
Tip of the Week: Which cooking methods best retain antioxidants? According to Dr. Michael Greger microwaving keeps 97% of antioxidants; boiling and pressure cooking lose most antioxidants; for beets, artichokes, onions, and asparagus, antioxidants remain when cooked; for carrots, celery, and green beans, the antioxidants increase when cooked; and bell peppers are best eaten raw.

My Plant-Based Life

A Word About This Blog
My family and I eat a plant-based diet. That means we eat only fruits, vegetables, legumes, whole grains, and a small amount of nuts and seeds. We do this because we believe it is the diet that contributes the most to good health and helps us avoid disease. So that said, you will not find any recipes here that include meat, poultry, fish, dairy, eggs or overly processed foods. What we eat comes directly from the earth. What follows are my thoughts, ideas, research, recipes and photos as I create beautiful, nutrient-dense meals and strive to live in a healthy way. I hope you find inspiration and enjoy the tales of My Plant-Based Life.
