Sunday, April 29, 2012


Discovered in Whole Foods Markets at Columbus Circle and Union Square in NYC, these 6 luscious salads meet the dietary requirements for Whole Food Plant-Based No Added Oil eating.  That's no accident! Guess who serves on Whole Foods Market Scientific & Medical Advisory Board:  Caldwell Esselstyn, M.D.; T. Colin Campbell, Ph.D.; Neal Barnard, M.D.; Joel Fuhrman, M.D.; John McDougall, M.D.; among others-- all old friends of ours!

Now it's time to get creative...choose a salad, gather the ingredients, play around with proportions (or look for recipes at,   toss and enjoy!

Sunday, April 22, 2012

Headed to NYC? Check out WHOLE FOODS at Columbus Circle...

WHOLE FOODS at Columbus Circle is a great place for a delicious, Plant-Based No Oil meal anytime (just watch out for "healthy" fats!)  While you're there, enjoy a feast for all the senses! And don't miss brochures and handouts featuring our friends Joel Furhman, M.D., and Rip Esselstyn! 

Saturday, April 21, 2012



Thursday, April 19, 2012

Nutrition Tips from T. Colin Campbell


T. Colin Campbell, Ph.D.

Nanci AlexanderFor more than 40 years, T. Colin Campbell, Ph.D., has been at the forefront of nutrition research. His legacy, the China Project, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has more than 70 years of peer-reviewed research and has authored more than 300 research papers. Dr. Campbell has also co-authored with his son, Thomas M. Campbell II, M.D., the best-selling book The China Study: Startling Implications for Diet, Weight Loss and Long-Term Health.
Learn more about Dr. Campbell at

The China Study
by T. Colin Campbell, Ph.D.
The China Study by T.Colin Campbell, Ph.D.
The Whole Plants Cookbook
forward by Dr. T. Colin Campbell
The Whole Plants Cookbook
  1. Our food choices have an incredible impact on the initiation, promotion, and reversal of disease, on our energy, on our physical activity, on our emotional and mental well-being, and on our world environment. All of these seemingly separate spheres are intimately interconnected.
  2. If nutrition were better understood—and prevention and natural treatments were more accepted in the medical community—we would not be pouring so many toxic, potentially lethal drugs into our bodies at the late stage of disease.
  3. The same nutrition that prevents disease in its early stages can also halt or reverse disease in its late stages.


Sunday, April 15, 2012

More Good Reasons to Kick the Meat Habit...

Is the medicine we give to livestock making US sick!  Steiner interviews 2 scientists who discuss the impact of the drugs we feed to animals on human health.

Friday, April 13, 2012

David's Luscious Lunch

Here's inspiration from a man who used to avoid veggies at all costs!  With one year of eating Whole Food Plant-Based meals under his newly notched belt, my husband creates incredible, irresistible dishes.  His secret? Fill a man-sized salad bowl with chopped greens, onions, corn, beets, peppers, radishes with greens, stems and all.  Dress with a little salsa and balsamic vinegar. Garnish with a scoop of relish. Add a side of beans, a baked potato and warmed pita. Good to go 'til the next Plant-Perfect meal...   

Wednesday, April 4, 2012

Better than Jelly Beans and Chocolate

Veggies and toasted pita wedges with SWEET POTATO HUMMUS:
     15 oz baked sweet potatoes skin removed
     4 oz jar roasted red peppers drained
     3 Tbls lemon juice
     1/2 tsp fresh garlic finel diced
     1/2 tsp ground cumin
     pinch cayenne pepper
     1/4 tsp salt
     1 Tbls fresh parsley chopped

Puree sweet potato, lemon juice, garlic, cumin, cayenne, and salt.  Transfer to serving bowl and refrigerate at least 1 hr.  Sprinkle hummus with chopped parsley.  Dip veggies and pita wedges or use as sandwich filling with veggie slices or as salad dressing with a little vinegar, lemon or lime juice to thin.

Toast one thickness pita wedges on baking tray at 300 for 20 minutes.

Sunday, April 1, 2012

Wisdom from the Bunny Trail

"First he ate some lettuces and some French beans; then he ate some radishes."  (Most likely Peter Rabbit ate the tops as well.  Young radish and carrot tops are loaded with nutrients and are quite delicious raw or steamed. Where do you think that little Plant-Based bunny got all of his mischievous energy?!) 
So where do all the high fructose sweets and fat loaded chocolates, ubiquitous in this season, come from?  Certainly not from Mr. McGregor's garden!  If you're dying for something sweet, avoid the toxic commercial sweets and make your own FROZEN CHOCOLATE BANANA TREATS from this recipe found in the how-to companion book to the documentary film FORKS OVER KNIVES.

1/3 cup maple syrup
1/3 cup plant-based milk (make your own non-dairy milk on this blog March 12, 2012) 
1/3 cup cocoa powder
2 tsp vanilla
2 ripe bananas
2 cups oats
Grape Nuts

1. Puree maple syrup, milk, cocoa, vanilla and bananas in blender. Transfer to bowl and add oats.  Mix well.
2. Line baking sheet with wax paper.  Put Grape Nuts in small bowl. Using small spoon, scoop chocolate mixture and drop it into Grape Nuts bowl.  Shape into ball and roll again in Grape Nuts.  Place ball onto wax paper.  Repeat process with remaining mixture.
3. Freeze entire pan of treats then transfer to container with a lid and keep frozen until sweet tooth gets the best of you! Enjoy frozen or thawed.
Makes 50 guilt free treats.