Last week Brittany Jaroudi gave a wonderful cooking demonstration (and tasting!) on pumpkin recipes. See Plant-Based Pittsburgh recipe page to upload her delicious yet easy recipes for Pumpkin bread, soup, granola, pasta sauce, and mini-pies.
I started to make The Blue ZonesPumpkin & Tahini Soup. However, I opened a can of sweet potato instead of pumpkin and ended up with the following recipe. It's now a staple in my cooking repertoire--very easy and yummy!
PUMPKIN & SWEET POTATO BISQUE (4 Servings)
2 cloves, minced garlic
1 15-oz. can pumpkin puree
1 15-oz. can sweet potato puree
¼ cup tahini
2 cups water (more for thinner soup)
2 tsp. curry powder
juice from ½ lime
pepper to taste
Mix all ingredients in pot, stirring until smooth and warm.
Top with wilted kale, micro-greens, or peas.
Look at the lid for Libby's pumpkin--a measure of progress in the plant-based world!
Transitioning to a plant-centered diet?Here are 8 steps to make your change less overwhelming and substantially more successful:
Know Your Purpose. Have a clear vision of why you want to make changes. Remind yourself of your purpose for change--you'll be much more likely to follow through with establishing new habits. (My purpose was I really, really didn’t want cancer to return!)
Collaborate. Do you have a family member or friend to shop with, experiment with recipes, bounce ideas off each other, and provide mutual support? A like-minded partner will help you follow through with intentions and make your food journey more enjoyable. And this person will be valuable when you feel uncertainty, want to vent frustrations, or laugh at absurdities.
Start Small. Do not expect to master the full scope of plant-based eating immediately. Begin with a concrete step that you can put into action now. Focus on something that’s practical and meaningful for you. For exam...
We know that it's generally healthier and safer to EAT your vitamins and minerals via a multi-colored array of whole plant foods. As John McDougall, MD notes: flooding the body with isolated, concentrated nutrients creates imbalances, increasing the "risk of disease and death." Thus, for years I've been taking only two supplements: B12 and D3. But, a postby Dr. Michael Greger gave me pause:
Vitamin B12: The RDA is only 2.4 mcg/day; I've been taking 1,000 mcg, twice weekly, of sublingual methylcobalamin [a natural source of B12]. I was surprised that Greger recommended "at least 2,500 mcg of cyanocobalamin," a synthetic derivative of B12. However, Matt Lederman, MD (who did the "supplements" lecture for my plant-based certification) and Dr. McDougall both recommend methylcobalamin B12. I'm sticking with this form. But, as Greger recommends, I now take B12 every other day and on an empty stomach.