Changing my diet was one step along the way to changing me entirely. No. That is not right. Letting go of the eating of all animal products was the first step in a series of changes for me.
Originally set out on the plant-based diet path for health reasons, I have found myself asking more questions as I research vegan food and nutrition and observe how it is working for me.
It might just be the observation part that is the most significant change. Taking the time to observe and contemplate exactly how my body feels after eating certain foods has brought me more in touch with my own body and it's state of health. Thinking on how I feel about dietary arguments from "we are top of the food chain and are entitled to eat everything" to "Food Inc-styled documentaries on domesticated animal food production" and the the economics of plant-based diets compared to animal-based diets, has given me small insight into my role in the food chain, or even in life itself.
I had written earlier, that in my omnivorous days I still felt that I would be unable to kill to eat. That put me in a position where I found myself sharing philosophical space with animal rights supporters and Buddhist thought. More research was required.
I was introduced to yoga as a young child, somewhere around ten years old I guess, along with meditation in the form of TM (Transcendental Meditation) by my parents. Yes it was the 70s. Everyone was doing it! Not being the flexible type, yoga was frustrating for me, so was abandoned in favour of more active sporting activities. Meditation, however, was something I would play with on and off throughout the years between then and now.
Now in the mode of asking questions, absorbing answers and observing my response to both, I am back to a regular practice of yoga, classes 3-4 days and a home routine. It all stems from the questions, "what is it like to be more flexible?" and "If I really made an effort, could I become more flexible?" The process is ongoing. Yes, I am more flexible. More than that, I am more aware of the physicality and flow of how my body works, the 'interconnectedness' of it all. Which ties in with my other research angle, Buddhist philosophy.
Through questioning and reading, I have found myself delving deeper into the concept of 'interconnectedness'. Meditation has become an integral part of daily life, practicing several times of day. I have noticed my mind less cluttered by random thought chatter. Oh it is still there, believe me, but I now notice there are spaces in between.
I am able to notice more, observe more. In a strange twist, the more I notice, ask, observe and contemplate, the more distilled things become, enabling me to become more content with less, more accepting of that which is different, more comfortable with my veganism. Yes, this is my journey, but I am becoming more and more aware that it is not about me, any one individual or group... more research required.
"May all beings know peace and freedom from suffering." is something I have often heard as a yoga class closing prayer. It is derived from a basic Buddhist thought. I often wonder as I hear it, whether or not those saying it actually live it.
A couple weeks ago had a conversation with a 12 year old, decidedly vegan, son of my clients on the dairy industry, wherein he told me much of the process and then concluded with, "better to be a meat cow than a dairy cow. Short life and killed vs 6 years of suffering then killed."
His comment was more food for thought... still digesting
Thursday 5 December 2013
Friday 8 November 2013
Answering the bell - do vegans get the right nutrients?
I was sitting at the bar at Graze a couple weeks back, likely eating one of their fine dinners and sipping on a Kombucha. I'm there fairly regularly, being as it is a few blocks from my house, and there are days when I need to eat dinner after an evening yoga class and/or am too lazy to prep my own dinner. Besides, the food is good and the service is always friendly and welcoming.
Anyway, I was there one evening and a little conversation broke out, as it does, with Michael, the owner, and the wait staff. Michael apparently has a place on Saltspring. It must be a fair place, because during the year he often invites a number of families up there. It is a 100% vegan house. No animal products. He was telling of how many times people sneak food in, ham n cheese sandwiches and the like, because they are concerned they or their children won't get enough to eat.
This is actually a good thing, as then there is the opportunity to discuss what vegans eat and how they get the nutrient balance they need to maintain a healthy life. In a previous blog I posted a cartoon of a cheetah asking a gorilla where he gets his protein from. There are some fundamental misconceptions about protein and what foods contain it.
Fact: plants have lots of amino acid content. I used this guide as a reference in the beginning to ascertain nutrient values of foods.
We are bombarded with studies about foods and how this particular nutrient is important for this that or the other in order for us to be healthy. Often these studies are bought and paid for by organizations representing companies who sell their products - dairy, meat, wheat marketing boards and councils etc. I think it is good to have a healthy skepticism regarding self-promoting studies. One should always check who funded the study before taking it as anything near gospel.
Brendan Brazier, in his book Thrive Guide maintains that water soluble nutrients as found in plant based sources are more easily absorbed into the body than oil-based animal nutrients. This is because the body needs to convert the oil-based into water soluble. It is a process that takes time and energy (know that post-dinner sluggish feeling) and it not 100% efficient. According to Brazier, eating plant-based foods provides all the proteins which are absorbed faster with more complete absorption.
This past September a new world record for weightlifting was set in Toronto. 550kgs! 1216 pounds! Monster! He has some simple advice, starting at 1:20 of this interview after his lift. "Do your research." Certainly not going to ask him if he gets enough nutrients!
Anyway, I was there one evening and a little conversation broke out, as it does, with Michael, the owner, and the wait staff. Michael apparently has a place on Saltspring. It must be a fair place, because during the year he often invites a number of families up there. It is a 100% vegan house. No animal products. He was telling of how many times people sneak food in, ham n cheese sandwiches and the like, because they are concerned they or their children won't get enough to eat.
This is actually a good thing, as then there is the opportunity to discuss what vegans eat and how they get the nutrient balance they need to maintain a healthy life. In a previous blog I posted a cartoon of a cheetah asking a gorilla where he gets his protein from. There are some fundamental misconceptions about protein and what foods contain it.
Fact: plants have lots of amino acid content. I used this guide as a reference in the beginning to ascertain nutrient values of foods.
We are bombarded with studies about foods and how this particular nutrient is important for this that or the other in order for us to be healthy. Often these studies are bought and paid for by organizations representing companies who sell their products - dairy, meat, wheat marketing boards and councils etc. I think it is good to have a healthy skepticism regarding self-promoting studies. One should always check who funded the study before taking it as anything near gospel.
Brendan Brazier, in his book Thrive Guide maintains that water soluble nutrients as found in plant based sources are more easily absorbed into the body than oil-based animal nutrients. This is because the body needs to convert the oil-based into water soluble. It is a process that takes time and energy (know that post-dinner sluggish feeling) and it not 100% efficient. According to Brazier, eating plant-based foods provides all the proteins which are absorbed faster with more complete absorption.
 |
| Vegan strongman Patrik Baboumian breaks a world record by carrying 555 kilos 10 metres on the West Jet stage at the Harbourfront Centre September 8, 2013 .Torstar News Service |
This past September a new world record for weightlifting was set in Toronto. 550kgs! 1216 pounds! Monster! He has some simple advice, starting at 1:20 of this interview after his lift. "Do your research." Certainly not going to ask him if he gets enough nutrients!
Tuesday 15 October 2013
what others have to say...
Part of the journey on being vegan is talking to others and listening to what they have to say about their diet choices.
Generally, I find they fall into two distinct but overlapping groups; health and universal good.
I started in the first group. Though I'd long held that if I had to kill and butcher for my dinner, I'd likely not, it was health that made the decision for me. Probably the highest profile celebrity in this category is Bill Clinton. If you saw his speeches during the last US presidential election, you might have noted how healthy and vibrant he was. Then again, skeptics might argue that is the drop in stress. However, he himself would not agree with the skeptics as noted in this Huffington Post story.
The second group are driven by the recognition of animal suffering, which is a legitimate concern for those who are aware of factory farming processes and their environmental impact. If you haven't seen the Food Inc, it's worth a watch. Much of this is driven by a belief system, that all living beings deserve a life free of suffering. This is a cornerstone of Buddhist philosophy; the general inter-connectedness of all things.
The last six months I've been working on a renovation for a family with three children. The middle child, whom I'll call Bob (yeah not his real name) is twelve, As a younger child, he exhibited an aversion to eating meat. On reaching a point of being able to do his own research, he concluded he could no longer eat. Bon is driven by the idea that killing and eating creatures is inherently wrong. How does one look Bessie in the eye, care for her, then kill and eat her? Recently, his older and younger sister have taken up the vegetarion diet. When asked why, the answer is "Bob". Bob is a prime example of the 'respect for life' group. Recenlty making the cirtuit of the internet is this video of a three year old talking about food and animals. I don't know how it started, (kids that age are somewhat spontaneous and scripting doesn't work well,..) but the point is fairly clear.
There comes a point when these two groups overlap, sometimes completely. It is hard not to think about where your food comes from and develop compassion for all living things, especially those in the food chain. Of course, if you are all about animal rights and not eating living things, one is always thinking of what one eats and where it comes from. Making sure you get the right nutrition becomes a cornerstone of your life.
 |
| http://www.happycow.net/famous_vegetarians.html |
I started in the first group. Though I'd long held that if I had to kill and butcher for my dinner, I'd likely not, it was health that made the decision for me. Probably the highest profile celebrity in this category is Bill Clinton. If you saw his speeches during the last US presidential election, you might have noted how healthy and vibrant he was. Then again, skeptics might argue that is the drop in stress. However, he himself would not agree with the skeptics as noted in this Huffington Post story.
The second group are driven by the recognition of animal suffering, which is a legitimate concern for those who are aware of factory farming processes and their environmental impact. If you haven't seen the Food Inc, it's worth a watch. Much of this is driven by a belief system, that all living beings deserve a life free of suffering. This is a cornerstone of Buddhist philosophy; the general inter-connectedness of all things.
The last six months I've been working on a renovation for a family with three children. The middle child, whom I'll call Bob (yeah not his real name) is twelve, As a younger child, he exhibited an aversion to eating meat. On reaching a point of being able to do his own research, he concluded he could no longer eat. Bon is driven by the idea that killing and eating creatures is inherently wrong. How does one look Bessie in the eye, care for her, then kill and eat her? Recently, his older and younger sister have taken up the vegetarion diet. When asked why, the answer is "Bob". Bob is a prime example of the 'respect for life' group. Recenlty making the cirtuit of the internet is this video of a three year old talking about food and animals. I don't know how it started, (kids that age are somewhat spontaneous and scripting doesn't work well,..) but the point is fairly clear.
There comes a point when these two groups overlap, sometimes completely. It is hard not to think about where your food comes from and develop compassion for all living things, especially those in the food chain. Of course, if you are all about animal rights and not eating living things, one is always thinking of what one eats and where it comes from. Making sure you get the right nutrition becomes a cornerstone of your life.
On the naturalness of foods...
There is a growing trend towards eating healthier. Whether including more salads and veg, reducing the meat component, buying organic, or all out vegan, the movement towards a greater recognition the "We are what we eat." can only be a good thing in the long run for everyone. If we all eat healthily, odds are we will all live healthier and happier lives.
Personally, I can attest to feeling much better in general since I can adopted the vegan diet. True, that could be just a mental thing, but I have certainly noticed that I am not looking to doze immediately after dinner, particularly the grand family gatherings. I've also recovered from injury quicker as well.
The last couple of months have seen me very busy with work. I've insisted in not letting my yoga slide, as this is a practice I've noticed has the ability to provide balance when everything else is going 'pete tong'. As a result, I've not been doing much in my own kitchen of late. With the limited hours, I've opted to not spend them shopping for and prepping food, not cleaning up afterwards. Thankfully Vancouver has been doubling down on good veg meal options. Graze, Bodhi Choi, Wallflower, Bandidas, Eternal Abundance and Cafe Kathmandu have been my dinner options.
Now ordinarily I tend to opt for the organic produce where available but sometimes the options aren't there. Before work went a little crazy, (read before I took on a whole bunch of stuff at once) I had bought some stuff at Donald's Market, a great source fresh veggies, from their Commercial Drive store. At this time I had bought a package of cherry tomatoes - the very same package as in the photo. This photo was taken yesterday (October 14th). The actual purchase happened, I dunno, somewhere around 6-8 weeks ago. They were not refrigerated, unless you consider being placed on top of my fridge to be refrigerated.
OK, don't bother asking how come they stayed there that long. Cherry tomatoes! Pick 'em up and pop them in your mouth like candy, right? For some reason, I did not. I would look at them and say to myself, "Later".
What is supposed to happen to ripe tomatoes left out for six to eight weeks. I expected to find them to be a gelatinous mess when I finally got around to moving them. Nope. Some fishnet markings on the skin of a few of them, but otherwise in as good a shape as I bought them.
According to eatbydate.com, ripe tomatoes should last 2 weeks when refrigerated, 1 week if left on the counter.
So what the heck is with these tomatoes?
Over the years, I have had the opportunity to witness many 'science experiments' with food forgotten in the corner of the fridge or veg basket. I've also witnessed many 'science experiments gone wrong' and by 'gone wrong' I mean nothing happened. As gross as the former are, I have no problem with them. The latter.... that's just plain wrong in my book.
Everything has a life cycle. Our bodies are designed to absorb nutrients from foods that fit within that range of life cycle. I have no empirical evidence to prove that, It is just my belief. If anyone has information about how the body absorbs nutrient from 'everlasting' food feel free to send it my way. Until then, I'll stick to eating food that can go bad, because I know my body is designed to digest that.
Personally, I can attest to feeling much better in general since I can adopted the vegan diet. True, that could be just a mental thing, but I have certainly noticed that I am not looking to doze immediately after dinner, particularly the grand family gatherings. I've also recovered from injury quicker as well.
The last couple of months have seen me very busy with work. I've insisted in not letting my yoga slide, as this is a practice I've noticed has the ability to provide balance when everything else is going 'pete tong'. As a result, I've not been doing much in my own kitchen of late. With the limited hours, I've opted to not spend them shopping for and prepping food, not cleaning up afterwards. Thankfully Vancouver has been doubling down on good veg meal options. Graze, Bodhi Choi, Wallflower, Bandidas, Eternal Abundance and Cafe Kathmandu have been my dinner options.
 |
| How old will these be before they finally rot out? |
OK, don't bother asking how come they stayed there that long. Cherry tomatoes! Pick 'em up and pop them in your mouth like candy, right? For some reason, I did not. I would look at them and say to myself, "Later".
What is supposed to happen to ripe tomatoes left out for six to eight weeks. I expected to find them to be a gelatinous mess when I finally got around to moving them. Nope. Some fishnet markings on the skin of a few of them, but otherwise in as good a shape as I bought them.
According to eatbydate.com, ripe tomatoes should last 2 weeks when refrigerated, 1 week if left on the counter.
So what the heck is with these tomatoes?
Over the years, I have had the opportunity to witness many 'science experiments' with food forgotten in the corner of the fridge or veg basket. I've also witnessed many 'science experiments gone wrong' and by 'gone wrong' I mean nothing happened. As gross as the former are, I have no problem with them. The latter.... that's just plain wrong in my book.
Everything has a life cycle. Our bodies are designed to absorb nutrients from foods that fit within that range of life cycle. I have no empirical evidence to prove that, It is just my belief. If anyone has information about how the body absorbs nutrient from 'everlasting' food feel free to send it my way. Until then, I'll stick to eating food that can go bad, because I know my body is designed to digest that.
Sunday 14 July 2013
Food and diet industry fascinations and contradictions
I am fascinated by the food industry. All that I know about nutrition is roughly the same as a thimbleful of the ocean's waters. The more I read and hear what people, particularly the experts have to say, the more I think the sum of all the knowledge we humans have on the subject would be the equivalent of a barrel-full of the oceans waters.
What I do know is when someone says they have the 'truth' on anything nutrition/diet related, I am immediately skeptical. I mean "Really? The whole truth?" Given all that we don't know, it hardly seems possible.
I receive a number of blog posts delivered to my email. Yesterday, I received one from The Food Revolution Network. It intrigued me. It is a long article. It was written to rebut a paper written suggesting that soy and soy products are not only not healthy for you, but are in fact dangerous. I encourage you to read it with an open mind, follow through to the comment section, where additional details, pro and con are added to the discussion.
I have one major critique of the article. OK two. First, it claims to provide the 'truth' about soy, which immediately throws a red flag in my mind. Given that no two human bodies are identical nor react to foods the same way, I cannot believe that there is an absolute truth on how the body reacts to any stimuli. Secondly, it is short on footnotes and references. If one is going to write about the 'facts' on anything, quoting papers and studies is not enough. One should provide the reader with the opportunity to pursue their own inquiries. Failing to do this is telling your reader, "I've interpreted this for you, you don't need to look any further."
The more I know, the more I know I don't know anything.
Soy has undergone some incredible changes over the last 15-20 years. Once only found as tofu as part of a Chinese stir-fry, soy has become one of the fastest growing crop products. As 90% of soybeans are grown from genetically modified seed, so as to be resistant to harm from extensive pesticide spraying using Round-up, it has also become highly controversial.
An abundance of research that indicates soy in the diet can be a good thing. Is there some truth to the age old expression 'too much of good thing?' I think there is. I don't know for certain. As I said earlier, what I know, isn't much.
There is a line of argument that says much of the rise in peanut allergies was a result of the liberal use of peanut byproducts used in all forms of processed foods. A similar argument is panned regarding the omnipresence of corn byproducts in processed foods, particularly corn syrup, having a causal affect on the rise of diabetes and general ill health of the average North American. Are we to expect the same thing 5-10 years from now from the pervasiveness of soy products?
The gist of what I do read is the more what you eat is a derived from extensive processing, the less one should eat of it. Eating a wide variety of foods, in my case specifically plant-based foods, that are prepared from their natural state works best for me. I feel healthier than I have ever been before. I think this applies no matter what diet, vegan, vegetarian or omni, you are following.
What I do know is when someone says they have the 'truth' on anything nutrition/diet related, I am immediately skeptical. I mean "Really? The whole truth?" Given all that we don't know, it hardly seems possible.
I receive a number of blog posts delivered to my email. Yesterday, I received one from The Food Revolution Network. It intrigued me. It is a long article. It was written to rebut a paper written suggesting that soy and soy products are not only not healthy for you, but are in fact dangerous. I encourage you to read it with an open mind, follow through to the comment section, where additional details, pro and con are added to the discussion.
I have one major critique of the article. OK two. First, it claims to provide the 'truth' about soy, which immediately throws a red flag in my mind. Given that no two human bodies are identical nor react to foods the same way, I cannot believe that there is an absolute truth on how the body reacts to any stimuli. Secondly, it is short on footnotes and references. If one is going to write about the 'facts' on anything, quoting papers and studies is not enough. One should provide the reader with the opportunity to pursue their own inquiries. Failing to do this is telling your reader, "I've interpreted this for you, you don't need to look any further."
The more I know, the more I know I don't know anything.
Soy has undergone some incredible changes over the last 15-20 years. Once only found as tofu as part of a Chinese stir-fry, soy has become one of the fastest growing crop products. As 90% of soybeans are grown from genetically modified seed, so as to be resistant to harm from extensive pesticide spraying using Round-up, it has also become highly controversial.
An abundance of research that indicates soy in the diet can be a good thing. Is there some truth to the age old expression 'too much of good thing?' I think there is. I don't know for certain. As I said earlier, what I know, isn't much.
There is a line of argument that says much of the rise in peanut allergies was a result of the liberal use of peanut byproducts used in all forms of processed foods. A similar argument is panned regarding the omnipresence of corn byproducts in processed foods, particularly corn syrup, having a causal affect on the rise of diabetes and general ill health of the average North American. Are we to expect the same thing 5-10 years from now from the pervasiveness of soy products?
The gist of what I do read is the more what you eat is a derived from extensive processing, the less one should eat of it. Eating a wide variety of foods, in my case specifically plant-based foods, that are prepared from their natural state works best for me. I feel healthier than I have ever been before. I think this applies no matter what diet, vegan, vegetarian or omni, you are following.
Saturday 6 July 2013
The selling - and buying - of stuff so you can eat veggies
I think my father would agree with my assertion that I have always tended towards 'less stuff' in my life. If I don't think I really need it, I'm not likely to buy it. That's not to say I don't splurge from time to time on stuff that, after a while I realize was a complete waste of money. Because I do. I can be impulsive in many areas of life.
More than a few friends and family members probably thought my 'going vegan' would be one of those 'phases' I'd go through, diving deep and then surfacing to discover I really wasn't that interested in that. Prior to changing my diet I didn't really talk about it at all, but for several years it was in the back of my mind. I knew it was going to happen. I just didn't know when.
Anyway, back to the topic.
Anyone who spends any time with their nose in vegan cookbooks, magazines and on the internet looking for advice on how to prepare meals for a plant-based diet will quickly get the idea that there are a few 'essential' pieces of equipment everyone needs. Essential. Needs. You are not going to make it without them. This is the message.
Indeed, I recently had a conversation with a friend of mine about this very thing. Kelly is a well traveled tri-athelete who has recently adjusted her diet from vegetarian to raw vegan. While prepping dinner of a salad and a raw lassagne, (which were delicious, btw) we discussed kitchen 'needs'.
She has all the mod cons recommended by experts in their cookbooks, magazines and web articles; the Vitamix, the juicer (well we both have the same model Breville), the dehydrator, and the food processor.
Me? I have the juicer mentioned above, a Cuisinart Smart Stick hand blender, and a Magic Bullet Blender (no link for this one, the TV ad style web site I find obnoxious). Obviously we both have chopping boards and knives. I do have a 35+ year old Braun blender/mixer combo, but I've not had the need to use it.
My diet is fairly simple. For the summer I've been tending towards raw, but come fall and winter, I'll probably move towards more cooked meals (ratatouille, soups, and stir-fry variations being the core). So what do I really use in the kitchen?
I know some people swear by food processors. Yes, they dice, they slice, they puree and whole load more things, I'm sure and as quick as you can press a button - it's done! But I have a knife! I mean we are talking veggies here people! OK, perhaps I am a little different (some say "uh huh"). I have been playing in the kitchen since before I was ten, which was a long time ago. Slicing, dicing and the like with a knife is second nature. I don't have - or want a food processor. Besides, food processors don't core, de-pit, or de-seed. And then you have more stuff to wash. I'm happy with my knife. Simple to use, flexible and super easy to clean!
A dehydrator. Hmmm.... not having played with one, so I can't say whether or not one is needed. I have yet to run into a situation where a menu item demands that, but then again, I don't make cheesecakes, pies or pizzas that use those dehydrated ingredients to make crusts. If I were to dry my own fruits, (they are more portable that way) then I could see myself with one.... for now, let's say no.
Juicer. By golly yes! I have a fresh green juice/smoothie every day. My standard juice contains, two bunches of kale, three carrots, four stalks of celery, and a large lemon. Variations include adding peppers, chard, beet, spinach, ginger, and granny smith apples. Breville makes a good unit, easy to clean and operate. I picked mine up off Craigslist for half off retail from a couple that bought one and used it 3-4 times over a year and decided to make some room in their downtown condo.
The Magic Bullet is also a hand down from a friend who wasn't using it. Daily plant based shakes (see my previous post) are a breeze with this thing. Super easy to use and clean. Quick and simple - the way I like it. It also has the advantage of being a relatively small package which makes it easy to travel with.
The Smart Stick Hand Blender from Cuisinart was a give from my parents this past Christmas. Wow! What a handy little thing! Makes quick work of pureeing almost anything. Hummus is a staple for me, as are soups, particularly in the winter. So much easier than using a blender. And again, so much easier to clean. And it takes up so little space!
I think I see a pattern here. Easy to use. Easy to clean. Small and compact. Simple. Like me!
More than a few friends and family members probably thought my 'going vegan' would be one of those 'phases' I'd go through, diving deep and then surfacing to discover I really wasn't that interested in that. Prior to changing my diet I didn't really talk about it at all, but for several years it was in the back of my mind. I knew it was going to happen. I just didn't know when.
Anyway, back to the topic.
Anyone who spends any time with their nose in vegan cookbooks, magazines and on the internet looking for advice on how to prepare meals for a plant-based diet will quickly get the idea that there are a few 'essential' pieces of equipment everyone needs. Essential. Needs. You are not going to make it without them. This is the message.
Indeed, I recently had a conversation with a friend of mine about this very thing. Kelly is a well traveled tri-athelete who has recently adjusted her diet from vegetarian to raw vegan. While prepping dinner of a salad and a raw lassagne, (which were delicious, btw) we discussed kitchen 'needs'.
She has all the mod cons recommended by experts in their cookbooks, magazines and web articles; the Vitamix, the juicer (well we both have the same model Breville), the dehydrator, and the food processor.
Me? I have the juicer mentioned above, a Cuisinart Smart Stick hand blender, and a Magic Bullet Blender (no link for this one, the TV ad style web site I find obnoxious). Obviously we both have chopping boards and knives. I do have a 35+ year old Braun blender/mixer combo, but I've not had the need to use it.
My diet is fairly simple. For the summer I've been tending towards raw, but come fall and winter, I'll probably move towards more cooked meals (ratatouille, soups, and stir-fry variations being the core). So what do I really use in the kitchen?
I know some people swear by food processors. Yes, they dice, they slice, they puree and whole load more things, I'm sure and as quick as you can press a button - it's done! But I have a knife! I mean we are talking veggies here people! OK, perhaps I am a little different (some say "uh huh"). I have been playing in the kitchen since before I was ten, which was a long time ago. Slicing, dicing and the like with a knife is second nature. I don't have - or want a food processor. Besides, food processors don't core, de-pit, or de-seed. And then you have more stuff to wash. I'm happy with my knife. Simple to use, flexible and super easy to clean!
A dehydrator. Hmmm.... not having played with one, so I can't say whether or not one is needed. I have yet to run into a situation where a menu item demands that, but then again, I don't make cheesecakes, pies or pizzas that use those dehydrated ingredients to make crusts. If I were to dry my own fruits, (they are more portable that way) then I could see myself with one.... for now, let's say no.
Juicer. By golly yes! I have a fresh green juice/smoothie every day. My standard juice contains, two bunches of kale, three carrots, four stalks of celery, and a large lemon. Variations include adding peppers, chard, beet, spinach, ginger, and granny smith apples. Breville makes a good unit, easy to clean and operate. I picked mine up off Craigslist for half off retail from a couple that bought one and used it 3-4 times over a year and decided to make some room in their downtown condo.
The Magic Bullet is also a hand down from a friend who wasn't using it. Daily plant based shakes (see my previous post) are a breeze with this thing. Super easy to use and clean. Quick and simple - the way I like it. It also has the advantage of being a relatively small package which makes it easy to travel with.
The Smart Stick Hand Blender from Cuisinart was a give from my parents this past Christmas. Wow! What a handy little thing! Makes quick work of pureeing almost anything. Hummus is a staple for me, as are soups, particularly in the winter. So much easier than using a blender. And again, so much easier to clean. And it takes up so little space!
I think I see a pattern here. Easy to use. Easy to clean. Small and compact. Simple. Like me!
Monday 1 July 2013
Goodbye Dairy. Farewell Phlegm
Ok folks this may be a bit of over-sharing but, ya know, it's my telling of my journey and my discoveries of how a plant-based diet seems to have benefited me.
Once apon a time, not too long ago I used to struggle with sputum, hacking up chunks in the morning, some days more than others. Yeah somewhat disgusting, but part of life right?
From Wikipedia: Phlegm (Greek: φλÎγμα "inflammation, humour caused by heat") is a liquid secreted by the mucous membranes of mammalians. Its definition is limited to the mucus produced by the respiratory system, excluding that from the nasal passages, and particularly that which is expelled by coughing (sputum). Phlegm is in essence a water-based gel consisting of glycoproteins, immunoglobulins, lipids and other substances. Its composition varies depending on climate, genetics, and state of the immune system. Its color can vary from transparent to pale or dark yellow and green, from light to dark brown, and even to dark grey depending on the constituents
There is a difference between Phlegm and Mucus. Something I did not know until I read a little further. Again Wikipedia provides a simple explanation:
Mucus is a normal protective layering around the airway, eye, nasal turbinate, and urogenital tract. Mucus is an adhesive viscoelastic gel produced in the airway by submucosal glands and goblet cells and is principally water. It also contains high-molecular weight mucous glycoproteins that form linear polymers.
Phlegm is more related to disease than is mucus. Phlegm is a secretion in the airway during disease and inflammation. Phlegm usually contains mucus with bacteria, debris, and sloughed-off inflammatory cells. Once phlegm has been expectorated by a cough it becomes sputum.
As a matter of course, I learned to adjust my intake of certain foods when I felt more congested than usual. So, no latte, black coffee; no cheese or yogurt. It seemed to control the outbreaks. This logic followed the lines of much of the common tales told over generation, to stay away from dairy products when experiencing a cold.
Some time spent Googling around and reading what different medical journals have to say, there is no direct correlation of any of that logic. None. Some say dairy contributes to the 'thickening' of the mucus. Some say it has no effect whatsoever. That said, it is common among vocal artists to refrain from eating or drinking dairy products before performing, this, presumably, to keep the vocal chords clean of a dairy coating.
So having dropped dairy altogether from my diet two years ago, what does my experience tell me? First of all, I no longer have any issues with mucus or phlegm. My sinuses are completely clean. Byeeee to the morning hack and cough in the shower!
Now some might point to my being lactose intolerant and not knowing it. Possible, I suppose. Though I have to say I ate a lot of cheese in my omnivorous day.
Quite simply, if you experience phlegm on a regular basis, not necessarily only when you have a cold, drop the dairy. Really. Drop it for two or three weeks and then pay attention to yourself. See how you feel. How is your breathing? Your throat and more or less 'chunky'?
You may find that dairy is not for you. It's OK. There are lots of alternatives to milk to whiten your coffee. There are also cheese alternatives. These are some people out there who make a mighty fine cream 'cheese' from cashews.
There it is in a nutshell. This is why I no longer eat dairy.
Others will preach of the ethics of milk production, or the drinking of cows milk designed for making calves grow faster, or the casien content's role in advancing disease. For me. My life is better - full stop.
Whether or not you have the same positive result is up to you. You have to give it try, and like I said, pay attention to what your body is telling you.
Once apon a time, not too long ago I used to struggle with sputum, hacking up chunks in the morning, some days more than others. Yeah somewhat disgusting, but part of life right?
From Wikipedia: Phlegm (Greek: φλÎγμα "inflammation, humour caused by heat") is a liquid secreted by the mucous membranes of mammalians. Its definition is limited to the mucus produced by the respiratory system, excluding that from the nasal passages, and particularly that which is expelled by coughing (sputum). Phlegm is in essence a water-based gel consisting of glycoproteins, immunoglobulins, lipids and other substances. Its composition varies depending on climate, genetics, and state of the immune system. Its color can vary from transparent to pale or dark yellow and green, from light to dark brown, and even to dark grey depending on the constituents
There is a difference between Phlegm and Mucus. Something I did not know until I read a little further. Again Wikipedia provides a simple explanation:
Mucus is a normal protective layering around the airway, eye, nasal turbinate, and urogenital tract. Mucus is an adhesive viscoelastic gel produced in the airway by submucosal glands and goblet cells and is principally water. It also contains high-molecular weight mucous glycoproteins that form linear polymers.
Phlegm is more related to disease than is mucus. Phlegm is a secretion in the airway during disease and inflammation. Phlegm usually contains mucus with bacteria, debris, and sloughed-off inflammatory cells. Once phlegm has been expectorated by a cough it becomes sputum.
As a matter of course, I learned to adjust my intake of certain foods when I felt more congested than usual. So, no latte, black coffee; no cheese or yogurt. It seemed to control the outbreaks. This logic followed the lines of much of the common tales told over generation, to stay away from dairy products when experiencing a cold.
Some time spent Googling around and reading what different medical journals have to say, there is no direct correlation of any of that logic. None. Some say dairy contributes to the 'thickening' of the mucus. Some say it has no effect whatsoever. That said, it is common among vocal artists to refrain from eating or drinking dairy products before performing, this, presumably, to keep the vocal chords clean of a dairy coating.
So having dropped dairy altogether from my diet two years ago, what does my experience tell me? First of all, I no longer have any issues with mucus or phlegm. My sinuses are completely clean. Byeeee to the morning hack and cough in the shower!
Now some might point to my being lactose intolerant and not knowing it. Possible, I suppose. Though I have to say I ate a lot of cheese in my omnivorous day.
Quite simply, if you experience phlegm on a regular basis, not necessarily only when you have a cold, drop the dairy. Really. Drop it for two or three weeks and then pay attention to yourself. See how you feel. How is your breathing? Your throat and more or less 'chunky'?
You may find that dairy is not for you. It's OK. There are lots of alternatives to milk to whiten your coffee. There are also cheese alternatives. These are some people out there who make a mighty fine cream 'cheese' from cashews.
There it is in a nutshell. This is why I no longer eat dairy.
Others will preach of the ethics of milk production, or the drinking of cows milk designed for making calves grow faster, or the casien content's role in advancing disease. For me. My life is better - full stop.
Whether or not you have the same positive result is up to you. You have to give it try, and like I said, pay attention to what your body is telling you.
Thursday 27 June 2013
Shake Shake Rattle n Roll
In an ideal world, one where one has all the time to plan and prepare the food you need to provide a balanced diet, one where you a re sure you are getting enough of everything there would be no need for protein shakes of any type.
Yeah, I don't live in that world. Keeping a full schedule of work, exercise and the like means there is the opportunity to cut corners. I might as well be straight up, I can be pretty lazy about my meal preparation. I know what I should be doing, but sometimes I sleep in that extra 15-20 minutes or lose myself in email or Facebook or blog chasing. All of a sudden I need to do something about putting some nutrients into my body.
Protein shake to the rescue! I know protein shakes are not a meal replacement. They are a supplement that will get me on my way to my proper meal. If I were a prime time athlete, they would be a supplement that would give me that extra muscle building edge. Just look at Brendan Brazier or Robert Cheeke, two of the more high profile vegan athletes. I'm not an athlete by any means, but I flatter myself in saying that as a residential renovator and carpenter, I am close.
In the beginning I simply added hemp or pumpkin seed protein powder to juice and blended. This upped my protein intake, but didn't necessarily up my mineral and amino acid intake. Hence the dive into composite protein shakes. In the past year, there has been a growth in the number of plant-based protein shakes on the market. Finding one that works for me has been an on-going process for me.
First up was the Vega One shakes. Formulated by Brendan Brazier, these were the first 100% plant-based protein shakes I tried with all the added mineral and amino acids included. These were later advanced into the Vega Sport line as part of a more specialized series of Vegan supplements designed for athletes. As much as these contain all the goodness I'm looking for, the big detraction was the sweetness. I'm not a big fan of the super sweet, so I struggled with this one.
Next on my tryout list was the Natural Factor's Vanilla Bean flavoured Vegan Protein Factors. I liked this one for a number of reasons. First, the price; it is less costly by far than the Vega lines. Second, the flavour; the vanila, though present is not overpowering and overall is not overly sweet.
When Brad King's Ultimate Vegan Energy Protein was introduced to me, I gave it a whirl. Taste, flavour and blendability all work for me. The price is in line as well. It became my go-to shake mix.
Recently, (3 months ago) I found Enerex Raw Phyto Proteins. Hands down this has turned out to be the best for me in terms of overall digestability. I can honestly say I actually feel better, refreshed even, after having had a shake made with the Raw Phyto Protein mix.
The Enerex Raw Phyto Proteins is currently my number one choice for a vegan protein mix.That said, I believe the body thrives on variety, so will continue to mix things up a bit, keeping two on the shelf and rotating through.
I should point out that I do not have a vested interest in any of these products. Nor will I receive any remuneration should you buy one through the links. plain and simple, this is my opinion and feedback on the protein shakes I've tried. Yours may differ. Feel free to let me know how.
Yeah, I don't live in that world. Keeping a full schedule of work, exercise and the like means there is the opportunity to cut corners. I might as well be straight up, I can be pretty lazy about my meal preparation. I know what I should be doing, but sometimes I sleep in that extra 15-20 minutes or lose myself in email or Facebook or blog chasing. All of a sudden I need to do something about putting some nutrients into my body.
Protein shake to the rescue! I know protein shakes are not a meal replacement. They are a supplement that will get me on my way to my proper meal. If I were a prime time athlete, they would be a supplement that would give me that extra muscle building edge. Just look at Brendan Brazier or Robert Cheeke, two of the more high profile vegan athletes. I'm not an athlete by any means, but I flatter myself in saying that as a residential renovator and carpenter, I am close.
In the beginning I simply added hemp or pumpkin seed protein powder to juice and blended. This upped my protein intake, but didn't necessarily up my mineral and amino acid intake. Hence the dive into composite protein shakes. In the past year, there has been a growth in the number of plant-based protein shakes on the market. Finding one that works for me has been an on-going process for me.
First up was the Vega One shakes. Formulated by Brendan Brazier, these were the first 100% plant-based protein shakes I tried with all the added mineral and amino acids included. These were later advanced into the Vega Sport line as part of a more specialized series of Vegan supplements designed for athletes. As much as these contain all the goodness I'm looking for, the big detraction was the sweetness. I'm not a big fan of the super sweet, so I struggled with this one.
Next on my tryout list was the Natural Factor's Vanilla Bean flavoured Vegan Protein Factors. I liked this one for a number of reasons. First, the price; it is less costly by far than the Vega lines. Second, the flavour; the vanila, though present is not overpowering and overall is not overly sweet.
When Brad King's Ultimate Vegan Energy Protein was introduced to me, I gave it a whirl. Taste, flavour and blendability all work for me. The price is in line as well. It became my go-to shake mix.
Recently, (3 months ago) I found Enerex Raw Phyto Proteins. Hands down this has turned out to be the best for me in terms of overall digestability. I can honestly say I actually feel better, refreshed even, after having had a shake made with the Raw Phyto Protein mix.
The Enerex Raw Phyto Proteins is currently my number one choice for a vegan protein mix.That said, I believe the body thrives on variety, so will continue to mix things up a bit, keeping two on the shelf and rotating through.
I should point out that I do not have a vested interest in any of these products. Nor will I receive any remuneration should you buy one through the links. plain and simple, this is my opinion and feedback on the protein shakes I've tried. Yours may differ. Feel free to let me know how.
Monday 24 June 2013
Is the plant-based footprint actually smaller?
I really didn't know what to expect when I started out on the vegan diet plan, that is a diet 100% plant based. I knew why, in theory, it was the right one for me, but proving is to be true would involve paying attention to a lot of things I hadn't really paid attention to before.
One aspect that I didn't see coming was the reduced garbage output. Rarely does my trek to the city garbage container involve more than a small bag - a very small bag. My two cats actually contribute more to the garbage system than I do.
When I stop top think about it, it makes sense. Most of my veg are fresh and unwrapped. My grains - quinoa, rice, oats, flax seed etc - are bought in thin poly-bag packaging from Whole Foods on Kingsway. For convenience, much of the beans and chick peas I buy comes in tins. Berries often come in the infernal plastic clam-shell packaging. Both the tins and the plastic berry containers go into the recycling box, as do the fruit juice, soy and almond milk cartons. Being as all my foods are plant-based, anything not consumed by me can and is composted.
What doesn't go into my garbage bag are styrofoam meat trays with their ubiquitous absorbent pads and plastic and wax paper wrap from cheese, deli meats, bacon and the like. OK that may not sound like a lot, but taken meal by meal it adds up to more frequent trips to the city garbage container because that stuff won't sit in a bag in your kitchen for a week. Well if it did, you would know about it soon enough. Your nostrils would tell you.
So what does go into my garbage bag? Well a quick list of this week's bag shows numerous twist ties from bundles of spinach, kale, broccoli and the like, plastic wrap that some mushrooms (and for some reason celery) are marketed in, plastic security/sealing strips from vegan protein shake containers, some emptied bulk poly bags and...... yeah that's about it.
Is that normal for a vegan? I don't know. Seems to me it is a small difference. One I did not expect to make.
One aspect that I didn't see coming was the reduced garbage output. Rarely does my trek to the city garbage container involve more than a small bag - a very small bag. My two cats actually contribute more to the garbage system than I do.
When I stop top think about it, it makes sense. Most of my veg are fresh and unwrapped. My grains - quinoa, rice, oats, flax seed etc - are bought in thin poly-bag packaging from Whole Foods on Kingsway. For convenience, much of the beans and chick peas I buy comes in tins. Berries often come in the infernal plastic clam-shell packaging. Both the tins and the plastic berry containers go into the recycling box, as do the fruit juice, soy and almond milk cartons. Being as all my foods are plant-based, anything not consumed by me can and is composted.
What doesn't go into my garbage bag are styrofoam meat trays with their ubiquitous absorbent pads and plastic and wax paper wrap from cheese, deli meats, bacon and the like. OK that may not sound like a lot, but taken meal by meal it adds up to more frequent trips to the city garbage container because that stuff won't sit in a bag in your kitchen for a week. Well if it did, you would know about it soon enough. Your nostrils would tell you.
So what does go into my garbage bag? Well a quick list of this week's bag shows numerous twist ties from bundles of spinach, kale, broccoli and the like, plastic wrap that some mushrooms (and for some reason celery) are marketed in, plastic security/sealing strips from vegan protein shake containers, some emptied bulk poly bags and...... yeah that's about it.
Is that normal for a vegan? I don't know. Seems to me it is a small difference. One I did not expect to make.
Monday 13 May 2013
To be Vegan: Health, lifestyle, or religion?
Some people, when I say I'm vegan, give me a look like I've grown antlers or something.
For some, it's a case of “WTF?! You you don't eat bacon? Or cheese? Or ice cream?” A genuine incredulity that one would not eat any of those fine delicacies of the mainstream diet.
For others it's more, “What the heck DO you eat? This one is generally followed with an up and down glance and an observation as to how thin I am. (Note: those who have known me for years before my diet change will know that I have always been thin). Often this is followed with “Where do you get your protein?” and a “But you need milk to get calcium!”
Another response is eyes wide fear. Yes fear.
“The unspoken fear that says “Oh God you're not one of THEM are
you?”
Having changed my diet two years ago, I
have seen them all. Lately I've been giving some thought as to why.
People tend to develop a habitual response to certain scenarios. What
it is about the V word that causes such responses? Truth, I don't
know and I haven't gone about asking people what their first thought
response was to being told person 'x' was a vegan.
I guess I have to go to the roots as to
why some people 'go Vegan'.
I'm looking at the back page of the
Earthsave Metro Vancouver Veg Directory where it reads “Why go
Veg?” It boasts 4 reasons: For your health, For a sustainable
future, Compassion for all and Build community and support social
justice. I'll summarise each.
 |
For health. Pretty self explanatory, no? There isn't a doctor, medical professional or nutritionist anywhere that is going to say eating more fruits and vegetable in your diet is bad for you. Not one. There is evidence to say that animal proteins, particularly dairy can cause adverse effects on one's health. Doctors can argue this one back and forth with studies showing this that or the other. In my opinion, everyone should take the time to understand what they eat and how it is adsorbed into and affects your body.
For a sustainable future. This
requires that one look beyond their plate and consider the
environmental impact of the world food system. At school (which was a
long time ago, my friends) I learned how many tonnes of grain went
into making a tonne of animal protein. According to the Earthsave
brochure, ' nearly half the water and and 80% of agricultural land in
North America is used to raise crops for livestock'. I would place
this under the 'lifestyle' category, though how strongly one 'walks
the talk' could push this into the 'religion' category.
Build community and support social
justice. The Earthsave brochure outlines how with a plant-based
diet, you can host and feed anyone, regardless of culture or
religion. We gather to celebrate life over a shared meal. The
argument here is that it is hard to fight over differences when we
can all eat from the same plate.
OK. Having summarised each, I'm note
sure that explained much of why the differing reactions. But then
again, maybe it did touch lightly on a few of them.
The “WTF?!” probably comes from the
use of Vegan. Had I said I follow a plant-based diet, it probably
wouldn't have come across as freakishly alien. That most of the world
has followed a plant-based diet for centuries only in the last two
developing into what the British refer to a “meat and two veg diet”
(a
traditional type of meal, often found in Britain, which is basic and
slightly boring, usually a piece of meat and two vegetables 'The
food is very much meat and two veg - you won't find any of your fancy
French cuisine here.'). Mediterranean
cuisine (European, African and Middle East) has long been
traditionally plant-based.
The
where do you get your protein/Calcium/fill-in-the-blank, response, I
think, largely comes from the long term conditioning that comes from
decades of “Official Food Guides for a Healthy Diet” that we have
been exposed to over time. I recommend looking up where these guides
come from. I won't say they are written by a board that is financed
and headed by representatives from the dairy and livestock and grain
industry. But I would suggest questioning who pens these
authoritative guides. Check out the recent Harvard guide.
The
“You're one of them!” look. Well that's just a recognition of a
number of Vegan proselytisers out there. Yup, I've been one, and
probably always will. The blend of lifestyle and belief incorporated into a daily food diet plan can be quite compelling and perhaps intoxicating. Some get caught up in the religious fervour of, well religion, others politics, some football or hockey. For vegan folks it seems they are caught up in the health benefits, food cycle and interconnectivity of life. There are degrees though. I promise not to ram
carrots down your throats. I can't and won't speak for others,
though.
For the record, I changed my diet for
health reasons. No I don't eat meat, fish, eggs, or dairy and quite
frankly, I don't miss them. When an omnivore, I doubt very much I
would be able to go through the steps necessary to get meat to my
plate though I could work the soil. Speaking of soil, I share a great
concern for the degree to which pesticides have become a staple component of
modern farming.
When considering the age old adage "you are what your eat" I'm happy to be a collection of pesticide free fruit and veg.
When considering the age old adage "you are what your eat" I'm happy to be a collection of pesticide free fruit and veg.
Friday 10 May 2013
Late night eats
Most of the time life follows a fairly predictable routine; wake, breakfast (oatmeal based) , prep for work, grab a coffee on the go, work, snack (muffin with fruit), work, lunch (generally from two or three day's prepared in advance from home), work, home, exercise routine, dinner, prepare lunch for tomorrow prep for the next day, read, and retire for the evening. Lately I've been getting meditation in before breakfast and some writing in after the exercise routine. But otherwise it's pretty same-same.
Nothing very exciting, I know.
Every now and then something comes along which changes the routine. Could be anything. I might have worked later, or needed to get some paperwork dealt with - accounting and payroll - grrr! Or maybe decided to stop somewhere on the route home, shopping for something, or just maybe I've just 'chucked the whole routine thing' and go for a wander in the neighbourhood and take some time to look around. I do that from time to time. it;s spring. Flowers and shrubs are blooming and with the evening light, some inspiring random moments of beauty can be seen - stuff that makes me go "Wow, isn't nature wonderful when we stop and take the time to notice it!"
Anyway, for whatever reason I find myself running short of time, and if honest inspiration, to prepare dinner for myself. What to do? What to do?
Sure there are a lot of restaurants whose kitchen offer late evening dinner options. Few are able to meet the needs of a vegan. However, in Vancouver this is changing, slowly but surely.
A friend recently reminded me of The Wallflower. I had eaten there a year ago and not been back since. Not because of the food or service or anything like that, more a case of not being into dining out. Well I'm into dining out again.... so I went back. A good call. (Thanks Dani.)
It's a friendly place that offers foods for all people: omnivores, vegetarians, vegans, celiacs, the lot. The kitchen is open late - midnight methinks. The multi-page menu has a page of all vegan options and the daily special chalkboard always has a vegan special.
So far I've enjoyed their Vegan Mushroom Bruschetta, Sun-dried Tomato Pesto Penne and from the daily special board, their Sunset Burger.
If you are out and about later in the evening and feeling peckish, I'd recommend stopping into the Wallflower.
Nothing very exciting, I know.
Every now and then something comes along which changes the routine. Could be anything. I might have worked later, or needed to get some paperwork dealt with - accounting and payroll - grrr! Or maybe decided to stop somewhere on the route home, shopping for something, or just maybe I've just 'chucked the whole routine thing' and go for a wander in the neighbourhood and take some time to look around. I do that from time to time. it;s spring. Flowers and shrubs are blooming and with the evening light, some inspiring random moments of beauty can be seen - stuff that makes me go "Wow, isn't nature wonderful when we stop and take the time to notice it!"
Anyway, for whatever reason I find myself running short of time, and if honest inspiration, to prepare dinner for myself. What to do? What to do?
Sure there are a lot of restaurants whose kitchen offer late evening dinner options. Few are able to meet the needs of a vegan. However, in Vancouver this is changing, slowly but surely.A friend recently reminded me of The Wallflower. I had eaten there a year ago and not been back since. Not because of the food or service or anything like that, more a case of not being into dining out. Well I'm into dining out again.... so I went back. A good call. (Thanks Dani.)
It's a friendly place that offers foods for all people: omnivores, vegetarians, vegans, celiacs, the lot. The kitchen is open late - midnight methinks. The multi-page menu has a page of all vegan options and the daily special chalkboard always has a vegan special.
So far I've enjoyed their Vegan Mushroom Bruschetta, Sun-dried Tomato Pesto Penne and from the daily special board, their Sunset Burger.
If you are out and about later in the evening and feeling peckish, I'd recommend stopping into the Wallflower.
Tuesday 7 May 2013
Wow! It's been well over a year since I last put fingers to keyboard and put something onto this blog. it's not that nothing has happened, because lots has, I've just been putting it off, on a daily basis, for over a year. Well, I have received a few prods recently so will pledge to be back at it again.
First off, I will confirm that I am still following a vegan diet. I will also confirm that I am feeling exceedingly healthy as well.
Some small changes, with which at first I struggled to implement, have become habits, good habits. I generally take my lunch to work. Aside from saving a tonne of money, I make sure that I eat properly during the day, something I was not particularly good at. I'll cover some of what I take in following posts. (See? I've promised to write more!)
I've also added a layer of exercise to my daily routine. A simple routine which has strengthened my core muscles, back, legs and abdominals. I'll cover this in a later post as well. It was a such a small simple routine, that paid great dividends, it would be almost criminal not to share it. From this point, I have more confidence to play with some yoga (stretching and flexibility must improve!).
Meditation, something that I was introduced to in my pre-teen years by my parents, has become more regular, though not part of my daily routine. This will happen. Habits are developed over time, one step at a time. On the subject of habits, I've been absorbing much of Zen habits. Simple slices of advice on how to simplify and reduce clutter in life by developing new habits. More on this later.
On the food side, Vancouver is starting to blossom with new restaurants offering vegan meal options, or even a vegan menu. part of my routine of late has included Sunday brunch at the Rhizome Cafe. I was introduced to this place through Vancouver Meatless Meet-up and what a happy introduction! M y favorites include, the Breakfast Polenta and the Pumpkin Pesto Tofu Scramble. Reasonably priced, friendly service. Unfortunately they will be closing in July and shuffling off to Toronto. It will be missed. Until then I will happily enjoy my brunches there.
On the Fresh and newly opening side. Graze is opening soon. Speaking of which, I need to get my butt in gear. I am attending a soft opening dinner there in 20 minutes. Fortunately Graze is within walking distance from my home!
First off, I will confirm that I am still following a vegan diet. I will also confirm that I am feeling exceedingly healthy as well.
Some small changes, with which at first I struggled to implement, have become habits, good habits. I generally take my lunch to work. Aside from saving a tonne of money, I make sure that I eat properly during the day, something I was not particularly good at. I'll cover some of what I take in following posts. (See? I've promised to write more!)
I've also added a layer of exercise to my daily routine. A simple routine which has strengthened my core muscles, back, legs and abdominals. I'll cover this in a later post as well. It was a such a small simple routine, that paid great dividends, it would be almost criminal not to share it. From this point, I have more confidence to play with some yoga (stretching and flexibility must improve!).
Meditation, something that I was introduced to in my pre-teen years by my parents, has become more regular, though not part of my daily routine. This will happen. Habits are developed over time, one step at a time. On the subject of habits, I've been absorbing much of Zen habits. Simple slices of advice on how to simplify and reduce clutter in life by developing new habits. More on this later.
On the food side, Vancouver is starting to blossom with new restaurants offering vegan meal options, or even a vegan menu. part of my routine of late has included Sunday brunch at the Rhizome Cafe. I was introduced to this place through Vancouver Meatless Meet-up and what a happy introduction! M y favorites include, the Breakfast Polenta and the Pumpkin Pesto Tofu Scramble. Reasonably priced, friendly service. Unfortunately they will be closing in July and shuffling off to Toronto. It will be missed. Until then I will happily enjoy my brunches there.On the Fresh and newly opening side. Graze is opening soon. Speaking of which, I need to get my butt in gear. I am attending a soft opening dinner there in 20 minutes. Fortunately Graze is within walking distance from my home!
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