Plant-Powered for Life is publishing today!

Plant Powered for Life.Cover.FINAL.RGB copyWe are so pleased to announce that Plant-Powered for Life, a new guide to incorporating more whole plant foods into your diet from registered dietician and nutrition expert Sharon Palmer, is now on sale! Be sure to pick up a copy of this beautiful book, which includes full-page photographs and 125 delicious recipes alternated with 52 easy and manageable steps to take towards a plant-based diet.

If you’re a Los Angeles local, join Sharon at Real Food Daily on July 16 for the official book launch! You’ll have a chance to get your copy of Plant-Powered for Life signed, and sample some recipes from the book! More information here on our events page. Sharon will also be at Third Place Books in Seattle on July 18, and at Book Passage in Corte Madera on September 12.

For a sneak peek, check out the recipe from the book below, which is a perfect use for all those gorgeous berries at the farmers market. If you make it, let us know what you think!

Forest Berry Salad with Juniper Vinaigrette39A Forest Berry Salad (1 of 13)
Active preparation time: 6 minutes
Total preparation time: 6 minutes

Focus on high-nutrient, low-energy foods—namely fruits and vegetables—for a healthy weight and beyond. In fact, if you start your meal with a salad, you can boost your antioxidant intake for the day, as well as increase the satiety value of your meal, which can help you keep your weight on a healthy track. This salad has the extra bonus of berries, which are plant-powered gems packed with special nutrients that may protect your health—brain, heart, and beyond—and provide a naturally sweet, low-calorie, fiber-rich profile perfectly designed to help you feel more satisfied for longer. My salad relies upon wild or cultivated berries of your choosing, and it’s flavored with a woodsy juniper vinaigrette that will transport you to the forest where berries originate.

Makes 4 servings (1 generous cup each)

2 teaspoons extra virgin olive oil
1 ½ teaspoons white balsamic vinegar (see Notes)
½ teaspoon honey or agave nectar
Pinch of sea salt, optional
8 dried juniper berries (see Notes)
3 cups (108 g) packed torn butter lettuce
1 ½ cups (216 g) assorted fresh berries (e.g., raspberries, blueberries, blackberries, salmonberries, sliced strawberries, huckleberries)
1 ½ tablespoons toasted sliced almonds

  1. In a medium bowl, whisk together the olive oil, vinegar, honey, and sea salt, if desired, with a fork.
  2. Mash the juniper berries using a mortar and pestle (or spoon in a dish) and stir into the bowl.
  3. Add the lettuce leaves to the bowl and mix with the vinaigrette using clean hands.
  4. Arrange the berries on top of the lettuce. Sprinkle with the almonds just before serving.

Notes: Don’t substitute regular balsamic vinegar for this recipe, as the color doesn’t suit the pale tones of the butter lettuce; however, you can substitute white wine or champagne vinegar.

Dried juniper berries may be found in the spice section of gourmet food stores or online. If you can’t find them, substitute a few freshly ground black peppercorns for a different flavor profile.

Variations: Substitute chopped romaine, baby spinach, or arugula for the butter lettuce; substitute chopped hazelnuts, walnuts, or pecans for the almonds.

Per serving: 67 calories, 2 g protein, 9 g carbohydrate, 4 g fat, 0 g saturated fat, 3 g fiber, 5 g sugar, 1 mg sodium
Star nutrients: vitamin A (26% DV), vitamin C (20% DV), vitamin K (13% DV), manganese (12% DV)

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