June 27, 2019

I never knew until my 70s that eating my vegetables could have such a powerful impact on my health and my world. Now I know that avoiding animal products and eating whole plant-based foods is the best way to decrease risk of disease, save animals from abuse and address climate change. Everything I have learned about food, about nutrition and their relationship to health and the environment over the last decade, I have shared in talks, workshops, classes and in this Blog. Sharing with others has been exhilarating, exciting and great fun.

Today was the final class in a four-week series on E-MEALS—meals that are EASY, EXCELLENT, ECONOMICAL, ETHICAL and EARTH-FRIENDLY. We chose to make a nest of ZOODLES (raw zucchini noodles) on which we placed a few dollops of delicious oil-free, cheese-free PESTO. Our  simple recipe follows so readers can taste the goodness and enjoy the benefits of plant-based eating. For a whole meal, try the PESTO on pasta or potatoes with a side salad, an ear of corn and fresh whole grain bread.

PESTO: blend together 2 to 3 cups basil leaves, one 15 ounce can white beans rinsed and drained, 1 to 3 cloves garlic, 1/3 cup Nutritional yeast, 1/3 cup walnuts or sunflower seeds, juice of 1/2 lemon, one 12 ounce jar roasted red peppers in water, drained. No cheese, no oil, no cooking! Enjoy.

To wrap up our final class we viewed a video TED-Talk by Michael Klaper, MD, a leader in Lifestyle Medicine,

The Most Powerful Strategy for Healing People and the Planet



  • 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

    For more information on plant-based eating go to

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