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    • Physicians should PROMOTE Plant-Based Diets

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    •  5/22/2013 10:09:00 PM

    •  

      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.

       

      ALSO...

      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!

      much love,

      Whole Food Mommies

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    • New Books!

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    •  5/20/2013 2:59:19 PM

    •  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!

       

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    • The Best Basil Bean Dip

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    •  5/17/2013 1:25:01 PM

    •  

      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.

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    • The Weight of the Nation

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    •  5/18/2013 3:49:20 PM

    •  The Weight of the Nation

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    • Quick Dinner Idea

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    •  5/15/2013 9:27:09 PM

    • 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!

       

       

       

      2-Minute Bean Roll-up

      Whole wheat flour tortilla

      Black beans

      Salsa (I used a fresh chunky style we buy from the local market)

      Avocado

      Lime (squeezed on time)

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    • WInner of our Green Smoothie Mustache Contest!

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    •  5/14/2013 6:45:43 AM

    •  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!

       

       

      TARA GROSS!!!

       

      image.jpeg

      *We will be contacting with details shortly!

       

       

      Thanks to all who entered!!

       

      One of my favorite Green Smoothie Recipes:

       

      1 banana

      2 cups frozen fruit (I used the "Festival Blend" from Costco consisting of mango, papaya, pineapple and strawberries)

      1 cup Almond Milk (for a sweeter taste you can use "Vanilla", otherwise just stick to "Original:)

      2 cups fresh spinach (add as much.....but not too "little"....as you'd like)

       

       

      Combine the ingredients in a high-powered blender, until it reaches the desired consistency...and enjoy!


      Happy green smoothie sippin'


      Newbie

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    • Wheat Berry Salad

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    •  5/10/2013 4:58:13 PM

    • 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.

       

      Dressing

      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!)

       

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    • Is some FAT good for you?

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    •  5/8/2013 10:11:13 PM

    •  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. 

      Is there such thing as GOOD FATS...and what are they?

      Should I have FAT in my diet...and how much?

      What type of FATS should I avoid?

        

      We as a nation eat too much fat- but more important than that...

      we eat too much of the WRONG FATS and not enough of the GOOD FATS.

       

      Quick FAT Dictionary:

       

      SATURATED FAT - Naturally occurring fats found mainly in meat, fowl, eggs and dairy.  Coconut and palm oil are largely saturated fat.  This fat significantly causes heart disease and cancer.

       

      POLYUNSATURATED FAT (corn soybean, safflower oils) MONOUNSATURATED FAT (olive, canola and peanut oils) - Eating unsaturated fats lowers cholesterol when substituted for saturated fats, but excessive amounts may promote cancer.  They are better than saturated fats...but not considered a HEALTH FOOD.

       

      HYDROGENATED FAT - This FAT is processed in such a way that it hardens and it's shelf life is extended so the oil can be used over and over again without going bad.  It is a man-made fat called TRANS FAT.  This FAT acts the same as SATURATED FAT.  It is both cancer and heart disease causing.  AVOID THIS TYPE OF FAT!

       

      CHOLESTEROL - This is a waxy fat produced by our bodies.  We do not need to eat ANY cholesterol...our bodies make our own.  But when we eat animal- we consume excess cholesterol and it raises our own blood cholesterol which we know causes disease.

       

      ESSENTIAL FATTY ACIDS (EFAs).  Our bodies cannot manufacture these fats, but they are ESSENTIAL for growth and development AND for disease prevention.

       

      There are 2 primary EFA's:  OMEGA-6 and OMEGA-3

      Optimal HEALTH depends on the proper balance of these EFA's in the diet.

       

      Here is the issue:

      The standard American diet gives us TOO MUCH Omega-6...and not enough Omega-3.

       

      Let's talk about Omega-3

      When we eat the right amount of Omega-3...our bodies produces DHA.  Our body manufactures sufficient amounts if adequate omega-3 fats are consumed (flax, walnuts, soybeans, leafy green vegetables).

      We all hear about DHA and how wonderful it is for our bodies.  Without enough DHA- we are at risk for Heart Disease, Stroke, Diabetes, Autoimmune diseases, and CANCER.

      Because DHA is so good for us...we need to make eating OMEGA-3 FATS a priority.  We should all try to eat 1 - 2 grams of omega-3 daily!

      Flaxseed 1 TBS 1.7 grams
      Tofu 1 1/2 cup 2 grams
      Walnuts 4 TBS 2 grams
      Soybeans 1 1/2 cup 2 grams

       

      Most of the time when you hear information about consuming DHA- you also hear FISH OIL.  In short, one problem with fish oil is that much of the fat has already turned rancid.  If you do take a FISH OIL supplement, try cutting open the capsule and try tasting it.  There is a good chance it will taste rancid (I have tried this and it was gross!).  It is very hard to keep FISH oil fresh after it has been processed.  Also- Fish these days are full of toxins like mercury.  I prefer to use a Vegan-DHA supplement a couple times a week for me and my family.  It is made from microalgae and it provides a pure form of DHA without rancidity, mercury or other toxins. It actually tastes pretty good.  I also like that you don't need very much (100 mg a day) when most FISH OIL supplements provide 1000 mg a day.  (Go HERE for Dr. Fuhrman's DHA product).

       

      Issues with OMEGA-6

      When your diet is too high in OMEGA-6 fat, your body makes even less DHA fat.

      High amounts of OMEGA-6 FATS and low amounts of OMEGA-3 FATS are found in:

      vegetable oils and animal products.

       

      QUESTION:  IS OLIVE OIL GOOD FOR YOU?

      OLIVE OIL shows signs of being "healthy" when it is used in place of more dangerous fats (saturated and hydrogenated).  BUT- it should not be considered a HEALTH food.  Joel Fuhrman, M.D. states:  "Olive oil is NOT cardiac protective...but it is not as cardiac damaging."

      No matter what oil you look at, it contains approx. 120 calories per TBS...and oil is VERY LOW IN NUTRIENTS. (Most American's consume over 300 calories from oil a day- which equals a pound a week).

       

      Wouldn't it be great to have a WHOLE FOOD that provides the right amount of EFA's AND is HIGH IN NUTRIENTS?

       

      Say hello to raw NUTS & SEEDS!

       

      I cannot say enough about the health benefits of consuming NUTS and SEEDS on a daily basis!!!

      The scientific research on the benefits of these power foods are never-ending!

      NUTS & SEEDS are critical for optimum nutrition!!!

       

      "Study after study shows that raw nuts and seeds not only lower cholesterol, but also extend lifespan and protect against common diseases of aging.  They also provide a good source of protein, which makes up about 15 to 25 percent of calories.  Raw nuts and seeds, not the salted or roasted variety, provide the most health benefits."  Joel Fuhrman, M.D.

       

      • Nuts and seeds had the most dramatic effect on increased lifespan than any other food.
      • Eating nuts and seeds on a daily basis reduce your risk of HEART DISEASE by 45%.
      • Eating nuts and seeds lowers your bad cholesterol and raises your good cholesterol.
      • SEEDS are more nutrient dense than NUTS....seeds should be consumed daily!
      • Did you know that SUNFLOWER seeds- 22% of their calories come from protein? (same as meat)
      • Did you know that SESAME SEEDS have the highest amount of calcium than any other food found in the world?
      • MY FAVORITE FACT:  RAW NUTS AND SEEDS HELP PREVENT OVER EATING!  (This definitely works for me!)  They promote weight loss!

       

       "It's important to note- while nuts and seeds have a great health benefit- they are high in calories and fat compared to vegetables, beans, and fruits so they should be consumed in smaller amounts.  Nuts and seeds contain about 175 calories per ounce- which is about a handful.  Unless you are thin and exercising frequently, do not eat more than 2 ounces a day."  Joel Fuhrman, M.D.

       

      Here are some ways Whole Food Mommies eat their Nuts & Seeds:

      FLAX SEEDS in our green smoothies

      Our homemade GRANOLA BARS

      Our cashew cream based soups

      On top of our oatmeal

      Raw Nuts and Seeds

      (I've noticed that I like the taste of them more

      when I purchase them refrigerated)

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    • Hearty Breakfast Bowl

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    •  5/6/2013 9:17:46 PM

    •   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 apple

      1 banana

      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?

       

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    • Dairy-free Tapioca Pudding

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    •  5/3/2013 8:00:22 PM

    •  

      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 :)

       

       

      Tapioca Pudding

      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.

      Per serving

      • Calories: 150
      • Fat: 2 g
      • Saturated Fat: 0.3 g
      • Calories from Fat: 12%
      • Cholesterol: 0 mg
      • Protein: 4.3 g
      • Carbohydrates: 28.9 g
      • Sugar: 15.1 g
      • Fiber: 1.4 g
      • Sodium: 222 mg
      • Calcium: 163 mg
      • Iron: 1.6 mg
      • Vitamin C: 0.4 mg
      • Beta Carotene: 1 mcg
      • Vitamin E: 1.7 mg

      Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.

      • What's the red on top?
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Disclaimer:This is the fun section where we need to tell you that we are not doctors. While we stand firmly behind all the information and research that we share with you, we are not your doctor (even though that would be kind of fun!). Please consult with your own physician before making any changes to your diet or that of your families. Hopefully your doctor is just as excited about a whole food plant-based lifestyle as we are and will encourage you every step of the way!