Individualized Nutrition, Pharmacy and Healthy Living

Tag Archives: vegetarian

  • New York Schools Adopt Meatless Mondays

    by Neal Barnard, MD, FACC | March 12, 2019

    Health is officially on the menu every Monday in New York City public schools!

    Yesterday, Mayor Bill de Blasio, Schools Chancellor Richard A. Carranza, and Brooklyn Borough President Eric Adams announced that New York City schools are adopting Meatless Mondays – bringing plant-based meals to all 1 million students in the nation’s largest school district. Mayor de Blasio cited the benefits of plant-based meals at a press conference earlier today, mentioning that the city adopted the new policy to promote students’ health and protect the planet. Read more

  • Plant-Powered Super Bowl: Tom Brady and Beyond Meat

    by Neal Barnard, MD, FACC | February 5, 2019

    We just witnessed a plant-powered Super Bowl LIII. NFL quarterback Tom Brady – who eats a primarily plant-based diet – brought the Patriots to the Super Bowl for the third consecutive year, this time taking on the Los Angeles Rams. By now, we know that the New England Patriots won their 11th Super Bowl, and quarterback Tom Brady  now sports 6 Super Bowl rings. Read more

  • Dinner Tonight: Tempeh Sloppy Joes

    by Paula Gallagher | January 22, 2019

    Tempeh Sloppy Joes are a great way to use tempeh, and this recipe provides a good introduction to cooking with it.

    Tempeh is a made from fermented soy beans and has a nutty, mushroom-like taste. It is an excellent alternative to ground beef and especially good if you are trying to move toward a more plant-based diet. It is high in protein, calcium and iron and has probiotic benefits derived from the fermentation process, helping to balance your gut health and pH levels.

    Fermented products like tempeh contribute to overall health and well-being. Read more

  • Dinner Tonight: Lentil Stuffed Peppers

    by Paula Gallagher | December 5, 2018

    Traditionally stuffed peppers are made with some sort of ground meat. This recipe for Lentil Stuffed Peppers goes vegetarian with lentils instead of beef. Lentils are packed with protein, fiber, vitamins and minerals, way more than you would find in ground beef. They also have a heartiness comparable to meat so they make an excellent vegan-friendly substitution in pretty much any pasta, stew, and soup. Peppers, are chock-full of vitamin C also supply plenty of vitamin A, fiber and potassium.

    Lentil Stuffed Peppers

    • 1 cup cooked lentils
    • 1 cup spinach, shredded
    Read more

  • Plant-Based Holiday Menu

    by Neal Barnard, MD, FACC | November 19, 2018

    Looking for delicious plant-based recipes to brighten up your holiday menus? Dr. Barnard at Physicians Committee for Responsible Medicine has you covered. These recipes are based on fresh, seasonal fruits and vegetables that are both high in nutrients and packed with flavor that will have your guests reaching for seconds.

    Sundried Tomato Lentil Loaf

    Makes 4 Servings

    • 1 onion, chopped
    • 3 cloves garlic, chopped
    Read more

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