I recently came across a really cool article. It was published by Kaiser Permanente in their medical science journal (which is peer-reviewed). This article recommends the following:
That physicians should consider a PLANT-BASED DIET for all patients.
The article said, "Healthy eating may be best achieved with a plant-based diet, which we define as a regimen that encourages whole, plant-based foods and discourages meats, dairy products, and eggs as well as all refined and processed foods … Physicians should consider recommending a plant-based diet to all their patients, especially those with high blood pressure, diabetes, cardiovascular disease, or obesity."
"Too often, physicians ignore the potential benefits of good nutrition and quickly prescribe medications instead of giving patients a chance to correct their disease through healthy eating and active living. If we are to slow down the obesity epidemic and reduce the complications of chronic disease, we must consider changing our culture’s mind-set from “live to eat” to “eat to live.” The future of health care will involve an evolution toward a paradigm where the prevention and treatment of disease is centered, not on a pill or surgical procedure, but on another serving of fruits and vegetables."
How cool is that? This would be a great article for someone that is questioning if a WHOLE FOOD PLANT-BASED DIET is ideal? You can find the whole article HERE.
Have you heard about the HBO series called THE WEIGHT OF THE NATION?
I haven't had a chance to watch all of the films, but what I have seen is very interesting. There are 4-parts to the series and you can watch them all online at http://theweightofthenation.hbo.com/.
It has some fasinating statistics about obesity in this nation. It states that if you "go with the flow" in the US, you will eventually become obese.
Part 3 of the series is titled: CHILDREN IN CRISIS. Check it out when you have a moment...SO GOOD! It's eye-opening and inspiring.
Thanks for reading!
Whole Food Mommies
I love when a new book comes out that continues to support and promote a plant-based lifestyle! The most exciting part about these new books is they are written by two of my favorite people! These two men are on a plant-based education mission! They work tirelessly to share the news about the benefits of eat a whole food plant-based diet. I am looking forward to grabbing my copies of both of their new books!
Here is a video discussion on CBS with Rip Esselstyn (if the video doesn't work on your comp, here is a link)
Dr T Colin Campbell's new book, "Whole" is on the New York Times bestseller list! I get so excited when I see all of this in the news and on the best selling lists! The time is coming where people want to hear more! Keep pluggin along knowing that you are making good choices for your family!
I love dips.
I love hummus (only the homemade kind though :).
I love guacamole and I love yummy spreads that can be put into wraps. Oh and I love pesto.
So I thought why now make of blend of all these delicious things into one incredible veggie dip! The creaminess of the avocado and the flavor of the toasted walnuts make a divine combination. There is a mildness to white beans that I absolutely love and what would any dip be without garlic! Yum!
Best Basil Bean Dip
1 can of white beans (any variety will work), rinsed and drained
1 large avocado
1/3 cup of toasted walnuts (just toasted them in a frying pan over medium heat until browned)
3 gloves of garlic
juice from 1/2 lemon (about 1 1/2 TBS)
1/4 cup of fresh basil
2 TBS olive oil
1/2 tsp salt
Combine all of the ingredients into a food processor or high-powered blender. Simply pulse until it is smooth.
Serve with veggies (carrots, jicama and red peppers shown here), your favorite chips or crackers.
The Weight of the Nation
Do you have limited time and energy to make dinner? Me too.
Here is what I came up with tonight. Was it a huge hit...NO. But it got my family fed. This meal literally took me 2 minutes to make...you can't beat that! I just pulled everything out of my fridge- put it together, warmed it up...and our meal was complete.
Hope you enjoy!
Last month we ran a contest to WIN a FREE six month membership to brand new Whole Food Mommies Membership portion of our site! Our Membership offers amazing benefits to help you along your plant-based journey. Each month we offer lunch box ideas, healthy dessert recipes, super salads, two awesome videos, baby food ideas, and a fabulous family challenge to help keep the whole family motivated! If you would like to learn more about the membership CLICK HERE!
We are so excited to announce the WINNER!
*We will be contacting with details shortly!
Thanks to all who entered!!
One of my favorite Green Smoothie Recipes:
Happy green smoothie sippin'
In this country it is very very rare that we eat wheat in its WHOLE form. The kernel of the wheat is called a wheat berry and is very nutritious when cooked. People shy away a little because of how long it takes to cook. For this recipe below I used my Cuisinart Pressure Cooker (which I absolutely love) and it took less than an hour from start to finish. The wheat berries freeze nicely too.
3 cups cooked wheat berries (about 1 ½ cups dry white or red wheat)
1 large cucumber, peeled and chopped
2 roma tomatoes, chopped
1 avocado, chopped
1/4 dried cranberries
Corn cut from one cob, optional
¼ cup chopped fresh parsley
¼ cup chopped fresh cilantro
2 TBS fresh basil, chopped
Combine all of the above ingredients into a large bowl. Prepare the salad dressing and pour over the bowl. Mix thoroughly.
1 clove of garlic, minced
2 TBS balsamic vinegar
2 TBS olive oil
2 TBS rice vinegar
Juice from 1 lemon – about 2 TBS
2 TBS honey
Combine all of ingredients and mix until the honey is dissolved.
(A Vitamix works great!)
I recently had a friend of mine call me. She is concerned about her dietary fat intake. She wondered if she was getting enough fat...and the best type of fat. I thought it would be good to review this not only for her...but for me.
I LOVE finding new uses for my leftovers! I have mentioned in the past that when I am cooking grains for something I will cook a large amount or double what I need and save the rest in the fridge. This morning my kids were up early and hungry. I decided to use some of the brown rice I had saved in the fridge to try to come up with a sweet breakfast alternative to our traditional steel cut oats (it's been a long winter).
Hearty Breakfast Bowl
1 1/2 cups pre-cooked brown rice
1 cup dry rolled oats (quick oats)
1/2-1 cup plant-based milk
cinnamon to taste
Almond butter -to taste *optional
optional add ons: hemp seeds, chia seeds, maple syrup to taste
Chop apple and banana into small bite size pieces. Combine all ingredients in a large bowl and stir. Allow the oats to absorb the plant milk. This dish can be served warm or cold. My kids asked for seconds! We topped ours with a scoop of almond butter! SO good!
What is your favorite way to mix up the traditional breakfast routine at your house?
Well let me start by quoting my daughter....."Wo Mom, this stuff tastes waaaay better than it looks!"
Haha, I must agree. Taking a decent picture of a gelatonous mess was a little tricky.
This recipe comes straight out of The Cancer Survivor's Guide that I use to teach The Cancer Project Classes.
This is a treat that my kids love and wish I would make more often...although they only like it when it's fresh and not when it's leftover....picky kids :)
Makes about 4 servings
Tapioca is a starch derived from the root of the cassava plant. It may be ground into flour for baked goods, or used as a thickener in jellies and pie fillings, though it’s most perfect use may be in this delicious pudding. Using non-dairy ingredients is important since the consumption of dairy foods has been linked to cancers of the prostate, breast, and ovary.
1/4 cup instant tapioca **
1/4 cup sugar (preferably turbinado)
1/4 teaspoon salt
2 cups soy- or other non-dairy milk
1 teaspoon vanilla extract
** If you want to save money, you can buy the tapioca pearls instead of the instant tapioca. You will simply need to cook the pudding longer (think instant oatmeal versus the thick cut oats for example). Cook time is about 15 minutes with the tapioca pearls. I found them in the bulk section at Winco.
Combine tapioca, sugar, salt, and non-dairy milk in a saucepan and stir to mix. Let stand 5 minutes, then place over medium heat and bring to a full boil, stirring often. Remove from heat and let stand 15 minutes. The pudding will thicken as it cools. Stir in vanilla. Serve warm or chilled.
Stored in a covered container in the refrigerator, leftover Tapioca Pudding will keep for up to 3 days.
Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.
Go check out cooking classes by The Cancer Project.
Maintenance Mommy teaches the ones in Utah!