We had a fantastic time at this year’s Grand Rapids VegFest!  Thank you to all who attended and organized this event! Extra love and gratitude to everyone who volunteered, and spread the word about good health through plant based nutrition!

We will be completing our drawing for Dr. Greger’s book at our December meeting, so there is still time to enter! Do you know someone who would like to join our supportive community?  Have them send an email to Sheri:  plantpoweredforhealth@gmail.com to join our mailing list and they will be entered into the drawing!  Raffle tickets will also be available at our meetings in November and December!

Keep reading to find Sheri’s Mac -n- Cheese recipe below!
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• Sooz and Mike Elwell will demo their air fryer “french fries” and home made ketchup!
• Logan Jurgens will share a “bean of the month”…have you had beans and greens today?
• Stacy Idema will lead a discussion on what you’d like to see for our Plant Powered group in 2018, what is most important to you and what we could do without.  As we are growing we want to know what is important to YOU!!
• And as always, potluck, friendship, visiting and support for each other!

Facebook Invitation HERE!
Questions: PlantPoweredforHealth@gmail.com
Need directions?  Click “about” at the top of the page or here

(P.S. This meeting will be a team effort, run by volunteers.  Sheri will be out of town celebrating her Mom’s 75th birthday.  Please pitch in and enjoy!)

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Some of you may remember Cheryl and Greg Hutchings from a past meeting; their entire family changed their diet to WFPB following Greg’s melanoma diagnosis.  Now Cheryl has been diagnosed with breast cancer and will be waging her own cancer battle.  Some of us have talked about how we can bring meals to each other in times of need, so I set up an account on mealtrain.com to see how it works.  Please check out the link and description, and see if there is something you can contribute to this effort.  Extra veggies in your garden?  Are you a WFPB cook? I’m hoping we can team up to help because most of our friends and family don’t know what or how to cook plant based.
My hope is that we can practice and all support each other when we are in need!  Check out the site:  Mealtrain.com .  No time to cook, but you’d like to help?  You can donate to our group effort through my Paypal:  paypal.me/PlantPower!

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CARPOOL ALERT! Dr. Doug Lisle at PBNSG in the Detroit area!

It’s easier (and more fun!) when we travel together!  Let’s go see Dr. Lisle and learn how to navigate social pressures to eat unhealthfully–and thrive!  THIS WILL BE AWESOME!! Wednesday October 25th!!  PBNSG event info HERE!

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TREATS WITHOUT THE TRICKS! 

Pizza and Salad!  Sorbet and Fruit!  Meet up with your friends!

Plant Powered for Health would love to see you at Pieology for dinner and dessert meetup Monday October 30th! (Facebook invitation here)

Pieology has delicious wood fired pizza with an array of beautiful toppings and salads, so do not miss this chance to enjoy great food and help support Plant Powered for Health from 4- 8 PM.  Dine in or take out, vegan, gluten free and oil free options too. Just tell them we sent you!!

Menchies is adding to the fun with delicious sorbet and fruit options!

Plant Powered for Health is collaborating with Plant Based Nutrition Support Group (PBNSG.org) and all sales will help to fund our group meetings and events!

This is located across the street from Knapp’s Corner at the Knapp’s Crossing complex in front of D&W Grocery store.

Please SHARE this event with ALL your friends!!  Thank you for your support and SEE YOU THERE!!

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And in case you missed the last blog post with my Mac-n-cheese recipe HERE IT IS!

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*Wednesday October 25th (Detroit area): PBNSG hosts Dr. Doug Lisle, author of “The Pleasure Trap” and known for his contribution on the documentary “Forks Over Knives”.  Let’s carpool!! PBNSG info HERE!

*Monday October 30th 4p-8p: Treats without the Tricks!!  Meet up and fundraiser at Pieology AND Menchies!  Eat delicious pizza, salad and sorbet/fruit while helping to support our group.  What a great deal!

Details HERE!

*Wednesday November 15th, 6:30pm:  Stir the Pot GR Supper Club’s Plantsgiving! Please note that Sue and Roger will be taking a hiatus for 2018, so this is the final for 2017, and no further are currently scheduled.  Stay tuned to Sue’s website for her plans, classes and adventures!  Info HERE!

You asked for it, so here it is!!

(g/f, nut free and soy free options too)

1⁄2 cup raw cashews (or sunflower seeds)*

4 tbsp. nutritional yeast

1 tsp. onion powder

1 tsp. salt
1-1/3 cup soymilk (or favorite non-dairy variety)

4 tsp. mellow white miso paste (or chickpea miso)

1 tsp. lemon juice

2 tbsp. tapioca starch (or cornstarch)

1⁄2 cup roasted red bell pepper (packed in water)

1⁄2 tsp. freshly ground black pepper

dash of cayenne pepper or pepper sauce (optional)

 
Combine all ingredients in a blender until smooth and creamy*. Transfer to a saucepan and cook over medium heat, stirring occasionally and allowing the cheese to thicken. (Alternately, if you have a high power blender, such as a Vitamix or Blendtec, it can be made completely in the blender – start on low, ramp up to high and blend until warm and thick.)

 
Cook your favorite macaroni as directed while making the sauce. Drain the macaroni and return to the pot. Add cheese sauce and mix well. Warm to desired temp and serve it up, preferably with a plate of greens!

 
Notes: *If you find your cashews/or sunflower seeds are not blending smoothly, you will want to soak them in water for several hours or overnight. Or try boiling them for quicker softening. Blender performance varies and you’ll want to experiment to find the method that is right for you!

 
Use this cheese sauce for anything you would like cheesy! Baked potatoes, chili cheese fries, broccoli, let your imagination be your guide!

 
Sheri demonstrated this on May 3, 2017 during the plantpoweredforhealth.com meeting. Adapted lightly from HappyHerbivore.com—check out her website!

You asked for it, so here it is!

Sheri_s Mac n Cheese!!! <–click the link!

Enjoy this cheese sauce on ANYTHING you want to be cheesy, and let me know your results!  Mac-n-cheese is just the start!  Top your potatoes, your fries, your broccoli and more! Tell me your favorites in the comments! Enjoy!

The day has finally arrived, it’s VEGFEST TIME!!

**$10 at the door.  Kids 10 and under are free, and parking is free**

4 Vegan Food Trucks!
Cooking Demonstrations!
Family Fun!
Free samples!

They have amazing guest speakers, panelists, and pigs attending Grand Rapids Veg Fest Sunday,September 17th!

Dr. Joel Kahn – America’s Healthy Heart Doc Kerrie Saunders, MS, LLP, PhD Dave Johnson MD Michele Fife Yoga & Ayurveda Ziggy The Traveling Piggy, Rain Truth of The Cultured Vegan, and Rachel Hipp from Sanctuary Moon!

Plant Powered for Health will have a table promoting our support group and upcoming events.  Come to see us and bring friends!

RSVP on the VegFest Facebook page HERE!  Can’t wait to see you!

We had a great time at our August NiceCream Social! TONIGHT, Wednesday Sept 6th is our next potluck and meeting- We are featuring group members sharing hot topics!

Sooz Elwell will demonstrate her delicious cajun burgers–summer picnic season OR year round, these will be a great staple!

Logan Jurgens will share a bean of the month-soybeans!

Sheri will discuss myths and facts about soy, and share a fresh kid’s lunch idea video from PCRM.org!

**just after the meeting, we will be having a short planning session for anyone who wants to do some power planning for the coming year**

Facebook details HERE or email Sheri:  plantpoweredforhealth@gmail.com

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GRAND RAPIDS VEG FEST IS ALMOST HERE!

We’ll have a booth to promote our support group and I’m looking for a few volunteers to help run the booth!  Free admission for helpers!

**All others, save $2 and pre-purchase online at grvegfest.com $8 pre-paid admission or $10 at the door.  Kids 10 and under are free, and parking is free**

4 Vegan Food Trucks!
Cooking Demonstrations!
Family Fun!
Free samples!

We have amazing guest speakers, panelists, and pigs attending Grand Rapids Veg Fest Sunday,September 17th!

Dr. Joel Kahn – America’s Healthy Heart Doc Kerrie Saunders, MS, LLP, PhD Dave Johnson MD Michele Fife Yoga & Ayurveda Ziggy The Traveling Piggy, Rain Truth of The Cultured Vegan, and Rachel Hipp from Sanctuary Moon!

RSVP on their Facebook page HERE!
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CARPOOL ALERT! 

It’s easier (and more fun!) when we travel together!  Let’s go see Dr. Lisle and learn how to navigate social pressures to eat unhealthfully–and thrive!

Wednesday October 25th!!  PBNSG event info HERE!

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Help us earn $$$ to bring health promoting classes to our community by shopping at Family Fare and D & W markets!  Save your receipts from your shopping (and collect them from everyone you know!).  We will be building teams to organize this effort, and we’re looking for 10-15 team leaders to gather receipts-its EASY to help!  Bring receipts to our meeting, every single one helps!!

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Recipe courtesy of PCRM.org and the 21-day Vegan Kickstart Program!

This aromatic Middle Eastern dish is great served alone or over brown rice or pasta. Using fire-roasted tomatoes is not essential, but they will give the stew a delicious smoky flavor.

Makes Six Servings

Ingredients

1/4 cup vegetable broth
1/4 teaspoon salt
1/4 teaspoon crushed red pepper (optional)
3 – 4 tablespoons freshly squeezed lemon juice
1 1/2 cups quartered canned or thawed frozen artichoke hearts (see notes)
2 24-ounce cans chopped fire-roasted tomatoes, undrained, or 6 cups chopped fresh tomatoes plus 1 cup tomato juice
1 bay leaf
1 cup dry red lentils
2 cups water
1 teaspoon ground coriander
2 teaspoons ground cumin
2 large garlic cloves, minced or pressed
1 onion, chopped
1/4 teaspoon ground black pepper

Directions

Heat the broth in a large saucepan. Add the onion and cook and stir over medium heat for about 5 minutes, until golden. Add the garlic, cumin, and coriander and cook for 2 minutes, stirring frequently. Add the water, lentils, and bay leaf and bring to a boil. Reduce the heat and add the tomatoes and their liquid, the artichoke hearts, lemon juice, and optional red pepper flakes. Simmer for about 20 minutes, or until the lentils are tender. Remove and discard the bay leaf. Season with salt and pepper to taste.

Stored in a covered container in the refrigerator, leftover Lentil Artichoke Stew will keep for up to 3 days.

Notes:

Use 1 15-ounce can water-packed artichoke hearts, or 1 9-ounce package frozen artichoke hearts, thawed.

If red lentils are unavailable, green lentils can be substituted. However, because green lentils will not cook properly in acidic foods such as tomatoes and lemon juice, you will need to cook them in water or vegetable stock until tender prior to adding them to the stew.

Per serving:

Calories: 176; Fat: 1 g; Saturated Fat: 0.1 g; Calories from Fat: 4.9%; Cholesterol: 0 mg; Protein: 11.7 g; Carbohydrates: 34.3 g; Sugar: 7.5 g; Fiber: 10 g; Sodium: 560 mg; Calcium: 123 mg; Iron: 6.3 mg; Vitamin C: 28.6 mg; Beta Carotene: 238 mcg; Vitamin E: 1.8 mg

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

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