Dr. Neal Barnard
Dr. T. Colin Campbell
Dr. Hans Diehl
Dr. Caldwell Esselstyn
Dr. John McDougall
Dr. Dean Ornish
Kathy Freston is a health and wellness expert and a New York Times best-selling author. Her newest book is The Lean: A Revolutionary 30-Day Plan for Healthy, Lasting Weight Loss. Dr. Mehmet Oz and Dr. Dean Ornish penned the introductions for her two latest books, and her work has garnered accolades from such respected health and wellness experts as Dr. Andrew Weil, Dr. Neal Barnard, Marianne Williamson, and Dr. Deepak Chopra.
Learn more about Kathy Freston below.
KATHY'S NUTRITION TIPS
- Making a habit of drinking fresh juices from whole, raw fruits and vegetables will bathe your body in a veritable waterfall of nutrients that will kick your weight loss into overdrive and make you feel great.
- Adding a salad to your daily meal plan is a great weight loss strategy and fits right into the “crowding out” approach. It fills you up with good roughage–lettuce, veggies, fruits, and seeds are all full of healthy fiber–thereby leaving less room in the belly for over-stuffing yourself.
- Too often, we try to fill the little vague feelings of “emptiness” in our day-to-day lives with cupcakes. In one of The Lean’s most essential lessons, I explain how taking a bit of time to improve a relationship, alleviate someone else’s suffering, or do something empowering for yourself when these feelings strike is the truest path to mental and physical wellness.
- In The Lean, your regimen builds day by day with cumulative changes that create momentum and a sense of accomplishment for a life-changing month as you crowd out old habits by adding new healthy habits that are built to thrive on.
Thai Green Curry
I am a huge fan of curries in all forms. In particular, I think Thai curries are bursting with flavor. This green curry paste is just packed with fresh ingredients and it is literally as easy to make as pureeing all the ingredients in a food processor.
Active time: 15 minutes
Start to finish: 60 minutes
1 package water-packed extra-firm tofu, pressed, drained, and cubed
1 stalk prepared lemongrass
5 cloves garlic
1 shallot, chopped
2 Thai chiles (jalepeno is a good substitute if you can’t find Thai)
1 thumb-size piece of fresh gingerroot, peeled and sliced
1/2 cup fresh Thai basil (regular fresh basil works well also)
1/2 cup roughly chopped fresh cilantro sprigs
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground white pepper
1 teaspoon agave nectar
1 tablespoon fresh lime juice
2 14-ounce cans lite unsweetened coconut milk
1 tablespoon olive oil
1 small yellow onion, cut into 1/4-inch dice
1 green pepper, cut into 1/4-inch dice
1 red pepper, cut into 1/4-inch dice
1 small zucchini, diced
1 cup sweet potato, cut into 1/2-inch cubes
1 cup broccoli florets
1 cup fresh snow pea pods
1/2 14-ounce can bamboo shoots (or an entire 8-ounce can), drained
Cooked brown basmati rice, 1/3 cup per serving
- Press the tofu and drain for at least 20 minutes to release all the excess water.
- In the meantime, make your green curry paste. In a food processor or blender, mix the prepared lemongrass, garlic, shallot, chiles, ginger, basil, cilantro, cumin, coriander, white pepper, agave, lime juice, and 1/4 can of the coconut milk. Set aside the remaining coconut milk to use later. Blitz well to make a fragrant green curry paste.
- In a large pot, add the olive oil and heat over medium heat for 1 minute. Sauté the onion for 5 minutes, stirring occasionally. Add the cubed tofu and vegetables, and continue to sauté for and additional 2-3 minutes. You want the vegetables to remain firm. Pour the remaining coconut milk into the pot. Next stir in the curry paste slowly to get a nice smooth sauce. Reduce the heat to low and simmer for at least 20 minutes.
- Serve the curry in warm bowls atop brown basmati rice.
Helpful Hint: You can find fresh lemongrass in most Asian food and grocery stores. Look in your local grocery store in the specialty produce department. When buying fresh lemongrass, look for stalks that are fragrant and tightly formed. To prepare fresh lemongrass, you want to use the softer, fleshier part of the lemongrass. This is located under the tough outer leaves. Peel away the outer layers with your fingers and discard. Using a sharp knife, cut off the lower bulb about 2 inches from the bottom of the stalk and discard. Now it should be failry easy to cut up the lemongrass. Starting from the lower end (where the bulb was) make thin slices up to two thirds of the stalk. Now place the sliced lemongrass in a food processor and pulse five times. You have just prepared your lemongrass.
Ultimate BLT Sandwich
What takes this sandwich from unflavored to ultimate is the addition of the nutrient-dense avocado. This heavenly fruit has 20 essential nutrients and is a rich source of fiber. Not only does it taste wonderful, you’ll be satisfied for hours.
Active time: 10 minutes
Start to finish: 20 minutes
1 tablespoon olive oil
6 pieces of tempeh bacon
4 slices sprouted-grain bread, toasted lightly
4 romaine lettuce leaves
4 slices tomatoes
6 slices ripe avocado
Salt and pepper to taste
2 tablespoons light vegan mayonnaise (such as Vegenaise)
- In a medium sauté pan, heat the oil and cook the bacon according to the package directions. Be sure to watch the bacon closely, as it can burn quickly. Place the cooked strips onto a paper towel-lined plate. Set aside to cool.
- Lightly toast the bread and spread 2 slices with the Vegenaise.
- Assemble as you would a BLT, adding avocado on top.
- Sprinkle salt and pepper to taste.
Silky Strawberry Pudding
This blissful dessert is ridiculously easy to make, with some seriously impressive results. Wow your guests when you bring this out – they will think you have been in the kitchen for hours!
Active time: 5 minutes
Start to finish time: 1 hour, 5 minutes
8 ounces frozen strawberries, unsweetened, thawed and drained
12 ounces firm or extra-firm silken tofu (I like Mori-Nu)
1 tablespoon orange zest
1/4 cup agave nectar (optional)
1 tablespoon vanilla extract
4 fresh strawberries
- In a food processer, combine all the ingredients except the sliced strawberries, stopping after 1 minute to scrape the sides of the bowl.
- Blend for an additional minute or until the mix is very smooth.
- Divide the mix evenly among small bowls, and chill for at least 1 hour.
Garnish with sliced strawberries and serve immediately.
KATHY FRESTON'S FULL BIO
Kathy’s other books include Veganist: Lose Weight, Get Healthy, Change the World, Quantum Wellness: A Practical and Spiritual Guide to Health and Happiness, The One: Discovering the Secrets of Soul Mate Love, and Expect a Miracle: 7 Spiritual Steps to Finding the Right Relationship.
Kathy promotes a body/mind/spirit approach to health and happiness that includes a concentration on healthy diet, emotional introspection, spiritual practice, and loving relationships, among other tenants. Her work is focused on providing guidance for conscious and healthy living in our increasingly busy world. Kathy continually cites the proven value of “leaning into” change and the benefits of “progress, not perfection.”
In O Magazine, Oprah Winfrey wrote, “Kathy Freston struck a nerve for me by speaking of a higher level of awareness, what she calls “spiritual integrity”… Kathy cautions that the way to full consciousness isn’t to give up every poor choice at once. She says, “Lean into it. Don’t try to break a lifetime of bad habits overnight.” I’m leaning.” On her show, Ellen DeGeneres said, “I can’t tell you how much [Quantum Wellnes] has changed my life for the better.” And Dr. Dean Ornish says, “Kathy Freston has years of experience inspiring people to make intensive changes in diet and lifestyle that helped transform their lives for the better. Kathy’s approach is multidimensional and multifactorial, a powerful blend of what works and why.”
Kathy has appeared on The Oprah Winfrey Show, The Dr. Oz Show, Ellen, The View, Good Morning America, The View, Charlie Rose, The Martha Stewart Show, OWN, Extra, and CBS's The Early Show. Her work has been featured notably in Vanity Fair, Harper’s Bazaar, Self, W, and Fitness. She is a regular contributor to the Huffington Post and AlterNet and writes a monthly food column for the LA Times Magazine.
Learn more about Kathy at www.KathyFreston.com.
Like Kathy on Facebook: Facebook.com/kathyfreston.veganist
Follow Kathy on Twitter: Twitter.com/kathyfreston