How Foods Fight Cancer

Certain diet patterns seem to have a major effect in helping people diagnosed with cancer live longer, healthier lives. The National Cancer Institute research shows that as much as 33% of cancer risk may be related to diet. In this class you will learn about the right food choices that can help reduce the risk of developing cancer as well as prevent a recurrence. 

The cooking demo includes:

Easy Bean Salad

Black Bean Dip with Baked Tortilla Chips

Veggies in a Blanket

Sampling of Nondairy Milks

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

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.