This month’s blog is written by a good friend of mine’s sister (who is also now a good friend). She is a true inspiration to me about what good health can look like. I hope you enjoy her perspective and maybe consider changing up a few things in your life that may not be working for you (even if just for one day a week, a week or a month). There is a lot of research about the health benefits of a vegan diet. Maybe this is the time to try it out while others are caving in to the holiday sweets and treats, and getting cozy next to the fireplace.
I want to wish all my friends, family and readers a happy holiday season and a New Year filled good health, lots of love and lots of laughter. Thank you for your support and encouragement throughout the year. You are the reason I write. If you want to get more information about vegan eating plans, shopping lists,and restaurant Dos and Don’ts, buy the book by authors Amy Cramer and our guest blogger, Lisa McComsey, “The Vegan Cheat Sheet”. I will also be giving away 3 copies to the first 3 people who write to me requesting one.-Carena
Go Vegan—Without Going Crazy |
Going vegan is fun, affordable, and delicious. But if you had told me that six years ago when I was enjoying copious amounts of poultry, ice cream, and pizza, I would have called you nuts. Vegans were weird and pale. Their deprivation diets were unhealthy and boring. And who wants to be that skinny?! I would never go vegan.Then one day I decided to try it—just for a month—and I fell in love. I feel “clean,” healthy, and energized. Of the 25 marathons I’ve run, five were plant-powered. I’m never hungry, get all my nutrients (yes, even protein) from the foods I eat, and am alwas satiated.
However, it’s a big change in lifestyle—and making the transition may be a little bumpy for some. Here are some tips that will help smooth the way.
Take It Easy
While I’m a “cold turkey” vegan (I pretty much ditched animal products overnight), I know that route’s not for everyone. So if it’s more your style to take things slowly, try easing into the regimen: Go vegan a few days a week, or start by eliminating one or two things—say, dairy and eggs. A few weeks later, lose the red meat and poultry. Then gradually work your way into becoming a full-fledged plant eater.Expand Your Palate
Although I considered myself an adventuresome eater, I discovered a world of new menu items once going vegan. So if you’ve never tried nutritional yeast, tempeh, or quinoa, be prepared for a wonderful gastronomic experience. Keep an open mind and pledge to try at least one new food a week.Give Yourself a Break
So you caved to a buttercream-frosted cupcake. Are you doomed to failure? Will the vegan police hunt you down? Nope, you’re just human. Welcome to my world! While I’m a devoted vegan, I’m not a perfect one. And because I choose this lifestyle for health reasons, I may allow myself the occasional small breach. If you go vegan for ethical reasons—or if you’re a heart patient—such allowances may not be acceptable to you. But anyone can fall off the wagon, either knowingly or unknowingly. Just get over it and hop back in the saddle.Find Good Substitutes
Whether it’s milk, cheese, or ice cream you can’t live without—you don’t have to. There are delicious vegan replacements for almost anything you can think of. Love cream in your coffee? Try soy- or coconut-based creamer. Craving alfredo sauce? Cashew cream (purée one cup of water with one cup of raw cashews) is to-die-for delicious and has none of the artery-clogging cholesterol of real cream. And if you can’t end a meal without a bowl of ice cream (and who can?), there are scores of non-dairy options—made from soy, almond, coconut, and fruit—that will hit your sweet spot.Promote Diversity
To get the biggest bank for your nutrient buck, be sure to eat a wide variety of foods. A diverse and colorful diet will help you meet your vitamin, mineral, and protein needs. Include fruits and veggies of every color, legumes, grains, nuts, and seeds.
Recipes
With the holidays coming up, whip up this super-easy crowd pleaser (one of my favorite recipes from our book, The Vegan Cheat Sheet):
African Stew
Serves 4 to 6- ½ cup onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 (28-ounce) can crushed tomatoes
- 1 large sweet potato, peeled and diced (about 1½ cups)
- 1 teaspoon salt
- ½ teaspoon cayenne
- 1 (15-ounce) can chickpeas, drained
- 1/3 cup peanut butter
- ½ cup water (optional)
- 1 pound fresh baby spinach
- In a heavy dry pan, sauté onions over medium heat until light brown. Add garlic and ginger and cook for 3 minutes. If ingredients begin to stick, add water, ¼ cup at a time.
- Add tomatoes, sweet potatoes, salt, and cayenne and cook, covered, over medium heat for 15 minutes.
- Add chickpeas and peanut butter and heat through. Add water if thinner stew is desired. Serve as is or over fresh baby spinach, brown rice.
Lisa McComsey is a writer, editor, and coauthor of The Vegan Cheat Sheet, a take-everywhere guide to plant-based eating published by Penguin.
Website: www.vegancheatsheet.com
Facebook: www.facebook.com/vegancheatsheet
