CHECK OUT MY MCDOUGALL VIDEO!

By -


I ATTENDED THE MCDOUGALL ADVANCED STUDY WEEKEND IN SANTA ROSA, CA AT THE FLAMINGO HOTEL. THEY FILMED A LITTLE VIDEO OF ME TALKING ABOUT MY EXPERIENCE. CHECK IT OUT!
-BENJAMIN

Comments

  1. heART teacherApril 14, 2012 at 11:34 AM

    It totally makes sense to me that you would be more productive and clear headed while eating a healthier diet. You are fueling your body and your brain, instead of burdening your organs and your brain with the task of cleaning all the poison out of your body, that is already working hard when you are unhealthy or overweight. I am happy to say that I have had very few migraines over the past few years, since I changed to a plant based diet. I am also glad to not have to pay for ridiculously expensive migraine medications. It is so incredibly empowering to see (and feel) the changes, that you have control over. Thanks for sharing your story:)
    Crystal

    ReplyDelete

Post a Comment

Popular posts from this blog

SUPER EASY OIL-FREE HASHBROWNS

By -
Image
NUTRIFACTS OF A POTATO AS YOU MAY HAVE GUESSED BY NOW I LOVE POTATOES. ITS FAIR TO SAY THAT THE FEELING IS MUTUAL AS MY INDULGENCE IN THE TUBER HAS HELPED ME TO GET MY HEALTH BACK. POTATOES HAVE BEEN GETTING A REALLY BAD WRAP THESE DAYS. ANY DISCUSSION ABOUT OBESITY AND FOOD AT SOME POINT BRINGS UP POTATO CHIPS OR FRENCH FRIES. THOSE ARE POTATOES RIGHT? WELL YES BUT LIKE MANY THINGS THAT ARE PURE NATURAL AND HEALTHFUL WE HAVE MANAGED TO FRY ALMOST ANY NUTRITION BENEFIT OUT OF THEM. BUT LETS TALK STRAIGHT. IT AIN'T THE TATER ITS THE OIL. IT AIN'T THE SPUD ITS THE LARD. IT AIN'T THE RUSSET ITS THE BUTTER, CHILI, SOUR CREAM, CHEESE, EXCESSIVE SALT AND RANCH DRESSING THAT ARE AT FAULT. AS YOU CAN SEE IN THE NUTRIFACTS THERE IS NO FAT IN POTATOES. POTATOES DON'T MAKE YOU FAT. YOU MAKE YOU FAT WHEN YOU FRY THEM IN OIL. ANY OIL. DID YOU KNOW THAT LARD AND OLIVE OIL HAVE THE SAME AMOUNT OF CALORIES PER POUND? THAT WOULD BE 4000 CALORIES PER POUND. SO STOP BLA
Read more

My story

By -
Image
IN THE BEGINNING THERE WAS AN ARMENIAN AND A PIZZA... I have been in the food business since I can remember. My first stab at it was at Rico's pizza in San Jose, California when I was 14. As an Armenian kid I was told that I qualified for a job there just by being Armenian. I was super nervous when I approached the owner for a job. "I heard that if you are Armenian you can get a job here."  the response? "When can you start?" thus a life long career in the food business was born. The last 15 years have been spent in the natural foods industry and of the last 11 they have been almost obsessively focused on selling cheese, wine, beer, chocolate...you know, the good stuff that everybody wants and nobody needs! Halloween 2003 with a half wheel of Beeler Sbrinz After many years of climbing the company ladder in the world of cheese and living a somewhat sedentary lifestyle of VERY rich food indulgence I found myself extremely obese (by medi
Read more

Updated! THE ONE GRAVY TO RULE THEM ALL!!! aka GRAVY MASH-UP!!!!

By -
Image
This gravy rocks. Forget that it is made  with only plant fat. In fact I wouldn't tell people that its vegan. I have served it to a host of meat eaters and they poured it all over their turkey and loved it. Gravy is one of those culinary glues that hold things together. Mashed potatoes for one without gravy is just, well mashed potatoes!  I have a few really great recipes for gravy. The first of note is from Jill Nussinow. Her Golden Gravy uses a combo of tahini and soy with some flour for a really nice, simple, creamy gravy. Super easy to make and hard to screw up.Next up is a more complex, more savory gravy from  Miyoko Schinner. Her Poultry-type Gravy employs a yeast flavoring powder made from Nutritional Yeast (aka vegan crack) and various herbs and spices. I like this one because the yeast and spices really give a warm, savory, chicken like flavor. It is a fuller bodied, rounder gravy than the simpler golden gravy.Lastly Mary McDougall's Rich Brown  Gravy  employs
Read more