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.
100% online, learn at your own pace
A trusted credential from eCornell
Personalized feedback from our team of instructors
20,000+ students and counting
Join our free online community to:
Attend monthly workshops led by our inspiring grant recipients
Learn from successful community groups around the world
Network with advocates for regenerative food systems
Obtain resource guides and other actionable tools
Learn how you can become part of the solution
Interaction, engagement, and nonjudgmental support
Delicious WFPB oil-free recipes
Practical strategies that have worked for our community members... and can work for you
Weekly live Zoom interactions with other members of the community
Whole Food, Plant-Based Wellness Challenges
The guidance of our highly engaged, knowledgeable, and warm-hearted community hosts
Involving children in the kitchen is a great way to get them excited about selecting and preparing healthy meals. Children may be selective eaters due to different textures, color, and flavor preferences, but the earlier they are exposed to new foods, the more likely they will be open to tasting them. Getting children to eat … Continued
While many pediatricians recommend breastfeeding newborn babies, that is not always an option for all mothers. Here’s what parents need to know about plant-based baby formula.
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.
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.