Tracey Eakin
Plant-Based Nutrition Counselor

May 2015


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What is the Best Fruit and Vegetable Wash?  You May be Surprised by the Answer!


The use of chemicals in the growing of fruit and vegetables raises concerns and questions, and rightly so.  Choosing organic produce dramatically decreases our exposure to pesticides and herbicides, but when organic is too expensive, not readily available, or of poor quality, what can be done to reduce our contact with these chemcials?

It's also important to mention that consuming organic produce is no guarantee that there will be no exposure to chemicals.  As Michael Greger, MD notes in his video on the subject, cross contamination from neighboring fields, the continued presence of very persistent pesticides like organochlorine compounds such as DDT in the soil, and/or accidental or fraudulent use of prohibited pesticides on organic farms could affect the purity of our organic foods.  However, he goes on to explain, "there is a consensus in the scientific community that the health benefits from consuming fruits and vegetables outweigh any potential risks from pesticide residues in fruits and vegetables."


Club Veg #3
We Will Demonstrate How a Plant-Based Lifestyle is Health Promoting at Any Age and Sample Black Bean Soup with Whole Grain Golden Cornbread

Do you feel like you're all alone trying to make a plant-based lifestyle work for you?  Would it be helpful for others to be there to hold you accountable and keep you on track each month?  Are you plant-curious but don't know how to try it out?  Are you steadfast in your plant-based lifestyle, but would enjoy meeting some like-minded people in your area?
Every first Tuesday of the month from 6:30-8:30 pm, Caroline Graettinger of Garden Dish and I are teaming up to present Club Veg at the beautiful Avani Institute in Peters Township.
Every month, we will talk about an interesting aspect of this lifestyle that you can easily apply to your everyday life.  We will show our cooking demonstration video and then provide everyone with a sampling of the recipe from the video.  We'll then wrap up the evening with some social time so that you can get to know others in your area that have embraced a plant-based lifestyle, so that we can begin to build a close-knit, supportive, plant-based community.  We want to be a resource for you in your quest for better health and we want you to network with others in the area.  The cost to attend is $20 per person.
Seating is limited so reserve your seat for this Tuesday at the following link:

Broccoli Lo Mein
From The Forks Over Knives Plan

Makes about 6 cups.

12 ounces whole grain linguine

5 tablespoons low-sodium soy sauce (I use coconut aminos which is also lower in sodium)

1.5 tablespoons pure maple syrup

1 tablespoon grated peeled fresh ginger (when I am in a hurry, I use the bottled ginger available in the produce section of most grocery stores)

2 cloves garlic, minced

1 medium yellow onion, thinly sliced

3 cups small broccoli florets (from 1 head of broccoli)

Bring a large pot of water to a boil.  Cook the pasta according to the package instructions.  Drain and set aside.

Meanwhile, in a small bowl, combine the soy sauce, maple syrup, ginger, garlic, and 2 tablespoons water and set aside.

Heat a large skillet over high heat.  Add the onion and broccoli and cook, stirring occassionally and adding water 1 to 2 tablespoons at a time as needed to keep the vegetables from sticking until the broccoli is crisp-tender, about 5 minutes.

Add the reserved soy sauce mixture and cook for 30 seconds.  Add the noodles and toss well.  Serve hot. 


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Please help me to expand the reach of my message.  People have the right to know about the powerfully protective effect of plants and the incredibly dangerous impact of animal products on their health so that they can make informed decisions in the best interest of themselves and their families.

Now Available in Paperback!!!
Many people  have asked that my ebook be made available as a paperback.  I'm happy to be able to do just that.  Just follow the link below:
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Tips from the Experts:
Chef Chad Sarno,
Vice President, Plant-Based Education at the Rouxbe Online Culinary School


Those of you who know me know that I am not a very good cook and that I don't get a lot of pleasure from cooking.  In fact, when I first began helping clients to adopt a low-fat, plant-based lifestyle, one of the first things my husband said was, "How are you going to teach people to cook when, no offense sweetheart, YOU can't cook???"  After I got over the initial reaction to his comment, I explained, "That's the perfect reason for me to do just that!  If I can make it, anyone can!"
So I go to the experts when looking for cooking methods and recently, I watched a great webinar organized by the University of California - Davis Integrative Medicine Program called The Ultimate Summit for the Plant-Based Enthusiast.  This month, I would like to share with you how Chef Chad Sarno dry sautes without oil.

Lifestyle WoRx Program

The lifestyle improvement program created by Cynthia West, MD and me focuses on enlightened food choices, increasing activity levels, and better managing stress.

We now accept Highmark, UPMC, Coventry/HealthAmerica/Aetna, Cigna, United Healthcare, and Medicare.

Email or call 724.469.0693 to be placed on the waiting list for the next series of workshops.

I can save you $25 (US customers) or $35 (Canadian customers) off of your shipping expense if you use the following promotional code when ordering either online at or by calling 1.800.848.2649.  I do receive a small commission from Vitamix for every purchase made using my promotional code, but it wouldn't change my recommendation of this product even if I didn't.

Promotional Code: 06-008273
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