AB FREE Member to Member Webinar

Date: Wednesday, November 16 • Time: 2PM EST 
Register even if you can't make the webinar, a recording will be available after the event!

Mark Cerkvenik, your cook and instructor will review the health and economic values of plant-based foods. You’ll discover the relationship between diet and disease, get tips on planning a budget-friendly weekly or monthly menu, and enjoy a cooking demonstration  that does not require costly cooking gadgets or equipment. In addition, he’ll share kitchen hacks and where to find over 700 easy to prepare plant based dishes and holiday meals that will wow vegans and non-vegans alike!

 

Learn More About Mark Cerkvenik

Mark Cerkvenik  was born and raised on the southwest side of Chicago and worked in healthcare for nearly 40 years. Growing up and through most of his adult life, he ate a diet consisting of roast beef, cheese burgers, fried chicken, french fries, veggies cooked in butter and salads swimming in dressing. Mark struggled with his weight throughout his life and tried many approaches to improving his health.

For almost 15 years he worked in leadership roles at Loyola University Health System and Northwestern Medicine training and coaching clinical leaders whose departments saw thousands of patients dealing with chronic illnesses. He often thought there must be a better way to treat and prevent diseases besides frequent doctor visits and a lifetime of taking prescription drugs. In addition to his own health issues he saw his parents, in-laws and close friends suffer from acute or chronic health issues largely as a result of the food they ate.

Through the evidence based research by the Physicians Committee for Responsible Medicine (PCRM) he learned an approach to improving his health and preventing or better managing chronic illnesses such as diabetes, heart disease and cancer and now is focused on sharing this knowledge in his community.

In addition to being licensed by PCRM as a Food For Life instructor, Mark provides coaching for individuals and couples on transitioning to a sustainable plant based diet as well as workshops and workplace seminars on a variety of health related topics.

Mark has taken his passion for cooking, guided by the celebrity chefs he considers mentors, including Jacques Pépin, Lidia Bastianch, and Paul Hollywood, and creates gourmet whole food plant based, no oil dishes throughout the United States on tours to locations such as Charleston, South Carolina; Asheville, North Carolina; mid-coast Maine; Sedona, Arizona; and Santa Fe, New Mexico. He customizes regional recipes and prepares delicious entrees such as mushroom etouffee, Hoppin’ John, Johnny Cakes with blueberries, “crab cakes” with remoulade, “lobsta” rolls, she “crab” soup, and a twist on hummus, roasted cauliflower hummus.

You can find Mark at www.letseatgreat.com, on Facebook @letseatgreatfood

You can reach Mark at mark@letsetgreat.com and by phone at 708-263-9144

TOP