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Carol Hagan’s Lunch at The Cleveland Clinic with Dr Esselstyn

Ann Esselstyn demonstrated how to make this fantastic collard green sushi. She’ll have a cookbook coming in September.

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Lentil and butternut/carrot/ginger soup was served in kale lined bowls.

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Fruit was served with citrus, mint and ginger garnishes. Who would not enjoy this?

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Veg wraps were part of the lunch fare for patients learning how to eat plant based meals.

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And finally out guest writer with Ann and Dr Esselstyn:

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