How Kind Am I?

This week I started reading Alicia Silverstone’s book The Kind Diet. Now, I’ve read other vegetarian, vegan, even raw cookbooks before and tons of information on why eating meat is not only morally wrong but ethically and environmentally wrong too. However, no other book has hit home more for me than hers so far. Not sure why really, I mean I know she’s not an expert but she does speak from personal experience and does cover a lot of research and facts – some stuff that I really didn’t want to hear but know it's probably true.

Her book since has inspired me, yet again and frankly it’s really turned me off of eating meat and dairy all together but one step at a time. I gave up eating red meat years ago and recently tried a vegetarian diet (just couldn’t give up eggs to go vegan!)

However, the more I read and the more I learn the more determined I have become to "be kind." Now I’m no preacher and I definitely am not one to judge others, everyone is free to live and do what they feel is right for them, I appreciate that.  For me, I strive to always do what’s right for me and what feels good for me (okay, not always, yes I have indulged many, many, MANY times eating chocolate and other very, very bad things) but what I liked about her book is that it got me thinking … what’s right for the world, for the environment?

After all, it’s not all about me!

I would like to think that I try my best to live green, to reduce, reuse, recycle, etc. etc. but when it comes to food how much thought do we really give as to where that food came from? I mean really came from and how? When you really start to think about it it’s actually a very scary thought!

I guess what I am getting at here is that as much as I strive to live a better, healthier lifestyle have I really considered how I've tried to better the world or the environment beyond changing a light bulb or turning my office computer off each night? Have I considered that in fact, eating vegan could in turn improve my health and lifestyle even further!?

So, like everything else I do in my life, I’ve set a goal for myself …

The Challenge: Starting today I am going to try to lead a strictly vegan lifestyle and diet, with the help of her book of course. Starting on Sunday I will blog one recipe a day until next Friday (June 18th) that I have tried and I’m sure enjoyed!

Here's a sneak peek at some of the goodies in her book:

This one kind of reminds me of the Cranberry Kale Salad I made, can't wait to try this one!

 

I miss eggs already :(

Beach Brunch on a Great Friday!

It's a lovely day for an Easter/Beach Brunch with friends.  I'm heading out today with my pup Scarlet to meet friends at the beach, have some good food and perhaps play some beach volleyball.  I made these beauties, which are also sugar free - gluten-free Zucchini and soya feta muffins...mmmm, savoury!

The original receipe can be found in 500 cupcakes on page 74.  I substituted the flour with gluten-free flour and the feta with soya feta; granted it doesn't have the same lovely texture as regular feta but it does the trick!

Please visit: i Bake Cupcakes for the cupcakes I made for our brunch!

Boxer's Diet Week 3 - Gotta Have Protein

When you're not eating meat or fish and trying to eat a low-carb, low-sugar diet getting enough protein can be a tricky one.  Where I get most of my protein? Egg whites, tofu and beans ... mmmm beans.

However, for a quick snack it is sometimes easier to eat a protein bar.  There are SO many of them out there on the market but honestly, I personally dislike most of them.  Besides lacking in good flavour most of them are loaded with carbs, fat and are so unnaturally processed and loaded with chemicals that you really don't know what you're eating!

Recently I discovered one of the best protein bars - all natural, gluten-free, low-carb, low-sugar, low-fat, vegan, with a somewhat high amount of protein - just amazing!  They're called The Simply Bar and for me they're perfect.  They are light and taste great, I sometimes eat two at a time especially before a workout cause I know I'll burn it off easily.

Besides protein bars, the other alternative is protein shakes or drinks, which again I personally have a hard time swallowing because most of them taste digusting! One brand I do like however, because it is again all natural, healthy, gluten-free and entirely plant based is Brendan Brazier's Vega brand.

I buy the small 27g packets first to see how I like the flavour, there are many flavours to choose from so I would suggest starting with the one serving packet to see which flavour you like best.

Since I am not a fan of drinking protein drinks, natural or not, I decided to be clever and make my own protein/engery bars or in this case hearts!  I used two berry flavoured Vega protein powder packs (54g total) and followed one of Brendan Brazier's recipes in his Thrive Diet book, with some slight alterations to fit my diet.  Here's the recipe:

Green and Lean Protein Heart Bars
(original recipe Chocolate Blueberry Energy Bars from The Thrive Diet by Brendan Brazier
- 3/4 cups soaked dates
- 1/4 cup almonds
- 1/4 cup fresh or frozen blueberries
- 1/4 cup ground flaxseed
- 54g Vega Berry flavoured protein powder
- 1/4 cup quinoa (uncooked)
- 1 tsp fresh lemon juice

1. Blend all ingredients together in a food processor until well combined and the mixture balls up into dough form.

2. Over wax paper, press the batter down flat but keeping a thick layer.  I used a heart shaped cookie cutter to make my bars

They came out mostly dark green because of the vega powder, it's entirely plant based so although the colour may seem strange these babies taste amazing!

They also make a fantastic raw dessert (post-workout)!

What to Eat when Not eating Meat, Dairy or Gluten

I discovered this soup when I was trying to find a more creative way to eat beans ... then I remembered I loved creamy soups but not eating dairy! So I found an alternative that fit my diet and was good for my training too, since I need the high-protein.

Now, it's been argued that this "soup" looks more like a dip, which in all honestly it can be.  It all depends on the ratio of water to beans.  In this version it came out a little thicker then expected but I just heat it up and enjoy it with some gluten-free crackers or chopped red pepper.  Here's the recipe:

Ingredients

- 3 cups of freshly boiled beans (can use any type, red, black, kidney) - I keep the skins on them

- 1 cup of Salsa (your choice form mild, medium to HOT!)

- 1 cup of warm water

Directions

1. Blend the cooked beans in a food processor on high for about 3 minutes, until mostly pureed.

2. Add Salsa, blend agon on high for about 2 minutes.

3. Add water (more or less depending on the consistancy you want) and again on high blend everything until well mixed, about 4-5minutes.

4. Scrap down the sides of the processor with a spatula to make sure no chunks are left behind.

The great thing about this "soup" is that it can be served cold or hot.  I prefer hot.

5. Pour your blended mixture into a stove top medium-sized pot and warm at medium-high heat for about 10-12 minutes.  Try not to let it boil too much as it can burn.

Makes about 5-6 servings.

Enjoy!

Too Many Ripe Bananas? Here's a Solution ...

More then anything, I LOVE banana bread! Adding blueberries to this recipe just makes this banana bread that much more amazing.  This fantastic recipe is not only gluten and dairy free but also fat-free and high in anti-oxidants and potassium (mmm fruity goodness).

It's also a good excuse to use up those riping bananas sitting on your counter, you know the ones, they possibly have a fruit fly colony gathering right about now? Happy Baking!

 

Blueberry Banana Bread

(Recipe found and adapted from Fat-Free Vegan)

Ingredients

- 3 large over-ripe bananas

- 2 Tbsp. fresh squeezed lemon juice

- 1/3 cup fat-free soymilk

- 1/2 cup agave nectar

- 1 cup gluten-free flour

- 1 cup spelt flour (not considered 100% gluten-free for most)

- 3/4 tsp baking powder

- 3/4 tsp baking soda

- 1/2 tsp salt

- 1 cup fresh blueberries

Directions

1. Preheat oven to 350F. Coat a 9 x 5-inch loaf pan with coconut oil.

2. Mix the soymilk with 1 tablespoon of the lemon juice and let stand until it curdles.

3. In a large bowl, mash the bananas and add the remaining lemon juice, soymilk and agave nectar. Stir well to combine.

4. In a separate bowl, combine the flours, baking powder, baking soda, and salt.

5. Add the dry ingredients to the banana mixture and stir just until the mixture is well-combined.

6. Fold in the blueberries.

7. Spread the mixture evenly in the prepared pan and bake until a toothpick inserted in the center come out clean, about 50-60 minutes. Allow to cool before cutting and serving.