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Conference 2017 Lunch

Friday June 2, Lunch Options - Provided By The Goods Toronto

Friday attendees will have the option of choosing 1 of 3 options during online or print and mail-in registration.

Option 1 – Green Gold Salad

Ingredients:

  • black and white sesame seed mix
  • brown rice
  • cabbage
  • carrot
  • creamy herb dressing
  • cucumber
  • dried cranberries
  • hemp peas
  • pepitas
  • spinach
  • sunflower seeds
  • tomato

Note: vegan, gluten-free, organic, 80% raw, paleo alt, low-glycemic, nut-free, soy-free

Option 2 – Chuck Norris Bowl

Ingredients:

  • corn
  • green peas
  • zucchini
  • arugula
  • chickpeas
  • cucumber
  • mint
  • toasty sesame dressing
  • beet noodles
  • white quinoa
  • wild rice
  • house mung sprouts

Note: vegan, gluten-free, organic, 80% raw, low-glycemic, sugar-free, nut-free

Option 3 – Rainbow Power Salad

Ingredients:

  • blueberry vinaigrette
  • cucumber
  • currants
  • lemon
  • parsley
  • rice
  • pilaf
  • pomegranate or seasonal berries
  • purple kale
  • spinach
  • yellow pepper

Note: vegan, gluten-free, organic, 80% raw, paleo alt, low-glycemic, nut-free, sesame-free, soy-free

Saturday June 3, Lunch - Provided By JCCC Catering Services

Saturday attendees will be treated to a hot meal with the JCCC buffet catering.

Hot Meal Buffet

Ingredients:

  • assorted juices, pop & bottled water
  • California style vegetables
  • dinner rolls & butter
  • fusilli pasta in primavera
  • garden salad with mix greens
  • mixed desserts
  • roasted chicken pieces
  • vegetarian tomato sauce

Note: cooked animal protein