Über-inspired by my parents, who are now following a plant-based, whole food diet à la Forks Over Knives. This documentary (check out Ebert's review of it here) presents strong evidence and research linking our Western animal-based diets to cancer, obesity and many chronic illnesses. 

Let your food be your medicine, and your medicine be your food.

-Hippocrates

My parents started it 6 weeks ago, and I hadn't seen them in 3 weeks. Quite honestly, I could not believe how much weight they lost; they have never looked better. Not big meat-eaters to begin with, the main change they made was cutting out all forms of processed food. More about that in a future blog post, but in the meantime, here's a delicious recipe (thanks Krista!) that I made for dinner tonight, and will take to work over the next few days. I've also dusted off my crock pot for the morning...stay tuned!

Asian Chopped Salad

I made some modifications to this recipe from Vegetarian Times.

Ingredient List

Serves 6

• 2 cucumber, peeled and diced
• 8 oz. teriyaki-style baked tofu, diced (Trader Joe's)
• 1 red pepper, seeded and diced
• 2 stalks of celery
• 1 cup cooked shelled edamame
• 1/2 cup wasabi-seasoned peas
• 1 Tbs. minced fresh ginger, or more to taste
• Sesame-soy vinaigrette (also Trader Joe's)

Directions

1. Chop it up and throw it all together in a bowl! (I also modified the directions).