Everybody knows that cooking vegetarian is the healthy way to go (one example: the American Diabetic Association says vegetarians are less prone to heart disease). But it can be a little intimating, especially when you're confronted with that first jiggly block of tofu or bag of hard-to-pronounce quinoa. Luckily, Dr. Oz and family can lead the way, with a delectable vegetarian dinner smorgasbord in this September's issue of O, complete with recipes. One of the sides, Lisa Oz's Lemony Kale Salad, prominently features hemp seed, a versatile little food source that, yes, is cultivated from the Cannabis plant (but no, it won't get you loopy) and is rich in protein and essential fatty acids. If you're wondering how else you'll finish the 8-ounce bag you bought for that lemon-kale salad, try this go-all-day breakfast dish from dietitian Ashley Koff and fitness trainer Kathy Kaehler, co-authors of Mom Energy: A Simple Plan to Live Fully Charged. It's a fruity-cereal bowl of goodness, made with pre-measured smoothie packets, milk, honey, your favorite cereal (we like Nature's Path Crunchy Maple Sunrise) and the rest of those hemp seeds. In fact, it's so easy, after taking one look at the recipe, you'll know it by heart.