Fueling Up on Low-Fat, High Fiber Foods

Dietary fat not only hinders the immune system, it also drives hormone production, which can mean higher rates of hormone-related cancers such as breast and prostate cancer. Fiber helps your body rid itself of toxins, waste hormones, excess cholesterol, chemicals, and other undesirables. It is especially important in helping the immune system function properly, as well as facilitating the removal of waste from the body. Without fiber in the diet, these excess compounds are often reabsorbed into the bloodstream, leading to a possible increased risk of cancer. Steering clear of meat, dairy products, fried foods, and other fatty fare is an important first step in preventing and surviving cancer. The easiest way to be healthy is to build your meals from foods that are naturally low in fat and to use cooking methods that do not require added fats or oils. In this class you will learn how to prepare delicious, low-fat dishes made from whole grains, legumes, vegetables, and fruits. 

The cooking demo includes:

Roasted Red Pepper Hummus with Whole-Wheat Pita Bread and Raw Vegetables
Sweet-and-Sour Stir-Fry

Brown Rice

Gingered Melon

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.