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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.


Portabellas alongside Zucchini and Potatoes

by: Dr. Elizabeth George

Tonight when I opened the fridge the portabellas caught my attention – and my taste buds said they wanted to experience individual food flavors. I set a few frozen garden potatoes into the oven on 350 while I sliced zucchini, tomatoes and red onions – and finely chopped 2 garlic… continue reading »


What does Whole Food Mean?

by: Dr. Elizabeth George

What is Whole Food? Did you know that unassuming celery has anti – cancer properties along with anti-hypertensive? What got me thinking about “What is Whole?” was an article on celery, one of my childhood favorites – more on that later “The whole is greater than the sum of its… continue reading »


It’s A Wrap!

by: Dr. Elizabeth George

Kids Wrapping

Our 3rd potluck in our Adventures often concludes with turning our leftovers into wraps. Wraps can add green power to your meals. Nori wraps add Iodine and Omega 3’s. It’s easy to pack wraps for lunch, trips, back packing – or serve them as fun appetizers or make a whole… continue reading »

It’s not only fun to watch the tiny sprouts appear while sprouting beans but other pluses include…it is economical to sprout and cook your own beans, beans seem to digest easier, beans are softer thus shorter cooking time and they are packed with nutrients! TRY IT, see if you have as… continue reading »


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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What Other Adventurers Are Saying...


Wilson College – Summer 2017

In just 28 days learn how you can: Lose cravings for sugar, salt and fat Awaken your taste buds Lower blood pressure and cholesterol Lose body fat Sleep better, increase your energy Help prevent and reverse diabetes Be heart-attack proof Sustain good health Join Dr. Elizabeth George and the Healthy Eating… continue reading »

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