The Plant-Based Dietitian, Julieanna Hever, Shares Some ‘Go Green’ Tips

By: Julieanna Hever

There is no doubt that food is the miracle health cure we have all been searching for. A diet based in whole plant foods is indeed the pathway to optimal health. Fat, Sick, & Nearly Dead along with the Reboot Program is the perfect introduction to the power of eating (and drinking) and its extraordinary impact on your health. I have been in the health and fitness industry for nearly two decades, but it wasn’t until I began implementing whole food, plant-based nutrition that I began to see dramatically positive results with my clients, students, and audiences. As a Plant-Based Dietitian, I see people reversing many chronic diseases, losing weight effortlessly, enhancing exercise performance, and increasing their energy on a daily basis. I am honored to be a part of this nutrition information evolution.

Go Green…with your diet, that is!!!

o Why greens are the premium food group:
– Per calorie, green vegetables are the most nutritious food available on the planet
– Greens are high in vegetable protein
· Broccoli and spinach have more than twice the amount of protein per calorie than animal products
– Chock-full of disease-fighting antioxidants and phytochemicals
– Chlorophyll, the green pigment that makes greens green,
oxygenates the body, making it a less favorable environment for cancer cells to grow in

o How to get more greens in your day:
– Add large bunches of spinach, kale, dandelion greens, chard, or collard greens into your morning smoothie (you won’t even taste them if you add lots of frozen fruit)
– Add a large salad to lunch and dinner
– Steam green vegetables and eat them as a side dish at dinner
– Broccoli can be eaten raw dipped in hummus or other healthy dips; steamed and eaten on the side; used in stir-fries, curries, and soups; and steamed, pureed and added into marinara sauce or other sauces

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Julieanna Hever

Julieanna Hever, M.S., R.D., C.P.T. , also known as The Plant-Based Dietitian, is a passionate advocate of the miracles associated with following a whole food, plant-based diet-the established effects of which provide positive healthful benefits. Julieanna is the author of the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition, and the nutrition columnist for VegNews Magazine. She is the co-author of the brand new book, The Complete Idiot's Guide to Gluten-Free Vegan Cooking. Julieanna received her Bachelors degree from UCLA and Masters of Science in Nutrition at California State University, Northridge, where she also completed her Dietetic Internship. She has taught as part of Dr. T. Colin Campbell’s eCornell Plant-Based Nutrition Certification Program, worked as a clinical dietitian at Century City Doctors Hospital, and has consulted for numerous businesses. To learn more, visit Julieanna at her website: and follow her on twitter @plantdietitian.

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