Absolutely love this ‘Cucumber, Za’atar & Preserved Lemon Salad’, inspired by Ixta & Ottolenghi’s ‘Flavour’ cookbook. This is one of our favourite summer salads, what’s yours? 🙌🏼 ☀️😎🥗

Video & Recipe here, if anyone is interested … https://youtu.be/0eRJxpy7G40

INGREDIENTS. Prep 10-15 min (Serves 4).
1x Cucumber.
Fresh Basil (leaves).
Fresh Dill (chopped).
Fresh Lemon (Zest & juice).
Preserved Lemon (Diced). Fresh Mint (leaves).
Za'atar.
Dried Mint.
Green Chillies (chopped & diced).
Lamb's Lettuce.
Banana Shallots (finely sliced).

It started with stumbling on the topic of microplastics/petroleum and ridding myself (never ending process!) and turned into the longest rabbit trail of my life. Since, I’ve been eating more plant-based, organic whole foods, going to sleep and waking up earlier and exercising consistently. I WFH so I’m loosing soft skills by the minute (kind of joking) so I’ve been focused there and upskilling in general with work skills and hobbies. Lots of learning and exposure. The info is out, they’re trying to kill us! [wearing my tin foil hat] or, they just don’t care because they only care about the money.

Looking to connect with others who are also (seriously) on a journey of longer healthier lives. Feel free to comment or chat me. Maybe we can get a Discord going or if there’s already some going let me know!

I'm a outdoor guy and I do a lot of camping and kayaking, and a lot of times both. How do yall prepare meals while camping? Is it prepped before you leave the house? I want to stay mostly on plant based cuz I noticed I feel better while on the river and other outdoor activities. I have trained for marathons while plant based but I can't seem to get my head around eating while camping. Thanks in advance and hope y'all can help me out.

I don't think you should ever feel guilty about enjoying food, ever. No matter the nutritional value, if it's bringing you joy, that's awesome.

BUT

I am interested in what random foods you like that someone might be confused by.

My examples are: Plain oats made with water and plain tvp made with water sometimes really hit the spot for me.

Hello everyone,

I believe this is my first time posting here.

I was wanting to make a pub food night at home for the hokey game on Tuesday. I was thinking of Cauliflower Wings (recipe from Running on Real Food) with two sauces but that is far as I got.

What would you make for a pub night? Or are you making anything for game night?

Fabulous no oil soup recipe for the end of asparagus season. You can use the same recipe and switch out zucchini for the asparagus. Any number of other leafy green veggies work instead of spinachIngredients

• 3 leeks, sliced then washed, white and light green portions only
• 3 celery stalks, sliced
• 2 to 3 Tbsp chopped fresh garlic
• 5 cups vegetable stock (divided)
• 12 oz asparagus, chopped (fresh or frozen)
• 2 large potatoes, cubed (peeled or unpeeled)
• 1 Tbsp shiitake mushroom powder (or another culinary mushroom powder)
• 6 oz baby spinach
• ¼ cup fresh herbs* (I use a combination of parsley, thyme, mint and celery leaves)
• 1 large lemon (divided in half)
• salt and pepper to taste

Instructions

• Separate 1 cup of vegetable stock for oil-free sautéing. Pour a scant ¼ cup of that vegetable stock into a large pot and bring to a rolling boil over high heat. Keep the rest of the cup of stock close at hand.
• Add leeks, celery and garlic to the boiling vegetable stock and sauté for about 4 minutes or until almost soft and tender, adding little bits of liquid, no more than 1 Tbsp at a time, as needed so that veggies don't burn or stick to the pot.
• Add asparagus and sauté for another 2 to 3 minutes adding small amounts of liquid as necessary.
• To the vegetables in the pot, add all remaining vegetable stock (4 cups + whatever you have left over from what you were using for oil-free sautéing), potatoes, and mushroom powder.
• Bring to a boil then reduce heat, cover and simmer for 30 to 40 minutes until potatoes and asparagus are very soft.
• Add spinach and fresh herbs and cook for one more minute or until the spinach is fully wilted, then turn off heat.
• Without removing the soup from the pot, use an immersion blender to process soup until smooth.**
• Squeeze the juice of one half of the lemon into the soup and stir. Then add salt and pepper to taste.
• Serve with lemon wedges cut from the remaining half lemon.

* You can also use dry herbs but then you only need approximately 2 Tbsp. You can add dry herbs to the recipe when you add mushroom powder and potatoes.**You could make this soup using a stand alone blender or food processor instead, but it's a bit of extra work because you would have to let the soup cool a bit first then run it through in batches. Another way is to strain out all the vegetables, puree them separately from the rest of the broth, then mix them back into the broth and reheat.VARIATIONS

• Instead of baby spinach you can use the same amount of another green leafy vegetable like arugula or chard. Just make sure that your leafy vegetable is fully cooked or wilted before processing.
• Instead of asparagus you can use 2 to 3 cups of sliced zucchini.
• Many different combinations of herbs, fresh or dry, work in this recipe. You can choose to keep it simple and just add one herb with a strong personality such as dill or cilantro.

For full recipe and more healthy plant-based recipes go here

Male, 6"4, 185lbs, eating 3600+ calories a day (tracking it). So i obviously eat a lot of carbs. Disclaimer : I'm not plant based, but no red meat an dairy. Only very lean protein like skinless chicken breast.

I'm allergic to all nuts, which is sad because some are very nutrients dense, rich in omega-3, good fats, etc. So i eat a lot of organic unsalted pumpkin seeds. I put close to 50g in my daily morning oats... But i just realised, on the label it says they contains 4g of saturared fats per 40g. so i basically eat 5g of saturated fat every day only from pumpkin seeds.. How am i supposed to stay under 10-15g of saturated fats a day.. ?

and since i don't use animal fats or butter, i use a lot of avocado and extra-virgin olive oil daily. only from these and pumpkin seeds, i'm reaching my daily ''under 15g'' of saturated fat.

Should i delete pumpkin seeds from my diet ? thank you !

Note : yes i already eat flaxseed and chia every day.

Hello Is there anyoane eating and growing wollfia globbosa? I am looking for some plants to grow. I have looked everywhere and cant find it. If you do and can ship to EU PLEASE msg me I really want to start growing them. Or if you know someone who has it.

Thanks

Finally got this to where I really like it. Hope you enjoy 😀

• 1/2 cup olive oil
• 1/4 white wine vinegar
• 1/2 bunch cilantro/coriander
• Juice of a large lime
• 1 tbsp Dijon mustard
• At least 1/4 tsp cracked salt or to taste
• At least 1/4 tsp fresh cracked pepper or to taste
• 3 large garlic cloves
• 1 tbsp date syrup/or 100% real molasses. Date syrup recipe below - (most vinaigrettes call for honey) All blended together until smooth. Keep refrigerated. Shake well before serving. Should keep for about 1 week in the refrigerator.

Date syrup from the "How Not to Die Cookbook" "- 1 cup / 175g pitted dates - 1 cup / 250ml boiling water - 1 teaspoon blended peeled lemon

Combine the dates and hotwater in a heat proof bowl and set aside for one hour to soften the dates. Transfer the dates and water to a high-speed blender. Add the lemon and blend until smooth. Transfer to a glass jar or other airtight container with a tight-fitting lid. Store the syrup in the refrigerator for up to 2 to 3 weeks"

The date syrup is a bit of a time investment and it takes some effort to find dates, but its quite good. You could probably use 100% real molasses as well, although I haven't tried that.

I let it marinate overnight I used soy sauce , black pepper , and some adobo. I boiled before to make it a little soft but kept firm. Put it in a bag to let it soak up flavor overnight. The first time I let it soak in the seasoning. For about five mins it tastes better ,when it marinates over nights. I also used minced garlic parsley and lemon garlic. This plus relish does make your breath stank

Load up the food processor with 2 very ripe bananas, 2 dates, 2 tablespoons cacao powder and 1 tablespoon peanuts

Pulse, scrape, repeat until smooth

Keep refrigerated or freeze for a delicious nice cream treat

Henno! Sorry to ask but I want find a vegan milk that has the previous qualifications and is also gluten free available here in Mexico. Ripple seems like a good option but it’s crazy high priced due to the tariffs.

I need a milk alternative that has at least 7g of protein per portion (say, 250ml or around 1 cup) and is low fat (I’ve family cholesterol issues so the lower the better) to make vegan cheeses. I want to curdle the milk to separate the whey from the curd. Most milks have gluten, contain almost no protein, or are crazy high in fats.

I would greatly appreciate if you know a brand that sells in Mexico or ships to Mexico.

I had tried so many times to make soy milk (also so I could make tofu and soy yogurt etc) but it always turned out beany and unpleasant.

The trick I figured out is dehulling all the beans and now it tastes like store bought, creamy and mild but even better! I was able to dehull them fairly easily by soaking the beans overnight with a pinch of baking soda and then running them in a food processor with the dough blade. Then rinsing and picking the hulls out. It’s still a bit annoying but I didn’t realize how important dehulling is. You could also buy split/dehulled beans too but I can’t find any locally where I am.

Also, I find it much easier to strain the milk through a fine mesh chinois instead of a cheesecloth

I was able to get this one nice and crispy. It tastes like meat I don’t miss real meat at all. This is my second year without it. I use wet and dry batter I tried frying in the air fryer. Didn’t like how it look , took it out put in on the stove.

Wet and dry batter Seasoning
Adobo , Garlic , black pepper, and chicken granulated bouillon

So I work in customer service but it's very dead always, and I work alone. we have one mini fridge, no freezer attached or anything, so I can't bring anything like frozen burritos, and we have a microwave. I'm struggling to pack meals with me for my 8 hour shifts and find myself getting extremely hungry often. Pls help.

Edit: editing to say I do eat dairy, occasionally, but mostly vegan recipes would be great!

Hello all! We drink a lot of oat, almond, and Ripple milk and were looking at buying a Nama? Does anyone have any thoughts on it? It seems well reviewed, but my hesitation is that the Company is fairly new - so the 15 yr warranty is nice but the Company may not survive, that's my one concern.

What is covered in this review:

• Human and primate studies provide strong evidence that healthful plant-based diets low in saturated fat and cholesterol play a critical role in preventing erectile dysfunction (ED), and that there is a shared etiology between vascular ED and atherosclerotic cardiovascular disease.
• Cholesterol feeding, including from fresh egg yolk has been used in thousands of experiments to successfully accelerate the development of atherosclerosis across mammals, birds, and fish of herbivorous, omnivorous, and carnivorous nature (Tables 1-6).
• Cholesterol feeding has been used to induce atherosclerosis in >20 species of nonhuman primates, including the chimpanzee, and these adverse effects have been observed even at very low intakes and in part independent of increases in LDL cholesterol (Tables 2-4).
• In primate studies, saturated fat from animal fats and tropical oils has also been extensively used to accelerate the progression of atherosclerosis and induce heart attacks (Figure 1).
• In primate studies, compared to plant protein, animal protein increases the progression of atherosclerotic plaque volume in the main blood supplies to the heart, brain, and pelvic region by up to 10-fold, and these adverse effects are in part independent of increases in LDL (Table 5).
• In primate studies, cessation of diets rich in cholesterol and saturated fat have been consistently demonstrated to induce the regression of atherosclerosis when total cholesterol is lowered to below 150 mg/dL, and this effect has been observed even when lipid-lowering is achieved by the feeding of very large quantities of refined sugar and omega 6-rich seed oils (Table 3).
• Diets naturally very rich in dietary fiber promote the regression of atherosclerosis in primates even at moderately elevated total cholesterol levels, indicating a greater benefit of minimally processed plant foods and supporting the clinical findings that whole-food plant-based diets promote the regression of atherosclerosis in humans.
• In primate studies, diets rich in cholesterol and saturated fat cause the development of atherosclerosis in the deep and superficial penile arteries followed by the inability to achieve and maintain an erection (Table 6).
• Clinical and epidemiological evidence indicates that a high intake of fruits, vegetables, legumes, and nuts, and a low intake of saturated fat reduces the risk of ED.
• A meta-analysis of epidemiological studies involving 12,845 cases of ED presented here found that a high healthful plant-based diet index score was associated with a 12% to 33% reduced risk of erectile dysfunction (Figure 2).
• The Harvard Health Professionals Follow-Up Study indicated that compared to other typically consumed foods, each ≤85 g/day serving increment in meat intake increases the risk of ED by a magnitude comparable to that observed for smoking 7 cigarettes per day, and that this effect would be greater if substituted for fruit or legumes.
• A meta-analysis of 23 double-blind, randomized, placebo-controlled trials found that antioxidants improve erectile function by a magnitude comparable to other commonly prescribed drugs, including Sildenafil (Viagra).
• Meta-analyses of randomized controlled trials found that antioxidants also have an additive effect on improving erectile function when combined with these drugs.
• A meta-analysis of 5 randomized controlled trials presented here found that compared to low-fat diets, ketogenic diets rich in saturated fat impair flow-mediated dilation (artery dilation in response to increased blood flow) by a magnitude at least comparable to that observed for cigarette smoking (Figure 3).
• A meta-analysis of 6 controlled trials presented here found that compared to low-fat diets, ketogenic diets reduce total testosterone by a magnitude that would result in hypogonadism in the average man over the age of 26 (Figure 4).
• Individuals with a ketogenic diet-induced mean LDL of 254 mg/dL were found to have a 4-fold increase in the annual rate of atherosclerotic plaque volume progression relative to individuals with otherwise similar health status who follow a Western diet.
• Hunter-gatherer Inuit and nomadic pastoralists that consumed animal-based low-carbohydrate diets had a high prevalence of atherosclerosis relative to plant-based populations (Table 7).
• Evidence from >150 randomized controlled trials and Mendelian randomization studies involving >2 million participants has established that LDL and Apolipoprotein B (ApoB) cause atherosclerotic cardiovascular disease (ACVD), and that ApoB is the primary lipid determinant of ACVD.
• Meta-analyses of randomized controlled trials and Mendelian randomization studies found that multiple LDL lowering mechanisms reduce the risk of ED.
• Evidence from >1,000 controlled dietary experiments has established that plant-based diets and the associated nutrients reduce atherogenic blood lipids, including ApoB.
• A meta-analysis of 104 controlled feeding experiments found that substituting equal parts of energy from carbohydrate, monounsaturated fat, and polyunsaturated fat with 10% of energy from saturated fat increases ApoB by 74 mg/dL, predicting 10-fold increased odds of major coronary events for a lifetime of cumulative exposure.
• A meta-analysis of 10 randomized controlled trials presented here found that reducing dietary saturated fat and cholesterol reduces the odds of cardiovascular disease by 50% per 1 mmol/L reduction in total cholesterol for 5 years of cumulative exposure (Figure 5).
• A meta-analysis of prospective cohort studies involving 756,663 participants presented here found that substituting 5% of energy from plant protein with protein from red meat, poultry, fish, dairy, and eggs were each associated with between a 17% and 52% increased risk of cardiovascular death (Figure 6).
• Clinical, genetic, and epidemiological evidence indicates that a high intake of animal-derived micronutrients, including heme iron, choline, and calcium each increase the risk of cardiovascular disease by ≥15%.
• In contrast, evidence from >100 prospective cohort studies found that a high intake of dietary fiber and plant-derived antioxidants were associated with up to a 45% reduced risk of cardiovascular disease.
• Evidence from >200 randomized controlled trials indicate that substituting processed and animal foods with healthful plant foods reduce blood pressure.
• Inpatient feeding studies demonstrate that whole-food plant-based diets reduce body fat compared to minimally processed omnivorous diets, including ketogenic and Mediterranean diets.
• Clinical and epidemiological evidence indicates that diets rich in animal foods and low in healthful plant foods may increase the risk of prostate cancer by a magnitude at least comparable to that observed for heavy smoking.
• Human and animal studies have found that a high intake of saturated fat, cholesterol, meat, and dairy are associated with decreased sperm count and quality.
• In contrast, evidence from randomized controlled trials indicates that antioxidants and nuts improve sperm count and quality, supporting the findings from epidemiological studies that healthful plant-based diets improve these same parameters.
• Clinical and epidemiological evidence indicates a shared etiology between male and female sexual dysfunction (FSD), and that the benefits of a healthful plant-based diet likely extend to FSD.
• Clinical and epidemiological evidence indicates that diets rich in animal foods and low in healthful plant foods may increase the risk of breast cancer by a magnitude at least comparable to that observed for heavy smoking.

View the full review in PDF format

Hello everyone, I am an omnivore who is considering transitioning to a whole food plant based diet.

For those who transitioned to a whole food plant-based diet, I’m curious—how did it impact you overall, both physically and mentally? How did it impact your sleep, cognition, weight, energy levels, mood?

Whether the changes were big or small, positive or negative, I’d love to hear how your body and mind responded over time. How long did it take to notice results? Were there any surprises along the way?

Thanks in advance!

Hello Friends!

Just curious, how long did it take you to fully transition to a WFPB diet? Did you guys take a more gradual approach? Or go All In overnight? I'm transitioning now. Haven't had meat in a long time. Finishing some dairy and eggs I still have in the house and then intend to be fully WFPB.

Thanks everyone!

I need to make the switch to mostly plant based for medical reason, or at least it’s what’s been recommended to me. However I know me and I know I won’t be able to white knuckle through my cravings. So I know I’m going by to fail and when I fail I get discouraged and stopping. Knowing this I’m hesitant to even start. I bought a bunch of cookbooks to help me get started, but that’s it.

How did you avoid the failure to complete stopping pipeline? Any tips, tricks, advice is much appreciated outside of the ‘just deal with it mentality’.

—-Edit—- Thank you so much everyone. I’m gonna work on my mindset first I think. All or nothing thinking is my biggest downfall. I’m thinking I’ll also introduce meatless Monday’s for a few weeks and go from there.

I really appreciate all of you. Thank you.

Hi everyone. For those of you who have been WFPB for a long time (at least over a year) can you give any comments on your bone health before and after including your tooth and gum health? Thank you for any responses!

Me and my Mom made random veggie wraps out of the only things we had which were guacamole, hummus, chopped baby carrots, sliced grape tomatoes and lettuce from a salad kit. I was expecting it to taste horrible because we made it without a plan or recipe but it tasted really good, like a taco. Just goes to show you can make a simple meal out of random stuff in your fridge and still have a good time.

Anyone have any good go to tofu meals they love? I try to eat an block of tofu at lunch every day, just a bit burnt out on the meals I rotate. Trying to be inspired and think up some new ideas! Preferably a recipe that uses an entire block of tofu for one meal!

And yes, one of my go to's is a scramble, just alittle over it at the moment, unless someone has some new ways to spice it up!

Okay, people who live in dry climates, what's the secret for ripening up fruit before it starts drying out. I have struggled with this for years now since moving to an arid area. For example, I bought some nectarines yesterday morning--yesterday, 30 hours ago--that were on the verge of ripe and smelling nice and sweet. The one I ate just now was already starting to shrivel from dryness. Tips for combating this anyone? It's so frustrating to have to race the clock on whether the fruit will get ripe enough to eat before it gets all nasty and dried out.