“When food is wrong, medicine is of no use. When food is right, medicine is of no need.” Anonymous
There is a lot of evidence that suggests a plant-based diet can significantly reduce the risk of developing heart disease, cancer and diabetes. I urge you to look at Forks Over Knives, The China Study, and Prevent and Reverse Heart Disease. I’m not asking you to make a full and sudden change in your diet, but maybe see what resonates with you and your specific situation.
I lowered my cholesterol by 100 points over seven months without any medication by switching to a whole foods, plant-based diet. My journey has been a process. If you go back to the beginning of my blogs you will see that I ate dairy and a little bit of humanely raised meat. Everyone comes to what they need in their own time. Maybe your journey starts or revs up today.
Continue reading “Can Diet Alone Cure Diseases?”
This is a pretty tasty alternative to traditional spinach dip that is loaded with fat from mayonnaise and sour cream. It also avoids additives such as MSG from Knorr vegetable soup mix that is usually mixed in to spinach dip for flavor. Continue reading “World’s Best Vegan Spinach Dip”
This recipe has three ingredients: spaghetti squash, bottled organic BBQ sauce and a bun. It is a healthy meal that is perfect for a school/work night. You can pop the squash in the oven and tend to things around the house while it cooks.
Preheat the oven to 375. Cut a spaghetti squash in half length-wise and scoop the seeds out.
Roast the squash halves in the oven for about 40 minutes or until it is tender. I like to squish the skin with an oven mitt and if the middle pushes out into “spaghetti strips” you know it’s ready. Continue reading “Easy Vegan BBQ Sandwich”
This is my new favorite recipe. You can eat it over a baked potato, shredded zucchini, tortilla chips or just in a bowl. Use organic ingredients if you can.
2 cups par-cooked lentils
3 cloves minced garlic
½ of a large onion
½ cup diced bell pepper
½ cup diced red, yellow or orange pepper
½ of a zucchini diced
1 carrot diced
8 oz. package of mushrooms chopped
1 jalapeno diced (omit if you don’t like spicy food)
1 can of diced roasted tomatoes with green chiles
1 jar of diced tomatoes
2 TBS tomato paste Continue reading “Vegan Lentil Chili”
Two months ago I switched to a 100% plant-based diet. I was dabbling in veganism, but I was definitely not a vegan. This transition was brought about by some health concerns. A plant-based diet has been scientifically proven to stave off chronic disease in general. Do you have any history of chronic disease in you family? Are you overweight or struggling with high blood pressure, or high cholesterol? If so, you might want to consider going vegan. That means no fish, meat, poultry, dairy, or eggs. As they say, anything with a face or a mother or came from anything with a face or a mother is off limits.
I have a long family history of heart disease. I have had high cholesterol for as long as I can remember. When I was 18 years old, my cholesterol was over 300. The doctor told me that I’d be lucky to live to be 30. I got the numbers down somewhat, but it was never below 250. Continue reading “Is Going Vegan Right for you?”