 Thank You to Kim Griffiths for this delicious recipe
Water saute every vegetable you have. Add a dash or two of red pepper flakes and cayenne pepper if you like it spicy. Leave the pea pods, bean sprouts, herbs, lime, and scallions raw. After 10 minutes of cooking the veggies, fill the pan with about 5 – 7 cups of water, add 2 tablespoons of rice vinegar, and 3 tablespoons of miso paste (I use white miso). Mix well. Serve over buckwheat or udon noodles (or not if you’re watching your grains). Bon appetite!
3 cups of water 1 ½ cups of quinoa, rinsed Juice from 3 limes 2 tsp cumin ½ tsp chili powder 1/8 tsp ground chipotle chili powder (or cayenne) 2 T red wine vinegar 4 cloves of minced garlic 1 can black beans, drained 1/4 cup fresh or frozen corn (steam the corn if using fresh) 1/4 red onion, diced 1/4 cup roasted red pepper, diced 1 T minced jalapenos ¼ cup cilantro
1. In a large pot bring water to a boil. Add quinoa and boil for 10 minutes.
2. Remove from heat and drain in fine mesh sieve. Bring a fresh pot of water to boil. Place quinoa in the sieve over it. Cover with a kitchen towel and lid. Steam for 10 minutes. Remove from heat and allow to cool.
3. Meanwhile make the dressing by combining lime juice, cumin, chili powder, chipolte chili powder, vinegar, and garlic. (You can do this in a small bowl or in a blender)
4. In a separate bowl, combine black beans, corn, onion, red pepper, jalapenos and cilantro.
5. After quinoa cools, combine with black bean mixture.
6. Toss with dressing
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I am committing to make every recipe in the book and post a photo and review of each here.
You can follow my Eat to Live journey to health on my Eat to Live Facebook Page.
Sunny Bean Burgers
Serves: 2 Preparation Time: 10 minutes
Ingredients:
1/4 cup sunflower seeds 2 cups cooked kidney or pinto beans or canned no-salt-added or low- sodium kidney beans, drained 1/2 cup minced onion 2 tablespoons low-sodium ketchup 1 tablespoon wheat germ or old fashioned rolled oats 1/2 teaspoon chili powder
Directions: Preheat the oven to 350 degrees. Lightly oil a baking sheet with a little olive oil on a paper towel.
Chop the sunflower seeds in a food processor or with a hand chopper. Mash the beans in the food processor or with a potato masher and mix with the sunflower seeds. Mix in the remaining ingredients and form into six patties.
Place the patties on the baking sheet and bake for 25 minutes. Remove from the oven and let cool slightly, until you can pick up each patty and compress it firmly in your hands to re-form the burger. Return the patties to the baking sheet, bottom side up, and bake for another 10 minutes.
Note: If desired, these may be done on a grill.
Becoming vegetarian or vegan can be a process. My personal shift to Vegan occurred over a period of several years. There is one book which moved me immediately to Vegan, Diet for a New America by John Robbins, heir to the Baskin-Robbins Ice Cream Fortune. “The only son of the founder of the Baskin-Robbins ice cream empire, John Robbins was groomed to follow in his father’s footsteps, but chose to walk away from Baskin-Robbins and the immense wealth it represented to “…pursue the deeper American Dream…the dream of a society at peace with its conscience because it respects and lives in harmony with all life forms. A dream of a society that is truly healthy, practicing a wise and compassionate stewardship of a balanced ecosystem.” Diet for a New America, changed my life more than any other book I have ever read.
In this short video, John shares his feelings which is what convinced me to give up the eggs and cheese I was hanging onto.
Is It Wrong to Eat Animals?
While the Dr Fuhrman, Eat to Live Program allows up 10% of your daily calories to come from animal products, he does not promote them in any way.
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Let me just start off this post by saying very clearly, I am not a doctor, a dietician, a nutritionist, a scientist or an expert of any kind in the field of healthy eating. I am simply a person who has battled weight my entire adult life and have spent the same amount of time in personal study, reading, trying, living and coming to finally understand what healthy eating is for me. Being almost 200 pounds overweight at one time, did not in any way diminish my knowledge of calories, carbs, fats, food combining, healthy eating etc. I just did not always choose to act on what I knew to be true for me.
For the past several days I have been listening to the book Wheat Belly, by William Davis, MD. While I was initially drawn to reading the book due to my own love of starch carbs (give me a potato or a chocolate any day) I was underwhelmed to say the least and frightened by some of the information espoused in the Wheat Belly Diet. 90% of what I heard, in MY OPINION, was complete hooey as much as I would have loved to believe it. Anyone
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For each of us individually, we have to decide what is right or true for us. And this is no where more important than the food we eat. For example, for me, I don’t eat animals. Regardless of anyone’s opinion of if that is good or bad, right or wrong, that is my personal decision. That being said, there are many wonderful Doctors whom I admire teaching about plant based diets and how to best achieve and maintain your ideal health.
For many years, my eating plan was like a buffet. I would choose an appetizer from Dr John McDougall, side dish by Dr. Dean Ornish, main course by Dr Joel Fuhrman and dessert by Dr. Caldwell Esselstyn. I respect each of them very much and read everything they write. For the most part they have very similiar programs with just a few differences. For example, what I really love about Dr. McDougall is his stance on starches. Lots of starches is music to my ears as a bread and pasta lover. What I found was picking and choosing was not working for me. I am sure it can
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Breakfast or anytime!
Shredded beet, carrots, cauliflower and Pink Lady apple, served over a bed of chopped greens and sprinkled with raw sunflower seeds, fresh blueberries, and a few currants. Also delicious with a little lime juice sprinkled on top!
Created by Sharon McRae 6.10.2012 
Serves 4
16oz Extra Firm Tofu* 1 cup Vegetable Broth* 3/4 cup Sweet Onion, Diced 1/4 cup Diced Garlic 1/2 Red Bell Pepper 1 M. Zucchini, Diced 1 Cup Tomato, Seeded and Diced 1 Cup Spinach , chiffonaded 1/4 Cup Chives, Chopped 1 Avocado, sliced 1/2 Teaspoon Turmeric 1 Teaspoon Curry powder Black pepper 1/4 Lemon, Squeezed or Salt (optional)
*Remove excess liquid from the tofu. Do this by sandwiching the tofu between two plates. Place something heavy on the top plate to help with this (a large can of beans work well) . Set aside for up to 2 hours. We want the tofu as dry as possible.Drain off the liquid.
**Vegetable broth can be made with hot water and vegetables broth powder. If you use bullion select one with NO Sodium. If you have your own vegetable stock … that’s even better!
Directions
In a large skillet, saute onion, garlic, zucchini, and red pepper in 1/2 cup of the vegetable broth. Cook on high heat until the broth is almost cooked out.
Slice the tofu
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Welcome to Team Nutritarian! I have committed to being a Nutritarian (Nute) for the rest of my life. There is so much great information out there and so many wonderful recipes I decided to create a space for me to collect everything which works for me and my own personal journey of releasing almost 200 pounds. And also, to share with others to support them. As a weight loss and health coach my profession and in my heart, I am happiest sharing what I believe to be true with others.
You are welcome to join my AMAZING Facebook Group: Dr Fuhrmans Eat To Live – Nutritarian Plant Based Diet and participate day to day. As this web site grows I will be sharing what works and what doesn’t for me and inviting you to do the same.
Life is truly about Eating to Live, not living to eat, as I have spent so much of my life until the past year.
Teaching Healthy Living,
Judi
aka Juicy Judi, Living Vegan
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