Mark Sutton

Mark Sutton has been the Visualizations Coordinator for two NASA Earth Satellite Missions, a multimedia consultant, organic farmer, lecturer and photographer. He helped produce a vegan cookbook No More Bull! by Howard Lyman, produced several DVDs including: The Mad Cowboy Documentary, worked with two Nobel Prize winners on Global Climate Change media, and published in TIME, Newsweek, Scientific American, and Science amongst other media. Vegetarian for 20 years, plant-based the past 15 (9 years no-oil), Mark edits the Mad Cowboy e-newsletter, self-published the 1st vegan pizza cookbook, Heart Healthy Pizza: Over 100 Plant-Based Recipes for the Healthiest Pizza in the World. He is a co-host of "The Dr. Don Show" and a Plant-Based Nutrition Certificate Graduate.

Stuffed Collards With Tomato Sauce

Collard greens are nutritional powerhouses, and are the oldest known greens in the cabbage family. The Ancient Greeks and Romans cultivated collard greens. It is believed they were brought to France and Britain in around 400 B.C. by the Romans or the Celts. In 2011, they were designated as the Official Vegetable of South Carolina.

Swiss Chard and Rice Balls

One of the most popular vegetables in the Mediterranean region, it’s been established that chard leaves contain some 13 different polyphenol antioxidants. They also contain kaempferol, a cardioprotective flavonoid found in many foods, including broccoli and kale.

Kale and Sweet Potato Pancakes

Kale has a perfect nutritional density rating (in part, a measurement of antioxidants & phytochemicals), matched only by collard/mustard/turnip greens and watercress.

Quinoa, Sweet Potato and Corn ‘Cheese’ Sauce

Quinoa not only brings a marvelous nutritional profile to the sauce, but imparts a delicate and subtle texture. Sweet potato adds color, taste, and fiber, the corn balances them both. A classic “South American” combination!