PCRM Takes Meatless Meals to Capitol Hill
As rising food prices make front-page news, there’s no better time to teach the nation’s decision makers how to cook healthy vegan foods on a budget. PCRM dietitian Susan Levin, M.S., R.D., and certified health counselor Jill Eckart, C.H.H.C., visited Capitol Hill this spring to present a cooking demonstration for congressional staffers looking to improve their health.
 The special one-hour course, “In the Kitchen on the Hill,” showed busy Capitol Hill staffers how to make nutritious, low-fat meals free of animal products. Staffers from the offices of Sen. Tom Harkin and Reps. Jim Jordan, Greg Walden, Michael F. Doyle, Earl Blumenauer, Sheila Jackson Lee, Gwen Moore, and Roscoe G. Bartlett, among others, attended the event.
Ms. Levin’s presentation emphasized the importance of eating plant-based meals low in fat and high in fiber. Studies show that people who follow a plant-based diet have lower rates of obesity, heart disease, diabetes, and cancer than their omnivorous peers.
Ms. Eckart demonstrated how to make five healthy and delicious recipes from start to finish in under an hour. The recipes included Chocolate Cherry Nirvana Smoothie, Mockamole (a low-fat guacamole), and Moroccan Chickpea Salad.
“When you choose beans, grains, fruits, and vegetables as the base of any meal, you get all the health benefits, limited fat and calories, and no cholesterol,” Ms. Levin said. “Vegan meals can help prevent the deadliest chronic diseases in our country.”
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