Base Recipes 4th of july Activities agriculture amazon ancient grains animal rescue Animal Rights animal welfare antonia demas Audio baking balanced living for busy professionals beans bicycle banana bum Blogs build a bowl Burgers / Sandwiches / Wraps canning carla golden wellness climate change coffee Cooking corporate wellness Cycling dairy diet dotsie bausch doug schmidt Dr. James Marcum Dr. Michael Gregor employee wellness Engine 2 Diet environment Environmental Impact Events exercise factory farming fall farmers market farming father's day food food for thought food is elementary food studies institute forks over knives free range fruits garden gardening Gardening/Outdoors go plantpure goplantpure Government grains grass fed grilling Health healthy Healthy Delivery Meals heartland rooted herbs hilton head sc hydration Important Update ingredients instant pot jami dulaney md plant-based wellness Jumpstart kerrie roberts kids Kim Campbell kitchen live planted local low country vegfest lunchbox Main Entrees main street vegan mark dillon's plant-based conversations MAYO meat meat substitutes medicine mental health MnMExploreCAN naked food magazine News newsletter no meat athlete radio npr nutrition On Tour organic meat packit cooler bag palmetto plant eaters physicians committee for responsible medicine plant based athletes plant based doctors plant strong victor plant yourself podcast plant-based plant-based birthdays plant-based diet plant-based on a plane plant-based pizza plant-based travel plantpure plantpure challenge plantpure challenge testimonial plantpure challenge winner PlantPure Chef PlantPure Foods plantpure magazine plantpure nation plantpure nation newsletter PlantPure People PlantPure Pods plantpure testimonial plantpurechef plantpurenation plants port townsend (&beyond) vegan group potatoes produce pumpkin Recipes resources road trip schools Science seeds Soups & Stews soymilk starts with one sustainability sustainable t. colin campbell tailgating ted radio hour testimonaials testimonial The Center for Nutrition Studies the plant trainers podcast the plantpure kitchen the plantpure kitchen cookbook the plantpure nation cookbook transormation travel Uncategorized urban farming vacation vegan vegan birthdays vegan incline vegan meals vegan pizza vegan travel veganize vegetables victor school district Videos water weight loss wellness wfpb WFPB Diet Whole Food Diet Menu whole food plant-based Whole Food Plant-Based Lifestyle whole grains winter woody harrelson
Coffee and health is controversial for some, and not a topic I am addressing here. However, if you want to know more about coffee and your health, you might want to check out an article by Dr. Michael Greger at https://nutritionfacts.org/topics/coffee/. Rather than addressing the health issue, this blog is about creamers!
These days, it seems like everyone is telling us to drink more water and the importance of staying hydrated. The more water you drink, the more energy you have and the better you feel, even increasing productivity at work. There are apps for your smart phone and stickers for your water bottle that help you drink more water and gauge how hydrated you are. However, no matter how much we try, it can be hard to know how much water is the right amount to drink. While there is no magic number or perfect number of glasses to have per day, here are the top 5 healthy hydration tips to help you throughout your day.
When I was growing up, my family had a large garden in our backyard. One of the flavors I remember that makes my mouth salivate even now is the taste of my mom’s rhubarb crunch! Rhubarb, when prepared as a dessert, has a sweet, tangy flavor that makes your taste buds tingle! We had two large rhubarb plants that came up every year that we would use to make wonderful family favorites. I still see rhubarb at some grocery stores and farmer’s markets, but many people have never tasted it and have no idea what to do with it. It has a beautiful crimson, red stalk and large green leaves. The edible portion is the stalk as the leaves are...
Staying plant-based on birthdays can be tricky! First, if you are the parent of a child and it is their birthday, you may not want to dictate a whole food, plant-based dinner. But, if it is you or a loved one who is already plant-based, then it is both easy and fun to create a special celebration. Here are several ideas to try:
"I've been a strict vegan for many years, and at first I lost a lot of weight. Then over the past few years, my weight crept back up197lbs to be exact. So I'm struggling along using my fitness pal counting every calorie. Losing weight was such a struggle..."
"I lost 150 pounds and have kept it off for almost 5 years now. Initially, I lost the weight because I did not want to be put on blood pressure medication. This helped me learn about what foods I put in my body and what foods to avoid eating in my quest to lower my blood pressure..."
Recently, my daughter received all of her textbooks before heading off to college this fall. A required class for first year students is Health. She started reading through the book and was surprised that they said to approach a plant-based diet with ‘caution’ because you had to watch your nutrients very closely. They also referred to the “importance of combining vegetarian proteins during a meal to get a complete protein.” The amazing thing is that this book was published in 2015!
"Hi! My name is Nancy Mathews, and I’m 53 years young. I’ve been whole food plant based since March 1st, 2012. My journey began when I gained 60 pounds after quitting smoking. One addiction led to another. I ate everything not nailed down. I was also 40 pounds +/- overweight when I quit smoking. I felt terrible, I was short of breath, out of shape, all my joints hurt plus I was starting the menopause journey...
Building school lunches was an important task when getting our kids off to school. As busy working parents, we came up with a variety of simple ideas that were quick and easy to put together. Eventually the kids took over and have since reminded me of the ‘formula’ I used when teaching them to build their own lunches.