I’m thrilled to have Jenelle York on my blog today. Jenelle is a registered dietitian who has introduced plant-based nutrition to Seattle’s Veterans Hospital. In 2012, Jenelle was selected by the Physicians Committee for Responsible Medicine to be a Food for Life Instructor which has allowed her to teach plant-based nutrition and cooking classes to the community and her patients. She has since began a YouTube channel and website, York and Spoon, where she has a creative outlet to bring her plant-based recipes to the general public in a fun way.
How long have you been following a plant-based diet?
I have been following a plant based diet for 5 years.
What resources have helped you transition to a plant-based diet?
In the beginning, transition foods such as faux meat products were helpful tools until I became more comfortable with preparing whole foods plants based recipes. The internet is full of resources, beautiful blogs and community support. I enjoy the Oh She Glows blog & Choosing Raw blogs.
How do you incorporate plant-based nutrition into your practice as a Registered Dietitian?
I don’t approach all clients with a plant-based diet. Most of the population I work with is resistant to change and often arrive to me via doctor referral. I start by gauging where they are coming from and building rapport. I cover the benefits of including more plant foods with all clients, as I rarely speak with someone meeting the recommendations for fruits, vegetables and whole grain servings.
Tell us more about the gardening program in development at the Veterans Hospital (VA).
The gardening program is currently in the concept and development stage. We are working to create a program to grow organic produce on the hospital grounds to be used as ingredients in our plant-based cooking classes. We are hoping to involve the homeless Veterans program in the garden maintenance to help teach them skills and teach a connection to food. It is truly rewarding to eat something you’ve grown for the first time.
How do you see nutrition, specifically plant-based nutrition, playing a role in the future of medicine and healthcare?
Plant-based nutrition is very powerful for prevention of many chronic diseases, as well as reversal of some. I see nutrition in general continuing to grow towards a prevention focus vs symptom management.
What is the most common pushback you hear from patients and/or class attendees and how do you respond?
We do not advertise our cooking classes specifically as vegan or plant-based, so many are surprised when they arrive. People come for a variety of reasons including learning basic cooking skills, the nutrition education or to try new recipes. There are usually some comments at the beginning of class, “Wait, we are not going to be having any meat?” I usually make a joke about it being okay to think I’m crazy but to keep those thoughts inside their head and ask them to stay and try the food. Everyone stays. I often get reports back that they went home and made the recipes for their families who did not realize they were vegan, or took something to a potluck where everyone asked for the recipe.
What is your favorite plant-based recipe to win over any skeptic?
I usually bring both a sweet and savory dishes to social gatherings. I love introducing people to hearty bean burgers or sliders and cupcakes.
Loading...