I read an interesting book last week; EAT TO LIVE by Dr. Joel Fuhrman and to date I have lost 6 lbs. He doesn’t condemn eating carcass but raves about eating vegetables, beans and fruit. Interestingly enough he does not feel eating grains is a smart idea.
Dr. Fuhrman discusses eating quality and quantity which would lead to never hearing your stomach growl. It’s an all you can eat book leaving out the obvious food groups that one should never touch; sugar, grains and dairy.
To simplify say goodbye to the:
Sweets; from chocolates to cake to pies to tarts and to cookies and everything else that I have forgotten to mention that has sugar.
Grains; from pizza to bread to pasta anything made with flour, wheat or gluten-free is a no-no.
Dairy; research shows that calcium from dairy breaks down an enzyme in your body that will leak calcium. Calcium is available in many vegetable and you only need 500mg per day.
I highly recommend reading the book as I have not done justice to all the information that is provided. I picked up my copy at the library to read and I now plan to go purchase the book for my library. (The good doctor does not even know I exist and no money was exchanged for this review or endorsement.)
To help you get started I arrived at this recipe that is both filling and tasty and very easy to make. I bought many types of root vegetables; beets (both red and golden), sweet potatoes, carrots, and squash. I cut them 1/8 of an inch and placed them on a lightly olive oil (the good doctor is not crazy about using a lot of olive oil) coated cookie sheet and baked for ½ hour at 350F. Oven temperatures vary; therefore check for doneness before eating. I added a bit of garlic salt and ¼ cup of seeds and nuts to the roots after they baked and it was quite filling.
Adding apple cider vinegar to my ice tea (it’s an acquired taste) has kept my sugar cravings to a mere..eh. I am always full and have mountains of energy.
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