Thursday, October 23, 2014

Don't Start Over, Continue On!

I choose to follow the McDougall program because I truly believe it is the best way to achieve ultimate health, reverse and/or prevent many chronic diseases, and because the food can be as simple or involved as you like.

Many times in the past while navigating this journey, I have stumbled and made wrong choices.  I don't call it a "splurge" anymore because that would infer that I am treating myself or I deserved it - which is so far from the truth.  I deserve a lot better and good health is the best treat you could have.

After the times I have made these bad choices, I would feel depressed and wonder why I should even try.  It would take me a long time to get "back on the wagon", so to speak.  It's like getting mentally prepared to make good choices after I had wallowed in my guilt and self-pity for awhile.  I am not sure why I did that but regardless of the reasons, a new attitude has found me.

No longer do I follow one bad choice with a string of other bad choices, nor do I wait for the next day to start over - I pick myself up and continue on.  My bad choice wasn't me quitting, it was me making a bad choice.  I still feel the same way about plant-based diets and I plant to keep on keeping on until I get it right - all the way right.

Don't give up, don't give up and don't quit.  You don't have to feel guilty and quit being so hard on  yourself, but keep on going.  You've go this!

Friday, October 17, 2014

YumUniverse Blog Tour Review


Today I get to giveaway another book and this one looks like it is fabulous! Don't you love the feel of a new book?  :)

Congratulations to Michael P Klunker for winning the giveaway!

Here's what you really want to know about Heather Crosby's new book:

What's the full name of the book?  YumUniverse: Infinite Possibilities for a Gluten-Free, Plant-Powerful, Whole-Food Lifestyle

What is the author's name?  YumUniverse was written by Heather Crosby.  Heather is a certified T. Colin Campbell Foundation plant-based wellness coach (Yay!  Plant Proud is a fan of T. Colin Campbell) who has developed a unique and well-loved collection of over 500 gluten-free, plant-based recipes on her popular website YumUniverse.com.

Is it a large book?  YumUniverse is published by BenBella Books.  I have several books from this publisher and they are all (the cookbooks I have anyway) approximately the same size with around 300 pages.  YumUniverse has about 320 pages - it's packed with good stuff and if you purchase it, you will be happy with your decision.

Do the recipes include the use of oil?  Many of my followers both on my blog and the members of my Facebook group McDougall Friends, know that plantproud.com advocates a WFPBD with NO OIL! (Essylstyn followers will get that).  Yes there are some recipes that use oil (including the one I share below).  If you are like me in that respect, you know that there are substitutions you can make for oil and heather has included a section of replacements for butter, eggs, milk and cream.

So, are recipes the only thing we can expect from this book?  NO!  This book has a wealth of information.  I have already read several tips that I have always wanted to know like, how to roast vegetables, information on freezing homemade sauces and making your own seasoning mixes.


You guys want this book!  It is so much more than a cookbook and it would be a great addition to your whole foods, plant-based diet, cookbook shelf!!

Here's  how to connect with Heather and YumUniverse:

Facebook.com/YumUniverse

Twitter: @YumUniverse

Pinterest.com/Heather Crosby

Instagram: @YumUniverse
Website:  YumUniverse.com

Twitter users: search the hashtag: #YUBlogTour to find more stops and more chances to win this book on the YumUniverse Blog Tour.

In closing: take a look at this recipe for brownies.  Doesn't it sound amazing?  There's more great recipes in her book.


Dark Chocolate, Sweet Potato & Black Bean Brownies

12+ Servings

I do love to sneak unexpected, nutrient-rich ingredients into treats, and this gluten-free recipe is a perfect example. Black beans, sweet potato, and dark chocolate combine into bona fide fudge-like decadence. You can use canned beans for this recipe, but I recommend starting with dry beans (soaked and then cooked by you) to reduce aluminum intake, boost flavor, and optimize digestion and nutritional benefits.

INGREDIENTS

Dry
1 ½ cups almond flour
1⁄3 cup Sucanat
½ cup cacao powder
1 teaspoon baking powder
½ teaspoon sea salt

Wet
2⁄3 cup sweet potato, diced and steamed
2 ¼ cups black beans, cooked (1 cup dry)
2 teaspoons vanilla extract
One 3 – oz. gluten-free, vegan chocolate bar
1⁄3 cup maple syrup
2 tablespoons coconut oil*
¾ cup water

STEPS
1. Preheat oven to 325°F and grease a 9" x 13" or 9" x 9" baking dish or line it with parchment paper.
2. Sift or whisk together all dry ingredients in a large glass bowl. Set aside.
3. Place all wet ingredients into the food processor and pulse until super-smooth.
4. Fold together wet and dry ingredients and transfer to the parchment-lined baking dish.
5. Bake for 60 – 70 minutes. Remove from oven and allow to cool in baking pan before serving.

psst!
For a triple dark chocolate brownie, top brownies with shaved chocolate after baking.
Fold some toasted almonds, pecans, and/or walnuts into your batter.
Fold ¼ cup cherries and ¼ cup toasted coconut into your batter before baking.

Make ’em Mexican style. Fold 1 teaspoon cinnamon, ½ teaspoon cayenne pepper, and ¼ teaspoon ground nutmeg to the batter before baking.

Monday, October 6, 2014

New Giveaway!

Please leave a comment below to enter to win a copy of Heather Crosby's book to be released soon: YumUniverse. The contest will end October 16th and I will review the book and announce the winner on the 17th.  Please make sure you leave your email address OR that there is a way in your profile that I can reach you.



Wednesday, September 17, 2014

Well THAT'S Embarrassing!

I had good intentions.  Certainly, I did!  I have participated in Vegan MoFo a couple of times prior to this year - so you know, I'm interested.

I'm just not going to be able to pull it off this year.  I'll still be posting, as I can, good plant-based food as well as other happenings in my life - just not right now.

The Obligatory Excuses:

  1. Homeschooling.  This is our hardest year yet as far as making sure we get to everything we need to and I stay busy all day.
  2. Friday School.  It's not so hard but it takes another day plus planning.
  3. Homemaking.  They want food (three times a day!) and they want clean clothes (everyday!)  :)  and our house drives us crazy if it is a wreck so we try to keep it reasonably clean.
So, how can you get your hands on some great, McDougall Friendly, vegan, plant-based recipes?  Join our McDougall Friends Facebook group!  It's a great place to hang out, talk to like-minded people and ask questions about "McDougalling"!

Friday, September 5, 2014

[Vegan MoFo #5] Savory Onion Jam

My Vegan MoFo theme is to post the recipe creations of members from the McDougall Friends Facebook Group. Today's contributor is Debi C.


Debi says: 
I saw something like this on Pinterest and experimented to McDougall-ize it. Not really a true recipe. I thinly sliced 3 lbs of sweet onions. Slowly carmelized them in just a bit of salt free veg stock. I added chopped garlic, thyme, rosemary and a bit of black pepper to taste. When carmelized add 1/4 cup red wine vinegar and 1/4 balsamic vinegar and about a tablespoon of maple syrup. Simmer until liquid is reduced and onions are "melty". Put it in a jar and refrigerate. I think you could use whatever herbs and vinegars you like and get a different bit of deliciousness every time.

Thursday, September 4, 2014

[Vegan MoFo Day 4] Delicious Rice Bowl

My Vegan MoFo theme is to post the recipe creations of members from the McDougall Friends Facebook Group. Today's contributor is Diane W, a rice bowl which includes: Brown rice, black beans, sautéed mushrooms, lettuce, corn pico, cucumbers and topped with Red Gold salsa

Wednesday, September 3, 2014

[Vegan MoFo Day 3 ] Vegan Cream of Mushroom Soup

My Vegan MoFo theme is to post the recipe creations of members from the McDougall Friends Facebook Group.  Today's contributor is Mary W.  If you would like to see some of the things she pins to her Pinterest board, click here

Bring 32 oz. carton of Veg Stock and 2 c water to a boil and add:

14 oz bag frozen cauliflower
1c diced celery
1tsp minced garlic
1/2 diced onion
2 peeled potatoes diced
1 veg bouillon cube

Lightly boil 15 min and puree with a stick blender in the pot (chunks are fine), add:

5-6 fine chopped mushrooms
2 c finely chopped fresh spinach

Simmer 15 minutes and add 1/4 tsp corn starch dissolved in water; add slowly until desired thickness. Add 1/4 unsweetened soy milk, salt and pepper.