Flower Power Lasagna_edited
Flower Power Lasagna_edited

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Ranch-potato Salad
Ranch-potato Salad

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Pitman Party salad 1
Pitman Party salad 1

Confetti Salad

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Flower Power Lasagna_edited
Flower Power Lasagna_edited

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Robin Jeep is a celebrity chef, forager, and author of The Super Antioxidant Diet and Nutrition Guide.  She trained and collaborated with internationally acclaimed physician, Joel Fuhrman, MD., and has prepared healthy, gourmet cuisine for well-known celebrities such as Paul McCartney and Dallas Cowboy running back legend. 

As a digestion specialist, she knows transitioning from the Modern American Diet (MAD) to a healthy high-fiber plant-based diet can be difficult.  New scientific research reveals how critical our digestion is for physical and mental health.  The MAD diet is damaging our digestive tracts, making it difficult to eat right.   Eating a high-fiber plant-based diet can even restore our health.  But the transition requires some nutritional and culinary knowhow.  Her guidance will enable you to restore your gut and overall health.


Robin doesn't beat around the bush.  Do you want the TRUTH about radiant health? 

"You take the blue pill, the story ends. You wake up in your bed and believe whatever you want to believe. You take the red pill, you stay in wonderland, and I show you how deep the rabbit hole goes."   Matrix


Nutritaran food is the red pill!


Chef Robin's FREE Big Picture Health Series

All talks will be posted after the event on the Robin Jeep and Enliven Foods YouTube channels.

Suzanne's Natural Foods (Joplin, MO)

3106 Connecticut Avenue

Talks will be held in the garden (weather permitting) or the cafe.

1. The Foundation

Saturday, October 16, 2021

2 PM

Nutritarian eating style is the foundation for an immune-protective, healthy life. It is strategically designed to provide the most micronutrients (vitamin, minerals, plant nutrients) per calorie. It was created by Joel Fuhrman, MD. Chef Robin, Dr. Fuhrman's former dietary assistant and NEI certified by his Nutritarian Education Institute will introduce you to the dramatic health benefits of this plan. 

2. GI Health

Saturday, October 23, 2021

2 PM

Chef Robin, also known as the Gut Whisperer, has learned effective solutions to calming the GI tract. From her lifelong digestive struggles, she researched and worked with numerous physicians, scientists and other practitioners. This has enabled her to function at a high level. Robin knows how difficult frustrating it can be to transition to a healthy diet with GI issues and she offers solutions.

3. Outdoor Living

Saturday, October 30, 2021

2 PM

Eighteen years ago, in Robin's desperate search for healing she found no answers from traditional medicine. Thus began, out of necessity, her years of research. Learning that our bodies are miraculous self-healing machines led her to question why self-healing wasn’t happening to her. Why is it that wild animals heal naturally and seldom suffer from illnesses? It didn’t take long for Robin to realize we humans had drifted so far from our ancient ways and suffer poor health from as a consequence.  She had to return to the ancient ways. But first, she had to discover those ancient ways. Come, learn the ancient ways.

4. Breath, Joy and Water

Saturday, November 6, 2021

2 PM

There is nothing more important than breath, joy and water. Breath is the most essential aspect of our health and wellbeing. Yet, as the human species we have lost the ability to breathe correctly. The consequences gravely affects our physical and mental health. With just a few adjustments you can reap enormous health benefits. 

You will learn the mental, emotional and physical importance of joy and how to get more of it in your life. Robin will also address the importance of pure water.

5. Microbiome Health

Saturday, November 13, 2021

2 PM

The protective microflora garden within us has been damaged by modern civilization. We have more microbiome than cells in our body. The microbiome determines our physical, mental and emotional health. It even influences the choices we make! When imbalanced, it can contribute to obesity. Our body is a miraculous healing machine and we can shift our microbiome back to a balanced and healthy state which will impact every aspect of our being.

6. Mental Health

Saturday, November 20, 2021

2 PM

We all know what it feels like to fall under the spell of food. What we don't know is how food triggers our brain and creates that spell. All addictions hijack our brain's pleasure center. Modern conveniences encourage addiction to unhealthy foods and lifestyle choices. Social worker Carl Perkins (MSW, LMSW, CPS), and addiction specialist will share how to spring out of the Pleasure Trap.


7. Move your Body

Saturday, December 1, 2021

2 PM

Moving your body should be pleasant and doesn't have to hurt. It is necessary to experience Big Picture Health. Come and be motivated by learning why even a little movement can have big rewards.


















































We are being assaulted by toxins as never before in mankind’s history.  We have to take drastic measures to protect our health.  GMOs, pesticides, herbicides, industrial toxic chemicals, toxic pharmaceutical medications, processed food chemicals, toxic thoughts, toxic entertainment, toxic education, toxic behaviors and even our own unbalanced natural chemicals pollute us.   


These toxins effect our body and brain in numerous ways.  Several such suspected consequences are autoimmune diseases, mood disorder, allergies, asthma, leaky gut.  Nearly one in 10 American adults suffer from a mood disorder.  Major depression effects about one in 15 adults and contribute to subsequent physical issues.  Depression is a leading cause of disability and the leading cause of work absenteeism.  The Center for Disease Control (CDC) reports that depression is a major cause of disability, absenteeism, and productivity loss among working-age adults.

Shield your mind and body NOW with Robin's exciting new Whole Food Plant-Based Nutritarian talks.

Request Chef Robin's FREE E-Book 

The Super Antioxidant Diet and Nutrition Guide


Meal Plans & 171 Recipes Included!





Providing science-based Culinary Nutrition and proven effective motivation techniques to com-munity colleges, physician's offices, farmer's markets, corporations, individuals or anywhere we find a willingness to hear the science-based truth about whole food plant-based nutrition.

Shop Dr. Fuhrman's supplements, books, food, learn about his retreats and more. 


Dr. Fuhrman's international events are informative and loads of fun.  I was a guest chef presenter at his Newport Beach event.

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Fruit and Herb Roasted Stuffed Butternut Squash Recipe

Servings: 6 to 8

Stuffed-Trussed Butternut Squash.jpg


  • 1 medium butternut squash about 2 1/2 pounds

  • 1 1/2 cup quinoa

  • 2 cups no or low sodium vegetable broth

  • 2 cups chopped onions

  • 2 cups chopped celery

  • 2 cups chopped carrot

  • 2 cloves garlic minced

  • 2 cups (packed) kale stems removed and chopped

  • ¾ cup apple juice sweetened dried cranberries

  • 1 medium apple, cut in 1 inch chunks

  • 2 organic oranges, ½ inch slices



  1. Place a rack in the center of your oven and preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up.  Sprinkle lightly with pepper. Bake 45-55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees.

  2. While the squash is baking, place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside.

  3. In a large skillet, heat over medium. Add onion, celery, carrots, and garlic and a little water of veggie broth.  Cover and reduce heat to low and cook until almost tender, adding water or broth as needed to keep from burning.  Add the cranberries and kale and cook until wilted, about 4 minutes.  Add sage then reduce the heat to medium low. Cook 30 additional seconds, until is fragrant. Stir into cooked quinoa, cranberries, and apple.

  4. Once the squash is cool enough to handle, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom.  Chop squash and add to quinoa mixture.  Stuff the kale quinoa filling, very amply, into one squash halve, then put the two halves together and tie in four places with trussing string.  

  5. Place remainder of filling in the squash baking dish.  Place squash on filling.  Lay orange slice on top of squash and on exposed filling around squash.  Place squash dish to the oven. Bake at 375 degrees until hot, about 25 additional minutes.  A large squash may take 45 to 60 minutes.

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