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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.

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Effective January 1, 2020, Wanda Huberman retired as a regional claims manager after 30 years in the casualty insurance industry to become the National Health Association’s full time Executive Director. Wanda has been attending NHA Conferences since 1991 and has personally managed our sold-out Conferences since 2017 where her strong organizational and management skills have been on full display. Wanda is passionate about the rich history and legacy of the NHA and is anxious for more of the world to discover it. During Wanda's time as Executive Director, The NHA has added a bi-weekly newsletter sent out to anyone who is on our mailing list; an NHA Health Science Podcast produced weekly and hosted by Dr. Frank Sabatino as well as NHA Travel where The NHA arranges adventurous small yacht cruise travel where all meals served are whole-food, plant-exclusive and prepared without salt, oil or sugar. Current travel options are posted on the NHA webpage. She personifies the blessings, vitality and personal empowerment the NHA lifestyle can offer everyone and her goal is to grow a bigger and better NHA and secure its organizational future for decades to come.

When Wanda is not working, she enjoys time hiking or biking with her husband, Mark Huberman and also treasures spending time with her 1 year old grandchild, Madison.

You can see more information about the National Health Association at: https://www.healthscience.org/

You can see more information about our Whole-Food, Plant-Exclusive Travel on the above webpage and on our Facebook page at: https://www.facebook.com/groups/616500832825025

EGGPLANT PATTIES

2 large eggplants

2 stalks celery

10 medium mushrooms

1 medium or large onion

3/4 cup ground pecans

3/4 cup blanched and ground almonds

Peel eggplants and cut in cubes.

Cut celery, mushrooms and onions in small pieces.

Steam all ingredients together (except nuts) until tender and chop mixture until smooth.

Add the ground nuts and mix all thoroughly.

Refrigerate for several hours or overnight.

Form into patties and bake at 350 degrees and turn until lightly crisp on both sides.