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The combination of watermelon and tomato juice, accented with lime and cayenne, makes for a slightly spicy and very cool summertime drink.

Mocktails − the perfect solution to enjoy a refreshing and flavorful drink without the buzz of alcohol.

Take time to enjoy the fresh air while grilling up plant-forward recipes that are sure to be new favorites.

Spice up your plant powered barbecue with these Cajun tofu burgers that will impress even your meat lovin’ guests.

Enjoy all that these warmer months have to offer and use these strategies to nourish yourself, and guests, while keeping it fun.

What’s the buzz? Consumers are going nuts for all types of nut (and seed) butters.

Try out this zucchini spice bread that tastes great and travels well.

Skip the overpriced (and underwhelming) airport food and pack your bags with these foods that travel well.

From beet “brats” to smoked carrot “lox,” picking up vegetable butchery can provide a new twist on getting your vegetables.

Spice up your local and seasonal sweet corn by trying out this vibrant fresh salsa.

Are regenerative farming practices better for the ecosystem…and human health?

Take your summer produce to the grill – plants can be the star of any plate with peak-season flavors paired with the right techniques.