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Discussion Starter · #1 ·
How do you eat so much darn salad???? I am being serious. I was never a big salad fan, so i doubt i can eat as much salad as his book suggests!
 

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Discussion Starter · #3 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>nigel</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Is this the same guy as the one in the OJ trial?</div>
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LOL, no,<br><br>
but when i first heard his name that was all i could think of......hehe
 

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I've never read the book but have you tried mescaline greens with a little dill, olive oil, pepper and a bit of salt?<br><br>
yum!!! I could live on it.
 

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Discussion Starter · #6 ·
i dont think i have ever tried mescaline greens, maybe just out at a restaurant. i think i need to experiment, i usually just grab green leaf or red leaf lettuce, or whatever variation is on sale at stop and shop!<br><br><br><br>
i dont like the bagged salads, i think they have a weird taste somtimes. maybe its just the brands i have tried.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Bonoluvr</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
i dont think i have ever tried mescaline greens, maybe just out at a restaurant. i think i need to experiment, i usually just grab green leaf or red leaf lettuce, or whatever variation is on sale at stop and shop!<br><br><br><br>
i dont like the bagged salads, i think they have a weird taste somtimes. maybe its just the brands i have tried.</div>
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I love the bagged mescalines i buy but couldn't tell you the brand right now. I also don't swamp my salad with dressings. I think it ruins it. I bet that fuhrman doesn't recommend salt or maybe he just doesn't recommend cooking with salt so maybe it would be ok to sprinkle it on a salad. I also toast whole grain bread with olive spread and the two are great together.
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Bonoluvr</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
i think i need to experiment</div>
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I think that's your key right there. <img alt="" class="inlineimg" src="/images/smilies/yes.gif" style="border:0px solid;" title=":yes:"><br><br><br><br>
If you have a mixed greens bulk bin at your store, grab some of that instead of those salad in a bag thingies (some of them DO taste a bit funky so you're not alone in that feeling). Sometimes I like to toss in some finely shredded collard greens, finely chopped kale or some other "non-salad" greens along with some chocolate-free trail mix, bean nuts, regular nuts/seeds, or fruit (dried or fresh, it doesn't really matter). In salads, sometimes less is more, but more is more, too. <img alt="" class="inlineimg" src="/images/smilies/hungry.gif" style="border:0px solid;" title=":hungry:"><br><br><br><br>
The dressing should enhance the salad, not cover it up IMO. Things like avocado dressing, your favourite salsa, a good vinaigrette or even a thinned down hummus can really liven up a salad and make it worth [strike]eating[/strike] enjoying. <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"> Think of the dressing as an accessory that brings the outfit together - that touch of bling, if you will. <img alt="" class="inlineimg" src="/images/smilies/sunny.gif" style="border:0px solid;" title=":sunny:"><br><br><br><br>
If the thought eating <i>just</i> of a bowl of vegetation doesn't appeal to you, try changing up the presentation. Lettuce wraps, stuffed veggies, or even a blended salad could work well in keeping things varied. There's only a bazillion and one things you can do to make a salad interesting and salads are meant to be explored with open taste buds, looked upon as a form of punishment. Let your creativity and preferences lead the way and yes, even break the rules if you want (on that note, I have a "recipe" for crunchy salad that I'll be glad to post if you'd like).<br><br><br><br>
Ok, so you can tell I really love my salads... *shutting up now* <img alt="" class="inlineimg" src="/images/smilies/blush.gif" style="border:0px solid;" title=":eek:">
 

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Discussion Starter · #9 ·
4evergrounded,...........i would like to see your crunchy salad recipe if you feel like posing it, thanks!
 

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It's not so much as a recipe as it is a method, buuuut.....<br><br><br><br>
In a bowl, put about a 1/4 cup each (give or take) of various chopped crunchy veggies like broccoli, jicama, radish, cauliflower, bell pepper, carrot, celery, shredded cabbage, water chestnuts, onions, finely chopped kale... whatever you like and whatever's crunchy. Pour on enough of your favourite salsa or favourite dressing in to wet the works and mix well to moisten everything up. You can let it sit at room temperature about a half-hour to let the flavours mingle OR you can eat it up when everything's mixed, which is what I often end up doing. <img alt="" class="inlineimg" src="/images/smilies/blush.gif" style="border:0px solid;" title=":eek:"><br><br><br><br>
Everything in this recipe is totally adjustable from the type veggies you use, the amounts you toss in, the size of the chopped up veggie pieces you use, to even the salsa/dressing that goes overtop. If you like it, throw it in and if you don't like it, leave it out. Really. It's <b>that</b> easy. You seriously can't screw up this recipe, no matter how hard you try (ok, so it probably <i>is</i> possible screw up the recipe, but one would reeeeally have to work hard to do it <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">).<br><br><br><br>
One word of caution: if you decide to use nuts in this thing, add them at the table only since they tend to turn mushy over time if mixed in the salad (don't ask how I know that.... <img alt="" class="inlineimg" src="/images/smilies/lipsrsealed2.gif" style="border:0px solid;" title=":sealed:"> ).<br><br><br><br>
Dang. I'm seriously craving on a bowl of crunchy salad, now. *wanders off to the kitchen* <img alt="" class="inlineimg" src="/images/smilies/drool.gif" style="border:0px solid;" title=":drool:">
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>ketivnilloc</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
a few weeks ago fuhrman inc. were all members here. maybe, just maybe they felt hostility at them and left....</div>
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Sorry.
 

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Hi Bonoluvr,<br><br><br><br>
Eat to Live says to shoot for a pound of raw non-starchy veggies, and a pound of cooked non-starchy veggies. I do eat a lot of salad (and really enjoy it!), but the raw veggies don't necessarily have to all be in the form of salad. You could also have raw veggies with a dip, or have a blended salad sometimes. Alternatively, you could just lean heavier toward the cooked veggies if you prefer them to the raw, but still try to make an effort to get in some raw veggies because its good to have some of both.<br><br><br><br>
When you do eat a regular chopped salad, remember that some of those vegetables you might throw in there weigh a lot more than the lettuce. For example, theres celery, cherry tomatoes, peppers, carrots, cauliflower, zucchini. I've been known to use about every raw veggie under the sun, and really enjoy all the natural flavors in there. Then, on top of all the vegetables, I'll also throw in a cup of chickpeas or edamame beans. This is a really huge salad that I'll have for lunch sometimes. Other times I might have a bean soup with a smaller salad consisting of some salad greens w/walnuts and raspberry dressing. Another way I get some greens in is to blend up some baby spinach into a fruit smoothie. I never really liked spinach, so I've been pretty impressed to find out that there are certain flavors that can completely hide the taste of spinach.<br><br><br><br>
I totally agree with you that the bagged salad greens tend to taste funny. The only ones I ever buy are the organic romaine hearts, where you get 3 romaine hearts in the bag. Other than that I buy the whole heads of lettuce, and I've got a salad spinner that I use to wash the lettuce and spin it dry.<br><br><br><br>
At this point I've acquired a few really good salad dressing recipes. One is a vegan Ceasar dressing that one of the members posted on Dr. Fuhrman's site, one is my modification of the zesty tomato-garlic dressing found in the ETL book, and one is a Ginger Almond dressing that came from Dr. F's latest newsletter (his most recent newsletter has 8 new salad dressings in it, and I haven't tried them all yet): <a href="http://www.drfuhrman.com/library/newsletter_28.aspx" target="_blank">http://www.drfuhrman.com/library/newsletter_28.aspx</a><br><br><br><br>
As for the raspberry dressing I use, it is the Consorzio 'Raspberry and Balsamic Dressing' which was one of the commercial low calorie and low sodium dressings that was listed in the ETL book.<br><br><br><br>
Claudia
 

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<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>gaya</strong> <a href="/forum/post/0"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I love the bagged mescalines i buy but couldn't tell you the brand right now. I also don't swamp my salad with dressings. I think it ruins it. I bet that fuhrman doesn't recommend salt or maybe he just doesn't recommend cooking with salt so maybe it would be ok to sprinkle it on a salad. I also toast whole grain bread with olive spread and the two are great together.</div>
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He does not recommend using salt at all. In fact, I don't think I even own a salt shaker anymore! We like to use nut-based dressings sometimes. Dr. F. has mentioned that there is recent research showing that having some fat on your salad allows you to absorb a higher percentage of the nutrients found in the greens. I guess you've probably heard about that too. I seem to remember that it made the news as well.
 

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Discussion Starter · #15 ·
thanks 4ever grounded, that sounds good!<br><br>
claudia..........can you post the vegan caesar dressing recipe? thanks!
 

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Hey There,<br><br><br><br>
Yes it can be daunting but it really is just a goal to strive for!! I eat most of my raw greens in blended salads, oranges, spinach bananas, kale etc. For people who want to try a blended salad, I recommend first starting with your favorite whole fruit smoothie and just adding a couple ounces of greens (I prefer Spinach and/or Kale) to give it a slightly green color. And next time add some more, and next time...<br><br><br><br>
Eventually you can throw a half to whole pound of so\\pincah in there and drink it in a very short period of time Plus it is super chewed so you know your body can absorb the most from it!!<br><br><br><br>
Anyways, here is the Vegan Caesar Dressing recipe!<br><br><br><br><b>Caesar Salad Dressing<br><br>
by Casinera<br><br><a href="http://www.Drfuhrman.com" target="_blank">www.Drfuhrman.com</a><br><br><br><br>
Serves: 4<br><br>
Preparation Time: 10 minutes<br><br><br><br>
Ingredients:<br><br>
1 cup unsweetened soy milk (plus or minus to desired consistency)<br><br>
2 tablespoons fresh lemon juice<br><br>
1 tablespoon Dijon mustard<br><br>
4 cloves garlic (start out easy on the garlic and add to taste, remeber cloves vary in size!)<br><br>
1/8 teaspoon black pepper<br><br>
1/2 cup cashew butter (plain non-roasted cashews work fine too, I add more or less depending on desired consistency))<br><br>
2 tablespoons nutritional yeast (optional) (I always use this!)<br><br><br><br>
Instructions:<br><br>
Blend all ingredients together.<br><br>
Yield: 2 cups<br><br>
Serv sz: 1/2 cup<br><br>
ETLex: 1 serving nuts</b>
 

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Elijah, this is too funny! I just got done PM'ing the recipe to Bonoluvr rather than posting it!<br><br><br><br>
Anyway... this is a killer recipe, and I've got a couple of comments on what Elijah said. I use 4oz of unsalted raw cashews in my vitamix, and it works great, but if you don't have a really high powered blender or a vitamix, I think it would be better to stick to the cashew butter to make sure you end up with a very nice quality smooth dressing, and not one that has little cashew pieces floating around in it.<br><br><br><br>
Also, I've been using white pepper in place of black pepper just because my husband has never cared for black pepper (I do though!), and the white does totally blend into the color of the dressing.<br><br><br><br>
I have always used the nutritional yeast, and always used exactly one cup of soymilk. Elijah makes a good point about the garlic though, as the first time I made this my cloves of garlic were huge, and 4 was too much. Other than the garlic, the only thing I have really varied was that either I use a 1/2 cup of the cashew butter, or I use 4oz of the raw cashews (thats about 1 cup).
 

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Discussion Starter · #18 ·
thanks for the recipe Elijah! I appreciate it!<br><br>
I am going to try your blended salad approach too, I think that might help me get the greens in!<br><br>
Plus I can sneak more in the kids that way too......great idea! <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Okay, while we're at it, here is another recipe that really needs to be posted! If this recipe can hide spinach from me, I know it will be able to hide it from your kids!! It looks like a really weird combination of ingredients that doesn't sound like it would taste good, but this stuff is fantastic! Also, it turns out kind of dark purple rather than green. BTW, I've never used the optional goji berries, and I wasn't able to find 'cherry pomegranite juice', so I used 1/4 cup of a really good organic pomegranite juice (frutzzo), and 1/4 cup of Lakewood Organic Black Cherry Juice.<br><br><br><br><b>Chocolate Cherry Smoothie<br><br><a href="http://www.DrFuhrman.com" target="_blank">www.DrFuhrman.com</a><br><br><br><br>
Serves: 2<br><br>
Preparation Time: 6 minutes<br><br><br><br>
Ingredients:<br><br>
4 ounces organic baby spinach<br><br>
1/2 cup soy milk<br><br>
1/2 cup cherry pomegranate juice<br><br>
1 tablespoon Dr. Fuhrman's Cocoa Powder or other natural cocoa powder, not Dutch processed<br><br>
1 cup frozen cherries<br><br>
1 banana<br><br>
1 cup frozen blueberries<br><br>
1/2 teaspoon vanilla extract<br><br>
2 tablespoons flaxseeds, ground<br><br>
2 tablespoons Goji berries (optional)<br><br><br><br>
Instructions:<br><br>
If using a regular blender, liquefy the spinach with soy milk and juice. Add remaining ingredients and blend about 2 minutes until very smooth. If using a Vita-Mix, blend all at once.</b><br><br><br><br>
Oh yeah, one last thing I wanted to mention. Dr. Fuhrman has a book called "Disease-Proof Your Child: Feeding Kids Right", and the recipes in that are more kid-friendly and oriented toward the higher caloric needs of kids than the ones in "Eat To Live". Thats because Eat to Live was more marketed towards people who want to lose weight. I've actually heard Dr. Fuhrman describe ETL as being a health and longevity book disguised as a weight loss book.
 

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We eat salad at lunch or dinner every night. I make a huge bowlful so that my husband and I can have two big helpings each (my 3 and 1 year old aren't too keen on salad yet). It's different every night, but I keep several bags of greens in my refrigerator as well as a lot of different dried fruits and raw nuts. When I put together a salad, I'll throw several kinds of greens (spinach, romaine lettuce, baby greens, etc) into a big tupperware, put in about 1/4 cup raw nuts (sliced raw almonds, chopped walnuts, chopped pecans, macadamia nuts, cashews) and 1/2 cup dried fruit (cranberries, raisins, sour cherries, etc). Depending on the season (and how much work I want to do) I'll put other raw veggies in there, too, like grated carrots, sliced mushrooms, plum tomatoes, etc. Finally I put in about 1/4 cup salad dressing and shake shake shake until it is well coated. Since I put nuts in the salad, I usually try for a low-fat or fat-free dressing. Occasionally I'll use a combo of 2 Tbsp regular oil dressing and 2 Tbsp fat-free dressing. Then I transfer to a pretty bowl and put it on the table.<br><br><br><br>
Salad is really helping us feel healthier. We've been doing the daily salad thing for a month or so now and one thing we notice is it helps us eat more moderate portions of the main dish. We have one helping of everything, then we've got to finish the salad (since it is pre-tossed with dressing and won't save) -- and by that time we usually don't have room for much else. Our energy levels are improving, too, with all the raw salad.
 
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