2026 Vegan Health Bundle

For the last five years, a group of Whole Food Plant Based enthusiasts and experts have contributed hundreds of WFPB recipes, courses, and beneficial information on health and wellness and "bundled" it all in one place, for one price for a limited time. It's made available for only one week each year and this year is from February 14-22, so it's on now.

This 2026 Bundle has over 50 WFPB experts offering 65 different downloadable products that are valued at over $4500 if purchased separately. All for the amazing price of just $49.

Join us to hear more.

We have contributed to the Bundle for three years now and it's been so much fun. This year Connie put together a video series titled "Having a Loving Relationship with Food". In it she talks about our relationship with food, how to handle emotional eating and much more.

There are also people like Chef AJ sharing videos from the Plant Powered Party she hosted in Las Vegas last year with numerous WFPB doctors, as well as Dr. John McDougall's Masterclass on "The Starch Solution", which is a $149 value by itself.

50 contributors, 65 products valued at over $4500 for only $49. Available from February 14-22.

To view the different contributors, what they are offering and to purchase it, click here.

If you have any questions, just post them in the comments section below.

The recipe this week is Instant Pot Polenta. We've always found making polenta a bit tedious in how it needs to be stirred constantly to avoid lumps. Now that we've found a way to do it in the Instant Pot, where we just add all the ingredients, turn it on and walk away, it's become a much more frequent dish in our house. And we love that.

There are a number of ways we serve it, usually with beans, salsa and avocado as a Mexican type dish. But it's also great with a marinara sauce, tomato, onion and basil. Or as the grain portion of a Buddha Bowl. Use your creativity and let us know how you like it best.

To your Amazing Health,

Connie and Bill

Instant Pot Polenta (Serves 4)

• 1½ cups polenta
• 5 cups filtered water
• 1 teaspoon ground cumin
• 2 teaspoons no-salt seasoning
• 1 teaspoon Mrs. Dash Extra Spicy
• ¼ teaspoon black pepper

Optional:

• 1 red pepper, diced
• 1 jalapeño, diced
• 2 cups frozen corn
• ¼ cup nutritional yeast

Fit your instant pot for a "pot within a pot" cooking by placing the steaming trivet that came with the instant pot in the bottom of the inner liner pot, adding water to reach the bottom of the trivet and then setting the second pot on top of the trivet. This is to prevent the polenta from burning on the bottom.

Add all ingredients except corn and nutritional yeast to this second pot and pressure cook on high for 15 minutes. Let naturally release for 15 minutes, then remove the lid carefully. Stir well to mix the seasoning throughout.

If adding corn or nutritional yeast, fold them into the cooked polenta now and serve.

Serving options:

We like to give our polenta a Mexican twist, so we top it with beans, salsa and avocado.

It’s also nice with more of an Italian twist topped with a marinara sauce and vegan Parmesan cheese (recipe below). It also makes a nice contribution to a Buddha bowl as the grain component.

Cashew Parmesan Cheese

• ¼ cup sesame seeds
• ¼ cup cashews
• ½ cup nutritional yeast
• ¼ tsp caraway seeds
• ¼ tsp fennel seeds

Put all ingredients in a high-speed blender and blend until it has the chunkiness you like.