Have Your Cake and Eat it Too?

Learn how to make a delicious Blueberry Chia Cake with fresh vanilla frosting, 100% plant-based! Incredibly multi-talented Stephanie Gray Winnard, college professor of psychology, yoga teacher, dedicated activist, mother of two vegan teenage boys, holds a certificate in plant-based nutrition from T. Colin Campbell Center for Nutrition Studies and eCornell and is the Faculty Advisor of the Pierce College Vegan Society. As a yogi, Stephanie lives by the practices of AHIMSA, nonviolence to all living beings, including all animals and encourages other yoga teachers to do the same. Being a teacher of college students, she supports them in transitioning to a plant-based lifestyle, while providing thorough information to guide them. Join the party along with Paige Parsons Roache, JaneUnChained contributor. Products used include Miyoko’s Kitchen butter, organic unsweetened apple sauce, organic coconut milk, organic chia seeds, organic sugar and Vanilla Cake Mix from Trader Joe’s, as well as vegan vegetable shortening from Whole Foods Market.