The NHA has advocated a whole-foods, plant-based diet for over six decades now. We point out that vegetarian and vegan diets are not always healthful, and that for meals to be truly health-promoting, they also need to be minimally processed and prepared without added salt, oil and sugar - what Dr. Alan Goldhamer terms, "vegan, SOS-free." Let our featured chefs show you how meals can meet these standards, and be truly healthy and delicious at the same time.
Caryn Dugan adopted a plant-based diet in response to tragedy: in 2008, cancer took her father at an early age and, ten weeks later, tried to take her. In response to her diagnosis, she searched for an answer and found one in the growing body of literature supporting a whole-food, plant-based diet to bolster our natural immune system.
In her 15 years advocating for more plants on plates, Caryn, known as the STL Veg Girl, has spearheaded many successful plant-based events in St. Louis. Most recently, she opened the nation’s first plant-based nutrition and culinary education center, the Center for Plant-Based Living, near St. Louis, MO. The Center also serves as the studio where she and her medical director, Dr. Jim Loomis, film episodes of the popular YouTube series, The Doc and Chef. Find more at CPBL-STL.com.
Chef Mark Reinfeld, a pioneer in the plant-based culinary world with over two decades of experience, is the driving force behind the Vegan Fusion Institute. An accomplished chef, educator, and advocate, he’s penned eight acclaimed books, including Vegan Fusion World Cuisine, celebrated as the Best Vegetarian Cookbook in the USA, with a foreword by Dr. Jane Goodall,. Mark’s culinary journey began with The Blossoming Lotus Restaurant, honored as Best Restaurant on Kaua’i.
Chef Mark offers virtual and in-person culinary trainings internationally, including his signature 4-Week Vegan Cooking Immersion. He also currently serves as Executive Chef for the North American Vegetarian Society’s Summerfest. As a trailblazer, he’s been inducted into the Vegan Hall of Fame and earned the prestigious Platinum Carrot Award. His consulting services benefit major names like Google, Whole Foods, and The Humane Society, promoting the art of plant-based cuisine for health, the environment, and a more peaceful world. Learn more at www.chefmarkreinfeld.com
The Plant Based Kitchenista, is a chef specializing in low-fat, plant-based cooking under the name Plant Based Kitchen. Kelley has taught over 6,000 individuals about plant-based nutrition and has a passion for helping people heal through food. She is a plant-powered lifestyle coach and holds certifications with PCRM as a Food for Life instructor, with Forks Over Knives, and with the Plantrician Project. Kelley is also the co-owner and facilitator of the Plant-Based Health and Wellness Summit in Denver, Colorado.
Kelley most recently formed a nonprofit and a club called Healthy Living thru Nutrition which will focus on establishing relationships with schools, students, families, and volunteers across the state of Colorado. Its mission is to teach cooking classes that focus on proper nutrition, helping families build the skills and knowledge to cook meals and make healthy choices on their own.
You can find her on YouTube and at her website, plantbasedkitchen.com.
Vicki Brett-Gach is a plant-based culinary instructor, certified personal chef, master vegan lifestyle coach, and author of The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize, and Renew, published by Brooklyn Writer’s Press. She is Forks Over Knives plant-based certified and has earned a certificate in plant-based nutrition through the T. Colin Campbell Center for Nutrition Studies. She is trained in dietary therapy for reversing common diseases and is a graduate of Dr. McDougall’s Starch Solution certification program. Vicki also holds certificates in wellness counseling through Cornell University and in culinary coaching through Harvard Medical School and The Institute of Lifestyle Medicine. Vicki coaches individual clients across the country and teaches plant-based cooking classes to groups of all sizes, always focused on making eating healthy easy. Stay connected through Vicki’s blog, AnnArborVeganKitchen.com for new recipes as soon as they are published.
Website/Recipe Blog: https://annarborvegankitchen.com/blog/
Felicia Slattery is the best-selling author of Plant-Based Slow Cooker Cookbook and Plant-Based Instant Pot Cookbook and an award-winning home cook. She has been actively sharing her recipes on social media and her food blog for well over a decade. Since shifting to a completely plant-based diet, she has become a popular guest on plant-based cooking shows, speaks at plant-based events with her fun and energetic cooking demos, and teaches online cooking classes to both those new to plant-based eating and long-time vegans alike. She is the creator of PlantBasedHomeCooking.com, and she regularly shares her recipes and stories to help others discover the joy of living a healthy, plant-based lifestyle in her Facebook group and on her YouTube channel, both called Plant-Based Home Cooking with Felicia Slattery.
Cathy Katin-Grazzini is a plant-based chef and cookbook author of Love the Foods that Love You Back. She is Food Editor for VEGWORLD magazine, and manages her blog, Cathy’s Kitchen Prescription, where she shares her latest recipes and guidance on sustainable, healthy, vegan cooking, nutrition, and lifestyle. Certified in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, she went on to complete professional culinary training at Rouxbe Cooking School. Katin-Grazzini is a member of the Physicians Committee for Responsible Medicine (PCRM) and trained as a PCRM Food for Life instructor. She and her husband, Giordano Katin-Grazzini, who photographed the cookbook, live in Ridgefield, Connecticut.
Del Sroufe’s passion for cooking began at eight years old and never faded. In 1989, he went to work for one of Columbus’s premier vegetarian restaurants, the King Avenue Coffeehouse, where he honed his craft as a baker and chef. Sroufe opened Del’s Bread, a vegan bakery, before beginning a vegan meal delivery service in 2001, serving eclectic, plant-based cuisine to Columbus residents. During this time, he developed what became a very popular cooking class series, sharing many of the delicious recipes he had created over the years.
Sroufe is the author of Better Than Vegan, The China Study: Quick & Easy Cookbook, and The China Study Family Cookbook, as well as Forks Over Knives—The Cookbook, a vegan cookbook companion to the acclaimed documentary Forks Over Knives.
Elspeth Feldman, Director of Culinary Arts at Vegan News Daily, is also known as “The Speedy Vegan.” She is an author, educator, and cooking instructor with a dynamic global following dedicated to her online and broadcast work, focusing on a whole-food, plant-based approach to everyday and special-occasion meals that are, in her words, “delicious, nutritious, fresh, and fast.” Her cooking classes are available on her blog, TheSpeedyVegan.com, and her cooking videos are on the Vegan News Daily YouTube channel. She was born and raised on a dairy farm in Zimbabwe and has traveled extensively, having lived in England, Greece, and Australia before settling down in the Mid-Atlantic region of the U.S. with her husband of 31 years, Paul. In her cooking, she brings a distinctively global context to her creations and loves to turn classic meat-based meals into fabulous, whole-food, plant-based vegan creations that are prepared without sugar, salt, or oil. Follow her on Instagram @TheSpeedyVegan.
After her beloved grandmother’s passing in 2010, Tiffany immediately knew that her approach to nutrition had to change. Starting as a pescatarian and then transitioning further over time, a whole-food, plant-based life was born. Committed to this very new way of living, she immersed herself in plant-based learning—and continues to do so.
Tiffany is a licensed Food for Life Instructor with the Physicians Committee for Responsible Medicine. She holds a Certificate in Plant-Based Nutrition from Cornell as well as Culinary Plant-Based Certification from Rouxbe’s Forks Over Knives Culinary School. She has also earned her Health & Wellness Coach Certification with an emphasis on lifestyle medicine from Wellcoaches School of Coaching and has completed the Culinary Coaching Health Education Certification from Harvard University. Her mission is to spread the “good news about plants,” which she will continue to do passionately for anybody who can hear the sound of her voice.
Faith Scott, along with her husband, Will, and their three children, love to share their passion for living a healthy, whole-food, plant-based lifestyle on their website & blog, Get2dRootHealthandWellness.com, on their YouTube channel, and on Facebook and Instagram. Faith transitioned to a plant-based lifestyle in 2015 in an effort to lose weight. Within the first few weeks of trying plant-based recipes, her family was enjoying the food and asking for repeat meals; that was when she realized healthy living is a family affair! For the past six years, her entire family has reaped the priceless benefits of good health, energy, and vibrancy from living a plant-exclusive lifestyle. The Scott family’s message is simple, “Our health is our wealth. Let’s ‘Get2dRoot’ of obtaining and sustaining good health by eating more plants.”
The How Not to Diet Cook book is a full-color, fully illustrated cook book that shares the science of long-term weight-loss success, featuring over 100 delicious recipes. A founding member and Fellow of the American College of Lifestyle Medicine, Michael Greger, MD, is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition. He has videos on more than 2,000health topics freely available at NutritionFacts.org, with new videos and articles uploaded almost every day.
Chef AJ has been devoted to a plant-based diet for almost 40 years, and is proud to say that her IQ is higher than her cholesterol. She is the host of the television series Healthy Living with Chef AJ, which airs on Foody TV, and also hosts a weekly podcast of the same name. As a comedienne as well as a chef, she has made appearances on The Tonight Show Starring Johnny Carson, The Tonight Show with Jay Leno, and The Late Show with David Letterman. She is the author of the popular books The Secrets to Ultimate Weight Loss: A Revolutionary Approach to Conquer Cravings, Overcome Food Addiction and Lose Weight Without Going Hungry, and Unprocessed, the co-producer of Healthy Taste of L.A., and the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and body they deserve. Chef AJ was also the executive pastry chef at Santé Restaurant in Los Angeles, where she was famous for her sugar-, oil-, salt- and gluten-free desserts, which used the fruit, the whole fruit, and nothing but the whole fruit. Chef AJ holds a certificate in Plant-Based Nutrition from eCornell University and is a member of the American College of Lifestyle Medicine.
Brittany Jaroudi runs a website and a plant-based cooking channel on YouTube, both named The Jaroudi Family, in addition to her full-time work teaching middle school art. She has developed hundreds of delicious, easy, and family-friendly recipes focused on a whole-food, plant-based lifestyle. She has a master’s degree in education and a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies. Currently she is the coleader of the Pittsburgh Plant-Based Support Group in partnership with PlantPure Communities, offering free nutrition education classes and cooking courses.
Jayney Goddard, MSc, FCMA, FBSLM, Lic.LCCH, Dip.ACH, FRSPH, is considered one of the world’s leading experts in the complementary medicine and natural health fields. She is the author of the global bestseller Rewind Your Body Clock: The Complete Natural Guide to a Happier, Healthier, Younger You, and she’s a popular broadcaster, lecturer, journalist, and acknowledged thought leader and influencer in the health-care arena. Jayney is the recipient of the Complementary and Natural Healthcare Expo Award for Outstanding Contribution to Complementary Medicine, and has a special interest in immunology and anti-aging. Natural Health magazine called Jayney “The UK’s Natural Youth Guru.” In addition, she is the editor of With Our Compliments, the journal of the Complementary Medical Association, and she is a high-profile contributor to print and broadcast media.
Shayda Soleymani is passionate about helping others thrive on a whole-food, plant-based (WFPB), SOS-free diet, having seen firsthand what it did for her. Since adopting the WFPB lifestyle on January 12th, 2012, she has lost 120 pounds, eliminated all of her medications, and earned her Starch Solution certificate. She loves to share her favorite Persian recipes, converted into health-promoting versions. She hopes you’ll enjoy them as much as she does! Persian spices can be found in Middle Eastern/Indian markets or online. For more information, follow Shayda on Facebook, Instagram, and YouTube at “Healthy Cooking with Shayda.”
Cathy Fisher has become a featured recipe expert for the NHA and is the creator of StraightUpFood.com, a blog that offers recipes and information on how to eat a health promoting, plant-based (vegan) diet. Cathy’s education and experience are grounded in her work with the McDougall Program (2006-present) and True North Health Center (2010-present), where she regularly teaches cooking classes to in-patient clients. Cathy graduated with her BA in Psychology, going on the earn a credential in Early Childhood Education and a certification in Nutrition Education. Cathy enjoys presenting to groups and giving people the practical skills they need to successfully shift to a healthier diet.
Collin Cook is the Executive Chef of Balance for Life Florida in Deerfield Beach, as well as the Executive Chef of 4th Generation Organic Market and Café in Boca Raton. His upbringing as Dr. Frank Sabatino’s son impacted his philosophical choices personally and professionally. Dr. Sabatino, a physician specializing in water-only fasting and holistic healing, helped build a significant structure and perspective for Collin regarding the natural approach to health. The dream of medical school found its counterpoint for Collin in the discovery of a culinary career. Collin has been a professional vegan chef for the last 12 years, and also attended Cornell University’s plant-based nutrition program by Dr. T. Collin Campbell. An advocate for the normalization of vegan cuisine, Collin has won many awards, competing against conventional animal-based chefs, and has guest lectured for the Natural Health Association. Collin is married and lives in Pompano Beach, Florida. You can contact Collin at [email protected] or follow him on Instagram @chefcollinthecook.
Nancy Mathews is a plant-based health and wellness coach, motivational speaker, cooking instructor, and educator. She’s the founder of Plant-Based Chico, a PlantPure Nation POD. Nancy is certified in plant-based nutrition. She helps others transition from the standard American diet to a whole-food, plant-based lifestyle. You can find Nancy on Facebook by searching “Plant Based – Chico.”
Jeanne Schumacher, M.Ed., Ed.D. is a plant-based coach and has become a motivational speaker and educator. She’s the founder of Plant-Based Westchester, a PlantPure Nation POD. She is certified in plant-based nutrition, and helps others transition from the standard American diet to a whole-food, plant-based lifestyle. You can find Jeanne on Facebook at “Plant Based – Westchester” and at SimplyPlantbased.net.
Dillon Holmes began the Well Your World YouTube channel and Facebook group to provide support and camaraderie for people transitioning to and maintaining a health-promoting lifestyle. Although learning how to live this way is obviously very important, what Dillon felt was missing was a place to come together to celebrate our successes and vent about our challenges. His videos include cooking demos, Q&A sessions, and relaxed chats covering topics such as social pressures and calorie density. He also offers a biweekly LIVE interactive cooking show that you can learn more about at WellYourWorld.com. Join him in the Well Your World Facebook group at facebook.com/groups/WellYourWorld. Head to YouTube.com and search “Well Your World,” plus the name of each of his recipes here to enjoy a cooking video.
Dra. Joanna Frey is the co-founder and co-director of Clinica Back to the Garden, located in San Juan, Puerto Rico. The clinic boasts the only physician supervised fasting and education center in Latin America. Dra. Frey gives lectures and webinars on healthful living, and has written two recipe ebooks. Along with her husband Dr. Asa Frey and son Asher, she has been practicing healthful living, and has eaten a diet exclusively derived from whole plant foods (without added salt, sugar and oil) for the past eight years.
For more information:
Ebook: Recetas Esenciales (en Espanol) http://backtothegardenpr.com/tienda-natural/
Phone: 787-282-7865 (we speak English)
Katie Mae is a plant-based nutritionist and culinary instructor at PlantBasedKatie.com, supporting people in living brighter, fuller lives through whole plant foods. Katie Mae holds a Masters of Science in nutrition from Bastyr University and a Bachelor’s in human biology from Michigan State University. Since 2010 Katie Mae has been teaching weekly cooking classes at TrueNorth Health Center and working for Dr. McDougall’s Health and Medical Center. From 2010 to 2014, she was also the Nutrition Educator at Sonoma State University, and in 2012 she was trained as a post-partum doula. She says, “Let’s eat like our future matters. A plant-based diet is the single best thing we can do for ourselves, our children and the planet.” Through her online cooking trainings, live workshops, and e-cookbooks, Katie Mae teaches how to simply prepare plant-based meals that are bursting with flavor. She’s emphasizes herbs, spices, and other flavors from around the world to excite the taste buds rather than refined sugar, oil, salt, and processed foods. You can find out more about Katie Mae, her cooking courses, and her recipes at PlantBasedKatie.com and PlantzBootCamp.com.
Chef John Nowakowski began his culinary career in 1978 at age 21, and at the age of 24 became the youngest Executive Chef for all of Marriott’s hotels and resorts. He began his “healthy cooking” career at Pi’s Place Restaurant in Miami. His “Heart Healthy” menu showed thousands of guests how delicious healthy food can taste. Pi’s Place went on to win the “Best Restaurant” award in downtown Miami in successive years. Since 1995 John has been the Executive Chef and health lecturer at the Regency Health Spa in Hollywood, Florida. His healthy vegan fare has been enjoyed by thousands of guests who have lost weight and learned how to apply the hygienic lifestyle upon their return home.
Ann Crile Esselstyn has devoted herself to inventing whole-food, plant-based recipes to prevent and reverse heart disease in support of the research of her husband, Dr. Caldwell B. Esselstyn, Jr. She is the author of the recipe section of Dr. Esselstyn’s bestselling book, Prevent and Reverse Heart Disease, and co-author of The Prevent and Reverse Heart Disease Cookbook with her daughter, Jane. Jane Esselstyn, RN brings her perspective and passion as a long-time health and sexuality educator to creating on-ramps to the plant-based way of life. Along with her husband, Brian Hart, Jane recently developed the Cleveland-based Plant-Based Institute, which strives to educate and empower the public about the transformational effects of a plant-based lifestyle. For more information, visit www.hcissc.com.
Below: Ann and Jane Esselstyn (photo by Donna Ruhlman)
Ramses Bravo is the executive chef at TrueNorth Health Center in Santa Rosa, California and the author of the cookbook, Bravo! He came from working in hotel and restaurant kitchens where butter, cream, meat and pizza flowed freely; so taking the job at TrueNorth was unfamiliar territory. But after he adopted the diet himself, he quickly dropped 30 pounds without even trying, and also had a lot more energy and desire to play with his daughter, Lulu. When asked what he loves most about working at TrueNorth, he said, “That I have been able to embrace my role as a cooking teacher. I teach adults across the country about healthy food, and I also teach children at my daughter’s school how to cook.” Chef Bravo’s hobbies include photography, writing, human behavior, knitting, football, and making jewelry with his daughter.
Victoria Moran is the Oprah-featured author of several books, including Main Street Vegan, The Love-Powered Diet, and Younger by the Day. A member of the National Health Association for half a century, Victoria hosts the Main Street Vegan podcast, was voted “PETA’s Sexiest Vegan Over 50” in 2016, and directs Main Street Vegan Academy, a dynamic, live Zoom program that trains and certifies vegan lifestyle coaches and educators. MSVA instructors include Joel Kahn, MD; Milton Mills, MD;Frank Sabatino, MD; Marty Davey, MS, RD; Chef Fran Costigan; and vegan fashion designer Joshua Katcher. Learn more at mainstreetvegan.net, and follow Victoria’s vegan and ayurvedic adventures on Instagram:@VictoriaMoranAuthor.
Joel Fuhrman, M.D. is a family physician, New York Times best-selling author, and nutritional researcher who specializes in preventing and reversing disease through nutritional and natural methods. Dr. Fuhrman is an expert on nutrition and natural healing, and has appeared on hundreds of radio and television shows. Dr. Fuhrman’s own successful PBS television shows, 3 Steps to Incredible Health, Dr. Fuhrman’s Immunity Solution, and End Dieting Forever bring nutritional science to homes all across America.
The recipes here are from Dr. Fuhrman’s new Eat to Live Quick and Easy Cookbook, full of simple Nutritarian recipes, and handy cooking and shopping tips. “I hear from people all the time that they would love to eat a better diet if only they had the time to prepare the right foods,” says Dr. Fuhrman. “But preparing tasty, healthy meals doesn’t have to take a lot of time or effort. This was the thought that inspired me to create my Eat to Live Quick and Easy Cookbook.” The new cookbook includes 131 fast and simple Nutritarian recipes, plus handy cooking and shopping tips; a great resource for beginner cooks, and offers sophisticated flavors for anyone who wants to enjoy delicious meals without spending a lot of time in the kitchen.
Darshana Thacker is chef and culinary project manager for Forks Over Knives, an organization that empowers people to live healthier lives by changing the
way the world understands nutrition. A graduate of the Natural Gourmet Institute, she’s known for her hearty and distinctly flavorful creations, which draw
inspiration from a wide range of ethnic traditions. Chef Darshana was the recipe author of Forks Over Knives Family and a lead recipe contributor for the New York Times bestseller The Forks Over Knives Plan.