I’m on the hunt for an effective calorie counting app. Ideally, it should be simple to use, have a comprehensive food database, and possibly include features like tracking macros or setting dietary goals. What would you recommend? Thanks in advance!

I swear by it. Currently woke up w a sinus infection. Hope to wake up tomorrow with it all cleared up.

Heat up a mixture of Avocado & sesame oil, sauté baby Bella’s & lions mane mushrooms, baby bok choy, shredded Napa cabbage, fresh minced ginger & garlic and half a sweet yellow onion. Add veggie broth, gochujang, white miso paste, and edamame. Cover, let boil and reduce to a simmer. Add a splash of soy sauce, shredded nori, and firm tofu slices. Add chili crisp to taste. Serve piping hot!

The local university has multiple microwaves in a row, and since it is Saturday, most students were nowhere near the student center.

I was able to multi microwave and ended up spending a grand total of six minutes heating this up.

If you’ve ever seen one of my posts, you know that this got finished off with Sriracha sauce and nutritional yeast. So good!

I have a baby so I’ve been getting really into making blended veggie soups that are easy to share with her. I’ll sauté an onion, add a chopped parsnip, a little pepper, nutmeg, and mustard seeds. Then add some pumpkin seeds, cruciferous vegetable like broccoli, cabbage, or cauliflower, add some water and simmer until soft. Then I blend the whole thing and add salt to my portion. Super easy and delicious.

Since I’m using cruciferous veggies and mustard seeds anyway, is there a way to adapt my recipe to ensure I get sulforaphane from it? I’ve read that you want to add mustard seed powder at the end. But if I’m eating my soup hot, will that destroy the enzyme? Would I get any benefit adding my mustard in powdered form to the pot after I blend everything? What about adding it to my bowl? Looking for a method that’s straightforward and doesn’t interfere with the simplicity or enjoyment of the recipe.

I’ve been reading a book (“Record of a Spaceborn Few”) where the survivors of a dying planet live in a fleet of exodus spaceships. Family homes are clustered into groups of six laid out in a hexagonal shape (hexes) and within a hex dinners are a community thing, with each family taking a turn to cook.

I want to have hex/neighborhood dinners with other WFPB people. I’d like to cook for others and not just for myself, get to experience others’ cooking, and just regularly share food and conversation with other people who follow this lifestyle.

There are a zillion and one reasons why I can’t actually make that happen right now. But maybe someone out there reading this has the opportunity - it makes me smile to think someone might be doing it.

i have some friends who eat animal based diets who get frequent colds or are struggling with other health issues and because i care about them, I want to tell them about eating plant based but don’t want to come across as pushy… sometimes i just want to scream in their face when they tell me they’re sick AGAIN or they’re not recovering well from a physical condition “just eat more plants and see if it helps!!!!! it will probably make a difference”. obviously in a caring way, not a self righteous way. i’m just thinking i might know the answer to their problems and want to see them better but lecturing people about their diet can come across as offensive and haughty.

just wondering if anyone shares similar sentiments ever lol idk im just rambling

Hi everybody!

I've been eating brown rice for a while, and I'm ready to start paying attention to the quality of brown rice I eat. Until now I've only been getting the big bags of brown jasmine rice from my local Asian market, and I just want to know if there's better quality stuff out there, jasmine or otherwise.

What are your strategies for knowing which brands are high quality, or determining what is high quality in the first place?

Thanks!

After they listened to a podcast about the keto diet no less.

I know they are a lot of carbs. And people go about blaming that for why they are sluggish and fat.

What would you have responded?

Are there any resources out there for schools that want to go WFPB? Bulk recipes that are fun for kids and relatively simple to put together?

I just got a job running the weekly hot lunch program in my small, rural community (K-7 school). For now I'm just taking over the menu from the guy who had to leave for family reasons. It's full of typical cafeteria junky food, although mixed with some wholesome foods too.

It's a progressive enough community that I think the parents will be supportive. In the summer, students work with the community garden to teach the kids about where food comes from.

I've been given free reign for next year and I'd love to revamp the whole menu to be whole food plant based.

Problem is, at home I'm all about one pot stews and soups, salads, and grazing on simple snacks. I have no idea where to start!!!

I want the school menu to be so fun and tasty for the kids that they won't even notice it's not chicken fingers and pizza. Maybe, dare I hope, to even like it so much they go home and get their parents excited to try some new meals? (Maybe have recipes available?)

We have great volunteers but this will be new for them. And I'm not experienced enough at large scale cooking to easily scale up recipes.

So I need help!

I have been a pescatarian since the 6th grade. While I was living with my parents, I ate lots of eggs and fish but when I moved to college my dining court did not provide many fish or egg options. After a semester at college I noticed my lips were shrinking, my hair was thinning and my skin was becoming very dry. I am 21 now and this has only gotten much worse and after some research, I found out that these are all signs of a collagen deficiency. Collagen comes from eggs, fish, chicken and beef, with collagen III only coming from beef. I am going flexitarian to take supplements (only the supplements) because I also found out that collagen deficiency leads to arthritis aswell. I have a family history of arthritis and have witnessed how painful it is for them. I found some that use rice based capsules and only use grass fed-free roam cow meat. I wish to take all five forms of collagen and that is why I am going flexitarian for the supplements however, they make vegan supplements that are still very helpful despite not having all forms of collagen. I highly highly suggest buying some variation of a collagen supplement with a plant-based diet. Joint health is very important.

I'm currently on medication to lower my blood pressure. I'm in my 40s and there's a history of high blood pressure on my mother's side of the family. I'm also about 35kg or 50-60lbs overweight. I also have issues with anxiety and would be someone who worries a lot!

I've been on and off a plant based diet over the years but I have never really lost the weight, which I believe is at least part of the reason my blood pressure is raised.

I'd like to get off or at least reduce the medication (with Dr's guidance). I love food and find that even if I eat "vegan" I can still massively overeat and consume more than I should, especially processed food like crisps, sweets, cakes etc and fizzy drinks although I usually try to have diet/zero calorie versions.

I guess I'm hoping to find some success stories on here of people who've been in a similar situation and what they did to reverse it.

How many weeks should I go before deciding to continue eating breakfast? I don’t want to get heavier!

I lost 10kg (22lbs) over several years quitting animal foods and alcohol and eating 2MAD (after noon). Then I trained harder with weights, took creatine, and, hemp protein powder. Years later I’ve regained 5kg.

Also other family members fill house with CRAP and won’t stop.

So I’ve started eating breakfast: steel cut oats and fruit and seeds and hemp powder.

I need to know what is the best formula for your newborn that has no Corn Syrup or Soy?

I'm trying to follow the esselstyn diet because we have heart disease in our family big time. I start off very well, get about 2-3 weeks in and then my skin on my hands starts getting so dry and starts cracking on my knuckles on my hands, and on my face too. I then get worried, eat a Tuna Mayo sandwich and suddenly the dryness starts going away again. I need some help if I'm ever going to remain on this diet.

Printable Recipe 

Youtube video 

Ingredients

4 medium-large potatoes, boiled and roughly smashed; 4 tablespoons cooking oil; 5-6 fresh curry leaves; 1 finely chopped green chili (optional); 1-inch piece of finely chopped ginger.

 Seasoning - 1 teaspoon sugar, the juice of 1 lemon, black salt (optional), regular salt to taste, and 1 cup of water.

Ground spices  - 1 tablespoon each of coriander powder and paprika or Kashmiri chili powder, along with ½ teaspoon turmeric powder.

Whole spices - 1 teaspoon cumin seeds, ½ teaspoon fennel seeds, 1/8 teaspoon red mustard seeds, 2 dried red chilies, and 1 tablespoon kasoori methi (dried fenugreek leaves).

Freshly chopped cilantro is needed for garnish. 

Process

Start by boiling the potatoes until they are fully cooked and fork-tender. Once cooked, peel them and roughly smash them by hand. Set these aside while you prepare the spice paste. In a small bowl, mix the coriander powder, paprika or Kashmiri chili powder, turmeric powder, and a few tablespoons of water to form a smooth paste, then set it aside for later use.

Heat 4 tablespoons of cooking oil in a pan over medium heat. Once the oil is hot, add the cumin seeds, fennel seeds, and red mustard seeds. Let them sauté until they release their aroma. Next, stir in the finely chopped ginger, curry leaves, and dried red chilies, allowing them to cook for about a minute. Add the kasoori methi to the pan and sauté briefly to enhance its flavor.

Now, incorporate the prepared spice paste into the pan, cooking it for 2-3 minutes until the mixture becomes fragrant and the oil begins to separate. Add the smashed potatoes to the pan and stir well to coat them evenly with the spice mixture. Season the dish with sugar, black salt (if using), and regular salt to taste.

Pour 1 cup of water into the pan and mix thoroughly. Bring the dish to a boil, then reduce the heat and let it simmer for about 5 minutes, stirring occasionally to ensure the flavors meld together. To finish, squeeze the juice of 1 lemon into the pan and garnish generously with freshly chopped cilantro.

Serve the dish hot!

I bought this hemp oil to dip & drizzle on salads but unfortunately I can’t stand the taste! I don’t want to waste it - does anyone have any suggestions for its use? Ways to mask it? Thankyou!

Can a plant based diet balance sex hormones? Also, what about balancing cortisol levels?

I’m 24 old and I’ve started being vegan for the animals since 2020 in October. I’m more and more focused on my health now too. With health I don’t only mean weight loss, but I’ve also had trouble with my skin almost my whole life and my mental health. I have a lot of trauma.

I’ve tried many things to be as close to being my healthiest as I can. Raw vegan, high raw (raw til 4), less fats, more fats, less protein, more protein. But now I’m at the point that I want to be able to do my own research, instead of listening to plant based professionals who have different evidence and knowledge about fats, protein and sugar.

I wanna be able to understand how my body works and get the knowledge myself so I can better find out what works for me.

Because all plant based doctors agree all on that a whole foods plant based diet is good for you, but all have different opinions about fat, protein and sugar.

And I’ve read How Not To Die and How Not To Diet. I’m eating whole foods plant based, but I still get breakouts everyday, and get flashbacks from my trauma of school.

I don’t feel my best and I wanna be the healthiest I can and be happy. I know I can just read all these books and listen to these doctors, but I want to be able to find and read studies myself. Maybe this way I’ll understand more and discover how I can finally get healthy.

Please, if you guys have advice and sources, websites where I can keep up and find good studies, let me know. I’m mainly focused on skin, gut and mental health.

Tell us what you've been eating this week or what you'll be eating the rest of the week! Bonus if you can link photos and recipes. :)

I have 3 kids under 6. I'm completely plant based but they eat milk, yoghurt and cheese.

They're pretty picky and like simple, plain offerings. We do lots of snack plates with plain beans, fruit, veg etc.

Only one eats hummus and peanut butter. none of them eat sweet potato 😭

I've tried lots of different recipes for lentil bolognese but they will only eat the meat bolognese 🙈

Looking for any/all tips, ideas, meals, reassurance.

I have been following a whole food plant based diet for over a month to cure my acne. I cook with no oil and eat no processed foods. I have not seen much of a difference. I also do not eat nuts because of my allergy. I mainly have comedonal acne, not cystic. I definitely think my diet is so clean! What smoothies, juices or foods would you recommend to me if you have dealt with acne and that made a difference. I am planning to start adding carrot juice. Would really appreciate 😌

I have a lingering cold and before I went plant based, I would fry a bulb of garlic and put it on two pieces of toast with salt, chili flakes, and melted cheese. My cold would be better in 24 hours. The garlic I have is peeled from Costco. So, I guess I have two questions: How do you roast peeled garlic? And how would you convert this recipe? Thanks!

Sandwich press for two minutes, turn to uncooked side and cook another 2 minutes. Turn off sandwich press, cut pieces in half. Toss with sriracha, apple cider vinegar, ground flax and nutritional yeast.

Delightful and satisfying!

Half an hour away from firing up the sandwich press and enjoying some tofu time.

By going plant based with almost no oil in my diet (occasional olive oil) I was able to get off of blood pressure medicine. I’m now consistently rocking a 115/70 blood pressure for the last 3.5 months.

As a bonus I’m also down 45lbs.

What is best automatic soy milk machine? It must cook the soy milk so its ready for consumption and be self cleaning as much as possible. Currently looking at:

https://mycookware.com.au/products/joyoung-y828-food-processor-and-soymilk-maker?variant=40372598669394&country=AU&currency=AUD&utm_medium=product_sync&utm_source=google&utm_content=sag_organic&utm_campaign=sag_organic&gad_source=1&gclid=Cj0KCQiAkJO8BhCGARIsAMkswyiNSBYdetYM4l_QbyENpephZju-1yelGASy8RrcTr82aUtispEJBXUaAgNgEALw_wcB