Sharon is a registered dietitian nutritionist (RDN) with more than 20 years of experience in the field of plant-based nutrition and sustainability, and she recently completed her Master of Science in Sustainable Food Systems.
Sharon has built a career combining her two great loves: nutrition and writing. She has authored over 1000 articles in a variety of publications, including Better Homes and Gardens, Oprah Magazine, and LA Times.
Meatless Movement recently had an opportunity to chat with her. Sharon told Meatless Movement that she recently moved with her family from Los Angeles to Ojai, a small agricultural town in California surrounded completely by mountains. Nicknamed “Shangri-La,” Ojai is known for its organic farms, commitment to health, wellness, and the environment, and an artsy, bohemian, back-to-the-land attitude.
Tell us more about yourself, please
“Your everyday food choices can be the most powerful thing you do for your health, and for the welfare of our beautifully diverse planet. Eating more sustainably-produced, seasonal plant foods leads to goodness on so many levels.”
Sharon Palmer | Dietitian
I was born in Seattle, WA, and grew up in the Pacific Northwest, before coming to CA to study nutrition at the famed Loma Linda University campus—home of the Blue Zones. It’s a meat free campus and dietetics program. I stayed in California and worked in a variety of settings as a dietitian, landing in my role as The Plant-Powered Dietitian about 10 years ago.
I am an author, with 4 books on plant-based eating (the latest one is about to come out), blogger, media expert, and co-founder of Food + Planet. I also teach at Prescott College Master of Sustainable Food Systems program, and am a consultant with many organizations on plant-based nutrition and sustainability. I speak all over the world on these topics. I live in Ojai, Ca, where I have a large organic garden.
I was raised primarily vegetarian by my parents, and grew up in a Blue Zones, so it was part of my lifestyle growing up. I later tried different forms of plant-based eating, such as pescatarian and lacto ovo. I have been vegan for more than 10 years now.
When I was trying a vegan diet as a challenge, I felt so good about myself. I felt so light and healthy, and that I could honestly say that I had the lightest impact on people, animals, and the planet by eating this way. It felt so good to know that my diet didn’t hurt animals, and had a lighter impact on ecosystems, carbon footprint, land use, etc.
One of the best ways to embrace a healthful, delicious plant-based diet is to honor rich, global food traditions
Sharon Palmer | Dietitian
When I started eating vegan, it wasn’t well respected in the dietitian community. I was made to feel like an oddball. I would go to conferences and my plate would have this big sign saying “vegan” so that I would get the correct food at meals, but it was like a negative label. People would whisper about my “weird”, “extreme” diet.
Now, it’s much more cool and respected in the nutrition world, after so much research being published on it, and so much media attention on plant-based eating. I have an easy time finding vegan choices here in CA, but my pet peeve is when they offer you something like a plate of vegetables and are so proud of that. When a vegan meal should be balanced with grains and proteins—not just veggies.
I’m so tired of paying a fortune for a meal and getting pasta with olive oil or plain tomato sauce, or a plate of veggies. Really? Every restaurant today should have really good plant-based offerings, not just for people like me, but for people who want to just eat more plant-based—there are lots of people out there who are flexitarian.
Recommended Recipe
How would you tell people to put down their knives and seriously consider eating a vegan diet
I would tell them to start out slow—try Meatless Monday to start so that you can get used to plant-based eating. Then add a few more days of plant-based eating to your week. Start trying some new recipes and foods. There are so many delicious foods and recipes out there now, so it’s easy! Fill it with color, flavor, and texture.
I am an example to my community of how you can live a vibrant lifestyle eating a plant-based diet. Plus it can be so healthy and delicious.
I feel good about it. I’m not going to veer from this pathway
Sharon Palmer | Dietitian
Some misconceptions are that we are weak and that we eat really boring food. Look at my blog! We eat really delicious food, and I’m very healthy and vibrant. There are plenty of body builders who are vegan too.
Some of my favorite dishes:
- SOUTHWESTERN STUFFED PEPPERS WITH BLACK BEANS AND QUINOA
SOUTHWESTERN STUFFED PEPPERS WITH BLACK BEANS AND QUINOA
- EASY CAULIFLOWER CHICKPEA TACOS
EASY CAULIFLOWER CHICKPEA TACOS
- VEGAN “CRAB” CAKES WITH CLASSIC TARTAR SAUCE
VEGAN “CRAB” CAKES WITH CLASSIC TARTAR SAUCE
- FRENCH GREEN LENTIL SALAD WITH CHERRY TOMATOES
FRENCH GREEN LENTIL SALAD WITH CHERRY TOMATOES
- GREEN BEAN MUSHROOM POT PIES WITH MASHED POTATOES
GREEN BEAN MUSHROOM POT PIES WITH MASHED POTATOES
As a trusted influencer, I share a passionate message about the life-sustaining power of plants for people and the planet
Sharon Palmer | Dietitian
I am contacted by people around the world who are enjoying the plant-based lifestyle. It’s a growing movement, and there is greater support around it. Research shows that we need to cut our meat intake by at least 50% so that we can feed the planet while not destroying it. Even if you want to just get on the path to plant-based eating, you can get started today.
Sharon Palmer | Dietitian she/her
Health & wellness website
Vegan🌿plant-based🌎sustainability🍎dietitian, healthy easy recipes🥗and nutrition info, author & blogger☀️based in #Ojai CA
👇 check out my latest blog
all images courtesy of Sharon Palmer