Simply put, the little bit of exposure you create in being public with your plant-basery creates an intro or echo, helping a potentially life-bettering solution get to someone eager for it.
Aromatic parsley, sage, rosemary, and thyme figure prominently in this creamy and hearty holiday casserole which originated from Fat-Free Vegan Kitchen Susan Voisin’s chile-and-cumin spiced Pumpkin and Black Bean Casserole. Erin loved the textures in Susan’s casserole and suggested we swap the bean variety and seasonings for a holiday version…
Janelle ditched diabetes and downshifted her weight by – drumroll here – embracing a diet that one, she didn’t think would work, and two, she didn’t think she could do. “I had no idea, what I could do,” Janelle says.
“Learning how to do the plant-based diet through CHIP at work was probably as ideal as can be,” says James. That and learning cooking techniques from Anne.
“Being plant-based feels good; it’s rewarding. I loved food before, but eating the standard American diet (SAD) created so many distracting issues which were a total downer. I still love food, in fact it’s more fun. I can eat tasty food until I’m satisfied. My food has me in good health. It’s a joy, relief, and total win.”
