What The Health Do We Eat Now? Stay Panel Recap

It was our pleasure to host a panel in support of the hordes of interested vegans triggered by the film, “What The Health” on August 13th, 2017.

One of the questions most commonly asked after people view the film is, “well what can I eat?” This panel provided answers and solutions for sticking to changing one’s diet for better. Special thanks to the venue Stay, for hosting us!


Learn More Below

Big Ideas

Eat Fresh  Eat Organically • Become Aware About Food • Eat Processed Vegan Foods to Transition, then wean off • Fresh is best • Learn To Read Ingredients • Juice Cleanse to Transition • There are Vegan Versions of Everything, just search “best vegan {insert food + city}” • Set Aside a Budget to Try New Products and Restaurants

What the Health Recipes + Substitute Suggestions

Suggestions we discussed which avoid soy.

What the Health Panel SÜPRMARKT Recipes

Cheese Nacho Cheese Recipe – Homemade Firm Chese RecipeBlock cheese Miyoko  –

Scramble add Black Salt to JackFruit or something with desired texture for sulfur taste.
For Baking Ground Chia Seed Powder or Flax Seed Powder.

Sausage Mushroom Sausage Recipe | Field Roast. Can be crumbled and added to pasta sauce as well. They also make hot dogs and neat loaf

Sour Creme 
Jalapeño Sour Cream Recipe | Vegan sour cream recipe | Mexvegana sour cream video

Burgers/ Taco Crumble:
Black Bean Beet Burger Recipe | Raw Taco Recipe | Beyond Beef (questionable ownership)

Seafood Use sea vegetables such as kelp, dulse, and seaweed to flavor dishes.
Products: Sophie’s Vegan Seafood

Ice Cream: “Nice Cream” made with frozen bananas.
Grocery: Coconut Bliss  Shops: Van Leuween’s Ice Cream | Cocobella Creamery | Wild Living Foods

Vegan Restaurants in LA

Stuff I EatVegan Soul Food – Inglewood
Wild Living FoodsDelicious Raw Foods – Downtown
Grain Cafe Great Spaghetti and Neatballs
Sage Vegan
Equelecuacafe Cuban
Rahel Vegan Cuisine Ethiopian

Video from the event

By Lonnie Library and Lianna Chasity

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By Lonnie Library

More about the Panelists

Kyle Johnson
is a Long Beach native who believes any real attempt to change the world needs to start at home. With a natural gift for cooking, and a firm understanding of food as an energy and a form of medicine, he founded Market LOVr (health education Non-profit Org.) as a way to provide plant based meals throughout the city of Long Beach. Kyle is actively introducing plant based foods to marginalized areas using platforms such as teaching cooking classes at local high schools, conducting live food demos at farmer markets, and hosting donation based pop-up restaurants. 

Brittany Green
graduated from UCLA in 2011 with a Bachelor of Arts in World Arts & Cultures. In 2013, she became a Certified Classical Pilates Instructor with Whole Body Method and has been an active instructor since. She has worked and volunteered with youth in a variety of settings including classrooms and community centers for the past 10 years. In 2015, she spearheaded the launch of the Urban Chefs Academy Program that offered healthy cooking classes to four schools in the Los Angeles Unified School District. She continues to provide healthy cooking demonstrations freelance and through the Black Women for Wellness Kitchen Divas Program.

Korby Benoit
is a self taught plant based chef originally from Brooklyn, NY. For all of his life he’s been passionate about food and began his earliest culinary explorations at 7 years old. Following a series of health related issues Korby decided to go vegan back in 2001. From 2005 until the present he has worked in several well known vegan restaurants in New York and LA including The Candle Cafe and Pure Food and Wine. He currently works with Whole Foods Market in LA as a guest chef instructor for the “Cooking at Fairfax” series. He is also the producer of the PLANT BASS’D Food, Art and Music Festival, which had its inaugural event earlier in May 2017 in Downtown Los Angeles. Korby is also in the process of developing his restaurant Kafou Alkaline Foods in LA