What’s the secret to losing weight without constantly feeling hungry and deprived? For Michael Bittman, the lead food writer for The Times Magazine and a famed food expert, the key to weight loss resides in the holistic use of a vegan food plan. Why describe it as holistic? Because Michael accepted the need to satisfy his emotional desire to enjoy his favorite foods while recognizing the physical importance of losing weight. The result: “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good” (click to order). This book offers a sensible, healthy approach to losing weight by providing you with a carefully designed, plant-based diet to enjoy prior to 6:00 p.m. daily. After that, you can enjoy what you like. Michael also crafted a variety of recipes to accompany his diet. Try two of them below. You may also enjoy his other book: “Food Matters: A Guide to Conscious Eating with More Than 75 Recipes” (click to buy).
Corny Hoecakes Ingredients for “VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good” (click to buy)
- 1 1/2 cups cornmeal (fine or medium grind)
- 1 teaspoon salt
- 1 1/2 cups boiling water
- 3 tablespoons olive oil
- 1 cup fresh or frozen corn kernels
Heat oven to 200 F. Combine cornmeal and salt in a medium bowl. Gradually pour in the boiling water, whisking constantly. Let the mixture sit until the cornmeal absorbs the water, 5 to 10 minutes. Stir in half of the oil and a little more boiling water, a little at a time, until the batter is pourable. Fold in the corn kernels.
Put a large skillet or griddle, preferably cast iron or nonstick, over medium heat. When a few drops of water dance on the surface, add a thin film of the remaining oil. Working in batches, spoon in the batter, making any size cakes you like: they will be thinner than pancakes. Cook until bubbles appear and burst on the tops and the undersides are golden brown, 3 to 5 minutes; turn and cook the other side until golden, another 2 or 3 minutes more. Transfer the cooked cakes to the warm oven and continue with the next batch, adding more oil to the skillet if necessary. Serve warm.
Serving: 1 cake
Calories:297, Cholesterol: 0mg, Fat: 13 grams
Carrot Candy Ingredients
- 8 medium carrots (about 1 pound)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Heat the oven to 225 F. Peel the carrots and cut them into 1/8-inch coins. Toss them with the olive oil and salt, then spread on a baking sheet in a single layer. Cook until slightly shriveled, dehydrated, and sweet but still soft and chewy. You might have to move them or the pan around to ensure they don’t burn or get too crisp.
Start testing the carrots after about 2 hours, and remove them from the oven when they’re as chewy or crisp as you like, another 30 to 60 minutes. Cool thoroughly before storing in an airtight container.
Serving: 2 carrots
Calories: 58 Cholesterol: 0mg