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Tracey Eakin
Plant-Based Nutrition Counselor |
March 2015
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PlantPure Nation, a new documentary from the producer and writer of Forks Over Knives and featuring T. Colin Campbell, PhD and his son, Nelson Campbell, will preview in Pittsburgh on April 24. This is a wonderful opportunity, not only for those steadfast in a plant-based lifestyle, but also those who are "plant-curious", to see what it's all about. I highly encourage you to attend and to bring loved ones whose health would benefit from the change to more plant-based eating (which is everyone!).
T. Colin Campbell, PhD is one of the most respected visionaries in the plant-based nutrition
field. For more than 40 years, he has been at the forefront of nutrition research. He led the most comprehensive study of health and human nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has received more than 70 grant-years of peer-reviewed research funding and authored more than 300 research papers. We are very fortunate to have Dr. Campbell on hand after the preview to answer questions.
Tickets will be available shortly through the PlantPure Nation web site and SouthSide Works Cinema. Make sure to buy your tickets ahead of time to secure your seat!
You can play an important role in the success of PlantPure Nation by attending the preview, by helping to publicize this event, and by contributing to their Kickstarter Campaign to help fund this
grassroots movement.
To help publicize this event, please email me for PlantPure Nation publicity materials. My email address is: traceyeakin@gmail.com.
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Club Veg #2
We Will Talk About Magic Beans and Sample Chickpea Burgers
Do you feel like you're all alone trying to make a plant-based lifestyle work for you? Would it be helpful for others to be there to hold you accountable and keep you on track each month? Are you plant-curious but don't know how to try it out? Are you steadfast in your plant-based lifestyle, but would enjoy meeting some like-minded people in your area?
Every first Tuesday of the month from 6:30-8:30 pm, Caroline Graettinger of Garden Dish and I are teaming up to present Club Veg at the beautiful Avani Institute in Peters Township.
Every month, we will talk about an interesting aspect of this lifestyle that you can easily apply to your everyday life. We will show our cooking demonstration video and then provide everyone with a sampling of the recipe from the video. We'll then wrap up the evening with some social time so that you can get to know others in your area that have embraced a plant-based lifestyle, so that we can begin to build a close-knit, supportive, plant-based community. We want to be a resource for you in your quest for better health and we want you to network with others in the area. The cost to attend is $20 per person.
Seating is limited so reserve your seat for this Tuesday at the following link:
Baked Potatoes, Sweet Potatoes, and Yams
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Modern conveniences and a hectic lifestyle can affect the way we live, and in my case, I have short-changed some of the food that I have prepared. Well, no more!
When I was growing up, my mother used to make baked potatoes the only way anyone made baked potatoes - in the oven.
Somewhere along the way, I let convenience and time saving get the best of me and I've been making my potatoes, sweet potatoes, and yams in the microwave.
It wasn't until Caroline Graettinger of Garden Dish reminded me that I decided to do it the "old-fashioned way". It made such a difference in the flavor and crispness of the outer skin that I will never go back.
So, if you're like me and have foregone the oven for the faster route, I suggest you reintroduce yourself to the authentically baked potato, sweet potato, and yam. Just wash them, poke them several times with a knife or fork, place them on a parchment paper-covered baking sheet, and bake in a 400 degree oven for 45 minutes to an hour. They should be tender inside.
Enjoy!
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Vegan Caesar Salad Dressing
When you adopt a plant-based lifestyle, there is no need to give up delicious creamy sauces, creamy soups, and creamy salad dressings. This recipe does not disappoint. It passed the test in my house and I have 2 junior Caesar salad connoisseurs!
Makes 1.5 cups.
1 12-ounce package soft silken tofu
4 cloves of garlic, peeled and roughly chopped
juice of 1 medium lemon (about 3 tablespoons)
2 tablespoons olive oil
1 teaspoon Dijon mustard
1.5 teaspoons coarse sea salt
0.5 teaspoon ground black pepper
2 teaspoons vegan worchestershire sauce (if available)
3 ounces vegan parmesan (if available) (about 6 tablespoons)
Most of you know that I advocate minimizing added oils and eliminating them as stringently as possible if you are battling cancer, advanced heart disease, and/or autoimmune disorders. Oil, even olive oil, is not a health-promoting food. It is a highly processed food that removes the fiber, vitamins, minerals, antioxidants, and phytonutrients and leaves behind 100% cancer-promoting and immune system-compromising fat.
Unfortunately, nothing in this world is perfect and that includes our diets. What is important and leads to the most success is consistency. Always try to eat better than the day before.
This recipe provides those interested in enjoying Caesar salads with a healthier alternative than the traditional recipe can provide. In addition, as I do with all oil-containing
recipes that my family and I enjoy, the next time I make this, I will reduce the amount of oil. If it still tastes good, the next time I will reduce it even further in order to determine the minimal amount of oil that will still produce a great tasting recipe. In some cases, I've been able to eliminate it completely. In all cases, I've been able to minimize it. It is an effective strategy that I recommend you try with all of your recipes.
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If My Information is Helpful to You, Please Like Me, Follow Me, and Share Me with Others
Please help me to expand the reach of my message. People have the right to know about the powerfully protective effect of plants and the incredibly dangerous impact of animal products on their health so that they can make informed decisions in the best interest of themselves and their families.
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Please Let Your Voice be Heard on the Proposed Dietary Recommendations
The Office of Disease Prevention and Health Promotion is accepting comments from the public until May 8, 2015 on the recommendations made by the 2015 Dietary Guidelines Advisory Committee that I told you about last month.
It is critical that they hear from those most affected by these guidelines, the American public, because we can be sure those with a vested interest in the sale of animal products are making their voices heard.
The latest recommendations have incorporated what sound, scientific studies continue to demonstrate is the optimal way to nourish ourselves and have taken into consideration the impact of our food choices on the very health of our planet. Don't let powerful animal agricultural interests impede the progress this Committee is trying to make.
Click on the link below and if you'd like a suggestion as to what to say, feel free to use the following narrative verbatim:
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- We commend the Committee's use of sound, scientific studies which continue to demonstrate that the optimal way to nourish ourselves and our loved ones is with a plant-based lifestyle by recommending that Americans incorporate more plants and less animals on their plates.
- Thank you for incorporating the health of our planet into your recommendations.
- Please replace dairy with water as the recommended beverage.
- Please remove seafood from your recommendations due to the unavoidable contaminants it contains.
- Please reinstate cholesterol warnings. There is a significant amount of scientific evidence confirming the link between the consumption of cholesterol-laden animal products and chronic, degenerative disease.
- Please do not let those with a vested interest in animal product consumption override what the science clearly indicates is the most healthful eating lifestyle.
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So What's Really In Chicken Nuggets?
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Ever wonder? Afraid to ask? Well Dr. Greger gives us the scoop on recent chicken nugget studies.
Chicken nuggets from two national food chains were analyzed in studies conducted by the University of Mississippi Medical Center and the Baptist Medical Center. The results were published in the American Journal of Medicine.
"The nugget from the first restaurant was composed of approximately 50% skeletal muscle, with the remainder composed primarily of fat, blood vessels and nerves, and generous quantities of skin or gut lining and associated supportive tissue. The nugget from the second restaurant was composed of approximately 40% skeletal muscle with lots of other tissues, including bone."
"The researchers concluded that since actual chicken meat was not the predominant component of either nugget, the term "chicken"
nugget was really a misnomer.
Read more about the study and others like it at the following link:
Lifestyle WoRx Program
The lifestyle improvement program created by Cynthia West, MD and me focuses on enlightened food choices, increasing activity levels, and better managing stress.
We now accept Highmark, UPMC, Coventry/HealthAmerica/Aetna, Cigna, United Healthcare, and Medicare.
Email traceyeakin@gmail.com or call 724.469.0693 to be placed on the waiting list for the next series of workshops.
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