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
