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Plant Chat: Karla Dumas, Dietitian for the Humane Society

Sharon Palmer

Karla Dumas is a registered and licensed dietitian nutritionist with The Humane Society of the United States. For the past ten years, Karla has served as Nutrition Educator, Area Supervisor and Buyer with The School Board of Sarasota County in Florida. Karla has developed an expert skill set specific to the field of child nutrition and school food service management. Working for the benefit of children, the environment and animals is what drives her every day.

So, you work as a dietitian for the Humane Society. What does your job entail?

Upon sharing with people that I am a dietitian with the Humane Society of the United States, I get questions asking if I am “making menus and diet plans for cats and dogs.” While working with clientele that can’t talk back is an intriguing idea, I work directly with the professionals working at schools, hospitals, and other institutional foodservice providers to benefit both human and non-human animals.

The Humane Society of the United States is the nation’s largest animal protection organization founded in 1954 to combat large-scale cruelties against all animals, domestic and wild. One of the largest problems facing animals today is that of factory farming. The majority of meat, eggs, and dairy products come from large scale industrial operations, often called factory farms. On factory farms, many animals are confined in cages so tightly they can barely move and even those who can are confined indoors in massive warehouse-like facilities. Devoid of anything natural to them, factory farmed animals suffer immensely and also present significant threats to public safety. For example, of dire concern to health professionals is that 80 percent of the nation’s antibiotics are fed to factory farmed animals to prevent the spread of disease and to promote growth.

The good news is, there’s been a huge awakening with more consumers looking to reduce the amount of meat they eat and source the animal products they do choose to eat from farms that answer to higher animal welfare standards. At the HSUS, I support schools implementing programs like Meatless Monday and Lean & Green Day by developing resources like menu cycles and kid-tested, school-approved meatless recipes that meet federal guidelines. We’ve found that these programs are growing in popularity by leaps and bounds and people are hungry (pun intended) for recipes and resources to help them implement such healthier eating initiatives.

To be able to continue to work with and support school food service while helping animals—another passion of mine—is a dream. Having a decade of experience in this field, I know schools are working as hard as they can to build a better food system for the kids they serve every day. Just like in a classroom, students are being educated in the cafeterias and we are shaping the way kids will eat for their lifetimes.

Ultimately, my goal is to influence and help kamagrawiki.org provide a more nutritious, sustainable, and humane food system for this country’s future: our children.

What are some things you like to do during your free time?

I love to spend time with my family by getting together to cook dinner, and have game nights and pool parties! When we can, my husband, Jody, stepdaughter, Katie, and I are outdoors running, hiking, gardening, coaching Katie’s soccer team or spending time with our seven rescue dogs.

For the ultimate family togetherness, we pack the family up (dogs included) and check out what nature has to offer in our RV. We work to help animals at the local level too by volunteering with Canine Castaways, Inc., a local small dog rescue organization.

What is your favorite part about working for the Humane Society?

Working with HSUS has allowed me to pursue my passion for children and animals simultaneously. My entire professional career has been dedicated to educating children about food and lifelong dietary habits that are both good for their health and our environment with the School Board of Sarasota County. Now, I have joined a team of extremely talented professionals to help build a more-sustainable, compassionate world.

What is your personal diet philosophy?

Food is such a powerful resource and should be respected as such. I choose to follow a plant-based diet knowing it will do the most good for my body and cause the least amount of suffering. Food is such a powerful resource and should be respected as such. Knowing I have control over reducing my risk of preventable diseases with the foods I choose to eat is empowering. Two out of every three Americans are defined as overweight or obese. This is being seen not only in adults, but in our children as well. As a mother and a dietitian, I feel it is my responsibility to be a positive role model in all areas of my life, specifically showing a healthy relationship with food. The way I see it, the more vegetables, fruits, nuts, seeds, and whole grains incorporated into a person’s diet, the better. Choosing a plant-strong diet is a trifecta of good for humans, animals and the environment.

What are your top five favorite foods you can’t live without?

Potatoes, avocados, onions, quinoa, beans

Do you have a favorite aspect of Meatless Mondays?

Choosing to go meatless one day a week allows a person to simultaneously take charge of their health, make a positive impact on the environment and reduce animal suffering. Oftentimes, we hear about the problems in this world or in our own lives and become overwhelmed resulting in the feeling that one person can’t make a difference. The greatest aspect about Meatless Mondays is that you can make a difference in so many ways, in as little as one day a week!

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Rustic Roasted Vegetable Salad with Avocado-Herb Dressing (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian

Ingredients

Scale
  • 1 sweet potato, peeled, chopped
  • 2 cups broccoli florets
  • ½ onion, sliced
  • 1 bell pepper, chopped
  • 1 cup frozen or fresh corn kernels, thawed
  • 2 tablespoon Olive Oil
  • 1 can black beans, drained and rinsed OR 1 ½ cups dry black beans, cooked
  • ¼ cup water
  • 1 teaspoon cumin
  • 12 heads, favorite lettuce or mix, cleaned, chopped
  • Salt and Pepper, to taste
  • 1 bunch scallions, sliced thin

Optional:

  • 1 beet, roasted, peeled, chopped
  • 1 watermelon radish, roasted, peeled chopped
  • 1 turnip, roasted, peeled, chopped

Dressing:

  • 1 whole avocado, skin and pit removed
  • 12 clove(s) garlic
  • 1 cup fresh cilantro (I have also used mint and basil)
  • Juice from 1 ½ limes

Instructions

  1. Optional Step: If using the optional beet, watermelon radish or turnip. Clean and pierce with fork. Place in enough tin foil to wrap, drizzle with olive oil and wrap with foil. Roast at 350°F for 45 minutes until soft. Let cool, then peel skin and dice vegetable into ½ inch cubes.
  2. Preheat oven to 450°F. In a large bowl, toss corn, bell pepper, potato, broccoli, onion and if using, the beet, watermelon radish and/or turnip with the oil. Spread vegetables onto a baking sheet, roasting for 30 minutes, tossing after 15 minutes.
  3. Prepare salad dressing by combining all ingredients for the dressing in a food processor or blender. Mix until smooth. Store in refrigerator to cool.
  4. Heat a saute pan on medium. Add beans, water, cumin, salt and pepper and stir. Cover, reduce heat to low and keep warm until ready to serve.
  5. Remove vegetables from oven. Divide lettuce, vegetables and beans evenly among four plates. Top each salad with scallions and salad dressing.

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