PBnJ of Corpus Christi

Dr. Lofton Misick

*_{*photo property of American College of Surgeons}*

It is extremely important to understand the causality of chronic disease in our society. Our bodies are resilient, but over time with repetitive insult, symptoms will begin to emerge. We see these ailments in our aged loved ones and perhaps others not beyond there middle years. There are many etiologies of chronic health conditions, but whether it be a genetic predisposition , stress induced, bad lifestyle choices, exposure to toxins or over consumption of the standard american diet, we do have the power to protect ourselves and choose the future of our health.

In this interview, we discuss the whole food plant based diet with a local vascular surgeon, Dr. Lofton Misick. Dr. Misick has been providing care for the people of the coastal bend since 2015 and has been practicing medicine for over 30 years.

Melissa Zamora

PBnJ of Corpus Christi would like to connect it’s members to valuable resources in our community that can help us better understand the effects of our food choices on our lives and the life of our planet. In this interview, we introduce Melissa Zamora of Corpus Christi Texas Master Composters.

Charley Pena of Sun Sweetened Vegan

PlantEd by the Bay introduces Charley Pena, the founder, owner and operator of Sun Sweetened Vegan. Ms Pena is a member of PETA. She is a supporter of our local animal shelters and an advocate for the Surfrider Foundation. Sun Sweetened Vegan is the vehicle by which Charley promotes a whole-food, plant-based lifestyle. We welcome Charley to PBnJ. In this interview, Charley shares her personal journey from ecological awareness to adaptive response which lead her to her brain child, the Sun Sweetened Vegan.

Veggie Crumbles

Veggie crumbles are the best substitute for ground meat. I have used crumbles in my Tacos, Strognoff, and Bolognese. It is a combination of riced cauliflower and a variety of vegetables that blend well to create great texture and flavor. The crumbles are seasoned accordingly, for the particular dish you are serving.

Lasagna, non-dairy, “Ricotta”-like filling

I found this recipe at Nora Cooks. Nora has many simple and easy recipes of my favorite comfort meals. The Cashew Ricotta filling is a staple for any pasta bake. Using the standard Lasagna layering, you can replace the pasta, sauce and vegetable filling with any variety you choose. The only constant in my bake is the Ricotta filling.

Why WFPB ?

This image has an empty alt attribute; its file name is pexels-photo-3184183.jpeg — Photo by fauxels on Pexels.com

Plant based eating isn’t a new concept. It’s been studied for decades and research repeatedly shows that a plant-focused plan can help offset a lot of the health challenges that develop over time.
NBCNEWS

Cyndi Garcia of Gulf Coast Foodscapes

We are excited to present, PlantEd by the Bay, a series of interviews with local community members and their role in the plant based journey. Today, we sit down with CYNDI GARCIA of GULF COAST FOODSCAPES .