Today we’re hearing from Kuntal Joisher, the first documented vegan to summit Mt. Everest. Aside from his athleticism, we greatly admire Kuntal for his genuine care and compassion for people, animals, and the earth.
It’s our pleasure to introduce him in this interview, but be sure to follow the links at the bottom of the page to read more about his truly unbelievable Everest journey.
Vegan Outreach: Why and when did you become vegan?
Kuntal Joisher: I was born into a vegetarian family. However, I was a vegetarian because of my religion, rather than an ethical vegetarian. It wasn’t until I moved to Los Angeles in 2001 to attend university that I was exposed to veganism. One of my roommates exposed me to the horrors of dairy and leather—that’s when I realized that these industries are just vicious cycles of animal-cruelty.
The next few months my life was an adjustment phase—it was the first time in my life I took a strong stance on a major issue. It opened floodgates of change in me. Those introspective years were some of the most fruitful years of my life and made me the person I am today. All of it started with taking a stand for animals!
Vegan Outreach: You attempted to climb Mt. Everest a few times before making it to the top—what did you learn from those experiences?
Kuntal: After my first two attempts—in 2014 and 2015—several people tried to dissuade me from climbing. They said, “The mountain doesn’t want you there.” And some even said that I didn’t have what it took. I didn’t listen to them. Instead, I kept the fire inside me burning, trained harder than ever, and finally made it to the top in May 2016.
I learned the importance of never giving up. People may try to tell you that your goals are impossible, or that you’re sure to fail. If you want to achieve your dream, nurture and protect it like your baby. Work and train hard, learn from your mistakes, and keep going until you reach the top!
When I escaped death during my attempt to climb Everest in 2015, I also learned this—if you have dreams or passions, the best time to work toward them is now. Not tomorrow, not the day after, and not in 60 years. Now.
Photo Credit: Mingma Tenzi Sherpa
Vegan Outreach: There have been other articles and blogs detailing climbs of vegans who’ve summited Mt. Everest prior to your climb. Why do other news sources refer to yourself as the first?
Kuntal: Honestly, I don’t really care if I’m the first, second, third, or 100th vegan to reach the top. I’m just glad that I climbed Everest and made it back in a single piece. And I’m super happy that I did it as a passionate vegan. I want to prove to the world that Everest, or any big mountain for that matter, can be climbed on a vegan diet.
At the same time, every time I’m referred to as the “first vegan” to climb Mt. Everest, it gives me an enormous amount of publicity and exposure. To me, this is very important because it gives me a platform to talk about animal rights, veganism, and related issues that are important to me.
Vegan Outreach: What did you eat when you climbed Everest?
Kuntal: At the base camp, I ate beaten rice, semolina and oat porridge, deep fried Indian bread and curry, Tibetan bread, pancakes, lentils and rice, pasta, french fries, veggie burgers, and other several Indian food items. Our awesome cooks, Ngima Tamang and Anup Rai, even baked us a vegan cake! Truly speaking, I don’t think I missed out on anything.
Beyond base camp two I survived on Unived RRUNN gels and sports nutrition drinks, Outdoor Herbivore freeze-dried meals, Oreo cookies, dried kiwi fruit pieces, cashews, and some deep fried snack items.
Vegan Outreach: What are some of your hobbies other than climbing?
Kuntal: Photography. I take photos to share the beauty of our world and inspire people to go experience it for themselves. My hope is that once people experience nature and understand how important it is to our survival—both physical and spiritual—they will become more conscious of their everyday choices and try to conserve our beautiful planet.
Vegan Outreach: Thank you for taking the time to talk with us, Kuntal! Best of luck in all of your future climbing adventures.
Additional Sources
Kuntal’s Huffington Post blog, where he extensively writes about his Everest journey
The last time our friend—and founder of Brownble—Kim Sujovolsky brought us a breakfast recipe, she showed us how to make PB & J Stuffed French Toast. A rather unique, but absolutely delicious meal!
This time, Kim is showing us how to make a breakfast classic—Blueberry Pancakes!
Thank you, Kim, for continuing to share your culinary magic with Vegan Outreach and its supporters!
Vegan Blueberry Pancakes
Yields 6 pancakes.
Ingredients
Pancakes
1 cup soy milk or your favorite non-dairy milk
1 ½ teaspoons apple cider vinegar
1 tablespoon ground flaxseeds
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon vegetable oil
1 tablespoon 100% pure maple syrup
½ teaspoon vanilla extract
Blueberries
Toppings
Mixed berries
Banana slices
Chopped walnuts
Some non-dairy butter and 100% pure maple syrup
Directions
In a small bowl, whisk together the milk, vinegar, and ground flaxseeds to make the buttermilk. Set aside while you prepare your other ingredients.
In a large bowl, sift the flour, baking powder, and salt. Mix until well combined.
Add in the oil, maple syrup, vanilla extract, and buttermilk mixture.
Mix with a fork until just combined—be very careful not to overmix. The batter will be very thick, and some lumps are OK.
Let the batter rest for 10 to 15 minutes. This is key for achieving perfect fluffy pancakes!
Add a small amount of high heat oil or spray oil to a large griddle or non-stick pan. Turn burner to medium-high heat.
Add pancake batter to a pan or griddle using a ¼ measuring cup. As soon as you’ve added the batter, turn the heat down a little and top each pancake with a few blueberries. Continue to cook for a few minutes on each side—until the pancakes are golden brown. Repeat until the batter is gone.
Top pancakes with a pat of non-dairy butter, sliced banana, berries, chopped walnuts, and pour maple syrup on top. Enjoy!
Review by Roopashree Rao, Indian American Community Engagement and Events Coordinator
Vegan Richa’s second cookbook, Vegan Richa’s Everyday Kitchen, is a great resource for all who want to eat and entertain, enjoying food in all its delicious glory!
What I love about the book is how it’s built around sauces! Who doesn’t love a good sauce? They’re versatile and can be used as dips, condiments, and marinades. They can be used for complexity in a dish, in soups, and—of course—in curries.
Knowing how to make sauces and the ease of freezing them means you’re always well-prepared to whip up a great dish. To borrow words from my favorite children’s book, “In half a minute less than no time!” Okay, maybe not that fast, but you’ll be pretty close.
Another aspect of the book that I like is how Richa helps the reader understand that making food and enjoying meals are always a shared opportunity for happiness. Moreover, the book is centered around making and enjoying vegan food, which means the happiness is shared with all of Earth’s beings.
To give you a taste of this happiness, Richa has shared her delicious Buffalo Chickpea Tacos recipe. And if you’re hungry for more, you can order a copy of her new book today! Enjoy!
Photo Credit: Richa Hingle
Buffalo Chickpea Tacos
Yields 4 servings.
Ingredients
⅓ cup hot sauce
3 tablespoons sriracha sauce
2 tablespoons extra-virgin olive oil or melted non-dairy butter
1 teaspoon distilled white vinegar—optional
2 to 2 ½ cups room-temperature cooked chickpeas, drained and rinsed
1 cup Celery Ranch Sauce (see below)
1 ½ cups finely chopped celery or cucumber
1 teaspoon organic safflower or other neutral oil
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
½ teaspoon salt, divided
8 to 10 tortillas or taco shells
2 cups baby spinach
Directions
Combine the hot sauce, sriracha, olive oil, and vinegar (if using) in a medium bowl. Add the chickpeas, tossing to coat them in the sauce, and set aside. In another medium bowl, combine half the celery ranch sauce with the celery. In a third medium bowl, thin the other half of the celery ranch sauce with water if needed.
Heat the safflower oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, and ¼ teaspoon of the salt. Cook the bell peppers until they are golden on some sides, 4 to 5 minutes, stirring occasionally. Warm the tortillas if desired.
Add some of the baby spinach, roasted bell peppers, and celery to every taco. Divide the remaining ¼ teaspoon salt between all the tacos. Add some buffalo chickpeas and a generous drizzle of the celery ranch sauce to each taco and serve.
Celery Ranch Sauce
Yields about 1 cup.
Ingredients
½ cup raw cashews, soaked for 15 minutes and drained, or ground raw cashews
⅔ cup plain unsweetened non-dairy milk or ½ cup water
½ teaspoon salt
2 teaspoons extra-virgin olive oil
¼ teaspoon black pepper
1 teaspoon garlic powder or 4 cloves roasted garlic
¾ teaspoon onion powder
1 to 2 tablespoons nutritional yeast
2 teaspoons apple cider vinegar or distilled white vinegar
In a blender, combine the cashews, milk, salt, oil, pepper, garlic powder, onion powder, nutritional yeast, vinegar, parsley, thyme, and dill. Blend until smooth and creamy. Taste and adjust the seasonings. Add the chives (if using) and stir gently to combine.
As part of our activist profile series, today we meet Kacy Franzen. Kacy was brought aboard the VO leafleting team to leaflet college campuses in the Los Angeles area. This fall, she’s traveled to 13 schools and handed out 13,370 leaflets.
Where are you from and where do you live now?
I’m originally from Portland, OR. Now I live in Los Angeles, CA.
What got you interested in animal rights and veganism?
About nine years ago, a co-worker told me about a segment she’d seen on Oprah which discussed how animals in factory farms are treated. For some reason, it just sort of clicked for me. I was no longer cool with animals being treated horribly just for us to eat them. I joined my coworker on a 21-day vegan eating challenge, and it felt so good. I’ve been vegan ever since!
How did you get involved with Vegan Outreach and leafleting?
I went on a date with Vic Sjodin, VO’s Director of Outreach. On our second date, he took me leafleting! It was so romantic.
Do you have a favorite leafleting moment to share?
I don’t have one specific moment, but I really love it when I meet people who are already vegan. They’re always so excited and supportive of us being out there spreading the word!
What do you do for fun when you’re not leafleting?
I like to go out to eat. We’re so lucky in LA to have so many amazing vegan restaurants. When I’m not going out, I make up easy meals at home. I usually take photos and post them on Instagram or my blog.
Do you have anything else you’d like to add about leafleting?
It’s an easy way to get involved in activism, and it’s a fun and effective way to do something good for the world!
Can you tell us one of your favorite vegan products to share with our readers?
Right now I’m obsessed with Miyoko’s cultured cheeses. I think if anyone says they can’t go vegan because they can’t give up cheese, all they need is Miyoko’s.
Going out to a restaurant with friends and family is an experience vegans don’t need to worry about “sacrificing.” This probably isn’t news for people who’ve been vegan for a while. But for those who’ve recently transitioned, going out to eat may be something you’re still trying to figure out.
Our new Eating Out page provides brief and simple suggestions that will have new vegans confidently ordering delicious vegan meals when dining at non-vegan restaurants.
This resource is similar to the advice provided in our leaflets where we reveal the exciting news that vegans can still eat at Taco Bell! If you haven’t received one of our booklets, you can access PDF versions here.
Still looking for more veg resources? Head on over to our Vegan Mentor Program page to get paired up with a vegan mentor! And while you’re at it, sign up for Vegan Serial—VO’s 10-week e-mail series that’s jammed packed with delicious recipes, nutrition information, and suggestions for delicious vegan food products!
Whatever festivities you’re attending or hosting this Halloween, Kim Sujovolsky with Brownble just made it a whole lot easier for you! Check out the video below to learn how to make these fun treats that everyone will adore and devour.
Coco-Choco Spiders, Mini Bats, and Monster Eyeballs
Yields 12 truffles.
Ingredients
Coco-choco Truffles
⅓ cup pitted dates
½ cup ground almonds
½ cup unsweetened coconut flakes
1 ½ tablespoons maple syrup
1 ½ tablespoons cocoa powder
¼ teaspoon vanilla extract
A pinch of sea salt
1-1 ½ tablespoons of water—as needed
Decorations
Black fondant
White fondant
Short black licorice sticks
Vegan chocolate sprinkles
Extra coconut flakes
Halved mini oreo cookies—cream removed
Directions
In a food processor, add the dates, ground almonds, coconut flakes, maple syrup, cocoa powder, vanilla extract, and salt. Pulse until grainy.
If the mixture is sandy and not sticky, add between 1-1 ½ tablespoons of water and pulse again.
Form the mixture into 12 balls and set them aside.
Make the googly eyes by shaping the white fondant into the white part of the eye. I made big round eyes for the monster eyeballs, smaller long eyes for the mini bats, and smaller round eyes for the spiders. Make a tiny ball with the black fondant and use a toothpick to press it into the white of the eye. Set them aside.
Cut the licorice into thin strips. These will be the legs of the spiders.
To decorate the spiders, roll the balls in the chocolate sprinkles and stick 4 licorice legs into the ball on each side. Wet the back of the googly eyes with a bit of water and press two into each truffle. You might need to remove a few of the sprinkles in that space if the eyes aren’t sticking properly.
To decorate the mini bats, roll the balls in the coconut flakes so they’re coated only halfway up. This will be the top of the head. Stick two mini oreo halves into the truffles to make the ears. Wet the back of the googly eyes with a bit of water and press two into each truffle.
To decorate the monster eyeballs, roll the balls in the coconut flakes so they’re coated only halfway up. This will be the top of the head. Wet the back of one large googly eye with a bit of water and press one into each truffle.
You can make these ahead of time, but make sure to take them out of the fridge 1-2 hours before serving so that they come back to room temperature and are nice and soft.
Happy Halloween! May it be spooky, fun and delicious!
Halloween is fast approaching, and if you’re the same kind of parent as me, you’ll be running around Party City in the wee hours of Hallows Eve, trying to convince your four-year-old that Superman was cool last year and the unknown, ”We aren’t really sure what that costume is, Ma’am,” is the one he really wants to wear.
And in the midst of costume planning, the candy is something that comes last in figuring out Halloween. Last year, we made it easy and opted for the Teal Pumpkin Project. We handed out sticker cards and coloring books, but I forgot that we’d have to swap the kids’ collected candy for something of equal value. For my four-year-old, one sticker book did not equate to an entire bucket of chocolate. Needless to say, the trade-off wasn’t as peaceful as we’d hoped.
This year, we’re a little more prepared because, never mind the kids’ disappointment, my partner and I realized that we won’t have any candy to eat when they go to bed. Raise Vegan has an extensive list of vegan candies that are readily available.
That being said, the real problem arises when you are sitting with a lot of candy that no one chooses to—or can’t—eat. Fortunately, there are some great programs out there, like Soldiers’ Angels Treats for Troops, where kids and parents can donate their unwanted candy to troops and veterans.
If you don’t want to take the candy in the first place, there are some great ideas that we picked up in the Vegan Parenting Facebook Group. A few ideas include holding your own ghostly ghouls block party and showing everyone that being vegan can be ladled with all kinds of great alternatives. Or you can give small packets of treats to households you’re familiar with and ask if they can give that candy to your Little Monsters when they come crashing down the door.
Final tip—make sure to have the Dandies vegan marshmallows on hand to roast on the fire and indulge in when after kids have crashed.
By Lori Stultz, VO Rocky Mountain Outreach Coordinator
Kim Sujovolsky and Carlos Marrero
Today I have the pleasure of introducing you to Kim Sujovolsky and Carlos Marrero, Vegan Outreach donors who I have gotten to know a little bit better over the past few weeks.
Among many other things, Kim and Carlos are the founders and directors of Brownble, an online program in which Kim and Carlos demonstrate how to make easy, delicious vegan food, encourage and offer advice on embracing a vegan lifestyle and developing lifelong healthy habits, and much, much more!
After learning that Kim and Carlos support Vegan Outreach, I spent some time on their website—finding out what Brownble was all about. I was so impressed by their program for a handful of reasons, but namely for their advocacy of a balanced approach to vegan nutrition. After talking a bit with Kim, I wasn’t surprised to find out that Brownble suggests resources from VO’s Executive Director and Registered Dietitian, Jack Norris, including the site VeganHealth.org, the book Vegan For Life, and his B12 recommendations for vegans.
I’m so excited for everyone to meet Kim and Carlos in the following interview, but first I have some exciting news to share! Starting July 5—mark your calendars!—we’ll be regularly posting short videos in which Kim demonstrates how to prepare an easy, tasty vegan meal or discusses helpful tips for people who are transitioning to a plant-based diet.
We’ll be posting these videos once a month! Kim brings a huge amount of enthusiasm to her work, so her videos will be fun and enjoyable to watch!
Without further ado, let’s meet Kim and Carlos, and, we wouldn’t forget, their pups Nala and Vega!
Vega and Nala
Lori: Tell us about yourself (work, hobbies, family, etc).
Kim: Both Carlos and I were born in Venezuela, and we’ve been together for 16 years! I was 18 when I met him, and 7 years into our relationship we tied the knot in a beautiful ceremony under a tree, surrounded by just a few friends and family. We’re both huge animal lovers (believe it or not I used to have dogs, cats, turtles, two sheep, and 5 ducks growing up because my mom was a huge animal rescuer). And we’re the proud mama and papa of our two cutie pies Nala and Vega, who you’ll see in the intros of all of our videos (they insisted…what can I tell you?!).
We’re huge movie and music lovers too, and we’ve traveled all over the place just to go to concerts and see our favorite bands live.
Although we lived in Venezuela for most of our lives, and I also lived a couple of times in New York City as a kid, we currently live in Madrid, Spain. We’re just in love with this city, and the vegan scene is really growing here!
Carlos is a musician (he’s even opened for the Red Hot Chili Peppers!), and he’s also a practicing doctor (an MD and an allergy specialist), and I’m a teacher. I love to teach. It’s truly my passion in life. It doesn’t matter what it is…I could teach plumbing and I’d be happy.
Cooking has always been one of my biggest passions in life, and although I call myself a total home cook and I’ve been cooking and learning since I was 15, I also have professional certification in plant-based cooking.
In late 2015 we decided to put all our passions together, roll up our sleeves, and create Brownble.com and the My Brownble online program, where we help vegans (and also people who are just dabbling their toes in the water) learn how to cook delicious vegan food, how to create amazing healthy habits that can last, leave dieting behind and become total vegan rockstars and embrace their journey.
Kim’s Vegan Banana Date Cinnamon RollsTofu and Potato “Breakfast for Lunch” Burrito
Lori: Share with us the story of your “vegan journey.”
Kim: I first learned of what the word vegan meant a while before I took the plunge—thanks to the amazing book The Kind Diet, by Alicia Silverstone (yes, I’m a Clueless fan, don’t judge!). I flirted with it for a while, but I would fall off the wagon, then get back on. The seed had been planted though. A few years ago I watched the films Forks Over Knives and Vegucated. I will always be grateful to Marisa Miller Wolfson for making this incredible movie—Vegucated—which I completely give all the credit for my veganism to. I became vegan almost immediately. It’s funny because I started watching the film, paused it, ran out to our living room where Carlos was watching a soccer match and I said, “You need to see this!”
It was the first time either one of us had seen the truth about our food industry. I cried, a lot. I thought it was insane that this was even legal, but of course it is. I told Carlos, “That’s it, I’m going vegan, and you don’t have to if you don’t want to.” Carlos is not just a rockstar in real life, but in his heart too (he’ll kill me when he reads that!). He immediately told me he wouldn’t mind being vegan at home, and a few months later I came home to find him sitting on the couch with the strangest look of total shock. When I asked him what was wrong, he said, “I watched Earthlings.” If you’ve ever seen that movie you know that is no easy task. He needed that final push to go fully vegan, and he’s been vegan ever since!
Lori: How did you hear about Vegan Outreach?
Kim: We first heard about Vegan Outreach through the wonderful vegan podcast Our Hen House, and we’re such HUGE admirers of what Vegan Outreach does. So many activists, authors, and game changers went vegan because of a leaflet they got when they were just going on their merry way. It’s a powerful form of activism and how I wish someone had approached me in my late teens or early adult years with this information! I would have gone vegan long before I did.
Lori: You do so much for VO—from donating to now providing videos with meal prep demos and tips for transitioning and maintaining a vegan lifestyle! What inspires this?
Kim: When we created Brownble we knew that we didn’t want to do anything without giving back to all the organizations that are really doing the tough work out there. We made it a part of our business plan from day one that a portion of all our proceeds from our awesome members of the My Brownble online program would go to organizations such as Vegan Outreach. Our new collaboration through video is so exciting! Video is a powerful tool. It’s how I first learned to cook when I would run to the TV after school to watch cooking shows and started practicing. We love what VO does and all the support you give to new vegans. We’re honored to be a part of that process and help all of your readers and followers create this change deliciously and with ease!
Lori: What advice would you give to someone reading this who is considering adopting a vegan diet?
Kim: Try it! Don’t overthink it. Chances are you’re an amazing person that has overcome so much in your own personal life. You can do this!
Veganism is the opposite of deprivation! You can make any and all of your favorites in their vegan (and also healthier) version—from lasagna, to mac and cheese, burgers, BBQ, tacos, pizza, cupcakes, and sushi! The list goes on and on. That’s what we teach at Brownble and what we’re so excited to teach through Vegan Outreach.
I had to overcome some difficult life circumstances as a child (you can read more about that story in our blog) and going vegan years later helped so much of that pain heal. It allowed me to be my true authentic self…to be able to say I was vegan at a party or dinner was huge for me! For the first time I started to let go of that fear of what other people thought and that idea we all have that we need to be perfect and not cause trouble.
Veganism was the biggest confidence booster for me, and if a couple of Latin folks living in ham country can do it, you can do it too! The great news is you don’t need to do it alone. Find community (another reason why I love Vegan Outreach) and give it a try…you’ll be surprised with what you discover.
Lori: Finally, share with us your absolute favorite meal.
Kim: Oh boy! That’s such a tough question! Carlos loves to have a big vegan pizza with lots of veggie toppings, and I’m a total sushi nut, and yes…you can make pizza without dairy cheese and sushi without fish. There’s nothing you can’t make vegan!
Lori: Thank you, Kim and Carlos, for supporting VO, sharing more about yourselves, and for working with us to provide helpful and fun videos! We are looking forward to sharing your enthusiasm and advice!
And as a sneak peek, here are a few of the introduction topics that will be discussed and the yummy food Kim will be showing us how to make:
Topics of Discussion
Tips for transitioning to a vegan diet
The social aspects of being vegan: Navigating friends and family
Happy vegans don’t need to be food superheroes
Introducing veggie bowls, plus a medley of ideas with visuals
Cooking Demos
Stuffed pitas with tempeh no-chicken salad with grapes
Our good friends, Matt Ruscigno, MPH, RD, and Solomon Wolfson, recently founded a plant-based health program—Nutrinic—which is designed to compassionately guide people toward healthful habit changes.
The balanced and practical approach to plant-based nutrition is largely reflected in their program, and why we think it would be a great resource for anyone who’s looking to make realistic shifts in their dietary and other day-to-day self-care practices.
We had the pleasure of sitting down with one of Nutrinic’s founders, Matt, to ask him questions about Nutrinic—let’s get to it!
Vegan Outreach: What were you doing before Nutrinic?
Matt Ruscigno: The base of my professional work has been in public health nutrition. I taught community college and contracted for a federal program that worked with very low-income schools doing cooking and gardening. I worked with students, teachers, and parents not only on the benefits of eating more plant foods but how to shop for them cheaply and prepare them.
Additionally, I worked on some books like Appetite for Reduction with Isa Moskowitz and No Meat Athlete with Matt Frazier, along with public speaking at nutrition conferences and Vegfests. I also write for Today’s Dietitian.
Vegan Outreach: On your website, you explain that Nutrinic is different from other programs because the “…program combines empowerment, skill power, and problem-solving with evidence-based nutrition to set you up for a lifetime of good health.” Can you provide examples of what that looks like for participants?
Matt Ruscigno: Many programs make huge promises that would be impossible to deliver long-term. These programs bring in great speakers and brilliant doctors, but the everyday struggles people face aren’t discussed. It goes back to a lot of what I learned through my public health jobs.
Even the most motivated people burn out when they are told they can only use organic, non-GMO, fresh produce, and only eat dry beans that are made from scratch—it’s an impossible standard. In order to help people move forward, you have to understand where they are and then work with them to address real and perceived barriers.
Once I was on a panel with other nutrition and medical specialists and an audience member asked about good snacks. One of the panelists responded, “Don’t snack. Next question.” There’s no reason to be that strict. If you just got out of the hospital after a heart attack and you have a host of diagnoses, sure, but for your average person, they can see huge improvements by just eating more plant foods. That can be a frozen burrito, beans from a can, or a pre-made salad. That’s the philosophy at Nutrinic—it doesn’t need to be hard. And we show you how.
Vegan Outreach: What motivated you to create Nutrinic?
Matt Ruscigno: Doctors aren’t trained in nutrition and most dietitians don’t have enough counseling time to get people to make significant dietary changes.
It’s extremely difficult to eat well if you don’t know where to begin and don’t have the support you need. That’s why the program was established. It’s a 6-week program because we believe that habits can be solidified in that time. We teach the fundamentals of nutrition and disease development so our clients learn why they should eat certain foods. And then we guide them through the process of changing habits—everything from shopping to cooking, to dealing with unhelpful friends and family.
I often hear from vegans, both ethical and health-oriented, that eating plant-based is “easy.” It’s only easy if you are motivated, took time to learn how to do it, have strong convictions, and have a support system. Most people forget this after they’ve developed new habits. And telling potential new vegans that it’s “easy” while they are struggling to learn all of these new habits and ideas can be really discouraging. Healthcare and nutrition specialists need to be better about building a strong foundation, and Nutrinic is our attempt to help people build it.
Vegan Outreach: Any other details you want our readers to know about your program?
Matt Ruscigno: The goal is to expand to providers and work closely with doctors and insurance companies to make the program more accessible to more people. The catch is adherence—many doctors will agree that plant-based diets are best, but they don’t believe people will adhere to them long-term. That’s what we want to change.
I think the missing link that is often missing in our healthcare is empathy. Health care professionals should try to understand the limitations people face in their daily lives when they try to do better for themselves. It’s never going to be perfect, but switching to a predominantly plant-based diet can really help. What’s the saying? Don’t let perfection be the enemy of progress. That’s what we teach.
Thank you, Matt, for taking the time to talk to VO and for the work you and Solomon are doing at Nutrinic. We wish you the best of luck as your program continues to grow!
Dark leafy greens are one of the most nutrient-dense veggies—they’re packed with vitamins, minerals, antioxidants, and phytochemicals.
We add dark leafy greens to our kids’ meals by blending and processing them into smoothies, sauces, and dips. We’ve found it’s easiest to blend greens into some of their favorite meals and snacks, such as Magic Green Muffins, Green Monster Smoothie, and chop greens into their Bean Pasta Sauce.
Our little ones love hummus, so why not add a couple cups of greens to their favorite dip?
Green Halloween Hummus
Yields about 2 cups.
Ingredients
2 cups garbanzo beans
⅓ cup tahini
⅓ cup water
3 tablespoons lemon juice
1 garlic clove
½ teaspoon salt
2 cups fresh spinach—packed
Directions
In a food processor, add all the ingredients except the greens.
Process for 30 seconds and then scrape down the sides with a spatula. Process again and repeat until hummus is smooth. Add more water if needed.
Add the spinach and process until it is well combined.
Add more salt or other seasonings to taste or drizzle with a little olive or flax oil.
Wendy Gabbe Day is a proud mama of two vegan kids, the author of Scatter Vegan Sweets, a vegan cooking instructor, food blogger at Lively Days, co-producer of Vegan: Everyday Stories, and former coordinator of Portland, OR’s annual VegFest. Wendy has been vegetarian since birth and a vegan since the age of five.
