Wish you were here to enjoy this sustainable Plant-Based Thanksgiving feast with us. Wherever you celebrate, your food choices have a powerful impact on human health, animal cruelty and climate disruption. By avoiding animals and animal products at meals, each person can be truly instrumental in creating a world of good health. How’s that for a reason to give thanks!
Here’s our menu for Thanksgiving this year. I’ve included links to my blog posts from 10 years of Plant-Based eating for 4 easy, delicious recipes that anyone can make. Enjoy and give Thanks!
•Unbeetable Salad
•Portobello Pot Roast
•Oven Grilled Winter Squash
•Roasted Brussels Sprouts
•Savory Stuffing & Mushroom Gravy
•Cranberry Relish
•Fresh Baked Homemade Braid Bread
•Chocolate Pumpkin Pie
https://www.capegazette.com/blog-entry/bonnies-portobello-pot-roast/101922
https://www.capegazette.com/blog-entry/kiss-your-cardiologist-goodbye/121155
https://www.capegazette.com/blog-entry/good-gravy/78428
https://www.capegazette.com/blog-entry/birthday-pie/130325
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
