I welcome the opportunity to do written interviews with Black women authors about their books. This interview is with Lady Godiva, author of The Lady Godiva Hair Extreme Length Program Guide.
Khadija Speaking: Lady Godiva, before I say anything else, let me thank you for graciously taking the time to respond to these questions. As I warned you when we first discussed the idea via email, not all of the questions will be “softball” ones. There will be at least one challenging, “hardball” question—the sort of things that I always wonder about when I read books dealing with certain topics. Let’s start with some basic questions.
Question: What made you decide to design a program and write a guide book about growing Black hair to extreme lengths?
Answer: Thank you so much for the opportunity to discuss the program! As a longtime reader and frequent commenter, I’m especially honored to be here.
When I see black women out in public with broken, dry hair or even balding, it makes me so sad. I used to have damaged, rough and unkempt hair myself, so I remember exactly how painful it was to get dressed to the nines, but still feel unattractive because of my hair. I remember the shame I felt over it.
I felt then and continue to feel now that long hair is a universal hallmark of femininity. I know that many other black women feel the same way I did… they struggle with growing out their hair and could benefit from my advice.
On a larger level, you know that I care deeply about the condition of black women in America. Nothing pleases me more than to see a black woman looking fabulous, feeling confident, and accomplishing her goals. I want to contribute to that success, to the degree that I am able. I want to help women to grow healthy long hair that they can be proud of! How wonderful would it be if 90% of the black women in this country had long healthy hair down their backs? There would be a lot less hair flipping from other races of women going on then, that’s for sure!
Question: How long did this project take from idea to publication?
Answer: I first got the idea that I should write this book from reading one of your blog posts about ebook authorship! I did a period of research about the different ways I could pursue this… and the actual writing of the guide took me less than 90 days. The other elements, such as getting the website complete, and getting the supplements formulated etc took longer than I expected. From start to finish it was about six months.
Question: Did you look to other Black hair care books for inspiration?
Answer: I had read some black hair books in the past, but to be honest most of what I found there was not helpful to me. I had learned bits and pieces of healthy hair advice over the years from several sources. Some things were helpful, others detrimental. It took me years of effort to separate the wheat from the chaff. I then tested, tweaked and combined these disparate elements along with my own discoveries into one cohesive program. Women don’t need to reinvent the wheel like I did; they can just read my book!
Khadija Speaking: I notice that, in your book, you repeatedly emphasize the impact that dietary factors have on hair growth, in particular the importance of fresh produce and specific nutrients.
Question: Why is nutrition so important in terms of hair growth and length?
Answer: Nutrition is essential because the body can only do what it has the raw materials to do. Many products exist that claim they will give long healthy hair. Some of these products may well be useful in caring for hair that is already healthy. The very first step, though, that cannot be omitted, is nutrition. If the body lacks access to the nutrients and protein it needs, then growing a head of long healthy hair will not be possible.
As an aside, one reason why long hair is so attractive is because it is an indicator of good health. Men look for healthy women who can bear them strong children. This is a biological imperative. Women who wish to increase their appeal to men will be well served by growing long healthy hair. In order to do that, they need to first remedy nutritional deficiencies.
Question: What do you say to the audience members who feel that they have no practical ways of accessing the level of nutrition you recommend in your book?
Answer: I would say that they are mistaken. I have the Greens ‘n Berries and the Hair Vitamins for sale on the site. I worked with a national laboratory to create a balanced and complementary pair of supplements. For my own growth, I had been taking a cocktail of various pills to fulfill the nutritional quality that these two products provide. I believe the price is extremely fair and affordable. In all honesty, most of us spend more on our morning coffee than I ask for the super nutrition available in these supplements.
Beyond the supplements, I have included directions for growing your own organic food. This information is also useful for women who want to cultivate self-sufficiency and insulate themselves from fluctuations in the price of food. The expense is low, and the time investment is not so high either. It’s all about making your health and beauty a priority in your own life.
Khadija Speaking: One annoying thing that I’ve noticed over the years is that a number of Black hair care products deliberately and misleadingly use hair models who have naturally wavy and loosely-curled hair. In other words, hair texture that is not the “typical” Black woman’s type of hair. This sort of deceptive practice often has consumers of those products looking for the product to do something that it simply can’t do (such as make their hair like the model’s hair).
Question: Since you’re half nonblack, how does the consumer know that the methods you propose in your book are equally applicable to Black women with the “typical” Black hair texture?
Answer: I have seen also that many natural hair products have that deceptive practice. I do not believe that is fair or right for companies to mislead customers that way.
It is no secret that almost all of the black population in America is genetically mixed with the European-American white populace. It is an uncomfortable reality, but it is reality nonetheless. So while I am mixed with European descent, so are almost all of the customers I serve. Many of these women have two black parents, and yet they have a looser hair texture than mine. I have the “typical” black woman’s texture of hair.
What is most relevant to the hair growth techniques in the book is not genetic admixture, but rather hair type. My hair type is 4a. This is very, very common among the black American population and is not appreciably looser or curlier than most black women in our country have.
However, I did go to great pains to specify the potential problems and pitfalls that women with a tighter hair texture of type 4b or c-nap could face. I made changes to my methods to prevent those customers from potentially suffering matting or locking up of their hair. This is a greater risk for women who have that tighter texture. I would hate for anyone to go through matting or dredding. That is why customers MUST follow the book’s directions exactly as I have written them. If a reader tries to make changes to the methods, they run the risk of matting or breakage.
Question: You make the point in the guide book that it’s “more than just hair.” Why do you say that?
Answer: It’s more than just hair because it’s also a tangible aspect of our femininity and our health. The way we care for our hair is a reflection of our self-esteem, and a manifestation of our personal power. As you have pointed out on this blog, beauty is power, and our beauty is a weapon. It is a tool that will either be used in our favor or used by others against us. This is why other women flip and fling their hair in our presence; they are showing dominance over us by showing off their length.
When I unfurl this long hair, let me tell you… I see men just melt. I can have them dangling from a string around my pinkie finger. White men, especially, look at me almost hypnotized. I love the feeling of power I get from my hair. Apart from anyone else’s reaction, I feel beautiful and powerful because of my hair. When I’m in the shower and I feel my hair sweep against my hips, I feel such a sense of accomplishment! I feel so beautiful, and very powerful. I feel like I can do anything on planet Earth that I set my mind to. Every black woman should feel like that.
Question: What do you hope The Lady Godiva Hair Extreme Length Program and Guide Book will accomplish for those who use it?
Answer: Most importantly, following the program will boost readers’ health. Readers will learn how to care for their natural hair and come to appreciate how unique and beautiful it is. They will see their hair accumulate length for perhaps the first time in their lives. This can be a wonderful change for those who have always thought that their hair was a hopeless case. There are a great many of black women who have given up even trying to care for their hair. This is a sad state of affairs indeed. Your hair is a part of your body; it should be cared for and maintained just as the rest of you is.
In addition, women who follow the program will enjoy a boost in their pride. I hope that the sense of accomplishment will give readers a springboard to use for success in other parts of their lives. Just as taking your supplements and following a healthy hair regimen every day will yield hair that grows and grows, doing other daily healthy things will build a healthy life. Working out and cutting stress will whittle your body into a beautiful condition. Working diligently on your studies will build a degree, and working assiduously on your escape plan will create a bountiful life. If you can grow your hair from an inch long to all the way down your back, then you can do anything.
Question: Is there anything I haven’t asked about that you’d like to mention to the audience?
Answer: Yes, in addition to the book and supplements, I have created the Extreme Length Lounge. This online forum is where the tutorial videos are posted. There are boards for all of the aspects of the Extreme Length Program in the Lounge. Nutrition, Moisture, Strength, Protection and Styling are covered from all angles.
The Extreme Length Program addresses all of the factors that go into hair growth. These are not restricted to the care you give your actual hair. Surely many readers here have known of a black woman who suffered hair loss during a stressful period in her life. Reducing stress is critical to growing and retaining beautiful tresses. The Extreme Length Lounge has sub-forums for the other aspects of health that will impact your growth and retention. This includes careers, exercise, romantic relationships, family life and education.
The lounge is a place for BWE minded women to talk to one another, support each other and to work on all of their goals. Members can share and learn together about resources and methods to create a fulfilled and amazing life. I believe the Lounge is the best part of the Extreme Length Program. Membership to the forum comes with purchase of the book or supplements.
Khadija Speaking: Again, thanks so much for taking the time to inform me as well as the readers by giving this interview! I truly appreciate it.
FULL DISCLOSURE ABOUT THE REVIEW COPY
Lady Godiva unexpectedly and graciously sent me a free review copy of her program guide book. This didn’t affect my review; I had already planned on buying and reviewing the book when I received the surprise review copy. And now, onto the review portion of this post:
BEAUTY IS SERIOUS BUSINESS; IN FACT, IT’S A WEAPON
As I mentioned in an earlier post,
Since we’re all adults, we know that looks matter in all areas of life. A lot. In the real world, we are all judged by our appearance. Especially women. For women, beauty is a weapon. A weapon that disarms men of means, power and influence. A weapon that opens doors of opportunity that might otherwise be closed. A weapon that is either working for—or against—each individual woman.
Over the centuries, there’s been a curious reversal. Most marriages were solid structures and only love affairs were ephemeral. Men of influence chose and remained married to their wives for reasons that had very little to do with the woman’s individual attributes. Instead, powerful men chose their wives based on the political status and wealth of the woman’s family.
Generally, as long as her father and brothers maintained their wealth and influence, a wife was relatively secure in her marriage. The political and social price of divorcing or abandoning a wife was prohibitively expensive in earlier eras. Only royal mistresses and courtesans absolutely had to master the arts of capturing and holding powerful men’s interest and desire in order to live well.
There’s been a reversal over the centuries. In the modern West, marriage is fleeting and a woman’s ability to live well is determined by two (sometimes interlocking) skill sets: her ability to provide for herself, and her ability to attract and hold quality men’s interest and desire. A woman who has to do every, single, thing in her life without any man’s help is a burdened woman. Such a woman is operating under a disadvantage in any context, whether it’s at work or at home. Even when there’s no expectation or even serious desire for a liaison, men are more inclined to help a beautiful woman.
Since modern marriages are based on the ever-shifting sands of emotion (and nothing else), it behooves modern women to study the timeless strategies used by women from previous eras. Women whose livelihood depended on their ability to utterly captivate men of means who were surrounded by an endless array of other beautiful women. A woman who wants to:
- stay married to, or
- if necessary, quickly replace a husband with another quality husband
would be wise to study the ways of the courtesan.
It goes without saying that a courtesan’s hair was a significant part of her arsenal.
IF YOU’RE SERIOUS ABOUT CULTIVATING YOUR BEAUTY, YOU’LL ABANDON THE “HAIR WARS”
If you’re serious about cultivating your beauty, you’ll abandon the Hair Wars of natural versus relaxed styles, and choose the type of hairstyle that’s most flattering for your face and head. Natural hairstyles are not automatically flattering for every Black woman. During an earlier blog conversation, one reader gave the example of Black woman top chef (Carla Hall) who has a long, thin face. Wearing a round afro made her look like a muppet from Sesame Street. A hairstyle that was oriented more downward than out (and emphasized hair length) was much more flattering to her facial structure. Choose your hairstyle based on what’s most flattering for you, and not ideology.
Proper nutrition—before problems become entrenched—can do good things for a woman’s beauty. Good things that no amount of after-the-damage-is-done interventions can recreate. A wise woman will learn as much as she can about keeping her hair healthy. The Lady Godiva Hair Extreme Length Program Guide can help you do that. I strongly recommend it!
April 3, 2011 178 Comments
Interview With Nathalie Thandiwe, Author of “The Yummi Cookbook: Delicious, Healthy, Affordable Meals without Meat, Dairy, Wheat or Soy & Nut Free!”
I welcome the opportunity to do written interviews with Black women authors about their books. This interview is with Nathalie Thandiwe, author of The Yummi Cookbook: Delicious, Healthy, Affordable Meals without Meat, Dairy, Wheat or Soy & Nut Free!
Khadija Speaking: Nathalie, before I say anything else, let me thank you for graciously taking the time to respond to these questions. As I warned you when we first discussed the idea via email, not all of the questions will be “softball” ones. There will be at least one challenging, “hardball” question—the sort of things that I always wonder about when I read books dealing with certain topics. Let’s start with some basic questions.
Question: What made you decide to write a cookbook?
Answer: I’m an herbalist by training. Herbs and supplements are wonderful, but food is your first medicine. Many of us eat at least three times a day and in a much greater volume than any herb, supplement or drug we might take. As an herbalist, I worked with clients on their diets, knowing that if you choose foods that promote health and prevent disease, you have a sustainable way to create health. Research indicates that plant based diets in which the majority of calories come from plant (vs. animal) sources appear to have the capacity to prevent and even reverse disease.
Even once clients understood the connection between eating and health, most found it difficult to make lasting healthy dietary changes. They thought healthy food tasted terrible. When I would demo my cooking or give them samples they would always say something like, well, if my food tasted like that, I’d eat healthy all the time too. I shifted from consultations to writing books to share helpful self health information with more people. I started with the Yummi Cookbook because so many people don’t really believe that healthy can be delicious everyday, every meal from our own kitchens. Our eating habits have gotten really damaging in the United States, and we’re passing them on to our children. We now see diabetes, obesity and other chronic diseases in very young children. We can turn around this dietary health crisis starting with ourselves, our families and those around us who are also interested.
In addition, food allergies are on the rise and diagnoses of conditions like autism and ADD/ADHD, speech and developmental delays are increasing in children. Interestingly one of the dietary approaches that many physicians and families report being helpful in alleviating and sometimes eliminating the symptoms associated with these disorders is a diet free of dairy, wheat, soy and other allergens.
Yummi can help people learn how to cook food that is “Delicious, Healthy and Affordable” and free of major allergens.
On a personal note, in my family we have issues ranging from gluten and soy intolerance, as well as dietary preferences including vegan and omnivore. I had developed a style of cooking to accommodate all of this with really tasty, healthy, filling food that meat-eaters can be happy with. I was sure that others would find this helpful as well.
Question: How long did this project take from idea to publication?
Answer: The Cookbook took about 6 months from start to finish and that included documenting the recipes I cook and making a companion demo DVD. I cook improvisationally- not from recipes or with specific measurements, so I had to get the food out of my head and our plates and on to the page. That was kind of challenging- cooking is like art or jazz for me- I get a muse, maybe something I’ve eaten and know could taste even better so I “make it over” using my culinary senses to create a recipe.
Question: Did you look to other cookbooks for inspiration?
Answer: Kind of, but reverse inspiration. I find cookbooks really frustrating– I have a a high-flavor palate and I expect food to be fabulous, as in delicious. Many cookbooks are filled with tons of recipes but a lot of the recipes are just ok. Given this, I find cookbooks most useful for getting recipe ideas, skimming the ingredients and then putting it back on the shelf and just doing my own thing from there.
I wanted to give people a cookbook in which if they follow the recipes faithfully they get delicious meals. I took the approach of quality over quantity for the Yummi Cookbook and every recipe delivering high value in terms of adding to your ‘Delicious, Healthy, Affordable” plant based meal repertoire.
I also wanted to give people a cookbook that would train them in strategies for eating healthy on a budget and the methods for cooking various types of foods so they could not only master these recipes but have the info they need to improv or create other healthy recipes of their own. Hence the 101 Guides including Grains 101, Beans 101 & Spice 101, which some readers have described as an easy crash course in how to cook the basics. The Spice 101 Guide is great for learning how to recreate certain flavors and cuisines you may have at restaurants but are not sure how to reproduce them on your own.
The recipes are organized so that a more creative cook can look at the format and easily figure out how to improvise changes to the recipe or create a new dish using the flavor building and steps/technique.
I actually found some inspiration in the movie Julia & Julia about a young woman who cooks all of the recipes of Julia Child’s The Joy of Cooking and blogs about the process. I watched it at a moment of utter “omg…what have I taken on” project overwhelm. And I saw that both Julia Child and Julia the movie character had the exact same sort of moments in the midst of their respective creations. It was an affirmation of sorts from the universe- as if to say, yes love, this feeling is part of the process and look these other women who took on and succeeded in such endeavors had this feeling too- you are on your way!
Khadija Speaking: I notice that, in your cookbook, you repeatedly emphasize strategies for food affordability (such as preparing meals from scratch, getting produce from farmer’s markets, and from food co-ops).
Question: What do you say to the audience members who feel that they have no practical ways of accessing such things?
Answer: Great question! Let’s assume you’re working with the neighborhood bodega/corner store. Bodegas usually have dried rice and beans, frozen vegetables, tomato sauce, spices, frozen fruit, bananas, onions, garlic and maybe even a fresh vegetable or two. You can actually make some tasty and healthy meals with that- soups, burritos, chili, rice, green veggies and beans platters, smoothies, etc.
But I want to examine this issue of no access. I’ve noticed that many of the same neighborhoods that are called “food deserts” for lack of fresh food grocery purveyors also have none of the clothing and electronic goods retailers found in malls and well developed shopping areas. Yet the residents somehow find the name brand sneakers, clothes, accessories, electronic gadgets, etc. of the outlets that refuse to open stores in their neighborhoods. Clearly retailer abandonment has not stopped people from acquiring other goods they desire. People will have to take the same approach with healthy food and goods-where there’s a will and a demand, there’s a way. The first step is to asset map–find out where the closest sources of healthy, affordable foods are–farmer’s markets, food coops and CSAs (Community Supported Agriculture)–look online or ask around. Ask if they offer any satellite services near you or on your commute, such as drop off/pick up sites or reselling via other locations near you. If they don’t, ask them to do so. If they won’t, collaborate with others in your area to get the foods you need from the most convenient location(s). Assume no one is coming to save you and get busy saving yourself and your family and work with others you meet already on the same journey.
Khadija Speaking: In your book, you explain that the Yummi Cookbook meals are made without meat, dairy, wheat, soy or nuts. And that the Yummi Cookbook’s meals are made from vegetables, beans, grains, seeds, spices, and oils. Here’s what makes me nervous about vegetarian and vegan nutritional practices: Too often, there are alarming parallels to religious fundamentalism in how many self-professed vegetarians and vegans approach those diets. As the blog host of the paleo diet blog, Free The Animal, says in his post The Vegetarian Menace,
And then there’s the enviro-crap, which is just original-sin religion in disguise. You’re a guilty sinner (destroying the planet), you must repent (eat unfulfilling food). and atone (sacrifice your values and desires to the diktats of “authorities”). Same con, different day.
Khadija Speaking: He also raises the concerns I have about the numbers of infant and child deaths that are caused by vegetarian and vegan zealotry. As he points out in the same blog post, when you google the phrase “vegan baby deaths” you get page after page of news stories of vegan parents inflicting malnutrition and death on their children with what these parents claim are vegetarian and vegan diets.
Question: How are the Yummi Cookbook’s meals different from the dietary practices that allegedly led to the deaths of various vegan and vegetarian parents’ children?
Answer: I’m going to address the preamble to your question as well. I find it suspect when people are super emotionally charged or fundamentalist about “THE Right Way to Eat” no matter what their position is–wether they are advocating for meat eating or veganism. It’s a privilege to be able to even contemplate how and what we eat in terms of choices- many people on the planet simply do not have that luxury.
In reality the U.S. factory farming practices require vast mounts of resources–water, topsoil and fossil fuels; it also produces environmentally contaminating waste, and disease promoting food products. That is simply an unsustainable model for feeding ourselves. If we look to earlier indigenous cultures or even a couple of generations back to our great grandparents for more sustainable food production models, at the end of the day it boils down to eating lower on the food chain–more plants, smaller game and less meat for the majority of our sustenance.
When I would visit one of my grandmothers for the day when I was a girl, eventually a family member would ask If I was hungry; if I answered yes, I had to stay put several more hours while a relative snatched up a chicken from underfoot, broke its neck, defeathered, butchered and stewed it. When you deal with the reality of that “you want it then you raise it and pick it/kill it to eat” model, as compared to the McEverything I McWant McNow model, you understand with a quickness that this devouring of all in sight as if it’s an infinite resource wether it’s meat or fossil fuels will hit a wall and all of us relying on it will hit that wall with it.
I was raised eating meat and am a plant-based omnivore; I have also been a vegetarian and a vegan–I began experimenting with meatless eating in my childhood. My diet is 90% or more plants at this point in my life.
I don’t think it’s really about veganism, it’s about finding a way to eat as healthily and sustainably as we can. I would argue that the soy-based model of veganism is also problematic–with cash crop soy production displacing forests and indigenous crops, the genetic engineering of soy, the allergenic and hormonally reactive aspects of soy–just some of the obvious conundrums of the “Soy is THE Answer” chorus.
The pendulum has swung so far in one direction that balance will inevitably involve changing how we cultivate our food, and for many people eating less meat, with high and rising meat prices forcing the adjustment for some.
As far as parents malnourishing their kids, honestly, I see that across the spectrum from meat eaters to vegans. Most parents, like the rest of us, don’t get any training in nutrition or an education in public interest health and food policy. I see meat and dairy eating parents making complaints such as their kids have had painful ear infections since infancy, tubes, surgeries, allergies, asthma, sinus infections etc. When other parents and physicians point out that dairy is often a problem for children with these health issues, in reality only a fraction of these parents will respond by even testing a dairy elimination diet. Are they child abusers? The same goes for overweight, insulin resistant and diabetic children and their parents. These are widespread problems directly linked to diet and much more statistically significant that vegan-triggered wasting of children. People who allow children to waste or die from malnourishment have mental problems. It’s really not about the particular diet they try to hide behind or use. It’s important that we try to remain rational and calm when we are confronted with different eating philosophies and practices and really pay attention to what are the most prevalent sources of harm when it comes to diet, rather than witch hunt people based on exceptions, letting corporate interests shape the dialog and gaslight the public from behind the curtain.
Research studies indicate that children can be successfully reared on a vegan diet providing that their diet is adjusted for the reality that vegan diets can be lower in calories due to higher fiber volume, don’t provide B12, and are often low in calcium and iron. These issues can be handled with higher calorie intake if necessary and supplements or fortified foods. Interestingly, the American Dietetic Association (ADA) formally states that “appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.” The ADA notes that a vegetarian diet is associated with lower weight, lower risk of heart disease, lower blood pressure and rates of hypertension, type 2 diabetes, cancer than that of nonvegetarians. The ADA also provides helpful information on what you need to do to implement a healthy vegan or vegetarian diet.
In that vein, the Yummi Cookbook advises readers to speak to their health care provider and do their research regarding their nutritional needs and make adjustments to accommodate them. Yummi Cookbook meals are free of soy and use beans and seeds for nutrient rich protein sources. Yummi recipes also use healthy fats (oils), a critical nutrient for growing bodies and brains. The many vegetables and spices in Yummi recipes are rich in phytochemicals–nutrients associated with preventing and healing disease. While Yummi recipes are nutrient-rich, the delicious meals also are a hit with young kids as well as teens!
Question: You mention this in the book, but could you share for the audience some of the tips you give for busy people who want to eat well at home, but don’t have a lot of time for food preparation?
Answer: Yes! You have two primary strategies for time saving when it comes to making food- do it or delegate it. If you’re going to do it–cook food from scratch–then you can use batching and freezing to be most time-effective. Make and freeze food in batches–both staples like grains/beans and fully prepared meals like lasagnas and chilis. This means when you’re ready to prepare meals or eat you have time-saving ready to go ingredients or heat and eat meals on hand. If you’re going to delegate food preparation then you can delegate in-house or out. In-house can mean using existing household labor, like other family members or hired help to complete meal preparation steps like grocery shopping, measuring and chopping ingredients or making the whole meal. If you’re going to delegate outside of your home/help that means buying already prepared foods and meals from healthy prepared food providers. This is the most expensive strategy and potentially gives you the least amount of control over your food preparation; the trade-off is you get to preserve your time for other priorities.
A time and money saving tip to simplify cooking is to plan meals that have shared ingredients and cook fewer meals per week but larger volume per recipe so that it can provide food for a couple of dinners and lunches. I like this because it means I can cook just 2-3 meals that can be used for a whole week of lunches and dinners. I do a lot of “Yummi Remixes” or leftover make-overs, which I explain in the Cookbook. I repurpose ingredients, like lasagna ingredients might become pizza for another recipe later that week, so often people don’t realize they’re eating the same food!
Question: What do you hope the Yummi Cookbook will accomplish for those who use it?
Answer: I hope the Yummi Cookbook will help people interested in eating healthy by giving them more options for delicious meals. I also hope it will help people who have been told to adopt a diet free of wheat, dairy and/soy, expand their meal options. As I mentioned this is often part of the dietary protocol for treating developmental delays, ADD/ADHD and autism and other conditions like ear infections and asthma, and it can be overwhelming for families to implement these changes.
Question: Is there anything I haven’t asked about that you’d like to mention to the audience?
Answer: The Yummi Cookbook does include recipes for soy-free tofu substitutes, so if you are really attached to tofu, but want to “diversify” it can help with that as well!
I also want to make it clear that a healthy plant based diet is something that everyone across eating preferences can adopt and adapt–even meat eaters and low carb eaters. You can only eat so much meat; it’s plants–vegetables, fruits, grains, seeds–that offer the highest levels of nutrients, antioxidants and protective phytochemicals. A healthy meal that includes meat should still have a majority of its calories coming from plants. By choosing high-fiber, complex carbs like leafy greens as a foundation for meals, meat eaters can still keep their diets lean, low carb and plant based. The Yummi Cookbook makes that taste a lot better than it sounds!
Khadija Speaking: Again, thanks so much for taking the time to inform me as well as the readers by giving this interview! I truly appreciate it.
At the end of the day, anybody who wants abundant, healthy life is going to have to transition away from processed, “dead” foods. And move toward a way of eating that heavily incorporates natural, “living” foods such as fruits and vegetables. It’s easier to make this transition if you know how to make healthier meals that are also delicious, and The Yummi Cookbook can help you do that. I strongly recommend it!
March 20, 2011 87 Comments