Vegan Living: Awakenings

Sometimes we eat the wrong things by whims, because it tastes good. It took me two years to conquer my carnivorous appetite and more than 25 years to give up dairy-- the ingredient of so many tasty foods. It was not easy, but once the habit of eating a no flesh diet manifested benefits immediately, such as more energy and a stronger immune system. I rarely get colds (if I do it will usually last only 3 days) and I don’t get headaches. I was 13 years old when I was diagnosed with lymphedema praecox or Meige disease. Before eating vegetarian, the degree of swelling that would occur daily in my ankle was very uncomfortable, and at times debilitating. Vegetarian eating has decreased the amount of swelling I experience and has allowed me to manage this condition that I have live with for more than 37 years. This benefit was a surprise, as I had no Idea, at the time of my decision to become vegetarian, that my health would be affected so greatly.

Now I am vegan. Before I began this journey toward vegan eating, I was aware of the benefits it would have in managing yet another chronic condition (shoulder impingement). It is the body that pays the price of a poor diet. Maybe you already appreciate the importance of eating whole foods – bravi! But if you have not begun your own journey towards improving your eating habits to build health and well-being, whatever your intention may be in this regard, I hope my words will help you to consider it.

One thing is for sure: ours is an enormously stressful society. The best benefit of this way of eating for me is a particular serenity (that has been tested greatly since enrolling in grad school). This benefit is worth all the brioche in France or any amount of macaroni & cheese at Sylvia’s. I don’t intend to give it up.

Namaste ("The light within me honors the light within you.”)

Vegan Living: The Next Step

Support. I intend to join a vegan support group because the next step for me is to progress, ultimately, to a vegan lifestyle and I want to be well-informed and connected.

Let Us Drink Vegan

Here are a few drinks that can be enjoyed by everyone. For obvious reasons, I use organic ingredients for all drinks. Enjoy! Healthy. This is a cleansing drink that taste good and will make you feel good. "Clean Sweep" (Makes 1 about 14 ounces) 1 celery stick 11oz carrots (about 5) 5oz green grapes parsley (several large sprigs) Step 1. Push the celery and carrots through juicer, then add the parsley sprigs and then add the grapes. Juice until throughly combined. Step 2. Slice 1/2 carrot and celery into strips Step 3. Pour juice into glass(es) and serve with celery and carrot sticks as stirrers. Vital. When you lack engergy this drink is a guaranteed pick me up. "Veggie Boost" (Makes 16 ounces) 3 tomatoes 1 fresh red or green chilli pepper 9oz carrots (about 3) 1 orange (juiced) crushed ice (to serve) Step 1. Quarter the tomatoes and chop the pepper (if you want a milder juice, remove the seeds before chopping). Step 2. Scrub the carrots and push through the juicer, then follow with the tomatoes and peper. Add the orange juice and stir well to mix. Step 3. Fill two 8oz glasses with crushed ice, pour the juice over and serve.

Vegan Living: By-Products

Exploring whether to discontinue the traditional Western way of eating often leads to examining Eastern philosophies that ultimately lead to examining yoga, meditation, and alternative medicine.

I have found that yoga, meditation, and a holistic lifestyle have allowed me to experience a balanced life free of illness, despite my chronic conditions.

Today's Tip: Energy Booster

When I need a boost in my "get-along," I add one tablespoon of unsulfured blackstrap molasses to 1 cup of hot water. I've been drinking this beverage, instead of coffee, for years; it may take a little while to get use to the taste, but it is worth it. Blackstrap molasses is a rich source of calcium, iron, potassium, and magnesium. Try it!

On Today's Menu - Dinner

What I choose to prepare for dinner depends largely on what time I will actually eat. Before grad school, I'd try to eat no later than 8:00pm, and meals eaten after 8-8:30pm would be as light as possible. Being in grad school while trying to maintain my usual routine has been very challenging, if not impossible. For dinner today I prepared whole wheat spaghetti casserole with baby herb salad.

Pasta Casserole:
This recipe will serve 4
Prep time: 10-15 minutes
Baking time: 20 minutes

4 medium size Roma tomatoes, chopped
8 ounces of tomato sauce
8 ounces of whole black olives, pitted
1/2 medium size onion, minced
2 cloves of garlic, minced
1/4 cup green pepper, chopped
1/4 tsp dried basil
1/4 tsp dried oregano
1/2 cup mushrooms, sliced (optional)
pinch of cayeene pepper
1/2 pound pasta (Penne is my usual choice)

Preheat oven to 350 degrees. Plass ingredients except pasta in a pan and cook over low to medium heat, until onions are a little soft. Cook pasta for 10 minutes, or according to package directions. Mix the sauce and pasta together and place ina a casserole dish. Bake covered for 20 minutes.

Today for Lunch --

I don't eat much for breakfast; I usually make a smoothie or my high fiber mixture. I try to eat lunch everyday; today I had a sandwich. But before I became a grad student, lunch was usually the biggest meal of the day for me, and any other time, I would have also had a salad and/or soup.

Avocado and Tomato Sandwich

2 slices of pumpernickel bread
1/2 avocado, sliced
1/2 tomato, sliced
1 slice of red onion
a handful of baby spinach
1 tbsp soy mayonnaise