Issue 33, August 1, 2019 HWS NEWS Healthyworldsedona.com

Look Who's Coming to Sedona VegFest! January 18 & 19, 2020

Tickets Available Now!

IN THIS ISSUE Michael Greger, MD

Calendar and upcoming events - p. 2 Doug Lisle, PhD Veg-Fest Poster Ar t - p. 3

My Plant-Based Stor y: Beth-ellen Zang - p. 4

Plant-Based Living Tips: Budget & Colleen Patrick-Goudreau Environmentally Friendly Laundry - p. 6-7

Wayne Dysinger, MD Recipe of the Month: Banana Chocolate Read about these remarkable Peanut Butter Ice cr eam - P. 7 speakers on page 2. More exciting announcements in Ti ps-Qui ps-Sni ppets - p. 8 upcoming issues. James Morris Hicks Wher e to eat out? - pp. 9-10 1 Cal endar Com ing t o VegFest 2020 Michael Greger, MD august 4

- Author of How Not to Die and How Not to Diet (coming Dec. 2019) Sunday Supper featuring - Creator of the incr edible w ebsite Nutr itionfacts.org Jenni fer Dr ost, MS, PA-C. - Inter nationally r ecognized speaker - Founding member of the Amer ican College of Lifestyle Medicine 3 pm, home of Don Fr ies and Bev Bow. RSVP

Colleen Patrick-Goudreau - Award-winning author of seven books - Recognized exper t and though leader on the culinar y, social, ethical august 9 and pr actical aspects of living vegan Ver de Valley Vegans, 2nd - Acclaimed speaker Friday Potluck, Cornville. - Host of the inspiring podcast "Food for Thought" 6:00 pm . Sign up.

Doug Lisle, PhD - Clinical Psychologist and co-author of The Pleasure Trap - Resear cher in evolutionar y psychology and its impact on health, august 23 happiness and the pur suit of pleasur e - Inter nationally r ecognized speaker Conscious Living Potluck , 5:30 p.m. Topi c TBA. Br ing a James Morris Hicks vegan dish to shar e. RSVP to: susan@susanpitcair n.com. - Author of Healthy Eating Healthy World and 4Leaf Guide to Vibrant Health - For mer cor por ate executive tur ned passionate environmentalist Ticket s and health promoter - Speaker on how w e can r e-invent the way w e live on the ear th and program information are now Wayne Dysinger , MD available for the 4th Annual Sedona Healt h & Nut rit ion - Pr eventive and family medicine physician Conference, January 16 & - Dir ector of the Complete Health Improvement Progr am (CHIP) - Chair of both the American and International Boards of Lifestyle 17. Click to see details Medicine - CEO of Lifestyle Medical, pr imar y car e based on lifestyle pr inciples

Last Chance t o RSVP for Sunday Supper - August 4t h With special guest speaker Jennifer Drost, MS, PA-C

The topic is Ten Myths about Nutrition and Health Congratulations to Julie

Jen Dr ost, MS, PA-C, gr aduated from Yale Genser w ho w as t he first Univer sity, and is an Inter nal Medicine person to figure out our Physician Assistant at Mayo Clinic. Sunday mystery speakers for Supper w ill be at the home of Don Fr ies and Sedona VegFest 2020 Bev Bow at 3 p.m. Please br ing a w hole food from the hints in last plant-based dish (with no added oil) to shar e. Our potluck theme w ill be month's newsletter - she Southw ester n Far e. Please RSVP to [email protected] won two free VegFest t icket s! 2 Sedona VegFest 2020 Poster Art Unveiled "Plants for the Planet" Sedona ar tist , Mary Helsaple is our featur ed poster ar tist for VegFest 2020. Ar tist's Statement ?Whether jungle, deser t, water or sky, how w e engage with nature is paramount to understanding our world r esponsibilities. My ar tistic effor ts go towar ds cr eating detailed, poignant wildlife art that inspires others to respect and understand this vital relationship with the natural world.? My goal is to tell a stor y that connects people to natur e. My pr emise w hen I begin is: Wher e and how do humans fit into this environment. What niche do humans fill, and w ho shar es it w ith us. We engage natur e ever y day, and I w onder , is it a cultur e clash or a can it be a symbiotic r elationship? My inspir ation for this year ?s VegFest poster focuses on how important it is to think broadly and act r esponsibly. We do not exist alone ? anyw her e. Ever ything w e do, has far r eaching impact. Our ver y existence depends on how w e maintain and car e for the w hole environment. The air , water , ear th, and seeds, come from sour ces maintained by plants, bir ds, insects and animals. We do tr emendous disser vice if w e ignor e or leave them out of the sustainability equation. About Mary Helsaple Mary is a national exhibiting watercolor artist who moved to the Southwest from Color ado in 2008. Helsaple?s water color s ar e large w orks on paper , done in the ?narrative style? w ith finely detailed images of plants bir ds, animals, and insects which merge into natural familiar surroundings or exotic natural environments. Helsaple has been published in American Artist, Watercolor Magazine, Southwest Art, USA Today, Variety and Time Magazine. She was awar ded - Colorado?s Governor?s Award in the Arts in 2000, and Girl Scouts Wagon Wheel Council ? Women of Distinction Award 2000, and has been instrumental with Imagination Celebration Programs. She has r eceived sever al NEA ar t gr ants. and was featur ed ar tist in the CRAYOLA, Binney & Smith Ar t Education Cur r iculum Guide for teacher s. She was also Ar tist in Residence at Rocky Mtn. National Park? and Sapelo Island National State Park in Georgia and collabor ated on television progr ams that r eceived 4 National Television Emmys Awar ds for natur e and wildlife documentaries and several National Education Awards. Since 1996, her collection of paintings; Natures Network has tr aveled across the USA in ar t educational and environmental exhibitions including Environmental Impact, Art of the Rainforest and Arts for the Parks. Helsaple?s w ork has also exhibited in the Smithsonian?s Tropical Rainforest exhibition at the Denver Museum of Science. Helsaple continues to cr eate ar t for conser vation organizations and encour ages ar t r elated exper iences and environmental education for youth. See https://www.davidjwagnerllc.com/Environmental_Impact-Sequel.html In Fall of 2019 Mar y is teaching water color and dr aw ing for Yavapai College using her book the ?Physics of Water color ?. Contact Information [email protected] or mar [email protected] Website: w w w.helsaple.com 3 My Plant-Based Stor y Beth-ellen Zang LMT, AHE, CNC,CMCE Three generations on a whole food plant-food diet

HWS: What led you to adopt a whole food back half of the book is her bology, and w hole plant-based lifestyle? food nutr ition. So, at age 12, I was introduced to this. I didn't embr ace it completely at that point, BZ: I was a sickly child. I don't r emember being sickly until at age four w hen I had a r uptur ed because my mother was an amazing cook and appendix. I died for four minutes, and was in a ever ything w e ate was delicious. coma for 10 days. After that, I had ter r ible I didn't r eally change much except I star ted allergies. I can still see myself sitting just blow n focusing mor e on vegetables and r educing the up and sw ollen ever y spr ing. I couldn't play. I amount of meat that I ate. Then w hen I was just could watch the other kids play. I star ted about 16, I star ted r eading Her man Hesse, w ho grow ing out of that w hen I was about eight year s was talking about the life of animals. I further old. But I knew that I was still not as good as I r educed and became mor e conscious, and then could be. I w ould have a bow el movement only once ever y 10 days, and I r emember saying w hen I moved out of the house, I w ent ?Mom, I need to go see the doctor , because this vegetar ian. I w ent ovo-lacto because I was living can?t be r ight.? The doctor asked his questions w ith my sister up on a far m w ith goats and and said, ?Is it that way all the time?? I said yes, chickens. Then I got mar r ied, and my husband and he said, ?Well that?s nor mal for you.? Even was an avid, ?I want bacon, eggs and potatoes at eight or nine year s old, I knew that that could for br eakfast ever y mor ning? per son. I thought, not be r ight. I always felt full and bloated. ?Well, if w e'r e going to eat meat, w e?re going to HWS: How were you eating at that time? r aise it.? I was r aising pigs and chickens for slaughter. I slaughter ed them myself, butcher ed BZ: My mother was an amazing cook. We always them myself, processed them myself. And I had a gar den, and she cooked ever ything from r ealized, ?No, they r eally don't want to die any scr atch, even though it was w hite flour , white mor e than w e do.? It was at that point that I sugar , white r ice, w hite pasta. The cookies w e w ent vegan. My daughter was thr ee year s old, so ate she made, the cakes w e ate she made, the I was 23. dinner s w e ate she cooked. She taught us how to pr epar e food, and w hat the doughs, the batter s HWS: How was your health at that time? and the textur es should feel like. That was an BZ: Constipation was still a pr etty chronic thing amazing gift, which I didn't really understand for me. After my daughter was bor n, I star ted until I was older. having monthly liver and gallbladder attacks HWS: Did you figure out what was wrong? that w ould br ing me to my knees. That w ent on until I w ent vegan and got r id of the meat, after BZ: My sister was a back-to-the-land hippie and w hich they continued, but they w er en?t monthly. was about seven year s older than me. When I I would have multiple ones from Halloween till was snow ed in at her house one w eekend at age New Year 's, because Hallow een w ould kick off 12, Jethro Kloss?s book Back to Eden jumped out eating candy. I was a chocoholic and still a heavy at me. I took it off the shelf, and his fir st chapter sugar eater. My poor little girl ? if mommy was on constipation. Because this was made a chocolate cake, she?d should get one something I'd been dealing w ith all my life, I piece of it, and then w ithin 24 hour s, I?d eat the thought, ?Oh my God, this is answ er ing all of my w hole cake. questions about w hat's going on in my body!? I r ead the book cover to cover , and the w hole HWS: Did you develop a weight problem?

Continued on page 5 4 Beth-ellen Zang (Continued from page 4)

BZ: I never was over w eight. I had a metabolism scr ew ed up. It?s not because you?re allergic to that could handle it, but my liver couldn?t these foods. These foods ar e tr ying to get r id of because of the w hite flour , w hite sugar and fat. I the bad guys. And yes, they inflame, but it?s not wanted to be a midw ife, and then I got divor ced you inflaming, it?s the bad guys inflaming. It?s and r ealized I could not be a midw ife as a single been an amazing process of studying. mom. That?s w hen I w ent to massage school and HWS: So you di dn?t fi nd i t har d si nce i t?s been learned about anatomy and physiology. I was 26, a process over time? and had just gr aduated massage school, and I said ?Okay, it?s time to get a handle on this.? BZ: Over time for me was w hen I was tw elve until One of the things that Kloss talks about is age 26. But the food was amazing. Even back dextrinizing your grains then, w hen most of the health food was like befor e you eat them ? car dboar d, because my mother taught me, I knew roasting them to turn how to cr eate beautiful, lofty baked things. I took If they didn't make star ches into digestible my fir st r eal nutr ition cour se w ith Jack Gar vey, sugar s. I was eating which was mostly macrobiotic, and then Norm dietar y and lif est yl e dextr inized gr ains, and the Walker , John Chr istopher , Chr istopher Hills and fr uits and veggies out of Adele Davis ? those w er e my heroes and my changes, I coul d make the gar den. I star ted to mentor s back then. And they w er e all about clear the colon w ith tw o t hem feel bet t er , but whole food nutrition, but they didn?t really talk enemas a day. I?d wait about the oils. This thing about "healthy" fats ? t hey wer en't going ... until my daughter went to they ar e still clumping up the blood. What I?ve bed at night and spend an been telling people is ?If you?re going to eat olive hour and a half flushing t o get bet t er oil, eat an olive. If you?re going to eat sunflow er five gallons of water through my colon. Then oil, eat sunflow er s, because at least you?re I?d wake up at 5 am, befor e br inging in the food that?s going to help to she w oke up, and do it again. I did that for a emulsify these fats, so that you can digest them month, just eating fr uits, fr esh vegetables and better." gr ains. For thr ee days I was passing this black tar Getting the oil out of the diet is an amazing thing, that smelled like the New York City sew er system, and people initially have a hard time with that, and at the end of that, something like little black but it?s not because of the flavor. It?s because the ladybugs that looked like they had a cotton ball cook doesn?t know how to car amelize and sauté attached to their body came through. vegetables w ithout oil. It?s a cooking problem, HWS: What do you think that was? not a flavor problem. BZ: Later I lear ned that those ar e par asites HWS: After you became a massage ther apist, r elated to the consumption of chicken. We gr ew what led you to want to educate others? up in a kosher home, and ever y piece of meat that w e consumed my mother put in the kitchen BZ: The massage ther apy was mor e about how I sink and soaked in salt water befor e she cooked it could make a good amount of money to support to pull out toxins from the muscle. She did use myself and my daughter as a single w oman. Comet, and cleaned her sink, but w e now know When I got my massage license, then I had a that?s not going to eliminate ever ything. So that?s license to touch, and an audience. In the cour se w hat they w er e, and that changed things of working on bodies, I really understood that if dramatically. they didn?t make dietar y and lifestyle changes, I could make them feel better , but they w er en?t From that time on, I was pr etty pur ely vegan. But going to continue to get better. The body w ork I was still a chocoholic and sugar addict, because has just been an incr edible way to fir st of all help vegan doesn?t mean healthy unless you make it people to feel better , know me, like and tr ust me, be. Then, I bumped into John McDougall?s w ork and then to be able to make r ecommendations. and thought, ?Okay, I?ve got to get the oil out.? So, My gar den has always been outside my massage this is a process. I think a lot of people say, ?Oh, room, so I teach people about organic gar dening this is so har d.? No, it?s not har d. You find out and they begin eating mor e fr uits and vegetables. who you are, and you incrementally move Then I help them under stand the differ ence your self into it. Ever y meal should be delicious, betw een w hole food nutr ition and processed because our eyes, our smell, our taste ar e par t of food. It's r eally mor e my passion to teach them w hat is nour ishing our health. I?ve hear d people how to eat properly, and the massage has been say, ?I?m on this r eally r estr ictive diet.? You?re on my platform to do it from. this r estr ictive diet because your microbiome is 5

Plant-Based Living Tips by Linda Voorhis Linda Voorhis is a Main Street Vegan Academy Master Vegan Lifestyle Coach and Educator, a vegan culinary instructor, and founder of Veganification? and the Verde Valley Vegans Meetup group. You can follow Linda on her weekly blog and/ or register for her upcoming events at www.veganification.com. Veganification celebrates the journey of becoming and being vegan by providing lifestyle education, plant-based culinary instruction and coaching that promote self-actualization, community and environmental sustainability in concert with vegan advocacy and activism.

Laundry on a Dime (and environmentally sustainable)

My exper ience found that many of the all-natur al, environmentally-sustainable laundry products were not only expensive, they didn?t clean as w ell as the commer cial products on the market. So, the quest began to come up w ith r ecipes that w ork for me. Laundry detergent I sear ched the inter net and found many differ ent idea. Most w er e for pow der ed detergents and contained bor ax and washing soda, both of w hich I was tr ying to avoid. Pow der ed detergents clog up the laundr y detergent cup, so a liquid laundr y detergent r ecipe w ithout bor ax and washing soda was my goal. I star ted to think that I?d have to cr eate my ow n r ecipe until my one last sear ch came up w ith the per fect solution, a homemade liquid laundr y detergent on the w ebsite wholefully.com. It?s a super simple r ecipe w ith ver y common ingr edients ? hot water , baking soda, salt, unscented liquid castile soap, lavender essential oil for scent (w hich I found to be optional, but also lemon, rose, tea tr ee, or ange, etc. all w ork w onder fully. Exper iment to cr eate a scent that r esonates w ith you), and a gallon jug.Yup, that?s all you need. Quick and easy, inexpensive, and it does the job! Bl each I was buying one of the most readily-available products with brand recognition and complaining to a fr iend about how expensive this product was. Although I found it to do the best job, it still was infer ior oftentimes. She exclaimed, ? Have you ever r ead the ingr edient label? It?s nothing mor e than hydrogen peroxide mixed w ith copious amounts of water.? Disbelieving her , I quickly r an to my laundr y room, only to find that, lo and behold, she was cor r ect. Back to the w eb I w ent, and again found many differ ent r ecipes; but ultimately, I decided to go rogue and try something different. I simply poured approximately ¼ cup straight hydrogen perioxide (from my local large food stor e for $.89 per bottle in their fir st aid aisle) straight into the bleach cup. Works like a char m. One ingr edient. Doesn?t get easier than that, and I got the r esults I was looking for.

Continued on page 7 6 Laundry (Continued from page 6)

Fabric Softener

Again, ther e exists a plethor a of r ecipes for non-toxic, sustainable r ecipes, many of w hich w er e quite similar to each other. Ultimately, I was inspir ed by the ones I r ead; but came up w ith my ow n ver sion:

- ½ gallon Cleaning Vinegar , 20-30% (Pur chase at Home Depot online at $1.79 per gallon) - ½ gallon filter ed or distilled water - ¼ cup 91% rubbing alcohol (I purchased mine from Amazon Pr ime) - 55-65 drops of essential oil (Use oil that is the same as or complementar y w ith w hat you use in your laundr y detergent. Of cour se, you could go scent-fr ee; I initially tr ied that and the scent of vinegar came through. So, my r ecommendation is that if you opt to leave out the essential oils in your other homemade laundry products, I wouldn?t omit it in your fabric softener.)

I have tw o glass gallon bottles that I use to make my fabr ic softener. I star t by dividing the gallon of cleaning vinegar into the tw o bottles (it comes in a plastic gallon bottle, w hich I r ecycle). Then, one at a time, I add the other ingr edients in the or der that they ar e listed, mixing w ell betw een each addition.

Give the bottle a good shimmy-shake befor e each use: ¼-½ cup, depending on the size of the load.

I hope you tr y at least one of these options. In addition to contr ibuting to least har m to the environment, you will be leaving some of your hard-earned money in your wallet.

Recipe of the Month: Banana-Chocolate Peanut Butter Ice Cream It doesn't get much better than this on a hot summer day! INGREDIENTS

- 2 large frozen bananas - sliced - 2 tablespoons cocoa powder - 2 tablespoons creamy natural peanut butter (or other nut butter ) - ½ teaspoon vanilla - ¼ teaspoon cinnamon INSTRUCTIONS

- Place all ingr edients in a high speed blender or food processor and slowly pulse, 15 seconds at a time, until mixtur e is smooth and cr eamy, scr aping dow n the sides as you go. Note: This process may take a couple minutes so be patient. - Ser ve immediately or fr eeze in an air -tight container for up to 5 days. Recipe slightly adapted from MD School Mrs.

7 Tips, Quips and Snippets

Does the Ketogenic Diet Reverse Type 2 Diabetes? The media is full of claims about the keto diet and how it has been scientifically proven to cur e Type 2 Diabetes. Lear n w hat the science actually show s in this excellent ar ticle by Robyn Chuter , ND. Read Ar ticle

Limerick of the Month by Don Fries I dr eamt last night about fishes, All happy and fr ee, not on dishes. ?Our life is for swimming?, They said with much grinning, ?So, veggies to you, and best wishes!? Got Rhymes? Let us publish your limerick! Send it to [email protected].

The Game Changers - Coming to Theaters Q: What made the tomato take The much-anticipated out the prune? film The Game Changers by James Cameron is A: It couldn't find a date. finally being r eleased, starting with a world-wide premiere in over 1,000 theater s on September 16. The documentar y film follows James Wilks as he tr avels the world on a quest for the tr uth about meat, protein and str ength. Showcasing elite athletes, special ops soldier s, and visionar y scientists, the film pr esents what for many w ill be a shocking discover y about the healthiest way to eat and live. Get t icket s for t he Prem iere

8 ? Where to Eat? Do you wonder where to eat out in the Verde Valley? Ever y month HWS News publishes a list of restaurants that have vegan options, now expanded with more information! Click the restaurant name to visit its website. Do you have a favorite place with vegan options? Email us at [email protected] and we'll add it to the list next month. Restaurants on the list must have at least one plant-based entrée item listed on the menu. Restaurants listed in red are vegan or have a separate vegan menu.

Bom baz Gr i l l . Vegan options noted on the gar den setting in Oak Creek Canyon just 4 menu, plus they w ill accommodate special mi. nor th of Sedona. 3951 SR 89A, r equests such as "oil fr ee". Casual, 7:30am-5:00pm, Mon.-Thur., Southw ester n food. 3900 E. Wester n Dr., 7:30am-6:00pm, Fri.-Sun. (928) 282-7702. Cottonw ood. Sun.11-5, Tue-Thur 11-9, Fr i-Sat L'Auber ge de Sedona. For a special tr eat, 11-10. Closed Mon. (928) 963-6655. L'Auberge now has vegan options on their Etch Canyon Br eeze. Mexican cantina offer s a blue Kitchen + Bar menu, and a separ ate vegetar ian cor n vegan tamale. 300 N SR 89A, Sun-Thur menu in their Pr ix-Fixe fine dining r estaur ant, 9-8, Fr i-Sat 9-9. (928-282-2112). Cress on Oak Creek. 301 L'Auberge Ln., (855) 905-5745. Chi potl e Mex i can Gr i l l. Many plant-based ingr edients to build you gr eat tasting bur r itos, Local Jui cer y. A chef-dr iven organic, bow ls, tacos, and mor e. 361 For est Rd, Sedona. cold-pr essed juice bar and super food kitchen. Daily 10:45am-10:00pm. Organic juices, nut and seed milks, tonics, smoothies, açaí bow ls, seasonal salads, coffee, ChocolaTree Or gani c Eater y. Br eakfast, high-vibe vegan far e and r aw tr eats. 3150 W lunch, and dinner daily, except Wednesdays. Hwy 89A, Sedona. Mon-Sat 8:00am-5:00pm; The extensive menu is 100% organic, 100% Sun 10:00am-4:00pm. (928) 282-8932. gluten fr ee, and almost entir ely plant-based. 1595 W Hwy 89A, Sedona. 9:00am to 9:00pm. Mai Thai On Mai n. Thai menu w ith cur r ies, daily; 11:00am to 9:00pm Wed. (928) 282-2997. stir fr ies and other dishes w ith tofu or veggies -only options. 157 S Main St., Cottonwood. Cr eek si de Am er i can Bi str o. Offer s a vegan 11:30am-3:00pm; 4:30-9:00pm, Mon-Sat; closed bento box for lunch or dinner, and other Sunday. 928-649-2999. options that can be made vegan. 251 Hw y 179, Sedona. 7:30am ? 10:00pm.(928) 272-1705. Mar i posa. Latin-Inspir ed Gr ill. Plant-based options on both lunch and dinner menus. 700 Dahl & Di l uca. Italian cuisine w ith in a W Hwy 89A, Sedona. Daily, 11:30am-2:30pm, romantic setting. A couple of plant-based lunch; 4:00pm-5:00pm tapas; 5:00pm-closing entr eés, sides and desser ts. 2321 W Hw y 89A, dinner. (928) 862-4444. Sedona. 5:00pm to closing ever y day. (928) 282-5219. Mesa Gr i l l. Offer s a gr eat vegan burger bow l, veggie club sandw ich, vegetable plate and Far si de Bi str o. Mediter r anean Per sian more. 1185 Airport Rd, Sedona. Daily Cuisine, w ith good vegan options. Located in 7:00am-9:00pm. (928) 282-2400. Cottonw ood at 1075 S. State Route 260.Fr i.-Sat, 11:00am-9:00pm; Wed, Thur s & Sun, Pi cazzo?s Or gani c Ital i an Ki tchen. Pizzas, 11:00am-8:00pm. (928) 649-6563. pastas, salads, quinoa bow ls, and mor e. Now with a vegan-only menu; lots of gluten-fr ee Ger ar do?s Ital i an Ki tchen. Italian pastas, choices, too. 1855 W Hw y 89A, Sedona. salads, pizza and other specialties. Plant-based Sun-Thu 11:00am-9:00pm; Fri-Sat options, and w illing to accommodate r equests. 11:00am-10:00pm. (928) 282-4140. 2675 W Hw y 89A, Sedona. Tue-Sun, 3:00pm-9:30pm. (928) 862-4009. Sedona Poké Com pany. Bow ls include a vegan option with spring greens and/or brown Indi an Gar dens Café and Mar ket. Sever al r ice for a base, and many veggie toppings. options for sandw iches, soup or salad (just 2081 W SR 89A, Sedona. Daily, ask them to hold the cheese). Beautiful 11:00am-8:00pm. (928) 862-4197. 9 Continued on page 10 Where to Eat (continued from page 9)

PussyCat Gel ato This gelato shop, located in Tam al i za Café. Authentic Mexican cuisine, Uptow n inside Sacajw ea Plaza, also has includes vegan tamales and enchiladas. Tiny locations in Bisbee and Scottsdale. They offer venue. Offer s takeout as w ell as dine-in a var iety of vegan, dair y-fr ee sor bets. 301 N. options. 1155 W Hwy 89A, Sedona. Tue-Sat. Highway 89A, Sedona. Fr i-Sat 12-8 pm, 11:00am-7:00pm. Mon-Thur 12-7 pm, closed Tue. (928) 593-9145. Tar a Thai . Lots of veggie options. Located in Red Chopsti ck . Chinese menu w ith many the Village of Oak Creek at 34 Bell Rock Plaza. vegetable and tofu dishes.111 Bell Rock Plaza, VOC. Sun-Tue, 11 am to 9 pm, Thur -Sat, 11 am 11:00am-9:00pm, 12:00-9:00pm on Sun.(928) to 9:30 pm, closed Wed. 928-284-9088 284-9167. Red Rock Gel ato Shoppe No need to skip TC's Bar & Gr i l l . At Poco Diablo Resor t, 1752 desser t w hen you hur r y to that 7 pm movie. Hw y 179, Sedona. Options include a vegan Located in the Harkins Plaza, you'll find no burger , sides, and pizzas and sandw iches that few er than five, dair y-fr ee sor bettos ever y day, could be made w ithout cheese. Daily, and dair y-fr ee gelato as w ell! 2055 W State 7:00am-1:30pm; 5:00-9:00pm.(877) 282-5755. Route 89A, Sedona. 11 am to 10 pm, ever y day. Thai Pal ace. Thai menu w ith many meat-fr ee (928) 282-4490. choices. Located in Uptow n Sedona at 260 Van Red Rooster Cafe. Lunch menu includes a Der en Rd. (A second location in Cottonw ood). hummus w r ap (ask to hold the cheese) and Open daily 11:00am-9:00pm. Closed salads. 901 N Main St, Cottonw ood. Sun Wednesday.(928) 282-8424. 7:30am-2:00pm, Mon-Sat 7:30am-3:30pm. (928) Thai Spi ces Natur al Restaur ant. Master chef 649-8100. Pearl Par dee merges macrobiotic pr inciples Reds Restaur ant. At Sedona Rouge Resor t and with traditional Thai cooking. Many dishes that Spa. An extensive bar and w ine list, and can easily be made vegan. 2611 W Hw y 89A, nightly entertainment. 2250 W Hwy 89A, Sedona. Mon-Sat 11:30am-2:30pm and Sedona. Daily 7:00am-9:00pm (10:00pm 5:00pm-9:00pm; closed Sunday. 928-282-0599. bar).(928) 203-4111. Ti Gavo At Enchantment Resor t. Veggie burger , salad and an entr ée option on both Secr et Gar den Café. At Tlaquepaque Center. lunch and dinner menus. 525 Boynton Canyon Lovely gar den café w ith small indoor seating Rd., Sedona. (928) 282-2900. ar ea and larger outdoor ar ea. Includes vegan options for breakfast, lunch and dinner. 336 Whole Foods Market. In addition to an Hwy 179, Sedona. Daily 8:00am-8:00pm. (928) extensive r ange of healthy grocer y items, WF 203-9564. offer s a large ar r ay of hot and cold pr epar ed dishes buffet-style, w ith vegan items clearly Szechuan. Chinese menu w ith a number of marked. Plenty of indoor and outdoor seating. veggie options. Includes takeout or deliver y 1420 W Hw y 89A, Sedona. Mon-Sat ser vice. 1350 W 89A, Sedona. Daily, 11:00am-8:30pm; Sun 11:00am-7:30pm. 5:00pm-9:00pm. (928) 282-9288. (928)-282-6311. Sedona Com m uni ty Far m er s Mar ket . The Whol esom e Fast Food. Located in Cottonwood Far mer s Market, w inter season in the Wells at 704 S. Main St.A gr eat place for yummy Fargo parking lot on Hw y 89A, Sundays, noon vegan w r aps, smoothies and coffee dr inks. to 4. Vendor s offer fr esh vegetables, her bs, Tue-Fri, 7:00am-6:00pm; Sat 8:00am-3:00pm; fr uits, and nuts, plus br eads, canned goods, closed Sun/Mon. (928) 649-1212. and other prepared items, all from local grow er s and seller s. Wildflower Br ead Com pany. Many vegan options, such as daily soups and salads that can Sound Bi tes Gr i l l. Ask for the all-vegan be made vegan. Featur ing the V12 salad (12 menu! Nightly musical entertainment in the vegetables). 101 N State Route 89A, Sedona. Show Lounge, plus gr eat outdoor seating. 101 Mon-Fri 6:00am-9:00pm; Sat 7:00am-9:00pm; N Hw y 89A, Sedona. Mon-Thu, Sun 7:00am-8:00pm. 11:30am-9:00pm, until 10:00 pm Fri/Sat. (928) 282-2713

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