Another D-Lurker

[Guest guest]

Hello again everyone...

 

First I want to thank you all for your discussions. I originally had started

here after learning of the McDougall plan... I started on that plan and packed

on the pounds. My body just didn't do well with having a starch as the center

of my meal... I struggled and cheated a lot and was very frustrated.

 

Then you all started talking about books. I kept reading about the book " Eat 2

Live " ... So I went out and purchased it. What a HUGE difference in my life

it has been. While I was eating foods on the McDougall plan, my body couldn't

process the starches. I tried with the baked potatoes every day and making the

starch the center of my meal with no success. Let me also say that I have

nothing against McDougall, it just didn't work for me. My partner has lost a

little weight (not significantly overweight) and is doing well with that type of

eating.

 

Now, I am making my salad the center and limiting myself to one cup of starches.

I have also incorporated a significant amount of fruit to my diet (which

McDougall said would hinder weight loss). The weight is moving very well now.

This is only my second day, but I've seen a loss of 7 pounds already. While

this may be water weight, it is a loss and something I wasn't experiencing

before.

 

I know this isn't a " weight loss list " , but I did want to share that.

 

Now my recipe question is this... Right now I tend to cook black beans, lentils

the same way everytime. I'm eating beans with every meal but in small

quantities. The only recipe I really know is soaking the beans for 24 hours(so

sprouting begins) and putting them in a crock pot with tomato sauce and chili

powder, cumin, garlic, peper and letting them go.

 

My questions are thus:

 

1) Do you know of a tomato sauce that is low in sodium that is best? I've been

checking labels but they still seem high.

 

2) Any recipes you LOVE and would reccomend for beans? I know there's many

recipes in the fatfreevegan website, but I really want to know your tried and

true.

 

If this is inappropriate to discuss here, feel free to send me an email offline.

 

Thanks so much...

 

Oh... and congrats to the birthday person who started their life anew.... I

started on this E2L path the same day you did... here's to creating great

health!!!

[Guest guest]

Hi Timothy and welcome to the group!

 

I don't really have an answer to your questions (I don't use tomato

sauce much and have so many favorite bean dishes that I wouldn't know

where to start). But I wanted to let you know that there's a

specifically for ETL. It's at

Eat-2-Live/ and you're welcome to join

us. You'll find some of the same people on both lists, but that one

is great for questions specifically about ETL (though I must say it

sounds like you're off to a great start--I'm also a big fan of the hot

beans over salad!)

 

Susan

 

> 1) Do you know of a tomato sauce that is low in sodium that is

> best? I've been checking labels but they still seem high.

>

> 2) Any recipes you LOVE and would reccomend for beans? I know

> there's many recipes in the fatfreevegan website, but I really want

> to know your tried and true.

[Guest guest]

Thanks Susan... I have joined the group.. that was a great reccomendation.

 

On Wed, Apr 15, 2009 at 8:55 AM, Susan Voisin <susan wrote:

 

 

 

 

 

Hi Timothy and welcome to the group!I don't really have an answer to your questions (I don't use tomato sauce much and have so many favorite bean dishes that I wouldn't know where to start). But I wanted to let you know that there's a

 

 

 

 

 

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[Guest guest]

Timothy,

 

You are talking about topics that are perfect for this group; congrats on your success with the program! I am able to find no-salt added chopped, canned tomatoes at my local grocery store. Not the tomato sauce, but the plain tomatoes. Hopefully, they either have them for you or you can mention this to the manager and they can order some for you.

 

I like soaking and cooking my beans plain. That way, I can freeze them in individual portions for later use and use them in all kinds of recipes with different seasoning profiles. I even blend them in to my green smoothies so I definintely don't want cumin in there! But, then, you can put them in to cook on the stovetop for 1/2 hour or so with onions, cumin, tomatoes, etc., and still get that taste you are looking for. Just a thought.

 

Great job and best of luck to you, Becky

 

-

Timothy

Wednesday, April 15, 2009 8:03 AM

Another D-Lurker

 

 

Hello again everyone...First I want to thank you all for your discussions. I originally had started here after learning of the McDougall plan... I started on that plan and packed on the pounds. My body just didn't do well with having a starch as the center of my meal... I struggled and cheated a lot and was very frustrated.Then you all started talking about books. I kept reading about the book "Eat 2 Live"... So I went out and purchased it. What a HUGE difference in my life it has been. While I was eating foods on the McDougall plan, my body couldn't process the starches. I tried with the baked potatoes every day and making the starch the center of my meal with no success. Let me also say that I have nothing against McDougall, it just didn't work for me. My partner has lost a little weight (not significantly overweight) and is doing well with that type of eating.Now, I am making my salad the center and limiting myself to one cup of starches. I have also incorporated a significant amount of fruit to my diet (which McDougall said would hinder weight loss). The weight is moving very well now. This is only my second day, but I've seen a loss of 7 pounds already. While this may be water weight, it is a loss and something I wasn't experiencing before.I know this isn't a "weight loss list", but I did want to share that.Now my recipe question is this... Right now I tend to cook black beans, lentils the same way everytime. I'm eating beans with every meal but in small quantities. The only recipe I really know is soaking the beans for 24 hours(so sprouting begins) and putting them in a crock pot with tomato sauce and chili powder, cumin, garlic, peper and letting them go.My questions are thus:1) Do you know of a tomato sauce that is low in sodium that is best? I've been checking labels but they still seem high.2) Any recipes you LOVE and would reccomend for beans? I know there's many recipes in the fatfreevegan website, but I really want to know your tried and true.If this is inappropriate to discuss here, feel free to send me an email offline.Thanks so much...Oh... and congrats to the birthday person who started their life anew.... I started on this E2L path the same day you did... here's to creating great health!!!

[Guest guest]

Hey Timothy (or D-Lurker?)

 

I'm mostly just wanting to say it is really cool to hear that " eat to

live " is having such a positive effect for you,

and that reading talk about it here pointed you to the book. Very cool.

 

I heard McDougall on the radio about 25 years ago or so, and

dramatically changed my diet as a result

(although I still ate some meat for many years, and I still [now] eat

small amounts of dairy.) I only found E2L

a few years ago, and I really like his approach. There are some

refinements in it that I really like.

With that said, I also see " all of them " (McDougall, Ornish,

Pritikin, Furhman, etc) as (pretty much)

THE SAME diet. Mostly. But presented differently.

 

>Now, I am making my salad the center and limiting myself to one cup

>of starches. I have also incorporated a significant amount of fruit

>to my diet (which McDougall said would hinder weight loss).

 

Yeah, I kind of see McDougall as favoring starch over fruit (in his

max weight loss version) where Furhman favors

fruit and limits starch. McDougall limits fruit (in max weight loss)

to, I think, 4 a day. I would rather have less

rice, myself. Fruit is probably my favorite food. Anyway, I think

either one is a reasonable choice for weight

loss purposes. For nutritional purposes, I think Furhman has a good

case that fruit is extremely valuable

(as compared to potatoes or wheat etc.) From a personal viewpoint, I

think it is good to see both as options

since limiting a whole food category can be difficult. (Like I said,

for ME, less fruit would be really sad.)

 

>Now my recipe question is this... Right now I tend to cook black

>beans, lentils the same way everytime. I'm eating beans with every

>meal but in small quantities. The only recipe I really know is

>soaking the beans for 24 hours(so sprouting begins) and putting them

>in a crock pot with tomato sauce and chili powder, cumin, garlic,

>peper and letting them go.

 

I'm really not much of a cook. The things I make are not

fancy. Here's a great (but simple) lentil soup:

(BTW, I do not measure, but I will make up some amounts just to give

some general idea):

 

LENTIL AND SPINACH SOUP

 

Put into pot, all together::

-- 2 cups of lentils

-- 3 cups of spinach (washed, torn into pieces)

-- 1 or 2 chopped white onions

-- (optional) 2 or more stalks of celery, sliced

-- water to cover (add more if needed as it cooks)

 

Simmer until the lentils are soft. Soaking the lentils overnight

ahead of time will increase the nutritional

values, if you want to plan ahead to do that. Basically, it is good

because somehow spinach and lentils

are really nice together. You can add any other veggies you

want. And you can add more or less

spinach -- I'm really not sure about the amounts. A cup up potato

would go well, or carrots.

 

===================================================================

 

STEAMED LENTIL SPROUTS

 

Soak lentils overnight in water. Dump the lentils into a strainer (I

use plastic strainer baskets, I

have about a dozen that I use for sprouting.) Drain and rinse. Rinse

at least twice a day.

After 2 to 4 days, put the sprouts in a pot with a TINY bit of water

and steam over low to medium

heat for a few minutes. The flavor changes and is really quite good.

(I also eat a lot of lentil sprouts raw. Cooked is good too.)

 

NOTES ON LENTIL SPROUTS:

1. lentils are probably the easiest-to-sprout seeds I know of. They

are VERY easy, and very

forgiving. They taste good at all the stages from about 1.5 days to

maybe 5 days or so.

You can eat them all along the way.

2. lentils (and all other beans) will have LESS protein as they

sprout, and MUCH more

vitamins (like C and B vitamins, for example). For the purpose of

" eat to live " , where

there are " goals " for amt of veggies and amt of beans to eat, I would

count sprouted

lentils as " half veggie and half bean " . But this is not necessarily

important unless

you eat a LOT of them AND take the guidelines really seriously!

 

best,

Moria

[Guest guest]

Moria,

 

Wow.. thanks for the great recipes...

 

Yeah my approach is not to criticize one over the other...   we are all different bodies and therefore find what works best for us....

 

I always said that's why baskin robins had 31 flavors.. because everyone has a different taste...  I guess I need a new analogy.. LOL!

 

Timothy

 

(D-Lurker...  someone who was lurking behind the scenes reading and now coming out to say hi)

 

On Wed, Apr 15, 2009 at 2:06 PM, Moria Merriweather <moriam wrote:

 

 

 

 

 

 

 

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[Guest guest]

Timothy,

How about:

"That's why we have 31 different types of beans, black, pinto, fava, etc. because everyone has a different tast."

 

Hmm. Still doesn't have a good ring.

 

-

Timothy Snider

 

[Guest guest]

Hi TimothyCongrats on all the great changes!As for sugar-free tomato sauce, I always keep a big tub of tomato puree or tomato paste in my freezer. Then I just scoop out a little when I want to add it to something I'm cooking. It adds richness.  Best wishesAlice LeonardANGEL FOOD for vegan treats: marshmallow, meringue, cheeses and creamPO Box 78111 Grey Lynn, Auckland, New ZealandPhone 0064 9 3764623 or 021 2964996This is why I'm vegan:"The animals of the world exist for their own reasons. They were not made for humans any more than black people were made for white, or women created for men." - Alice Walker  On 16/04/2009, at 12:03 AM, Timothy wrote:Hello again everyone...First I want to thank you all for your discussions. I originally had started here after learning of the McDougall plan... I started on that plan and packed on the pounds. My body just didn't do well with having a starch as the center of my meal... I struggled and cheated a lot and was very frustrated.Then you all started talking about books. I kept reading about the book "Eat 2 Live"... So I went out and purchased it. What a HUGE difference in my life it has been. While I was eating foods on the McDougall plan, my body couldn't process the starches. I tried with the baked potatoes every day and making the starch the center of my meal with no success. Let me also say that I have nothing against McDougall, it just didn't work for me. My partner has lost a little weight (not significantly overweight) and is doing well with that type of eating.Now, I am making my salad the center and limiting myself to one cup of starches. I have also incorporated a significant amount of fruit to my diet (which McDougall said would hinder weight loss). The weight is moving very well now. This is only my second day, but I've seen a loss of 7 pounds already. While this may be water weight, it is a loss and something I wasn't experiencing before.I know this isn't a "weight loss list", but I did want to share that.Now my recipe question is this... Right now I tend to cook black beans, lentils the same way everytime. I'm eating beans with every meal but in small quantities. The only recipe I really know is soaking the beans for 24 hours(so sprouting begins) and putting them in a crock pot with tomato sauce and chili powder, cumin, garlic, peper and letting them go.My questions are thus:1) Do you know of a tomato sauce that is low in sodium that is best? I've been checking labels but they still seem high.2) Any recipes you LOVE and would reccomend for beans? I know there's many recipes in the fatfreevegan website, but I really want to know your tried and true.If this is inappropriate to discuss here, feel free to send me an email offline.Thanks so much...Oh... and congrats to the birthday person who started their life anew.... I started on this E2L path the same day you did... here's to creating great health!!!

[Guest guest]

Welcome, Timothy. Interestingly, I gain on ETL and do better with my weight on McDougall's plan. Over time, I've ended up blending the two programs. And it works for me. The important thing for me is eating whole plant foods. I don't get hung up on the plan. MarthaTimothy Snider <snider.timothy Sent:

Wednesday, April 15, 2009 2:20:32 PMRe: Re: Another D-Lurker

 

Moria,

 

Wow.. thanks for the great recipes...

 

Yeah my approach is not to criticize one over the other... we are all different bodies and therefore find what works best for us....

 

I always said that's why baskin robins had 31 flavors.. because everyone has a different taste... I guess I need a new analogy.. LOL!

 

Timothy

 

(D-Lurker... someone who was lurking behind the scenes reading and now coming out to say hi)