Shayda Soleymani | National Health Association

Shayda Soleymani

Chef

Shayda Soleymani is passionate about helping others thrive on a whole-food, plant-based (WFPB), SOS-free diet, having seen firsthand what it did for her. Since adopting the WFPB lifestyle on January 12th, 2012, she has lost 120 pounds, eliminated all of her medications, and earned her Starch Solution certificate. She loves to share her favorite Persian recipes, converted into health-promoting versions. She hopes you’ll enjoy them as much as she does! Persian spices can be found in Middle Eastern/Indian markets or online. For more information, follow Shayda on Facebook, Instagram, and YouTube at “Healthy Cooking with Shayda.”

Posts by this Expert

Creamy Mushroom Bisque

Growing up, I loved a good creamy mushroom soup, but becoming plant-based meant I had to come up with a healthier option. Using different types of mushrooms really gives this soup a rich flavor... more

Cranberry Bliss Balls

This recipe came together one day when I wanted to make something that was raw and quick. I wanted something that I could just throw together that would be delicious. The result is these beautiful... more

Hearty Lentil Stew (Adasi)

Since I was a little girl, this lentil soup has been a staple in our house; I remember having it for breakfast during the winter months. Here, my simple-tomake, updated version is given layers of... more

Dill Quinoa and Fava Beans

This dish is a slight variation of Baghali Polo, a traditional Persian rice dish that offers fragrant flavors of both fresh and dried dill and fresh parsley, along with fava beans, basmati rice, and... more

Khoresht eh Gheymeh (Yellow Split Pea Stew) with Mushrooms

This stew is a real crowd pleaser! In this plant-based version, the traditional meat has been replaced with portabella mushrooms and added okra. What makes this khoresh (which means stew) incredibly... more

Tas Kebab

This satisfying Iranian stew, traditionally a fusion of meat and vegetables, has been updated with layers of delicious hearty vegetables, quince (or Granny Smith apples), and potatoes, along with... more