Go Plant-Based and Live Healthier Lives – The Things You Didn’t Know about Food by Health Coach and Restaurant Owner Julia Chebotar

July 11, 2017

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Plant-Based? Really? What does it mean and what can switching your diet in that direction actually do to your health? What’s the biggest misconception about the vegan diet and seriously, what is the whole thing about tofu?

Tune in to listen to what Julia Chebotar, educated nutritionist, health coach and owner of The Organic Grill (East Village), has to say about the subject and learn how changing the way you eat can literally save your life. She shares some tips on how to add more plant based to your plate and how to cut down on food waste, as well as putting an end to a vegan myth or two.

I’m sorry about the interruptions, sirens and general background noise, but this is New York City…

Julia Chebotar

Owner of The Organic Grill, Executive Chef, Temple University Graduate & IIN Certified Health Coach

OG Burger Patty  – Yields 10
  • 1 cup sunflower seeds ground
  • 2 cups brown rice cooked
  • Leftover kale stems
  • Leftover collard stems
  • Leftover cauliflower stems
  • Leftover broccoli stems
  • Leftover mushroom stems
  • 4 carrots grated
  • 4 stalks celery
  • 1 onion chopped
  • 5 cloves garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 teaspoon cumin

At OG served with:

  • Vegan Burger Bun
  • Sliced Tomato
  • Lettuce
  • Sprouts
  • Onions  
  • Vegan Miso Aquafaba Mayo {we make from scratch : ) }
  • Grilled Or Oven Baked Pineapple Sliced or Chopped

When burgers are cooked glaze them with vegan maple teriyaki sauce, top with onions, pineapple, lettuce, tomato, sprouts, and mayo – Top with a pickle!

Perfect summer BBQ treat – Enjoy!

Follow Julia: @OrganicHealthCoachJulia

Follow The Organic Grill at Instagram: @OrganicGrill 


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