“When you follow a vegan diet, there is much less need for surgeons to clean out your arteries or intestinal tract.”
–Neal Barnard, MD, Founder of Physicians Committee for Responsible Medicine
Planning meals begins with the local farmers. What are they growing and harvesting each month? Recently, to my Indiana winter delight, I
have been able to buy green onions, garlic, cabbage, and salad greens from several
farmers at the New Albany Farmers Market.
green onions, also known as spring onions, add delightful
crunch and flavor to my lunchtime salads and are always a favorite ingredient for my
Mexican meals featuring slow cooked black beans and brown jasmine rice. Garlic (pictured above) is a must-have ingredient in
every kitchen, especially the Growing Healthy Kids Test Kitchen. You can always tell the
difference between fresh and old garlic when you slice garlic cloves. Cabbage, a superstar cruciferous vegetable with strong anti-cancer properties, is an unsung hero in the kitchen-it is so delicious when gently steamed and
served with brown rice, black beans, and egg rolls (my new winter comfort food meal). Salad
greens are a staple for me, as having a salad at least 5 days a week is one
of my goals that makes meal planning so easy.
Support your local farmers. If you see a fruit or vegetable you haven’t
tried yet, ask farmers how the farmers use them. Teach your children to be curious. Eat from the main food groups – fruits,
vegetables, whole grains, and legumes (beans and lentils) – every day. Eat nuts and seeds in moderation. Limit/eliminate foods from animals. This way of eating is so good and good for
you, your kids, and our planet!
With love and kindness,
Nancy Heinrich, MPH
Founder and Wellness Architect