The VegeCooking Story
There is an epidemic in this country of kids, teens, and adults not getting enough nutrition or eating their vegetables and it's harming our health and the planet.
Obesity-related illnesses consisting of heart disease, autoimmune issues, stroke, type 2 diabetes and certain types of cancer that are some of the top causes of preventable, premature death.
Founder, Dawn Hutchins, has an extensive knowledge of the power of plant-based cooking and nutrition. She has a certificate in plant-based nutrition through Cornell University and the T. Colin Campbell foundation, and is certified in nutritional therapy with a focus in epigenetics. She's been developing healthful, delicious recipes since 2009.
She and her family have experienced huge benefits from plant-based eating. After losing her dad at 67 to undiagnosed heart disease while he was swimming his daily laps, she knew she'd made the right decision to incorporate more plant foods. She was able to finally reach her ideal weight and heal her depression, and this lifestyle has helped her daughter, Gabby, end chronic ear infections and debilitating eczema. Learn more about Dawn here!
“This program has been life changing for our family. Jack is trying new things and always wants to help more in the kitchen.”
– Brandie, VegeCooking Mom
1/3 of American Kids are Overweight or Obese
This is caused by "behaviors that influence excess weight gain [which] include eating high-calorie, low-nutrient foods and beverages, not getting enough physical activity, sedentary activities such as watching television or other screen devices, medication use and sleep routines." (Source-CDC)
Kids that are overweight at ages 10-13 have an 80% chance of becoming obese adults. (Source-CDC)
This can lead to a life of chronic illness such as diabetes, heart disease, stroke, certain types of cancer and depression.
Giving ALL kids a chance at health
Regardless of whether our children are overweigh tor not, shouldn’t they all have the opportunity to learn to eat healthfully?
According to a PubMed study from the National Institute for Health, “Findings suggest that cooking programs may positively influence children’s food-related preferences, attitudes, and behaviors.”