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Recipes by Ann Crile Esselstyn

continuation of article found by meetup member....permission to print, save and use indicated on original article 2005

Artichoke/Bean Dip

1 14 ounce canned in water artichoke hearts, drained
1 15 ounce can navy or pinto beans, drained
2 tablespoons lemon juice
1 garlic clove, chopped
2 whole green onions, chopped
Pepper to taste
Cayenne to taste (optional)

Combine all ingredients in a food processor and blend until smooth.

This is good with anything: vegetables, cooked greens, crackers, bread, or by the spoonful. Add vinegar or extra lemon and use as a salad dressing.

Fabulous Roasted Red Peppers
6 roasted red peppers sliced 1/4 inch thick
3 tablespoons red wine vinegar or balsamic
2 teaspoons minced garlic
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried oregano

Roast peppers on cookie sheet until blackened then turn until all sides are black. Peel in running water, slice, then combine peppers and all ingredients and marinate for at least 30 minutes. These are fabulous just plain, on toast, in a sandwich, in a salad, or blended into salad dressing. If you save the juice from the peppers as you roast them or what is left after you have eaten all the peppers, it adds a feel of oil in salad dressings as well as a delicious.

A few recipes follow:

Excellent Black Bean Salsa Dip
1 16 ounce jar salsa
1 can black beans, rinsed and drained
1/2 juicy lime
Fresh cilantro

Mix all together and put on toasted whole wheat pita or any no fat, whole grain crackers. This is also good, if any is left over, as a topping on rice.

Pea Guacamole
2 cups frozen peas
1 tablespoon plus 1-teaspoon fresh lemon juice
1/2 teaspoon minced garlic
Cilantro, a hand full or more
1/4 cup minced red onion
1/2 cup minced ripe tomato
Pepper to taste
Red pepper flakes to taste

Defrost peas under warm water until defrosted but still cold. Drain well and put in food processor with the lemon juice, garlic and cilantro and puree until very smooth. Transfer to a medium sized bowl.

Stir in onion and tomato and add pepper and pepper flakes to taste. Let sit for 10 minutes and serve within an hour or two. If it sits around longer it loses its bright color but still tastes as good.

This is delicious by the spoonful as well as on crackers, with vegetables, with beans and rice or as a spread on sandwiches. It was excellent with Finn Crisp Caraway crackers heated to extra crispy in the toaster.

Black Bean Salad
Black beans rinsed thoroughly, lots of diced tomatoes, frozen corn thawed, chopped peppers, green onions or/and Vidalia onions, water chestnuts if you wish, a lot of cilantro and then just balsamic vinegar is a great salad. The juice from the tomato seems to counteract the balsamic.

Fiesta Salad
1 1/2 cups dry black beans or 3 15-ounce cans black beans drained and rinsed well.
2 cups frozen corn thawed
1 large green pepper, diced
1 large red or yellow pepper, diced
1/2 cup chopped red onion
3/4-cup cilantro or more if you like.

2 Tbsp. seasoned rice vinegar
2 Tbsp. apple cider or white distilled vinegar
1 lime or lemon, juiced
2 garlic cloves, minced (or more)
1-teaspoon ground coriander
1/2 teaspoon crushed red pepper or a pinch of cayenne
Salt to taste

Mix all vegetables together, whisk the dressing ingredients and pour over. Toss gently to mix. This is a celebration of color and taste. It can be made in advance and keeps well several days.

Lime Mango Salad
1 can cannellini beans, drained and rinsed
1 mango peeled and diced
Red or Vidalia onion diced to taste
Grated lime rind
1 lime squeezed
Combine all the above. Mash a little and use as salsa or don't mash and use as a salad.

Fabulous Corn Salad
1bag of frozen corn thawed
1 red pepper diced
3 or 4 green onions chopped
A lot of cilantro or parsley chopped
1-2 limes juiced
Balsamic vinegar to taste

Whole Wheat Pasta with Roasted Vidalia Onions and Diced Tomatoes
Serves 6

1/2 16 oz. package whole-wheat angel hair pasta or whole grain pasta of your choice.
2 14.5 oz. cans diced tomatoes (Contadina in rich, thick sauce is quite low in sodium)
2 thinly sliced, Vidalia or sweet onions
1/4 cup chopped fresh basil or more (cilantro or parsley are options)

1. Turn oven on broil.
2. Spread cut and separated onions on a cookie sheet and put in the oven. Check every few minutes until the onions are brown and very limp. If they get a little burned, they will still taste delicious.
3, While the onions are roasting, cook pasta according to directions.
4. Empty diced tomatoes into a casserole dish and heat until just beginning to bubble.
5. Add cooked pasta, and heat. Stir then cover the top with fresh basil and top with the roasted onions. Don't mix the onions into the pasta. Serve with a salad full of vegetables and whole grain bread.

Fabulous Burritos
2 cans pinto beans, drained and rinsed
1 onion chopped
2 cloves garlic
1/2 cup no oil spaghetti sauce or a mild salsa or a combination

4 no oil whole wheat, thin flat bread, no oil tortillas, or Ezeikiel tortillas
1 -2 jars mild salsa or spaghetti sauce or a combination
2-3 tomatoes or 6-8 plum tomatoes, sliced
Cilantro/ parsley

1. Sauté onion and garlic in water or vegetable broth until limp.
2. Add pinto beans and mash (a potato masher works well), 1/2-cup pasta sauce or salsa and cook a few minutes. If you want to expand this more you could add left over rice or corn.
3. Put enough spaghetti sauce in the bottom of a pan just to cover then make a row of bean filling on each burrito, roll up and place in the pan.
4. Cover the rolled burritos with pasta sauce and salsa. Use more salsa according to your preference.
5. Place thinly sliced tomatoes on top of each burrito.
6. Bake in a 350 oven until bubbly, 20-30 minutes or more if you like it crispy. Sprinkle with fresh cilantro or parsley before serving.

Potato, Pea and Couscous Hash
1 large onion, chopped
1 large green or red bell pepper, chopped
1 ripe large tomato chopped
1 large clove garlic chopped
1 tsp paprika
2 cups low sodium vegetable broth
1 1/2 cups diced all-purpose potatoes (1/2 inch pieces)
1 cup frozen peas (or whole package)
1 1/4 cups uncooked couscous
2 tablespoons chopped fresh parsley or cilantro

1. In a large nonstick skillet, stir fry onions in broth or any liquid a few minutes, then add peppers, garlic and paprika and cook until onion is soft, about 5 minutes.
2. Stir in broth, potatoes, and peas. Bring to a boil, cover, reduce heat to low and simmer until potatoes are tender, about 8 minutes.
3. Gradually stir in couscous, adding it in a stream, then add parsley. Return to a simmer, cover and cook (without lifting lid) 1 minute. Remove from heat and let stand, covered 5 minutes. Gently fluff with a fork. Wait another few minutes then serve hot.

Jane's Burritos
Serves 3-6
This is a favorite recipe of our daughter, Jane--one she serves us frequently. She makes extra and freezes them for lunch or dinner later.
2 cups brown rice
1 onion, chopped
2 cans vegetarian no fat refried beans
1 can drained pinto beans
2 small or 1 medium zucchini, chopped
2 small yellow squash, chopped
tiny pieces of chopped broccoli
2 stalks of chopped bok choy
1 bunch chopped cilantro
1 red pepper, chopped
6 no fat tortillas or flat bread (Ezekiel 4:9 sprouted grain tortillas made
by Food for Life available frozen in health food stores, are especially
good and get crispy when heated)

1. Saute chopped onion in water or broth until limp.
2. Add zucchini, squash, red pepper broccoli, bok choy and saute a few minutes longer until just tender, about 3 or 4 minutes.
3. Stir in beans and cook a minute more.
4. Add rice if you choose to the ratio you like and stir in half the cilantro.

5. Put a few spoons of vegetable/bean/rice mixture in each burrito. Fold one flap over the mixture then the other and tilt the burrito a little on its side so it leans into the next burrito to help keep it shut.
6. Bake in a 350 degree oven for 12 minutes or until the tortillas are crispy. Serve with lots of salsa and cilantro sprinkled on top.

The PERFECT "Nutrient Dense" Wrap
This is our favorite way to eat a totally satisfying lunch.

1. Turn the oven to 450 degrees
2. Assemble No fat, whole wheat or whole grain tortillas or flat bread.
Ezekiel's 4:9 sprouted grain tortillas work well and are available
in the frozen food section of health food stores.
3.Spread the wrap with LOTS of a zero fat hummus (There are two we
have found made by Oasis Classic Cuisine or Sahara Cuisine. See list of
foods for address and telephone numbers to order or you can make your own without tahini using chick peas, lemon, and garlic as a base.)
2. Next put chopped cilantro
chopped green onions
shredded carrots, (it is SO easy to buy these shredded)
frozen corn thawed or off the cob
sliced tomatoes
or whatever is available, maybe sliced cucumbers, chopped red
peppers, beans, rice, cooked broccoli, mushrooms, etc., and top with
lots of fresh spinach or lettuce. Spinach is preferable because it
wilts better in the oven. If you have Mango Lime Salad left a little of
that is delicious in the wrap.
3. Carefully roll it up into a sausage like shape, squishing it together as
you go.
4. Cut in half, put on a baking sheet and bake in a 450 -500 degree oven until the bread is crisp, about 10 minutes, but keep checking so it doesn't burn.

Better Than Grilled Cheese
Makes 4 large bread sandwiches that look like cheese and can become quite addictive. You might also use the "cheese" over cauliflower or broccoli
2/3-cup water
1/4-cup nutritional yeast flakes
2 tablespoons flour (any whole grain flour)
2 tablespoons fresh lemon juice
2 tablespoons NO FAT hummus (make your own if you can't find it made
Without tahini in it or just skip it.)
1 1/2 tablespoons ketchup or tomato sauce
2 teaspoons cornstarch
1-teaspoon onion powder
1/4-teaspoon (or more) garlic powder
1/4-teaspoon turmeric
1/4 teaspoon dry mustard or 1 teaspoon any regular mustard
8 slices whole-grain bread

1. Combine all ingredients, except bread, in a medium saucepan and whisk until mixture is smooth.
2. Bring to a boil, stirring constantly with the wire whisk. Reduce heat to low, and cook, stirring constantly until mixture is very thick and smooth. Remove from heat.
3. Put 4 slices of bread in a non stick pan, cover each slice with the mixture, then top with thinly sliced tomatoes and a pile of chopped cilantro or/and julienned carrots. Put on the top slice of bread and cook until bread is browned on both sides. You may also brown the bread before putting on the "cheese" mixture. These sandwiches are so good, it is tempting to eat them everyday for lunch or dinner!

Gingered Yams
3 yams (2 big ones equal 3)
1 teaspoon grated ginger
1-tablespoon limejuice
1/2-teaspoon curry

Bake yams in 400-degree oven for 1-to11/2 hours until soft.
Remove skin, mash flesh with remaining ingredients.
Fresh Tomato and Garlic Sauce from the NEW McDougall COOKBOOK
6 to 8 large ripe tomatoes (about 4 to 4 1/2 pounds)
6 to 8 cloves garlic
2 to 3 tablespoons soy sauce (you can use a little salt if you don't like soy sauce or eliminate it.)
1/4 teaspoon crushed red pepper flakes
Freshly ground pepper to taste
1 to 2 tablespoons arrowroot or cornstarch mixed with 2 to 3 tablespoons cold water (this is optional)
1/2 cup packed, chopped fresh basil (this is for the superb taste of

1. Blanch the tomatoes in boiling water for about a minute, then immerse in cold water to remove skins.
2. Chop the peeled tomatoes into large chunks and put in a large skillet or saucepan.
3.. Squeeze the garlic through a garlic press into the skillet with the tomatoes.
4. Mash the tomatoes with a potato masher; don't puree them.
5, Add the soy sauce, crushed red pepper and freshly ground black pepper.
6. Bring this to a boil, lower the heat and simmer for about 10 minutes. 7. Add the thickening agent if using and stir until thickened to your liking. Stir in the basil and serve at once over any of your favorite pastas.


2 1/2 cups yellow lentils (red lentils, yellow peas ok)
5 cups water
4 garlic cloves
1 onion
1 tomato
4 skinny green chilies (1 jalapeno, 2or 3 green mild or some combination
depending on taste)
1 tsp salt (optional)
1 tsp turmeric

Boil Dahl 10 minutes, meanwhile cut above, add, and boil gently uncovered until smooth. Serve over rice.

For wonderful color at the last minute, add shredded carrots, chopped zucchini or red peppers, and lots of cilantro.

Red Lentil Hash
Serves 4
1 1/2 cups dried red lentils
3 1/2 cups water
1 cup fresh cilantro, roughly chopped
1 leek (white part only), diced
1 tsp. grated fresh ginger
1 carrot, shredded
1 zucchini, shredded
1 red pepper, diced
1/2-cup raisons
1/2 tsp. Ground cinnamon
1 tsp. Ground cumin
Pinch of crushed red pepper flakes (use more than a pinch)
1/4-cup balsamic vinegar
1 lemon (juice plus zest)

1. In a large heavy-bottomed saucepan, bring the lentils and water to a boil. Cover, reduce the heat to low, and simmer for about 5 minutes.
2. Add the cilantro, leeks, and ginger. Cover and continue cooking for 3 minutes.
3. Stir in the carrots, zucchini, red pepper, raisins, and spices. Cook for 3 minutes, covered.
4. Add the vinegar, lemon juice and zest. Stir well. Remove from the heat and let stand uncovered for 5 minutes before serving.

Joan's Lentil Loaf
Serves 6

1 1/2 cups lentils
2 onions, chopped
2 cups cooked rice
6 or more mushrooms, chopped (optional)
2 cups cooked rice
1-teaspoon garlic powder
1-teaspoon sage
1/2-teaspoon marjoram
1/4- cup catsup or barbecue sauce

1. Cook 1 1/2 cups rinsed lentils in 2 1/2 cups water until
tender, then partially mash lentils.
2. Stir fry onions and mushrooms in water.
3. Add onions and mushrooms , cooked brown rice, garlic, sage and
marjoram to lentils.
4. Press into an oiled loaf pan and spread catsup or barbecue
sauce on top.
5. Bake at 350 degrees for 45 minutes to 1 hr.
Serve with mashed potatoes, mushroom gravy, and salad.

Moroccan Chickpea Stew (or Soup)
1-cup dry chickpea or 2 canned chickpeas
3/4 cup red lentils (any lentils ok)
1 1/4 cups red onion chopped
1 1/2 cups celery chopped
12 cups stock or water for soup, 5 cups of water for stew
12 ounces tomato paste
1/4-cup miso, light mellow (any will do)
2 teaspoons ground coriander
1-tablespoon basil
2 cups zucchini sliced (about 2medium)
1/2-cup (or more) fresh parsley (or cilantro) chopped
Pepper to taste
2 tablespoons lemon juice
1/2-cup elbow pasta, soy, or wheat, or spaghetti

1. Skip this step if you are using canned beans. Sort through and wash garbanzo beans; soak overnight in three times the volume of water. Discard soaking water. Rinse and cover again with three times the volume of water. Cook until tender, approximately 2 1/2 hour and drain.
2. Sauté drained cooked beans, raw lentils, red onion and celery in one-cup stock or water, until celery is translucent, approximately 5 minutes.
3. Add tomato paste and miso, mixing well into bean and vegetable mixture.
4. Add remaining stock or water and bring to a simmer.
5. Add pasta, zucchini, parsley, coriander, basil and pepper. Cook until zucchini is tender and pasta breaks down, thickening soup/ stew, approximately 25 minutes.
6. Add lemon juice and adjust seasonings to taste.
Serve over rice on a bed of baby spinach or with salad and bread as soup.

Caribbean Black Beans with Mango Salsa over Brown Rice
Serves 4

11/2 cups chopped onions
3 cloves garlic minced or pressed
1 tablespoon grated fresh ginger
1-teaspoon fresh thyme or 1/2 teaspoon dried
1/2-teaspoon ground allspice
4 1/2 cups cooked black beans
3/4 cup orange juice
Salt and freshly ground black pepper to taste

1. Sauté onions and garlic in broth, water, wine, etc. for about 5 minutes until onions begin to soften. Add ginger, thyme and all spice, and sauté stirring often to prevent sticking until onions are very soft for about 5 minutes.
2. Stir in beans and orange juice and cook over low heat for about 15 minutes, stirring occasionally, until mixture thickens slightly. Mash a few beans with back of spoon for thicker consistency. Add salt (if desired) and pepper and serve over brown rice topped with mango salsa or eat with crisped corn tortillas.

Mango Salsa
2 medium-sized ripe mangoes
1 small cucumber, peeled, seeded and diced
1 ripe tomato chopped
Juice of 1 lime
1/2 to 1 small fresh Chile, (jalapeno or of your choice) minced, or hot pepper sauce to taste
1 tablespoon chopped fresh coriander, optional

1. Peel and chop mangoes. In large bowl mix together mangoes, cucumber, tomato, limejuice, chili or hot pepper sauce and fresh coriander, if using.
2. Let salsa sit for 10 minutes to allow flavors to blend before topping beans.

Sweet Potato and Lentil Soup with Shiitake Mushrooms

Serves 4 (maybe)

This soup is so good that Essy and I ate it ALL the first time I made it. If someone is hesitant about plant-based food, this has to be a convincer.

1 leek, thinly sliced, white only
6 garlic cloves, minced
2 cups fresh or dried shiitake mushrooms, sliced (soak dried shiitakes for
1/2 hour in warm water before slicing)
4 cups vegetable broth
2 cups water
1 1/2 cups lentils
1 large sweet potato, scrubbed and diced, skin ok to use
1 bay leaf
1/4-cup basil
Pepper to taste

1. In a large pan, sauté leek, mushrooms and garlic for 3 to 4 minutes until leeks are soft.
2. Stir in broth, water, lentils, sweet potato, and bay leaf.
3. Bring to boil then simmer uncovered until lentils and sweet potatoes are soft, about 30 to 40 minutes.
4. Remove bay leaf and puree 2 cups of soup until smooth; return to pot, stir in basil and pepper to taste.
5. Serve as is or over rice with a salad.

Awesome Almost All Orange Vegetable Soup
This soup is wonderfully filling and works as lunch or dinner or even an excellent breakfast if any is left by then. There is no added tamari or salt. Dr Bronner's Balanced Instant soup is available at health food stores and adds good flavor but the soup is good without it
1 large acorn squash, baked, seeded, cut in chunks
2 sweet potatoes, or yams baked, peeled, cut in chunks
1 large onion, chopped
3 carrots, chopped
3 stalks celery, chopped
6 cloves garlic, chopped
2 cups red lentils
8 cups water
2 teaspoons Dr. Bronner's Balanced Instant Soup
1-teaspoon rosemary
1/4 teaspoon crushed red pepper
3 zucchinis, chopped
1 red pepper, chopped
3 or 4 handfuls of fresh spinach or more if you wish or chopped kale with the spine removed
1 bunch cilantro, chopped
3 green onions, chopped

1.Bake acorn squash and sweet potatoes in 350-degree oven for up to an hour, or until soft.
2. In a large soup pot on medium high heat stir-fry onions, celery, carrots, garlic until onion is soft and carrots are beginning to be soft. Add a little water if anything seems to stick. To save time, skip this step and go straight to 3.
3. Add red lentils, 8 cups of water, rosemary and crushed red pepper. Increase heat to high, and bring to a simmer.
4. Reduce heat to low and simmer 20 minutes until lentils have almost dissolved.
5. In the meantime chunk acorn squash and sweet potatoes. Add to the pot and mash into the soup. (If you have a potato masher it works well.) Cook 10 minutes more.
6. Add spinach and stir into the soup until it wilts. If you use kale it needs to cook a little longer.
7. Stir in Dr. Bronner's Balanced Instant Soup if desired.
8. In a separate pan, stir fry zucchini on high heat until just beginning to brown. Add red pepper and stir fry a minute or two more. You may omit this step if you are in a hurry and add during step 5. A few minutes before serving add stir-fried zucchini and red pepper.
9. Add cilantro and green onions just before serving.

Serve with whole wheat bread and you have a FEAST!

Split Pea Soup
This is one of my favorites. I love its thickness but make it as thin as you wish by adding extra water.

3 cups dry split peas
7 cups of water or more as needed
1 bay leaf
1 teaspoon dry mustard
2 cups minced onions (about 2)
4 to 5 medium garlic cloves, crushed
3 stalks celery, minced
3 medium carrots, sliced or diced
3 small potatoes
Lots of freshly ground black pepper
3 to 4 tablespoons red wine or balsamic vinegar
l ripe tomato diced
Lots chopped cilantro or parsley

1. Place split peas, water, bay leaf and mustard in a heavy pot. Bring to a boil, lower heat as much as possible, and simmer, partially covered for about 20 minutes.

2. Add onions, garlic, celery, carrots, and potatoes. Partially cover, and leave it to simmer gently for about 40 minutes more with occasional stirring. Add more water if it looks too thick.

3. Add black pepper and vinegar to taste and serve topped with diced tomatoes and minced cilantro/ parsley or just mix the tomatoes and cilantro into the soup.

Magic Banana "Ice cream"
1 RIPE banana per person, the riper the sweeter.

1. Peel and slice bananas, place on a baking sheet and freeze.
2. Remove from freezer and slightly thaw enough to remove from baking sheet.
3, Place frozen bananas in a strong blender or juicer. We use a Champion juicer exclusively to make this "ice cream." It comes out creamy and delicious. Sprinkle with nutmeg or cinnamon, a little vanilla, a few Grapenuts, sliced berries or all of them.

This works equally well with frozen mangos or frozen berries or a combination. If using a blender, it may be necessary to thaw frozen bananas a little longer than in a juicer.

Blueberry Purple Passion
Serves 2 to 3

This makes two delicious options: serve immediately as a frozen dessert or wait and serve thawed as a pudding. Add fresh raspberries, blueberries, etc. to the pudding

1/2 cup (4 ounces) "Lite" silken tofu
1 1/2 cups frozen blueberries (8-10 ounces)
2 tablespoons maple syrup, honey, sugar or natural fruit syrup
1 teaspoon vanilla
A few drops of peppermint extract, optional.

Blend all until smooth. This may take a few minutes but it will get smooth. Triple the recipe (use the whole box of tofu) and serve some frozen the first night and as a pudding with fresh berries the next night. Stir before serving as a pudding.

Another option:

1 package LITE tofu, firm
1 1/2 cups frozen blueberries
1/4 cup maple syrup
1teaspoon vanilla

Blend all until smooth

Berry Mixture
5-6 cups fresh or frozen berries (boysenberries, blackberries, raspberries, or a mixture)
3 Tablespoons whole-wheat pastry flour
1/2 cup maple sugar, honey, sugar, or less

1-cup whole-wheat pastry flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
2/3-cup oat milk, multigrain milk or no fat soymilk
Spread the berries in a 9x9 inch-baking dish and mix in 3 tablespoons of flour and 1/2 cup of sugar. Place them in the oven and turn it on to 375 degrees. Leave the berries in the oven until they are hot, for about 15 minutes.

While the berries are heating, prepare the topping. Mix 1 cup of flour and 2 tablespoons of sugar with the baking powder and salt. Add the soymilk, etc and stir until the batter is smooth. Spread evenly over the hot berries (don't worry if they're not completely covered), then bake until golden brown, 25 to 30 minutes

Chocolate Sauce
3 tablespoons sugar
2 tablespoons cocoa
1/2-cup water
1-teaspoon cornstarch
1-teaspoon vanilla

Combine sugar, cocoa, water, cornstarch, and vanilla. Mix well, and cook over medium heat, stirring constantly until thickened.

Dip whole strawberries in this or drizzle over berries or any fruit. It is delicious over broiled bananas or sorbet.

Table of Contents

Page title Most recent update Last edited by
NO OIL VEGAN FROZEN FOOD DELIVERY OH PA WV June 10, 2015 2:35 PM anonymous
Vegan No Oil Restaurant Challenge June 2, 2017 3:55 PM anonymous
Thanksgiving Potluck 2011 Recipes November 23, 2011 4:54 PM anonymous
Heart Attack Proof Goals by Dr. Esselstyn September 5, 2011 12:46 PM anonymous
Books Suggestions August 16, 2016 10:37 AM anonymous
WEBSITES FOR RECIPES January 9, 2012 4:10 PM anonymous
SAFE FOOD List by Ann Crile Esselstyn May 27, 2013 1:42 PM anonymous
Recipes by Ann Crile Esselstyn September 5, 2011 12:35 PM anonymous
Beginners Help by Ann Crile Esselstyn September 5, 2011 12:30 PM anonymous
Katy's Cashew Cheeze August 18, 2011 10:07 AM anonymous
About No Oil Vegan, Dr. Esselstyn's & Rip's E2 Diet NE Ohio November 9, 2015 9:11 PM anonymous

Cleveland, OH

Founded Mar 27, 2011


Anne Marie , Valerie Huffman

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