Eating a whole food plant based diet can either cost a little or a lot. What I have learned from living this way is that the simplest of recipes, created from what you already have in house can make the best of dishes.
Potato are a cornerstone of a whole food plant based diet which is high in carbohydrates and low in oil. The balance scientific evidence within human nutrition and related chronic disease points to the humble potato as the SECRET ingredient to health.
This is contrary to what beliefs and opinions exist through various food marketing vehicles and related messaging.
Potato carbohydrates do not cause weight gain (if you leave the oil out) in fact they accelerate weight loss when consumed in abundance. Many people who embark upon a WFPBD (whole food plant based diet) resist eating potato until they try it and the pounds fall off while they feel full and satisfied. The proof is in the doing.
Potatoes have been proven to be sustainable in that you can eat them everyday and never tire of them. They absolutely curb appetite not stimulate.
Dr. John McDougall and his wife Mary espouse the potato as the healthiest ingredient for your dinner plate on the planet. Populations in rural areas where potato or sweet potato, yams are consumed as the diet basics along with plenty of colourful vegetables and fruits have little to no type 2 diabetes, cancer or heart disease.
Potato are very cost effective. To feed your family a diet of potato and fresh or frozen vegetables offers endless meal preparations.
Look to the internet for whole food plant based communities (McDougall Friends) who support potato and WFPBD and you will see "happy faces" of people who enjoy their food, have tremendous weight loss and amazing health stories. The difference is they are in LOVE with their lifestyle not enduring their choices but having fun being full of healthy good food.
Today, a delicious accident from the fridge with Four Baked potatoes left over. To bake potato we was and throw in the oven. Bake at 350 F Until they give way to the touch. About an hour.
Rustic Baked Potato & Leek Soup
1) Chop 4 Pre-Baked Potatos, into bite size pieces, skins on or off
2) Take 3 Large Fresh leeks , washed and sliced into bite size pieces (I like to rinse after slicing)
3) Place Chopped leeks into Non-Stick Wok or Large Frypan over medium high heat until soft.
NO OIL SECRET: Add Bits of Water or vegetable stock 1/2 cup at time to allow leeks to cook and soften a bit.