Enhancing Health with
Plant-Based Nutrition

Friday, September 26, 2014 8:30am-5pm

Oregon Convention Center
Oregon Ball Room
777 NE MLK, Jr. Blvd., Portland

Header Space 2

Conference 2011

Theme Enhancing Health with Plant-Based Nutrition

Purpose and Objectives


Plant-Based Menu

Continuing Education Credits


All Conferences

Health Conference 2014
Health Conference 2013
Health Conference 2012
Health Conference 2011
Health Conference 2010

Plant-Based Menu

Breakfast Options

Dave's Killer Bread including Robust Raisin, Sin Dawg, & Peace Bomb
Fresh Fruit Platter including a variety of seasonal melons, berries, & more
Hot Beverage Service including herbal teas & coffee
Fresh-Squeezed Orange Juice

Lunch Options

Raw Lasagna
A gluten-free raw lasagna made with layers of macadamia nuts, spinach, sun-dried tomatoes and other fresh veggies. *Contains nuts

Live Un-Stir-Fry with Cauliflower "Rice"
A hint of heat & fresh lemongrass permeate the freshly julienned veggies & cauliflower rice. Recipe adapted from Felix Schoener *Contains nuts

Chili & Gluten-Free Corn Bread
Home-made chili with a variety of beans served with a freshly baked cornbread muffin.

Raw Kale Salad with Root Vegetables
A fresh chiffonade of kale mixed with grated root vegetables, tossed in an agave-lemon dressing & topped with maple-glazed pecans. Recipe adapted from Vegetarian Times *Contains nuts

Quinoa with Fresh Corn, Scallions & Mint
Steamed quinoa mixed with fresh, raw corn kernels, chopped fresh mint & scallions, tossed in a sweet lemon dressing.

Cabbage & Corn 'Slaw with Cilantro-Orange Dressing
Finely chopped cabbage & fresh corn kernels, tossed with julienned carrots & red bell pepper.

Garden Green Salad
Your Choice of a Raw Orange-Ginger Vinaigrette Or Basil-Shallot Vinaigrette

Fresh Fruit Platter including a variety of seasonal melons, berries, & more

Live Fudge courtesy of Blossoming Lotus

Sun Iced Tea