|Plan Your Week with Plant Powered Metro NY
VIRTUAL EVENTS IN THE WEEK AHEAD!
All times below are Eastern Standard Time.
Please make a donation as you take advantage of these free opportunities!
And subscribe to our YouTube channel to check out newly uploaded videos of past events.
Family Fitness & Food Virtual Workshop
Sunday, January 10, 3:00 - 3:45 PM
FREE - register here
Get your family moving with a fun winter fitness routine, and learn how to make zucchini “fries” with homemade ketchup. PPMNY volunteer Danielle Medina, a family fitness and yoga instructor, and PPMNY board member Vivian Davis, a certified Holistic Nutritionist, will have your whole family engaged!
Virtual Potluck + Recipe Swap
Tuesday, January 12, 6:30 - 7:30 PM
FREE - register here
Our monthly potlucks are the perfect place to find inspiration for your next meal. Meet up with Plant Powered Metro community members to swap recipes and share your experiences with a plant-based lifestyle.
Save the Date!
Join us on Martin Luther King, Jr. Day for a learning event, Overcoming Diabetes & Heart Disease with Food, with Dr. Neal Barnard, Dr. Columbus Batiste, and Chef Brandy Cochrane.
IN YOUR KITCHEN
Fun fact: Soup-lovers are celebrating Soup Swap Day on January 16th. Even if you can't get together to share a comforting bowl of soup, you can swap recipes with friends. Try this hearty Ribollita -- an Italian soup typically featuring inexpensive vegetables and stale bread -- from PPMNY Community Member and Recipe Curator Hilary Agin. Hilary's version includes 10 different plants and breadcrumbs to thicken the broth.
1 cup carrots, chopped
1 cup celery, chopped
2 cups onions, chopped
3 cups Lacinato kale, chopped
1 cup tomatoes, diced (fresh or canned)
1 can white beans
3 large garlic cloves
2 cups cremini or button mushrooms, chopped (optional)
1 1/2 tsp salt (optional)
1/8 tsp pepper
3 T nutritional yeast
2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp fresh or dried oregano
2 T breadcrumbs
4 1/2 cups or more vegetable stock
1/2 cup parsley, chopped
1/4 cup cashews
1. Sauté celery, carrots, and onions with water until soft. If using, add mushrooms and saute until soft.
2. Add all other ingredients except parsley and cashews.
3. Let cook for 10-15 minutes until veggies are soft and flavors have come together (don't be shy...give it a taste as you go!)
4. Remove a cup of broth from the pot and put in a blender with the cashews. Blend fully. Once blended, add back to soup.
5. Add the parsley and stir.
PLANT POWERED JUMPSTART NEWS
We are thrilled to announce that 37 participants from a wide variety of metro-area health care institutions are joining our 14-Day Jumpstart for Local Health Care Workers, kicking off tonight! Thanks in advance to our mentor team of 15 Plant Powered volunteers, our medical partners Dr. Judy Dattaro and Physician Assistant Suzanne Reuter, culinary educator Carole Levy, and Chef Ramses Bravo who has offered our jumpstarters complimentary access to his Simple Foundations in Plant Based Cooking virtual course. Thank you to Lynn Diamond, Lois Lynn and Pamela Trester for their contributions to the course curriculum and, finally, to those who have generously sponsored the program:
Chef Ramses Bravo
Jessica Krant, MD, MPH
Melinda Mann, MD, FACOG, DipABLM
Lori & Larry Pitkowsky
Richard Rosenfeld, MD, MPH, MBA
Racial injustice has many faces -- one of which is chronic illness. Starting in mid-February, honoring Black History Month, our 21-Day Plant Powered Jumpstart for Booklyn's Black Community Leaders is an opportunity for leaders to step into health, defy chronic disease, and learn how to bring true health to their communities through food. Registration details will be available in mid-January!