Julieanna Hever, M.S, R.D., C.P.T.
Julieanna Hever is a Registered Dietitian in private practice based in Los Angeles. Julieanna authored the Permanente Journal’s A Physician’s Guide to Plant-Based Diets, The Vegiterranean Diet and the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition. She is the host of the wellness talk show series What Would Julieanna Do? on Z Living network, has given a TEDx talk, and is the nutrition columnist for VegNews magazine. She is the co-author of The Complete Idiot's Guide to Gluten-Free Vegan Cooking and a recipe contributor to both New York Times bestselling Forks Over Knives books. Julieanna has been featured on the Dr. Oz Show, the Steve Harvey Show, Reluctantly Healthy, Marie Osmond’s talk show, Jane Velez-Mitchell, and E! News, co-stars on The Chef and The Dietitian, and lectures extensively throughout the world.
Classes for the 2018 Cruise
Keynote: Veganism - How to Turn the Hottest, Most Important Trend into a Long-Term Lifestyle
With an exploding marketplace, booming consumer demand and increasing accessibility, veganism has reached an unprecedented crescendo. This presentation will celebrate the successes of the vegan movement, point out the potential pitfalls of the modern vegan diet and offer a comprehensive, simple plan to optimize nutrition for the healthiest long-term lifestyle.
Lecture: Let the Myths Stop Here - Debunking Popular Nutrition Distortion
Despite major technological advances in health and medicine, nutrition remains one of the most misinterpreted and confusing sciences of our generation. From carbs and protein to metabolism and weight loss, clashing opinions and mayhem in the media have resulted in mass misunderstanding of this most crucial, life-altering information. In this lecture, Julieanna will demystify some of the most pervasive myths and clarify just how simple nutrition really is.
Cooking Class: Dressings and Sauces to Help You Fall (More) in Love with Vegetables
Almost everyone is falling short on eating the minimum recommended ten (yes, ten!) servings of vegetables a day, even though they are the most nutrient-dense, disease-fighting food group available. The secret to craving more veggies is all in the sauce. This class will deep-dive into how to make easy, delicious dressings and sauces to use across the culinary spectrum and help inspire you to amp up your love of veggies.
Cooking Class: Soup Solution - How to Use Soups as the Key to Successful Healthy Meal Planning
If one meal represented the concept of family or community, it would be soups and stews. Traditionally, these are the foods we serve during troubled times for when people want comforting and satisfying relief from hunger. Soups stretch meager budgets and limited food supplies and date back to 20,000 BCE. The early boiling of starches seems to have originated in what is now China and Japan. It even predates modern agriculture. Soups and stews are quick and easy while providing all the wonderful nutritional benefits of a plant-based diet. This class will cover the basic elements of broths and stocks and focus on bulk cooking and convenient healthy meal planning. These are flavor-forward foods that serve all of the family no matter what their diet choice. Soups and stews are a bridge between all diets and wonderfully satisfying for everyone.
Cooking Class: Hummus Should Be a Food Group
Lovely legumes are a staple around the globe and supply superb nutrition. It is recommended that people aim to consume two to three servings of legumes a day. One of the most convenient, tasty and exciting ways to do so is by enjoying varied versions of the popular Middle Eastern bean dip, hummus. In this class, Julieanna will expound upon the benefits of legumes and demonstrate several simple and savvy hummus recipes with flavor profiles from around the world that you can easily whip up and enjoy anytime.
Boot Camp Cooking Class: Healthy Eating Made Easy, $150/person, 2 hrs. 30 min.
Fabulous, fresh food is the hallmark of a plant-based diet. But what happens when time gets in the way? In this boot camp class, Julieanna will share her tips and tricks for creating wholesome dishes on the run. Vegetables, fruits, whole grains, legumes, nuts, seeds, herbs and spices not only contain a wealth of nutrition, but they can also be made into convenient grab-and-go meals to fit even the busiest lifestyles or travel.