A Healthy U

06/25/2024

The world lost a great man. John McDougall MD is the one of the reasons I am alive today and thriving. A few other great WFPB and veg drs and authors contributed to my change, but Dr McDougall was the most impactful.

Chris and I read his books at the beginning of our vegan journey 23+ years ago and the change for me was profound. At that point I had lived a lifetime of pain and numerous health issues, was told by many Drs that I wouldn’t live to 20s, 30s, but in my mid 20s I changed, and now I’m getting close to 50!
Dr McDougall’s advice put me on the path to wellness. While I never had the pleasure of meeting him, I have enjoyed watching his and Mary’s videos, reading every book he wrote and many that he contributed to, watching him in documentaries and searching/sharing his website.

The world is a better place thanks to him. His memory and legacy is indeed a great blessing to us all.

My heart goes out to all of his friends and family and the wfpb family who has the honor of being touched by his work. He will be missed but his wisdom will live on.

And for you who are reading this, if you are looking to change your life for the better, know that it’s never too late to change. You are worthy. ❤️

07/28/2019

Leaving this here for later use... Still in transition, once we finally are situated in our new home I'll be back.

Whether for culinary, bath, cleaning, or herbal preparations, making infused vinegar is easy to do. Get over 20 great recipes for every possible need. .

04/07/2019

dinner was divine

Veggie bowl popping with color. hooray for Trader Joe’s carrying colored cauliflower again.
Barley, quinoa, navy beans, romaine lettuce, tomatoes, broccoli, multi colored cauliflower, berry fig vinaigrette

03/27/2019

Create your own masterpiece!

This is the before. Beautiful bright vibrant food waiting to be platted, photographed and enjoyed.

03/24/2019

mushroom quinoa pilaf

See previous post for more details

03/24/2019

A plate full of vibrant steamed and sautéed veggies. I love eating this way.

The key to vibrant colors is blanching it lightly steaming fresh veggies.

03/24/2019

My kids favorite dish these days.
Quinoa (not in pic-it’s still cooking)
Kamut
Mushrooms
Spinach
Celery
Riced califlower
Spices:
Dried onion
Turmeric
Poultry seasoning mix (it’s vegan)
Granulated garlic
Kirkland no salt seasoning
Dill
Coriander

I will add any veggies I have. Switch it up to your liking or what u have in the fridge. When I have time I’ll use all fresh but when I’m pressed for time I’ll put in frozen veggies.

I found the key to this dish is to use a seasoning my kids like-the poultry mix. Condense down the liquid to deepen the flavor.

When the quinoa is done cooking I will mix it in and cook until all of the liquid is evaporated. Any grain will work-we are on a quinoa kick these days.

Even my not-veg mother in law is enjoying it!

My house smells amazing, can’t wait to chow down.