Thursday, November 14, 2013

The Eat to Live Cookbook Project: Friday Recap and Next Week's Cooking (Week 6)

Just did the grocery shopping for most of this weekend's Eat to Live cooking. It's been quite a project, I have to say, and an infusion of much needed energy in my blog. Thank you all for so willingly going along on this ride with me. I don't think we will regret it when it's all over. I am learning so much about myself through the process, and I will share those insights with you as I am able.

Today I want to share with you some questions that I received about the Eat to Live Cookbook and my thoughts on them.

First up is Chelsea who wrote in, "Well, Wendy, I finally broke down and bought the cookbook, and it arrived today! Overnight oats will be tomorrow's breakfast, Italian stuffers (using your pate recipe) are already prepped for lunch, and I plan on having your energy soup for dinner. I'm wondering, though: did you cut the walnuts in half on this Stuffer recipe? I did ... wonder if that was a mistake. I'm also wondering, there don't seem to be a lot of beans. Is that just a fluke in the order you're posting recipes, or is Fuhrman veggie heavy and lighter on the beans? I know he's a bit lighter on grains. It's just so ingrained (ha ha) in me to try to get beans, greens and grains at every meal."

Chelsea, yes, I did use only half of the walnuts for my Italian Stuffer pate. So sorry that I failed to mention that.

As far as the beans go, now that you mention it, I too can see that the recipes from the Eat to Live Cookbook are not bean heavy. And I agree, that is odd since Fuhrman makes a big point of telling folks to eat at least one cup of beans each and every day. And I tend to agree with him, beans are amazing! But I'm not too worried about getting enough beans into my diet. I try to eat one large green salad with beans on it once per day--so I'm not looking to my cooked foods to have beans in them also (although it would be fine if they did). Since salad dressings are such a big part of the E2L diet, and Fuhrman always says, "The salad is the meal," maybe it is assumed that you are going to get those beans in there using salad as the vehicle?

But on a more philosophical level, I don't follow E2L to a point where I am concerned about getting each and every thing in my diet from the G-BOMBS list each and every day. I just cannot stress out like that! I figure that if I am eating breakfast, lunch and dinner out of the E2L Cookbook, than to heck with it. I'll be healthy enough!

A different question came in from my friend Rivky, who said, "Hey Wendy, a question for you. I just got the E2L cookbook from the library and it seems like things are pretty high in fat. Can you please talk about this?"

My guess is that most of the fat in the recipes is coming from the nuts. When I first started cooking out of the book, I saw that if I followed the recipes exactly, that I would be going way overboard eating nuts every day (which in my opinion is only a problem due to the sheer number of calories in nuts and me being someone who is overweight, and is not a carb/fat/protein/macro nutrient thing). So in order to cut down on the calories in all of the recipes, I have, in most cases, simply cut the nuts in half. All of the recipes have worked beautifully that way and I will continue to do that as I cook through the book.

What I like about having some nuts in a lot of the food that I eat is my experience with fullness. I find that I am full longer if there is some fat in my food. I am not in the camp that believes in a very low fat Vegan diet--but then again, I am not skinny either. There are plenty of people who believe that we need very little fat in our diets and that the fat you eat is the fat you wear. They may be right, what do I know? If so, Eat to Live may not be the plan for them. Personally, a diet that is extremely low in fat scares the bejesus out of me. But I'm no doctor or scientist.

I'd love to know other people's thoughts on these issues . . .

Here's a preview of what I hope to cook and blog about during week 6 of The Eat to Live Cookbook Project.

Plan for Week 6:

Quinoa Breakfast Pudding, p. 66

Pesto Salad Dressing, p. 90

Black Forest Cream of Mushroom Soup, p. 146

Spicy Thai Braised Kale and Tofu, p. 188

Sweet Potato Peanut Cookies, p. 282

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