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In this edition of Movin’ Together Registered Dietitian, Jen Davis joins Sara Vogt in the studio to discuss the health benefits of living a plant-based lifestyle.

Stress reduces our disease resistance, so we want to look for ways to strengthen our bodies for the journey, one virus at a time. When Sara was a child, many things were occurring worldwide, but she did not know about them on the day they happened. She was able to adjust as she found out about them in a later news opportunity. However, today children and adults find out what is happening around the world in a moment. And sadly, the news that we read, hear and see sometimes can be troubling.

Jen spoke to us about plants’ power, which increases our immunity to those outside forces because veggies contain vitamins C, E, A, potassium, and folate. When boosting your vitamin C, cut up a red pepper and put it on your salad or eat it plain. It has two to three times the Vitamin C of an orange!

Vegetables that aid us in reducing inflammation are tomatoes, spinach, kale, and collards. Bok choy is an unusual-looking vegetable in the cabbage family. Like other dark, leafy greens, bok choy is an excellent source of flavonoid quercetin. Quercetin can help reduce inflammation in the body, which may help to reduce your risk of developing a variety of chronic health issues such as heart disease, diabetes, and cancer. To view our broadcast on the many different cruciferous vegetables, click on the following link.

https://www.thehomepagenetwork.com/movin-together-digest-this-salad-up/

When eating a plant-based diet, you may wonder what plants are high in protein because you are reducing your meat intake. The following vegetables have a good source of protein: watercress, alfalfa sprouts, spinach, bok choy, asparagus, mustard greens, collard greens, broccoli, brussels sprouts, and cauliflower. Another class of vegetables higher in protein are legumes, which include beans, peas, and lentils.

For more information on vegetables please click on the following link.

https://www.myplate.gov/eat-healthy/vegetables

The first recipe that Jen mentioned in the broadcast was a veggie burger from No Meat Athlete. Just click on the link to see how easy this recipe is to use regularly.

https://www.nomeatathlete.com/veggie-burger-recipe/

The second recipe is a family recipe shared by a fellow dietitian in the area. Those instructions are listed in writing below.

Next time on Movin’ Together: Gut Health and Sleep … The Amazing Link!

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Sweet Pepper/Tomato Salsa

14 cups chopped tomatoes – chopped
6 cups sweet peppers (o,y,r,g) diced
4 cloves garlic, minced

2 tsp. Salt
1 cup vinegar
1 cup Hungarian yellow pepper, chopped
12 oz can tomato paste

Combine – bring to boil and then simmer for 30 minutes