Has this happened to you? A new diet trend hits us between the eyes, so you abandon your current diet (BECAUSE IT ISN’T WORKING) and jump into this new one being touted by all the ‘experts’. One ‘expert’ advocates juicing, others don’t recommend drinking your calories. Some promote ‘moderation’ with your diet and a little splurge now and then is ok. But another ‘expert’ warns that moderation leads us back down the path of poor eating habits.
Seriously, I’ve tried just about every diet that has been shoved down our throats. Mostly, for weight loss or management; but, some food trends I’ve tried because they promised a ‘more youthful’ appearance, brighter skin and more energy. Juicing, fasting, grapefruits, carb-load, no carbs, all chicken, no eating after 7pm. I’ve restricted my calories and counted more than a million calories over the last 25 years.
My head is spinning, and still spins when I read something that sounds smart, but is contradictory to what I’ve been following. So, what do I make of all this? FIND WHAT WORKS FOR YOU, BE OPEN TO LEARNING AND DON’T LISTEN TO THE REST OF THE NOISE! As Albert Einstein said: Doing what is right is not always popular, and doing what is popular is not always right.
I don’t count calories anymore and boy, is that liberating! My head now spins only when dreaming up what plant-based goodness I can create, and eat! Like these two fun corn recipes:
LOADED CORN ON THE COB
I saw a picture of Elote (Mexican corn) in a magazine and glanced over at my last lonely corn on the cob. The thought of drenching the corn with creaminess and then sprinkle cheese on it sounded pretty appealing to me.
original recipe from Fat Free Vegan
This recipe makes about a pint of mayo. If you don’t think you’ll use it all within two or three weeks, you may want to make just a half batch or freeze the excess.
12 ounces firm silken tofu
1/2 cup raw cashews (about 2 ounces)
3 tablespoons lemon juice
1 teaspoon prepared mustard (I always like dijon)
1/8 teaspoon granulated onion powder
1/8 teaspoon smokey paprika
Salt to taste
Drain water from tofu and place it with all other ingredients except salt in a high speed blender. Blend at highest speed until light and creamy. Add salt to taste and blend again. Seal tightly and keep refrigerated. Stir before each use.
4 large plum tomatoes, diced
2 Tablespoons tomato paste
1/8 cup red wine vinegar
2 Tablespoons diced red onion
2 Tablespoons finely diced jalapenos
1 corn on the cob, kernels sliced off
½ cup chopped mango, either fresh or frozen
1 Tablespoons chopped fresh or dried cilantro
1/8 tsp chipotle seasoning
1/8 tsp cumin
First 6 ingredients go into large sauce pan over medium heat, stirring the tomato paste thoroughly. Slowly bring to boil. Turn heat down to simmer, add the rest of the ingredients, cover and let cook for 15 minutes. I ate this (for breakfast) in a warmed corn tortilla, with shredded red cabbage and marinated, grilled tofu strips.
Eat for your Life!