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Protein Foods

A vibrant plate with sections of ready-to-eat carrots, kale , red pepper, bean sprouts, broccoli, squash, red cabbage, green beans & cucumbers with sautéed tofu cubes in the middle.

Plant powered? Here’s how to make sure you’re getting enough protein

Plant powered? Here’s how to make sure you’re getting enough protein B.C. authors looks to bust myth that plant-based diets lack protein. Author of the article: Aleesha Harris  Published Jun 09, 2023 In the Vancouver Sun. Gado Gado from Plant Powered Protein: by Brenda Davis, RD, Vesanto Melina, MS, RD and Cory Davis, MBA, PAg. […]

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A variety of raw / uncooked sources of plant-based protein displayed neatly.

Plant Protein: getting it right!

by Vesanto Melina and Mio Lainchbury and Arooj Hayat, Moving towards a plant-based diet can initially raise questions about whether you’re getting enough protein—especially if you’re not up on the science. If you’ve been on a plant-based journey for some time, you’re already aware of the many rich protein sources available, especially legumes (beans, peas,

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Six different colorful plant-based dishes.

Making Plant-based Food Prep Fun

By Vesanto Melina, MS, Registered Dietitian As a dietitian, I learned which foods rated highest in folate or vitamin C, and what made beans, peas and lentils the protein, iron, and B vitamin superstars they are. Earlier, my mother had enjoyed sharing time in the kitchen and food preparation skills. My birthdays featured participatory cookie-making

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A healthy and colorful pasta dish.

Going Plant-based? By Leaps or by Baby Steps?

Going Plant-based? By Leaps or by Baby Steps? By Vesanto Melina MS, Registered Dietitian Have you been considering a shift towards a plant-based diet? Does a sudden leap towards an entirely vegan diet seem too overwhelming? Could you commit to eating one plant based dinner each week? How about a whole day of vegan meals?

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A variety of raw vegetables, legumes, nuts and seeds that are all sources of protein.

Redefining Protein Quality:  What’s New About Protein?

by Vesanto Melina, MS, Registered Dietitian A paper published by the American Society for Nutrition makes the case for modernizing the definition of protein quality. This is a welcome development. The current definition is outdated and fails to protect public health because it assesses how well various proteins meet human requirements based solely on digestibility

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Fancy toasts decorated with a variety of plant-based foods.

Why go more plant-based?

by Vesanto Melina A half-century ago, vegetarian and vegan diets were viewed with concern by health professionals. In decades since, these have been the focus of vast amounts of research. Today, a dietary shift in the direction of plant foods is regarded as a very positive step by knowledgeable dietitians, MDs, nutritional scientists and by

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The Kick Diabetes Cookbook

Preventing and Reversing Type 2 Diabetes

by Vesanto Melina and Brenda Davis Since 2000, the number of people in Canada with diabetes has doubled. Today, one in three Canadians lives with prediabetes or diabetes. Those 20-year-olds now have a 50-50 chance of developing the disease. The risk for some indigenous people is 80 per cent. Close to 40 per cent of newly

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Dairy-free and well nourished!

by Vesanto Melina, MS, Registered Dietitian There are many good reasons to embrace a diary-free diet: Human health: Most of the world’s population has some degree of lactase insufficiency or lactose intolerance after the age of weaning and milk protein is one of the top allergens. The environment: Pleasant, pastoral scenes don’t show the environmental damage

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