Going WFPB (whole food plant based)

If you’ve been reading this blog for a while, you know we’re big on the power of whole foods, plant based whole foods, to restore health.

We’ve worked with over a thousand people now and without exception, when they followed a WFBP diet, their conditions improved. And the interesting thing is that the same diet that helped people get rid of arthritic pain, helped people reduce their high blood pressure or strengthen their osteoporotic bones. How can that be?

The logical conclusion we came to is that all these conditions were simply different symptoms of the same condition: a lack of full, proper nutrition. And the nutrition found in whole food plants, in vegetables, fruits, nuts, seeds and the like, provided what was needed.

We’ve always felt that the body is designed to regenerate, to restore health if we fall out of balance. And this is what we saw happen.

And we love that many well-respected M.D.’s now are promoting Plant Based eating for the same conditions and for the same reasons. Names like Dr. Michael Gregor, Dr. Joel Fuhrman, Dr. Dean Ornish, Dr. Caldwell Esselstyn. (Check them out on our resource page if you want to learn more.)

So the interest in this way of eating is growing. We thought we would talk about ways to shift to Plant Based eating. Join us to hear more:

Just for fun, get familiar with the inflammatory foods that create so many health conditions, and see how many of those foods are in your daily diet.

If you want, take a step and learn how your body feels when you let go of an inflammatory group. Then, the next week, let go of another inflammatory group and so on. In several weeks you’ll be eating WFPB and be amazed at how you feel.

The recipe this week is Spiced Baby Lima Beans. They are spiced with hot red peppers that give color and taste. Yum.

Spiced Baby Lima Beans (Serves 4)

2 cups baby lima beans, dry
Purified water to cover by an inch
1 large onion, diced
4 garlic cloves, minced
3 inch piece of kombu
Ground black pepper to taste
1/2 teaspoon turmeric
1 tablespoon dried oregano
1/2 teaspoon basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 tablespoon Avocado oil
2 small hot red peppers, seeded and diced
Sea salt to taste

Wash and soak beans in purified water overnight. Drain.
Cover with fresh purified water or homemade vegetable stock. Add onion, garlic, kombu, ground black pepper, turmeric, oregano, basil, rosemary, thyme, and avocado oil.
Cook until soft, adding more purified water if needed.
When soft, add the hot peppers and sea salt. Stir well and serve.
Delicious with a side dish of kale, chard, bok choy or tatsoi, cabbage and veggies.


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