Vegan food posts for Starchivores who follow Dr. McDougall, Dr. Esselstyn, Rip Esselstyn, Chef AJ, and others - recipes or links to them and photos when available.
The next day the interview she did with Jeanne Schumaker was released.
In all of these places, Esther always sings the praise of Dr. McDougall's book: The McDougall Program for Maximum Weight Loss. It's been in short supply lately (The book, not the praise), and people have been having a problem finding it in anything but the Kindle version. Sure, they can buy a used copy from a vendor for over $80, and the link on the McDougall website store only led to the regular Amazon page where no new copies were available. But all that is changed now. The McDougall store is now selling new copies of the book right from the website.
Health Food vs. Healthy Food, and Going Nuts? The Facts on Fats!
Of course, being an old hard-to-find VHS recording it's only being sold by one vendor right now for $15 plus $3.99 shipping. If my VHS player was reliable right now I might be tempted to grab it, just to see a young Jeff Novick doing what he does best. But wait! There's MORE!
5 Simple Changes
To Make Today That Will Help Prevent Heart
Disease, Diabetes, And Cancer
On this page you can find both the mp3 of the interview and the PDF of the transcript. See, even though Jeff hasn't issued anything new in years, you can still find his older stuff out there. Like Dr. McDougall, his teachings haven't changed in many, many years.
It's a new section called the Online Center. It's not on the main page's link bar, but I was in the Store looking for something and noticed it on the bar on that page. There's information on follow-up check-ins with Dr. Lim for people who had been to the in-person program in the past. There's new patient sign ups for on-line consultations.
And whole new McDougall program, all on-line, called: 12-Days to Dynamic Health, the same as the title of one of his best selling books. Here's what they say about it:
Designed with daily life in mind, much of our 12-day program may be
taken to fit each individual’s schedule. Plan on a total of 3 to 4 hours
daily of live interaction. Each day will start with a morning check-in,
followed by a discussion regarding what is on the menu of that day and
to answer any questions to make cooking at home an easy transition. Live
lectures during the morning and early evening will teach on a variety
of health topics and allow time for questions at the end. Pre-recorded
cooking demonstrations may be viewed any time during the day. The day
will conclude with small group check-ins with support specialists to
ensure you understand the material presented throughout the day, along
with making sure the program is working for you in your home setting.
Checkpoints and assessments throughout the course are taken at your own
pace to reinforce the information presented and to ensure comprehension
of the materials. You will have to finish the requirements of each day
before moving onto the next.
Of course, it's not cheap.
Immersion Fees:
$2495.00 per person. Fees include medical care, education, support
specialists, group chats and cooking classes through an online platform.
+$995 per additional family member to cover personalized medical care
For presentations/lectures, we welcome all members of the family to watch at no additional charge.
It looks like they're still working on the web pages for this, as some links still aren't working, but all the info you need is there. The programs are going to be run monthly. Time to start saving up, I guess.
For the first time since March there are NO patients in our local hospital in for the virus! The last one was discharged this morning with a lot of fanfare. In the city itself we do still have many active cases - it was 77 on Friday - so it's still here, but not as prevalent as it had been. I'm still leaving the house only when absolutely necessary and still wearing my mask, even though doing so leaves me with a sore throat and wheeze for a few days afterwards.
My husband has been in a potato mood lately, and frankly, I'm getting a bit sick of plain old IPot steamed spuds with Golden Gravy and veggies on the side and wanted to make something different but still easy enough to make. Enter the Esselstyn family instead of the McDougall one. Here are the potatoes I'm making:
Texas Armadillo Tater Tots makes 18 tots 18 red baby potatoes (or any color) 1 cup (8 ounces) hummus 1/2 to 3/4 cup water 2 tablespoons Cajun seasoning Preheat oven to 425ºF and line a baking pan with parchment paper. Slice most of the way through each potato at 1/4 inch intervals (Hasselback). In a food processor, combine the hummus, water, and 1 tablespoon of the seasoning and blend well. Place this into a bowl. Put all the potatoes into the bowl and stir to coat each potato and get the seasoning mix to sneak down into the wedges of the potatoes. Place the potatoes on the lined pan and pour the remaining mix over them. Bake until the potatoes are thoroughly cooked, about 45 minutes or longer, depending on the size of the potato. They should be tender in the middle and crispy outside. Serve with ketchup or Rip's Ranch Dressing. Engine 2 Cookbook page 108
Of course, I used the Esselstyn's Our Hummus.
Our Hummus From the book by Ann Crile Esselstyn and Jane Esselstyn. "The Prevent and Reverse Heart Disease Cookbook."
1 (15 oz) can no salt added chickpeas, drained and rinsed 2 large cloves garlic 2 T. fresh lemon juice 1 1/2 T spicy brown mustard freshly ground black pepper to taste. 1/4 teaspoon salt (optional)
In food processor, combine the chickpeas, garlic, lemon juice, mustard, and pepper to taste. Add salt if desired and 2 T water and process until smooth. Serve immediately.
Variations.: Top with Caramelized onions, blend in cooked sweet potato, or add green onion.
Special sauce post by Alvah » Tue Oct 06, 2015 5:14 pm
I'd like to share my version of a ranch dressing I use all the time, in salads, on baked potatoes, over vegetables, in panini. I modified the recipe by omitting the dill and jalapeño and adding a few other things.
Process in food processor:
2 green onions 1 package low fat silken tofu 1 t seasoned rice vinegar 1 t onion powder 1 t garlic powder 1 t salt 1 t sugar 2 t mild curry powder 1/3 c nutritional yeast 1/2 c low calorie plant milk
Yummy!
Yes, I had tofu! Last week I noticed our grocery store changed the endcap in the "healthy" section from chips and cookies to assorted other foods, from organic pickle relish to organic Kosher jelly, assorted fizzy waters (organic, of course), and there, behind some organic chocolate bars, I noticed the familiar lilac of the MoriNu Lite silken tofu box peeking out! There were 2 of these beauties hiding back there! Just when I had given up hope that this tofu would ever reappear in the United States again (It's been sold out everywhere since March), I was blessed with these! Just in time (OK, maybe a little late) for summer salad season! I had no idea exactly what I was going to do with them, but I grabbed them. The expiration date is next month, but I'm sure I can use the other one next week in one of Mary McDougall's recipes, like a potato salad.
As for Alvah's recipe, since I haven't had ranch dressing in a long, long time, I can't really say how close this came to it, but I do know I'll be making this sauce again. Next time, though, I'll either reduce or skip the salt entirely and use half the curry powder. It is a great tasting sauce, though. The execution . . . Well, some mistakes were made. I made the hummus a bit too thick. By the time I was ready to use it, it was as thick as clay and just as difficult to use. Because of that, I wound up using too much water in the armadillo sauce. Since I had a bag of 40 of those tiny potatoes, I planned on making double the sauce. Two cups of the hummus went into the food processor. I reached for the Cajun seasoning and saw I needed to open a new jar. There were 2 jars in my spice box, 2 different brands, neither the one I just finished. I opened the first and tasted it. It had a weird chemical taste. Opened the other, and it was different, but not at all like the older one. Oh, well, it’s going to have to do. In that goes into the food processor. My husband walks into the room and offers to help. I hand him the 2 cup measuring cup, tell him to double the amount of water on the paper and pour it into the machine. He does that and the water starts pouring out around the spindle! Instead of at most 1 1/2 cups of water he used 2 cups. He misunderstood what I told him to do. You would think an 11 cup food processor could hold more than 4 cups, but you’d be wrong. I learned that last year when I tried to make that corn soup. So, after I blended up the “batter” he cleaned the mess. It looked like hummus soup. While he cleaned, I started in on cutting all those tiny slits in those 40 tiny potatoes. My hands were so sore afterwards. The batter got poured into the bowl with the potatoes and I let them soak in it while the oven preheated and I got the parchment paper on the pans. Using a slotted spoon, 20 potatoes went on each tray, and a bit of the liquified hummus got poured over each. The pans went into the oven, a timer was set for 20 minutes so I could rotate them, hubby helped clean everything up, and away we went into the air conditioned bedroom to watch TV for a few minutes. When the timer dinged I moved the trays around, reset the timer for 25 more minutes. 45 minutes came and went and the potatoes were still hard. How? These were those tiny things! Checked again in 5, then 10, and just took them out after an hour in the oven. Here’s how they looked:
Good enough. If they’re still too hard to eat I’ll nuke them, but as it turned out, most were okay enough. The few we have leftover will be eaten during tomorrow’s lunch and they'll soften up as they get nuked. The 2 pounds of cauliflower were devoured, though, as well as over half the ranch dip/dressing. The saltiness seemed to have died down a bit since I made it in the morning. The verdict: My husband loved every morsel of it, including some of the baked on batter that he peeled off the parchment paper. It tasted a bit like cheese crackers our son ate when younger. He liked the tiny slices that made these baby potatoes disguise themselves as Hasselback potatoes. The ranch dip, now as firm as I wish my hummus was, he declared “good” but not “great”. Even so, he already asked when I plan on making this meal again. As for *my* opinion, if I had my druthers I wouldn’t bother with the slits and I wouldn’t bother with making these in an oven. I wouldn’t even be opposed to skipping the “batter” part, either, but the next time I will make the batter, but all by myself, so I can keep track of how much liquid it needs. Hopefully it comes out right, and the batter adds a lot of flavor, and roasting it in the oven transforms them into something magical. To me, that ranch dressing/dip made the whole meal.
This emailwas sent out this morning regarding the free content. Better hurry and grab everything while you can! ~ ~ ~ ~ ~ ~
Dear McDougall Friends,
Since
mid-April Dr. McDougall’s Health & Medical Center has offered all
digital content on our website for free. During this uncertain time,
there is nothing more important than staying safe and healthy. We
hope you have benefited from and shared Dr. McDougall’s powerful
teachings with friends and family. Please note, on August 1st our
digital content will revert back to paid content. Both online courses
will resume offering continuing education, and certification for The
Starch Solution Course will be reinstated.
