Discover plant-based eating for a healthier you
If heart disease could be reversed. If cholesterol could be lowered. If breast cancer could be dramatically reduced and if some of the medications that fill your medicine chests could be eliminated, would healthy-eating alternatives be worth it?
It’s a new year, hopefully the birth of a new, healthier you.
Uma Purighalla, M.D. and Tracey Eakin, plant-based nutrition counselor/Cornell University Program, are planning a free workshop. “Demystifying the Plant-Based Plate, its Power and Potential” set for 7 p.m. Wednesday, Jan. 16 in the Dunlap Conference Center at St. Clair Hospital.
“My undergraduate and graduate degrees are in the finance world,” said Tracey. “I chose to switch careers to share what I’ve learned about how food choices can affect a person’s health and likelihood of disease. I completed the only program in the U.S. that focuses on the medical benefits of a plant-based lifestyle,” Tracey continued.
Excited with their personal results, Dr. Purighalla and Tracey have geared their program to men and women who would like to learn how a whole-food, plant-based lifestyle can improve their health and the way they feel.
“I was in college when I saw a news segment about a landmark study by Dr. Dean Ornish focusing on the reversal of heart disease,” said Dr. Purighalla. “Twenty years later, I learned how powerful plant-based eating is in combating diabetes, cancer, obesity as well as heart disease and other chronic illnesses. Reading the book ‘The China Study’ by T. Colin Campbell, a comprehensive study of nutrition with startling implications for diet, weight loss and long-term health, made me a believer. Reaching my 40s, I began to accept my daily fatigue and headaches as normal. Revamping my diet based on the principles of whole-food, plant-based eating has changed my life.”
“I met Tracey through one of my patients who was benefiting from her nutrition counseling,” she continued. “Together we planned this workshop to introduce people to the variety of tasty foods that accompany a plant-based lifestyle.”
Many flavorful recipes, both ancient and new, are available for people to discover if they are open for a culinary journey.
To register for this free workshop or to learn more about how food choices can affect your health, call 724-469-0693 or email traceyeakin@gmail.com. What do you have to lose?
Tracey’s eBook, “Taking the Guesswork Out of Adopting a Plant-Based Lifestyle” is available at www.traceyeakin.com.
Dr. Purighalla enjoys these simple but tasty recipes:
Veggie Wrap
1 can garbanzo beans (drained). Smash in a bowl with fork.
Mix in 2 small dill pickles, chopped, 1 chopped celery stalk and 1 tablespoon vegan mayonnaise (available at Market District Giant Eagle).
Spoon onto wheat tortillas, add baby arugula, chopped tomatoes then roll into a wrap.
Mexican Medley
Saute frozen mixed veggies (corn, chopped bell pepper, onions and mushrooms) in a little vegetable oil. When veggies (enough to fill a large soup bowl) are soft, add a can of drained black beans and taco seasoning to taste.
Optional: Add one cup veggie crumbles (Market District Giant Eagle)
Spoon onto cooked brown rice or in tacos. Garnish with dark color lettuces, avocado, cilantro and salsa.