Hi folks, I just moved and still trying to find this cookbook. There is a specific lentil sweet potato chili recipe in here that I want to make for a Halloween party! Would anyone here happen to have this book that could just share that recipe with me.

I always figured tofu was just tofu. Then I put two firm tofus side by side on the USDA database and the gap surprised me. The one made with calcium sulfate lists 683 mg of calcium per 100 g. A different firm one, a branded entry, lists 237 mg.

My guess is the coagulant explains most of it, but I only know the first one used calcium sulfate, so that's just a guess. For scale, whole cow's milk is listed at 113 mg per 100 g.

Now I check the ingredient list for calcium sulfate when I buy tofu. Does anyone know which brands where you live use it, and which use nigari?

I’m a stand up Comic based in Los Angeles to around the nation playing animal sanctuaries and Vegan restaurants would love to connect my plant base/Vegan people who love Comedy and music for dope, unique experiences coming into a city near you, as we take over random use for a one night cruelty free plant based Comedy

Most of us have a favourite food, but entrepreneur Doug Evans took things to a completely different level by eating nothing but sprouts for 30 days.

Evans, who has followed a plant-based diet since 1999, said he turned to sprouts while living in a remote part of the Mojave Desert where fresh produce was difficult to access. What started as a practical solution turned into a month-long experiment.

According to Evans, the results were surprising. He claims he had plenty of energy, felt motivated to exercise, stopped overeating and never found himself craving other foods. He even said the experience made him feel as though he had "reconstructed every cell" in his body.

But nutrition experts are urging caution.

While sprouts contain beneficial nutrients, vitamins and antioxidants, experts say no single food contains everything the body needs. They warned that eating just one food for an extended period can lead to nutrient deficiencies, inadequate calorie intake and other health issues.

One nutritionist noted that sprouts are very low in calories and protein relative to the amount you'd need to eat, making a long-term sprout-only diet impractical for most people.

Evans says the biggest challenge wasn't physical, but social, explaining that few people understood what he was doing and that he became more private during the experiment to avoid judgement.

Most of us have a favourite food, but entrepreneur Doug Evans took things to a completely different level by eating nothing but sprouts for 30 days.

Evans, who has followed a plant-based diet since 1999, said he turned to sprouts while living in a remote part of the Mojave Desert where fresh produce was difficult to access. What started as a practical solution turned into a month-long experiment.

According to Evans, the results were surprising. He claims he had plenty of energy, felt motivated to exercise, stopped overeating and never found himself craving other foods. He even said the experience made him feel as though he had "reconstructed every cell" in his body.

But nutrition experts are urging caution.

While sprouts contain beneficial nutrients, vitamins and antioxidants, experts say no single food contains everything the body needs. They warned that eating just one food for an extended period can lead to nutrient deficiencies, inadequate calorie intake and other health issues.

One nutritionist noted that sprouts are very low in calories and protein relative to the amount you'd need to eat, making a long-term sprout-only diet impractical for most people.

Evans says the biggest challenge wasn't physical, but social, explaining that few people understood what he was doing and that he became more private during the experiment to avoid judgement.

Iron is the number people worry about most once meat is off the table, so I lined up the usual plant sources per normal serving, using USDA FoodData Central's figures.

Iron per serving

- Lentils, 1 cup cooked: 6.6 mg

- Chickpeas, 1 cup cooked from dry: 4.7 mg. USDA's figure for canned, drained and rinsed, is much lower, about 1.7 mg a cup.

- Edamame, 1 cup shelled: 3.5 mg

- Firm tofu, half a 14 oz block: 3.3 mg. That entry is one brand, and tofu varies, so check your label.

- Spinach, 1/2 cup cooked: 3.2 mg

- Tempeh, 4 oz: 3.1 mg

- Pumpkin seeds, 1 oz: 2.5 mg

- Rolled oats, 1/2 cup dry: 1.7 mg (plain oats; fortified instant packets are higher)

The targets: NIH's adult figures are 8 mg a day for men and for women over 50, and 18 mg for women 19 to 50. NIH's fact sheet puts the figure for vegetarians 1.8 times higher, because the iron in plants is absorbed less well.

The habit that does the most: put a vitamin C food in the same meal as the iron. Red peppers, citrus, tomatoes, strawberries and broccoli all count. Tea and coffee work the other way, so have them between meals rather than with your iron-heavy one. Spinach's iron is real, but it's bound up with oxalates and absorbed poorly, so count it as a bonus rather than the base.

One ordinary day: about 23.6 mg

- Breakfast: 1/2 cup oats cooked with 1 oz pumpkin seeds stirred in and a cup of strawberries on top: 4.8 mg

- Lunch: lentil soup with 1 cup lentils and 1/2 cup crushed tomatoes: 8.2 mg

- Snack: 1 cup shelled edamame: 3.5 mg

- Dinner: half a block of firm tofu stir-fried with 1/2 cup cooked spinach and a red pepper, over rice: 7.1 mg, not counting the rice

That clears 18 mg, and the vegetarian figure for men and women over 50 (about 14 mg), with vitamin C built into every meal. For a woman under 51 aiming at the vegetarian figure (about 32 mg), a second cup of lentils and a full cup of spinach at dinner get the same day there. If you've been told you're low, your doctor's plan comes first; this is just where the iron is.

What's your highest-iron dinner that isn't lentils?

Loved her work and I had purchased one of her cookbooks and courses too last yr. The website is no longer up and can’t see any recent posts or videos

Uncooked:

Romaine
Mustard Greens

Cooked:

Yellow Potato
Spinach
Carrot
Tomato
Cilantro
Ginger
Basil
Thyme
Oregano
Spicy Seasoning(Cayenne Pepper, Garlic, Salt)

Sorry I know this has been asked a few times already

I really liked forks over knives and sad it got shut down

I’ve heard of clean food dirty girl but looking at a few sample recipes it seemed very theme based Eg pasta week etc, I’d prefer to have more variety in my day to day

Anyone used plant power or plant. Strong? Anything else?

Pickup limes has an app but I don’t think it has batching like how forks over knives had

These are ingredients used for making this home-cooked stew: tomatoes 🍅, huge potato 🥔, spinach leaves 🍃 , fried beancurds, green onions, mint leaves, drenched in salt pepper🧂 and sashimi sauce

I know this may seem stupid (I have a lot of anxiety please bear with me). I soaked my chia seeds overnight just in greek yogurt (with frozen strawberries + choc chips). No added water. I ate it this morning and idk starting panicking? People say it’s important to soak in water first before mixing into anything? So now I’m freaking out and I feel like it may cause internal blockage😭😭😭 help! Is this a safe way to consume chia seeds? Pic for reference

anyone tried this new recipe yet? i’m so sad, they taste so bad to me now the old recipe was sooooo much better :(((((

Per 100 g, USDA FoodData Central / UK CoFID:

| Food | Calcium (mg) |

| Sesame seeds | 975 |
| Firm tofu (calcium-set) | 683 |
| Chia seeds | 631 |
| Tahini | 426 |
| Almond butter | 347 |
| Almonds | 269 |
| Kale, raw | 254 |
| Tempeh | 111 |
| Spinach, raw | 99 |
| Peanuts | 92 |
| Chickpeas, cooked | 49 |
| Broccoli, raw | 47 |

Note: tofu calcium depends on the coagulant – check the label for calcium sulfate. Spinach contains oxalates, which bind part of its calcium.

What foods helped you most when you were starting out?

It isn't sold locally in my area and Amazon price gouges it.

Which one do you buy and why? I'm not sure which one to buy. I want to add some to my diet as well as using for egg replacement

What are your go to ingredients?

Recently, I’ve noticed an uptick on brands that I typically would get non-dairy chocolate chips from now cutting it by adding dairy to the chocolate chips. This includes the bulk brands, Kirkland brand, Trader Joe’s, store brands, and many others. Kinda relied on these brands because they were so much cheaper for a what felt like a quality product. Now costs have risen a lot 10-12 oz bag of a product with dairy for $5-$10.

I’m not sure I can find a product that is decently priced and both gluten-free and dairy free that is at a store or online, but would be open to some suggestions.

My other question is is that some of the things that I am making just have a dark chocolate swirl in and I would typically melt those chocolate chip chips, but maybe I don’t need chocolate chips and I can get away with doing something with cocoa powder. I’m curious if anybody has a good recipe or ideas on how to create something with cocoa powder

I miss peanut butter and can't find any in the UK that fits. Anyone have any suggestions?

Saw Greger and a few others say peanut butter can be superior in some ways to other nuts with the advantage of being a legume and that peanut butter, as long as it's not roasted, salted etc is really healthy.

Chopped romaine
Coleslaw xix
Pinto beans
Corn
Cucumber
Tomatoes
Mini red and yellow peppers
Avocado
Cilantro
Lime juice

The photos are in reverse order. What do you guys think?

I spotted this at Costco yesterday. Has anyone tried it? Thinking of recreating it. Ingredients are: chickpeas, quinoa, bulgur wheat, dried cranberries, sliced almonds, celery, onion, kale, cabbage, carrot, and an apple cider vinaigrette.

This mocha smoothie made with Japanese sweet potatoes is one of my favorite concoctions when I need to wake up and feel nourished at the same time. Sweet potatoes of all kinds are surprisingly delicious in smoothies and Japanese sweet potatoes with the purple skin are the sweetest I've used. Blitzing whole dates into a liquid ingredients is always my favorite way to sweeten almost everything because you get healthy fiber, nutrients and flavorful caramel notes.

Blitz together until smooth:

▪1½ cup plant milk, unsweetened
▪1 cup Japanese sweet potato, cooked in oven then peeled
▪¼ cup dates (packed), chopped then measured
▪1 Tbsp nut butter (or sub with tahini or sunflower seed butter)
▪1 Tbsp cocoa powder
▪1½ tsp instant coffee
▪½ tsp vanilla extract
▪¼ to ½ cup ice cubes (optional)

Without the ice, this recipe makes approximately 22 oz (one very large smoothie or two medium smoothies).

Check out more of my creative plant-based smoothie recipes here https://maximalistvegan.com/category/sweet/smoothies/?utm_source=rdt

Usually it's oranges, ginger, lemons, cinnamon on the list, but according to research these are also as powerful, sometimes more:

• Red peppers - contain more vitamin c per gram than oranges,
• Raw carrot juice and / or sweet potatoes - super high in beta-carotene which the body converts to vitamin A (good for immune function of the gut and respiratory tract),
• Mushrooms - any mushrooms, for beta-glucans (they increase IgA antibodies), and vitamin D (have to be vitamin D labelled) as deficiencies are generally higher in winter,
• Hemp seeds - a highly bioavailable source of zinc, which helps feed immune cells' response to pathogens.

Happy to share study sources! Does anyone have any more foods to try for better immunity?