Stephanie Spencer returns to share the latest whole food, plant-based research news from the experts on October 7 at Natural Grocers!

Read about it in her own words!

Hello friends, 

I have met most of you at various Farmer’s Markets and we may have discussed in passing the health benefits of a Plant-Based Diet while you were buying microgreens. 

Our family switched to a Plant Based Diet at the beginning of this year because my husband was diagnosed with pre-diabetes.  I’ve been an RN for 27 years, caring mostly for end-stage heart failure patients and I knew the serious ramifications of chronic diseases like diabetes (as well as high blood pressure, high cholesterol, coronary artery disease and many more) on long-term health.  So I immediately switched our entire family (including 3 teen aged boys) to a plant based diet, and within 4 months, Paul’s pre-diabetes was gone!  You can read more details from my bio below.

So now I’m pleased to announce that I have completed a certification in Plant Based Nutrition through the T. Colin Campbell Center for Nutritional Studies offered through Cornell University.  ( ) The extensive education I received through this program was so eye-opening and confirmed many of my experiences with my patients that I previously never had a good explanation for.   From ecology, agriculture, disease causation on a cellular level, and the staggering results of clinical trials in reversing chronic disease, I learned so much and want to be able to share this information with everyone!

I will be giving another presentation entitled “Change Your Food, Change Your Life” at Natural Grocers (9210 N Rodney Parham Rd, Little Rock, AR 72227)  with the Plant Strong Club this coming Monday, Oct. 7th at 6 pm.  It is free and everyone is invited!

We will discuss the research in reversing common diseases like diabetes and coronary artery disease through plant-based nutrition. We’ll also explore the connection between complete animal protein and cancer promotion discovered by Dr. T. Colin Campbell’s research and discuss the most common question-“how can I get enough protein on a plant-based diet?”  This will be a good opportunity for you to ask any questions you’ve ever had about Plant Based Nutrition.  And we’ll have broccoli microgreens available for purchase afterwards as well!

Starting in early October, I will also be offering Plant Based Wellness Consulting services if you are interested in trying this approach for a health issue you may be struggling with.  Please check out my new website We will design an individualized plan for you taking into account your specific health issues by reviewing your past medical history, lab results, and current meds.  We’ll take into account your eating preferences, your work/life schedule, and will work with family members or loved ones who may or may not be on the same stage as you in this journey.  Through this venue, I will also communicate with your doctor directly about your desire to try a plant-based approach and answer his/her questions about this way of eating with the research that has demonstrated the effectiveness of this approach.   I also offer follow up coaching as you transition to this new way of eating.  Our family was actually surprised to find how easy it was to stick to this way of eating.  After eating all of the fruit, vegetables, legumes and whole grains that we have the time to eat (there are absolutely no portion or calorie restrictions), I was overjoyed to find that I was never hungry anymore and both my husband and myself have lost over 20 pounds with actually very little effort, by eating a lot of exciting new foods that we never would have otherwise tried.

By simply changing what you eat, you can frequently enjoy much more dramatic and long-lasting health improvements than you could ever obtain with expensive medications and invasive procedures.   Come join us on October 7th so that you can learn more about how to “change your food and change your life!”

Be well,




Stephanie Spencer RN, BSN, CHFN

Stephanie has a Bachelor’s of Science in Nursing from Franciscan University and has worked as an RN since 1992.  In her career, she has primarily directed Heart Failure Chronic Disease Management programs and coordinated therapies for end-stage Heart Failure patients bridging to artificial hearts and heart transplants. For decades, she has witnessed first-hand the devastating effects of the Standard American Diet on her patients’ quality of life and life expectancy. 

In her quest to seek a more natural way to promote health, Stephanie started Natural State Microgreens in 2019 and began selling this superfood to restaurants and at farmers’ markets. Around this same time, her husband Paul developed pre-diabetes. They switched to a Whole Foods Plant Based Diet and within 4 months, Paul’s diabetes was reversed. After becoming certified in Plant Based Nutrition, her goal now is to provide education and support to people who wish to treat and reverse preventable chronic diseases and transform their lives through a Whole Foods Plant Based lifestyle. 

Stephanie is certified in Plant Based Nutrition through the T. Colin Campbell Center for Nutritional Studies and eCornell. She is also a Board-Certified Heart Failure Nurse through the American Association of Heart Failure Nurses.

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