By Molly Patrick
Mar 20, 2021,
I recently got a text from our handyman telling me that he had watched Game Changers and What the Health on Netflix, and he was really inspired to start eating more whole-food plant-based. He asked for some direction, and I told him I would email him a perfect plan for whole-food plant-based beginners.
One of the cool things about having a company that helps people eat more plants is that you become the go-to person when the people in your life want to start eating a whole-food plant-based diet. Over the past two years, I have had more texts, emails, and phone calls from friends and family wanting help going plant based than I’ve ever had.
This is the information that I emailed our handyman, and I told him to follow it sequentially. I didn’t want to overwhelm him, but I also wanted him to take immediate action since his curiosity was piqued.
May this step-by-step plan for whole-food plant-based beginners help you or someone you love eat more plants and reap all the benefits of those plants!
1) Sign up for my Swear Saturday Love Letters.
They always have good insight, and they often link to a new blog post and a free plant based recipe each week.
2) Read this blog post.
It is a beginner’s guide to eating a whole-food plant-based diet.
3) Then, read this blog post.
It is a simple blueprint to eat less meat, dairy, and eggs.
4) Start with cooking the free recipes from our blog.
Pick three recipes that look yummy and start with those. The only way to eat more plants is to eat more plants. Play around in your kitchen and have fun!
Here are three excellent recipes for plant based beginners:
- Plant Based Chorizo Tofu Crumbles
- Whole-Food Plant-Based Pizza Burgers
- Sweet Potatoes with Creamed Spinach
5) Learn all about whole-food plant-based batch cooking.
This blog post explains about batch cooking and why it’s important.
6) Sign up for a free trial of our weekly Plant-Based Meal Plans.
Take a test drive of our awesome classroom and cook one of our healthy, delicious Meal Plans.
7) Sign up for our weekly Plant-Based Meal Plans.
We give you a blueprint to follow each week. All you have to do is shop (following the grocery list that we provide), cook (following the recipes we give you each week), and eat (the best part!). We give you a new Gourmet Meal Plan and a new Simple Meal Plan each week. These are the best, most delicious plant-based meal plans out there.
8) Watch these four videos:
- Tim Gets Off His ADD Medication by Switching to Plants
- Jules Reverses Type 2 Diabetes After Switching to a Plant Based Diet
- Dr. Stephan Esser on Bone Health, Inflammation and the Immune System
- Larry Libbee Drastically Reduced Medications by Eating Plants
If you are new to eating plant based, the resources above will help guide you, and it’s up to you to put them into practice. Reading about the plant-based diet and seeing people’s stories about going plant based is inspiring, but once you’ve actually done it, you will know why this way of eating is so cherished and celebrated.
This isn’t a “diet”, it isn’t a fad, and it’s not at all restrictive. It is a beautiful way to live and eat and it often leads to people living their very best life. I’m so excited for you to dive in!
Ingredients
- 1 cup uncooked farro (180 g)
- 1 bay leaf
- 3 cups water (705 ml)
- 2 teaspoons lemon juice (zest before juicing)
- 1 tablespoon parsley, finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon garlic granules (or powder)
- ½ teaspoon dried marjoram
- ¼ teaspoon salt
- ⅛ teaspoon black pepper (about 5 turns)
- ⅛ teaspoon lemon zest
Instructions
- Place farro in a fine mesh strainer and rinse well until water runs clear. Shake off excess water. Proceed with whichever method you choose.
Instant Pot Directions
- Press the saute button and heat up the inner pot for 2 minutes and then add the farro and stir for 1 minute. Turn off the Instant Pot (IP), add the water and bay leaf and stir. Lock the lid into place, making sure the nozzle is in the sealing position. Use the Manual (or Pressure Cooking) mode and set the timer for 12 minutes.
- When the timer goes off, use the natural release method. When all of the steam has been released, take off the lid. There will be excess water in the pot. Farro does not absorb water like rice, it cooks more like pasta.
- Using pot holders, carefully remove the inner pot and transfer the farro back into the fine mesh strainer and drain the excess water. Remove and discard the bay leaf.
- Transfer farro into a container and stir in the lemon juice, parsley, oregano, garlic, marjoram, salt, pepper, and lemon zest.
Stovetop Directions
- Heat a large pot over medium heat for 1 minute, then add the farro and stir for about 1 minute. Add the (new) water and bay leaf and stir. Bring to a boil, lower heat, and cover the pot with a lid. Simmer for about 25 minutes, or until the farro is tender. Test the farro at 20 minutes to avoid overcooking. You want it to be tender, but not mushy. There will be excess water in the pot when the farro is done cooking. It does not absorb water like rice, it cooks more like pasta.
- When the farro is done, transfer back to the fine mesh strainer and drain the excess water. Remove and discard the bay leaf.
- Transfer the farro into a container and stir in the lemon juice, parsley, oregano, garlic, marjoram, salt, pepper and lemon zest.
Wishing you a happy week. May it be filled with eating plants.
Xo
Molly
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Molly introduced us to cooking farro. It is really satisfying that craving for carbs!