TEXAS is doing it Right!

Who could have imagined that East Texas, the land of barbecue and chicken-fried steak might be leading the country when it comes raising public awareness to address chronic disease through plant-based nutrition? Just a few short years ago the local mayor of Marshall, Texas, Ed Smith, did something simple but PROFOUND: Diagnosed with prostate cancer, he changed to diet from meat-based to plant. Before very long, his cancer disappeared. To spread the word, he invited Rip Esselstyn (Engine 2 Diet) to help educate his community. One by one, people in his town who suffered from obesity, heart disease, stroke, cancer, diabetes, and hypertension changed their diets too. By so doing, they lost

Tasty Morsels: Mini Veggie Quiches

Chase the winter blues away with a colorful blend of your favorite seasonal veggies freshly baked in creamy custard and wrapped in a crispy chickpea dough crust. These tasty morsels burst with flavor, are low in calories but very high in nutrition, being entirely plant-based and low in fat (no dairy, no eggs, no oils). I love to visit my green grocer and select the freshest and most colorful veggies in season. The tiny tarts shown above combined Chioggia beets, purple sweet potatoes, red onions, baby greens and broccoli. They are CHOCKFUL of phytonutrients and antioxidants that bolster our immune systems, stifle systemic inflammation and keep our microbiomes humming. They're festive and

Cathy Katin-Grazzini

Plant-Based Chef, Nutritional Coach, Culinary Instructor

86 Regan Rd, Ridgefield, CT 06877  USA

tel. 203.438.4952

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