Today we are taking a journey to the sunny state of California. My friend and fellow dietitian, Sharon Palmer, aka The Plant-Powered Dietitian, will share news about her brand new cookbook, California Vegan.
Sharon Palmer is one of the country’s top experts on plant-based nutrition and sustainability. California’s plant-based vibe stems from the colorful and incredible variety of produce available year-round, the infusion of global culinary influences from around the world, a Mediterranean climate, and a fresh and innovative attitude about food. You’ll hear about plant-forward and vegan eating, Sharon’s favorite vegan recipes from her book, including the Mediterranean Tofu in Parchment recipe that I made for dinner last night. We’ll give helpful vegan cooking techniques, and Sharon has the answers for your vegan cooking dilemmas. We’ll discuss how you can embrace a vegan diet whether you live in California, Boston, or anywhere in-between. You’ll also find out what Sharon is growing in her diverse and ever-changing fruit and vegetable garden.
Show Highlights:
- The backstory of Sharon’s life in California as a wife and mother of two who (amazingly) blogs every day
- How Sharon defines plant-based eating
- How Sharon describes Ojai, CA, as a paradise known for small farms, citrus fruit, and avocados
- What’s growing in Sharon’s garden and orchard right now
- What to expect in Sharon’s new book, California Vegan
- How plant-based eating originated in the US in California, thanks to the hippie and health nut influences
- Sharon’s family history of growing up in a vegetarian household
- Reasons why a plant-based diet is a healthier way to eat to lower the risk of many diseases and disorders, besides lowering the environmental footprint
- Sharon’s favorite recipe from her book: Pomegranate Faro Bowl, made with pomegranate seeds, faro, mandarin oranges, cucumbers, and an herbed almond yogurt dressing
- Sharon’s trick for getting seeds out of the pomegranate
- Sharon’s recipe for Tofu in Parchment, made with cherry tomatoes, garlic, herbs, and capers
- How to adapt plant-based recipes for just one or two people by using versatile ingredients
- How to incorporate more protein into healthy vegan meals
- Why soy milk is Sharon’s choice for superior nutrition in a plant-based milk
- How to get your family on board with eating less meat
- Vegan cooking techniques regarding egg replacements and aquafaba (also an egg replacement)
- Sharon’s favorite veggie burger recipes in the cookbook: Sweet Potato Sorghum Burgers and Chipotle Black Bean Burgers
- Sharon’s best vegan meals in California and around the world
- Why plant-based eating can fit into everyone’s budget
- Why beans are the least expensive protein source and the most versatile ingredient of plant-based meals
Resources:
GIVEAWAY NEWS: We are giving away a copy of California Vegan to one lucky U.S. winner. Post a comment in the comments section below, and tell us about your favorite vegan recipes. I'll pick the lucky winner on March 24th.
California Vegan: Learn more on Sharon’s website
How to Make Aquafaba
Natural plant-based egg replacements
Sweet Potato Sorghum Veggie Burger
SharonPalmer.com
Twitter: @SharonPalmerRD
Instagram: @SharonPalmerRD
Facebook: @SharonPalmerThePlantPoweredDietitian
