May
03

Recap Of Mark Bittman On The Today Show

New York Times Columnist Mark Bittman appeared on this morning’s episode of The Today Show with Matt Lauer to talk about the diet that helped him lose more than 35 pounds by eating vegan food before 6 PM. This diet is the subject of his new book VB6: Eat Vegan Before 6.

VB6: Eat Vegan Before 6 by Mark Bittman

VB6: Eat Vegan Before 6 by Mark Bittman

Significantly, Mr. Bittman acknowledged that “the science is to be healthy, we need a more plant-based diet.” Several tips from his book were flashed on the TV screen as follows…

1. Eat fruit/vegetables in abundance

2. Eat fewer animal products

3. Eat (almost) no junk food

4. Cook at home as much as possible

5. Consider quality over quantity

6. See your weight as just one component of good health

Although I agree with Mr. Bittman that eating vegan before 6 PM is a huge step in the right direction, I wish that he would go totally vegan which is even healthier than doing it just before 6. But if you are simply not ready to go vegan, VB6 might be your perfect solution. After all, it worked for Mark Bittman who has been healthy and kept the weight off for almost 6 years. That is nothing to sneeze at!

On the Today Show set, Mr. Bittman shared some of his favorite healthy recipes for breakfast, lunch and snacks. They all looked great, but his recipe for vegan creamsicles seemed really easy and something that I would make often. So, I posted the recipe below. To get the other VB6 recipes you can go on the Today Show’s website.

 

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VEGAN CREAMSICLES

Mark Bittman

Ingredients:

2/3 cup soft silken tofu

1 1/3 cups fresh orange juice

2 tablespoons sugar

1 teaspoon vanilla extract

Preparation:

1. Put all the ingredients in a blender and puree until the mixture is smooth and the sugar is dissolved, 1 or 2 minutes.

2. Pour the mixture into plastic molds for making frozen pops, or if you don’t have them, use paper cups; transfer them to the freezer. If you use cups, wait about 1 hour, then insert a wooden frozen-pop stick into each cup; it should stand upright.

3. Continue freezing until the snacks are completely solid, another 2 or more hours. To release, run the mold under cool water for a few seconds to loosen them (or peel off the paper cup).

Enjoy!

Comments

  1. Oh man, I wish I would have know he was going to be on! Maybe I can still watch it online. I made his Chickpea Ratatouille a couple weeks ago and it was awesome. Thanks for sharing the creamsicle recipe – sounds good!!

Trackbacks

  1. […] the above recipes will be more than enough to feed my clan, I have had my eye on Mark Bittman‘s vegan recipe for Creamed Mushrooms On Toast which is from his book VB6: Vegan Before 6 PM. […]

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