34 Months A Vegan! Sweet Glazed Roasted Carrots and Broccoli #EatTheGardenNotTheMorgue #Foodismedicine #Eattolose

Roasted Carrots, Sweet Peppers, Pineapple, Ginger, Dates, Rosemary and Broccoli
Or as I call it:  Dinner

     It has been 34 months since I changed from a 58 year old 284 pound omnivore and transformed into a whole foods plant based 61 year old 175 pound vegan.

9/3/2016 Arts, Beats and Eats
Priority Health 5K Race

1/1/2014 at a restaurant  

 After losing all that weight, I started running on Memorial Day this year.

Around Labor Day I participated in my first 5K race and won a Bronze Medal!

About the only thing that DIDN'T change is my hair. Still platinum blonde.

My doctor is so happy with me that he took away all my high blood pressure and high cholesterol pills then became a vegan himself!  

Quoting him: "Anyone who thinks what you eat doesn't matter is crazy!" He thanked me for reminding him, called in his staff and metaphorically held me up as a shining example. I like being a shining example and not being a statistic.

Think you can't do it? Find a way by just clicking a link:   read a blog, get on a mailing list with free recipes and encouragement, watch a movie, join a group, read a book, try some recipes and for goodness sake - eat your veggies!  

Here's a recipe for my dinner last night:

ROASTED CARROTS AND BROCCOLI

2 Cups vegetable soup stock

3 large carrots

3 sweet peppers  roughly diced (red, yellow, orange)

6 chopped Medjool dates

1 Cup diced pineapple

1.5 Cups broccoli florets

0.5 teaspoon dried rosemary

1 inch thumb of fresh ginger root chopped fine
Lemon zest and 1 TBSP of lemon juice

Scrub the carrots with the skin on. Cut the carrots in half and boil them in the soup stock with the rosemary and ginger for 10 minutes along with half of the diced peppers . Take the carrots out, put them on a baking sheet with the other half of the peppers. Place them under the broiler and brown them on both sides. Add the broccoli to the soup stock and boil it for 10 minutes then use a slotted spoon to remove just the broccoli from the stock. Add the dates, lemon  and pineapple to the stock bring it back to a boil, reduce the heat and let it simmer and stir until 1/2 to 2/3 of the liquid is gone and it thickens. 

Put the broccoli on one side of your plate. Slice the broiled carrots lengthwise and fan them out from the broccoli with the browned side up. Spread the broiled diced peppers across the top of the plate opposite the broccoli. Pour enough of the thickened stock over everything to coat it. (Save the rest for another dish. It goes well with brown rice or quinoa.)  Put your plate back under the broiler for 2 minutes. Serve hot.

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