Sharon Palmer, MSFS, RDN

Packaged multigrain sliced bread, rustic, freshly baked loaves at the bakery counter—oh, there are just so many bread choices in the supermarket! But just because a bread package says it’s “multigrain” or “made with whole grains” it doesn’t mean it’s the healthiest loaf on the shelf—and as a registered dietitian, I’ve seen firsthand how easy […]

Beans aren’t the only member of the legume family worth celebrating. Lentils, packed with fiber and protein, are just as nutritious. Plus they cook up in only 15 to 20 minutes (no soaking required). A French friend shared her mother’s traditional recipe for lentil salad with me years ago. This simple salad, seasoned with a […]

In the plant world, purple is the calling card for phytochemicals called anthocyanins, powerful compounds with antioxidant and anti-inflammatory properties. They are found in a variety of different fruits, including blueberries and blackberries, and also in purple vegetables like beets, radishes, and carrots. This stunningly beautiful salad offers a variety of crunchy raw purple veggies […]

Plant-powered dietitian and Forks Over Knives contributor Sharon Palmer, MSFS, RDN, has a brand-new cookbook out today. California Vegan features more than 100 vegan recipes, some of them oil-free, along with historical insights into the Golden State’s many cuisines. The following recipe is an excerpt from Palmer’s book, which is now available in stores and […]

This hearty lentil stew features inky-black beluga lentils prepared with tender delicata squash, earthy mushrooms, and aromatic sage.  From sharonpalmer.com

Don’t let this recipe’s long ingredient list intimidate you: You probably have most of it in your fridge and pantry already, and the rest is easy to find. Steel-cut oats thicken the stew and add a meaty texture, but what really sets it apart is the addition of fresh vegetables—lots of them—which blend right in […]

Serving fondue might be the perfect party icebreaker: It encourages guests to gather around the table, chat with their neighbors, and chow down until they’re full. In this vegan fondue, a satisfying combination of potatoes, carrots, cornstarch, white wine, and spices mimics the ooey-gooey factor of melted cheese. The recipe can be made up to two […]

Cook up a batch of sorghum to enjoy in salads, soups and freestyle bowls, and use some of it for this very tasty vegan breakfast bowl recipe. With its mild, slightly nutty flavor that’s reminiscent of wheat berries, sorghum is a great grain to try if you don’t eat gluten. From SharonPalmer.com

This comforting vegan vegetable soup recipe was inspired by the old folktale Stone Soup, a story of hungry travelers who teach an entire village to share. Denied food by the villagers, the travelers set about making a large pot of soup with just stones and water, which they invite the locals to share. Curious villagers […]

The smoky, golden notes—rich in heart-healthy beta-carotene—in this chili make it a fall favorite perfect for a potluck or tailgate party.

It’s easy to fit in more fruits when they look, smell, and taste like this! All this dessert consists of is ripe watermelon, fresh basil, and a twist of lemon, yet this wholesome fruit sorbet offers a cool treat on a summer day, or a nice palate cleanser after a hearty meal. From Plant-Powered for Life […]