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Conference 2014

Theme Enhancing Health with Plant-Based Nutrition

Purpose and Objectives


Plant-Based Menu

Continuing Education Credits


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Health Conference 2014
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Plant-Based Gourmet Menu

The menu will feature a high ratio of organic local produce and gluten free options and is subject to slight changes.

Morning Beverages

Freshly brewed coffee and tea will be provided along with natural sweeteners and non-dairy creamers.

Lunch Options

Soft Tacos with either corn & flour tortillas featuring tempeh, sautéed fajita vegetables. plant-based cheese, pico de gallo and more

Raw Tomato Gazpacho Soup with a refreshing avocado salsa

Zucchini and Yellow Squash “Pappardelle” Pasta with a tahini vinaigrette

Farro and Kamut dish with fresh corn, peaches, mint, and lime

Frisse and Mizuna Salad with tomato and cucumber and a minestrone vinaigrette dressing

A decedent dessert from Petunia's Pies and Pastries

Thank you to our amazing donors:
Bob's Red Mill, Petunia's Pies and Pastries, Creative Growers Organic Farm and more!

Interested in donating to our menu? Please contact Chelsea Davis at chelsea@nwveg.org