News

We are thrilled to announce the launch of a very important appeal. As you know, it is our mission to support, encourage, and promote clinical research to evaluate the impact of a high nutrient density diet and related nutritional interventions on chronic diseases such as...

When used in moderation, vegan nut cheeses can make a great accompaniment to a green salad or chopped vegetables. With the use of a high-powered blender such as a Vitamix or even a food processor, raw nuts can be blended into a creamy consistency very reminiscent of a traditional dairy-based...

The Nutritional Research Foundation is proud to have Dr. Michael Greger as a member of its advisory board. Dr. Greger runs the innovative and ground-breaking website,...

These hot days of summer call for a fresh, whole food salad dressing that can be used on a green salad, sliced vegetables or even a dish like steamed vegetables, beans and rice. The combination of sweet and tart makes it versatile and delicious.

The recipe includes cilantro, tomato,...

Summer is the perfect season for enjoying fresh, delicious fruits including all types of berries, melons, nectarines, peaches, apricots and more. We couldn’t resist transforming strawberries into a decadent fruit tart. The crust is made from nuts and seeds and is 100% raw which...

Hot days call for cold salads that are as nutritious as they are refreshing and delicious. Quinoa is gluten-free and contains all of the essential amino acids. The Incas are said to have harvested quinoa and called it “the mother of all grains.” Quinoa is easy to prepare, but...

As we celebrate Independence Day, here are three whole-food, nutrient-dense recipes to fuel your healthy future.

(Recipes provided by Carrie of Carrie on Vegan).

...

The NRF was thrilled to participate in The Seed: A Vegan Experience on June 16 and 17 in New York City.