HWS NEWS - Healthy World Sedona
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Issue 14, January 1, 2018
HWS NEWS
Healthyworldsedona.com It 's goin g
t o be an am azin g
VegFest 2018 Pr eview an d in spir in g
Com i n g t o Sedon a VegFest ? Her e ar e t h e h i gh l i gh t s. ..
w eek en d!
On Satur day m or ning, hear fr om Dr . Cal dw el l Essel st yn about how he
dem onstr ated that a diagnosis of hear t disease doesn't have to be a life sentence.
Thr ough his r esear ch and publications, he has br ought hope to m illions that they
can pr event or r ever se the num ber one cause of death in the U.S.
Next, enjoy the enter taining, and highly infor m ative pr esentation by Jan e Essel st yn , Bu y Tick et s
R.N., co-author of sever al w hole food, plant-based cookbooks, and talented
teacher. Lear n about the im pact of diet both above and below the
belt.
INTHIS Star t the after noon w ith Jan e Vel ez-M i t ch el l ,
aw ar d-w inning jour nalist and anim al r ights
Dow n load
Pr ogr am Gu ide
ISSUE advocate. Then cap the day w ith Si d
Gar za-Hi l l m an , author , super -athlete, and healthy
lifestyle coach.
Cal en dar an d u pcom i n g
even t s- p. 2 Begin the day Sunday w ith Dr . M i ch ael Kl aper , w ho has been
pr acticing "lifestyle m edicine" and helping patients r egain their
health for over four decades. Then hear fr om Keegan Ku h n ,
Ou r Pl an t -Based co-dir ector of the tw o block-buster docum entar ies: Cowspiracy, and
St or y: Bet t e an d W hat the Health? After lunch, enjoy Br en da Dav i s, r egister ed
Ven k at dietitian and co-author of nine aw ar d-w inning books. And finish the
Ven k at esw ar an -
VegFest w eekend w ith Col l een Pat r i ck -Gou dr eau , r ecognized exper t
p. 3
and thought leader on the culinar y, social, ethical, and pr actical
aspects of living vegan
M ac & Tr ees Betw een the pr esentations, have a snack fr om our concessionair e,
Reci pe - p. 6 Local Ju i cer y, br ow se the exhibit ar ea, chat w ith exhibitor s and
sam ple their w ar es, and be w ow ed by the ar t show.
Ti ps f or Oi l -Fr ee Cook i n g - Com e to the dining ar ea for lunch - a choice of thr ee, w hole food,
page 6 plant-based entr ées. These dishes w ill be pr epar ed by our local
school distr ict food ser vice staff - and as a r esult of VegFest, they w ill
now be incor por ated into the school lunch m enus!
Cook i n g
Dem o: W hile you'r e enjoying lunch on Satur day, w atch a cooking dem o w ith
Scr u m pt i ou s Ch r i s Kal i n i ch , culinar y instr uctor , and cer tified vegan lifestyle
Spr eads & coach and educator. Dur ing Sunday's lunch, lear n fr om JL Fi el ds,
Di ps - p. 7 culinar y instr uctor and author of The Vegan Air Fryer Cookbook, and
Vegan Pressure Cooking, and co-author of the just-r eleased The M ain
Street Vegan Academy Cookbook. Follow ing the cooking dem os each
Ti ps-Qu i ps-Sn i ppet s - p. 8
day, r enow ned vegan chef and cookbook author Jason Wyr i ck w ill
lead an "Ask the Chef " question and answ er session.
1
Cal endar
j anuar y 12
Ver de Val l ey Vegan s Pot l u ck ,
Sedon a Healt h & 6:00 p.m ., Cor nville. Sign up at
M eetup.com .
Nu t r it ion
Con f er en ce: j anuar y 18 & 19
Sedon a Heal t h & Nu t r i t i on
Con f er en ce, L'Auber ge de
It's Going to Be a Sellout! Sedona. Tickets and
Infor m ation her e.
For the second year in a r ow , w e'r e expecting a sellout cr ow d for
the Sedona Health & Nutr ition Confer ence, scheduled for Januar y
18 and 19 at L'Auber ge de Sedona. "We incr eased the size of the j anuar y 20 & 21
venue this year , and w e'r e alr eady getting close to capacity for Sedon a VegFest Sedona
Per for m ing Ar ts Center.
this event tar geted to m edical pr ofessionals," said HWS Tickets and Infor m ation her e.
Co-Founder Don Fr ies. "This confer ence is so im por tant because,
as the gener al public lear ns about the health benefits of w hole
food plant-based nutr ition, w e w ant them to have health car e
pr ovider s w ho have this sam e infor m ation and w ill suppor t them
Januar y 26
in their lifestyle changes." Con sci ou s Li v i n g Pot l u ck ,
5:30 p.m . ?Keys to Health and
This year 's event begins w ith a half-day "Nutr itional Basis for Longevity?. Lessons fr om Blue
Disease Pr evention and Tr eatm ent" session on Thur sday, Januar y Zones and fr om the r esear ch.
18, follow ed by an optional gour m et dinner the night of the 18th Video and Discussion. RSVP to:
susan@susanpitcair n.com .
w her e a panel of pr acticing physicians w ill discuss pr actice
im plications, and then a full day of pr esentations on Januar y 19.
Faculty includes Shipr a Bansal, M D; Caldw ell Esselstyn, Jr., M D; Januar y 28
M ichael Klaper , M D; Br enda Davis, RD; Jane Esselstyn, RN; Jay
Sutliffe, PhD, RD; Wendy Wetzel, RN, FNP; and M ichelle Gor m an, Pl easi n g You r Pl an t -Based
Pal at e Cooking Dem o, 1:00 ?
RD. Par ticipants in the physician dinner panel ar e: Ted
2:00 pm . Natur al Gr ocer s,
Cr aw for d, DO; Deanna Pr ice, M D, and Shipr a Bansal, M D. Sedona. Scr um ptious Spr eads &
If you know som eone w ho w ants to attend, tell them not to delay. Dips
We expect to r each capacity ver y soon! Click her e for Pr esenter s: Peggy and Ray
r egistr ation infor m ation. Har r is
The suffering that food animals undergo, the
suffering of those who eat them and profit by
them, the suffering of starving people who
could be fed with the grain that feeds these
animals, and the suffering we thoughtlessly
impose on the ecosystem, other creatures,
and future generations are all interconnected.
It is this interconnectedness of suffering, and
its reverse, of love, caring, and awareness,
that calls out for our understanding.
Dr. W ill Tuttle
2
Ou r
Pl an t -Based
St or y
Bette & Venkat Venkateswa r a n
Venkat and Bette grew up in India, and have
lived in many countries of the world
them selves. The calf w ould be br ought along, and
after the calf suckled for sever al m inutes, they
w ould dr aw it slightly aside, and it w ould stand
HW S: On e r eason I 've been l ook i n g f or w ar d t o at the head of the m other. The m other w ould lick
t h i s i n t er v i ew i s t h at you com e t o a the calf all over w hile they m ilked the cow. After
pl an t -based di et f r om a di f f er en t pl ace t h an they had taken w hatever m ilk w as r equir ed, they
an ybody I ?ve t al k ed t o so f ar . w ould let the calf feed again. I w as alw ays ver y
BV: We didn?t have to come to it. We?ve alw ays m oved by this r outine.
been ther e. HW S: Th i s i s ver y di f f er en t f r om w h at
HW S: Good poi n t ? you h ave al w ays been h appen s n ow.
t h er e. Th e Hi n du t r adi t i on i s veget ar i an . BV: Ver y differ ent..
VV: The scr iptur es in Hinduism state this. The HW S: You did give up dair y at som e point?
ver y fir st line of one of the four Vedas is: Hum ans
BV: That w e did r ecently. We w oke up one
should pr otect anim als, and all other beings.
m or ning and suddenly r ealized how m any
Pr otection m eans non-violence to them . In other
hor m ones and things ar e being injected into the
par ts of the scr iptur e it talks about non-violence,
cow s her e, and it hit us like a r ock . And w e
and not killing anim als by m an for food. That?s
lear ned of the suffer ing of the anim als, the
one aspect of it. The other aspect is that hum an
ar tificial insem ination, etc.,in the dair y industr y.
beings com e at differ ent levels of consciousness,
We told our selves, this is not the m ilk or m ilk
and differ ent aw ar eness. If your aw ar eness is not
pr oducts w e w ant to consum e.
as w ell developed, then you m ight eat m eat and
other beings. But gener ally, as you pr ogr ess, HW S: How di d you v i ew peopl e w h o at e m eat ?
these things should fall aw ay. We both gr ew up
BV: We had good fr iends w ho w er e fish-eater s, or
Br ahm in, and the Br ahm in class w as specifically
m eat-eater s. Anytim e w e w er e invited to their
enjoined to be par ticular ly vegetar ian. Ther e w as
hom es, ther e w ould be no m eat cooked for the
no question. We didn?t eat eggs. We didn't have
m eal. It w as not a big deal for them not to have
m eat of any kind. But dair y w as not a for bidden
m eat. The str uggle in the West is because
thing. We gr ew up w ith dair y ? not just m ilk, but
ever ybody is so inculcated w ith the idea that you
butter m ilk, yogur t, fr eshly chur ned butter and
m ust have m eat ? that you need pr otein and you
ghee.
can get it only fr om m eat.
BV: I r em em ber clear ly fr om childhood,
HW S: I w on der i f t h er e i s an econ om i c pi ece t o
w henever I w as on my gr andfather ?s estate,
i t . I t h i n k abou t m y ow n par en t s, w h o cam e
w hich w as in the south of India, ther e w as a
t h r ou gh t h e depr essi on . Bei n g poor m ean t you
special cow set aside for m e. I w as the youngest
" cou l dn ?t pu t m eat on t h e t abl e." I n you r
gr andchild. Ever y m or ning the cow w ould be
t r adi t i on , t h e pr osper ou s an d t h e aw ar e ar e
br ought to the house and w ashed thor oughly,
t h e on es w h o do n ot eat m eat .
and tw o of w or ker s w ould com e along and they
w ould have had a show er and w ashed Continued on page 4
3
Bette & Venkat Venkatesw ar an (Continued fr om page 3)
BV: In India, being vegetar ian does not spices and her bs. To us, her bs just add flavor
autom atically im ply a lack of affor dability. That and cer tain m edicinal pr oper ties, w her eas spices
concept appear s to be m or e ingr ained in the get ingr ained into the m ain body of the
w ester n outlook . vegetable.
VV: Well know n w ealthy fam ilies, w ho ar e som e HW S: W h at do you f i n d r ew ar di n g an d w h at
of the r ichest in India, and per haps the w or ld, do you f i n d ch al l en gi n g abou t pl an t -based
ar e ver y str ict vegetar ians. They w ill not even eat i n g?
eat food pr epar ed by a non-vegetar ian cook .
BV: I find cooking vegan quite a challenge,
W hen they tr avel, w e have know n them to take
because w e buy fr esh vegetables, and w ash and
their ow n chef along.
cut them in specific w ays for differ ent dishes,
HW S: For you , w h o h ave n ever eat en m eat , I and steam and cook fr om scr atch at hom e. And
can ?t i m agi n e t h at h av i n g f ood t h at m i m i cs that is challenging, and labor intensive
m eat i s a sel l i n g poi n t . com par ed to my life w hen I w as a full tim e
car eer w om an w ith a ver y busy office schedule.
BV: I think that one r eason people str uggle her e
And these days, w e r ead labels of pr oducts ver y
in the U.S. is w e alw ays have to take som ething
car efully.
and equate it to m eat ? like Tofur key. If you?r e
going to talk people accustom ed to m eat-eating VV: Having said that, I think cooking vegetar ian,
out of eating, say, tur key, w hy not tr eat them as or cooking vegan in the Indian style, is not a big
adults, w ho ar e eating differ ence. The only differ ence is that you can?t
We shoul d not boost this w ay out of their ow n
choice and out of total
m ake cer tain dishes because they include cr eam .
It?s not as m uch of an issue w ith South Indian
acceptance of the cooking because they never used cr eam anyw ay.
t he monetary concept? Just say "this is In teaching people to m ove to vegan, I think if
tofu." I don?t think one you taught people how the spices go in, and at
cof f er s of t he needs to hum or people w hat stage, and how long befor e you add the
and question their vegetables, then the end pr oduct w ould be a lot
unscr upul ous and intelligence: they know tastier , and you w ouldn?t have the r aw taste of
and accept it?s tofu, and the cur r ies or spices. The idea of these spices is
very cr uel f ood not tur key. that they should be absor bed by the vegetables,
but they w on?t be absor bed if you cook them all
BV: On that note, I w ant
indust ry. to br iefly touch on the
together. Nor w ill they be absor bed if you
over cook som ething and then tr y to add it later ,
culinar y aspects. Neither
because the cellulose closes up. It?s ver y tr icky,
Venkat nor I claim to be culinar y exper ts;
and ther e?s only a w indow of a m inute or tw o to
how ever , w e do r eceive num er ous com plim ents
do it cor r ectly. That?s par t of w hy it seem s to be a
on our cooking, especially fr om the om nivor es
gr eater challenge for people. By the w ay, the w ay
now enter ing the w or ld of veganism . It is my
vegetables ar e cut for differ ent dishes is ver y
obser vation that it is not just the ingr edients in
im por tant!
the vegan dishes that I pr epar e, but the
significant differ ence in the m ethod and the BV: I find that m any of the vegetar ian dishes I
w holistic appr oach to cooking. eat her e ar e not blended. Spices and her bs ar e
often inter changed as though they w er e the
Ther e is a distinct differ ence in our cooking
sam e thing, but they ar e not the sam e at all.
appr oach. I find even the language her e a bit
differ ent -- you ?chop it up?,?thr ow this in," and VV: Even the phr aseology and idiom atic usage of
?toss that," and w alk aw ay. We don?t quite look at our language m ust change fr om the inside out? .
it that w ay, because the w ay w e cook, w e can?t such that w e ar en't constantly giving the
toss this and thr ow that, close the Instant Pot and m essage that m eat is the essential elem ent for
go aw ay. Ever y condim ent has to be added at a w ell being, e.g., "the m eat of the issue? , ?flesh
par ticular tim e ? tw o m inutes of this, and then a things out,? ?br ing hom e the bacon,?etc.
m inute of that, and so the w hole ar t of cooking is
ver y tim e-consum ing and tim e-dependent. We
also m ake a ver y distinct separ ation betw een
Continued on page 5
4
Bette & Venkat Venkatesw ar an (Continued fr om page 4)
HW S: W h at i s m ost r ew ar di n g t o you abou t
pl an t -based eat i n g?
Plan t Pu r e: Healin g Am er ica
BV: M ost r ew ar ding is fir st of all, saving the
anim als. Secondly, as. I lear n m or e and m or e
about the hor r ific tr eatm ent of anim als, my
deter m ination is str onger than ever that w e
should not boost the m onetar y coffer s of the
unscr upulous and ver y cr uel food industr y.
HW S: Do you see pr ogr ess?
BV: Yes, but this kind of thing w ill only com e w ith
tim e. It is a huge cultur al shift. We have alw ays
been ver y m uch against the concept of m an
killing other living cr eatur es m er ely to satisfy the PlantPur e?s Founder and Pr esident, Nelson
pleasur es of his palate. And as w e now becom e Cam pbell, r ecently announced that his team is
m or e and m or e aw ar e of the intense cr uelty and launching a m edia-dr iven m ovem ent called
cor por ate gr eed that pr evails in the m oder n m eat ?Healing Am er ica.? Healing Am er ica?s goal is to
and dair y industr y, w e ar e ever m or e convinced dr ive a nationw ide gr assr oots m ovem ent to help
that the tim e is long over due for all of us to m ove br ing the m any benefits of plant-based nutr ition
to a fully plant based diet. It is so hear tening that into the m ainstr eam .
w e have a gr ow ing gr oup of conscious and
com passionate individuals w ho ar e m aking this The Healing Am er ica tour w ill kick off in Tam pa,
happen, one step at a tim e. Flor ida on Januar y 20, 2018, w ith a pr esentation
by Nelson, and by Dr. T. Colin Cam pbell, author of
The China Study. A film cr ew w ill follow the father
Vegan Nigh t Ou t at Abbie's and son on the tour and the footage w ill
eventually becom e a docum entar y by the sam e
Kit ch en - Fu n & Yu m m y! nam e. The tour plans to go to Tam pa, New Yor k,
Atlanta, Houston, St. Louis, and San Diego.
After the tour , Healing Am er ica w ill hold
sem inar s and other educational events in select
cities, as w ell as offer affor dable food to
under -ser ved neighbor hoods. ?It is tim e to go
beyond health, to m ake lar ger connections that
can join com m unities her etofor e w or king apar t
into a m or e unified for ce for change, including
change that extends into the political spher e,?
shar ed Nelson Cam pbell.
Wat ch Feb. New slet t er f or
Det ails on Next VNO
5
Reci pe of t h e M on t h : M ar y In You r Kit ch en
M ac & Tr ees The following tips were shared by M ary M cDougall,
co-author with Dr. John M cDougall of The Healthiest
From The Cheese Diet on the Planet
Trap by Neal SAUTÉI NG W I THOUT OI L
Barnard, M.D. To sauté im plies the use of butter or oil. The
Adapted and M cDougall Pr ogr am elim inates the oil and uses
liquids that give taste w ithout hazar d. Sur pr isingly,
shared by Peggy
plain w ater m akes an excellent sautéing liquid. It
Harris pr events foods fr om sticking to the pan, and still
allow s vegetables to br ow n and cook .For m or e flavor
1 lb w hole w heat penne pasta
tr y sautéing in:
2 1/2 cups unsw eetened alm ond m ilk
1 cup w ater Vegetable br oth vinegar
1 1/3 cups pr e-soaked r aw cashew s Soy sauce (Tam ar i) Tom ato juice
1/2 cup cooked sw eet potato Red or w hite w ine Lem on or lim e juice
(alcoholic or non) M exican salsa
3 1/2 Tbsp fr eshly squeezed lem on juice
Sher r y (alcoholic or non) Wor cester shir e sauce
2 Tbsp tahini (sesam e seed butter )
Rice vinegar or balsam ic
1 Tbsp chickpea m iso
2-3 cloves gar lic, cr ushed (or 1/2 tsp gar lic For even m or e flavor , add her bs and spices, such as
pow der , not gar lic salt) ginger r oot, dr y m ustar d, and gar lic.
1/2 tsp sea salt BROW NI NG VEGETABLES
6 cups br occoli flor ets
Br ow ned onions take on an excellent flavor and can
1 cup dr ied, w hole-gr ain br eadcr um bs be used alone or m ixed w ith other vegetables to
m ake a dish w ith a distinctive taste. To achieve the
Pr eheat oven to 400 degr ees. Gr ease a 9X12 color of br ow ning, as w ell as added flavor , place 1 1/2
inch, 2 1/2 inch deep (or lar ger ) baking dish c. of chopped onions in a lar ge nonstick fr ying pan
by w iping the inside w ith a cut avocado to w ith 1 c. of w ater or vegetable br oth. Cook over
pr event sticking. Cook the pasta in a lar ge pot m edium heat, stir r ing occasionally, until the liquid
of boiling w ater until al dente (alm ost evapor ates and the onions begin to stick to the
tender ). Com bine the alm ond m ilk, w ater , bottom of the pan. Continue to stir for a m inute, then
add another 1/2 c. of w ater or br oth, loosening the
cashew s, sw eet potatoes (cut in chunks),
br ow ned bits fr om the bottom of the pan. Cook until
lem on juice, tahini, m iso, gar lic, and salt in a liquid evapor ates again. Repeat this pr ocedur e 1 or 2
blender (or Vitam ix) and blend until ver y m or e tim es, until the onions ar e as br ow ned as you
sm ooth. Add the br occoli to the cooking pasta like. You can also use this technique to br ow n
once the pasta is near ing the al dente stage car r ots, gr een pepper s, gar lic, potatoes, shallots,
and cook until the br occoli is a br ight gr een, zucchini, and m any other vegetables, alone or m ixed
but not fully tender. Dr ain this, in a var iety of com binations.
but do not r inse. Pour about 1/3 of the sauce BAKI NG W I THOUT OI L
in the pr epar ed dish. Add all of the pasta and
br occoli, then pour the r em aining sauce over To elim inate oil in baking is a r eal challenge, because
the top, distr ibuting evenly. If needed, gently oil keeps the baked goods m oist and soft. Replace the
oil called for in the r ecipe w ith 1/2 the am ount of
m ix to incor por ate the sauce. Spr inkle the
another m oist food, such as pur eed pr unes,
br eadcr um bs over the top of the casser ole. applesauce, m ashed bananas, m ashed potatoes,
Cover w ith foil and bake for 17-18 m inutes. m ashed pum pkin, tom ato sauce, soft silken tofu, or
Rem ove the foil and bake 10-12 m inutes soy yogur t. Cakes and m uffins m ade w ithout oil ar e a
longer until the topping is golden br ow n and little heavier. Be sur e to test cakes and m uffins at the
cr isped. Let sit to cool for a few m inutes end of the baking tim e by inser ting a toothpick or
befor e ser ving. cake tester to see if it com es out clean. Som etim es
oil-less cakes and m uffins m ay need to be baked
longer than the dir ections advise.
6
Jan u ar y Cook i n g Dem o: Scr u m pt i ou s Spr eads & Di ps
By t h e n ew est m em ber s of ou r Cook i n g Dem o Team : Peggy an d Ray Har r i s.
Nat u r al Gr ocer s, Sedon a - Plea sing Your Pla nt-Ba sed Pa late:
Sunday, Ja nua r y 28, 1:00 - 2:00 p.m.
NEXT
Scr u m pt i ou s Spr eads an d Di ps: cooking demo
Lear n to m ake 4 r ecipes w ith
differ ent plant-bases: black beans, Januar y 28
chickpeas, tofu and w alnuts. They all
can be used as either spr eads or dips
and m ade for hom e or takeout
sandw iches/r olls or dips to br ing to a potluck or par ty.
Pr esenter s: Peggy Har r is and Ray Har r is
? Quality Kitchen + Bar
W h er e t o Eat ? Reds
Do you w on der w h er e t o eat ou t i n Szechuan
t h e Ver de Val l ey? Ever y m on t h HW S
New s pu bl i sh es a l i st of r est au r an t s Secr et Gar den Café
t h at h ave vegan opt i on s. Cl i ck t h e Tam aliza Café
r est au r an t n am e t o v i si t i t s w ebsi t e.
Tar a Thai (VOC)
ChocolaTr ee A Taste of M ar r akech (VOC)
Cr eekside Thai Palace (Uptow n & Cottonw ood)
Far Side Bistr o Thai Spices
(Cottonw ood) Westside Deli
W holesom e Fast Food (Cottonw ood)
Ger ar do's
W hole Foods M ar ket Deli
The Hudson W ildflow er Br ead Com pany
Local Juicer y Do you h ave a f avor i t e pl ace w i t h
M ar iposa vegan opt i on s? Em ai l u s at
info@healthyw or ldsedona.com an d w e'l l
M iley's Cafeé (VOC) add i t t o t h e l i st n ex t m on t h .
Paleo Br io Rest au r an t s on t h e l i st m u st h ave
Picazzos at l east on e pl an t -based en t r ée
i t em l i st ed on t h e m en u .
Poco Diablo's r estaur ant
7
Tips, Qu ips an d Sn ippet s
?We spend Januar y 1st w alking Eat You r Gr een s - Keep You r M ar bles!
thr ough our lives, r oom by r oom ,
dr aw ing up a list of w or k to be A study just published in the m edical jour nal Neurology
done, cr acks to be patched. has found that r egular ly eating gr een leafy vegetables can
M aybe this year , to balance the m ake your br ain seem 11 year s younger ! After about five
list, w e ought to w alk thr ough the year s, r egular
r oom s of our lives...not looking consum er s of veggies
for flaw s, but for potential.? such as kale, spinach,
? Ellen Goodman collar d gr eens and
lettuce enjoyed a m ental
edge that w as the
equivalent of 11 year s in
age.
We say Kale Yeah!
?W hat do you need in the New Year ? You need a
dr eam ; your dr eam needs an action; and your action
needs r ight thinking! W ithout r ight thinking, you can
have only unr ealized dr eam s!?
? M ehmet M urat ildan
A recent survey in the UK cited a 987% increase in demand for vegetarian options! The survey, conducted by
the UK takeaway service Just Eat, said that going vegan will be the UK's biggest food trend in 2018.
Cooking Dem o by Cor r in and Chr is
Kalinich - Scr um ptious Sides
We ar e ever so gr at ef u l t o Bl ossom Level : Root Level :
t h i s year 's VegFest spon sor s. Car ing for All Anim als Ganesha Enter pr ises, LLC
Th ese ar e t h e f ol k s t h at Lum inous Realty Gone Gr een Super Foods
m ak e i t possi bl e t o k eep M ountain High Flow er s JL Goes Vegan
t i ck et pr i ces l ow an d Sedona Cham ber of Com m er ce M y Healthy Skin
pr ov i de an am azi n g Sedona Real Inn & Suites Nelly Or ganics
pr ogr am . Pl ease su ppor t Picazzo's Italian Kitchen
t h ei r bu si n esses: St em Level : Plant2Platter
Judith Fogar ty Redfin
Gar den Level :
National Bank of Ar izona Thr ivent Financial
L'Auber ge de Sedona
Sedona Rouge Hotel & Spa Vor tex M edia Ser vices
Stanfor d Inn by the Sea
The Vegan Taste
Veganification
8
Sedon a Healt h & Nu t r it ion
Con f er en ce 2018
For m edical pr of ession als & t h e in t er est ed
pu blic
M edicin e t h at Heals:
In cor por at in g Plan t -Based Nu t r it ion
in t o you r Pr act ice
Jan u ar y 18 & 19, L'Au ber ge de Sedon a
Regist er
VEGFEST2018
Peacef u l Pl at es - Peacef u l Wor l d
Jan u ar y 20-21
Sedon a Per f or m i n g Ar t s Cen t er
Bu y Ti ck et s Now !
You can also read
