April 22 – 23

10:00 am – 5:00 pm

Attend this workshop and learn how transitioning to a plant based diet can help you lose weight, improve chronic health conditions, positively impact environmental sustainability, and reduce the suffering of animals.

Did you know?

  • The environmental impact of meat consumption, which one of the most significant factors in global warming, and recognized as becoming unsustainable
  • A plant based diet as been shown to be effective for improving health including avoiding Alzheimer’s and reversing heart disease (,something no drug has ever been able to do)

This workshop will include research findings, discussion, video, cooking classes, and recipes. Ongoing online support is available after the workshop to give you a multi-faceted approach to transitioning to a more healthful, ethical and ecologically sustainable diet.

This course counts as 12 hours towards Yoga Lifestyle in the 200 and 300 hour training programs.

Full program: $275 

One day: $145

Fees include food, recipes and materials

Refund Policy

Instructor: Kelli Roberts

Kelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 23 years and vegan for 15, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. www.kellisvegankitchen.com.

 

 Agenda

Saturday

10:00 am – 1:00 pm

Presentation and discussion on the benefits of a plant-based diet for human, animal and planetary health.

2:00 – 5:00 pm

Cooking class and meal.

Sunday

10:00 – 1:00 pm

Presentation on research findings of a plant-based diet for specific health conditions including cancer, diabetes, heart disease, arthritis, and others.

2:00 – 5:00 pm

Cooking class and meal.