Jesse and I recently watched Forks Over Knives (you can stream it on Netflix), and we decided to try the Esselstyn diet. …Well, now, that’s the wrong choice of words. Yoda would get on to me. We’re not going to try it; we’re going to do it. By the way, I mean diet in the following sense: “The kinds of food that a person, animal, or community habitually eats.” Not: “Restrict oneself to small amounts or special kinds of food in order to lose weight.” I think the second definition is the one most people generally think of when they hear the word “diet.” (I used the Google search to find these definitions, but I didn’t see a page to give them credit. The definitions just showed up in the search screen. So my apologies to Mr. Webster, or whoever coined the definitions.)
Anyway, for those of you who would like to try some nice and easy vegan meals, I would recommend the Engine 2 cookbook. We’ve had it for 10 days, and we’ve already tried seven recipes. I think that’s a world record for me. (I usually get a cookbook and try one or two recipes.) I had two more picked out to try today, but we decided that we need to eat some of our leftovers before trying anything new. Honestly, I’m running out of storage containers!
So far, all of the recipes have been fantastic! (They have reheated well too, but since we got rid of our microwave, we’ve been reheating in a skillet, so take that into account.) Unless you count my ineptitude at chopping vegetables, nothing has been difficult or less-than-tasty. In fact, we have found ourselves asking the same question over and over again this last week-and-a-half: If it’s so easy and yummy to eat healthy, why in the world would we want to eat any other way? We did have to buy some of the ingredients at Whole Foods Market, but we’ve been buying the bulk of our food there anyway, so this wasn’t really a problem for us.
My advice: take $200 of your tax refund and invest in some shelf-stable health foods. Look at some recipes to get an idea of what you’ll want to purchase. It’s not that much more expensive to eat healthy, especially considering the facts that we rarely eat out any more, we buy zero convenience foods, and our stomachs are shrinking so we consume less than we used to. Even if it is a bit more expensive, money shouldn’t be an issue here anyway because it is cheaper BY FAR to maintain a healthy body than it is to have your symptoms treated by a doctor. (We just found this out the hard way last month, which is what prompted the paradigm shift in our thinking and lifestyle.)
Here’s my favorite recipe so far. (Actually, it’s between this one and the Raise-the-Roof Sweet-Potato Vegetable Lasagna, but that one has too many ingredients to type out!)
This is the most basic of the spreads. You can find a variation of this recipe in almost any grocery store, but 95 percent of them are made with either olive oil or tahini (sesame paste), which pushes up the fat content. Your best bet is to take three minutes and make a batch on Sunday that will last you for the week.
1 can chickpeas, rinsed and drained
2 cloves garlic, chopped
2-3 tablespoons fresh lemon juice
1 teaspoon Bragg Liquid Aminos or low-sodium tamari
3 tablespoons water or vegetable broth.
Blend all the ingredients into a thick past, using a small amount of water as necessary to achieve desired consistency.
The book also goes on to list several hummus variations, such as roasted red pepper.
I used dried, cooked beans instead of canned beans, vegetable broth instead of water, itty-bitty whole lemon pieces (rind and all – I just dropped the whole thing in my blender, and I’ve been using bits of it in different recipes all week. I just guessed at the amount to use – maybe 1.5 teapoons – and it turned out great!), and Bragg Liquid Aminos instead of tamari (both of which can be found near the soy sauce at your local health food store, such as Trader Joe’s or Whole Foods Market. You can also order them from Amazon. Make sure you get non-GMO soy products.) I also took out a piece of pita bread and tore it into chunks and popped it into my toaster oven at 350° for about four minutes. Actually, that’s what I’m munching on as I type this up – hummus and pita chips!