Tags
Fat Sick and Nearly Dead, Forks Over Knives, juicer, juicing, plant based diet, vegan, whole foods
Last Saturday, Nathan and I spied a juicer on sale at GNC. I’m not a juicing aficionado, but fifty bucks for a juicer seemed too good to be true. After the girl behind the counter assured us we could bring it back if it was a piece of crap, we decided to jump in, head-first, into the juicing craze. We stocked up on carrots and celery, kale and spinach and headed home to give it a go.
And the next thing you know, you are a vegan.
Seriously. Almost.
After getting so-so results from our first batch; it was palatable but not everything we’ve heard the blogosphere raving about, we started researching a little more about juicing. It seemed like every other “juicer” (of the fruit ‘n veggie variety- not ‘roids) was going on and on about this movie Fat, Sick, and Nearly Dead.
“Hey, that’s on Netflix,” I told Nae.
Allow me to preface the rest of this by explaining that Nathan and I are some of the most skeptical, suspecting Debbie Downers on the planet… Nine times out of ten, we are very much those people who mutter “bullshit” quietly to each other while watching the news or a documentary. We only trust our mothers slightly more than we trust CNN. We’re bad.
After getting all pumped up and ready to do a mini juice fast after watching Fat, Sick and Nearly Dead, we watched Forks Over Knives at the behest of Nathan’s mom. And over the course of a weekend, we went from chowing down on McDonald’s for breakfast to cutting my favorite foods out of our diets. My mom asked me if I was giving up cheese – my fifth food group.
“Yes, Mom. Even cheese.”
“Ah, ha ha! We’ll see how long that lasts!”
Love you, Mom. Thanks for the support. 🙂
Basically, we have decided to cut down our consumption of animal derived foods to 5% of our diet. You math majors at home might deduce that means 95% of what I eat is from plants – non-processed ones at that. We have decided that our goal is to work toward changing our eating habits forever, and being realistic about our goals. So yes, I’m still going to make a regular old birthday cake for Finny. We’ll still eat out “regular food” once in a while. I don’t expect my stepdad to whip out the tofurkey at Thanksgiving in our honor. And this vacation to Disney? Yeah – nothing is standing between me and a Dole Whip.
I’m still wearing leather shoes, too. I’m not trying to be a PETA-Membership-Card-toting-Greenpeace-flag-waving hippie. This just feels right. It is kind-of like it is what we are supposed to do. Not that it isn’t without its challenges. Nathan came home all whipped up about the change – he “loves eating like this.” Then I fessed up to shoveling a fistful of chocolate chips and marshmallows into my mouth for and afternoon snack. And following it with a peanut butter chaser.
“Oh… I had a Daily Double at McDonald’s today.” He sighed. “But just the sandwich. And I was SOOO hungry!” he added quickly.
Like I said; it isn’t a cakewalk.
Like my mom said; we’ll see how long it lasts.
My girls and I went vegetarian a few years ago! We feel so much better. Spokane is getting better at having really great options as well! You’ll find it gets easier!
Good luck on your journey! I too have been trying to cut out meats and animal by products over the past month. Instead of going cold turkey I tried to ease in by going vegan only 1x meal per day…and working my way up to 2x meals a day… that way its not an all or nothing. I hope your progress goes well! 🙂
Me & hubby did a cold turkey (pun intended) on meats and never looked back. .. would not trade for the world. .3 years now. .. but sustain protein with dark veggies that have protein in it. .. beans of all kinds, greek yogurt, soy meats and milk or almond milk, peanutbutter, setian soy…all of which can be used in any meat recipe with any spices/herbs. We also allow fish but wild caught, not farm raised. I have kick ass veggie shepard pie to die for…I will send soon…also vegan lasanga! For your sugar cravings use Stevia. Carbs are also sugar…thus the cravings. Protien stops the hunger. ..swig of soy milk does it!
LASANGA
Use your favorite lasanga recipie only substitute ricotta cheese with…
BLEND TOGETHER
*Extra firm tofu (drain) mixed with 1/2 cup parm cheese (soy or regular)
*lots of garlic, oregano, basil, fennel
*2 eggs (another protien)
Pour on a layer of lasagna according to recipe.
SUBSTITUTE REGULAR MEAT WITH…
*tofu meat crumbles found in veggie section at jewels or whole foods…fry up with olive oil and maybe even with wine!
*tofu meat that is in the roll-package
*italian spices
*diced & sauted onions & peppers & canned diced tomatoes.
Mix all together and layer it with lasanga recipe.
BAKE AS RECIPE CALLS FOR
VEGGIE SHEPPARD PIE
*2 deep pan ready made pie crust
*bag of baby spinach & bag of shredded carrots
*diced onions, garlic cloves (1 bulb), broccoli, cauliflower, yellow/green squash all lightly sauted in olive oil
*4 cups mashed potatoes whipped with butter and 1raw egg. (set aside for the toppings)
*1/4 cup italian Salad dressing
*1 1/2 cup grated parmesan cheese
*2 eggs
*handful of greek olives
*2 T. Cinnamon
*1-2 cans of diced tomatos (the one with garlic oregano basil) ddrained.
In a bowl mix all ingredients (except mashed potatoes) very well lightly squeezing the spinach/veg and pour into both pie shells. Top each pie with the mashed potatoes and bake in 350*oven till brown on top.
Options:
Layer bottom of pie with Mozz cheese or cheddar (there are soy kinds but the one that says melts like real cheese is the best).
You can also add fried up soy meat crumbles or soy meat charrizo (the best) on the bottom of pie. Enjoy!
OH….I FORGOT. …
THAT VEGGIE PIE…
ADD A CAN OF DRAINED BUTTER BEANS TO THE MIX! THAT’S GOOD PROTIEN!