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Evelisse is the Spanish Outreach Coordinator for the T. Colin Campbell Center for Nutrition Studies and course instructor for the eCornell Plant Based Certificate. She received a BSE from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. Evelisse is a certified facilitator for PCRM’s Food for Life Program and CHIP (Complete Health Improvement Program). She collaborated in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. Evelisse practices as a health and nutrition lifestyle coach and plant-based cooking instructor in her business The Food Pharmacy and Farmacia en la Cocina in Florida.

Mexicrema Dressing

Mexicrema Dressing

This easy-to-make vegan Mexican crema sauce has a punch of salty and tangy flavors and is much more fun than plain sour cream. It can be used on a variety of dishes ranging from soups to salads to tacos.


Savory Oats With Veggies

Savory Oats With Veggies

This flavorful spin on an oatmeal bowl is loaded with healthy vegetables and golden turmeric to start your day right.


Millet-Flax Homemade “Buttermilk” Pancakes

Millet-Flax Homemade “Buttermilk” Pancakes

These delicious fluffy pancakes are true crowd pleasers! Everyone keeps coming back for more. Almond milk plus rice vinegar create the buttery and tangy buttermilk taste that people crave.


Comforting Chickpea Noodle Soup

Comforting Chickpea Noodle Soup

This plant-based version of chicken noodle soup is soothing, nourishing, and ready in 30 minutes. Enjoy this yummy comfort food when you are not feeling well, or when you want to warm up on a cold day.


Homemade Gingerbread Cookies

Homemade Gingerbread Cookies

Festive and plant-based, these fragrant cookies are perfect for the holidays or anytime of year.


4 Ingredient Chocolate Mousse

4 Ingredient Chocolate Mousse

This velvety chocolate mousse has only 4 ingredients and a fraction of the fat of traditional mousse.


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