Food as Medicine

Our bodies work systemically, so to treat just one area and ignore the rest seems like the wrong diagnosis and a failure in getting the whole body healthy. If you have watched the Gerson Miracle or Forks over Knives, then you know that the research shows that a whole foods plant based diet is the optimal diet for the human body. Animal products have a high endorsement from the USDA only because of the influences and subsidies going to these particular industries.

Fruits and vegetables are considered specialty items. Processed food is at an all time high. The quality of the processed food is not nutritious at all and you might as well be eating cardboard. If you read the side of the package and it reads like a chemical factory, then a chemical factory needs to eat it.

My favorite juice to drink every morning is the Carrot Apple Juice from the Gerson Therapy book.

Carrot Apple Juice

2 apples

3 carrots organic if possible

Put the washed and quartered ingredients through a juicer. Drink immediately as this juice will separate after it sits for a while.

Dr. Max Gerson recommended a minimum of 13 glasses a day for his patients who were really ill. The nutrients in this simple juice has great healing properties. He also only ate a whole foods plant based diet.

I like to observe what people eat when I am out. It amazes me what passes for food. Your body needs nourishment down to the cell level and most of the food that is available is nutrient deficient and contains too much protein, fat and sugar. Have you ever thought that the reason you are hungry all of the time even after you just finished a supersized meal is because the food you just ingested did not meet your cell level needs.

Life is too short to let your body starve to death and still be over 100 pounds overweight. Do your research and find out why you feel you need to pollute your body every day. Now try out the whole food plant based diet for one week and see if it changes the way you feel every morning.

Happy Eating:)

Working diligently on finishing my first cookbook.

Hey all,

Sorry for not posting in a long time. I am going to refocus this blog so that it will be more recipe oriented and not so much just a expose on living vegan in everyday life. Life is too short, to be so self focused. I want to help those who are struggling with diet related diseases and with all of my job searching without any luck, by they way, I find myself right back where I started so many years ago. As  a passionate plant based chef, health is important to each one of us for a better life as we age. By the time we are in our 60-70′s our life is either really good or just getting by with chemicals.

I see what our food system is doing to our bodies everyday and most people have no clue what is causing their discomfort. The advertising is processed food heavy or fast food heavy, making individuals feel powerless in their food choices. We do not have to be powerless at all in these choices but exactly the opposite. Did you know that your dollar at the grocery store is counted and recorded as to what you are buying in a very large database. So when you buy vegetables and fruits instead of a over-processed product, you just voted for adding more vegetables and fruits to your marketplace. When you buy vegan products your vote is counted and the more people who buy this way has caused a change in the supermarket structure.

I noticed when we were in Spokane last week that Rosaur’s  has good selection and variety of vegan products for its consumers. I feel like the stigma of being vegan is slowly going away and becoming more mainstream. If you do not want to be called a vegan, you can certainly say you are eating plant strong. Which is greatly more accepted than the vegan title.

You have all the power to make the right choices in eating. Life is too short to be sick and tired all of the time because our cells are so undernourished by processed foods.

Here is a sneak peak recipe from my new cookbook:

Everyday Salad

1 head of romaine, sliced

1/2 cucumber, seeded, peeled and diced

2 green onions, diced

2 tomatoes, diced

1 cup blueberries

1/2 cup sugared almonds

Lemon Vinaigrette

1 lemon, zested and squeezed

2 Tablespoons white vinegar

2 Tablespoons honey

2 teaspoons Dijon mustard

2 Tablespoons olive oil

Salt and pepper to taste

In a large salad bowl, add lemon zest and juice, white vinegar, honey, Dijon mustard, and salt and pepper. Whisk in olive oil slowly until emulsified. Add chopped salad ingredients and toss until lettuce and all ingredients are coated.

Serve immediately.

(note: once this salad is dressed it will continue to wilt until the weight of the dressing, it will last about 2 hours) This salad is a real crowd pleaser so it will not last that long.

 

Happy Eating:)

I will be doing a Diabetes Mentoring Class this Wednesday the 21st of August

I am honored to be asked to be a part of the ten rivers food web prescription program as a guest speaker. I am giving my story about my journey to reversing diabetes. It amazes me how many people just do not understand that the power to change this diagnosis is in their hands. Generally we have all gotten away from eating the way we are supposed to. No one can comprehend that the advertisers do not care about our health but just the bottom line which is money. So if you are sick and taking expensive medications by the handful, it does not matter to them. Why because you are feeding their income.

Before World War 2, we generally were a nation that was malnourished, but after the war, the companies that were making bombs were now making chemicals to spray on food sources. The industrial food revolution was the beginning of our demise as far as our health was concerned.

By eating plant based, you by pass most of the chemicals and toxins that largely embalm any processed food making it unfit for human consumption. You also take control of your own disease ridden body and help it to heal on its own. This scares most of your large corporations that want you sick and dependent on their prescriptions.

Remember nothing is impossible, because the impossible becomes i’m possible.

Ichiban Spring Rolls with Dipping Sauce

Vegetable Spring Rolls
These little treasures are the best. The spring roll skins are perfectly wrapped and fried to perfection. The layers of vegetables blend so well with the dipping sauce. The sauce is nicely sweet and sour, with just a hint of spice to set off your taste buds.
Be sure to check them out the next time you visit Ichiban Sushi and Hibachi Restaurant in Ocean Springs.

Cruising the Coast and Ichiban Sushi and Hibachi Restaurant Ocean Springs, MS

Vegetable Sushi

Cruising the Coast 2011

 

Ichiban Sushi and
Hibachi Restaurant

Across from Hartz
Chicken on Highway 90.

This is one of my favorite restaurants right now. The
sushi is to die for whether you are a vegan or not. My favorite roll is the
vegetable roll pictured on the left.
Their vegetable spring rolls are also wonderful as well. We are regulars
there and look forward to going there every week.  Be sure to say hello to Amy the owner. She is
one of the sweetest ladies in the restaurant business here.  Her wait staff are well trained and the
service is spectacular.  The sushi chef
are awesome.

She is currently running an $11.95 all you can eat sushi
lunch from 11 am until 3 pm every day.  I
only get to eat the lunch special on Sunday afternoons because I work in
Pascagoula and it is too far to drive during the week.

If you are in Ocean Springs for one of the cruising the
coast events, stop by and check this restaurant out.

Jicama Noodle, Orange and Avocado Salad and Cruisin the Coast

Jicama Noodles, Orange and Avocado SaladIt is cruising the coast this week. The cars starting rolling yesterday and it is awesome to see them in their glory.

Jicama Noodle, Orange
and Avocado Salad

1 jicama, run through a spiralizer making fine noodles

1 can mandarin oranges, drained

1 avocado, peeled and diced

1 cup chopped peanuts

Dressing

Zest of 1 orange

2 Tablespoons fresh orange juice

2 teaspoons cilantro paste

1 teaspoon mustard

1 teaspoon honey

2 Tablespoons Olive oil

Wash and peel the jicama and chunk into pieces that will
fit into the spiralizer. Run the jicama through the spiralizer.  Cut the noodles into bite size pieces to make
for easier handling. Drain 1 can of mandarin oranges and set aside. Cut the
avocado in half and de-seed and take out of the shell with a spoon cut into
bite size chunks. Chop 1 cup of peanuts.

In a large bowl, put the ingredients for the dressing
into it. Whisk until emulsified. Add the jicama, oranges, avocado and peanuts.

Enjoy right away or refrigerate for an hour so the
flavors will meld together.

Note: If you do not have a spiralizer, you may use a
mandolin or potato peeler to make the noodles. They will not be as fine cut as
the noodles put through the spiralizer.

Jambalaya Stuffed Red Peppers

I have been testing out new recipes to add to this blog. I used a base recipe from John Besh out of New Orleans to get the correct flavors come through in the jambalaya. The recipe comes from “My New Orleans” cookbook but his recipe serves like 10-15 people, so I had to cut down the spices and the quantities of the vegetables to get the right consistency to the mix when it was done. I have substituted faux meats in this recipe to keep it vegan. I made jambalaya with a little extra cayenne pepper and should have cut back on it some. It was real good with the bread to put out fire that was burning my mouth.

My Anaheim pepper also had more heat than normal and that may have added to the heat factor in the dish. Every one in my family liked it and said the heat factor was just fine.

Jambalaya Stuffed Red Peppers         

Jambalaya Stuffed Red Peppers

Bacon, Sausage Jambalaya Filling

6 slices vegetarian bacon slices, cut in 1” strips

6 patties vegetarian sausage, cut into chunks

1 large onion, diced

1 red pepper diced

1 Anaheim pepper, diced

2 stalks celery, diced

2 cloves garlic, minced

1 ½ teaspoons thyme

3 bay leaves

2 Tablespoons smoked paprika

1 teaspoons cayenne pepper

1 ½ teaspoons celery seed

1 (14 oz) roasted tomatoes with basil

2 cups no chicken broth

1 cup jasmine rice

3 green onion chopped

2 Tablespoons olive oil

1 teaspoon brown sugar

2 Red peppers sliced in half and seeded

In a large pot, add olive oil, onions, peppers, celery,
garlic, veggie bacon and veggie sausage. Cook until sausage and bacon are
crispy and brown Add thyme, smoked paprika, brown sugar, cayenne and celery
seed. Cook for 1 minute. Add tomatoes and no chicken broth and jasmine rice.
Bring to a boil and then reduce to simmer for 25 minutes or until rice is done.
Add the green onions at the end and fluff with a fork.

Stuff the pepper halves with the jambalaya mixture and
put the peppers in a steamer basket. Steam for 25 minutes.

Best stuffed peppers I have ever had.

There will be leftover jambalaya for the next few days or
you can freeze it for another time.  As
with all spicy foods they blend better for the next day.

Mexicali Black Bean and Rice Burrito and the end of the Labor Day Weekend 2011

Wow, what a wild weekend. After 3 days of constant rain, there is finally sunshine. Tropical Storm Lee is finally past us and moving its way Northeast. Our pool filled to almost overflowing and I was concerned it would start overflowing into the house, but we were saved from that disaster.

I made these for burritos for lunch today and they were a real hit.

Mexicali Black Bean and Rice Burrito

Black Bean
Mixture:

1 Tablespoon olive oil

1 can black beans, rinsed and drained

1 med. Onion

1/3 red pepper, diced

1 Anaheim pepper, diced

3 cloves garlic minced

1 Tablespoon chili powder

2 teaspoons cumin

1 Tablespoon brown sugar

1 can (14 oz) fire roasted tomatoes

½ cup water

3 cups cooked rice

1 large flour tortilla burrito size

1 slice vegan American cheese

Vegan sour cream for dipping

In a large saucepan over med high heat, add oil. Add
onion, peppers, and garlic, sauté until translucent about 3 minutes. Add chili
powder, cumin, brown sugar—cook chili powder for 1 minute to take the pantry
taste off of the spice.  Add tomatoes,
beans and water, simmer 10 minutes.

Heat up your grill pan to 450 degrees.

Assemble the burrito in this order:

Layer cheese on the first third

Layer beans next

Layer rice next

Fold and roll into the burrito shape

Place burrito back onto the grill and then grill for 2
minutes

Cut on the diagonal and serve with vegan sour cream.

Enjoy it is wonderful:)