NYTime Columnist Mark Bittman introduces a new series on an increasingly familiar dietary lifestyle: the flexitarian. S/he is not vegan nor vegetarian, but one whose eating habits are changing for the better and the burning question shifting from “What should I be eating?” to “How do I cook it?”. It’s about personal experience Bittman explains, those who significantly reduce the intake of animal protein, listening to their body (and sometimes cravings!) to decide what to eat.
The world’s oldest person, Jiroemon Kimura, celebrates his 116th birthday today. Born in 1897 in Kyoto Japan, Kimura is one of only 12 people with a birth date in the 19th century and living still.
His longevity is truly remarkable. Experts have linked the low-fat Japanese diet to longer lifespans, but studies of centenarians suggest community ties, lasting friendships, and decent healthcare can be equally important to health well, exercise, drinking in moderation and avoiding tobacco.
My, how I would love to hear his stories! Just to think of all that he has seen in his lifetime…
Hello spring! Can you hear me? I’m here with my green juice, kombucha, not-yet-open daffodils, and a scrumptious salad of spinach, haricot verts, cucumber, fresh dill, roasted sweet corn, sunflower seeds and a big ol squeeze of lemon. We’re anxiously awaiting your arrival. And would you mind please please picking up sunshine on your way? It seems she’s lost her way. Many thanks and bis bald!
Firstly, let me just note that a MAJOR part of going vegan moves well beyond cutting out meat and dairy, it carries over to sustainable eating and living, moving toward raw and unprocessed food where possible. That being said, I am still thrilled to read articles such as this one from Mark Bittman of NYTimes about going vegan on holiday or trying to find the veggie alternatives from fast food. It’s a step in the right direction, no?
What I like about this article is that he’s also calling out the “Nouveau Junk” sector of the food industry, those companies who claim it’s healthy but in actuality it’s no better than McD’s and others. That’s one of the scariest aspects of the food industry today: they tell you that fast and convenient beef sandwich, crisps, and soda meal-deal is good for you and just the calories your body needs to make it through the long work day. However, that meal contains all the wrong foods, void of nutritional value, that will make consumers hungry again in just a few short hours.
So let’s get more of these places like LA-based Veggie Grill and continue educating consumers in ALL countries about what they are really choosing to eat.
It never ceases to amaze me, the lengths that the US government will go to in order to keep Americans unhealthy. US House of Representatives swiftly and quietly passed an addition to the Agricultural Appropriations Bill 2013 which includes protection of GMO seeds from litigation, despite emerging evidence of health risks.
The worst part is the overwhelming use of GMOs in consumer products and the silence of legislators. The majority of Americans haven’t a clue what ‘unhealthy’ actually means and the ramifications are not easily researched due to restrictions on information and lack of funding.
“Where do you get your protein?!” One of the first questions asked of vegans, the other: “WHY?!”
It’s a massive misperception held by the majority that meat is the only source of protein, oh and maybe peanut butter. But there are plenty of plant-based sources for protein and learning this is step one to essential vegan living. Or just healthier lifestyles in gerenal.
When invited to brunch on Saturday (which turned into a rather drunk lunch AND dinner… another story) I jumped at the chance to try a new vegan dish. I’m intrigued by the tofu = egg phenomenon and decided to have a go at mini frittatas. This is a simple recipe that can be easily adapted to your vegetable liking. Also excellent for clearing out the fridge or creating a go-to protein-packed snack!
Drain 1 package tofu for +1 hour or dry-pan heat (method described here). Preheat oven to 200˚C, fill muffin tins with natural cupcake liners (if serving to a new crowd, otherwise I think they look nicer without!).
Measure: 3 Tbs nutritional yeast, red chili flakes or cayenne, 2 tsp cumin, 1/4 tsp tumeric, freshly grated nutmeg.
Sauté leeks in a bit of olive oil until translucent, add fresh chopped parsley at the end of cooking.
Chop and heat mushrooms on med-high in a dry pan until they release moisture, drain liquid and add a touch of olive oil, cook until browned and soft, season with salt and pepper.
Whiz together drained tofu, 1/4 c. dairy-free milk of choice (coconut is delicious!) 1 Tbs tamari sauce, and spices. Add more milk one Tbs at a time as needed until the consistency is similar to whipped cream.
Mix all ingredients together and add chopped spinach or additional fresh herbs if you fancy. Spoon into muffin tins and bake 20-25 minutes.
This post from the Wednesday Chef reaffirmed that I am not alone! Anytime I travel I am packing sundries! Last time travelling from the US I brought my favourite beer (only sold in Wisconsin!), chia seeds, Mio fruit concentrate- an excellent source of natural anti-oxidants without added sugar or sodium (works wonders on hangovers!), dried chipotle/adobo peppers, Starbursts because they just don’t even compare in the UK (and they are one of few fruity vegan sweets!), pecans from the South, agar powder. Most of these items I can actually find in London but I pay a hefty price for it!
On my way to Germany I’ve been told to consider bringing English Breakfast or Earl Grey loose tea, baking powder (not equal to) soda, vanilla extract, ground flax, and brown sugar.
What’s the consensus on chickpea addictions? Based on my recent consumption of these little morsels of goodness I’m willing to wager that it IS indeed possible to become addicted.
Homemade Hummus*
Dried chickpeas soaked overnight and boiled 30 minutes, tahini, fresh lemon juice, olive oil, salt, garlic, cumin. I never measure anything as it’s all based on taste and consistency preference. Whiz ingredients together and enjoy!
For Pizza Hummus: add sundried tomatoes, oregano and basil
For Moroccan Hummus: add ground coriander seeds, red chilies or cayenne, ginger, allspice, sweet paprika, nutmeg, cinnamon, top with fresh mint and pomegranate seeds
