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.
These melt-in-your mouth cookies can be filled with your favorite jam for a delicious treat.
This velvety chocolate mousse has only 4 ingredients and a fraction of the fat of traditional mousse.
This simple sweet potato dish comes together in minutes and is a guaranteed crowd pleaser.
Thanksgiving is all about the stuffing for me! This delicious plant-based stuffing tastes just like the traditional holiday version you grew up with but without the fat.
Quick and easy snack with the perfect blend of warm fall spices.
Serve this pilaf as a side dish or stuff your favorite squash with it.
You can’t just eat one! These Tex-Mex tostadas are simply delicious.
By prepping key ingredients and recipes ahead of time, you put healthy foods at your fingertips during busy weekdays. Check out these tips for meal prep, food storage, and plant-based batch cooking.
Bring the sushi bar to your home with this easy plant-based power bowl. It tastes just like a veggie roll with nori, cucumber, tofu, carrots, mango, and more.
