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.
NHA Conference dishes are simply amazing! If you’ve been to a past conference, you know! All dishes are made with 100% plants, and contain no added salt, oil or sugar. Recipes have been contributed by the following plant-based chefs: Dr. Joel Fuhrman, Cathy Fisher, Ramses Bravo, Katie Mae, Colin Cook, James Rohrbacher, Jana Diedrich, Martin Oswald, and Talia Fuhrman.
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)
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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)
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.
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.
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.”
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.”