On May 24–25, 2025, Wellness We care Center, hosted a 2-day, 1-night health retreat under the concept “Eat Well, Live Well.” The program was designed to educate participants on preparing plant-based, whole food, low-fat breakfasts—a nutritional approach aligned with long-term health and disease prevention.
The camp featured Khun Baitoey, a certified nutritionist and plant-based food specialist, who shared essential knowledge on proper nutrition and the use of natural, health-promoting ingredients. Participants took part in hands-on cooking workshops, one of the highlights being the plant-based “Shumai” (steamed dumplings)—a crowd favorite that was both delicious and nutritious.
Over the course of two days, participants were immersed in a new way of thinking about food: not just as fuel, but as a powerful tool for transformation. They walked away with practical skills and inspiration to adopt healthier eating habits in daily life—because “Good food is the foundation of sustainable health,” and every positive change begins with what’s on your plate.
