Beyond Veganism
Beyond Veganism
A traveler's whole-food plant-based course system for eating where the evidence converges: no animal products, no extracted oil, no refined foods, minimal sodium, and a simple daily practice built around the 6 Checks.
Module 0, the welcome module, is the free starter kit below. Video coming soon.
Start where you are
Three ways in
Built for digital nomads, expats, hostel kitchens, Airbnbs, ferias, mercados, and meat-centric cultures. Pick the door that matches your situation.
New to this way of eating
Start with the SUPRA Code: five disciplines and three boundaries that explain how to eat, and what makes this beyond standard veganism.
Read the Code
Traveling
City guides for seven South American cities: markets, supermarkets, health stores, restaurants, local staples, budgets, and the phrase to learn first.
Open the city guides
Tracking your health
Run the daily 6 Checks tracker, then cover the gaps with the supplement guide: B12 and the small stack that plant-based travel actually requires.
Open the tracker
The system
Explore the SUPRA Code
Five disciplines. Three boundaries. One practical system: no oil, no boxes, no shaker.
Stop oil.
Zero extracted oils. Not low oil. Not healthy oil. None.
Unlimited greens and vegetables.
Pile them on until you are full.
Pulses at the center.
Beans or lentils anchor every meal.
Refuse the box.
Whole foods only.
Antioxidants daily.
Berries and ground flaxseed every day.
Attribution
The shoulders this stands on
supravegan does not claim to invent the science. It credits five physicians and asks one disciplined synthesis question: where do they all agree?
Dr. Michael Greger, MD, FACLM
The granularity expert
Dr. Joel Fuhrman, MD
The nutrient-density pioneer
Dr. Caldwell Esselstyn Jr., MD
The strict boundary-setter
Dr. Neal Barnard, MD, FACC
The clinical trialist
Dr. John McDougall, MD
The starch advocate
Daily practice
The 6 Checks
A minimum baseline, not a ceiling. Six foods to check off every day, plus ground flax and the 3 rules. The tracker saves your progress locally, resets daily, and works offline while traveling.
- Greens: 2+ cups raw or 1 cup cooked
- Beans/Lentils: 1.5 cups cooked
- Berries: 1/2 cup
- Cruciferous: 1 serving
- Onions/Garlic: Generous use
- Mushrooms, cooked: 1/2 cup cooked
From the kitchen
Featured recipes
Travel-ready staples: minimal equipment, market ingredients, no oil, and the check count on every plate.
The Convergence Bowl
The signature supravegan meal. One bowl. Every check.
15 min active · about $1.50 · checks 6/6 + flax
The Feria Soup
The ultimate batch-cook meal. Make a big pot. Eat for days.
30 min · about $0.80/serving · checks 5/6 + flax
The Daily Dozen Smoothie
Fast breakfast or snack that checks multiple boxes.
5 min · about $1.50 · checks 3/6 + flax
City guides
South America, city by city
Asunción, Paraguay
$4-6/day cooking. $6-10/day with occasional restaurants.
Buenos Aires, Argentina
$5-8/day cooking. $8-15/day with occasional restaurants.
Lima, Peru
$5-8/day cooking. $8-14/day with occasional restaurants.
Santiago, Chile
$6-10/day cooking. $10-16/day with occasional restaurants.
Santa Cruz de la Sierra, Bolivia
$3-5/day cooking. $5-8/day with occasional restaurants.
Medellín, Colombia
$4-7/day cooking. $7-12/day with occasional restaurants.
Quito, Ecuador
$3-6/day cooking. $5-10/day with occasional restaurants.
Put it into practice
The 30-Day Challenge
A month-long path from setup to lifestyle, week by week, including the normal adaptation symptoms and how to troubleshoot them. Bring one small kitchen and a market you can walk to.