During this masterclass, you’ll learn how to combat inflammation with your plant-based diet and lifestyle.
Join us with Beverly Lynn Bennett, author of “Anti-Inflammatory Foods and Recipes”.
You’ll find out:
- What is inflammation?
- What are the differences between acute and chronic inflammation?
- What are the symptoms of chronic inflammation?
- What can cause chronic inflammation?
- What ailments or diseases are caused or linked to chronic inflammation?
About the guest:
Beverly Lynn Bennett is an experienced vegan chef and baker, writer, and animal advocate who is passionate about showing the world how easy, delicious, and healthful it is to live and eat as a vegan. A certified foodservice operations manager, she earned her culinary arts degree in 1988 from the University of Akron, Ohio. In the years that followed, she gained much practical experience working in, and managing, various restaurants and natural foods stores.
Vegan since the early 1990s, Beverly is the author or coauthor of Eat Your Veggies: Recipes from the Kitchen of the Vegan Chef, The Complete Idiot’s Guide to Vegan Living, The Complete Idiot’s Guide to Vegan Cooking, The Complete Idiot’s Guide to Gluten-Free Vegan Cooking, The Complete Idiot’s Guide to Vegan Slow Cooking, Vegan Bites: Recipes for Singles, Chia: Using the Ancient Superfood, Kale: The Nutritional Powerhouse, Spiralize!: Transform Vegetables and Fruits from Ordinary to Extraordinary, The Pure Power of Maca, Almond Flour: The High-Protein, Gluten-Free Choice for Baking and Cooking, Anti-Inflammatory Foods and Recipes, Vegan Sex: Vegans Do it Better: Dump Your Meds and Jump in Bed, and Vegan for One.
Beverly’s work has appeared in many national and international print publications, on public television and DVD, and all over the Internet. She has hosted “The Vegan Chef” website at http://www.veganchef.com/ since 1999 and authored the “Dairy-Free Desserts” column in VegNews Magazine for over 10 years.
Beverly currently lives and works in the vegan-friendly city of Eugene, Oregon, where her love of organic, healthy, and exciting foods fuels a passion for developing innovative vegan recipes. Her work appeals to a wide assortment of tastes and offers enticing alternatives to those with dietary restrictions of all sorts. In her spare time, she can often be found advising others on all things vegan, developing new culinary creations (an increasing number of which are raw and/or gluten -free), and helping to educate on issues including animal rights, environment, and health, through her cooking demos and speaking engagements.
