Posts Tagged ‘Dr. McDougall’

Black Bean Quinoa over a Sweet Potato with Cashew Sour Cream

To eat like my doctor hero’s (McDougall, Furhman and Barnard) recommend you need to think simple, whole and clean while staying away from added oils.  Well this Mexican Black Bean Quinoa over a Sweet Potato with Cashew Sour Cream fits that bill perfectly.

I am buying bulk food to use for long term food storage and want to be sure I can actually make something with it when the time comes, plus we need to rotate the food so it stays good.  We bought 50 lbs of quinoa and sealed it in air proof bags at increments of 2 cups a piece.  I also bought 25 lbs of beans, brown rice, oats, and raw cashews so I will need to come up with other recipes to rotate that through.  As you all may have noticed I am having no problems coming up with recipes to use cashews but will be getting creative with the rest while continuing to add to the stockpile.

This recipe works great for using the stored food but better than that it actually tastes amazing if I do say so myself.  My husband actually said if he had to he could eat this every day.  PLUS it is SUPER DE DUPER good for you and won’t make you fat!

I usually make 1 cup of quinoa while I am making it and put the rest in the fridge so I can make my Quinoa Mandarin Salad with the cold Quinoa for my next meal, makes it quick and easy and we all need to consolidate time where we can.

Mexican Black Bean Quinoa over a Sweet Potato with Cashew Sour Cream

Black Bean Quinoa over a Sweet Potato with Cashew Sour Cream

Makes enough for 6+ (think leftovers for lunch!)

6 small sweet potatoes/yams
1/2 cup prepared quinoa (prepare according to package directions)
1/2 onion, chopped
1/2 cup cauliflower, chopped (or other veggie or your choice)
1 can black beans, rinsed (or cook your own whole beans)
1/4 cup corn (organic is best with the lowest possibility of being non GMO)
1 can Italian style diced tomatoes
1 4 oz can mild green chilies
1/2 teaspoon Oregano (or to taste)
1/2 teaspoon ground cumin (or to taste)
Chili powder to taste
Salt & Pepper to taste

Cashew Sour Cream recipe

Wash the sweet potatoes and bake at 400° in the oven for 1 hour or bake in the microwave until done, make sure to poke a few holes in them before cooking.

While the sweet potatoes cook, prepare the quinoa according to package directions.  Quiona should only take 15 minutes to cook.

Chop up the onion and cauliflower and steam with a little water until cooked through, add the spices and cook for a minute until most of the liquid is gone.  Add the rinsed black beans, Italian tomatoes, green chilies, corn, and cooked quinoa and stir well.  Cover the pan and cook on low heat for 15 minutes until it is very warm and flavors have had a chance to blend.  Taste and adjust the spices your your liking.

Cut the sweet potato in half and mash well, no need to add oils or butter here.  Pour desired amount of black bean quiona mixture on top of the mashed potato.  Sprinkle with a small amount of salt and pour desired amount of Cashew Sour Cream on and ENJOY!

Black Bean Quinoa over a Sweet Potato with Cashew Sour Cream

Black Bean Quinoa over a Sweet Potato with Cashew Sour Cream

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Herbed Scalloped Potatoes

I know the pictures are not the best and just after I posted about improving my pictures BUT they taste wonderful so I had to post right away!  I got this tasty recipe out of the book The Vegan Table by Colleen Patrick-Goudreau.  Her book is just amazing.  She does cook with some fats but does tell how to lower them if you want to and has been one of the guest chefs at Dr. McDougall’s weeks so she is low fat cooking approved!

As she states in this recipe most of us grew up eating scalloped potatoes and just because  we now eat healthier and without dairy does not mean we can’t miss that comfort food.  She created a version of that dish that is scrumptious enough to serve to guests at dinner parties such as the upcoming Holiday!

I thought I would get creative and used a tricolored package of potatoes to make the dish look really good.  The colors did not turn out as I had hoped but don’t let that fool you, they are super delicious.  I love purple potatoes so having them in my mix it a delight but you can use what ever potato you like the best.

I will put the recipe here as it is in her book but I must say I did NOT use any olive oil but instead the cooking spray to mist the tops so they would not burn without adding the 28 grams of fat that would have come with those 2 Tablespoons.

herbed Scalloped potatoes

Herbed Scalloped Potatoes

Serves: 4-6

2 pounds yellow potatoes, peeled and thinly sliced
2 cups vegetable stock
4 garlic cloves , pressed or minced
2 fresh sages leaves
2 bay leaves
1 teaspoon dried tarragon
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon freshly ground pepper
salt, to taste
2 Tablespoons olive oil, divided (I did not use this but a mist of cooking spray instead)

Preheat oven to 425°F.  Lightly oil a 2 1/2 quart baking dish (I used a mist of cooking spray). Arrange potatoes as flatly as possible in the dish, and set aside.

In a saucepan, combine stock, garlic, sage, bay leaves, tarragon, thyme, rosemary, and pepper.  Season with salt to taste.  Bring to a boil over high heat, then immediately remove pan from the stove.  Cover and let stand for at least 30 minutes.

Discard sage and bay leaves, and pour herbed broth over potatoes.  The liquid will not completely cover the potatoes.  Drizzle tops of exposed potatoes with 1 Tablespoon of the oil (I misted with cooking spray for less oil usage).

Bake uncovered for 20 minutes.  Remove dish from oven and turn over potatoes, pressing down gently to immerse them as much as possible in the liquid.  Drizzle tops of exposed potatoes with remaining 1 Tablespoon oil (again misting if lowering oil).

Return to oven and bake for additional 20 minutes, or until potatoes are tender, liquid is reduced, and top is nicely browned.  Serve at once.

herbed potatoes

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Vegan Doctors

Once a vegetarian for more than 25 years I thought, like most, that I needed dairy to get my much needed calcium and protein and oh boy cheese and ice cream tasted good!  Well I was soooo wrong and so is everyone else who thinks the same thing.  There is scientific proof that consuming animal protein from any source is not only fattening but it causes tons horrible diseases.

I would not be vegan if it were not for the likes of several doctors who preach a plant based (vegan) diet and share that knowledge with the world.   These doctors have helped change so many people’s lives for the better, opened many eyes to the health benefits of eating a vegan diet and should get more recognition than they do.  I would love to see a whole panel of these doctors on the Oprah, Ellen, Dr. Oz, The Doctors, The Today Show and any other show that wants to show American’s how to improve their lives and stop disease.  The message they are spreading IS the answer to the health care crisis in the country!

I think that all vegans should know all three sides of being a vegan and knowing about the way it can change your health for the better is a very important aspect. Many vegans eat a very high fat, high sugar diet (I understand why for sure it is good!) but need to know the benefits of eating a low fat high nutrient rich diet and try to strike a balance to be even better role models for why eating vegan is the right thing to do for your body, the planet and the animals.

Here is a brief description of some (there are so many more out there) of the doctors who have made a difference in my life and have amazing books and websites to back up their claims.  These summaries are all in my own words and not direct quotes or facts directly from these doctors, I hope to represent them well in my descriptions as I respect each one of them immensely.  Please take some time and learn about each doctor and you never know you might want to change how you eat to improve your health too.

Dr. T. Colin Campbell.  Dr. Campbell wrote the first book I read about how eating a plant based diet can change your health and it is a life changer for anyone who reads it called The China Study.  Dr. Campbell was raised on a farm and ate the typical American diet and never thought twice about doing so until he was part of a group of doctors trying to help hungry and sick children in other countries.  He discovered that the children who ate the most animal protein had higher incidence of disease thus starting him on a path of discovery.  He was part of a more than 20 year study that was eventually called The China Study and in that 20 years they discovered that animal protein of all sources (including low fat) is the cause (or trigger) of most disease even genetic ones.  This book is not a diet book or a recipe book but a book based on scientific facts that prove time and time again that animal protein can cause disease and plant protein can halt, reverse or prevent it.  I think ever single person alive should read this book and that it should be the main book studied in all health classes.

Dr.Neal Barnard.  I find Dr. Barnard to be an amazing writer, speaker and human being.  He is so well spoken that even the heavy meat eater might be swayed to at least try some vegan food with his encouragement.  He is honest, gentle, direct and knows what the hell he is talking about without ever flinching in his devotion.  Neal Barnard is the founder and president of the Physicians Committee for Responsible Medicine (PCRM) which is an amazing group of doctors dedicated to health through a kind, plant based diet.  PCRM is responsible for the 21 day Vegan Kickstart that so many people have been joining to get healthy and so many celebrities are part of promoting.  Dr. Barnard is also president of The Cancer Project, a nonprofit organization advancing cancer prevention and survival through nutrition education and research.  I actually went to almost a whole year of classes at the cancer center in Arizona.  They always have a dietitian speak about the topic of the night, the benefits of eating a plant based diet to prevent disease, cancer in particular being at the cancer center, you watch a short 5-10 minute video featuring Dr. Barnard, then a wonderful chef makes 2-3 meals right before your eyes and at the end of it all you get to eat the food and it is all FREEEEE!  Click the Cancer Project link to see if you have a class near you so you can benefit from them too.  These are a few of Dr. Barnards books that I have read and highly recommend.   Breaking the Food Seduction, Food for Life, and Turn off the Fat Genes

Dr. John McDougall.  I discovered Dr. McDougall while reading The China Study and immediately bought 3 of his books, Program for Maximum Weight Loss, 12 Days to Dynamic-Health, Program for Women and then headed over to the library to rent any other ones they had to read while waiting for my shipment.  I also went to his website and read everything I could on health and nutrition.  If you don’t know my story as to why I was looking so deeply into health please read it here.   Although I do not 100% follow his program (I’m around 90% depending on the day or month-HOLIDAYS UGH) I believe that if anyone does they will be the better for it.  He, like Dr. Campbell, promotes a plant based diet that is extremely low in fat without any added oils and is starch based. The plan is strict in that you can not have any animal products, added oils and must keep refined foods and sugar to a minimum if at all.   I aspire to be a 100% follower but with a family of 6 to feed and 2 of them being meat eaters (not to mention my sweet tooth) it something I must balance to keep everyone happy.  If you follow my blog at all you will see that I do follow his teaching most of the time but I also have some recipes that I just can’t or won’t McDougallize and those are my cheats if you will.  I think if everyone on the planet were to adopt even a 70% McDougall diet while still being 100% vegan we would see diseases such as heart disease, diabetes, cancer and more drop to a record low.  Please take some time to educate yourself on your most important asset you have, your health.  Dr. McDougall has a live in clinic where you can be a patient and learn everything directly from him and his staff but if you can’t afford it or would not want to make that big of a commitment he also has a FREE program on his site that will more than educate you on how to change your diet for the better.  He also has a FREE forum that you can join and learn from as well as hundreds of free recipes.  There is a doctor and dietitian section on the forum where those professionals answer questions.  I have also personally emailed Dr. Mcdougall directly and he has always replied with wonderful information.  He is just amazing!

Dr. Joel Fuhrman.  Dr. Fuhrman like Dr. McDougall is very strict about his dietary guidelines and although he promotes a vegan, plant based diet that is low fat he suggests keeping cooked starches and whole grains to a minimum and maximizing nutrient density through salads, particularly greens.  He suggests eating 1 lbs of raw vegetables a day and 1 lb of cooked vegetables a day.  He also has a consulting practice like Dr. McDougall but you can actually get in to see him without being part of a whole group of people going to a 10 day, 5 day or 3 day program if you would rather approach it that way.  He also offers phone consults but neither is cheap by any means but if your health is in dire straights he can probably help you.  I do not like that you have to pay to be part of his forum (Dr. McDougall’s is free) because I feel that limits his ability to spread the word.  I have read and would highly recommend these books by Dr. Fuhrman  Disease Proof Your Child, Fasting and Eating for Health, Eat to Live.

There are many more plant promoting doctors around and I could go on and on but these should get you started if you have not yet heard of them.  Again, I highly suggest everyone read at least one book from each of these guys and at a minimum read The China Study.  As a vegan you will have even more reasons to stick to your devotion to eating plant based as even more ammo to combat the angry meat eaters who ask questions like “where do you get your protein?”, “where do you get your calcium?” and “you need meat and milk to be healthy”.  Happy Reading :)

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Mexican Bean and Rice Soup

Here is yet another recipe from Dr. John McDougall’s many books.  His wife Mary is the one who he gives all the credit to doing the cooking and designing of all of the amazingly tasty and healthy recipes.  This recipe was a big hit in my house.  My little ones love bean burritos and it tastes like a bean burrito in a bowl.  We all had colds and sore throats and this soup is rich, creamy and very soothing to your throat and your tummy.  I decided to use half the rice and use half of the broken up (baked) tortilla chips since I love both.  It was a great combo, not too much of one or the other.  I do top it off with a very small handful of chopped avocado and tomatoes.   To my husbands I add some chili powder since he likes the spice.  This is another dish that you can have a second helping without a second thought. ENJOY!

Did You Know!?

Mexican Bean and Rice Soup
Servings:  4

2  16 ounce cans non-fat refried beans
3 cups vegetable broth
1 cup frozen corn kernels, thawed
1 cup cooked brown rice
1 cup mild salsa

Place the beans and broth into a pot and stir well to mix.  Bring to a boil, reduce heat, add remaining ingredients, cover and cook for about 10 minutes, stirring occasionally.

Hints:  Add more vegetable broth for a thinner soup, if desired.  Omit the rice and stir in some fat free tortilla chips, or just omit the rice for a delicious bean and corn soup.

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Baked Potato Salad

This is a great recipe from Dr. McDougall’s book, The McDougall Program-12 days to dynamic health.    I throw these together for a super quick lunch or dinner when I am just too tired to think or cook.  The bonus, no guilt meal, I can have 2 if I really want to!

Baked Potato Salad

I will post the recipe exactly as it is in his book but I usually just use what ever salad stuff I have in the house to throw these together.  I also like to top them with either a sprinkle of sesame seeds  or thinly sliced almonds for added calcium and protein.  I always try and have some sort of sprout on my salad since they are such nutritional powerhouses especially broccoli sprouts.

Also I usually use Yukon Gold and Red potatoes for mine since they are better for you and are so creamy.  Sometimes I event throw on some chickpeas or other bean if I am super hungry.  For the little kids I have to reduce the vegetables considerably and then chop them super small and mix it in with the potato so they will eat it but as long as I put the fat free Italian dressing over the top they usually eat it.

Did You Know!?

  • A medium Potato has 45% of your daily requirements for Vitamin C.
  • Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes.
  • Almonds are higher in calcium than any other nut containing 66 mg in 1 ounce.
  • Click here to read more food facts

Baked Potato Salad

serves: 2

2white baking potatoes, scrubbed
2 cups coarsely shredded lettuce
1 tomato, chopped
1/4 cup thinly sliced celery
1/4 cup thinly sliced radishes
1/4 cup chopped scallions
1/4-1/3 cup low-sodium, oi-free Italian, French or Russian salad dressing

Scrub the potatoes, prick with a fork, and microwave on high for about 10 minutes, until tender.  (If you don’t have a microwave, bake at 400° for 50 to 60 minutes.)

Combine the lettuce, tomato, celery, radishes and scallions.  To serve, slice the baked potatoes in half lengthwise, then cover each half with some salad mixture.  Top all of this with your choice of dressing.  ENJOY!

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Tortilla Soup

This my Dr. McDougall, Dr. Furhman and Dr. Barnard inspired Tortilla Soup.  I try to keep the fat to a minimum by only including plant based fat (avocados) and the nutrients to a maximum by using black beans and lots of good veggies as they teach for great health.

Vegan Tortilla Soup

As usual with my recipes you can switch it up by your own tastes.  I add or subtract by what I have on hand at the time or my mood.  You can easily add 1 chopped bell pepper, a 4 oz can of green chilies to spice it up, chipolte sauce or spice to spice it up even more.

Did You Know!?

  • 1 cup of black beans has as much protein as 2 glasses of milk but there is no fiber in milk!
  • Regular consumption of onions, as little as two or more times per week, is associated with a significantly reduced risk of developing colon cancer.
  • Click here to read more food facts

Tortilla Soup
Serves: 6

1 medium onion, chopped
2-4 cloves of garlic, minced
1/4-1/2 cup water to cook onions and garlic in
4 cups of vegetable broth or water
1 can black beans
2 15 oz cans of fire roasted tomatoes, chopped
1/2 cup corn
1/2 cup salsa (I use mild to keep it kid friendly but use your desired heat )
2 teaspoons cumin
1 teaspoon oregano
a couple of shakes of Cayenne pepper (mine is kid friendly, use 1-2 teaspoons depending on your taste for heat)
6 -8 soft corn tortillas, sliced into thin strips
1-2 avocados, chopped
sea salt and pepper to taste

Cook onions and garlic in the water until soft.  Add all ingredients except corn tortillas, avocados and salt and pepper.  Bring to a boil, reduce heat to simmer and cook for 15-20 minutes to combine flavor.

Cut the tortilla’s into thin strips approximately 1/2 inch thick and 3 inches long.  Spray a cooking sheet with non fat spray, place strips on the sheet and spray them with the non fat spray.  Broil, tossing every minute or two until nicely brown and remove from the oven.

Scoop the soup into 4-6 bowls, top with crispy tortillas and chopped avocados.  ENJOY!

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Pasta E Fagiol

This is a quick and easy Pasta E Fagiol that was inspired by the one in  Dr. McDougall’s book The McDougall Program: 12 days to dynamic health.  This  is a wonderful book that gives you steps to becoming healthier, lose weight, reduce your cholesterol, lower your blood pressure, decrease or even eliminate your need for medication and avoid surgeries.  It is an older book but still is exactly what he tells people to do today.

I really tweaked this Pasta E Fagiol recipe to my liking so I am posting my own version.   I made mine with whole wheat pasta as it suggested but it really makes it have a super healthy taste so if you are not quite there yet use regular white pasta.  I do not like kidney beans to much so I used white beans but use what ever bean you like.  The recipe calls for a small 8 oz can of mushrooms but I’m not a big fan so I left them out but add away if you like them.

Pasta E Fagiol
serves 6

8 ounces uncooked egg-free whole wheat or spinach pasta (rice pasta if you want gluten free)
1/2 onion, chopped
2 15-16 ounce cans stewed tomatoes
1 15 ounce can beans of your choice, drained and rinsed
2-4 clove garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sugar or agave nectar
1 teaspoon chopped dried parsley
1 teaspoon onion powder
salt and pepper

Cook the pasta separately according to the package directions and drain.

While pasta cooked steam the onions in a bit of water until soft.  In a large pot add the remaining ingredients except salt and pepper, bring to a boil and simmer on low for 20 minutes.

Pour the bean sauce over the cooked pasta and add desired salt and pepper.

Variation: The bean sauce may be served over cooked brown rice instead of pasta. ENJOY!

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Broccoli Bisque

This is a recipe I took from the book ” The McDougall Program for Women” by doctor John McDougall.  He is a wonderful doctor who promotes a low fat, plant based, vegan diet.  He has helped thousands of people reverse many diseases, prevent cancer, lose weight and improve their lives.  All of his books have great recipes and are worth looking into if you want to improve your health and avoid the above mentioned things!

Broccoli Bisque

Preparation Time:  10 minutes
Cooking Time:  20 minutes
Servings:  6-8

4 cups broccoli florets
3 cups vegetable broth
2 cups frozen chopped hash brown potatoes
1 onion, chopped
1 teaspoon dried dill weed
2 ½ cups soy or rice milk
1 tablespoon Dijon mustard
dash white pepper

Place the broccoli, broth, potatoes, onion and dill weed in a medium pot.  Bring to a boil, cover and cook over medium heat for 15 minutes.  Process in batches in a blender.  Return to pot, add the non-dairy milk, the mustard and the white pepper.  Heat through and serve at once.

HINTS:  I make this in a stainless steel pot and process it with an immersion blender directly in the pot.  (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl.  Do not use an immersion blender in a non-stick pot.) If you buy the broccoli florets in bags it saves quite a bit of the preparation time.

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