Ladies & Gentlemen, Welcome to the Spring 30-Day Vegan Challenge! The Challenge officially begins on April 8th, one week from today. If you haven't already, I urge you to start transitioning into a plant-based diet today. By next Monday you'll be ready to start! Below you will find some downloadable handouts to help you get started. 
My #1 tip for maintaining a healthy, healing & nourishing diet is to:
Eat mostly raw or lightly cooked green vegetables, and lots of them. Forget about small portion sizes, eat as much as you want! Season them however you like, and try a wide variety of veggies. Some of my favorites are kale, Brussels sprouts, bok choy, spinach, broccoli, cabbage, fennel, asparagus and collard greens. All so healthy, delicious and versatile. Try this easy salad: serves 2-4 1 bunch kale, removed from stem & torn into small pieces 1 head of romaine, chopped into small pieces 3 carrots, shredded 1 beet, shredded 2 cups chickpeas (or other legume) juice of one lemon 1 ripe avocado, cubed 1/2 tsp sea salt In a large bowl, add your kale, 1/4 tsp of salt, juice of half a lemon and half of your avocado. Massage the ingredients into the kale using your hands. Massaging kale is sort of like kneading dough. You want all of the ingredients to combine, and the kale to soften and shrink down. Now, toss in the other ingredients, season more to taste and serve. Health, Happiness & Nourishment, Jenné p.s. Want to make that dish in the photo above? Here's the recipe!
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