Tackling Hormone-Related Cancers

Certain cancers are significantly affected by hormones: breast, uterine, and ovarian cancer in women and prostate and testicular cancer in men. This class will focus on low-fat, high-fiber foods to reduce the risk for cancer and help enhance survival for those who have been diagnosed.

This class features a cooking demonstration, handouts of easy and affordable recipes that you can prepare at home, and a physician led lecture and opportunity for discussion.

The cooking demo includes:

Strawberry Shortcake Polenta

Pizza Pasta Salad

Mongolian Vegetable Stir-Fry

Jane is a Plant-Based Nutrition Professional through the T. Colin Campbell, Center for Nutrition Studies, a Licensed Food for Life Instructor through PCRM, and a recent graduate of the Rouxbe Culinary School in Professional-Plant Based Cooking. Jane is on a mission to help individuals learn to incorporate practices that generate health and well-being through cooking, composting, and compassion.

In addition to teaching Food for Life Classes, Jane is available to work one-on-one to help you further navigate your plant-based journey. Check out her website at thepracticeofgreen.com.