Archive for August 2012

Part I: Brian Clemente Food is Medicine

Dr. Brian Clement, Ph.D., N.M.D. is director of the Hippocrates Health Institute, the world’s first and fore-most residential complementary health care facility. The institute was founded in Boston a half a century ago and relocated to West Palm Beach, Florida in 1986. As director, Clement pioneered the integration of cutting edge, non-invasive medical technology with traditional medicine and pure lifestyle modalities. Gathering a team of health professionals from every aspect of the comprehensive field has helped the thousands of individuals seeking healing. While all kinds of individuals attend the life change program, Clement and the institute are best known for the work they have accomplished for people with catastrophic illness.

Monitoring the program’s participants through medical blood profiles and dark-field microscopic analysis has created a watershed of data and research material that has been pursued for studies by Colombia University. This information is now being considered by the National Institute of Health. Clement was a founding member of the Coalition for Holistic Health, a gathering of natural health care organizations, some twenty-five years ago. This group was formed to resist the frontal attack of the pharmaceutical industries and U.S. government on traditional therapies. He has taught in thirty countries, worked with the Swedish, Indian, and Egyptian governments on their healthcare systems, consulted the Ministers of Health in Ireland and is internationally known figure in the establishment of health policies.Under Dr. Clement’s directorship, Hippocrates Health Institute received the status of number one medical spa in the world at the turn of the twenty-first century. He spends much of his time researching, writing and addressing groups globally.

Brian Clement is the father of four children and happily married to Dr. Anna Maria Gahns Clement with whom he shares responsibility for overseeing the institute’s ongoing operations.

Part II Zel Allen Vegan For The Holidays

With a focus on healthy eating, compassion for animals, and environmental consciousness, her vegan journey led Zel Allen to partner with her husband, Reuben, to publish Vegetarians in Paradise. Their online publication is read by more than 125,000 visitors monthly In addition to her articles, the e-zine spotlights her humorous illustrations and her innovative recipes. Zel’s interest in the powerful health aspects of nuts resulted in her one-of-a-kind cookbook, The Nut Gourmet, which features 150 innovative, totally nutty recipes.

Presently, Zel spreads the message of a healthy vegan lifestyle by teaching vegetarian cooking classes at libraries, churches, and at Glendale Community College in Southern California. She lives in Granada Hills with her husband and her cat Fuzzy, once a homeless kitten. You can also see their website at

Part III Greg Singer Vegtoons

Vegtoons producer, Greg Singer, has worked in the production management, story development and executive offices of DreamWorks Feature Animation, Fox Feature Animation and Cartoon Network. Mr. Singer also has worked with UNICEF’s Cartoons for Children’s Rights campaign, NASA’s space life sciences division, and the U.S. Peace Corps, assisting Kenya’s Ministry of Environment and Natural Resources. Click on the links for more on Vegtoons and the Vegtoons Kickstarter

Part I John Schlimm Grilling Vegan Style

John Schlimm, a member of one of the oldest brewing families in the United States, is the international award-winning author of several books, including The Tipsy Vegan and The Ultimate Beer Lover’s Cookbook. He holds a master’s degree from Harvard and lives in Pennsylvania.

Part II Jenny Brown Lucky Ones

Jenny Brown is the cofounder and director of the Woodstock Farm Animal Sanctuary—a not-for-profit organization and farm animal shelter—a vegan animal rights activist, and previously worked as a television producer until 2002.

Julie Guthman (Ph.D., Geography, University of California, Berkeley) is an Associate Professor in the Department of Community Studies at the University of California, Santa Cruz. She has written extensively on contemporary activist efforts to transform the way food is produced, distributed, and consumed. Her book, Agrarian Dreams: the Paradox of Organic Farming in California (University of California, 2004), won the 2007 Frederick H. Buttel Award for Outstanding Scholarly Achievement from the Rural Sociological Society.

Part I Nava Atlas Wild About Greens

Nava Atlas is the author and illustrator of many books on vegetarian cooking, most recently Vegan Express, Vegan Soups and Hearty Stews for All Seasons, The Vegetarian Family Cookbook, and The Vegetarian 5-Ingredient Gourmet. The Vegan Holiday Kitchen will be published in the fall of 2011, and a book on leafy greens will be on the shelves in the spring of 2012.

In addition to cookbooks, Nava also produces visual books on family themes, humor, and women’s issues, including The Literary Ladies’ Guide to the Writing Life (2011), exploring first-person narratives on the writing lives of twelve classic women authors, and commenting on the universal relevance of their experiences to all women who love to write. Secret Recipes for the Modern Wife (2009) is a satiric look at contemporary marriage and motherhood through the lens of a faux 1950s cookbook.

Part II Alan Goldhamer Bravo! Health Promoting Meals

A New Dietary Paradigm for Transforming Health! Book Publishing Company is delighted to release a dynamic new cookbook that offers a revolutionary and holistic approach to healthful eating. Most of us would balk at the idea of a SOS-free diet—one completely void of salt, oil, and sugar. And trying to prepare meals without these basic ingredients would be daunting. With BRAVO! Health-Promoting Meals from the TrueNorth Kitchen, executive chef Ramses Bravo has successfully mastered the art and science of healthful cuisine and delivers palate-pleasing food that also serves as the optimal diet for health.

Ramses had years of experience as a chef at hotels, spas and restaurants. After taking the job at TrueNorth Health Center in 2007, he participated in one of their programs and discovered a new quality of life. Redirecting his love for eating and cooking in a more healthful direction, Ramses took on the challenge of creating and developing a new cuisine that adhered to SOS (salt, oil, sugar-free) guidelines, used whole, unprocessed plant-based ingredients, and still tasted delicious.

Ramses skill at combining simple flavors and textures that complement each other to perfection is evident in this collection of recipes. These dishes will not only help to regulate appetite and maintain weight but also protect against a host of diseases due to the absence of harmful saturated fats and cholesterol. The recipes, 14 days of menus along with helpful tips for using whole foods developed to serve clients from every walk of life, help make for an easy dietary transition. Anyone who wishes to renew their health, lose weight, have more energy or simply make a positive change in their life would do well to experience this style of eating.

Ramses Bravo, the executive chef at TrueNorth Health Center, has been delighting guests with healthful, delicious meals since 2007. He has also worked in numerous hotels and restaurants in California, Hawaii, and West Virginia over his 14-year career, including a position as executive chef for the renowned Kenwood Inn and Spa in Sonoma, CA.

Articulate, inspiring and energetic, Dr. Alan Goldhamer is one of health’s most pioneering and dedicated visionaries. An outspoken professional who doesn’t shy away from a spirited debate, he is deeply committed to helping people stuck in self-destructive cycles reclaim their ability to change their lives. He is the founder of TrueNorth Health Center, a state-of-the-art facility that provides medical and chiropractic services, psychotherapy and counseling, massage and body work. He is also director of the Center’s groundbreaking residential health education program.

Dr. Goldhamer has supervised the fasts of thousands of patients. Under his guidance, the Center has become one of the premier training facilities for doctors wishing to gain certification in the supervision of the therapeutic use of fasting. He is on the faculty at Bastyr University where he teaches the course on clinical fasting and was the principal investigator in two landmark studies. The first, “Medically Supervised Water-Only Fasting in the Treatment of Hypertension” appeared in the June 2001 issue of the Journal of Manipulative and Physiological Therapeutics. Its publication marked a turning point in the evolution of evidence supporting the benefits of water-only fasting. The second study, “Medically Supervised Water-Only Fasting in the Treatment of Borderline Hypertension,” appeared in the October 2002 issue of the Journal of Alternative and Complimentary Medicine. He is currently directing a prospective study incorporating random assignment and long-term follow-up on the cost and clinical outcomes in the treatment of diabetes and high blood pressure with fasting and a health promoting diet. This current study is being conducted in conjunction with the International Union of Operating Engineers who have made participation in this program a fully covered medical benefit for all members afflicted with diabetes or high blood pressure.

Dr. Goldhamer is a graduate of Western States Chiropractic College in Portland, Oregon. After completing his chiropractic education, Dr. Goldhamer traveled to Australia where he became licensed as an osteopathic physician.

He is the author of The Health Promoting Cookbook, and co-author of The Pleasure Trap: Mastering The Hidden Force That Undermines Health and Happiness.

Susan Prolman Sustainable Agriculture

Susan Prolman, Executive Director of the National Sustainable Agriculture Coalition, guides the organizational development and implementation of NSAC’s strategic vision. She is a graduate of Georgetown University Law Center and a member of the DC Bar. She has advocated for a more sustainable approach to agriculture for a decade.

It’s All About Food
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