July 27, 2014

Here’s the challenge—create  a week’s worth of delicious, healthful, satisfying dinners for 2 from the produce bought at the FARMERS MARKET this morning following these simple guidelines for whole food plant-based cooking and eating:

  • Include vegetables, fruits, beans and whole grains every day
  • Include greens everywhere possible (soups, salads, sauces, sandwiches, etc.)
  • Include starches in every meal (potatoes, oatmeal, brown rice, whole grain pasta, etc.)
  • Minimize salt
  • Avoid all added oil (no olive, coconut, canola, corn, peanut, etc.)
  • Avoid all animal products (no meat, dairy, cheese, fish, poultry, etc.)
  • Use nuts and seeds sparingly with the exception of chia and freshly ground flax seeds.
  • Use fruit for dessert and as a whole food sweetener instead of sugar.

I’ll be making a few additions from my kitchen garden (kale, tomatoes and basil) and from staples in the pantry (vinegar, lemon, garlic, onions, nuts, pasta, rice and lentils). Then I’ll post daily the resulting dinner for 2 with ingredients and recipes.

I hope you’ll join me in taking on the Plant-Based Challenge for a day, a week, a lifetime!

We’ve been eating this way for more than 3 years with extraordinary results—restored vitality, absence of joint pain, discontinuation of all medications, normalizing of weight, cholesterol and blood pressure.  As T. Colin Campbell, Ph.D. says, “If we eat this way, the health effects are amazing.  There’s nothing in medicine that comes close to it.”

  • Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.

    A heart attack turned her life upside down at age 70.

    Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.

    To contact Ms. Greet, email

    For more information on plant-based eating go to