Yesterday I mentioned that for the next month (or actually 6 weeks), I’ll be embarking on a bit of a detox based on Eat to Live. So, you may be wondering what Eat to Live is all about!
The basic premise is to eat a lot of beans/legumes, fruits, non-starchy vegetables and smaller amounts of starchy foods. Essentially just a nutrient dense diet! It’s a way of eating that has always made a lot of sense to me (although hasn’t always been easy for me to follow!).
A basic breakdown:
UNLIMITED (eat as much as you want):
- all raw vegetables, including raw carrots (goal: 1 lb. daily)
- cooked green vegetables (goal 1 lb. daily)
- beans, legumes, tempeh, bean sprouts, or *tofu (minimum 1 cup daily in total of these)
- fresh fruit (at least 4 daily).
- eggplant, mushrooms, peppers, onions, tomato and other non-starchy vegetables, cooked and raw (unlimited)
*Beans should be eaten daily; tofu should be eaten less frequently.
LIMITED (not more than one serving):
- cooked starchy vegetables OR whole grains–Maximum 1 cup per day (butternut or acorn squash, corn, sweet potato, brown rice, cooked carrots, whole grain breads*, whole grain cereals*)
- raw nuts and seeds (1 oz. or 28.5 grams a day) or 2 ounces avocado
- ground flaxseed (1 tablespoon a day)
- soymilk, low-sugar preferred–Maximum 1 cup a day
*avoid breads and cereals as much as possible
- dairy products
- animal products
- between meal snacks
- fruit juice, dried fruits
- salt, sugar
NUTS and RAW SEEDS, but not ground flax, are optional for obese or overweight persons while they follow this weight loss plan. People who have difficulty losing weight may also eliminate the starchy vegetable/grain.
So, that’s the plan at least! Day 3 for us and despite being a little worse for wear from lack of caffeine, we are going strong so far.
Today’s recipe is a take on chana saag (chickpeas with creamy spinach sauce).
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon of powdered ginger
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 TBSP garam masala
- 1 teaspoon coriander
- 1 teaspoon turmeric
- ¼ teaspoon chill powder
- 6 oz chopped spinach (or kale without stems)
- ¾ cup low-sodium vegetable broth
- 1 cup unsweetened soymilk (or drinkable coconut milk)
- ¼ cup raw cashews
- 2 tablespoons tomato paste
- 2 (15-ounce) cans chickpeas
- 1 cup green peas
- pepper to taste
- Heat a large, non-stick skillet over medium heat.
- Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
- Reduce heat to medium. Stir in spinach and vegetable broth.
- Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
- While the kale is cooking, put the milk, cashews and tomato paste in the blender and puree until smooth. When the greens are cooked, add it to the blender and blend until smooth.
- Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and peas and continue simmering about 10 minutes.
- Season to taste