Guest guest Posted December 30, 2009 Report Share Posted December 30, 2009 Yes, I'm kickstarting too!I'm mostly doing it because in mid-Feb I'm teaching a new cooking class aimed at omnivores with weight/cholesterol/blood pressure issues or diabetes, and I figure I'll learn a lot from seeing how PCRM approach this. I'm a big fan of PCRM.And I know my own diet will improve from following the plan, even though on the whole I eat a healthy low-fat diet (always vegan). See you in the Kickstart forum!CheersaliceANGEL FOOD for vegan treats: marshmallow, meringue, cheeses and creamZEST FOR LIFE vegan cooking classesPO Box 78111 Grey Lynn, Auckland, New ZealandPhone 0064 9 3764623 or 021 2964996www.facebook.com/alice.leonardAnd now, a blog: www.veganzestforlife.blogspot.comDownsize your carbon footprint and upsize your compassion: go vegan! On 31/12/2009, at 9:26 AM, Serene wrote: 1) Registered: check. (http://kickstartdev.pcrm.org/index.cfm ) 2) Made menus: check. (http://serenecooking.livejournal.com ) 3) Shopping: not yet. Probably today; possibly tomorrow. 4) Hanging out in kickstart forums: check. (http://kickstartdev.pcrm.org/forum/forums.cfm ) 5) Post to ffv and see if anyone else is joining in: check. So, anyone else? Recipe: *Vegan "milk"* 1 cup *cooked brown rice* OR *raw nuts* (I prefer cashews or almonds, but any raw nut will do) 2-4 cups *water* (I use 4 cups of water, but it's creamier with less) Blend in a blender or with a hand blender. That's it. Some people prefer to add a little *salt*, *vanilla*, and/or *sweetener*, but I like it just the way it is. Also, most people prefer to strain it, but I don't -- I just use it until I get toward the sludge at the bottom, then throw the sludge into a pot of soup or hot cereal or something. This keeps for a few days in the fridge. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Alice Leonard wrote: > Yes, I'm kickstarting too! I'm mostly doing it because in mid-Feb I'm > teaching a new cooking class aimed at omnivores with > weight/cholesterol/blood pressure issues or diabetes, and I figure > I'll learn a lot from seeing how PCRM approach this. I got to reading your blog after you posted this, Alice, and I like it a lot! I'm gonna add it to my links at my Kickstart page. Thanks! Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Thanks Serene! I'll be trying to blog about the kickstart each of the 21 days... bit of a challenge for me! On 31/12/2009, at 7:51 PM, Serene wrote: > Alice Leonard wrote: > >> Yes, I'm kickstarting too! I'm mostly doing it because in mid-Feb >> I'm >> teaching a new cooking class aimed at omnivores with >> weight/cholesterol/blood pressure issues or diabetes, and I figure >> I'll learn a lot from seeing how PCRM approach this. > > I got to reading your blog after you posted this, Alice, and I like > it a > lot! I'm gonna add it to my links at my Kickstart page. Thanks! > > Serene > > > --- > > Check out our recipe files at http://www.fatfreevegan.com . > Groups Links > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Alice Leonard wrote: > Thanks Serene! I'll be trying to blog about the kickstart each of the > 21 days... Same here; I am charging my camera as we speak. :-) > bit of a challenge for me! > Me, too, but it's a good time for it, since I have off from work for most of the first two weeks of January. To be on topic, I bought raw cashews today and can't wait to try your cashew cream. I have made cashew milk a bunch of times, but have never tried to do anything else with them. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 What is PCRM? I am new and want to know how to join kick-start? Elaine--- On Thu, 12/31/09, Alice Leonard <alice wrote:Alice Leonard <aliceRe: Almost time for the kickstart Date: Thursday, December 31, 2009, 7:17 AM Thanks Serene! I'll be trying to blog about the kickstart each of the 21 days... bit of a challenge for me! On 31/12/2009, at 7:51 PM, Serene wrote: > Alice Leonard wrote: > >> Yes, I'm kickstarting too! I'm mostly doing it because in mid-Feb >> I'm >> teaching a new cooking class aimed at omnivores with >> weight/cholesterol/ blood pressure issues or diabetes, and I figure >> I'll learn a lot from seeing how PCRM approach this. > > I got to reading your blog after you posted this, Alice, and I like > it a > lot! I'm gonna add it to my links at my Kickstart page. Thanks! > > Serene > > > ------------ --------- --------- ------ > > Check out our recipe files at http://www.fatfreev egan.com . > Groups Links > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Elaine, PCRM = Physicians Committee for Responsible Medicine. They are running a 21-day " kickstart " program to get people started on a (relatively*) low-fat, vegan diet. You can read more about it and sign up if you want to here. Debbie*As Mark has pointed out the kickstart program is not really fat free, as some of the recipes include oil. I think in most cases the oil can just be left out.Elaine wrote: What is PCRM? I am new and want to know how to join kick-start? Elaine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Elaine Von Hahn wrote: > What is PCRM? I am new and want to know how to join kick-start? You probably already figured this out (are you the Elaine I've been talking with on Kickstart?), but PCRM is the Physicians Committee for Responsible Medicine, and the Kickstart is at http://kickstart.pcrm.org A recipe to put my post back on topic: Roasted Garlic Mashed Potatoes 1 head garlic 5 pounds potatoes, peeled if you like, and quartered salt and pepper to taste Cut the garlic's top off so it looks like this (but not roasted yet): http://i.ehow.com/images/GlobalPhoto/Articles/4619667/MakeRoastedGarlicDone-main\ _Full.jpg Wrap the garlic in foil or parchment paper and bake for 45-60 minutes at 350F, or bake it alongside something else that's baking, and adjust the time if necessary. What you want is for the garlic to be soft to the touch before you take it out. When it comes out of the oven, you're going to let it rest until it's cool enough to handle, then squeeze the whole thing so all the roasted garlic goop comes out. While the garlic is baking, cover the potatoes with water and boil. Turn the heat down and simmer for 15-20 minutes, until the potatoes just start to fall apart (this is more done than recipes usually tell you, but you need the extra softness and moisture since you're not using milk or butter). Drain the potatoes into something so that you can save about a cup of the water. Mash the potatoes with the garlic, salt and pepper to taste, and as much water as you need to get the consistency you like. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Mmm, sounds good Serene!I often put a few peeled garlic cloves in the steaming water for the potatoes and mash them with the spuds once they're done.I love roasted garlic but it annoys me how much garlic gets left behind in the skin. do you know if there's any reason not to roast peeled cloves of garlic?On 1/01/2010, at 8:00 AM, Serene wrote: Elaine Von Hahn wrote: > What is PCRM? I am new and want to know how to join kick-start? You probably already figured this out (are you the Elaine I've been talking with on Kickstart?), but PCRM is the Physicians Committee for Responsible Medicine, and the Kickstart is at http://kickstart.pcrm.org A recipe to put my post back on topic: Roasted Garlic Mashed Potatoes 1 head garlic 5 pounds potatoes, peeled if you like, and quartered salt and pepper to taste Cut the garlic's top off so it looks l Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Alice Leonard wrote: > Mmm, sounds good Serene! I often put a few peeled garlic cloves in > the steaming water for the potatoes and mash them with the spuds once > they're done. I love roasted garlic but it annoys me how much garlic > gets left behind in the skin. do you know if there's any reason not > to roast peeled cloves of garlic? I've done it, but I kind of like squeezing it out. :-) The roasted cloves also roast faster, so keep an eye on them. Serene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Thanks! On 1/01/2010, at 8:55 AM, Serene wrote:Alice Leonard wrote:> Mmm, sounds good Serene! I often put a few peeled garlic cloves in> the steaming water for the potatoes and mash them with the spuds once> they're done. I love roasted garlic but it annoys me how much garlic> gets left behind in the skin. do you know if there's any reason not> to roast peeled cloves of garlic?I've done it, but I kind of like squeezing it out. :-) The roasted cloves also roast faster, so keep an eye on them.Serene Quote Link to comment Share on other sites More sharing options...
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