Sunday, October 30, 2016

Shayda Speaks in New Movie

Another movie about WFPB eating is making the rounds called "Big Change." Along with a slew of our plant based doctors and other health and cooking professionals they also interview success stories.

Here is an excerpt from the movie where they interview Chef AJ's early follower and friend, Shayda Soleymani. From the YouTube description:

Shayda Soleymani is from California and previously weighed 240lbs. Shayda talks about how she had previously been on a ton of diets and at one point in time a doctor actually told her that, “it would take herculean efforts for you to ever lose weight and to maintain that weight loss”
Since then she has lost the weight, kept it off, and is even now been able to get off her diabetes and cholesterol medicine (which was much to her doctors surprise. 
In talking about her life now she said, “I’m happy, i’m back to wearing light and bright colors, i’m back to being myself again. It’s just emotionally, mentally, physically, everything has changed. It’s just nice to be out of the dumps."
Here is my conversation with Shayda and I hope that you enjoy it.
Connect with Shayda at 

Saturday, October 29, 2016

From the September ASW - Jeff Nelson and the VegSource Story

Sometimes I wonder why I bother paying money to view these Advance Study Weekend videos - Dr. McD has so many of them available for free in the months afterwards. I used to buy them mainly for Doug Lisle and Jeff Novick's talks - always fantastic. But now Dr. Lisle is repeating old talks and Jeff hasn't appeared at an ASW for a few years now. This past one featured the next generation of doctors and I was interested in their stories, but I'll probably skip the next one in February 2017. I forget exactly who Dr. McD said was going to be there, but do remember I either never heard of the person or didn't care what they had to say.

This talk went more into the history of Jeff Nelson's family and how they made their fortune. It's only near the end you find out about Sabrina's illness and their introduction to the McDougall program - and the McDougall family.

Thursday, October 27, 2016

Jill McKeever's LIVE Thanksgiving Palooza Announcement

27 Recipes being prepared in her LIVE broadcasts in early November (Schedule below). In the video above she says all the recipes will be available in PDF and even Kindle format before the holiday, but didn't specify when, but in one of the comments to the video says this:

I'm hoping the Kindle will be ready for download by the following Tuesday (Nov 8th) Amazon takes 24 hours to approve ebooks. And I'm planning to photograph every finished recipe as I go and have it included in the ebook. Can't have a cookbook without photos. It's just wrong. ;D


Baked Eggy Tofu
Jill's Trusty Cornbread
Fresh Cranberry-Chia Jam
Cultured Cashew Cheese, Part 1
Buttermilk Bread Rolls, Part 1
Jill's Trusty Pie Crust 

Max's Fancy Apple Pie

Charlie's Pecan Pie
Maggie's Pumpkin Pie
Jill's Sweet Potatoes

Cultured Cashew Cheese, Part 2
Ranch & Onion Cheeseball
Party, Party Cheese Log
Hot Veggie Dip

Cornbread Dressing
Savory Spinach Muffins

Creamy Mashed Potatoes
Buttermilk Bread Rolls, Part 2

Cream Gravy
Steamed Broccoli


Mark Sutton's Memorial Service

This was posted recently to the Fat Free Vegan Yahoogroup:

I am recipe lurker here on this site, so I don't post. However, I need some help from you.
I was a friend of Mark Sutton's for 36 years; he lived at our farm in PA. As you may know, he recently passed on suddenly.  His family would like to have a memorial gathering for him at their home on November 19th at 4 p.m. They live in Northern Virginia in Fairfax County.
His mom asked me to get contact information for his friends and to let her know.
Quite honestly, Mark was very active on many online groups, in the Veg Movement, Animal iIghts and obviously the Esselstyn no fat vegan groups but that is part of the problem.  We didn't run in the same groups. I don't know anyone's name or who would attend something like this unless they interacted deeply or long term with Mark. Unless he was attending or working in DC, he didn't have friends who came all the way up to PA.
I asked  his mom to post on his Facebook page  ( I am not on his friend list as I saw him all the time) but I am not sure if she will.
Could you help me spread the word to people and groups that he may have been part of just to get the message out there? People can attend or send regrets to his Facebook page/Heart Healthy Pizza or to my other address  ( We don't have access to Mark's e-mail accounts.
Thank you so much.

Friday, October 21, 2016

McDougall Webinar - Hypertension

And don't forget to download the book chapter and newsletter article that were reading material for this session from Dr. McDougall's website.

BTW, the webinar web page for this says a closed caption version of this is available on YouTube. Don't believe it. 1) This particular video, as of 10/21/2016 @ 12:45pm EDT, is NOT caption-enabled, and 2) When his videos are captioned, it's the YouTube voice-to-text software translation, not a real "someone listened and typed it out" closed captioning. 9 times out of 10 these are totally useless and instead of being informative, are either frustrating or entertaining, depending on your mood. I'm sure you all know of some TV closed captioning occasions where the text on the screen bears little resemblance to what's being said, and many times aren't even showing real words. Well, YouTube captioning is like that. Believe me, with my 60+ year history of being hard of hearing, I know bad captioning when I see it!

Thursday, October 20, 2016

Yet MORE Chef AJ Webinars - Surviving the Holidays: An 8-Week Series

Surviving the Holidays with Chef AJ: An 8-Week Webinar Series to Inspire You and Support You.

The holidays can be a joyous time for many people, but for those of us who suffer with food issues or are not happy with our weight they can be a nightmare.

What starts out as an innocent little Fun Size Snickers Bar on Halloween can turn into a 63-daybinge that lasts until New Year’s Day.  

More people start their diet on January 2nd than any other day of the year. But wouldn't it be great if you could just coast through the holiday season this year, completely stress free, and eithermaintain your weight or even lose weight?

We can show you how. Simply register for our Surviving The Holidays Webinar Series and we'll get through this difficult time of year together.

Every Wednesday at 5:00 p.m. PST from November 2 to December 21

Only $77 for all 8 sessions.

Chef AJ, Gustavo Tolosa, and special guests Dr. Goldhamer, Dr. Lisle, Dr. Ifland and John Pierre.

Cannot watch the live webinars? Don't worry! When you register, you are elegible to receive the private REPLAY LINK to watch the recorded sessions any time you want, as many times as you want.

Wednesday, 2 November 2016, at 05:00 pm
Pacific Time (US and Canada), GMT -7

Weight Loss Wednesdays with Chef AJ

I know, I'm a day late, but I rarely catch these videos live and have to wait for replays, especially now that I'm in bed at 7:30pm and up at 3 every morning.

Every Wednesday (usually - last week it was Tuesday because of the Jewish holiday on Wednesday) Chef AJ does a FaceBook Live video titled Weightloss Wednesdays on her personal Facebook page, Chef AJ. You can send her an email (address is on the Contact page of her website) at any time or use the chat box during the talks to make a comment or ask a question.

She appreciates it if you "Like" her site, and you can sign up to get her emails which will tell you about upcoming videos and offers, too.

BTW, the Pecan Pie she talks about in this video (NOT UWL!!) is in her "Sweet Tooth" cooking webinar. You can register for it here to see the replay, cost $24.

7 Strategies for Surviving the Holidays with Chef AJ

Friday, October 14, 2016

Webinar with Dr. Lisle: Panic Attacks and Anxiety Q&A, Part 2

With my son's new job (finally!) and then his being out sick so soon after starting, all my days are mixed up and I forgot all about the weekly webinar. Luckily, Gustavo has the replay out already so I can watch it some time later today.

Saturday, October 8, 2016

Monday, October 3, 2016

Lima Bean Stew

I decided to make something different for today, and with some of Dr, McDougall's recent webinars focused on heart health, I decided to pull out The McDougall Program for A Healthy Heart and look around. The book is currently out of print, but you can get used copies of it from many on-line book stores, and Dr. McDougall is also selling a PDF version of it on his web site. The 20% off all digital books sale is still going on so you can grab this for only $8.

Lima Bean Stew looked good, but before I started a new post here about it I searched and saw I did a quickie post about it back in 2008. Unfortunately, the link to the recipe itself died along with Geocities, so I guess I better share it again:

Lima Bean Stew
Serving Size: 8     
Preparation Time 15 minutes
Cooking Time: 1 hour

  1             medium  onion -- chopped
  1             medium  green pepper -- or red, chopped
  2             stalks  celery -- sliced
  2             medium  carrots -- sliced
  8               cups  water
  3               cups  frozen lima beans
  16            ounces  tomato sauce -- canned
     3/4           cup  barley -- uncooked
     3/4           cup  brown rice -- uncooked
  2        tablespoons  soy sauce, low sodium
  1         tablespoon  parsley, freeze-dried
  1           teaspoon  dried basil
     1/2      teaspoon  paprika
     1/2      teaspoon  dried oregano
                        fresh ground black pepper -- to taste

Combine all ingredients in a large soup pot. Bring to a boil, cover, reduce heat, and simmer for 60 minutes.

The McDougall Program for A Healthy Heart (page 350)
McDougall Quick and Easy Cookbook (page 90)
John McDougall, MD and Mary McDougall

NOTES : This may also be made in a slow cooker. Add all ingredients at once and cook on low for 4 to 6 hours. We have let this cook as long as 8 hours with no adverse results except for softer vegetables.

Instead of chopping up a bunch of fresh veggies, I used a container of mirepoix - a carrot, onion, and celery pre-chopped mix from the grocery store - and added some frozen onions, because we love onions in this house.

The tomato sauce is Hunt's no-salt added version. I was so happy when I saw our grocery store decided to stock not only the small 8 ounce size cans of this but also the 15 ounce and 28 ounce cans. It makes it so easy now to make home made, no salt added pasta sauces.

Since the ingredients read green or red pepper, I opened a small jar of sliced pimientos and used that. No pepper skins glueing themselves to my upper palate to worry about.

The lima beans. I had belonged to the Rancho Gordo Bean Club for a year and a half. I didn't immediately renew after the first year and missed one shipment while on the waiting list, then renewed for another quarter and dropped it again. Why? First off, the beans are delicious and definitely fresher than you would ever find in grocery stores. I quit twice because of lima beans. I'm not that big a fan of them, but in the 5 shipments from Rancho Gordo I had gotten 6 bags of lima beans. There aren't the cute little baby limas, either, but honking, gigantic creamy white ones, with skin so thick you can use them to make shoes out of. OK, slight exaggeration. I still had 4 bags of lima beans left in my pantry and figured I better start eating them before they become as old and hard as grocery store beans, so last night I set a bag of Royal Coronas out to soak overnight, and this morning cooked them up in the Instant Pot. It made up 6 cups of beans, so 3 were set aside for this recipe, the others I split in half, put into freezer bags, and when cool, put into the freezer for the next time I need lima beans for anything. If I plan on making more recipies from this book, they'll get used, because Mary does seem to like using lima beans in her older recipes.

Everything got popped back into the cleaned Instant Pot and put on Low for 6 hours. I can never remember if the vent stays open or closed when slow-cooking in this thing. When I used the 6-quart as my primary pot I didn't have any problem - I had purchased the accessories package had had the glass lid that I used. But the 8-quart doesn't have a glass lid, and none of my other pot lids really fit it, so I'm stuck with the regular lid. Even with the valve closed, the house smells great. I can't wait until dinner time!

Here's a photo at the 4 hour point, fluffed up so you can see the ingredients and not just tomato sauce:

I apologize for the fuzziness of the photo. My son said the steam kept clouding his iPod lens.

I really should use these older books more. Some of these recipes are fantastic!