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Vegan Recipes and Strategies to Take Control of Your Life

Feb 24, 2012 ● By Megy Karydes

“It appears that cooking has become a spectator sport,” Christina Pirello writes in her new book, I’m Mad As Hell, and I’m Not Going to Eat It Anymore: Taking Control of Your Health and Your Life – One Vegan Recipe At A Time.
 

The popular chef, teacher, award-winning television host and vocal advocate for healthy living set out to write a book to educate consumers that there is much more what’s on their plate than they realize. Until we get smarter about our culinary decisions, we will continue to consume more “food” produced by scientists in laboratories and promoted by marketers than real food, which is healthier and rich in proteins and nutrients our bodies need to survive and thrive, says Pirello.

Pirello wants to change the course of our fate by detailing the harsh realities of an industry that is more concerned about the bottom line than our waistline. Rather than providing us with genuine sustenance, corporations have been feeding us the idea that our meals must be ready faster and create less mess, with as little effort as possible.

“The marketing companies have spent a lot of time and money trying to convince us that there is simply no time to cook,” says Pirello. “[They want us to believe] that we all lead such busy lives and the processed foods include so-called natural ingredients anyway, so why bother? Nonsense. We have to get off this carousel and take control of our food choices.”

Among the many food facts sprinkled throughout the book: Americans today spend less than 27 minutes preparing their food for their day. That’s less than half the time it takes to watch Top Chef. We need to stop deluding ourselves, she says. “I don’t think I’ve ever heard anyone say, ‘I was so busy today that I forgot to shower and brush my teeth.’”

Pirello admits it won’t be easy. She says that when she changed her own approach to eating, it took her 30 days of cooking, struggling and praying for strength before she discovered how delicious natural foods could be. Part of that change requires a shift in our mindset first, and a well-stocked pantry next. “Take it slowly,” Pirello advises. “Our taste buds are completely enamored with fat, sugar and salt. We need to transition our families slowly, or else you’ll have a mutiny on your hands. It’s a lot easier to change your lifestyle when you start by eating things that are already familiar to your family.”

Pirello offers recommendations for ways to stock a healthy kitchen with pantry staples that will become more important as you prepare meals. Then, once your pantry is stocked with healthier alternatives, she suggests replacing one unhealthy item from your diet every week with a more nutritious ingredient. She’s dedicated an entire chapter on making recipes better for your body by simply changing some not-so-healthy ingredients, like sugar and butter.

She also encourages getting the family involved by asking kids to be active participants in meal preparations. “They’ll be more likely to be onboard with you if you make the experience fun for them,” Pirello says. “Have them choose different vegetables at the store and make a meal around that vegetable. If they helped pick it, they will at least try it.”

The book is practical, inspirational and accessible. Pirello guides us to understand the causes of our country’s major health problems, and then offers us practical solutions to create change, whether we’re taking first steps or making a commitment to a completely plant-based diet and vegan lifestyle.

Although quite knowledgeable about healthy eating, Pirello was nevertheless struck by what she learned about the food industry as she researched her book. “I didn’t realize how long growth hormones and antibiotics were being used in animals or how old factory farming really is,” Pirello notes. “This has been going on since the 1940s, yet most of us think it’s more recent than that.”

Another enlightening revelation to her is the existence of flavor houses—companies designed to turn regular food into something that can be processed to have a longer shelf-life. “I was hired by a well-known company to create a new dish,” she says. “After it was done, I had asked how it was going to be made in mass quantities. Then, men in lab coats took my dish and recreated the flavors of my dish in a laboratory. I couldn’t believe it. I walked away from a lucrative consulting contract, because this isn’t what I signed up for.”

Pirello wants people to know the facts and not blindly accept what marketers and the food industry tell them. She arms the reader with facts and statistics, cooking techniques and more than 125 vegan recipes to make it easy for anyone to get started, and that is Pirello’s goal: to just get started.

Christina Pirello’s books are available online and in bookstores. Follow her blog, get recipes and read more at ChristinaCooks.com. Look for her new television show on PBS starting in June.


Megy Karydes loves fresh vegetables from her garden and can’t wait for her seeds to begin arriving in the mail. Connect with her at KarydesConsulting.com.

 

The following recipes are samples of healthy options for daily meals from Christina Pirello’s book, I’m Mad As Hell, and I’m Not Going to Eat It Anymore: Taking Control of Your Health and Your Life – One Vegan Recipe At A Time.


CLICK HERE
for additional recipes for lunch and dinner suggestions.

 

BREAKFAST

These options offer an alternative to processed, sugar-laden breakfast cereals. Serve together with steamed greens or miso soup for a warming, energy-filled start to your day.

Soft Rice Porridge

Makes 3 to 4 servingsIm Mad as Hell and Im Not Going to Eat It Anymore

1 cup short brown rice
5 cups spring or filtered water
Pinch sea salt

Combine ingredients in a slow cooker and cook all night (7-9 hours) on low heat. In the morning, remove the lid and if the porridge is thinner than you think, just cook for a few more minutes and stir. Serve with steamed greens.

Variations: Cook whole oat groats with a cinnamon stick; millet with corn and cauliflower; brown rice with cubes of butternut squash; rice mixed with millet, or oats or barley and corn; quinoa and corn. All use the same water and grain ratio and cooking time.

Morning Veg Stew

Makes 3 to 4 servings

1 red onion, diced large
1 medium carrot, diced large
¼ head green cabbage, diced large
Sea salt
Spring or filtered water
1 bay leaf

Layer veggies in a large pot in the order listed. Add a pinch of salt, the bay leaf and ¼-inch of water. Cover and bring to a boil over medium heat. Reduce heat to low and cook until carrots are tender, about 15 minutes. Season to taste with salt and simmer for 5 minutes more. If any liquid remains, remove cover and simmer until the liquid dissipates. Remove bay leaf and stir gently to combine. Serve with soft rice porridge. Vary the vegetables to your taste and the season. Add a splash of organic tamari sauce for a savory taste.


CLICK HERE
for additional recipes for lunch and dinner suggestions.