If you're having trouble viewing this email, you may see it online

News, Upcoming Events & Opportunities // February 2021

VIRTUAL EVENTS IN THE WEEK AHEAD!

All times below are Eastern Standard Time.

Fortify Your Immunity with Plant-Based Foods
Presented with Marlene Meyerson JCC Manhattan
TONIGHT! Thursday, February 25, 6:30 - 7:30 PM
$15 - register here

Discover how to strengthen your immunity and fortify your health with food. Join dietitian Lilian Correa, MA, MPH, RDN, for a fun and informative lecture and demonstration featuring quick tips and robust recipes using whole food, plant-based ingredients.

Flavorful Plant-Based Meals with Soul
Saturday, February 27, 4:30 - 5:30 PM
FREE - register here

In honor of Black History Month, join Chef Brandy Cochrane to celebrate African-American culinary culture with a demonstration of healthy plant-based soul food. Learn how Brandy develops the flavors of traditional family favorites with whole plant foods as she cooks up sweet and spicy BBQ jackfruit.

Get Started with Whole Food Plant-Based Nutrition
Tuesday, March 2, 7:00 - 8:30 PM
FREE - register here

Join others new to whole food, plant-based nutrition to hear the evidence behind the health benefits, get starter recipes, learn tips for stocking your pantry, and ask questions! Led by PPMNY's Nutrition Educators, Gail Mayer, MS, RD, CDN, and Lois Lynn, MSEd, MS, RD, this session will give you a foundation of knowledge and practical next steps to get started on your path to a plant-based lifestyle.

Importancia de los alimentos crudos
Jueves, 4 de marzo, 6:00 - 7:00 PM
GRATIS - regístrate aquí

Aprendamos sobre la importancia de los alimentos crudos para nuestra salud y bienestar con Andreas García, Asesor de Nutrición Holística.

Announcing our March Book Club...

Plant Powered Book Club: Fast Food Genocide
Wednesday, March 24, 7:00 - 8:00 PM
FREE - register here

Join our March book club discussion of Fast Food Genocide: How Processed Food is Killing Us and What We Can Do About it by revered nutrition and health expert Joel Fuhrman, MD with Robert Phillips. Dr. Fuhrman explains how fast and processed foods make us heavier and profoundly affect our brains, behavior, and even our genetic makeup, leaving us susceptible to social forces that will keep us enslaved to unhealthy food.

Save the Date!

Sunday, March 7, 5:00 - 7:00 PM
What The Health Documentary Screening (English)

Sábado, 13 de marzo, 3:00 - 5:00 PM:
Tarde de cine virtual con el documental What the Health (Español)

Tuesday, March 16, 6:30 - 7:45 PM:
Fiber: The Anti-Inflammatory Diet for Robust Health & Resilience
Presented with Marlene Meyerson JCC Manhattan

Wednesday, March 17, 6:30 - 7:30 PM:
Virtual Potluck + Recipe Swap

Please make a donation as you take advantage of our free opportunities!
And subscribe to our YouTube channel to check out newly uploaded videos of past events.

SOUTHERN SOUL RECIPES

Southern fried rice

Chef Brandy Cochrane, culinary educator for our 21-Day Plant Powered Jumpstart for Brooklyn's Black Community Leaders now in session, shares her plant-based approach to the comforting flavors of African-American cuisine with several new recipes now available in our Southern Soul Food and Caribbean Meal Planning Resources. This Southern “fried” rice is a flavorful and versatile dish that can be loaded with fresh or frozen vegetables. And join Chef Brandy to learn more great recipes in our virtual demo this Saturday!

Southern "Fried" Rice

Ingredients:

4 cups cooked rice (day-old works best)
1 yellow onion, diced
4 tsp minced garlic
2 tsp fresh grated ginger
1 tsp crushed red pepper flakes
4 T low-sodium soy sauce, tamari, or coconut aminos
1 bag of frozen mixed vegetables
2 or 3 green onions, sliced

Note: You can add as many veggies as you like to this dish. This is just a base recipe. Small diced red pepper, chopped mushrooms, shredded cabbage, and broccoli florets also work well. If you decide to use fresh vegetables, add them in before the frozen ones so that they cook down a bit, and then add the frozen vegetables.

Instructions:

1. Cook the rice and refrigerate it the day before you make this recipe, or use leftover rice.
2. Heat a large nonstick wok or sauté skillet. Add the onion and stir-fry until they begin to soften and brown. If they stick to the pan, add a little water to deglaze the pan, but not before the onions caramelize.
3. Add the garlic, 1 chopped green onion, crushed pepper flakes, and ginger. Cook for about two minutes.
4. Add the soy sauce and frozen vegetables to the pan, and cook until they begin to thaw.
5. Add the rice and cook until everything is heated through. I like to let the rice cook a little bit in the pan, without stirring it, to get the “fried” effect without oil.
6. Top with remaining green onions, additional pepper flakes, and sesame seeds, if desired.

PPMNY IN ACTION


Earlier this month, PPMNY and the Marlene Meyerson JCC Manhattan hosted The Esselstyn Family Foundation’s Prevent & Reverse Heart Disease conference. 200+ guests attended to learn from nutrition pioneer Caldwell Esselstyn, Jr., MD, and his family of educators.	Las organizadoras de PPMNY Latinx invitaron a la chef Daniela de Peña a preparar un delicioso chili vegano con quinoa y frijoles. Vea más programación en español en nuestro canal de YouTube.

On day 1 of our 21-Day Plant Powered Jumpstart for Brooklyn’s Black Community Leaders, Chef Brandy Cochrane led our 30 participants through a demonstration of Southern “fried” rice. See the recipe above!	PPMNY team members gathered virtually to welcome new volunteers, connect with each other, and share ideas about growing the whole food, plant-based movement.

WE'RE HIRING!

Data & Administrative Assistant - Part-Time
PPMNY is searching for a technologically savvy, detail-oriented Data and Administrative Assistant to master our CRM system, manage the operational tasks associated with our data management, and support the administrative needs of our team. In this part-time position, you will work closely with PPMNY leadership to ensure our data systems are fully optimized to meet the needs of our continued growth. Learn more about the position and how to apply.

MORE LEARNING OPPORTUNITIES

Go Healthy LIVE!
Presented by Vegan Mentor and PlantBased Network
Sunday, February 28, 12:00 - 8:00 PM EST
FREE - register here

Join this one-day virtual conference to learn from plant-based nutrition experts about the importance of immune health and the need to protect ourselves from underlying health conditions that increase the risk and severity of COVID-19. Plant-based nutrition experts John A. McDougall, MD, Chef AJ, Doug Lisle, PhD, Debra Shapiro, MD, FACOG, DipABLM are among the featured presenters.

***

The Best Diet for Optimal Thyroid Function
Presented by Michael Greger, MD, FACLM
Friday, March 5, 3:00 PM EST
$5 minimum donation - register here

NutritionFacts.org’s Dr. Michael Greger will present the peer-reviewed literature on how plant-based nutrition can improve thyroid health and promote healing from Hashimoto’s disease (autoimmune thyroiditis), the leading cause of hypothyroidism. In this live webinar, Dr. Greger will discuss hypothyroidism and hyperthyroidism and answer your questions.

***

Más plantas, más salud
Presentado por Physicians Committee for Responsible Medicine
Sábado, 20 de marzo, 12:00 - 3:45 PM EST
GRATIS - regístrate aquí

Consejos para prevenir la diabetes, la obesidad y el cáncer con recetas gratuitas, deliciosas y saludables y un programa online que explora la dieta vegana.

Plant Powered Metro New York empowers people to find better health and overcome chronic disease through whole food, plant-based nutrition. We offer evidence-based education, resources, and support to create community and inspire change throughout the New York metropolitan area.

Our mailing address: Plant Powered Metro New York, PO Box 20771, New York NY 10025

Questions? Email us at info@ppmny.org.

www.plantpoweredmetrony.org

To unsubscribe from future mailings please click here.