We meet the third Wednesday of each month at 10:30 a.m. in the A-9/Phoenix Room in Cottonwood Palo Verde. Everyone is welcome.
“Let your food be your medicine and medicine be your food.” – Hippocrates
We don’t give medical advice or claim any cures. We do help with how to have a Whole Food Plant Based lifestyle. We share information, recipes, answer questions, and have a free giveaway at each meeting. At our Oct. 16 meeting, two lucky duckies received a free loaf of Alecia’s delicious Organic Einkorn bread.
WFPB focuses on 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. We care about animal welfare, the environment, and our health.
At our Oct. 16 meeting, Lisa went through restaurant menus giving suggestions on what to order and stay within a WFPB way of eating. She also covered getting started, how to make a weekly meal plan, and what to look for on food labels.
Janet, Edey, and Lisa talked about the protein myth with a WFPB lifestyle including “What do we eat for protein if we aren’t eating meat and dairy?” (AND want to feel satisfied). We gave examples of nutritious and delicious options for protein and ways to prepare food, shared informative websites, and answered questions.
Have you heard of jackfruit? It’s delicious in stews, soups, sandwiches, snacks, etc. It has a texture comparable to meat and when mashed, is similar to shredded meat. You can find it packaged or canned on grocery store shelves and in the freezer section. When using canned jackfruit, drain the brine, rinse, then soak in filtered water for 10 minutes. Drain before eating or cooking.
Here’s a link for a great news video on jackfruit: https://mail.google.com/mail/u/0/?pc=en-ha-na-us-bk#search/jackfruit/FMfcgxwDrbqHkGkZDzrVghPLmXqCjnnD?projector=1
The guest speaker for our Nov. 20 meeting is Linda Curry. She’s a WFPB nutritionist, author, speaker, and teacher.