Adding zest to your freshly made juice is as simple as throwing in 1 to 2 red radishes or stirring in some lime juice. Haven’t tried hot pepers yet. They are next. I will let you know.
After a brief hiatus from blogging, I’m back. I’ve been testing recipes for my vegan, gluten-free friends and I’ve found some good ones. Some of these recipes have been in my cut-out from magazines box for 20-plus years. I’ve based my recipe on the original with modifications. So, I will give you the source for each. Enjoy!
It was an adventure and an educational journey that revealed much about myself and how I relate to food. The most surprising revelation is that I am not a true Vegan. Rather, I’m a vegetarian who limits fat to 10 gms per day and I eat nonfat dairy products which eliminates eggs. Adding dairy takes me out of the strict Vegan diet.
There are two main reasons why I don’t eat meat. I truly dislike the way animals are raised and slaughtered by the large producers and after eating nothing but vegetables, grains and fruit, even the smell of meat bothers me. I’ve never noticed before that each animal tastes like it smells. Beef has a bloody, manure taste, chicken tastes like the henhouse and goat, well I’ve not had goat meat, but I can’t get some of the cheese past my nose nor the milk.
The physical results of the Vegan adventure have been encouraging. I’ve lost 15 pounds and one dress size; my total cholesterol is lower ( I’m also taking a statin) and I have more energy. My knee pain is gone but I have to credit that to a Kenalog shot and also I know exactly what foods cause me to develop a migraine. When I began the adventure I didn’t have a clue as to what triggered the headaches.
So the adventure was well worth the time and effort. I will continue with the low-fat vegetarian diet. Low fat because the Inherent Health Genetic Testing* recommended it and it works for me. I’ve also learned not to worry about what other people think or say and I’m not offended by carnivores. My family is accepting and they are enjoying the new recipes, one of which will end this article. The excitement of doing something new is over but I have confidence that this is a diet that I will be able to maintain over the rest of my life. To all of you who have followed my blog you have my heart-felt thanks. Reader response made a huge difference for me. I will close this chapter with a new recipe, and keep checking the blog, I’m on to bigger and better things!
* Inherent Genetic Tests are available to order on www.like.mychoices.biz
Stir Fried Green Beans
Five handfuls of whole Green Beans, frozen are fine
1 tblsp of Olive Oil
1 tblsp of Tamari
1/2 tsp of Garlic powder
Wok for frying
Heat the Wok and add the oil. When the oil is fragrant but not smoking add the green beans and sprinkle the garlic powder over them. Stir fry the beans for 5 to 7 minutes then add the Tamari and continue to stir until the liquid is absorbed. Serve immediately, beans should be slightly crunchy. Serves 4
When I lived in Boulder, CO I was surrounded by vegetarian hippie friends who meditated, loved living in back to nature communities and were in my opinion aggressively mellow. They preached tolerance, vegetarianism, and love until you disagreed with them. Then they turned on you, sort of like a pit bull.
Reading blogs written by Vegans, who are the new vegetarians, remind me of the friends in Colorado. They proselytize their way of eating, turning it into a religion that condemns meat eaters as evil, and themselves as the righteous ones. Aggressive mellowness all over again.
Human beings never change. When they decide on a way of life that works for them, they seek to evangelize everyone who doesn’t agree with them. Instead of condemning the meat eaters to hell, why not enjoy Vegan eating and share your recipes and wellness with those that are seeking a healthier way of life. Share your eating style with joy, love and peace. Give the pit bull away to someone who needs him, maybe a politician. What was it Solomon wrote in Ecclesiastes, ” there’s nothing new under the sun”?
The recent road trip to Denver proved to be a challenge for Vegan eating. A few discoveries are noteworthy. For breakfast we carried Nutrilite Meal Replacement Shakes and Bars. They make your tummy feel good when you have to eat early in the morning and they keep you from veering off the road into hash browns and sausage sandwiches.
For lunch we found at Sonic, of all places cranberry juice, sugar was added but it was a wonderful break from bottled water and orange juice. Quiznos grilled mushrooms and onions on my veggie sub and made it to my specifications. It was delicious. Of course the Morningstar brand of veggie burger is available at Burger King and if I’m feeling deprived I also order the onion rings. Finally, the old standby, Cracker Barrell has a four vegetable side dish platter with corn muffins that is very satisfying and they serve pinto beans with a really nice pickle relish. Their Apple Iced Tea and Sweet Potato Casserole are a highlight of the menu.
Once in Denver we ate at two different restaurants. Las Fuentes near Speer Blvd in downtown has homemade mexican food with bean and rice fillings. The sauces make the food extraordinary. The Old Spaghetti Factory is a great place to eat if you are hungry and like homemade Italian food. We ate Mizithra cheese from Greece with browned butter on pasta, which was the best entree of the week.
Finally, we never go into the higher altitudes without our Perfect Water. It is purified, re-mineralized, ionized, micro-structured, and oxygen rich which is very helpful when trying to walk or climb stairs in the Mile-High City. For those of you readers who train at altitude I highly recommend it. You can find it on our website, www.like.mychoices.biz
If you have tried to eat a healthy, vegetarian diet on the road send me your finds. I would love to hear from you.
The baby boy is home from college and he is building muscle for wrestling season. My daughters and husband are looking at me with big puppy dog eyes when I mention cooking a meal with meat while he is home. The truth is, they enjoy the vegetarian cooking but they never signed on to the Vegan lifestyle. So, tomorrow I’m making Carolina BBQ for them. The dilemma is, what do I cook for me? Do I cave and go back to old ways of eating for one day? Or do I sit righteously at the end of the table with my cup of tea and pretend I’m not hungry? Actually, I decided to make mushroom sliders with slices of onion and a homemade tomato based BBQ sauce. The sides will be of course cole slaw with low-fat dressing and baked potato skins. Pear sauce and nonfat molasses cookies for dessert. The key to cooking for carnivores is to make my own preferences for vegetables just as important as their preference for meat.
Any of you have similar dilemmas? Send me a comment or questions and we will talk.
Breakfast this morning produced a new recipe – Pear Nog. It is a breakfast shake that reminds me of Egg Nog without the eggs, milk and cream, nevermind adding the rum. Pour one cup of plain soy milk into a blender along with 1 ripe pear, cored and peeled, a dash of nutmeg, 1/4 tsp of real vanilla, and a scoop of Nutrilite Protein Powder. Blend until smooth and share with your granddaughter 🙂
The Nutrilite Protein Powder adds protein to breakfast and baked goods. It is a dietary supplement of soy and milk proteins. It provides a natural, low-fat protein with the added benefits of naturally-occurring soy isoflavones, calcium and iron. It also supplies balanced amounts of the nine essential and eleven non-essential amino acids. You can find it exclusively on our website, www.like.mychoices.biz