Tag: vegetarian

A Unified Approach: The Plant-Based Diet

December 13th, 2016 by Neal Barnard, MD, FACC

vegetables2Whether you’re from a red state, blue state or swing state, we can all agree we need a unified diet to combat obesity, type 2 diabetes, and heart disease, our nation’s top killers.

Politics aside, science shows that moving vegetables, fruits, whole grains and legumes into one fell swoop – a plant-based diet – is clinically proven to wipe out the early formation of most health threats. This prescription increases our nutrient profile, giving us the vitamins and minerals we need, while stabilizing blood sugar.

Here are four ways to get started. Continue reading “A Unified Approach: The Plant-Based Diet”

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Dinner Tonight: Lentil Loaf

November 22nd, 2016 by Paula Gallagher

lentil-loafMany of us grew up with the classic meatloaf. This is like that, but better. So much better. It is very high in fiber and is gluten-free, dairy-free and vegetarian.

The star of this recipe is definitely the lentils. Lentils have a wide spectrum of essential amino acids and are a good protein source. With 18g of protein per cup and costing only about $1.50 per pound, lentils are an inexpensive protein alternative to beef, chicken and fish. They are also rich in folic acid, iron, phosphorus and copper.

So put away the ground beef and ketchup and make this lentil loaf instead. It is perfect for making on a Sunday afternoon and enjoying for lunch during the week. It freezes well, too. Continue reading “Dinner Tonight: Lentil Loaf”

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Dinner Tonight: Quinoa Tabbouleh

August 17th, 2015 by Paula Gallagher

cukeandtomatoMy parents’ garden is overflowing with tomatoes, cucumbers, parsley and mint – all ingredients that go into tabbouleh. Tabbouleh is a Middle Eastern dish traditionally made of bulgur wheat, finely chopped herbs, and spices. Tabbouleh is thought to have originated in Lebanon, where it is the national dish, but it is now enjoyed all over the world, particularly in vegetarian or vegan cuisines or as a refreshing summer treat. Tabbouleh is one of those dishes that lends itself to improvisation, so I swapped out the traditional bulgar and replaced it with quinoa.

Quinoa is a seed and not a grain, and its high protein content and balance of amino acids make it an ideal addition to meatless diets, as well as gluten-free diets. Combined with the bounty provided by my parents’ garden (or your garden, or your CSA, or your farmers’ market!), this side dish is a vibrant, fresh-tasting salad, packed with antioxidants, protein and overall deliciousness. Continue reading “Dinner Tonight: Quinoa Tabbouleh”

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Plant-Based Diet: A Prescription for Health in 2015

March 17th, 2015 by Neal Barnard, MD, FACC

vegetables+fruitsEach week, a new study shows the health benefits of plant-based eating patterns. People who follow vegetarian and vegan diets have a strong measure of protection against weight problems, heart disease, diabetes, and many other health issues that trouble their meat-eating friends.

In its recent report, the federal Dietary Guidelines Advisory Committee listed plant-based diets as one of the three healthful eating patterns for Americans. And the good news is it’s simple: by sticking to a diet that centers around four food groups – whole grains, fruits, vegetables, and legumes – you can easily maintain a healthful weight, lower blood pressure, improve cholesterol, and reduce the risk for chronic disease.

As the 2015 Dietary Guidelines for Americans move from concept to consumer, even more people will begin to put the latest science into everyday practice.

Here’s an inside look at how a plant-based prescription works.

Fill Up with Fiber

Nutrition Rx: Aim for 40 grams of fiber a day. Continue reading “Plant-Based Diet: A Prescription for Health in 2015”

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Sunday Radio Show: Vegetarian Sources of Omega-3

May 17th, 2013 by Village Green Admin

Join us this Sunday as host Dana Laake and her special guest Dr. Scott Minton, Ph.D., will be discussing vegetarian sources of omega-3 and how they compare to fish oil.

Dr. Minton earned both a Masters and Ph.D. in Resource Ecology from the University of Michigan. He was a tenured Associate Professor at Vanguard University in the Biological Sciences. As a nutritional consultant, Dr. Minton practiced evidence-based nutrition, basing his dietary programs on a comprehensive intake process and advanced nutritional laboratory testing. This individual-centered strategy yielded successful experiences for patients with longstanding fatigue, excess weight gain, digestive distress, lowered immune function, hormone imbalances and other inflammatory conditions.

Tune in this Sunday from 10-11am on 1500 AM (WFED) or listen live on the web. Our shows are streamed everywhere.

Last week’s show was on the Gonzalez approach to cancer. Click to listen.

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Our Bloggers

  • Paula Gallagher
    Paula Gallagher
    Paula is a highly qualified and experienced nutrition counselor on the staff at Village Green.
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    Dr. Barnard leads programs advocating for preventive medicine, good nutrition, and higher ethical standards in research.
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    Dr. Rav Ivker is a holistic family physician, health educator, and best-selling author.
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    Susan Levin
    Susan writes about the connection between plant-based diets and a reduced risk of chronic diseases.
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