Rip Esselstyn's Blog, page 7

A Plant-Strong Thanksgiving!

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Need some last minute ideas for a plant-strong Thanksgiving? We’ve got you covered! We have gathered up our FAVORITE plant-strong recipes from some of our favorite chefs!

Appetizers and Soup: 

Happy Herbivore: Zucchini Sticks

Straight Up Food: Kabocha Bean Dip

Happy Herbivore: Acorn Apple Soup

Plant-Powered Kitchen: Tamari Roasted Chickpeas

Fat Free Vegan: Lentil Soup with Coriander and Cumin

Dreena Burton: Pumpkin Hummus

 

Side Dishes: 

Happy Herbivore: Mashed Potatoes

Fat Free Vegan: Ginger Glazed Carrots

Fat Free Vegan: Stuffing

Plant-Powered Kitchen: Roasted Sweet Potato Puree 

Engine 2 – Cranberry Salsa

 

Main Dishes: 

Fat Free Vegan: Seitan Stuffed with Walnuts, Dried Cranberries and Mushrooms

 Fat Free Vegan: Tofu Stuffed with Brown Rice and Mushroom Gravy

Engine 2 Meatloaf

Engine 2 Sweet Potato Lasagna  

Desserts: 

Straight Up Food: No-Bake Pumpkin Cream Pie

Plant-Powered Kitchen: Pumpkin-Chia Raw Chocolate Pudding Parfait Cups

Happy Herbivore: Pumpkin Pie 

Straight Up Food: Pumpkin Pie Squares 

Engine 2 Hot Shot Biscotti

 

 

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Inside the Engine 2 Meal Planner : Pasta e Fagioli

I recently signed up for the Engine 2 Meal Planner but I have yet to put it to the test. When the skies opened up and dumped a ton of rain on my kiddos and I after school the other day, I decided that it was the perfect time to test out one of the recipes that I had bookmarked, Pasta e Fagioli! Soup during a downpour just sounded amazing.

What I love most about this recipe and the Meal Planner itself, is that I did not intentionally plan to cook this soup this week; HOWEVER, I had ALL the ingredients already in my pantry! Although the Meal Planner does have a nifty shopping list feature that I plan to put use when I do my weekend grocery haul and meal planning.

Pasta e Fagioli (pronounced Fazuul) literally means Pasta and Beans. I am 50% Italian and I absolutely LOVE this soup. I’ve been making it for years from an old recipe but I am always open to other variations. You really cannot go wrong with this dish. Historically it is a peasant soup and is labeled as such because it was (and is) inexpensive to make but it is hearty and nourishing.

The ingredients are pretty basic: Onions, beans, pasta, broth, garlic etc. I had a rogue zucchini in my refrigerator and decide to throw that in as well. Never be afraid to add more veggies!

The only real work needed to make this soup is chopping. I happen to love chopping veggies and that stems from my training at Rouxbe’s Cooking School, but for this meal I cheated just a little and used a manual mini food processor to chop my onions and garlic. I will give you one cooking tip though, if you dread chopping veggies and you don’t have a mini food processor, invest in a sharp knife. It will make all the difference for you I promise (just be careful!).

Once all the veggies are chopped and ready to go, it’s just a matter of tossing everything into a large soup pot. If you choose to add zucchini like I did, just toss it in when you add the beans. I also used fresh kale and not frozen (because I didn’t have any frozen kale) and added it at the same time.

Another great feature of the Meal Planner is that you can adjust the serving sizes! I chose 2 large servings PLUS leftovers which turned into 4 servings total. Be warned though, this soup made way more than 4 servings! Not a bad thing at all because now we have lunch for the next few days! Win win.

The soup was finished in about 10 minutes total, maybe more depending on the type of pasta you pick. All in all, it was delicious. I topped my bowl with crushed red pepper flakes, some nutritional yeast and some cracked black pepper. I do think it needs more spices before serving to give it that extra zing!

This meal could not be any easier to make and I love the serving options within the Meal Planner itself. I look forward to trying different Engine 2 Meal Planner meals and sharing them with all of you. If you’d like to make your own Pasta e Fagioli, just click HERE for the recipe. Buon Appetito!

Stay Plant-Strong!

~Pam

Five Plant-Strong Squash Recipe Ideas

 

This time of the year you can walk through any farmer’s market, and you’ll see the full spectrum of squash from butternut, acorn, crookneck, and more.  The variety is beautiful looking and tasting.   A neighbor recently confided that she was afraid  to cook a “real squash,” because it seemed too complicated a task to peel, cut, de-seed, etc.

Realizing that I really like my fingers, long ago, I started putting a whole squash in the oven, cooking it at 400 degrees, and when it was done, I’d peel it, cut it, de-seed it and use it in a number of dishes.

Here are five easy things to do with squash that will have you trying all types.  Oh, and by the way, my favorite is kabocha, it sort of resembles a green pumpkin, and to me, tastes like chestnuts.

Be it fresh, frozen, canned or boxed, squash is a good staple to have on hand.  It can help add new flavor and texture to any dish.  And, on a whole, squash is loaded with vitamin A and vitamin C.  A serving of squash contains 457% of your daily vitamin A needs!

Ideally, fresh is best, but having canned or frozen on hand is always a good back up.

Pasta Sauce Enhancer

I grew up at my Italian grandmother’s apron strings, and I can make a really good marinara sauce, I think she’d be proud of my plant-strong version of her sauce, too.  I add a cup of pureed squash to my basic sauce recipe.  It lends a smoother and creamier texture, and provides a delicious undertone and earthy flavor.

Follow your favorite recipe, and then add the squash.  You can also use a jar of Engine 2 pasta sauce if you do not have time to create your.  Just add about a cup of the pureed squash to the sauce, stir, heat, and serve.

Squash Pudding

Cook your squash, once you have tended to removing the seeds, and peeling it, add what will be about two (2) cups of squash.  Place squash in a bowl and add ¼ cup of almond milk, 1 teaspoon of vanilla, and 1 t of cinnamon.  Mix together, then move to a food processor and puree until silky smooth.  If needed, add maple syrup to taste.  When done, place in a dessert cup, and chill.   Garnish with roasted squash seeds and enjoy.  Serves 4-6.

  Chocolate Ice Cream

You’ll think this is sinfully delicious.  The truth?  A bag of frozen squash, ¼ cup of unsweetened cocoa powder, ¼ cup of almond milk, ¼ cup of maple syrup, and a teaspoon of alcohol-free vanilla and you have the best ingredients for a rich and creamy chocolate “nice cream.”  Put all ingredients into a high-speed blender, using the tamper to mix ingredients together.  You’ll know that you’ve reached dessert perfection when the mixture’s consistency is like sorbet.

In about a minute, you will have a rich and creamy dessert to please the world.  Use an ice cream scoop to serve the dessert.  It will be dreamy and delicious.  Garnish with roasted squash seeds, or fresh berries.  Serves 4.

Acorn Rings

Acorn is a great squash, it’s fun to look at and comes in a variety of colors from deep green to speckled orange.  Here’s a fun and easy way to prepare this squash for a nice side dish, or a main dish!  Your call.

Take two acorn squash, wash the skin.  Place each whole squash on a baking sheet and put in a 400 degree oven for about twenty-minutes.  Remove from oven and place on cutting board.  NOTE:  Use a pot holder to secure the squash.  Slice into ¾ inch slices, and place on a parchment lined baking sheet (remove seeds).

Brush lightly with pure maple syrup, and sprinkle equal amounts of cinnamon and cayenne pepper on each slice.  Cook for fifteen minutes, then flip, apply another brushing of maple syrup, and sprinkle with spices.  Cook for an additional fifteen minutes, or until golden brown.

Serve as you wish.  Adds color to your plate.

Quick Fall Hummus

If you are short on time, this quick hummus will add a new taste sensation to any fall crudite platter. Grab a container of Engine 2 hummus and add a cup of pureed squash.  Season with ½ teaspoon of cinnamon, and mix well.  The squash adds more color and volume to the hummus.  Sometimes, adding a few splashes of hot sauce to spice things up a bit is a fun idea.

Serve with your favorite vegetables, included some roasted, acorn “half-moons.”

Bring the fall into your kitchen with the bounty of squash and enjoy the warm and nutty flavors that they will bring to your platters.

 

 

 

 

Trick or Treat the Halloween Witch is here

When you flip that calendar from September to October you are undoubtedly inundated with all things pumpkin! Pumpkin spice, pumpkin picking and pumpkin seeds (yum) are all the rage. Along with the pumpkin-craziness comes the dreaded candy bowls at work and my kids’ intense anticipation of trick-or-treating!

Truthfully, I love October. I love Halloween. I love pumpkin! By far my favorite month of the year, I never stress about Halloween or trick-or-treating and do you know why? The Halloween Witch. Yup, the Halloween Witch (or Candy Witch – whichever witch you prefer), entered our lives once my kids were able to go door to door and say those magical words: Trick-or-Treat (and of course, THANK YOU!).

My kids already know my feelings on candy, junk food and sugar. Mom doesn’t like it and mom really doesn’t like it when we eat too much of it. But I am not a monster.  I do not forbid my kids everything and I would never forbid them from the joy and fun of trick-or-treating with their friends.

After a night of filling their pumpkins (or rather pillowcases because apparently that’s WAY cooler to carry now – duh mom!), my kids come home and are allowed to count and sort their goodies. They trade and make piles of what they don’t like and then assess what is left.

They are allowed to choose 10 items each that they absolutely love then they hand over the rest and we leave it out in a bowl for the Halloween Witch. I take the 10 pieces they have chosen and I put them away in the cupboard (out of sight often leads to out of mind).

When their little heads hit the pillow, the Halloween Witch comes and removes the left-over candy and in return leaves a toy, game or a book, depending on what is in favor these days.

Beyond excited to wake up and see what new present was left for them, they quickly lose that memory of all the candy they collected the night before. Often times they will ask me to show them their 10 piece stash just to make sure that the Halloween Witch didn’t mistakenly take that as well. All is good and they are off to school.

If your kids are too old for the Halloween Witch (pretty sure my 10-year-old is on to me now but she still prefers a toy or a book and so humors me and my fun), there ARE other options for you kid’s candy stash.

A lot my coworkers bring in their left-over candy for the office to share but I don’t particularly dig that idea. Instead, I’ve found a few other options for those left-over sugar bombs.

Option 1: My kids’ dentist actually will take the candy and in return give the kids toys. Check with your local dentist office because from what I have learned, many do this and they often take the candy by the pound which is a great incentive for the kids to donate more of their stash.

Option 2: Soldiers’ Angels Treats for Troops! This great organization will ship your donated candy to deployed service members around the world or distribute to veterans in VA Hospitals across the country for a sweet treat! Check out their website for local drop off locations.

Halloween is all about fall, fun and being with friends. Don’t let the candy and sugar part weigh you down especially if you have kids. Compromise with them and start a tradition (like the Halloween Witch) that just redirects their focus a little. It can be a total win-win.

Happy Halloween!

~Pam

 

Plant-Stock Success Stories Mike and Susan

Camp Plant-Stock was held this past August in Ashville, North Carolina and it brought more than just plant-strong amazing food and fun. It changed and saved lives. Mike and Susan Septer attended Plant-Stock for the first time and believe it has led Mike from a life of heart disease and stroke to a life free of any medication. 

Here is their story in their own words:

My husband, Mike, and I came to Plant Stock 2018 from Minnesota. As soon as the registration opened up for the event a year ago I signed us up. I was nervous that he might not want to attend so I decided to wait to broach the idea as long as possible and still be able to get the full refund if I needed to cancel. Little did I know at the time that he would suffer a stroke just five months later in January 2018 and three days before he was scheduled to have back surgery. The door was open for me to suggest Plant Stock but certainly not in the way I ever dreamed.

We had been trying to follow the Engine 2 diet after he had been diagnosed with coronary artery disease two years ago when he failed a stress test and was rushed to the emergency room. During an angiogram, blockages were found in the area of his heart known as the “widow-maker” and he received two stents in the procedure. This experience was enough of a scare that Mike was willing to modify his diet — but not yet completely.

We had watched Forks over Knives together when I participated in the Engine2 “28 Day Challenge” at the Whole Foods Market in Minnetonka, MN several years ago. The store offered four weekly classes and a booklet of recipes and guidelines from Rip Esselstyne.

His father, (our hero), Dr. Esselstyn, and the other experts in the film made a huge impression on us and it remained lodged in the back of our minds. After the stent experience we wanted to keep the stent devices from becoming clogged, but, ranch dressing, shredded cheese and skinless chicken breasts were still too hard to give up (yes, we were snared by “The Pleasure Trap”.) Our rationalization was “everything in moderation.” We thought we were doing great at 50-75% plant-based.

After the stroke, the doctors found that Mike had blockages and narrowing in his brain vessels. The stroke was mild (maybe because of our half-way measures?) so his vision and speech deficiencies were only temporary but the neurologist’s dire warnings that there was the greatest risk of more strokes happening in the following 90 days terrified us as we watched other stroke survivors struggling to recover in his hospital unit. It was important to be able to have the back surgery to alleviate the constant pain but that had to be on hold until he was off the 90 days of blood thinners.

Since the stroke we have been following the E2 Seven Day Rescue Diet. The Facebook group was enormously helpful to keep us on track and Mike was eager to attend Plant Stock. He even successfully had his back surgery in May after the neurologists noted in the new MRI that the area of his stroke had shrunk and there was no increase in any blockages. We absolutely credit the diet for preventing any new strokes, especially during the surgery.

A few days before Plant Stock, Mike took himself off all cholesterol medications telling me it was his way of ensuring that he would never be tempted to cheat on the diet. We immersed ourselves in the program that weekend, tasted new recipes and learned from all of the presenters as well as the great people we met all weekend. Several days after Plant Stock and for the first time without the medications, Mike wanted to have his blood work tested. The results are the best he has ever had even when he was on the medication!

Words can’t describe how appreciative we are for our experience at Plant Stock. The best part is that I am no longer the one relaying second-hand information that I glean from the E2 Seven Day FaceBook group, Instagram or Jane and Anne’s You Tube videos because Mike learned it all in person. Thank you!

 

 

Sweet Potato Bites

This is a fun fall recipe for those with picky kiddos like mine. It is also a great way to use up any leftover cooked sweet potatoes that may be hanging out in your fridge.

I have included two cooking methods: One using the almighty air-fryer and one using the oven. Both were tasty. These last in a covered container in the fridge for up to 5 days. You could also make a bunch and freeze. Best of all, these are also perfect for school lunches for even the pickiest of kids.

INGREDIENTS

1 to 2 small cooked sweet potatoes, peeled (I bake mine in the oven for optimal sweetness)

1 cup rolled oats (I used gluten free)

½ cup hemp seeds

2 tablespoons tamari

1 tsp garlic powder

1 tablespoon nutritional yeast (optional)

DIRECTIONS

Removed the skins from your already cooked and cooled sweet potatoes. Place the sweet potato, oats, hemp seeds, tamari, garlic powder and nutritional yeast if using into the food processor. Blend everything together. I often let the food processor blend until a giant ball is formed and I see the oats have been fully ground up (my kiddos don’t like to see “things” in their food – told ya, picky).

Remove the sweet potato mixture from the food processor and place in a bowl and put that in your fridge. Let sit 20 to 30 minutes. This makes them easier to shape and also blends the flavors together. You could also make the mixture the night before you plan to cook these.

After the 20 to 30 minutes is up, remove the sweet potato mixture from the fridge and using an ice cream scoop or your hands, form meatball size balls (or bites).

If you plan to cook these in your oven, preheat your oven to 400 degrees and line a cookie sheet with parchment paper.

If you plan to use an air-fryer, cut some parchment paper to place on the bottom of the air-fryer to keep the balls from sticking.

Place the sweet potato bites onto the parchment paper for either method.

For the oven, bake for 15 minutes then check and flip/roll the bites over to get them crispy on all sides and bake for another 10 minutes but keep an eye on them so they do not burn.

For the air-fryer, place the sweet potato bites into the air-fryer, set the temp to 400 degrees and cook for 10 minutes. After the 10 minutes are up you can either remove the parchment paper and flip the sweet potato bites over and cook for another 5 minutes or just roll them over on the parchment and cook. This just ensures even cooking on all sides.

These bites are super versatile.  Add to pasta, salads OR if you are 7 and 10 years old, serve them up with a side of BBQ sauce or ketchup to dip them in.

Whichever way you choose, these are fun tasty little bites that even my pickiest critics loved. They are portable too. I made a bunch and brought them camping with me over the weekend and added to our pasta dinner. Kick your dinner up a notch and try these plant-strong Sweet Potato Bites!

Stay Plant-Strong!

~Pam

Lentil Ginger Lettuce Cups

Fall may be on its way, but our hot sticky evenings are still happening. When you want something fast, filling and easy to assemble, these Lentil Ginger Lettuce Cups will do just fine.

I used my pressure cooker for part of this recipe but it isn’t required and can easily be made without any fancy appliances. This can also be made in advance and eaten cold! Yum!

Lentil Ginger Lettuce Cups

Sauce

2 tbsp tamari, low sodium

2 tbsp rice vinegar

2 tbsp water

1 tsp maple syrup

Combine all the sauce ingredients and set aside.

Lentil Mixture

1 cup French Lentils (these are smaller lentils but not red)

1 cup low sodium broth

1 cup water

2 tsp tamari

Diced ginger and garlic – as MUCH as you want. I used 1 clove of garlic and I used about an inch of fresh ginger minced.

I added all the above to my pressure cooker and set it to Manual for 12 minutes and let pressure naturally release.

Stove Method: Make lentils according to package directions but use broth and water in place of whatever liquid measurements they give. Add ginger and garlic to the pot as well as the tamari.

Additional Ingredients for cups

Shredded or chopped carrots

2 cloves of garlic, chopped

Cilantro

Lime Juice

When the lentils are done cooking in the pressure cooker and the pressure has released naturally, remove the lid and let it sit for a bit to cool.

While the lentils are cooling, on your stove (medium-high heat), take a large pan and add a thin layer of veggie broth on the bottom, add 2 cloves of chopped garlic and your sliced or shredded carrots (or use whatever veggie you like). Let these soften. I stirred a bit to prevent sticking and I also put a lid on to encourage a little steaming (I have low patience). Once I felt they were soft enough, I added the cooked lentils and the sauce. Stir to incorporate everything and cook until all the liquid has evaporated.

Scoop the lentil mixture and add to your lettuce cups.

We like this brand of lettuce cups that I found at our local grocery store.

Top with sriracha, fresh cilantro and a little lime juice.

A light dinner is served. These are also great for work lunches (pack the lentils and lettuce cups separately and assemble at work) or serve as an appetizer at your next gathering.

They look fantastic and taste even better!

Stay Plant-Strong!

Pam

 

Plant-Strong Air Travel – a Guest Blog

I am a pilot’s wife who travels frequently and I learned by trial and error some easy ways to travel plant-strong.  Here are some tips and trick I have found useful, and I hope they will help you in your travels as well! 

One of the biggest benefits of traveling with plant-strong food is that it doesn’t spoil quickly.  I have found using “natural ice packs” that I can eat as they thaw keeps my food fresh all day long.  Some examples are frozen broccoli transferred into a quart size bag, small frozen containers of beet hummus, frozen oat burgers, jars of frozen beans…basically anything you can freeze that you don’t mind eating cold. 

I like to build my travel bowls into wide mouth salsa jars that can be recycled along the way so my bag keeps getting lighter during the day.  It’s a great way to use up leftovers so food doesn’t spoil while you’re away. 

Easy jar ideas are: 

Mexican — rice, sweet potato, beans, corn, salsa, cilantro and pack the top half of the jar with spinach or kale.

Mediterranean — tabbouleh and kale. On the side, I might have some baked falafel and hummus (those would start out frozen and be eaten at the end of the day).

Buddha Bowl — roasted potato, chickpeas, kale, beets, broccoli, and onion.

Breakfast: I usually have baked oatmeal in a bag along with a bag of fresh greens or raw broccoli and cauliflower.

Lunch: I eat my bowl in a jar along with some fruit like oranges (I peel and bag them before leaving home), apples, grapefruit (peeled and in a jar) or mango.

Supper: I eat what started out frozen.  Broccoli, burger, hummus with bite roasted sized potatoes.

Along with the foods mentioned above, my travel food bag usually has bite-sized roasted potatoes, a small bag of shredded wheat, bag of condiment packs like ketchup, mustard and vinegar, an empty water bottle to fill after I get through security, a fork, spoon and cloth napkin. 

In my checked luggage I have a kitchen bag with my favorite seasonings like smoked paprika, nutritional yeast, salt-free seasoning, cinnamon, and vanilla. I also bring 2 microwave safe bowls – one to cook in and one to eat out of, utensils, sharp knife and can opener.  I make a grocery list for my destination ahead of time so my shopping is quick an easy when I arrive. 

For my return trip, I bring enough entrée food with me to eat on the way home (like frozen oat burgers) or take leftovers from where I’ve been staying.  I stop at a grocery store and buy a bag of spinach, fresh broccoli & cauliflower and maybe some fruit.

Everything I mention here I have personally taken through security in multiple airports throughout the US with no problems. If you are flying internationally, you will want to check online about what foods may or may not be allowed.  The rules vary by country and time of year.

Traveling plant-strong takes planning, but once you’ve done it a few times it becomes an easy routine that everyone can do!

 

 

Karen is a pilot’s wife who implements E2 Plant Strong eating everywhere she goes! For more travel ideas, follow her Instagram @eatwellyoutravel

By Karen Drexler

Plant-Based in Seattle

My family and I recently took a quick trip to the great state of Washington in the Pacific Northwest. Our destination was Seattle, our time limit was four days and our agenda was to see all that we could see without the use of a car. Needless to say, we averaged about a 9 miles a day of walking which is a great way to see a new city, meet new people and get those steps in! It is also a great way to build an appetite!

Traveling and eating plant-based doesn’t have to be difficult. The internet is full of websites to help you locate a place to eat and of course there are grocery stores where you can get all kinds of fresh produce.

We traveled with two kids under the age of 10 who tend to be on the picky side when it comes to eating but we managed just fine. It helps that their little legs walked all over the city too.

Here are a few of the places where we were able to grab quick plant-based bites to eat while traversing all over The Emerald City.

VeggieGrill

The VeggieGrill was our first stop. I will be completely honest, we were starving having started our travel day at 3:00 in the morning. I did not have time to glance fully at the menu and despite being a “chain,” VeggieGrill had many options that appeased everyone in my family.

All of the VeggieGrill menu items are free of meat, dairy, eggs and other animal products. Yes there are items with oil but there are also items without, you just have to look and ask.

From bowls and salads to burritos and tacos, VeggieGrill had a huge menu. Our first trip (yes, we went more than once), both my husband and I picked one of their bowls.

Sonoran Bowl (Black Beans, Quinoa, Roasted Corn, Salsa, Jalapenos, Avocado – hold the tortillas chips)

The second time we dined there, I created a meal piecing together a bunch of side dishes. They also have kids menus so our kids were totally happy.

Items that I would recommend are the: Black Beans & Quinoa Mini Bowl (contains black beans, quinoa and a roasted red pepper sauce), a side of yams (yes! They sell a plain side of yams!), a side of Roasted Broccoli or Turmeric Cauliflower.

Plum Pantry

On another day we were sight seeing by the Seattle Center and stopped for lunch in this touristy area. The Plum Pantry popped up as a plant-based option on my map so we decided to check it out.

Plum Pantry is a 100% vegan and organic company that strives to utilize at least 90% regionally grown foods.  This was a delightful find!

I had the Mama Africa Salad and my husband had the Baked Tempeh Kale Caesar Salad. Both were reasonably priced and delicious.

Mama Africa
Baked Tempeh Kale Caesar Salad

The food is made to order while you wait. You can see the mountain of fresh greens right in their kitchen. They were super helpful and accommodating too.

Plum Pantry

Whole Foods (and other markets)

A mile from our hotel was Whole Foods which is always a great place to stop and grab some lunch. We stopped here a few times during our trip for either salads or bean and rice burritos for the kids. We also stocked up on fruit, veggies and Engine 2 hummus for energy while walking around the city.

Pike’s Market

Yes, it is a tourist trap but you can’t deny that it has fresh fruits and veggies galore! We knew that we had a long walk back to our hotel so we purchased some fruit to-go. Easy.

Amazon’s Banana Stand

It is no secret that Amazon is headquartered in Seattle. While we were there, I discovered that they had a Banana Stand somewhere in the city where they hand out FREE bananas to anyone who wants one, or two, or three!

We stumbled on the cart and chatted with the Banistas (that’s what the people handing out bananas are called). The Banana Stand was started in late 2015 and gives out about 1.7 million bananas a year! There are now two carts within the city. We sat and ate our banana watching as tons of people wandered up on their way to work or exploring the city and grabbed a banana! I love the idea behind this, encouraging healthy breakfasts and snack habits.

My Banana-Crew

Of course there are tons of other grocery stores and restaurants all over the city, we were only there four days. We also dined at a vegan Thai restaurant but failed to snap any photos. My kids are not that exotic but were able to get a huge side of steamed broccoli, rice and even a side of steamed tofu. All you have to do is ask and that goes for anywhere that you travel. If you don’t ask, you’ll never know what your options might be.

Don’t let being plant-based keep you from exploring.

Stay Plant-Strong!

~Pam

Welcome to the Tribe – Guest Post

This week, we are sharing a guest post from Plant-Strong Tribe member Heidi. She attended Camp Plant-Stock this year. Heidi is a blogger and member of our online community.

 

 

I just returned from Plant-Stock 2018 recharged, inspired and motivated to continue my whole food, plant based lifestyle. Plant-Stock was a three-day event held at the Blue Ridge Assembly in the Black Mountain area outside of Asheville, North Carolina. It was hosted and presented by the incredible team from the Engine 2 program, and most notably, Rip Esselstyn. Rip is the founder of the Engine 2 program as well as a member of the Esselstyn family, who are all plant-based crusaders.

My dear friend Lisa Gianvito and I made our reservations for this event way back in January of this year. We both are members of several Facebook groups that are under the wing of Engine 2. There is a Seven-Day Rescue Challenge Group, which is an online support group that follows Rip’s Engine 2 Seven-Day Rescue Program. We joined this group in its infancy in 2017. At the time, there were just a couple hundred members. The group now numbers in the tens of thousands. The other (less stringent) group is the Engine 2 Plant-Strong Community. We had both heard of previous Plant-Stock events and we agreed to book for this event, which very quickly sold out.

We arrived Friday afternoon at the YMCA camp property. When we turned off the main road, we were greeted by various signs in the road: “Honk if you pooped (twice) today” and “Kale yeah, you made it.” As we drove up to the registration, we were greeted by staff in bright tie-dye shirts and a giant sign that said “Welcome to your Tribe.” We were home.

I was a little uncertain about what to expect and what I’d come away with from the weekend. I had been following a plant-based way of eating since the beginning of 2017. I was excited that all the food we would be eating all weekend was Engine 2 plant-strong and that there was no need to worry about asking for any modifications like I do at practically every restaurant on the planet!

After checking into our modest accommodations, we had free time before the welcome assembly. We had choices of yoga, hiking, swimming and gym workouts. After a fabulous yoga session with Martia of Black Mountain Yoga studios, we headed to the welcome program. It’s hard to describe the spirit of the room when over 700 people who eat “just like you” are gathered together! It was simply overwhelming. The next stop was the dining hall for the first of a weekend full of plant strong meals.

After a fabulous first dinner, we joined together once again to watch the premier of a new film, “The Game Changers,” which has not yet been released. Imagine a movie about elite athletes that follow a plant -based diet! This is a must-see movie, especially for all the people out there who constantly ask: “Where do you get your protein?” It dispels all the myths that animal protein is essential for strength and endurance. It was truly eye-opening for the entire audience.

Day 2 was filled with inspiring speakers and panels. We listened to Dr. Michael Greger from NutritionFacts.org and Dr. Caldwell Esselstyn, (patriarch of the Esselstyn family),who detailed the benefits of a plant-based diet and the reversal of heart disease. Every medical professional that spoke this weekend gave their insights and experiences and proof that this way of eating and lifestyle can reverse obesity, reverse diabetes, slow down the progression (or eliminate the risk) of dementia and improve health like no pill can do. Each speaker emphasized that the way out of the health crisis that this country is in is as easy as what you put in your mouth. All you need are whole foods — specifically minimally processed, plant-based food. We were entertained by Rip’s sister, Jane Esselstyn, as well as their mother, Ann. Jane and Ann are YouTube sensations!

This brings me back to my why. I am fortunate to not be suffering from any of the common chronic diseases that plague our society. I just want to avoid them. I enjoy this way of eating. It’s not hard. The food is delicious. I have a community of people who think like I do, and I really hope that I can convince more people to join our tribe.

If you’re curious about the Engine 2 program, check out their plan. You can sign up for the Seven-Day Rescue challenge here. It is completely free! The support from the Facebook group is absolutely amazing.

Written by Heidi at Heidi Cooks Plants

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Thanks Heidi! Do you have a plant-strong experience to share? Email us at Info@Engine2.com and we’ll be glad to post it!