You've probably been told since childhood, "eat your veggies", but why? In this episode we answer this question and more with help from fellow wellness expert, Sarah Wiseman, of Everside Health's Dayton Ohio location. Tune in to learn about jaw-dropping benefits that plant-based eating has on your health, as well many tips for bringing more plants into your routines.
Dive in deeper and click here to watch the Everside Plant Based Well-Being Webinar!
Be sure to check out these resources mentioned in the episode:
Forks over Knives - plant based eating recipes
Fruits & Veggies - more plant based recipes
Meatless Monday - recipes and resources
Book: Love Your Gut by Dr. Megan Rossi
Purple Carrot meal delivery service
Phil's Finest - high quality meat paired with veggies
Adda Veggie - meat alternatives made easy (and at home) using the produce you have on hand
Imperfect Foods - easy way to get produce delivered straight to your door!
Tasha's plant-based cupcakes: 1 can of pure pumpkin (like what you'd use for making pumpkin pie) + 1 box cake mix of your choosing (or your own from-scratch cake powder). Put just these two ingredients into a large mixing bowl and stir until smooth; no clumps. *DO NOT ADD ANY LIQUID, EGGS, BUTTER, ETC.* Pour batter into cupcake/muffin tin and bake at 350 degrees for about 15 minutes or until the center is done (poke the center with a toothpick; if it comes out clean the it's done!)
Courtney's black bean chocolate hummus: 1 can of black beans (rinsed and drained) + 5 tbsp cocoa powder + 3 tbsp pure maple syrup + 2 tbsp oil (could sub avocados or a nut butter here) + 2 tsp vanilla extract + pinch of salt. Blend in a food processor until smooth. Serve with fruit or enjoy a spoonful :)
Sarah's favorite black bean burger recipe: ½ medium yellow onion, roughly chopped; 1 T chopped garlic; 2 (15 oz) cans of black beans, rinsed, drained, and divided; 2T freshly chopped cilantro leaves; 2t freshly chopped parsley leaves; 1 egg; 1 tsp of Worcestershire sauce (optional); ½ t red pepper flakes; ½ cup bread crumbs; Salt and fresh ground black pepper to taste. Directions: In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, Worcestershire sauce, and red pepper flakes, and pulse to combine. Transfer mixture to a large mixing bowl, add remaining can of black beans and bread crumbs. Season with salt and pepper to taste and mix well until combined. Divide 2/3 mixture into 4 portions and form into patties. Save the remaining mixture for another use. Place on hot, oiled grill over medium-low heat and cook for about 6 minutes a side or until heated through.
