Evelisse is the Executive Director for Spanish Programs and Culinary Content for the T. Colin Campbell Center for Nutrition Studies. Evelisse received a Bachelor of Science in Engineering from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia. She is a diplomate of the International Board of Lifestyle Medicine and a graduate of the Center for Nutrition Studies and eCornell Plant-Based Nutrition Certificate program. Evelisse is a certified instructor for PCRM’s Food for Life Program and collaborated in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research. She is an active board member and speaker for the Casa Vegana de La Comunidad non-for-profit organization in Puerto Rico. Evelisse practices Culinary Medicine in her business The Food Pharmacy and Farmacia en la Cocina in Florida. Follow her on Facebook and Instagram.
Evelisse Capó, PharmD, along with her daughter Sheriza, demonstrates how to make immune boosting, nutrient-dense recipes to share with your family and friends. Throughout this video you will also learn about foods and tips on how to boost your immune system. In light of the current coronavirus we are thinking about your families and your … Continued
This cacao-rich oatmeal promises to satisfy anyone’s chocolate obsession. The dates lightly sweeten the oatmeal, and the chia seeds pack a punch of energy-boosting power.
These plant-based cauliflower BBQ wings are the perfect healthy comfort food. They are baked instead of fried and make an ideal appetizer, side, or snack.
This homemade BBQ sauce perfectly combines smoky and sweet flavors and would work for dipping, grilling, marinating, or enjoying with your favorite veggie burger. Plus, it’s easy to make with ingredients you likely already have on hand.
Food plays an important part in Jewish traditions, and Hanukkah is no exception. Hanukkah, the eight-day Jewish commemoration also known as the Festival of Lights, typically involves feasting on fried foods and dishes loaded with sugar, fat, and oil. We’ve put together a list of some of our favorite whole food, plant-based and oil-free dishes … Continued
This hearty, delicious pot roast replaces beef with portobello mushrooms but requires no sacrifice of flavor. As rich as any traditional pot roast but twice as fast to cook, this one-pot meal will satisfy everyone at the holiday table.
Noodle kugel is a traditional Jewish sweet or savory casserole made with noodles. This sweet kugel has the perfect blend of fruits and spices and can be served warm or cold. While traditionally served as a side dish, try serving as a dessert with a scoop of plant-based vanilla ice cream on the side or even as a breakfast treat.
Classic potato latkes are fried. This oil-free vegan latkes recipe is a healthy take on a classic Jewish tradition. Shredded potatoes, carrots, and onions come together with flax seeds and oats that serve as a healthy binder. Serve these for Hanukkah or enjoy as a tasty appetizer at any party.
On special occasions, even the most die-hard WFPB warriors like to indulge in a rich dessert. These fabulous chocolate cupcakes made with wholesome plant-based ingredients will satisfy your most devilish dessert cravings without taking a toll on your health or sending you straight into a sugar crash. You could even have two!
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