April Duckworth is an Instructor and Enrollment Specialist for the T. Colin Campbell Center for Nutrition Studies . April teaches Plant-Based Nutrition and is also a graduate of the program. April holds a Master of Arts degree in Teaching as well as a Psychology degree. She co-founded a non-profit, which provides healthy plant-based meals to those in need.
April has been awarded on the college level for her critical thinking teaching skills, and has also created content for various independent projects, including to accompany the mission of the plant-based non-profit.
April, her husband, and their son, are all entirely plant-based. April attributes her healing and all that followed to the life she and her husband created together, and through adopting a fully plant-based lifestyle.
It is officially summer! The season of extended daylight, warmth, and more time outdoors. One of my favorite things to do is gather outdoors with family and friends. I love to eat outside among nature, and it just feels like a very treasured time.
As we are outside more during these warmer days, taking walks and enjoying all of the blooms and vibrant colors, we also feel excited for so many fresh and seasonal produce options. Cantaloupe will always be associated with warm days to me. It is my favorite of the melons. While it is delicious just on its own, I wanted to find a way to add it to a salad. I came up with a fresh summer salad, with an interesting blend of flavors.
As we begin to enjoy warmer, longer days in the northern hemisphere, we are also entering the season of fresh produce in abundance. One of my favorites since childhood is cucumber. As I sat down to plan a luncheon for my family, I was inspired to include cucumber in a soup. Typically, we have always included cucumber for salads, which is delicious, but I wanted to try a new approach and combination of flavors. This recipe turned out delightful and makes for a lovely light meal this summer.
This sweet cherry dessert is a favorite in our home. We have been preparing this version of vegan ice cream made with frozen fruit, or “nice cream”, for several years now, and keep coming back to it. It’s especially delicious during warm weather for a cool treat.
We have been feeling a suggestion of spring for a few weeks, and it finally feels as if it has arrived. We are embracing it by spending more time outside, taking time to truly smell the flowers and blooms around us, and enjoying more fresh produce. This recipe is a delightful choice for a spring gathering with friends and family. It is delicious, offers a sense of warmth, and provides several very healthy nutrients, as it is packed with vegetables.
This is a brand new recipe in our home, and one that will certainly be added to our favorite’s list. Packed with antioxidants, fiber, and vitamin C, this soup is not only healthy, but delicious. It offered a new flavor for us, with the combination of cauliflower to cashew cream sauce. The aroma of the herbs is also a lovely scent as it fills our home, and the combination of the fresh herbs is the perfect addition.
This pasta recipe was inspired by our son’s love of purple sweet potatoes. During the winter months, my husband prepared a pureed purple sweet potato soup, and our son really enjoyed it! After that, we decided to incorporate them more into our meals. Purple sweet potatoes are also, of course, incredibly nutritious and full of antioxidants. Purple sweet potatoes are full of vitamin C and fiber, and also have cancer-preventing properties.