Mexican Plant-Based Cooking 101: Chef’s Guide for Delicious Authentic Flavor – Center for Nutrition Studies – T. Colin Campbell

Traditional Mexican cuisine adapts so well to a whole food, plant-based diet that you will never want for nutrition, flavor, or variety. Beans, rice, and corn work in endless combinations with fresh herbs and vegetables, and everyone’s favorite tropical fruit—the avocado!

Mexican Plant-Based Cooking 101: Chef’s Guide for Delicious Authentic Flavor – Center for Nutrition Studies

Troubleshooting: Not Getting Results On Your Own by Brooke Goldner, M.D.

From a recent Q&A: What if I am not seeing results trying to do Rapid Recovery on my own?

Want to learn the Goodbye Lupus Protocol for free? Free webinar classes happening now! CLICK the link that follows TO WATCH & LEARN: https://goodbyelupus.com/6-steps-to-r…

At the classes, you can sign up for FREE LIVE Q&As with Dr. G at the classes so you can ask her all of your questions about health live.

More Plant Based Resources from Stephanie Spencer

StephanieSpencer

Hello friends!

Understanding that the powerful urges we have to eat food that is not good for us (fat, sugar, meat, cheese) come from strong evolutionary forces that were hardwired into our bodies millions of years ago helps us make sense of why we are drawn to these foods today.

We evolved in an environment of scarcity and our bodies were designed primarily to SURVIVE UNTIL REPRODUCTION in a variety of challenging environments.  But one environment in which our bodies appear to have no ability to adapt is an environment of continual dietary excess with ready and cheap access to high calorie, nutrient-poor food on a continual basis.

Here are a couple of short videos that explain this phenomenon very well: 

Addictive foods-Dr. Neal Barnard, sugar, cheese, dairy

https://youtu.be/EgPbjxtJkoM 14 min. 55 sec.

 Dr. Doug Lisle, supranormal stimuli (I love Dr. Lisle’s dry wit)

https://www.youtube.com/watch?v=jX2btaDOBK8 14 min, 56 seconds.

Aaaand, here’s my favorite pickled red onion recipe:

A small amount of sugar used as flavoring (as this recipe does) is generally acceptable on a WFPBD for non-diabetics.  Likewise with salt used in moderation.
Hope y’all have a good week.
Stephanie
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Check out Stephanie’s website and subscribe to her newsletter! https://www.naturalstateplantbased.com/ 

60 Year Old Vegan Author Brenda Davis Demonstrates Her Flexibility And Strength by Brenda Davis, R.D.

Unleashing the Power of Plant-Based Diets by Brenda Davis, R.D.

Brenda Davis offers fresh insights on the treatment of animals in food production and other industries, the latest findings on the health benefits of a vegan diet and expanded the information on phytochemicals, Brenda’s information is extensive in scope, yet manageable for anyone who wants to easily understand how to construct a nutritionally balanced plant-based diet.

Here are the latest findings on: using plant foods to protect against cancer, heart disease, and other chronic illnesses; obtaining essential protein without meat, eggs, or dairy products; discovering “”good”” fats and where to find them; meeting dietary needs for calcium without dairy products; understanding the importance of vitamin B12; designing balanced vegan diets for infants, children, and seniors; and making the most of vegan pregnancy and breastfeeding.

This is a sound blueprint to follow for better health for yourself and the planet.