Are potatoes dangerous? Do potatoes cause diabetes?
You might think so if you followed the headlines. In 2006, the media was full of reports making these claims, some of which are still being made today. All of this attention was based on the results of a study published in the American Journal of Clinical Nutrition.1
Any excuse to eat cornbread is a good one in my book. This delicious and spicy cornbread-topped casserole is a complete meal with grains, beans and vegetables all in one dish, and can be found in Everyday Happy Herbivore.
These muffins are the brainchild of my friend Bridget’s brother, Michael, who is an amazing cook. This recipe is great to serve Mom for breakfast-in-bed this Mother’s Day! Enjoy!
This NutritionFacts.org video looks at three Harvard studies that found a link between dairy consumption and acne in adolescent boys and girls.
This savory Polenta with Black Beans and Mango Salsa recipe is from Mary McDougall, who is co-author of the newly-released book, The Starch Solution. The book, which includes more than 100 recipes from Mary, is based on Dr. John McDougall’s eating plan of fueling the body primarily on carbohydrates rather than protein and fats.
The Starch Solution is available on ForksOverKnives.com, where it is on sale for 15% off our regular price through Monday.
Polenta with Black Beans
Serves 6-8
Cooked polenta packaged in rolls makes an easy base for this and other dishes. Look for polenta that is fat-free and contains cornmeal, water, and few if any other ingredients other than herbs and spices.
Sidebar: Sliced, packaged polenta can be baked in the oven, as it is here, or cooked on a nonstick griddle until golden on both sides. Polenta is not difficult to make from scratch; use a good quality dry polenta (coarse cornmeal) and follow the package directions. The finished polenta should be thick enough that the mixing spoon stands up when you plunge it into the pan. To slice it, you will need to form it into rolls or press it into a pan and allow it to cool until it is firm enough to cut.
The vegan diet based in whole-foods has been proven to prevent death from heart disease, reduce “bad” cholesterol levels, and lower blood pressure. It’s also associated with lower body weight, lower rates of hypertension, type 2 diabetes, and cancer.
Sounds like the solution to most of America’s health problems, doesn’t it? While the science is consistent on these benefits, “experts” in the media are instilling fear in parents by warning them not to omit the meat and dairy products that have made people – and children – sick for generations.
Staying plant-strong while you’re traveling on planes, trains, and automobiles is a piece of cake (or even better, a piece of kale!). I’ve been traveling a ton lately. In fact, in February I was on the road 22 out of 29 days! I was plant-strong and ripping it up day after day after day.
Here are some of my tips for staying fabulously plant- strong — no matter where you are. You can remember these with the acronym F.A.B.:
In 2006, having resigned from a stressful position in publishing, I found myself sitting across from a career coach I found in one of those free New Age magazines. Halfway through our first session he blurts out, “You are such a number seven!”
“OK, now we’re getting somewhere,” I thought. As a person who’s had more jobs than socks, I was really hoping he could help me figure out my “life’s work,” as they say.
He explained that the Enneagram, a tool used for personal development, places people into one of nine personality groups. Sevens, he said, thrive on change and versatility, and seek out adventure as if it were water; they are the quintessential “Renaissance” people.
We are pleased to announce the launch of the new ForksOverKnives.com!
Our goal has always been to bring you the leading information in the plant-based world – and to that end, ForksOverKnives.com will feature daily blogs from an elite network of contributors. These contributors will include medical doctors, dietitians, chefs, athletes and more, who will write about, first and foremost, the diet and health connection. We will also include blogs on plant-based fitness and how food choices impact the world around us.
This dish is based on traditional au gratin potatoes, but without the cheese, milk, butter or flour. And along with the potatoes, thin layers of mushrooms and onions are stacked with chard and fresh basil. A few cashews make the sauce rich and creamy.
