“Raw plant food diets are considered to be healthier in many ways, but some essential nutrients are very hard to find in raw foods and others are harder for your body to absorb.
The great news is that, with the right information, you can avoid these dietary frustrations and health risks, and enjoy life thriving on a healthier high raw vegan diet. Act today to secure your place in this life enhancing program.”
~ Trevor Justice, Owner/Director of The Vegetarian Health
As a high raw vegan, you know you’re less likely to have high blood pressure,
cholesterol, heart disease, or type 2 diabetes. That’s the good
news. But did you know being a high raw vegan also has some serious health risks...
If you don’t eat the right, well balanced, high raw vegan diet, you could wind up with vitamin
or mineral deficiencies. And that can lead to anemia, hypoglycemia,
diabetes, dental problems, or osteoporosis.
Worse, your vegan children could be at risk too.
And that’s not the only
Most people who try going raw never make it. Worse, they wind up binging on unhealthy cooked foods and feeling guilty.
Nuts, seeds, avocados, coconuts, and oil are very high in fat. Too much fat in your diet is unhealthy, even if it's raw.
Many recipes are time-consuming, and call for strange, expensive, or obscure ingredients.
Sticking to your diet while travelling can be harder than getting your macho relatives to try wheatgrass juice.
The fresh vegetables you love spoil quickly, requiring frequent trips to the grocery store.
You often get hungry soon after eating, and can get bored eating the same old things.
Mastery Program means you can say goodbye to these challenges!
The Vegan Mastery Program
from the pitfalls and guesswork! It’s a series of 50 lessons that take you by the
hand, step-by-step, and transform you into a thriving high raw vegan.
You'll learn to balance raw foods with healthy cooked foods and how to avoid the "yo-yo" back and forth and the struggles of trying to be 100% raw.
You'll also be liberated from overeating fatty foods to feel "full". For example, lentils and quinoa are filling high protein foods, but are very low in fat.
And during this brief marketing test, you can test drive the program for a dollar!
But before you grab that offer, let me tell you about me and my team, and why we’re qualified to help you become the healthiest vegan you can be.
My name is Trevor Justice. In 2002, having been a vegan for 15 years, and high raw for four years, I
was shocked to discover that I was hypoglycemic.
Worse, the lower halves of my teeth,
once surrounded by bone, had become exposed. As a result, one of my
teeth became loose and fell out. Can you imagine my horror and embarrassment?
an assignment, so you
advance one step closer
to mastery each week.
Alarmed, I began flying to vegan
conferences, and learning from
nutrition experts like Dr. John McDougall, Dr. Michael Klaper, and Dr.
I discovered that my diet, like most vegans, was
deficient in some key nutrients. And meals that appeared healthy were
actually making my blood sugar problems worse!
Gradually, I learned the RIGHT way to be a high raw vegan and to nourish my body with the best mix of essential vitamins and minerals. But I didn’t want
anyone else to make the mistakes I did and risk the same ill side-effects that plagued me.
So in 2004, I began teaching raw food preparation classes. It was a good
start. But teaching 6-8 people at a time, I could only help a small
fraction of the people who needed help.
So in October of 2009, I
founded The Vegetarian Health Institute. I contracted Doctors, Registered Dietitians, and chefs I befriended during my journey...to help me show vegans and raw fooders around the world how to
stay healthy... using the Internet. (That means you avoid the high cost
of conference registration fees, travel, and lodging!)
I contracted these experts to develop our nutrition lessons because I’m
not a Doctor or Dietitian.†But our students say I
have a gift for interviewing experts, translating scientific jargon
into simple language, and organizing cutting edge research into lessons
that are fun and easy to digest. (See testimonials below.)
“I’ve not only been blown away by the lessons,
but by the recipes as well! My husband has cancer and your information
has been invaluable in helping me tweak his diet to support his
recovery. I also love the way you handle the Q&A calls, Trevor. You
keep on task in a kind and gentle manner.
There’s so much bad information on the Internet. I know your
information is accurate and cutting edge, because I read a lot of high
quality research. I bought a gift subscription for my personal trainer
and she is as thrilled with the program as I am.”
- Mary Montanye, Bellvue, CO
A Foolproof Program For
Mastering The High Raw Vegan Diet
The Vegan Mastery Program will
teach you how to balance raw foods with healthy cooked foods, and say goodbye to all of the
usual risks, worries, and headaches.
As a student, you’ll get an email each week with a special link for
that week’s lesson. Each lesson has a written component and a recorded
Q&A call (which you can download).
You can read/listen online. Or you can print out the written lessons
and download the Q&A calls into your ipod or MP3 player. Each of the 50 lessons
includes an assignment, so you’ll take one step closer to mastery each
The following experts have written or contributed to the lessons,
participated as guest experts on our Q&A calls...
Jill Nussinow, R.D.
Jill authored the
award-winning cookbook, The Veggie Queen: Vegetables Get the Royal
Treatment. She's a Registered Dietitian who writes and edits for
Natural Food Network magazine and Vegan Culinary Experience magazine,
She’s also been a nutritionist and cooking teacher at the
McDougall program for the past 7 years.
Jo Stepaniak, MSEd
Jo is the author and
co-author of sixteen books on compassionate living and vegetarian
cuisine, including Vegan Vittles: Down-Home Cooking for Everyone.
She was inducted into the Vegetarian Hall of Fame at the 2008 NAVS
Vegetarian Summerfest. Her award-winning column Ask Jo! appears on her
Web site, “Grassroots Veganism”.
Robert is a champion
bodybuilder hailed as “one of the 15 most influential vegan
athletes” by VegNews Magazine. He’s been featured worldwide
in magazines, TV news shows, PETA commercials, radio interviews, and
over 300 websites and Internet videos. In 2009, he authored Vegan
Bodybuilding & Fitness - The Complete Guide to Building Your Body
on a Plant-Based Diet.
Virginia Messina, MPH, R.D.
Virginia Messina, MPH, RD, has been a nutrition instructor at Central Michigan University, a public health nutritionist in Michigan and Washington, DC, and a dietitian for the Physicians Committee for Responsible Medicine. She has authored (or co-authored) The Convenient Vegetarian, Help! My Child Stopped Eating Meat, and Vegan for Life: Everything You Need to Know to be Healthy and Fit on a Plant-based Diet. She's also written a vegetarian textbook for health professionals.
Nomi's best selling book, The
Raw Gourmet, has sold over 150,000 copies. In 2008, she received
three awards for Best Educator, Favorite Chef, and Favorite Recipe
Book. She’s been featured in Alive magazine, Get Fresh, San Diego North
County Times, and Galveston News. Nomi is not only a certified
Hippocrates Health Educator. She actually ran The Hippocrates Health
Institute’s Certification Course!
Steve Meyerowitz, the
“Sproutman”, is author of Sprouts: the Miracle Food, Sproutman’s
Kitchen Garden Cookbook, and Wheatgrass: Nature’s Finest
Medicine. He’s been featured on PBS, the Home Shopping
Network, TV Food Network, and in Prevention, Better Nutrition, and
Organic Gardening magazines.
recent book, Sweet and Natural - More Than 120 Naturally Sweet and
Dairy Free Desserts, won the Versailles World Cookbook Fair Award.
Formerly the associate editor of Natural Health magazine, Meredith
directed The East West Center For Macrobiotics for 19 years. She’s also
worked with Dr. Dean Ornish and Dr. John McDougall.
Since releasing his 1987 book, Vegan Nutrition,
Dr. Klaper has been regarded as a foremost authority on the topic. His book
is now out of print, but you’ll find his recent
research on vitamins and minerals in our Mastery Program.
He’s also Director of the Institute of Nutrition Education and
Research, and a featured expert in two PBS productions, “Food for
Thought,” and the award-winning, “Diet for a New America.” Patients who
follow his dietary, exercise, and stress reduction programs regularly
overcome clogged arteries (atherosclerosis), high blood pressure
(hypertension), obesity, adult onset diabetes, and even some forms of
arthritis and asthma.
I chose people who were experts about the lessons they wrote, even if they didn't agree with our other contributors on every point. For example, some of our contributors eat mostly raw foods while others eat mostly macrobiotic. Some shun oil while others stir fry their vegetables. As a result, none of our contributors has endorsed all of the lessons written by other experts.
You’ll hear Meredith joining our other students on the
Q&A calls, even the ones that feature other guest experts.
Here’s what Meredith says about those calls…
been a vegan/macrobiotic cookbook author, food coach and speaker for 37
years. Yet I continue refining my understanding of nutrition, thanks to
the broad range of experts Trevor brings to the Q&A calls. My
interest in sprouting and juicing has been renewed, and the insights
shared on bone health and Vitamins D and B12 have been
– Meredith McCarty, Mill Valley, CA
the first 25 lessons you’ll receive.
38 of the 50 lessons are relevant for even the strictest raw fooders. The other 12 will show you how to eat healthy versions of the comfort foods you miss.
For example, you'll learn how to avoid acrylamindes in cooked foods, how to bake bread from sprouted whole grains (not flour), and which carbs are low glycemic.
Start Lesson. Learn to stock your kitchen right and double the
life of fresh veggies. Find out which staple foods – and kitchen
utensils – you’ll want on hand for future lessons.
maintain a healthy Ph balance. When there’s a large acid
load in your diet, your body neutralizes these acids by leaching
calcium from your bones. So it’s crucial to minimize acid-forming foods and emphasize
alkaline-forming foods. Includes a chart listing which foods are alkaline vs.
acid, and suggestions for balancing your daily diet.
absorb more calcium from your meals. Sadly, calcium-rich foods
like spinach, Swiss chard, and almonds contain oxalates that inhibit
the absorption of calcium. Likewise, whole grains, nuts, seeds, and
legumes contain phytic acid. It too interferes with calcium absorption.
Discover how to release these acids, so you can absorb the calcium in
your meals. Plus, find out which foods, condiments, and medications
that inhibit calcium absorption. Includes yummy recipes.
versions of popular comfort foods. Learn to make vegan French
toast, pancakes, brownies, chocolate pudding, cornbread, “ice
cream”, and al fredo sauce so authentic and yummy, your
dairy-loving spouse and kids will crowd around you for first dibs.
convert ALA (the plant-based Omega 3) into EPA and DHA. Many vegans
have lower blood levels of EPA and DHA than
meat-eaters. Why? Plant foods only contain ALA, the pre-cursor to the
other Omega 3s. Your body can convert ALA to EPA, but only if
circumstances are optimal. Discover which foods and oils interfere with
your body’s ability to make DHA and EPA, and which help the
conversion process. Includes a table you can print out for easy
make “meaty” meals that your carnivorous spouse and kids
will love. Give braised tofu, tempeh, wheat gluten, Portabello and
oyster mushrooms a texture and taste so savory, your spouse and kids
will rush to your side, gladly surrendering their hamburgers and
absorb more iron from your meals. Unlike the “heme”
iron in flesh foods, only 10% – 20% of the non-heme iron in plant
foods gets absorbed by your body. This lesson reveals a
“magic” food combination that multiplies the amount you
absorb. Also: which foods and beverages interfere with iron absorption,
and which food prep methods release iron-blockers from whole grains,
nuts, seeds, and legumes. Includes delicious recipes that employ the
end indigestion with proper food combining. Fats, starches, and
proteins…. find out which of these three groups combines poorly
with the other two and why. Also discover why people have indigestion
when combining fruit with other foods. Learn which foods are compatible
with each other, and receive sample meals to make it even easier.
Includes a food combining chart.
truth about Vitamin B-12. Do fermented soy products, amesake rice,
or umeboshi prunes provide significant B12? What about the soil on
unwashed veggies? Many foods reported as good B-12 sources are tested
with methods that measure B-12 analogues (which block the absorption of
active B-12, thereby causing B12 deficiency). Those methods
misrepresent true B-12 content. Get definitive answers in this lesson.
substitutes for eggs, butter, condensed milk, and mayonnaise.
Baking without eggs can seem impossible -- until you discover these 5
vegan substitutes that bind, leaven, and give structure to baked
goods... and which are best for cakes vs. brownies vs. muffins. Plus,
discover whole food substitutes for butter, condensed milk, and
buttermilk that have NO fillers, preservatives, or hydrogenated oils.
truth about Vitamin D. Scientists now realize that the sun’s
power to produce Vitamin D is not enough for most humans. Many staple
foods are fortified with Vitamin D. But the Vitamin D added
to orange juice and breakfast cereals can come from the hides of
pigs or cows. Find out which foods are fortified with plant-based
Vitamin D, why the US government’s RDA is outdated, and how much
Vitamin D you really need.
snacks that’ll make your mouth water. Discover five
underlying reasons for cravings, and how to address the root causes.
Plus, recipes for wholesome brownies, ice cream, fudge, chocolate
pudding, fruit bars, granola, savory popcorn, ginger oatmeal cookies,
rice crispy bars (from puffed brown rice), and kale chips (similar to
potato chips but super nutritious). These snacks will gratify your
taste buds, and end your cravings for junk food and empty carbs.
convert more beta carotene into active Vitamin A. Plant foods
don’t contain active Vitamin A. They only contain beta-carotene,
its pre-cursor (which is only 1/12 as potent as Vitamin A). Discover
the “magic” food combination that multiplies the conversion
of beta-carotene into active Vitamin A. Plus, the three groups of
produce that are rich in beta carotene, and food prep secrets that make
the beta carotene in vegetables easier to absorb. Includes recipes that
employ this life-saving food combination.
ways to get plenty of protein. How much protein do you really need?
What if you’re athletic? What are the dangers of eating too much
protein? Do you need to eat complementary proteins in the same meal?
Which plant foods contain large amounts of all nine essential amino
acids? And how can you “transform” beans so they never
cause gas, bloating, or indigestion? Includes recipes for high-protein,
soy-free burgers, soups, and Faux salmon.
“cheeses” and “creams” you can make from
cashews and almonds. From a simple cashew cream that literally
takes 1 minute to prepare, to a mouth watering herbed cheese spread,
these recipes will satiate your taste buds -- without the fillers,
oils, and preservatives found in commercial soy cheeses and creams.
you eat now that are aging you. Discover three harmful ingredients
that show up in many breads, cookies, crackers, muffins, breakfast
cereals, pies, cakes, French fries, potato chips, soy cheeses, soy ice
creams, and vegan “meats”. These ingredients stiffen
your arteries, damage your chromosomes, injure your nerve cells,
increase oxidative damage in your tissues, raise your levels of
“bad” LDL cholesterol, and lower your levels of
“good” HDL cholesterol. Discover healthy substitutions that
will help slow down the aging process.
green vegetable juice supercharges your cells. Many green
vegetables contain oxalates, which keep you from absorbing the calcium
(and other minerals) they contain. Juicing them makes these minerals
much easier to absorb; that’s just one of the four benefits
you’ll discover. You’ll also find out what’s wrong
with drinking too much carrot, apple, and beet juice. Includes juice
recipes and juicer recommendations.
save money on health food and organic produce. Find out how to get
pesticide-free fruit, leftover deli and restaurant food, and organic
packaged foods like cereals and tomato sauce all for FREE, and before
their “expiration dates”. Plus, learn to save 25% on
organic grains and beans, and 33% - 67% at Farmer’s markets.
Finally, discover a non-profit that serves fresh hot vegan meals in
over 1,000 cities around the world. Over the next 12 months, this
Lesson alone will save you more money than the entire cost of this
build muscle and turn heads. In this lesson
on sports nutrition, you’ll learn how to build muscle on a vegan
diet, stay hydrated during exercise, and what to eat before
and afterwards. The food you eat, supplements you take, and ensuing
rest you get all help in the recovery process that builds you back up
bigger and stronger.
skyrocket the nutrition in nuts, seeds, grains, and beans. Sprouts
have far more nutrition than their adult counterparts. For example,
1-week old broccoli sprouts have 50-100 times more nutrients than
mature broccoli! Discover how to sprout in only one minute of watering
per day. No soil and no green thumb required. Includes a comprehensive
chart showing how to sprout 34 types of seeds, beans, and grains. Plus,
where to get sprouting supplies, and how to avoid mold and mildew.
gracefully overcome social challenges. Learn to gracefully turn
down food in someone’s home and get your needs met at social
gatherings, without overburdening the host with special requests. Learn
to disarm and educate people who challenge or criticize your diet. This
lesson combines wisdom from many of our contributing writers, as well
as my own.
replace flour with sprouted grains. If you’re sensitive to
gluten (but not highly allergic), you may be able to eat breads and
crackers made from sprouted grains. Why? The proteins that make up
gluten break down when sprouted. Learn to make Onion Rye bread, coconut
cookies, “peanut butter” cookies, and Essene crackers from
wheat berries, kamut, spelt, or rye. Find out how long to sprout your
grains, how long the “shoot” should be, how to grind the
sprouts, how long to bake the “sprout dough”, and how to
know when the bread is done. Plus, how slow baking compares to
dehydration, and which breads at health food stores are made from
sprouted whole grains.
oils for frying, baking, and dressings. Does heating oil change its
chemical composition? When are unrefined cold-pressed oils NOT the best
choice? What about saturated fats, like coconut oil and ghee? Get
definitive answers to these questions and more.
eat well while traveling (with no refrigeration). Whether
it’s an airport, a road trip, or a hotel room with no fridge,
eating well can be a struggle. With this life-saving advice, you can
eat like a King or Queen -- without resorting to processed snack bars
and fast food restaurants.
vegan chefs eat in a typical day. Peek inside the daily food
journals of eight healthy chefs, including cookbook authors, Holistic
Health Counselors, Registered Dietitians, raw food chefs, and yours
truly. Plus, discover the common denominators, such as what time of the
day we eat fruit, salads, and soy products. Never again wonder what to
When you graduate from the Vegan
whipping up delicious meals in 10-30 minutes, using everyday produce,
and ingredients you'll find in the “Natural Section”‚ÄĚ
of most large grocery stores.
making crowd-pleasing meals from PURE ingredients. You’ll be
liberated from packaged and processed foods made with animal
byproducts, fillers, preservatives, white sugar, and high fructose corn
like most vegans who eat the whole foods diet we recommend,
you’ll have more energy, bright clear eyes, and a great
complexion. You’ll radiate health and age slower. Won’t it
be great to move freely in your old age -- without aches and pains?
Won’t it be great to keep gardening, dancing, or enjoying other
hobbies when you’re 80 years old?
learned how to cook varied and tasty vegan meals that my family enjoys.
My confidence in my cooking has grown tremendously -- I am using new
spices and taking us around the world.
Among the most valuable lessons has been my increased consciousness of
the blood's acid / alkaline balance. I posted the chart you included
and refer to it. I have started grinding flax seeds, as you suggested,
and started using flax as an egg-substitute in baking.”
- Bobby Adler, Akron OH
“All your experts have been tremendous. Each one has provided unique insight and extremely helpful information. Dr. Klaper embodies the best of both the medical and practical vegan nutrition worlds. He helps us understand the reasons specific nutrients are required and provides a 'whole person' approach with authority medically as well as experientially.
Program has been well worth the price, and has provided a tremendous
boost to my health, as attested by lab results; it’s helped me lose the
descriptor ’diabetic’. Being vegan is now much easier than the daunting
task I thought it would be; your lessons help make it an enjoyable
- Judith A. Becker, Saint Cloud FL
Get results you
won’t get from reading books and articles
Here’s why this program will
benefit you more than books.
Each lesson includes an
assignment, so you'll come one step closer to mastery each week. We
encourage you to report back weekly. But the assignments don't have
strict deadlines, so if you go on a long vacation, you can catch up
when you return.
You may not be aware of all
the health risks you face. Having watched unhealthy vegans heal
themselves over the past two decades, we can warn you about risks that
aren't even on your radar yet. Without our guidance, how will you
know which health concerns to research?¬†
in cookbooks are only designed to
taste great. But what
about the nutrients - like iron and Vitamin A -- that are harder
to absorb from
plant foods? Our delicious recipes employ the “magic” food
teach. So your body will naturally and simply absorb more vitamins and minerals from your meals.
When you read books or
articles, nobody knows or cares. But you can proudly tell our
whole community each time you complete an assignment. You can trade
tips and chat with other students via our forums. You can blog about
your progress and describe what you learned. Then you can get
congratulations, suggestions, and feedback from your peers.
You’ll have lifetime
access to a “living encyclopedia” of constantly updated
research. The information in books becomes obsolete when new
research comes out. For example, books written a few years ago claim
that you can get enough Vitamin D from sunshine. But we know now that
- in most parts of the world - that's not true, even
in the summer. Unlike books, our lessons are web-based so we can update
them when new research comes out. And even after you graduate,
you'll have lifetime access to The Mastery Program.
Each lesson comes with a
recorded Q&A call. These recordings are typically 1 hour long,
and each one includes a guest expert. Together, the expert and I answer
questions from students like you. We usually elaborate on the points
made in the written lesson, so you'll benefit from our points of
clarification. You can listen at your computer, or download the calls
to your ipod.
“I am very
impressed with the course so far. The recorded Q&As are wonderful.
I love the way you stick to the topic and address the questions to meet
all of the students' diets on this course. And on the Sports Nutrition
Q&A, I loved the way you interpreted my question and seemed to
'get' what I was 'getting' at.”
- Eileen Arnell, Parksville, British Columbia
“As a cookbook
author and 30-year teacher of macrobiotics, vegan and live foods
preparation classes, I found the Vegan Mastery Program to be very
comprehensive. The expert Q&A calls were particularly useful. And
Dr. Klaper is exceptionally knowledgeable and easy to listen to.
Considering how much I've gotten, you definitely undercharge.
I put the hard copy of the lessons into notebooks which I can easily
refer to when a future need arises. Good scientific sources and
research are cited which validated the material in the lessons and
- Lenore Y. Baum, M.A., author of Sublime Soups and Lenore’s
Natural Cuisine, Weaverville NC
We’re here to support you
But because we provide individualized
support to Gold and Certificate students, we can only accept 8 more Gold and Certificate students at
Pay just a dollar upfront today. If our program isn't everything you
expected, you can cancel within 15 days and owe nothing. No strings
attached. And, if at the end of 15 days you're thrilled with your
first three lessons, you can continue at any of three levels. (Just let
us know upfront which you prefer!)
SILVER: $19.97/month for
11 months. Every week,
you'll get a written lesson and recorded Q&A call that you can download. You'll also get to participate in the forums.
GOLD: $49.97/month for 11
months. Includes all Silver benefits. Plus, you can post unlimited questions about our lessons for an entire year,
and get personalized answers from our expert staff within two business days.
CERTIFICATE: $59.97/month for
11 months. Includes all Gold benefits. Plus, you get to earn a Vegan Nutrition Certificate by taking an open book exam after each lesson and scoring 80%.
Exams are multiple choice. You can retake each exam until you get wrong answers right. Also includes a free 1-year listing in our searchable Educator Directory (a $119.64 value). You can upload your photo, video, bio, contact info, and a list of your upcoming classes. (Your listing is $9.97/month after the first year)
Note that you can cancel at ANY
time to stop future monthly charges (even after the one dollar 15 day
questions. No hassles.
Compare this small investment to the cost of taking live classes. For a
2-hour class, Meredith charges $50. For a 4-hour class, Nomi charges
Besides, can you really afford the alternative?
Just one oversight or deficiency in your vegan diet - if ignored for too long
- can lead to anemia, hypoglycemia, diabetes, dental problems, or
osteoporosis. I myself would've saved thousands in dental bills,
if only someone had shared this information with me 20 years ago!
Do You Need The Certificate?
Having a Vegan Nutrition Certificate will boost your credibility when lecturing, teaching, or applying for a job in the health and nutrition world. You’ll command more respect and higher fees from coaching clients. These Certificates are not given out to just anyone. They must be earned, and that's what makes them valuable.
If you don’t need a Certificate, or don’t want to take exams, guess what? You'll get the exact same education our Certificate students pay for... but without the big investment.
“In May 2008
I decided to become a vegetarian. My skin and nails did great but I
gained about 20 pounds… and taking in more carbs, I was tired
all the time. Then in October 2009 I ran across your web site. Getting
your emails and listening to past Q&A calls, I was able to see what
I was doing wrong. I went vegan and signed up for the Gold membership.
Each lesson has provided me with so much information such as proper
food combing, when to eat certain foods, signs of B-12 deficiency,
cooking with less oil, great recipes, how to get more iron, and how
acid in food can effect your body. Most of all I can whip up a bean
recipe in minutes. I spend less money at the grocery store because I
know what is healthy and what is not. I was doing so many things wrong.
I have learned so much. Thank you Trevor.”
Even after your one dollar
you can cancel at any time to stop future monthly charges. No
questions. No hassles.
Why remain vulnerable to vitamin or mineral deficiencies when you can
find out exactly how to eat and absorb enough calcium, iron, Omega 3s,
and Vitamins A, B12, and D?
Why keep worrying that animal stock, fat, gelatin, and other
slaughterhouse byproducts are hiding in your restaurant meals when our
“Restaurant Survival Guide” can put your concerns to rest?
Why live on lara bars, and soggy iceberg lettuce while
you’re traveling? Wouldn’t you rather enjoy healthy whole
foods, and get enough vegan protein at hotels, airports, and during
Why keep getting stumped by recipes that use strange, expensive, or
obscure ingredients, when you can learn quick, delicious recipes that
use ingredients available in the “Natural Section” of most
large grocery stores?
If you don’t become a Vegan Mastery student,
how WILL you overcome the struggles you face, and learn to thrive on a
What will change between now and next year?
If money is holding you back, let me remind you about Lesson 18,
“How to Save Money On Health Food And Organic Produce”.
Without the secrets in this eye-opening lesson, you’re bound to
waste hundreds of dollars each year.
In your first year alone, this ONE lesson will save you more than the
cost of the entire Mastery Program! And beyond that, every dollar you
save goes directly into your pocket. Remember, your dues will end in 11
months. But your financial savings
will continue for the rest of your life!
Finally, your investment in this program is pennies compared to the
cost of ill health. Just one oversight or deficiency -- if ignored for
too long -- can leave you vulnerable to disease, and potentially
thousands in doctor or dental bills. Why take that gamble when you can
thrive on a vegan diet now and for the rest of your life?
Don’t miss this chance to grab the bonus ebooks. Start your
one dollar 15-day trial now.
P.S. You have nothing to lose. At best, you spend the rest of your life flourishing on a high raw vegan diet. At worst, you cancel within 15 days, and KEEP the Super Bonus Reports and Mastery secrets you’ve already discovered. So what are you waiting for?
The Vegetarian Health Institute
5740 Maccall St, Suite C, Oakland CA 94609