Traci Anello

Food is art

Living a Plant based lifestyle

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Those of you who know me, know how celebratory I think food is. Those of you who haven’t met me yet will learn from me that it is just that,  celebratory.

My mission in life seems to be to discover ways that people can have the foods they miss because of dietary restrictions, self diagnosed allergies or just wanting to do nicer things for their bodies. This has been a life long process for me. I once opened a 100% gluten free café ahead of its time. There, people with gluten allergies, sensitivities and celiac disease, to name a few, could come in and have a full meal enjoying foods they thought they could never have again. It was a clean, peaceful, allergen free environment where food was enjoyed to its fullest without any fear of having tummy troubles later. My café was also dairy free and peanut free. It was a fun place and a creative place that most people referred to as “Anello’s Café” but to me it was my lab.

From there I started to research a more healthy alternative to reach a broader market. This brought me to experimenting with the “Elimination Diet”. For the record, I despise the term “diet” and prefer  “Lifestyle” but in this case, diet was appropriate. This “diet” consisted of no meat, dairy, eggs, sugar, gluten or alcohol. After one week I felt really good. The weight loss actually noticeable and my fatigue was turning into new found energy. I was on to something. The one thing I really enjoyed was eliminating the meat. Not eating cheese for me was like a life sentence. I went the entire month and really felt great. As time went on, I added a few things back in but meat and dairy were out for good. This “diet” was turning into a “lifestyle”. I began to research Dr. T. Colin Campbell’s China Study. I bought the book and watched his talks. My next step was to take his class at Cornell online and become certified in plant based nutrition. In the Spring of 1016, I did just that. It’s a wonderful course and the research was extensive. Rouxbe is a cooking school that offered a discount if you took this Cornell class. Rouxbe is a plant based school so I signed up. I highly recommend this course. The techniques and recipes will easily send you on your way to a nutritious lifestyle. You’ll learn how to cook a wide variety of grains and legumes as well as making delicious sauces and dressings from plants and plant products. You’ll learn correct knife cuts as well as the correct way to use a knife.  Check them out: http://www.rouxbe.com

Knowing how important food is to people, my chef background motivated me to learn a new way of cooking and eating. I was up for the challenge. Dr. Campbell’s son Tom is also a plant based doctor like his father. he explains how to reverse heart disease and diabetes and his documentary “Pure Plant Nation” explains it all. I highly recommend this film. His wife wrote a cookbook which is completely plant based. Her recipes are nothing short of amazing. I love reading about their family get togethers and how they all share this lifestyle.

My research then took me to Dr. Michael Greger. His vast knowledge and sense of humor were the beginning of a beautiful relationship with food. I purchased his book “How Not to Die”. It’s about nutrition, his “Daily Dozen”, what food does for you and the different illnesses it can help. He breaks food down into groups and explains how they work, why they work and the best way to consume them. He loves what he does and it shows. He also has his own pod casts which I love to listen to while I’m driving. The thing I love about this doctor is he gives you the information based on extensive research. The information is there. It’s up to you to you how and when you decide to use it. He’s not going any where. The information is there when you’re ready. his website is: http://www.NutritionFacts.org.

My best advice when thinking about trying a plant based lifestyle is to start out slow (unless you’re ready to commit 100%). I have done “lunch and learn” oncology talks.  My best piece of advice to someone who is just not ready to give it up is this: You don’t have to take it all out at once. If you’re eating 6oz of meat with your dinner, try 3oz of meat and double the volume of your vegetables. Then next time go down to 1 1/2oz of meat and a few more vegetables. Eventually you train your pallet to finally eliminate the meat all together. Then move on to the elimination of dairy. I felt my very best when I finally sent the cheese packing for good. I have never looked back on the casein train. Casein is that nasty protein that cause havoc in your digestive track.

Ready to give this a try? Add colors to your plate. Reach for the rainbow and try to add one of each color to your meals. There are a host of beautiful vegetables and fruits always at your local farmers market. I’ve been cooking for over 30 years and I can tell you I always find something new at the market. It’s a great way to meet your local farmers and they always have a wonderful way to enjoy their harvest. If cooking isn’t a strong point for you (yet), Indian, Japanese and Thai cuisine offer many plant based entrees that you can try first and then have fun recreating at home. There are many vegetarian restaurants and plant based as well opening up all over the country. They offer different ways to enjoy sandwiches, pastas and salads with a colorful boost. The internet is a host of recipes. You can learn how to make cheese spreads and sauces with cashews that are dairy free, nutritious and delicious. Once you see how easy this is, you’ll be making your own meals at home before you know it. I love making my own spreads and dressings. I know exactly what’s in them. You can also make them for friends and family to try. At my daughter’s wedding, I put out some plant based options and guests enjoyed them as much as the other choices. It opened up the group to talking about this way of enjoying food. recently at a cookout I made my sundried tomato and basil spread and the men were taking chips and dipping into it without realizing all it contained was sundried tomatoes, fresh basil, cashews, lemon juice, apple cider vinegar, shallots, chopped red pepper and garlic. Honestly, they didn’t really care what it was. They just cared that it tasted good. Fair enough.

If you’re interested in giving this a try, visit the sites I’ve included or send me a message. One day at a time is the best approach. The food is rea, whole and wonderful. The people are supportive. The journey is definitely worth it.

#plantbased  #plantpurenation  #plantstrong  #chef  #cheflife  #farmers #farmersmarket #Chinastudy  #nutritionfacts #restaurants #healthy #wellness

 

Author: Traci A.

Hello and thankyou for visiting my food page. I am a chef, culinary instructor, food consultant and plantbased certified as well as a mom. I've been in this industry for over 30 years. I'm here to show you how important the healing powers of food can be. From creating the idea to choosing the ingredients and finally the preparation both physically and mentally as well as spiritually.From start to finish, what you put into food is what others will receive. Food, the power of love and healing.

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