Wednesday, October 7, 2009

VenanMoFo Day 7 - It's Soup Weather! Part 2




I've got this simmering away on the stove right now and it smells delicious! I'm trying so hard not to take a taste - one of my weaknesses. A taste usually turns into a whole serving size bowl before the cooking is done. :(
I'm not bothering to blenderize this. As I mentioned before, those red lentils cook up some creamy and smooth, and besides, my family like a soup with a little bite to it.
One other modification was to add some spinach, about half a bag of frozen chopped (about 2 cups). I was going to use a different red lentil soup recipe for today's dinner, one that was almost identical to this one except it had spinach added and used crushed tomatoes instead of fresh, so I figured it would go with this soup, too.

VenanMoFo Day 7 - It's Soup Weather!

And with the cool weather comes a new recipe from the official Rice Diet web site:

Turkish Lentil Tomato Soup

Ingredients:

* 2 large onions, medium diced
* 2 large carrots, medium diced
* 2 teaspoons garlic, minced
* 2 teaspoons ground cumin
* 2 teaspoons ground coriander
* 2 teaspoons ground fenugreek
* 2 large tomatoes, cored and chopped
* 1/2 teaspoon crushed red pepper
* 1 cup red lentils (soaked overnight)
* 5 cups salt free, vegetable stock
* 1/4 cup fresh dill
* 1 teaspoon extra virgin olive oil

Preparation:

Heat oil in a medium sauté pan. Add onions and carrots and sauté until
tender. Add garlic and the remaining seasonings except the dill. Add
tomatoes and simmer for 10 minutes. Add lentils and vegetable stock.
Cover and cook on low heat until lentils are soft, approximately 30
minutes. Remove from heat and place mixture into a blender or food
processor. Blend until smooth. Stir in half of the dill. Serve hot.
Garnish with remaining dill.

Nutrition Information:

Yield: 6 servings; serving size 1 cup.

Each serving contains approximately: Calories: 197 (5% from fat);
Protein: 11 g; Fat: 3.1 g; Carbohydrate: 23.3 g; Cholesterol: 0; Sodium:
37.1 mg.


http://www.ricedietprogram.com/o_nut_kitchen_tomatolentil_soup.php
~~~~~~~~~~~~~~
I've never soaked red lentils - or *any* lentils - overnight like other
beans or legumes. They're so small and soft they'll just turn to mush
before you can even rinse them off the next morning.

Also, when blending, I always use one of those immersion blenders and do
it right in the pot. Much neater and safer than ladling hot soup back
and forth. And unless you have a gigantic food processor, I wouldn't use
one of those to blend. Remember that the center column, the one that
goes over the post on the processor itself, is only about half the
height of the container, so if you put this entire recipe in a 11 cup
food processor whose fill line is about the 4-cup level, a lot of it
will spill out the center hole onto the machinery. Stick with a blender.

I'll be making this soup today. I have no idea what fenugreek is other
than an herb that I don't have in my spice cabinet
http://en.wikipedia.org/wiki/Fenugreek
so I'll be leaving it out. I'll also use a can of no salt added tomatoes
instead of fresh, as we've had lousy fresh produce in this area for ages
and I'm not about to spend $3/lb on 2 tasteless tomatoes when I can buy
a can of diced for under a dollar. Of course, I'll omit the oil and sauté in a bit of water.

Tuesday, October 6, 2009

VenanMoFo Day 6 = Cookies

That Isa is such a tease! Her (and Terry's) cookie book won't be out for another month, and here she is blogging all about cookies! ARGH!

Not that I would get that much use out of it when I do buy it. I doubt too many (if any) recipes will be McDougall-legal, but I'll probably make a few batches of those delicious baked globules of sugary goo for my family. My husband is the original Cookie Monster. LOL

That doesn't mean there are no cookies suitable on the McDougall food plan out there. Here are some that are officially allowed from early McDougall cookbooks:


* Exported from MasterCook *

Banana Raisin Cookies

Recipe By :
Janice Morikawa
Serving Size : 16 Preparation Time :0:25
Categories : Cookies McDougall Acceptable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 banana -- ripe, mashed
1 1/4 cups rolled oats
1 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup raisins, seedless
1 teaspoon vanilla
1/2 cup apple juice -- or water

1. Preheat oven to 375 degrees F.

2. Combine all the dry ingredients in a large bowl. Add the remaining
ingredients and mix well. Batter will be stiff.

3. Drop by teaspoons onto a non-stick cookie sheet (or a sheet lined with
parchment paper) and flatten slightly.

4. Bake at 375 F for 15 minutes.

5. Store in an air-tight container


Source:
"McDougall Health Supporting Cookbook, Vol. 2"
Copyright:
"1986"
T(cooking):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per Serving: 82 Calories; 1g Fat (6.7% calories
from fat); 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Fat;
0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Peanut Butter Cookies

Recipe By :
Elaine French
Serving Size : 48 Preparation Time :0:20
Categories : Cookies McDougall Acceptable


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups whole wheat flour
1/2 cup soy flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup applesauce, unsweetened
1/2 cup water
3/4 cup honey
3/4 cup peanut butter -- natural style

1. In a medium size bowl, mix flours, baking powder, and soda.

2. In a large bowl, mix applesauce, water, honey, and peanut butter until
smooth.

3. Add flour mixture to peanut butter mixture and mix well.

4. Drop by tablespoons onto cookie sheet. Flatten with a fork dipped in
flour.

5. Bake at 300 degrees F for 15 minutes.

Source:
"McDougall Health Supporting Cookbook, Vol. 2"
Copyright:
"1986"
T(cooking):
"0:15"

- - - - - - - - - - - - - - - - - - -

Per Serving: 70 Calories; 2g Fat (28.3% calories
from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 43mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

and one that hasn't appeared in any McDougall cookbook but are just as safe:


* Exported from MasterCook *

Fat-Free Oatmeal Cookies

Recipe By :Susan Voisin
Serving Size : 12 Preparation Time :0:00
Categories : Cookies Snacks
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup oatmeal -- quick oats
1/2 cup white flour
1/2 cup Whole wheat flour
1/2 teaspoon Baking soda
1/2 teaspoon Salt
1/2 teaspoon Vanilla
1/2 cup Brown sugar
1/4 cup sugar
1/4 cup Raisins
1/2 cup applesauce, unsweetened
2 teaspoons EnerG Egg Replacer
2 tablespoons Water

Preheat the oven to 375.

Mix the dry ingredients and the raisins. Mix the egg replacer with the
water. Add it and the apple sauce to the dry ingredients. Drop onto a
non-stick cookie sheet (lightly sprayed with oil, if necessary). Bake
for 12-15 minutes.

Source:
"http://veganconnection.com/recipes/desserts.html#Oatm"

- - - - - - - - - - - - - - - - - - -

Per Serving: 118 Calories; 1g Fat (4.4% calories
from fat); 2g Protein; 27g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 0 Fat;
1/2 Other Carbohydrates.

NOTES : Yield: 12 cookies
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


Hmmm, today is kind of filled up already, but tomorrow after rehab I have no plans, and it's gonna be a damp, rainy day, so a batch of cookies just may do the trick. Thanks for the suggestion, Isa. I'm no longer mad at you. :)


Monday, October 5, 2009

VeganMoFo 2009 Day 5 - Fall Foods

We took the air conditioners out of the windows over the weekend and right now I'm sitting here enjoying a beautiful breeze that's causing all my wind chimes to tinkle so loudly my son hears them in his room on the other side of the apartment. Fall is HERE!

And Fall weather deserves Fall foods, so today for dinner I'm making Butternut Squash Soup from Vegan With A Vengeance, Pumpkin Baked Ziti with Caramelized Onions and Sage Crust Topping from Veganomicon, and we'll top it off with Pumpkin Muffins by Mary McDougall from the McDougall Made Irresistable DVD for dessert while watching tv tonight. Heroes! Castle! How I Met Your Mother! Big Bang! Thank goodness for VCR's! I'm still trying to catch up with all the shows I taped last week!

Some of the recipe pages have a photo so I won't repeat them here.

Sunday, October 4, 2009

VenanMoFo Day 4

I did take photos of those baked beans, but the camera is in the bedroom and my husband is sleeping. They'll get posted tomorrow sometime.

The beans were great, but a bit too sweet for my taste, so next time I'll halve the sweeteners. And because Letha said hers came out burnt, I added a second can of no-salt-added tomato sauce right at the beginning. Not one bean burned onto
the Corningware. The beans plus a salad made a great rainy day supper.

Letha's baked beans
(Here's the pic, as promised. Sorry it's so dark.)

Speaking of Corningware, after the cardiologist Thursday we hit the outlet mall and visited one of my
favorite stores in it, the Corningware store. I bought the cutest little 6 ounce bakeware bowls! You'll see one in the bean photo when I get it up. One of the weight loss blogs I read recommended using the smallest plates and bowls possible for your meals, and if you want more, just go and get it, but you have to think about whether you're really hungry or not. Dr. McDougall encourages that. In the past, I would have dished out at least 1 1/2 - 2 cups of those baked beans into a bowl, probably on top of a cup or more of brown rice. Yesterday, that 6-ounce serving with the salad was perfect. Sure, I got hungry again a few hours later and had a banana, but for a meal, that was all that I needed.

Today is Sunday, and in this house that means burgers. If I can't find a decent frozen one (meaning the sodium content is low enough) I may buy the ingredients to make Mary McDougall's McVeggie Burgers. They look a lot
like the Dr. Praeger California Burgers I used to be able to get but are no longer available here. I'll be sure to snap some photos if I go that route.

Well, I've been up for 2 hours now so I better
get breakfast started. Pre-heart thing I would have one of Amy's Breakfast Burritos, but at 540 mg sodium in one little burrito that's now on the no-no list, so I guess my special Sunday breakfast will be a baked sweet potato/yam today. (sigh) I miss being able to eat all the vegan foods I liked.

Friday, October 2, 2009

VeganMoFo Day 2 - McDougalling and My Heart

First of all, let me silently curse out Blogger for deleting a post I spent an hour writing - complete with links, a recipe and a photo - because I tried to preview it to see where the software deposited said photo. Now I have to start all over again.

If you look down at my post of September 17th you'll see that I was recently hospitalized for a weird cardiac myopathy called Takotsubo Syndrome. I went into the emergency room with high blood pressure (220/110) and a pressure in the chest which I had attributed to my asthma (the landlord put some air freshener sprayer in the back hallway and even my food tasted like that crap smelled. My son and I were both wheezing and coughing for a few days and we were both complaining of the same chest and back pressure, something we both have been having for almost 20 years now.). The EKG was fine, my blood pressure was back to normal within a half hour of plopping my butt on the stretcher, and the pain and pressure was all gone before the intake information was completed. But the cardiac enzymes were slightly elevated (troponin level was 1.7, for you nurses and docs out there) so I was immediately slapped with a diagnosis of impending myocardial infarction (heart attack, for you non-medical people) and was scheduled for cardiac catheterization and admitted to the telemetry unit and prepped. The cardiologist made a cursory appearance at my bedside before the procedure and we spoke briefly about the low fat vegan McDougall plan that I was already following. He didn't believe me. He said people on McDougall (or Ornish, Barnard, Esselstyn - he actually knew them!) don't get heart attacks.

He was right. I didn't have a heart attack. My coronary arteries were as clear as can be and there were no ischemic (scarred) areas. What I did have was something called Takotsubo Syndrome, a.k.a. coronary stunning, broken heart syndrome, and a few other names. It was discovered in Japan in the 1990's and named "Takotsubo" because what happens to the heart resembles a Japanese octopus (tako) trap (tsubo). According to the Takotsubo Syndrome web site, it happens in post-menopausal women (check) who have been under a lot of stress (check) and have anger issues (check again). This is my favorite quote from that web site:
". . .
occur in post-menopausal women under some form of extreme, exceptional and prolonged mental stress,... with no good way out, no relief and often feeling deep resentment . . ."
Oh, yeah! That suits me to a "T" for sure! Money worries, worrying about whether or not my husband will get laid off, worrying whether or not my son with the Master's in electrical engineering will ever get a job (He's been unemployed since graduation over a year ago), worrying about an elderly aunt with Alzheimer's Disease who lives an hour away and refuses to move into assisted living (We spent our entire summer vacation trying to get her into a place, only to have her sign herself out of rehab and go home), and the number one worry on the hit parade, my weight. I've been on diets practically every day of my 55-plus years of life. Unless I ate 1000 calories a day or less, I would gain weight.

I even gained weight on McDougall's Maximum Weight Loss version of his food plan unless I dropped calories to 1000.

So, here I was, a bundle of nerves, stressed to my limit with life in general, then having my doctor nag me incessantly about my weight. No matter what I did, he was mad. I gained a few pounds (when my TSH rose to hypothyroid levels at the same time my plantar fasciitis prevented me from exercising much) and he was mad. I stayed the same weight eating 1200 calories but again, no exercise because of foot pain, and he was mad. I lost 20 pounds in one month (much of it water weight because I had gained 5 pounds overnight before the previous weigh-in from salty spaghetti sauce) and he was mad. I followed the food plan he *insisted* I follow (2000 calories SAD) and obviously gained weight, and even though I warned him ahead of time it would happen he was mad.

I don't need this added stress on top of all my other stress!

Then the elderly relative mentioned above not only refuses to let the homemaker into the house but calls the cops on the roofer who came to do an estimate, even after we put signs all over her house reminder her the roofer was coming.

And even though I was again starving myself on 1000 calories a day my weight went up again.

And my heart exploded. Well, that's how my family and I like to describe it. The ventricle wall is bulging and weakened - Takotsubo Syndrome. Brought on by unrelenting stress with no hope of reprieve.

The cardiologist is happy I'm sticking to McDougall, but insists I will lose weight on it. I reminded him yesterday that I haven't lost weight on it in the 10-plus years I've been on it already. He says to exercise more. I'm going to the cardiac rehab that he insisted I go to and I'm exercising as much as the nurses there tell me to safely do. He even said before I started not to do anything extra, do only what they ordered. I told them this morning what the doc said and they said the same thing - I'm already doing the max I'm safely allowed to do.

". . . occur in post-menopausal women under some form of extreme, exceptional and prolonged mental stress,... with no good way out, no relief and often feeling deep resentment . . ."

Don't these doctors realize that insisting I go to extremes to lose weight, even the 5-plus decades of yo-yo dieting, most likely contributed to my current heart condition? And don't they realize that if I continue to stress over the lack of weight loss, even though I'm doing everything right, that it's going to prevent me from healing and may lead to even more serious problems in the future? Nope. They're clueless.

In the three 1/2 weeks since I weighed myself the day before entering the hospital I've lost 14 pounds. Since discharge 3weks ago tomorrow I lost 6 pounds. I see my primary care doc Monday for lab test results (and hopefully get my thyroid med increased back to pre-hospitalization level. He immediately cut it in half upon discharge wondering if that had something to do with my problem. Quite the opposite- too low a thyroid level can further stress the body leading to even more harm.) and a weigh-in. I know he'll be mad, as he wanted to see a 5 pound a week loss, claiming that now he'll have proof that I'm exercising and naturally I had to be lying before, so now the weight should be melting right off. He still refuses to believe I was exercising before my heart thing! So frustrating. So stressful!

But tomorrow is the weekend and I'll have my husband home for 2 days with no plans to see the elderly relative to shop, cook, clean, or take her anywhere or let any contractor in. She finally agreed to the homemaker, although in the 2 weeks she's been going there all she's done is sit and have coffee with her - no housework, no shopping, not even out for a walk. My husband told the aunt we're no longer going to do her shopping and that we're not coming to visit this weekend. It's been 2 weeks since we last did grocery shopping for her (Yes, one week after my discharge I was grocery shopping for this woman!) so I know she's getting low on many items, especially bread, like and orange juice, so she better send that woman to the store and make her earn her $21/hour fee!

See, I get all riled up over things! Eating the healthy McDougall way and going to cardiac rehab for exercise are only 2 parts of my recovery. Stress prevention and relief is the other, and as long as elderly relatives are around and as long as doctors are going to harp on me to lose weight, I doubt I'll ever achieve full health again.

But back to VeganMoFo and food, glorious food! I'm the type of person who lives to eat, and tehre are plenty of tasty and healthy foods available on the McDougall program. Yesterday I mentioned the pumpkin bread. Well, it never got made. We discovered that we still had almost a dozen bananas getting nice and brown and soft so my husband requested banana bread, instead. I've written about the Best Banana Bread from Anne Cryle Esselstyn a number of times during last year's VeganMoFo so I'll just link to it and say no more about it. A photo is better, anyway:
Best Banana Bread


Today is Friday, our family's usual pizza day. Once again my guys will have their pie and I'll finish up some leftovers in the fridge. I make way too much rice and veggies on Tuesdays that by the time it's finished it's time to make it again (every Tuesday, at my son's request).

In the oven this afternoon I'll have a pot of baked beans going. The recipe is from Letha's MWLP blog and it's the first time I'm using it, so keep your fingers crossed. We used to eat Bush's Baked Vegetarian Beans all the time, but with my new sodium restrictions that's now off-limits to me. I'll try remember to snap a picture when I take it out of the oven later. Tomorrow I'll probably open a can of Bush's for my husband and have the freshly made beans for myself for lunch and dinner. Just plop them on salad greens and serve with some soup (I have leftover Double Pea Soup from Veganomicon Double Pea Soup in the fridge for myself and a few cans of tomato hubby can finish up.) and it's a great Fall weather meal.

Sunday's dinner hasn't been decided on yet, but it's usually burgers on whole wheat rolls with tons of lettuce and tomatoes and a squirt of ketchup. The guys usually ask for fries with that and I usually say No, but maybe this week I'll give them a treat.

They've been so good to me since my heart thing, refusing to let me do any heavy lifting, trying to protect me from stressful circumstances, like hospital bills (which stresses me out even more because the last thing I saw was a notice from the insurance company saying they're refusing to pay for the second day). My husband finally relented when he caught me crying over finances the other night and told me all he's done, that the day is covered, as is all the other stuff they initially denied (that I didn't even know was denied because he kept the news from me).

The cardiologist gave me a clean bill of health yesterday and told me I have no restrictions, to go out and live life to the fullest. Finally my husband is relaxing and is telling me things (like about the insurance brew-ha-ha) and is letting me do things on my own again, like go to the grocery store or laundromat. It'll be so nice to get out again without an escort! But they were as scared as I was those days in the hospital, so I have to cut them some slack. And banana bread. And pizza. And surprise them with oven fries. It's the little things that make life worth living.



Thursday, October 1, 2009

VeganMoFo 2009 Here! Nothing to Say

Sorry, but it caught me on the day I have to make my first cardiologist visit and I'm a nervous wreck about that, so for dinner I planned just spaghetti for my menfolk and leftover rice and veggies for myself.

Tell you what, if I get a good report (And I see no reason why I shouldn't except that my nerves are driving my blood pressure up) I'll make this McDougall-legal quickbread from Jan Tz, in honor of October.

PUMPKIN SPICE QUICK BREAD

Pre-heat oven to 350 F.
Grease an 8" x 8" square cake pan.

Combine the dry ingredients:
2 cups all-purpose flour (I use a combination white whole wheat and AP)
1/4 cup sugar
1 Tbs. baking powder
1 tsp. salt
3/4 tsp. baking soda

In a separate bowl, mix the liquid ingredients thoroughly:
3/4 cup hot water, soymilk, or ricemilk
1 Tbs. + 1 tsp. white vinegar
1 cup canned pumpkin pie filling (see below)

When the oven reaches temp., add the liquid ingredients to the dry ingredients. Mix quickly and do not over-mix.

Dump into prepared pan.

Bake about 30 minutes -- toothpick test for doneness.

Remove from oven and let sit in pan 10 minutes.

Remove from pan and cool completely on rack.

Slice when completely cooled.

Variation: If you use pumpkin pie filling, note that it contains sugar already; you may want to reduce or eliminate the added sugar in this recipe, according to taste. If you want to use plain canned pumpkin, then use the sugar, and add 1 tsp. pumpkin pie spice or 1/2 tsp. cinnamon and 1/4 tsp. nutmeg, or according to taste.

You could also add 1/2 cup raisins to this. Soak 'em first to soften, then drain, and add in with the liquid ingredients.
~*~*~*~*~*~*~*~
I sometimes dress this cake up by taking a paper doily and dust the top of the cake with powdered sugar, then remove the doily to get a nice lacy design. My guys don't care, as long as the cake tastes great.

This particular version of the recipe came from a posting on the old McDougall recipe board which compiled all of Jan's quickbread recipes into one place. I don't know of many McDougallers who could have survived without Jan's recipes!

And now Isa is working on a new cookbook containing lower fat vegan recipes! Yippee! I'm sad I couldn't be a tester - I didn't volunteer because a lot of the more exotic ingredients in her other books are unavailable to me, like tamarind paste and even plain old tempeh - so I knew I would be a bad tester. I'm so jealous of those who made the cut.

Better go get ready for the doc - 8am appointment and I have to be there early to fill out all the new-patient paperwork. Wish me luck!

Thursday, September 17, 2009

Tasty AND Nutritious!

Even with my recent cardiac problem of Takotsubo Syndrome

I'll still be participating in VeganMoFo in October and besides making everything McDougall safe I'll be giving a little tweak here and there to make them lowest in salt. I guess I'll be digging out the Rice Diet books to find the lowest levels of sodium processed products, like canned tomatoes and beans.

But right now, I'm supposed to be taking it easy, so if my husband catches me on the computer I'm dead, so I'll be back soon.

Wednesday, August 19, 2009

VeganMoFo 2009 Coming Soon

Instead of November, VeganMoFo

is going to be in October this year. Isa made the proclamation on the PPK this week about it HERE.

And this link will take you to the blogs that participated last year.