Plant Based Quotes

“You are made of the same minerals as the rocks--the same water as the sea. You grow in the sun. You breathe air cleansed by trees. When are you going to get the message that you're a part of Nature?”
― Nancy S. Mure, EAT! Empower Adjust Triumph!

“If Nature brought you to it. Nature will get you through it.”
― Nancy S. Mure, EAT! Empower Adjust Triumph!

“Every turkey sold in every store and served in every restaurant was the product of artificial insemination. If it were only for efficiency, that would be one thing, but these animals literally can’t reproduce naturally. Tell me what could be sustainable about that?”
― Jonathan Safran Foer, Eating Animals

“Mother Nature is relentless and forward. When we do not live according to her laws she rewards us with disease.”
― Nancy S. Mure, EAT! Empower Adjust Triumph!

“Losing weight and regaining health does not mean eating smaller portions of the same unhealthy food. The "Plan A" Diet is the optimal diet to choose for the rest of your life. Research confirms that God's "Plan A" diet should become yours as well.”
― Cyd Notter, The "Plan A" Diet: Combining Whole Food, Plant Based Nutrition with the Timeless Wisdom of Scripture

“By viewing the body as a machine, I have used my technical background as an engineer to maximize the efficiency of the human diet. Through the lens of my training in chemical engineering, I have concluded that the human organic machine achieves maximal productivity on a predominantly plant-based diet. As a result of this conclusion, I have been able to develop exceptional strength and muscle mass not despite, but because I consume a plant-based diet.”
― Bradie S. Crandall, The Living Machine: Engineering Strength with a Plant-Based Diet

“The first round of dessert was a glass-like tortellini filled with rose hip fudge, flower petals, and wood sorrel. The inside was sweet, jammy, and tasted of cooked plum. And then the final dish: a small potted purple oxalis plant surrounded by fresh herbs, which gave Cassie a feeling of déjà vu.
"And we've come full circle," said Kelly, picking up the hand-forged garden trowel that came with the plate. She cut the dish in half, revealing a layered cake of rose-scented ice cream in a chocolate pot topped with edible chocolate dirt.”
― Emily Arden Wells, Eat Post Like

“If you're having plant-based turkey this Christmas or Thanksgiving, you can grow the leftovers for next year's dinner!”
― Stewart Stafford

“You cook the noodles, add the same toppings as with keihan—boiled chicken, sweet-simmered shiitake, and shredded omelet—and pour chilled chicken broth over the lot. It’s a clever idea—and perfect for summer, when hotter dishes lose their appeal. Even after moving far from the island where she grew up, Kaneko still carried its flavors deep inside her. As for that sweet milk, it’s another Amami specialty.”
At a signal from Nagare, Koishi set a carton of milk in front of Saki.
“Hanada no Miki?” read Saki. “Can’t say I recognize it?”
The carton was decorated with a red sun and blue waves.
“Miki is a traditional fermented drink enjoyed in Amami and Okinawa. People used to make it at home, but these days there are dedicated manufacturers. It’s basically rice, sugar, sweet potato, and water. Very sweet when it’s fresh, but as it ferments it turns a little sour—which is why children were usually given it right after it was made. What you sipped on with your noodles was, of course, Kaneko’s homemade version—freshly prepared.”
― Jesse Kirkwood, A Serving of Hope