|Join The Vegan Fusion Mailing List|
Bon Jour! We have more details on the upcoming Vegan Fusion cooking classes in Paris next month. You can now register for single day classes. Treat yourself to a picnic at Versailles, enjoy Monet's Gardens and experience the famous St. Jean de Beauregard heritage vegetable festival. Visit here for the daily schedule.
We still have two assistant positions available for the Seattle 10-day Immersion. These reduced tuition positions provide a wonderful opportunity to participate in the training and save some money in the process. Please see below for more details.
"Being an assistant for the Vegan Fusion immersion enabled me to see the behind-the-scenes view of how to put on a great workshop. My assistant duties did not detract from my learning experience at all - if anything, they enabled me to get even more out of the workshop." - Katie Cain
*** AUGUST SPECIAL ***
Reserve two spaces in any of the 10-day trainings by 8/18/11 and receive a $650 discount
Reserve two spaces in the New York 2-day workshop by 8/18/11 and receive a $100 discount
NEW - Vegan Tips and Tricks. Check out our Vegan Tips and Tricks section where we share answers to questions we have received over the years concerning the vegan diet and lifestyle. We inaugurate the section with one of the most common questions vegans get asked, "So where do you get your protein?"
Bloodless revolutionary. If you missed Bo Rinaldi's interview on Public Radio, you can listen to it here. Bo eloquently explains that the way out of this matrix of Corporatocracy we find ourselves in, is by adopting a plant based lifestyle.
Vegan Fusion Worldwide. Please check out the Vegan Fusion Facebook page for the latest photos and updates on Mark's adventures as he explores vegan and vegan friendly destinations throughout Europe.
Calling all Vegan Chefs...send us your favorite recipe. Would you like to promote your Vegan business to our thousands of Vegan Fusion fans? Send us your favorite vegan recipe, along with a photo, a brief description of your business and the link to your website. If chosen, we will feature your recipe and business in our newsletter and Cooking Healthy Lessons site. Please send all material to firstname.lastname@example.org with the recipe title in the subject line.
Read on for a schedule of upcoming workshops and immersions. To register for any of these life transforming events, please email email@example.com and include the location of the event in the subject line.
| Workshops and Retreats in Europe|
The summer is upon us! Please read on to learn more about upcoming retreats and workshops in Europe. Prices for all events except the Loire Valley retreat do not include accommodations. All events are offered by Chef Mark Reinfeld. Cheers!
September 3rd & 4th. Join Mark in the town of Fira on the magnificent island of Santorini, Greece. This will be a small retreat with six participants. We will shop at local markets and prepare gourmet vegan feasts together. Explore the wonders of this magical island while learning the art of vegan and raw food cuisine. Workshop cost is 500 Euros/person ($700).
Loire Valley, France
September 9th - 13th. This is a once- in-a-life time opportunity to tour some of the most magnificent chateaux in the Loire Valley - vegan style. This retreat is sponsored by the Gentle Gourmet B& B - a vegan establishment in Paris. Activities include hot air ballooning, chateau tours and gourmet vegan cooking classes.
The rate for the full 5-days is week is 2,500 euros including accommodations. Those looking for a shorter retreat can participate for three days and two nights at a cost of 1350 euros or 1150 euros, depending upon the days. For information and to register, please contact Deborah at firstname.lastname@example.org
September 18th - 23rd. Also sponsored by the Gentle Gourmet. Gourmet vegan cooking classes and a magnificent tour of kitchen gardens in and around Paris, including visits to the Raspail Organic Market, Monet's Giverny garden, Versailles and St Jean de Beauregard - the famous festival of Heritage fruits and vegetables.
Sunday, Sept. 18th - organic Raspail market and then home for a class and late lunch.
Monday, Sept. 19th - AM cooking class with lunch. Afternoon class with a french vegan pastry chef.
Tuesday, Sept. 20th - Picnic lunch at Versailles.
Wednesday, Sept. 21st - Iena market, cooking class and late lunch.
Thursday, Sept 22nd - Monet's garden tour and veganized Monet dinner.
Friday, Sept 23rd - The famous St Jean de Beauregard heritage vegetable festival. Late afternoon cooking class and farewell dinner.
The rate for the full week is 2,280 euros. For those not able to be present the entire week, and if availability exists, half week and 1-day sessions are possible. For information and to register, please contact Deborah at email@example.com
"What really surprises me is the passion and creativity that now seems to have been liberated in me and how much more laid-back I now seem to be in the kitchen. Mark's teaching style is unique and includes an almost magical transfer of skills, the small size of the group means that it's hands-on all the time thus constantly reinforcing the learning. Oh...and I've made friends for life. " - Rikke Hansen, 10-day immersion participant
| Cooking Healthy Lessons Online Training|
COOKING HEALTHY LESSONS
Welcome to the Vegan Fusion Online Chef Training - where REAL POWER FOODS come to life!
Through these lessons you will be empowered to reclaim your health and renew your confidence.
The course is based on the 10-day trainings Mark continues to offer around the world. This is the next best thing to being there in person. Each day of the training has been turned into an online lesson.
You will receive an in-depth chef training manual
that will guide you through all of the recipes. There are videos and descriptions of the techniques utilized to support you and to empower you to make real changes in your cooking abilities.
TO LEARN MORE AND FOR INSTANT ACCESS TO OUR ONLINE TRAINING, PLEASE VISIT COOKINGHEALTHYLESSONS
Proceed at your own pace and you will learn all of the skills and techniques you need to become a world class culinary artist.
We take the mystery out of cooking healthy. The course consists of 10 in-depth lessons that cover a broad range of recipes. We include both cooked and raw food items, with the last three lessons devoted to the art of raw food preparation.
Take our online training...
- Attain your optimum health potential
- Save money while wowing your family and friends
- Feel better, look better and perform at your peak
- Have more fun and be more creative in the kitchen
- Experience the satisfaction of knowing you are making a positive impact on our planet
If you are interested in your health and well being, learning how to prepare healthful foods is the #1 activity you can do for yourself and your family to have a healthier life. Our Online Vegan Chef Training includes:
- The complete 22 individual videos as a professional course with many culinary secrets
- A 153 page manual and cookbook chock full of recipes, tips and secrets that will amaze you
- Gifts, resources and treats worth hundreds of dollars
- Special announcement center with Webinar trainings that feature leaders in the field of health and wellness
- One Full Year FREE Membership to Cooking Healthy Lessons
While the 10-day training costs $1500, we are offering this special online version for only $97
This includes one year of membership in Cooking Healthy Lessons and a 10% discount on most of Mark's workshops and immersions. We will be providing additional recipes, videos, and special bonus gifts from leaders in the field of health and wellness.
| 10-Day Vegan Fusion Cuisine Immersions|
Vegan Fusion Cuisine Immersions
Prepare to transform your life as you immerse yourself in the world of vegan and raw food cuisine!
Nov. 6th - 10th & 13th - 17th
Jan. 30th - Feb. 3rd & Feb 6th - 10th
April 9th - 13th & 16th - 20th
Whether you are a trained chef, foodie, novice or homemaker, we guarantee that you will learn the skills to create a lifetime of health:
- Experience greater confidence in the kitchen
- Save money by learning how to prepare more delicious and healthy cuisine on your own
- Learn new tips and tricks that will greatly enhance your culinary abilities
- Connect with others who share a similar interest in vegan and raw foods
- Deepen your knowledge of the healing qualities of vegan foods
- Discover new ideas for presentation that will transform an ordinary meal into a gourmet experience
Salads & Dressings
The World of Grains and Beans
Tofu, Tempeh & Seitan Dishes
Casseroles and Sauces
Wraps, Spreads, Sandwiches and Rolls
Raw Cuisine 1 - Smoothies, Pates, Pasta & Pudding
|Raw Cuisine 2 - Elixirs, Soups, Plant Cheeses, Ravioli, Lasagna, Parfaits & Ice Cream|
Raw Cuisine 3 - Nut and Seed Milks, Granola, Pizza, Tacos, Live Pies
Includes daily gourmet vegan feasts and the Vegan Fusion Cuisine chef training manual
***For the Seattle training***
There is room for one dishwasher at a reduced tuition of $500 and one assistant at a reduced tuition of $1000. Please email firstname.lastname@example.org
if you are interested in learning more about these reduced tuition positions.
Please visit the Vegan Fusion Website to see photos from previous immersions.
"I learned a ton about how to prepare a wide variety of delicious vegan food during the Vegan Fusion Intensive and had a blast while doing it! I'm grateful to Mark for designing such a thorough course - the passion he has for the course materials shines through in his teaching. I definitely made the right decision to attend this course!" - Katie Cain, 10-day Vegan Fusion Cuisine intensive participant
**This program is a comprehensive introduction to the techniques and recipes of vegan and raw food preparation. It is recommended for novice cooks up to classically trained chefs who are interested in learning to work with vegan ingredients. If you have a lot of experience working with vegan and raw foods, please email us to see if this training is the right fit for you.**
**There will be a dishwasher at these intensives who will handle a majority of the dishes. Given the amount of food we prepare, and in the spirit of cooperation, everyone will be asked to assist with dishes and clean up**
| Vegan Fusion Teacher Training |
|Vegan Fusion Teacher Training Graduates, April 2011|
San Diego, California
December 2nd - 4th
April 21st - 23rd
"The teacher training course was fantastic! We learned everything we would need to organize and present a cooking class. After taking turns demonstrating a recipe, I feel very confident that I could teach vegan cooking to either a few friends or a class of strangers in a relaxed and friendly way. As with all of Mark's classes, it was fun and delicious!"- Susan Hanson
Whether you are looking for a new stream of revenue, interested in doing outreach in your community, or both, please consider joining the Vegan Fusion teacher training course.
In this teacher training, we will go over all the basics of conducting a cooking class in your community. We will go over menu development, shopping list creation based on number of students and yield of recipes, advertising and promotion for the class, preparing for the class, conducting the class, working with an assistant, fielding questions and everything else that goes into conducting a successful class.
We will shop together on the second day and each participant will get to conduct a portion of the class for the others.
This teacher training is the second level of a Vegan Fusion certification program. The certification process has three levels:
Level One - successful completion of a 10-day Vegan Fusion Cuisine Intensive, or comparable real life experience preparing vegan and raw food cuisine.
Level Two - successful completion of a 3-day Vegan Fusion teacher training program.
Level Three - successful completion of the Vegan Fusion Teacher Training certification process. This level will have three tiers: 1. Single day demos and classes; 2. Two or three day workshops; and 3. Five or ten day trainings.
Once a person successfully completes the 3-day teacher training, we will offer them assistance in setting up a class in their community. We will work together to schedule and promote the class nationally through the Vegan Fusion Newsletter, social media etc. Vegan Fusion will handle registration and payment. The instructor will receive a flat fee payment for conducting the class. The payment will be determined by the number of students attending the class.
The participants will then be eligible to complete a certification program which is currently being developed. The actual certification process will be quite rigorous to ensure that we keep a very high standard for all Vegan Fusion certified trainers.
The cost for the training is $950/person for the 3-day intensive.This includes the training, the teacher training manual, and daily meals on each day. If you are interested in securing a spot or for more information, please email email@example.com.
| 2-Day Vegan Fusion Holiday Feast Workshops|
2-Day Vegan Fusion
Holiday Feast Workshops
Discover the basics of Vegan and Raw Food Cuisine preparation from award-winning author and Blossoming Lotus Founding Chef, Mark Reinfeld.
Deer Park, New York
October 15th & 16th
December 17th & 18th
You will learn how to create a Holiday Feast that will wow even the most omnivorous of your friends and family. This workshop is a wonderful introduction to many of the techniques that will enable you to create a lifetime of health for generations to come!
Our Gluten-free menu includes:
Herbed Polenta Triangles with Pesto
Raw Carrot Brazil Nut Soup
Pecan Crusted Tofu with Golden Gravy
Raw Holiday Elixir
Roasted Squash Soup
Holiday Pate Stuffed Portobello Mushrooms
Wild Rice Pilaf
Organic Mixed Greens with Hazelnut Vinaigrette
Raw Pecan Pie
Cost is $300/person and includes Vegan Fusion recipes and daily gourmet feasts.
Vegan Holiday Feast Workshop and Garden Tour
Asheville, North Carolina
October 22nd & 23rd
We will be offering this special event for ten participants on a magnificent 60-acre property just outside of Asheville
Cost is $375/person
Please email firstname.lastname@example.org
for more info and to register.
| Mayan Journeys - Vegan Fusion Retreat in Belize|
Vegan Fusion Retreat in Belize
February 19th - February 26th, 2012
Join us during the prophetic 2012 as we return to the mystical and magical land of Belize for another incredibly transformative Vegan Fusion retreat.
Learn how to prepare creative and delectable local vegan cuisine from Blossoming Lotus founding chef Mark Reinfeld in one of the most pristine and exotic destinations on the planet.
Belize lies west of the Caribbean Sea on the Central American isthmus and is home to ancient archeological sites of the Mayan people, pristine beaches, coral reefs, tropical rainforests, exotic birds, wildlife and more.
We will be staying at the luxurious Belizean Dreams located in Hopkins. For a virtual tour, please visit HERE
We will shop together at local markets and then return to our villas to prepare and partake of daily gourmet vegan feasts.
Our tentative schedule:
Sunday, February 19th - arrive Belize PM
Monday, February 20th - lunch and dinner classes and meals
Tuesday, February 21st - optional morning adventure*/ dinner class and meal
Wednesday, February 22nd - lunch and dinner classes and meals
Thursday, February 23rd - optional morning adventure* / dinner class and meal
Friday, February 24th - lunch and dinner classes and meals
Saturday, February 25th - optional full-day trip to Xunantunich Mayan ruins*
Sunday, February 26th - depart AM
7 nights accommodations:
Deluxe - top floor- $1150 up to 2 people
Ground floor 1- $975 up to 2 people
Ground floor 2 -$875 up to 2 people
Workshop fee including all Meals (excluding alcohol) and transportation within Belize: $1650/person.
$500 deposit secures your spot
*Optional activities (additional charges apply) include: Mayflower Mayan hike to waterfalls; Monkey river nature tour; Snorkeling; Diving; Full-day trip to Xunantunich Mayan ruins
To reserve your place and for transportation details, activity rates and for more information, please contact Cindy Edwards at email@example.com or call 410.507.9947.
| Vegan Fusion Retreat - Sacred Valley, Peru|
|Machu Picchu, Peru|
Vegan Fusion Retreat -
Sacred Valley, Peru
April 27th - May 6th, 2012
Prepare for the journey of a lifetime as we visit the land of the ancient Incans on this special Vegan Fusion retreat. The majestic Andes mountains, the mystical sacred sites, the beloved people of Peru - you will be amazed at the beauty and wonder of this magical destination.
Our trip will take us from Lima, the capital of Peru, to the ancient city of Cuzco. From there we will travel to the Willka Tika luxury resort in the Urubamba Valley, the Sacred Valley of the Incas. This will be our home in the Sacred Valley and where we will have several cooking lessons on the art of vegan and raw food preparation by Chef Mark Reinfeld.
Our voyage culminates in a full moon visit to Machu Pichu, one of the true wonders of the world.
Highlights of the Vegan Fusion retreat include visits to:
- Special sites of Lima
- Pre-Incan pyramid of Huaca Huallamarca
- Ancient city of Cuzco
- Inca fortress of Sacsayhuamán
- The underground cave and temple of Kenko
- Tambomachay, the Baths of the Sacred Valley of the Incas
- Willka Tika resort in the Sacred Valley
- Pisac Market
- Ollantaytambo Inca fortress
- Agua Calientes and Machu Pichu
PriceRegister BEFORE 10/1/11: $2595/person double occupancy, $2895 single occupancy.
Register AFTER 10/1/11: $2695/person double occupancy, $2995/person single occupancy.
$500 deposit secures your spot
Please visit here for the complete itinerary and for more details
To register, please email firstname.lastname@example.org with Peru Retreat in the subject line.
| Vegan Tips|
| Vegan Tips and Tricks|
Q: So where do you get your protein?
A: This is probably the most frequently asked question regarding a vegan diet.
Protein is an important component of your body that is necessary for organ function, muscle growth, enzyme production, cell signaling, and hormone production. Amino acids combine in various ways to produce a number of structural building units known as proteins, which then combine to create cell components, structural fibers, tissues, tissue systems, organs, and organ systems. Essential amino acids are the nine amino acids our bodies are unable to produce and hence are required in our daily diet.
With all that said, let's get to work dispelling two protein myths. The first is that we need large amounts of protein, and the second is that eating vegan makes it challenging to meet these needs.
How Much Is Enough?
According to the World Health Organization, people need to consume 5 percent of their calories from protein. (Many experts recommend 10 percent of calories from protein to add a margin of safety.) This means that only 1 out of every 10 calories we eat needs to come from protein.
Current recommendations are for 0.8 g dietary protein for every kilogram body weight (2.2 pounds of weight) for sedentary individuals. However, protein needs change under different circumstances (i.e. level of physical activity, pregnancy, stress and grief, etc.).
For vegetarians getting protein from plant sources, the recommended amounts are - 1.0 - 1.2 grams of dietary protein per day per kilogram body weight (1 kg = 2.2 pounds) and potentially more if they are highly physically active.
There is debate nowadays about whether the concern is not that we as a country are not getting enough protein, but that we might be consuming too much.
Get your protein the vegan way by enjoying delicious grains, nuts, seeds, vegetables, fruits, and sprouts. Eat a wide array and ample amounts of plant based foods to easily meet your protein needs. In fact, every living cell contains proteins.
Check out this list for some fantastic foods to include in your diet:
Nuts and nut butters such as almonds, Brazil nuts, macadamia nuts, hazelnuts, pecans, pine nuts, pistachios, coconut, cashews, and walnuts
Seeds such as pumpkin, sesame, flax, hemp and sunflower
Vegetables such as dark leafy greens including spinach and kale, broccoli, potatoes, peppers, shiitake mushrooms, garlic, and sea vegetables
Legumes and beans
Soy products such as tofu and tempeh (we recommend that you stay away from soy protein powders)
Fruits such as apricots, peaches, currants, prunes, raisins, figs, dates, and avocados
Grains and flours made from rice, quinoa, buckwheat, millet, spelt, oats
Please read what participants are saying about Mark's workshops and trainings
"The workshop was fun, genuinely life changing and affirms the caring approach to nutrition I've been searching for." - Kim Hyland, 2-day workshop participant
"Mark makes his classes fun and involves all of the students, filling the time with prepping tips, food alternatives, vegan lifestyle tips, and food facts. He is very accommodating to various dietary needs and allergies when preparing the foods to show that a vegan lifestyle can be for everyone." - Lori Arrechea, 2-day workshop participant
"Mark is an excellent teacher. He has made the 'world of vegan' less intimidating and very doable. In two days, he has expanded my repertoire immensely. I am very grateful and excited to pursue this lifestyle. Its delicious!" - Paige Buonocore, 2-day workshop participant
"I would recommend this workshop to anyone even remotely curious about vegan or raw cuisine....or even just for a fun time and some great meals!! I look forward to doing a 10-day training." - Lisa Portnoff, 2-day workshop participant
"From a police officer and former swat team member, this course provided me with another weapon in my culinary arsenal. Thanks Mark for a great experience." - Steve Dung, retired Honolulu Police Swat Team member and 10-day immersion participant
"Perfect food, perfect instructor, perfect class. Well worth your time and money." - Robin Malaussena, 2-day workshop participant
"The training is inspiring, delicious, easy and fun. Who knew vegan cooking could be taken to such an extraordinary level. Mark is a genius with food!" - Shelly Triplet, 2-day workshop participant
"Like making meals for a 5-star restaurant" - Becky Moody, 2-day workshop participant
"Mark is a fabulous instructor and chef. His relaxed style is very conducive to learning. He covers a wide array of recipes from all over the world. I've taken bot the 10-day chef training and the holiday workshop. I would highly recommend any of his trainings - and cookbooks!" - Edith Schultz, 2-day workshop participant and 10-day Vegan Fusion Cuisine immersion participant
"The training far exceeded my expectations. I am not an experienced cook and I felt comfortable with all of the recipes." - Sierra Modro, 2-day workshop participant
"This is an amazing course, especially for a non-vegan to realize how good vegan food really is!" - Emma Kettering, 2-day workshop participant
"Mark demystifies vegan and raw food preparation techniques making healthy eating accessible, which is just what the general public needs." - Corinne Loveland, 2-day workshop participant
"I learned a ton about how to prepare a wide variety of delicious vegan food during the Vegan Fusion Intensive and had a blast while doing it! I'm grateful to Mark for designing such a thorough course - the passion he has for the course materials shines through in his teaching. I definitely made the right decision to attend this course!" - Katie Cain, 10-day Vegan Fusion Cuisine immersion participant
My two weeks spent at Vegan Fusion classes offered an amazing array of plant-based recipes alongside a comprehensive vegan culinary education. From soups and salads, to grains and beans, cooked foods and raw, I have learned more about vegan food preparation than I ever thought possible in such a short time. Mark is a most talented chef, who brings wit and creativity to the kitchen and much nourishment to the table. And the best part has been in the eating! - Diana Blend, 10-day Vegan Fusion Cuisine immersion participant
"Mark has created a great 2-day workshop that is great for vegans and non-vegans alike. My mother and I traveled to Colorado from Portland and it was worth every penny! Thanks Mark!" - Theresa Heim-Stohler, 2-day workshop participant
"Three days goes by way too fast! I am truly inspired and motivated to delve into recipes i did not previously consider. My new motto after this workshop is NO FEAR. This was an amazing and unforgettable opportunity that I plan to never forget (at least until my mind fades)." - Jo Tozzi, 3-day workshop participant
"Having been a professional chef on luxury yachts for the last eight years, I felt pretty comfortable preparing food for most cuisines and dietary restrictions, and thought this would be a fun way to get a few more recipes under my belt. This class was so much more, with a cloud sized dollop of inspiration on top! I learned so many helpful techniques and flavor combinations that I have already started creating recipes and writing my own vegan cookbook. I can not say enough about Mark's kind and thorough teaching or my awesome classmates. Learning, laughing, eating, cooking, coming together and sharing - I'm tempted to do the class again, just for kicks!" - Nicole Poirier, Seattle Vegan Fusion Cuisine immersion student
"Taking this class brings each recipe and chapter of Mark's books alive and you are able to learn first hand all the details and special tricks to make each dish special. This is a truly unique opportunity to learn from a master chef the reason why The 30-Minute Vegan made the Amazon top 100 selling book list. Mark is precise, clear and calm in showing us the way of making absolutely extraordinary vegan meals. Every day is spent in a fun and engaging learning environment. Mahalo Mark!" - Dave Niekerk, Seattle Vegan Fusion Cuisine immersion student
"This has been such a transforming experience. The knowledge that I have gained and the people that I was able to share this time with - it has been such a blessing. It is truly amazing, the power of ten days. I feel excited. I feel inspired. I feel ALIVE. Thank you!" - Kelly Hollins, Seattle Vegan Fusion Cuisine immersion student
"I cannot put a value on this training. It has and will touch and change every part of my life for the better. I have learned skills I can use cooking for my family of six or in a work environment. I have developed ideas for business and enriched my love of humanity, the environment and myself!" - Lisa Ward, Kaua'i Vegan Fusion Cuisine immersion student
"The workshop is not only great for experienced vegans and vegetarians, but also for anybody who is just interested in healthy living. Even as a non-vegetarian, I learned so many incredible recipes that I can't wait to try!" - Aki Morita, Kaua'i Vegan Fusion Cuisine immersion student
"I've been vegan for many years. This chef intensive has given me the confidence and hands-on experience to support my healthy lifestyle and the health of my clients. My awareness and understanding of vegan food preparation and presentation make this training a big success for me. I highly recommend it." - Rivers Cynthia Blake, Kaua'i Vegan Fusion Cuisine immersion student
"The Vegan Fusion training has provided the opportunity for me to better my health, the health of the environment, and to develop potential business opportunities. The course was so packed full of information, it's given me a holistic base of training from which to approach food preparation. Mark is very friendly and focused on extending his knowledge to his students. The ability to interact with him and ask specific questions that I had was invaluable to my overall understanding of cooking. I feel this course was a great investment in my quality of life for generations to come! "- Kristin ten Broeck, Kaua'i Vegan Fusion Cuisine immersion student
"I was introduced to vegan dishes with new and exciting flavors. I am happy to say that my cooking abilities have gone up greatly, inspiring me to cook better and healthier food for my family and friends." - Kellie Pleas, Kaua'i Vegan Fusion Cuisine immersion student
"I have never had a bland meal since I attended the training!! I am now willing to experiment and take risks in my own cooking ideas showing me that I have gained a lot of cooking confidence. I am also experiencing a true shift in health as I work closely with the new techniques and recipes. My family has now committed to eating vegetarian at least five times a week and we are now drinking one green smoothie a day. I notice that when we eat out I am also choosing vegetarian food as it is just becoming what my body wants. This is just the beginning of a long and beautiful relationship with vegan foods and flavor-filled cooking." - Victoria Markham, Kaua'i Vegan Fusion Cuisine immersion student
~~~~~"Thank you so much for such an awesome, transformational, enriching, class! All the info is really beginning to set in and I am having so much fun with food and the kitchen! I wanted to let you know how much I enjoyed and appreciated the course! The world of food and cooking has a whole new set of glasses to look through....I get the biggest joy out of creating something yummy and sharing it with my family. Walking into the health food store is a totally different, amazing experience full of ideas, fun, and inspiration. The course runs much deeper than on the surface, and will be enriching loved ones and myself for a lifetime and more! Mahalo Nui Loa for spreading your love and passion of Vegan Cuisine" - Fawne Frailey, Kaua'i Vegan Fusion Cuisine immersion student
Co-author, The 30-Minute Vegan
, The 30-Minute Vegan's Taste of the East
, The Complete Idiot's Guide to Eating Raw
, and Vegan Fusion World Cuisine
Mark has more than 20 years of experience preparing creative vegan and raw food cuisine. He specializes in vegan and raw food recipe development and offers vegan cuisine workshops, trainings and retreats internationally. Mark is described by VegCooking.com as being "poised on the leading edge of contemporary vegan cooking". He is the co-author of four books and the founding chef of the celebrated Blossoming Lotus Restaurant, winner of a prestigious I'lima Award for "Best Restaurant on Kaua'i". Mark holds a Masters Degree in Holistic Nutrition and is the recipient of a Platinum Carrot award given to America's top "innovative and trailblazing healthy chefs".
Mark received his initial culinary training from his grandfather, Benjamin Bimstein, a renowned chef and ice carver in New York City. He developed his love for world culture and cuisine during travel journeys through Europe, Asia, the Middle East, and South and Central America. His first cookbook, Vegan Fusion World Cuisine
, coauthored with Bo Rinaldi and featuring a foreword by Dr. Jane Goodall, has won several national awards, including a Gourmand Award for "Best Vegetarian Cookbook in the USA". For more information, please visit www.veganfusion.com
| Vegan Fusion Vision|
| Our Mission is to promote the benefits of the vegan lifestyle for the preservation of our health and the environment and to create a more peaceful world. |
Teaching others how to prepare stellar vegan cuisine is our way of bringing about positive change on the planet - a change that can be felt immediately and for generations to come.
Through our cookbooks, trainings, retreats and our online course, we aspire to empower people to take their health back into their own hands. Please read Mark's articles Plant-Based Living is the Healing of the Nations and Earth Day Every Day - Going Green with Vegan Cuisine to learn more about why we do what we do.