Meet Sharon Palmer, RD, The Plant-Powered Dietitian
Sharon has created an award-winning profession based on combining her two great loves--food and writing. As a registered dietitian with 16 years of health care experience, she channels her nutrition experience into writing features covering health, wellness, nutrition, and cuisine. Sharon is also a passionate writer about food and environmental issues, having published a number of features on plant-based diets, hunger, agriculture, local and organic foods, eco-friendly culinary practices, sustainability, food safety, and food security. Over 850 of Sharon's features have been published in a variety of publications, including Better Homes & Gardens
, LA Times
, Cooking Smart
, and CULINOLOGY
. Her books include The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health Beginning Today and Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes
. Sharon is the editor of the acclaimed health newsletter, Environmental Nutrition
and nutrition editor for Today’s Dietitian
. She writes every day for her popular Plant-Powered Blog
. In addition, Sharon is a nutrition advisor for the Oldways Vegetarian Network and will serve as a returning judge for the 2015 James Beard Journalism awards.
She was the proud recipient of the Loma Linda University Distinguished Alumnus Award in 2013.
Living in the chaparral hills overlooking Los Angeles with her husband and two sons, Sharon enjoys visiting the local farmers market every week and cooking for friends and family.
The key to health—for us and the planet—is becoming increasingly clear. We need to make a sure-footed return to eating a whole plant foods diet. Whether you’re a vegan, vegetarian or omnivore, it’s completely in your power to eat a diet that focuses on a symphony of minimally processed plant foods, including whole grains, legumes, vegetables, fruits, nuts, seeds, herbs, and spices. In fact, most traditional, cultural diets around the globe—whether you’re in Peru or Africa—are plant-based. In the United States, we have strayed away from our healthy plant-based diets to the typical American diet, which we know is linked with death, obesity, and disease. Best of all, meals based on global flavors, crunchy grains, earthy legumes, and a rainbow of fruits and vegetables are downright delicious!
My love of plant-foods really started as a child. I was lucky enough to grow up in the woodsy Northwest at a plant-based dinner table long before people called it that. Now that I’ve settled in California with my own family, I’ve started my own food traditions that revolve around plant foods; I love visiting my local farmer’s market each week, whizzing up homemade fruit smoothies in the summer, and stirring a bubbling pot of vegetable soup in the winter.
To learn more about my plant-powered philosophy, you can read my article Plant-Based Eating, The Path to a Healthy, Sustainable Diet in Live Better Magazine here
Sharon Palmer is available for the following services:
- Freelance food and nutrition writing for newspapers, magazines, websites and blogs
- Writing and editing for newsletters
- Author and contributor for non-fiction books related to food, nutrition, and cooking
- Original recipe development with nutritional analysis
- Speaking on nutrition, cooking and wellness in a variety of settings
- Culinary demonstrations and cooking classes
- Expert on nutrition in the media, including print, radio and television
- Specific expertise in plant-based nutrition, including Mediterranean, Vegetarian and Vegan diets
Sharon to discuss her services.
Sharon Palmer’s Press Kit
The writing on my website is not the result of money or an exchange of goods. As a small part of my work as a food and nutrition writer, I have
accepted particular writing and communication projects in which I may write specific content in relationship to a food company or organization. On
these occasions, I ensure that my assigned writing project is very clearly defined and that it does not affect my coverage of food and nutrition in other
areas. For example, I may accept a project to write a white paper on a particular food or nutrient that is limited in scope to that particular project. Or I
may provide consulting services to an organization to research and summarize the nutritional benefits of a particular food or nutrient. As a respected
journalist, I do not let these assignments interfere in my unbiased coverage of food and nutrition. I disclose all relationships with food companies and
organizations on this website. Currently, I am offering my services as a nutrition and communications expert to The Tomato Products Wellness Council
and to Daisy Cottage Cheese.