Denise Kling-Pelto, Culinary Curator

"Culinary Curator"

PBNSG Director - Recipes

Denise Kling-Pelto came to plant based nutrition after her husband suffered a “Widow Maker” heart blockage, 3 stents, 6 angioplasties and was sent home with several medications.  But, Denise and Marty committed TOGETHER to write a healthier, and very different next chapter in their lives. 

After 30 years as a high school teacher, Denise “retired” in 2013.  HA!  By 2015, she had completed a degree in Holistic Nutrition Consulting, a Certification in Plant-Based Nutrition, Dr. Campbell’s Heart Healthy course AND vegan chef training through the Natural Cooking School and taking courses at world acclaimed Rouxbe School.

Denise now teaches Food Science & Health at the nationally-accredited Irene’s Myomassology Institute, and she was competitively accepted to serve as a Food for Life Instructor for the Physician’s Committee for Responsible Medicine!  We are very happy to have HER here, coordinating chefs and recipes from all over the country, as the Culinary Curator of PBNSG and as an instructor in our Transition classes.

In her first business venture, Denise has joined forces with Debby Knight Jones, THE SCIENTIST, and uses her culinary passion, as THE CHEF, to offer engaging classes on all types of delicious food-related topics you can

PBNSG has been a Godsend to us.  Attending volunteer meetings, participating in a Small Group and learning from the “Rock Stars” of whole plant-based nutrition at monthly events, we now know we are not alone. I became the “Culinary Curator” after feeding our illustrious leader, Paul Chatlin, Polish cuisine and my own heart-healthy spin-offs of dietary favorites. Now, I am passionate about bringing the recipes from our fantastic chefs, talented membership, and trailblazers no longer with us. PBNSG’s Recipe Collection represents culinary labors of love, commitment, and a dedication to fuel our bodies without animal products, oil, refined sugars/grains or overuse of salts. Now, our diet isn’t about what we “can’t" eat, but the new delectable choices that we “can” eat!  Bon appetit!