Just like any bad habit that doesn’t serve your health and wellbeing, cheese is a bitch to quit.
From what I hear.
When I quit eating cheese I was deep in the sheets, making hot love to alcohol and nicotine on a daily basis, so at the time, I was happy to give anything up as long as it wasn’t smoking or drinking.
After I quit cheese in 2008 I would think about a gooey grilled cheese from time to time, but as long as I could go home after work and drink a bottle or two of wine and smoke a half a pack of cigarettes, I was cool with giving up just about anything. If I wasn’t addicted to smoking and drinking, I do believe my cheese addiction would have been a lot harder to break.
I say cheese addiction because that’s exactly what it is. And in today’s video Fuckery, Dr. Barnard and I talk about why this gooey, salty, creamy stuff is so hard to break up with.
Dr. Barnard is one of my fave plant based doctors and his newest book, The Cheese Trap came out earlier this year. There is no one better suited to handle the topic of crack in dairy form than Dr. Barnard. I had a great time chatting with him and I know you’ll enjoy it.
Here are just a few of the tidbits you’ll walk away with after you watch this video:
- Why it’s a really, really, really good idea to wean you and your family off from cheese.
- Why it’s so fucking hard to do that (my words, not his).
- What to do if you’ve gotten off the cheese pipe (yes, like crack pipe but with cheese) but your kids are still eating it.
- The ah-ha moment that led to Dr. Barnard’s breakup with meat and dairy.
There are a ton of nuggets packed into this 25 minute talk, so put down the queso, sit back and enjoy!
Oh, and if you’re inspired to quit cheese after watching this video, my weekly Plant Fueled Meal Plans will help you navigate your life without the cheese. As always, I got you!
Visit Dr. Barnard’s website, PCRM here.
Buy his newest book, The Cheese Trap here.
After you watch this video, make today’s recipe and put it on anything you would put dairy ricotta on.
Tofu Ricotta Cheese
Tofu Ricotta Cheese
- 1 block firm tofu pressed (instructions below)
- 1/4 cup raw cashews soaked in water for 10 minutes (35g)
- 1 tablespoon lemon juice
- 1 garlic clove minced
- 1 tablespoon nutritional yeast
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion granules
- 1/2 - 1 teaspoon salt
- 5 turns of black peppercorn
Take the block of tofu out of package and rinse with water. Next, press the liquid out of the tofu by using a tofu press, or by placing the tofu on a plate and carefully stacking more plates on top of it. Make sure the plates are heavy enough to press the liquid out of the tofu. Let it set like this for 10 - 15 minutes.
Drain and discard the water from the cashews and place the cashews into your food processor, along with the lemon juice, garlic, nutritional yeast, dried oregano, dried basil, onion granules, salt and pepper. Process until there are no chunks of cashews and everything is blended up. Turn off the food processor and scrape down the sides if necessary.
Add the tofu to the food processor and pulse a few more times until the tofu is crumbled up and all the ingredients are mixed together. Transfer to a container and store in the refrigerator.
Wishing you a happy week. May it be filled with trading in short term comfort for long term joy.