Rip Esselstyn, the New York Times bestselling author of The Engine 2 Diet, does it again with his new book My Beef With Meat: The Healthiest Argument for Eating a Plant-Strong Diet. I enjoyed reading Rip’s book which effectively highlights the many reasons why eating animal protein is wrong, and eating plants is healthy, easy, thrifty, safe and eco-friendly. In the book, Rip debunks the many misconceptions and myths about “healthy” eating, and deals with the commonly misunderstood issues surrounding our bodies’ needs for protein, iron, vitamin B-12, and calcium.
Rip also provides reliable answers to the many questions often asked about some very popular diets. Is the Mediterranean Diet really that great? What is wrong with the Paleo Diet? Could you really stay slim loading up your body with carbohydrates? And what about soy? Is it good for you or bad for you? You’ll have to read Rip’s new book to get the factual answers to these questions.
Since I have my own personal “Beef With Meat,” I didn’t really buy Rip’s book to convince myself to give up eating meat. I have some very strong reasons of my own. However, I have been using and loving many of Rip’s recipes from the Engine 2 Diet, and I wanted more. For me, My Beef With Meat was all about the recipes.
Today I made one of Rip’s recipes for Banana-Oatmeal Peanut Butter Cookies. My “always hungry” 19 year-old son, who is home for the summer from college, has a “thing” for oats, peanut butter, bananas and chocolate. This hearty and satisfying recipe clearly met his cookie requirements, and they are so easy to make. They require some mixing of a few simple ingredients…
And putting some good-size dollops on a baking sheet lined with parchment paper…
After baking for only 15-18 minutes, you have these yummy cookies!
BANANA-OATMEAL PEANUT BUTTER COOKIES
From My Beef With Meat
3 ripe bananas, mashed
1 tablespoon vanilla extract
3/4 cup natural chunky peanut butter
3 tablespoons pure maple syrup
2 cups old-fashioned rolled oats
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 cup non-dairy chocolate chips or raisins
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix the bananas, vanilla, peanut butter, and maple syrup until they are a creamy consistency.
In a separate bowl, combine the oats, flour, and baking powder.
Add the dry ingredients to the wet ingredients and stir until they are well combined; the batter should be slightly sticky. Fold in the chocolate chips or raisins.
Place rounded, heaping tablespoon-size balls of the batter onto the lined baking sheet.
Bake for 15-18 minutes.