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™. 

dirt report: raspberries

Don't miss my plant selection of the month!

raspberries fresh from this year's harvest
in Bellingham

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  
raspberries fresh in season, and frozen all year long. Try my award-winning recipe for Red Raspberry Crumble Bars
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


  1. Preheat oven to 350 F.
  2. Line a 9 x 9 inch baking dish with foil and spray the foil with nonstick cooking spray.
  3. 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.
  4. Pour about 2/3 of the crumbly dough into the bottom of the baking dish and pat down.
  5. In a small bowl, toss together raspberries, lemon juice and 1 ½ tablespoons sugar. Pour evenly over crumbly dough.
  6. Top with remaining crumbly dough, spreading out evenly over raspberries.
  7. Place uncovered in oven and bake for about 35-40 minutes, until golden brown.
  8. 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™. 

get cookin' 

 Here's a sampling of some of my favorite recipes on the blog last month!  
Come discover more delicious recipes on 

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 .

news corner 

this month's
plant-powered giveaway!

The Oldways 4-Week Vegetarian & Vegan Diet Menu Plan
I AM Plant-Powered T-Shirt

enter here for your chance to win!
Sponsored by Oldways and
Sharon Palmer, RDN

produce porn

  Gain inspiration from the simplicity and beauty of edible plants--
au naturel --featured on my new  Pinterest page !
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

Get 10% off when you purchase
all three plant-powered items
for a total of $65!
  • 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 .  
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:
Earn CEUS with my  Today's Dietitian  continuing education courses:
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.