Vegan for her: The woman’s guide to being healthy and fit on a plant -based diet by Virginia Messina, MPH, RD with JL Fields
I had gotten to a point where I was questioning what I was eating and was it optimal for my health. I felt that it was, but was my diet lacking. That and then I found a page of Facebook, “What Fat Vegans Eat” and it reminded me that I was increasingly eating processed vegan food. I work full time and am working on my second Masters degree, so my eating habits have been lacking. There, I admitted my diet had become processed once again and I could lose a few pounds. This book has a section on “When Vegans are Overweight” p. 132. The bottom line is that a vegan diet is more compassionate, advocate centered and respectful. I think it’s more than that when whole foods are eating and it becomes better for the body to process and gain nutrients. I’m just about to chapter 10: Healthy Aging. I’m there! Aging is happening – the healthy part is my latest challenge.
There is also a section of recipes that I am going to begin preparing, resources for vegan women, a metric conversion table (always handy if you love to purchase cookbooks when you travel for find on the internet).
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 was checking Twitter this morning and came across a promising website Thrive Forward. It will officially begin operating in January 2013 (54 days from today) , although if you sign up now you will get a spiffy e-book: Thrive Forward 101. It’s 21 pages of a preview of a book I am certain will be coming out soon. If you have been a Vegan for a while you may already be familiar with the information, although it is easy to read and a good reminder that if you are dedicated to eating a plant-based diet, then the base should be plant-based.
I can’t fully recommend this site yet, although I signed up and will keep reporting. What do you have to lose? weight, your health…. Skip on over, sign up and download your preview e-book.
Vegan Coconut Cream – what the heck. I do miss whipped cream and things like Cool Whip and that cream in a can (yes, that you could just spray directly in your mouth).
Found Savvy Vegetarian today and after many clicks found this dreamy whipped coconut cream. This could be another Red, White & Blue food by adding raspberries and blue berries.
Confession: I am having a quiet. low energy, relaxing day. So, am finding things to share and that I would love to eat, but just not today. I have extra weight to get off my body!!!
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.
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!
Another treat coming our way from Physicians Committee for Responsible Medicine (PCRM). The 21 Day Vegan Kickstart India begins June 4th, so check out the site, join, and get ready for some amazing meal plans and food.
I will be traveling to a family wedding, although have signed up and plan to be as active as possible.
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.
Yup, I love to watch those infomercials. I was traveling over the weekend and couldn’t sleep, so watched a few infomercials. One really interested me – it was a diet, but won’t reveal the name. What perked my interest was the claim that fast carbs needed to be eaten with slow carbs to lose weight. There was a lot more to their plan, but that claim got me thinking about balanced meals and my own diet (you know – what I eat).
I’ve been a vegetarian for years and a vegan for a while – both overweight and at a healthy weight. The more whole foods I eat and combine with moderate exercise, I feel good and the weight stays where it ought to. When I eat a bunch of processed carb food the weight goes up. So, am going to watch how I combine food when I do want some processed food (love corn chips and salsa).
What do you think?