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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Does it Matter If I Call Myself a Food Addict?
Where is the line that separates normal eating from food addiction? Aren't we all addicted to it to some extent, and don’t we need food to live? I have asked myself these questions many times, and I have tried to answer them with help from professionals and in my own social circles.
Overeating Causes and Solutions
Food addiction and compulsive overeating are primary causes of obesity—a major problem in the US and many other countries. This article summarizes the causes and solutions to overeating and obesity.
Healthy Plant-Based Meat Substitutes
New meat substitutes are appearing on grocery store shelves all the time, and many may be healthier than their animal-based counterparts. But are they actually good for you? And if not, what should you eat instead? You might love a good burger, hot dog, or pepperoni pizza, but the vegan versions of these classic animal-based … Continued
Which Came First: The Chicken, the Egg, or the Dystopian Nightmare?
The animal agriculture industry does not want you to know how the sausage gets made. Whenever possible, they attempt to hide their operations from the public. Some of those attempts are surprisingly brazen, their claims so obviously dubious. It’s as if they don’t expect us to do the most basic research.
5 Essential Tips for Mindful Eating
Today's society moves so fast that most of us have forgotten what it looks like to be intentional and mindful with our food. In turn, there is a disconnect between the foods we eat and how they make us feel.
Getting Involved in Transforming the SAD School Food Culture
It’s that time again—back to school and, for many, back-to-school food, too! Unfortunately, it’s the school food that makes many parents cringe. When we think of transforming school food, we may think of eliminating toaster pastries or decreasing the number of times pizza is served each week. Often, plant-powered kids pack a lunch, and their … Continued
Chef Del’s Top Tips for Cooking Without Oil
There are a plethora of reasons to avoid consuming oil, here are some tips if you are looking to transition to oil-free cooking.
13 Plant-Based Salads You Will Love Year-Round
Who said salads are boring? Here are some of our favorite vegan salad recipes that are sure to inspire plant-based cooks and omnivores alike.
Food Additives Increase Obesity, Chronic Disease and Corporate Profits
US food products contain over 3,000 and possibly as many as 14,000 additives. These facilitate centralized, industrial food production and increase food company profits, for example, by extending shelf life and improving the taste and appearance of food. But they also often degrade human health.
This sweet-tart açaí smoothie bowl is delicious! Topped with fresh fruit, homemade granola, cacao nibs, and almond butter, it’s good for breakfast, as a snack, or as a delicious treat.
I always have this sauce on hand. With this sauce, some cooked rice or pasta, and a package of frozen vegetables, I can have dinner ready in less than 15 minutes. Even if I do have to make this easy sauce, I can prepare dinner in less than 30 minutes.
The sweet, tangy pineapple brightens this fried rice dish, and serrano pepper brings the heat. It comes together especially fast if you keep a pot of cooked brown rice on hand in the refrigerator to use for stir-fries, wraps, and as a complement for bean dishes throughout the week.
Green Salad with Raspberries and Roasted Chickpeas
Give yourself the gift of variety! Every bite of this vibrant salad offers something fresh, whether it be the peppery flavor of arugula, the natural sweetness of red raspberries, or the savory warmth of roasted chickpeas.
Chimichurri is an Argentinean sauce or condiment that is popular throughout South America. This sauce commonly doubles as a marinade or accompaniment to cuts of meat, but it is equally delicious on veggie burgers and mushroom dishes.
Peruvian Causa with Oyster Mushrooms
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!