Authors and leading plant-based nutrition experts Julieanna Hever and Ray Cronise have spent over a decade researching diet and nutrition, analyzing longevity studies, and helping their clients achieve sustainable, lasting health benefits by adopting a whole-food, plant-based diet.
In The Healthspan Solution, they share a simple and effective diet that has allowed their clients to lose weight, reverse disease, reduce or eliminate medication use, and achieve optimal health. This accessible and easy-to-follow guide examines the health risks posed by typical Western eating habits and explains how swapping animal products and added sugars for a diet rich in vegetables, legumes, nuts, and seeds can lead to lower blood pressure, healthy weight management, and longer life.
Their flexible, customizable approach to eating challenges the conventional idea of breakfast, lunch, and dinner and focuses instead on soups, salads, sides, and fruit-based desserts. With 100 delicious recipes to choose from, The Healthspan Solutionmake adopting a plant-based lifestyle simple and sustainable.
* Easy-to-follow guidelines simplify food choices without being restrictive
* 100 beautifully photographed recipes offer options and flexibility
* Tips for navigating grocery shopping, eating out, and socializing
Mama’s Butter Bean Soup
Ray’s mom, Lois, is an amazing cook. Her fridge and pantry are always stocked with goodies for decadent, healthy meals. Her soup has been a hit with many of our clients, and we both love it, too. Cruciferous vegetables, creamy butter beans, crisp white wine, and heavenly herbs come together in a perfect blend. It’s easy to make, easy to store, and absolutely wonderful to eat.
Prep time: 20 min
Cook time: 40 min
Yield: 3 quarts
2 cups diced yellow onion
3 cups diced carrots
2 1⁄2 cups sliced celery
4 sprigs fresh thyme
3–5 garlic cloves, quartered
3⁄4 cup white wine
1 (15oz) can diced tomatoes
2 (15oz) cans low-sodium butter beans, drained and rinsed
1 (15oz) can low-sodium cannellini beans, drained and rinsed
1 cup chopped cabbage (green or red)
4 cups chopped kale
1⁄4 cup chopped parsley, to garnish
2 tbsp sliced scallions, to garnish
1–2 tbsp freshly squeezed lemon juice, to serve
- Heat a large saucepan or Dutch oven over medium-high heat. Once hot, sauté the onions, carrots, celery, and thyme with 1 to 2 tablespoons water for 2 to 3 minutes or until beginning to brown. Add the garlic and sauté for 1 to 2 minutes more, taking care not to scorch.
- Add the wine, reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes.
- Remove the thyme stems. (Most of the leaves should have fallen off, but strip any that remain and add them back in.) Add the tomatoes, butter beans, cannellini beans, and 8 cups of water. Cover and return to a boil. Remove the lid and simmer 10 minutes more. Add the cabbage and simmer 5 minutes more.
- Add the kale and simmer until it is just wilted. Serve hot with parsley, scallions, and lemon juice.
Recipe reprinted with permission from DK Publishing.