Here’s a great story. A 55 year old man walks into his doctor’s office for a checkup. The physician, who has know the man for many years, warns him that his cholesterol and blood pressure levels are too high, and that he has about 40 pounds of excess weight. He prescribes one of two options, start taking drugs from now til you last day. Or go vegan.
The middle aged man is stuck between a rock and a hard place. He loves food. How much does he love food? He experiments with recipes for fun. He writes them down. They get published in books. His name is Mark Bittman. And his cookbooks have sold millions of copies. He is also a columnist for the New York Times.
Medication is out of the question for Bittman. And while medically, ethically, and logically he knows he should evolve into a herbivore, he cannot bring himself to give up the steaks, eggs, and cheese.
So what does he decide to do?
Go part time Vegan.
In an experiment that started as a means to improve his health, Bittman dedicated his daytime hours to a plant based diet rich in unprocessed fruits and vegetables, legumes and whole grains. But every evening, starting at around 6pm, he allowed himself to eat whatever he liked. In small portions.
Bittman lost weight, got his blood back to healthy levels, and found the next topic to write a book about. In VB6: Eat Vegan Before 6:00, he tells his story, provides some nutrition science as a background, then proceeds to what he does best – recipes:
- Homemade cereal
- Fruity Nut Butter
- Turkish Breakfast
- Chickpea Ratatouille
- Eggplant Un-Parmesan
- Carrot Candy
For example: the Fruity Nut Butter takes 5 minutes to make. In a food processor, mix 1 cup of nuts with 2 cups of fresh or frozen peaches and 1 tablespoon fresh lemon juice. Once thick and creamy use right away or refrigerate for up to 3 days. YUM!
If you are vegan curious but not ready to commit, check out VB6.
Disclosure: We received a review copy of this book from Bittman’s publisher.