An Interview with Julieanna Hever, The Plant-Based Dietitian

I recently had the pleasure of interviewing Julieanna Hever, a fellow plant-based lover, vegan, and registered dietitian. Read on to learn how this like-minded dietitian fuels her diet and life with the power of plants.

Julieanna Hever, M.S., R.D., C.P.T., also known as The Plant-Based Dietitian, is a passionate advocate of the miracles associated with following a whole food, plant-based diet, the established effects of which provide positive healthful benefits. Julieanna is the author of the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition, and a nutrition columnist for VegNews Magazine. She is the co-author of the book The Complete Idiot’s Guide to Gluten-Free Vegan Cooking, which she wrote with Chef Beverly Lynn Bennett.

Julieanna was recently featured on The Dr. Oz Show, The Steve Harvey Show,    E! News,   Issues with Jane Velez-Mitchell,    TEDxCONEJO 2012,    Fox 13 Seattle Morning News, and Reluctantly Healthy. She also co-stars on The Chef and The Dietitian, speaks on numerous radio shows, and lectures extensively throughout the United States and internationally. Julieanna counsels a variety of clients throughout the world from her Los Angeles-based private practice, including elite athletes, adults, and children with various nutritional and/or medical concerns.

When and why did you decide to become vegan?

My journey was long and began as a teenager when I read John Robbins’ book Diet for a New America. I didn’t want to contribute to the systems that produced animal products after learning what I had about factory farming. It took me many years before I was able to feel confident eating a completely plant-based diet…and it was after graduate school that I understood that the most health-promoting diet is one that is plant-based.

After becoming vegan, what personal benefits did you gain?

I was able to ameliorate life-long gastrointestinal issues, my skin cleared up, my energy increased, my workouts improved, I felt better, and I saw a complete transition with my nutrition clients in my practice.

Do you have an entirely vegan household?

My home is vegan but my husband and I are in a mixed marriage—-he’s a lacto-ovo vegetarian and eats foods with dairy and eggs outside the home with our kids.

What are some of the biggest challenges in eating a vegan diet?

Living in a society that promotes and emphasizes processed and non-vegan foods. It would be easy for me after many years of practice but the challenge is raising kids in this environment. I also grew comfortable with the social situations where my meal and way of eating becomes the center of conversation, regardless of attempts to avoid it. I now see these as opportunities to share information now instead of being defensive. I find my biggest dietary challenge to be my gluten allergy. If not for that, I could find food anywhere. Avoiding gluten is much more difficult than avoiding animal products.

What are the biggest challenges in raising your family to be healthy plant-based eaters?

Everyone else! The constant offering of junk food at school, parties, sports games and practice, everywhere. It’s mind blowing! Our culture is instilling horrific dietary patterns into our children starting at birth. It’s an uphill battle being the mean food police to your children everyday, but it’s too important to let slide.

What are some of the biggest misconceptions you hear regarding a vegan diet?

The biggest misconception is that it’s nutritionally lacking, that you’ll automatically become deficient in many nutrients if you simply avoid animal products. Also, I constantly am told that a vegan diet must be so boring. On the contrary, there are more delicious options when you change the framework of the plate from meat and potatoes to whole plant foods.

What are favorite plant-based go-to meals?

Hummus, salads, tofu dishes, beans, green smoothies, and soups.

What are some of your favorite plant-based resources for recipes and other health inspiration?

There are so many great bloggers and cookbook authors now with creative, delicious recipes. The plant-based community has exploded and it’s very exciting.

As a dietitian, do you feel that the nutrition community is beginning to embrace plant-based eating, or do we still have a ways to go?

The mainstream nutrition community has definitely come a long way. Plus, I receive emails almost everyday from people interested in becoming plant-based dietitians, so the future is bright!

What are some of your best plant-based nutrition tips?

Stay optimistic and see the transition as a fun journey. Experiment and try new ingredients and recipes with an open mind.