Monday, February 1, 2021

Check Out Mrs.Plant's eBook - TAME YOUR DIABETES

If you have pre-diabetes or are a Type 2 diabetic and want to stay off or get off medication and lose weight, my TAME YOUR DIABETES eBook will give you hope and motivation.

Included in this easy-to-read 24-page eBook is the story of my own journey, as well as specific outlining of how I got off all of my medication and lost and have kept off a significant amount of weight over five years ago. I also include 15 of my favorite recipes!

This is also a great gift to give someone you love who is struggling to get their diabetes under control. Simply send me an e-mail ( after making your purchase and include the e-mail address of your gift recipient along with a message for them, and a copy of the eBook will be sent to them immediately or at a date that you desire.

PRICE: $10

NOTE: Once you pay for the eBook, you will receive an e-mail with a link to download the eBook, which is in PDF format. It can be viewed on a computer, tablet, or mobile device.


  Add to Cart

Tuesday, November 24, 2020

Spinach Mushroom Sun-Dried Tomato Quiche [oil-free, dairy-free, gluten-free, vegan]

NOTE: This quiche can be made a day or two ahead and warmed up in the oven at 350 degrees F or in the microwave.

1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup almond flour
1 cup oat flour (gluten-free if desired)
1 teaspoon dried oregano
1/2 t salt
1-2 T water

1 block (14-oz) firm tofu, drained and pressed
1 medium onion, diced finely
3 cloves garlic, crushed
8 oz. cremini mushrooms, sliced
1/2 cup fresh basil leaves, finely chopped
1/4 cup sun-dried tomatoes, chopped and soaked in water for 30 minutes
3 handfuls of baby spinach, chopped
2 T nutritional yeast
1 t dried oregano
3/4-1 t salt (or less if desired)
a few shakes of black pepper

Preheat oven to 350 degrees F. 

For the crust: Mix together flax and water mixture in a small bowl and set aside. In a large bowl, stir together the almond flour, oat flour, oregano, and salt. Add in the flaxseed mixture and 2 T of water. Stir well. The dough will be somewhat crumbly, but it should stick together when you press it between your fingers.

Crumble the dough evenly over the base of a 9" pie dish. Press the mixture evenly into the pan, working your way outward and up the sides of the pan. Bake the crust at 350F for 15 minutes, or until lightly golden and firm to touch. Remove from the oven and set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn't get creamy, add a tiny splash of unsweetened non-dairy milk to help it along. Set aside.

In a large skillet, steamfry onion over medium-high heat with a little water until tender and translucent. Stir in the garlic, mushrooms, season with a few dashes of salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, spinach, sun-dried tomatoes, nutritional yeast, oregano, salt, and pepper until combined. Cook until the spinach is wilted. 

Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired. Spoon mixture into baked crust and smooth out with a spoon until even.

Bake quiche, uncovered, at 375F for 35 minutes, or until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. 

Tuesday, November 17, 2020

"Nutrition in a Pandemic" Seminar Series DISCOUNT

Dr. T. Colin Campbell
How scary has this pandemic been for everyone? And, it seems to be getting worse! But, guess what?!?!? There is a new seminar series from Dr. T. Colin Campbell, the pioneering scientist responsible for launching the plant-based nutrition movement. In this professionally filmed series titled "Nutrition in a Pandemic," Dr. Campbell makes an impenetrable case for plant-based nutrition, leading to an argument about the connection of nutrition to the COVID pandemic. In this culminating lecture, he shares powerful data from his research in the lab and in China.

This seminar series is available for purchase now at the introductory price of $229, but if you use this link: then click on PROGRAMS, NUTRITION IN A PANDEMIC, and ENTER THE COUPON CODE mrsplant at checkout, you can get a $30 discount for a final price of $199.

Rather than going into further detail, I will just share a note from Dr. Campbell’s son, Nelson Campbell, below.

From Nelson:

As you may know, I wrote and directed the PlantPure Nation film and founded the PlantPure company and nonprofit, PlantPure Communities.

Through PlantPure, we helped my father produce the Nutrition in a Pandemic seminar series so he could reach more people with his nutrition message. He also wanted to support PlantPure through a difficult period caused by the pandemic. PlantPure has made important philanthropic commitments and is finally launching a long-envisioned strategy for empowering local groups everywhere to share the plant-based nutrition message. This strategy includes the launch of a social action platform at

I encourage you to learn more by visiting After signing up, you may want to watch a short video on the home page (button to the right) telling our PlantPure story. You can then visit the rest of the site, perhaps including a quick review of our Truth Petition.

The initial lecture in the series will be released on Friday, November 20th, followed by additional releases every Tuesday and Friday through December 18. (Note that you’ll be able to access the released segments at any time, on your own schedule.) I deliver an introduction and a closing session, and a bit of narration in between, and my father delivers the nine key lectures (see curriculum below). 

  • The Need for a New Nutritional Paradigm (Intro by Nelson Campbell)
  • Genetic Determinism
  • The Origin of Our Protein Paradigm
  • Wholist Nutrition
  • China Research Project
  • Nutrition Confusion and Myths, Part 1\
  • Nutrition Confusion and Myths, Part 2
  • Nutrition and COVID-19 – The Cost of Ignoring Nutrition
  • Our Nutrition Future – How to Get it Right
  • Putting your Knowledge to Work (Nelson)

Thank you for considering this offering.

Nelson Campbell
Founder & President of PlantPure, Inc.
Founder & Chairperson of the nonprofit PlantPure Communities

Sunday, November 15, 2020

Herbed Mushroom Gravy [oil-free, dairy-free, gluten-free, vegan]

24 oz. Baby Bella mushrooms, sliced
1 small onion, diced finely
3 cloves of garlic, minced
1 t dried rosemary (short-cut)
1 pinch of thyme (I'm not a huge fan of thyme!)
3/4-1 t salt
black pepper to taste
2 dashes of Liquid Smoke
1 t Kitchen Bouquet (optional)
1 T cornstarch + 1 T cold water

Cook the onion in a non-stick skillet with a little water over med-high heat until translucent and tender. Add the mushrooms, garlic, liquid smoke, rosemary, and thyme and COVER. Cook for about 5-6 minutes until the mushrooms are cooked down and tender. There should be quite a bit of liquid, which is good. Don't try to cook off the excess. Add the salt, pepper, and kitchen bought and stir well. Mix up the cornstarch and cold water and stir in to thicken. Add ore salt and pepper to taste.

Thursday, November 12, 2020

Baked Blueberry Banana Nut Oatmeal [gluten-free, refined sugar-free, vegan]

Makes 4 servings

NOTE: It is important to use previously frozen and defrosted ripe bananas in this and not just ripe fresh ones.

2 cups Gluten-Free rolled oats
Boiling water
1 Medjool date, chopped
2 frozen ripe bananas, defrosted and mashed well
2 cups frozen blueberries, defrosted
2 T chopped walnuts
2 T sliced almonds

Preheat oven to 350 degrees.

In a square baking dish (9x9), pour the oats in and level them out. Sprinkle the chopped date evenly over the oats. Pour boiling water over the oats/chopped date, just enough to barely cover them. Let sit for 10 minutes. Mix together the mashed bananas and blueberries. Stir them into the oat mixture along with the chopped walnuts until well combined. Top with sliced almonds. Bake for 35 minutes. Allow to cool before refrigerating. Reheat individual servings in microwave or toaster oven.