A vegan or plant-based diet is not necessarily synonymous with a healthy diet. In this episode, plant-based lifestyle coach and cookbook author Kathy Davis discusses how to transition to plant-based eating in a healthy way and what being whole food plant-based is all about. Kathy herself lost 35 pounds on a plant-based diet after setting a goal to eat more plants and less processed foods. As a bonus, Kathy goes into the kitchen and prepares a delicious whole food plant-based salad.

In this episode you’ll hear:
PART 1 – Interview with Kathy Davis
1:00 – Kathy’s plant-based eating journey and how she lost weight
4:20 – What is a whole food plant-based diet?
7:20 – Kathy’s answers to “What should I cook?” and “How do I stick to plant-based eating?”

PART 2 – In the kitchen with Kathy
10:30 – Ingredients for Broccoli, Chickpea, and Walnut Salad with Maple-Mustard Dressing Recipe
13:15 – Nutritional benefits of the salad
14:30 – Putting the salad together
15:45 - Making the Dressing

Sound Recording and Editing: Will Crann

Keywords: Plant-Based Diet, Healthy Recipes, Weight Loss, Meatless Monday, WFPB, Heart Health, Vegan, Protein, Plant-based on a budget, Meal Prep, Veganuary, Hormone Balance, Plant Based