Have you been wanting to learn more about a plant-based diet and its health benefits? Do you want to take control of your health, gain energy, lose weight, and feel better? If yes, we hope you can join us for a Plant Based Diet Panel discussion on January 23!

We have four incredible speakers who will discuss the health benefits of a plant-based diet and touch on some of the frequently asked questions about following a plant-based diet!

*Kristi Artz, MD, Board certified Emergency Medicine physician and Physician Lead for the Spectrum Health Culinary Medicine Program, Certified Culinary Medicine Specialist through Tulane University, Certified Plant-based Nutrition through Cornell University and Volunteer Physician Moderator for NutritionFacts.org, Member, American College of Lifestyle Medicine

*Greg Stacey, MA, RD, Heart and Lung Transplant Dietitian

*Sheri Orlekoski, BS HCSA, RN, Registered Nurse in Stroke Rehabilitation, Founder of Plant Powered for Health Support Group, Certified Food For Life Instructor with the Physicians Committee for Responsible Medicine PCRM.org, Certified in Plant-based Nutrition through Cornell University

*Paul Chatlin, Founder & Chairman PBNSG.org

*Moderator – Kaylee Swanson, MSB, Senior Foundation Specialist at Spectrum Health Foundation, Volunteer at Plant Based Roots

Whether you are already plant-based or want to learn more about how to eat more plants, we hope you can join us!

January 23 from 5:30pm to 7pm at Spectrum Health’s Butterworth Campus in the East Auditorium located at 100 Michigan Street, Grand Rapids, MI 49503.

The event and parking are free. Please park in Ramp 7 located at the northeast corner of Michigan and Coit Ave.

Contact Kaylee Swanson: kaylee.swanson@spectrumhealth.org for more information

 SHARE-SHARE-SHARE!! Facebook Invitation HERE!

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Are you interesting in trying a plant based diet, but need a challenge and guidance to get you started?

Join more than 550,000 people who have participated in PCRM’s free online program to kickstart your health!

The free 21-Day Vegan Kickstart begins every Monday and runs for 21 days.

You’ll receive:

• The 21-Day Meal Plan: Delicious and easy recipes with step-by-step photos to guide you through the process.
• Daily Messages: Advice from nutrition experts delivered to your inbox.
• Coach Tips: Celebrities, healthcare professionals, and athletes provide diet and lifestyle tips.

Sign up for the Kickstart and see how easy it is to improve your diet in 21 days! Click here: PCRM.org/kickstart

 

Makes 6 servings

Ingredients

Splash of water
1 3/4 cups diced onion
1 cup diced celery
2 to 2 1/2 cups peeled and cubed (1-inch) orange-fleshed sweet potatoes
3 large cloves garlic, minced
1 teaspoon sea salt
Ground black pepper, to taste
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon crushed red pepper flakes (or to taste)
1 1/4 cups dry red lentils
2 1/2 cups water
1 (28-ounce) can crushed tomatoes
1 (14-ounce) can black or kidney beans, rinsed
1 bay leaf
3 tablespoons freshly squeezed lime juice
Lime wedges (for serving)

Directions

In large pot on medium heat, add water, onions, celery, sweet potatoes, garlic, salt, pepper, and spices, and stir through.

Cover and cook for 6 to 8 minutes, stirring occasionally; reduce heat if onions are sticking to bottom of pot. Rinse lentils. Add to pot with water, tomatoes, beans, and bay leaf, and stir to combine. Increase heat to bring to a boil.

Reduce heat to low, cover, and simmer for 25 minutes, or until sweet potatoes are softened, stirring occasionally. Stir in lime juice and serve portions with lime wedges.

 (Recipe via PCRM.org)