Diet Fiction is another movie starring many of the WFPB heroes we know and love. No Dr. McDougall or Dr. Esselstyn, but there's Drs. Ornish, Barnard, Williams, Davis, McMacken, etc., plus people like Adam Sud, Rich Roll, and Chef Del.
It's not out yet, but the official web site links to iTunes where you can pre-order it when it is released.
Monday, December 31, 2018
Friday, December 28, 2018
Jeff's Almost Instant Soup
Back in August, Jeff Novick posted his thoughts on emergency food, now that hurricane season was starting up, and since he lives in Florida, there's always a chance they lose power. He and I corresponded on his forum about dried/dehydrated foods a year or so ago, too. Since then, I always had some dried veggies around the house. After this thread, I invested in even more of them. My favorite place to buy from is Harmony House - I've been buying dried veggies from them for over 20 years and never had a problem.
In that thread he shared his recipe for what he called Almost Instant Soup. I finally had all the veggies it called for and made a batch earlier this week. He's right - it does make a lot of soup and lasts a long time in the refrigerator! I made this up on Monday morning, and still have enough to last at least 4 more lunches after today.
Here's the basic recipe. The posts in the link above gives all the details:
1.5 cup dehydrated (not dry) lentils
4 cups dehydrated vegetables. (Some of my favorites are carrots, onions, broccoli and green beans)
1 gallon of water
- Place all ingredients in a 6 -8 qt pot. Bring to a boil. Simmer 10-20 minutes.
- Adjust water to make it thinner or thicker as desired.
- Add desired herbs, spices to taste.
Along with those ingredients I added a quarter cup of dehydrated soup vegetables blend from Frontier Co-Op. Even though there's nothing else in this, just the dried veggies, it has a unique taste, as if there are added spices or herbs. And since I'm unimaginative when it comes to spicing foods, I also added 3 tablespoons of Mrs. Dash Table Blend, too. I should have left this out and just gone with the added flavor of the soup mix. I used my 8 quart Instant Pot on Sauté then Keep Warm to make this - it was the only pot I own that was big enough.
It's delicious! And since I bought the gallon sized jug of all the ingredients that Jeff recommended, I can have this for every lunch all winter long without having to go out shopping and never be bored! If I want a change of taste, I'll add a can of diced tomatoes or choose one of the many other versions of Mrs. Dash I have in the kitchen.
What else can I say about this soup, but YUM!
Thanks again for a delicious recipe, Jeff!
OK, Mother Nature, bring on Winter! Between those dried veggies, all the canned tomatoes, bagged beans, boxes of broth, bags of pasta, and all the other staple items stuffed every nook and cranny of this little apartment, we're ready if you want to start dumping a few feet of snow on us every few weeks. Of course, I'd much rather you didn't, but I'm ready if you do.
In that thread he shared his recipe for what he called Almost Instant Soup. I finally had all the veggies it called for and made a batch earlier this week. He's right - it does make a lot of soup and lasts a long time in the refrigerator! I made this up on Monday morning, and still have enough to last at least 4 more lunches after today.
Here's the basic recipe. The posts in the link above gives all the details:
1.5 cup dehydrated (not dry) lentils
4 cups dehydrated vegetables. (Some of my favorites are carrots, onions, broccoli and green beans)
1 gallon of water
- Place all ingredients in a 6 -8 qt pot. Bring to a boil. Simmer 10-20 minutes.
- Adjust water to make it thinner or thicker as desired.
- Add desired herbs, spices to taste.
Along with those ingredients I added a quarter cup of dehydrated soup vegetables blend from Frontier Co-Op. Even though there's nothing else in this, just the dried veggies, it has a unique taste, as if there are added spices or herbs. And since I'm unimaginative when it comes to spicing foods, I also added 3 tablespoons of Mrs. Dash Table Blend, too. I should have left this out and just gone with the added flavor of the soup mix. I used my 8 quart Instant Pot on Sauté then Keep Warm to make this - it was the only pot I own that was big enough.
It's delicious! And since I bought the gallon sized jug of all the ingredients that Jeff recommended, I can have this for every lunch all winter long without having to go out shopping and never be bored! If I want a change of taste, I'll add a can of diced tomatoes or choose one of the many other versions of Mrs. Dash I have in the kitchen.
What else can I say about this soup, but YUM!
Thanks again for a delicious recipe, Jeff!
OK, Mother Nature, bring on Winter! Between those dried veggies, all the canned tomatoes, bagged beans, boxes of broth, bags of pasta, and all the other staple items stuffed every nook and cranny of this little apartment, we're ready if you want to start dumping a few feet of snow on us every few weeks. Of course, I'd much rather you didn't, but I'm ready if you do.
Thursday, December 27, 2018
Ann & Jane - Snacks!
Warning - the only thing here safe for those on MWLP or the Esselstyn Reversal version of his food plan is the suggestion to eat veggies dipped in hummus, or having orange or apple slices already cut and on hand. Of course, with only 2 fruits allowed a day, they're usually incorporated into meals and not used as snacks.
Also, a lot of these suggestions are for super hard flour products. Be careful of things like Mary's Gone Crackers, and especially Ann's suggestion of eating the unpopped corn kernels at the bottom of the bowl I've broken a tooth on those crackers and I'm sure others have chipped teeth on unpopped popcorn!
And Brian's exciting new find of unsalted whole wheat matzos? I suggested those decades ago!
Also note, some people commenting under the video have said the code Jane gives for the pretzels does not work, so beware.
Also, a lot of these suggestions are for super hard flour products. Be careful of things like Mary's Gone Crackers, and especially Ann's suggestion of eating the unpopped corn kernels at the bottom of the bowl I've broken a tooth on those crackers and I'm sure others have chipped teeth on unpopped popcorn!
And Brian's exciting new find of unsalted whole wheat matzos? I suggested those decades ago!
Also note, some people commenting under the video have said the code Jane gives for the pretzels does not work, so beware.
Wednesday, December 19, 2018
Ann & Jane - Magnificent Chocolate Cake
And here is Jane's site to order the cake mix, if interested. If you don't want to shell out $10 for the convenience, the mix is the Adonis Cake recipe from Rip's My Beef with Meat/Plant Strong book.
But remember, this is fine for people looking for prevention of heart disease or those who just want to follow the Engine 2 food plan for general health. If you already have heart disease, this cake is not safe for those on the reversal food plan because of the added maple syrup and tofu in Ann's frosting and the walnuts and syrup in Jane's, and the maple syrup/sugar (depending on which recipe you use) in the cake itself. I really wish Jane or Ann would mention that fact in their videos, especially when using the Prevent and Reverse book or cookbook itself.
Wednesday, December 5, 2018
Monday, December 3, 2018
Next McDougall Webinar December 13, 2018
Dr. John McDougall, MD, returns to his bi-monthly webinars.
Scheduled Webinars: Free Webinar for All
Thursday, December 13th at 11:00AM PST:
Title: Dr. McDougall interviews Neal D. Barnard, M.D., F.A.C.C.,
Description: Dr. Neal D. Barnard is a physician, clinical researcher, author, and an adjunct associate professor of medicine at the George Washington University School of Medicine and Health Sciences.