It breaks my heart that so many people are in a funk and don’t know what to do about it.
I’m bummed by the number of people who are just getting by, when life is meant to be made passionate love to.
I’m disappointed by how little power people think they have over their health and wellbeing.
I’m angry that we have a “health” care system that pushes drugs on people after they’re sick, and talk nothing about what can be done to prevent crap from happening in the first place.
It makes me red in the face to think about the amount of time and money that has gone into cancer research, but yet people still get cancer…all the time.
And it makes me do a facepalm, accompanied by a “WTF?!” when I think about all the research that has been done by amazing people like Dr. T. Colin Campbell, Dr. Caldwell Esselstyn and Dr. Dean Ornish on the clear health benefits of plant-based nutrition that people have no idea about, and that scientists, and people in the medical field don’t take seriously.
Do you know why they don’t take it seriously, btw?
Because people don’t fucking profit from cruciferous vegetables.
There’s a way to prevent and even reverse some cancers, diabetes and heart disease.
Why the hell is this not a huge global discussion?
When my girlfriend and I decided to turn Clean Food Dirty Girl into our full time business, I knew that I wanted to do more than just write cookbooks. Cookbooks are fun and sweet, but I wanted to create something that was tactical, guided, personal, a step-by-step solution to eating better.
I wanted to put my passion, skills and know how to use in a way that people could get the maximum benefit. I wanted to create something that would actually change the course of someone’s life for the better.
I needed to know how I could best do this, so I stopped talking and started listening.
You know what I found?
People are fed up.
People want to detox from junk food and processed sugar, people don’t want to be addicted to salt, sugar and fat, people want to be healthy and live full lives, people want to get off their medication, not be given more, and people don’t want to be skinny, they just want to lose a little weight and get their lives back.
Doctors are great for a lot of reasons.
If I break my arm, no amount of kale will set the bone. But apart from emergencies, we as a society must do better in taking responsibility for our own health, and stop leaving it up to government agencies, doctors, big pharma, and agrochemical giants.
They do not have our best interests in mind. It’s their bottom line that trumps everything.
Here’s a chart of the biggest pharma companies and their revenues for 2014 to ponder on.
What I really, really, really want to tell you my love, is it’s time to put your health into your own hands, because you have the power to feel good all by yourself.
You don’t need your doctors permission. You can break free from processed junk food, untangle the web of what’s healthy and what’s not, and then reap the benefits of eating clean.
Benefits like losing weight naturally, getting your energy back, sleeping better, having a more positive mindset, regaining your confidence and generally feeling like the badass that you are.
And when you’re ready for a change, I have something for you.
I created my One Week Clean Food Reboot because I came to the conclusion that people want change, they want to feel good, they want to lose weight in a natural way, they want a damn pep in their step, and they want their mojo back… they just don’t know how.
When you’re ready, I will show you exactly how. I will hold your hand, and I will show you a better way. I will help you detox from all the crap, so you can get on with your life.
The proof isn’t in the pudding, it’s in the emails I get every day about the reboot and how much impact it has had on people. See for your own bad self:
Hi Molly how are you my beautiful friend?
I feel fantastic because of you. Here’s why:
I went shopping to get some new summer clothes. “Damn I hate shopping”, is what I was saying to myself as I left home. In the past I try on clothes and can’t find anything I like or that fits. I’m thinking I’m one size and I find I’ve gone up a size! But guess what? I took a pile of clothes into the change room (the sizes I was wearing in the winter) and found them all too big on me!!!
I went back out and got everything in a size smaller and hot damn they fit! In fact they were a bit loose! I haven’t been this size since before I had my son 28 yrs. ago!!!
I think if I keep this up I’ll be down another size by the fall!
Damn sister I walked out of the stores with my arms full (instead of walking out crying with nothing!)
I’m so damn proud of myself and so damn glad I found your blog and made the connection with you. Your reboot literally changed my life.
You really are a gem.
I had a wonderful day today, and want to thank you for the gift of the Re-Boot Program. Since I completed it, I have indeed noticed increased energy, and more amazingly, ALL my muscle pain is gone. I have aches & pains that I know about but are quite manageable, as they were before I got ill in 2003.
The best part of all is the improvement in my walking and balance! I still have to be careful, and watch where I am going but today I walked all over Target without using my walker!!! My daughter told me that she had a moment of “I have my Mom back”, seeing me be how I used to be. My heart is full, (so is my tummy!), and words aren’t really enough to say what I am feeling at the moment, but again, a truly heart felt THANK YOU!!
In the meantime, here’s a recipe from the program.
Whole Food Plant Based Gluten Free Eggplant Lasagna
2 large eggplants, cut lengthwise into 1/4-inch slices
1/4 cup water (59ml)
Small sprinkle of salt and pepper
- Preheat oven to 350°F (175°C).
- Place the eggplant on a baking sheet (or a few baking sheets) and distribute the water evenly over each piece of eggplant.
- Sprinkle lightly with salt and pepper and place in the oven.
- Bake for 10 minutes, take out and set aside.
1 package firm tofu (14 oz./397g)
1/4 cup nutritional yeast (25g)
1 heaping teaspoon garlic powder (6g)
1 heaping teaspoon dried dill
3/4 teaspoon sea salt (5g)
1 tablespoon apple cider vinegar (15ml)
1/2 cup water (120ml)
- Crumble the tofu in a mixing bowl until there are no big pieces.
- Add the nutritional yeast, garlic powder, dried dill, sea salt, apple cider vinegar and water.
- Stir until everything is combined.
- Set aside for now.
1/4 cup water for sautéing
1 red onion, chopped
5 cups mushrooms, sliced (385g)
1/2 teaspoon sea salt (4g)
1/2 cup parsley, chopped (15g)
1 bunch spinach, wash and chop into large pieces.
- Place water in a large skillet and heat until it just starts to steam.
- Add onions and cook for 3 minutes, stirring intermittently to make sure they don’t stick.
- Add the mushrooms, sea salt and parsley and saute for an additional 3 minutes.
- Add the spinach, turn off heat and stir until the spinach is combined.
- Set aside for now.
3 1/2 cups marinara sauce (945g)
Make the eggplant
Make the vegan ricotta
Make the veggies
- Make sure the oven is preheated to 350°F (175°C).
- Evenly spread 1/2 cup of marinara sauce (135g) on the bottom of a 9×13 baking dish and layer evenly as follows:
single layer of eggplant over the sauce
1/2 of the veggie mixture
1/2 cup of marinara sauce (135g)
layer of eggplant
1/2 cup marinara sauce (135g)
all of the ricotta
2 cups of marinara sauce (540g)
Place in the oven uncovered and bake for 30 minutes.
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