04: Going Meatless More Often with Sharon Palmer, RDN
Eat, Drink, Live Longer
English - June 07, 2017 07:00 - 46 minutes - 18.8 MB - ★★★★★ - 54 ratingsFood Arts Health & Fitness Nutrition healthyrecipes familydinner healthycooking healthymeals nutrition Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Sharon Palmer is my guest for today’s show. She is a registered dietician, cookbook author, and mom of two sons. Her books are The Plant Powered Diet and Plant Powered for Life. They are packed full of wonderful recipes that I’m having fun trying, and I know you will, too. Visit my blog to find out about the book giveaway!
The topic for today is one that is of interest to many listeners. I’ve heard your questions about how to “go meatless” more often. So, how do we prepare more meatless meals for our families? Is it something you’ve needed some practical tips about trying? Sharon has the answers and she’s sharing them right here. Join us!
What you’ll hear in this episode:
The differences in terminology: vegan, vegetarian, plant-powered omnivore, etc. All the options within the plant world, like grains, legumes, soy, fruits, vegetables, herbs, seeds, chocolate, and coffee! The “SAD” (standard American diet), which lacks a wide variety of plants The health benefits of a plant-based diet: reduced risk of chronic disease, healthy weight, and reduced carbon footprint In Sharon’s 2nd book, a 52-week plan that makes plant-based eating easy and simple Simple steps to implement more plant power: more whole grains, nuts, and seeds What to do if the whole family doesn’t embrace plant-based eating: Try “meatless Monday” (and get creative!) Offer a variety of flavorful plant-based items with a small portion of poultry or fish Adapt favorite recipes, like lasagna Use meat as a seasoning and not the main course “Blue zones”—what are they and where are they found? Why the controversy around soy and tofu? How to “jazz up” tofu with flavorful sauces, casseroles, and stir-fry Sharon’s recipes that I recently tried: Tofu Cobb Salad and Red Lentil Soup with Root Vegetables and Sage How to deal with nutrition shortfalls in a plant-based diet Cooking with dried beans and lentils The growing market and availability of vegan cheeses The versatility of cashews How to deal with a bumper crop of home-grown vegetables Sharon’s favorite recipes: Tortilla Soup and Pho—because they are customizable! Sharon’s favorite cookbook authors: Deborah Madison, Rich Landau, and Alex Caspero Sharon’s favorite chefs: Tal Ronnen and Matthew KenneyResources:
Email: [email protected]
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