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It is based on a variety of starches such as rice, potatoes, corn, breads, pasta with fresh or frozen fruits and vegetables. [13] McDougall was the co-founder of the now Woodland-based Dr. McDougall's Right Foods Inc., which produces dried and packaged soups, manufactured for it by the SF Spice Co. [4] [15] [16]
Through an examination of the careers of American physician Caldwell Esselstyn and professor of nutritional biochemistry T. Colin Campbell, Forks Over Knives claims that many diseases, including obesity, cardiovascular diseases, and cancer, can be prevented and treated by eating a whole-food, plant-based diet, avoiding processed food and food from animals.
The rice diet has influenced some contemporary advocates of the plant-based diet. For example, physician John A. McDougall has commented regarding the research of Walter Kempner that "all who have followed in his footsteps, including Nathan Pritikin, Dean Ornish, Neal D. Barnard, Caldwell Esselstyn, and myself, owe homage to this man and his work."
To make this protein-packed soup totally plant-based, simply skip the anchovies and swap the sour cream for a dairy-free version, or substitute coconut cream or yogurt. Ta-da. Get the recipe
Serves: Makes three sandwiches Total time: 20 mins Protein per serving: 44g Plant count: 11 Ingredients: 200g (4 oz) firm smoked tofu. 2 to 3 medium-large tomatoes. 6 to 8 lettuce leaves. 1 large ...
Serves two as a main, four as a side. 45 minutes. Ingredients: 1 small butternut squash (about 750g) 1 teaspoon fennel seeds. 1 teaspoon coriander seeds