Ashley Flitter, the Unintentional Vegan, is interviewed by Howard Jacobson, coauthor of Whole, for the new Wholevana Community. It’s a great interview about “health, the impact of Jonathan Foer’s book Eating Animals on her food choices, and the challenge of eating plant-based in a predominantly meat- and cheese-eating part of the world.”
This summer, you can get the crunch you crave in salads and other dishes by adding jicama, a delicious low-calorie vegetable to your meals.
Dr. Greger touches on prolactin, a hormone in meat that can exacerbate menstrual symptoms.
From professional tennis stars to bodybuilders and hockey players, athletes of all stripes are increasingly turning towards a plant-based diet.
From Chef Amber Shea’s Perfectly Raw Desserts, this Velvety Chocolate Mousse recipe (made from avocados!) is sure to hit your sweet spot.
From Indian cuisine to barbecue, Chef Amber Shea shares the best dishes to order on (and off!) the menu at many different types of restaurants.
Robin Robertson shares this healthy and tasty spring rolls recipe, perfect for the warmer summer weather, from her cookbook Nut Butter Universe.
Creating a community of health pioneers and advocates of mindful eating, this week-long festival incorporates everything from Yoga to running to raw vegan food lectures in an effort to connect fruit lovers from around the country.
Having recently moved from the vegan-friendly Big Apple, JL Fields found that eating plant-based in Colorado is not as hard as she thought it would be.
The Active Learning Elementary School’s Director of the Wellness and Nutrition Program, Christian Ledesma, shares all the ways his students are reaping the benefits of the vegetarian lunch menu he helped implement.