Sharon Palmer, MSFS, RDN

Packaged multigrain sliced bread, rustic, freshly baked loaves at the bakery counter—oh, there are just so many bread choices in the supermarket!…

In the plant world, purple is the calling card for phytochemicals called anthocyanins, powerful compounds with antioxidant and anti-inflammatory properties. They are…

Plant-powered dietitian and Forks Over Knives contributor Sharon Palmer, MSFS, RDN, has a brand-new cookbook out today. California Vegan features more than…

This hearty lentil stew features inky-black beluga lentils prepared with tender delicata squash, earthy mushrooms, and aromatic sage.  From sharonpalmer.com

Don’t let this recipe’s long ingredient list intimidate you: You probably have most of it in your fridge and pantry already, and…

Serving fondue might be the perfect party icebreaker: It encourages guests to gather around the table, chat with their neighbors, and chow…

Cook up a batch of sorghum to enjoy in salads, soups and freestyle bowls, and use some of it for this very…

This comforting vegan vegetable soup recipe was inspired by the old folktale Stone Soup, a story of hungry travelers who teach an…

Beans aren’t the only member of the legume family worth celebrating. Lentils, packed with fiber and protein, are just as nutritious. Plus…

The smoky, golden notes—rich in heart-healthy beta-carotene—in this chili make it a fall favorite perfect for a potluck or tailgate party.

It’s easy to fit in more fruits when they look, smell, and taste like this! All this dessert consists of is ripe…