Vegan, day 1
I recently watched a documentary called Forks Over Knives, where in pretty compelling evidence suggest that a whole foods plant based diet is optimal for our health. For the prevention and even cure of cancer, diabetes, heart disease ETC. Now before you say you don’t believe it, please watch the documentary first! You can do so on Netflix instant streaming.
I’ve done the vegan thing twice in the past 4 years or so and each time my detox from dairy is horrible. I feel nauseous for weeks, my skin breaks out, and this last vegan attempt the roof of my mouth would get raw anytime I ate anything with vinegar in it. Both times i decided to jump off my vegan wagon because it was my birthday, and i can’t resist cookie cake and unfortunately I’m an all or nothing type so once i was off i was off for good. Maybe this year I’m starting early enough to where i’ll be quite resistant to the idea of dairy by the time my June birthday comes around.
A couple of weeks after I watched the documentary I watched a video on the chemistry of essential oils and why they work and the lecturer stated that for our body to start to heal from our addictions it takes 21 days so I asked Joe if he would do this with me for 21 days. –as a side note, i’ve recently became a consultant for doTERRA Essential Oils and i’m so excited about it, it so if you have any questions about what they are or if you want a sample some LET ME KNOW!–
After watching the documentary we decided to buy the Forks Over Knives Cookbook, which is full of seriously delicious recipes that won’t make you miss your dairy or your meat! OK, you might miss it a little but i promise you, the meals in this are really tasty! After i went shopping for our first week of no dairy and more vegetables i couldn’t believe how full my refrigerator was. I was really happy to have half of our grocery bill be solely comprised of raw foods, fruits and vegetables.
Here’s the first recipe we tried out of our new cookbook, and it really was delicious! And so easy to make.
Brown Lentil Stew with Avocado Salsa
RECIPE BY DARSHANA THACKER THIS DISH IS a delicious curried stew with a Latin flair. Serve it over brown rice or quinoa to make it a meal.
FOR THE STEW:
1 cup brown lentils, rinsed
½ teaspoon salt, or to taste
½ teaspoon turmeric powder
1 medium green bell pepper, seeded and chopped (about ½ cup)
½ cup chopped celery
½ cup chopped tomato
½ teaspoon curry powder
½ teaspoon lime juice
FOR THE AVOCADO SALSA:
½ avocado, halved, seeded, peeled and cut into ½-inch cubes (about ½ cup)
½ cup finely diced tomatoes
½ teaspoon cilantro, finely chopped
½ teaspoon lime juice
¼ teaspoon freshly ground black pepper
TO MAKE THE STEW: 1. Place the lentils, salt, turmeric, and 2 cups water in a large saucepan. Cook, uncovered, over medium heat for 25 to 30 minutes. Add the green pepper, celery, tomato, and curry powder and cook for 10 minutes. Just before serving, add the lime juice. TO MAKE THE AVOCADO SALSA: 2. Combine the avocado, tomatoes, cilantro, lime juice, and black pepper to a medium bowl. Mix well to combine. 3. Serve the stew hot and top with the avocado salsa.