Top

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

EMPOWERING ADULTS

EMPOWERING
ADULTS

Thousands of Graduates or Wellness Champions.

Thousands of Pounds Lost.

Thousands of Cholesterol Points Dropped.

Thousands of Lives Changed.

LEARN MORE

TRANSFORMING OUR COMMUNITY

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

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

15000

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

Support
Wellness Foundation

DONATE

Join us for one of our
upcoming events

EVENTS

INSTRUCTIONS

Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid.
Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are tender. Remove the bay leaves.
In a blender or food processor, puree the cooked squash, the onion carrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste.