Nutritionist, Educator, Former Plant-Based Restaurant Owner, Chef
Brooke Ali has been vegan for over 11 years and loves to share this passion with anyone willing to taste her creations.
Brooke was an educator with Educated Choices Program where she spoke publicly on the effects of our food on our health, the environment and the animals. She found that many people wanted to go plant-based or at least “Reducetarian”, however, it isn’t always easy for them. So, she turned her activism into cooking classes, then pop-ups, then co-owner of Viridescent Kitchen, a plant-based and mostly gluten-free cafe and bakery in Plano, TX.
She is now taking a giant pivot from the restaurant due to COVID-19 and launching the VIRTUAL Food as Medicine Summit & Expo with Patricia Thomson aka Dr. T.
Brooke was able to control Hashimoto’s and hypothyroidism through diet and self-care. She knows first hand how the food we eat and thoughts we consume can have a massive impact on our quality of life. Good nutrition and self care go hand in hand and this is what she is implementing in the Summit.
Her credentials include:
Culinary Nutrition Expert through the Academy of Culinary Nutrition.
Master of Macrobiotic Food through Live Vegan Vibrantly
Certified in Plant-Based Nutrition through the T. Colin Campbell Center for Nutritional Studies at Cornell
Bachelor of Arts from the University of Minnesota
Brooke has created a curriculum around healthful eating and how our food impacts the world around us called: EnvironEat: Saving the Planet and Your Health in 7 Days. Students learn to cook, eat out, celebrate holidays and travel all while following a plant-based diet. She will be offering this series along with others in the near future.