Edey Sanders
We meet the third Wednesday of each month at 10:30 a.m. in the A-9/Phoenix Room, Cottonwood Palo Verde. Everyone is welcome.
Join us at the Open Houses for Cottonwood October 12, 2019, and Oakwood October 26, 2019.
Each meeting, we take questions (all questions are good questions). We don’t give medical advice or claim any cures. We do help with beginning WFPB eating and share information and recipes.
There are many motives for eating WFPB. Some members are struggling with health problems (strokes, heart attacks, surgeries, weight, diabetes, M.S., etc.). They discovered the difference WFPB makes in their health. Others are curious if WFPB might help them, or a doctor recommended WFPB for them. Many of us also care about animal welfare and the environment.
A healthy, WFPB way of eating focuses on plant foods – fresh vegetables and fruits, whole grains, legumes, nuts and seeds – preferably organic. White sugar, artificial sweeteners, fast foods, processed foods, meat, and oils are avoided.
In our September 18 meeting, Lisa spoke on how to get started. She gave baby-step solutions, tips, and guidelines on the basics – eating your first WFPB meal, how to shop WFPB, putting together a menu for the week, what to order in a restaurant, etc. It’s one step at a time from wherever you are now. Lisa and her husband found removing oil from their diet relieved his gastro intestinal pain and suffering.
Our guest speaker for September was Alicia Turner. She’s a baker with eight home-schooled children (yes, eight!). Alicia shared her family’s former health issues and how Organic Einkorn helped her family’s health. Alicia is on our group contact list for questions, information, and how to get these nutritious and delicious baked goods (sandwich bread, baguettes, Kaizer rolls, bagels, burger buns, pizza dough, etc.). Einkorn info at www.Jovialfoods.com.
Our guest speakers are announced on Nextdoor.com in our WFPB posts for upcoming meetings. August and September, we had a drawing for a free copy of a WFPB recipe book written by a Holistic Nutritionist. What surprise will we have for you in October?
Sweet Potato and Kale Casserole
2 large sweet potatoes
2 bunches of kale
1 medium red onion
1/4 cup vegetable broth
1 Tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon peeled, minced ginger
1 teaspoon peeled, minced garlic
2 Tablespoons maple syrup
Salt and fresh ground pepper (optional)
Preheat oven to 375ºF. Scrub/wash, chop sweet potatoes into 1-inch cubes and place in a large mixing bowl.
Chop the kale and onion into bite-sized pieces then add to sweet potatoes. In another bowl, combine and whisk together the remaining ingredients. Pour this mixture over the sweet potatoes, onions, and kale. Gently stir everything together.
Put this into a baking dish, bake for 45 minutes or until potatoes are tender.
* Alternate option: Use yams instead of sweet potatoes. Use 4 medium shallots instead of onion. Add 2 large, washed and sliced Portobello mushrooms.