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“We have often branded this idea of plant-based nutrition as such- and-such-a-diet and then built these brands around personalities. But in order to make this a more mainstream idea, we need to frame it differently. This concept of plant-based nutrition is a fact of nature; a simple idea that’s accessible to all,” says Nelson. In a 2012 Gallup poll, just 5


percent of U.S. adults identifi ed themselves as vegetarians, plus 2 percent as vegans. It’s a start, Nelson contends, and there are other promising signs. “The local- food movement is blossoming, with farmers’ markets springing up all over the United States,” proclaims the National Geographic special publication The Future of Food (Food.NationalGeographic.com). The number has increased dramatically in the past fi ve years. The editors point to the demand for fresh produce and a desire to invest in local economies as driving this growth. “I love the idea of a movement


involving millions of people fi xing a problem that industry and government have largely caused,” says Nelson. “Our success may show a new way forward for solving other pressing social problems.”


Judith Fertig blogs at AlfrescoFoodAndLifestyle.blogspot. com from Overland Park, KS.


PlantPure Nation Recipes


Tofu-Cashew Mayonnaise ¼ cup raw cashews, soaked in water at least 2 to 3 hours, then dried


7 oz fi rm tofu ½ tsp sea salt ½ tsp tahini


BBQ Jackfruit


Yields: 4 to 6 servings Prep time: 5 minutes Cook time: 5 to 7 hours


Green jackfruit, a native plant of Asia, is often termed the vegetarian’s meat. The hardest part of this recipe is fi nding canned green jackfruit (available in most Asian markets). Although fresh green jackfruit is occasionally available, it’s messy, sticky and diffi cult to cut.


Two 20-oz cans green jackfruit in water, drained


1½ cups barbecue sauce 1 onion, diced 1 green bell pepper, seeded and diced (medium pieces)


Rinse the green jackfruit thoroughly. Summer Is Here!


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Place all the ingredients in a slow cooker at medium heat for 4 to 5 hours. Jackfruit will soften, begin to fall apart and take on the consistency of pulled pork. Use a fork to pull apart the fruit and stir thoroughly.


Turn the slow cooker to low heat and cook for another 1 to 2 hours.


Kim’s hints:


4 Customize this recipe with a favorite barbecue sauce that has no added oils and a low sodium content.


4 This recipe gets better the longer it’s cooked. Leftovers are good.


4 Serve the barbecue on a whole- grain bun and top with coleslaw.


4 tsp lemon juice 1½ tsp white vinegar 1 Tbsp Dijon mustard 2 Tbsp apple cider vinegar 2½ tsp agave nectar 2 Tbsp water ¼ tsp xanthan gum (in grocery baking aisle)


Place all ingredients in a high-powered blender. Blend until smooth and shiny. The key is to soak the cashews fi rst.


Creamy Potato Salad Yields: 6 servings Prep time: 20 minutes Cook time: 15 minutes


This traditional potato salad has the perfect blend of celery, onions and seasonings.


2½ pounds red potatoes, unpeeled 4 organic celery stalks, thinly sliced ½ red onion, cut in half again and julienned 6 green onions, sliced ½ cup tofu cashew mayonnaise 4 tsp apple cider vinegar 2 Tbsp Dijon mustard 1 tsp agave nectar ½ tsp sea salt


¼ tsp freshly ground black pepper Cut the potatoes into half- to one-inch chunks.


Place potato pieces in a large pot and cover with water. Bring to a boil over medium-high heat, and boil 5 to 10 minutes; then turn down the heat to medium and cook until tender.


Rinse the cooked potatoes in a colander with cold water until they are room temperature. Place the potatoes in a large mixing bowl.


Add the remaining ingredients to the potatoes and gently stir thoroughly.


Source for all recipes: The PlantPure Nation Cookbook, by Kim Campbell.


July 2015 31


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