Category: Uncategorized
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From Chickpeas to Crackers: How Food Preparation Changes What We Eat
Discover how blending and cooking change food structure, plus a simple recipe for savory, oil-free rosemary chickpea crackers.
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Are You Absorbing All the Calories You Eat?
Do we absorb all the calories we eat? Explore how food structure, fiber, and digestion affect the energy our bodies absorb from food.
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Creamy White Bean Ranch Dressing: Read the Ingredients, Then Make Your Own
Make this creamy white bean ranch dressing with simple, whole-food ingredients. Dairy-free, oil-free, packed with herbs, and perfect for salads or dipping.
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Read the Ingredients! My #1 Rule
Learn why reading food ingredients matters more than front-of-package claims. Discover what natural, plant-based, and other food labels really mean.
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Golden Cauliflower & Red Lentil Curry: Creamy, Cozy, & Packed With Plants
This Cauliflower Red Lentil Curry is a hearty, flavorful, plant-based meal packed with fiber, protein, and warming spices. Gluten-free and oil-free!
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Why Is Turmeric Yellow? What Curcumin Actually Does in Your Body
Why is turmeric yellow? Discover how curcumin affects inflammation, why absorption is tricky, and what black pepper really does when paired with turmeric.
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Blueberry Chia Pudding With a Purple Twist
This creamy blueberry chia pudding combines blueberries, chia seeds, and a surprising purple vegetable for a fiber-rich, whole-food way to eat more blue and purple plants.
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Why Are Blueberries Blue? What Happens to Anthocyanins After You Eat Them
Why are blueberries blue? Discover what anthocyanins are, what happens to them after you eat them, and how your gut microbes help transform these colorful plant compounds.
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Creamy Carrot & Red Lentil Soup: Cozy, Creamy, & Packed with Plants
This creamy carrot and red lentil soup is cozy, nourishing, and packed with plants, with carrots, lentils, cauliflower, ginger, and warming spices.
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Why Is a Carrot Orange? What Your Body Does With Beta-Carotene
Why are carrots orange? Learn how beta-carotene becomes vitamin A, why cooking and dietary fat affect absorption, and why what’s in your food isn’t always what your body can use.
