Sprouts & Taters

Outside of the wonderful benefits I am experience since I have changed my diet, which realistically is a lifestyle change as been the new foods I have started to eat. Before learning about Dr. John McDougall my vegetables were usually limited to a basic salad slathered in dressing. It was rare I would bake, broil or steam vegetables to accompany what meat dish I was creating.

Since my 2010 physical I thought we were eating better, passing on red meat and opting for chicken and pork. Little did I know…these were no better for my cholesterol. These past few months learning about food and researching nutrition has been an eye opening experience. Many of the “myths” I had about food have been dispelled and I am finding eating an entirely new experience.

This last week I tasted two foods I had never eating in 42 years. The first, Brussels sprouts, which were nothing more than steamed and served as a side to a cranberry gratin over fingerling potatoes. I had been looking for a recipe in order to serve there, but most commonly recipes included olive oil. The flavor of this food was outstanding just steamed.

The other food I cooked up after finding a recipe in a Sunset magazine was re-stuffed sweet potato with a creme sauce. The original recipe was using Mexican crema, orange juice, lemon juice and zest to create a orange crema, needless to say I didn’t make my crema that way. Still the flavor of the sweet potato was amazing! What was even more impressive was I was full after finishing off a large potato.

Last night gefore making more potato enchiladas for my wife and son, I popped a sweet potato in the oven with nothing on it, 45 minutes later when their dinner went in the oven I sat down to enjoy my hot sweet potato. I split it down the middle adding a little bit of cumin, some pepper and a sauce (consisting of water, cashews and nutritional yeast that was blended). Chances are good I needed none of these additional flavors to supplement what the sweet potato provided.

To date nothing has surpassed the flavor of the potato enchiladas for my wife. In the last 2 weeks I have made this dish no less than 4 times! I am still searching for another dish to add to our weekly menu that “has substance” and good flavor that will have my wife wanting more. I have been looking and bookmarking many different vegan/vegetarian recipe sites, as well as using recipes from Dr. McDougall’s message boards and past newsletters. Some of the recipes from the Internet might require some tweaking to prepare it without oil or dairy, but not much is lost by leaving these ingredients out.

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