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An Adventure is a community-based 28-day program that can kick-start you on a lifetime of healthier eating with a whole foods, plant based lifestyle.

Feb 13

It’s Easy to Include Kale

by: Dr. Elizabeth George

Not so, “Ugh, kale” I always encourage my patients to include dark greens everyday.  They invariably make a face and snarl “ugh, kale”.  Then I’m off and running with a dialogue on the glories and ease of enjoying kale. During the summer I love picking kale fresh out of the garden;… continue reading »

Jan 9

Kids in the Kitchen

by: Dr. Elizabeth George

Veggies Breaded and Ready

Kids in the Kitchen       As we looked out the window at minus 7 degrees in Buffalo, Wyoming, Kalea and I decided it was the perfect time to make seasoned roasted vegetables. Kalea, now 9 years old, has been cooking with her mom since she was able to… continue reading »

Plant Strong Olympians

Protein Power from Nature For years  athletes have been discovering the benefits of a whole foods plant-based lifestyle.  Eating this way helps you fuel for and recover from intense activity.  Busting the myth that this eating lifestyle will not support endurance or muscle growth, the attached video shows Olympic athletes, so… continue reading »

I really miss our home-grown heritage tomatoes during the cold winters in Pennsylvania. Store-bought slicer-type tomatoes are just so dull and not even worth purchasing. So here are two tips around this flavor challenge. If you have more tips, we’d love to hear from you! (1) We have found that store-bought cherry… continue reading »

We like it, packed with protein and warms the heart! Serves: 8 Prep Time: 20 min Cook Time: 30  min 1 medium carrot, sliced 1 celery stalk, sliced 1/4 cup shallots, sliced (2 small) 2 cloves garlic, slices 3 cups vegetable stock (homemade or low sodium) 4 cups water 1… continue reading »

May 31

A Memorial day lawn party…

by: Patti Nitterhouse

…was the perfect reason to mulch the garden beds tie clematis vines and climbing roses and look up from weeding the asparagus patch. Planning the vegan picnic menu was easy with my daughter Honors’ help. Here’s what we did: LUNCH: Premade chickpea avocado sweet potato wraps: (cut in half) served warm or… continue reading »

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Plant-Based Recipes

Manhattan No-Clam Chowder


  • 2 cups water
  • 1 tablespoon garlic minced
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, sliced
  • 2 potatoes, diced with skin
  • 8 ounces Shiitake mushrooms, diced
  • 1 tablespoon parsley
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dried savory
  • 1/2 teaspoon paprika
  • 3 tablespoons nutritional yeast
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 bay leaf
  • 1/2 teaspoon thyme
  • 1/2 lemon, juice
  • 1 1/2 sheets nori roasted seaweed, crumble
  • 1 (28 1/2-ounce) can crushed Italian plum tomato
  • 1/2 cup dry sherry


Prepare all vegetables. Shiitake mushrooms chopped have the same look and texture as clams. Place all ingredients, except sherry, in the pressure cooker. Cook on medium... continue reading »
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