Three sisters in their 20s participated in the Wellness Retreat.  Between the three, they had a fatty liver, borderline diabetes, dandruff, acne, lethargy, and migraine complains. They were all trained cooks, meat eaters, pastry lovers and worked in their family’s catering business.  After attending the cooking workshops at the retreat, they enthusiastically prepared a banquet of  roasted peppers, oil-free vinaigrette, pesto, dips,  probiotic yogurt and gluten-free pasta.  They were amazed to find a vegan diet was so much more than food  a ‘goat would eat’.  They were no longer afraid of vegetables and happy to integrate it into their daily sustenance.