Going Plant-Based in 2013 — Lessons I Learned

Some post-Christmas glow in our living room.

2013 was not the year I expected to have. At all. I didn’t make a New Year’s resolution to address anything about my health. Maybe I thought about exercising more, but that was it. All I knew was that I couldn’t stay on my arthritis medication forever, and little did I know how fast I’d give it up. My own story might help inspire you if you want to make changes for 2014. You could surprise yourself at having the best year ever. That’s not hyperbole, that is exactly what 2013 turned out to be health-wise for me. Continue reading “Going Plant-Based in 2013 — Lessons I Learned”


No More Pills, and Never Having to See a Rheumatologist Again


We bought a new car last week, and, as exciting as that is, that wasn’t the best thing that happened. It was one of two best things.  Continue reading “No More Pills, and Never Having to See a Rheumatologist Again”

Impromptu Quick and Easy Plant-Based Breakfast

tofu scramble and oatmeal
No eggs, this is tofu scramble with garlic scapes and fresh ground pepper!

I fixed Jim tofu scramble this morning because 1. I have the day off. 2. I had extra tofu that I needed to use up. 3. I had garlic scapes from my last Full Circle order. As I discovered this is a perfect use for the scapes — it’s like adding garlic and green onion with one condiment. Jim loved it with his blueberry oatmeal (a plate of heated blueberries mixed in with his oatmeal — pretty much his breakfast every morning).

I’ve written about tofu scramble before, and it always amazes me each time I make it how fast it can be prepared. Really, it takes about 3 minutes on medium-high heat and it tastes great. I use Mori-Nu Extra Firm tofu and it works fine. You can add any seasoning imaginable, just like you would fix eggs. The difference is cleanup is a breeze and no messy shells to deal with. If you haven’t tried it yet, go for it! I use Lindsay Nixon’s recipe and it is about as easy as it gets.

Happy Herbivore’s Tofu Scramble

Beating the Northwest Heat, Day 2 and the Easiest Gazpacho Ever

purple salvia
The last of my purple salvia still standing in 90+ degrees.

Yes it is supposed to get hot again today. And by hot we mean in the 90s. 90 is mild everywhere but here. But it’s been a great time to find ways not to use the stove and stick with plant-based meals. Continue reading “Beating the Northwest Heat, Day 2 and the Easiest Gazpacho Ever”

Recipe: Cold Chocolate Pudding That’s Perfect for a ‘Hot’ Day

I go through a container of this stuff each week for chocolate smoothies. Unsweetened is key, because then all that is in it is straight cocoa.

I have Dr. Neal Barnard to thank for a lot of things. He is an amazing physician and a big supporter of those who choose to go plant-based. He’s written many books, including “Foods that Fight Pain,” which pointed to me the benefits of borage oil — a miracle element for myself when I need it. Anyway, another book of his, “Breaking the Food Seduction” includes a nice chilled chocolate pudding recipe that I made this morning for dessert tonight. Continue reading “Recipe: Cold Chocolate Pudding That’s Perfect for a ‘Hot’ Day”

Going Plant-Based to Fight Pain

Giant radishes in my Full Circle order last week.

I thought Dr. Michael Greger’s blog on Thursday was interesting about Fibromyalgia and diet. In it he writes:

The vegan “Hallelujah diet” appeared to perform the best. When the study was reviewed in the journal Current Rheumatology Reports, the editor noted that it had the most impressive results of any recent fibromyalgia treatment study—three times the improvement that the Mayo Clinic was reporting for their fibromyalgia program. True, it was not a double-blind placebo controlled study, but it’s difficult to design such a study when it comes to diet, since people tend to notice when they’ve been switched to a vegan diet!

You can check out the “Hallelujah diet” on the link above. Though that’s not my program, the longer I do my own thing, the more I see not only the benefits but I am reminded of why I do it. And this link about rheumatoid arthritis complications shows how important it is to keep inflammation to the lowest level as possible, and how plant-based dietary habits with a focus on heart health can be extremely beneficial for RA patients.