Forks Over Knives | Documentary Review

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If you’ve been following my blog for a while, you’ve probably heard me talk about Dr. T. Colin Campbell and/or the documentary Forks Over Knives (FOK). The research that Dr. Campbell has done, as well as the information shown in the documentary FOK is mind blowing, and has changed my life in many different ways.

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Today, I wanted to do a thorough review on the documentary and hopefully convince you to check it out for yourself! Forks Over Knives is essentially a documentary that is centered around the research done on the connection between animal protein and cancer growth. Dr. Campbell began this research during The China Study. Lots of research has been done over the years on this topic, and FOK puts it all into a very easy to follow documentary. Along with presenting the research in easy to understand words, pictures, and interviews the documentary follows several individuals who are suffering with chronic diseases.

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Day In The Life Of A Dietetics Student | September 24, 2015

A fellow blogger and nutrition major that I am obsessed with just wrote a “Day In The Life Of A Dietetics Student” blog post, and it inspired me to do the same!

The beauty of being a college student is never having a typical day, there’s always something different going on. But here is a fairly good representation of how I spend a day being a dietetics student!

On Tuesday and Thursdays I have three classes, the first one at 8:00am. Now that I’m a senior in college, I’ve lowered my getting ready time to about twenty minutes. I set everything out the night before, so all I have to do is get up, wash my face, get dressed, make coffee, and head out the door! I drive to school, so I have to give myself at least 20 minutes to drive, park, and walk to class. My alarm goes off at 7:10, and by 7:30 I’m leaving with hot coffee in my hand.

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My Experience Attending the Plant-Based Prevention Of Disease Conference

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About a month ago, I heard about the P-POD Conference, a plant-based prevention of disease conference being held in Raleigh, NC. I immediately knew I need to go. I started looking at the speakers who would be speaking, and that just made me even more excited. If you know anything about plant-based nutrition, you know Dr. Caldwell Esselstyn. He was going to be one of the main speakers there, and that just confirmed I needed to be there.

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Dr. Esselstyn sharing how he’s reversed heart disease in his patients with food alone!

On Thursday after my last class of the day, I headed down the mountain. I live close to Raleigh, so I just stayed at home and drove back and forth each day for the conference. It was great being home for a few days, because I got to snuggle with our pup Toby and see my family.

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Spring Rolls | Veganized

I’ve recently discovered not only how to make spring rolls, but how delicious they are. I always thought they looked so complicated, but I’m so glad I realized that they really aren’t difficult to make at all and make a perfect meal. For this recipe, I’m not only going to give you a recipe, but walk you through exactly how to make them! I’m also throwing in a yummy peanut sauce that you can dip the spring rolls in.

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Spring rolls

Ingredients:

  • Spring roll wrappers / rice paper (found at most grocery stores in the international section, at an Asian market, or online)
  • Carrots: thinly sliced
  • Cabbage: thinly sliced
  • Cucumber: thinly sliced
  • Sprouts
  • 1 avocado

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Roasted Beets with Sautéed Garlic Beet Greens

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Beets can be extremely intimidating if you’ve never tried them, or cooked with them. I thought I’d do a little “how-two” for anyone that wants to experience the beauty of the beet!

Beets are extremely nutritious, and taste so good if you cook them right! They are LOADED with nutrients and anti-inflammatory properties. Their beautiful deep red color comes from all their phytonutrients. They are also great food if you’re wanting to detox. I love eating both the beet and the beet greens (which are also loaded with lots of vitamins and minerals), so I included how to cook the greens as well for a lovely accompaniment to the beet root. Beets tend to be very bitter, so I’ve found that roasting them is the best way to cook them because it draws out a lot of their sweet flavor and makes them soft on the inside and crisp on the outside. They’re so delicious you just won’t be able to beet them!

Roasted Beets

1-2 Servings

Ingredients:IMG_8940

1 bunch of beets

1-2 cloves of garlic

1 Tbsp oil (coconut, or flavored olive oil is suggested)

1-2 Tbsp. vegetable stock (optional)

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