by diana goldman | Jan 15, 2021 | Recipes, Healthy Vegan Made Easy, Vegan, WFPB Cooking
This is a simple, very healthy, plant-based dessert. A variety of toppings are listed in the recipe. The dates are delicious with a blackberry, pomegranate arils or a few chocolate chips. If you love the taste of snickers, try using chocolate chips. One bite gives you...
by diana goldman | Jan 14, 2021 | Uncategorized, Vegan, Vegan Resources, Weight Loss, WFPB Cooking
Happy 2021! I hope you and your loved ones are well and you are finding some ways to stay connected during this very isolating and challenging time in our lives. New Year’s Resolutions It’s that time of the year when many of us...
by diana goldman | Jan 1, 2021 | Uncategorized, Cooking Classes, Recipes, Vegan
Pressure Cooked Coconut Basmati Rice There's nothing wrong with simple brown rice. In fact, it's a staple in my kitchen. But every once in a while, a serving of coconut rice with curry or a warm dahl such as Red Lentil and Spinach Dahl is a richly...
by diana goldman | Dec 31, 2020 | Recipes, Vegan, WFPB Cooking
Red Lentil and Spinach Dahl Flavorful and comforting, this easy to prepare Dahl is a fabulous, healthy Whole Foods Plant-based entree. 2 cups red lentils (sorted and rinsed)1 medium yellow onion (finely chopped)1 teaspoon whole cumin seeds½ tsp ground turmeric3...
by diana goldman | Dec 2, 2020 | Resources, Nutrition 101, Uncategorized, Vegan Resources, WFPB Cooking
LeAnne Campbell, PhD. was recently appointed president of the T. Colin Campbell Center for Nutrition Studies (CNS). Her father, Dr. T. Colin Campbell, coauthor of the NYTimes best-selling book, The China Study, founded the center. He is widely known for its...
