Gaining Plant Power with The Plant-Powered Diet + A Plant-Powered Giveaway FOR YOU!

When I dive into something, I usually want the full scoop.  I want all the information available so I can introduce it to myself, study it, become familiar with it, and allow it to become habitual so I can have fun with it.  Give it all to me, and, if I'm truly interested, I will build myself up to an expert.  It's an outstanding feeling to possess great knowledge and, most importantly, live it.

Well, when we're talking about the subject of a plant-based diet, something that's talked about frequently on KMIV - because that's the delicious, abundance, and fun diet we all live! - we often refer to many different resources that have helped us in our transition to and expertise-building of our vegan lives.  It's time to add another resource to this invaluable collection: The Plant-Powered Diet.

The Plant-Powered Diet, by Sharon Palmer, RD (a.k.a. "The Plant-Powered Dietitian"), is a massive and enjoyable book, which lays out every single facet, detail, and piece of advice pertaining to plant-based eating.  Sharon presents the book as "The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today," and continues on providing:
  1. stories, history, and anecdotes; 
  2. tons of information, easy-to-read charts; 
  3. bulletpoints representing the info in a condensed way, allowing you, the reader, to finish each chapter with the most important takeaways fresh in your head;
  4. lists of foods so comprehensive you'll never, ever think again: "What can I eat?";
  5. testimonials from people all over the country about journeys to health, tasty meals, and an exciting new way of living & eating;
  6. and, OF COURSE, lots of recipes you will want to make. If you're hungry as you read, lots of recipes you will want to make immediately.
I already have my Plant-Based Nutrition certification from Cornell, and I still had a great time reading this book.  Here are some of my favorite parts:
  • The detailed histories of the food.  When you're buying your veggies, your tempeh, your grains, your spices, do you ever think about their origins/discoveries? Hundreds or thousands of years ago, people all over the world were consuming these foods as the core of their diet, for medicinal reasons 
  • The book is accessible for all levels of learning. Do you enjoy lots of information? Some of this, some of that, and some of the other (and some more of something else)?  Well, there's plenty of it in here. However, if too much info overloads & overwhelms you, you can just stick to the bulletpoints and the featured lists and charts to keep it simple for yourself.  The book is perfect for an in-depth read and also a light skim; either way, you're taking a lot out of it.
  • The creative subtitles.  They tell you exactly what you'll be reading about in a "informational chuckle" sorta way (does that make sense?).  The humor is subtle - I think it adds to the experience. ("The Whole Fruit and Nothing But The Fruit," "Antioxidant Medicine Chest")
  • The recipes. Duh. Appetizers, soups, salads, entrees, desserts, and beverages. For breakfast, lunch, dinner, a snack, or dessert. What more do you need?
  • The math is done for you. Sure, you can approach your food in a relaxed, loose kind of way (which I highly recommend once you feel comfortable with everything), but I know some people enjoy tracking their food a bit.  All the numbers you need are here.  It's your perfect tracker. Protein, carbohydrates, fats, vitamins, minerals, whatever - this resource will keep your foundation strong and help you in situations where you just want/need to know how much of what you're getting.
Sounds good to you? Hope so. It's a very beneficial book. Sharon lays it out for you wherever you are with your diet: 

- if you're already vegan, it's a deeper exploration of food, making everything even easier for you, maybe even giving you a healthier direction in which to take your diet
- if you're vegetarian, it keeps you strong with your wonderful commitment to abstaining from meat, providing you with everything you need to continue your transition to completely plant-based
- if you're eating omnivorously, the info and approach is sensitive and gives you everything you need to reach Sharon's mission in writing the book - to share a lifelong eating plan so you can achieve your optimal health today.

Everyone has their own journey. Lindsay did, I did, you do too. We encourage everyone to enjoy the journey, as you learn what foods make you feel great, what foods you like, what dishes you're amazing at cooking, and the deeper connection that is what KMIV is all about - with a greater awareness for animals and the planet.  Take the leap, go forth with your transition - the plant-based diet that we eat as vegans can provide optimal health.  Sharon's book will help you there, wherever you are.

My book is highlighted all over and will be the perfect reference for me when I need it.  Now it's your turn!  Would you like your own Plant-Powered Diet for your optimal info and reference point?  It's your lucky day... WE'RE DOING A GIVEAWAY FOR TWO COPIES OF SHARON'S BOOK!

 


You probably know how it goes by now, but if you don't: Check out the Rafflecopter widget at the bottom of this post. Fill in your information and get started by earning yourself raffle entries.  You get to have fun by getting involved and connected in social media with the simple tasks.  Certain tasks you have to do to open up others; other tasks you can do every day; some tasks earn you more entries than the others!

All of this will be perfect timing for Sharon's Plant-Powered Challenge! starting Monday, August 5th. You can check out more info on the challenge and sign up at Go Plant Power!


After you toss in some raffle entries, prep for your winning book entry by reading Sharon's guest blog featured on KMIV last week, along with a Green Pea Hummus recipe! 

Have fun getting Plant-Powered and good luck!




Lovin’ Legumes By Sharon Palmer, RD + Green Pea Hummus recipe

We're excited to share this guest post from The Plant-Powered Dietitian, Sharon Palmer, RD.  She lays it down for you, legume-style, making sure you understand the role of your beans and beyond. And, to leave you with more than just information, she's provided a delicious recipe for you too.
Keep an eye out on Monday for a review of Sharon's book, The Plant-Powered Diet, and (our favorite) a giveaway! Let me tell you, this book is jam-packed with info & recipes - you'll feel like your own RD & Plant-Powered Chef after a read.  Enjoy!
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As important as protein is for playing a role in the processes our bodies require to go about the everyday business of living, a lot of fallacies exist in regards to how much protein we need.
 

As the Plant-Powered Dietitian
and an advocate for plant-based eating, I often hear how difficult it must be to get enough high-quality protein on a vegan diet; this is a common misconception I hear time and time again.  In reality, it’s completely doable to eat a healthy plant-based diet that meets your protein – as well as carbohydrate, fat, vitamin and mineral – needs every day.In fact, many plant proteins, including beans, lentils, and soy all have an excellent “protein package.” What I mean is that plant proteins come packed with other beneficial nutrients like fiber, vitamins, minerals, healthy fat, and phytochemicals, and little of the “bad stuff,” like saturated fat, sodium and cholesterol.

Legumes, a class of vegetables, also referred to as pulses, may be as near to a perfect food as you can find. A half-cup portion packs in at least 20% of your daily fiber needs, 10% of your protein needs and a bounty of phytochemicals, vitamins and minerals. That’s why I recommend that everyoneinclude more luscious legumes in their diet. And since there hundred of varieties of legumes, there’s no end to the flavors, colors, sizes and textures available. A whole world of legumes awaits your discovery!

Here’s a sampling of some of the most popular:

Getting to Know Lentils
Legume
Description
Culinary Suggestions
Black Beans
Appearance: Small ovals with deep black skins, dark cream to grey flesh
Flavor: Mild, sweet, earthy with soft texture
Use in classic Latin American, Caribbean, and Southwestern dishes, such as soups, stews, sauces, salads, burritos, and salsas.
Chick peas (Garbanzo beans)
Appearance: Beige and pale yellow

Flavor: Nutty taste with buttery texture
A key ingredient in traditional ethnic dishes such as dal, hummus, and falafel; wonderful in salads, soups, stews, and side dishes.
Pinto beans
Appearance: Medium ovals, mottled beige and brown

Flavor: Earthy flavor with powdery texture
Use in vegetarian refried beans, in Tex-Mex and Mexican dishes, or as a side dish.
Lentils
Appearance: Small discs, varieties range from yellow to pink to dark green (known as French or Puy)

Flavor: Earthy, slightly sweet with soft texture
Delicious in dal, soups, stews, and veggie burgers; serve as a side dish or salad.

I encourage you to start putting legumes on your menu every day. Try these plant-powered tips to get you started:

1.     Try a simple Italian classic: pasta topped with cooked white beans, tomatoes, olive oil, and garlic.
2.     Substitute cooked, stewed, or mashed beans for potatoes or rice as a side dish twice a week.
3.     Visit an online purveyor such as Bob’s Red Mill (www.bobsredmill.com) to find a variety of eclectic legumes such as Black Turtle beans, Anasazi beans, and Chana Dal beans.
4.     Stir black beans into salsa or guacamole for a tasty dip.
5.     Keep a batch of your own homemade hummus or buy a container of your favorite hummus at your local market. Hummus is the perfect accompaniment for whole grain crackers, pita, sandwiches, and wraps.


Makes 2 ½ cups
Ingredients:
1 – 15 oz can chickpeas, drained (reserve juice)
2 garlic cloves, minced
3 Tbsp lemon juice
2 Tbsp tahini
1 ½ tsp extra virgin olive oil
½ tsp red pepper flakes
1 1/3 cups frozen peas, thawed, drained

Instructions:

1.     Place drained chickpeas, garlic cloves, lemon juice, tahini, olive oil, red pepper flakes and peas in the container of a blender.
2.     Add about half of the reserved chickpea juice.  Process mixture until smooth, scraping down sides as needed.  Add additional chickpea juice as needed to make a smooth, thick hummus.
3.     Chill until serving time.  Serve with whole wheat pita, fresh veggies, and sandwiches.
Makes 2 ½ cups (about 10 ¼-c servings)

For even more information on plant-powered proteins, you can join my 14-day Go Plant Power Challenge, staring on August 5th. Join by simply clicking “LIKE” on the Go Plant Power Facebook Page which will host the 14 days of alerts with recipes and other helpful tips. By the end of the 14th day, you will possess the tools to change your diet and health for the better.


Sharon Palmer is a registered dietitian, writer and author of The Plant-Powered Diet. Over 750 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today’s Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Dietitian. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.

VEGAN CHERRY PIE!!!!!!

WARNING: THIS IS HANDS DOWN THE BEST CHERRY PIE YOU WILL EVER EAT. RECIPE MAY BECOME VERY DANGEROUS AFTER FIRST CONSUMPTION.


Special thanks to Sarah Grimwood for this insanely amazing recipe. You can follow Sarah on twitter at @lunchsnob.

The Best Vegan Cherry Pie In The World

Crust, makes 2
3 c. Flour (I used white Spelt)
1 1/2 tsp. Salt
1/2 c. Olive Oil 
1/4 c. Coconut Oil
4 1/2 TBSP. Cold Water

Add flour and salt to mixing bowl.

Add oil and mix well with a fork.

Sprinkle cold water over mixture and mix well.

With hands, press mixture into a smooth ball. (If mix is too dry, add 1-2 T. more oil, a little at a time and then shape into a ball.) Divide ball in half.


At this point you can either put it in the fridge to firm up for about 10 minutes or roll out between wax paper or on a well floured surface.

Cherry Filling:
5 cups fresh pitted cherries
4 tbsp cornstarch
1/4 tsp salt
1 cup vegan sugar
2 tbsp vegan butter

Toss first 4 ingredients together, pour into prepared pie shell, dot with butter and lay the top pie crust on and pinch edges to seal. Cut 4 small slits to vent pie. Brush with almond milk and sprinkle with sugar.

Bake at 400 degrees for 60 minutes until crust is golden and filling is bubbling. You may need to add foil to the edges if its browning to quickly.

Cool to room temperature before slicing. Enjoy!

Coconut Cream Topping
1 can of full fat coconut milk 
1-2 TBSP pure maple syrup
1/2 tsp vanilla (optional)
Zest from half a lemon (optional)

Refrigerate can overnight.

Open up and scoop out the solid cream, if its not solid it won't work, get a new can. Do not add the liquid.

Add the maple syrup and mix until smooth and blended. Store in fridge until ready to use.