Wednesday, January 22, 2020

Plant-Based and Emotional Eating Resources (2017)




ARTICLES

Articles by Kay Sheppard  (food addiction, but not plant-based)

The "First Bite" Concept   (food addiction, but not plant-based)
By Kay Sheppard

Free McDougall Program

Mary's Mini
By Mary McDougall

More on Mary's Mini
By Mary McDougall




BLOGS

Susan Peirce Thompson, PhD Blog

Top 50 Emotional Eating Blogs




BOOKS

The Beck Diet Solution - Train Your Brain to Think Like a Thin Person
By Judith Beck, PhD

Breaking Free From Emotional Eating
Feeding the Hungry Heart
When Food is Love
Women Food and God
By Geneen Roth

The China Study
By Thomas Campbell and T. Colin Campbell

Compulsive Overeater
By Bill B.

The Engine 2 Diet
By Rip Esselstyn

The FAA Green Book

Food Addiction: The Body Knows (not plant-based)
By Kay Sheppard

For Today (OA)

From the First Bite: A Complete Guide to Recovery From Food Addiction (not plant-based)
By Kay Sheppard

The Happy Herbivore Guide to Plant-Based Living
By Lindsay Nixon

How Not to Die
By Michael Greger

Lifeline Sampler (OA)

McDougall Maximum Weight Loss   (MWL)
By John McDougall, MD

The McDouball Program
By John McDougall, MD
Never Binge Again
By Glenn Livingston

The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight
By Lani Muelrath
Plant-Strong: Discover the World's Healthiest Diet
By Rip Esselstyn

The Pleasure Trap
By Doug Lisle and Alan Goldhamer

Prevent and Reverse Heart Disease
By Caldwell B. Esselstyn, Jr

Shrink Yourself: Break Free From Emotional Eating Forever
By Robert Gould

The Starch Solution
By John McDougall, MD

Sugars and Flours: How They Make Us Crazy, Sick and Fat, and What to Do About It (food addiction but not plant-based)
By Joan Ifland  

The Twelve Steps and Twelve Traditions of Overeaters Anonymous

Voices of Recovery (OA)

Whole: Rethinking the Science of Nutrition
By T. Colin Campbell




COOKBOOKS

Better Than Vegan
By Del Sroufe

The China Study Quick & Easy Cookbook
By Del Sroufe

The Engine 2 Diet
By Rip Esselstyn

Forks Over Knives Cookbook
By Del Sroufe  

Happy Herbivore Abroad
By Lindsay Nixon

Happy Herbivore Light & Lean
By Lindsay Nixon

Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week
By Isa Chandra Moskowitz

The McDougall Quick & Easy Cookbook
By John & Mary McDougall

The Oh She Glows Cookbook
By Angela Liddon

Plant-Powered Families
By Dreena Burton

Plant-Strong: Discover the World's Healthiest Diet
By Rip Esselstyn

The New McDougall Cookbook
By John & Mary McDougall

The Prevent and Reverse Heart Disease Cookbook
By Ann Esselstyn & Jane Esselstyn

Vegan Richa's Indian Kitchen
By Richa Hingle




GROUPS

Compulsive Eaters Anonymous - HOW

Food Addicts Anonymous (FAA)

Overeaters Anonymous (OA)

Recovery From Food Addiction (RFA)





MOVIES

Fat, Sick & Nearly Dead
Joe Cross

Fat, Sick & Nearly Dead 2
Joe Cross

Fed Up
Katie Couric

Food, Inc.
Eric Schlosser

Foodmatters
Andrew W. Saul, Charlotte Gerson

Forks Over Knives
T. Colin Campbell, Caldwell B. Esselstyn, Jr

Forks Over Knives Presents the Engine 2 Kitchen Rescue
Rip Esselstyn

Hungry for Change
Jamie Oliver

Lbs.
Carmine Famiglietti

Planeat
T. Colin Campbell

Vegucated
Marisa Miller Wolfson 






PRODUCTS

Bags

Greeting Cards

Journals

Magnets

McDougall

Miscellaneous Products

T-Shirts




RECIPES

500 Recipes for McDougall Maximum Weight Loss Diet
Lani Muelrath


Brand New Vegan

Engine 2 Diet

FatFree Vegan

Fo Reals Life

Happy Herbivore

Healthy Girl's Kitchen

Healthy Living with Chef AJ - Foody TV

Kris Karr - Recipes

Klunker's Kitchen

My Plant-Based Family

Oh She Glows

Plant Powered Kitchen - Dreena Burton

Plantz St

Potato Strong
Simple Daily Recipes by Jill

The Vegan 8

The Veggie Queen







VIDEO/AUDIO

The 10 Best Vegan Cooking Channels on YouTube

Chef AJ Teleclass with Robert Gould

Chef AJ Teleclass with Joan Ifland

Chef AJ Teleclass with Joan Ifland, 2nd Interview

Chef AJ Teleclass with Doug Lisle, PhD

Chef AJ Teleclass with Doug Lisle, PhD

Chef AJ Teleclass with John McDougall, MD

Chef AJ Teleclass with Pamela Peeke, MD

Chef AJ Teleclass with Kay Sheppard

Chef AJ Teleclass with Del Sroufe

Chef AJ's Teleclasses

Healthy Living with Chef AJ - Foody TV

Institute for the Psychology of Eating

Simple Daily Recipes by Jill

Susan Peirce Thompson, PhD





WEBSITES

Bright Line Eating on FB

Doctor McDougall's Health & Medical Center

Fully Raw by Kristina

Institute for the Psychology of Eating

One Green Planet

Raw Food Rehab

Emily Joy Rosen on FB

Kay Sheppard (food addiction, but not plant-based)

Shrink Yourself
By Robert Gould

Susan Peirce Thompson, PhD

Thursday, November 9, 2017

How to Freeze Cilantro

 

To blanch fresh cilantro/coriander, bring a large pot of water to a boil. Have a big bowl of ice water ready.

Once the water is boiling, dip your bunch of cilantro into it just until it wilts. This shouldn't take more than a few seconds. You don't want to cook out the flavor of the herb, just kill off those decomposing enzymes.

As soon as the cilantro has wilted, immediately transfer it to the ice water. This eliminates the residual heat that would otherwise continue to cook it.

Pat the blanched cilantro dry.


Strip the leaves off the stems and transfer to freezer bags and freeze. 

Tip: spread the leaves thinly in the bags and store flat. This will enable you to break off just what you need when you want to use some - but not all - of a bag of frozen herbs.

Freezing Celery and Scallions

 

Frozen Celery


A while back I tried a Pinterest experiment of freezing chopped green onions.  I am so sold on this idea and totally love it!  So I wanted to try it out with another ingredient that I like to have, and is a key ingredient to some recipes, but we don't use it often enough to justify having it in the fridge all the time..... Celery.

Using the same idea, I cut up a large bunch of celery and placed it into a Tupperware round 3 container (or a spaghetti dispenser would work).  For my green onions I had a shaker top, but the celery I just used the regular seal.
This is just as great as the onions!
I never have to worry about having celery in the fridge anymore!  I'm loving this!