Can you believe it? We sur-thrived another year. In spite of it all. Because regardless of what happens on the outside – family/friends/work drama, geo-politics, financial setbacks, social injustice, environmental degradation – we gotta take care of the inside. A nourishing lifestyle not only fortifies the body – including giving our brains the best chance of serving us to the fullest for the duration of life – it fortifies all those goals and dreams we hope to accomplish before our number is called. Many of which may well add to the quality of life for others if not the world.
You may say I’m a dreamer
But I’m not the only one
I hope someday you’ll us
And the world will live as one. – John Lennon
For those new to Chews Life, let me reiterate that a diet free from animal protein – including dairy – has been shown to reduce The Big Three: type 2 diabetes, coronary artery disease, and cancer by upwards of 80%. (Impact of a Whole-Foods, Plant-Based Nutrition Intervention on Patients Living with Chronic Disease, American Journal Lifestyle Medicine, 2021)
A two-time survivor of unrelated advanced cancer by age 64 with high cholesterol, I adopted a whole food plant-based diet in March 2022 and have never looked back. Since then, I’ve lost 40 pounds; my dependence on statins (with the blessing of my PCP) due to a dramatic drop in total cholesterol to 180; and my advanced thyroid cancer remains in remission.
The most important lesson I learned through the T. Colins Campbell’s online Whole Food Plant-Based Nutrition certification program at Cornell University? Not only can you teach an old dog new tricks, you can regenerate an old hippie into the social activist they once were. Denouncing the effects of industrial farming on the environment and its cruelty to animals. Condemning the global proliferation of PFAS and plastic with little to no manufacturing accountability or government regulation. Ditto the scourge of processed foods that is literally killing generations of our brothers and sisters without recourse.
Still, there is unadulterated joy in preparing, savoring, and absorbing good food that’s good for you. And once you are in the habit of indulging yourself long enough to feel its healing effect – they say it takes about 60 days to develop a new habit – you, too, will never look back.
So, let’s celebrate the season with a buffet of delish, easy to prepare holiday crowd pleasers to end the year or begin a new one. Being vegan doesn’t have to mean boring or tasteless. And always remember: eat to live, don’t live to eat!
Raspberry Pinwheels:
Thaw one sheet of Dufour’s plant-based pastry dough. On a floured surface, roll out dough to agreeable thickness. Spread raspberry jam. Cut into four equal strips. Roll into pinwheels. Dress with nuts of choice. Brush with olive oil. Bake for 20 minutes at 350 degrees. Keep an eye on them while baking so nuts don’t burn.
Christmas Hummus Spread:
Spread hummus on a festive plate then sprinkle with chopped green onions, pomegranate seeds, plant-based feta cubes. Drizzle with olive oil. Don’t know how to get those darn seeds out? Cut a pomegranate in half. Over a bowl, take one half of the pomegranate, cut side down, and whack the heck out of it with a heavy serving spoon! They’ll fall right out.
Peanut Butter Stuffed Chocolate Dates
Purchase some large, moist, quality dates. (I prefer Khidri dates.) Carefully split open with a knife and take out the pit. Stuff with smooth peanut butter. Microwave dark chocolate wafers – they are vegan – at 30 second intervals until smooth. Using a spoon, drip over stuffed dates. For plating, score an orange for a nice contrast.
Chocolate Mint Truffle Pine Cones
I’m not gonna lie. This is the most challenging – but most rewarding – item on my serving table which is actually my grandmother’s wooden ironing board that I hand-painted to look like a Christmas tree. In a food processor, crumb 150 grams of plant-based mint chocolate wafers. Add 60 grams of vegan cream cheese and 1 TBS cocoa powder until blended and smooth. By hand, shape the “dough” into small cones. Using slivered almonds (you can use corn flakes if there is a nut allergy in the family) start at the bottom of the cone and in circular, staggered fashion – working your way up – create a faux pinecone. When the desired number is complete, place on aluminum foil to begin the chocolate coating process. Note: I no longer use parchment paper as it is often teeming with toxic forever chemicals. Per the chocolate date recipe above, melt dark chocolate wafers in the microwave at 30 second intervals until smooth. Using a fork, carefully skewer the pinecone at its base and with your other hand, spoon the melted chocolate over the pinecone until it covers it completely. Place on aluminum foil and chill in the fridge. Before serving, arrange on a plate and sprinkle with date sugar to resemble snow.
Vegan Cream Cheese Christmas Tree
Soften a container of plant-based cream cheese. Using your choose of dried herbs, use a generous amount to massage into the cream cheese. Loosely shape into a cone aka Christmas tree. Using alternate halved pitted green and Kalamata olives, decorate the cream cheese tree. If you want, you can place herbs such as Rosemary or dill between olives for a more dramatic look. I cut out a star from a yellow pepper for the topper. Pita chips at the base for dipping.
Chicken Satay Sticks with Thai Peanut Sauce
Heat Jack & Annie’s plant-sourced chicken tenders in the oven as directed. While baking, mix the satay sauce using:
- 1 can organic coconut milk
- 1 -2 TBS red curry paste
- ¾ cup organic creamy peanut butter
- ¼ cup honey
- 2 TSP white vinegar
Whisk over medium heat and set aside for dipping. When chicken is done, use bamboo or metal skewers to kabob and arrange on a platter.
Happy Healthy Days, everyone!
Carolyn R. Choate, a lifelong foodie, has discovered a deeper relationship between health and diet. You can reach her at crchoate13@gmail.com.