Our Healing Plate

If you are looking for a decadent dessert to wow holiday company, this recipe is for you. These sweet potato truffles are AMAZING!

plant2platter.com

Are you looking for some tasty holiday inspiration? Forks Over Knives has you covered!

100+ Family-Pleasing Vegan Thanksgiving Recipes - Forks Over Knives Thanksgiving is almost here, and we've got 100+ vegan Thanksgiving recipes sure to please. Get recipes and build your plant-based menu!

Can Oxidized Cholesterol 27HC Explain Three Breast Cancer Mysteries? | NutritionFacts.org Oxidized cholesterol, which is concentrated in products containing eggs, processed meat, and parmesan cheese, has cancer-fueling estrogenic effects on

Happy 7th veganniversary to me! 🥳🍆🍑🥑🍎🥔🥦🥳

I am very grateful that 7 years ago today I made the best decision of my life to reclaim my mental & physical health, the health of our planet, and all the amazing & beautiful animals that share it.

Yep!

Opt for unsweetened ketchup that has balsamic vinegar, it acts as a natural sweetener and adds depth to the flavor of the ketchup. Primal Kitchen makes a really tasty one.

Know the food you eat and eat the food you know.

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If you are looking for hope, inspiration, and/or education to take your health and WFPB game to the next level, check out [Thrive Against All Odds](https://thriveagainstallodds.org/). This FREE event will be October 17th-25th and is being hosted by Tim Kaufman (Fatman Rants) and his wife Heather.

There will be interviews with doctors, inspirational/motivational speakers, and cooking demonstrations. It will be an epic event! Tim and Heather's story is amazing. They have lost 290 lbs between them. Click on the link to claim your spot.

Thrive Against All Odds – Join and watch for free By submitting this form, you consent to receive summit details and other updates from both Better Life Summits (the producer) as well as the host. You can withdraw consent at any time (privacy).

Happy National taco day! 🌮🌮🌮

Tacos are my favorite food! IMHO, they are the most perfect food in the world. They are super versatile, I can put anything I like in a corn tortilla and it will bring me happiness and joy!

What in your taco? 🌮💖🌮

Here I have a black bean tempeh taco, tofu scramble tacos, Buffalo cauliflower tacos, and mushroom zucchini tacos. Yum! 😋

This latest Rich Roll interview is an interesting and engaging interview with Stanford nutrition scientist, Christopher Gardener. He talks about the trials and tribulation of nutrition science, and several of his studies and well as his most recent SWAP-MEAT Athlete study. (Study With Appetizing Plant-Food, Meat Eating Alternatives Trial)

This is well worth watching or listening to.

Food Is Medicine: Christopher Gardner, PHD On Using Diet To Prevent Disease Stanford professor & researcher Christopher Gardner, PhD shares the importance of personalized nutrition, evidence-based research, and using food as medicine.

Happy National Pumpkin Day! 🎃🎃🎃

Check out these tasty recipes from Forks Over Knives.

https://www.forksoverknives.com/recipes/vegan-menus-collections/pumpkin-recipes/?fbclid=IwAR3yMIs62BQeN8WF3Ca_u8V3SNSApRfPUBfMqZ-Jn55_725ZlGKrZfSU47Q

23 Pumpkin Recipes to Make Today (All Vegan!) Pumpkin muffins, cookies, hummus, and more: We've rounded up some our most popular pumpkin recipes, ranging from sweet to savory. Make one today!

SALADS!

I'm in the middle of a 15-day reset and my diet has been a bit restricted but I've enjoyed some amazing salads and raw dishes that check all the boxes.

1. Lentil salad with roasted Japanese sweet potato, avo, and the secret ingredient... air-fried pineapple. Soooo good! Roasted sweet potato is satiating for both my belly and my sweet tooth and air-fried pineapple is decadent! It's nature's candy!

2. Kale salad with spiced roasted chickpeas, avo, sunflower seeds, dressed with cashew cream.

3.. Raw zucchini zoodles with an avocado cashew cream. OMG! this was off the charts good!

4. Zucchini gazpacho...I can't even describe the deliciousness of this dish. It was so tasty, creamy, and rich yet low-calorie and totally satisfying.

A template I like to use when making my salads is a green, a bean, a starch, and lots of fruit and/or veg. Think outside the box when it comes to your salad, there is so much you can do.

What's in your salad?

Lunch today...Air fried bbq tofu, topped with a serrano lemon slaw, served on cibatta bread. Yum!

It was delicious and only took 15 minutes to make.

Are you still trying to wrap your head around or master cooking and baking without oil? If so, check out this handy guide from The Vegan 8.

It took me a while to get it down but once I did, I didn't miss it and my inflammation was greatly reduced.

https://thevegan8.com/how-to-cook-bake-without-oil/?fbclid=IwAR3CbTt2r2lAm8iJHR3EUYw0B5DovLSjxDy3DBePtmVhq4metBYEw5o-CdU

How to Cook and Bake Without Oil Learn tips how to cook and bake without oil for an oil-free diet. I'll share my secrets for how to cook, roast and bake all without oil! It's so easy!

I LOVE quiche! This beautiful crustless vegetable quiche was delicious!

A quiche is a savory custard and need not be made of eggs. This dish is protein packed and cholesterol free.

Quiche pairs well with soup, salad, and sourdough bread. A side of roasted potatoes is a nice addition too.

This was inspired and adapted by an Asparagus Tart recipe by the Jazzy Vegetarian.

Crustless Vegetable Quiche

1 block extra form tofu, 15-16oz
1 package Mori Nu silken tofu
2 flax eggs - 2 tbl ground flax mixed with 5 tbl water
1/4 cup nutritional yeast
1/2 tsp turmeric
1 tsp garlic powder
1 tsp herbs de Provence or Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1 tbl white miso
1/2 red pepper, diced
1/2 onion, diced
4 cups fresh spinach, chopped fine
12-14 spears of asparagus, approx. 4”

Preheat oven to 350. Grease a pie plate or 8 inch springform pan with vegan butter, set aside.

Sautée red pepper, onion and spinach in 2 tbl of water until soft. Let cool.

Blend remaining ingredients in blender until smooth. Add a small amount of water or plant milk if needed to achieve a smooth texture.

Fold vegetables into custard, pour in to pan and lay asparagus on top like spokes with the tip in the center.

Bake for 40-60 minutes. Quiche is done when custard is set and a knife is inserted and comes out clean. Let rest on a rack for 10 minutes before serving.

The Real Truth About Health Conference FREE summit begins April 1st.

There is a diverse lineup of great speakers on a wide range of topics from nutrition, detoxing, and brain health to Parkinson's and grounding. I highly recommend checking it out.

https://therealtruthconference.com/

therealtruthconference.com

I’ll say it again...FAT is THE cause of type 2 diabetes NOT sugar!

Cure Type 2 Diabetes With Sugar & White Rice - Dr. McDougall Fat is the cause of Type 2 diabetes, the cure is a low-fat plant-based diet. Here Dr. McDougall discusses the considerable research showing even a diet of ta...

Our health is not just about ourselves but also the effect it has on those that love us and care for us. ❤️❤️❤️

The Plant Fit Summit begins tomorrow!

If you are looking to boost your health, energy level, mental health, or fitness level, you need to check this FREE summit out. It is 8 power-packed days of experts teaching us ways to implement change and improve performance in all facets of our life.

This is my favorite summit of the year! Follow the link below to register.

https://plantfitsummit.com/

FREE: Join The Plant Fit Summit Get the LATEST in Plant-Based Health & Fitness with 36 Experts

Lunch today....Sauteed broccolini and mushrooms, canned chili beans and hatch chilies over homemade polenta, topped with pepitas.

It only took 20 minutes to make!

A key take away point from Chapter 4 of The Proof is in the Plants.

The scientific community needs to come to grips with the fact that human biology is the result of the organic garden that we are born within. Destroying the soil systems of the human body are the pathway to chronic dysfunction and disorder.

Another particle in the long line of incredible science has just been published out of Rutgers University. This study demonstrates that in utero or perinatal exposure to penicillin even at very low doses alters not only the microbiota of the intestines, but also the downstream genetic expression within the frontal lobe and amygdala. Interestingly these changes in the brain are sufficient to increase the fear and stress response within the child that develops in the context of this antibiotic exposure.

Glyphosate is the most ubiquitous antibiotic on the planet. Every time you or a child eats conventionally grown produce and meat and dairy products, they are setup for long term suffering.

What does the world look like with unregulated fear?
The proof is all around us. We are polarized not just against one another. We are polarized against nature itself.

Get out into the great outdoors today. Breathe your biome. Touch the nature that can heal us. Remember your origin story. Your health is not waiting for the next technological breakthrough from the pharmaceutical chemical complex. Your health is waiting to rebirth within you as you embrace the nature that allowed you to be here now, at the tipping point of all things.

Stand strong all of you. Do not fear. Beauty abounds.

Read more about the effects of early-life penicillin exposure on the gut microbiome, frontal cortex and amygdala gene here: bit.ly/early-life-penicillin

Yes, plants do have all the protein you need! Why not go straight to the source?

Learn more from Forks Over Knives.

No-B.S. Guide Protein on a plant-based diet

Lunch today....super quick and simple enchiladas.

The enchiladas are filled with roasted hatch chilies, onion, and refried beans, then topped with avo tomatillo sauce, and topped with pico de gallo slaw.

I made the slaw while the chilies were roasting, it took 12 minutes. Then I heated the tortillas for 30 seconds, filled, rolled and topped them with salsa, covered the plate and nuked them for 3 minutes. I then topped with the slaw. So I had this delicious lunch ready in under 20 minutes.

The avo salsa added a creaminess to replace the cheese. The beans were canned so they had a little oil in them but nothing else did.

Tasty, healthy food can be simple. Yum!

This is my favorite "fast food"...

Veggie sushi from the grocery store, that I brought home and put over some red cabbage from the farmer's market and diced garden cukes dressed with low sodium tamari, spicy yuzu vinegar, and a spicy miso gochujang sauce, topped with sesame seeds.

It's quick, healthy, and very satisfying. I'll change up the greens and veggies to use what I have on hand.

What's your fave quickie lunch?

It can't be said enough...Just eat real food!

Just because food is made from plants, doesn't necessarily mean it's healthy and safe. Faux meats like Beyond and Impossible are highly processed foods that are high in fat, and sodium.

While both products are 100% plant-based, Beyond meat products are non-GMO and HAVE NOT been tested on animals, therefore are vegan. The same cannot be said for Impossible meats. Impossible foods are GMO soy-based and HAVE BEEN tested on animals, therefore Impossible products are not labeled as vegan but plant-based.

I don't want to discount the fact that faux meats may help someone transition off animal products, in most cases are better for the environment and are always a win for the animals, it's also really easy to swap one unhealthful food for another so proceed with caution. In my opinion, your best bet is to learn to appreciate the tastiness of a bean and grain burger. 😊

Check out what Dr. Joel Kahn has to say....

Eat real food. Impossible Foods, the US-based fake meat maker that uses genetically engineered ingredients, has already managed to steer its fake meat Impossible Burger products past regulators in several countries, most notably the US and Canada, though not without challenge.

And they have other countries in their sights, including Australia and New Zealand, where they hope to have a product on the market within the next two years.

The Australia/New Zealand food regulator FSANZ has already approved the processing aid - GM soy leghemoglobin (SLH) - that Impossible will add (at 0.8% so it isn't labelled) to make its product look and feel as though it is bleeding, like real meat.

Friends of the Earth (FoE) Australia and GeneEthics' objection to the FSANZ approval, submitted in 2020, is available here.

The submission points out that SLH does not have a history of safe use in food. SLH in its natural state exists in the roots of soybeans and has thus far never been an integral part of the human diet.

In addition, Impossible Foods’ SLH is derived from a strain of GM Pichia pastoris yeast. Pichia pastoris does not have a history of safe use in food.

FSANZ has not assessed all the proteins potentially found in SLH for safety. FSANZ notes that not all batches of the soy leghemoglobin protein (LegH) expressed in Pichia pastoris “contained the same proteins, nor proteins at the same levels". FSANZ states that “The most common Pichia proteins present in the LegH Prep have been identified and characterised". Given that even trace amounts of protein have the potential to cause anaphylaxis, FoE/GeneEthics' submission says, "We consider it important that all the proteins produced be identified, characterised and compared with known allergens."

The Physicians Committee for Responsible Medicine is offering this FREE online course. If you are looking to learn how to get more health foods on your plate, this course if for you!

https://www.pcrm.org/events/empowered-by-food?emci=8dc36d40-76af-eb11-85aa-0050f237abef&emdi=69bfcdd7-8caf-eb11-85aa-0050f237abef&ceid=7236231

Empowered by Food Improving your health can be as easy as changing what you put on your plate! Join nutrition experts and weekly guests who will empower you with practical tips and inspiration to eat more plant-based foods for better health.