The OMD Plan by Suzy Amis Cameron

Author:Suzy Amis Cameron
Language: eng
Format: epub
Publisher: Atria Books
Published: 2018-10-23T00:00:00+00:00

I want to encourage you to think of yourself as a little kid and this transition to plant-based eating as an unlimited playdate. Relearning how to cook as a plant-based eater is a never-ending experiment, an ongoing art project, an investigation into your own preferences and palate. Plant-based eating is simply gorgeous—slice into a kiwi and notice the pattern of the seeds. Marvel at the blue-green of a fresh head of broccoli. Take a moment to revel in the kaleidoscope of colors in the fruit aisle. (Contrast that with the vision of raw chicken or pork sitting on the counter—not as appetizing!) Have fun with the recipes in chapter 7—get your whole family involved in selecting the produce, hunting down new grocery items, prepping and cooking in this new way, and taking pictures. These new creations are mini masterpieces that you get to eat—and feel really good about. Please come to https://www.facebook.com/OMD4thePlanet/ and share them with us!

Perhaps one of the best benefits? You never have that food-hangover moment of “Ugh, I shouldn’t have eaten that” when you’re on a plant-based diet. Even the most decadent chocolate mousse (see page 278) is ultra-nourishing and feeds your body on a cellular level. Here are a few suggestions of how to punch up the produce ratio during your transition.

Start with a veggie tray or a big salad. One trick I’ve learned is that kids will eat whatever you give them when they’re hungry. So while the main dish is cooking, I’ll put out a gigantic platter of cut veggies (cucumbers, carrots, cherry tomatoes, etc.) and a bunch of small dishes of dipping sauces (guacamole, hummus, vegan ranch dressing). While they’re eagerly waiting for dinner, they chomp away at the veggies, and I feel like half my nutritional responsibility is fulfilled before the casserole dish even hits the table.

Another favorite: a big Caesar salad. I don’t know how often I’ve put that out and the kids come back for seconds before they even eat their main course. If they’re hungry, they will eat that first. This works especially well if you get them in the habit when they’re younger!

Go on a color hunt. Going to the farmers’ market with the kids is so much fun. I admit—we are spoiled in California. You can find vegetables that you don’t see in grocery stores, like purple broccoli or purple cauliflower. At peak season, one stall at the market might have sixteen different varieties of plums. During the fall, I love to see how many different shades of carrots we can find, then put out a carrot rainbow for dipping. Quinn loves to make mashed potatoes, and this past summer we made mashed purple potatoes—yum.

Build on a veggie base. Make veggies the foundation, then layer on top of them. For example, cut a roasted or cooked sweet potato in half and pile on a bunch of roasted or sautéed vegetables. Cook up some spaghetti squash and load on some Bolognese sauce (see page 246). Try using a spiral slicer to make “noodles” from zucchini.

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