Dr. Campbell’s Course — making a huge difference in my life!

Posted on 07/06/2011 by J. Morris Hicks

A reader last night asked me a question about the Plant-Based Nutrition course at Cornell and the T. Colin Campbell Foundation. I had actually been thinking about that topic recently and had concluded that I got much more out of that course than I realized at the time of my graduation in November 2009. Here’s the question from Karen in Illinois and my response:

I think I read somewhere on your blog that you took the Plant-Based Nutrition course online at eCornell. I’m considering that and wondered if you feel you learned quite a bit more than you’d learned by reading books from the leading docs/scientists on the topic? Regards, Karen.

My Cornell Certificate in Plant Based Nutrition -- November 2009

My Response. As for the course at Cornell, it costs $1065 but in my case was well worth it. Truth be known, it may have very well been the spark that convinced me to write my book; which has led me to a new career in writing, speaking, blogging and consulting. As we wrote reports following the lectures, I quickly realized that I had a better “big picture” understanding than most people in the course and had a special gift for being able to make that picture clear in my writing. That realization has made a big difference in my life…

So, in making your decision, it’s not only about what you might learn, it’s more about what might happen next in your life because of it. And, in my case, along with that new career — it’s nice to be “certified” in plant-based nutrition.

J. Morris Hicks, trying to help people everywhere understand the "big picture" about the food we eat.

I go into much more detail about the background of that course in the blog below. After I wrote that blog, I received this note from one of my eCornell instructors:  ”Hello Jim. Great article. I have not read such a clear summary of the progression of Dr. Campbell’s teaching from Cornell to eCornell. Nicely done. And, thank you for promoting the courses in this way.” from Lewis in Ithaca, NY.

Cancer, cell phones, cow’s milk, and Cornell

On 7-8-11, I received this comment from a another course grad and a fellow blogger at VegSource.com, Jessica writes:

I agree wholeheartedly that taking the course is qualitatively different than simply reading the experts’ books. It’s also connecting with like-minded people and a commitment to thinking in a specific direction which changes your whole outlook.

During the course, I also discovered a passion for sharing the message with school children like Antonia Demas at foodstudies.org, and I am exploring that.

Although it is a short course, being certified as well as a long-term amateur researcher and practitioner adds confidence and credibility.

If you like what you see here, you may wish to join our periodic mailing list. Also, for help in your own quest to take charge of your health, you might find some useful information at our 4-Leaf page. From the seaside village of Stonington, Connecticut – Be well and have a great day.

If you’d like to order our book on Amazon,  visit our BookStore now.

—J. Morris Hicks…blogging daily at HealthyEatingHealthyWorld.com

PS: Occasionally an unauthorized ad may appear beneath a blog post. It is controlled by WordPress (a totally free hosting service). I do not approve or personally benefit whatsoever from any ad that might ever appear on this site. I apologize and urge you to please disregard. 

Posted in Big Picture | Leave a comment

Our book — in 164 words or less. Thank you Violet.

Posted on 07/05/2011 by J. Morris Hicks

J. Morris Hicks, proud GranBuddy of Violet Lucy Shewchuk

My youngest granddaughter, Violet, inspired this blog today; 164 words that will form the heart of my very brief speech at our official book launch party on September 29 in Stonington, CT.

The inspiration came about 45 minutes ago when I saw an email from Violet’s mom Diana — a message that included a picture of Violet starting a new 4th of July tradition for our nation’s leaders of the future — eating her first corn on the cob. That scene inspired my Winston Churchill style speech that I will deliver at the Saltwater Farm Vineyard in 86 days:

Our toxic Western diet — Not only is it harmful to our planet and ourselves (promoting cancer, obesity, heart disease, & diabetes),  it is incredibly wasteful; requiring 20 times more water, 20 times more energy and 20 times more land, PER CALORIE, than does the natural diet for our species; whole plant-based foods.

Not to mention the fact that some 60 billion animals a year must spend their entire lives in a virtual “hell on Earth” so that all of us “animal lovers” may enjoy eating their flesh. One final point; not only is our way of eating terribly harmful, wasteful, and cruel — it is grossly unsustainable.

In a world full of sick or starving people, suffering animals and rapidly disappearing natural resources; how can we possibly not come together NOW and end all of this madness once and for all? Given what you will know (after reading our book) — if you don’t take action — what will you tell your adult grandchildren someday when they ask you why you didn’t?

Thank you Violet for inspiring this blog, my book launch speech and perhaps a few final words of wisdom in our book as I will submit my final edits later today.

In my reply to my daughter Diana just now, I wrote:

Thanks for the photo. It’s perfect…the perfect NEW 4th of July tradition. Thanks for not teaching her the disgusting American tradition of eating a hot dog on the 4th.

FYI, the college kids of today are already 18% plant eaters (compared to 3.2% overall in the USA). By the time Violet graduates from Smith College (in Northampton, MA), they probably won’t even be serving dead animal in the school dining hall. Love, Dad

Happy 5th of July; hope you enjoyed your holiday. Now, let’s make sure that more people are riding our 4-Leaf Train on their next 4th of July. Maybe we’ll have a new slogan on our website at  4leafprogram.com — “4-Leaf on the 4th.”

If you like what you see here, you may wish to join our periodic mailing list. Also, for help in your own quest to take charge of your health, you might find some useful information at our 4-Leaf page. From the seaside village of Stonington, Connecticut – Be well and have a great day.

If you’d like to order our book on Amazon,  visit our BookStore now.

—J. Morris Hicks…blogging daily at HealthyEatingHealthyWorld.com

PS: Occasionally an unauthorized ad may appear beneath a blog post. It is controlled by WordPress (a totally free hosting service). I do not approve or personally benefit whatsoever from any ad that might ever appear on this site. I apologize and urge you to please disregard. 

Posted in Big Picture | Leave a comment

“4-Leaf” healthy eating on the 4th of July? Are you kidding?

Posted on 07/04/2011 by J. Morris Hicks

Not kidding…and it is very possible with just a little “meal engineering.”

Lots of American flags on the 4th of July in New England; mine (in the distance) flies 365 days a year.

Happy 4th of July from Stonington, CT!  Yes, with all the burgers, dogs, cheese, chips and junk foods everywhere on this holiday, my title sounds a bit like an oxymoron. That said, how does one find a healthy 4-Leaf meal and still have a good time on the 4th of July, Thanksgiving, Christmas, or just about any other holiday?

With that question in mind, I saw an interesting article in the Health Section of the New York Times just now. Written by Toby Bilanow (July 1, 2011), it is entitled “Transforming Beans Into Vegetarian Pate’s” and features five healthy sounding choices. (Link to full article below)

Since most people think that anything that doesn’t contain meat is healthy, the author was just doing his best to show us some healthier choices — presenting some attractive (and probably tasty) dishes that can be “engineered” into truly healthy “3-Leaf or 4-Leaf” meals. The article led off:

This week, Recipes for Health columnist Martha Rose Shulman transforms the lowly bean into an elegant start to any meal…A great way to work more beans into your diet, this week’s pâtés work as spreads on whole-grain bread or crackers. They slice up nicely, too, so you can serve them alongside a salad or vegetable dish.

This is the Lentil Pate -- they always have very attractive looking dishes in the Times. And as any great hostess knows; presentation AND taste are both very important.

The article continues with the following tasty-sounding and good looking dishes:

  • White Bean Pâté (Article says that this has been a Martha Rose Shulman signature dish for decades.)
  • Black Bean Pâté (she says it tastes like a very light version of refried beans)
  • Red Bean and Pepper Pâté (Spiced with paprika and cayenne and added red peppers for a Cajun twist)
  • Lentil Pâté With Cumin and Turmeric (She says that lentils and curry flavors go together beautifully)
  • Edamame Pâté (She says that the addition of Marmite or Savorex, yeast extracts with an intense taste, give this vegetarian pâté a meaty flavor)

Just had to get one more flag picture on today's post

Now for the “meal engineering.” When you visit the link below and take a look at the nutritional information for each dish, you will find that all of them are loaded with fat — in the form of olive oil and eggs. They did spare us the cheese. The meal engineering will consist of some creative ways to remove ALL of the eggs and most, if not all, of the olive oil. Contrary to popular opinion, olive oil is not a health food — like all oils, it is not a whole plant and 100% of its calories are from fat. (Visit our Meals 101 Page for more ideas.)

A word to the wise: If you continue to have lots of olive oil in your diet, you’ll have a tough time getting your average percent of calories from fat below 20%. My average is about 12% and Dr. Esselstyn likes to see his heart patients below 10%.

My Mini Cooper in front of my humble abode -- notice the license plate; as I strive to help you "navig-8" your way to 4-Leaf eating in a "No-Leaf" world.

So what would I do to these dishes? Not being a culinary expert myself, I might add some avocado and olives to the mix; they also have a lot of fat — but they are whole plants. I would do a little experimenting with small portions before making up a HUGE batch for my guests. If you try some of these dishes for your next holiday, please share your own engineered recipe with us in a comment below this blog.

Even with some “engineering,” these pates are not likely to be 4-Leaf, but they will have no cholesterol and a whole lot less fat than the recipes in the Times. Good luck and have a Happy 4th with your family and friends. (Click here to visit our 4-Leaf Page.)

If you like what you see here, you may wish to join our periodic mailing list. Also, for help in your own quest to take charge of your health, you might find some useful information at our 4-Leaf page. From the seaside village of Stonington, Connecticut – Be well and have a great day.

If you’d like to order our book on Amazon,  visit our BookStore now.

—J. Morris Hicks…blogging daily at HealthyEatingHealthyWorld.com

PS: Occasionally an unauthorized ad may appear beneath a blog post. It is controlled by WordPress (a totally free hosting service). I do not approve or personally benefit whatsoever from any ad that might ever appear on this site. I apologize and urge you to please disregard. 

Vegetarian Pate Recipes for Health – NYTimes.com.

Posted in 4Leaf for Life, Recipes & meals | Leave a comment