So. Much. Food.

By: David Stern | Posted: June 18, 2018

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The longer I eat this whole foods, plant based diet (speaking of which, I really think we need a better name, no? It’s so hard to say! Maybe an acronym? WFPB, or WiFPoB? Mmmm, nah. I mean, vegan sounds really good, but it has other connotations, aside from not being specific enough to be whole foods. What do we think about the term Vegan+?) the more I realize I’m overplanning some of my meals. I’ll sit down to a three course meal, only to realize I’ll never be able to finish all the food in front of me. Honestly, I’m not sure how I ever had that quantity of food with a conventional Western diet. Take Friday night for example. We had lentil soup, a big salad, and a sweet potato bar (which is basically a sweet potato with a whole bunch of toppings you can add as you choose. We got through the soup, and struggled through the sweet potato bar, and there was literally no room left for the huge salad. I know, I know, eat the salad first. The fact remains, that there really was no way to eat all that food. My wife didn’t even finish her soup.

So I’ve started paring down my meals a little bit. I had lunch with my parents on Saturday, and bless their hearts, they made extra vegetables for me. It amazed me at how little I needed to eat to be totally satiated.

In other news, my wife is out of town for the next few days, so it’s fun times with Papa at home. While the cat’s away, mice will play. The good news is, my wife left me this massive pot of lentil soup, a whole vegan lasagna (which is beyond amazing), and a big tupperware full of a millet and broccoli dish. I’m positive I won’t finish it all. In addition to my usual duties taking care of my son (he’s 1), and the dog (he’s 3), one of my cousins from Australia whom I haven’t seen in 13 years or so is coming to visit. Perhaps we’ll cook together. Hope he likes Vegan+!

So it’s been almost a whole week since I began. Around day 4, I noticed my withdrawal symptoms lessening noticeably. My eczema, which certainly still itches from time to time, is healing well. I’m getting comments from my family about how clear my face is! I haven’t lost a huge amount of weight yet, but that will probably change as I take on intermittent fasting (today’s day #1 for that) and stop that late night snack. Based on the advice of Doc Gutman, I’m also ceasing the use of soy for a little while, at least until my eczema is clear. BASICALLY, I’ll be eating a lot more salad, which I’m totally fine with.

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  1. Dr. Gutman

    When you cut out addictive foods that hyperstimulate your appetite, you begin to realize that it doesn’t really take that much food to be satiated! People often tell me that “I won’t get full on vegetables,” but in reality plant foods are much more satiating due to the high fiber and water content. And with a little creativity, the meals can be absolutely delicious and anything but boring!

    WFPB is the accepted acronym, but definitely doesn’t roll off the tongue.

    Excited to see your eczema improving so quickly!

  2. Georgianne Boerner

    Hi everyone, I’m new here. I hope someone of you veterans are able to help. I absolutely love a salad made with balsamic vinegar and olive oil. Don’t jump out of your seats….I know I am not allowed olive oil….however, I made a mixture of balsamic vinegar and almond butter per suggested recipes given. The consistency is too thick. I’ve added water, but i am looking for something more desirable to mix greens with. Anyone have suggestions for me? The only addition I’ve added is a lot of garlic, but the acidic taste of just vinegar is not pleasing.
    I also will appeal to you sometime for variations of recipes. So far the vege pizza made with the daia cheese is…well…..not very good. Today, I’ll try it with just the veges and no cheese.
    That’s it for now. This is my fourth day day. I’m not hungry, but cravings for a good burger still exist!

    1. David Stern Post author

      A high powered blender is your best friend for dressings because you can add tough to blend things like fresh ginger or dates or some vegetables, like bell pepper. Use some spices to season those water-based dressings, and then use ground flax seeds to thicken it. The flax seeds will make it somewhat goopy after a few minutes, so you don’t need to use too much – kind of like corn starch.

      I find that cashew cheese is sooo much better than any of that Daia stuff. Nutritional yeast for a cheesy flavor (don’t use too much, it ruins the illusion). Hope this helps!

    1. David Stern Post author

      I make my own 🙂 It’s way simpler than it sounds.
      -1/2 cup raw cashews
      -1 cup water
      3 2/3 tbsp tapioca starch
      1 tbsp nutritional yeast
      1 tsp apple cider vinegar
      1/4 tsp garlic powder

      I also like to add some mustard powder for flavor.

      Blend everything in a high powered blender (Vitamix, Nutribullet etc) until totally smooth. If you don’t have a high powered blender, soften the cashews first by soaking them in the water. Then pour into a wide saucepan or frying pan and turn the heat on your stove to medium high. Continually stir and scrape until it turns to stretchy cheese – less than 5 minutes. Add to your food, eat it hot! Best fresh, can be reheated, but it’s not nearly as good.