In this cooking demo, I’ll show you how to make a simple and satisfying dish using your favorite whole grain, dark leafy green, bean variety and salsa for a quick delicious dish that you can tailor according to personal preferences AND what’s available in your kitchen!

*Food Allergens: Dairy-Free, Gluten/Wheat-Free, Corn-Free, Soy-Free, Nut-Free

In case you missed the Ingredients: 

1 onion, chopped
1-2 cups mango salsa (or any salsa of your choice)
2 cups quinoa (or any whole grain)
1-2 cups black eyed peas (any bean variety or cubed tofu/tempeh)
1 bunch of kale (or any leafy green)
2 Tbsp. of Vinegar or Sherry (optional)
1- 2 avocados (1/2 per person)
Fresh cilantro to garnish

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Photo from April's kitchen

This salad is one of our favorite ways to add extra grains to our daily plate! I’ve used the dressing separately on salads or on top of quinoa and veggies… yum!! Our toddler loves this salad plain or topped with baked tempeh. You can use quinoa for a gluten-free option too. I’m sure this would work with just about any whole grain.

I like to use Kashmiri Curry with this recipe, but you can use whatever you like. I buy all of my spices from World Spice Merchant online. They have really great prices and the spices are always fresh! Here’s a link to their Kashmiri Curry. In fact, they have 11 different kinds of curry powder if you want to experiment and find your favorite! Enjoy!

Cilantro Curry Berry Salad Recipe

It’s February 14, and you know what that means? That little chubby guy wearing a diaper and carrying a bow-and-arrow snuck up on me again. Little cherub does it every year.

I’m completely unprepared for Valentine’s Day. I’m not much of a Hallmark holiday gal to begin with, I’ll admit. The thought of showering my loved ones with gifts or sharing my most intimate emotions simply because a day on the calendar says I should never really sat well with me.

There’s good news and bad news with this attitude, of course. The good news is that my husband will NEVER “get in trouble” for forgetting a holiday. The bad news is that I don’t have much to share when it comes to romantic Valentine’s Day stories.  I do, however, know of a few ways to promote love year-round.

Instead of displaying your devotion due to a date, why not perpetually parade your passion? Try these tips today… and every day… to remind your loved ones (and even yourself) how much you care… any time of the year.

Get physical. Hugging and hand-holding greatly reduce the harmful effects of stress. Several studies also show that massage eases stress, reduces anxiety and depression, and increases your body’s immune system. Hugging, hand-holding, or massage are tools… simply increasing touch provides many of these benefits.

Go out. Literally. Research has shown that spending time outdoors creates a feeling of vitality, higher energy levels, and a greater sense of well-being. People feel happier after spending time outdoors. And as an added bonus, numerous studies have linked spending time in nature with a lower level of stress hormones, lower blood sugar in diabetics, and lower levels of obesity. The traditional Valentine’s date of a candlelit restaurant can’t do all that, but a walk in the woods can work wonders!

Pig out on plants. We all know that eating a diet high in vegetables, fruits, legumes, and whole grains can reduce our risk of cardiovascular disease, some cancers, Type 2 diabetes, and obesity, but did you know that many people believe that those who eat a whole-foods, plant-based diet enjoy better sex lives? What better reason do you need to prepare a healthy meal for Valentine’s Day?

Write a love letter. Taking your feelings out of your head and onto a piece of paper can satiate your soul. You don’t even have to share your moonstruck message with the object of your desire. Sometimes it feels good to just put your feelings into words.

Flaunt the fondness. Tell someone you love them. Write your kids a note and hide it in their lunchbox for them to find later on. Put a chocolate on your spouse’s pillow. Call your parents. We always assume that the people in our lives “just know” how we feel about them. Maybe that’s true… but I’ll bet they like to hear it anyway.

Glow with gratitude. Valentine’s Day doesn’t have to be about the love you feel for another person. It could be the love you feel for your life, your self, your world. Think about all the things you’re grateful for today… and everyday.

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Rumi said, “As you live deeper in the heart, the mirror gets clearer and cleaner.” When I read that, I glowed with the warmth I get when listening to the National Anthem. Then my brow knitted. What exactly does it mean to live deeper in the heart, I mean, exactly? Does it mean to be loving? Compassionate? I quickly ran through heart-related adjectives. And what mirror?

Times like these mean digging through years of journals of yoga notes. Something was tugging at the far back hiding place of my memory – mirror, mirror, mirror, mala, maya……….ah ha! Prakasa and vimarsa. Bingo! So here’s what…

Prakasa is that which shows itself, radiates, reveals. The very essence of luminosity is what speaks to how you exist. It’s the basis of creation. It’s illumination, light, knowing. It’s like the moment of the fine tender line of light that begins at the horizon, when you can’t even make out the landscape, but you know it’s the sun peeking around the corner of the earth.

Vimarsa is awareness, a reflection of the light upon itself. There’s the mirror. It’s the capacity of Consciousness to know itself. In relation to the sunrise, it’s the discernment by which you now recognize what you are seeing – even before you see it.

That which reveals…….to the online dictionary, pronto. Rev·e·la·tion: a : an act of revealing or communicating divine truth. b : something that is revealed by God to humans.

So, living deeper in the heart is aligning with the truth, your authentic voice, unconditional love – and anything else is untrue (judgment, erroneous perception, hatefulness). Then, when I am in that place of truth in me, this flame of delight glows out, flows out, emanates out and is caught in the gaze of you, and through the mirror of your heart, reflects back unto me. When I as little flame stand next to you as big flame, my flame intensifies. This heat (tapas) begins to burn away the impurities like grime and smudge and filth on the mirror so that it becomes clear and clean. Clarity removes the cloudiness from our eyes and heart and we more clearly recognize the goodness and beauty within all.

Love it when I understand! Check out Diana’s site here.

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When’s the last time you enjoyed a green vegetable other than broccoli, peas or iceburg lettuce?

I’m talking about a generous serving of dark green vegetables other than a pale side dish or condiment? And not just a nice large serving that filled the majority of your plate, but one that you actually relished eating.

Let’s talk greens. Those glorious greens and how you can use them to enhance your well being, maintain a healthy weight and fight cancer all at the same time…

Have you ever tasted curly kale, black kale, dandelion greens, collard greens, bok choy, spinach, arugula, swiss chard, rainbow chard, beet greens, mustard greens, romaine lettuce, broccoli rabe, brocollina, artichokes, green onions, leeks, snap peas, cucumber, zucchini, celery, Brussels sprouts or kohlrabi?!

And yes, that was in English and those are real foods!!

Many people don’t know what most of the above veggies look like, let alone how they taste. But what if more of us did?

What if more of us ate those gorgeous greens not only on a daily basis in most meals, but also as a vital component of our well being?

You see it’s greens, and especially dark leafy green vegetables, that are the most powerful weight loss formula flawlessly designed by mother nature.

In fact, I often tell my clients that the more non-starchy vegetables they eat… the more weight they will lose. And it’s true! The more non-starchy veggies they eat… the more weight they lose!!

This is partly due to the fact that green veggies are rich in nutrients, low in calories, yet filled with satiating fiber. Plus these powerhouse plants pack a mega punch!

For instance just one cup of chopped and cooked collards contains:

• 0 mg of cholesterol
• 5 grams of fiber
• 4 grams of protein
• Is a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Magnesium, Phosphorus and Potassium
• And a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium, Iron and Manganese

To be sure you’re consuming enough leafy greens, make them the main meal! If you really want to kick it up a notch, aim to include them in each and every meal.

The best way to include dark leafy greens with breakfast is in a delicious smoothie to start your day. Use 1 cup of frozen berries, 1 cup of almond milk and 1 cup of greens. Combine in a high powered blender, and you’ll be amazed at how easily you can consume this delicious delight!

One of my favorite snacks consists of a large green leaf, such as a collard or Romaine leaf, with a nut or seedbutter spread down the vein, topped with apple or banana and a few raisins. A fun and delicious snack for all ages!

For lunch start with a big bowl (a REALLY big bowl) of greens, and add an array of colors, textures and toppings to create a delicious meal. If you’re feeling fruity, add a Tablespoon of chopped pecans, a few dried cranberries, sliced apples, red onion and fresh strawberries. Top it off with a dressing made with blended cashews and fruit, or a berry flavored balsamic vinegar.

If you’re looking for something more “hearty”, try topping your greens with a cup of black beans and your favorite salsa over a bed of quinoa.

For these chilly winter days, you can cook your leafy greens into a warm and nourishing soup or stew. The beauty of soups and stews is that all of the nutrients are reserved within the broth and veggies.

There are smoothies, wraps, soups, stews and salad combos to fit your every mood. Use these techniques to get your greens at every meal possible. Then, get ready to be a lean, green, disease-fighting machine!

Can you imagine if we all got our greens? 

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I’ve been reviewing the scientific literature on protein and bone health. As many readers know, there has been a theory that animal protein, by way of increased sulfur amino acids, causes calcium excretion leading to osteoporosis.

This theory was always on shaky ground and more recent evidence has contradicted the theory. I just read a meta-analysis on the subject and added the following (in italics) to the pre-existing article, Bones, Vitamin D, and Calcium, on VeganHealth.org:

As mentioned above, there is a theory that protein, especially through the sulfur-containing amino acids, increases the renal acid load, causing calcium to be excreted in the urine. Sulfur-containing amino acids are more prevalent in animal products, although they are also found in high amounts in many grains. But although protein causes an increase of calcium excretion in the urine, it is counteracted by increased absorption from the digestive tract (29).

An interesting article on the subject is Dietary Protein and Calcium: Are They Friends or Foes?, from the Summer 2004 issue of The Soy Connection. The article concludes:

Recent evidence has demonstrated that increased intake of common proteins does not necessarily affect bone health adversely. The composition of the protein source as well as co-existing factors in the total diet determines the renal acid load. In healthy individuals consuming high protein foods, in the context of typical mixed diets, the renal acid load does not seem to reach a “threshold” that affects calcium homeostasis.

A meta-analysis looking at protein intake and bone health was published in December 2009 in the American Journal of Clinical Nutrition (33). It included seven cohort studies that looked at protein intake and fracture risk and concluded:

Overall, the weight of the evidence shows that the effect of dietary protein on the skeleton appears to be favorable to a small extent or, at least, is not detrimental. However, the long-term clinical importance of the effect is unclear, and a reduction in fracture risk was not seen. More research is required to resolve the protein debate. In the meantime the protein intakes and balance of different protein sources as indicated in the current healthy eating guidelines represent appropriate dietary advice.

More excerpts from the above study can be found at JackNorrisRD.com, such as…

“Another 2009 meta-analysis found that among five well-designed studies measuring calcium balance, net acid excretion was not associated with either decreased calcium balance or a marker of bone deterioration (48).”

The paper had an interesting list of cohort studies in the discussion:

“First, during 8 yr of follow-up, fracture risk was not reduced among a cohort of 36,217 postmenopausal women who consumed either lower protein or lower NAE [net acid excretion] diets (37). Second, wrist fracture risk was highest among 1865 peri- and postmenopausal women who consumed the lowest protein intakes over 25 yr of follow-up (38). As well, a recent 2-yr trial in 276 postmenopausal women either supplemented with potassium citrate (expected to neutralize the acid of the Western diet) or encouraged to consume increased fruit and vegetables showed that these interventions did not reduce bone turnover or decrease bone loss (36).”

The take home message, which I’ve written about before, is that not eating animal protein does not protect you from osteoporosis. Make sure you get enough calcium, vitamin D, and even (plant) protein. Check out Jack’s previous article on how to get plant protein without eating soy.

While it still seems possible that eating two or more times the RDA for protein might increase the risk of osteoporosis, the research indicates that in typical free-living populations, animal protein is not a significant problem for the bone health of meat-eaters or lacto-ovo vegetarians.

References:

29. Kerstetter JE, O’Brien KO, Insogna KL. Dietary protein, calcium metabolism, and skeletal homeostasis revisited. Am J Clin Nutr. 2003 Sep;78(3 Suppl):584S-592S. Review.

33. Darling AL, Millward DJ, Torgerson DJ, Hewitt CE, Lanham-New SA. Dietary protein and bone health: a systematic review and meta-analysis. Am J Clin Nutr. 2009 Dec;90(6):1674-92. Epub 2009 Nov 4.

36. Macdonald HM, Black AJ, Aucott L, Duthie G, Duthie S, Sandison R, Hardcastle AC, Lanham New SA, Fraser WD, Reid DM. Effect of potassium citrate supplementation or increased fruit and vegetable intake on bone metabolism in healthy postmenopausal women: a randomized controlled trial. Am J Clin Nutr. 2008 Aug;88(2):465-74. (Link) Free article available.

37. Dargent-Molina P, Sabia S, Touvier M, Kesse E, Bréart G, Clavel Chapelon F, Boutron-Ruault MC. Proteins, dietary acid load, and calcium and risk of postmenopausal fractures in the E3N French women prospective study. J Bone Miner Res. 2008 Dec;23(12):1915-22. (Link) Free article available.

38. Thorpe DL, Knutsen SF, Beeson WL, Rajaram S, Fraser GE. Effects of meat consumption and vegetarian diet on risk of wrist fracture over 25 years in a cohort of peri- and postmenopausal women. Public Health Nutr. 2008 Jun;11(6):564-72. Epub 2007 Aug 9. (Link) Free article available.

48. Fenton TR, Lyon AW, Eliasziw M, Tough SC, Hanley DA. Meta-analysis of the effect of the acid-ash hypothesis of osteoporosis on calcium balance. J Bone Miner Res. 2009 Nov;24(11):1835-40. (Link)

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In this demo, I’ll show you how to create a quick quinoa pilaf with water-sauteed dark leafy greens, topped with roasted butternut squash and red onion and sprinkled with pumpkin seeds and dried craisins for an attractive delicious and nutritious dish.

This winter medley has become one of my favorite go-to staples in the colder months of the year. It’s an ample blend of robust winter squash, wholesome quinoa and nutrient rich greens with seasonal colors, tastes and textures…

*Food Allergens: Dairy-Free, Gluten/Wheat-Free, Corn-Free, Soy-Free, Nut-Free

In case you missed the Ingredients:

16 oz. butternut squash, cubed and cut

1 large red onion

1 dash of toasted sesame oil

black pepper, as desired

1 head of dark leafy greens

4 cups of water

2 cups of quinoa

1 no salt added vegetable bouillon cube from Rapunzel

raw, unsalted pumpkin seeds, as desired

dried cranberries, as desired

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I recently shared part 1 of my My Interview with The Plant-Based Dietitian. Today we’ll delve right into Julieanna’s latest publications that are fueling the fire for plant-based living…

E: Julieanna, how did the creation of your documentary To Your Health evolve?

J: As I was absorbing all of the science I was delving into and then witnessing the changes in my clients, I realized I wanted to get this information out to as many people as possible. So, about two and a half years ago, I approached my long-time friend, Jesse Pomeroy, who is a very talented filmmaker. I met him 20 years ago when I was in high school and played the lead in his college thesis project. He was not a documentarian. He is extremely creative and a genius in film and music. Fortunately, he had just finished his first feature and it was perfect timing. He half-heartedly said, “OK, let’s do it,” not truly thinking I was gung-ho and ready to go.

Within days of that first meeting, I booked us an interview with Dr. T. Colin Campbell in Ithaca, NY and Dr. Joel Fuhrman in New Jersey. Jesse and I were off to the east coast to begin our adventures. A month later, we were in Santa Rosa, CA interviewing Dr. John McDougall, Dr. Alan Goldhamer, and Dr. Michael Klaper, then to Farm Sanctuary in Orland and several vegan landmarks, like Millennium restaurant in San Francisco. We collected interviews in Loma Linda, CA with Dr. Caldwell Esselstyn and Dr. Neal Barnard and then locally, in Los Angeles, took a cooking class with Chef AJ, interviewed the co-owner of The Veggie Grill at one of the restaurants, and spoke with filmmaker and author Mike Anderson. It was so much fun and we were left with hours and hours of extraordinary interviews on tape. Jesse spent months putting it into a story and making the entire 53-minute film on his own. He even wrote and performed my own theme song, “Plant-Based Dietitian”! And To Your Health was born….

E: How does this film differ from others such as Forks Over Knives?

J: To Your Health is much different than Forks Over Knives because it flows differently than a typical documentary. We call it an “infotainment documentary” because it is fast-paced and fun and delivers a ton of information in a short period of time. We cover all of the questions people have after watching Forks Over Knives and therefore, it is the perfect companion piece (they are even selling our DVDs on the Forks Over Knives site). Some of the topics we have broken the film down into include protein, calcium, supplements, metabolism, and the future of plant-based nutrition. So, To Your Health is a great and entertaining source for answering the most prevalent nutrition questions and I am thrilled to have Jesse to work with.

E: Obviously your book, The Complete Idiot’s Guide to Plant-Based Nutrition, and film both offer a variety of insight and motivation to plant eaters. How have non-vegans responded to your publications?

J: I am excited to say that my book and film have taken a lot of people from being veg-curious to becoming confident and thriving herbivores. The most common comment I receive is how easy my book makes it to switch their diet, and that was precisely my goal. I love that I can finally hand over the book and film to people who are confused and say “here, these will give you the answers.” The book has been more successful than even my publishers predicted. It has been their best-selling book for months, and we’re on our fourth or fifth printing and third cover since its publication in August. I am thrilled that so many people are reading it and gaining security on why and how to eat a whole food, plant-based diet. This has been my hope since I began my own journey.

E: What inspired you to become an author/co-producer and was it a challenge to originally publish/produce your work? What steps did you have to take to make your book/documentary a reality?

J: Honestly, it was the fact that when I wanted to know more about eschewing animal products, I was told by my peers, parents, and healthcare professionals that it was dangerous and not healthy. I was so frustrated that what I knew deeply to be right was being slammed down in my face and I didn’t, at that point, have the tools to defend the naysayers. Now that I do have the information and an ability to be objective, I want to share this with everyone that feels the way I did when I was a teenager reading John Robins’ books. In fact, I literally wake up in the morning with that in mind…finding ways to relay this information to as many people possible. And the more people learn, the more the sharing exponentially grows. People who discover how powerful their diet can be also can’t stop talking about it. It is truly an exciting time in history. The steps I took were simply spending a lot of time writing and meeting people, working hard to make opportunities happen. I love the expression that “the harder I work, the luckier I get”…

E: What is the main message you’d like viewers to take away when interacting with you and your work?

J: Eating for health is incredibly simple and delicious! There is no suffering involved and you don’t have to obsess and count calories, fat grams, or milligrams of iron. I am one of the few Dietitians that do not count anything. It is about getting a wide variety of quality whole foods and minding your nutrients like any responsible eater should. It is also something that is right at your fingertips…you do not need special elixirs, expensive supplements, or rare ingredients. Make it simple and you will thrive.

E: I agree! What other projects do you currently have in the works?

J: I have several book proposals I am putting together and many speaking engagements this year. I am also a full-time Mom, so my kids are my main focus and they keep me plenty busy. I am working on television show ideas and hope to get one into production soon. I thrive best when I am insanely busy, so I am always looking for more projects!

Jules, it’s been a real pleasure getting an inside scoop into what makes you shimmer. Thanks for sharing your time with us, as well as providing, not just one but two of our viewers with the opportunity to receive a copy of your film, To Your Health, OR your book, The Complete Idiot’s Guide to Plant-Based Nutrition!!!

Giveaway details here!

If any of you have a plant-based project idea for Julieanna and myself, please tell us about it in the comments below!

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Yesterday, in My Interview with The Plant-Based Dietitian, I indicated that Julieanna would be providing two of YOU with the opportunity to receive a copy of her film, To Your Health, OR her book, The Complete Idiot’s Guide to Plant-Based Nutrition!!!

For a complementary copy, take a moment to complete the following virtual scavenger-like steps while getting linked into a tremendous set of resources that will benefit your body and satisfy your soul…

1. Visit Julieanna’s blog and hop on her mailing list
2. Follow Julieanna on facebook
3. Check out my new venture Improve Your Groove here. Then in the comments below, tell us the #1 thing you’d like to experience in a virtual integrative wellnes program such as Get Groovy!
4. Definitely visit Improve Your Groove on facebook and give us a “like”
5. Also connect with Julieanna and myself on Twitter (optional)
6. Check back here for the announced winner next week in the comments below!

Stay tuned for Part 2 of Julieanna’s interview tomorrow!

For notification of future giveaways, be sure to get on the mailing list:

Julieanna Hever, MS, RD, CPT

As a dietitian, I thoroughly enjoy learning from my peers and sharing their incredible work. This week I’m eager to offer Part 1 of a fabulous interview with my friend Julieanna Hever, MS, RD, CPT.

Jules and I haven’t yet met in person, but we have mucho in common from our unique nutritional views (in the dietitian world) to our personal care consisting of frequent green smoothies and spinning. Let’s get to the good stuff!…

E: Julieanna, what’s your story? What led you to become The Plant-Based Dietitian and how long have you lived a vegan lifestyle?

J: When I was a teenager, I read John Robbins’ book, Diet for a New America, and it changed my worldview. It was the first time I learned of the implications of the food choices I make and how interconnected those selections are to my health, the planet, and the treatment of animals. From then until now was a long journey towards understanding how best to apply this knowledge in a healthful and intentional way. Going to graduate school was the most effective part of my process as it enabled me to dissect scientific literature objectively. In the past five years or so, I have grown confident in my choice to eat and teach a whole food, plant-based diet because of the dramatic difference I have witnessed with the health and results of my clients and students. After being in the health and fitness world for more than 16 years, I can honestly say that nothing comes close to the power of eating this way. It is indeed the best medicine we have at our disposal.

E: Plant-based living has obviously impacted your life. How has it influenced your family and you personally?

J: It has changed everything…literally! My entire perspective of my career is different. I was frustrated by the lack of results I achieved with clients: weight loss was difficult; it was considered successful when we were able to maintain a chronic disease state or symptom without it progressing further; fitness success was slow. Once I implemented whole food, plant-based eating, it was the complete opposite. Now my clients easily lose weight, they actually reverse their chronic diseases (something I never thought possible), their fitness levels soar to new personal bests, energy explodes, and on and on. It is nothing short of miraculous.

Personally, I feel a lot healthier. I had always suffered from massive gastrointestinal issues (which was always chalked up to irritable bowel syndrome, anxiety, and allergies), but I finally have that under control now. My weight is no longer difficult to maintain, something I struggled with my entire life as a dancer and actress. I recover from my workouts (and minor illnesses) much quicker and am, therefore, more fit now than when I was younger.

My experience with my family has been somewhat challenging. It took them time to come around, but it is happening slowly, but strongly. I love how contagious this way of life is…simply role modeling it is powerful to those around you.

E: That’s so true. As you know, plant-based eating has grown in popularity recently. What specific changes have you seen over the past 5 years in the veg world?

J: It has been extraordinary and very exciting to be a part of. Huge happenings have changed the playing field. Things like having President Bill Clinton go plant-based, a nationwide release of a documentary on the subject (Forks Over Knives), and mainstream television shows like The Dr. Oz Show having guests like me, Drs. T. Colin Campbell, Caldwell Esselstyn, and Neal Barnard are bringing whole food, plant-based nutrition to the forefront of the healthcare scene. I regularly meet random strangers in places like the market or school who just happen to also eat a plant-based diet. Physicians and Dietitians are also slowly starting to make changes in their treatment decisions, which ultimately is most important since so many people look to their healthcare professional for advice. I have always been told that major change always starts with a grassroots movement…I believe we are in the thick of a huge shift.

E: I believe you’re right. How did your role as the Executive Director for Earth Save International transpire? What sort of work do you do for the organization?

J: I was asked to come in as Executive Director about a year and a half ago and have been working on our Meals for Health Program, which we first launched this past spring. We took 20 food bank participants from the Sacramento Food Bank through a whole food, plant-based diet for 28 days. It was truly successful, even more so than predicted. All of the participants effectively completed the challenge. The average weight loss was 17 pounds, average reduction of prescription medications was 84%, and multiple common chronic non-specific conditions (like constipation, heartburn, and migraines) ceased! One woman went off her high blood pressure medication she had been on for 22 years prior to this experience within a couple weeks. Another woman was taken off of eight medications by the end of the 28 days. Blood pressure and cholesterol levels significantly decreased and the group and their families were exceedingly optimistic, energized, and committed to eating this way in the future. We are hoping to have this written up in the scientific literature, to create a film documentation of the program, and to generate a template usable by other groups nationwide.

E: What recommendations would you make for those wishing to preserve our environment at a national, local or personal level?

J: The number one thing you can do to protect the planet is to eliminate, or at least limit, your consumption of animal products. The Food and Agricultural Organization (FAO) released a report entitled Livestock Long Shadow in 2006 showing that factory farming is more detrimental to the environment than all transportation combined. It is literally leaps and bounds more effective to minimize your animal product consumption than a combination of driving a hybrid car, recycling, minimizing waste, and using non-toxic household and beauty products combined. I love the saying that a vegan driving a Hummer is a lot better for the environment than a meat-eater driving a Prius. Every choice you make impacts the planet…we all need to be aware so we can do as much as possible. How we are currently living is unsustainable for the planet and major changes must occur if we have any hope of stopping this downward spiral.

It’s so empowering to realize that one change can make such a significant difference!

Stay tuned for Part 2 of Julieanna’s interview on Thursday. We’ll learn about her fascinating film, To Your Health, her enlightening book, The Complete Idiot’s Guide to Plant-Based Nutrition and her vibrant passion for wellness!

Julieanna will be providing two of our viewers with the opportunity to receive a complementary copy of her film, To Your Health, OR a copy of her book, The Complete Idiot’s Guide to Plant-Based Nutrition!!!

Get more details here!

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