The 21 Day Vegan Kickstart is about to begin – now they start the 1st of every month. Just goes to show that I haven’t done one for quite sometime. But it’s time to get back to basics and cleanse the palate and gut with new foods and spices.
Here’s the grocery list for the Kickstart – if you’re allergic to certain foods, don’t buy then just substitute a similar food plant based food from that food group. Organic is best cause we don’t want any extra chemicals or altered food in our body. Food is our medicine to help us live at optimal health.
Join me in 21 days of changing up our food choices and eating a plant based diet (I already do that). If the list looks too tough, then just start shopping (except for the fresh food) a bit at a time and start next month.
21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site.
I have found myself lingering and cooking again in the kitchen. I have been so busy with life these past few months, that fast vegan food has been my diet. Although a diet of fast vegan food is better than some diets, isn’t as nutritious for the body long-term as cooking whole organic vegan meals. Finding the time to cook isn’t easy, but am trying.
I found a wonderful recipes, Arabian Lentil and Rice Soup, in Isa Chandra Moskowitz’s book Appetite for Reduction. Personally it didn’t have the variety of vegetables to qualify for a soup – just my taste!! So, adapted it as a dish to pour over rice
Arabian Lentil Sauce
2-3 T. water or vegetable broth for sauteing
1 medium diced onion
6-8 cloves of garlic (depending on size)
pinch or two of freshly group black pepper
1/2 tsp. salt (add more if you like salt)
1 T. ground cumin
1 tsp. ground coriander
1 c. dices or slivered carrots
1 c. dried red lentils
6-8 cups of vegetable broth (depending on prefered thickness)
about 1/4 c. freshly squeezed lemon juice
4-quart pot for stove use
Saute the onions and garlic in water/vegatable broth then add the spices and cook another minute. Add the rest of the ingredients expect the lemon juice. Bring to a boil and reduce to simmer – cook about 40 minutes. When the lentils are fully cooked add the lemon juice and spices as needed to taste. Let sit 10 minutes and serve over rice.
adapted from Isa Chandra’s Moskowitz’s recipe: Arabian Lentil and Rice Soup
Check out Isa’s blog, Post Punk Kitchen.
I purchased a Calphalon Waffle Iron yesterday and hope to make vegan waffles for New Years Day. I spend New Years Eve with a friend from graduate school and she isn’t a vegan – she eats meat and I respect her choices. She also respects mine and we try to find recipes and restaurants that suit both of us. We love to dine out, but breakfast out in Tacoma, Wa can be a challenge, hence we came up with vegan waffles this year – she called them healthy waffles, but I am pretty certain she meant vegan. Since I’m cooking it’s vegan!!
Anyone have a tried and true vegan waffle recipe?
I discovered this site today from a fellow blogger, Mo.
Ori Ann Li, Vegan Chef, shares videos of her cooking on the beach (love this) and in her home (I assume). Here is the link to her post and video Vegan Barbeque~Celebrating Indepedence Day. I’m allergic to soy, so use in very limited amounts, but this site is worth sharing – I will be checking out her barbeque sauce recipe as well.
So, we often fear family or friend gatherings when we are not in the majority – Vegan pride hurts!! Not to mention the cruel jokes and chides at our diet/life style. No Fear!!!
Pack your grocery cart with veggies, fruit and whole grain wonders. Think of your favs, Red, White & Blue, Independence and a darn great healthy time!
I bought greek humus, red and blue fruit, red potatoes, mushrooms and a few more items – let’s see what I can create for our Independence Day!
Gotta go shuck corn…
I actually returned from Key West, Florida last Tuesday shortly after midnight, but with jet lag, working the rest of the week, and then traveling again over the weekend I feel I am returning to a regular work week. I haven’t had the change to cook for the 21 Day Vegan Kickstart India, but am going to get into the cooking and blogging mode.
This evening I cooked a cup of brown rice and red quinoa, because I am too tired to shop tonight. Going to start the week with a green salad, quinoa and black bean salad and brown rice. Next I will shop and cook some Indian dished. My palate is yearning for the Indian flavors.
Also I am turning 60 in 10 weeks and have a goal to lose 10 lbs. I will be blogging about my countdown to 60 – Woo Hoo!
21 Day Vegan Kickstart India
Have you signed up? I thought I had, but havent’ been getting the e-mail notices, so just signed up this morning. I try to consistently blog about the 21 day kickstart, but get busy with life. I love the kickstarts and they always bring me back to eating whole foods and present me with easy fun options to my typically mundane menu and diet.
My definition of diet is what I eat.
Eating habits need to change? What new Vegan recipes? Want to stick you toe in the water and try a few vegan recipes? Want to blog with others on the kickstart program? Need a diet change? Want a positive diet change?
Hop/click/jump over and sign up – what do you have to lose?
Back in the 1060’s and early ’70 men either didn’t cook or were beginning to cook a bit (well, outside of barbecuing). My dad was a big strapping guy who loved to cook his famous dishes and one was the Chili Dog. Actually this was one that he either used canned chili or Mom’s leftover (the best). He married my mom when I was in middle school (Jr. High back then) and I gained an amazing dad!!
We would start with a large, wide, flat on the bottom. soup bowl and lay down a hot dog bun, then a cooked hot dog or two and smother it all with ample chili. Next was fresh chopped white onions and a lot of grated cheese. Heaven in the bowl!! I was too young for beer, but I added that years later.
Here’s to you, Dad!! I’m sure he was looking down from heaven wishing he was sitting with me eating a chili dog (maybe not ’cause it was vegan). Thanks for all the good memories, Dad!!
I have been all over the place on the 21 Day Vegan Kickstart this time around. today I finally got around to trying Jamaican Stir-Fry from week two. Here is my version, since I didn’t have all the suggested ingredients and not a lover of plantains.
adapted from 21 Day Vegan Kickstart Jamaican Stir Fry
1 red pepper sliced
1/2 yellow onion, chopped
3 cloves of garlic, minced
3 stacks of celery, slices at an angle
Stir fry in water – stirring often so the steam helps quickly cook the veggies. When turned darker and cooking add:
1 tsp chopped fresh ginger
1 tsp thyme
1/2 inch chopped jalapeno pepper
1 tsp hot or reg. curry (I used hot)
1/8 c. almond milk
stir until mixed well and cook on low heat to meld the flavors.
Serve over brown rice. YUM!!
I think tomorrow it will taste even better.
Serves two or one with leftovers for lunch the next day. I ate dinner and here’s a picture of what I have left for tomorrow.
Crazy Busy!!!! I’m sure you don’t want to hear about my week. Pretty sure you may have had a busy week too!
This week I was dreaming a bit ’cause the 21 Day Vegan Kickstart has lots of new recipes to try during this kickstart. I was excited about a variety recipes this week and was a bit over rambunctious about my goals. I had 5 dishes I really wanted to try, but don’t have much time to cook once the work week starts. Additionally, I don’t need too much food each week (that’s why the dishes below look half full/empty.
I actually cooked Cuban Black Bean and Potato Soup, Basic Tomato Sauce, and Penne al Forno. I prepared the soup Sunday evening and took a couple pictures while cooking, but forgot the final picture, so will post that later.