One of the areas of food I have changed drastically is around eating certain carbs and also removing gluten from my diet. After having just given birth to my first child, fitting in exercise and my usual routine is often a challenge. My 2 favorite books on the market currently are yumuniverse by Heather Crosby and Addictocarb Diet by Dr Bruce Roseman.
Researching both books lead me to realize a few key concepts: Diets do not work, and it is important for any change to be a lifestyle change - "Life isn't about deprivation or drastic measures" and also "Losing weight does not have to be a losing battle, you just need to overcome your addiction to certain foods". Cutting out white rice, pasta and bread was the first step, the second was realizing that the boring cauliflower can masquerade as risotto, mashed potatoes and pizza bases!
I would like to challenge my readers:
Email 1 recipe to firstname.lastname@example.org that could be used in the Addictocarb Diet! The winning recipe will win a copy of Bruce Roseman's book The Addictocarb Diet. Below is a recipe from yumuniverse which I adapted to create a great dinner for these winter months. For more interesting Vegan books check out Ben Bella Vegan !
1 tablespoon coconut oil - Nutiva from Thrive Market
2 cups diced butternut squash, 1 yellow onion diced and 3 leeks diced small
8 cloves of garlic minced
Herbs - 1 1/2 teaspoons of cumin, 2 teaspoons of chili flakes & 2 teaspoons of cayenne pepper
1 bay leaf
2 tablespoons lime juice
6 cups of homemade vegetable stock (For the stock simply take carrots, onions, leeks (any other vegetables work) Just bring to a boil in water and then leave simmering for as long as required)
1 tablespoon Anita's creamline coconut yogurt (per bowl)
1 cup of french green lentils & 1 cup buckwheat groats (Also from Thrive market ! Take and soak in a bowl overnight, rinse before using)
3 large kale leaves, stems removed and chopped
Salt and pepper to taste
- Heat a large stockpot to medium, add coconut oil, butternut squash, onion and leek and saute for 15 minutes. Stir occasionally.
- Add the garlic and herbs and stir occasionally for 3 minutes.
- Add the vegetable stock, lime juice & bay leaf. Bring to a boil.
- Reduce heat to very low and let simmer/reduce for 30 minutes or longer if thicker sauce is required.
- When ready stir in kale 2 minutes before serving time.
- Add salt and pepper to taste.
- Serve hot, add a spoonful of the coconut yogurt to the top for decoration and taste.
Hope you enjoy this tasty winter treat !