PlantBasedResearch.org is a new online library that collects and organizes peer-reviewed, scientific research relevant to plant-based nutrition. The site promotes interest and investigation of plant-based nutrition to the public and the academic community.
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.
Animal-friendly and abundant in vitamins, minerals, and proteins, these 10 baby foods provide the building blocks required for healthy, developing bodies.
Keep your cravings under control with lentils, berries, peas, and more.
A good calcium level is easily attained by eating real food, like kale (which has a higher calcium absorption rate than cow’s milk), blackstrap molasses, tofu, and some fortified almond milk on your oatmeal.
The Kitchn sets out to help new vegans master the 8 most common baking substitutions.
Maureen Callahan lists 5 different seeds that are nutrient-rich and good for our bodies.
While peanut flour has been around for years, recent interest in meatless protein has sparked renewed interest in the plant-based flour.
An excellent source of vitamin C, folate, potassium, and fiber, fennel is one of the best antioxidant and anti-inflammatory foods on the planet.
From bananas to beans, Leta Shy from FitSugar.com shows creative ways to satisfy any creamy craving.
The Sentinel’s Lisa Wardle offers ways to use vegan cashew cream when supplementing dairy.
Try incorporating these five uncommon foods into your diet to achieve a higher state of health and vitality.
Yogi and health coach Allison Micco shares three tips to add more raw foods to your diet.
Removing meat from your diet can improve your health and when done properly can lead to weight loss as well.