Collard greens, or collards, are a leafy green vegetable like lettuce, Swiss chard, and spinach. Along with mustard greens, turnips, and cabbage,…

You’ve mastered the art of whole-food, plant-based breakfast, lunch, and dinner. But what to eat in between? We asked plant-based veterans what…

Finding that it takes you more time to chop and prep your ingredients than to actually cook them into a meal? This…

“Cassava,” “yuca,” “manioc,” and “tapioca” are all names for a large, hard root vegetable that is native to Brazil. Cassava is a…

When it comes to flavor, homemade broth wins out every time over store-bought and costs about a quarter of what you’d pay…

A whole-food, plant-based diet is not expensive. In fact, plant-based staples such as brown rice, potatoes, and beans are some of the…

Tahini is best known for its starring role in hummus, to which it adds deliciously nutty flavor. But hummus isn’t all that…

Editor’s Note: For more than 15 years, journalist and National Geographic Fellow Dan Buettner has studied what he dubbed the world’s blue…

When 1 in 3 Americans aren’t getting sufficient sleep on a regular basis, the obvious question is: Why aren’t we sleeping better?…

Miso, the flavorful fermented soybean paste that gives miso soup its name, has a multitude of uses in a whole-food, plant-based kitchen….

Bite-size and super-sweet with edible skins and minimal seeds (or none at all), grapes are as close to fruit perfection as it…

Beets, aka beetroots, are a highly nutritious root vegetable related to Swiss chard. Grown for both the edible leaves and root, they…