"Food Sense is a unique resource for thoughtful, food-loving eaters and home cooks who have a palate for plant-based eating."

Five new ways to prepare broccoli that are certain to win over even the most reluctant eaters. from NYT.

"Here are 13 recipes to help you embrace the greener things in life." from The Atlantic.

your food will absorb less oil with proper frying. from NYT.

one family's journey to live more compassionately

Quinoa is a highly nutritious gluten free grain that contains more protein per serving than most other grains.

Bulgur, which is made from precooked wheat berries, takes only about 20 minutes to reconstitute by soaking or by simmering. It’s also a great substitute for rice because it has more fiber and nutrients and is also a low glycemic index food. from nyt.

oats, apples, walnuts, maple syrup, and cinnamon.

The first and only vegan culinary magazine in the world. Designed by Chef Jason Wyrick the nationally award winning Executive Chef and Chief Culinary Instructor of Devil Spice, the Experience brings you the information of a traditional magazine coupled with the newest web technologies.

The chickpea is a tasty and versatile legume. from nyt.

The walnut is a surprisingly underrated health food. from nyt.

130 Amazing Animal-Free Lunches that Kids and Grown-Ups Will Love!

vegetarian recipes, products, restaurants.

a weekly start for a healthier america.