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WELLNESS FOUNDATION IS LEADING THE WAY
TO HEALTH AND HAPPINESS!

We are committed to preventing and reversing chronic disease
through the power of plant-based nutrition

DID YOU KNOW?

OUR PROGRAMS & SERVICES

INSPIRING

KIDS

Our WKids Programs have empowered over 15,000 kids and their families with the education and tools to lead healthy and happy lives. LEARN MORE https://wfeh.org/kids-program

EMPOWERING

ADULTS

Thousands of Graduates or Wellness Champions. Thousands of Pounds Lost. Thousands of Cholesterol Points Dropped. Thousands of Lives Changed. LEARN MORE https://wfeh.org/wellness/adults-programs/

TRANSFORMING OUR

COMMUNITY

We’re Transforming Our Community and building a Wellness Zone one person, one family, one business, and one school at a time. LEARN MORE https://wfeh.org/wellness/community-wellness-zone/

Wellness Foundation is changing lives!

"I never in a million years thought that I could eat vegan! To my surprise, I have learned you can live and eat well without meat and other animal products. My results have been amazing. I am down 10 pounds and feel great. I am back to the gym and have a new zest for food. I am excited to continue my journey. I don't want to go back to how I was eating before."

Krista Eckert

WC '15

HEAR MORE SUCCESS STORIES

How we’re making a difference in our community!

KidsAppleIcon

MORE THAN

20000

kids on the East End instructed in the classroom

AdultsGraphicIcon

MORE THAN

2000+

East End adults who took control of their health through our Wellness Challenge 360°

PoundsScaleIcon

MORE THAN

9000+

collective pounds lost through successful completion of Wellness Challenge 360°

FamiliesFruitIcon

MORE THAN

6000+

Familes reporting consuming more whole and healthy foods

Help us with our Annual Appeal

THE RIPPLE EFFECT OF YOUR DONATION

Your contribution changes lives at every level, creating a healthier world for us all.

Support
Wellness Foundation

DONATE

Join us for one of our
upcoming events

EVENTS

INSTRUCTIONS

1. Add 2 tablespoons of veggie broth to a large soup pan and heat on medium high.

2. Add onion, garlic, carrots, and celery and sauté with a pinch of salt until tender, stirring occasionally.

3. Add tomatoes and their juices, rosemary, bay leaf, lentils, zucchini and another pinch of salt, broth, water, and a few grinds of fresh black pepper.

4. Bring to a simmer, cover, and simmer on low heat for 45 minutes.

5. Add the chopped baby spinach and cook for 15 minutes. ** If you like a creamy soup, you can use an immersion blender and blend half of the soup or blend a few cups of the soup in a blender and return to the pot.

*This soup is best if you make it a day ahead and allow the flavors to marry overnight. Enjoy