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Selkie

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  1. I don't know - Dr. Esselstyn doesn't address that exact question. But just to clarify, since some people are bringing up vegan diets - the diet Dr. Esselstyn recommends is not just a vegan diet (since there are plenty of unhealthy vegan foods), but a whole food plant based diet free of added oil, salt, and sugar. That's quite different from how a typical vegan eats. The diet Dr. Esselstyn recommends has been proven to reverse heart disease even in people who were severely ill, and who are now still healthy and thriving decades later with no further cardiac events.
  2. Dr. Caldwell Esselstyn is a legendary surgeon, researcher, and clinician at the Cleveland Clinic. He has done decades-long studies proving that a whole food plant based diet can prevent and reverse heart disease, even in those who are genetically prone to cardiovascular problems. Here is what he has to say about genetics (from his book Prevent and Reverse Heart Disease): Don't my genes predetermine whether or not I'll get heart disease? I often hear some variation on the following theme: "My eighty-seven-year-old grandfather eats nothing but eggs, bacon, cheese, and pork, and seems fine. Since I have his genes, why should I change?" That question brings to mind an analogy: Depending strictly on your genes to keep you safe while living a high-fat lifestyle is much like getting through a busy four-way intersection that has no traffic signs or stoplights; a few people will make it across unscathed, but many more will be injured - or will perish. The grandfather living on fat is obviously someone with a good cholesterol clearance mechanism and strong artery linings that resist breakdown and deposits of fatty plaque. But it is important to remember that the male grandchild asking the question does not share his grandfather's exact genetic profile. The questioner's grandmother and two parents have added to his own genetic mix, and he has no guaranteed protection against coronary artery disease as the grandfather apparently does. I also hear the converse of that question, which is rather more to the point: "Both my father and his brother died of heart attacks at age fifty-eight, and their father had the same fate at sixty-three. Is there really anything I can do to avoid their fate? Am I condemned by my genes to have heart disease?" This time, the answer is an emphatic NO. If you maintain a cholesterol level under 150 mg/dL, or LDL under 80 mg/dL, you - and all the other relatives who inherited these genes - will be free of heart disease. Recall, once again, the house fire analogy I ask my patients to consider. If you do not throw any fuel at all on that fire, it cannot burn. To paraphrase William Shakespeare, the fault is not in our genes, but in ourselves and the way we eat.
  3. Monday - Breakfast - Watercress with mixed greens and microgreens. Breakfast bowl with cranberry beans, 10 grain cereal, mango, blueberries, blackberries, kiwi, guava, apple, goldenberries, longans, pomegranate, passion fruit, dragon fruit, fig, pluot, sour cherries, goji berries, mulberries, lime and orange zest, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Big salad with mixed greens, bell pepper, tomato, cucumber, mushrooms, eggplant, radishes, edamame, strawberries, sesame seeds, nigella, WFPB 1000 Island. Dinner - A steamed artichoke. Veggie burger wrap with pickles, red onions, and cabbage microgreens. Sweet potato oven fries and steamed veggies (carrots, broccoli, cauliflower, zucchini, summer squash, asparagus).
  4. Sunday - Breakfast - Watercress with mixed greens and microgreens. Breakfast bowl with black ayocote beans, oats, kamut, goldenberries. blackberries, longans, guava, kiwi, peach, pineapple, canary melon, pomegranate, passion fruit, dragon fruit, elderberries, chokeberries, barberries, fig, goji berries, mulberries, lime and orange zest, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Leftover homemade veggie pizza and an apple. Dinner - A steamed artichoke, homemade oil-free tortilla chips, guacamole, salsa. Dessert - Tracy's Real Foods sunny oat pumpkin muffins.
  5. Saturday - Breakfast - We had to be out the door early for a graduation ceremony, so I had a walnut chocolate chip WellBean bar in the car. Lunch - Got back home in the early afternoon, and I had my usual breakfast greens and grain/bean/fruit bowl for lunch. Dinner - Homemade pizza with tomato sauce, grilled onions and peppers, artichoke hearts, mushrooms, green olives, and WFPB sweet Italian crumbles (from Nutcase Vegan).
  6. Peruvian Connection is my favorite for dresses. They’re not inexpensive, but everything I’ve gotten from them is gorgeous and very high quality. https://www.peruvianconnection.com I wore their Ibiza dress to my kid’s college graduation: https://www.peruvianconnection.com/ibiza-dress/5637185154.p?color=Graphite
  7. Friday - Breakfast - Watercress with mixed greens and microgreens and Johnny jump ups. Breakfast bowl with soybeans, 10 grain cereal, guava, banana, pineapple, longans, goldenberries, passion fruit, dragon fruit, pomegranate, pluot, fig, apricot kernels, lime and orange zest, goji berries, mulberries, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Big salad with mesclun, sorrel microgreens, carrot, tomato, cucumber, zucchini, eggplant, bell pepper, mushrooms, radishes, sauerkraut, tiger nuts, nigella, basil balsamic hummus for dressing. Blackberries and raspberries. Dinner - A steamed artichoke and a veggie burger (from Tracy’s Real Foods) with pickles, spring onions, shredded red cabbage, cashew mayo, mustard. Steamed veggies (broccoli, cauliflower, zucchini, summer squash, carrots) and sweet potato oven fries seasoned with nutritional yeast and herbs. Dessert - Sunny pumpkin oat muffins (also from Tracy’s Real Foods).
  8. Thursday - Breakfast - Watercress with mixed greens and microgreens and Johnny jump ups. Breakfast bowl with pigeon peas, oats, spelt, blueberries, blackberries, pomegranate, nectarine, fig, kiwi, guava, passion fruit, dragon fruit, goldenberries, longans, apple, lemon and orange zest, goji berries, mulberries, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Mixed lettuces. Hummus with veggies (carrot, cucumber, eggplant, daikon radish, edamame, bell pepper). Strawberries and pineapple. Dinner - We had some rice and beans and enchilada sauce left over from the burritos, so I mixed that with roasted veggies and served it with almond flour tortillas, guacamole, cashew sour cream, diced spring onions and jalapenos, shredded red cabbage, salsa, and cilantro. Also had a steamed artichoke.
  9. Wednesday - Breakfast - Watercress with mixed greens and microgreens. Breakfast bowl with beluga lentils, oats, rye, banana, goldenberries, longans, kiwi, guava, dragon fruit, passion fruit, elderberries, chokeberries, barberries, goji berries, mulberries, blueberries, fig, apricot kernels, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Whole grain pita with eggplant, cucumber, tomato, broccoli sprouts, edamame, cashew mayo, mustard, sriracha. An apple. Dinner - More of the smothered bean and rice burritos that I made on Tuesday. Dessert - Sorbet? Sherbet? Not sure of the right word, but I put mixed frozen berries (blueberries, blackberries, strawberries) in the Vitamix with a small handful of macadamia nuts, a splash of soy milk, and a couple teaspoons of vanilla powder. Yum!
  10. Tuesday - Breakfast - Watercress with mixed greens and microgreens. Breakfast bowl with snowcap beans, oats, kamut, blueberries, blackberries, nectarine, fig, kiwi, guava, longans, goldenberries, dragon fruit, passion fruit, mango, lemon and orange zest, goji berries, mulberries, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Whole grain pita with edamame, cucumber, tomato, broccoli microgreens, garlic, cashew mayo, mustard, sriracha, sesame seeds, nigella. An apple. Dinner - I made Monkey & Me’s new recipe for smothered burritos and it is amazing - brown rice, pinto and black beans, green chiles, homemade enchilada sauce…so tasty. Topped them off with guacamole, cashew sour cream, diced red onion, shredded red cabbage, cilantro, and salsa.
  11. We adopted a senior kitty with mobility issues last year and she pees over the edge or out the door of every litter box I’ve tried. The only solution I’ve found is to put puppy pads around the box.
  12. Monday - Breakfast - Watercress with mixed greens and microgreens (tried lemongrass microgreens for the first time!). Breakfast bowl with Mayocoba beans, oats, spelt, apricot, fig, longans, goldenberries, apple, blueberries, blackberries, strawberries, pomegranate, kiwi, passion fruit, dragon fruit, elderberries, chokeberries, barberries, lemon and orange zest, goji berries, mulberries, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - A big bowl of mixed lettuces, a piece of leftover homemade veggie pizza, and a blood orange. Dinner - Repeat of last night - steamed artichoke and a bowl of lentil/split pea/veggie soup served over barley.
  13. I have 52 items hanging in my closet. That includes all my shirts, coats, jackets, dresses, sweatshirts, and sweaters. Then I have about ten pairs of pants that are kept folded on my closet shelf. I don't keep any clothes in drawers.
  14. Forgot to add that I made nice cream tonight that was so good. It was macadamia nuts, strawberries, blackberries, blueberries, a little bit of banana, two tsp of vanilla powder, and a splash of soy milk.
  15. Sunday - Breakfast - Watercress with mixed greens and microgreens. Breakfast bowl with Blue Goose field peas, oats, spelt, kiwi, longans, goldenberries, mango, passion fruit, dragon fruit, blueberries, blackberries, pomegranate, nectarine, apricot kernels, goji berries, mulberries, sour cherries, lemon and lime zest, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Big salad with mixed greens, cabbage, spring onions, garlic, buckwheat, edamame, snow peas, broccoli, bell pepper, spicy peanut dressing. Strawberries and apple slices. Dinner - A steamed artichoke and a bowl of soup served over barley. I made the soup in the crockpot - ingredients were onion, garlic, carrots, lentils, split peas, mixed mushrooms, corn, green peas, broccoli, cauliflower, collard greens, veggie broth, lots of spices.
  16. Lol, our meals have evolved in some (happily) surprising ways. Up until a few years ago, I never would have expected that beans and greens would be such a key to feeling great.
  17. Saturday - Breakfast - Watercress with mixed greens and microgreens and Johnny jump ups. Breakfast bowl with Dominican beans, oats, spelt, longans, kiwi, mango, passion fruit, dragon fruit, blueberries, blackberries, pomegranate, fig, pluot, elderberries, barberries, chokeberries, lemon and orange zest, mulberries, goji berries, goldenberries, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Big salad with mixed greens, buckwheat, snow peas, broccoli, cauliflower, corn, mushrooms, bell peppers, black bean hummus for dressing with a dash of balsamic vinegar. Strawberries and pineapple. Dinner - I made two kinds of homemade pizza. The first was our favorite Thai pizza (based on Toni Okamoto’s recipe from Plant Based on a Budget) with spicy peanut sauce, tofu, scallions, jalapenos, and carrot matchsticks. The second had tomato sauce with pepperoni spice from Local Spicery, grilled onions and peppers, mushrooms, black olives, and crumbled up burgers from Tracy’s Real Foods.
  18. Friday - Breakfast - Watercress with mixed greens and microgreens and Johnny jump ups. Breakfast bowl with French lentils, oats, barley, kiwi, blueberries, pomegranate, longans, goldenberries, mango, apple, fig, nectarine, sour cherries, lemon and lime zest, mulberries, goji berries, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Big salad with mixed greens, edamame, mushrooms, beets, tomato, zucchini, cucumber, pistachios, sweet potato, black bean hummus for dressing. Strawberries and a couple slices of peach. Dinner - Repeat of last night - a steamed artichoke and stir fry. Dessert - Butter pecan banana nice cream.
  19. Nah, we just eat the beans frozen. It's nice because we eat our raw greens first and I throw some super hot and spicy mustard greens in the mix, so the frozen beans and fruit are nice for cooling down our mouths. How do you like the tofu feta?
  20. Thursday - Breakfast - Watercress with mixed greens and microgreens and Johnny jump ups. Breakfast bowl with soybeans, oats, barley, rye, blueberries, pomegranate, longans, goldenberries, kiwi, mango, pineapple, peach, fig, barberries, chokeberries, elderberries, cherries, passion fruit, dragonfruit, lemon and orange zest, mulberries, goji berries, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Big salad with mixed greens, snow peas, tomato, mushrooms, bell peppers, broccoli, carrot, raw mixed nuts, sesame seeds, WFPB Italian dressing. Strawberries and a few slices of apple and pear. Dinner - There were a couple things in the fridge that I wanted to use up - leftover soba noodles and an abundance of cabbage - so I made a stir fry. Soba noodles, thinly sliced green and red cabbage, garlic, spring onions, ginger, two bags of assorted stir fry veggies, tofu. Topped it with teriyaki balsamic vinegar from California Balsamics - really good. Also had a steamed artichoke.
  21. You might be interested in following Diane in Denmark on Facebook or Instagram. She lives in Copenhagen and she and her friends go skinny dipping in the ocean every day all year round. She just recently competed in the Ice Swimming World Championships that took place somewhere in the French Alps.
  22. Most of the fruits are either fresh or frozen, depending on what is available. I always get some fruits frozen - like wild blueberries, raspberries, blackberries, pomegranate arils. Other things, like pineapple, mango, passion fruit, and dragon fruit, are usually fresh but I'll use frozen if fresh isn't available. The figs and some of the berries are dried - chokeberries, barberries, elderberries, goji berries, and mulberries. I get fresh goldenberries when I can, or otherwise used dried. Nuts.com is where I buy dried fruit. They have a good assortment of unsweetened dried fruit with no oil (but you have to read the ingredients because they have lots of not-so-healthy dried fruit, too). All my raw nuts and seeds come from there, too. Their Turkish figs are amazing and one of our favorite foods, and they have some unusual things that are fun to try. I just ordered something called dried yacon, which I have never heard of but am interested to try! To assemble the bowls, I basically just get two big soup bowls (one for me and one for dh) and fill it with various bits and bobs of fruit (some of it is already cut up and some I cut up as I go), add in the beans (which are cooked and kept in my freezer), and then add the nuts and seeds. I keep two 8-cup mason jars in my fridge, one filled with freshly ground flax seed and the other filled with a mix of ground chia and hemp plus raw sunflower and pumpkin seeds. Then I sprinkle whatever whole grains I'm using on top - uncooked, and only about 1/3 - 1/2 cup or so. I top the whole thing off with a dash of spices - cinnamon, ginger, turmeric - and some soy milk. Dh gets more grains (about two cups) because he needs more calories than I do and he usually skips lunch. I cook his grains, too, since he prefers them that way. Hope that explanation helps - it sounds way more complicated than it is! It only takes me a few minutes to prep the bowls each morning.
  23. He is one of my all time favorites.
  24. Not these, but I do love the Tender Greens mix from Misfits. The greens in the pic are ones I bought directly from a grower, plus microgreens I grew myself.
  25. Wednesday - Breakfast - Watercress with mixed greens and microgreens. Breakfast bowl with cranberry beans, oats, spelt, barley, kiwi, mango, banana, apple, pear, blueberries, pomegranate, lemon and lime zest, mulberries, goji berries, goldenberries, fig, walnuts, flax, chia, hemp, sunflower & pumpkin seeds, soy milk. Lunch - Big salad with kale, watercress, edamame, beets, snow peas, sweet potato, broccoli, bell peppers, mushrooms, WFPB Italian dressing. Longans and dragon fruit. Dinner - The last of the tofu/veg sushi.
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