Just did the grocery shopping for most of this weekend’s Eat to Live cooking. It’s been quite a project, I have to say, and an infusion of much needed energy in my blog. Thank you all for so willingly going along on this ride with me. I don’t think we will regret it when it’s all over. I am learning so much about myself through the process, and I will share those insights with you as I am able.
Today I want to share with you some questions that I received about the Eat to Live Cookbook and my thoughts on them.
First up is Chelsea who wrote in, “Well, Wendy, I finally broke down and bought the cookbook, and it arrived today! Overnight oats will be tomorrow’s breakfast, Italian stuffers (using your pate recipe) are already prepped for lunch, and I plan on having your energy soup for dinner. I’m wondering, though: did you cut the walnuts in half on this Stuffer recipe? I did … wonder if that was a mistake. I’m also wondering, there don’t seem to be a lot of beans. Is that just a fluke in the order you’re posting recipes, or is Fuhrman veggie heavy and lighter on the beans? I know he’s a bit lighter on grains. It’s just so ingrained (ha ha) in me to try to get beans, greens and grains at every meal.”
Chelsea, yes, I did use only half of the walnuts for my Italian Stuffer pate. So sorry that I failed to mention that.
As far as the beans go, now that you mention it, I too can see that the recipes from the Eat to Live Cookbook are not bean heavy. And I agree, that is odd since Fuhrman makes a big point of telling folks to eat at least one cup of beans each and every day. And I tend to agree with him, beans are amazing! But I’m not too worried about getting enough beans into my diet. I try to eat one large green salad with beans on it once per day–so I’m not looking to my cooked foods to have beans in them also (although it would be fine if they did). Since salad dressings are such a big part of the E2L diet, and Fuhrman always says, “The salad is the meal,” maybe it is assumed that you are going to get those beans in there using salad as the vehicle?
But on a more philosophical level, I don’t follow E2L to a point where I am concerned about getting each and every thing in my diet from the G-BOMBS list each and every day. I just cannot stress out like that! I figure that if I am eating breakfast, lunch and dinner out of the E2L Cookbook, than to heck with it. I’ll be healthy enough!
A different question came in from my friend Rivky, who said, “Hey Wendy, a question for you. I just got the E2L cookbook from the library and it seems like things are pretty high in fat. Can you please talk about this?”
I’d love to know other people’s thoughts on these issues . . .
Here’s a preview of what I hope to cook and blog about during week 6 of The Eat to Live Cookbook Project.
Plan for Week 6:
Quinoa Breakfast Pudding, p. 66
Pesto Salad Dressing, p. 90
Black Forest Cream of Mushroom Soup, p. 146
Spicy Thai Braised Kale and Tofu, p. 188
Sweet Potato Peanut Cookies, p. 282
Buy the book and follow along!
Do you know what you are cooking this weekend?