Fire up the Grill with a Planet Friendly Menu

tofu kabob

More than three-quarters of American families own at least one barbecue grill and most summertime entertaining  includes a barbecue.

Plant based foods are always green and purchasing locally grown produce reduces greenhouse gas emissions and boosts the local economy.

Grilling is a great way to entertain and grilling fresh vegetables and fruits take advantage of produce that is bursting with flavor this time of year. Grilled Veggies 101

Busy cooks appreciate time saving meal options and Grilled Marinated Tofu and Tempeh Kebabs are set up in the marinade and are ready to go in advance.

Salsas and guacamole are easy crowd pleasers and come together in minutes. Paired with corn chips salsas, dips and raw veggies keep guests engaged and mingling while the rest of the feast is being prepared. Sassy Salsas!

Include beans in salads and side dishes for those healthful complex carbohydrates that provide the body with sustained energy.

Beans have a low glycemic index and that makes them an excellent choice for everyone, diabetics and health conscious eaters alike.1

Versatile legumes such as garbanzos are packed with protein and are very low in fat and cholesterol free. Garbanzo Salad with Cilantro Lime Dressing

Choose organic ingredients from tofu and tempeh to legumes and salads, strawberries and herbs. Look for fruit-sweetened organic BBQ sauce, and check the label to avoid additives.

Every plant-based meal you consume will not only reduce toxic emissions into the air and ground water; these foods can also lessen the level of saturated fat and cholesterol in your bloodstream, considerably.

Fire up the grill and invite a crowd to celebrate the planet with great food that supports a healthy planet and a healthier you!

Marie Oser is a best-selling author, writer/producer and host of VegTV, Follow Marie on Twitter

1. McIntosh M, Miller C. A diet containing food rich in soluble and insoluble fiber improves glycemic control and reduces hyperlipidemia among patients with type 2 diabetes mellitus. Nutr Rev 2001 Feb;59(2):52-5 2001