Events

Flats and Bowls: The Foundation of a Plant-Based Diet with Ann and Jane Esselstyn YouTube sensations Jane Esselstyn, RN and Ann Esselstyn, M.Ed., co-authors of the ‘Prevent and Reverse Heart Disease Cookbook,’ will explain and demonstrate the core principles of cooking to prevent and reverse disease. They will specifically focus on the "bowls and flats approach," the no-hassle way to get more plants in your diet and transform your health. Special attention will be paid to easy and cheap techniques that require minimal time and planning.

Join both Caryn and Tim Dugan as they transform their French favorites to modern day plant-based dinner that will ignite all the senses! Your Menu: TBA

Want to lose few lbs, but don’t want to eat like a rabbit? Who does?! We are cooking food where the servings are under 500 calories and one is in the 300 calorie range! Eat up / slim down. Your menu: Mushroom Bourguignon over Mashed Potatoes Instant Pot Chicken-less and Vegetable Soup Mexican Minestrone with Baby Kale and Avocado Salad

It’s here! Finally, the sandwich class you have been waiting for! These three classic have all gone plant-based and you’ll be using these recipes for years to come! Your Menu: Grilled Cheese with Spicy Mayo, Caramelized Onions, Tomatoes and Greens Tofu Banh Mi Mushroom French Dip

Want to lose few lbs, but don’t want to eat like a rabbit? Who does?! We are cooking food where the servings are under 500 calories and one is in the 300 calorie range! Eat up / slim down. Your menu: Mushroom Bourguignon over Mashed Potatoes Instant Pot Chicken-less and Vegetable Soup Mexican Minestrone with Baby Kale and Avocado Salad _

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 cheesy sauce that EVERYONE will love! What 5 parts every salad dressing should have How to make a Parmesan cheese And much more! You’ll also receive with a full color 20-page PDF.

Our Medical Director and triathlete himself, Dr. Jim Loomis will be co-hosting this much sought after class! The menu is still being set, but you can bet it will be a protein packed delicious array of holiday snacks that are also GLUTEN-FREE!

Along with plant-based Ironman, Jim Loomis, MD, Founder of Center for Plant-based Living, Caryn Dugan, will host this three-hour, plant-based tennis immersion where you will understand why and how a plant-based diet will enhance your strength and performance on the court, and smooth out your recovery times, leading to better results. This will be a virtual-live webinar where chat questions will be answered.

Let’s put that cute cruciferous on your Thanksgiving table (and beyond!) in new and interesting ways this year. Hey, it’s 2020 - apparently anything goes, so we’re even making nachos with “bacon”! Your menu: Whole Roasted Cauliflower Stew Creamy Cauliflower and Potato Soup over Brown Rice with Dill Roasted Herb Cauliflower, Bacon and Olive Nachos with Tahini

Let’s put that cute cruciferous on your Thanksgiving table (and beyond!) in new and interesting ways this year. Hey, it’s 2020 - apparently anything goes, so we’re even making nachos with “bacon”! Your menu: Whole Roasted Cauliflower Stew Creamy Cauliflower and Potato Soup over Brown Rice with Dill Roasted Herb Cauliflower, Bacon and Olive Nachos with Tahini

Pumpkin is the star of the season now! Learn three new vegan, gluten-free ways to use it in these recipes you will keep coming back to time and time again! Your Menu: Pumpkin and Black Bean Enchiladas Ginger Curry Pumpkin Soup Chocolate Chip Pumpkin Bars

Pumpkin is the star of the season now! Learn three new vegan, gluten-free ways to use it in these recipes you will keep coming back to time and time again! Your Menu: Pumpkin and Black Bean Enchiladas Ginger Curry Pumpkin Soup Chocolate Chip Pumpkin Bars

Learn how to make incredible vegan street food from this plant-based trifecta! Natasha Kwan of both Frida’s and the newly opening Diego’s Cantina, Chris Bertke of the Vegan Deli and Butcher, and Caryn Dugan are all throwing down amazing food that you can soon replicate in your own kitchen!

From Dr. Neal Barnard’s book, The Cheese Trap, we are making three of the most popular recipes! We have modified to also make this class gluten-free! Your Menu: Herbed Cheese Ball Baked Mac ‘n’ Cheese (using gluten-free bread crumbs) No Bake Iced Gingerbread Bars

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! You’ll also receive with a full color 20-page PDF.