Hearts of Palm in Coconut Stew “Palmito en Coco”—sweet potato, zucchini, English peas, spiced sofrito; served with red quinoa, sunflower sprouts, lime, and jalapeño. Returning from a week of reflection and learning, of mindfulness and self-awareness. I’m motivated to continue my own journey and to empower others, especially #BIPOC and other underprivileged people, to eat healthier… and ever so deliciously! #SustainableFood is NOT exclusive for the elites. I constantly share recipes prepared with humble ingredients that promote human and #planetaryhealth. It’s one of my purposes to help make GOOD FOOD accessible and affordable for many, despite our race or economic status. Eating #plantbased is good for our pockets! Vegetables, fruits, legumes, grains, and seeds are cheaper than animal proteins, especially red meat. When cook our own meals, we also save money. Bonus: we get to meal prep and refrigerate delicious, homemade food for the days ahead. Eating more plants is also beneficial for our health and for Mama Earth. You don’t have to give up meat completely either; even small changes could help us feel better and significantly reduce our #carbonfootprint. My “Palmito en Coco” helps me honor my #Venezuelan roots and connect me to the culture I’m so proud of. The flavors and aromas bring the most wonderful memories of the place I call home. Good food does that. This #recipe is now available on my website. Link on bio. Stay healthy, amigos! (Español👇🏽) https://www.instagram.com/p/CBOlHdtnYmp/?igshid=rjg1sctjd9ik