Potluck and Meeting Wednesday January 3rd, 6:00pm-8:00 pm!
Jumpstart your New Year’s goals, and support each other to be our best!!
The address is:
GRCC DeVos Campus-Steward Edward White Hall Dining Room
415 Fulton St E
Grand Rapids, MI 49503
We have permission to park for free in the parking lot of the administration building! Need directions? plantpoweredforhealth.com/about
Facebook Invitation HERE!
Kicking Off Your Best Year Yet with Dr. Joel Fuhrman, MD
Wednesday January 10th, 2018
6:30 PM – 8:30 PM EST
(Beverly Hills Michigan)
PBNSG is so excited to have Dr. Joel Fuhrman return to speak at their biggest meeting of the year on January 10th, 2018. What a great way to start the New Year right!
He is a board-certified family physician and nutritional researcher, specializing in preventing and reversing disease with nutrition. Dr. Fuhrman will draw on his incredible wealth of nutrition information and medical knowledge to help us understand the health risks associated with processed and fast food consumption. Always a favorite, we look forward to hearing about his latest research and his new book, Fast Food Genocide. Fast food is more than just the burgers, fries, and burritos; it is also the engineered products found in every grocery store.
To reserve your spot, click here or visit PBNSG.org!
Plant Based Diet Panel Discussion
Tuesday, January 23rd
5:30pm to 7pm
Spectrum Health’s Butterworth Campus
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!
*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
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.
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.
- 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
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)
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)