So, like I said, I got my books and I’ve dug into them. However, just reading them isn’t going to get me where I want to be, now is it? I’ve got to put my fanny in gear and get with the program.
And, yesterday, that’s exactly what I did.
Sunday night, I looked through the recipe book, planned my menus for the next week (Actually, since many of the recipes make four servings and freeze well, the meals will last for more than just the one week.) and made my grocery list. Then yesterday, I grabbed my grocery bags and headed out to Aldi and Kroger. Many of the items I bought were larder stocking kinds of things like nutritional yeast, chia seeds, dried beans, canned diced tomatoes, and spices. I tell you that because I had to say it to myownself at check-out so that I wouldn’t hyperventilate at the totals. Nearly gave myself a stroke, I did! Now, normally, I look in my refrigerator and cabinets to see what’s there and I concoct something edible with the ingredients (the ketchup pizza being a notable exception to the edible thing). However, as I fully transition into this Whole Foods, Plant Based lifestyle, I wanted to make some proven recipes so that I can learn to cook without butter, oil, cream or even cheese. It’s not like I used cream or cheese all that frequently to begin with; but, I have no idea how to make sauces creamy without them. Using the recipes in the Forks Over Knives books, I’ll learn how to do that.
Now, let’s take just a minute because I can hear some of you rolling your eyes at me. I’ve gone off the deep end – no animal protein. What?! Have I lost my mind?! And I used to be such a nice girl! Well, the nice girl thing may be a bit of a stretch; but, otherwise, I can totally get where you’re coming from. I used to dig into a rack of ribs like someone was going to steal it. I enjoyed my steaks so rare that some of them may have moved. Hot, buttered bread, okay, hot, buttered anything was a favorite. Although allergic to dairy, I love ice cream enough to make the bathroom my home for hours after eating it. I was a carnivore who loved all things dairy. Now, what am I? Some kind of bean freak?!
Maybe not yet, but I can totally see myself getting there. Particularly since my cookbooks have arrived and I’m going to learn how to cook with new ingredients and how to use familiar ingredients in a whole new way. And, don’t even think I’m going to be eating grass and twigs. My refrigerator and freezer are soon to be stocked with:
- Sweet Potato Pie Oatmeal
- Portobello Florentine
- Breakfast Fruit Crisp with mixed berries
- Red Lentil Dal
- Creamy Polenta with Wild Mushrooms
- Baked Ziti
- Polenta Pizza with pesto, caramelized onions and potatoes
- Jamaican Black Beans
- Pineapple Chutney
- Whole Grain Penne Primavera
- Stir Fried Bok Choy and rice in garlic sauce
- Black Bean Burgers
- Black-Eyed Pea Burgers
- Curried Butternut Squash and Apple Soup
Nope. No grass and twigs here, friends. It’s gonna be good eating at the Doty Hjem! And every single recipe is designed to give my body varied and complete nutrients for better health, and to give my taste buds a big, ole tent revival with every single bite!