Murnane - One part plant: a simple guide to eating real, one meal at a time

Contents

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This book contains advice and information relating to health care. It should be used to supplement rather than replace the advice of your doctor or another trained health professional. If you know or suspect you have a health problem, it is recommended that you seek your physicians advice before embarking on any medical program or treatment. All efforts have been made to assure the accuracy of the information contained in this book as of the date of publication. This publisher and the author disclaim liability for any medical outcomes that may occur as a result of applying the methods suggested in this book.

ONE PART PLANT. Copyright 2017 by Jessica Murnane. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereafter invented, without the express written permission of HarperCollins e-books.

FIRST EDITION

Photographs by Nicole Franzen

Food and Prop Styling by Vivian Lui and Joni Noe

Butternut Squash Soup recipe slightly adapted from My Kitchen Year: 136 Recipes That Saved My Life by Ruth Reichl, copyright 2015 by Ruth Reichl. Used by permission of Random House, an imprint and division of Penguin Random House LLC. All rights reserved.

Patterns by TrishaMcmillan/Shutterstock, Inc., Kvanta/Shutterstock, Inc., Daria Rosen/Shutterstock, Inc., stuckmotion/Shutterstock, Inc., Angry_red_ cat/Shutterstock, Inc.

Print ISBN 978-0-06-244061-7

EPub Edition February 2017 ISBN 9780062440624

Cover design by Joanne ONeill

Cover photo Nicole Franzen

To Amanda

from Lena Dunham

Dear Reader,

Welcome to a really good book. Seriously, you dont know whats about to hit youthis book is joyful, playful, delicious, and guess what? It will also change your life.

Let me start by saying Im no saint in the food department. When doctors act impressed that I dont smoke or drink, I always say, But you havent asked about cheese yet. Like so many people, so many women, my life has been a struggle between what tastes right to me and what IS right FOR me. Even during a decade-long dalliance with veganism, my regimen consisted of French fries, Sprite, and veggie dogs on massive fluffy buns. My boyfriend describes my dietary preferences as three-year-old with a credit card.

When endometriosis entered my life full throttle, I knew I had to make some adjustments as I dealt with a chronic disease, but it was hard to admit those changes might be dietary. When youre already exhausted, stressed, and pissed at Lady God, you dont also want your Bolognese and biscuits taken away from you. I was a ravenous beast clinging to quesadillas for dear life.

But after I decided to go public with my struggle, a little angel reached out her hand in the form of one Ms. Jessica Murnane. Without preaching, without judgment, she sent me a list of some of the food changes that had worked for her in her own journey with the illness. Im pretty public with my challenges, so I get a lot of random emails from people making suggestions (their acupuncturist, their pet psychic, the Wiccan crystal shop that got them pregnant), but something about Jessicas tone drew me to her. She wasnt making a big list of donts, but rather introducing a whole new world of mysterious ingredients and exciting kitchen adventures. A plant-based Hogwarts, if you will. She also readily admitted that she hadnt started out as a domestic goddess and that change is a bitch.

Armed with a Jessica-approved shopping list, I started making some changes of my own. Instead of Greek yogurt with half a squeeze bottle of honey, I was enjoying coconut yogurt with a mess of berries and seeds. Instead of toast with peanut butter, there was sprouted Ezekiel bread with black sesame and preserves. I sent her photos of every silly experiment, and she cheered me on like a kindergarten art teacher. I loved that her philosophy made room for slipups, and furthermore, she didnt even label them as such. She didnt label AT all.

Her natural approach also encouraged me to start asking questions about what was going on my face and body. As someone who spends more time in a makeup chair than I ever dreamed possible, it had never occurred to me that the pounds of foundations, mascara, and Aqua Net that are applied to me on the regular might be just as shitty for my system as gas station beef jerky. But Jessica is that friend who always has the better way (while totally acknowledging how shitty the new way can feel). She said, in no uncertain terms, that I was allowed to miss birthday cake ice cream and Lady Speed Stick. I was even allowed to fuck with them sometimes. But small changes are still changes, and you will feel them in ways that surprise and excite you.

So I invite you to follow Jessica into the vast green wildernessthe secret is its not so scary, just healthy. And fun. All our journeys with our bodies will have a million twists and turns, but knowledge arms us to handle them with aplomb. And theres a lot of knowledge in here, from a lady who learned it the hard way while still making it look easy. Thank you, Jess.

Viva la plant,

Lena

When I was on my way home from the airport recently, my cabdriver asked me what I did for a living. I told him that I used to be a designer, but then a few years ago, I completely shifted my career and now have a podcast and would be publishing a cookbook soon. He perked up when I mentioned the cookbook and told me he loved to cook and was a bit of a chef himself. He asked me what kind of cookbook I was writing and about the types of food I loved to cook. I told him it was going to be a plant-based cookbook. Oh, he said as if Id crushed all his dreams (and my dreams of him preordering this thing). I went into full hype-woman mode and told him that plant-based eating can be really delicious. I shared some of my favorite recipes, described the gorgeous photos in these pages, and even name-dropped some of the big chefs who were contributing to the book. But I could tell he was starting to tune me out. Before he stopped paying attention completely, he did ask one question: