The class space will be limited to 25 participants so don’t hesitate to buy your tickets. They are available online HERE or at Sarah’s Place.
Vesanto Melina is a Registered Dietitian and co-author of Becoming Raw, and of the Raw Food Revolution Diet. She also is co-author of the bestselling nutrition classics Becoming Vegan, Becoming Vegetarian, and Raising Vegetarian Children.
Vesanto taught nutrition at the University of British Columbia in Vancouver, Canada and at Seattle’s Bastyr University. She co-authored the joint position paper on vegetarian diets of the American Dietetic Association and Dietitians of Canada. Her website is www.nutrispeak.com
Class starts at 7pm at Sarah’s Place (#106-560 Johnson Street).
**Please arrive by 6:45pm – as class will start at 7pm sharp.
March 25th – 7pm
Veg Nutrition for Superb Health
Join award winning Registered Dietitian Vesanto Melina, co-author of bestselling books: Becoming Raw, Becoming Vegan, The New Becoming Vegetarian, Raising Vegetarian Children, The Raw Food Revolution Diet, The Food Allergy Survival Guide, and the new Cooking Vegetarian, for a comprehensive overview on how to keep yourself in superb health on a plant-based diet. Enjoy an update on protein power from plant foods, bone building without a drop of dairy, getting reliable sources of vitamin B12, including the good fats in your menus, and keeping your blood sugar level between meals without resorting to vegan junk food.
March 26th – 7pm
Raw Food Diets: What’s True, What’s Not?
Can we survive–and thrive–on a raw food diet? Why would anyone want to? Do our bodies need the enzymes from plant foods? Are cooked foods toxic? Is food combining important for optimal digestion and health? Should we be eating buckwheat greens, sprouted legumes, raw mushrooms, and seaweeds? What do we learn from the major scientific studies about the health benefits of a diet composed entirely, or mainly, or raw plant foods? For maximum benefit, must our diet be 100 percent raw? What does a nutritionally adequate raw food diet look like?