Gregg’s vision for a healthy, sustainable, kind world begins with you. You have the power to consume a diet which is good for you, better for the planet, and the very best for biodiversity and animal welfare.
Former paramedic, renewable energy company founder, plant-based restaurant CEO, and dedicated father and husband, Gregg Rozeboom is a uniquely accomplished blogger and amateur researcher.
On January 1, 2020 Gregg read the China Study by T. Colin Campbell and then went on to read 100 books in 100 days. He has continued reading plant-based books, watching vegan videos and movies, listening to podcasts, browsing websites, news articles, reviewing research, and blogging about what he is learning each day.
About Dr. Pari
Dr. Parinaz Paranjkhoo (affectionately known as Dr. Pari) is a motivated medical doctor with a Master of Public Health degree from the American University of Armenia. She earned her Doctor of Medicine (MD) from Yerevan State Medical University in 2020. Dr. Pari is interested in using qualitative and quantitative research methodologies to create policies addressing health disparities in the global context. More specifically, she is passionate about being a public health advocate for marginalized communities by finding solutions for their healthcare needs.
In August, 2020, Dr. Pari joined the PlantBased.com team, extending her research activities by working as a medical researcher on diet and nutrition. To date, she has continued reviewing recently published papers to assess the impact of plant-based diets on human heal
Read Gregg's Latest Posts
Today’s recipe, Cauliflower Kale Caesar Salad, has all the original’s garlicky, lemony, cheesy bite – minus its artery-clogging animal-based ingredients.
Packed with nutrients, textures, and flavor, this Broccolini with Sweet Potatoes & Beluga Lentils recipe delivers everything you’d hope for from a plant-based m
Each of these vegan “meatballs” is a soul-satisfying mouthful loaded with plant-based protein and essential dietary fiber.
Our Basil Pesto also shows up in Chef Ryan’s Pesto Orange Beet Bowl recipe. But it’s just one ingredient lifting this dish to the ranks of nutritional nobility.
Whether couscous or polenta supplies the base for your Beans and Greens Ragout Recipe, both your body and taste buds will love the outcome!
Our recipe for this week replaces dairy-based Parmesan with a plant-based version salty and savory enough to satisfy any cheese-craving palate!
One Southwest Sweet Potato Bowl delivers 17 grams each of gut-healing fiber and muscle-building protein, with zero oil or cholesterol!
Packed with six colorful veggies, each deconstructed sushi bowl delivers impressive servings of phytonutrients, fiber, healthy fats, and protein.
And, speaking of cancer-fighting veggies? Sulforaphane-rich bok choy takes the term to an entirely new level!