Convenient Guacamole

As a general practice I try to stay away from your standard gas station "convenience foods" and grocery-side "100 calorie packs" as much as possible. These seemingly innocuous quick-consumption treats typically bring zero nutritional value to the table, do nothing to curb our appetite for genuine sustenance, and are a waste of wrapper. After all, fruit is nature's own 100-calorie (or less!) pack chock full of fiber and nutrients and it comes in a biodegradable (nay, soil sustaining) wrapper. But there's one convenience product I have been loving lately and thought I should share - Wholly Guacamole 100 Calorie Snack Packs. The ingredients are simple and recognizable (Avocados, Jalapeno Puree (White Vinegar, Jalapeno Peppers), Dehydrated Onion, Salt, Granulated Garlic) and the result is delicious. Since guacamole is pretty messy and tends to go brown and inedible if made in advance, the single serving packs are a great way to get some more avo into a busy lifestyle. Many people don't realize that avocados are high in fiber, Vitamin K, Folate and contain heart-healthy fats. Of course, eating fresh, raw avocado is best, but when your day calls for a more convenient option, the Wholly Guacamole packs are a good choice. Lately, I've been squeezing them on top of salads as a dressing, scooping them over bowls of brown rice and sauteed veggies, and plunging carrots and pepper strips into them. Yum! What's your favorite nutritional convenience food?

PS - For fellow raw-foods enthusiasts, I just discovered the Raw on $10 a Day (or Less!) blog and have been drooling over the menus all evening. You've got to check this one out!

Juice Lady

Photo via Amazon

The other day I came home to find a large box on the porch with my name on it; my boyfriend's graduation gift had arrived. Now that I am the proud owner of my very own Breville Juice Fountain I have been juicing everything I can get my hands on. Apples, tomatoes, cucumbers, grapes, carrots: all are instantly liquefied at the blades of the Breville. Today I went for a celery kiwi elixir which tasted fresh, green, and tangy. The neon green color adds to its super-power status, and knowing it is brimming with undiluted nutrients and unpasteurized vitamins makes me feel super-powered too! Never one for coffee, flavorful and fresh juice is my favorite way to kick-start the day or get an afternoon boost. What's your energizing secret?

Vegan FAQ

Photo via On Our Sleeve

Hi everyone! Today I'm posting some of the questions I am most frequently asked about being vegan. I wanted to have a place to direct people who want more information and a chance to get some of my thoughts about the issue in type. What is most important to me is that I feel better than ever having transitioned to a vegan lifestyle more than a year ago. The process has been really profound for me, and I am able to live a life of abundance every day through plant-based nutrition. I have discovered so many new kinds of food since making the change, and am enjoying my food so much more than I did before. 

While I am passionate about veganism myself, I recognize that each person's eating choices are very personal. This post is intended to provide information about my own choice, and to inspire open discussion about the issues I present. 

What do you mean you're vegan?

The simplest way to put it is that I am an herbivore. I eat delicious fruits, vegitables, grains, legumes, nuts, seeds, and all of the amazing foods that can be made with them. I do not eat meat (of any kind - if it was living, it's not going on my plate, this means fish too), dairy products, or eggs. 

Photo via VegNews

Why did you stop eating meat?

I went vegetarian two years ago for environmental reasons after taking a year-long ecology course. If you are concerned about the environment and resource consumption, it is important to recognize that eating meat is an unsustainable consumption model. The most logical way to understand this is that when you eat a plant based diet you are consuming simply the plants you eat, but when you eat meat you are consuming not only the animal itself but all of the plants that animal ate and water it needed to drink and more. From this simple standpoint, it is obvious why eating meat takes a toll on the environment. 

However, there's more to the story. In 2006 the UN (United Nations) issued a report stating that the “livestock sector” generates more greenhouse gas emissions than all the cars, trucks, trains, ships, and planes in the world combined. The livestock sector alone is the single largest source of both methane and nitrous oxide emissions and one of the top sources of carbon dioxide missions. In addition, the livestock sector uses an incredibly disproportionate amount of land. The report notes that 30% of the entire land surface is used for livestock, mainly for pastures but also including 33% of the globe's arable land to produce livestock feed. You can read more from the report here. 

So by going veg or by eating less meat, you can have a great impact on global resource use and decrease your emissions footprint significantly. Chris Weber is a professor of civil and environmental engineering at Carnegie Mellon University, and has calculated that not eating red meat and dairy products alone is the equivalent of not driving 8,100 miles in a car that gets 25 miles to the gallon. Since transportation-related emissions are only 5% of the total emissions output, eating local meat and dairy will not make up the difference. You can find the NPR story featuring Chris here. 

There are so many other reasons for going veg (many of which were catalysts for my own transition), which span from health reasons to biological reasons to religious and philosophical reasons. In fact, here's 101 more reasons! 

But why give up dairy and eggs too?

My reasons for choosing not to eat dairy and eggs are three-fold. For one, I have always had difficulty digesting milk products, what is commonly referred to as lactose intolerance. For years I took medicines and supplements like Lactaid to try and cover the unpleasant sensations I experienced after consuming dairy products (stomach ache, bloating, cramps, etc.). But once I started listening to my body and cut out dairy entirely I felt so much better. It makes me wonder if other people are experiencing similar symptoms due to dairy consumption and never realizing that is the cause.

Secondly, I started to examine the issue of eating dairy products from a logical standpoint. Do any species drink milk from from the mother of another species... besides humans? No, because that milk is designed by nature to help the mother's unique babies grow into big adults at a rapid pace. Cow's milk has a purpose and that is to help grow a newborn calf into a 1,000+ pound adult. Do we still feed off of our mother's breast? Well, no. So why a cow's? There are many other issues around dairy consumption, such as growth hormones, which you can learn more about here. 

I also decided to stop eating dairy products and eggs entirely because I am against factory farming. The conditions that a vast majority of dairy cows and hens are forced to live in is completely atrocious and something I refuse to support. Compassion for all creatures is very important to me. You can find more information about factory farming here.

Photo via Lunch Box Bunch

Where do you get your protein?

Protein is an important building block of any diet, which is why I choose to get mine naturally from lots of fresh, whole plant foods. Some of my favorite protein sources include raw vegetables, nuts, and seeds (such as raw almond butter and hemp seeds), whole and sprouted grains, and yummy complete proteins like quinoa. I also toss in mock meat products every now and then (perhaps once or twice a week) including tofu, seitan, and tempeh to spice things up. Many of us in the US are more than a little obsessed with protein, and associate the word protein with meat; but this does not need to be the case. For more scientific information about vegans and protein, check out this link. There are also plenty of vegan sources of calcium, including lots of leafy greens, which you can find more information on here. 

I would go vegetarian, but...

I hear from lots of people that they tried to give up meat but "couldn't" or that they just could not give up cheese because they are "addicted". I liked the taste of meat and cheese very much at one point in time, but after learning about how my choices impact the world around me and really taking the time to consider that, meat and cheese were no longer appealing. In fact, when I see meat and cheese now I no longer see food, just dead flesh and chunks of byproduct. As for those addicted to cheese (and oddly enough, I hear this a lot), I recognize that giving up certain foods is a very emotional process - just don't let the cheese control you! ;) 

Whether you have been vegan or vegetarian for many years or you choose to change from SAD (the ironic acronym for the Standard American Diet) to a more plant based diet or not, I encourage everyone to think more about their dietary choices. It is healthy to experiment with different foods and find what works for you. If you would like any more information or have any other questions about going veg, just shoot me a comment or message.

Photo of Jason Mraz via Synthesis

You're a Freak!

Well, that may be the case, but I'm in great company. A few vegans you may know of include:

Leonardo di Vinci - Vegetarian Know it All

Jason Mraz - Singer (pictured above)

Davey Havok - Lead Singer of AFI

Tim McIlrath - Lead Singer of Rise Against

Natalie Portman - Actress Extraordinaire

Brandan Brazier - Professional Ironman Triathlete 

Ginnerfer Goodwin - Film Actress

Alice Walker - Pulitzer Prize Winning Author

Donald Watson - Founder of the term vegan

Jillian Anderson - Actress

Ellen Degeneres - TV Personality

Gretchen Wyler - Broadway Actress

Tom Commerford - Bassist of Rage Against the Machine

David Pearce - Philosopher

Andre 3000 - Rapper of Outkast

KD Lang - Singer

Thom Yorke - Singer of Radiohead 

Robert Cheeke - Body Builder

Salim Stoudamire - NBA Player

Additional Resources

VegNews Magazine - Vegan news and lifestyle glossy

Experience Life Magazine - Living your best life

The Discerning Brute - For the ethically handsome man

Herbivore Clothing Co - Super cute vegan duds

Happy Cow - Finding veg-friendly restaurants 

Veganomicon - The holy grail of vegan recipes

VeganYumYum - A gorgeous vegan cooking blog

Hugo Naturals - My favorite vegan beauty products

Raw Cookie Dough Dessert Recipe

If you ever make cookies only to munch through half the dough before the oven has preheated, this recipe is for you! It's a delicious cookie-dough-like treat made from 100% natural and raw food ingredients that you don't have to feel guilty (or worried about) consuming. The best part? You can make this dough in about ten seconds flat. This flexible recipe can be used as a base for endless cookie dough or energy bar combinations. Feel free to make a big batch for some friends or just a little bit for when you need an afternoon spoonful of sweetness.

Ingredients

• Raw Almonds, diced
• Fresh Medjool Dates, pitted
• Raw Cacao Nibs

Simply toss a hefty handful of the almonds into a small blender (I use my Magic Bullet) or food processor and blend into a fine "flour". It will look something like the photo below. If you blend it too long, an almond butter will start to form, but don't worry - you can still make a great cookie dough with it. 

Next, blend in your dates slowly to develop a good doughy consistency. I added 2 and a half to my mix and it formed into a dough ball on it's own after just a few seconds of blending:

Finally, to make a yummy version of chocolate chip cookie dough, I mixed in a small scoop of raw cacao nibs by hand. This preserves the crunchiness of the nibs for a more authentic texture. Never heard of cacao? It's basically chocolate straight from the tree. For a more complete explanation, check out this raw cacao website. 

And that is it! You can enjoy your dough with a spoon straight from the mixing bowl, you can form it into little cookies as I did above, you can make little dessert balls by rolling the dough in the diced almonds or dried coconut and tossing them in the freezer to chill, you could throw them in a dehydrator to warm em up, whatever feels right. Do note that this is not a dough meant to be cooked - just enjoyed in all of its gooey glory. Chocolate chip not your thing? Mix in raisins, chopped macadamia nuts, dried cranberries, some tahini, honey, or leave it plain. 

If you are wondering why none of my recipes use milk or eggs, stay tuned to find out!

Food for Thought, and Your Stomach

After finishing some reading at the park the other day, I noticed an inscription on the plaque below the bench I'd been sitting on. There could not have been a more timely question for my thoughts that evening, and I enjoyed the words so much I had to go snap a photo today to share with you. In case you have trouble seeing it, the plaque reads: What are you most passionate about in your life? How would people know it? 

I made some delicious Spicy Sunflower Seed Dip as a filling afternoon treat today. The dip (pictured in the red bell pepper) is a combination of raw sprouted sunflower seeds, lemon juice, fresh garlic, cayenne pepper, and a little soy sauce for some added punch. It turned out so well - a really healthy alternative to prepackaged dip and super easy to make. All you have to do is soak the sunflower seeds for about 12 hours, then drain the water and allow them to sprout for another 2-4 hours*, and finally blend them with whatever seasonings you like. Next time I might try making a cool version with fresh dill - the perfect compliment for some sliced cucumbers on a hot day.

I served my dip with cucumber slices and purple bell pepper. Yes, PURPLE! Have you tried this before? I'm a big fan of red, yellow, and orange bell peppers but when I saw purple I had to give it a try. It was yummy, nothing crazy different though and unless it was on sale I probably wouldn't go for it again. However, the purple color did make for a gorgeous addition to the spread. Once I'd finished dipping all my veggies I ate the whole red pepper with the remaining dip. Yum! It was the best part.

*In case you're wondering what this soaking and sprouting business is about, it is a great way to get major nutrition out of seeds that are brimming with enzymes and easy to digest. It also makes the seeds easy to blend for a creamier texture. I realize the process may seem a little daunting, but it is worth the wait. Plus, think of all the extra love that went into your meal!

Food Inc.

I went to the movies this afternoon with my good friend Julie to see Food Inc. and I am so happy we did. The film is a documentary about the food industry in the US. As much as I would like to think I know more than the average American about industrialized agricultural processes and factory farms, the film was an eye-opener for me in many ways. Filmmaker Robert Kenner does a great job of investigating some of the biggest issues of the current food system - including the commoditization of animals, the corporate structure of agriculture, and the political aspect of food safety. What was shocking to me is the extent to which corporations have exerted power over the farmers they contract, the fate of seed cleaners and non-contracted farmers, and the control of regulatory bodies such as the FDA. You can learn more about the film and ways you can act at the Food Inc. website. 

I highly recommend seeing Food Inc. - and if I had my way it would be compulsory for all food-eaters (that means you, dear reader!). We all have a right to be informed about the food we eat, including where it comes from and the conditions from which it arose (especially for any omnivores in the audience). While the trailer below paints a bit of a gloomy picture, the film concludes with an important and optimistic message about the importance of our individual choices at each and every meal. 

Note, Food Inc. is currently showing in independent theaters in Denver (we went to Chez Artist) so you may have to look beyond the main blockbuster listings to find a venue near you. Given the discussion of food, now seems an appropriate time to solicit questions for a post I hope to write in the next few weeks. As many of you may know, I have been vegetarian for about two years now and vegan for the past year and half. Since I get lots of questions about what that means and why I embrace this lifestyle, I'd love to answer any questions you may have. If you'd like to submit a question or concern, just go ahead and leave a comment below this article or shoot me an email and I will address it in the upcoming post. Thank you in advance for your input! 

Miso Madness

Image via Ecosalon

Recently I have been craving all things miso; my consumption of the delicious Japanese paste coming mainly in the form of miso dressing and miso soup. This tasty culinary seasoning is actually a concoction of fermented ingredients, often including soy, barley, or rice. The result is many different varieties of a salty, savory, distinct paste used extensively in Japanese cuisine. The most common varieties can be found in your local natural grocer's refrigerator case. The different colors of miso, such as brown, red and white, indicate the unique ingredient combination and flavor result.

But the benefits of miso are recognized by more than your taste buds, and many a holistic health buff will regale you with the superpowers of miso. Some of the health advantages of regular miso consumption may include defending against certain types of cancer, strengthening the immune system, preventing the signs of aging (due to the high antioxidant content), and encouraging healthy and beautiful skin. Of course, it is never wise to overdue it on any one type of food. Miso is high in sodium, so a little goes a long way with this Asian wonder. 

Book Club: The End of Overeating

I am in the middle of the most interesting book: The End of Overeating; Taking Control of the Insatiable American Appetite, by former FDA commissioner David Kessler. Rarely do I buy books, especially one still only available in hardcover, but after seeing Kessler speak about his research on the Colbert Report (one of my most trusted news sources) I knew it would be worth it. So far the text has not disappointed. Kessler's research is centered around understanding why Americans overeat and the role that ingredient composition, the food industry, marketing, and sensory appeal play in this phenomenon. Given the outlandish obesity rates in the US and the obsession over food and weight so prevalent in our society, Kessler's writing could not be more relevant.  

One of the ideas Kessler presents is that of eating as entertainment - also called "eatertainment". The concept of eatertainment is certainly one embraced by the restaurant industry and the prepared food industry alike. The writing really got me to thinking about the role we often allow food to play in our lives. Coping mechanism. Indulgence. Reward. Distraction. Stress reliever. Sound familiar? It might seem obvious, but it was not until reading this book that I realized just how much we tend to use food to escape our circumstances rather than immerse ourselves in the moment - despite what our intentions may be.

Perhaps the best thing about Kessler's writing is his frank style and personal input. Even as a former FDA commissioner, he's not beyond admitting his own struggles to eat healthily given the thousands of processed temptations we are inundated with on a daily basis. I also find the dual approach to examining the obesity "epidemic", from both a chemical and psychological standpoint, a welcome refreshment from the countless one-sided commentaries and diet books on the market. You can find more information about Kessler's work on the FDA website.