Finally - Dr. Lisle Q&A Webinar

After 2 months of technical difficulties - and about 5 minutes of problems before they actually got this working - Dr. Tolosa and Dr Lisle have their monthly sit-down, and this one is the promised Q&A.

Sometimes It Gets So Darn Confusing - And Depressing!

Free Mastering Diabetes Summit

This summit has been going on for a week now, but I only found out about it when someone posted that Dr. McDougall is going to appear. Well, I found the registration page and signed up.

Many of the big names in WFPB living are here, not just Dr. McDougall. There's Dr. Barnard, Dr. Fuhrman, Dr. Klaper, all the Esselstyns - over 25 of your heroes in one summit!

Here's the schedule of who and when they're appearing.

Have fun!

Healthy Taste of Sacramento Now Available as Webinars

It was announced that the Healthy Taste of Sacramento, scheduled for Sunday February 19th, 2017,  will also be offered as webinars, with unlimited replays.

The lineup:

• Dr. John McDougall, MD
• Mary McDougall
• Dr. Craig McDougall, MD
• Dr. Garth Davis, MD
• Dr. Doug Lisle, PhD
• Dr. Rosane Oliveira, PhD
• Chef Ramses Bravo
• Cathy Fisher
• Chef AJ

The price for the webinars is $49 - not bad for all these speakers. 

This is offered through WebinarJam. If you've ever purchased one of Chef AJ's cooking webinars you already know how to do it. If you're new to the WebinarJam *pay* webinars, be sure to follow all the instructions. After making your payment you MUST CLICK THE "RETURN TO MERCHANT" BUTTON to complete the transaction!! If you don't do that, then you're still not registered and won't be allowed in when live or get the replay links afterwards.

I can't find a schedule of who speaks when except for the general times of 8:30 am to 5:30 pm, nor what subjects they're each covering. I'm sure it'll all be interesting, no matter what.

Gustavo and Dr. McDougall in a Noise Hawaiian Dining room

Another Blogger Bites the Dust

Looks like Wendy Solganick is going to get rid of her old blog: http://www.healthygirlskitchen.com/ . I know I sent a lot of people there for info on the UWL food plan, and she has some great UWL- and McDougall-safe recipes there, too (That salad dressing list!!). So, I strongly advise people here who haven't saved their favorite posts from that site to go now and grab them while you can, before they all disappear forever.

Engine 2 Seven Day Rescue Diet

Rip Esselstyn has a new book and program out called The Engine 2 Seven Day Rescue Diet. You can see the details of it in this PDF file. Note that although it's on a Dropbox site you DO NOT need a Dropbox account to download it, nor to you even have to sign in with the suggested Google or FaceBook account. The last option is to just continue without signing in. That will open the PDF file in your browser and you can then just click the Download button on that page to save it.

For those of you already quite familiar with the whole foods plant based, Plant Strong way of eating, there is no new material here. For those who own any of the other Engine 2 or any of the Esselstyn Prevent and Reverse Heart Disease books, neither the info nor the majority of the recipes are new. Also, like what happened in The Healthiest Diet on the Planet, some of the recipes are old ones just released under a new name.

The purpose of the book and and Rip's in-person 7 Day Rescue programs are to convert SAD eaters to the WFPB way of eating. But many of us are completists and want to read, probably own, not only every McDougall book ever published but anything the Esselstyn family puts out, too. Well, with the exception of the book Plant Strong, which is just the paperback & Kindle version of My Beef With Meat released with a new title.

Rip and his sister Jane put together this nice introductory program, and in the book Rip explains all the whys and how-to's of the program. Jane contributes all the recipes and cooking preparation advice. If you like the recipes in the other Engine 2 books and web site, you'll like these. Older recipes have been slightly updated to recommend the Engine 2 food products sold exclusively through Whole Foods, but they do also suggest what can be used in place of them.

Bowls and Flats are the main categories of recipes, and they each come with their own handy dandy chart, which you can see in glorious color in that PDF I link to above. Breakfast Bowls, Salad Bowls, Flats (a.k.a. open faced sandwiches), Dinner Bowls. There are also soups in with the flats, but no Soup Bowl chart for those. With these charts and once a week batch cooking you can have a plethora of meals on hand without having to even think - just open the 'fridge, grab a few ingredients, nuke what needs to be reheated, put it all together, and grab a fork. I don't know about the rest of you, but I'm not very inventive in the kitchen - I like to have someone tell me what combinations go well together. The most improvisation I've done lately is substitute romaine lettuce instead of bread when making sandwiches because I can no longer have gluten and winter squash or turnips for the potatoes I continue to react to.

I think I'll even print out those full color charts from the PDF file and hang them on my kitchen cabinets. It'll make grocery shopping and meal times so much easier.

My only complaint about the book (Come on now, you all know me. You know I have to gripe about *something*!! LOL) is the small serving sizes suggested in some of the recipes. In the intro to the breakfast section, they write: "Wow yourself with the size of your cereal bowl. Pile it so high that you are still eating it in the carpool lane at the pre-school drop-off, on the train to work, in the midmorning meeting at the office, or on the way to your 10am yoga class!" All the oatmeal breakfasts come out to a cup to a cup and a half, cooked, per serving. That wouldn't hold me for long, much less still be eating it at 10am! What do they plan, we eat a bite an hour? While watching this video where Rip talks about the program in Sedona, notice the size of the food served on the plates. Most are pretty small servings on smallish paper plates. Desserts are served in paper cups. Now, that might be a sample from a cooking demo, but then again, maybe not. Coming from the McDougall and Ultimate Weight Loss programs, where you're told to pile up your plate high with veggies and starches, going for these smaller portions will take a bit to get used to. Then again, there are still a lot of people out there who aren't losing as much weight as they want eating those large UWL and McD portions, so this may be exactly what's needed.



When people on the Facebook community show their batch-cooked meals and how they're portioned out, they're usually shown in pint-sized (2 cups, 500 ml) jars.

So, if you were on the fence about getting this book and like all the Engine 2 recipes you already have, like to put together meals on the fly from what you already have in your fridge, like to cook just once a week, and don't mind "bowl" and "flat" meals, this is the book for you.

Watch Your Cuisinart Replacment Blades!

I just finished sending an email to the Cuisinart/Conair people telling them of a serious problem I have with the replacement blade they sent me last month for my food processor.

When making a batch of hummus a little while ago I'm watching the blade start to spin up the spindle, about to fly right off!

WTF??

I quickly turned it off, emptied the processor bowl, washed everything, made sure the blade was 100% seated correct on the spindle, put my half-blended hummus ingredients back in, closed the top, turned it on, and it starts to spin up the spindle again!

Of course I immediately turned it off again, emptied the food processor bowl and told my husband he's going to live with chunky hummus until this problem is solved, and immediately found my email with the service number, a customer service email address, and wrote to them telling them of this problem and asking for a replacement for the replacement blade.

So, keep an eye on your Cuisinart blades, and let them know if this is happening to you, too.

McDougall January 2017 Q&A, Part 2

Chef AJ's SPecial Guest, Dr. Alan Goldhamer

Now THIS is what a Q and A SHOULD be like!

Chef AJ holds a 4-week program in LA now and then, a live version of her Ultimate Weight Loss program. This time around she had Alan Goldhamer, DC (and Doug Lisle, PhD, too) as a special guest, and a highlight of his appearance was this one hour question and answer period, where people at the program submitted questions in writing and (Gasp!) AJ actually asked them and (Double gasp!) the doctor actually gave answers to them!

How I wish all doctors who did Q and A's followed the same format.

And how I wish I lived on the West coast and could go to True North! It's on my bucket list, right behind attendance at a McDougall 10 Day program. I can't fly, thanks to my lousy ears, so it would be a really long train or car ride to get there and back.