Forks Over Knives, Dr. Oz and the Plant Based Diet

The feature film Forks Over Knives -- http://www.ForksOverKnives.com -- examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods.

Highlights of a Plant Based Diet

Three food groups you need to avoid:

1.  Meat, and not just red meat, this includes all animals and animal products

2.  Dairy, and not just milk, cheese

3. Cut Out Processed Foods!

Where should you get your protein?

Beans, whole grains and nuts

Where should you get calcium?

Broccoli, kale, dark leafy greens

More at DrOz.com,  ForksOverKnives.com The China Study

This Weeks' 3 Best Weight Loss Tips

1. Nikki Cascone, new mom, Top Chef veteran and owner of Octavia’s Porch in New York City

 Cascone  prepares good-for-you foods ahead of time, so she can nosh healthfully on the go. Among her slimming staples: I keep washed and sliced veggies that can quickly be transformed into salads along with protein-rich picks like hard boiled eggs, shrimp and smoked salmon and healthy, fiber-rich carbs like lentils, chickpeas, and cooked whole wheat pasta. These items keep me energized and satisfied so I don’t feel the need to nosh on unhealthy foods," she says. The result:  Cascone successfully shed her 42 pounds of post-baby weight in just a few months.

 2. Recent research reveals capcasin, the compound that gives hot peppers their spicy zing, may also boost metabolism
3. Sleeping an extra hour a night could help a person drop 14 pounds in a year, according to a University of Michigan researcher 

Menu 4-18-

Monday

One Secret Shared by All Great Chefs

Great Meals Come From Great Prep

Behind every great Chef is hours of shopping for the freshest ingredients from the best farmers markets, fish markets, cheese shops and bakers.  More hours are spent cleaning and cutting down the produce, some of the produce will be par-cooked, grains will be steamed, beans will be sorted soaked and cooked, meats and poultry will be cleaned and some marinated with some going on the grill, and all ingredients will be made ready for use in a variety of recipes.

This is how a chef makes a great meal, and now, you can too

Om Chef does the prep for you. 

Below are some of the items in recent culinary kits:

Menu 4-11 through 4-16

Monday

Om Chef Prep Kits = Meals in Minutes

Om Chef Culinary kits provide you with ultra fresh and healthy ingredients for delish meals in minutes. A seasonal variety of organic, farmers market fresh produce cleaned and prepped, assorted steamed whole grains, slow cooked beans, grilled poultry and meat, a variety of cheeses, nuts and seeds and all ready for your favorite recipes, or use Om Chef's quick and easy recipes. Everything you need to make fabulous salads, soups, wraps, sandwiches and complete meals every day and in just minutes. 

Grilled chicken is a favorite protein in Om Chef Culinary kits and is fab with quinoa, brown Basmati briyani, french green lentils, Om fresh hummus, Om's roasted or steamed veggies (or almost any other element found in the Om Chef culinary kit) for a complete meal. Or add a little fresh Om Chipotle glaze, slow cooked black beans, baby spinach, and a little queso fresco rolled up in a multigrain wrap and you have an Om made chipotle chicken wrap in minutes.

A few of this weeks meals in minutes all made completely from Om
Chef Prep Kits
Salad: Roasted gold beets, steamed asparagus, broccoliflower, grape-tomatoes, garbanzo beans, pickled red onion on a bed of Kenter farms mixed baby greens....assembly time 2 minutes

Chinese Lettuce Cups....assembly time 5 minutes

 The Wrap: Honey-mustard chicken, spinach, carrot and avocado multigrain wrap....assembly time 3 minutes

Om Enlightened Tuna Salad stuffed Tomato

Om's Favorite Heroine, Ruth Heidrich, Ph.D. (and she's 71!!)

Ruth Heidrich, Ph.D. has been a raw foodist for more than seven years. She holds a doctorate degree in Health Management and is a certified fitness trainer. She is an eight-time Senior Olympics gold medalist, a six-time Ironman Triathlon finisher, and has held three agegroup world records for fitness at the renowned Cooper Clinic in Dallas. She still competes in track, road races, and triathlons and has won more than 900 trophies and medals since her diagnosis of breast cancer in 1982. She is the author of A Race For Life, The CHEF Cook/Rawbook, several videos, and her most recent book, Senior Fitness. Dr. Heidrich is a founding member and pastpresident of VSH.

Filming and editing by Dr William Harris M.D. on October 21, 2006 at McCoy Pavilion, Ala Moana Beach Park, Honolulu, Hawaii
Sponsored by: Vegetarian Society of Hawaii http://www.vsh.org