{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":90,"width":600,"title":"92: California Vegan with Sharon Palmer, MSFS, RDN","description":"Today we are taking a journey to the sunny state of California. My friend and fellow dietitian, Sharon Palmer, aka The Plant-Powered Dietitian, will share news about her brand new cookbook, California Vegan.  Sharon Palmer is one of the country\u2019s top experts on plant-based nutrition and sustainability. California\u2019s plant-based vibe stems from the colorful and incredible variety of produce available year-round, the infusion of global culinary influences from around the world, a Mediterranean climate, and a fresh and innovative attitude about food. You\u2019ll hear about plant-forward and vegan eating, Sharon\u2019s favorite vegan recipes from her book, including the Mediterranean Tofu in Parchment recipe that I made for dinner last night. We\u2019ll give helpful vegan cooking techniques, and Sharon has the answers for your vegan cooking dilemmas. We\u2019ll discuss how you can embrace a vegan diet whether you live in California, Boston, or anywhere in-between. You\u2019ll also find out what Sharon is growing in her diverse and ever-changing fruit and vegetable garden.   Show Highlights:   The backstory of Sharon\u2019s life in California as a wife and mother of two who (amazingly) blogs every day How Sharon defines plant-based eating How Sharon describes Ojai, CA, as a paradise known for small farms, citrus fruit, and avocados What\u2019s growing in Sharon\u2019s garden and orchard right now What to expect in Sharon\u2019s new book, California Vegan How plant-based eating originated in the US in California, thanks to the hippie and health nut influences Sharon\u2019s family history of growing up in a vegetarian household Reasons why a plant-based diet is a healthier way to eat to lower the risk of many diseases and disorders, besides lowering the environmental footprint Sharon\u2019s favorite recipe from her book: Pomegranate Faro Bowl, made with pomegranate seeds, faro, mandarin oranges, cucumbers, and an herbed almond yogurt dressing Sharon\u2019s trick for getting seeds out of the pomegranate Sharon\u2019s recipe for Tofu in Parchment, made with cherry tomatoes, garlic, herbs, and capers How to adapt plant-based recipes for just one or two people by using versatile ingredients How to incorporate more protein into healthy vegan meals Why soy milk is Sharon\u2019s choice for superior nutrition in a plant-based milk How to get your family on board with eating less meat Vegan cooking techniques regarding egg replacements and aquafaba (also an egg replacement) Sharon\u2019s favorite veggie burger recipes in the cookbook: Sweet Potato Sorghum Burgers and Chipotle Black Bean Burgers Sharon\u2019s best vegan meals in California and around the world Why plant-based eating can fit into everyone\u2019s budget Why beans are the least expensive protein source and the most versatile ingredient of plant-based meals   Resources:   GIVEAWAY NEWS: We are giving away a copy of California Vegan to one lucky U.S. winner. Post a comment in the comments section below, and tell us about your favorite vegan recipes. I'll pick the lucky winner on March 24th.    California Vegan: Learn more on Sharon\u2019s website   How to Make Aquafaba Natural plant-based egg replacements Sweet Potato Sorghum Veggie Burger SharonPalmer.com Twitter: @SharonPalmerRD Instagram: @SharonPalmerRD Facebook: @SharonPalmerThePlantPoweredDietitian ","author_name":"Eat, Drink, Live Longer","author_url":"https:\/\/lizshealthytable.com\/","html":"