This week I was invited back to CBS TV to share the secrets of replacing processed holiday treats with whole food plant-based foods. Double click on the video to enjoy this five minute presentation including taste tests and recipes from The Plant-Based Journey.
Overview of video content:
Whole Foods Plant-Based Holiday Eats
Tis the season for all those seasonal foods!
That means the apples, the oranges, the cranberries, the pumpkins and other squashes.
News anchor Marianne McClary starts the taste test off with a scoop of Cranberry Orange Date Sauce.
And of course it means the other ‘seasonal eats’ as well: the cookies, the candies, the cakes and the pies.
And for some of us it starts with a handful of Halloween candy starting us on a sugary sleigh ride all the way into the new year, arriving us on January one with added weight, exacerbated health problems, and a pile of regrets.
What if you could have your favorite holiday treat tastes without all the regrets?
There is another way. Would you like to hear about that?
The Processed Foods Problem
The problem with the standard issue holiday treats of cookies, candies, cakes, and pies is that they are mostly made of highly processed sugars, fats, and flours. They have had the fiber ripped out of them – along with almost any other vestiges of nutrition leaving little but the calories behind.
More Plant-Based CBS TV
While occasional indulgences may not sink your svelte-shape ship, repeated nibbles, bites, and platefuls of rich, processed fare is what causes creeping weight gain and what can feel and look like all-out overnight bulge. This is because fiber free, concentrated fats and sugars make it easy to overshoot your calorie needs before you get full.
They make it almost impossible, as a matter of fact.
The Whole Food Plant-Based Solution
When you replace the processed sugars, fats in the form of butter and oils, and fiber-free flour with whole real foods, you take away the too-many-calories-too-fast problem. The fiber and the natural presentation of whole foods make it far more likely that your natural fullness signals will satisfy you sooner than their processed counterparts.
The Sweet Superstar
Date cream steps in as the sweet, whole foods superstar in every creation you see in this video demonstration. It replaces processed sugars in the goodies you see.
There are no processed sugars, no oils, and no animal products in any of the holiday treats seen here. All recipes are from The Plant-Based Journey – and as you can see each scores high marks with Marianne McClary, co-anchor of CBS-TV Good Day Sacramento, who hosted my presentation in this segment.
- Cranberry Date Orange Sauce (page 204)
- Pumpkin Muffins (page 189)
- No Sugar No Oil Apple Crisp (page 209)
- Double Chocolate Cherry Truffles (page 210)
More Plant-Based Journey on CBS – Share YOUR Ideas please!
Not long before today’s featured episode The Plant-Based Journey was featured in this segment, Five Fast Ways To Plantify Your Plate. And the team at Good Day Sacramento has already invited me back. As a matter of fact the managing editor sent me a note after the Whole Food Holiday Eats segment aired that concluded with “The segment was awesome and we love having you. You are ALWAYS welcome on the show so keep the ideas coming!
This is where you come in. Please share with me your ideas for these segments on CBS. Keeping in mind it’s short, very targeted, and needs to inform as well as entertain, what do you think would make good topic material?
We’re already planning a segment about how whole foods are your best ally for weight loss without white-knuckle hunger. This can be address calorie concentration of foods as a way to understand how it all works. We plan to do that in January with the high interest in weight loss at that time.
Please share your ideas for future segments – brainstorm freely! – in responses below.
Thanks!
Great video! The food looks really good too. I just got my copy of your book and can’t wait to make those muffins and the apple crisp looks so simple and good. The newswoman sure seemed to like everything you gave her to sample.
For new segments, what about weight loss with wfpb?
Thanks for posting these clips they are so helpful.
Shannon
Shannon, thanks for sharing your thoughts and I’m so excited you just got your copy of Journey! The muffins and crisp ARE good and it was fun to have Marianne have such positive responses to the tastes – I had no idea if she was going to like or not, but then actually NOone doesn’t like these dishes! The muffins, crips, and truffles are an absolute go-to for any occasion.
And you’ll be interested to know that in Jan we’re doing wfpb = weight loss! Poifect!
Lani
I love this! Simple substitutions that taste great. Thanks for sharing the video, Lani.
Jacqui, you’re welcome! I appreciate so much your taking the time to leave a comment.
Lani
What a great few fast minutes! I can’t believe how much info you got in.
It is also wonderful to see some of your recipes from your book made up. Very inspiring! Keep these coming!
Janette
Janette, I know, it went fast, didn’t it? When giving presentations I slow things down so people can connect more with content, but with TV you HAVE to move fast because that’s how it works! I’m glad you liked the show and thanks for letting me know.
Lani
Thanks for the video. The muffins look amazing. I am about 75 pages into your book and truly love the way you lay things out plus your sensible tone of voice. I am not new to WFPB eating. I have been following Esselstyn for over 3 1/2 years and have been very successful in losing weight, keeping it off, improving my lab numbers, and getting off lifetime meds. Part of what keeps up the momentum for me is the support I get from blogs, videos such as above, and books like “The Plant Based Journey.” Thanks again.
P.S. Since I do follow Esselstyn and Ornish, would love to see more recipes without nuts or with nuts as an option.
Victoria, so glad you like the video. It brings me great pleasure to read your words “the way you lay things out” and “sensible tone” – it means a lot to me!
Congratulations on your longevity with food change and your weight loss, lab numbers, and getting off meds – phenomenal and how exciting for you.
As for recipes and nuts, the Cranberry Sauce has none, and you can leave them out of the Pumpkin Muffins. The Apple Crips would work just as well with just the crumbled raisens on top I am betting, the bast is so good! You’ll find that most of the other recipes in Journey are nut-free.
Keep me posted as you keep reading The Plant-Based Journey!
Lani
I am about half way through The Plant-Based Journey, and am loving it! So well written – I feel like we are having a conversation. Loved the CBS TV video and posted it for my FBk group Get Healthy Bandera. I want to try all the recipes – dates are now at the top of my grocery list!
Rhonda,
That’s so great to hear! I love that you’re midway through your journey through Journey! Thanks for the lovely language, too “like we are having a conversation…” that means a lot to me. And I love that you are posting for your group! Please send me the link so I can go by and say hi, OK? And P.S. you are going to love all the recipes, guaranteed!
Lani
I would love suggestions on the best holiday entrees to serve my omnivore family. Thank you!
Leslie, that’s a great topic idea! Station already confirmed earlier today the topic for Dec. 3 show but this is something could be addressed in an article. Have you a dish that’s worked successfully in the past? I’ve got some go-to’s but this might be a fun one to open up to get feedback and links from other chefs and readers on too. Hmmmmm….
Lani
Thank you, Lani. An article would be wonderful! I have often served Sweet Potato and Black Bean Enchiladas (James McNulty winning recipe in Vegetarian Times). It’s hearty and delicious, and easily modified (the recipe is available online by Googling the recipe name) and everyone loves it. I’ve served it often and would like to try something new. The other recipes I’ve tried haven’t been successful enough for a repeat, so I would appreciate family favorites from you and other readers.
Leslie, do you have a copy of The Plant-Based Journey? My go-to special dinner is the Black Bean Polenta Pie. When I was developing the book, and put this creation together, my first official guest try-out was with family from afar who came from a long line of dairy ranchers. I didn’t explain the dish or say anything about the ingredients, just to give it a fair shot. They LOVED it, nearly polished off the dish, and begged me for the recipe! This was months before publication, so I had to say “sorry, it’s in the book!” and then I told them how thrilled I was with their response because they were my official ‘try out’ meal guests. The recipe is on page 192-193. If you can dig up the recipe you suggest I can add that to an article too!
Hi Lani,
I do have your wonderful book but hadn’t read far enough to see your Black Bean Polenta Pie recipe. I will definitely make it this holiday season.
Here’s the recipe I mentioned earlier:
Sweet Potato & Black Bean Enchiladas
Sweet Potato & Black Bean Enchiladas
Serves 8 (makes 16 enchiladas)
Right from the start, the originality and flavor profile of this recipe made it a standout for VT taste testers. “My wife and I eat this dish a lot in the fall and winter months. We make it when we’re having guests (vegetarian and not) because we know everyone will enjoy it,” explains James McNulty. “It can be made the night before and it travels well, so it’s great for a potluck or a holiday party.”
Sauce
1 15-oz. can tomato sauce
1 ¾ cups low-sodium vegetable broth
1 tsp. ancho chile powder
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
½ tsp. chipotle chile powder
Filling
1 Tbs. extra virgin olive oil
1 small onion, diced (1 cup)
1 ½ lb. sweet potatoes, peeled and diced (3 cups)
1 15-oz. can diced tomatoes, drained
1 16-oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15-oz. can black beans, rinsed and drained
1 12-oz. round queso fresco, divided
Enchiladas
extra virgin olive oil, for brushing baking dish
16 6-inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
½ cup sour cream, for garnish
Cilantro sprigs, for garnish, optional
1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
December 2011 p.59
Thanks for posting this Leslie! Must have snapshot!
Lani, I always enjoy watching you on these types of shows. Your energy and enthusiasm are contagious and you beautifully represent the plant-based movement! Keep up your wonderful work : ) I thoroughly enjoyed The Plant-based Journey, and even though I’ve been eating this way for several years I found that it renewed my passion, so thank you.
I wanted to ask, where do you buy your dried cherries? The only one’s I can find always have sugar in them. Thanks in advance!
Sheri Lee, thank you! I am so glad that the energy and enthusiasm come through! Honestly, I have to leave my home at 5:15 in the morning and drive two hours to the station to make the segments as they are LIVE and I always hope I look and come across with some semblance of having it together! So your comments bring me great comfort! 🙂
I love the ‘renewed passion’ comment. Wonderful!
I have found the dried cherries without added sugar at Whole Foods Market and at a local natural foods store, Chico Natural Foods. I tried looking online once and did an Amazon search but ran out of time and just grabbed some locally. Where are you located?
Thanks. My Whole Foods didn’t have them unsweetened. I live in Fresno. I’ll keep up the search!
Let me know what you find! Meanwhile maybe an amazon search is back in order for me!
Ok Lani, what about making macaroni and cheese… How can I still enjoy something I enjoy without all the processed ingredients?
Simona, yes, there is a way and there are recipes and this is a fabulous idea for a segment topic!
Here is a quick and simple recipe using potatoes, carrots, cashews, pasta, and seasonings. I usually add nutritional yeast to non-dairy cheese sauce, though this one doesn’t have it.
https://youtu.be/ZCK6RZH2fgI
I haven’t made this particular recipe yet but I’ve been meaning to try it and since you’ve asked, I think I will do so today and then we can compare notes. Sound good?
My husband will love it! He would like it if I made any kind of pasta, mac and cheese, or potatoes in any form every day!
Here’s another option, a little more complex:
http://www.forksoverknives.com/recipes/velvety-macaroni/
Lani
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