Making WFPB Easy

A key is delicious, quick & easy recipes

· Blog

Hi Again,


Today we share how to make Whole Food Plant Based Easy! And your mind and body, your energy, and your health will thrive when you make this choice. It is so worth the attention and energy you give it.


First off, eat foods your body loves and you will adore and be amazed at the taste of these foods. This is the beginning step. All the recipes here on our blog will give you a great start. Have a look and see what inspires you.


Second, begin to notice if you use food to calm feelings. This is a big part of the coaching we do with people to give them long term success creating a healthy relationship with food.


And third, remove all the foods from your environment that aren't whole food plant based. This is so important to make your success easy and long term.


Join us to hear more.

So there you have it. This beautiful Carrot & Beet Salad can be your beginning to better health, energy and loving your life. And don't forget to give some time to the recipes here on our website. They are so tasty and will get you on your way to the life your deserve.


And don't forget, you can find a WFPB substitute to make the recipes you love by simply typing it into the internet and asking for a WFPB version. If you can't find one you like there, write us and we'll give you our take on it. You deserve to have great health and adore the food that provides it just because you exist. We all deserve the very best life offers.


The recipe this week is a Carrot & Beet Salad that Bill has adapted from his mother's Carrot Raisin Salad that he so loved as a kid. He left out the mayonnaise his mother used (so this salad is oil free), and added mango to compliment the pineapple. The final twist is adding a little beet to go with the carrots.

To your Amazing Health,

Connie and Bill

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Carrot & Beet Salad (Serves 6-8)

  • 7 carrots, grated (about 8 cups)
  • 1 beet, grated
  • 1 cup pineapple, chopped
  • 1 cup mango, chopped
  • 1 cup raisins

Grate the carrots and beets.

Fold in the pineapple, mango and raisins.

It’s ready to eat right away, but the flavours mix through deliciously when it sits for an hour or two.

I often stir it from the bottom up before serving if it’s been sitting in the fridge. This mixes the sweet juices from the bottom throughout the salad.

Store any leftovers in the fridge for 3 days.