Mary-Ellen and John explain the value of a plant-based education complementing their ability to help others while helping themselves to a healthier life.
As a family, we made the “dramatic” shift to a whole food, plant-based journey and have never looked back.
Do you eat a variety of bitter, salty, sweet, sour or pungent foods? Traditional Chinese Medicine offers tips on balancing the 5 tastes.
This dressing was created with kids and ranch dressing-lovers in mind. It is oil, gluten and soy free.
This hearty soup is packed with veggies and beans. A perfect meal for a cold winter evening.
Hearty, yet light and with subtle hints of sweet, this exotically spiced salad not only tastes amazing, it’s easy to prepare for a one-dish, high protein meal. Or serve it alongside your favorite dish of beans and greens to complete a savory, satisfying dinner. Pack any leftovers and treat yourself to a ready-made lunch throughout the week.
I created this super quick savory recipe during a stress induced skin flare up to build my immunity. I call it “Immune Defense” Shiitake onion miso soup.
Made from black-eyed peas, also known as cowpeas. Falafel made from scratch is super easy, just remember to soak beans or chickpeas in advance.
A vegan version of Aushak (or Ashak), an Afghan dish traditionally made of meaty tomato sauce over pasta dumplings.