laurenlikestocook

Eat to Live vs. Live to Eat

In American, Challenge, Fruit, Nuts, Quick Meal, Salad, Shopping, Vegan, Vegetables on September 5, 2012 at 12:20 pm

Having a summer full of vacations has pulled me in polar opposite directions with my diet.  It seems that every vacation activity is planned around feedings, and the highlights of the trip are the bleu cheese stuffed olives or truffled mashed potatoes.  A whole afternoon can be spent chopping fruit for sangria, and this is considered quality relaxation time spent with my family.  Then reality hits upon crossing the threshold of my apartment:  I can’t continue to have martinis, beer, and sangria everyday, nor end every meal with a bowl of molten chocolate cake.  I do begin to crave my normal routine of salads, veggies, and the like, but I also suffer from indulgence withdrawal.  Yes, enjoying delicacies are some of the most precious moments in life, but living to a healthy old age is more of a priority in my book.  So what am I to do to achieve a balance between the two?  Eating to live, instead of living to eat.  Easier said than done, especially for this foodie.

Farmer’s market taters and tomaters.

Does anybody else every have an experience where they learn something new, and then all of the sudden that new thing is everywhere?  That’s how I feel about Dr. Joel Fuhrman’s book Eat to Live.  I remember coming across his diet philosophy on another food blog (I can’t remember which, since I tend to read 30 posts in a row on a new blog I discover), and then many times after seeing him on talk shows and PBS.  According to Dr. Fuhrman, the key to living a long, healthy, and disease-free life is to adapt a plant-based diet (ideally vegan) that focuses on 6 required food groups a day.  He created an acronym to remember these categories: “G-BOMBS”

  • Greens (Kale, collards, bok choy, spinach, etc) – 1 lb raw and 1 lb steamed
  • Berries – 1 cup
  • Onions (red, white, scallion, garlic, etc) – 1/2 cup
  • Mushrooms – 1 tbsp
  • Beans (beans, lentils, peas) – 1 cup
  • Seeds (seeds and nuts – chia, flax, almond, cashew, etc) – 1 oz

Additionally, you can eat other non-starch veggies, and should have about a cup a day of whole grains (oats, quinoa, rice, etc).  Mind you, all of this information I’ve gathered without reading the book, but it’s on my to-read list for sure.  Regardless, I really like his philosophy.  I basically eat this way anyway, but I really had to up my veggie intake to meet the greens requirement.  Do you know how much a lb of greens is?  A lot.  Basically, 2 huge salads a day.  And that’s just the raw requirement.

Inspired by this eat to live mentality, I made a trip to the farmer’s market a few weeks ago in between 2 vacations.  I kid you not when I tell you I spent 60 dollars.  The mushrooms were pricy, and cukes/tomatoes/zucchini were on major sale, so I really took advantage of the plethora of options.  Besides, 60 bux for 2 people’s grocery budget is pretty low, especially for organics.

Not even half of my bounty.

About 20% of the zucchini.

Not included in the pictures above are chives, shallots, mushrooms, lettuce, kale, cauliflower, basil, and cucumbers.  I made lots of salads and had veggies juithies every day.  I made a really delicious dressing, but didn’t take any pictures.  Kind of a take of Green Goddess dressing, only non-dairy.

Green Tahini Dressing

1/2 bunch chives
3 cloves garlic
1 carrot
2 tbsp tahini paste
1/3 cup unsweetened almond milk
salt and pepper to taste

I blended everything in my Vitamix, which was really quick.   This dressing lasted me about 5-6 salads worth, and sometimes I squeezed a lil lemon juice to freshen it up.  It’s REALLY oniony and garlicky, so just be forewarned, but it’s super delicious.

With all the zucchini and tomatoes (including heirloom!) I opted to do a raw dinner one night.  I had this huge bunch of basil, so what else to make with it except pesto? It wasn’t a traditional version with tons of oil or parm.  Just basil, pine nuts, and 1 tbsp evoo.

Instead of wheat pasta, I used my veggie peeler to peel some zucchini ribbons, and topped the dish with sliced heirloom tomato, salt, and pepper.

Those are some of the raw veggie ideas.  I’ll talk about some cooked ideas in my next post.  In the meantime, I am still readjusting to this new philosophy, so I’ll be coming up with some new kinds of recipes.  Pretty soon, by eating to live, living to eat will be in pursuit of the former.  That’s what I call a win-win.

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  1. [ Smiles ] Great and helpful information; thank you for sharing it!

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