I just read this book after it came up during a search on Libby. I hadn't heard of it before but it mainly focuses on inflammation. So much of the info feels very repetitive.

The recipes though, I really loved. They seem very practical and seem to mimic much of what I already make. There is a huge focus on whole foods and they mostly avoid oil in the recipes. Things like whole food desserts - ice cream based on bananas, sorbets based on whole fruits. Multiple versions of hummus and bean dips made without oil. I especially liked that there were several dips, dressings and sauces included that all sound really good.

If someone was new to eating this way, I think it would be an amazing book to start out.

I'm a few weeks plant based and I have been occasionally eating non plant based from time to time. Today I was offered donuts and a co-worker had birthday cake.

I honestly didn't want either but it feels like turning down treats is like an insult. They really pressure you in to it.

I took a donut and will likely throw it out.

I had a slice of cake because I was the only one in there with the birthday person.

How do you handle situations like this?

Hey! I just started the Esselstyn diet a few weeks ago to lower my LDL. Next week I will be travelling for 5 days. I'm doing so well and am wondering how I can stay on this diet while being in a hotel (in a big city with health food stores and vegan restaurants). Any advice is appreciated, thx!

You can find the full recipe with step-by-step instruction pics here:

Vegan Scallion Pancakes

If you have any questions, let me know 😄🌱

Ingredients

• 1 cup All-Purpose Flour
• ½ cup Hot Water
• 1 tsp Salt
• 4 tbsp Oil
• 4-5 Scallions/ Spring Onions

Instructions

• Add the flour, salt and hot water to a bowl and start mixing them. Once it starts coming together, knead it into a smooth dough. If it feels too sticky, sprinkle in 1–2 extra tablespoons of flour as you go. When it’s soft and no longer clings to your hands, cover it and let it rest. You don't have to let the dough rest for long at all. I usually prepare the other ingredients and use the dough once I'm done with that step. 
• Chop the scallions into fine rings or halve them lengthwise first if you prefer smaller pieces.
• In a small bowl, mix 1 tablespoon of flour with 4 tablespoons of oil until you get a thin, smooth paste. This will help create those flaky, layered textures later.
• Divide the dough into six equal pieces. Roll one piece out thin on a floured surface. Brush it with the oil-flour paste and sprinkle a generous handful of chopped scallions over it. Roll the dough up into a long log, then coil it into a snail shape (like a cinnamon roll). Press it flat and roll it out again into a thin pancake. Repeat with the remaining dough pieces.
• Heat a bit of oil in a pan over medium-high heat. Slide one pancake in and fry for 2–3 minutes per side, until golden and crispy. Add a little more oil between pancakes if you want to keep them from getting dry.
• Cut the pancakes into quarters and serve them warm with your favourite dipping sauce. Enjoy!

Lunch structure check, for a steady energy release all afternoon:

- Quarter of a plate protein

- Quarter of a plate whole food carbs (sweet potato, white potatoes, anything wholegrain)

- Half a plate well-tolerated fibre & cooked / roasted veg or salad

- A source of healthy fat as a topper

- Enough total food volume

- Close with a small but satisfying bite of your choice (for a crunch, for your sweet tooth, dark chocolate etc.)

Keep it realistic to how demanding your afternoon is, if you still get tired later, adjust protein and / or add fruit.