PCRM to Launch Spanish-Language Kickstart
Spanish speakers in the United States, Mexico, and throughout the world will soon be able to follow PCRM’s online program that has helped more than 200,000 people switch to a healthful plant-based diet for three weeks. “Vegetariano en 21 dias” will launch on Oct. 1. It is the latest adaptation of the rapidly expanding program, which already has versions for China and India in addition to the original North America-focused version.
The Spanish Kickstart will feature an all-new lineup of recipes and celebrity coaches including award-winning journalist Carlos Anaya and international TV host Marco Regil, who used a vegan diet to conquer a weight problem.
“You name the diet, I tried it,” explains Regil. “Low-fat, low-carb, Atkins, South Beach, Zone: Been there, done that. All to no avail. Instead of causing sustained weight loss, they gave me health problems like gastritis and colitis. All I learned was that diets do not work.”
After trying a 100 percent plant-based meal plan, Regil lost 25 pounds and has increased energy. PCRM has heard an array of inspiring success stories like Regil’s from Kickstart participants. Many Kickstarters have lost weight, reversed type 2 diabetes, eliminated chronic pain, and lowered their levels of “bad” cholesterol.
Physicians, dietitians, and other nutrition experts guide the Kickstart program, providing nutrition tips and answering questions in an online forum. Physicians Ana Negrón, M.D., and Joaquin Carral, M.D., as well as Food for Life instructor Gloria Huerta, will provide guidance and resources for the Spanish-language program.
Try one of Marco Regil’s favorite recipes
Mexican Skillet Pie
Makes about 12 servings
This stovetop entrée requires a very large skillet (14” or larger). If you don’t have a skillet this large, you can assemble it in a 9”×13” baking dish and bake it at 350 F for 30 minutes.
1 15-ounce can garbanzo beans, drained
1 1/2 cups water-packed roasted red peppers (about 6 peppers), divided
2 garlic cloves, peeled
1 tablespoon tahini (sesame seed butter)
3 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 cup water
1 onion, chopped
4 garlic cloves, minced
1 28-ounce can crushed tomatoes
12 corn tortillas
1 15-ounce can corn, drained
3 green onions, chopped
2 15-ounce cans vegetarian chili beans
Combine garbanzo beans, 1/2 cup roasted peppers, garlic, tahini, lemon juice, and cumin in a food processor or blender and process until completely smooth, 2 to 3 minutes. Set aside.
Heat water in a 14” or larger skillet. Add onion and garlic and cook over high heat for 5 minutes, stirring occasionally. Stir in tomatoes, then arrange tortillas on top (there will be several layers).
Spread chili beans evenly over tortillas and top with remaining 1 cup roasted peppers, corn, and an even layer of the garbanzo mixture.
Cover skillet and cook over medium heat until hot and steamy, 15 to 20 minutes. Sprinkle with green onions and serve.