I am not a fan of bitter. I don’t really like quinine, arugula, bitter chocolate or Starbucks coffee. Until recently I would have included green tea on that list. In my mind it is associated with that bitter stuff you get in Chinese restaurants.
Green tea, however, has always been one of those things that I have thought that I “should” like because it is so good for you. Or so I have read. (more…)
Posted in additive-free food, diabetes, plant based diet, sugar-free food, weigh loss
Tagged Epigallocatechin gallate, Flavonoid, Green tea, Linus Pauling Institute, Nutrients, plant-based beverage, Tea
A low-calorie, tasty alternative to mashed potatoes is mashed cauliflower. I actually think they taste better although you may not be able to tell the difference by just looking at them.
Since going to a primarily whole food plant-based diet there are only a few things I really miss. One of them is the butter on and sour cream in mashed potatoes. After watching everyone at Thanksgiving scarf them down I decided I had to pacify myself with a big batch of mashed cauliflower. They tasted great and had the added benefit of making me feel a tiny bit superior for having resisted the potatoes. (more…)
In case you’re wondering if eating a plant-based diet is worth it, take a look at a long-term study by the Harvard School of Public Health. The study links eating red meat and the risk of death from cancer and heart disease. Not surprisingly, the more red meat you eat the higher the risk of death from cancer heart disease. (more…)
Posted in diabetes, diary-free food, plant based diet, vegan, vegetarian, Whole Food Plant-Based Diet and Chronic Disease
Tagged cancer, Harvard School of Public Health, Health, heart disease, Meat, Vegetarianism
Last week I met my friend Susan in my old neighborhood. When we were trying to figure out a restaurant, she suggested Real Food Daily. The restaurant is literally a block and a half from my old condo so it was easy for me to find.
This is a true plant-based whole food diet restaurant! The menu is an intriguing mix of plant-based food (vegan), local and organic dishes. The thing I appreciated most about the menu was there was no guessing about content. The selections were all marked for easy reference: Soy-Free, Gluten-Free and Nut Free. The only problem was making a decision. I am not used to having that many selections on a menu. As a vegetarian I usually have 3 or 4 choices so making a decision is simple. (more…)
Posted in additive-free food, diary-free food, gluten-free food, Mexican, plant based diet, vegan, vegetarian
Tagged Cuisine of the Southwestern United States, Mexican cuisine, plant-based food, plant-based whole food diet restaurant, Squash, Tostada
We are taking a Thanksgiving break with family and friends in California. It is wonderful to see them after many months. It is a beautiful time as year and as we drive from place to place we talk about how much has happened in the last year or two.
Thanksgiving is my favorite holiday and this year I am grateful for many things: (more…)
The calendar says it is fall, but evidently Mother Nature missed the memo. Over the weekend we had our first hard freeze. Lows were in the low 20s and a couple of days the high never got above 40.
The kitchen garden took a real beating – you can see the dahlias on the left and the tomato plants on the right. Kinda sad! Almost depressing.
I have a recipe for Mashed Potato Soup that I have served every holiday for the last 20 years. No matter how much I make, it always gets eaten to the last drop.
Ironically, the original recipe came from “The Healthy Heart” cookbook even though it calls for sour cream, cream cheese, milk and cheddar cheese. With all those dairy products, what’s not to like! (more…)
The story goes that Waldorf Salad was created by Oscar Tschirky, the Maître D’hôtel at the Waldorf Hotel in New York. The year was 1893. Benjamin Harrison was the new elected president of the USA. The USA was entering a serious depression after the stock market crashed That depression signaled huge changes in American life and was accompanied by violent strikes, Populist crusades and a 12% unemployment rate.
Few people remember the depression, lots remember the salad. Funny how life works.
Genetically Modified Organism foods are a “hot” topic these days. Several studies have been completed in the last few months and the reports released . Some of these reports find that GMO food has greats benefits attached. Others blame GMO-foods for a variety of human ills. I am not a “bible thumper” on the subject, but I think it is important for health conscious people dedicated to whole food plant-based diets to be aware of what is going on and what the issues are.
Over 40 countries require GMO labeling as a consumer’s right to know. The United States is not among them. As awareness starts to grow in the US, consumers have a lot of questions. They want to know what GMO foods are, if they should be concerned, and how to avoid them. Those who believe them to be dangerous want to know what they can do. This very simple primer is designed to distill the basics.
While I am trying to figure out what else to do with all my pumpkin I decided to make a trial run at a true whole food plant-based pie. One that is sugar-free, egg-free, dairy-free and gluten-free. Last year I made a dairy-free pie that was wonderful! This year the goal is a true vegan pumpkin pie – dairy-free and egg-free as well.
Last weekend I donned my Girl Scout attire (figuratively) and started experimenting so that Thanksgiving prep goes smoothly. I don’t want to be up to my elbows in pie failures come next Wednesday.