Earth-Nourished with Lori

Earth-Nourished with Lori I help women rebuild their bodies & lives through a healthy, plant-based lifestyle, herbal helps & remedies, connection with nature and an empowered mind.

After my own personal story weight loss and recovery from illness, transformation became my passion. My physician-approved program, The PlantPower Weight Loss Revolution, has helped hundreds of women achieve their weight loss goals, vibrant health and personal empowerment. I've now been a professional Plant-Based Nutritionist and Mindset Coach in the industry for over 10 years, doing live speaking

engagements and promoting my book, The InnerStrength Life, which is on Amazon. My healthy lifestyle blog is read around the world.

Meanwhile, Congress has had at least 4 months off so far this year and they’re making $174,500. 75% of their insurance p...
09/07/2026

Meanwhile, Congress has had at least 4 months off so far this year and they’re making $174,500. 75% of their insurance premiums are also paid by us, plus 24/7 access to a health clinic on the Capitol campus.

Are you looking for an amazing, healthy, delicious dessert you can whip up in a flash for this weekend’s festivities? Lo...
09/06/2026

Are you looking for an amazing, healthy, delicious dessert you can whip up in a flash for this weekend’s festivities?

Look no more! 😋

For this dish, I combined sweet peaches with the slight sourness of cherries to balance out the flavor...and the result is SO delicious! (You could also sub the cherries with raspberries for a similar flavor profile, or even sub a sweeter type of apple for the peaches.)

The topping is made up of oats and brown rice flour. If you're not familiar with brown rice flour, Bob's Red Mill makes it and it's easily found at most grocery stores.

Btw, you can serve this with vegan vanilla ice cream if you want to achieve rock star status with your friends and fam! 💚

LORI'S HEAVENLY CHERRY-PEACH COBBLER (v/gf)

Filling:
4 cups peaches, (peeled if not organic) and cut into cubes or slices
1 cup organic pitted dark sweet cherries, frozen
1/3 cup coconut sugar
1 tablespoon arrowroot powder (a thickener)
1 teaspoon cinnamon
1/3 teaspoon ground ginger

Topping:
2/3 cup rolled gluten-free oats
1/2 cup brown rice flour
1/2 cup chopped walnuts
1/4 cup Earth Balance Buttery Spread, or organic unrefined coconut oil (slightly softened)
1/4 cup pure maple syrup

• Preheat oven to 375.
• Wash and cut peaches, peel if desired.
• Put into 8x8 glass pan (or similar) and add cherries.
• In small bowl, combine remaining filling ingredients. Mix well, pour over fruit, and stir til thoroughly coated.

• In separate small bowl, combine all ingredients for topping. Spoon topping mixture over filling, and place in oven for 30 minutes.
• After 30 minutes, turn off heat but let cobbler remain in oven for additional 15 minutes.
• Remove from oven, let cool, and enjoy alone or with your fave vegan vanilla ice cream! 💚

Yes ✨💚✨
09/06/2026

Yes ✨💚✨

If only we all lived this way. 💚
09/05/2026

If only we all lived this way. 💚

I make the most delicious pesto, and here’s the bonus: it’s highly medicinal. ✨💚✨Basil: anti-inflammatory and fights har...
09/04/2026

I make the most delicious pesto, and here’s the bonus: it’s highly medicinal. ✨💚✨

Basil: anti-inflammatory and fights harmful bacteria
Cilantro: highly detoxifying, clears heavy metals
Fresh dandelion greens: great for urinary tract health and packed with antioxidants
Garlic: a powerful antioxidant and immunity-booster
Walnuts: rich in Omega 3s, food for your brain

I harvest the dandelion leaves right from my yard in my no-mow areas. We never use pesticides or herbicides, so I know they’re safe and packing a nutritional punch. Be sure to pick the tender greens, not the tougher ones.

My recipe utilizes my Cashew Parmesan instead of dairy cheese to make this yumminess zero cholesterol and even healthier.

It’s great with flatbread, on pasta with my oven-dried tomatoes, or as a dip.

LORI’S MEDICINAL PESTO v/gf
(makes about a half cup)
1/2 cup each cilantro, basil and dandelion leaves, chopped
1/4 cup EVOO
1 tbsp minced garlic
3 tbsp Lori’s Cashew Parmesan (recipe below)
Squeeze 1/2 lemon
Sea salt if desired

-Pulse all ingredients except salt in food processor or blender to desired consistency. Add salt if desired.
-Keeps in fridge for several days.

LORI’S CASHEW PARMESAN v/gf
(makes about a cup)
1 cup unsalted raw cashews
1/2 cup nutritional yeast
3/4 tsp lemon zest
1/2 tsp minced garlic
1/2 tsp sea salt
Pinch cayenne pepper

~ Put all ingredients in a food processor and pulse until powdery in consistency. Always great for extra flavor!
~ Keeps in fridge in a lidded container (such as a mason jar) for up to a year.

Enjoy! 💚

12 for me 💚
09/04/2026

12 for me 💚

Yesterday I oven-dried some of my garden tomatoes for pasta, and also for a batch of one of my most popular recipes: Mag...
09/02/2026

Yesterday I oven-dried some of my garden tomatoes for pasta, and also for a batch of one of my most popular recipes: Magnificent Sun-Dried Marinara (in my book).

For the tomatoes, just and place on a pan with parchment, sprinkle on some sea salt, and bake on 250F for 2-3 hours or until mostly dried. Pro tip: make extra bc you’ll be snacking on these like candy.

And here’s the delicious pasta we had! Banza pasta and peas, plus oven-dried tomatoes, onions, zucchini and herbs from our garden…tossed in olive oil and topped with vegan Parmesan. For garlic bread, we always use gluten-free everything bagels. So good! 😋💚

I’m counting on it.
09/02/2026

I’m counting on it.

As an addendum to yesterday’s post, I just want to add a few things about mindset. Because that’s another way people mak...
09/01/2026

As an addendum to yesterday’s post, I just want to add a few things about mindset. Because that’s another way people make healthy living complicated.

1. In terms of my personal relationships, I’ve never felt the need to justify the way I eat to anyone. It’s my choice and I feel good about it. If someone is genuinely interested I’m happy to talk to them about it, but if they just want to challenge, mock or bait me I just say “What I eat isn’t up for discussion,” and leave it at that.

2. I decided from the beginning not to do the whole “deprivation” dance. There are so many delicious plant-based foods to eat, and so many ways I could substitute with plant-based foods if I was really craving an old favorite (like a burger, for example.) I don’t eat a box of Krispy Kreme’s anymore, but I’ll happily saddle up to my favorite vegan bakery for a cupcake or a local shop that serves vegan ice cream for their delicious Blue Moon on a sugar cone. Deprivation is a state of mind.

3. That said, I know what my trigger foods are. I avoid them and I don’t keep them in the house. No sense in putting myself in harm’s way.

4. I don’t waste time going back and forth with myself about whether or not I “should” have something I know isn’t compatible with my healthy plant-based lifestyle. That’s exhausting and crazy-making. Some things are in the “never” category, and that’s ok. I’m moving forward, not backward.

5. My motto is “It’s better than it was.” My goal has never been perfection. It’s been to live my life to the fullest within the healthy boundaries I developed for myself, and that’s what I’ve done.

This is how I’ve kept off 60 unwanted pounds and stayed vibrantly healthy for the past 2 decades.

Uncomplicated 💚.

(Pic: me having an almond milk Chai Latte. Delish!)

Happy September 🍁💚🍁
09/01/2026

Happy September 🍁💚🍁

Address

Cleveland, OH

Website

Alerts

Be the first to know and let us send you an email when Earth-Nourished with Lori posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Earth-Nourished with Lori:

Shortcuts

Share