Share:
5 YEARS OF LUSCIOUS LUNCHES
Lunch plate with potato, chili, hummus and salad
June 23, 2016
5 years ago when we realized meat, poultry, fish, cheese, milk and eggs were making us sick and fat, we said farewell to these old animal-based favorites and switched to whole food plant-based eating. Yes! We made the change overnight, "cold turkey", so to speak! I must be honest, it was an uphill climb at first, but we had expert guidance from 3 great books: THE CHINA STUDY by T. Colin Campbell, Ph. D. and Thomas M. Campbell, M. D.; PREVENT AND REVERSE HEART DISEASE by Caldwell Esselstyn, M.D., and THE STARCH SOLUTION by John A. McDougall, M.D. and Mary McDougall. Early on we saw the life-changing film FORKS OVER KNIVES and knew we were on the path to restored health and vitality--an amazing journey that keeps unfolding daily as we learn more about the dire personal and global consequences of our food choices.
In the meanwhile, lunchtime rolls around every day. So we've come up with a simple LUNCHTIME PLATE: potato, beans, whole grains and salad. That's right, every lunch plate has white or sweet potato baked, boiled, mashed, chopped, scalloped or oven-crisped. Every lunch plate also has some form of bean from split pea soup to baked beans, from chick pea hummus to chili. And every lunch plate includes a salad--greens and a variety of chopped or sliced veggies and fruit. Add a slice of whole grain bread and you have a luscious lunch for every day of the year.
I've included here a favorite recipe for RED LENTIL AND SWEET POTATO THAI CHILI (slightly ammended) from my friend Bonnie who teaches PLANT BASED EATING in ASHEVILLE , NC. This recipe serves 8 generously or can meet bean and potato needs for 2 for a whole week!
Red Lentil and Sweet Potato Thai Chili
1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
2 tablespoons chili powder
1 1/2 to 2 lbs sweet potatoes, in ¾ inch chunks
1 cup red lentils
4 cups vegetable broth or water
2-3 15 oz cans kidney beans
2-3 tablespoons Thai red curry paste
15 oz. of plant milk w 1 1/2 teaspoons coconut extract
28 oz can crushed or diced fire-roasted tomatoes
Handful or so chopped greens
cilantro and lime wedges (optional)
cilantro and lime wedges (optional)
Soften onion and pepper in a bit of broth, then add garlic.
Add sweet potatoes, lentils, broth, chili powder, bring to a boil and simmer 15-20 minutes.
Add kidney beans, curry paste, faux coconut milk, tomatoes, cilantro if using, and heat through.
Optionally, top with more cilantro and lime wedges if desired, and serve.
-
Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
