Creating Healthy Habits that Last A Lifetime at the Mariposa Center for Girls in Cabarete, DR.
T. Colin Campbell has revolutionized how we think of nutrition for decades. Now—for the health of our bodies and the world’s communities, for the restoration of ecological balance—it’s time we put that knowledge into practice.
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Robert Maurer, PhD, is a speaker at our upcoming Sonoran Sunshine Retreat. Here is a sneak peek into his research and findings on longevity and health as we age.
Robert Cheeke shares some of his favorite plant-based recipes, which also happen to be outstanding meals for supporting an active lifestyle, whether for a recreation fitness enthusiast, or a professional athlete.
Getting your daily dose of omega-3s while decreasing your omega-6 intake will go a long way in reducing inflammation, preventing disease, and improving your overall health.
Many experts warn that H5N1 is only a few mutations away from pandemic form. Is our diet to blame?
With modern medical intervention, many are living longer just so that they can die longer. The good news is, we already know the key to healthy longevity. Scientific research shows us how to extend our lifespan and avoid the common diseases that plague so many Americans.
Have you heard of the gut microbiome? It’s one of the hottest topics in nutrition right now, but what is it? And how can you develop a healthy gut for yourself?
Whole Communities was organized following the Plant Forward Workshop Series that CNS delivered in 2021. The participants in those workshops had a great opportunity to get real insights into some of the amazing work being achieved by CNS’s Community Grant recipients.
This recipe is inspired by the ingredients of the traditional Peruvian causa, which is often made with lemon, mayonnaise, and egg. The exquisitely seasoned oyster mushrooms that serve as the stuffing give this plant-based alternative a unique touch.
This is a wonderful summer salad that’s full of fresh garden flavors and nutrient-dense ingredients. The jalapeño peppers give it a little kick that pairs deliciously with the earthy sweetness of the black-eyed peas.
This pasta cacciatore has the wonderful flavors of the classic Italian dish—without meat. The spicy, chunky red sauce is packed with tomatoes, olives, mushrooms, red pepper, and onions.
Blueberries are nature’s candy, except their sweetness is all natural and they’re brimming with antioxidants and other nutrients. In this salad, they add a burst of freshness that’s perfect for the summer months!
This is a super easy and delicious way to bake tofu. Tossing the tofu cubes in almond meal and nutritional yeast before baking gives them a crispier texture, as well as a slightly nutty flavor. It’s a delicious addition to almost any dish that you would usually eat with tofu.
If you are a chocolate lover, this super easy smoothie bowl will leave you pleased. In addition to the health benefits provided by the cacao, it is loaded with potassium, calcium, and omega-3 fatty acids. A smart way to treat your sweet palate!
The sweetness of the currants contrasts well with the lively curry flavor. If you don’t have currants, use raisins or any other dried fruit. Serve this salad on a bed of greens—such as spinach, arugula, or field greens—for a nice lunch.
Barbacoa is a form of slow cooking meat over an open fire that supposedly originated in the Caribbean (although humans have been cooking this way since we discovered fire).
I have made many versions of this spread, and that speaks to its versatility. This version is inspired by my love of the flavors of the southwestern United States.