Plant Based Eating After the Reboot ** Trust The Journey **

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  • Soose

    7 months ago


    I went for lunch expecting the super good onion soup I'd made -- and it had been turned into a quasi veg soup with more onions. lol So I had one cup of my son's "veg soup" today, and a bowl of mixed quinoas and lentils. As well as juice. Still plenty of juice in the fridge, at least thru tomorrow, likely thru Thursday. I can't say I'm super excited about the quinoa nowadays, though there was a time I craved it. For some reason the taste has changed; don't know if it's me or the batch of grain I got. But it's an easy option and my body actually does well with it.



    My son has picked out another soup recipe from the ETL "Quick and Easy" cookbook. Mushroom and Barley. (Hmm, looks not exactly but sorta like Moosewood's recipe with some carrots and veg added. That was the first vegetarian cookbook I ever had, decades ago! We were still eating pretty SAD but I was trying to incorporate some veg-based meals. )



    The Quick and Easy Split Pea Stew was good so I suggested he try it like the cookbook says first. ) He told me, "I'll have three recipes now, not two!" and had a good laugh at his own "funny." He actually does know more recipes, but just wants things easy and non-thinking right now. Thus the cookbook.



    We're still drinking juice for breakfast, occasionally a smoothie then or in the late afternoon. Not sure if I'm going back to the ETL style b'fast bowls. What do ya'll eat for b'fast? (I've seen a gorgeous b'fast that I think Leslie posted here once but it may have been someone else or on that "mastering diabetes" email RM was following earlier in the Summer.



    Hey, it's September! Fall, here. But a hot week still! 90F's!

  • Leslie

    7 months ago

    I was making a great vegan overnight oats recipe that I posted here in the past. I also like to make oatmeal but cook it in apple juice and water rather than all water and add in blueberries from the freezer. I find I often prefer fresh fruit in the mornings or a juice in summer months. I made a tofu scramble for breakfast and we ate it like burritos with salsa on it while camping it was very good. Some days I skip breakfast as a fasting day, in which you delay eating for 14- 18 hours from the last food you have eaten at the evening meal. I was following the Mastering Diabetes program last summer, and I listened to all of the speakers at least twice. and learned of the intermittent fasting from Valter Longo MD. You can find some of Dr. Furhman's recipes online.

  • Soose

    7 months ago


    @OneWithTheForce, yes ETL is Eat to Live / / Joel Fuhrman. I've read some of his books. I think he keeps up with the nutritional research, because in his later books, he cites very new research. I've got Super Immunity (about longevity and what to eat for your immune system), and the one about The End of Heart Disease (the latest I know of that he's published). I have read the End of Diabetes one and some others from the library. The Super Immunity book I found very accessible, and it's not that old. The heart disease one was more difficult to me for the layperson to read than the Super Immunity book. LOL, I know you didn't ask for all that...



    For our salads, we just can't eat without salad dressings. But I haven't been making the ETL salad dressings -- yet.



    One thing we use is a fresh salsa made in the food processor. Tomatoes, cucumber, scallions, and lime juice; sometimes cilantro. Very fresh and the point is it's WET. (Think raw pico de gallo.)



    The other thing we use is raw zucchini hummus. Zucchini instead of garbanzos (I'm mildly allergic and we staretd making this when we ate an all raw diet - garbanzos not being raw. ) I like the red pepper version. You can see some in the bowl of that salad below. (zucchini, tahini - sesame seed butter, lemon juice and garlic... added roasted red bell peppers, and I usually add avocados to replace the normal olive oil; apple cider vinegar, and sun dried tomatoes.)



    It's real easy to throw together a balsamic dressing and my husband likes that. Or he has some from the store he keeps at his office. I think it's Maple Grove fat free. I also think from reading the label last time he bought it that it has sugar added in it thought it doesn't taste strongly of it. We must have missed it on the label in the past. So I can make a very similar dressing here and soon as he uses up that bottle I will.



    Leslie had posted some salad dressing recipes a few months ago. I need to find them. I love cucumber dressing and I can't imagine it being hard to make one.

  • Chantel UK

    7 months ago


    This is brilliant thank you ! I stopped eating meat in May and haven't looked back,my plan is to go onto a plant based diet after my reboot roll on Day 1 of my new journey tomorrow I'm actually really excited :)

  • Soose

    7 months ago

    Welcome Chantel UK!! So if I'm understanding you, tomorrow (Tuesday 4th) is day ONE of your reboot!? Good luck! :)

  • Chantel UK

    7 months ago

    Thank you Soose!

    That is correct today is my day 1. its 11:30 am here in the UK so im going to juice lunch shortly. just trying to keep myself busy :)

  • Soose

    7 months ago


    Another ETL style salad for lunch today... this is the first time I have used raddichio at home instead of purple cabbage. I splurged and added both some of my toasted quinoa/almonds because I had a bit there, and some raw pumpkin seeds. And English peas from the freezer - haven't found edamame lately, bad timing. Yummy!



    I also made a pot of onion soup but we'll leave that for later. We were going to have a family meal but my son gave up the ghost because we were late and he didn't want to eat so close to sleeping. I support that idea!



    I also juiced - with my husband's help - this morning. Spent a lot of time on it. I have 4.5 quarts of carrot/beet/celery/cuke/apple/greens mix. (We drank about a quart between us.) Then I used the golden beet greens in a limeade with pears and kiwi's. I forget what else I put in there. Think I have only 3 servings of that? But today we have 3 servings bottled oxygen free left from Friday's batch of green, on top of what we drank for b'fast. They need to go today. But that's 3 quarts of two types of green.



    So we have a LOT of juice in the fridge considering we're eating, too. I will not be juicing tomorrow. (Well, I am out of ginger root juice. But that's easy.)



    We're tanking up on this salad and heading over to restock that vending machine. I will NOT be tempted! (And even without the ginger root juice to add, I can make a "club soda" with the seltzer water and stevia needed while there to keep my mind off the snacks. Usually it does not bother me but occasionally, discussion draws my attention towards a particular snack.

  • Soose

    7 months ago

  • Onewiththeforce

    7 months ago

    Looks delicious! Do you eat the lettuce without dressing?

  • Onewiththeforce

    7 months ago

    ETL the Eat to Live diet?

  • Soose

    7 months ago


    Decades ago when we used to do restaurants, there was a dish and it's an idea for your Portobello burgers or any type like a Black Bean burger... top them with very very thinly sliced pan-sauteed onions and then sauteed sliced mushrooms. (Vegan cheddar cheese melted if you eat that.) Sigh... some Bragg's wouldn't be out of order, either, on the burgers.



    I guess that's mushrooms on top of mushrooms, lol. Didn't realize that.

  • Soose

    7 months ago


    Leslie, talk to me about the Vegan mayo, please? I have avoided all those products. Under the "no oil" goal.



    And I notice you are using the Vegan cheese products. We used to use those, too. Don't they contain oils?



    Help!



    (We used to make things of cashew nuts, white creamy stuff like mayo, when we were eating raw. But I've developed a terrible allergy to cashews. Pine nuts and macadamias are so expensive as a substitute. So it really limits what we can do with those type recipes, to not be able to use cashews. My son and husband can have it. But I don't even touch them cooking for them, they have to handle them themselves and clean up anything well.)



    p.s. Bread addiction here, too. Sigh.

  • zeke8828

    7 months ago

    look up ole Ezekiel bread. & stick with it!! it's all the exercise has u craving carbs!! that's how it's supposed to be!!

    fill ur belly with salad or any veggies til u feel full!!

  • Leslie

    7 months ago


    Soose, I am trying to follow an ETL lifestyle that is my goal. No Sofas (Sugar, Oil, Fat, Alcohol, Salt), I do occasionally stray and drink wine, but i go for long periods without having a drink so my wine cellar overfloweth! Some friends said i should host a wine tasting party, and they would come and cook! I might just do that in early December. For right now i will be avoiding alcohol as i want to lose more weight. I am 9.8 lbs from my goal when i reach that goal, i will be reevaluating my goal and probably will want to lose another 10 lbs we will see!

  • Soose

    7 months ago

    Leslie!! 9.8 pounds! GO FOR IT!! That is just fantastic! How's it feel to be so light weight?

    You have met a lot of goals this year, including hitting 2018 miles in 2018. My hat's off to you!

  • Leslie

    7 months ago

    I still have more to lose, I just try to make each one attainable then reassess to decide what I want to be and when.

  • Leslie

    7 months ago


    I wanted to share this recipe and describe how I made it at the end it was so very good.





    Portabella Mushroom burgers (4 servings) from the Vegan bible





    1 tbsp olive oil divided





    3/4 cup thinly sliced shallots





    1/2 cup vegan mayonaisse





    4 large portobello mushrooms washed, patted dry and stems removed





    1/8 tsp salt





    1/8 tsp black pepper





    2 cloves of garlic minced





    4 whole grain hamburger buns





    4 oz dairy free mozzarella cheese cut into 1/4 inch slices





    2 jarred roasted red bell pepper, rinsed patted dry and cut into strips





    Heat 1 tsp oil in a saucepan over medium heat add in shallots and cook until soft and golden brown. combine with mayonnaise and basil in a small bowl and set aside.





    Preheat broiler, line a baking sheet with foil drizzle both sides of the mushroom with remaining oil sprinkle with salt and pepper .





    place mushroom caps on prepared baking sheet cap sides down sprinkle with garlic and broil 8 minutes turning once half way through.





    Spread mayonnaise mixture on to the inside of the buns serve with bell peppers, mozzarella, and extra shallots if desired. Enjoy!



    So my changes were to eliminate the oil and use vegetable broth to saute the shallots. The stems of the mushrooms were short so i left them in place. Next time I will remove them chop and add them to the shallots and vegan mayo, as they were not cooked as well as I would like though the caps were perfect. I eliminated the hamburger buns as I am trying to stay away from bread which can be a trigger to eat too much for me. Instead when the mushrooms were done I placed the cheese slices to the underside portion of the mushroom caps, and placed them back in the oven (which I turned off) and let the cheese melt. I used vegan sliced American cheese instead of mozzarella since that is what I had. Once the cheese melted I spooned the vegan mayo blend inside the mushroom caps, along with the sliced peppers and placed the caps together so they looked hamburger like. They were pretty juicy so I ended up eating them with a knife and fork. I will look at the recipe in the edgy veg's book next time as I made her version previously and she used the microwave and topped the mushrooms with a plate to push out the liquid and you could actually eat the caps like a hamburger. In this way you would have 2 servings. I did like the juiciness of the mushrooms and I will definately make this again!

  • Soose

    7 months ago


    Is anyone else here trying for ETL as it says in the intro? That's what we're trying to head for. But we're real loose right now. We have the no salt, only plant fats (avocado/chia/flax), no sugar part down pretty well here. We have the big ETL salad for lunch (though I'm not cooking mushrooms and onions for it). I would appreciate help tightening up to be more ETL if anyone here is eating that way. I like Fuhrman's research. (But we're juicing now, too.)

  • Onewiththeforce

    7 months ago


    Can i be in this group if i'm not vegetarian?

  • DiAnn

    7 months ago
    [deleted]
  • Soose

    7 months ago

    Just don't want to be reading meat recipes, or reading about how good your latest meat dish was, is that okay? Or do I need to go to the Vegan group instead? I don't mind talking about how to transform a previous recipe to a Vegan one. BTDT for a long time.

    But the focus here is Plant - Based or Vegan, right? Which I assume we're all trying for at least in the majority of our foods/eating?

  • DiAnn

    7 months ago
    [deleted]
  • zeke8828

    7 months ago

    You didn't come this far only to come this far!! (SunnyRain)

    You mean Vegan?

    Plants only, but not my group!!

  • Leslie

    7 months ago

    Onewiththeforce, this is a plant based group, so if you are trying to head in that direction welcome, however people here are trying to work their way into a vegan lifestyle. It is easier for some than others and can take some time as each person eliminates foods from their diet in order to achieve a vegan lifestyle. For some people this means they will end up eating mostly vegan and occasionally stray to foods outside of eating vegan. and Worldwide aka Bill wanted this to be a tool to head to a vegan lifestyle.

*Individual results may vary. Reboots are not intended to treat, cure or prevent any medical or health condition. Reboots are not recommended for everyone, and before commencing a Reboot or any other nutritional or dietary regimen, you should consult with your qualified health care provider in order to assess any potential benefits or risks to you with consideration of your personal medical situation. You should also continue to work closely with your qualified health care provider if you intend to engage in a long-term Reboot. Our Guided Reboot Programs are not advised for women who are pregnant or nursing.