It may be the Idiot’s guide but this book was written by one very smart woman. You’re probably already familiar with Julieanna Hever’s work as the nutrition columnist in VegNews but this busy mom is also a personal trainer, a registered dietitian and the executive director of EarthSave, International. Somewhere among her other amazing feats she found time to author The Complete Idiot’s Guide to Plant-Based Nutrition: A comprehensive look at how to thrive on a plant-based diet. This book is a boon to vegans everywhere.
As much as I believe that fantastic vegan food is powerful activism – being a healthful, energetic vegan also attracts people to our cause and ensures we’ll be able to work to promote a more compassionate world for many years to come. With this book in hand, we’ve got all our basis covered.
Like the other “Idiot Guides”, the layout of Hever’s book is well-organized, the prose are well-written and the content is a hefty serving of important information. In just 304 pages, she packs everything you ever wanted to know about eating well and feeling fantastic – plus the recipes that can make it happen.
|Me, Julieanna Hever, Jae Steele, Michael Greger, Doug McNish, Robert Cheeke (Photo by Steph)|
In September, I spent an amazing Friday night moderating a panel on plant-based nutrition at the Toronto Vegetarian Food Festival. Throughout the ninety-minute discussion I was struck by Julieanna’s ability to take scientific research and make the findings meaningful and the strategies practical for our audience.
The next day I attended her session on weight management. Although, as you can tell by this week’s series, I already read a lot about health and nutrition I left with tons of new information. More than that, I took away new ideas. Julieanna has a beautiful way of connecting with people and making her message relatable. When my friends ask me questions about health and fitness I often find myself quoting Julieanna.
1. In a food processor fitted with an S blade, process almonds for approximately 30 to 45 seconds or until they form a flour-like consistency.
2. Add dates and figs, and process until mixture begins to clump together.
3. Add vanilla extract, and process for 10 more seconds or until well-combined.
4. Spoon mixture into a 8×8 silicon pan (or a regular pan lined with parchment paper) and press down with your hands. Cut into 12 bars and serve.
Recipe for Figamajigs from the Complete Idiot’s Guide to Plant-Based Nutrition is shared with permission from Julieanna Hever.