Yep, doing one of those “food” posts today. I’ve been reading and thinking and reading and thinking about plant-based diets. My dad died of lung cancer (from smoking) about 14 years ago. He’d had hodgkins prior to that but was in remission. One of my dearest friends lost a valiant struggle against breast cancer two years ago. Another friend I went to grad school with was diagnosed with stage 4 breast cancer and…is in recovery. She did not undergo chemo or radiation. She did not have a mastectomy. What she did have was a doctor who changed her life (in a few ways). She headed out to Santa Rosa and underwent life altering care from John McDougall. And it got me really, really thinking about diet and its relationship with our health. Our son has been extremely sensitive to chemicals in food which I would not believe had I not seen an instant and amazing change when those chemicals were removed from his diet. And, thankfully, we have an amazing pediatrician who is open to alternatives.
And I have an uncle who may also have cancer. So I’m a little concerned, I guess you could say. Am I really healthy? Are my kids eating the very best food I can feed them? And am I adding or detracting from the health of the planet?
So I watched…Forks over Knives…and Engine 2…and Vegucated. And I stumbled upon the Post Punk Kitchen and Happy Herbivore. And it all kind of clicked. So right now, I’m flirting with all of this because it’s kind of a huge change in my lifestyle (not to mention my family and my feeling-cornered carnivore husband). But today has been a great, plant-based day and I feel fantastic. And I kinda ♥ my lunch today using stuff I had at home.

I had some McDougall soup that I’d gotten a month ago (in aseptic packaging). There’s enough for two servings so I’ve got lunch tomorrow! It was better than I’d expected since I’m not much of a veggie soup kinda gal.
And then there was what to put with it. Oil’s kind of a no-no here so I was at a loss. I usually have a big salad at lunch but we’ve only got your generic low-fat oily dressings in the fridge. So I did a quick google and found Jane Esselstyn’s 3, 2, 1 Salad Dressing which just happens to be in the Forks Over Knives book. So I thought, why not, I’ve got all the ingredients. I hemmed and hawed since the recipe that I saw online called for Agave Nectar and I’ve read some not so awesome stuff about it being too sugary, mostly HFCS, etc. And the recommendation to just use maple syrup which really freaked me out because I’m trying to track points at the same time. But it made 1/3 of a cup of dressing and was 1 pt per serving which was the same as my not-so-healthy oil-based dressing. Yippee!

Jane Esselstyn’s 3, 2, 1 Salad Dressing
3 Tbsp. Vinegar (I used balsamic)
2 Tbsp. Mustard (we had some yellow on hand)
1 Tbsp. Pure Maple Syrup
Put it all together and give it a good shake or whisk. I used 1 tbsp on my salad but it was more than I needed so I think I’ll knock it down to 1/2 tbsp.