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Monday, July 24, 2017

Eating A Plant-Based Whole Foods Diet

I watched a documentary entitled Forks Over Knives. Overnight, I switched to a WholeFoodsPlantBasedDiet. I had been on the diet for 2 days before I introduced the documentary to The Husband. Overnight, he embraced the diet.

In the beginning, he complained a little and looked sad whenever his children ate meat in front of him. By Day 4, he was hooked. He wouldn't eat meat even when I asked him to.

The cooking is so much less of a hassle too because I pressure cook the vegetables in water before adding some fish sauce and olive oil to flavour. It takes 2 minutes to pressure cook carrots so you can imagine the amount of time saved in the kitchen. With this diet, I also forage more in the garden, plucking flowers and young leaves to add to the salad.

By Day 4, The Husband and I were full of energy. We did not miss meat at all!

I am told that I should supplement with some meat occasionally so that we can get all the amino acids we need, as well as the vitamin B12. We will do that. The aim will be to eat only 3 meals with a bit of top grade organic meat or seafood.

The remaining meat in the freezer is going to last us a long while.


Buckwheat, asparagus, pumpkin flowers. The pumpkin flowers are from the garden.

Roasted carrots, sweet potato, cherry tomatoes, carrots and tandoori chickpeas on a bed of salad greens.

Portobello mushroom steak topped with sweet potato + roasted cherry tomatoes + amaranth leaves (from the garden) + cranberries + figs + fermented red cargo rice..

Jackfruit seeds, jackfruit, avocado, cherries, bananas and freshly bloomed pumpkin flowers.

Caramel dipped walnuts, avocado, jackfruit seeds, jackfruit, young buah long long leaves, pumpkin, brinjal and lady fingers.

Lady fingers, jackfruit seeds, jackfruit, pumpkin flowers and chopped cucumber.

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