The unbiased documentary in search for a healthy life.
Currently in production // Coming in 2022
For more, follow @eatingbothsides on Instagram and Facebook.
Further educate the world on the changes we’ve made to our eating habits, specifically the last fifty years. In the past, food was consumed out of necessity, now we eat for pleasure while our health takes a back seat.
Our food consumption should be an easy conversation without bias towards one side or the other (i.e. plants vs meat). We need to get back to “what’s good for each of us” and our planet.
The film will feature experts across the globe from the plant-based and pro-meat industry, with a goal to show our viewers both sides. You get to decide what’s right for you.
Your contribution will aid in the production & distribution of the film.
Reach out to email@example.com to support or visit the Eating Both Sides Patreon Page
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grateful to you all
recipes & merchandise coming soon.
Our Favorite Recipes
Garlic Parmesan Pasta
Ingredients 120ml (1/2 cup) butter 2 tsp. dried basil, crushed 2 tsp. lemon juice 1 1/4 tsp. garlic powder 3/4 tsp. seasoned salt 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained) 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp) 3 Tbsp. walnuts (chopped ) fresh, grated Parmesan cheese Procedure Melt the butter…
Ingredients 4 avocados 2 tablespoons of pico de gallo Juice of 1/2 lime 2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper 1 teaspoon of salt 4 teaspoons of olive oil 1 1/2 teaspoon of chopped garlic 1/2 teaspoon of ground black pepper 1 minced jalapeño OR 2…
Spiced Pumpkin Soup
Ingredients 1 Tablespoon butter 1 cup onion, chopped 3 Tablespoons all-purpose flour 1/2 teaspoon curry powder 1/4 teaspoon cumin 1/4 teaspoon ground nutmeg 2 garlic cloves, crushed 1 cup peeled and cubed sweet potato 1/4 teaspoon salt 2 14-oz cans of nonfat and low-sodium chicken broth or vegetable stock 1 15-oz can of pumpkin 1…