September 6th Plant Powered meeting/potluck TONIGHT!



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!

**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:




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 $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!



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!



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!!



Recipe courtesy of 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


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


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.


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.



Upcoming Events
in the Grand Rapids Area
– Other locations noted in parenthesis

*Wednesday, Sept 6th 6-8pm:  Plant Powered for Health September potluck and meeting Blog:  and Facebook invitation HERE! 

*Sunday September 17th 10am-5pm:  Grand Rapids VegFest Facebook invitation HERE!

*Wednesday Sept 20th, 6:30pm:  Stir the Pot GR Supper Club!  Info HERE!

*Wednesday, Oct 4th, 6-8pm:  Plant Powered for Health October potluck and meeting!  Info HERE!

*Wednesday October 18th, 6:30pm:  Stir the Pot GR Supper Club!  Info HERE!

*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!

More to come!!! Join us for our Sept meeting to plan!!


Reminder, our main meetings are always the first Wednesday of each month!  Stay tuned to our Facebook Page, click here to “Like” and subscribe to upcoming events!  We also have a Facebook group where we can visit and share between meetings, click here and request to join.  You may also follow our blog, for news and events! Questions?  Email:

Can’t wait to see you!

Food, Friends, Science and Support!!

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