| Please enjoy my favorite recipes, tips and insights from this week, hand-picked for your Plant-Based Adventure! | | Are you one of the millions of people that purchased a fall pumpkin (or five) this holiday season for some festive fall decor? If you answered yes and you're thinking about throwing it away because it's no longer useful, wait a second! Listen to this—pumpkins are actually edible! You can use pumpkins to create a Read More... If you've ever spied kabocha squash at your farmers market or grocery store and wondered what to do with it, here's your answer: Create a creamy, flavorful Kabocha Squash Leek Soup with Pistachios! Kabocha squash is a Japanese squash—a staple in this traditional cuisine. With a deep green or bright red-orange peel, the flesh is Read More... Skimming sugar in seasonal Halloween sweets keeps healthy eating balanced for children—learn how with these 5 quick expert tips. As All Hallows Eve hovers in the distance, parents are likely feeling the haunt of this holiday's month-long explosion of treats. Have no fear! Those sweets don't have to sabotage your household's healthy eating habits. Finding Read More... Boo! Get ready to scare your Halloween guests into healthy, plant-powered eating with this collection of amazing plant-based Halloween recipes, compliments of some of my favorite bloggers! Happy Halloween, Sharon 15 SPOOKY Plant-Based Halloween Recipes Booberry and Vanilla Banana Ghosts, Lauren Harris-Pincus, RDN, Nutrition Starring YOU Boonanas, Kim Newman, The Veggie Gal Colorful Halloween Smoothie, Read More... Pumpkin, the harbinger of fall, has gone absolutely viral. In the past, we had our basic pumpkin pies and pumpkin spice muffins, but now pumpkin is in everything from hummus and pasta to coffee and tea. You can even wash your face with pumpkin! I personally love the pumpkin trend, because it's about time people Read More... Be ready to get inspired in this live video chat with Sharon and the directors of EatWell Exchange, Ashley Carter and Jasmine Westbrooks, as they discuss creating greater access to healthful, plant-based foods in communities across the country. I'm so excited to have Ashley Carter, RDN, LDN and Jasmine Westbrooks, MS, RD, LDN on my Read More... I'm so excited to be partnering with GOLO to create three delicious, healthy, plant-based recipes which support a healthy lifestyle. First up is this easy, thick curried mung bean vegetable soup, which is hearty and wholesome enough to be the main event of your meal. Filled with plant protein, compliments of mung beans, this vegan, Read More... | | Thanks for eating and living the goodness with me. Stay tuned for more mouth-watering recipes, classic cooking tips, nutritional information, PLUS all the latest science scoops on plant-based eating.
To your health!
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