My wife just shared some great news with me: Cornell University is offering a Plant-Based Nutrition Certificate, which you can obtain completely online.
The three-course series (with each course running two weeks) is led by T. Colin Campbell, author of The China Study.
The program looks really interesting. The only downside? The price: $795.
Here’s some information about the course that my wife received in an email from an Enrollment Counselor at Cornell:
Plant-based nutrition represents a forward-looking view of nutrition that Dr. Campbell developed during his more than 40 years experience in experimental research and 20 years in public policy. This course series presents a different paradigm, considering the topic of nutrition both as a science and as a component of the practice of medicine. It is an expansion of NS 200, a successful Cornell course approved by the Department of Nutritional Science and offered for 7 years. This new online series offers the best of his work as well as the latest information from leading experts in the field.
This certificate series is designed to introduce the ability of properly executed nutrition to maintain health and prevent disease. These courses would be of interest to healthcare professionals, corporate policymakers, individuals wishing to improve health, parents, teachers, and school administrators
Course topics include:
1) Nutrition Fundamentals
2) Diseases of Affluence
3) Principles in PracticesHow the Course Works:
In our 2 week long courses you will learn through watching lectures, participating in discussion boards and taking evaluations. The coursework is available to be completed 24 hours a day, 7 days a week on an asynchronous platform so you do not have to be online at the same time as the instructor or other students in order to complete the coursework.
I’m strongly considering enrolling, even though I’m broke right now. I think this would be very useful information to have.
If you’re interested you can get more information on the program at eCornell.
Salad, salad, salad, is that all you ever eat for lunch? Yep, pretty much. But gosh darn, I like it!
Here’s the salad-of-the-day in my two-tier To-Go Ware tiffin. I’m so happy that To-Go Ware has added little Sidekick containers to their line. The lids are stainless steel (no more crying over cracked plastic!) and they fit snug; I haven’t had any leak problems. I used three today to hold black beans, picante sauce, and half an avocado to top my salad with at lunchtime. I love the way they all fit in the tiffin.
Shmoo has now proclaimed that he “only eats pears” and has stopped eating all other fruit. (“Who are you and what have you done with my son?”) I tried to tempt him with some of this fresh pineapple, but ended up eating it all myself. I packed it in the smaller top container from the three-tier tiffin — it can be packed and used alone for small snacks. And look at the pretty food picks I found to eat it with!
I’ve been feeling so good lately! I’ve been improving my eating style and getting back on track with Eat To Live, with the help of my wellness coach, a personal trainer (basically I need people telling me what to do at all times or I wind up face first in a vat of pudding), the support of my friends, and a lot of hard work.
Right now my slightly-modified Eat To Live food plan goes as follows:
What have I modified? Dr. Fuhrman advises people not to snack, but I find I get too hungry and fall off the wagon if I don’t get those snacks. So I snack. I also use a bit of olive oil at times, and I sprinkle salt on something if it means the difference between enjoying it or hating it and feeling sorry for myself.
Apologies for all you non-ETLers out there who might find this post terribly boring. Hopefully I’ll find someone else to pack a lunch for soon! Preferably someone who hasn’t entered the terrible tweens….
We’ve been stuck under gray skies so long, I can hardly remember what the sun looks like. It sure feels melancholy around here towards the end of winter. Time to get out of town and take a road trip! Yesterday we packed lunches and rode along with my dad and his sweet dog Libby, up into the pretty foothills of the Blue Mountains.
For shmoo’s lunch I packed a veggie dog in a whole wheat bun, two corn-on-the-cobs, and a Sunsweet Ones. What clever marketing is that? They’ve packaged individual pitted prunes in little wrappers to look like candy!! I saw these at the store and just had to give them a try. It seems like they would make the perfect, healthy treat to tuck into the corner of a kid’s lunchbox.
For myself I made a hummus, sprout, tomato, and lettuce sandwich on sprouted wheat bread packed in our Lunch Skin bag. I also packed a tiffin container of mini cucumber slices, baby carrots, celery, and green grapes, and two Golden Delicious apples.
We started out worried about the weather; the car was wrapped in dense fog and the cold was bitter. We guessed we wouldn’t be able to get too far into the hills and would probably have to turn back. But as the car headed up into Dayton we climbed out of the cloud cover and suddenly, there it was! The sun was shining down on us from a blue sky! We had a wonderful, warm tramp about in the hills. The snow was mostly melted away. The ground was mucky but mostly clear.
Verdict: Shmoo wolfed down the hot dog and an apple but wouldn’t eat the corn (“too mushy” – it was cooked frozen corn), then said “This is my treat? Nice try!” and handed me the prune. Oh well, I still think it’s a great idea. Maybe it will work better with younger children?
We nibbled on the veggies and grapes together on the drive back. I discovered that I love popping a slice of mini cucumber and a green grape into my mouth at the same time. Nice flavor combo!
Just a visual post for your viewing pleasure today guys and gals. If you’re feeling a bit blue this Mittwoch then this will cheer you up no end.
Also, animals are as cute as our baby when they are small, are as charming as us when they are young. Treat them nice by not eating them is what we can do now.
Be Vegan is a humanity choice of all.
BLT of AWESOMENESS (that it is vegan should be understood by all, since it is AWESOME)
More than the weekend, I played with the very first of the numerous analogs I picked up at MT Marketplace, the vegan “smoky pork belly”. I need to say, very first of all, that although I utilized to adore bacon, and I’ve frequently heard of it as “the gateway back to meat”, I do not truly miss it, and I do not like most of the bacon analogs I’ve tried. Most bacon analogs possess a truly intense liquid smoke flavour, or if the flavour is okay, the texture is as well a lot like a cracker. I’m NOT a fan of liquid smoke. When I want a flavour as smoky, salty and complicated as bacon, I generally add alder wooden smoked cigarettes sea salt along with a dash of olive oil or toasted sesame oil. If I want some thing which is comparable to bacon in each flavour and texture, I like to make use of either pan-fried dulse, tempeh which is been simmered inside a marinade of shoyu, alder wooden smoked cigarettes sea salt, drinking water and occasionally garlic, smoked cigarettes paprika, or black pepper, or, for the most fatty bacon texture, fresh shiitake mushrooms pan-fried in olive oil till slightly browned and seasoned with alder wooden smoked cigarettes sea salt along with a dash of shoyu. As you are able to tell, in my home, we’re large fans of alder wooden smoked cigarettes sea salt–JD utilizes it anytime he can, and usually pleads for me to place it in the greens-blanching- drinking water.
In the package, the vegan pork stomach looked like a thick piece of black pepper cured, unsliced bacon. I toyed close to having a couple of suggestions, like utilizing it as the pork inside a batch of green chile, but in the end, I made the decision to attempt a little of it merely pan-fried with a number of the stunning Asian greens I experienced, to ensure that we could truly tastes the flavour, and get a really feel for the texture. I reduce about 1/4 cup of the vegan pork stomach into 1/4″ dice and as I diced I was a small impressed with the way the “meat” and “fat” experienced various textures, and I wondered if they would tastes various, as well. If I experienced been utilizing real bacon or pork stomach, I would not have required any salt or oil, but because the white component of the vegan pork stomach wasn’t truly solid body fat, I figured I’d require a little of oil. I heated about a teaspoon of safflower oil inside a cast iron pan, then additional the diced vegan pork stomach. I utilized safflower oil simply because I desired a flavor-neutral oil, to ensure that we could tastes all the flavour nuances of the pork stomach. Following the pork stomach started to brown, I additional the thick, sliced stalks of the Chinese broccoli, but did not include any salt, simply because I believed the vegan pork stomach would have lots of salt. At this point, I made the decision that a small garlic and some chili flakes would include a truly great flavour, so I additional a pinch of crushed red chili flakes, and about 1/2 teaspoon of garlic powder (usually, I’d use fresh crushed garlic, but because my pan was currently hot, and there was some liquid in the pan, I knew the garlic powder wouldn’t burn). Following about two minutes, I additional the gorgeous, super-tiny heads of mystery greens, which I just washed and reduce in half. I sautéed these for about 1 much more minute, then additional the leafy tops of the Chinese broccoli and sautéed for about two much more minutes. Because the dish experienced a definite Asian bend, I believed some toasted sesame seeds will be a great garnish.
General, the dish was truly quite, and the taste was great, even though it would happen to be difficult to screw up individuals lovely greens. The vegan pork stomach was type of neat and enjoyable, but in this dish, it did not truly provide something new. JD like it sufficient, but did not rush back for seconds, and as I told JD, it did not truly add something that tempeh as well as smoked or fried tofu couldn’t. The big pieces of black pepper additional a truly great taste, and the smoke taste was moderate sufficient to become pleasant without having tasting overpoweringly artificial, however it was nearly as well moderate, actually, I discovered myself wishing I experienced additional a little bit of smoked salt although cooking. The “meat” and “fat” component of the pork stomach did have slightly various tastes and textures, which was novel, but following this dish, I wasn’t impressed sufficient with this element to picture heading away from my method to purchase it once again.
A minimum of, I couldn’t picture heading away from my to purchase it once again till I experienced The BLT of AWESOMENESS. As I was placing away the remaining unused vegan pork stomach, I believed I ought to truly attempt slicing it and utilizing it like bacon. I made the decision that a BLT will be the method to go, partially simply because I experienced most of the elements on hand. I frequently make Dulse, Lettuce and Tomato sandwiches having a slice of avocado, and I adore these simply because they’re fast, simple and scrumptious. I figured the vegan pork stomach might be an fascinating addition, but I no concept..<br>.
I started by heating a little quantity of safflower oil in my cast iron pan, then adding the sliced vegan pork stomach, along with a small little bit of smoked sea salt to enhance the smokiness. Although that was browning, I reduce my ciabatta into a sandwich-size square, and sliced it in 50 %. I spread FYH vegan mayonnaise on the best 50 %, then topped that with two layers of thinly-sliced tomato–you could use 1 layer of thick-cut tomato for much less mess, but arrive on, sloppy is much more scrumptious! At about this point, the very first side of vegan pork stomach slices experienced browned, so I flipped then, and positioned slices from 50 % a little avocado on the bottom 50 % of the ciabatta, sprinkled it with sea salt, and place a great bed of baby red and green romaine leaves more than the avocado. By now, the vegan pork stomach was nicely browned, so I positioned it more than the lettuce, place the best 50 % of ciabatta on, and sliced it.
It had been gorgeous. Thinly sliced layer upon layer, mayonnaise coating tomatoes and leading to them to gently slide down the baby lettuce, although the vegan bacon glistens and the avocado all but hides below the lettuce. I nearly did not wish to consume it. Nearly. It had been certainly 1 of the best 5 sandwiches I’ve actually had in my existence. I believe it’d most likely even be the second greatest, only behind a tempeh reuben created with fresh, homemade sourdough rye.
Although I had been constructing my sandwich, JD observed I had been in the kitchen, and came to determine what I had been producing. He made the decision he also desired a sandwich with the vegan pork belly (despite the fact that he had lunch meat and smoked salmon in the fridge), so he sliced up and fried the remainder. Because he doesn’t like avocado, lettuce, raw tomato, or mayo in any form (JD picky?? Nah!), he just had a vegan pork belly sandwich, so apparently it was much more than tasty sufficient to satisfy even a omnivore, even when meat choices are obtainable. Simply because of its stellar participation in The BLT of AWESOMENESS, I need to say I would certainly purchase vegan “smoky pork belly” once again, but most likely only for use in sandwiches.
Vege Island