Issue 44, July 1, 2020

HWS NEWS

Calendar and upcom ing events - p. 2

My Plant-Based Stor y : Ann Gar ner - pp. 4-5

Plant-Based Tips & Recipe - Bui l ding a Pat r i ot i c Br eak fast Par fai t - p. 6

Tips-Quips-Snippets - p. 8

Restaur ants and Food Del iver y Opt ions - pp. 9-10

IN THIS ISSUE

Healthyworldsedona.com

1

Advice f rom Those Who Have "Been There"This issue of HWS News marks our 44th "Plant-Based Stor y" - the candid shar ing and w isdom of those who have made the tr ansi tion to a plant-based l i festyle. One question we always ask is whether they have any advice for those who are on the journey to make this same tr ansi tion. Here is a summar y of their words of w isdom:

- Know why you'r e doing i t - what you are tr ying to achieve.- Think about the foods you love and f ind your substi tutions.- Don't be too hard on yourself . I f you have a hamburger today, get

back at i t tomor row. Forgive yourself .- Follow your cur iosi ty. Do this for the wor ld around you.- Read, and watch the excellent documentar ies.- Understand the nutr i tional side of things. Don't just cut things out.

Make sure you've got your B-12, and that you'r e eating enough calor ies so that you'r e not hungr y and ti r ed and compensating by eating a lot of chocolate!

- Get good book advice from people who are credible advocates.- Do i t - just do i t! Not just for the benefi t of the animals. Some

people aren't par ticular ly moved by animals. The reali ty is i t 's also better for the ear th, and i t 's better for human beings.

- You have to make an effor t to do i t, but you don't have to go from zero to sixty the way a lot of people say you do.

- I would encourage people to just eat more plants, even i f they don't go 100% plant-based.

- Give i t 4-6 weeks. I f you can last 4-6 weeks, you'l l notice the di f ference, and you'l l tend to stick w ith i t.

Continued on page 3

We Are Golden!HWS is honored to be the f i r st organization to achieve Advocate/Gold level in the updated ver sion of our local Sustainabi l i ty Al l iance's "Sustainable Business Cer ti f ication." We previously earned Conser vationist/Bronze status in 2016 based on the or iginal cr i ter ia. The All iance is a col laborative coali tion of local non-prof i ts (including HWS) w ith a mission of guiding the Sedona/Verde Valley r egion of Ar izona toward a sustainable future. I ts Business Cer ti f ication Program is based on The Natural Step's four pr inciples or system conditions which descr ibe the conditions for a ful ly sustainable society. Paraphrased, they cal l on businesses to:

- Move away from or close the loop on non-renewable r esources and energy- Move away from or close the loop on toxic mater ials and pollution (especial ly

per sistent bioaccumulative toxins). - Preser ve and restore cr i tical ecosystems and their functions (eg, cleaning air and

water , creating r enewable r esources l ike f ish and lumber ) - Address human needs (for employees, customers, the local communities and supplier s)

We are grateful to al l of our volunteers who have helped us achieve this status, and especial ly to Brock Delinski and Kathleen Ventura who led our Zero Waste ini tiative at the 2020 Sedona VegFest.

Cal endar

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j uly 11- Aug 8PAN Vegan Pledge Pr ogr am , organized by Peace Advocacy Network. 1-3 pm (MST) Register

- How to Suppor t Your Immune System w ith a Plant-Based Diet

(Note: This article was referenced in the lead story of HWS News last month, but the link was broken. It's still very relevant!)

- Could a Plant-Rich Diet Help Defeat COVID-19?- Why you should go animal-fr ee: 18 arguments for eating meat

debunked - Why I Recommend a High-Carb Diet for My Patients w ith

Diabetes, by Dr. Michelle McMacken - Can Vir uses in Meat Really Affect Humans? What You Need to

Know- Michael Greger , MD: How to Survive a Pandemic (e-book or

audio out now ; pre-order pr int ver sion for August 18 r elease)

Read

- Factor y Farming: Just the Basics. A 1-minute video by the ASPCA that captures the basic facts, w i thout the gore.

- Speaker s at Sedona VegFest 2020 and Sedona Health & Nutr i tion Conference

July 25Food for Li fe Class: Food for Fi tness (w i th Flavor & Fun), Online, 1-2:30 pm. Regist rat ion & Det ails

- PAN (Peace Advocacy Networ k ) Vegan Pledge pr ogr am . A 30-day program that guides people through becoming vegan w ith hands-on suppor t. Five weekly vir tual meetings w ith cooking demos and speakers, a per sonal mentor & optional social events. July 11-Aug 8. Detai ls.

- Master Class i n Plant-Based Cl i n i cal Nut r i t i on w i th Dr. Michael Klaper. A 12-session class for health professionals and other committed learners. July 12-December 20. Detai ls

- Food for Li fe onl ine class: Food for Fitness (with Flavor & Fun), presented by Chr is Kalinich, July 25, 1-2:30 pm. Athletes for centur ies have embraced a plant-based diet...let's understand why so we can per form our best in al l aspects of l i fe. Reg/Details

- Food for Li fe onl ine class: Weight Management and Diabetes, presented by Chr is Kalinich. Join this cooking demo-intensive class that teaches you numerous nutr i tious and f lavor ful r ecipes to help you on your journey toward long-term health and a higher quali ty of l i fe. August 15, 1-2:30 pm, Reg/Details, or August 19, 1-2:30 pm Reg/Detai ls.

august 15Food for Li fe Class: Weight Managem ent & Diabetes, Online, 1-2:30 pm. Regist rat ion & Det ails

august 19Food for Li fe Class: Weight Managem ent & Diabetes, Online, 1-2:30 pm. Regist rat ion & Det ails

j uly 12- dec 20Master Class i n Plant-Based Cl i n i cal Nut r i t i on, organized by Moving Medicine For ward and PlantPure Communities. 7-9 pm (ET) Lear n Mor e

- Stop wor r ying about protein. I t may seem l ike a big hurdle, but people don't understand that w ith a var iety of plant foods, you can end up w ith higher protein than a steak.

- Tr y i t, and see where i t progresses and how you feel.- Go one step at a time. Be kind to yourself .- Just do i t. Ease into i t i f you must. However i t works for you - the 21-day thing, or l ike

me, do i t in one week.- You have to have a strong character because people w i l l tr y to talk you out of i t. But

when you know the science, and you know how i t feels, you recognize that i t 's your l i fe.- Know that i t can be done, but i t takes w i l lpower - and you have to want to do i t. Do the

r esearch. Watch the f i lms.- Watch the animal f i lms. I t w i l l change you.- It 's easier to go al l the way. When you go par t way, i t cr eates choppiness and

inconsistency, and consistency is what gets you there. Empty your house. We need to star t w i th fr eshness, not only in our minds, but also in our homes.

- Keep an open mind and tr y the food. I never thought I?d see the day when I would be eating tofu, and now I total ly love i t.

- I think a potluck or social si tuation is r eal ly helpful, where you?re able to ser ve the food, and i t looks so beauti ful, and tastes so wonder ful. People just don?t r eal ize how easy i t is i f you just give i t a chance.

- Some people are good at making gradual changes and to those people I say, ter r i f ic, do i t. But there are those who feel they r eal ly need to go cold turkey, i f you?ll pardon the expression. That?s the way we went, and the benefi t is that your taste buds are your fr iends. They are there to help you f ind things that w i l l keep you al ive, so when they f ind things that are r ich in calor ies, they?re going to go for that stuff . But i f you tr ain them by going three or four weeks w ithout eating those things, they say, ?Okay, you?re the boss. We have a new plan now , so I won?t r emind you about that stuff anymore.? Now they?re just as exci ted about a great fr ui t salad, or a veggie w rap. I t?s not giving up anything, i t?s just giving over to something better.

- Absolutely do i t. Don't beat yourself up about being 100% per fect. Anything you do is beneficial, even i f you just stop eating meat from animals for one day each week - although I would say don't eat animal meat ever. Focus on the posi tives you are doing now and expand more as you go.

- I tel l them to watch Forks Over Knives and Game Changers,and come back and talk to me later. I f ind so many people who say, ?Well i f I give up cheese three days a week w i l l that do i t??

- I would just tel l people, be forgiving of yourself , but do work hard at being informed so you can f ind your ?why?. You have to have a ?why? you do this.

- I t is impor tant to determine what w i l l make i t wor th the effor t. Is i t learning how to cook this way? Is i t being sure they enjoy their food? Is i t their understanding of the science, or the impact on the environment, or the impact on the animals and f ish? And then, f ind suppor t for that in the broader community.

- People need to be aware that i t always takes time to make permanent adjustments and they need to be w i l l ing to ?stay the course? whi le that occurs. They need to develop some comfor t w i th being di f ferent from the norm because, at least r ight now in our society, that is the case. But I think i t is di f ferent in a noble and impor tant way.

- Never stop learning. Never stop looking. That's how i t worked for me. I t was always documentar ies, and tastings, and shar ing and communicating. Always being open to possibi l i ty. There are so many people out there r ight now who w i l l embrace other people, because the shi f t is so wonder ful and intense, and nobody has any agenda.

Advice - continued from page 1

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My Plant-Based Stor y Ann Gar ner

Ann Garner, age 72, brings her executive-level marketing and management background, with national companies and non-profit organizations, to bear on her

ongoing interests. Holistic approaches to living are of great value to Ann as reflected in her work with whole life/ health expos, certification with the Herrmann

International Whole Brain Institute, and membership with Interfaith Councils. Since moving to Flagstaff, Ann has been involved with Dr. Shipra Bansal?s Eating for

Life Community, including coordinating monthly potluck gatherings.

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HWS: What l ed you to adopt a whole food plant-based l i festyle?

AG: There are three things. Number one, I was r eared on a farm w ith a lot of fr esh vegetables, a big or chard r ight next to the house, fr esh f ish from a ver y clean pond and one lake, and fr esh meat. We put up a lot of food, and no one was over weight. Ever yone seemed healthy. We went to the store maybe once a month for basics l ike f lour. Then when I became about 13 or 14, I r ecall white sugar coming in, and these packaged foods, ar ti f icial cheddar cheese, packaged cereal. I obser ved that people began to go to the doctor more often. I was sti l l ver y healthy, and I kept a sol id weight because I always played basketball year -round and worked hard on the farm. But when I went to the univer si ty, things shi f ted. I ate a typical Amer ican diet, and I gained weight - and then I would lose weight and then gain again. As years went by, I was conscious of my diet, but I got mixed messages about what to eat.

Together w ith my husband, r ear ing three chi ldren, we tr ied our best to be conscious of diet - the food pyramid - but we were i l l -informed. As time went by, obser ved my sister who was six years older , and my cousins who were ten and twelve years older , and they were sl iding. I began to wake up and say, something is w rong. Some of my f i r st cousins died way too ear ly.

The second thing is I?ve str uggled my enti r e

l i fe w ith my digestive system and my colon. We were not fr iends. I don?t know i f i t was inher i ted, because my mother and sister also had that issue. I was tr ying to f igure out what to do, and I was being told, ?Take this vi tamin, take that pi l l , take that powder.? My sister has had her colon operated on two times, and par t of i t r emoved. That was a huge wake-up cal l for me about ten years ago. With my digestive system not r ight, I would have headaches, I would have energy crashes, and I knew i t wasn?t r ight to be drained l ike that.

The thir d thing was when my husband of 43 years, who exercised regular ly and l ived healthy for a man his age, died suddenly. That?s a shock, needless to say. Here was this seemingly healthy man, and we expected to l ive into our 90?s together due our genetics, and he leaves in his 70?s. When he died, I went into shock. My body was not prepared for that shutdow n, and I r eal ly got out of whack. Mental ly I lost al l sense of purpose, and physical ly I became dormant and didn?t want to do anything. I gained 20 pounds in 2 ½-3 months. I told my three kids, ?I can?t make quali ty decisions,? and I turned i t over to them. They told me, ?You cannot l ive alone in that big house.?

My son decided I would move to Flagstaff w i th him, which was a huge blessing. When I moved here, I was 20 pounds over weight, and now I was l iving at 6,906 ft. alti tude, and just not w ith i t. Ever ything had changed in my l i fe.

Continued on page 5

I cal led a new doctor , Dr. Shipra Bansal, who was recommended by one of my son Brad?s fr iends r ight after I got here, but she was not taking new patients. However , she told me that the next week she was star ting an ?Eating for Li fe? class. I thought, "That sounds interesting, and i t would give me something to do." The class was about a whole food plant-based diet, and that shi f ted me big-time. I t was l ike sai l ing

a ship and taking a 90-degree turn. For me, i t was a quick decision, because I have a tendency, when I learn from someone who knows what they?re doing, to just make the change. So here I am, two years later.

HWS:When you m ade that deci sion, what was m ost di f f i cu l t for you?

AG: The most di f f icult of al l things was my cream

and sugar in my coffee. I fought that. I kept asking for alternatives. I couldn?t let i t go - i t was my addiction, but yet I couldn?t bel ieve that about myself . I f inal ly justi f ied i t and said, ?Maybe that?s my 5% of fudging.? That was the most di f f icult, and f inal ly I kept tr ying di f ferent things, and oat mi lk did i t for me. My taste buds went w ith oat mi lk . But ever ybody?s taste buds are di f ferent.

HWS: What?s been m ost r ewar ding?

AG: Energy. To be mental ly more aler t. My mind - studying - I r egained that desir e to keep up w ith things.

And my colon becoming my fr iend again. This was huge for me.

HWS: Did you dr op the 20 pounds?

AG: You bet. But i t was gradual. I t took about a year , but I didn?t set out to do i t - i t just happened. I t was actually 22 pounds. I thought, no wonder my jeans f i t better ! And mostly I just feel better.

HWS: Have you been exer ci sing again?

AG: Unti l I moved here, I did sti l l shoot basketball . However , I didn?t do i t ever y day. Once I got here, I was obser ving that people in

Flagstaff just walk, r ide bicycles up the mountain, and I thought, "I?ve got to get my body in better condition." So I hike. I average two mi les, but I?ve done as much as f ive. My goal is to hike al l the way to the top of Mt. Eldon. When I f i r st set that goal, our son and my sister said, ?You?ll never do i t,? and I said, ?Now you know better than to say that to me.? Now our son says, ?You?re going to do i t! Also, when I f i r st moved here I?d get dow n on the f loor and i t was a str uggle to get back up. I would have to almost craw l, and I thought, this is the beginning of the end. But now I have the muscle tone to go dow n and get back up!

HWS: I f som eone was th ink ing about m ak ing th i s t r ansi t i on, what advi ce would you have for them ?

AG: People do ask me, and when I use the term ?whole food plant-based? a lot of people w i l l say they don?t know what that is. I say ?It came out of the dir t, dir ectly.?

I tel l people, don?t be drastic about i t. When people do that, they sw itch back too easi ly because the body doesn?t have time to adjust. They?ll say, ?Oh I couldn?t just eat that,?and I tel l them, ?Your taste buds w i l l change i f you give i t a chance.? I?ve had people come back later and say, ?You?re r ight - your taste buds do change!?

I also suggest that they r eal ly get on board w ith people who know what they?re doing, because there is so much confusing information out there. I always mention VegFest, and Dr. Bansal.

And there are two main points I tr y to make. Fir st, I tel l them that as people get older , most often the last f ive years of their l ives are not good. But on this diet, and keeping a balanced l i fe, i t is total ly di f ferent. Most people toward the end just die of natural causes. I t?s how to avoid sl iding dow n a steep mud hi l l .

The other thing is, i f they say, ?I could never let go of eating meat,? I tel l them, ?I was raised on a farm, and involved in the enti r e process - the entire process" - and sometimes I have to explain what that is. I ask them, ?Would being involved at that level shi f t your thinking?? They?ll usually say, ?Oh, I never thought of that.? So for me i t 's those two things - the mud hi l l and the meat factor y.

It was l ike sail ing

a ship and taking a

90- degr ee t ur n

Ann Garner (continued from page 4)

5

6Continued on page 7

Plant -Based Cook ing Tipsby Chris Kalinich

Chris Kalinich is the owner and culinary instructor of Plant 2 Platter, working with individuals and groups to promote positive life change. She is a PCRM-Certified Food for Life Instructor, MSVA-Certified Vegan Lifestyle Coach & Educator, Nutrition Coach Practitioner for the Healing Consciousness Foundation, and a board member of Healthy World Sedona. After overcoming several health issues using the power of plants, she helps others discover how they can empower their own lives with evidence-based nutrition education and practical cooking skills that result in tasty, healthy cuisine. Let?s get cooking, have some fun & discover plant-based joy!

Building a Pat r iot ic Break fast Par fait

(Red, whit e, & blue w it h sunshine!)

Recipe Yield: 4 ser vings

One of my favor i te hol idays ? Independence Day on the 4th of July ? is almost upon us. For me, i t speaks of large, boisterous potluck gather ings and conjures up chi ldhood memor ies of favor i te summer time foods. Join me as I walk you through this r efr eshing r ecipe and share a few of my chi ldhood memor ies, the pr imar y inspir ation for this celebrator y dish. Use your ow n food memor ies to per sonalize this breakfast par fai t. Happy summer !

RED LAYER

- 8 large str aw ber r ies, hul led and sl iced- 2 cups r ed quinoa, prepared and cooled- 4 Tbsps. fr esh lemon juice- 1 tsp. ground ginger

WHITE LAYER

- 1 15 oz. can butter beans, drained/r insed- 3 Tbsps. plant-based mi lk- 2 tsps. agave- 1 tsp. sunflower butter

BLUE LAYER

- 1 cup blueber r ies

SUNSHINE LAYER

- 1 cup corn, fr esh or thawed from frozen- 2 Tbsps. maple syrup

OPTIONAL TOPPING

- 4 Tbsps. walnuts, chopped

Vi

Visit Chris's Plant2Platter website for more recipes and great information

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HOW TO CREATE YOUR PATRIOTIC PARFAIT

RED LAYER

- Divide the sl iced str aw ber r ies between (4) breakfast bow ls or w ide-mouthed glasses.- In a mixing bow l, combine the r ed quinoa w ith the lemon juice and ground ginger.- Place 1/2 cup of the quinoa mixture on top of the sl iced str aw ber r ies in each bow l.

MEMORY #1: Strawberries make me think of my mother who was a wonderful gardener. I would sit in the middle of her strawberry patch in our backyard in Illinois and contentedly pluck and eat sun-kissed strawberries. They are still one of my favorite berries.

MEMORY #2: The mixture of lemon and ginger with the healthy starch of the red quinoa speaks of freshly made lemonade and dessert treats like lemon bars,both key items at my grandparents? farm in Maryland.

WHITE LAYER

- In a mixing bow l, mash the butter beans unti l smooth and creamy. Add your favor i te plant-based mi lk, the agave sweetener and the sunflower butter. Sti r unti l well combined.

- Evenly divide the butter y bean mixture between the bow ls and smooth gently over the r ed layer.

MEMORY #3: Cream of wheat mixed with brown sugar was a breakfast favorite of mine as a kid? even during the warm days of summer. This creamy bean layer serves as a nod to that memory in a much healthier way. I never would have eaten beans for breakfast decades ago, but I enjoy their satiating qualities now? especially, when combined with the fresh zing of lemony quinoa and the sweetness from the ?sunshine? ingredients below.

BLUE LAYER

- Place 1/4 cup of blueber r ies on top of the white layer in each bow l.

MEMORY #4: Blue was my favorite color as a child, anod I still have my favorite blue ?kiddy? cup tucked away in the back of my kitchen cupboard for the day when I have grandkids and get to share special 4th of July celebrations with them.

SUNSHINE LAYER & OPTIONAL TOPPING

- In a small bow l, combine the corn and the maple syrup.- Place 1/4 cup of the sweetened corn on top of the blue layer in each bow l. Add nuts, i f

desir ed.

MEMORY #5: Family picnics and 4th of July celebrations always included corn on the cob. On summer weekends, a local church in Thurmont, MD kept enormous vats of corn cooking from late morning until late evening. I would eat at least 5 ears of corn at one sitting; no other food needed. The next morning, we might saunter down to the local diner for a morning meal of corn cakes or grits that I would drizzle with luscious Vermont maple syrup. Childhood food memories can be oh-so sweet!

Tips, Quips and Snippet s

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Lim er ick of t he Mont h

by Sheron Foster

We are on a mission, i t 's tr ueCause of plants-eating people, there's fewWe're just shedding l ightHow i t's yum eating r ightAnd letting our cows keep their moo!

Excerpted from the Visual Capitalist. Click to see the full visual display of current trends toward plant-based lifestyle.

Tips for Cook ing Wit hout

Oil

(Hint: It 's easier than you think!)

Look ing for a Plant -Based Physician?

Dr. Michael Klaper has announced his association w ith Plant Based Tele-Health. He and his par tner s are l icensed in 40 states and they provide medical consultation on a fee-for -ser vice (cash - no insurance) basis. They w i l l understand and suppor t your plant-based l i festyle!

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Wher e to Get Heal thy Food?

No doubt m ost of our r eader s ar e cook ing and eat i ng at hom e these days. But what i f you don ' t nor m al ly cook? Or i f you just need a br eak f r om i t?

Consider r egular meal deliver y. Chef Jason Wyr ick, whose meal del iver y ser vice The Vegan Taste deliver s fr esh to the Phoenix area and frozen nationw ide, has offered to deliver fr esh to the Verde Valley i f he has 10 r egular customers in the area. And he has offered to donate 10% of the prof i t to HWS! You can request oi l fr ee and/or gluten fr ee. His normal 4-week 20% discount for new customers has been extended to 8 weeks. Lear n m or e.

Suppor t these Ver de Valley r estaur ants:

Bom baz Gr i l l . Vegan options noted on the menu, plus they w i l l accommodate special r equests such as "oi l fr ee". Casual, Southwestern food. 3900 E. Western Dr., Cottonwood. Cur bside Pickup. (928) 963-6655.

Canyon Br eeze. Mexican cantina offer s a blue corn vegan tamale. 300 N SR 89A, Dine-in (9-8:30 Sun-Th, 9-9:30 Fr i & Sat ), pi ckup. (928-282-2112).

Chipot le Mex ican Gr i l l . Many plant-based ingredients to bui ld you great tasting bur r i tos, bow ls, tacos, and more. 361 Forest Rd, Sedona. Dine in (11am -10pm ), pi ckup, and del iver y thr ough Sedona Takeout . (928) 282-5800.

ChocolaTr ee Or ganic Eater y . The extensive menu is 100% organic, 100% gluten fr ee, and almost enti r ely plant-based. 1595 W Hw y 89A, Sedona. Dine-in (11-4), pi ckup. (928) 282-2997.

Conscious Meals. A selection of vegan "grab 'n go" meals. 1710 W Hw y 89A, Sedona. In-stor e pi ckup, del iver y and cur bside ser v i ce (10:30-6, Tues-Sun). (928) 862-2991.

Cr eekside Am er i can Bist r o. Offer s a vegan bento box for lunch or dinner , and other options that can be made vegan. 251 Hw y 179, Sedona. Dine-in (7:30 am -9 pm ), pi ckup. (928) 272-1705.

Dahl & Di l uca. I tal ian cuisine . A couple of plant-based entreés, sides and desser ts. 2321 W Hw y 89A, Sedona. Dine-in-r es. r eq. (4-8 Tue-Th, 4-9 Fr i -Sat ) Pickup. (928) 282-5219.

Fr esh & Naur al Thai Ki tchen. Many organic and vegan choices and options. 1439 Hw y 89A, Sedona. Dine-in (12-8:30 pm ), cur bside pi ckup and del iver y. (928) 862-4499.

Ger ar do?s I tal i an Ki tchen. I tal ian pastas, salads, pizza and other specialties. Plant-based options, and w i l l ing to accommodate r equests. 2675 W Hw y 89A, Sedona. Wed-Sun, 3 pm-8 pm. Dine-in , pi ckup and delv ier y (thr ough Sedona Takeout ). (928) 862-4009.

Local Ju i cer y. A chef-dr iven organic, cold-pressed juice bar and super food ki tchen. Organic juices, nut and seed mi lks, tonics, smoothies, açaí bow ls, seasonal salads, coffee, high-vibe vegan fare and raw tr eats. 3150 W Hw y 89A, Sedona. Pickup - 8-5. (928) 282-8932.

Picazzo?s Or ganic I tal i an Ki tchen . Pizzas, pastas, salads, quinoa bow ls, and more. Offer s a vegan-only menu; lots of gluten-fr ee choices, too. 1855 W Hw y 89A, Sedona. 11 am - 8 pm, Tues.-Sat. Dine-in (11-8 Mon-Sat , 1-8 Sun), pi ckup and del iver y (thr ough Sedona Gold Menus) (928) 282-4140.

Red Chopst i ck . Chinese menu w ith many vegetable and tofu dishes.111 Bell Rock Plaza, VOC. Pickup and del iver y. 928-284-9088.

Red Rock Gelato Shoppe When i t's hot outside, stop in for a cold tr eat. Located in the Harkins Plaza, you'l l f ind no fewer than f ive, dair y-fr ee sorbettos ever y day, and dair y-fr ee gelato as well ! 2055 W State Route 89A, Sedona. 12-8 Mon-Fr i , 10-8 Sat , 10-6 Sun . (928) 282-4490.

Red Rooster Cafe. Lunch menu includes a hummus w rap (ask to hold the cheese) and salads. 901 N Main St, Cottonwood. Pat io din ing, cur bside pi ckup and del iver y. (928) 649-8100.

Secr et Gar den Café. At Tlaquepaque Center. Includes vegan options for breakfast, lunch and dinner. 336 Hw y 179, Sedona. Dai ly 8 am-7:30 pm. Dine-in (8 am -7:30 pm ), pi ckup and del iver y. (928) 203-9564.

Sedona Com m uni ty Far m er s Mar ket . Fr idays, 8-11:30, Talaquepaque. The new format includes an entr ance and exi t, al l produce is pre-bagged, food to go, no tastings and no cooked food to be eaten on si te. The vendors w i l l fol low health depar tment and CDC guidelines. Please leave your pets at home. Br ing a face mask, gloves and practice social distancing.

Sedona Poké Com pany. Bow ls include a vegan option w ith spr ing greens and/or brow n r ice for a base, and many veggie toppings. 2081 W SR 89A, Sedona. Outdoor Seat ing, (10-6, Wed-Sat ). Pickup & del iver y. (928) 862-4197.

Sound Bi tes Gr i l l . Vegan menu avai lable. 101 N Hw y 89A, Sedona. 11 am - 6 pm. Dine-in (11-6 Mon-Sat ), cur bside pi ckup. (928) 282-2713.

Tam al i za Café. Authentic Mexican cuisine, includes vegan tamales and enchi ladas. Tiny venue. Offer s takeout as well as dine-in options. 1155 W Hw y 89A, Sedona. Dine-in (9-7 Tue-Sat .), pi ckup.

Thai Palace. Thai menu w ith many meat-fr ee choices. 260 Van Deren Rd.. Closed Wednesday. Dine-in (11-7 Th-Tues), pi ckup and del iver y. (928) 282-8424.

Thai Spices Natur al Restaur ant . Master chef Pear l Pardee merges macrobiotic pr inciples w ith tr adi tional Thai cooking. Many dishes that can easi ly be made vegan. 2611 W Hw y 89A, Sedona. Dine-in (12-8 Mon-Sat ), pi ckup. 928-282-0599.

Wi ldf l ower Br ead Com pany. Many vegan options, such as dai ly soups and salads that can be made vegan. . 101 N State Route 89A, Sedona. Dine-in (10-6), pi ckup and del iver y.

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