Plant based Archives — Page 3 of 6 — Natural Awakenings

Hues of Health: Benefits of a Colorful Diet

June 29th, 2023 | by Natural Awakenings Publishing Corp.

Eating plant-based foods from every hue in the rainbow provides an exceptional array of health benefits. Rich in essential vitamins, [&hellip

Food & Nutrition

February 27th, 2023 | by Anil Singh

Just saying, “An appetite does not need any skill …” can easily be misunderstood. In today’s health-conscious environment amid information [&hellip

Veggies for the Win: Five Reasons to Choose a Plant-Based Lifestyle

February 27th, 2023 | by Natural Awakenings Publishing Corp.

Many of us have come across the term “plant-based eating”. Perhaps the regimen was recommended to us by a medical [&hellip

PLANT-BASED RESOURCES

February 27th, 2023 | by Natural Awakenings Publishing Corp.

Documentary Films championing plant-based diets PlantPure Nation Forks Over Knives Eating You Alive What the Health Websites offering tips, recipes [&hellip

Loving Our Kidneys: Edible Allies, Integrative Treatments and Lifestyle Tips

February 27th, 2023 | by Marlaina Donato

Our kidneys are prodigious multitaskers. Through the production of urine, they filter toxins, excrete waste and balance bodily fluids. They [&hellip

Ratatouille

January 31st, 2023 | by Natural Awakenings Publishing Corp.

Yield: 4 servings 1 medium eggplant (remove ends and any damaged skin), cut into 1-inch cubes 2 Tbsp extra-virgin olive [&hellip

Milton Mills on Optimizing Health with a Plant-Based Diet

December 26th, 2022 | by Natural Awakenings Publishing Corp.

Milton Mills, M.D., practices internal medicine and critical care in underserved communities in Washington, D.C., and Northern Virginia. He advocates [&hellip

Quinoa and Beetroot Salad with a Hint of Mint

October 27th, 2022 | by Natural Awakenings Publishing Corp.

Yield: 2 servings Salad: ½ cup quinoa 1 medium beetroot, grated 10-12 fresh mint leaves, roughly chopped ¼ cup fresh [&hellip

Beets Hummus

September 27th, 2022 | by Natural Awakenings Publishing Corp.

Yield: 6 servings 2 roasted beets, small 1 15-oz can chickpeas 1 large lemon, zested ½ large lemon, juiced 1 pinch salt and black pepper 2 large garlic cloves, minced 2 Tbsp tahini ¼ cup extra-virgin olive oil [&hellip