At Veggies Save The Day, you’ll find fresh vegan recipes with California roots and a splash of Mediterranean sunshine. Subscribe for seasonal favorites, easy meal ideas, and new recipes in your inbox.
🧠 this feels personal
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Hi Reader, Brain health is something I think about a lot. My mom had a rare degenerative brain disease, and my dad has Alzheimer’s. So whenever I come across a resource about brain health, memory, and aging, it gets my attention in a very personal way. That’s why I wanted to share a free docuseries called Beyond the Brain that starts May 12. It features interviews with doctors and other experts talking about the connection between the brain, the gut, and overall well-being. If this is something you’ve been curious about too, it might be worth a watch.
Love and Veggies, Amy P.S. They’re also offering a free bonus guide when you register. |
Simple plant-forward vegan recipes for all eaters
At Veggies Save The Day, you’ll find fresh vegan recipes with California roots and a splash of Mediterranean sunshine. Subscribe for seasonal favorites, easy meal ideas, and new recipes in your inbox.
Hi Reader, With crispy-edged potatoes, creamy avocado-massaged kale, and whatever toppings you love most, these vegan potato and kale tacos are a fun way to change up taco night. They’re simple enough for a weekday and delicious enough to make again and again. Get the recipe for Potato and Kale Tacos Love and Veggies, Amy
Hi Reader, If nutrition advice has felt especially confusing lately, you’re definitely not alone. There’s so much conflicting information out there, and it can be hard to know what’s actually worth paying attention to. That’s why I’m watching this year’s Food Revolution Summit, which starts today and runs through April 29. I always come away learning something new, and I appreciate hearing from experts with different perspectives on food and wellness. I’ve watched this docuseries for years,...
Hi Reader, This pesto quinoa salad is one of those easy recipes that works for just about anything. It’s made with quinoa, sweet corn, cherry tomatoes, red onion, and a simple dressing of vegan pesto and fresh lemon juice. I’ve been making it with defrosted frozen corn, which makes it super convenient, but I already know I’ll be making it with fresh grilled corn all summer long. Get the recipe for Vegan Pesto Quinoa Salad Love and Veggies, Amy P.S. A little reminder that you can now save...