Love Is All We Need, All we need... All we need... Beatles.

Welcome to February, the month dedicated to LOVE.

One of the most important components in my overweight old self (not the one now) was that I cared more about pleasing others at the expense of my own health.  As a child, I ate all that was put on my plate except peas and lima beans which I hid under the piano bench I sat on at dinner.

I never got in touch with what I felt full or when I felt satisfied. As most children, I never had a choice of how much to put on my plate. Thanksgiving was the big anti-love dinner. I ate until I was stuffed and then it was time after the dishes, to have dessert. At some of these holidays there were 5 or 6 choices and I did not choose. I didn't want to hurt any of the bakers' feelings so I tried them all.

At someone else's home or a party, I continued to put the host's feelings first. I even ate things I did not like. I heard myself many times saying,  "Sure, I'll take seconds," because I though it would make the hostess feel happy. How about that for self-care?

It took the two TIA strokes and the finding "How to Reverse and Prevent Heart Disease." that clairified what I had to do to stay on the planet. I needed to find a creditable plan which is now completely plant based, and most importantly, I needed to listen to myself.

Was it hard? Yes. And it still is. But my voice is stronger through the years and my health is the beneficiary. It will be the same for all of us.

The first movie I watched was, "Forks Over Knives." It has been revised with new information. The following link will lead you to the Frequently Asked Questions. It is really important to first understand the "why" of the eating plan as well as the "what to eat."  "Why not oil" is answered as well as other info.

https://www.forksoverknives.com/what-to-eat/#gs.VCkYfBU  

The newest move is "What The Health," on Netflix.  Their website is also very informative. Somewhere in the explanation of how we have been duped, I found my self getting angry. Why did I ever think that the providers of our processed food could be trusted to care about our health is beside me. It is more like, "Do whatever it takes to hook the consumer,".... we became their cash cow... they got the cash and their food contributes to us turning into fat cows. So in our home there is very little processed food.  We have become label readers. First is the oil. You will be surprised to find it.  I went to the store to buy a baby food jar of organic prunes. It also contained fish oil. Label reading is important.

http://www.whatthehealthfilm.com/

Let's get back to LOVE.
I covered my journey to loving myself.. Now I turn to my second reason I have been able to stay strong on a plant powered eating plan. Support.

I am so blessed that my support team started right in my family. From day one, my husband found Dr.
Esselstyn's book. We cleaned out the pantry of all things not in the plan together. We collected recipes, cooked, baked and ate together. In November of 2018 I will celebrate my 8 year anniversary.  My husband's payback came with a very good annual physical. My son's wife also has been a great support for me with her expertise in the restaurant business. Her creativity is amazing and delicious. I wished they lived closer.

My second support team was friends and family who cared enough to take the time to prepare as they call it, "Elin Friendly," dishes at parties and other gatherings. Also I work in the kitchen at a
B&B and the owners/friends made it their mission to find a way to changed dishes I liked to fit the new plan. Then to go farther to research new recipies. Amazing.

I have worked with two people who wanted to start the plan but who have had no support at home. My friend said that he was hit with, " you can do anything you want but don't  expect me to join you."  We found other people interested in eating for health both in his community and on line. So his tribe continues to grow.

Love to all of you on your journey. Elin

SUNFLOWER SOUP.     Sue Blaize   

Oven. 450F.         Yields 4 quarts thick soup 

INGREDIENTS

First Layer

5 sweet potatoes  ( 1 large white yam, two orange sweet potatoes, 2 purple sweet potatoes)

2 sweet onions cut in half

1 or more peppers to taste. 

ONE/HALF      1 white.   1 yellow. 1 onion  1 red pepper

Line a jelly roll pan with aluminum foil. Put potatoes and peppers on whole. Slice onions in half

Bake for 1 hour to 1-1/2 hours or until potatoes are cooked. Inserted knife should go in easily. 

Note: take out smaller potatoes that are cooked. 

Second Layer

1 cup carrots cut in small pieces

1 cup of celery cut into small pieces. 

Add to baking pan to cook for the last 45 minutes. 

ONE/HALF  1/2 cup carrots.   1/2 cup celery

Roasting these ingredients will give them an additional depth of flavor.

Take off skins of the potatoes, peppers and onions 

Assemble all above ingredients in a large, lidded, oven-proof pot.

Add and mix in

1-1/2 large cans of fire roasted tomatoes (no oil) 

ONE/HALF    3/4 can of fire roasted tomatoes

Lower oven to 350F

Cook in oven for 1 hour, stirring every 15 minutes. 

Take pot out. Mash ingredients into small pieces with a potato masher.

( Alternately; cook on the stovetop over medium heat with the lid on. 

Stir every 15 minutes. Turn down temperature if the ingredients begins to stick. Also add water or vegetable broth) 

Purée all ingredients in food processor, or use an immersion blender. Soup should be smooth. 

Third Layer 

1 cup of raw sunflower seeds (toasted ) 

1 cup of pumpkin seeds (toasted )

1/2 cup raw sesame seeds (toasted)

1 small can of garbanzo beans 

1 cup water or vegetable broth

ONE/HALF 1/2 cup of raw sunflower seeds (toasted ) 

1/2cup of pumpkin seeds ::1/4 cup raw sesame seeds 

1/2 small can of garbanzo beans 1/2 cup water or veg broth

Toasting seeds brings out their flavor. Watch carefully.

Seeds can go from toasted to burnt very easily. 

Blend the three seeds in a food processor to a paste.

Add garbanzo beans and water or vegetable broth 

Consistency should be creamy.

Add to puréed soup mixture.  

Add soup spices, salt and pepper to taste. 

Adjust consistency from thick to thin soup with water or vegetable broth.

Served topped with cilantro or parsley, and dry roasted edamame for a crunch.  

This can be kept in the freezer for a few weeks as well.

Enjoy 

2018 is gonna be GREAT... TONY THE TIGER. Well the great part.

Hello and Happy New Year. I am celebrating because I am still on the planet. I thank becoming a vegan, a militant vegan for my continuation here on earth. Yeah!

Vegan food doesn't have to be bland, boring or banal. Love banal meaning unoriginal, lacks freshness or novelty.  Which is what all the Not-Know-It-All's think. My take is that I look at my Vegan Eating plan and the preparation of food as learning to cook another culture's food. Food that looks great and even tastes better. Food with an amazing offering of complimentary spices and hurbs. Food that will never be like the country you left... the meat and dairy land.  But one that will open your eyes and pallet to exotic newness.

I never use the word "diet" because it is a trigger word. It means failure. It means a way to eat until you meet your goal and then you can be normal again. Nope, normal never lasts. We go back to the habits that got us to want to change, loose weight, be healthier. Another diet, another yo-yo and no satisfaction. I prefer "eating plan." Also I am plant powered sounds good, too.

Becoming vegan was necessary for me with two TIA strokes in two years in my medical history. But I did not like it. No, not one bit or bite.  I had to lower my cholesterol and loose at least 50 pounds. One bite, one recipe, one great supportive husband,  one helping friend, one blog, one movie at a time. And it worked then as it still is today.

I have a few new recipes for my cravings. I actually have found an acceptable solution for all my cravings but one.  Cheese. Don't care what others put up with. Nothing tastes like cheese but cheese. . But on Vegan Land, it is just not an imported commodity. Forget about it!


SOME NEW KITCHEN EQUIPMENT

THE BULLET This is a mini blender. The standard has two blades and two sizes of containers. They go up in pieces and prices from there.

THE INSTANT POT Think safe pressure cooker. Electric no less! Changed our lives for the better with its short cooking time and great tasting meals. Yumm-0h. It is electric and comes in a few sizes.    Chef A. J.  travels with hers. She puts grains and potatoes in it and brings it on the plane as hand luggage. Recipies below.

DATE PASTE. Good for many dishes that call for sweetness. 

INGREDIENTS:

1. One pound of pitted dates
2. One cup of liquid (water, unsweetened non-dairy milk, unsweetened juice)

Instructions:

Soak dates in liquid overnight or for several hours until much of the liquid is absorbed. In food processor fitted with the “S” blade, process dates and liquid until completely smooth. Store date paste in the refrigerator.

PARMESAN CHEESE 

3/4 cup sesame or sunflower seeds  

3T nutritional yeast

Pinch of salt

1/4 t garlic powder

Mix in Bullet  Refrigerate for 5-7 days if it last that long. 

EDAMAME AND PEA HUMMUS.  

1 cup frozen shelled edamame

1 cup frozen peas

1/3 cup Ground sunflower seeds

3 Tablespoons fresh lemon juice

2 garlic cloves, roughly chopped (Garlic and Onion power)

1 teaspoon cumin

3 Tablespoons water (Veggie stock) 

3/4 teaspoon salt

Chopped flat-leaf parsley, for garnish

Assorted crudité or crackers, for serving

Directions:

Bring a medium pot of salted water to a boil. Add the edamame and cook just until tender, 3 to 5 minutes. Remove the edamame to a colander. Return the water to a boil, add the peas, and cook just until tender, about 1 minute. Transfer the peas to the colander with the edamame to drain.

In the bowl of a food processor, pulse together the edamame, peas, sunflower seeds, lemon juice, garlic, cumin, water and salt until smooth, scraping down the sides of the bowl as needed.

Taste the hummus and season with additional salt and pepper. Transfer the hummus to a bowl, top with chopped parsley and serve immediately with assorted crudité or crackers.

BLACK BEAN DIP 

For the black bean hummus:

1 can black beans, rinsed and drained

1½ cloves garlic, roughly chopped

1 Tablespoon freshly squeezed lime juice

1½ teaspoons balsamic viniger

¼ teaspoon Kosher salt

¼ teaspoon black pepper

In a food processor or blender, combine the black beans, garlic, lime juice, balsamic viniger, Kosher salt and pepper.Pulse the ingredients together until they form a smooth paste. Serve with pita chips.

Happy living.... happy cooking.