I've been juicing like a mad woman. Twice a day, every day this week, I've juiced. I juiced carrots, celery, beets, apples, kale, spinach, cucumbers, bananas...all in an attempt to find that perfectly palatable flavor combination. Why?
For a RAWVOLUTION!!!
I've been a little lazy. I'm ashamed to admit that I have not been adhering to my 85% raw regimen. I would say that I still eat the same amount of raw fruits and vegetables, only I have supplemented them with substantially more unraw foods. Vegetarianism is easy. Veganism has proven fairly convenient, as well. Raw is tough - I'm not gonna lie. I'm happy to report, however, that since I've been juicing this week, my body and taste buds have so adapted to the wholesome goodness of raw produce, that anything less than fresh has grown unappealing to me. I find myself craving juice daily, now. This is a good thing. My tongue is like Pavlov's Dog; it has begun to recognized the flavors of the foods which make my body feel great. Today, I saw Broccoli-Cheese Soup (which I adored pre-veganism) in the dining hall, and it made my stomach churn. Boo mush!
In the spirit of the 21-Day Vegan Kickstart, and Kris Carr's 21-Day "Feast" (juice fast), I'm embarking on a 21-Day Rawvolution, starting on Sunday, October 10th, and ending on Sunday, October 31st. This boils down to (or doesn't boil down to, really) all raw, all the time, for 3 weeks.
This isn't an attempt to reform my eating habits and go cold-veggie. I will still consume cooked vegan foods. But I'm viewing this as sort of a detox period, to alkalize my blood, revitalize my body, and start on a clean slate as we enter the taste bud-tempting Holiday Season. I want to break cravings and conquer weaknesses, like Snickerdoodles, Cinnamon Rolls, Rum Balls, Buckeyes, and Witches' Tits (what, that's not a universal term?)...
I'll update often with my progress, and offer any tidbits of useful info and helpful hints I discover during this detoxification period...like more rawcipes!
In the meantime, the verdict is in:
For the BEST raw juice blend, use (in order of abundance)...
Granny Smith Apples (I use 2 large ones)
Cucumbers (two whole cukes, with the peels)
Greens (a heaping handful! I like kale, spinach, romaine, and arugula)
Celery (1 or 2 stalks)
Carrots (one large, unpeeled carrot)
Beets (one small one, just for color)
Banana, optional (one is plenty)
Juice and Enjoy!!!
Friday, October 8, 2010
Wednesday, September 29, 2010
Veggie Students on a Budget
I received a comment from a student in Chicago who is trying to go veg, but has limited time and limited funds. I'm sure many of us can relate! I am posting the answers to her questions here to share with all of my readers; I hope you can take something from it!
Hi Jaclynn!
College is a popular time for diet transformation, as a result of new-found freedom. But you're right, it's also difficult, because suddenly your food expense is coming out of your own pocket, while you’re also responsible for managing your time: balancing studies, meals, social life, and sleep!
This is a big step, a noble commitment, and I'm impressed with your initiative!
Let me try to make it easier with a few suggestions.
Number one: PLAN AHEAD! This requires developing a routine, but it's very important in maintaining a healthy diet, regardless of whether you are an omnivore or vegetarian. It's important to make time for meals, even small ones...even snacks! Schedule them into your day, before your day begins.
Number Two: Keep your kitchen stocked. This is part of planning ahead...WAY ahead. Make a weekly meal plan, and then compose your weekly shopping list. It doesn't have to be expensive or extravagant. I started simple with themes like "Mexican Monday" or "Taco Tuesday" for dinner. If you can come up with a 7-day meal plan, just repeat it each week. That's essentially 21 different meals, so you should have plenty of variety.
Next, and possibly most importantly, snacks! In order to maintain a healthy, stable metabolism, it's actually best to graze throughout the day. Rather than sitting down to 3 big meals, try to eat 6 or 8...or even 10 times a day!
Keep in mind that processed foods in moderation are ok. Check out my list of preferred products for suggestions, and spring for organic whenever possible.
When buying organic, remember what my Dad always says: "Pay now, or you'll pay later." Meaning that yes, organic food is a bit pricier, but not nearly as expensive as medical bills!
Lastly, prepare food ahead of time. I'll buy a package of Gimme Lean soysage and slice and cook the whole thing to be stored in the fridge. That way, if I'm crunched for time, I can pop it in the microwave for a few seconds and eat it on the go. I make breakfast muffins or trail mix cookies and keep them in an air-tight container, available for quick consumption. Sometimes, I'll make my own trail mix or granola and divide it into little baggies, so I can toss one in my backpack for school. I cut up fruits and veggies before bed, so whether I'm walking out the door, or looking for a quick snack during a study break, I don't have to think or prepare.
It's difficult to get a lot of your necessary proteins from dark leafy greens, the preferred source, when you're tight on time and money, so soy-based proteins will be your best bet while classes are in session.
When you're on break (or after you graduate), you'll want to branch out and incorporate many more fresh, raw, organic fruits and veggies (especially the dark leafy ones) into your diet. They should be your main focus.
All that being said, it's okay to eat out! It's even okay to eat out CHEAP! Many places have meatless options for the veggie on a (time) budget.
Taco Bell's 7-Layer Burrito is vegetarian and can be made vegan, if you order it "Fresco Style."
Burger King and Back Yard Burger both have veggie burgers on their menus.
Wendy's has salads and baked potatoes.
Although, politically speaking, I don't condone fast food restaurants, I understand that you have to save time and money and, as a transitional crutch, I think it's fine...once in a while.
Pizza is vegetarian and a lot of pizzerias now offer soy cheese (like Mellow Mushroom).
Mexican, Indian and Greek cuisines are all predominantly Vegetarian. If you have the choice between black beans and re-fried beans, opt for black. Avoid cheese and sour cream. Indian food is packed with protein, because of their generous use of legumes. Greek is the same: lots of lentils and chickpeas.
I know this is a lot of information; I hope it helps a bit to get you started! There are a lot of quick, easy, and inexpensive "short cuts" here that shouldn't be made habit. Just take it slow in the beginning, for the best chance at success, then you'll be ready for the next steps.
Keep me posted on your success and email me with obstacles and questions!
Namaste!
Julie
Hi Jaclynn!
College is a popular time for diet transformation, as a result of new-found freedom. But you're right, it's also difficult, because suddenly your food expense is coming out of your own pocket, while you’re also responsible for managing your time: balancing studies, meals, social life, and sleep!
This is a big step, a noble commitment, and I'm impressed with your initiative!
Let me try to make it easier with a few suggestions.
Number one: PLAN AHEAD! This requires developing a routine, but it's very important in maintaining a healthy diet, regardless of whether you are an omnivore or vegetarian. It's important to make time for meals, even small ones...even snacks! Schedule them into your day, before your day begins.
Number Two: Keep your kitchen stocked. This is part of planning ahead...WAY ahead. Make a weekly meal plan, and then compose your weekly shopping list. It doesn't have to be expensive or extravagant. I started simple with themes like "Mexican Monday" or "Taco Tuesday" for dinner. If you can come up with a 7-day meal plan, just repeat it each week. That's essentially 21 different meals, so you should have plenty of variety.
Next, and possibly most importantly, snacks! In order to maintain a healthy, stable metabolism, it's actually best to graze throughout the day. Rather than sitting down to 3 big meals, try to eat 6 or 8...or even 10 times a day!
Granola bars and cereal bars are great to throw in your backpack (be mindful of the ingredients, though, and steer clear of High Fructose Corn Syrup). You can buy inexpensive granola, or make your own in the bulk section of your grocery store. Fruit leather and dried fruits are great in trail mix or plain. Baby carrots, grapes, pretzels, and popcorn are all healthy snacks (popcorn is fat free AND a whole grain).
Keep in mind that processed foods in moderation are ok. Check out my list of preferred products for suggestions, and spring for organic whenever possible.
When buying organic, remember what my Dad always says: "Pay now, or you'll pay later." Meaning that yes, organic food is a bit pricier, but not nearly as expensive as medical bills!
Lastly, prepare food ahead of time. I'll buy a package of Gimme Lean soysage and slice and cook the whole thing to be stored in the fridge. That way, if I'm crunched for time, I can pop it in the microwave for a few seconds and eat it on the go. I make breakfast muffins or trail mix cookies and keep them in an air-tight container, available for quick consumption. Sometimes, I'll make my own trail mix or granola and divide it into little baggies, so I can toss one in my backpack for school. I cut up fruits and veggies before bed, so whether I'm walking out the door, or looking for a quick snack during a study break, I don't have to think or prepare.
It's difficult to get a lot of your necessary proteins from dark leafy greens, the preferred source, when you're tight on time and money, so soy-based proteins will be your best bet while classes are in session.
When you're on break (or after you graduate), you'll want to branch out and incorporate many more fresh, raw, organic fruits and veggies (especially the dark leafy ones) into your diet. They should be your main focus.
Here is a sample menu to help make sense of this:
Breakfast: Toasted Cinnamon Raisin English Muffin with a slice of cheese and a pre-cooked soysage patty (wrapped in a napkin and eaten in the car)
Mid-Morning Snack: A granola bar and a banana
Lunch: Sushi I either made or bought the night before. If you don't like sushi, brown bag a sandwich, carrot sticks, some fruit, and a water.
Mid-Afternoon Snack: Celery sticks, topped with almond butter or (tofutti) cream cheese, and raisins
Dinner: Spaghetti with marinara and meatless balls (the Zesty Italian flavor are the best!)
Study Break Snack: Popcorn
All that being said, it's okay to eat out! It's even okay to eat out CHEAP! Many places have meatless options for the veggie on a (time) budget.
Taco Bell's 7-Layer Burrito is vegetarian and can be made vegan, if you order it "Fresco Style."
Burger King and Back Yard Burger both have veggie burgers on their menus.
Wendy's has salads and baked potatoes.
Although, politically speaking, I don't condone fast food restaurants, I understand that you have to save time and money and, as a transitional crutch, I think it's fine...once in a while.
Pizza is vegetarian and a lot of pizzerias now offer soy cheese (like Mellow Mushroom).
Mexican, Indian and Greek cuisines are all predominantly Vegetarian. If you have the choice between black beans and re-fried beans, opt for black. Avoid cheese and sour cream. Indian food is packed with protein, because of their generous use of legumes. Greek is the same: lots of lentils and chickpeas.
I know this is a lot of information; I hope it helps a bit to get you started! There are a lot of quick, easy, and inexpensive "short cuts" here that shouldn't be made habit. Just take it slow in the beginning, for the best chance at success, then you'll be ready for the next steps.
Keep me posted on your success and email me with obstacles and questions!
Namaste!
Julie
Monday, September 27, 2010
If you make Spring Rolls in the Fall, are they still called Spring Rolls?
It is decidedly so.
And that is what I did. I made Peanut Sauce last week and, since my recipe yields about a gallon of sauce, I had plenty left over for tonight's feast!
If you're a peanut sauce fan, you'll love this recipe! While most peanut sauce recipes call for 3-5 ingredients, mine calls for 12. The additional flavors give this sauce a unique and complex character, without a lot of labor. It's also easy to adjust the recipe, adding or subtracting ingredients to your liking. I can't take full credit for this concoction, however. The original version of this recipe belongs to my friend, Chef John David Crow of Seattle. I modified it while developing a macrobiotic diet regimen during my breast cancer treatment, and I never looked back!
This peanut sauce goes well with Spring Rolls, or tossed with rice noodles and stir fried veggies and tofu. John served it with a chicken dish, garnished with broccoli rabe. It's also great as a fondue with fried tofu and grilled focaccia bread! What's your favorite peanut sauce dish?
I will not likely post my Spring Roll recipe, as (like sushi) Spring Roll fillings are highly personal. I like to use a dark leafy green, like wilted kale, fresh basil, rice noodles (sticks), crisp apples, grated carrots, julienned cucumbers, a sprig or two of cilantro, and baked tofu. Below, you will see pictures of the preparation process. Rice paper can be difficult to work with, but worth the time, if you take it.
And that is what I did. I made Peanut Sauce last week and, since my recipe yields about a gallon of sauce, I had plenty left over for tonight's feast!
If you're a peanut sauce fan, you'll love this recipe! While most peanut sauce recipes call for 3-5 ingredients, mine calls for 12. The additional flavors give this sauce a unique and complex character, without a lot of labor. It's also easy to adjust the recipe, adding or subtracting ingredients to your liking. I can't take full credit for this concoction, however. The original version of this recipe belongs to my friend, Chef John David Crow of Seattle. I modified it while developing a macrobiotic diet regimen during my breast cancer treatment, and I never looked back!
This peanut sauce goes well with Spring Rolls, or tossed with rice noodles and stir fried veggies and tofu. John served it with a chicken dish, garnished with broccoli rabe. It's also great as a fondue with fried tofu and grilled focaccia bread! What's your favorite peanut sauce dish?
I will not likely post my Spring Roll recipe, as (like sushi) Spring Roll fillings are highly personal. I like to use a dark leafy green, like wilted kale, fresh basil, rice noodles (sticks), crisp apples, grated carrots, julienned cucumbers, a sprig or two of cilantro, and baked tofu. Below, you will see pictures of the preparation process. Rice paper can be difficult to work with, but worth the time, if you take it.
Thursday, September 23, 2010
What is "High Raw?"
Not ready to take the plunge yet? That's okay! In fact, it's okay if you NEVER "take the plunge;" just dip your toes in!
You see, any level of modification to your meat-based (omnivorous) diet will benefit your health, the planet, and all of its inhabitants.
If you're struggling with making the switch from meat to plants, try a slower transition: be a part-time vegetarian. Commit to an all vegetarian diet one-three days a week. If you do this every week for the next year, you've already saved somewhere in the ballpark of 12oo showers-worth of water, countless animals, and your heart, while also significantly reducing your carbon footprint!
If you're already a vegetarian and trying to transition to vegan, here are some suggestions. First, eliminate and note all of the animal by-products in your diet that you can easily and willingly do without. For instance, if you don't like milk, cut it out completely (this means anything made with milk, like ice cream and yogurt), and replace it with soy, rice, or almond milk (if you just have to have ice cream and yogurt). If you don't eat eggs, then DON'T EAT EGGS, period (cookies, cakes, brownies, pancakes, etc. all have eggs in them and vegan versions do exist!). Eggs and milk were easy for me; my stumbling block was cheese. Unfortunately, there are no alternatives to my favorites, because I like stinky soft cheeses (bleu, brie) and fancy cheeses (Manchego, Drunken Goat), and all you can find by way of vegan cheeses are the standards: American, Mozzarella, Cheddar, Pepperjack, Swiss, Provolone. So the challenge, for me (as well as many of you) was to go cold turkey (or cold cheesy). It takes approximately 3 weeks to overcome your physical and psychological cravings for (or addictions to) food. Weaning yourself, in this case, won't work. Just give yourself 3 weeks, you can do it! After 3 weeks without cheese, I decided to indulge my taste buds with a plat du fromage and was sorely disappointed. All of my favorite fancy stinky cheeses left an icky sour milk taste in my mouth. I predict you will experience a similar triumph if you get off the cow juice (or bird babies!).
So, you're already vegan and want to get naked? GREAT! But...the thought of raw broccoli makes you dry heave? I know! Me too! Well, it used to...
This is simply a matter of training your taste (and texture) buds. When I adopted a vegetarian diet 16 years ago, I hated vegetables. After some coaxing, I developed a strong affinity for cooked vegetables smothered in butter and/or cheese. As my taste buds matured (and my health became paramount), I opted for plain cooked veggies...then steamed. But steamed broccoli was still a struggle for me, unless it was in a calzone or on a baked potato. I just forced myself to keep eating it. Maybe carrots are your hurdle. They're so yummy when they're soft and warm and glazed with butter and brown sugar...but raw? Blech!
Eat 'em anyway.
Yep, that's it, my simple wisdom. Just do it. Eventually, you'll like it. How do I know?
Well, because when I first went raw, there were very few veggies that I enjoyed raw. But I'd throw them on my salad anyway, or choke them down with vegan ranch dressing. After about 6 weeks of force-feeding myself, I decided to indulge in some sauteed squash. YUCK! Mashed potatoes. EW! Stir fried vegetables. GROSS! Every single thing I ate tasted oily, salty, mushy, bland, and devoid of life. Now I LOVE LOVE LOVE raw veggies (prefer them, actually)! I still don't like broccoli. But I eat it anyway.
So what's my point? It's not all or nothing here. Omnivore, Vegetarian, Vegan, Raw Foodist, whatever your preference, eat your veggies and make sure some of them are uncooked.
A "High Raw" diet consists of 85% raw foods. This can even include raw meat (sushi anyone?). You don't have to be a vegan to be raw, and you don't have to give up your glazed carrots. Just do your best!
Namaste!
This was my lunch today. A HUGE salad with a slice of rosemary boule, potato-chive cakes over arugula with southwestern corn and mint salsa, roasted beets, candied squash, tomato-cucumber salad, and tofu stirfry.
You see, any level of modification to your meat-based (omnivorous) diet will benefit your health, the planet, and all of its inhabitants.
If you're struggling with making the switch from meat to plants, try a slower transition: be a part-time vegetarian. Commit to an all vegetarian diet one-three days a week. If you do this every week for the next year, you've already saved somewhere in the ballpark of 12oo showers-worth of water, countless animals, and your heart, while also significantly reducing your carbon footprint!
If you're already a vegetarian and trying to transition to vegan, here are some suggestions. First, eliminate and note all of the animal by-products in your diet that you can easily and willingly do without. For instance, if you don't like milk, cut it out completely (this means anything made with milk, like ice cream and yogurt), and replace it with soy, rice, or almond milk (if you just have to have ice cream and yogurt). If you don't eat eggs, then DON'T EAT EGGS, period (cookies, cakes, brownies, pancakes, etc. all have eggs in them and vegan versions do exist!). Eggs and milk were easy for me; my stumbling block was cheese. Unfortunately, there are no alternatives to my favorites, because I like stinky soft cheeses (bleu, brie) and fancy cheeses (Manchego, Drunken Goat), and all you can find by way of vegan cheeses are the standards: American, Mozzarella, Cheddar, Pepperjack, Swiss, Provolone. So the challenge, for me (as well as many of you) was to go cold turkey (or cold cheesy). It takes approximately 3 weeks to overcome your physical and psychological cravings for (or addictions to) food. Weaning yourself, in this case, won't work. Just give yourself 3 weeks, you can do it! After 3 weeks without cheese, I decided to indulge my taste buds with a plat du fromage and was sorely disappointed. All of my favorite fancy stinky cheeses left an icky sour milk taste in my mouth. I predict you will experience a similar triumph if you get off the cow juice (or bird babies!).
So, you're already vegan and want to get naked? GREAT! But...the thought of raw broccoli makes you dry heave? I know! Me too! Well, it used to...
This is simply a matter of training your taste (and texture) buds. When I adopted a vegetarian diet 16 years ago, I hated vegetables. After some coaxing, I developed a strong affinity for cooked vegetables smothered in butter and/or cheese. As my taste buds matured (and my health became paramount), I opted for plain cooked veggies...then steamed. But steamed broccoli was still a struggle for me, unless it was in a calzone or on a baked potato. I just forced myself to keep eating it. Maybe carrots are your hurdle. They're so yummy when they're soft and warm and glazed with butter and brown sugar...but raw? Blech!
Eat 'em anyway.
Yep, that's it, my simple wisdom. Just do it. Eventually, you'll like it. How do I know?
Well, because when I first went raw, there were very few veggies that I enjoyed raw. But I'd throw them on my salad anyway, or choke them down with vegan ranch dressing. After about 6 weeks of force-feeding myself, I decided to indulge in some sauteed squash. YUCK! Mashed potatoes. EW! Stir fried vegetables. GROSS! Every single thing I ate tasted oily, salty, mushy, bland, and devoid of life. Now I LOVE LOVE LOVE raw veggies (prefer them, actually)! I still don't like broccoli. But I eat it anyway.
So what's my point? It's not all or nothing here. Omnivore, Vegetarian, Vegan, Raw Foodist, whatever your preference, eat your veggies and make sure some of them are uncooked.
A "High Raw" diet consists of 85% raw foods. This can even include raw meat (sushi anyone?). You don't have to be a vegan to be raw, and you don't have to give up your glazed carrots. Just do your best!
Namaste!
This was my lunch today. A HUGE salad with a slice of rosemary boule, potato-chive cakes over arugula with southwestern corn and mint salsa, roasted beets, candied squash, tomato-cucumber salad, and tofu stirfry.
Sunday, September 19, 2010
Everyone likes a good smoothie.
I started my Sunday morning with a tasty stand-by: my scrumptious Superfood Smoothie. This was at 10:00 AM; it is currently 2:00 PM and I'm just now starting to feel a little bit hungry. The energy boost I experienced from this protein-packed raw meal (you could replace any meal with this frozen treat!) has lasted me all day, even through my Chemistry homework. I wanted to post the recipe while it was fresh in my mind (and body), so check it out and enjoy!
Monday, September 13, 2010
Top Secret Recipe, UNVEILED!
Seriously, y'all. I just posted my surprisingly popular, coveted, and guarded macaroni and cheese recipe. I invented this delectable dish when I was lacto-ovo, so the original recipe calls for (organic) milk, cream, butter, and cheese, and it is posted on the Vegetarian Recipes page. HOWEVER, I did include a vegan revision. :) I've had several people (by several, I mean less than ten...but more than five) request this recipe over the years and I am finally able to part with it. I hope you enjoy it as much as we have!
You will also notice that I am in the process of adding many new features to the blog. I'm sort of green at this (pun intended), so please be patient while I work on my formatting. I have included, thus far, four recipe tabs, a page that offers an array of protein sources, a page with a list vegan sources of essential vitamins, nutrients, and minerals; my Myth Busters tab exposes the truth behind meat and dairy propaganda (or, it will), and a Product Preferences page, to help guide you in your search for mouthwatering meatless morsels (yep, I did that on purpose, too). My last planned page will be "Recommended Reading," and I will ad a "Link" gadget on the margin of the homepage...eventually.
Thanks for your patience, interest, support and enthusiasm! I can't wait to share my creations, thoughts, and knowledge with you!
Namaste and Nude Food!
Saturday, September 11, 2010
Important Information About My Recipes
First of all, they are my recipes. Please don't claim them and sell them. Just use them, share them, and enjoy them!
Second, you will notice that I use predominantly organic ingredients. This is simply my preference; use whatever you want! That's the fun of cooking!
If you'd like to use the same products I use, I have included product links in all of my recipes.
In addition to that, I use only ingredients that are readily available (to me) and easy to find. You can find most, if not all, of them in your local grocery store (I can personally vouch for Wegman's, Harris Teeter, Kroger, Lowe's, Whole Foods, and Earth Fare). Many of the meat and dairy replacements can be found in the produce section (such as Gimme Lean ground sausage style soysage, Tofutti Sour Cream and Cream Cheese, Silken Tofu, etc). The baking goods will be in your baking aisle, and the non-dairy milk will either be with dairy products, or on a shelf in dry goods (look for your natural food section).
If you have any questions about the ingredients I'm using, such as where to find specific items, or substitutions, please don't hesitate to contact me!
Check back often, as I will be uploading recipes every chance I get (I have quite the collection!)
Namaste and Nude Food!
The Rawsurrection
Happy September everyone! I hope you all had an enjoyable summer...and spring...and, heck, who am I kidding!? I hope the rest of your winter was great, too, since I haven't blogged since January!
My apologies...
It's been hectic around here...where is "here," anyway? Well, as many of you know, I've been seeing someone pretty seriously for a while now, and we moved in together on August 1st. The three of us relocated from Banner Elk to Asheville, NC and things have been crazy these past several weeks, between unpacking, securing child care, job hunting, and starting school. Alas, I've found my groove and so, I have decided to give this whole blogging thing another go. After all, I have tons of new (and old) recipes to share!
I will admit that I gave up the "raw" ghost in the spring, because I wasn't dedicated enough to make it work smoothly. BUT, I have been successfully vegan, with less than a handful of indiscretions, for nearly 10 months now. Yea me!
I have not given up on my raw food journey, however, and will continue to incorporate mostly raw foods into my diet, while working toward a final transition. Maybe my new goal will be set for 01/01/2011 this time (I adore goals).
In the mean time, I have tons of vegetarian goodies to divulge to you, as well as an interesting story about getting Emma's "alternative" diet approved in her public preschool.
I'm hot and heavy on the vegan campaign these days, so don't expect to see any eggs or dairy in my recipes, and do expect ample propaganda. :)
That's it for now! Keep checking back for updates (especially if you're not on FB where they will be posted).
Namaste!
Tuesday, January 26, 2010
Go Figure
Now that I have a little less on my plate (figuratively and literally!), I want to take this opportunity to share with you some of the interesting, shocking, and helpful facts and figures surrounding the impacts of the production and consumption of animal products.
That was a mouthful.
Q: What do all of these things have in common?
Global Warming
Overexploitation of Natural Resources
Deforestation and Desertification
Habitat and Species Loss
Water and Air Pollution
Wasted Crops
World Hunger
Disease
Animal Abuse and Neglect
A: They are all directly linked to meat production and consumption.
These are, arguably, the most pressing issues of our time.
A 2006 United Nations report summarized the devastation caused by the meat and dairy industry by calling it "one of the top two most serious environmental problems, at every scale, from local to global."
The fact is that most of us, herbivores, carnivores and omnivores alike, do not wish to harm the planet or its inhabitants. What most of us don't realize, however, is that the decisions we make every day, regarding food choices, are doing just that.
Many people are concerned about Animal Welfare, so this topic will be discussed. But the perceived moral value of each animal comes into account, and this is (at this juncture) based solely on opinion: I may be emotionally attached to cows, while others feel that they are a means to an end. But when it comes to issues like world hunger, environmental destruction, the economy, and human health, our own self interest, I can't imagine that most people won't get on board. So I will focus on those areas.
Within each blog entry, I will provide links to resources, so you can verify my propaganda (yes, I do have an agenda here). If you find something to be untrue or debatable, please bring it to my attention and I will address it.
That was a mouthful.
Q: What do all of these things have in common?
Global Warming
Overexploitation of Natural Resources
Deforestation and Desertification
Habitat and Species Loss
Water and Air Pollution
Wasted Crops
World Hunger
Disease
Animal Abuse and Neglect
A: They are all directly linked to meat production and consumption.
These are, arguably, the most pressing issues of our time.
A 2006 United Nations report summarized the devastation caused by the meat and dairy industry by calling it "one of the top two most serious environmental problems, at every scale, from local to global."
The fact is that most of us, herbivores, carnivores and omnivores alike, do not wish to harm the planet or its inhabitants. What most of us don't realize, however, is that the decisions we make every day, regarding food choices, are doing just that.
Many people are concerned about Animal Welfare, so this topic will be discussed. But the perceived moral value of each animal comes into account, and this is (at this juncture) based solely on opinion: I may be emotionally attached to cows, while others feel that they are a means to an end. But when it comes to issues like world hunger, environmental destruction, the economy, and human health, our own self interest, I can't imagine that most people won't get on board. So I will focus on those areas.
Within each blog entry, I will provide links to resources, so you can verify my propaganda (yes, I do have an agenda here). If you find something to be untrue or debatable, please bring it to my attention and I will address it.
Food Shouldn't Make You Tired
I made Rawtatouille last night. Lightly sauteed eggplant (the only cooked part), chopped some fresh veggies (red bell peppers, green bell peppers, sweet onions, and zucchini) and made a sauce of sundried tomatoes, fresh tomatoes, fresh basil, garlic and olive oil (salt and pepper to taste).
After I ate my first serving, and was scooping out my second, it occurred to me that the best, most noticeable part of the raw food diet, so far, is how I feel after eating. I never gorge myself on foods. It really doesn't matter how much I eat; I don't get that full, lethargic feeling afterward. I feel satisfied and energized! There's nothing worse than going to town on a plate of pasta or Mexican food, and then looking for the nearest place to lay down when you're done. I hate that!
Food should give you energy, not lethargy...right?
After I ate my first serving, and was scooping out my second, it occurred to me that the best, most noticeable part of the raw food diet, so far, is how I feel after eating. I never gorge myself on foods. It really doesn't matter how much I eat; I don't get that full, lethargic feeling afterward. I feel satisfied and energized! There's nothing worse than going to town on a plate of pasta or Mexican food, and then looking for the nearest place to lay down when you're done. I hate that!
Food should give you energy, not lethargy...right?
Thursday, January 21, 2010
Mostly Raw
Last week, I made Rawvioli with fresh basil pesto and a white "cream" sauce (made of cashews). Last night, I mixed what was left of the pesto and cream sauce to create a "Pesto Alfredo" sauce. I poured it over brown rice pasta, and tossed in some artichoke hearts, broccoli, garlic-marinated tomatoes, asparagus tips, and roasted red peppers. It was a nice, healthy, mostly raw, 100% organic and vegan dish, that was hearty, filling, and rich. I created this "on the spot" in an attempt to utilize the foods in my refrigerator with a short shelf life. This coming week will involve a lot of "transitional" meals, as I attempt to use what fresh produce I have remaining, before having the time to go to the store and restock the staples. Menu planning is on the docket for this weekend.
I'm still trying to get into the groove of Raw Foodism. It requires less cooking, but significantly more planning (I can't just pop something in the microwave, for instance). My goal over the next couple of weeks, now that I have a grasp of what is required, is to get a workable system in order (like remembering to soak beans, seeds, and nuts over night, etc).
Also, once I complete this research project on the Ethics of What We Eat for my Environmental Ethic course, I will have the time to sit down and compile some recipes to share, as well as useful facts and info about the impacts our food choices have on the environment, our health, and the economy.
Stay tuned...!
I'm still trying to get into the groove of Raw Foodism. It requires less cooking, but significantly more planning (I can't just pop something in the microwave, for instance). My goal over the next couple of weeks, now that I have a grasp of what is required, is to get a workable system in order (like remembering to soak beans, seeds, and nuts over night, etc).
Also, once I complete this research project on the Ethics of What We Eat for my Environmental Ethic course, I will have the time to sit down and compile some recipes to share, as well as useful facts and info about the impacts our food choices have on the environment, our health, and the economy.
Stay tuned...!
Wednesday, January 20, 2010
Taste Buds, They Are a'Changin'...
I have a confession to make. I decided to take a vacation from Raw Foods this past weekend. Not all weekend, not even that much of it, but enough to notice something inspiring...
For breakfast on Sunday, I made blueberry corncakes (all organic and vegan). I had a "BLT" for lunch. I used raw L and T, but the Facon was smoked Tempeh (not too bad) and the bread was sprouted (Ezekiel) sesame bread, which is an approved transitional food. Dinner was salad. Oh, and remind me to share with you my latest dressing recipe...OMG good!
Monday I had raw oatmeal for breakfast, knowing that I'd be splurging for the rest of the day, as I went on a mini road trip with a friend, solely for the purpose of eating. :) I had a vegan (tempeh) reuben with RAW seaweed salad...and I had a (don't judge me) cheese board, and chocolate. But here's the beauty of it...
I realized, as I was eating the cheese (which I haven't had since December 31st), that it wasn't all that enjoyable. Had I overcome my cheese addiction? All my favorites were there (okay, not ALL of them, because that would be a lot of cheese) and, though they tasted good, they didn't taste GREAT and I didn't feel like I was satiating a craving. I could have taken it or left it, and will definitely have no issue passing it up in the future. TRIUMPH! What an empowering feeling, to not be enticed by cheese. I know that may sound silly, but it truly was my weakness. I also noticed, after "indulging" in the fromage, that the cheeses left an icky sour milk taste in my mouth that lingered for quite a while. Physically, I had no adverse reactions, which I sort of expected. The point is, I no longer feel like I'm depriving myself by not eating cheese, it's no big loss. It's convenient, sure, and I may at some point opt for some soy cheese on a pizza, but the days of cheese and crackers (and fruit, and veggies, and bread, and chocolate, and wine...) are behind me. I'm going to make a good vegan after all.
What about raw food?
Okay, so back on the road to raw. Today started typically, with green juice, followed by a robust salad at lunch. I've been eating the same salad, every day, since the beginning of January: Romaine, Spinach, Beets, Onions, Cucumbers, Green Peppers, Chickpeas, Raisins, Broccoli and Cauliflower. It's good. It's boring. And, now that my appetite has changed, but the food hasn't, it simply isn't filling me up. So, today, after gorging on salad (for the raw goodness: nutrients, vitamins and enzymes), I decided to add some cooked veggies as a supplement. What a mistake and disappointment that was. They were mushy and bland and lifeless. The colors were muted, the flavor was like water, and they only filled my belly with gas. Yuck.
Another victory!!! I actually prefer raw veggies to cooked. Who would have guessed it!?
So you see, it can be done. I am as human as it gets, with weaknesses, cravings and guilty pleasures, but I am inadvertently conquering them, and you can too!
For breakfast on Sunday, I made blueberry corncakes (all organic and vegan). I had a "BLT" for lunch. I used raw L and T, but the Facon was smoked Tempeh (not too bad) and the bread was sprouted (Ezekiel) sesame bread, which is an approved transitional food. Dinner was salad. Oh, and remind me to share with you my latest dressing recipe...OMG good!
Monday I had raw oatmeal for breakfast, knowing that I'd be splurging for the rest of the day, as I went on a mini road trip with a friend, solely for the purpose of eating. :) I had a vegan (tempeh) reuben with RAW seaweed salad...and I had a (don't judge me) cheese board, and chocolate. But here's the beauty of it...
I realized, as I was eating the cheese (which I haven't had since December 31st), that it wasn't all that enjoyable. Had I overcome my cheese addiction? All my favorites were there (okay, not ALL of them, because that would be a lot of cheese) and, though they tasted good, they didn't taste GREAT and I didn't feel like I was satiating a craving. I could have taken it or left it, and will definitely have no issue passing it up in the future. TRIUMPH! What an empowering feeling, to not be enticed by cheese. I know that may sound silly, but it truly was my weakness. I also noticed, after "indulging" in the fromage, that the cheeses left an icky sour milk taste in my mouth that lingered for quite a while. Physically, I had no adverse reactions, which I sort of expected. The point is, I no longer feel like I'm depriving myself by not eating cheese, it's no big loss. It's convenient, sure, and I may at some point opt for some soy cheese on a pizza, but the days of cheese and crackers (and fruit, and veggies, and bread, and chocolate, and wine...) are behind me. I'm going to make a good vegan after all.
What about raw food?
Okay, so back on the road to raw. Today started typically, with green juice, followed by a robust salad at lunch. I've been eating the same salad, every day, since the beginning of January: Romaine, Spinach, Beets, Onions, Cucumbers, Green Peppers, Chickpeas, Raisins, Broccoli and Cauliflower. It's good. It's boring. And, now that my appetite has changed, but the food hasn't, it simply isn't filling me up. So, today, after gorging on salad (for the raw goodness: nutrients, vitamins and enzymes), I decided to add some cooked veggies as a supplement. What a mistake and disappointment that was. They were mushy and bland and lifeless. The colors were muted, the flavor was like water, and they only filled my belly with gas. Yuck.
Another victory!!! I actually prefer raw veggies to cooked. Who would have guessed it!?
So you see, it can be done. I am as human as it gets, with weaknesses, cravings and guilty pleasures, but I am inadvertently conquering them, and you can too!
Thursday, January 14, 2010
Meal Planning for the Raw Foodist
So far, I've discussed the obvious and basic health benefits of a raw food diet (recap: raw foods are more efficient and complete sources of protein, they promote optimal health by detoxifying the body and boosting the immune system, they prevent, treat, and reportedly "cure" chronic illness, and they lead to weight loss). But the real beauty of raw foods is that they offer these benefits, to some degree, in any quantity. You don't have to overhaul your entire lifestyle to reap the rewards of raw foodism!
The key is to focus on raw fruits and vegetables when planning your meals. If you make raw foods the center piece, the entree, the main dish, then you'll eat a lot less of the fatty, processed, unnatural and cooked foods that pollute your body (and the earth).
Americans have grown accustomed to having meat as the main course for every meal, but that is simply not necessary (or healthy or economically sound). Start simple: Salad for dinner, instead of steak. Sounds boring and unsatisfying? Crazy! Expand your horizons and think of all the options you really have!
Spinach, Iceberg, Endive, Arugula, Romaine, Cabbage
Cucumbers, Zucchini, Squash, Eggplant
Roma tomatoes, Beefsteak Tomatoes, Cherry Tomatoes, Grape Tomatoes, Heirloom Tomatoes
White onions, Yellow onions, Sweet onions, Vidalia onions, Red onions, Green onions, Chives
Carrots, Parsnips, Beets
Chickpeas, Green Peas, Edamame (soy beans), Black Beans, Corn
Walnuts, Hazelnuts, Almonds, Sunflower Seeds, Pine Nuts
Cranberries, Raisins, Pears, Apples
Shall I continue?
You would be surprised at how filling and palate-pleasing a hearty (yep, I said hearty) salad can be. And it's a simple start to transforming your eating habits, your mind, and your body. I guarantee if you start a meal with a salad like this, your meat and potatoes will seem much less appealing. And soon, you will feel the physiological benefits of such a change: more energy, clarity of mind, healthier skin and hair, more restful sleep. You can't lose!
All that being said, I'd like to share with you the changes I have made, thus far, in my diet.
As I mentioned, I eliminated caffeine, refined sugars, bleached starches and alcohol from my diet about 8 years ago...after having been a vegetarian for 7 years. Unfortunately, I replaced all of those things with "healthy" cookies, crackers and chips, and LOTS of (soy-based) meat replacements (now I'm saving the animals and the planet, but pouring chemicals into my own body). After delving into macrobiotics for a stint, I realized that I had to do something about the processed foods I was consuming, and so I transitioned to a predominantly "rice and beans" diet (gotta get that protein!), supplemented by plenty of (cooked) veggies and modest amounts of fruit (in an attempt to limit fructose). This is not a terrible way to live. After all, what I'm not getting from the raw veggies, I'm getting from...um...where? Yeah, exactly.
Sure, I got my protein and fiber. I got acceptable amounts of vitamins C, A, D and the occasional B's. But I had to eat SO much food to feel full, and would have had to eat even more to get all the enzymes, vitamins and nutrients I needed, that it seems largely inefficient and even silly to continue in that pattern.
Okay, I've made my point regarding health and raw foods. You get it. So, what CAN you eat? Let me tell you what my typical raw day looks like, and then I will include some helpful links on how to stock your kitchen for a raw food lifestyle (complete with grocery lists for a transitional or mostly raw diet, and for a 100% raw diet).
Dark green, leafy veggies are of utmost importance. They are the primary source of everything you need to survive, period. So this must be your focus every day. In theory, you would need to eat about 2 bunches of these greens every day to reap all the benefits, however, technology (and juicers) have made this easier and tastier.
I start the day with green juice. This can come in the form of a powder (Greens+, for example) which you add to water, or you can create your own green juice recipe, OR you can indulge in a tasty, pre-made green juice, like Naked Juice's Green Machine, Bolthouse Farms' Green Goodness, or Odwalla's Superfood (listed in order of my taste preference). If you've never had one of these, you may be turned off by their appearance (green sludge), however, just breaking the seal reveals a fragrant, fruity, tempting aroma that will make you salivate. Because these juices are made with real, fresh, live (sometimes organic) fruits, which mask the otherwise sketchy flavors of spinach, broccoli, kale, and spirulina, they are surprisingly tasty and refreshing (and filling, with a pound of fruit in every bottle!)
Mid-morning snack: I like to dip a banana in some homemade, raw granola. I have found several recipes online, but granola is very personal (ie. I don't care for sunflower seeds or dried apples in mine), so I made up my own. If you'd like the recipe (oats, honey, coconut, vanilla, almonds, raisins, carob chips), let me know. Also, most recipes call for a food dehydrator, which I don't have, but you can use your oven. This is not energy efficient, however, as it requires leaving your oven on about 140, for up to 16 hours, while it's open.
Lunch is a lush salad. Do it up your way (trust me, it beats Burger King!).
Afternoon snack can be fruit, nuts, veggies, a combination of those. Also, there are some yummy raw food snack bars on the market, like LaraBars, Raw Revolution, and Raw Organic Food bars.
Dinner is when I like to experiment with new raw recipes, like the ravioli. There is an abundance of them online. Start looking here:
http://www.thebestofrawfood.com/raw-food-diet-recipe-index.html
http://www.living-foods.com/recipes/
And here are your shopping lists!
Transitional Foods (PDF file):
http://www.thebestofrawfood.com/support-files/transition-diet-shopping-list.pdf
All Raw (PDF file):
http://www.thebestofrawfood.com/support-files/raw-food-diet-shopping-list.pdf
http://http//www.fromsadtoraw.com/TheRawKitchen.htm
Shall I continue?
You would be surprised at how filling and palate-pleasing a hearty (yep, I said hearty) salad can be. And it's a simple start to transforming your eating habits, your mind, and your body. I guarantee if you start a meal with a salad like this, your meat and potatoes will seem much less appealing. And soon, you will feel the physiological benefits of such a change: more energy, clarity of mind, healthier skin and hair, more restful sleep. You can't lose!
All that being said, I'd like to share with you the changes I have made, thus far, in my diet.
As I mentioned, I eliminated caffeine, refined sugars, bleached starches and alcohol from my diet about 8 years ago...after having been a vegetarian for 7 years. Unfortunately, I replaced all of those things with "healthy" cookies, crackers and chips, and LOTS of (soy-based) meat replacements (now I'm saving the animals and the planet, but pouring chemicals into my own body). After delving into macrobiotics for a stint, I realized that I had to do something about the processed foods I was consuming, and so I transitioned to a predominantly "rice and beans" diet (gotta get that protein!), supplemented by plenty of (cooked) veggies and modest amounts of fruit (in an attempt to limit fructose). This is not a terrible way to live. After all, what I'm not getting from the raw veggies, I'm getting from...um...where? Yeah, exactly.
Sure, I got my protein and fiber. I got acceptable amounts of vitamins C, A, D and the occasional B's. But I had to eat SO much food to feel full, and would have had to eat even more to get all the enzymes, vitamins and nutrients I needed, that it seems largely inefficient and even silly to continue in that pattern.
Okay, I've made my point regarding health and raw foods. You get it. So, what CAN you eat? Let me tell you what my typical raw day looks like, and then I will include some helpful links on how to stock your kitchen for a raw food lifestyle (complete with grocery lists for a transitional or mostly raw diet, and for a 100% raw diet).
Dark green, leafy veggies are of utmost importance. They are the primary source of everything you need to survive, period. So this must be your focus every day. In theory, you would need to eat about 2 bunches of these greens every day to reap all the benefits, however, technology (and juicers) have made this easier and tastier.
I start the day with green juice. This can come in the form of a powder (Greens+, for example) which you add to water, or you can create your own green juice recipe, OR you can indulge in a tasty, pre-made green juice, like Naked Juice's Green Machine, Bolthouse Farms' Green Goodness, or Odwalla's Superfood (listed in order of my taste preference). If you've never had one of these, you may be turned off by their appearance (green sludge), however, just breaking the seal reveals a fragrant, fruity, tempting aroma that will make you salivate. Because these juices are made with real, fresh, live (sometimes organic) fruits, which mask the otherwise sketchy flavors of spinach, broccoli, kale, and spirulina, they are surprisingly tasty and refreshing (and filling, with a pound of fruit in every bottle!)
Mid-morning snack: I like to dip a banana in some homemade, raw granola. I have found several recipes online, but granola is very personal (ie. I don't care for sunflower seeds or dried apples in mine), so I made up my own. If you'd like the recipe (oats, honey, coconut, vanilla, almonds, raisins, carob chips), let me know. Also, most recipes call for a food dehydrator, which I don't have, but you can use your oven. This is not energy efficient, however, as it requires leaving your oven on about 140, for up to 16 hours, while it's open.
Lunch is a lush salad. Do it up your way (trust me, it beats Burger King!).
Afternoon snack can be fruit, nuts, veggies, a combination of those. Also, there are some yummy raw food snack bars on the market, like LaraBars, Raw Revolution, and Raw Organic Food bars.
Dinner is when I like to experiment with new raw recipes, like the ravioli. There is an abundance of them online. Start looking here:
http://www.thebestofrawfood.com/raw-food-diet-recipe-index.html
http://www.living-foods.com/recipes/
And here are your shopping lists!
Transitional Foods (PDF file):
http://www.thebestofrawfood.com/support-files/transition-diet-shopping-list.pdf
All Raw (PDF file):
http://www.thebestofrawfood.com/support-files/raw-food-diet-shopping-list.pdf
http://http//www.fromsadtoraw.com/TheRawKitchen.htm
Wednesday, January 13, 2010
On the Menu, Tonight:
Okay, until now, I have been getting by on the basics of raw food, due to time constraints, money constraints, fear of the unknown...you know how it is. I've been cooking with heat for so long that raw vegetables as an entree are a bit of a foreign concept to me. For the past nearly two weeks, I have been eating my weight in salads, with the occasional venture into something exotic, like mock tuna salad, for instance (this was a hit with Emma). But tonight!
Tonight, I will be making "Rawvioli" (I just made that up). Essentially, this is thin-sliced butternut squash, stuffed with pesto, and served in a white "cream" sauce. Sounds tasty!
For dessert? Brawnies (stole that one). My sweet tooth has been taunting me, it's time to give in. These are made with Raw Almond Flour, Raw Cacao Powder, Raw Agave Nectar, Pitted Dates and Vanilla (I think...?) and are frozen, rather than cooked. The picture looked yummy; I will let you know...
Tonight, I will be making "Rawvioli" (I just made that up). Essentially, this is thin-sliced butternut squash, stuffed with pesto, and served in a white "cream" sauce. Sounds tasty!
For dessert? Brawnies (stole that one). My sweet tooth has been taunting me, it's time to give in. These are made with Raw Almond Flour, Raw Cacao Powder, Raw Agave Nectar, Pitted Dates and Vanilla (I think...?) and are frozen, rather than cooked. The picture looked yummy; I will let you know...
Tuesday, January 12, 2010
Better in the Buff
So maybe now you're wondering what the point of this blog is. Well, I don't know. Maybe its purpose will unfold as it evolves. In the meantime, I can tell you what MY point is; WHY I decided to go raw and, in doing so, I will share with you the physiological, environmental, ethical, sociological, and economic impacts of food choices, through facts, figures and links to reliable (or at least logically convincing) resources, as well as (here's the best part) RECIPES.
As I venture into raw foodism, I will be experimenting with an array of new (to me) foods and preparation techniques...the best of which will be posted with my reviews of the results. So, that's useful, right? At this point, I would also like to welcome (constructive) criticism, (productive) comments, (informed) suggestions, and questions, questions, questions! I love helping people achieve healthy lifestyles...LOVE it, so indulge me. :) I think, for me, this blog is an avenue to consolidated research for people like myself, who are seeking all the answers in one place. I'll do the research, you reap the benefits. Deal?
Personally, I have a rabid passion for environmental conservation and preservation, optimum health, animal rights, and human rights, so the answer is clear: Raw foods. Others out there may simply want to improve their dietary choices to combat chronic illness or to lose weight, or contribute less to environmental degradation, or maybe you just have an emotional attachment to cows. ;) In these cases, you may be satisfied with making minor changes to your grocery list, and so this blog can be a tool for a reformation, rather than a total transformation. Great!
My ultimate goal is to maintain a 90% raw food diet (because food is better nude!), while still enjoying the occasional cooked (yet healthy vegetarian) meal. Sure, I want to reduce my carbon footprint, free factory farmed animals, promote the basic rights of all human beings, and feel good, but let's be honest, we'd all like to look better in the buff.
As I venture into raw foodism, I will be experimenting with an array of new (to me) foods and preparation techniques...the best of which will be posted with my reviews of the results. So, that's useful, right? At this point, I would also like to welcome (constructive) criticism, (productive) comments, (informed) suggestions, and questions, questions, questions! I love helping people achieve healthy lifestyles...LOVE it, so indulge me. :) I think, for me, this blog is an avenue to consolidated research for people like myself, who are seeking all the answers in one place. I'll do the research, you reap the benefits. Deal?
Personally, I have a rabid passion for environmental conservation and preservation, optimum health, animal rights, and human rights, so the answer is clear: Raw foods. Others out there may simply want to improve their dietary choices to combat chronic illness or to lose weight, or contribute less to environmental degradation, or maybe you just have an emotional attachment to cows. ;) In these cases, you may be satisfied with making minor changes to your grocery list, and so this blog can be a tool for a reformation, rather than a total transformation. Great!
My ultimate goal is to maintain a 90% raw food diet (because food is better nude!), while still enjoying the occasional cooked (yet healthy vegetarian) meal. Sure, I want to reduce my carbon footprint, free factory farmed animals, promote the basic rights of all human beings, and feel good, but let's be honest, we'd all like to look better in the buff.
Monday, January 11, 2010
This is my first blog, and I'm already naked...
My name is Julie, and I am a foodaholic. (Hi, Julie!)
I think it's safe to say that I have been slightly obsessed with food and nutrition for several years, now. Inspired by my formerly "meat and potatoes," broccoli-phobic father, I denounced all meat from my diet and became a lacto-ovo vegetarian when I was sixteen years old; I am now thirty one.
Initially, I saw vegetarianism as an opportunity to avoid my mother's lack-luster cooking. She was actually fairly gifted with cheesy, fatty, starchy dishes, but her carnivorous creations left something to be desired. She wouldn't argue.
Of course, out of concern for my health, after a year of eating nothing but cheese, potatoes, bread, and pasta (did I mention my own broccoli-phobia?), I began doing some preliminary research into the world of nutrition.
Wow! It turns out that vegetarianism is actually good for animals, you and the planet! Who knew? Okay...a lot of people knew. Mr. Faulkrod, my tenth grade Environmental Science teacher, had already instilled in me a devotion to environmental ethics. This, coupled with my emotional attachment to cows, compelled me to commit to my new diet.
It was a rough transition, while still relying on other people to provide me with regular meals, yet I managed to find sustenance in side dishes (which proved to be quite satisfying around the holidays). A girl can only get by on grilled cheese and gravy fries from the B'Ville Diner for so long, though! The time had come to learn to cook (I had not bargained for this).
I began studying vegetarian recipes, which led to vegetarian literature, which often stressed the importance of the "right" combination of proteins, which led to my interest in proper nutrition, which led to a deeper obsession with food and its benefits. I was evolving from "live to eat," to "eat to live." Out of sheer necessity, I developed a true passion for cooking, and more for creating. My goal? Animal-friendly comfort foods that enhanced quality of life...and still tasted...well, like they didn't.
I found moderate success, enough so that I embarked, briefly, on authoring a Vegetarian Home Cooking cook book, which I never saw to fruition. I was more interested in reading, than writing. I couldn't soak up enough of SHAPE, SELF, Vegetarian Times - type magazines, gathering all the current information on all the latest studies about what really does the body good. I have probably studied more scientific literature on nutrition than your average MD, nutritionist and fitness trainer, combined. I consider myself an unprofessional expert (that's my disclaimer, btw...always check with your physician before dramatically altering your diet and exercise regimens).
On March 11, 2008, I was diagnosed with DCIS, Stage I (that's breast cancer). I was 29. I had no significant family history; I didn't smoke; I didn't drink; I had never experimented with illegal drugs; I exercised regularly; I breastfed; I didn't even eat meat. Cancer? Seriously? I'm like the poster child for how to AVOID cancer.
Time for an overhaul...
Fast-forward to present day: January 11th, 2010 (Happy New Year, by the way!)...
For the past (nearly) two years, I have been trying (not very vigilantly) to transition from vegetarian to vegan. But, oh, how I adore cheese! Immediately after my diagnosis and surgery (mastectomy - ugh), I adopted a macrobiotic diet, which has been proven to slow cancer growth, and suspected to "cure" incurable cancer. In a nutshell, macrobiotics suggests that our bodies are adapted to our environment, therefore, for optimum health and bodily function, we require the foods which are indigenous to our environment: local fruits and vegetables, organic and unprocessed. Makes sense. And so, the journey began...for six months (did I mention I love cheese?).
I've waxed and waned since then, typically proclaiming vegan every Monday, and eating eggs and cheese every Tuesday. If you're reading this, it probably sounds familiar. I experimented with detoxification programs and fasting, to curb my unhealthy cravings and start on a clean plate (get it?), but my will power only lasts weeks, at the most. To be fair, though, my diet for the past many years, has consisted of mostly fruits and vegetables, soy meat replacements, and soy milk (that was a tough one), as I eliminated caffeine, refined sugars, bleached starches and alcohol about eight years ago. So even my unhealthy cravings weren't so naughty.
"I want something hot, on a plate, I can eat with a fork!" - My mother
I like cooked foods. Remember my quest to de-meat comfort food? I never, ever considered a Raw Food Diet. What's comforting about a celery stalk??? Yuck.
I honestly don't know what came over me this past December. It was not premeditated, nothing was planned...well, except for my annual detox and fast. I vowed that THIS time, I would go 100% vegan FOR GOOD. I had more motivation, after all, because I timed it so that my fast, which fed into my two-week detox, ended on Christmas Eve, allowing me to gluttonously binge for two days, while enjoying the family festivities. Then, on New Year's Eve, I would revel in my last ball of walnut-encrusted Boursin cheese, wrapped in kaitifi dough, and deep-fried...before the ball dropped on my old life, and the sun rose on my new one. Poetic, huh?
But while I was plotting against myself, my interest (or curiosity) in Raw Foodism was piqued. I am not sure WHAT piqued it...maybe an incoherent internet search for vegan recipes. My most vivid and recent recollection is that of a YouTube video I watched about a girl who was documenting her 100-day journey into raw foodism. She was about as fascinating as my mother's meatloaf, but for some reason, this inspired me. Without question, I decided to go RAW. And so the research began...AGAIN (only this time, I was up against a deadline, so I indulged in a self-taught crash course in why and how to go raw).
Here's what I've learned:
Yes, our bodies need protein; proteins are essential building blocks, without which we could not survive. Turns out, though, that the protein we eat is not utilized by our bodies. (Read on)
When we consume protein-packed foods like meat and fish, the body immediately goes to work breaking down those proteins, to extract the enzymes from which they were built, in order to create its own, usable proteins. Could this explain why omnivores experience such fatigue after a hearty meal? Yes. Meat makes you tired. Period.
Translation: we don't get our protein from meat, we get our protein from the veggies our meat eats. Think about it: Some of the largest, strongest animals on earth are vegetarians! Cows, Horses, Elephants, Dugongs (that's a marine animal). Talk about muscle mass!
So, the nutrients and enzymes naturally found in fruits and vegetables (especially the dark green, leafy ones) are more efficient at building the proteins that our bodies need, than beef, pork, poultry, or fish. Of course, we all know that the longer we cook and the more we process these foods, the less nutritional value they hold. Conclusion: Raw fruits and vegetables are the way to a healthy body, a strong immune system, and an increase in energy!
http://http://www.theproteinmyth.com/
Friday, January 1, 2010: "I'M GOING RAW!" (yeah, right)
Well, guess what, folks. I am 11 days vegan, 10 days raw, and 5 lbs. lighter. My skin has cleared up, my appetite has shrunk, my sleep is more restful, and, with the abundance of yummy, creative raw recipes available online, my palate is pleased!
Join me on my journey!
I think it's safe to say that I have been slightly obsessed with food and nutrition for several years, now. Inspired by my formerly "meat and potatoes," broccoli-phobic father, I denounced all meat from my diet and became a lacto-ovo vegetarian when I was sixteen years old; I am now thirty one.
Initially, I saw vegetarianism as an opportunity to avoid my mother's lack-luster cooking. She was actually fairly gifted with cheesy, fatty, starchy dishes, but her carnivorous creations left something to be desired. She wouldn't argue.
Of course, out of concern for my health, after a year of eating nothing but cheese, potatoes, bread, and pasta (did I mention my own broccoli-phobia?), I began doing some preliminary research into the world of nutrition.
Wow! It turns out that vegetarianism is actually good for animals, you and the planet! Who knew? Okay...a lot of people knew. Mr. Faulkrod, my tenth grade Environmental Science teacher, had already instilled in me a devotion to environmental ethics. This, coupled with my emotional attachment to cows, compelled me to commit to my new diet.
It was a rough transition, while still relying on other people to provide me with regular meals, yet I managed to find sustenance in side dishes (which proved to be quite satisfying around the holidays). A girl can only get by on grilled cheese and gravy fries from the B'Ville Diner for so long, though! The time had come to learn to cook (I had not bargained for this).
I began studying vegetarian recipes, which led to vegetarian literature, which often stressed the importance of the "right" combination of proteins, which led to my interest in proper nutrition, which led to a deeper obsession with food and its benefits. I was evolving from "live to eat," to "eat to live." Out of sheer necessity, I developed a true passion for cooking, and more for creating. My goal? Animal-friendly comfort foods that enhanced quality of life...and still tasted...well, like they didn't.
I found moderate success, enough so that I embarked, briefly, on authoring a Vegetarian Home Cooking cook book, which I never saw to fruition. I was more interested in reading, than writing. I couldn't soak up enough of SHAPE, SELF, Vegetarian Times - type magazines, gathering all the current information on all the latest studies about what really does the body good. I have probably studied more scientific literature on nutrition than your average MD, nutritionist and fitness trainer, combined. I consider myself an unprofessional expert (that's my disclaimer, btw...always check with your physician before dramatically altering your diet and exercise regimens).
On March 11, 2008, I was diagnosed with DCIS, Stage I (that's breast cancer). I was 29. I had no significant family history; I didn't smoke; I didn't drink; I had never experimented with illegal drugs; I exercised regularly; I breastfed; I didn't even eat meat. Cancer? Seriously? I'm like the poster child for how to AVOID cancer.
Time for an overhaul...
Fast-forward to present day: January 11th, 2010 (Happy New Year, by the way!)...
For the past (nearly) two years, I have been trying (not very vigilantly) to transition from vegetarian to vegan. But, oh, how I adore cheese! Immediately after my diagnosis and surgery (mastectomy - ugh), I adopted a macrobiotic diet, which has been proven to slow cancer growth, and suspected to "cure" incurable cancer. In a nutshell, macrobiotics suggests that our bodies are adapted to our environment, therefore, for optimum health and bodily function, we require the foods which are indigenous to our environment: local fruits and vegetables, organic and unprocessed. Makes sense. And so, the journey began...for six months (did I mention I love cheese?).
I've waxed and waned since then, typically proclaiming vegan every Monday, and eating eggs and cheese every Tuesday. If you're reading this, it probably sounds familiar. I experimented with detoxification programs and fasting, to curb my unhealthy cravings and start on a clean plate (get it?), but my will power only lasts weeks, at the most. To be fair, though, my diet for the past many years, has consisted of mostly fruits and vegetables, soy meat replacements, and soy milk (that was a tough one), as I eliminated caffeine, refined sugars, bleached starches and alcohol about eight years ago. So even my unhealthy cravings weren't so naughty.
"I want something hot, on a plate, I can eat with a fork!" - My mother
I like cooked foods. Remember my quest to de-meat comfort food? I never, ever considered a Raw Food Diet. What's comforting about a celery stalk??? Yuck.
I honestly don't know what came over me this past December. It was not premeditated, nothing was planned...well, except for my annual detox and fast. I vowed that THIS time, I would go 100% vegan FOR GOOD. I had more motivation, after all, because I timed it so that my fast, which fed into my two-week detox, ended on Christmas Eve, allowing me to gluttonously binge for two days, while enjoying the family festivities. Then, on New Year's Eve, I would revel in my last ball of walnut-encrusted Boursin cheese, wrapped in kaitifi dough, and deep-fried...before the ball dropped on my old life, and the sun rose on my new one. Poetic, huh?
But while I was plotting against myself, my interest (or curiosity) in Raw Foodism was piqued. I am not sure WHAT piqued it...maybe an incoherent internet search for vegan recipes. My most vivid and recent recollection is that of a YouTube video I watched about a girl who was documenting her 100-day journey into raw foodism. She was about as fascinating as my mother's meatloaf, but for some reason, this inspired me. Without question, I decided to go RAW. And so the research began...AGAIN (only this time, I was up against a deadline, so I indulged in a self-taught crash course in why and how to go raw).
Here's what I've learned:
Yes, our bodies need protein; proteins are essential building blocks, without which we could not survive. Turns out, though, that the protein we eat is not utilized by our bodies. (Read on)
When we consume protein-packed foods like meat and fish, the body immediately goes to work breaking down those proteins, to extract the enzymes from which they were built, in order to create its own, usable proteins. Could this explain why omnivores experience such fatigue after a hearty meal? Yes. Meat makes you tired. Period.
Translation: we don't get our protein from meat, we get our protein from the veggies our meat eats. Think about it: Some of the largest, strongest animals on earth are vegetarians! Cows, Horses, Elephants, Dugongs (that's a marine animal). Talk about muscle mass!
So, the nutrients and enzymes naturally found in fruits and vegetables (especially the dark green, leafy ones) are more efficient at building the proteins that our bodies need, than beef, pork, poultry, or fish. Of course, we all know that the longer we cook and the more we process these foods, the less nutritional value they hold. Conclusion: Raw fruits and vegetables are the way to a healthy body, a strong immune system, and an increase in energy!
http://http://www.theproteinmyth.com/
Friday, January 1, 2010: "I'M GOING RAW!" (yeah, right)
Well, guess what, folks. I am 11 days vegan, 10 days raw, and 5 lbs. lighter. My skin has cleared up, my appetite has shrunk, my sleep is more restful, and, with the abundance of yummy, creative raw recipes available online, my palate is pleased!
Join me on my journey!
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