Archive for plant-based – Page 2

Ten Ways to Enjoy Button Mushrooms

Last week, I shared a video from Dr. Michael Greger of Nutrition Facts that educated us on the benefits of eating mushrooms daily to protect against breast cancer. Read on for a few quick and easy ways to enjoy them!

1. Add them to a tofu scramble. Make sure you use organic tofu, as soybeans are often genetically modified.

2. Top a salad with them. They’ll be great raw or cooked, your choice! I like to saute them and put them on top of spinach with a simple lemon tahini dressing, sprinkled with raw slivered almonds.

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Five Easy Healthy Living Tips to Start Using Today

Healthy living doesn’t have to be complicated, overly time consuming, or expensive. Start moving toward a healthier you with these five quick and easy healthy living tips.

1. Start the day with a smoothie. Smoothies – made the right way, with fruits, veggies, and no added sugar – are a quick and easy way to start the day. My favorite elixir is awesome and simple: put a couple of handfuls of spinach or kale, two celery stalks, a handful of cilantro, half an avocado, a fresh squeeze of lime juice, and about half a frozen banana, a small green apple, or a few fresh strawberries in a high-powered blender with about a cup of filtered water or coconut water, and blend until smooth. Voila! You have a tasty, nutrition-packed smoothie to kick off the day.

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Vegan Sage Series: Julieanna Hever, The Plant-Based Dietitian

In the Vegan Sage Series, seasoned vegans share what being vegan means to them and offer advice for nascent vegans. Our guest today is Julieanna Hever, M.S., R.D., C.P.T. She is a Registered Dietitian who has been in private practice in Los Angeles since 2005, specializing in weight management, disease prevention and management, and sports nutrition. Julieanna authored The Permanente Journal’s Summer 2016 article, A Physician’s Guide to Plant-Based Diets. She is the host of the wellness talk show series What Would Julieanna Do? on Z Living Network, has given a TEDx talk, author of The Vegiterranean Diet and the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition, and the nutrition columnist for VegNews Magazine. She is the co-author of the cookbook, The Complete Idiot’s Guide to Gluten-Free Vegan Cooking, and a recipe contributor to both New York Time Best-Selling Forks Over Knives books. Julieanna counsels a variety of clients throughout the world from her Los Angeles, California-based private practice including elite athletes, adults, and children with various nutritional and/or medical concerns. Julieanna was recently featured on The Dr. Oz Show, The Steve Harvey Show, Reluctantly Healthy, The Marie Osmond Show, The Jane Velez-Mitchell Show, and E! News, co-stars on The Chef and The Dietitian, on numerous radio shows, and lectures extensively throughout the United States. To learn more, visit Julieanna at her website:

What does being vegan mean to you?

Veganism is the ultimate symbiotic trifecta…a daily choice that we have to directly benefit animals, the planet, and our health. Being vegan represents the deep sympathy I have for animals that suffer horrifically for mere hedonistic desires and the empathy I have for humans that suffer (in perhaps worse ways) for consuming them. Being vegan is the most perfect way of eating that we know of for optimal human health, reduction of chronic disease, and promotion of longevity. Eating a whole food, plant-based diet offers the easiest adequacy of nutrition, ideal spectrum of  health advantages, and vast culinary diversity. After personally transitioning to this way of eating over a decade ago and helping hundreds of people do so ever since then, I have witnessed dramatic improvements in health conditions, from the alleviation of minor persistent symptoms (such as chronic pain, acne, and gastrointestinal issues) all the way to significant reduction of medication use and improvement in more severe health conditions (such as heart disease, kidney disease, and diabetes). It is quite literally the most powerful tool in the healthcare armamentarium that we have. 

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Miso Balsamic Dressing

I wish I could say I am one of those people who eats a lot of salads because I love the taste of raw veggies. But that would be a tall tale. For me, salad is all about the dressing. (Just like it’s all about the sauce with hot foods!) With easy, tasty dressings like this one, I honestly could (and almost do) eat salads every day.

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Easy Corn Chowder

This recipe is based on one of Sunny Anne Holliday’s recipes, with slight modifications. Sunny is the owner of Lovin’ Spoonfuls, the first fully vegan restaurant in Tucson – which she opened over a decade ago, before vegan was hip! She is an inspiration, and I love her Lovin’ Spoonfuls Cookbook. (You can order it on Amazon.) One cool thing about the recipes is she includes amounts for a single serving, as well as amounts for a family serving. This recipe is for a family serving.

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Fermented Garlic Pickles

Fun fact: I only recently learned that I can ferment my own pickles. I thought that my mom’s method of making pickles with vinegar was the only way of doing it! Wow, was I wrong. I recently picked up a copy of the book Fermented Vegetables by Kirsten and Jeremy Shockey. (Stop by your local bookstore and pick it up or order it today – it’s a terrific resource!) This is their recipe for garlic pickle slices – and be warned: this recipe is FOR GARLIC LOVERS ONLY. That said, they are crazy delicious and so good for you, chock full of probiotics.

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Cauliflower Ginger Soup with Turmeric

This soup is “souper” simple (pun intended) to make, amazingly flavorful, and healthy to boot! With the cooler fall temperatures, it’s an ideal lunch or dinner. Customize as you wish – add some tofu or white beans for extra protein, some brown rice if you’re into grains, extra cilantro if it’s your thing – it will all be good.

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Lexington Style Barbecue Slaw

I grew up eating Lexington style barbecue and red barbecue slaw. We won’t argue here about Eastern vs. Western style barbecue in North Carolina, as the most important part to me was and remains the red slaw. And that, my friends, is undisputed! For my money, red slaw beats standard coleslaw, every time. Back in the day, I always ordered extra slaw and topped it with vinegar-based barbecue sauce and Texas Pete hot sauce. Let me tell you, it was crazy good. This is my version of red slaw, and it pairs well with one of my other favorite recipes, Vegan Mock Pork BBQ.

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Vegan Mock Pork BBQ – Carolina Style

My favorite parts of the barbecue experience have always been (1) the red slaw, and (2) the sauce. It’s all about the sauce. As a native North Carolinian, I take my barbecue seriously. And yes, the debate wages on…Eastern style vs. Western style. My version is a bit of a hybrid. It has ketchup, so it’s not a true Eastern style sauce. No purity here, lol! This recipe is based on the mock pork barbecue I fell in love with at Whole Foods a few years ago. And to be clear – this is NOT vegan health food. The base is Delight Soy, a processed ingredient from a Morrisville, NC company. I wouldn’t eat this everyday, but it’s a pretty amazing treat once in a while. (With Lexington Style Barbecue Slaw, of course.)

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Spicy Adzuki Bean Burgers

Adzuki beans are small red beans that originated in China. They are a staple of the macrobiotic diet, and they are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. Adzuki beans have been called the “weight loss bean,” since they are low in calories and fat, yet high in nutrition. And hey – who doesn’t love a good burger?

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