With thirty entrees to choose from, PlantPure meals are the most convenient, healthy and inexpensive delivered foods available on-line! Our meals have no added oils and are priced lower than most fast foods. Order today at: PlantPureNation.com/collections/Foods
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If you’ve always relied on your local grocery store for produce, consider giving your local farmers’ market a try this year! Summer is a fun time to start incorporating a trip to your weekly market into your routine! Aside from financially supporting local small farms and farm-based businesses in your area—always a good move—you’ll almost certainly be getting better-tasting, fresher produce than what’s at your local grocer. Why’s that? Well, most of the produce grown commercially is bred for qualities such as appearance, disease resistance, durability, and consistency, all of which make for efficient harvesting, shipping, and storage on a large scale. What often gets sacrificed for these qualities is taste and nutritional quality. Small farmers selling locally don’t have...
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Submitted by guest blogger Kat Calvin. So you’ve seen PlantPure Nation and you’re ready to make a change. There’s just one problem: Plant-based diets are expensive. That’s what we’ve all heard, right? Organic food is too pricey. Whole Foods is Whole Paycheck. Getting healthy means going broke. Luckily, it’s not true. With a little strategy and planning, eating a plant-based diet won’t just be good to your body, it will be good to your budget. Here are a few tips to get you started: 1. Focus on the basics Look for sales and stock up on the foods you’re going to eat every day. Rice (brown, black, wild, the list goes on) Beans (black, white, kidney, and more) Produce (fresh and frozen) Vegetable...
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Submitted by Kim Campbell, director of culinary education. This week we’ll get into common meat substitutes and different types of plant-based pastas. You can easily make spaghetti lasagna with these ingredients in your pantry. Tempeh and tofu Both tempeh and tofu are made from soybeans. They are quite different in flavor, texture, and appearance. The facts: Photo courtesy of Pixabay. Tofu: Tofu is made by soaking soybeans and creating a soymilk. Nigari (a salt derivative of seawater) is then added to the milk to create curds. The curds are then pressed and separated from the remaining liquids to create tofu. Tofu comes in many textures: silken, soft, firm, and extra firm. Tofu does not have a strong flavor alone, but...
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Submitted by David Black. My daughter Hadley introduced me to the idea of eating whole foods for both health and enjoyment. I have been a lifelong carnivore. Or rather omnivore. I ate a typical 20th–21st century American diet, high in sugar, oils, and fats—all the things my palate had been trained to associate with pleasure. The more deep fried, the more delicious. Or so I thought. Breaking bad habits is not easy. But it is necessary. A few years ago, I had three heart attacks in seven weeks, followed by half a dozen more hospital visits over the next three years. Gall bladder operation. Blood infection. Kidney cancer. I survived all. But it’s clear my body is not functioning...
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Submitted by PlantPure Health Editor Jo Gustafson. Paige Putnam, age 10, is the oldest daughter of Scott Putnam, who, alongside his wife, Beth, started the Field of Greens Group in Dubuque, Iowa, after watching the film PlantPure Nation and being inspired to be part of this grassroots movement. Passionate about eating plant-based to help save animals as well as the environment, Paige found out about the Certificate in Plant-based Nutrition, offered by eCornell (Cornell University’s online education division). The Certificate in Plant-based Nutrition is a ground-breaking, online program created by Dr. T. Colin Campbell, professor emeritus of nutritional biochemistry and author of best-sellers The China Studyand Whole. The program is designed to help both health professionals and laymen understand the role of diet in...
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Submitted by Kim Campbell, director of culinary education. Today we’re going to delve into the weird world of vegan “mystery” ingredients. Some things, like tofu, you’ll probably recognize, but others, like seitan, you may have never heard of. In the next few posts, we’ll talk about these ingredients: where they come from, why we use them, how they’re used, and where to find them. Photo by Amy Bissinger. Nutritional yeast (commonly known as “nooch”) Nutritional yeast is a member of the fungi family (just like mushrooms). It’s made from the single-celled organism Saccharomyces cerevisiae, which is grown on cane and beet molasses for about seven days. During the growing period, B vitamins are added to provide the yeast with the nutrients it...
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Photo courtesy of Pixabay.
With thirty entrees to choose from, PlantPure meals are the most convenient, healthy and inexpensive delivered foods available on-line! Our meals have no added oils and are priced lower than most fast foods. Order today at: PlantPureNation.com/collections/Foods
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Some of you may already have heard of Benji Kurtz, founder of the Remedy Food Project. Maybe you ran across his book, The Plant Advantage, or you attended the first Food=Medicine Conference in Atlanta, Georgia, last November. If you haven’t heard of him, he’s definitely someone you should learn a bit more about. After watching Forks Over Knives in May 2013, Kurtz wholeheartedly embraced a whole-food, plant-based diet, going on to lose more than half his body weight and normalizing all of his biometrics. This transformation led him to found the Remedy Food Project (formerly the Alliance to Repair the American Diet). Kurtz’s Remedy Food Project was developed specifically to aid those who are working to take back control of their health. The...
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Spinach seems to be one of those vegetables people either love or they hate. If you’re one of the latter, we strongly encourage you to give it another try—spinach has a lot going for it, and it can do a lot for you. Spinach is one of the most nutrient-dense vegetables out there, with only 23 calories in a 100-gram serving, while providing lots of vitamins A, C, and K, as well as manganese, folate, and magnesium. Spinach originated in ancient Persia, spreading from there to China and the Mediterranean. It arrived in England in the 14th century and quickly became popular due to its early-spring appearance, before many other vegetables were even sown. There are three basic types of...
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