When Texas Mayor Ed Smith III was diagnosed with prostate cancer, he elected to forego conventional treatment in favor of a whole food, plant-based diet. The results were nothing short of miraculous: his cancer disappeared. He and his wife embarked on a mission to help their town and community adopt a healthier lifestyle based on plant foods. Their story is being told in THE MARSHALL PLAN. The documentary focuses on the transformation of one town into a healthier place when its residents adopted new eating strategies. The stories of Marshall’s residents are combined with interviews from expert doctors and researchers in the field of nutrition, and professional athletes.
I created this tasty dessert one holiday when there was no room in the oven to bake one more thing. The filling cooks quickly, is tart and just sweet enough. And the crust comes together before you can say “Happy Holidays.” If you prefer, you can use a tart apple in place of the pears.
Find this recipe and more in the Forks Over Knives Recipe App.
By Del Sroufe,
- 2½ cups walnuts or pecans, toasted for 8 minutes in a 350º oven
- 1 cup Medjool dates, pitted
- ½ teaspoon cinnamon sea salt to taste
- 3 ripe pears, thinly sliced
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup maple syrup
- ¼ cup apple cider
- ¼ cup dried cranberries
- For the Crust: Combine the walnuts, dates, cinnamon and salt in the bowl of a food processor and process until the mixture is well combined but not completely smooth. Press it into the bottom and up the sides of a nine-inch non-stick tart pan and refrigerate while you make the filling.
- For the Filling: Place the pears, cinnamon, nutmeg, maple syrup, apple cider, and dried cranberries in a saucepan and cook over medium heat until the pears are tender, about 10 minutes. Remove the pears and cranberries with a slotted spoon to a bowl and set aside. Return the pan to the heat and cook the remaining liquid in the pan until it is reduced by half.
- Spread the fruit over the tart crust and pour the reduced liquid over it.
- Refrigerate until ready to serve.
Great presentations from all our guests. Here is the excellent handout from Quinyatta: https://theplantstrongclub.files.wordpress.com/2019/12/qm-handout-12-2-19.pdf She also shared the link to the Ark. Dept. of Health website where you can search for a restaurant and read its latest inspection reports! https://foodserviceprod.adh.arkansas.gov/Web/inspection/publicinspectionsearch.aspx . WARNING! You may never want to eat out again! Or, you could breathe a sigh of relief!
Be sure to bookmark Stephanie’s website: https://www.naturalstateplantbased.com/ and sign up for the Plant Based Transformation for Beginners classes starting January 7! These could be life changing for you and/or your friends and loved ones. Something I’m also very personally very excited about, and I quote:
And I am incredibly excited to announce that I will be partnering with Chef Alicia Watson of Vito and Vera, a culinary wellness company, to offer delicious plant-based meal options! Chef Alicia will be offering:
- WFPB dinners available for purchase at each class. Cost: $15. We will send out an email with the menu prior to each class.
- WFPB cooking demos at each class. These will be easy WFPB cooking techniques that you can use at home to give you the concrete steps you need to transition to a WFPB way of life.
- WFPB chef-prepared take-home meal options and “short cuts” available for purchase at each class that you can use when creating your meals at home each week.
Theodora Scarato directs EHT programs and coordinates scientific programs in the US and internationally with EHTs Senior Science Advisors. Scarato is lead policy analyst and researcher for the EHT database on international actions– the most comprehensive collection of information on policy actions on cell phones and wireless. She previously worked with EHT as Director of Educational Resources and Public Affairs, developing educational resources for communities and governments.
She has co-founded several organizations both locally and nationally that address environmental health and safety concerns. As a practicing clinical psychotherapist, her two decades of work with children and adolescents includes directing an intensive special education therapy program in Montgomery County Schools and working a psychotherapist at an ADHD clinic. Her research interests include not only the effects from radiation exposures but also the social emotional effects of technology overuse.
A vegan personal trainer has revealed that he can’t keep up with the demand for meal and training plans since the launch of The Game Changers.
The sports documentary, which is available to watch on Netflix, is directed by Oscar-winner Louie Psihoyos and executive produced by Oscar-winner James Cameron. James Wilks produced and starred in the film.
Now Paul Kerton – aka Hench Herbivore – has told Plant Based News that the number of people wanting to get fit on a plant-based regime is skyrocketing.
“I have been DELUGED with nutrition and workout plan requests since The Game Changers came out,” he said. “It is having a MASSIVE impact.”
Impact of the film
Multiple plant-based businesses have seen interest increase since the film was released on Netflix and iTunes last month.
allplants, which delivers plant-based freshly cooked and frozen meals directly to people’s doorsteps, has has seen a 66 percent increase in sales. In addition, the company has received multiple enquiries from athletes and sports clubs with an interest in plant-based eating.
Jonathan ‘JP’ Petrides, CEO and founder of allplants, told PBN: “The increase in plant-curious new customers we’ve seen flock to allplants since the film launched on Netflix is encouraging, and most excitingly they’ve stayed with us. We welcome everyone to the table, whether they want to go all the way or give life on plants a try twice a week.”