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Summer's here!
I hope you have time to take to the airways, open sea, or winding road for a destination that allows you plenty of rest and relaxation
--or adventure--depending on your preference. While you're traveling, take your healthy plant-powered eating habits along for the ride. For many people, traveling is a recipe for disaster when it comes to healthy eating, due to limited food choices. But you don't have to forsake your best intentions for healthy eating--just check out
my 5 best tip
s
here.
Please feel free to share my monthly article in your own blog, newsletter, and other communications, with credit to Sharon Palmer, The Plant-Powered Dietitian™.
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Don't miss my plant selection of the month!
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raspberries fresh from this year's harvest
in Bellingham
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These bright little gems are one of my favorite summertime treats. Luscious, sweet, and fragrant, raspberries shine in just about everything, from cereal and desserts to salads and salsa. I had the special opportunity to check out the
raspberry harvest
in Bellingham, Washington last month, and learned all about how these nutrient super stars are cultivated, harvested, and processed in order to make their way to your own market. Packed with nutrients like vitamin C, fiber, and phytochemicals, I suggest powering up on berries, such as raspberries, every single day! Enjoy
below for a healthy treat!
Red Raspberry Crumble Bars
1 cup whole wheat flour
1 cup old-fashioned oats 1 teaspoon baking powder 2 tablespoons hemp seeds (hulled) 1 teaspoon cinnamon ½ cup + 1 ½ tablespoons coconut palm or brown sugar 1/3 cup margarine 1 ½ tablespoons almond milk 2 cups frozen red raspberries
1 teaspoon freshly squeezed lemon juice
- Preheat oven to 350 F.
- Line a 9 x 9 inch baking dish with foil and spray the foil with nonstick cooking spray.
- In a medium bowl, mix together flour, oats, baking powder, hemp seeds, cinnamon, and ½ cup of the sugar. Cut in margarine until crumbly. Stir in almond milk to make a crumbly dough.
- Pour about 2/3 of the crumbly dough into the bottom of the baking dish and pat down.
- In a small bowl, toss together raspberries, lemon juice and 1 ½ tablespoons sugar. Pour evenly over crumbly dough.
- Top with remaining crumbly dough, spreading out evenly over raspberries.
- Place uncovered in oven and bake for about 35-40 minutes, until golden brown.
- Remove from oven and allow to cool slightly. Slice into 9 squares and serve immediately. Store leftovers in airtight container in the refrigerator.
Please feel free to share my monthly recipe in your own blog, newsletter, and other communications, with credit to Sharon Palmer, The Plant-Powered Dietitian™.
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plant-powered movers and shakers
I was so excited to invite Nicole Bermensolo of NYC's Kyotofu Bakery for a visit on my blog! Not afraid to use soy foods (even in desserts), Nicole is the founder of Hana Kitchens and author of the gorgeous book
Kyotofu, Uniquely Delicious Japanese Desserts
. Read my interview with her on my blog
here
.
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news corner
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Check out my take on foods I wish I'd discovered earlier in this fabulous
- Listen in on my podcast about plant-powered eating with Jami Dulaney, MD.
- Want to know how to use pistachios in the kitchen? Check out these
-
It was fun talking about healthy eating on this
interview
for Kaia FIT's website.
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What are the latest trends in the supermarket today? Find out in this
article
in
Today's Dietitian.
- Learn about Meatless Monday trends in this article featured in EcoCentric's weekly blog.
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Read my review on the film
PlantPure Nation
here.
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It was so fun to participate in the raspberry harvest tour hosted by the National Processed Raspberry Council!
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this month's
The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan
+
I AM Plant-Powered T-Shirt
enter
here
for your chance to win!
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produce porn
Gain inspiration from the simplicity and beauty of edible plants--
au naturel
--featured on my new
Pinterest
page
!
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upcoming events
August 18, 2015 and August 25, 2015
WIC Los Angeles Dietitians
Irwindale Office
Sharon will be speaking on "Plant-Powered Nutrition for Optimal Health"
October 3-6, 2015
Food & Nutrition Conference & Expo Nashville, Tennessee
Sharon will be a guest expert on
plant-based nutrition
Food Day, October 27, 2015
University of Southern California,
Los Angeles
Sharon will be presenting on
plant-powered nutrition
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Get 10% off when you purchase
- The Plant-Powered Diet
- Plant-Powered for Life
- I AM Plant-Powered Organic T-shirt
Note:
Plant-Powered for Life is now
available on
iTunes
.
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plant-powered resources for the
healthcare community
Go Plant-Power! Challenge Toolkit
Arm individuals with the tools they need to improve their diet and health for the better. Everyone - from vegans to vegetarians to omnivores - will benefit by taking the
14 Day Go Plant-Power! Challenge,
which encourages participants to establish a plant-powered eating goal, and provides them with daily steps and activities for achieving it.
Vegetarian & Vegan Nutrients of Concern Toolkit
It takes thoughtful planning to ensure that people receive all of the health rewards a vegetarian or vegan diet has to offer. My Vegetarian and Vegan Nutrients of Concern Toolkit is specially designed for use by health care professionals and educators to work with clients, patients, and the public.
Today's Dietitian Learning Opportunities:
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about Sharon
The Plant-Powered Dietitian,
is a well-known plant-based food
and nutrition expert based in Los Angeles. She speaks, writes, and blogs about her passion for delicious,
healthy plant-based foods.
Check out her two books below:
(The Experiment, 2014) helps you approach a delicious, wholesome
plant-based eating style at your own pace.
(The Experiment, 2012). Sharon calls this book "the Bible" of plant-based eating, because it teaches you everything you need to know about
unleashing the power of whole plant foods,
whether you're an omnivore,
vegetarian or vegan.
For opportunities to work with Sharon, contact her
here.
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