Fresh News



It could very well be a savory pear tart. Or a car­rot souf­flé or even a Brus­sels sprouts Cae­sar salad with pecans that starts a hol­i­day dis­pute.

A seem­ingly nice sur­prise and uncon­ven­tional approach to fruits and veg­eta­bles this time of year might sound per­fectly ratio­nal.

Thanks­giv­ing is a time to gather with friends and fam­ily around a table that holds mostly tra­di­tional favorite dishes.

The mere thought or sug­ges­tion of sneak­ing in a new take on a famil­iar salad, side, appe­tizer or dessert may be grounds for a fam­ily fuss.

Chances are good that if the group assem­bled at your Thanks­giv­ing table has been there year-​after-​year, the expec­ta­tion is to serve exactly those same “tried and true” dishes that have been plated before.

Read more: Savory Pear Tart →

Soup from scratch is well worth the small effort it takes to make. Likely, the famil­iar, basic com­po­nents are already in the pantry.

Why wait for that req­ui­site sea­sonal cold or flu to set­tle in? Make soup now as it can be a com­fort for the soul and a tonic to the body.

The nutri­tional val­ues and sooth­ing prop­er­ties of soup work on mul­ti­ple lev­els.

Con­sum­ing plenty of liq­uids is always advised when fight­ing of aller­gens or bat­tling anti­bod­ies. The broth of soup counts toward flush­ing out the tox­ins and hydrat­ing the weary body.

Warm liq­uids tend to clear the sinus pas­sages. Hot water and hot tea suf­fice, but hot soup is a wel­come change to the daily steam regimen.

Read more: Soup Vitality →

The cal­en­dar page says Novem­ber so all bets are off. The imme­di­ate feel of this new month takes on a more fes­tive and impres­sive aura.

Maybe we start to pay closer atten­tion to every detail of the plate. Is it pos­si­ble to have even more col­ors avail­able when using fresh ingre­di­ents this month?

The shift towards apples, pears and cit­rus is evi­dent as they crowd out peaches and nec­tarine dis­plays. Hard squashes and root veg­eta­bles make their way to menu selec­tions at food­ser­vice venues.

Besides pump­kin every­thing (food and bev­er­ages), there are some easy ways to add drama to the plate. Take Sat­suma man­darins, com­ing on region­ally through­out Cal­i­for­nia, are a good start to glam­our.

These delight­ful hand fruits have a zip peel and make the per­fect any­time snack. When the indi­vid­ual seg­ments are sep­a­rated, they brighten up a morn­ing break­fast and do more than dec­o­rate a sup­per dish. They perk up a ho-​hum serv­ing right away with a pop of color.

Read more: Glam­our Shots →

Eas­ily rec­og­nized, yams and sweet pota­toes are some of those ugly fall and early win­ter root veg­eta­bles that are found on the side of the plate this time of year.

Roasted, stuffed and on occa­sion, marsh­mal­low topped, the grow­ing pop­u­lar­ity of sweet pota­toes and yams has pushed their demand to become a year-​round thing.

Baby yams and sweet pota­toes, avail­able sea­son­ally from August through Decem­ber, make it eas­ier to enjoy a single-​serve sweet gem.

Com­pared to their larger coun­ter­parts, the smaller baby ver­sions allow for a petite, ten­der vari­ety to daz­zle the dish with color and fla­vor. With an edi­ble skin, the baby size have a sig­nif­i­cantly faster cook­ing time.

Well known named vari­eties, sim­i­lar to their larger and jumbo cousins include Gar­net, Jewel, Japan­ese and Sweet Potatoes.

Read more: Baby Food →

Chilly autumn morn­ings nat­u­rally make us yearn to have a lit­tle some­thing baked with our pre­ferred wakeup hot bev­er­age.

Warm­ing up to lovely muffins, breads, loaf cakes and scones has the power to trans­form a ho-​hum break­fast into a desir­able first bite.

Let fall pro­duce guide the menu for savory and sweet oven treats.

Apples and pears, pump­kins and per­sim­mons, sweet pota­toes and car­rots– these are ample base­line fla­vors to set the course.

Cran­ber­ries and other sea­sonal jew­els like dates and dried fruits (apri­cots, cher­ries, raisins, etc.) have a dis­tinc­tive mouth feel when baked.

Read more: Baked Goods →

If Brus­sels sprouts, broc­coli and cau­li­flower are not part of the nor­mal veg­gie lineup, it could be dif­fi­cult to intro­duce kohlrabi into the kitchen rota­tion.

Kohlrabi is the cool kid on the veg­gie play­ground that requires a bit of explain­ing and some under­stand­ing.

Part bulb, part bun­dle of greens, kohlrabi may have an intim­i­da­tion fac­tor unlike its cru­cif­er­ous coun­ter­parts.

This fall favorite offers a delight­ful com­bi­na­tion of famil­iar and sat­is­fy­ing tastes. Kohlrabi has the tex­ture of a radish and the sweet­ness of jicama, with a slight hint of broc­coli.

The edi­ble leaves are like a milder ver­sion of col­lard greens. They are quite thick and gen­er­ally taste best when cooked or steamed. They can also be eaten raw, chopped and in salads.

Read more: The Cool Kid →

Kabocha, pro­nounced “kah-​BOH-​chah”, is a win­ter squash encased in a dull, deep green, hard, mot­tled skin that is often­times lined with pale, uneven stripes.

There are also some orange skinned cul­ti­vars, though the green is the most com­monly pro­duced. This time of year, they begin to appear on autumn tablescapes and in earthy fall menu items.

The skin is tech­ni­cally edi­ble if cooked, though most com­monly, it is dis­carded. Round and squat, with a flat­tened top, it ranges from one to eight pounds. Gen­er­ally, aver­age weight is two to three pounds.

Inside is a deep yel­low orange flesh sur­round­ing a small seed cav­ity. Cooked, Kabocha offers a finely grained, dry flesh with a but­tery and ten­der tex­ture. Rather sweet, the rich fla­vor resem­bles a com­bi­na­tion of sweet potato mixed with pump­kin.

In Japan, Kabocha squash was tra­di­tion­ally eaten around the time of the win­ter sol­stice with shiruko (adzuki beans) in a sweet soup to boost the immune sys­tem and help pre­vent colds dur­ing the win­ter months.

Read more: Haku Haku →

Shav­ing off sev­eral degrees from day­time tem­per­a­tures makes fall seem more real­is­tic. The ther­mome­ter is catch­ing up to the cal­en­dar.

We’re on our way. So too is fall décor for plan­ning har­vest dis­plays, front porch vignettes and spe­cial work­place designs.

Autumn col­ors gen­er­ate lots of inter­est in the DIY home and work dec­o­rat­ing ideas.

From tablescapes to land­scapes, pump­kins, gourds, wreaths and foliage are ready paint the town red, orange, pur­ple and green.

Sun­flow­ers, mums and wheat shafts com­bine with orna­men­tal mini corn and gar­lands of leaves, acorns and mini pump­kins for door hang­ings and handrail swags.

Read more: Fall Y’All →

Last month, we were invited to host another PRO*ACT Recipe Chal­lenge with our employ­ees. This time, we were selected by Tay­lor Farms to try out their Cau­li­flower Pearls. Cau­li­flower has been trend­ing as a great carb sub­sti­tute and is com­monly used as a rice or potato replace­ment, so this con­ve­nient prod­uct was cre­ated to meet those demands.

On Mon­day, Sep­tem­ber 18, our res­i­dent GP “Chefs” made 12 deli­cious dishes with recipes they devel­oped just for this chal­lenge and recipes they already knew and loved from their favorite food blog­gers. The com­mon opin­ion among the Chefs is that the pre­cut Cau­li­flower Pearls saved them time by cut­ting out the prep­ping steps of wash­ing, cut­ting, and pro­cess­ing cau­li­flower. With how deli­cious all of these dishes are, that’s a huge win for any­one who wants to recre­ate them.

Read more: Cau­li­flower Pearls Recipe Challenge →

Every­one loves pie, right? No argu­ment there. The only thing that might come close to sur­pass­ing pie is to have an indi­vid­ual hand pie all to one’s self.

We’re not talk­ing about those gar­den vari­ety, store bought, waxed paper wrapped, card­board crust, sug­ary coated, fake fill­ing small pies. Nope.

Instead, the bar is set high for ten­der, flaky pie crusts, ready for portable, lovely cre­ations burst­ing with local ingre­di­ents.

Crisp, cool evenings war­rant get­ting back into the kitchen with the folks we love to hang out with. Hand pies are the stuff that mem­o­ries are made of when we include friends, fam­ily mem­bers and even cowork­ers if one is so inclined.

It really doesn’t mat­ter if scratch bak­ing skills are not per­fected. There are plenty of “secret recipes and tips” avail­able to make the process less daunting.

Read more: Hand Pies →

Sum­mer is fad­ing fast. Vaca­tion days in the rear view mir­ror bring a dif­fer­ent focus with some new rou­tines shap­ing our plates. Before com­pletely let­ting go of sum­mer, how about tak­ing one last bite?

The best of late har­vest sum­mer fruits and veg­eta­bles are ready for the final soirée. Act quickly, as the win­dow is clos­ing on the late bloomers.

That glo­ri­ous camp includes heir­loom toma­toes, egg­plants (in all shapes, sizes and color), sum­mer and early fall squashes (zuc­chini, eight ball, spaghetti and but­ter­nut), and even some squash blos­soms still on the stem.

Last of sum­mer basil makes for pesto for pasta, pizza or bruschetta. Use the toma­toes for tomato and herb salad or Cap­rese with a bal­samic driz­zle. Both are fresh, light and the per­fect com­pli­ment to any Sep­tem­ber din­ner party.

Off the vine pep­per choices, make us dream of sump­tu­ous stuffed bells, chile rel­lenos and roasted Ana­heim, poblano, Hatch and jalapeños. South of the bor­der delec­tables go far beyond salsa. Pep­per pop­pers keep things lively for al fresco appetizers.

Read more: Late Bloomers →

Farm­ing isn’t just about fresh pro­duce. It’s also about sus­tain­able food and com­mu­nity cul­ture.

As stu­dents return to the class­room and sum­mer days slip away, its time to plan a trip to a local farm, orchard or ranch.

Fall har­vests give the con­sumer an up close and per­sonal view of how our foods are grown and pro­duced. This per­spec­tive allows for greater appre­ci­a­tion and admi­ra­tion.

Start to fin­ish, the process of seed to fork is more than just a catchy slo­gan to the peo­ple pro­duc­ing our food. It’s a full­time com­mit­ment and major invest­ment of time, money and human resources.

Cul­ti­vat­ing soil, grow­ing crops and rais­ing live­stock all con­tribute to the rich agri­cul­tural story in the United States. From bee keep­ing to hor­ti­cul­ture, the life-​work equa­tion for farm­ers gets blurry. There is no line that typ­i­cally will sep­a­rate the two.

On a daily basis, from morn­ing to night­fall, farm­ers move from task to task. As a way of life, there is a rhythm to nec­es­sary duties that fol­low each sea­son. This real life drama plays out with daily work lists and plenty of grit, deter­mi­na­tion and ambi­tion. No couch squat­ters allowed.

Read more: Field Days →

Let’ s be hon­est. In the wide open uni­verse of fresh veg­eta­bles, there are many picks that beat out cau­li­flower in pop­u­lar­ity.

In chef cir­cles, we hear of inno­v­a­tive ways to har­ness the full fla­vor of this under rep­re­sented power source.

Roast­ing leads the way in the method cat­e­gory. An earthy, nutty fla­vor devel­ops by sim­ply oven roast­ing with noth­ing more than a sprin­kle of salt and a driz­zle of cook­ing oil.

The real genius of hacks comes from allow­ing the cau­li­flower to play a sup­port­ing role. Try cast­ing this white, crunchy char­ac­ter in numer­ous dishes that embrace bolder per­son­al­ity traits.

Korean bar­be­cue bowls, buf­falo cau­li­flower steaks, chimichurri cauli, bat­tered and fried and cau­li­flower alfredo liven up the dol­drums of this pedes­trian cruciferous.

Read more: Cauli Hacks →

Pep­pery foods have been a part of the human diet for more than 8,000 years.

Long before the ancient Greeks and Romans gave mon­e­tary value to pep­per­corns, South Amer­i­can Indi­ans were eat­ing fiery hot wild chili pep­pers.

Chilies were eaten in Mex­ico, Brazil and Peru 6,000 years B.C. and were one of the first domes­ti­cated plants in the New World.

The love affair with chili pep­pers con­tin­ues. Most of us asso­ciate chili pep­pers with vary­ing degrees of heat. Super­hot chili pep­pers go beyond habanero pep­per heat and sur­pass 350,000 Scov­ille Heat Units.

Any num­ber of vari­eties of these super­hots have sur­passed two mil­lion Scov­ille Heat Units. Treat these pep­pers with the utmost respect when han­dling or cook­ing with them.

Read more: Nashi →

Pep­pery foods have been a part of the human diet for more than 8,000 years.

Long before the ancient Greeks and Romans gave mon­e­tary value to pep­per­corns, South Amer­i­can Indi­ans were eat­ing fiery hot wild chili pep­pers.

Chilies were eaten in Mex­ico, Brazil and Peru 6,000 years B.C. and were one of the first domes­ti­cated plants in the New World.

The love affair with chili pep­pers con­tin­ues. Most of us asso­ciate chili pep­pers with vary­ing degrees of heat. Super­hot chili pep­pers go beyond habanero pep­per heat and sur­pass 350,000 Scov­ille Heat Units.

Any num­ber of vari­eties of these super­hots have sur­passed two mil­lion Scov­ille Heat Units. Treat these pep­pers with the utmost respect when han­dling or cook­ing with them.

Read more: PPP…Peppers! →

Zuc­chini and other sum­mer squash vari­eties seem to be every­where. What are we wait­ing for such a squash sur­plus at our fin­ger­tips?

If pasta noo­dles are on the table at least once a week, this is the best sea­son to go for a light­ened up ver­sion with noo­dles cen­ter­plate.

Alfredo, mari­nara and pesto clas­sics make for irre­sistible sauces on top of squash noo­dles.

Grain free squash cut in either wide rib­bons or curly or flat thin noo­dles beckon to kitchen enthu­si­asts to explore all options. A sim­ple dressed up top­per of mint, basil, gar­lic and lemon juice keeps life sim­ple.

Asian noo­dle bowls are a world apart from Italy. Pad Thai, lo mein, stir fries and broth­ier dishes meant to be slurped give way to robust flavors.

Read more: Lighten Up! →

We’re com­pletely used to see­ing fresh pro­duce in vivid and some­times unusual col­ors.

Even so, when the flesh of a water­melon sur­prises us with a bright yel­low inte­rior, rather than the req­ui­site pink or red, it’s excit­ing.

Water­melon is that ancient half fruit, half veg­etable thing with likely orig­i­na­tion from the Kala­hari desert of Africa.

5,000 year old Egypt­ian hiero­glyphs depict water­melon images. By sym­bol­i­cally bury­ing the dead with water­melon, loved ones were thought to be nour­ished in the after­life.

Rich in anti-​inflammatory nutri­ents, water­melon is over 90% water and con­tains abun­dant elec­trolytes. This com­bi­na­tion is what is extremely hydrat­ing in hot weather con­di­tions. Color is optional.

Read more: Moonbeam →

By def­i­n­i­tion, a true tonic invig­o­rates, restores, refreshes or stim­u­lates. Sounds good, right? Par­tic­u­larly when the mer­cury is high and energy lev­els are low.

Let’s not men­tion alco­hol nor so called “mock­tails” here. A really authen­tic tonic stands on it’s own mer­its.

Amer­i­cans as a whole know how to over-​indulge. It makes sense that a new gen­er­a­tion back­lash aims to eat less, stay healthy and pay close atten­tion to con­sump­tion.

Inclined to drink to their own health, Mil­len­ni­als know when it’s time to pass on a craft beer or vin­tage glass of wine. Mind­ful­ness has an appeal that stay­ing sober sup­ports. Enter sum­mer ton­ics.

Non-​alcoholic drinks no longer stand as merely a glass full of club soda with a lime wedge. Adult bev­er­ages should feel like a cel­e­bra­tion as we keep our wits about us.

Read more: Sum­mer Tonics →

Gen­eral Pro­duce was selected by D’Arrigo Bros. Co., of CA to par­tic­i­pate in a PRO*ACT Recipe Chal­lenge. The prod­uct D’Arrigo chose to fea­ture was their Andy Boy Broc­coli Rabe. When we received the invi­ta­tion, we knew it was time to get cook­ing!

Our res­i­dent GP “chefs” boldly accepted the chal­lenge. With­out any expe­ri­ence cook­ing with the pro­vided Broc­coli Rabe, they faced off against one another to cre­ate orig­i­nal dishes. GP employ­ees tasted & voted on their favorites. D’Arrigo pro­vided prizes for the 3 chefs with the most pop­u­lar recipes. So who won? The cov­eted first place went to Linda Unden for her Broc­coli Rabe Soup. Sec­ond and third places respec­tively went to Mar­vin Wat­son for his Broc­coli Rabe Feta Ham Pie and Jen­nifer Ho for her Broc­coli Rabe Korean Pan­cake.

For both the par­tic­i­pants and the taste-​testers, it was a dif­fi­cult choice. We had 9 won­der­fully deli­cious recipes to enjoy. Check them out below & let us know which ones you would try.


Read more: Broc­coli Rabe Recipe Challenge →

Not every­one is blessed with the tal­ents of a great pas­try chef. A chem­istry class at times seems eas­ier than fol­low­ing an elab­o­rate dessert recipe.

Not to worry. That same casual approach to sum­mer din­ing allows for sweet for­give­ness when it comes to summer’s famed desserts.

Pair­ing the best exquis­ite sea­sonal fruits with the sim­ple, rus­tic meth­ods of care­free desserts require almost no kitchen skills.

Light-​hearted clas­sics include fruit galettes, clafoutis, crisps and cob­blers.

The impre­cise, free-​form galette is more of an imper­fectly shaped pie or tart — filled with the good­ness of sliced berries, cher­ries, peaches, nec­tarines, plums, pears, apri­cots, apples, rhubarb or any com­bi­na­tion of on-​hand sum­mer fruits. The dough is folded in on itself giv­ing it an irreg­u­lar, but entic­ing look to the pastry.

Read more: Sweet Forgiveness →

Grilling, smok­ing and bar­be­cu­ing are all pre­ferred meth­ods of sum­mer­time cook­ing.

If you are the cook, you have a “secret sauce” of some kind in the out­door cook­ing arse­nal. Shar­ing it with oth­ers depends on how close to the vest you want to play it.

Those of us merely the lucky recip­i­ents of good food cooked by oth­ers can only imag­ine what goes into the secret sauce. A hint of honey, a hit of ginger…sweet apri­cots or plums all just a guess.

Mas­ters of mari­nades and glazes typ­i­cally have a “go to” one that can be applied to a choice of poul­try, fish, pork, beef or veg­eta­bles. Divulging any fam­ily recipes might be tricky.

A quick inter­net search results in thou­sands of rec­om­men­da­tions for rich, lusty, sticky sauces that can be appro­pri­ated as our own.

Read more: Secret Sauce →

One great aspect of sum­mer din­ing is the obvi­ous, more relaxed approach to meals. “No fuss” and “effort­less” are hall­marks of any indeli­ble al fresco lunch or sup­per in July.

Whether a crunchy radish or car­rot is plucked from our own gar­den, pur­chased from a sea­sonal farm­ers mar­ket or for­aged from the pro­duce aisle of a local gro­cer, they get sliced the same.

In sum­mer, straight­for­ward ingre­di­ents and sim­ple serv­ings lead to plates that are an invi­ta­tion to relax and chill out.

Noth­ing for­mal is required. Take note of com­pat­i­ble part­ners or oppo­site attrac­tions. Bright col­ors, var­ied tex­tures, a dip or spread here, a bowl of olives or Mar­cona almonds there and “voilà”.

The point of eat­ing, after all, is to nour­ish, restore and replen­ish. What we eat mat­ters more than how it is served. The plate itself is only a visual invite. If it looks good, we want to dive in.

Read more: Chill Factor →

We’ve said it before-​California grows over 400 dif­fer­ent crops, some grown nowhere else in the coun­try. A few crops include wine and table grapes, almonds, arti­chokes, cit­rus, straw­ber­ries, and walnuts.

Cal­i­for­nia pro­duces nearly all of the country’s almonds, apri­cots, arti­chokes, dates, figs, kiwi fruit, nec­tarines, olives, pis­ta­chios, prunes and wal­nuts.

Fifty eight coun­ties make up the lush Cal­i­for­nia land­scape. All but three con­tribute to the total agri­cul­tural econ­omy. Once tran­si­tion hap­pens from win­ter crops in Mex­ico mov­ing north, the fer­tile Cal­i­for­nia soil pro­duces a bounty for our nation’s hun­gry tables.

Pick any county in the sum­mer­time to find a work­ing fam­ily farm. We speak of “locale” when we men­tion who or where the mel­ons, onions, squash and green beans are com­ing from.

“Brent­wood” is syn­ony­mous with “super sweet“ white corn. Located in Con­tra Costa County, this delta town is steeped in a rich agri­cul­tural heritage.

Read more: Cal­i­for­nia Postcard →

The Sum­mer of Love was a social phe­nom­e­non that occurred dur­ing the sum­mer of 1967. As many as 100,000 peo­ple, con­verged in San Francisco’s Haight-​Ashbury dis­trict.

Tie-​dyed cloth­ing, love beads, men with long hair and a mantra of “free love” char­ac­ter­ized the coun­ter­cul­ture hip­pie groups that flocked to the city. A swirl of art, pol­i­tics, music and rev­o­lu­tion was in the air in 1967.

Among other notable shifts in tra­di­tions, this was the period in time that influ­enced our cul­ture in the food move­ment and pol­i­tics toward nat­ural, organic and veg­e­tar­ian diets in Amer­ica.

The pol­i­tics of food remain cen­tral to those con­ver­sa­tions hap­pen­ing in Cal­i­for­nia regard­ing organic farm­ing, sus­tain­abil­ity, improv­ing child­hood nutri­tion and the obe­sity epi­demic.

Present day activism rises from the national trend toward local, sus­tain­able and con­scious eat­ing. Con­sumers want to know what they’re eat­ing, where it comes from and how it is pro­duced.

Lucky for us then that locally grown actu­ally means we’re able to enjoy mel­ons, stone fruits, sweet corn, beans, pep­pers, toma­toes and pota­toes that are actu­ally grown and har­vested close by.

Read more: “Sum­mer of Love“ →

A rene­gade herb that will hap­pily take over any untended gar­den bed, mint is a sta­ple of sum­mer eats and drinks.

Look­ing to exact a sense of culi­nary cool, calm, sweet or fresh­ness? Mint is indis­pens­able and with­out sub­sti­tute.

The entic­ing aro­matic gets its scent from the oil in the leaf, men­thol.

A wide vari­ety of mint plants exists, ready for use in the kitchen. The two most com­mon are prob­a­bly pep­per­mint and spearmint and the more rare curly leaf, pineap­ple and gin­ger mint.

Get to know the nuanced dif­fer­ences so appli­ca­tions into sal­ads, starters, sides, entrees, drinks, cock­tails and desserts are best suited to spe­cific fla­vor pro­files.

A few top mints to get to know: Spearmint. Most com­monly used in cook­ing for many noto­ri­ous mint recipes, includ­ing lamb, spring rolls, veg­eta­bles (like peas, car­rots, pota­toes, beans and cucum­bers), tabouli salad and favorite sum­mer cock­tails like moji­tos and mint juleps.

Read more: Mint Takeover →

Dads have that rep­u­ta­tion for being “super-​heroes”. That does not mean they have to eat like Super­man, right?

Dads are just reg­u­lar peo­ple look­ing to stay fit and healthy for their fam­i­lies. They do like to eat, drink and be merry when the oppor­tu­nity strikes.

Upcom­ing Father’s Day is a per­fect chance to share good food with the fathers in our lives. Like most hol­i­day cel­e­bra­tions, the ways we make merry are diverse and unique.

Every­day dad food does not trans­late into “cheese, bacon and burg­ers”. Tra­di­tional fare from days long past was largely meat and pota­toes basics for Dads. Maybe for most con­ven­tional men, that would still be typ­i­cal.

New dude foods, pre­pared by using the fresh­est ingre­di­ents, strike a cord with those favorite fam­ily tra­di­tions and deliver full of fla­vor on the plate.

By exam­ple, Pops might like a nice ravi­oli with red sauce, skil­let chi­laquiles or mar­i­nated skirt steak on Father’s Day. Cook­ing at home can be a group effort. “No fuss” should be the mantra of the day, but if a lit­tle extra effort is made, we’re good!

Read more: Dad Food →

A plant-​based diet can boost opti­mum health, decreas­ing the risk of heart dis­ease, Type 2 dia­betes, and cer­tain can­cers.

The main advan­tages with a plant-​based diet seem to be related more to the foods con­sumed (eat­ing plenty of veg­eta­bles, fruits, whole grains, beans and nuts) rather than those foods avoided (pri­mar­ily meats).

Stay­ing at a healthy weight is eas­ier on a plant-​based diet and menu. A “less meat, more plants” style of eat­ing can improve qual­ity of life.

Asso­ci­ated ben­e­fits include the reduc­tion of inflam­ma­tion and dis­eases attrib­uted to inflam­ma­tion. Lower cho­les­terol and blood pres­sure lev­els are oth­ers plus ups seen with plant-​based food choices.

There are many dif­fer­ent types of plant-​based diets. The three most com­mon ones are: Vegan: No ani­mal prod­ucts such as meat, eggs, or dairy prod­ucts. Lacto-​vegetarian: No meat or eggs, but dairy prod­ucts are accept­able. Lacto-​Ovo-​vegetarian: No meat is con­sumed, but dairy prod­ucts and eggs are allowed.

Read more: Fork “Over” Knife →


David John dif­fer­en­ti­ates var­i­ous yams and sweet potatoes.



David John explains what Smit­ten Apples are, how they taste and how they com­pare to other apples.



David John talks about what to do with Cal­abaza and Red Kuri Squash. Try it!