To celebrate National Nutrition Month in March, I took my book Nutrition CHAMPS: The Veggie Queen’s Guide to Eating & Cooking for Optimum Health, Happiness, Energy & Vitality on a blog tour.
I derived the acronym “CHAMPS” from the first letter of six plant-based food groups: Cruciferous, Herbs, Alliums, Mushrooms, Pulses, Seeds (and Nuts). These plant-based foods cover a lot of nutritional ground. Cruciferous vegetables, which include broccoli, Brussels sprouts, cabbage, cauliflower and turnips (plus others), are known to be cancer protective. Herbs and spices are nutrition powerhouses and make your food taste great. Alliums, onion, garlic, leek, shallot and green onions provide the flavor base for many cooked and raw dishes plus they are packed with phytochemicals for health promotion. Mushrooms are not vegetables, but fungi, which provide valuable fiber and possible cancer-fighting properties. Pulses, which include all types of peas, beans and lentils are protein- packed and contain soluble fiber which might aid in lowering cholesterol. Seeds and nuts add great taste and important fats to round out the plant- based diet. Including the CHAMPS daily will make a difference in your health which will lead to having more happiness, energy and vitality.
Thank you to everyone who participated in the Nutrition CHAMPS blog tour:
Savvy Vegetarian
Dr McDougall
Marfigs Munchies
Super Healthy Children
The Vegan Taste
Huffington Post
Main Street Vegan
Veg Coach
Heal Grow Blossom
Lani Muelrath
Dianne’s Vegan Kitchen
Fran Costigan
Chic Vegan
Healthy Slow Cooking
Heather Nicholds
Zsus Vegan Pantry
Robin Robertson
The Food Duo
North Vancouver Vegan
Lean Green Colleen
Julie Hasson
Jazzy Vegetarian
From A To Vegan
Living Awareness
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