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Upcoming meeting and information.
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Pittsburgh East-Suburban

PLANT-BASED NUTRITION SUPPORT GROUP

Next meeting:
MONDAY, NOVEMBER 30, 6:30-8:00 p.m.
Murrysville Community Library
4130 Sardis Road, Murrysville, PA
Open to anyone interested in learning & sharing information about healthy, plant-based food choices.

November Meeting

The theme for next week's meeting is HOLIDAY COOKING & BAKING. No doubt you've seen the advertising onslaught of holiday recipes loaded with sugar, butter, oils, eggs, cheese, etc. We will discuss ways to substitute ingredients and adapt recipes to make holiday dishes healthy AND tasty! Bring a favorite plant-based Hanukkah or Christmas recipe, as well as any traditional recipes that you want to adapt into a healthier, plant-based dish.

Thanksgiving

At our October meeting, I shared a PowerPoint presentation containing Thanksgiving menus and recipes. If you still are looking for plant-based Thanksgiving recipes, here are some recent web postings:

Plant-Based Cooking Courses

Recently I was asked about plant-based cooking classes. I know of these online plant-based cooking courses:
And, in April 2016, I will be teaching a 3-part cooking class through the Franklin Regional Adult School in Murrysville.

--> Does anyone know of other classes??

 

Upcoming Events

* Happy Hour with Vegan Pittsburgh
   Wednesday, Dec. 2, 5-7 p.m.
  
Franktuary, Butler St., Lawrenceville

* Pittsburgh Vegan Festival Holiday Ball
   Saturday, Dec. 12, 6 p.m.
   Unitarian Church of North Hills


* Vegan Potluck/Discussion: Holiday Eating
   Sunday, Dec. 13, 5-8 p.m.
   First Unitarian Church, Morewood Ave, Pgh.
 
FYI
Two things I learned from Dr. Neal Barnard's (PCRM) talk on diabetes and weight control at last month's Pgh. Vegan Festival:
 
1) Plant-based eaters average 16% higher metabolism after meals.
2) Fat in cells slows down burning of calories (our cells are programmed to preserve fat).

Hummus Recipe
Sue shared the oil-free hummus recipe from The Protective Diet website.

Ingredients:
1 - 15 oz. can chick peas, drained & rinsed or 1.5 cups cooked from dried
Juice of half a lemon

½ teaspoon sea salt
1 clove of fresh garlic
1/4 cup
filtered water

Red Pepper Hummus: Replace lemon w/ roasted red pepper -- red pepper @ bottom of blender, chick peas top, other ingredients in between. 

Directions:
Blend ingredients in blender or food processor.
If doesn't blend easily, add tbsp.'s of water.
Option: sprinkle with ground cumin or paprika.
Copyright © 2015 Food for Health, All rights reserved.
November 2015 newsletter
Our mailing address is: 2513 Covington Court, Murrysville, PA  15668
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