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As the summer heats up, lactose allergies and vegan diets can make finding a good sweet treat hard. Gelato is everywhere, but the truly creamy, delicious ice cream (sans dairy) can be more elusive. Thankfully, The New York Times says vegan ice creams is on the rise as dairy consumption decreases. And here in St. Louis, we do have some delicious options.

I had an opportunity to sit down with St. Louis Magazine and discuss the challenges I've had over the years after transitioning to a plant-based diet. I also offer up some tips from my Top 10 Plant-based Kitchen Basics.

A soy free option for you tofu lovers.

Today, SevenPonds is speaking with Caryn Dugan, founder of the website STL Veg Girl and an expert on plant-based nutrition. Caryn began researching the benefits of a plant-based diet after a cancer scare in 2008. She later went on to study nutrition and health at the Physicians Committee for Responsible Medicine and the Roxube School of Cooking. Caryn has also trained at the Wellcoaches School of Coaching.

This is how it all began...

We made avocado salsa boats with a cashew cream sauce on Show Me St. Louis!