Common sources of protein, iron and calcium in a plant based diet.
And they say vegans don’t get enough protein. Tsk tsk.
Being a vegan is really really hard. You try having to season your popcorn with nutritional yeast.
Ha.
To be totally honest: sometimes I struggle with being vegan. I occasionally crave meat (especially when I’m training), I like pizza and fro yo (and do not love vegan cheese or soy-gurt), and I’m human, just like the rest of us — which means I fall off track. That being said, I love this article by Mark Bittman, who has adopted the Vegan Before 6:00 philosophy of eating.
I’ve found that structuring a new way of eating around time increased my awareness of the choices I’m making and helped me balance those choices. And at some point my preferences changed, and I really understood—on a gut level—that animal products should be occasional.
I hesitate to call VB6 a diet, but that’s exactly what it is: a regimen that fosters good eating habits that will help you lose or maintain your weight and give you more energy. I had been in a running slump for nearly a dozen years before I started eating this way, but I’ve returned to my routine with gusto—and finished three marathons in the past five years. Instead of a quick fix, VB6 is utterly sustainable. Really, you give up nothing; you just eat and feel better.
So instead of beating myself up about dietary mishaps (let’s be real, my stomach does that for me), I may explore Bittman’s latest idea.
The New York Times recently ran a set of five vegan recipes for cooking off the new year in healthy style. Our fave: this warming, winter-friendly Vegan Pho! Click here or above for the recipe.
Yum.
The biggest misconception is that it’s like a political statement. It’s not; it’s just people who are conscious of what goes in their body and what happens in their environment at the same time.
The most New York Times-y headline ever. Although as James Ledbetter and Callie Schweitzer point out, it would be better this way “In Southern California, Vegan Fare is Mainstream.”
Vegan fare is in mainstream.
To vegan or not to vegan…
Some of the most compelling evidence of the effects of meat and dairy foods arises when we stop eating them. Increasing numbers of individuals resolve their pain (arthritic, migraine, cardiac) when they avoid dairy food. And switching to a whole-food, plant-based diet with little or no added salt, sugar and fat, produces astounding health benefits. This dietary lifestyle can prevent and even reverse 70% to 80% of existing, symptomatic disease, with an equivalent savings in health-care costs for those who comply.
But no argument is complete without a rebuttal. View both sides here.
Our bakers are so pumped that pumpkin season’s upon us that they made it the theme for this week’s special. Come into our NYC or LA bakeries between now and Thursday, mention this post at the counter and get this superb Pumpkin, Maple-Glazed Donut for 20% off. Believe me, this donut is way legit.
My favorite bakery has a Tumblr. And is doling out donuts and discounts. Me gusta.
Clean eating = clean body.
Thoughts of going vegan—meaning eschewing all animal byproducts such as eggs, honey and cow’s milk—can scare off the uninitiated. But doing it for even just part of the day can have serious health (and perhaps some aesthetic) benefits.
beautifulpicturesofhealthyfood:
Poppy seed-crusted squash with a sweet tahini dressing…RECIPE
apparently I’m into recipes these days. like this one. or maybe it’s the organization on the cutting board. toss up.
(Source: foodfitnessandfreedom)
Eye-opening infographic on the affect meat consumption has on the environment. Even if you’re a meat lover, consider this:
If every American dropped one serving of chicken per week from their diet, it would save the same amount of CO2 emissions as taking 500,000 cars off the road.
my fave/best for: almond and hemp.
I made this salad (sans egg) for lunch today and it’s rocking my world. I’ve been getting sick of the garden veg medley mix (lettuce can only be so exciting…let’s be real) and wanted to spice things up, but wasn’t sure how. While perusing quinoa recipes I stumbled on this fella (not sure how or why as it has no quinoa, but I love you anyway Gojee), and am quite happy I prepped enough to eat it for the rest of the week. Get on board. (Oh and be careful with your broiler cause I almost lit my apartment on fire…I try to keep things exciting.)
