Beans are boss, which is why beans are honored every year on January 6, National Bean Day. We’ve got 10 great reasons to eat more beans this year: 1) Nutrition. Beans are loaded with fiber, potassium, magnesium, folate, and iron…nutrients many people don’t get enough of today. Getting nutrients from foods instead of supplements is … Read more
Dear Chef Linda, I feel like I’m ready to start my vegan journey and I want to be prepared to answer the question “Where will you get your protein?” Can you help? Good question and one that vegans get all the time! Let’s look at the biggest, strongest animals on the planet, like elephants, oxen, … Read more
February is American heart health month, created by the American Heart Association, it reminds us that there are lots of things we can do to stay heart-healthy. Maybe you don’t think about your ticker all that often but according to the American Heart Association (AHA) and the American Stroke Association (ASA): Someone in the US … Read more
By Chef Linda Eliminating animals and animal products from your diet is often the first step in opening your eyes and appetite to a world of other foods that have been here all along. If you haven’t fallen in love with leafy greens yet, there’s no better time! Leafy greens, including collards, kale, spinach, arugula, … Read more
Did you hear about the guy who didn’t eat enough vegetables? His heart skipped a beet. Beets. You either love ’em or you hate ’em. Listen up, beet-haters, there are plenty of good reasons to love your beets, starting with nutrition (for more on nutrition, see article in Healthline). Packed with essential nutrients, beets are … Read more
When you think about your favorite whole grains, do oats come to mind? Typically relegated to the breakfast table (and there’s nothing wrong with that!), oats are actually versatile in sweet and savory dishes–and they’re economical, too! But why are we pushing oats…? …Because we push plants as the way to eat if you care … Read more
By Chef Sara Fermented foods may seem like a health fad, but humans have been intentionally fermenting foods since at least 7000 BC – so I think it’s safe to say fermentation is here to stay! Our ancestors figured out how to harness the transformational power of bacteria, yeast, and microbes to make foods … Read more
We get questions and comments from our readers about cooking, vegan substitutions, nutrition, and about the lifestyle changes and challenges that are part of the compassionate journey. Because April is National Grilled Cheese month, we wanted to share this recent comment about how many of us struggle to give up cheese and what helps keep … Read more
“Dear Chef Linda, everyone’s always concerned about getting enough protein on a vegan diet. I don’t hear much about other important minerals, like iron, for example. I’m confident that I’m meeting my protein needs, but I don’t know much about how to ensure I’m getting enough iron. My doctor says meat is the best source … Read more
A Quick Lesson on Protein If you’re vegan – or even thinking about going vegan, you’ve no doubt encountered “the question”. You know, the one about protein, as in, where will you get yours? Maybe you’re the one asking the question as you consider this lifestyle change. Here’s a few things you might be interested … Read more
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