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Plant Based Cooking

Plant-based cooking collage with various colorful dishes and ingredients, highlighting vegetables and grains.

This free program, led by Purdue Extension educator Amanda Bullion, is about the popularity of plant-based eating, the health benefits and the challenges to following a plant-based diet.

Open to adults. No registration required.

"Research shows that plant-based diets are cost-effective, low-risk interventions that may lower body mass index, blood pressure, HbA1C, and cholesterol levels. They may also reduce the number of medications needed to treat chronic diseases and lower ischemic heart disease mortality rates."
- The Permanente Journal

Monday, November 3
5:30 - 6:30 pm
YPL Program Room

 

 

Logo of Purdue University Extension program.