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 Education Presentations and Vibrant Wellness Social Club (VWSC) Events
Sunday, February 2, 2020
1 to 2:45 PM
FREE 2020 Nutritarian Body-Mind Reset
510 S. Range Line Rd., Joplin, MO
Presentation, Food Demo, Sampling
Presenting life hacks to detox and improve your physical and mental health! Nutritarianism is a strategic whole food plant-based plan created by Joel Fuhrman, MD, specifically focused on eating the most micronutrients per calorie. Chef Robin, NEI certified by Dr. Fuhrman's Nutritarian Education Institute will introduce you to the dramatic health benefits of this plan.
Friday, February 7, 2020
1 1:15 to
VWSC Baker Creek Restaurant Lunch
Baker Creek Seed Company
2278 Baker Creek Road, Mansfield, MO
They serve delicious freshly prepared organic vegan food and have an amazing bakery! We will get a tour and buy our spring planting seeds. Folks can either carpool or meet there. Call or text Robin to RSVP 254-723-7298
Saturday, February 15, 2020
VWSC Blue Feather Wellness Center Tour
411 E. 7th St. Joplin, MO
I want to introduce you to one of Joplin's amazing secrets! You won't want to miss this! This wellness center is the brainchild of Christa Tullis, wellness author and leading-edge health crusader. There are many very reasonably priced wellness options. They offer Massage Therapy, Facia Blasting, Facials, Far Infrared Sauna, Near Infrared Sauna, Halo Therapy, Flotation Therapy, Whole Body Vibration, Virtual Reality Meditation, Biofeedback, Vibroacoustic Therapy, Brainwave Sessions with HPP Audio. I have been using the $75 a month unlimited visits subscription and have experienced huge benefits! There is much to understand so we will be given a guided tour explaining how these services can enhance your health.
Saturday, February 22, 2020
Chef Robin's Longevity Dog Food Cooking Demo
510 S. Range Line Rd., Joplin, MO
How do you think you would feel if you ate only canned or dried processed food every day? Modern dogs, like humans, are suffering from an epidemic of chronic diseases. Dogs thrive on fresh food with a full spectrum of naturally occurring vitamins, minerals, phytonutrients, antioxidants and a healthy balance of protein, carbohydrate, fat and fiber. Recipes are easy to batch prep and freeze. Take a sample home for your dog to try.
Online Course Coming
Eat Well, Feel Well 4-Week Nutritarian Immersion
You will learn key principles of the science on how nutrition dramatically influences weight, physical and mental health and how to apply it to your life, how to deliciously prepare the food. Carl Perkins, MSW, LMSW, a food addiction specialist will show you how to break free from food addiction, toxic hunger, and over eating. A proven strategy for permanent weight loss and lasting superior health.
3 Education Classes, Instructor: Chef Robin Jeep
2 (3 hr.) Cooking Classes, Instructor: Chef Robin Jeep
5-Week Change Cravings to Health Group Group Leader: Carl Perkins
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 classes!
Order Chef Robin's 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.
Fruit and Herb Roasted Stuffed Butternut Squash Recipe
Servings: 6 to 8
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
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.
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.
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.
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.
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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