CLIMATE CONVERSATIONS

The UUFSD quarterly plant-based potlucks are very popular.  Members and guests bring and share delicious, healthy dishes and good conversation.  Some of the conversation at July’s potluck centered on how to become more plant-based and still take care of nutritional needs.  A common question is how to get enough protein from a plant-based diet.

That question and more is answered in the Washington Post article, What a plant-based food expert eats for protein, calcium and more.  Food and nutrition columnist Anahad O’Connor asks registered dietician Nichole Dandrea-Russert what she eats on a typical day.

What do you typically eat for breakfast?

-Loaded avocado toast - whole grain sourdough, avocado, leafy greens, pickled red onions, radish, two tablespoons hemp seeds, tablespoon flax meal

What’s a typical lunch?

-Leftover grains and either chickpeas or lentils, adding at least three vegetables and oil and spices

What’s your favorite treat or dessert?

-End every meal with a little square of 70% cacao dark chocolate

What advice do you have for people who want to eat more of a plant-based diet?

-Shift your mindset from one of restriction to abundance.   Ask, what colorful plants can I add to this meal?