SQUASH, GREENS AND BEANS

Thank God for Trader Joe's.  After a couple of long days at work I didn't want to cook and didn't want to go out, so I went to Trader Joe's.

I still had some left over slow cooked black beans so I knew I would use them.  I headed to Trader Joe's for some inspiration.  I found a bag called Kaleidoscope Chard.  The package said "Cut, Washed and Ready to Cook" so you have to love that.  Next I saw one of my favorite things, bags of cubed butternut squash.  Could this be any easier.  Throw in a mini (about 5 inches around) of whole wheat n(o)il bread and dinner is calling.

I put everything in a pot with a bit of water for steaming, covered it and heated it on medium low until the butternut squash was tender.  Put it all in a bowl with a little Sriracha  Sauce and dinner was served.  Easy was the key word here.

SLOP 2013

Growing up in a large family we went through a lot of food.  Sometimes we improvised on meals and created instant classics.  Slop was such a meal.  I've taken the old 1970's recipe my mom and I came up with and brought it into the 100% whole food, n(o)il, plant based era.

Ingredients:

1 cup TVP (Textured Vegetable Protein)
1 cup dry mushrooms chopped in a food processor to resemble the TVP or with your knife
5 cups Roasted Vegetable Stock (RVS)
1 onion diced
1 red bell pepper diced
10 coves garlic, rough chop
1 cup frozen or fresh corn
1 28 oz can crushed tomatoes
1 TBL Better Than Bouillon
1 Tsp crushed red pepper
1 tsp crushed thyme
4-6 baked potatoes cubed (about 2 cups)

Rehydrating TVP and Dried Mushrooms

Boil the RVS and rehydrate the TVP and mushrooms for about 10 minutes.
In a hot skillet, saute the onions and red peppers. Remember to keep everything moving in the pan and if they begin to stick, add a touch or water or RVS.  When the veggies are brown, add the garlic.  Keep it moving for about a minute, then add the TVP and mushroom mixture along with the liquid it was soaking in.  Mix well then add the remaining ingredients.  Continue simmering until most of the liquid has cooked down.  Taste for salt.  The Better than Bouillon has salt so you may not need more...depends on your taste.

Serve with a dollop of my sour cream n(o)il of course, some of my whole wheat sourdough bread and a nice Zinfandel and you'll have a great meal.  You can also add frozen edamame beans, fresh spinach or cut up lacacinto kale for more veggies.

MEDITERRANEAN DIET VS. PLANT BASED DIET

A lot has been said and debated this week regarding the study that says a Mediterranean diet is the way to go.  I will say that it is better than the American or Western diet, but it's far from perfect...and adding at lest 3 unnecessary tablespoons of fat a day is about as ridiculous as it sounds.

You can find studies that will represent your side of the argument all over the internet.  I encourage everyone to do some research and make up your own minds.  Remember that you should always look at who is sponsoring and who benefits from the study.

I've approached this style of eating for health reasons period.  All of the research I've done as well as my own health, have given me everything I need to stick with the program.  One month away from a year on the plan and I've never felt better.  More energy, 35 lbs less weight, low cholesterol, low blood pressure, clearer mind....I'm sold.

You have to have the conviction to adopt this way of eating regardless of what your friends and family tell you.  There are naysayers everywhere, but in reality it's your life to live.  Don't force your plant based diet on others, merely lead by example.  Listen to the noise, and continue what you're doing.

I've done a little research for you so I'll add a couple more links about the Mediterranean diet here.

Check out these links as well.

From Nuts to Oil Link

Dr. Esselstyn tackles the Mediterranean Diet