* Dr. Ruby Le transitioned from engineering to plant-based nutrition after being diagnosed with thyroid cancer at age 35.
* Rejecting immediate surgery, she researched holistic health and attended a three-week food-as-medicine program in Alabama.
* Her research led her to adopt a whole-food, plant-based diet, eliminating dairy, eggs, sugar, and processed foods.
* She credits dietary changes, stress reduction, meditation, visualization, and learning to speak up for herself with her recovery; later biopsies found no cancer.
* Her experience inspired a career change, including work with the Physicians Committee, nutrition coaching, public speaking, cookbook writing, and plant-based catering.
* She now helps others improve conditions such as diabetes, ADHD symptoms, kidney problems, and cancer through healthier eating and lifestyle changes.
* Her catering business, Ruby Red’s Vegan, provides organic, whole-food plant-based meals designed to be both nutritious and flavorful.