Dr. Campbell made 2 keynote speaches and had a question-and-answer session.
Cooking Demos with various chefs.
-Chef Ramses Bravo demonstrated Oatmeal "French Toast", Banana -Pecan Bars, Coconut-Vanilla Granola and Dried Peach Sauce
-Chef Eric Tucker, Executive chef of Millennium Restaurant in San Francisco demonstrated Roasted Portobello Mushroom over a spelt Berry and Black Bean salad with Salsa Verde, Seaweed Salad with Bean Sprout and Miso Dressing
-Chef AJ made very delicious kale chips
Vegan Kale Salad
4-6 heads curly kale, torn into pieces
½ Fuji apple, diced into cubes
¼ Red onion, diced into cubes
6 Cherry tomatoes, halved
4 oz Cranberries
4 oz Walnuts
8 ounces raw pine nuts
8 ounces raw cashews
1 cup nutritional yeast
¾ cup of lemon juice
½ cup low sodium miso paste
Black pepper, dash
Mrs. Dash, dash
Garlic powder, ½ tsp
Onion powder, ½ tsp
1 generous teaspoon red pepper flakes
Place all the dressing ingredients into a food processor and process until smooth and creamy. Water or olive oil may be added to give it a creamy consistency.
Place all the dry ingredients and seasoning into a large bowl and pour the nut mixture over the kale. Using gloves, massage nut mixture into kale until it is well coated.