Bill in training for the 2012 Ringside World Championships Masters Division

My husband made his goal of 178 pounds, a total loss of 72 pounds since going whole foods plant-based on December 27, 2011.  Since February, he started cardio boxing to get fit, which quickly turned into actual boxing training for the 2012 Ringside World Championships happening in Kansas City, MO July 30th-August 4th, 2012.  He feels better than ever, with increased, strength, flexibility, stamina and endurance.  Being plant-based, following the Engine 2/Prevent and Reverse Heart Disease plan has made all the difference.  I am so proud of his accomplishments! Can’t wait for Ringside Worlds!

IN:  Nilai TBN menunjukan sifat alkali dari additive didalam oli. Angka TBN menyatakan jumlah basa yang diperlukan untuk menetralisir acid yang dimasukan dalam 1 gram oli, dan mengkonversikannya ke mg potassium hydroxide (KOH). Nilai ini dinyatakan dalam satuan mg.KOH/g. Nilai untuk oli baru pada umumnya adalah 6.0-13.0 mg.KOH/g.

Bila angka TBN menjadi dibawah 2.0 kinerja penetral asam dari oli hilang dan dengan cepat meningkatkan korosif dan terjadi keausan.

EN:  TBN value indicates alkaline properties of the additive in the oil. Figures TBN stated amount of base required to neutralize the acid that is inserted in 1 gram of oil, and convert them to mg of potassium hydroxide (KOH). This value is expressed in units of mg.KOH / g. Value for new oil in general is 6.0-13.0 mg.KOH / g.

When the numbers being below 2.0 TBN acid neutralizing performance of oil lost and quickly increase corrosive and wear occurs.

Thermostats can fail where they are always open.  This condition causes the engine to take a long time to warm up to operating temperatures and provide passenger heating, a problem mainly in cold climates.  The worst scenario is when the thermostat fails closed.  This chokes recirculating coolant flow between the engine and radiator and causes a running engine to quickly overheat.  This is a bad news shut-you-down type of problem that can leave the car on the side of the road.  Don’t want this to happen again (it happened once to us on a family minivan) so I replaced the thermostat in this project car.

After draining the coolant from the radiator, the thermostat is easily accessed on top of the engine.  Two large Torx screws hold it in place but these are usually buggers to break loose if they have been on awhile.  You also need a long T40 drive bit to get around the fuel line.  Many people disconnect and move the fuel tube out of the way but I was able to work around it with the long bit.  Also sprayed penetrating oil (PB Blaster) on the screws the night before and then again before trying to break these screws free.

Old thermostat was not in too bad of shape but it did have some mineral buildup and the gasket was starting to crack.

By the date code (Oct. 2005) it was six or seven years old. Not original to the car but getting long in the tooth.  Also scraped buildup away and cleaned the housing surfaces before installing a new thermostat.

The minerals on the thermostat and around the housing suggest hard water was added to the coolant in the past.  Only distilled or DI water should be used to minimize mineral buildup which can clog internal passages or gum up the thermostat or water pump.

Used a genuine Volvo thermostat to replace the old one.  Should give years of reliable service.

$18.19

I’m ready to move on too. This is a quick post about the last 8 films I watched, just so we can get beyond this whole thing. Ready? GO!

1. To Market, To Market to Buy a Fat Pig
2. Food Matters
3. The Engine 2 Kitchen Rescue
4. Future of Food
5. Hungry for Change
6. Kiss your Fat Goodbye
7. The Beautiful Truth
8. Fresh

Numero Uno: I just adore Farmer’s Markets. My husband knows this about me and will allow me to soak them up, when we are at a cool one.

Two: Good film.

Three: Great practical advice on eating plant strong.

Four: GMOs=yucky.

Five: I was lucky enough to catch a free online screening of this. Very good film.

Six: The only reason I watched this one was because I was half asleep. I’m surprised I made it through the whole thing.

Seven: The right foods can heal your body, proven by Dr. Max Gerson in the 1920s.

Eight: Such a great film! I was so glad I watched this one last. It made me smile…and it made me want to be a farmer.

Done and done! No more food posts! Let’s have a collective, virtual sigh on three. One, two, three. ~SIGH~

Next week: “Chemerical”

http://plantbasedadventures.com/plant-based-food-coaching/

Read this post for more info on plant-based living:

http://plantbasedadventures.com/2012/05/15/plant-based-whole-foods-defined/

Find info and inspiration here:

http://www.engine2.com
http://www.heartattackproof.com
http://www.happyherbivore.com

My husband, Ty, actually found this recipe on the Engine 2 website and we decided to give it a try.  I usually save this recipe for a weekend meal as I have more time in the kitchen.  Very tasty, but enlist the help of some friends for slicing and dicing as prep is a bit heavy (allow yourself one hour for prep, maybe 30 minutes if you have some help).

http://vegetarian.about.com/od/vegetarianlasagnarecipes/r/engine2lasagna.htm

 **Tips**

• Throw the sweet potatoes in the microwave on “potato” setting and start chopping your other veggies.
• Thaw out your spinach an hour before you start if possible.
• I usually don’t use 2 boxes of lasagna noodles.  You can easily get away with one box.
• I throw my entire veggie mixture along with the tofu into the food processor for a smoother filling.

As always, please let me know if you try this recipe!

Enjoy!

This is another one that goes out to my friends who are curious about the whole plant-based cooking thing!

Have you ever been over to a single guy’s house and seen the “only-thing-in-the-fridge-is-ketchup-and-hot-sauce” phenomenon? Never underestimate the power of condiments—they can make or break a meal! Condiments are necessary companions on my plant-based cooking journey. These are a few of my favorites; some require preparation and some you can buy at your local health food store or Whole Foods Market.

1. Vegi Delite Zing  Salad Sauerkraut: a mysteriously good topping for a number of different dishes. The sourness offsets saltiness or sweetness. Plus, it’s a beautiful color and it’s great for your GI tract.

2. Organicville Sauces: agave sweetened, oil-free and really good. I love the Original BBQ and the Teriyaki. Making your own sauces is always preferable, but not always feasible when you are crunched for time or just starting out.

3. Cock Sauce, er, Sriracha. You know you love it.Yeah, it may not be the “healthiest” thing, but sometimes it just makes a huge plate of greens and millet so much more palatable.

4. Annie’s Horseradish Mustard: transforms even the most meh sandwich into pure awesomeness.

5. Whole Foods Market HSH Dressings: I especially like the Tangerine and Balsamic Fig. Kind of severely sweet sometimes, but I really like combining them with nut-based salad dressings to dampen them down a little bit.

6. Food For Lover’s Vegan Queso and Nacho Mom’s Vegan Queso: the Universal Solvents. Nacho Mom’s does make a gluten-free option as well if you have problems with wheat and/or gluten. I’ve also written about these guys in my post on vegan cheese.

7. Fat Free Vegan Kitchen’s  Oil-Free Vegan Ranch Dressing: I lived in Texas. I LOVE ranch dressing. Admittedly, the Follow Your Heart High Omega 3 Vegan Ranch is made of awesome, but what’s a non-oil eating E2′r to do? Make your own, son! Fat Free Vegan Kitchen has a wealth of excellent recipes—I definitely recommend checking it out ASAP. This is definitely one of my faves–recipe in the link that follows:

http://blog.fatfreevegan.com/2012/01/hidden-cashew-ranch-dressing-plus-tips-for-eating-salads-when-you-really-dont-want-to.html

8. Happy Herbivore’s Vegan No Oil Mayo, cuz Fat Free Nasoya tastes like depressing snot (Sorry Nasoya, I love you guys!). The recipe is not posted on her website, but you should just bite the damn bullet already and get the cookbook. DO IT! Here’s a link to one of the recipes that is my all time favorite in her book—Mock Tuna Salad! Even my hard core omnivorous, very fussy boss and President of my company likes this stuff. He was shocked that it was vegan:

Happy Herbivore’s Mock Tuna…you know you want it!

http://happyherbivore.com/recipe/mock-tuna-salad/

9. Engine 2′s Basic Salad Dressing: This is a little too sour for me sometimes, but it is extremely tasty—almost like a vegan honey mustard. Also good for dipping things into, like tofu, seitan or vegan chicken fingers. I can’t seem to find a recipe online, strangely. It’s definitely in the book, tho.

10. Mango Salsa: makes everything a par-tay, baby! I could be biased by my Cuban hardwiring, but mangos are so f’ing delicious.

11. Agave Nectar: I see lots of controversy about this lately alllll over the internet. All I know is that it tastes good and doesn’t trigger massive sugar cravings for me. I can have it in small amounts in raw desserts and baked treats and not act like a crackhead afterwards. Also doesn’t make me sleepy, which is an indicator that it is not fucking up my blood sugar which gets a big thumbs up from me and my PCOS. To each their own.

12. Vegan Worcestershire Sauce: works so well in a variety of applications. There are several vegan kinds on the market—I usually use good ole’ Annie’s. It’s  all about the umami, baby!

The reason this ends the argument is because she rolls her eyes when I say it and doesn’t dignify the statement with a response.  Since our perception determines our reality, I perceive this eye rolling silence to mean that I have won the argument.  An imaginary victory is better than a real loss any day in my humble opinion.

In reality, I roll my eyes a little too.  Even as a self-deprecating joke, it can seem a little silly.  The mere fact that I was able to sign-up for a free blog at WordPress.com and then start yammering on like I know what I am talking about does not make me an expert, or even a novice, or even concerned about my personal hygiene.  However, followers of The Ole’ Blog know that I am just stumbling through a new lifestyle and learning by trial an error.  Sometimes I feel the errors outweigh the trials (eh hem… please note the complex and many layered humor… very subtle) but the reality is that my family is healthier across the board.

I am no expert, but in the last eight months I have not been admitted to the hospital once for diverticulitis, colitis, or other infected bowel  emergencies.  I haven’t even had a single episode of the searing abdominal pain that leads up to those expensive vacations.  I have not taken any medication for gout or suffered even the slightest twinge of my old enemy that was fond of making me crawl in supplication.  My Cane of Shame is collecting dust in the back of my closet because I haven’t needed it to help move my cumbersome bulk around on brittle gout toes and heels.  I am a much healthier non-expert because of the lifestyle change.

So with that round-about disclaimer in mind, I am excited to respond to my very first Hi Jason! letter.  It’s easy to spot below.  It is in italics, right there:

Hi Jason!

I’ve found your blog and your twitter and so appreciate you sharing your journey. I’m very new to plant based eating (read: 4 days) and would love your opinion about some things. What are your thoughts on vegan substitution products…ex. Gardein, Earth Balance, Vegenaise.  Am I still following a plant based diet if I utilize these products? Also, what about canned vegetables? As a newbie, thank you in advance for any advice you can offer. 

Stephanie
Birmingham, Alabama

Wow Stephanie, four days is a great start!  Congratulations on taking the plunge~ I don’t know if you found this to be true, but the hardest part for me was the first 3-4 days.  After that the meat, dairy, and egg habits and cravings subsided to occasional flair-ups instead of a constant dull roar.  This is also the time when I started noticing an increase in my energy and clarity of thought.  I never drank the deadly Red Bull but I can say that Herbivorism Gives You Wings.

I happen to have many opinions about substitution foods as well as canned vs. frozen vs. fresh foods and I am glad to share them.  Keep in mind they are only opinions but since they are mine, I put a lot of stock in them.  Substitution foods are bad and good.  Canned and frozen foods are bad and good.  I hope that clears things up.  Next time on The Ole’ Blog I will explain the existence of humanity and share a recipe for some killer artichoke humus that I stole from a friend.

Oh, I crack myself up.

Substitution foods are really bad because they are made from many ingredients and most have some chemical additives and complicated ingredient names.  They are made in a factory, shipped in plastic, and have a huge carbon footprint.  From an Engine 2, Forks Over Knives, Dr. Esselstyn, plant based diet standpoint, some of these substitution foods are OK, but most are not.  They suggest reading the labels and calculating percentages of this and that.  Frankly, if I need a calculator to know if I can eat it, I don’t want to eat it.

Canned food is really bad because of the BPAs that are somehow still allowed on our store shelves.  The vegetables are not as beneficial when stored and aged, and many are made worse with preservatives and added flavors.  Frozen food is a lot better than canned but still has the negative side effects of plastics, carbon footprint, and the loss of some fresh vegetable benefits.

When deciding what to eat, my advice is to pick up the food in question.  Look for a label.  If you find one, don’t eat it.  Single ingredient, one step out of the ground food, in a rainbow of colors is the best possible solution.  As best you can, avoid concentrations of anything.  Orange juice may be all natural, but a glass of it contains all the sugar from 8 -10 oranges without any of the fiber or many of the ancillary benefits that come from eating an orange.  Olive oil is all natural but a table spoon equals WAY more whole olives that I am capable of eating so it is best that I not use it.

When I use to cheat on a diet it involved ice cream, Oreos, McDonald’s and Waffle House.  I was an expert at the crash and burn.  However, now when I am cheating on my lifestyle (not a diet), it is with the very things you are asking about.  A Tofurky Italian Sausage with oven baked potato fries is light years better for me than a Number 3 Extra Value Meal, Super-sized with a Coke and an Crispy Chicken Sandwich that I could eat on the way to Pizza Hut.  If I have Earth Balance spread on a bagel one morning instead of a ham and cheese omelet with bacon and more cheese, then I am doing WAY better than I use to. If the choice is between a can of asparagus and a fresh steak, the can is far and away the lesser of the two evils.

When smokers quit shortening their lives with expensive coffin nails, they have patches and gums and electronic cigarettes to help them transition back to a healthy normal.  I think these ‘bad’ vegan foods are like a patch.  They are not ideal.  They are not the most healthy.  They do not fit the high standards that I have for healthy, conscious, compassionate, food choices- but they are a far, far, far, far cry better than the way I used to abuse myself and my surroundings.

Best of luck on your journey Stephanie, and always remember to make sure it is your journey.  Collect advice, keep reading blogs and articles, and find the best path to take to reach your goals.

PLANT POWER!

Secretly, I never believed it, but my husband and I are on a health kick, so I thought I’d give it a shot.  Turns out it is SO much better than I expected.  It was actually very good.

In the spirit of full disclosure, you will never mistake it for actual carb loaded pasta, but it is very good in it’s own right.  Here’s what I did:

Roasted 2 small spaghetti squash (halved with EVOO and pepper) face down in a 375 degree oven for 40 minutes.

Used a fork to shred the squab into spaghetti like strands.

Topped with San Marzano Marinara sauce (undoctored.  I always doctor bottled sauces.) and a pinch of parmesan.

That’s it!  So good and if you want seconds…no problem.  Go nuts!  I don’t know the actual calories, but I do know it is a fraction of that of a bowl of pasta.

The lowdown on the E2 and most of the commercial vegan cheeses out there? They all have too much oil according to Rip. Most of them are palm-oil based and contain lots of saturated fats and are therefore not part of the Engine 2 protocol. So what’s a cheese craving E2′r to do? There’s a few things commercially available that are E2 compliant. I’ve found these here in Nevada at Whole Foods and Sunflower Market. Both are fat-free and E2 compliant. One is Food For Lover’s Vegan Queso:

The other is Nacho Mom’s Vegan Queso:

Obviously, these are both Tex-Mex style quesos that work really well in anything quasi Mexican, but they are also great on top of veggie burgers, veggie dogs, steamed veggies and chili mac. Nacho Mom’s even has a gluten-free option for those who swing that way.

And how could I have forgotten my original favorite, Road’s End Organics Chreeze?  This is a mix that you can prepare using water or a non-dairy milk if you prefer a creamier taste. It takes under 5 minutes to make. You can order this directly from the company or from http://www.veganessentials.com. There’s even a bulk, economy size available that I order from them. They also make an Alfredo style and have regular as well as gluten-free options.

From http://www.edwardsandsons.com

There’s also some good recipes out there for making your own creamy cheese concoctions. One of my recent E2 compliant favorites comes from Happy Herbivore (go get her cookbooks NOW, so worth it). Here’s the link to her website: http://happyherbivore.com/recipe/soy-free-mac-n-cheese/

• 1¼ cups non-dairy milk
• ⅓ cup nutritional yeast
• 2 tbsp yellow miso paste
• 2 tbsp cornstarch
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp paprika
• ¼ tsp turmeric.
  
• Whisk all ingredients together in a saucepan over medium heat. Bring to a near boil and turn heat down to low. Stirring occasionally, allow the sauce to thicken up. Eat up!

Another option, especially for pizzas and Italian dishes, are nut or seed cheeses. I have a recipe up on a previous entry (I believe it is the Faux Fish tacos) for a Mexican cashew cheese. If you change the spices, it can be used for anything Italian. You can also substitute sunflower seeds (use 1/2 cup and a few more tablespoons of water as needed to make it blend) instead of cashews for a lighter cheese. Nut and seed cheeses are more like ricotta in flavor and consistency.

I’ll admit, when I first went vegan I used a LOT of vegan cheeses. It was like my methadone, as I was a hardcore cheese junkie. I swear, it felt like I went through a detox as far as the cheeses were concerned. I used these for several months, and then I started trying the recipes as my taste buds changed and I started craving cheese less and less.

My favorite of the vegan cheeses if you can’t take it and you need to have some goddamned fake cheese? Better to eat some faux cheese than to either a. shank someone or b. go crazy and order a Pizza Hut Cheese Lovers Pizza! I give you Teese, by Chicago Soy Dairy:

They make Mozzarella (pictured), Cheddar, a Creamy Cheddar Sauce and a Creamy Nacho Sauce.  Here’s a link to their site:

http://www.chicagoveganfoods.com/teese_vegan_cheese/mozzarella_vegan_cheese/

I also like Vegcuisine’s Vegan Feta and Vegan “Blue Cheese” crumbles, both of which contain olive oil. Pretty tasty stuff and good on salads:

Everyone went crazy for Daiya when it first came out, but I feel like the shreds have a bizarre aftertaste. Almost plastick-y. Recently they came out with new sliceable vegan cheeses that can be eaten cold (!!!). I tried them at the Expo West Natural Foods trade show in March, and damn they were good! The Havarti was my favorite, and you can eat it on crackers (OMFG!). You might have a hard time finding them in stores, but they are available and could be special ordered at Whole Foods depending on what part of the country you live in:

From the blog sinfullydelicious.blogspot.com

from the blog nobacon.wordpress.com

Vegan Essentials is a great website for ordering hard to find vegan items. Not all of us get to live in California (you lucky bitches in Cali have it EASY!). I’ve been ordering from them for years, and they are a great, independently owned vegan company. They can ship things cold, too:  http://www.veganessentials.com/

From http://www.eattasteheal.com, an Ayurvedic guidebook and cookbook for modern living

I’ve been experimenting with Ayurveda for a few weeks now as far as my diet is concerned. We are working on some new Ayurvedic products at my job and I’m doing a lot of the research for our formulator, which I am thoroughly enjoying. The more reading I do, the more I’ve realized that to a certain degree it makes sense that the Engine 2 diet would work as a food plan for me. Engine 2 in many ways is a Kapha-pacifying diet. People with a Kapha constitution are naturally slow, stable, tend to gain weight easily and are more “cold and damp”—all qualities of Earth and Water. Anything that amplifies this cold, slow, damp sludginess is going to increase Kapha, which will through Kapha types more out of whack. The things Engine 2 eliminates are classically the things I should avoid as someone with a more Kapha constitution or a Kapha imbalance (which happens when you are overweight):

• no meat, no dairy—all plants
• no oils, reduce or eliminate avocado and olives
• limited nuts and seeds, raw or dry roasted only. If you have trouble losing weight, eliminate them completely
• avoid coconut-based products because of the fat content (in Ayurveda, they are very cooling and heavy, which is a bad scene for Kapha dosha)
• the recipes are for a lot of lightly cooked foods and some of them are quite spicy (which is good for pacifying Kapha)
• include bitter greens like kale as much as possible, LOTS of veggies
• does not recommend smoothies or juices because they spike your insulin and don’t fill you up
• not many sweets except for cooked fruit dishes
• eat actual food– no processed crap, eat when hungry until you are full
• limit tofu and tempeh, limit fake meats
• the meal plan itself is for 3 meals, but if you want snacks they are all dry for the most part:  baked tortilla chips, rice cakes, fruit like apples and berries.
• no coffee, which I of course totally ignore.  I wish I had a copy of the E2 right now so I could remember why, but I’m sure it’s for the obvious slanderous reasons: raises blood pressure, can stimulate or reduce appetite too much for some people, stresses the adrenals, causes cravings for dairy and sugar for some people, dehydrating, addictive, etc.  Kapha is the only dosha who can handle coffee, but it is not recommended in most Ayurvedic texts. Whatevs, I’m drinking coffee RIGHT NOW.

I have developed this salad aversion in the last year, which makes me laugh because I used to live on salad, yogurt, iced coffee, diet soda, Amstel light beer and fruit when I lived in Florida (all of which are awful for someone who has a Kapha imbalance and is a predominantly Kapha constitution to begin with). My acupuncture physician used to yell at me about it! I do love the places where Ayurveda and TCM overlap, but that is a story for many separate posts.

Engine 2 could definitely be easily modified for all three doshas . Just some slight tweaks might make a big difference in how someone feels on the plan and how successful they are at getting back into a healthy balance for their body. None of this is medical advice, obviously. I am not a doctor and I don’t even freaking play one on TV! I actually discussed my vegan/E2 eating plan with my endocrinologist, and he is very happy with it and extremely supportive. I get regular bloodwork done, and I would suggest that to anyone who wants to be their own best health advocate.

Kapha types:

• totally eliminate seeds and nuts. If you want to eat one or the other, go for seeds in very limited quantities.
• emphasize rigorous physical exercise, like Ashtanga (yeah!), hiking, running, cross-training, boot camp: you know the drill. Ironically, all of the Biggest Loser workouts are perfect for Kapha doshas or people with a Kapha imbalance. For Pitta and Vatas, they would be a nightmare. The Pittas are the ones on Biggest Loser who are always competitive and fighting and angry, and the Vatas are the ones having meltdowns every five minutes and always talking to the camera. The Kaphas are looking half asleep, depressed and trying to hide/mother everyone, but have the best endurance and can lift heavy things.
• no sweets except for fruits. I feel your pain.
• ditch the cold food completely, except in really hot weather.
• try non-fat soy milk instead of almond or rice, unless you are hypothyroid like me. Unsweetened almond milk works well for us Hashimoto/hypo types. Poor thyroid challenged Kaphas!
• stay away from soy or almond yogurt
• stick to the more Kapha-pacifying, astringent  fruits: apples, pears, berries. Avoid melons, tropical fruit and citrus.
• three meals a day is great for Kapha. Don’t snack continuously—it sludges up the works for us Kapha types.
• hot teas and hot water with lemon between meals helps Kapha.
• do not give in to the urge to eat tofu and tempeh like they are going out of style (ooooh I hate this part!). Lean toward tempeh or steamed edamame, but other cooked beans are better for Kaphas.
• avoid or eliminate wheat (hate this part too). Ezekiel bread or non-wheat breads or no bread at all would be a better choice.

Pitta types:

• avoid the vinegar-based E2 salad dressings: way too sour for Pitta. Stick to creamier nut or seed based dressings in moderation
• Pittas can eat more nuts and seeds than Kapha dosha (lucky bitches!) due to their increased digestive “fire”, but don’t get too crazy
• Pitta needs sweetness to balance out hotness and sourness, so eat sweet fruits and avoid the sour ones like grapefruit or any unripe fruits
• avocado is A-OK for Pitta dosha
• stay away from hot spices, like cayenne, black pepper, chili peppers. Avoid spicy Mexican food like the plague
• eat regular meals and snacks to stay calm, cool and balanced
• chill out on the hot beverages
• avoid too many tomato based sauces in the E2 recipes–that will definitely irritate Pitta.
• do cooling exercises, like swimming. Winter sports are awesome for Pitta. Ski and snowboard away, Pittas. Bikram yoga is possibly the worst thing ever for Pittas. You will want to die and stab someone all at the same time. Avoid at all costs!

For Vata types:

• out of all three doshas, Vatas need the most fat. Make sure to eat adequate amounts of nuts, seeds avocados.
• Vata is also a cool dosha like Kapha, but it is cool as well as dry. Try to take it easy on salads or even eliminate completely, as they are hard to digest for Vatas. Stick to lightly cooked or warm foods. “Creamy” soups (use those cashews!) are great for Vatas.
• Vata dosha types make the WORST raw foodists ever—it aggravates Vata severely.
• Avoid sprouts, cabbage and any veggies that causes gas attacks. Vatas are gassy by nature in the first place, as they are the “air” dominant dosha. Most beans will make Vata really gassy, so they get the green light on tofu and mung dahl which should be easier for you to digest. If  Vata doshas want to eat beans (which they will, as this is a vegan plan!), soak them for a minimum of eight hours and cook them thoroughly with kombu or sorrel to help reduce gas.
• Sweet foods in moderation are helpful for reducing Vata. Cooked fruit and grain desserts make Vatas happy!
• “Milks” pacify Vatas, so be happy with all of the nut, seed and grain milks. Try not to drink them ice cold. Warm, decaf rooibos chais with some agave or brown rice syrup would be excellent for Vatas.
• Vatas need the most soothing exercise regimen of all of the doshas. Vatas are excellent dancers and natural yogis, but should avoid anything too strenuous or over-stimulating. Tai Chi is great for Vatas.

My friends who have had challenges with Engine 2 are all either Pitta-dominant or Vata-dominiant as far as their constitutions, but still have weight to lose. My Pitta-dominant friend has instinctively started including some more cooling foods. She’s *obsessed* with vegetable juices, especially the really cooling ones, and has been eating more salads. She naturally started reducing her coffee (which way aggravates Pitta dosha) and when she drinks it she usually has it iced with almond milk and agave.  She is figuring out how to make it work for her without even knowing about Ayurvedic principles!

Since I’ve been on a diet or had an active eating disorder for most of my freaking adult life, I am hardwired to eat “diet” foods, some of which are downright awful for Kaphas or anyone with an active Pitta subtype. Instinctively, I have developed this salad aversion in the last year. This  makes me laugh because I used to live on salad, cold tofu, yogurt, iced coffee, diet soda, amstel light beer and tropical fruit when I lived in Florida (all of which are awful for someone who has is a predominantly Kapha constitution with a Pitta subtype). My acupuncture physician used to yell at me about it! I do love the places where Ayurveda and TCM overlap, but that is a story for many separate posts.

Local display of Winnemucca Farms Potatoes and Peri & Sons Farms Onions at Whole Foods Market in Henderson, NV

Throughout the world, there are different versions of this boiled potato concoction that is enjoyed by all kinds of people. From America to Italy and Bulgaria to Brazil, there is a form of this “salad” in their cuisine. Potato salad varies in ingredients but will always have the same, basic ingredients: potatoes, an acid (usually vinegar), and a fat (usually mayonnaise or its counterpart, oil). Then, different accompaniments and garnishes are added to the trifecta. From string beans and red onions in Italy to bacon bits and hard-boiled eggs in the US, there are many things you can add to the potatoes to make it much more tasty.

My version is definitely plant-strong and the healthiest way I serve potatoes in a salad.

Ingredients: 1 1/2# Russet Potatoes (quartered lengthwise), 1 medium white onion (sliced in rings), 1/2 cup low sodium vegetable broth (I like using Imagine found at Whole Foods Market), 1 tbsp turmeric, 2 tbsp paprika, 1 cup kale (finely chopped), 1/4 cup green onions (slcied), and 1/4 cup dill (finely chopped)…

Mustard Dressing: 1/4 cup stoneground mustard, 1 garlic clove (minced), 3 tbsp white balsamic vinegar, 2 tbsp So Delicious plain coconut yogurt, 2 tbsp honey, 1 tsp fresh oregano (roughly chopped), 1 tsp fresh thyme (roughly chopped), and ground black pepper to taste.

Directions: 1. Bring a medium pot of water to boil and preheat grill to HIGH. 2. Boil potatoes in water for 5-7 minutes or until potatoes are half-way cooked. It will vary depending on the thickness of each potato. Drain from water and let chill in the fridge. 3. While potatoes are boiling and chilling, combine all the ingredients to make the dressing. Dressing will seem like it isn’t enough but it will be. Remember, we want to taste the ingredients not mask it with the dressing. 4. Once the potatoes are completely chilled, toss them in a bowl with the vegetable stock, turmeric and paprika. The vegtable stock is to lubricate the potatoes and cause the spices to stick. 5. Grill the potatoes on the hot grill, skin-side down first. Cook potatoes on all sides until nice and charred, or at least until you see nice grill marks. Grill the onions alongside the potatoes. Once all cooked, set aside to let vegetables cool down. 6. Toss the potatoes and onions with the dressing. Pour the dressing in small batches. You don’t want to overwhelm the salad with the dressing. Remember, its just for flavor, it isn’t the main ingredient. Haha! 7. Add the kale, green onions, and dill to the salad. Chill and enjoy!

Grilled Potato & Onion Salad

 This salad is best served at room temperature. However, I have had it cold, straight out of the fridge and it was still yummy. If you feel the salad is a bit dry, just add a tbsp of the vinegar or the yogurt to revive the moist feel of the salad. The potatoes are a starch and constantly act as a sponge with liquid.

Variations/Additions: I have made this by adding whatever other vegetable I had in my fridge that was going to go bad soon. Remember that my recipes are always just a base recipe. Alter it to your liking and taste, add what you like in a potato sald. Enjoy!

Please post a comment on your variations so we can share with others what we like to do with our salads!

I also graduated last week from my certificate program at eCornell in plant-based nutrition.  I thoroughly enjoyed meeting fellow students, the great instructors and the speakers that were part of the program.  I learned so much and I highly recommend it to anyone looking for a more in depth education in plant-based science.

I am continuing to coach my clients in the Engine 2 way of life.  They are doing really well in their pursuit!

I have to admit that I’m with Paula Dean when it comes to butter though:

I want to prove to myself that I can do it…maybe not forever, but for at least 7 days. I recently read “The Engine 2 Diet” and it’s really good. It’s not a ‘diet’ of course but a lifestyle change. I’m 100% committed to not eating animals, but I know I will eventually eat butter or dairy…probably right after this 7 days is over.

Today I made Vegan French toast, which was amazing. I dipped bread in a combination of: coconut milk, a mashed banana, cinnamon, and vanilla extract. Then I cooked each slice of bread on medium heat for 2 minutes per side in a non-stick pan without butter or oil. Topped with strawberries and real maple syrup, it was so good and moist, even without butter or oil! My husband commented that he liked it better than regular french toast, and I have to agree.

Savory Black Bean Muffins

Delicious and Plant Strong Black Bean Muffins

sauté in medium high pan (no oil!)

• 1/2 onion chopped,
• sliced mushrooms (1/4 pound?)

cook until onion is tender

•  add chopped garlic
•  1/2 red pepper chopped

cook until slightly tender (because these are going in the oven & they’ll finish cooking there)

• add 1 cup frozen corn,
• a few handfuls of spinach (fresh or frozen)
• I had some roasted sweet potatoes so I mashed those a bit with my fingers and tossed them in too.

Heat until the frozen corn is thawed.

In a big bowl,

• drain and mash one can of black beans (I used Whole Foods no salt added)
• Add chopped chipotle to taste,

toss in the onion mixture and add

• 1/2 can drained black beans ( do not mash, this gives you a texture change)
• 1/4 cup chopped walnuts.
• 1 t baking powder
• the juice of one lime
• 2 cups oat bran
• add some water if the mixture seems dry. It should NOT be as wet as the mighty muffin batter.

Mix gently

Spray muffin tins very lightly with cooking spray and fill to make 12 muffins.

Bake at 375 for 30-45 minutes or until they look done. Let stand in pan for about 5 minutes to firm up before removing.

They are so good – we’ve had them for breakfast, or as part of dinner with some salsa. It’s kind of a “clean out the fridge” recipe and I’ll make them again. They were also very pretty with the red pepper, orange sweet potato, green spinach, and black beans.

year: 2011

running time: 90 minutes

MED: The standard American diet is killing us.

synopsis: Everyday, you hear of another person with cancer, another person with heart disease, another person with diabetes, another person suffering from obesity. America is suffering. “Despite the most advanced medical technology in the world, we are sicker than ever by nearly every measure” (forksoverknives.com). Dr. T. Colin Campbell and Dr. Caldwell Esselstyn have found that most of this suffering is caused by and is worsened by the food and nutrition in America. According to these doctors and their studies, they can control, or even reverse, these diseases and afflictions by eating a “whole-food, plant-based diet.”

My parents, like most, tried to get me and my sisters to eat our vegetables. It’s a running joke that my oldest sister (I have two) loathes the sight, smell, and, of course, the taste of brussel sprouts, and my mother held her down and shoved those foul things in her mouth! Another joke is that I was always allowed to eat whatever I pleased, like pizza or cereal, while my sisters were force fed their greens. Like all family tales, these have their base in truth but, just as a fisherman caught the fish that grows each time he tells the story, they have evolved until they aren’t exactly true anymore. My mother never force fed my sister and, as for me, I had to eat my veggies.

I remember a dinner time when I was probably 5 years old. Each one of my family members had cleaned their plates and gone from the table, and I was left alone to finish my portion of food. The vegetables were my last hurdle. Being ostracized was more than I could bear. I’m not proud to admit this…I did what I had to do. I loaded those brussel sprouts with the most ridiculous amount of butter. The ratio must have been 1:1. But it got the job done. My mother saw my empty plate and gave me clearance to join my family in the den.

Now that I have children of my own, I understand the patriarchal obsession with getting your kids to eat their allotted amount of vegetables. When Big E was beginning to eat table food, I tirelessly poured over parenting how-to articles. “Start your baby on vegetables and she will like them forever,” they promised. I remember that she liked sweet peas and fruit and not much else. Little E has been eating table food for a few weeks and she has let me know in many different ways that she will not eat the vegetables that taste like vegetables. She even does that little shiver when you eat something gross!

I want to give my girls the best of everything. I want them to live a long and healthy life, and healthy means for them–and for all of us–to eat our vegetables.

After watching Forks over Knives, I was compelled to change my diet. I wanted to feel healthy like these people on the film. I wanted to adopt this “plant-based whole-foods” way of life. What does that mean though? No meat. No dairy. No animal products. No butter or oil. No processed foods. Surely, dairy doesn’t include cheese because I love cheese…oh, it does include cheese. So, no ribs either? Oh, I guess that is meat, isn’t it? Gosh. What about scrambled eggs with cheese and bacon and warm buttery biscuits? NO?? What do I eat then?! 

I’ve been consumed with this for a few weeks. Every chance I get I’ve been googling “plant-based whole-foods diet” and reading all the articles and blog posts my little thumbs can get (yes, I read them on my iPhone). Now that the door has opened, I don’t think I can get it closed; I don’t think I want it closed. The enormity of this decision is overwhelming because I feel like it’s all or nothing.

But, it doesn’t have to be all or nothing. I can focus on whole grains, veggies, fruits, beans, and nuts (anything that grows from the ground, in their whole form–not processed) and cut back on animal products. I even like the emphasis the name gives: plant-based, whole foods. Unlike the terms “vegetarian” and “vegan”, the importance is what you can and should eat, not what you can’t eat. And for me, that opens all sorts of doors, instead of closing them. Plants have wonderful nutrients and I’ve noticed I feel so much better when eating plants, over eating grease and junk. My sort of mantra the past couple weeks has been: I would rather not-quite-enjoy my meal of veggies and feel great afterwards, than enjoy my junkie meal too much and feel like junk for the rest of the day. Remember: you are what you eat.

So, I’m officially in “transition”, as the crazy plant-based kids call it. I’ve cut out meat and milk, for the most part, and am working on cutting back on cheese (Oh, Cheese, how do I love thee? Let me count the ways!), cream dressings, and butter/oil. My husband actually jumped on the no-meat bandwagon with me for a while! I haven’t cooked a meaty dinner in more than a month and he tells me that I am cooking the best I ever have!! This is huge, guys!

My favorite thing to eat has been my variation of Rip’s Big Bowl (engine2diet.com). Oats, Cracklin’ Oat Bran, flaxseed meal, tons of fruit (strawberries, kiwi, banana, grapefruit, for example), plant milk (soy or almond, vanilla flavored is my fave), and with or without a squeeze of grapefruit juice on top. Great way to start the day!

Other things I’ve found to be wonderful:

• Beans! They are a great meat substitute. They fill you up and they are cheap! Black beans are my favorite.
• Zucchini: It doesn’t have a bold taste, so you can put them in anything and no one will know!
• Plant milk: a wonderful substitute for cows milk and the vanilla kind tastes great.
• Canned diced tomatoes: I seem to use these a lot.
• Mexican food: It’s so easy to be plant-strong with Mexican dishes (at home). Make some brown rice and black beans. Throw in some diced bell peppers, zucchini, corn and diced tomatoes. Pour some salsa on the top. I’m making myself hungry!
• Bell Peppers: I’ve never been a bell pepper enthusiast. But, I bought some roasted red peppers in a jar to try and they were magical! I still use those a lot but I have since moved on to fresh peppers. So yummy!

It’s been a fun and interesting challenge to cut the bad things out and add the good stuff in. I am by no means an expert; I know I have more to learn but I’m looking forward to it!

I’ve found about a week’s worth of dinner recipes that we love, but I am shopping around for more. So, help me out! Any plant-based, whole foods (or even vegetarian) recipes you want to share??

Next week: The final post about food!

I have a lot of friends right now who are struggling with plant-based eating and trying to transition to a healthier lifestyle. Sisters and brothers, I feel your pain! I f’d up so many times on this path that I can’t even keep track any more. Do not give up on yourself! The rewards are worth all of the struggle. If I knew then what I know now, it would have been a far more struggle-free path for me. So here’s the top 10 mistakes I made along the way. I started this journey in 1994 and was not successfully vegan until 2010. If I can do it, anyone can.

1. Diet Mentality

Plant-based, healthy eating is not a diet. Veganism is a compassionate lifestyle, not a diet, and it extends to all areas of my life. When I start restricting my food and getting all crazy, the next thing I know I am skipping down the primrose path to hell, AKA the binge/starve and binge/purge cycle. I take the “Skinny” right out of “Skinny Bitch” really quick—go straight to Bitch, do not get out of jail free, do not collect $200. I need to eat well-balanced, adequate meals at reasonable intervals or I start making bad choices and I end up hurting myself. Just as I have compassion for the suffering of animals, I need to have compassion for myself. Dieting is not compassionate, period (no matter what the “Skinny Bitch” acolytes tell you).

2. Not Planning/Not Cooking For Myself

If I expect healthy vegan food to fall out of the sky and into my mouth, I am going to be sorely disappointed and I’m probably going to screw up. I go grocery shopping, I carry snacks in case of emergencies, and I plan my meals. ‘Nuff said. Get a cookbook, get in the kitchen and don’t be afraid to make mistakes! I use the Happy Herbivore, the Forks Over Knives companion book and of course Engine 2 and they are all lifesavers.

3. Not Asking For Help/No Support System

It takes a vegan village to keep my ass out of trouble. I got myself a vegan mentor, I surround myself with positive, vegan buddies and I go to a 12 step support group for people with food issues. Invaluable.

4. Trying To Negotiate With Binge/Trigger Foods

This might not apply to you, but it certainly applies to me. Unfortunately, it applies to many foods that are 100% vegan. I find refined sugars, fried food/anything excessively greasy, crunchy shit in a bag and any kind of dairy product to be totally way too exciting for me to handle.  I asked for help *see #3) and picked up a whole bunch of tools for my food addiction toolbox. I think sometimes people dramatically underestimate the addictive power of certain foods.  I’ve got to quote the lovely Victoria Moran here: “If there was a stalker set on harming you, you’d notify the police and do everything in your power to protect yourself. Understand that any food you haven’t been able to eat reasonably since you cut teeth is as threatening to you as that stalker. The safest path to tread with a binge food is one that leads away from it. In other words, don’t eat it–not because I said so, but because you’d rather not socialize with a dietary hit man.”

5. Listening To Haters/Not Trusting My Intuition

I had to experiment a lot on this path to figure out which foods made me feel good and which foods made me feel like crap. Everyone’s got an opinion. I thank them for sharing, smile, and ignore whatever commentary is coming my way about protein, plants feeling pain, man being designed to eat meat, God giving us dominion over animals, don’t you want just one doughnut you’ve been so good, milking cows doesn’t hurt them, my actions being meaningless because animals are going to be killed anyway, blah blah blah. People have their own paths to walk, and I am not out to convert anyone nor do I need to justify the way I eat or live today.

6. Perfectionism

I had to realize that I am human, and mistakes are going to happen. I prefer to look at them as “experiments”…sometimes experiments go awry, but I always learn something along the way. Sometimes, especially at restaurants, I’ve accidentally eaten food that had animal products, added oil or sugar. Despite my every effort to make sure my meal did not include these things, I found out later that they did and it’s OK and usually I stay away from that place or food in the future. It’s not about my personal purity; it’s about trying to cause the least harm to animals, other people and myself.

7. Making Things Way Too Complicated/Getting Fixated On Unimportant Details

I need to eat my veggies, do my yoga, meditate, take an occasional B12 and my Vitamin D, take my medications as prescribed and move around as much as I can. Everything else is a bonus. Trying to do complicated, extreme eating plans, calculating every calorie and micronutrient I eat, crazy workouts or other excessively complicated nitpicky crap is unnecessary and just makes my head spin.

8. Eating Things I Hate Because They Are “Healthy”

Life is too short to eat ugly food and it is too short to eat food that tastes like gritty hippie crap that someone cooked in a can over a bonfire at Burning Man. I have options. This is not the 90′s, people.

9. Trying To Transition Too Fast

I could not go from Sonic jalapeno poppers, frozen yogurt, cheetos, Frappucinos, veggie burgers, fries, frozen vegetarian pizzas and the occasional salad to kale/millet/aduki beans/gomasio/sauerkraut. That approach did  NOT work for me. I needed to wean myself onto some comfortable vegan alternatives, like Amy’s vegan pizzas, Tings, soy lattes, baked fries made at home, and So Delicious agave-sweetned coconut ice cream. I started adding more and more veggies to every meal and eating fresh fruit for dessert. Then eventually I weaned myself off of the vegan “methadone” and started experimenting with beans, whole grains and lots of new greens. Most of my meals now are whole foods based and very simple, but I couldn’t do that when I first started; my taste buds had to adjust. There’s a reason it’s called transitioning into a vegan diet, not leaping or lurching.

10. Unreasonable Expectations

I thought that eating mostly vegan would fix everything for me. And by “Everything”, I meant my obesity, all of my other health problems and my problems with food. And then when I lost a total of eight pounds in the first year, was still asthmatic and still had PCOS, I was pissed!  Where was my miracle cure, dammit? My energy levels were still sucky, I was still fat and I just didn’t feel right. First of all, I had to go all the way and really eat vegan and stop screwing around with dairy even just a “little”. Second of all, I had to do a whole bunch of other things (see 2, 3, 4, 6 and 9) before I started to see improvements. This did not happen overnight, and it takes as much time as it needs to. I can’t rush my body, but I can do everything within my power to help myself. Finally, I had to realize that just eating vegan for me is not enough, especially with weight loss. I had to really learn what “healthy” meant for me and do it! Healthy means balanced meals, lots of vegetables and not much crappy junk food, period.  I also had to stand up for myself with my doctor and demand answers for certain health problems and not just blame them on being vegan (or not vegan enough). I take my medications and do everything within my power to contribute to my overall healthiness. I do not fight myself. And it works—as long as I stay out of my own way!

As I was eating a particularly tasty dinner tonight, I started thinking about something Rip Esselstyn had said when he did a talk here in Vegas at Springs Preserve this year. He suggested that if you feel totally overwhelmed by figuring out what to eat and how to cook on the Engine 2 Diet, just pick 5 recipes you like for dinner and master them. Eat them all the time, and make enough for leftovers for lunch the next day or even for a couple of days. Most people don’t struggle with breakfasts on E2 or any of the McDougall programs—it’s lunch and dinner that can be tricky to navigate, especially during the work week. I love this way of eating because A. it is not a diet, despite the name and B. it’s really, really simple. I need things to be simple!

Here’s my top 5 favorite Engine 2 dinners:

1. School Lunch Bowl: Vegan whole wheat Mac and Cheese with broccoli, cannelini beans or a cut up tofu burger.

2. Hippie Bowl: millet/aduki beans/kale/1 tbs tahini sauce. 2 tbs of hemp seeds are a nice addition.

3. Soul Bowl: brown rice/black eyed peas/collard greens/BBQ sauce.  Also good with roasted sweet potatoes.

4. Vegan Faux Fish Tacos: corn tortillas, seitan, sauerkraut or shredded cabbage, spinach, salsa. If I’m really hungry, I add a little avocado, too.

5. Zapata Bowl: black beans/yellow squash/spinach/corn/brown rice/salsa/fat free cheddar cheese sauce from Happy Herbivore.

All of these take not much time at all to put together, especially if you prepare the grains and sauces in advance. There’s also E2 compliant sauces available at Whole Foods or your local health food store if you don’t have the time to make your own sauces or condiments.

What are your fave five dinners?

I do love green smoothies, even though I heard Rip Esselstyn say at a recent talk I went to that they are not suggested for Engine 2. Many of the low-fat, vegan diet gurus are now saying  juicing and green smoothies cause an insulin surge even if they have a high greens content. Not sure how I feel about this. Boy would I love to conduct an experiment on myself! I’m still drinking them some days—mostly it’s a convenience thing and some days I feel like  I just need more greens and I cannot face the idea of eating even one more salad. I would take a picture, but this smoothie literally looks like black sludge. All I could think of was The Creature From The Black Lagoon, hence the name. Very energizing and filling!

Creature From The Black Lagoon Smoothie

1 cup almond milk or alternate milk; I used the new Rice Dream almond/hazelnut/cashew blend

1/4 cold water

3 handfuls spinach

1 cup strawberries

1 tablespoon carob mint spirulina

1 tablespoon wonderslim cocoa powder

1 scoop Warrior Blend protein or any plant-based protein (Plant Fusion is good, too)

2 packets truvia or alternate sweetener

Put spinach in blender with water and almond milk, blend until completely smooth. Add the powders one at a time while running the blender and add fruit last. Blend until smooth and then drink and enjoy!

A few weekends ago, I took an awesome trip with my parents to the amazing Austin, TX, for a two-day immersion conference on a whole foods, plant-based diet! It was a weekend of amazing speakers, delicious food, and beautiful scenery! The conference was held outdoors at Boggy Creek Farms, and was run by members of the Engine 2 Diet and the documentary Forks Over Knives.

We ate extremely healthy, and were basically eating the whole time. That’s how I like it — GOOD healthy food, and lots of it! I believe all of the food was made and prepared by Natural Epicurean of Austin.

So fresh!

So green!

I completely fell in love with this simple dessert.. Brownie bites! I believe they’re just walnuts, dates, and cacao blended together.

Oh, and they were rolled in coconut. YUM!

Another simple favorite.. the breakfast. We had breakfast tacos each morning — grilled veggie or potato and mushroom — and oatmeal with green tea or decaf coffee. The best.

And these little delights are simply strawberries stuffed with a blend of banana and cocoa powder, topped with mint! (Can you tell I have an obsession with desserts?)

Gah, I miss that food. But that wasn’t the only great part of the weekend; in fact, the people there were what made it truly amazing. I was super excited to get pictures with a couple of them:

Rip Esselstyn, firefighter and author of the Engine 2 Diet book (which I highly recommend, especially if you are still getting the hang of a plant-based diet), Rip was busy pretty much leading this whole conference so I had to get this picture quickly. I was glad I did, though!

Rip’s father, Dr. Caldwell Esselstyn, Jr. This man is so impressive and he has made a difference in so many lives. His book, Prevent and Reverse Heart Disease, is a must-read. As I stood in line waiting to shake his hand and have him sign my book, I noticed how kind and patient he was, answering people’s health questions. A humble man, indeed.

The other people there who I didn’t manage to get a good picture of:
Brendan Brazier – vegan Ironman triathlete, bestselling author, and creator of Vega

Dr. Doug Lisle – psychotherapist and author of The Pleasure Trap (hilarious guy, by the way! I love his dry humor)

Jeff Novick, MS, RD, LD, LN – plant-based dietician and nutritionist. This guy makes you wanna give him and huge hug and be his best friend! He’s awesome!

So yeah, I’d say the whole weekend was one of the best times of my life.

I missed those people, the food, and the farm (and Austin) the moment we left. Plant strong for life, baby!

And now for my second bit of info — and I’ll make this short because this post is long enough already — but I’m excited to announce that this summer…

I’ll be interning at Farm Sanctuary in New York!! AAHH!

I’m going to be a communications department intern, and I’m SO SO excited to meet all the animals and people, and to experience New York for the first time!

I am off to the bookstore today to pick up another copy of Forks Over Knives for a co-worker of Bill’s.  All I can do is to educate when I can, to help spread what we have learned and how we have benefited from being plant-based.

There have been very few posts on the blog and only a handful on the Facebook page.  I could give you the long laundry list of why this is true, but it’d bore you to tears.  Let’s just say, I’ve been a bit busy.

Now it’s April, and almost my birthday (!) and I’ve made some huge changes in my food life.  In February, I decided to go Plant Strong and follow the Engine 2 Diet – I hate calling it a diet because it’s a lifestyle.  Here’s a blog post about my transition.  And here’s one about one of the rougher days.

Lotsa Yum Blog is going to live on in its new Plant Strong focus.  I’ll post the good recipes I find, ways I navigate eating out – which is ridiculously difficult – and hope to encourage you to put more veggies into your diet.

I know this isn’t everyone’s cuppa tea, but if you’ll give it a chance, you’ll see I’m not all hippie-tree hugging-nutty (not that there’s anything wrong with that).  I’m just a woman in her 50′s, trying to improve my health by changing my diet.  And in case you’re wondering, it’s a delicious pursuit!

Faithfully yours and now Plant Strong!

Cynthia

Fast forward 10 years.  I became a barista at an independent coffee shop.  I LOVED my job.  I’d wake up at 4am, ride my bike through the deserted streets to get there so I could start brewing the coffee for the masses.  The shop was populated by a vast array of regular customers.  I could see a car pull up and have their drink waiting for them.  We’d chat at the counter for those few minutes a day, getting to know each other.  I moved from coffee to espresso at that point.  My 3 shot Americano with room for half and half and one Splenda. Aahhh…joy in a cup!

I became manager of the shop and started learning a lot about coffee.  Not just how to make a better brew, but the social aspects of it as well.  Day in and day out, my people would come and see me.  The caffeine dealer. Some came to study or to have a business meeting, others came to hang out with the other regulars.  Social circles from all walks of life gathered there around the cup I served.  From 6am to Midnight, our shop poured shots of espresso, glasses of cold press coffee, and mugs of light roast.  This spot was populated by friends and family.  I loved everything about the place, I even met my husband there.

When we would travel, we would seek out the best coffee shop.  I’d research ahead of time, by reading reviews and articles about the local coffee scene.  We had been making a tour of micro roasters we read about on CNN.  From NYC to San Francisco and places in between, we revered a fine cup of coffee.  We’d buy beans at each one to savor at home in our imported Moccamaster Technivorm brewer.  I had graduated to drinking black coffee.

So on my recent trip to Austin, TX for the Farms 2 Forks Immersion Weekend I planned to have my morning cup of joe at the event.  I had read in the welcome email that breakfast and coffee would be served at 7am. Great!  No need to find a place open early on a Saturday.  As the breakfast service begins, I stand dumbfounded in front of the industrial carafe of DECAF. Next to it sits another container marked HOT WATER.  I spin around in circles thinking surely there must be CAFFEINATED coffee here somewhere?!

Wow. Nope. Nada.

Of course there wasn’t.  Silly girl!  You didn’t really think the Rip and his team were going to serve you caffeine now did you? I had read the books.  I knew that decaf only was the way to go. I knew the reasons why.  I somehow chose to gloss over this info when I read it, repeatedly. Didn’t want to hear it, uh huh. Not giving up my coffee, no way no how! Forget about it.

The day progressed, a lovely day, full of interesting information, wonderful people and a brilliant piercing headache. Wowza! By 3 pm, my head interrupted my thoughts every two minutes.  Like a psychological tap on the shoulder saying, “Um…haven’t you forgot something today Ami?? Where is our caffeine??!!!”  I pushed through it, had an amazing day at Farms 2 Forks and made a B-line for the hotel gift shop to buy some ibuprofen.  I couldn’t believe I felt that bad, over one missed coffee.

So at 6am on Sunday, guess who was first in line at Starbucks? Later that day, I listened to Dr. Esselstyn talk about the detriment of caffeine on our endothelial cells.  Having learned an invaluable lesson the day before I decided that once I was home, I was giving it up.  I wanted to be free of the addiction, and I wanted to be 100% compliant with the program. I will always love my coffee. It played a huge roll in my life.  I can’t say that I will never have another cup, but I will not be beholden to it anymore. Besides, it seems to be working for me, but it’s not for everyone ;o)

Do you want to quit your caffeine addiction?  My best tips: Plan ahead! Start on a Saturday or another day of the week when you don’t have a lot going on.  Don’t try it on a Monday morning before a big day at the office!  Know that you probably will get a raging headache if you have self-motivated by morning joe for years.  Plan to eat as much green leafy vegetables in the next few days as you can muster.  I feel that the minerals and nutrient density of greens helps, not only with detoxing, but to keep you full.  Caffeine tends to suppress appetite so I was voraciously hungry on day 2 of no coffee. Drink a lot of water to help cleanse your system and to keep you full. Apples are great snack! You will probably be tired for the first few days.  I know I took a nap one of the early days of being caffeine free and I am NOT a napper. It does get better, I promise!  If you have made the leap to eating Plant-Strong, you can make this leap too.

So I am now caffeine free for over a week.  It hasn’t been easy.  The first day I concocted 16 different reasons why I needed to be at the grocery store (where the beans live) or a certain shopping center (where the espresso is made) and even eyed up the soda machine in our condo building, thinking a diet cola isn’t coffee now is it? – I didn’t leave the house and I didn’t buy anything out of the machine. But I wanted to.  The second day I had to go to the grocery store for more Kale and I actually held my breath walking past the bulk coffee beans so i didn’t have to smell them.  I wasn’t going to fall into the decaf trap either.  From the chemicals use to process the caffeine out of the bean to the fact that it is a slippery slope for me to be loitering in the coffee shop or the coffee aisle, I decided to abstain.  I settled on a nice roiboos (red tea) chai that is naturally caffeine free, so I could have a hot cup of something in the morning.  So far so good, it’s working.  I had a great workout at the gym this morning and I really feel great!