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.

Today we’re celebrating our family Thanksgiving! These little turkeys will be the only ones at our feast. 🥰We serve this...
11/23/2025

Today we’re celebrating our family Thanksgiving! These little turkeys will be the only ones at our feast. 🥰

We serve this with Just Ranch…delicious! 💚😋

What’s Thanksgiving without pumpkin pie? But most pies are full of artery-clogging dairy and eggs. 🤦🏻‍♀️Introducing: SHA...
11/22/2025

What’s Thanksgiving without pumpkin pie? But most pies are full of artery-clogging dairy and eggs. 🤦🏻‍♀️

Introducing: SHADY GROVE SCRUMPTIOUS PUMPKIN PIE!

This pie is SO delicious your guests will never know it’s vegan and gluten-free (feel free to use a regular pie crust if you’re not gluten-free), and wouldn’t care if they did! Chef Jon’s addition of bourbon is optional, but it definitely adds a special touch. 💚

SHADY GROVE SCRUMPTIOUS PUMPKIN PIE v/gf
(Makes 1 pie, 8 servings)

15 oz canned plain pumpkin purée
10 oz firm silken tofu (about 3/4 of a 12.3 oz package)
1/2 cup Ripple half&half or Califia heavy whipping cream (or similar vegan option)
2/3 cup organic cane sugar
2 1/2 tbsp arrowroot powder
2 tbsp pure maple syrup
2 tbsp bourbon
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
Scant 1/2 tsp sea salt
Gluten-free frozen pie crust (we use Gillian’s brand)

~Preheat oven to 425 degrees.
~Combine all pie ingredients in a food processor and purée until completely smooth and uniform in color. Pour into crust and smooth top with a rubber spatula.
~Bake pie at 425 degrees for 15 minutes, then turn oven off for 5 minutes. Reset oven for 350 degrees and bake for 55 minutes. NOTE: I covered the edges of the crust with foil halfway through to prevent burning.
~Cool for at least an hour in the fridge, then serve with the non-dairy whipped cream of your choice. Enjoy!💚

(Almond Dream, So Delicious and Non-Dairy Tru Whip all make great store-bought dairy-free whipped creams! But if you’re looking for a great homemade recipe for Aquafaba Whipped Cream, check out my recipe here: https://www.facebook.com/permalink.php?story_fbid=1081842271871139&id=129747493747293)

This one really resonates. Not just with the medical industry, but with AI taking over our storytelling.
11/22/2025

This one really resonates. Not just with the medical industry, but with AI taking over our storytelling.

No one tells you that being an adult means you get excited about a new cutting board 🤣Because I use everything til it co...
11/21/2025

No one tells you that being an adult means you get excited about a new cutting board 🤣

Because I use everything til it completely disintegrates lol, I’ve had the same cutting board for like 20 years. I decided to retire it to use for some of my soap making and get myself a new one for the kitchen.

I ended up getting this one, and I LOVE it!! It folds for easily delivery of ingredients into your bowl or sauté pan, and it even has inch and centimeter guides in case you need those for uniform chopping. It’s texture and has rubber edging so it grips the counter top, and folding it makes for easier storage, too!

It’s the little things, right? 😂💚

I have a very particular set of skills 🤣
11/21/2025

I have a very particular set of skills 🤣

I didn’t start living this way to get skinny.I was seriously overweight, yes. But it was the dangerously high cholestero...
11/20/2025

I didn’t start living this way to get skinny.

I was seriously overweight, yes. But it was the dangerously high cholesterol and triglycerides, bed-soaking night sweats, painful joint inflammation and crippling chronic fatigue that was ruining my life. I hated being 60 pounds overweight, but in my mind that was a separate issue.

I had started doing research, and I came across study after study about the dramatic health-changing benefits of a healthy plant-based diet. It was vibrant health that I was after, and I figured if I lost a few pounds in the process that would be great, too. Back then, I didn’t realize what is so obvious to me now:

**That the weight was not the cause of my ill health. It was only a symptom.** (Read that again.)

Over the course of the next 18 months of living according to my plan, I got off all my medications, my cholesterol dropped 140 points, and I was mobile and energetic again. AND….I lost all the weight. Weight loss in the past had never led to me getting authentically healthy, but getting healthy led to permanent weight loss. 💡💡💡 Go figure!

That was almost 20 years ago, and I’ve spent all that time screaming from the rooftops about what living this way can do.

Today, I turn 56. 🥳

And I’m strong, my blood values are perfect, I’m at the top of my game intellectually, and I’m going into this next phase of my life feeling GOOD. By living this way, I’m effectively staving off all the things that typically begin to worry people my age, including heart disease, diabetes and Alzheimer’s - all of which run in my family.

Today’s post is short and sweet: this lifestyle is about living healthy and living long. The keys are balanced plant-based nutrition, staying physically active, and using herbs to nourish, heal and protect your body. I’m taking a new approach to showing you how, with opportunities to take classes from me and sign up for 1:1 mentoring starting next month.

This isn’t a diet, and it’s not dependent on a pill, a shot, or deprivation.

It’s independence.
It’s longevity.
It’s empowerment.
It’s vibrant LIFE.

Are you ready to take the journey? It’s one you’ll never regret. 💚

How I’m feeling at age 56 ✨💚✨
11/20/2025

How I’m feeling at age 56 ✨💚✨

Confession time: I’m a certified cranberry ju**ie. 😂🤦🏻‍♀️Even before I was plant-based, I craved all things cranberry, i...
11/19/2025

Confession time: I’m a certified cranberry ju**ie. 😂🤦🏻‍♀️

Even before I was plant-based, I craved all things cranberry, including cranberry sauce and relish. I couldn’t wait to dive in on Thanksgiving! That certainly hasn’t changed.

When I indulge for holidays, I always stay plant-based (and gluten-free, in my case), and I use organic cane sugar or coconut sugar in my dishes. On Thanksgiving, there will be cane sugar in this, our candied sweet potatoes and our pumpkin pie.

This recipe is my favorite. I’ve even made cranberry relish bread from the leftovers…if there are any. 😉

You can eat this immediately, but it’s even better if you let it sit for a few hours or over-night.

LORI’S CRANBERRY-ORANGE RELISH
(Makes 4-5 cups)

4 cups organic cranberries
1 seedless orange (not a clementine, organic if possible)
3/4 cup chopped walnuts
1 cup organic cane sugar

~Rinse and pick through cranberries to exclude any that aren’t perfect (we feed the leftovers to our pigs...they love them!) Put your cranberries in the food processor.
~Rinse your orange and cut it in half. Take one half and cut it into small pieces (leaving the rind on about 1/4 of the orange) and put it into the food processor.
~Pulse your cranberry orange mixture until completely shredded and well combined. Put in a medium bowl. If you spot any really large pieces of rind, remove them.
~Squeeze the juice of the remaining half of the orange into the mixture. Add chopped walnuts and sugar to the bowl and mix well.

Enjoy! 💚

Thinking about this a lot lately. Anyone else?
11/19/2025

Thinking about this a lot lately. Anyone else?

🍂If you think healthy living means you’re deprived during the holidays… You couldn’t be more wrong. 😋I’ve been doing thi...
11/18/2025

🍂If you think healthy living means you’re deprived during the holidays…

You couldn’t be more wrong. 😋

I’ve been doing this for two decades, and Thanksgiving has never been a “cheat day” for me...in fact, when this is a lifestyle there’s no such thing. There are only days when you indulge more than others. (Spoiler alert: that means no guilt.) And indulging is all good when you’re consuming lots of great nutrition, low sodium and ZERO cholesterol.

This tried-and-true recipe makes an incredibly delicious main dish that we look forward to every year. It’s loved by all, even those who aren’t plant-based!

Soy curls are so easy to prepare, and have a texture similar to chicken tenders or pulled pork. I typically get mine from Butler Foods online, but you can also get them on Amazon. Not a mushroom fan? Just leave them out and maybe replace with sauteed onions or add a bit more of the soy curls.

I have these components in no particular order, but if you're working alone I would start with the biscuits, get the potatoes boiling, then move to the gravy.

BUTTERMILK BISCUITS WITH WHIPPED POTATOES & SOY CURL MUSHROOM GRAVY v/gf
(Serves 4)

FOR THE GRAVY
(Makes about 4 cups)
1 1/2 Tbsp Earth Balance Buttery Spread
1 cup sliced button mushrooms
2 1/4 cups organic vegetable broth (I use Imagine No Chicken Broth)
1/8 rounded cup all-purpose gluten-free flour (I use Bob's Red Mill)
1/8 rounded cup nutritional yeast
1 tsp poultry seasoning
1 tsp black pepper
1 Tbsp yellow or white miso
1 Tbsp tamari or soy sauce
1 scant Tbsp pure maple syrup
1 cup dried soy curls

~Rehydrate soy curls in hot water for about 10 minutes. Drain and pat/squeeze dry, then sauté in a drizzle of high-heat oil over medium high heat until lightly browned - about 5 minutes. Set aside.
~In a sauce pan, sauté the mushrooms in the Earth Balance til they begin to brown and soften, then add veg broth and bring to a simmer. Add remaining ingredients and whisk until you achieve a smooth consistency. Reduce heat to lowest setting and stir in the soy curls.

WHIPPED POTATOES
6 medium organic russet potatoes, peeled and diced
1/3 cup EB Buttery Spread
1/3 cup (plus more to achieve desired creaminess) PLAIN unsweetened almond, soy or rice milk
Sea salt to taste

~Boil potatoes until soft, then remove from heat and drain.
~Add remaining ingredients and whip with hand mixer on the highest setting, adding plant milk or salt as desired.

VEGAN GF BUTTERMILK BISCUITS (6)
1 1/2 cups all-purpose gf flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1/4 tsp baking soda
1 Tbsp baking powder
1 tsp sea salt
6 Tbsp COLD Earth Balance Buttery Spread
1 cup vegan buttermilk (1 cup PLAIN unsweetened almond or soy milk mixed well with 2 Tbsp apple cider vinegar - let sit for 10 minutes before using)

~Cream butter and all dry ingredients in food processor pulsing 2-3 times so it's still a chunky texture.
~Add buttermilk and mix in bowl by hand
~Lay dough out on floured surface, sprinkle with flour and fold over - repeat 3 more times.
~Flatten dough by hand to about an inch thick and cut with round cookie cutter or mason jar lid to make 6 large biscuits.
~Bake at 375 for 10-15 minutes on a greased pan or parchment paper.

Put a biscuit on your plate, top with whipped potatoes and add gravy...and voila!💚

What are your thoughts? Have you experienced this?
11/18/2025

What are your thoughts? Have you experienced this?

Well, after working all day yesterday and today, I have 12 orders carefully crafted, carefully packaged and SHIPPED!! 🎉T...
11/17/2025

Well, after working all day yesterday and today, I have 12 orders carefully crafted, carefully packaged and SHIPPED!! 🎉

That means 12 handwritten notes, and lots of love into each package.

If you’re looking to place an order, you’ll get 10% off everything in my new Apothecary & General Store (including my exclusive 2026 Planner!) through December 7th with code MAGIC10. ✨💚✨

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Cleveland, OH

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