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Hello I’m Pamela Van Zee, Editor of Our Community Kitchen.
As a young adult, I developed asthma, and for many years I used inhalers and occasionally steroids to control the attacks. I just knew there had to be a better way to manage it. Fortunately, I was introduced to Wayne Garland!
When I told him about my condition he immediately recommended I get off all dairy products, especially cheese, as dairy creates mucous in the body, which was making breathing difficult.
With this simple change to my diet and few of Wayne’s supplements, my asthma attacks started to diminish the first week and within 60 days I stopped using an inhaler altogether, and haven’t used one since. It’s hard to believe that was nearly 20 years ago.
I have always loved to cook and this experience heightened my desire to seek alternative methods for my well being. I have been been dairy-free ever since and vegetarian for the last 10 years.
I remember in the early years, my family and friends thought I was on some “fad” diet and didn’t understand my journey to achieve a better quality of life. However, over time, they saw the benefits of my decision in my overall health and appearance. Some of them have applied the same practices to their lives and now I’m the person they call for alternative recipes, pantry clearing and grocery shopping trips. I have assisted them with learning to shop for nutritional foods which in turn has helped them achieve a healthier life.
Through the years I have been able to accumulated a wealth of information which I’m excited to share with you on your quest toward “Contagious Health”.
Pamela
Fall is Here!
You may be making the transition to a plant-strong lifestyle or this is your first fall season without animal protein in your diet.
This is the time of year when food and parties will go hand in hand. The temptations will be endless. Warm and comforting foods will be plentiful and calling your name. During this time, you may question your commitment to eat life enriching foods.
Hold on! Don’t give up! Don’t quit!
The hardest part of any new endeavor is the “beginning”. Remember when you learned how to ride a bike, drive a car or cooked your first holiday meal…pretty intimidating for most of us. However, when you think about those things now…not so scary, huh? The more you do something the better you get at doing it.
That’s the same mindset you will need with this journey. The first meal may not turn out the way you were expecting. That’s okay! You can make another one! Experiment with your recipes. I believe there are very few rules in cooking. Try it once. If it doesn’t work for you try something else. Don’t stress and make it fun. Cooking at home affords you the opportunity to make substitutions if you want. (Example: The recipe calls for peas and you may only have broccoli on hand…use the broccoli.).
In our last article we covered the, “Where will I get protein?” question. Some of you may now be asking questions like:
- How will I get meat texture in my recipes?
- What will I use to make smoothies or milkshakes?
- Will all the food I eat taste like cardboard?
The “OCK” team is here to help and support you through your transition.
Here’s to our journey!
| Meat Substitutes
Ground Beef or Turkey Burgers Chicken or Turkey Quorn is a company that makes faux chicken breasts, tenders and nuggets, as well as burgers, roasts and specialty dishes. Tofurky makes sausages, deli meats, and turkey-type roast. Gardein is yet another option. Dairy Substitutes Milks Butter Cheese Eggs Tip: To make buttermilk, use 1 tbsp lemon juice (or apple cider or white vinegar) to one cup of unsweetened non-dairy milk such as soy or rice milk. Nut milks do not work well as a buttermilk substitute.
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Portobello Burger with Dijon Sauce Serves 1 Ingredients: Preheat a grill or a grill pan over a medium high heat (or use a Foreman grill). Gently clean the Portobello cap with a damp cloth. Grill the cap approximately 3 minutes on each side. Mix the mayonnaise substitute of choice, mustard and capers to make the Dijon Sauce. Place lettuce, tomato and mushroom and sauce on bun. *You can also add a couple of slices of Daiya wedge cheese. Wonderful Veggie Soup Serves 8 Ingredients: In a large pot over low heat add vegetable concentrate and 2 1/2 quarts hot water. Add onions, potatoes, celery, carrots and parsley. Bring to a simmer then add cabbage, green beans and kale. Don’t overcook vegetables. Kids Korner Hello, it’s Lisa! I am so excited to be introducing our very first Kids Korner article.
Our Community Kitchen has now come to life as a forum to encourage each member in their journey towards “Contagious Health”, through a plant-strong lifestyle. Our hope for Kids Korner is to inspire those who have children in reaching that same goal, through recipes, tips, and encouragement. I have been a part of the Ask Dr Garland family for years. It wasn’t until nine months ago, that I became very serious about furthering our commitment to cleaning up our eating choices. I thought I was doing an adequate job, until I was exposed daily to those who were fully living the lifestyle. I learned that the choices my family makes now could affect their lives for years to come. My goal is to raise the bar in feeding my family meals that will nourish them, as well as fight off disease. The fall holidays are quickly approaching. Halloween is the first in the fall line-up where we have the opportunity to make the right choices for all the children in our lives. Thankfully, my children have lost interest in being out there gathering bags of goodies, but they still love to celebrate with the best of them! Perhaps you have a kid-friendly event that you would like to send a healthy snack for. How about these beauties? What a fun way to send something healthy instead of candy! Apple Smiles Each apple yields 5 smiles 
Ingredients: Core and slice red apples of choice. Put a thin layer of organic almond butter across each slice. Sandwich 5 mini-marshmallows onto one slice and top with another slice. Trust me, the kids will LOVE them! What about the whole “Trick-or-Treat” scene? Although my children don’t go out as gatherers of candy, they still like to be a part of handing out treats in our neighborhood. I want us to hand out something that will not promote tooth decay or diabetes. We’ve decided on snack-sized baggies filled with roasted shell-on peanuts. Here is a list of other “healthy” options you could hand out in your neighborhood. (Use your imagination)
What about a party in your home? Perhaps you have a Fall Festival to attend in lieu of Halloween? Here is a recipe that is sure to be enjoyed by all and one you will feel good about serving! Glazed Chocolate-Avocado Cupcakes Courtesy of Vegetarian Times Yields 12
Cupcakes Directions: Glaze Ingredients: Glaze Directions: If we think of each fall event as an opportunity to spend time together in the kitchen, teaching our kids about the choice we make each time we put food into our mouths, and why we want to eat healthy, we won’t go wrong! Until next time……Love your kids from the inside-out! Lisa |
vegetable concentrate)
Eating routines are established in early childhood. Plant-strong diets give your child the opportunity to learn to enjoy a variety of wonderful, nutritious foods. They also provide excellent nutrition for all stages of childhood, from birth through adolescence.
Cupcakes Ingredients:
Do you have specific questions about getting started, cooking or preparing plant strong meals? Have a favorite recipe you would like to makeover?
Email me your recipe and the story of your journey. I will be happy to help you create your own healthy dishes. Your recipe and story may be printed in a future newsletter for everyone to enjoy.
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Until we eat again!
Laura, Connie, Lisa, Greg, Pamela, Dale and Wayne