but who has time to chew for 8 hours a day? well, maybe in the jungle.
Patience grasshopper patience...
but who has time to chew for 8 hours a day? well, maybe in the jungle.
It's obvious that many health issues are directly related to bad food habits.
Risk of cancer was one of the reasons that I began a plant based diet. As I said earlier, I am at risk of heart disease and certain cancers. I had an uncle who died of a heart attack at 56, and reaching that age myself was a bit of motivation.
Thanks for all the reply's. I was in two minds whether to start this thread. I have copped a bit of a backlash from friends and colleagues regarding my food choices. Who'd have thought a diet choice can bring about hostility from others.
I used to enjoy meat dishes, especially meat curry's. It took a couple of weeks to get used to using beans or tofu in curry's but I now find I enjoy them as much, if not more, than my old meat based dishes. I even invented a vegan spagetti bolognase that I am happy with.
Does anyone know of good recipe sites for plant based diets? I know of the popular ones such as forks over knives and game changers. Any other good ones?
To answer your questions. I have been doing this for nearly a year. Started in November last year. Before that I had been incorporating more and more plant based recipes over a 6 month period so the change wasn't a huge shock. I had cut down meat from two meals a day to about 3 meals a week.IME it takes determination, time and a fair amount of finessing to change our eating habits/ lifestyles. Finding what is best for our personal needs for optimum health may create confusion, frustration etc... that can hinder or even halt necessary changes. Unfortunately, some of that frustration arrives from friends and loved ones, sigh.
Staying with what works best for individual needs can be tough. Especially when we were raised with and as adults, ate as we were raised, even when it has brought us to poor health. Breaking old habits and avoiding those old comfort foods takes some serious wherewithal indeed.
I'm happy to hear that a plant based lifestyle is working out for you. Developing new recipes and having them be tasty is a serious win.
How long have you been eating plant based?
Have you had any lab work done since doing so to compare to those you had prior to changing eating habits? I certainly would be interested in those.
Stay the course if it's working for you.
If I had listened to naysayers when I was young, I would have never smoked weed! JS
Yes tofu has become a favourite ingredient of mine. It is really versatile. I mainly use mine in curries where beans wont provide the right texture or flavour.Just want to give tofu a shoutout. Its a great medium for a bunch of different flavors. I found how to not make it mushy garbage.
You can find extra firm tofu at most grocery stores, make sure what you buy is firm/extra firm and NOT silken.
Take it out of the package, its a big wet off white block. The key is to get as much of that water out as possible, thats what makes tofu gross. I cut the block into roughly 1 inch cubes (they will shrink by half when cooking) and then stick between a few layers of paper towels and put a cutting board on top with something on it to weigh it down to press out the water, takes 10 minutes to an hour...it isnt exact. While thats drying out, grab a wire rack and cookie sheet and spray the rack with some cooking spray and put on cookie sheet. Turn oven to 400 and bake those cubes for about an hour till they are golden brown, shrink down in size but sort of puff out on the sides.
Then just use however, its a good conduit for sauces. You can toss it in a skillet with a small bit of sesame oil and eat plain, dip in BBQ like chicken nuggets, etc. Ready to get thrown into stir fry stuff.
If you freeze and then thaw it before baking you get a more porous texture.