Picture! Me with Dr. Joel Kahn, Vegan Cardiologist!!!

Joel Kahn, M.D.   and    Me  on 1/29/2015!

Thats me, down 27% of my body weight since the same time last year with my friend, Dr. Joel Kahn the vegan cardiologist who inspired me to become totally plant based.  Joel is not my doctor, but I started reading his posts over a year ago. It made a lot of sense to make the change now rather than wait for things to start going wrong later.  He's holding some food I made for him, but he's really nice even if you don't feed him.
He is a best selling author (The Whole Heart Solution), writes for Readers Digest, The Huffington Post, Tweets, Blogs, lectures, teaches at the Medical School and posts on Facebook.  He's hard to miss!
Click here or cut and paste the link to learn more about him. See if a plant based lifestyle makes sense to you:
http://www.drjoelkahn.com/2013/dr-joel-kahn/

It can make a dramatic difference in your life.
Works for me!!!

Me in  January 2014

Soul Food! Vegan Stuffed Collard Greens with Dried Cherries

Vegan Stuffed Collard Greens

Vegan Stuffed Collards with Sriracha and Dried Cherries

Last night my wife, Shelley,  and I attended a Plant Based Nutrition Support Group Meeting (www.pbnsg.org) featuring Dr. Esselstyn and his family.  In addition to all the great science, we were challenged to try a variety of green leafy vegetables.  

Shelley surprised me after work with a whole counter loaded with colorful veggies!

I immediately washed my hands, picked out baby spinach, kale, parsley, carrots, celery, leeks, a sweet red pepper, garlic, half a habanero pepper, white pepper, paprika, fresh tomatoes, snap peas, soy and teriyaki sauce and a potato all chopped and boiled in a large pot with 12 cups of water.  I let it simmer for an hour  until half the water was reduced.  The cooked veggies where strained thoroughly and the liquid was kept as soup stock for another day.
I cooked 1 cup of brown rice in 2 cups of water with  a tsp of cumin letting it simmer covered 45 minutes and left it covered for an additional 20 minutes.
I wilted some large collard leaves in boiling water and layed them flat.
I mashed the cooked veggies and rice together until it clumped like a hamburger patty then wrapped some up in the wilted collard green.  I wrapped the rolled leaves in wet paper towel and microwaved them for 3 minutes.   I let them cool and topped them with sriracha sauce and dried cherries.  The sweetness of the cherries delightfully compliments the heat of the peppers.
It was a lot of work but so worth it.
Hopefully, you'll try it and let me know how it came out!