☀️ Join us for Sonoran Sunshine, a rejuvenating 6-night nutrition & lifestyle medicine retreat

Judy was chronically ill for over a decade with a myriad of symptoms. Eating a plant-based diet without soy, corn, modern wheat, and yeast was instrumental to her recovery. She published a cookbook and healthy eating guide, From Chronically Ill to Vibrantly Well: Recovery Through a Plant-Based Diet, to help others begin or continue their journey towards conscience eating and vibrant health. Growing, cooking, and preserving fresh organic vegetables has been Judy's lifelong passion; her husband Jamie is the (micro) farmer and she's the (micro) farmer's wife. Judy is a graduate of the CNS and eCornell Plant-Based Nutrition Certificate program. You can view recipe photos and learn more at alifewellplanted.com.

Oil-Free Crunchy Kale Chips
Oil-Free Crunchy Kale Chips

It’s possible to make crunchy, delicious kale chips without oil in an air fryer—and it only takes THREE minutes!


Butternut Squash Soup With Apple
Butternut Squash Soup With Apple

I gave this warming soup an anti-inflammatory “flavor” by adding ingredients commonly known to reduce inflammation, ingredients that also pair well with beta-carotene rich butternut squash and carrots. Healthy and delicious –– such a winning combination!


In partnership with eCornell

100% online, learn at your own pace

A trusted credential from eCornell

Personalized feedback from our team of instructors

20,000+ students and counting