Author: Sharon

Rip’s 5-Minute Sloppy Jills

Ingredients
2 boxes Plant Strong Bold Lentil Chili (or MAKE YOUR OWN RECIPE!)
8 oz white mushrooms, sliced (optional)
¼–½ cup BBQ sauce
1 cup chopped kale
4 burger buns

Directions
Heat a large skillet over medium-high heat. Add the sliced mushrooms and sauté for 4–5 minutes, stirring occasionally, until softened and lightly browned.
Add the Spiced Lentil Chili and BBQ sauce to the skillet. Stir well to combine.

Reduce heat to medium and simmer for 2 minutes, stirring occasionally, until the mixture is heated through.
Spoon the lentil mixture onto burger buns.
Top with chopped kale and serve immediately.

Plant-Based or Bust? – Finding Common Ground in Nutrition Science

What happens when a research study goes viral and lands on Netflix? Stanford’s “Twins Study” comparing healthy vegan and omnivorous diets did just that and ignited debates across kitchens, classrooms, and social media feeds.

Join Dr. Christopher Gardner for a look at how nutrition research gets translated (and sometimes twisted) in the public eye and how we can build more consensus around plant-based diets without losing our sense of humor and appetite.

For more than 30 years, Christopher Gardner, PhD, Rehnborg Farquhar Professor of Medicine at Stanford and nutrition scientist, has been a key faculty member at the Stanford Prevention Research Center where he leads the Stanford Nutrition Studies Research Group. With a PhD in Nutrition Science from UC Berkeley, he has led over 20 human nutrition intervention studies, including trials of Mediterranean, Ketogenic, Vegan, Low-Fat and Low-Carb diets and their effects on cardiometabolic out comes such as blood lipids, glucose, and inflammation.

June 2, 2026 Low-SOS Vegan Plan

(This blog began 3/15/2015)

MEDITATION:
* Concepts of Faith
* No Greater Love podcast

EXERCISE:
* Jog 5k outdoors
* PT APP workout
–lower body stretch/stengthening
* Vibration platform w/ kitty!
* 40 piyo jumps

WATER:
(2) × (32) = 64 oz (+)

EATS:
* gfo smoothie (greens, fruit, oats)
* salt-free pistachios
* blended Grandmother Moroccan stew w/ additionel steamed kale, served over brown rice & mustard
* baked potato topped w/ sliced almonds & avo-salsa
* tostada (beans, rice, lettuce, tomato, half avocado on XL-crispy tortilla)
* homemade sweet potato ice cream w/ strawberries & choco powder

… SUN HAS SET …

Cmmt: XL indicates uncommonly excessive food, and wautéed means water-sautéed

June 1, 2026 of Low-SOS Vegan Plan

(This blog began 3/15/2015)

MEDITATION:
* Nothing But Bible
* Concepts of Faith
* No Greater Love podcast

EXERCISE:
* 20 piyo jumps
* Lift lower body @ gym
* Walk-about campus, up/down stairs & lecture

WATER:
(2) × (32) = 64 oz (+)

EATS:
* gfo smoothie (greens, fruit, oats)
* salt-free pistachios
* mashed organic golden potatoes, Calif veggies (carrot, peas, corn, green beans), avo-salsa, homemade fry sauce, Japanese bbq sauce
* beet ramen noodle soup w/ green onions, alfalfa-broccoli sprouts & mushrooms
* oilfree popcorn topped w/ few kernels of XL-sweet popcorn

… SUN HAS SET …

Cmmt: XL indicates uncommonly excessive food, and wautéed means water-sautéed

May 31, 2026 of Low-SOS Vegan Plan

(This blog began 3/15/2015)

MEDITATION:
* No Greater Love podcast
* Biblical Research Institute
* Nothing But Bible

EXERCISE:
* Jog 5k outdoors
* 40 piyo jumps

WATER:
(2) × (32) = 64 oz (+)

EATS:
* leftover Grandmother Moroccan stew served w/ brown rice, steamed kale, pretzel chips & avo-salsa
* peaches
* chopped Mediterranean salad
w/ arugula & broccoli-slaw & tomatillo avo-salsa as dressing
* homemade choco dairy-free ice cream & a fresh banana
*(oilfree) organic low sodium ramen cup of soup (McDougall brand)

… SUN HAS SET …

Cmmt: XL indicates uncommonly excessive food, and wautéed means water-sautéed

The Best Oil-Free Italian Dressing – Kathy’s Vegan Kitchen

https://www.kathysvegankitchen.com/wprm_print/the-best-oil-free-italian-dressing

Ingredients
½ cup white vinegar
½ cup red wine vinegar
1 Tablespoon maple syrup
1 lemon juiced
2 Tablespoons stone-ground mustard
½ cup water
2 Tablespoons Italian seasoning
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
½ green pepper minced
½ red onion minced
3 cloves garlic minced

Instructions
Mince the garlic, red onion, and green pepper.
Chop the parsley and basil.
Add all the ingredients in a bowl or measuring cup and whisk together.
Cover and place in the refrigerator for an hour before servings, so the flavors enhance.
Serve on your favorite salad, or pasta, marinate veggies for grilling, or use a sandwich dressing.
This dressing will be fresh in the refrigerator for up to 5 days.

Notes
Using fresh herbs gives the dressing a more full-bodied flavor.
Fresh lemon juice is also preferred compared to bottled juice.
Combining the two different kinds of vinegar is essential to reaching the depth of flavor.
Serve this dressing in a pasta salad, Italian chopped salad, Panzanella salad, or Italian farro salad.
Try this dressing to marinate vegetables for the grill or vegetable kabobs.
Do not blend the dressing; it should be chunky for the best flavors.

Nutrition
Calories: 38kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 61mg | Potassium: 123mg | Fiber: 2g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 22mg | Calcium: 52mg | Iron: 1mg