In September, my good friend Rachel asked for my recommendation on a good “diet”/healthy lifestyle plan she could follow. I told her I’m a big fan of Dr. Joel Fuhrman’s Eat to Live diet-style, a whole-foods plant-based diet comprising massive amounts of vegetables plus fruit, beans, nuts, and seeds. I don’t claim to follow it 100% myself – I do eat [minimally processed] sweeteners, [healthful] oils, and [good-quality sea] salt, all of which are forbidden on his plan – but any time I need a kick in the pants, diet-wise, I follow EtL for awhile to get back on track. Rachel read the book and was floored by what she learned (Dr. Fuhrman is a master of backing up his recommendations with science), and she’s been “eating to live” ever since.
A couple weeks ago, I got together with Rachel, her boyfriend Tyler, and our friend Brian for an Eat to Live dinner night. Basically, Rachel and I did all the cooking, and the boys enjoyed the fruits of our labor. 😉
We began with a platter of my Curry-Roasted Cauliflower. This lasted all of about 3.7 seconds.
We prepared a batch of my Perfect Marinara Sauce. MAN, I love this stuff. I could (and do) eat it with a spoon.
We spiralized some zucchini for the pasta (I had fun showing my friends how to work the spiralizer; see first photo) and also baked up some meatless meatballs. We used the recipe in Eat to Live, but I posted a good vegan meatball recipe a couple years ago here. (Side note: Brian’s sinister over-the-shoulder stare in the photo below cracks me up!)
Dinnertime! It’s not a very pretty picture (these photos are all from my phone, if you hadn’t noticed), but it was seriously delicious.
For dessert, we whipped up a big pan of Dr. Fuhrman’s black bean brownies. I’ve made other black bean brownie recipes in the past that I wasn’t thrilled with, but this one was pretty good.
I also made us a raw chocolate mousse to use as frosting. (That recipe will be appearing in my second cookbook!) All in all, it was a very successful dinner, and I think the boys were quite impressed (whether they admitted it or not!) that such healthy cooking could taste so good.
Speaking of food and parties, I’m hosting a Practically Raw party tonight! Well, not really – it’s actually an art showing event for a friend, Rachelle Gardner (give her a “like”!) – but I’m catering the soirée, and all the hors d’oeuvres I’m serving are recipes from Practically Raw. On the menu are:
- Vegetable crudités with Zucchini Hummus (pg 110) and Pizza Dip (which is just the coating from my Pizza Kale Chips, pg 102!)
- Marinated mushrooms stuffed with Garlicky Guacamole (pg 88)
- Mini Sopes con Mole Poblano (i.e. Mexican corn cakes with a spicy mole sauce, pg 150)
- Curry-Glazed Cashews (pg 181)
- Award-winning Caramel-Fudge Brownies (pg 204)
- Chocolate-Covered Cookie Dough Truffles (pg 203)
Sounds good, huh?! Here’s hoping the night goes smoothly and everyone loves the food. 🙂
Have a great weekend, everyone!