Featured Event:

March 24, 2020, at 12:00 PM
Location: Center for Plant-based Living
This multi-week program is designed to help you transition to a whole food, plant-based lifestyle. It is an extension of the very popular and trailblazing film that started this lifestyle movement, Forks Over Knives. This program has officially been endorsed by the creator of the film and it is the only one of its kind.

January 24, 2020, at 06:00 PM
Location: Center for Plant-based Living
Featured in the Movie, The Game Changers, our Dr. Jim Loomis is back and Our Game Changers weekend continues. Tonight we are showing you how to make big hearty Superbowl food! REPERSENT with these incredible recipes that will stand out at any Super Bowl party you’re heading to! Your Menu: BBQ Chickpea and Carrot Sliders ( onion, chickpeas, BBQ sauce, sriracha, onion, garlic, cilantro) Sweet Potato Queso Nachos ( sweet potato, garlic, nutritional yeast, salsa, pinto beans, pickled jalapeno) Chickpea Tuna Salad ( corn, sunflower seeds, capers, Dijon )

January 23, 2020, at 06:00 PM
Location: Center for Plant-based Living
It’s a Game Changers Documentary Cooking Class Week with Dr. Loomis! He was featured in the wildly popular new plant-based documentary, he’s our Medical Director and he’s in town cooking at the shop! We are well into the new year and you’re wanting BIG food with BIG nutrients to keep you on track - no rabbit food here! Dr. Loomis will have info on keeping your active body well fueled while he and Caryn cook up and dish out food you’ll love (and can easily make at home.) Your Menu: Southwest Stew ( onion, bell pepper, potato, mushrooms, pintos, black beans, collards, cumin, garlic ) Mexican Garbanzo Salad (tomatoes, jalapeno, onion, garbanzo, avocado, lime ) Loaded Chopped Salad (kale, romaine, cabbage, white beans, hemp seeds, avocado, walnuts ) Lentil Stew (onion, potatoes, greens, garlic, cumin, celery)

January 18, 2020, at 01:00 PM
Location: Center for Plant-based Living
Every month we will invite a local celeb, chef or just really cool person in to share their plant-based recipes, cook up a little something or just chat with us on how they like to add more plants to their plates. We also invite them to share with us what they are up to in their personal / professional lives. When you register to join us, all the proceeds from the Give Back Sessions goes directly to the charity of the guest host’s choosing. This month, with your help, we will donate to Jill’s favorite organization, Annie’s Hope. In Jill’s class we will talk about your picky eaters and how to get nutrient dense foods into your little ones in this rush rush world. We'll make this for you to taste: Dylan Dryer's Minestrone Spaghetti and "Meat"balls

January 14, 2020, at 06:00 PM
Location: Center for Plant-based Living
It’s another edition of Taco Tuesday! Your Menu: Asian Inspired Lentil Tacos (lentils, lime, garlic, ginger, mushrooms) BBQ Mushroom Tacos (chipotle, garlic, allspice, cloves) Crispy Avocado with Sriracha Ranch Drizzle (avocado, lime, cumin, hemp hearts, tahini)

January 11, 2020, at 01:00 PM
Location: Center for Plant-based Living
The road to diabetes does not have to be a one-way street. There is reason for hope! People who eat plant-based meals are less likely to ever develop diabetes, and for those who have diabetes, plant-based meals can help to improve blood sugar levels and prevent complications. These meals are affordable and can be quite delicious and satisfying. A low-fat, plant-based approach offers a new tool that many have found to be very useful. Review the latest science behind this approach, consider some simple ideas for getting started, sample some dishes, and explore useful resources.

December 19, 2019, at 06:00 PM
Location: Center for Plant-based Living
You’re looking your best for the holiday parties, why not bring the best appetizer to the gathering?! You’re such a show off - own it! Your Menu: “Bacon” Wrapped Water Chestnuts - (tomato paste, maple syrup, portobello) Lentil “Caviar” with Creme - (shallot, bay leaves, ginger, nori, french lentils, tofu) Dark Chocolate Glitter Truffles - ( walnuts, dark chocolate, truffle salt)

December 14, 2019, at 06:00 PM
Location: Center for Plant-based Living
We’re in the thick of the holiday season and your life is beyond crazy. Take a moment for yourself, grab your favorite human, and join us for a Christmas Dinner you will not soon forget. Upon arrival you will be greeted with a pomegranate champagne cocktail and delicious plant-based appetizers. With Christmas music playing and candles flickering, we will make our way through a delicious 4-course meal. You’ll sit back and watch as the meal comes together in front of you. The recipes are yours to take home and enjoy all over again. Your Menu: Coming soon!

December 12, 2019, at 06:00 PM
Location: Center for Plant-based Living
Santa’s making his way around town, let’s give him a healthier version of traditional Christmas cookies to ensure he can make it down each and every chimney! Your Menu: Chocolate Chip Cookies Thumbprint Raspberry Jam Cookies Spiced Oatmeal Cookies

December 10, 2019, at 06:00 PM
Location: Center for Plant-based Living
It’s the holiday season, you need SIMPLICITY! Here are 5 recipes that will keep you on track during the holiday season that won’t take too much time or break the bank! Your Menu: Clean Slate Hummus - (chickpeas, tahini, lemon, garlic) Black Bean Burger - (black beans, salsa, oats) Crispy Onion Rings - (bread crumbs, sweet onion, nutritional yeast) Garlicky Creamy Kale Salad Dressing - (tahini, garlic, dill, lemon, balsamic) Roasted Carrot Ginger Soup - (carrots, coconut, ginger, onion)

November 23, 2019, at 01:00 PM
Location: Center for Plant-based Living
Isn’t Thanksgiving all about gathering all around the table, sharing really great food and being thankful for who we get to share it with? With this class you will learn three new dishes that will excite you and your guests. Your Menu: Roasted Brussels with Cashew Cream and Coconut Bacon Green Bean Casserole with Onion Rings Pumpkin Pie Wontons

November 21, 2019, at 05:00 PM
Location: Center for Plant-based Living
Come join founder of The Better Have and Beautycounter maven extraordinaire, Angela Flotken with STLVegGirl, Caryn Dugan for a HEALTHY HAPPY HOUR! Keep your outsides happy with clean make-up and body products. Keep your insides protected during the upcoming holiday season with a few healthy bites and recipe tips. We’ll have giveaways and great ideas for your upcoming holiday parties!

November 19, 2019, at 06:00 PM
Location: Center for Plant-based Living
We’re preparing all your favorite fall vegetables, and pairing them with delicious salsas, creams and relish. Tucking them into a warm tortilla and let the flavors explode! You’ve never had tacos like these! Our hands-on classes fill at 6 people for plenty of personal instruction. They go quickly! Your Menu: Sweet Potato and Corn Tacos with Cranberry Relish Roasted Fall Vegetables and Chimichurri Sauce Tacos Root Vegetable Tacos with Cashew Lime Sour Cream

November 18, 2019, at 06:00 PM
Location: Center for Plant-based Living
Using the season’s favorite squashes and dark leafy greens, these GF Autumn winners will kick up your recipe rotation at home easily and deliciously! Your Menu Warm Butternut Squash Salad with Kale and Quinoa Cheesy Punky Pasta with Fresh Sage and Greens Chocolate-y Pumpkin Spice Truffles

November 16, 2019, at 01:00 PM
Location: Center for Plant-based Living
From making a simple vegetable broth (without all the junk in it!), to creating robust flavors in an oil-free, dry saute, you’ll learn all the culinary basics you need to jump start or even enhance your plant-based journey. Some other valuable take-a-ways: How to make almond milk How to make a rich and creamy Alfredo sauce What 5 parts every salad dressing should have How to make a Parmesan cheese And much more! Scouts honor. You’ll also walk away with a full color 20-page PDF to take home.

November 14, 2019, at 06:30 PM
Location: Kitchen Conservatory
Your menu: -butternut squash soup with sautéed green peas and pesto sauce -herbed scalloped Yukon potatoes with leeks, roasted Brussels sprouts with cashew cream and coconut "bacon" -butternut squash risotto with mushrooms and spinach -kale and cauliflower salad with roasted sweet potatoes and red bell peppers