper nutrition as an alternative to pills, stents and bypasses. Although regular exercise, especially walking, is invaluable, the film shows only a little exercise and focuses singlemindedly on nutrition.

The bottom line: I am convinced this message is true. A plant-based whole foods diet is healthy. Animal protein is not necessary, or should be used sparingly as Asians did, as a flavoring and not a main course. This adds the advantage of allowing us to avoid the chemicals and carcinogens pumped into livestock and poultry. Fast food is lethal. Parents who feed it to their children are helping them get hooked on fat, salt and sugar addiction. The facts are in. Didn't I warn you to stop reading?

P. S.: I have recently decided to ditch my canned nutrition and switch to a liquid diet based on fresh fruits and vegetables. Yes, I consulted my physician.

Wednesday, April 3, 2013

Recipe for a Fabulous Plant-Based Potluck

Gather 12 or so people who like to eat.
Share favorite plant-based NO OIL dishes.
Add a little wine and mix.