After Forks Over Knives reader Gwen Jahnke saw her dad suffer two strokes, she spent more than a year encouraging her parents…

Tiny but mighty, neutral-tasting chia seeds boast a long culinary history, an impressive nutritional profile, and a host of uses in plant-based…

Growing your own herbs saves money, avoids plastic packaging, and reduces food waste, since you only cut what you need. We asked…

A staple grain in the Mediterranean basin, Middle East, and parts of Africa, freekeh is a type of wheat harvested when it’s…

Collard greens, or collards, are a leafy green vegetable like lettuce, Swiss chard, and spinach. Along with mustard greens, turnips, and cabbage,…

You’ve mastered the art of whole-food, plant-based breakfast, lunch, and dinner. But what to eat in between? We asked plant-based veterans what…

Finding that it takes you more time to chop and prep your ingredients than to actually cook them into a meal? This…

“Cassava,” “yuca,” “manioc,” and “tapioca” are all names for a large, hard root vegetable that is native to Brazil. Cassava is a…

When it comes to flavor, homemade broth wins out every time over store-bought and costs about a quarter of what you’d pay…

A whole-food, plant-based diet is not expensive. In fact, plant-based staples such as brown rice, potatoes, and beans are some of the…

Tahini is best known for its starring role in hummus, to which it adds deliciously nutty flavor. But hummus isn’t all that…

Editor’s Note: For more than 15 years, journalist and National Geographic Fellow Dan Buettner has studied what he dubbed the world’s blue…