Rochester Hills

Rochester Hills Small Group

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It was our penultimate meeting with Kelly as a host of the Rochester Hills Small Group. As always, there was plenty of WFPB food, and everyone enjoyed eating and socializing! There were a few new participants as well. The topic was diabetes, and the group discussed the root cause of the disease along with some research studies on the connection between diet and diabetes and how WFPB lifestyle can address the condition. It was an evening full of information and good food!

 

Rochester Hills Small Group

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At the Rochester Hills Small Group, it was a smaller-than-usual meeting of 12 enthusiastic participants who asked a lot of questions. Topics discussed ranged from types of soy products to addressing barriers to change. The food topic was "Big Salad" (like the one pictured here) which uses greens as the base in generous amounts and any combination of vegetables (raw or cooked), grains, legumes, and raw nuts/seeds (in small amounts) on top. There were greens (of course!), cucumber, turnip, tomatoes, shredded carrots, red onions, radish, raw and roasted cauliflower, bean sprouts, beets, tabouli, roasted sweet potatoes, quinoa, black lentils, beet hummus, sunflower seeds, infused balsamic vinegar for dressing, oranges for dessert and more! As always, it was en educational and delicious meeting!  

 

Rochester Hills Small Group

The first meeting of the new year at the Rochester Hills Small Group attracted 17 participants, including three new participants! As always, there was plenty of WFPB food for every one to enjoy. The topic was "heart health," and Host Kelly discussed some studies showing positive benefits of whole food plant-based nutrition on heart health, emphasizing the idea that what's good for the heart is also good for the entire body, including the brain. The topic generated some interesting discussion, and as always, it was a lively and delicious meeting.  

 

Rochester Hills Small Group

We welcomed Paul Chatlin as our guest, and he led the group discussion. Over 20 people participated, and everyone introduced themselves. Paul talked about his favorite dishes that are super easy to make and discussed behavior change. In order to adopt a healthy lifestyle, the way we think about health and nutrition must change. As always, there were lots of delicious WFPB dishes, including lentil loaf, minestrone soup, roasted root vegetables, collard wraps, fruit plates, chocolate filled strawberries, black bean brownies, and cranberry sauce. It was a festive and inspirational night! 

 

Rochester Hills Small Group

The food topic was "Fall in Season," and the WFPB dishes served included butternut squash soup, roasted kabocha squash, quinoa salad with pomegranate, pumpkin pudding, roasted root vegetables, and cactus salad (in season somewhere in the world!). Chef AJ's bRAWnies were also served to celebrate a participant's birthday. The presentation/discussion topic was "Keto, Paleo, Lectins, and Other Silly Things People Fall for," and we discussed the flaws in the arguments and lack of scientific evidence presented by proponents of various "diets." As always, it was a lively and educational meeting.

Rochester Hills Small Group

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The topic was "overcoming barriers & stages of lifestyle change," and we discussed various barriers or challenges that people face when adopting a WFPB diet, as well as cognitive distortions or "stories" that people tell themselves that undermine success. The food topic of the day was "less than 5 ingredients," and the host Kelly demonstrated a green smoothie (4 ingredients) and sweet potato/banana pudding (3 ingredients) and also brought mashed potatoes (1 ingredient: potatoes!!) and gravy (4 ingredients) as well as the famous b"RAW"nies (recipe by Chef AJ). Participants brought their "less than 5 ingredients" dishes, including bean soup, hummus with vegetables, salad, and apple crisp! As always, it was a gathering of lively discussions and lots of great food!