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Sharme Ridley is a Rouxbe certified plant-based cooking enthusiast who specializes in creating Creole-inspired dishes. Overcoming a host of health issues after adopting a plant-based diet in 2016, Sharme has inspired many others to follow this lifestyle through her efforts with Plant-Based Atlanta, a PlantPure pod, and with Weight-Loss Challenge Plant-Based Atlanta, a private weight-loss support group. Sharme earned the T. Colin Campbell Center for Nutrition Studies Plant-Based Nutrition Certificate and also helps to moderate Chef Del’s Diet Daze Facebook community, a CNS support group on weight-loss education. A retired public school teacher, Sharme currently serves as the OnDemand Learning Coordinator for the Center for Nutrition Studies.

Southern Cabbage and Potatoes
Southern Cabbage and Potatoes

The blend of spices in this dish produces bold, smoky flavors and mouth watering aromas. The robustness of the potatoes and cabbage pairs really well with the sweetness of the red bell pepper and carrot!


Creole Okra and Lentil Stew
Creole Okra and Lentil Stew

This stew is reminiscent of okra gumbo, a Southwest Louisiana favorite.


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