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Sandy Clubb

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The roles that nutrition and proper food preparation play in our health are topics of which Sandy Clubb has firsthand knowledge. In 2007, Sandy was diagnosed with non-Hodgkin’s lymphoma, and while treating her cancer with traditional therapy, she focused heavily on biofeedback and an intensive nutritional program.

Sandy’s success promoted her to redirect her company, Cookware Health Clubb Inc., toward the astonishing benefits that whole plant nutrition, in conjunction with proper food preparation techniques, can have on one’s health and attitude.

Now working in partnership with Heart Niagara’s Healthy Heart School Program and as a certified Food for Life Instructor (through the Education Partner Alliance between Physicians Committee for Responsible Medicine & Saladmaster), Sandy has taken her personal experience and knowledge to those seeking information about how to enjoy a healthier, easier and more delicious lifestyle by changing (or enhancing) what we eat, the way we cook and what we cook in.

Lectures and Private Consultations for the 2018 Cruise

Demonstration: What's the Cookware Got to Do with It?
Health? Flavor? Convenience? What's the priority for dinner tonight? Do we have to choose? With all of the attention we pay to the food we eat, how it is grown and where it comes from, little scrutiny is given to the cooking methods or the cookware we use to prepare dinner. Can we lose... in the last step before we eat? Sandy will bring to light a common sense approach to help you assess the various cooking methods and cookware available on the market today.

A cooking demo utilizing the 'waterless' cooking method will be included, featuring: 30 minute lasagna, veggies and cake - no water, no oil, no oven!

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