LA Fitness Expo
Last month, the TCCF staff traveled to Los Angeles for LA Fitness Expo 2012. We were unsure how we would be received by an industry so focused on protein, but we met so many people who were either already eating a plant-based diet, had some questions about how to build muscle while eating this way, wanted to know more about our online courses, or were just generally interested in what we had to say. It was a huge success! Thanks to Marc Missioreck from the Fitness Expo for inviting us to participate this year. Thanks also to Jon Hinds (pictured) and his great staff from the Monkey Bar Gym chain (the only plant-based fitness centers in the world!) Jon gave an amazing lecture about being a top-level athlete while on a plant-based diet. We shared our booth with the Monkey Bar Gym crew, as well as veganbodybuilding.com’s Robert Cheeke and plant-based celebrity trainer, John Pierre. It was such a great experience hanging out with some of fittest guys in L.A.—and all plant-based!
Thanks again to everyone who helped make this event one of our best yet!
Plant-Based Nutrition Graduate Article
In an article by Certificate Program in Plant-Based Nutrition graduate Janice Stanger Ph.D., six common myths about a plant-based diet are put to rest.
"A 2011 survey, Vegan From the Inside, shatters six common myths that may prevent more people from enjoying the benefits of a plant-based diet. 2,068 vegans from the United States and around the world candidly shared the joys, rewards, and challenges of their lifestyle. Here’s the accurate information vs. fallacy on this blossoming food trend."
Click here to read the article in its entirety.
Dietitians Now Able to Claim Certificate Program in Plant-Based Nutrition for CPEUs
The Certificate Program in Plant-Based Nutrition is now eligible to be claimed for continuing professional education units (CPEUs) by dietitians as an independant study. Click here
to learn more about the certificate program's accreditations.
19 CHES Credits for Plant-Based Nutrition Course
The Certificate Program in Plant-Based Nutrition is accredited for 19 entry-level continuing education credits for Certified Health Education Specialists (19 CECHs). No additional fee is required to obtain this credit. To learn more about earning CHES credit from NCHEC, click here
Dr. T. Colin Campbell, Dr. Caldwell Esselstyn and Ann Crile Esselstyn will be presenting at Kripalu: Center for Yoga and Health on February 24-26, 2012. Their presentation entitled The Role of Nutrition in Maintaining Health: Reversing Heart Disease and Other Chronic Conditions will address the paradigm shift occurring in the health field today, based on lifestyle changes and nutrition as opposed to pills and surgery.
For more information and to register for this event, please call: 800.741.7353 or visit www.kripalu.org
Holistic Holiday at Sea
Holistic Holiday at Sea presents the ultimate gift for your mind, body and spirit. Share the experience and wisdom of some of the world’s leading authorities and experts in holistic living and natural health. Cruise the Eastern Caribbean on one of the world's premier Italian luxury liners, the MSC Poesia, which combines the style and sophistication of Europe with American comforts and convenience. Visit exciting ports of call, such as St. Thomas, US Virgin Islands; San Juan, Puerto Rico; and Nassau, Bahamas while you dine on specially prepared organic natural foods and beverages prepared by our own chefs. Lectures and workshops included. Continuing education credits (CEUs) are available.
Dr. Campbell will be giving the keynote address on this year's cruise entitled: Understanding the Scientific Evidence for Plant-based Nutrition.
Visit http://www.atasteofhealth.org/ for more information and to register.
Creamy Noodle Casserole
A special "Thanks!" to the TCCF's own Elise Murphy for this plant-based recipe from the Forks Over Knives Companion book.
"This casserole satisfies cravings for comfort food and is a pleaser for plant-based eaters and non-plant-based eaters alike. It's also good reheated" from the Forks Over Knives companion book.
Preparation: 25 minutes Cooking time: 40 minutes Serves: 10
16 ounces whole-wheat pasta: farfalle, penne or other short pasta
1 large yellow onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
8 ounces green beans, cut into pieces
16 ounces cooked cannellini beans
1 cup shelled peas
5 cups vegetable broth, separated
1/2 cup whole-wheat flour
1/3 cup minced parsley
2 teaspoons dried thyme
2 teaspoons paprika
1 cup nondairy Portobello mushroom broth, or additional vegetable broth
Salt and Pepper, to taste
1 cup panko bread crumbs
1. Preheat the oven to 350F. Cook the pasta in a pot of boiling water until just underdone. Drain, return to the pot, and set aside
2. In a large skillet over medium heat, saute the onion, carrots, and celery in water. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the green beans, cannellini beans and peas. Cook for another 4 to 5 minutes.
3. Combine the vegetables and pasta and spread in a deep 9 x 13-inch casserole dish.
4. In a medium saucepan over medium heat, add 1/2 cup of vegetables broth and quickly whisk in the flour. Slowly whisk in the remaining broth. Add the parsley, thyme, paprika, and mushroom broth. Season with salt and pepper to taste. Cook, stirring until thickened.
5. Pour the sauce over the noodle-vegetable mixture, and bake, covered, for 30 minutes.
6. Remove the casserole from the oven, uncover, and spinkle panko evenly on top. Return to the oven and bake, uncovered, for 10 minutes, until the panko is nicely browned. Serve hot.
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