Reviews, Scary Food Documentaries and Vegan Recipe of the Week

Please Note* Today’s Auf Geht’s, Mama! contains images that may disturb you, unless you are a surgeon, in which case, you have no worries.

A review on…

Scary Food Documentaries

My husband was browsing a popular infotainment website and came across a recipe for something called “Cheese Straws.” I looked in horror at the photo:

 What’s the big deal, Keri? you ask. These hunks of dough & cheese look tasty. And they’re perfectly fine for vegetarians. So, why the disgust?

We have been watching a lot of documentaries on food recently. Originally, it wasFood Incorporated that paved the way for better eating habits. We switched to as many organics as we could lay our hands on, and we played with foods outside of the Standard American Diet (which, sadly, is entirely possible to maintain in Germany).

We watched another documentary called Food Matters; though not as snappy as Food Inc, it highlights the problems of the American diet and the current medical system in America.

The third scary food movie we watched was Forks Over Knives, which has much of the same information as Food Matters, but it’s presented in a neater package.

The cheese straw that broke the camel’s back was a fantastic documentary called Fat, Sick & Nearly Dead, which is about a man who takes drastic measures (drinking nothing but freshly-pressed juice for 60 days), to save not only his own life, but to inspire and help others. We bought a juicer the next day.

With all of these documentaries rolling around in my brain, when I saw the picture for “Cheese Straws,” my first thought was how closely they resemble Atherosclerotic plaque, which is the number one killer of Americans today. What IS Atherosclerotic plaque? It is the fatty stuff that sticks to your arteries. If you want to see how closely it looks like a Cheese Straw, watch the video below.

If you don’t have three minutes to spare, skip to the part where they’re doing the surgery:

Scary, yes.

Motivating, yes.

Cheese Straw baking, nein, danke!


The Omnivore’s Dilemma, by Michael Pollan (who is interviewed in Food Inc)

The Gold Coast Cure, by Andrew Larson, M.D., and Ivy Ingram Larson (interesting read and some good recipes)

The Daniel Fast, by Elmer L. Towns (not the best read, but it gives a good outline of fasting for spiritual reasons)

Forks Over Knives, by T. Colin Campbell, PhD, and Caldwell B. Esselstyn, Jr. M.D. (good recipes and an overview of the movie)

Super Immunity, by Joel Fuhrman, M.D. (is interviewed in many of the documentaries)

Note: Some of these books contain certain philosophies and opinions I do not agree with, but it does not mean the nutritional principles have no merit. Test everything. Hold on to the good; let go of the bad!


Despite the weather, I have been getting out and running, and I am now up to 20 miles a week. I still have a long way to go before I’m in marathon shape, but since I have until the third weekend in July, I think I’ll do fine.

In case you missed it, I did sign up for yet another Königsschlösser Romantik Marathon, which I distinctly recall saying I would never do again (around mile 7 of the first one).

I am now running all my mileage in my forefront trainers–the pink Newtons. I save the Merrell Trail Gloves for short runs with Noah and everywhere else (to strengthen my feet). I’ve had no pain in my arches, ankles, knees or feet, so I’m hoping I can do the next marathon without the knee braces–so far, so good!

To combat the wind & cold temps, I’ve discovered the naturally wicking coziness of Merino wool, and I try to wrap it around as many parts of my body as I possibly can.

Recipe of the Week: Yam & Black Bean Burritos

The Raw Materials

2 large yams (more if you have a bigger family)

olive oil

1 cup chopped onion (I prefer red)

1 red bell pepper (seeded & chopped)

1 clove garlic (peeled & pressed)

jalapeno (if you like it, which I do not)

1 can organic diced tomatoes (I use a 20 oz can) + 2/3 cup fresh cilantro

1 tsp red chile powder

1 tsp ground cumin (if you like it)

1 jar of salsa–if you want it spicy. (If you use a jar of salsa, then use a smaller can of diced tomatoes)

1 (15 oz) can organic black beans, drained and rinsed (I use 2 cans..but I have 4 kids)

2 tbsp juice squeezed from a lime

salt & pepper (to taste)

8 tortillas–please, use ones made from plants that have not been highly processed. Celiacs can use gluten-free corn tortillas.

Guacamole or chunks of avocado with lime juice (for topping)

The Method

Soften the yams in the oven at 400 degrees (10-15 minutes or so); or prick with a fork and microwave for 4-5 minutes. The yams should be a little soft, but NOT mushy. Peel the yams and cut into bite-sized chunks.

Saute onion in olive oil until soft. Add red pepper & jalapeno, and saute until pepper is soft. Add garlic and cook for 1 minute. Add yam chunks to the veggie mixture.

Add diced tomatoes, salsa, spices, black beans, cilantro, lime and anything else you want. Heat until everything is hot.

Heat tortillas and fill with the mixture.

OR, do what I do and plunk it all on a bed of lettuce.

Top with guacamole or avocado & a little fresh lime juice and revel in the rich, satisfying taste of a plant-based meal!


3 responses »

  1. Thanks for the recipes; it’s snowing – where I am – and I think there is no better time, than now, to try them out Great post and I look forward to sharing more with you:))

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