“4Leaf Restaurant Challenge;” creative chefs = great taste!


One World – One Dish – One Month

Let’s face it; for the Western world to embrace “4-Leaf eating” or to even give it a chance, the food has to taste good — real good. And we all know what that takes — it takes the energy and creativity of great chefs around the world. And that is exactly what we’re trying to do with the world’s first “4-Leaf Challenge,” beginning that whole process right here in the southeastern corner of Connecticut, USA.

The branding and marketing consultants (Thomas and Erica), who designed our 4-Leaf logo, have suggested that we organize a “4-Leaf Challenge” in area restaurants to coincide with the launch of our book, Healthy Eating – Healthy World, next month. Here’s how it will work:

Not your typical "vegetarian" option on the menu, the 4-Leaf Challenge leverages the power of whole, plant-based foods to help people everywhere learn how to take charge of their health - and so much more.

  1. Each restaurant designs one or more dishes to 4Leaf specs.
  2. That dish is run as the “Restaurant Name 4Leaf Special” for one month.
  3. Sponsoring local newspaper editor writes up 1) Challenge announcement, 2) Restaurants taking the Challenge, and 3)Reviews the dishes as far as possible.
  4. Sponsoring newspaper may donate a weekly space for all restaurants — and our book.

4Leaf Specs for the Chef. In an effort to promote the most creativity among the participating chefs, we tried to minimize the number of written specs. We want to make it simple and fun for the chef and simple, fun, delicious and nutritious for their dining customer. Hence, only “4 simple rules” for our healthy 4-Leaf dishes:

  1. All ingredients must be-plant based.
  2. The dish must contain at least 400 calories — and 80% of them (or more) must be from whole, unprocessed plant foods — still in nature’s package. (See note)
  3. Calories from fat must be less than 20% of the total calories of the dish. (See note)
  4. No butter, cheese, added sugar or white flour may be used in the preparation. Oil should be used sparingly, if at all.

Note: nutritiondata.com will be used to make these calculations: total calories, % calories from whole plants and % calories from fat. To clarify, whole plants are still in nature’s package and include all fruits, vegetables, grains, legumes, nuts and seeds. But, they don’t include processed foods like tofu, pasta or bread. Why not?

While plant-based, we decided not to include these in our formula after observing that many “vegetarians” who load up on these types of foods often do not achieve their goals in terms of weight-loss or health promotion. Some of these plant-based foods may be included in the 4Leaf dish, they just cannot be a part of the 80%. One more example; white rice has been refined and is not a whole plant; while brown rice and wild rice are great.

Not Just for Your Own Health. When it comes to promoting the Challenge in the newspaper and in  the restaurants, we will continue with our “4″ theme and add four compelling reasons for eating 4Leaf — beginning with our own health:

  1. Health. 4-Leaf eating can reverse many chronic diseases and can lower our nation’s cost of health care by trillions of dollars. (Click here for the definition of 4-Leaf as compared to 3-Leaf and 2-Leaf, etc.)
  2. Green. Very “green” for the planet; saves water, land, topsoil, fossil fuels, trees, and other species — promoting harmony with nature for all of humankind.
  3. World Hunger. With food like this, over twenty people can be fed on the same amount of land required for one person to eat the typical Western diet of meat and dairy three meals a day.
  4. Animal Suffering. Today, 60 billion animals spend their entire lives in a virtual “hell on Earth” around the world each year so that we may enjoy eating their flesh. You can be a part of ending this morally disturbing human activity — with every meal that you choose.

J. Morris Hicks holds a Certificate in Plant-Base Nutrition from the Campbell Foundation and Cornell University.

If you would like to organize a 4Leaf Challenge in your area, you may contact me or our marketing consultants directly:

If you like what you see here, you may wish to join our periodic mailing list. Also, for help in your own quest to take charge of your health, you might find some useful information at our 4-Leaf page. From the seaside village of Stonington, Connecticut – Be well and have a great day.

If you’d like to order our book on Amazon,  visit our BookStore now.

—J. Morris Hicks…blogging daily at HealthyEatingHealthyWorld.com

PS: Occasionally an unauthorized ad may appear beneath a blog post. It is controlled by WordPress (a totally free hosting service). I do not approve or personally benefit whatsoever from any ad that might ever appear on this site. I apologize and urge you to please disregard. 

About J. Morris Hicks

A former strategic management consultant and senior corporate executive with Ralph Lauren in New York, J. Morris Hicks has always focused on the "big picture" when analyzing any issue. In 2002, after becoming curious about our "optimal diet," he began a study of what we eat from a global perspective ---- discovering many startling issues and opportunities along the way. In addition to an MBA and a BS in Industrial Engineering, he holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, where he has also been a member of the board of directors since 2012. Having concluded that our food choices hold the key to the sustainability of our civilization, he has made this his #1 priority---exploring all avenues for influencing humans everywhere to move back to the natural plant-based diet for our species.
This entry was posted in 4Leaf for Life, Book Promotion. Bookmark the permalink.

One Response to “4Leaf Restaurant Challenge;” creative chefs = great taste!

  1. Marleen Govaert - Nauts says:

    What a great idea!

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