Events

Before diving into the holiday season, treat your mind, body, and soul to some R&R at Sunflower Hill Farm. This day of revitalization will be hosted by my fellow women rock stars who are invested in promoting health/wellness in the STL community & beyond! *** Less than 25 spots available! ***

Your awesome menu includes: Sweet Potato Picadillo Empanadas Big Bold Pumpkin Chili Three-Root Salad (carrots, sweet potatoes, & beets) Secret Ingredient Chocolate Mousse

The American Parkinson's Disease Association (APDA) – Greater St. Louis Chapter is excited to announce the inaugural Elliot and Mary Ann Stein Speaker Series featuring Dr. Michael Greger, author of How Not To Die: The Role of Diet in Preventing, Arresting and Reversing our Top 15 Killers. During an exclusive VIP pre-reception, I will be demonstrating recipes from Dr. Greger's cookbook, How Not To Die.

Step into the kitchen with me for a fun evening creating plant-based dishes perfect for summer. In this hands-on class you will make: sweet potato-black bean-sunflower seed sliders on whole wheat buns mini two-bite spicy vegetable taco bowls with pinto beans and jalapeños home-style baked steak fries with sriracha hummus Italian summer stew loaded with fresh vegetables and herbs chocolatey cashew-crusted red velvet cake pops

Come visit St. Louis's first Veg Fest on August 4th at the World's Fair Pavilion in beautiful Forest Park. With an impressive number of vendors and speakers, you'll be sure to learn and be inspired all day long! I'll be doing the cooking demos at 11:00, 12:00 and 1:00.

Join us for this one-day event that will help you understand the relationship between food and your health. Over 75% of healthcare dollars in the US are spent on treating preventable disease. But most of these common chronic illnesses — like diabetes, heart disease and stroke — can actually be prevented and reversed simply by the foods that we choose to put on our plate. During this special one-day event, you will learn: How plant-based nutrition can reverse cardiovascular disease How not to die from our 15 leading causes of death in the U.S. How what you eat affects your micro biome How to Prevent and reverse Type II Diabetes How to prepare great tasting whole food plant-based meals.

Let’s use the bounty of summer and create delicious food that is fast, delicious and sharable! I will discuss the benefits of a plant-based diet and share some of her favorite recipes that will be a feast for all of your senses, most of all your palate. Plant-based never tasted so fresh and so good!

Pack up plant-based picnic favorites and pair your outdoor lunch with sunshine and fresh air at your favorite summer gathering. It is the best way to enjoy any meal!

Along with my dear friend and the ever popular and "next level" plant-based genius, Chef Marianne Moore and I will have you enjoying the evening as we prepare for you: pecan-basil pesto and tomato relish bruschetta with a dollop of cashew cream creamy tomato bisque with herbed croutons decadent lasagna layered with sweet potatoes, spinach, tofu, Roma tomatoes, broccoli, carrots, corn, bell peppers, and mushrooms, and topped with homemade vegan parmesan kale salad with creamy tahini dressing individual chocolate mousse cups topped with fresh berries

Marrying two of this year's hottest food trends of root to stem and plant-based foods, this class will have you walking away inspired! Your menu: -a bright six-vegetable root to stem salad with peas and walnuts topped with creamy hemp dressing -broccoli-cauliflower chickpea curry with carrots and celery -crispy Mediterranean flatbread with beets and artichokes served with hummus and kalamata olives -vegetable sliders with carrot top-basil pesto loaded with fresh herbs and walnuts

Celebrate the favorite meal of the week with these delicious and healthy plant-based dishes. It’s the perfect start to a weekend day!

Welcome back Dr. Loomis! It's always dinner and a show when we're in the kitch! We are teaming up to show you all the awesome things you can create out of that adorable little spongy block we call tofu.

Let's celebrate the little white spongy block! TOFU! Rich in protein and calcium and the perfect food for absorbing flavors in a class designed for the tofu curious. This hands-on class will create: -tofu panini sandwiches with caramelized onions and walnut pesto -tofu spanakopita drizzled with tahini -black bean-tofu-oat sliders -breakfast tacos with scrambled tofu and homemade dairy-free tofu sour cream -Thai curry tofu served over coconut-pineapple brown rice

Fill your plate with flavorful and filling whole food, plant-based dishes that are perfect for the Spring!

This hands-on class creates some of my favorite plant-based dishes. Learn to make: -Italian orzo with wilted greens and homemade feta -garlicky potato soup with leeks and artichokes -gingered quinoa with asparagus and chickpeas -Chinese tempeh with baby green beans and homemade hoisin -cabbage-leek-ricotta casserole with cashew ricotta cheese