[whopoopwrasse]

looking for feedback (hoping for positive ) I've been on it since the 13th of june, I just jumped in all the way, and I'm losing at a rate of 2.2 pounds a weeks which is great.
I used to eat mostly processed, hardly ever any fruit or veggies.
Before starting I had my cholesterol checked and it was a bit on the high side, 5.2 and my BP was always 140/95ish or higher and I was getting thumping in my chest at night, kinda freaked me out so that was my deciding factor....
after almost 4 months my BP is 120/80 or lower and the thumping is gone

So is anyone else on this diet?

[JohnP]

There is a vegetarian section on this board. Pretty much the same thing wihout all the fancy marketing. I'd look over there.

[Wannabehealthy]

Reading Joel Furman's book The End of Diabetes is what started me eating so many vegetables. His diet does allow some lean protein, but not a lot, and no starchy carbs. I still eat a lot of veggies, but cutting that far back on meat and fish is not for me. I don't think I could ever been a vegetarian.

[Pinkhippie]

I did that for a while a couple years ago and felt great on it but couldn't maintain it. But, there is a yahoo group that was pretty active at the time that I belonged to if you wanted to check it out.

[whopoopwrasse]

I follow it to 90% I do have a tiny bit of fish or chicken here and there and am still losing. The key is lots of veggies and exercise. It has already done wonders for my blood pressure which was scary high for a while, actually in the low normals
I like that I can eat nuts and avocado and I do a great sushi roll with NO rice. I'm really not suffering at all

[Kitkat1990]

Hey,

I don't know what Fuhrman is about, but I am the same with tomatoes! I can't stand them raw but love them cooked. Although, there is one way I can eat them raw - if you get some baby tomatoes and cut them into quarters and scrape out the inside juice and seeds, then you're just left with the outside bit. If those are mixed in salads with other things, like lettuce, avocado, sweetcorn, carrot, beetroot, olives then they're fine for me!

I also quite like frying tomatoes (either in a low cal spray or just boiling water, with garlic and basil) then I get whole meal toast, spread avocado instead of butter and put the tomatoes and garlic on top. Sounds weird, but it's tasty!

I could give you more recipes but not sure what the guidelines of Fuhrman are?

KK

[whopoopwrasse]

Thanks KK I'm glad I'm not alone :P I can handle them lightly cooked on veggie pizza but that's as far as it goes LOL!
The Fuhrman diet is the Eat to Live book, trying to get my BP and Cholesterol down and it's working nicely so far. It's just veggies, fruit, bean nuts, nothing processed, no oils, meats.
He's a Cardiologist that heals with food

[Kitkat1990]

Aha, sounds pretty vegan then

Here's a really good recipe for a bean chilli (it looks loads, but I took out carrots and chilli pepper) - it's great in whole meal wraps or with baked (sweet) potato.

Also Thai curries can be pretty easy. And this recipe is easy (and oil free!):

600ml vegetable stock

2tbsp Thai green curry paste (can buy in supermarket, but check you get a vegan kind i.e. no fish sauce)

25g creamed coconut, crumbled

6 shallots, halved

2 garlic cloves, thinly sliced

450g pumpkin or butternut squash, peeled and cubed (no need to peel for butternut squash)

150g fine green beans

1 red pepper sliced

+fresh coriander to serve.......

....Pour the stock into a large saucepan and add the curry paste and creamed coconut. Bring to the boil, stirring until the coconut dissolves.

Then add the shallots, garlic, butternut squash and vegies. Cook over medium heat so it keeps bubbling, for 20 mins or until squash is tender.

With brown rice or udon noodles it's great!

[Kitkat1990]

It wouldn't let me link to the chilli recipe, so I'll copy and paste:

"2 tablespoons coconut oil or olive oil
2 garlic cloves, minced
1 cup finely chopped onion
8–10 medium mushrooms, finely chopped
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped carrots
1 jalapeño pepper or other hot pepper, seeded and minced (optional)
1 cup frozen corn kernels
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chili powder, or to taste
2 teaspoons sea salt, or to taste
1/2 teaspoon black pepper
1 28-ounce can diced tomatoes
1 15-ounce can tomato purée
1 15-ounce can kidney beans, drained
1 15-ounce can black beans, drained
1 15-ounce can red beans, drained
2 1/2 cups water
1/2 cup dry bulgur wheat
Hot sauce or cayenne pepper (optional)
1/4 cup minced fresh cilantro, for garnish
Tofutti sour cream, for garnish (optional)

Yeah. That's a lot. By the way, this serves 8.

Once everything's prepped, it's relatively smooth sailing. Get yourself a large pot and heat the oil over medium heat. Add veggies, garlic and spices and stir around for about 10 minutes. If stuff starts to stick, throw in a few teaspoons of water.

Throw in the rest, minus the sour cream and cilantro. Bring to a simmer over medium-low heat, get yourself a good book, don't go anywhere and stir every few minutes for about a half hour. Hey, it worked for me.

Uncover and simmer for another 20 minutes or so, stirring less frequently."

[whopoopwrasse]

wow thanks KK
I do a chili that's similar to yours but mine has TVP instead of the bulgur, I'll have to try it

[nelie]

The woman that runs FatFreeVegan.com used to follow Eat to live and still has a lot of resources on her website.

http://blog.fatfreevegan.com

Eat to Live isn't a vegetarian diet but you can obviously get lots of recipes in the Vegetarian section. (I've merged and cleaned up the threads, don't worry about the mix up )