Plant-Based Diet Alternative Food Network

Delve into the world of low-maintenance gardening with award-winning author and renowned landscape architect, Matthieu Mehuys. Discover the secrets to nurturing healthy plants by focusing on soil, good compost and mulch. Matthieu also shares his top picks for easy-to-grow vegetables and flowers. Whether you’re a gardening enthusiast or just starting out, this episode is packed with invaluable tips and advice to help you create a beautiful, low maintenance garden.  

In this episode you’ll hear:
2:30 – How Matthieu became fascinated about plants
6:15 – Low maintenance gardening
8:00 – Healthy soil
10:45 – Plant vibrations and frequencies as indicators of a healthy plant
14:00 – What high quality compost looks like and where to buy compost
16:40 – Decompacting soil
17:15 – Should soil be turned?
18:30 – Mulching
20:15 – Should you rake leaves from your garden in the fall?
21:00 – Weeds
23:10 – What are cover crops?
25:15 – Matthieu’s garden masterclass
27:20 – Easy to grow vegetables
28:30 – What flowers are easiest to grow outside?  

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CREDITS:
Executive Producer and Host: Esther Garfin
Sound Recording and Editing: Will Crann  

As referenced in the episode:
Masterclass Garden of Your Dreams - https://www.gardenofyourdreams.com/Book: https://www.paulownia-la.com/book/Landscape Design - https://www.paulownia-la.com/Matthieu’s Calendly: https://calendly.com/garden-of-your-dreams/30min  A diet that mimics fasting appeared to reduce people's biological age by 2 1/2 years, a study found. Here's what they ate.Subscribe to Alternative Food Network’s newsletter here.

Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

The multi-talented trained chef, dietician and cookbook author, Micah Siva, shares her passion for reimagining traditional dishes with a health-conscious, plant-based approach to Jewish cooking. Whether you’re a foodie looking for new inspiration or simply curious about the intersection of culture and cuisine, tune in to discover the world of plant-forward Jewish cuisine.

In this episode you’ll hear:
3:00 – What sparked Micah’s love of food?
6:30 – Micah’s education and professional journey
11:10 – Micah’s online presence
16:30 – Micah’s cookbook
18:40 – Modern versions of Micah’s favourite childhood foods including a vegan matzah ball
25:00 – Tips on becoming a food blogger
27:45 – Micah’s book tour

Thank you to our presenting sponsor prolon®. If you use the following link, Alternative Food Network may receive a small commission from your purchase. Save 15% with discount code AFN15 here.

CREDITS:
Executive Producer and Host: Esther Garfin
Sound Recording and Editing: Will Crann

As referenced in the episode:
Guest Link: https://www.noshwithmicah.com/Institute of Culinary Education: https://www.ice.edu/Receive $10 off your order of $50 or more with code PLANTBASED10 at https://www.trueleafmarket.com/Subscribe to Alternative Food Network’s newsletter here.

Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

Ready to conquer the challenges that may be keeping you from embracing a plant-based diet? In this episode, plant-based health coach, Michele Stamn PT, navigates the top five hurdles that often stand between individuals and their journey toward a more plant-powered plate. Tune in for practical tips to help you overcome these obstacles on your journey to a healthier you.

In this episode you’ll hear:
3:30 – From physical therapist to plant-based health coach.
5:50 – Mindset for plant-based eating – suspend your disbelief.
8:30 – Going plant-based all at once – it’s not an all or nothing approach.
10:15 – Joint inflammation, knee pain and plant-based eating.
14:45 – How to avoid cooking two different meals for your family.
18:45 – How to eat plant-based in social situations, at restaurants and when travelling.
21:45 – Plant-based foods ideas.

Thank you to our presenting sponsor prolon®. If you use the following link, Alternative Food Network may receive a small commission from your purchase. Save 15% with discount code AFN15 here.

As referenced in the episode:
Guest link: https://www.wellness-empowered.org/Plant-Based Diet, Episode 41, How NYC Hospitals Shifted to More Plant-Based MealsCulinary Medicine RecipeSubscribe to Alternative Food Network’s newsletter hereReceive $10 off your order of $50 or more with code PLANTBASED10 at https://www.trueleafmarket.com/CREDITS:
Executive Producer and Host: Esther Garfin
Sound Recording and Editing: Will Crann Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

Hold on to your greens folks! In this episode, we’re talking about common mistakes that might be sabotaging your plant-based weight loss goals. Tune in to hear The Plant Forward Nutritionist, Hannah Van Ark, discuss the dos and don’ts of plant-based weight loss so you can thrive on your weight loss journey.

In this episode you’ll hear:
3:30 – It’s a girl!
4:15 – Batch cooking
6:00 – Why people may not lose weight if they’re eating more plants
8:00 – Plant-based v. vegan
9:30 – Weight Loss Mistake #1: Eating too much ultra-processed and calorie-dense foods
14:45 – The perfect snack
16:30 – Weight Loss Mistake #2: Slashing calories v. repairing metabolism
22:00 – Benefits of yoga
23:45 – Weight Loss Mistake #3: Undershooting protein
26:00 – Plant-based proteins
28:45 – Weight Loss Mistake #4: Being too strict
31:30 – Postpartum weight loss

Thank you to our sponsor prolon®. If you use the following link, Alternative Food Network may receive a small commission from your purchase. Save 15% with discount code AFN15 here.

CREDITS:
Executive Producer and Host: Esther Garfin
Sound Recording and Editing: Will Crann

As referenced in the episode:
Guest Link: https://www.theplantforwardnutritionist.com/Eating for Longevity and Increasing Health Span, Plant-Based Diet podcast Culinary Medicine Recipe podcastSubscribe to Alternative Food Newtork's newsletter here.

To help us get to know you, kindly take a few seconds to fill out this SURVEY from the Producer of Plant-Based Diet.

Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

Delve into the fascinating world of lab-grown meat in our latest episode. Whether you’re a culinary enthusiast, an eco-warrior or simply like food tech, this episode sheds light on the potential of cell cultivated meat and the current stage of the industry.

In this episode you’ll hear:
3:00 – What is cellular food and cultivated meat? Is it even meat?
5:00 – Is lab-grown meat the same as cell cultivated meat?
5:40 – What are the environmental benefits of cell cultivated meat?
9:45 – When will lab-grown meat be available?
12:20 – Where are we at now with cellular meat?
13:35 – When will cell cultivated meat be available in your local supermarket?
14:20 – Regulation of the cell cultivated meat industry
14:45 – 10 year forecast

Thank you to our sponsor prolon®. Save 15% with discount code AFN15 here. If you use the link, Alternative Food Network may receive a small commission from your purchase.

Credits
Executive Producer and Host: Esther Garfin
Sound Recording and Editing: Will Crann

As referenced in the episode:
https://www.caromeats.com/

Subscribe to Alternative Food Network’s newsletter here.

To help us get to know you, kindly take 30 seconds to fill out this SURVEY from the Producer of Plant-Based Diet.

Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.

Times have changed since the unsophisticated beginnings of plant-based cuisine. Are you ready to discover the culinary innovations and techniques that have transformed plant-based dishes into gastronomic masterpieces? Whether you’re a foodie eager to understand the nuances of modern plant-based cuisine or you want to elevate your own cooking, this episode with renowned Chef Matthew Ravenscroft is a feast for your ears.

In this episode you’ll hear:
1:30 – Chef Matthew’s plant-based background
3:30 – The evolution of plant-based eating
6:40 – Chef Matthew’s approach to gourmet plant-based dishes
11:40 – How you can elevate your plant-based food
14:00 – Understanding the best method to cook your vegetable
15:30 – Using Google to research your vegetable
16:30 – Trending ingredients and pairings in the veggie world
19:00 – Cooking with beans
21:00 – How can tahini be replaced in a recipe?
24:00 – Chef Matthew’s vision for plant-based cuisine

Credits
Executive Producer and Host: Esther Garfin
Sound Recording and Editing: Will Crann

Thank you to our sponsor prolon®. Save 15% with discount code AFN15 here. If you use the link, Alternative Food Network may receive a small commission from your purchase.

As referenced in the episode: https://thedirtyraven.com/

Subscribe to Alternative Food Network’s newsletter here.

To help us get to know you, kindly take 15 seconds to fill out this SURVEY from the Producer of Plant-Based Diet.

Become a supporter of this podcast: https://www.spreaker.com/podcast/plant-based-diet--3431055/support.