“If you want to have a long life, you have to take care of your body.”  ­­—Jane Goodall

Never before have we been so informed about nutrition. And yet, never before have so many Americans been so obese – and vulnerable to dying from heart disease or cancer. Most of us are eating from the Standard American Diet, or Western diet. In other words, we mostly consume meat, dairy, wheat, sugar and eggs.

According to a 2018 documentary, H.O.P.E. – What You Eat Matters – on uncovering and revealing the effects of our typical Western diet on our health, the environment and animals – the eating habits of the American consumer are heavily influenced by the meat, dairy, egg and animal agriculture industries and lobbies that have infiltrated the government and the academic community. They literally control what we eat and make a lot of money doing it. Even the medical and pharmaceutical industries need sick people to grow their profits. There are no industries whose financial interests are invested in keeping people healthy.

The documentary serves up a stunningly simply, yet comprehensive solution – right in front of our plates. Changing our eating habits would rebalance not just our health but the planet itself. A diet high in animal-based foods is a problem. The only solution is a whole-foods, plant-based diet to cure both our health and our planet.

The film exposes the strong association between animal foods and diseases with the Western diet, and explains how a plant-based diet not only prevents heart disease, it can reverse heart disease. According to Dr. Caldwell Esselstyn, who states in the film, “We are seeing a seismic revolution in health from plant-based nutrition reducing diseases and keeping people healthy.”

Let’s keep it up. For more information on the merits of a vegan diet and the H.O.P.E. documentary. go to www.humanedecisions.com/h-o-p-e-what -you-eat -matters/

Now, let’s eat!

CURRIED CORN SOUP

From onegreenplanet.org – dairy free, grain free, soy free, vegan, whole food

INGREDIENTS

1/2 onion, diced

3 shallots, sliced

2 cloves of garlic, minced

1/2 green pepper

2 carrots, sliced

6 red potatoes, cut in quarters

1 can organic corn

1 teaspoon curry powder

1/2 teaspoon ginger, or more to taste

1/2 teaspoon coriander, or more to taste

1/2 teaspoon turmeric

1 can coconut milk

1 cup water or vegetable broth

The juice of one lime

Salt, a pinch

Splash of tamari or coconut aminos, to taste

Cilantro, for garnish

Scallions, for garnish

PREPARATION

Lightly saute onion and shallots in a soup pot until they start to soften. Add garlic, green pepper, carrots, potatoes and corn. Toss around to coat the vegetables with curry powder, ginger powder, coriander, and turmeric. Add the coconut milk, water or vegetable broth, lime juice, a pinch of salt and a splash of tamari or coconut aminos. Cover and cook until the potatoes are soft. Taste and adjust salt.

Serve with fresh cilantro and scallions.