Hey, Family!

I’m thrilled to be featured as the cover story of Barefoot Vegan‘s Sept/Oct online issue, which hits the Internet today!

Barefoot Vegan Mag Cover

The story features a 5-page interview, which gave me the chance to talk in-depth about issues that I really care about, including food as a social justice issue, African American health, feminism, and activism, as well as how veganism has profoundly shaped my life.

Here’s a sneak peak at the story:

Barefoot Vegan Inside - 1

Barefoot Vegan Inside - 3

One of the questions I was asked was this:

What advice would you give to others on how to promote a healthy vegan lifestyle to their loved ones?

And here’s part of my answer:

Focus first on you and be an example. Even if you’re a new vegan and you want your loved ones to know how horrible it is for chickens and cows on factory farms and how unhealthy it is to eat them. Even with all that urgency, my best advice is to focus on you and be an example. If your loved ones ask, then talk and watch videos, and read books, and go to vegan meetups, and visit vegan restaurants. And if they want to continue, great. And if they don’t, just continue on your journey and let things flow organically…

To read the interview and entire issue, click here to get a free subscription to Barefoot Vegan magazine.

Enjoy, and let me know your comments below the blog.

Have a great week, fam!

Tracye

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Hey, Fam!

I just got back from visiting Portland and Seattle with my good friend and big sister from another mother, Carolyn Woods.

IMG_1094

It was my first time there and I loved it. I got to hang out with some friends (hey, ya’ll!) and take in the natural beauty of the Pacific Northwest–the ocean, the beaches, the mountains, the trees, the clean air–just gorgeous. (Alki Beach in Seattle at night was one of my favorite spots.)

And being the true foodie that I am, what I loved most was all the fabulous vegan food. Portland and Seattle are vegan heaven!

One of the things that blew me away was that most of the vegan restaurants had brunch options every single day. And not just one or two brunch options, but pages of brunch options–pancakes, waffles, French toast, different kinds of tofu (or tempeh) scrambles, cereals, biscuits, scones, muffins, fruit salads, smoothies, juices…I could go on and on.

Daily brunch is just standard fare in vegan (and many non-vegan) restaurants there. Not to mention all the awesome vegan lunch, dinner, and desserts options, of course. It was incredible.

So, here are some must-try vegan places from the trip:

In Portland, the highlight was definitely Prasad in the Pearl District. Not only is it vegan, it’s also organic, with plenty of gluten-free and raw dishes, as well. (We ate there twice.)

Prasad

This is their Blueberry Cornmeal Waffle with Vanilla Cashew Cream, Bananas, and Maple Syrup.

Blueberry Cornmeal Waffle

And this is the Chili Scramble with Smokey Tempeh, Jalapeno Cashew Cheese, and Quinoa.

Chili Scramble

A few blocks away was a different kind of culinary adventure: Powell’s City of Books, which has the largest collection of vegan books I’ve ever seen–27 shelves. (And yes, they carry my book!)

Powell's Bookstore - 2

Powell's Bookstore

Now, on to Seattle, where we stayed the longest. The supreme highlight there was finding out about a 100% vegan Thai restaurant called Araya’s Place in the University District (there’s also a second location in Madison Valley, Seattle and one in Beverly Grove, Los Angeles).

Araya's Place

I absolutely LOVE Thai food–it’s one of my favorite cuisines. But in the 30 years that I’ve been vegan, I’ve rarely eaten it because I was afraid of hidden fish sauce in non-vegan Thai restaurants (it’s happened to me before). So I was over the moon about Araya’s! We went there during Happy Hour and they had $5 prices for some of their regular meals. So I got this big plate of vegan Pad Thai for only 5 bucks! Delish!

Pad Thai

Another instant classic was Wayward Vegan Cafe in the University District. (This is one of the places that had pages of vegan brunch options.)

Wayward vegan cafe

I got waffles as my main dish, which were delish, but it was the biscuit I ordered that was to die for. Finally, a vegan southern biscuit the way my grandma used to make it!!

Southern Biscuit

It was so good, in fact, that I took a picture with the owner, Tami Blanchett, and we talked about having a book-signing there for my second book. (I’ll keep you posted.)

wayward owner

Here’s the Fried Chiggen and Waffles that Carolyn ordered there. They were yummy. too.

Fried Chiggen and Waffles

We also went to Chaco Canyon Organic Cafe. And what I loved about this cafe, in addition to the food, was that they had a Community Bowl, which was a bowl of grains, beans, and veggies with a garlic tahini sauce that was pay-as-you-can or free, so that anyone who wanted a fresh, nutrient-rich meal could come in and get one, regardless of their ability to pay. Awesome!

Chaco Canyon

I ordered the Eggless Mushroom Spinach Quiche, raw Buckwheat Cereal with Almond Milk, and Tempeh Bacon. The quiche was made completely from scratch and was so flavorful! I had to stop myself from ordering another one.

Chaco Canyon meal

Another highlight was visiting Plum Bistro in the Capitol Hill area.

Plum

Plum Bistro is owned by my friend Ayinde Howell’s sister, Makini Howell (who also owns Plum Burgers vegan food truck; Plum Pantry in Seattle Center; SugarPlum vegan bakery, also in the Capitol Hill area; and Quickie, Too in Takoma). Their parents were pioneers of veganism in Seattle in the 1970s and 80s. We got the famous Mac n Yease, which lived up to the raves!

Mac n Yease

…And the light and flavorful Mama Africa Salad with Tempeh, Seasoned Quinoa, and Millet, Fresh Fruit, and Mustard Aioli.

Mama Africa Salad

And my friend and Seattle native Keith Tucker took us to one of his favorite spots, Teapot Vegetarian House, which I just loved!

teapot-vegetarian-house

The owner came out and chatted with us and made us feel right at home. The cuisine was pan-Asian and absolutely delish. The highlight for me, though, was the tea. Watching this chrysanthemum flower bud…

Teapot 1

…turn into this beautiful upright flower as my tea was fun!

teapot 2

I also had a Naked Vanilla Cake donut from Mighty O Donut Shop, an organic vegan donut shop with locations in Capitol Hill, Ballard, and Greenlake. I actually got mine from the Starbucks next to Nordstrom in downtown Seattle. Plain cake donuts were my favorite growing up, and Mighty O got it exactly right! I gobbled it up before I thought about taking a pic, but here’re some samples from their website. The one I had was the very first one pictured. :)

mighty-o logo

mighty o's donuts

I also went to Veggie Grill in downtown Seattle for a quick bite right near our hotel. Veggie Grill is a fast casual vegan spot with locations in Seattle and throughout California.

veggie grill

I got the Bombay Bowl with Herb-Roasted Veggies, Super Grains, and Cannellini Beans in a Coconut Curry Sauce and was surprised at how good it was for a fast-foody kind of place.

Veggie grill 2

So there you have it, fam. Some of the culinary highlights from my visit to the Pacific Northwest. There’re SO many more vegan restaurants to choose from that I’ll definitely be back for more!

Do you have some personal faves in Seattle and Portland that you want to add to this list? Share them with us in the comments section below.

And this is a great time for me to recommend the book Will Travel for Vegan Food by my colleague Kristin Lajeunesse, who writes about eating at every single vegan restaurant in the US on a two-year road trip.

Have a great rest of the week, family!

Much love,

Tracye

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Vegan Banana Coconut Muffins

by admin on August 18, 2015

Hey, Family!

Today I’m sharing the recipe for one of my favorite breakfast treats: Banana Coconut Muffins.

But first, I have to make sure you’ve seen this recent picture of acting legend Cecily Tyson at age 90! Ms. Tyson is a long-time vegan who stopped eating meat in the 1960s and she works out regularly. How’s that for inspiration! Reign on, Ms. Tyson.

Generated by IJG JPEG Library

Now, on to today’s topic…

Vegan Banana Coconut Muffins

In my last email, I mentioned that I’d post the recipe for the vegan blueberry coffee cake that I was going to make for my niece’s sleepover. Well, I tried a recipe from one of my vegan cookbooks and it didn’t turn out so well. I was not a happy camper, especially since I spent about $18 bucks on three different kinds of organic whole grain flour!

So to make things right again, I whipped up a batch of my tried-and-true (and much less expensive) Banana Coconut Muffins. They were delish and had the whole house smelling divine! Here’s the recipe.

Banana Coconut Muffins

Vegan Banana Coconut Muffins

1 1/3 cups whole spelt flour

1/4 cup of maple syrup or agave nectar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup oat bran

1 cup chopped walnuts or almonds (save 12 or more larger pieces to put on top of muffins)

1/3 cup unsweetened shredded coconut

4 ripe bananas

1/4 cup light coconut oil

1 tsp vanilla extract

2/3 cup almond milk

Preheat oven to 375 degrees. In a large bowl, sift together flour, baking powder, baking soda, salt. Stir in oat bran. In a separate bowl, mash the bananas and add in oil, agave nectar, vanilla, and almond milk. Combine the banana mixture with the flour mixture, then add chopped nuts and coconut and fold all together until just mixed. Spoon mixture into a lightly oiled muffin tin (or paper muffin cups in a muffin tin), place one or more large nut pieces on top of each muffin, and bake for 15-20 minutes. Makes 12 muffins.

And if you want to make a gluten-free version, use certified gluten-free oat flour instead of spelt flour. (I use Bob’s Red Mill brand.) Give them a try and let me know how much you love em!

Have a great rest of the week, family.

Much love, 

Tracye

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Vegan Quiche, So Deleesh!

by admin on August 6, 2015

Hey, Family.

We recently had brunch to celebrate the birthdays of my 79 year old mom and 10 year old niece. (Both vegan and fabulous!)

Ma and Mara - Bday 2015

And Mara reminded me that at our next sleepover, I promised to make quiche. And I made that promise because she said she’s tired of eating out all the time. (Well, dag!) She did have a point, though. Eating out was just sooo convenient during our sleepovers, but I was getting tired of it, too!

Well, our next sleepover is this weekend, so I already planned out our menu: Spinach Quiche, Kale Salad, Fruit Salad, Broccoli Ginger Cashew Stir-Fry over Corn Quinoa Pasta, Black Beans and Brown Rice Burritos with Chipotle Sauce, Tofu Scramble, and Blueberry Coffee Cake. I based the menu on the things I know she likes.

So I made the Spinach Quiche yesterday and put it in the freezer, and I’ll be doing the same with the Blueberry Coffee Cake, either tonight or tomorrow. (I’ll share that recipe with you next week.) The rest we’ll make right before we eat.

I actually made two quiches, one for me and one for Mara. I had some after my Zumba class last night. Delish! Here’s the recipe:

Quiche

Spinach Quiche

1 whole grain vegan pie crust (I used a whole spelt crust)

2 TB extra virgin olive oil

1 medium onion, chopped (I used a red onion)

1 1/2 cup mushrooms, chopped

2 cups baby spinach leaves, chopped and packed (or half spinach and half kale)

1 red bell pepper, chopped

4 cloves garlic, chopped

1 pound firm tofu, pressed to drain liquid

1 cup shredded vegan cheese (I used Daiya brand mozzarella and cheddar, half each)

1/3 cup unsweetened almond milk (more, if needed)

2 TB tahini

1 tsp curry powder

2 TB Bragg Liquid Aminos, to taste

½ tsp to 2 pinches of sea salt

Cayenne pepper, to taste

Preheat oven to 375 degrees. Heat olive oil in pan. Sauté onions, red pepper, mushrooms, and sea salt until mushrooms have released most of their liquid, about 5-10 minutes. Add spinach and garlic and cook 3 minutes longer, then place in a mixing bowl. Mash tofu, then place it in a food processor with almond milk, tahini, and vegan cheese. Process until smooth. Add pinch of salt, curry powder, cayenne pepper, and add liquid aminos to taste. Make sure its seasoned enough for you. Add tofu mixture to sautéed vegetables, and stir well. Adjust seasonings to taste and spoon into pie shell. Sprinkle cayenne pepper on top for color. Put the quiche in the middle rack of the oven and bake until the top is lightly browned, 40 to 50 minutes. Remove from oven and let quiche cool for 10 minutes before serving.    

Here’s a picture of the quiche I baked for Mara. Hers has extra vegan cheese on top.

Mara's quiche

There you have it, fam. Give it a try this weekend.                          

Have a great rest of the week!

Much love,

Tracye

 

 

 

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I love this book!

by admin on July 15, 2015

Hey, Family!

As a vegan for almost 30 years and a teacher of veganism for nearly that long, I know a little something, something about the subject.

And one of the things I know for sure is that I can always learn more.

Especially from people who have been living and teaching veganism much longer than I have–people who I consider to be true masters at it. (The folks who help liberate your mind, so your mouth will follow!)

And one of those masters is my friend and mentor Victoria Moran.

Victoria has written 12 books on veganism and healthy living, and her latest is called The Good Karma Diet: Eat Gently, Feel Amazing, Age in Slow Motion.

The Good Karma Diet cover

I absolutely love this book! Victoria is an excellent writer and the book is a pleasure to read just based on her writing skills alone.

But you’ll also learn the hows and whys of being vegan from a perspective that is joyful, caring, experienced, and unafraid.

Here’s an excerpt from the book that captures this approach perfectly:

“What sets apart a Good Karma approach from the endless array of diets that sell books and spawn products and become a part of the cultural vernacular is that it affords anyone who approaches it with sincerity a deeply satisfying way of being in the world.

In a Good Karma Life, the spontaneous joy you feel from having a body that’s functioning as well as it can joins with the deep satisfaction of knowing that, even though you can’t make everything perfect, you’re making a heck of a lot of things better. A veganward revision of your food choices does this in a way that no other lifestyle alteration can. No other action simultaneously benefits your body, other creatures, and the entire living, breathing, ecosystem. And it’s so easy: you were going to make dinner anyway.”

And you not only get Victoria’s perspective, but sprinkled throughout the book you’ll find the thoughtful transition stories of vegans from across the country.

And here’s a must-try dessert from the book:

Chocolate Bliss Balls

Ingredients:

1 cup almonds, walnuts, or other raw nuts, soaked for 4 to 6 hours, rinsed, drained, and dried

1 cup dates, pitted and chopped (if too dry, soak for 30 minutes and drain before chopping)

1/2 cup cocoa powder (ideally raw, fair-trade cacao), plus more for rolling

Optional:

1/2 cup dried, unsulfured, shredded coconut, plus more for rolling

1 teaspoon ground cinnamon

1 teaspoon freshly grated lemon or orange zest (use organic)

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ginger powder

1/2 cup ground nuts, for rolling

Loving Preparation:

1. Pulse the nuts in a food processor until roughly chopped. Add the dates, cocoa powder, and any optional ingredients and process until a ball forms.

2. Roll the mixture into balls of your desired size, then roll the balls in cacao powder, shredded coconut, or ground nuts. Store in an airtight container in the refrigerator for up to 1 week.

Variation:

To make protein balls or bars, add a few scoops of vegan protein powder during blending.

So there you have it, family. Read Victoria’s book and be inspired!

Have a great week.

Much love,

Tracye

P.S. Check out my interview on Victoria’s Main Street Vegan radio show here, where we talked about black vegan pioneers and I learned that Victoria was taught by the great naturopathic doctor Alvenia Fulton, who also mentored Dick Gregory.

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Join Me for a Vegan Trip to Amsterdam!

by admin on July 1, 2015

Hey, Family!

How are you? I haven’t written to you in a few weeks, but I hurt my neck in an accident and couldn’t work on the computer for a while. Thankfully, I’m feeling much better after some good rest and chiropractic care (bless you, Dr. Gregory!).

And now I’m back with some exciting news…I’m hosting a Vegan Trip to Amsterdam this September and I want you to join me!

Vegan Trip to Amsterdam!

Amsterdam

The trip is September 16-21, 2015, for 6 days and 5 nights. The cost is $2150 per person for double occupancy, and includes roundtrip air and hotel (and other goodies below).

As you may know, Amsterdam is one of the most beautiful, cultural, and progressive cities in Europe. It’s called “the Venice of the North” because of it’s world-famous canals, and it’s also home to the Van Gogh Museum, the Ann Frank Museum, Black Cultural Heritage Sites, and the infamous Red Light District.

And just as exciting, Amsterdam is home to many 100% vegan and vegan-friendly restaurants, bakeries, health food stores, and shops.

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I’ve talked with local vegan experts and mapped out all the plant-based hotspots, so we’ll be able to dine our way through Amsterdam with confidence!

I’ve also teamed up with Laura Sanders, a 25-year veteran in the travel industry and owner of LCS Enterprise, to offer this trip at such a great price.

So if this sounds exciting to you, come and join us! The trip is just 10 weeks away, so reserve your spot now.

Date: September 16-21, 2015 / 6 days, 5 nights

Price: $2150 per person for double occupancy

You can get more details here. I really hope you can join us–we’re going to have a fabulous time!

And Just In Case You Missed This…

On Monday, MadameNoire.com published a great article on how to go vegan, called Baby Steps & Big Benefits For Beginner Black Girl Vegans. They listed By Any Greens Necessary as a primary resource (thank you, Madame!), along with Sistah Vegan, Callus On My Soul, and The Omnivore’s Dilemma. Check it out!

Have a great week, family!

Much love,

Tracye

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Hey, Family!

Just wanted to send you a quick reminder that I’ll be speaking at the Green Festival in Washington, DC this Sunday, June 7th at 10:30am.

So if you’re going to be in the DC area this weekend, I hope you’ll join me!

Green Festival is the largest and longest-running sustainability event in the United States, and I’m honored to say this will be my fourth time as a presenter.

My talk this weekend will be on The Three Biggest Myths About Going Vegan, which are:

1) Vegans Don’t Get Enough Protein
2) It’s Too Expensive to be Vegan
3) Vegan Food Doesn’t Taste Good.

I’ll be slaying each of these myths with lots of facts and humor, and encouraging everyone to eat more plant-based foods to get healthy, eat great, and save the planet. You can get all the details here.

And here’s an insider tip on 3 ways to get into the Green Festival for FREE: 

1) Ride your bike to the Festival and show your helmet to the box office attendants.
2) Bring an October receipt from My Organic Market worth $25 or more, and your receipt will be your ticket (details on that here).
3) All kids 16 and under get in free.

I hope to see many of you there this Sunday!

(I’m also going to be interviewed live at the Green Festival about my talk, and I’ll include that video in an upcoming ezine, as well, so each of you can hear my answers about these myths.)

Have a great rest of the week, family!

Much love,

Tracye

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5 Workout Tips for People 40+

by admin on May 27, 2015

Hey, Family!

I hope you had a great holiday weekend.

I’ll be turning the big 5-0 next year, and a few months ago, I made a bucket list of 50 new things I want to do leading up to my 50th.

And one of them is working with an in-home vegan personal trainer to help me get my body togetha!

Well, thanks to the Google, I found one, and for the past 4 months, I’ve been working out with vegan personal trainer extraordinaire David Franklin.

DLF Fitness (2)

Yes, he’s vegan and yes, he’s phenomenal! David’s been training people in the military and private sector since 1996, and now he focuses on the 40+ population.

He’s a gentle and patient soul, and I’ve grown soooo much working with him.

If you’re looking for a personal trainer in the DC area, I highly recommend him. (I don’t get any kickbacks for saying that, just good karma!)

So, with all that said, I asked David to share 5 workout tips for people over 40. He emphasizes that fact that as we get older, it’s more important than ever to exercise safely. So here they are:

1) Take your time.
If you want to push yourself, build up slowly. Run 10% faster than you did last week, or add 10% more weight than you lifted last week.

2) Always begin with light cardio exercises to warm up your muscles.
A warm-up can help prevent injury. Dynamic stretching, such as walking lunges and high knees, can help prepare you for high-intensity workouts.

3) Be careful using workouts from fitness magazines.
Our bodies aren’t built to lift heavy weight over our shoulders. It can put too much unhealthy stress on the rotator cuff. If you can’t handle weight in a slow, controlled manner, it’s too heavy for you.

4) Don’t over-train.
Exercising for several hours a day may sound exciting, but over-training can cause injuries. Limit your exercise to one hour a day.

5) Listen to your body.
We like to think we’re still in our 20s (ahem!), so we train with a lot of gusto. But then we can cross a line and start having shoulder and knee pain. It’s fine to challenge yourself, but don’t ignore your body’s messages. There’s a big difference between pain and sore muscles.

If you want to learn how to work with David or to sign up for his weekly newsletter for more awesome tips, check him out at DLF Fitness.

And here’s the recipe for my post-workout protein smoothie:

Post-Workout Green Protein Smoothie

3 or 4 leaves kale (or small bunch dandelion greens)

1 apple (or pear) cored and cut into chunks

1 banana, peeled and cut into chunks

3 tablespoons Nutiva hemp protein powder (15 grams protein) or 1/2 cup raw almonds (16 grams protein) or 1/2 cup raw pumpkin seeds (17 grams protein)

1 cup mixed berries (fresh or frozen; if fresh, add 3 ice cubes to blender)

3 cups water

Place all ingredients in a blender and mix well. If you want it sweeter, add 1-2 pitted Medjool dates.

Coming Up:

The “3 Biggest Myths About Going Vegan” Talk & Book Signing at the Green Festival in DC – June 7

Join me next Sunday, June 7th at 10:30am, at the Green Festival in Washington, DC for a talk on “The 3 Biggest Myths About Going Vegan,” followed by a book signing. Those three myths are: 1) Vegans Don’t Get Enough Protein, 2) It’s too Expensive to be Vegan, and 3) Vegan Food Doesn’t Taste Good. I’ll be using facts and humor to dispel each myth, and encouraging everyone to eat more plant-based foods to get healthy, eat great, and save the planet. Get all the details here.

Have a great rest of the week, family!

Much love,

Tracye

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Mom’s Fresh Strawberry Pie Recipe

by admin on May 6, 2015

Hey, Family!

Happy early Mother’s Day to all the fabulous mothers and “other mothers” in the BAGN family!

My own mom continues to be an inspiration to me, our family, and so many others. At age 78 (and vegan for nearly 30 years), she’s still a bad mama jama!

Mary McQuirter - 78th Bday

My mom is also a great cook and one of my favorite desserts is her Fresh Strawberry Pie. It’s an easy, no-bake dessert that’s both nutrish and delish. Try it this weekend for your mom (or yourself). You’ll love it!

Fruit Pie

Mom’s Fresh Strawberry Pie

For the Crust:

1/2 cup whole almonds

1/2 cup walnut halves

3 Medjool dates, pitted

For the Filling:

2 0r 3 bananas, peeled

2 cups fresh strawberries (1 cup extra for garnish, optional)

2 cups fresh blueberries (1 cup extra for garnish, optional)

2 or 3 tablespoons agar-agar flakes (to make filling gel)

1 cup water

5 Medjool dates, pitted and chopped

Instructions:

Place the almonds, walnuts, and 3 dates in a food processor and process until a well-mixed dough is created. Pat down the mixture into the bottom of a 9-inch pie pan to form the pie crust.

Slice 1 banana and 1 cup of the strawberries. Place the sliced bananas on the bottom and sides of the pie crust. Place the sliced strawberries on top of the bananas on the bottom only. Blend the remaining bananas, strawberries, blueberries, and dates in a blender, and pour into a large bowl.

In another small bowl, place the agar-agar flakes. Bring 1 cup water to a boil. Pour the boiling water over the agar-agar flakes and rapidly stir to dissolve. Moving quickly, pour the agar-agar mixture into the large bowl with the fruit filling, mix rapidly, then pour the filling mixture into the pie crust before the filling starts to gel. Place the pie in the refrigerator to let the gelling process continue. Chill for 2 hours before serving.

Optional: Before serving, place about 1 cup of halved strawberries and 1 cup of whole blueberries on top of pie for garnish, as pictured. Enjoy!

Coming Up:

Just a reminder for folks in the DC area to come out and join us this Saturday, May 9th, at 11AM at Lafayette Square in front of the White House, as I emcee the PlantPure Nation Rally for a healthier food system, featuring Dr. T. Colin Campbell (co-author of The China Study), Nelson Campbell, Dr. Neal Barnard, and Dr. Michael Greger, along with musical guest Driftwood.

DC-Poster-Driftwood-663x1024

At the rally, you’ll get a special code to watch the PlantPure Nation film online before it’s final release on July 4th. And you may even appear in the final cut of the movie, which will include footage of the rally!

Get all the details on Facebook or at PlantPureNation.com (where you can also check out the trailer).

Have a great rest of the week, family!

Much love,

Tracye

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Hey, Family!

Earlier this week, I gave you a sneak peek at the upcoming PlantPure Nation Rally at the White House on May 9th. Today I’m sharing all the details about this historic event below…and I hope you can join us!

DC - Poster small

The PlantPure Nation Rally at the White House will be held on Saturday, May 9th from 12pm to 1pm at Lafayette Square (across the street from the White House) and will be a call to action for a healthful, plant-based food system in this country.

I’ll be speaking at the rally, along with Dr. T. Colin Campbell, Nelson Campbell, Dr. Neal Barnard, and Dr. Michael Greger. 

We’ll be joined by folks from Washington, DC and around the country–and I hope you’ll be there with us!

The rally will be filmed and will appear in the final cut of the PlantPure Nation documentary, the new film from the producer of Forks Over Knives.

The PlantPure Nation documentary features Dr. Campbell (author of The China Study) and his son Nelson Campbell as they take the message about the powerful health benefits of whole plant-based foods to communities across the country, and tell the truth about the economic and political reasons that this information is suppressed.

Everyone who rallies with us at the White House will also get a special code to see the PlantPure Nation movie online before it’s final release on July 4th.

(And, of course, you can check out the trailer here.)

I hope to see many of you on May 9th!

Have a great rest of the week!

Much love,

Tracye

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