I first fell in love with cooking through the famous French chef Julia Child. She had such an incredible way about her when it came to her love of cooking, and finding her passion in making French cooking accessible for Americans. I watched Julia and Julia, read books about her, watched her hilarious cooking show: The French Chef, and bought every cookbook of hers I could find. When I began transitioning into becoming vegetarian, I still appreciated her but knew that I may never be able to continue cooking with her and creating her recipes.
Recently, I’ve been trying to veganize just about everything… from chicken noodle soup to California sushi rolls. I knew the ultimate vegan challenge would be to take on any of Julia Child’s recipes, specifically her famous Boeuf Bourguignon. After some research, I came up with the perfect game plan on how I was going to tackle this flavorful, butter filled recipe making it 100% vegan, and I think I did it!
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If you’ve been following my blog for a while, you’ve probably heard me talk about Dr. T. Colin Campbell and/or the documentary Forks Over Knives (FOK). The research that Dr. Campbell has done, as well as the information shown in the documentary FOK is mind blowing, and has changed my life in many different ways.
Today, I wanted to do a thorough review on the documentary and hopefully convince you to check it out for yourself! Forks Over Knives is essentially a documentary that is centered around the research done on the connection between animal protein and cancer growth. Dr. Campbell began this research during The China Study. Lots of research has been done over the years on this topic, and FOK puts it all into a very easy to follow documentary. Along with presenting the research in easy to understand words, pictures, and interviews the documentary follows several individuals who are suffering with chronic diseases.
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