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Posts tagged ‘Plant-Based Recipes’

20
Aug

Who is Jeremy Dixon?

You may not have heard of Jeremy Dixon but you will. Dixon, a native New Zealander is the founder of Revive Cafe – restaurants serving delicious, fresh whole grain plant-based food in Auckland, the man behind Cook:30 – the 30 minute television series (www.3abn.org)  in which he makes a complete meal using fresh, wholesome plant-based ingredients, and the author of eight cookbooks (The Revive Cookbooks 1-6, and the Cook:30 Cookbooks 1 and 2). The guy is busy (it’s gotta be all that plant-based fuel)! Read more »

30
Jun

Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots

The perfect summer lunch plate – Confetti Slaw, Black Bean Quinoa Salad, and Roasted Carrots – was inspired by a Purple Carrot recipe (Chipotle Roasted Carrots with Confetti Quinoa Salad, Black Beans, and Cumin Yogurt).

I’m a big fan (and subscriber) of Purple Carrot TB Performance meals (high in protein, gluten-free, and plant-based) but I prefer little or no added oils and no creamy yogurt or vegan mayo sauces.  So, whenever I start to cook one of these meals, I figure out ways to reduce, eliminate, substitute, and/or add other ingredients so as to not give up flavor. Read more »

22
Oct

The McDougall Quick and Easy Cookbook

The McDougall Quick and Easy Cookbook is not just a big book with delicious low-fat recipes that can be prepared in less than 15 minutes, but also an excellent and concise source of nutritional and medical information written by Dr. John A. McDougall, M.D. and his wife, Mary McDougall. Admittedly, I bought the book for the 300 recipes that seemed uncomplicated and flavorful but then became focused on reading the single page tips that address protein, carbohydrates, fats, genetic diseases, acute versus chronic illness, reading labels, and more. That this book was originally published in 1999 gave me pause because it made me realize I didn’t know what I didn’t know. Some books are timeless; this is one of them. Read more »

19
Apr

Plant-Strong

We’ve been so hoodwinked and bamboozled by the meat, milk, and egg industries that the majority of people, including well-meaning but misinformed doctors and nutritionists, haven’t a clue that the best and most healthful sources of protein come from whole plants.

Plant-Strong is the new title of a book that was originally called My Beef with Meat (2013), a New York Times Bestseller. The original title was clever and catchy (the brainchild of a marketing executive in the publishing house) but the words never quite reflected the author’s style (positive) or his approach to living a plant-strong life, which is inclusive. Read more »