My Journey to Health with Homegrown Vegetables
Hi, I’m Karen Schriefer.
Five days in the hospital was my wake-up call. That’s when I adopted a nutrient-dense way of eating focused on leafy greens, beans, and whole plant foods.
Pairing that eating style with my Tower Garden changed everything. I reversed high blood pressure and liver disease, dropped 85 pounds, and got my energy back—because I was finally feeding my body what it needed to heal from the inside out.
How Tower Garden Made Healthy Eating Simple for Me
The whole-food plant-based approach isn’t just about “eating veggies.” It’s about consistently filling your plate with the most nutrient-rich foods available — especially leafy greens.
My Tower Garden delivered that every single day—without the hassle of soil, weeds, or grocery-store produce that’s already lost half its nutrients.
Lunchtime ritual: I’d walk up to my Tower Garden HOME, snip romaine, kale, and handfuls of microgreens, and toss them into a giant salad. Those greens were picked minutes before eating—bursting with flavor and nutrition that store-bought just can’t match.
Dinner harvests: Swiss chard, tatsoi, or collard greens went straight from the tower to a pan on the stove for warm, comforting meals.
That steady rhythm of harvesting and cooking became the foundation of my healing.
How I Eat Now (And How You Can Too)
Today, I prep a few simple ingredients once a week and build fresh salads each day using the same repeatable framework. It’s the system that makes this lifestyle sustainable — and realistic.
If you’d like to see exactly how it works, explore my weekly:
Or start with my free:
And when you’re ready to grow your own greens: