Description: Traditional paella originated in the city of Valencia in Eastern Spain. There are many variations that use a combination of vegetables–Evelisse will talk about key ingredients and the secret to a tasty Paella.
Evelisse Capó, PharmD, is a doctor in pharmacy turned “Food Pharmacist”. While practicing clinical pharmacy, she witnessed the pain and suffering of many chronically ill patients in hospitals and long-term care institutions. Questioning the effectiveness of the conventional approach to treating diseases such as cancer, diabetes, and heart disease, she sought out and completed training in multiple whole foods, plant-based nutrition certification programs. Leaving traditional pharmacy behind, Dr. Capó founded The Food Pharmacy and now helps people use food as medicine to prevent and manage a wide variety of health issues as a health coach and whole foods plant based instructor. Evelisse is a course instructor for the eCornell Plant Based Certificate and the Spanish Outreach Coordinator for the T. Colin Campbell Center for Nutrition Studies. She has been able to accomplish these endeavors with the love and support of her husband Sigfrido and four plant-strong children.
Carrie Burns and Kevin Layton will be discussing several of the most toxic commonly used household items, healthy alternatives, and DIY recipes for affordable and healthy home alternatives. Discover how bacteria reacts to various substances at work with a petri dish experiment! Also, learn about healthy skin care and how you can use fruits and vegetables to cleanse, tone, and moisturize.
Chef Mike is one of Southwest Florida’s most diverse chefs on the culinary scene. Mike has been cooking since he was 5 years old and has always worked in a restaurant. Its simply his passion, he lives it. After having many restaurant jobs in the southwest FL are including The Sandbar, Longboat Key Club, Tommy Bahamas, and Simon’s Coffee House, He decided to open his own catering/personal chef/prepared meal delivery service. Mike has studied in many types of cuisine including Asian, Indian, Spanish and of course, He is a well rounded chef with a mission statement. “Helping the world, 1 meal at a time with wholesome food and education”
2:30 p.m. Meatstinction with Kaitlynn Reneke, Outreach Intern of Center for Biological Diversity
The Center for Biological Diversity, based in Tucson, Arizona, is a nonprofit membership organization with approximately 1.1 million members and online activists, known for its work protecting endangered species through legal action, scientific petitions, creative media and grassroots activism. A representative of CBD will be presenting on species preservation through making solutionary choices such as thinking conscientiously about food choices.
Meat production is one of the main drivers of environmental degradation globally, and the crisis is rapidly growing worse. Learn how to take extinction off your plate.
Description: Raw Zucchini layered with our Raw Oil-Free Nut-Based Italian Meat, Garlic Cheese Spread & Vegan Parmesan. All ingredients are Soy and Gluten Free
Deana is a mother, wife and total kitchen geek. She loves to cook, experiment with different flavors and has an obsession with kitchen gadgets and tools. While her and her family always followed a healthy, mostly organic diet, it wasn’t until she was diagnosed with the autoimmune disease Hashimoto a few months following the birth of her only child that things changed. Refusing to succumb to its symptoms and the “pill a day for the rest of your life” remedy (which is not a treatment and made her feel worse), Deana spent months researching and experimenting to figure out the best means to manage it. Cutting out gluten made a tremendous difference and seemed to be the consensus of most natural and holistic practitioners. Soon, it was followed by soy, dairy, most nightshades, and goitrogens. As she researched and experimented, she decided it made sense to follow a vegan diet – which is not just being more compassionate, but also a more sustainable path for our health, environment and planet as a whole . The more Deana learned, the better she felt, and the more she cut out, the more alive she became. Surprisingly, the fewer cravings she had too.
“But what do you eat then?” she was asked. “Aaah, plenty.” There are always tons of options to eat if you step outside the box. Being the kitchen geek that she is, Deana did just that! Today, she eats a mostly raw diet with all the chocolate, cookies, dips and chips, sandwiches and a lot more than she could possibly eat.
Deana is very thankful to have the opportunity to share her creations with the world, to hopefully inspire others who follow a vegan/plant-based diet or are just curious, and in doing so, meeting many wonderful like-minded people.