JAPANESE GREENS WITH CHEF JULIA FROM THE NEW EBOOK PLATN-BASED JAPANESE

TO GET THE BUNDLE FROM JULIA: https://transactions.sendowl.com/stores/15779/226910 Bio for Chef Julia Dunaway: I’m a plant-based chef who does both on-line and live programs. I have a YouTube channel with over I served for 30 years in the uniformed service (air force and United States Public Health Service) as a clinical social worker and social work administrator. I retired in 2015 at the rank of 0-6, Captain. I hold a master’s degree in social work from the University of Utah. While on active duty I attended culinary school at night and on the weekends, graduating in 2009. I wanted to have some type of culinary business when I retired and really enjoyed cooking. I conducted some part-time events for a few years, focused on dinner parties and cooking classes. Fast forward to 2017 when I started conducting demonstrations for the city of Fort Worth, Blue Zones Project. I became more interested in following a plant-based diet due to increasing cholesterol levels and high blood pressure and knew I had to make a change. Starting in 2018 I made all my cooking classes plant-based. It wasn’t until May 2020 when I really got serious about the whole food plant-based no oil way of eating. Even though I was following the whole food plant-based no oil diet I was still overweight, had a total cholesterol of 211 and my blood pressure was often 140/80. I decided to challenge myself to 21 days of eating only the foods listed in Dr. Michael Greger’s “daily dozen” and eliminate the vegan processed food I occasionally ate, the extra servings of sweets (all compliant plant-based but just too much), and restaurant meals. I also started exercising 90 minutes every day. Within three weeks my cholesterol dropped from 211 to 170 and I lost a couple pounds. I decided to keep doing the 21-day challenges and share what I was doing with my Facebook support group, Chef Julia Support Group. Since May 2020, my support group has grown to over 6,200 members and we start a new 21 day challenge every 3 weeks. I post photos of what I eat every day and encourage others. Anyone can join at no cost. By the end of 2020 I had lost all the weight I needed to lose, from 163-140 pounds and I’ve kept the weight off by continuing to follow the daily dozen, walk 5 miles a day most days, and lift weights two times a week. My cholesterol level and blood pressure have improved to the point that my doctor told me that people like me will put him out of business. I currently teach Zoom classes and my schedule is posted on chef-julia.com. There are 50 past classes available on my website as well. I also conduct in-person retreats on a regular basis. These 8-hour retreats focus on food preparation and cooking as well as preparing your home to be successful in this lifestyle. I have written several ebooks, a cookbook called Plant-Based Breakfast Favorites, have a YouTube channel, close to 15,000 followers on my Chef Julia Facebook business page, TikTok account, Instagram and the support group previously mentioned. Please subscribe to my YouTube Channel https://www.youtube.com/watch?v=aLGwdCz2aFk http://chef-julia.com/ https://www.instagram.com/juliadunaway/?hl=en https://www.facebook.com/chefjuliadunaway/