Ann Esselstyn demonstrated how to make this fantastic collard green sushi. She’ll have a cookbook coming in September.
Lentil and butternut/carrot/ginger soup was served in kale lined bowls.
Fruit was served with citrus, mint and ginger garnishes. Who would not enjoy this?
Veg wraps were part of the lunch fare for patients learning how to eat plant based meals.
And finally out guest writer with Ann and Dr Esselstyn: