What I Ate Wednesday (28)

I’m in somewhat of a rut at the moment—not only because I’m super busy, as per usual, but also because inspiration’s lacking. I need recipe ideas like crazy . . . nothing tastes “exciting” anymore, especially since I eat more or less the same breakfast and lunch every. single. day. Plus, there’s also the fact that, while I consider myself a foodie, food and cooking aren’t HUGE, all-consuming passions for me. Don’t get me wrong, I adore my culinary creativity, but I’d rather spend my time in the painting studio rather than the kitchen.

So, today’s WIAW (obligatory thanks to Jenn!) is pretty basic. Since learning about my (temporary) metabolism issues, I’ve been snacking a lot, but I was both busy and lazy yesterday, so I didn’t bother photographing all my noshes, just so ya know.

Breakfast

Oats cooked in coconut milk + water, cinnamon, nutmeg, organic brown rice protein powder from Nutribiotic, ground flaxseed, 1/4 an apple, 1 dried fig, and some pecans. I'm also loving the warmer, lighter mornings!

With Spring’s arrival, warm oatmeal has gone out of fashion, and a new season of overnight oats has made its debut. Thanks to Katie, I now enjoy never-ending bowls, too—huge helpings of dreamy-creamy oats prepared using this little trick.

Lunch

Steamed broccoli & spinach with pumpkin seeds; soup, recipe follows, with 1/2 cup chickpeas added; a generous slice of homemade bread; 1/4 an apple & dark chocolate from Chocolove.

I only have one more kabocha squash in the fridge, so Mission: Use Up All the Winter Produce is nearly complete. With the other squashes, the husband and I made a delicious soup for our weekly meal.

Curried Coconut Cream of Kabocha Soup

Serves 8-10

Ingredients

1 Tbs. olive oil

2 kabocha squashes, peeled, de-seeded, & cubed

1 Tbs. coconut oil

3-4 garlic cloves, minced

2 tsp. minced fresh ginger

1 large Vidalia onion, diced

2 carrots, coined

1 Tbs. curry powder

1 apple, chopped

1 14-oz. can coconut milk (lite or full fat)

1 vegan bouillon cube

1 tsp. quality sea salt

Black pepper, to taste

Chopped fresh cilantro, to serve

Directions

1. Preheat oven to 350˚ F. Toss cubed kabocha squash with olive oil with salt & pepper to taste. Spread cube onto a baking sheet and roast 30-45 minutes, or until tender. Set aside.
2. In a large pot, heat coconut oil and sauté garlic, ginger, onion, and carrots for 2-3 minutes. Add curry powder, stirring well to coat veggies. Add apple and squash cubes, coconut milk, and 1-2 cups of water (depending on the desired consistency, thinner or thicker).
3. Using a hand blender, purée the soup until creamy and smooth (or if using a food processor or blender, purée in batches, then transfer back to the big pot). Add bouillon cube, bring to a boil, then simmer for 5-10 minutes to develop flavor. Add salt and pepper, and serve hot, garnished with fresh cilantro.

For a protein boost, add cooked chickpeas or lentils.

Dinner

Last night, we dined with good friends—it was originally supposed to be our monthly vegetarian potluck, but our usual group of 6 or 7 was reduced to just 4, so I don’t think it can necessarily qualify as a potluck, then.

Delicious Indian/Middle Eastern pilaf; raw veggies; and hummus.

I provided dessert--and a raw one, at that. I won't give any details yet . . . you'll just have to wait for the recipe, coming soon!

Question: How do YOU get out of a food/recipe rut? How do you make mundane meals more fun?

What I Ate Wednesday (26): Food for Thought

(Thank you, Jenn, as always!)

It’s that time of week again . . . but today’s WIAW is a little different than usual. Instead of food porn (although I also have a recipe to share later, never fear!), I’m here to matter-of-factly discuss metabolism.

Why?

Because mine is screwed up.

I’d first sensed something wasn’t quite right a couple months ago. I was steadily gaining weight, even though my diet and lifestyle hadn’t changed. I was working out 4-5 times a week and eating an average of 2000 calories a day. I was confused and irritated. It didn’t make any sense!

Well, my suspicions were confirmed on Monday when I finally visited a dietician to have my metabolism tested using a special machine called the BodyGem. I was shocked to discover than my Resting Metabolic Rate (RMR) is 1100.

Say that again?

Even the dietician was surprised. It was the second lowest RMR she’d ever seen. After adding in certain lifestyle factors, she determined that, to maintain my current weight, I must eat no more than 1540 calories per day. The average 22-year-old, tall, and active girl should be able to enjoy at least 2000, if not more.

Not. fair.

My initial reply: “That’s not a lot of food! How will I get through the day without feeling like I’m starving?”

Good question.

So, we talked, about possible causes, solutions, and strategies.

Causes

1. Previous eating disorder—it’s been a long, long time since I severely restricted my intake, so I question whether or not this still applies, but it’s possible, I suppose. The body can take some time to respond to starvation mode, according to the dietician.
2. Stress—prior to my mother’s death in mid-December, I had been maintaining my weight without any problems. Since then, I’ve gained 4-5 pounds. My body could be in survival, a.k.a. fight-or-flight, mode just due to copious amounts of stress.
3. Underactive thyroid—we ruled this one out, since I just had my yearly physical in January and my thyroid was a-okay.
4. Recent change in diet—yes, I moved away from snacking in December, after years of doing so! Why? Because I thought it would be better for my metabolism, as per this article’s recommendation, but boy, was I wrong!

Yes, my metabolism is struggling right now, but the dietician assured me that it’s not permanently damaged. I’m no expert, but I think it was largely due to stress from last year and not snacking as of late, both of which likely messed with blood sugar and cortisol levels, hence more metabolic/weight issues. With time and careful maintenance, though, I should be able to rev up my RMR to a more normal level.

Solutions

1. Diet—eating every 3-4 hours again, plus consuming at least 73 g of protein for my stats (so upping my consumption of tempeh and seitan–it’s easy to get enough protein as a vegan, despite the infamous and misleading myth!). Snacks are a must, even before bedtime. Drinking lots of water and green tea. I am keeping a food diary, too. So far, I’m balancing calories-in vs. calories-out pretty well. Fortunately, non-starchy veggies can be eaten in abundance and exercising allows me to eat more than that measly 1500 calories . . .
2. Keep exercising—the usual cardio routine, plus walking everywhere and biking, too, now that the weather is gorgeous! Then, add regular resistance training to build lean muscle. My problem? My body fat content is only 16% as it is! So, I’m sticking to yoga and pilates and focusing on “toning” only.
3. Regular, quality sleep—this was never a problem, but I’m definitely striving for the most rejuvenating nights possible now.
4. Manage stress—this is always my downfall. Not gunna lie, I’m one stressed lady . . . but I know I have the tools to manage it. I just need to keep on truckin’.

Despite all the stress, despite this new stress concerning my metabolism, I actually find I am even more comfortable in my own skin.

I wasn’t devastated by the news.

I was empowered.

I reflected over the past 4 years, recalling the very day when everything went downhill, when good intentions spiraled into destructive tendencies. Those good intentions have haunted me ever since, coming back to sabotage me upon more than one occasion. My poor body endured quite a lot those days . . . yet, even at its weakest, it still faithfully functioned (somehow). I beat it down, but it was forgiving and still supported me. I wish I could rectify the past, correct my mistakes. My disordered habits wreaked havoc on myself, my family, my then-boyfriend-now-husband, my friends. I wasted a lot of time brooding over my body. I jeopardized my own life . . . just to be skinny of all things.

At my lowest weight, I was actually embarrassed about my appearance. Even though I never admitted it outright, I knew I looked like a skeleton, but I was addicted to the “high” associated with weight loss success. Gaining 10 pounds not only saved my life, but also convinced me for the first time in my entire life that I was beautiful, even sexy as my curves returned and I filled out.

Before Monday’s appointment, that old “fat” mentality had been strangling me again, just because I’d gained 4-5 more pounds. I was consumed with jealousy, anger, resent, and just plain ol’ negativity in numerous manifestations.

After Monday’s appointment, I left feeling strangely . . . free, for the first time in what seems like forever. I wasn’t angry with myself—instead, I was wonderfully compassionate and gave myself some slack: 2011 was a traumatic year, so it’s no wonder my body is somewhat out-of-whack!

Nonetheless, I feel confident and content. Yes, I’m counting calories (which is really a pain, let me tell you, but it’s a must at the moment), but it’s not to restrict–it’s to eat every. single. calorie. my metabolism (plus exercise) allows in a day because I LOVE to eat!—and if I eat slightly more, well, I’m not going to stress out about it, cut back the next day, or overexercise. I won’t be weighing myself anytime soon either, and honestly, I could care less. I’m going by how my clothes fit. I’m no longer concerned with “skinny” or even “thin.” I want to be strong, healthy, and, most of all, happy. I want to be able to eat a slice of vegan cheesecake and still have daily calories to spare.

So I am trusting my body and its intuition wholeheartedly, treating it like the temple that it is, and I know, with time, it will repair itself and rediscover its intrinsic balance. I may gain a little more weight in the process, but I’m okay with that.

I'm fully making peace with myself at last . . . no more dwelling over days long gone.

[Source]

I’m sorry, Body, for all the hurt I’ve inflicted. I’ll never do it again, I promise. From here on out, we shall be the best of buds. I’ll take care of you if you take care of me, okay?

How long will it take? It depends—every body is different in its recovery. I scheduled a follow-up appointment with the dietician for August 1^st; she is confident I can make a lot of progress between now and then. I believe I can, too.

I believe in ME.

I also believe in fairies. And gnomes. And leprechauns, too, of course! This Saturday is St. Patrick’s Day, and you can bet on the Blarney Stone I’ll be jigging to Irish tunes all day. This week’s one-pot meal is inspired by traditional Irish fare and contains an ingredient rarely seen on Vegan on the Go-Go: alcohol.

Irish Beer, Barley, & Seitan Soup

Inspired by this recipe

Serves 8-12

Ingredients

2 cups hulled barley, soaked overnight and cooked

1 batch of seitan (using this recipe, your own recipe, or store-bought)

5-6 garlic cloves, minced

1 large onion

2 carrots, coined

1 medium parsnip, coined

1 celery stalk, chopped

1 tsp. dried thyme

1 tsp. dried rosemary

1 tsp. ground marjoram

3 bay leaves

1 vegan bouillon cube

1 cup beer of choice (We used Killian’s Irish Red, which is vegan)

1 Tbs. soy sauce, tamari, shoyu, or liquid aminos

5-6 drops liquid smoke

½ large head of cabbage, shredded

2 roasted sweet potatoes, chopped into bite-size pieces

1 cup frozen green peas

Salt & pepper, to taste

Directions

1. In a very large pot, heat 1 Tbs. oil and sauté garlic, onion, carrots, parsnip, and celery for 3-4 minutes, or until carrots are tender. Stir in herbs, coating everything well.
2. To the pot, add 6 cups of water, the bouillon cube, beer, and liquid smoke. Bring to a boil and reduce to medium-high heat before adding cabbage, allowing to slowly cook for 10-15 minutes, until cabbage is tender.
3. Stir in sweet potato, barley, seitan, and peas. Cook another 4-5 minutes, until everything is heated through. Serve piping hot.

Convictions, Confessions, Contradictions, Conundrums

To commence my macrobiotic studies, I’ve been re-reading The Hip Chick’s Guide to Macrobiotics and really focusing on my deepest internal cues, noticing how I feel after consuming certain foods versus others, intuiting the balance of yin and yang within me, and all that Taoist jazz—and I love it! Japanese cuisine and I are like lifelong best friends, and I am eager to learn more about it in time. I interlibrary-loaned several macrobiotic cookbooks early last week, so hopefully, some will start arriving soon.

In the meantime, I’m here to discuss my findings thus far:

1) Concerning the balance of yin and yang—salt is very yang, and sugar, very yin. Essentially, when you consume too much of one, your body’s intuition urges you to consume an equal amount of the other, in order to return yourself to that critical internal balance. Oh, lordy lou, is this ever true! Yesterday, I indulged in a sweet treat for the first time in a while, and after the initial period of craving more sweets (damn you, oh cruel sugar!), I found myself really wanting salt, which led to a bit too much shoyu at lunch, and by the end of the day, I felt swollen and dehydrated. I chugged a bunch of water before bed and feel back to normal this morning.

2) I will never, ever, ever underestimate whole grains again—and by whole grains, I mean the grain itself, not whole grain flours, breads, pastas, etc. This weekend, I consumed a fair amount of sprouted grain bread at home and then a generous serving of roti at an Indian restaurant, and yesterday, I found myself strangely constipated (which, for me, is pretty much unheard of, as I’ve discussed in my posts about colonics). And then I realized why—bread. Bread and I have a rocky relationship: I love it to death, but my digestive system doesn’t.

3) If I never ate dessert again, I probably wouldn’t care. Scout’s honor! Savory foods are truly what I crave. Even chocolate is—le gasp!—steadily losing its luster! And oatmeal with fruit? Sort of blah compared to steamed greens, beans, and rice. This is a HUGE shift! Again, I’m assuming my body is finding its natural balance. I just hope I don’t fall out of love with oatmeal . . . that would be a tragedy.

4) A lot of people, omnivores and herbivores alike, have asked me if I ever crave meat, dairy, eggs, etc., to which I’ve always replied with an honest “no” . . . but this last week, I’ve been strangely craving salmon. No other animal product, not even another type of fish—just salmon! And why? I’ve no idea. I remember frequently enjoying salmon at Japanese restaurants. Part of me is absolutely appalled and even a little ashamed that such thoughts are swirling around in my head and conscience. I realize I could be craving far worse things, like a fast-food hamburger or a rack of ribs, and nutritionally speaking, salmon (wild and organic, of course) is quite healthy. However, fish are sentient beings, too, and I would likely feel horribly guilty if I ate one again (plus, the smell/taste might gross me out now, too) . . . and yet, I can shake neither the craving nor the matter-of-fact knowledge that, vegan or not, salmon is a healthy supplement to any diet. This is truly a conundrum! Any insight and/or advice would be very, very much appreciated.

~~~~~

I’m also here today to share a recipe that I took to a potluck last weekend. I’ve made it several times before, and the husband deems it one of my top 5 recipes. Indeed, it received rave reviews by my fellow potluckers, so I decided not to hesitate in sharing it here, too.

Click here if you’re looking to find the ingredients below at a discounted price to make the Indian Baked Lentil Casserole.

Indian Baked Lentil Casserole

Adapted from this recipe

Serves 6-8

Ingredients

1-1/4 cups brown or green lentils

1 vegan bouillon cube

1 medium onion, diced

2 carrots, finely chopped or shredded

2 celery stalks, finely chopped

3-4 garlic cloves, minced

1 Tbs. finely minced gingerroot

1-1/2 tsp. garam masala

Salt & pepper, to taste

1-1/2 cups cooked brown rice

½ cup dried apricots, coarsely snipped

¼ cup raisins

½ cup mango chutney

1 mango, peeled and chopped

1 red bellpepper, chopped

¼ cup roasted pecans, coarsely chopped

¼ cup whole almonds, coarsely chopped

½ cup chopped cilantro

Directions

1. In a large pot, bring 2 cups of water, lentils, and bouillon cube to a boil. Reduce to a simmer, and cook for about 20 minutes, or until liquid is completely absorbed. Set aside.
2. Preheat oven to 350˚ F. In a skillet, sauté onion, celery, carrots, garlic, and ginger for 2-3 minutes, or until onion is translucent. Stir in garam masala, salt, and pepper and cook another minute before removing from heat.
3. In the large pot of lentils, add the veggie mix, rice, apricots and raisins, and ¼ cup of the mango chutney. Stir very well to combine, then transfer to a greased 9×9 baking pan. Press everything down very firmly with a spatula or the back of a spoon—this will help the casserole maintain its shape better when it’s served later (though it does still tend to fall apart, which is why it’s a casserole, not a loaf!). Bake in the oven for 20 minutes.
4. Meanwhile, combine remaining chutney, mango, bellpepper, and 2-3 Tbs. water or vegetable broth in a small bowl. Once the casserole has baked that initial 20 minutes, remove from oven and pour this sauce evenly on top. Add chopped pecans, then bake another 10 minutes. Garnish with fresh cilantro, and serve hot.

February Recap

February is almost over, and just as I did in January, I’m here today to provide an analysis of the last month—what I did or didn’t accomplish and how I hope to improve in March. Here are my observations:

1) Achieved January goals!

My grandmother and I are going to make homemade vanilla extract late next week—the real deal, folks, with Madagascar vanilla beans and vodka, all organic! I made sprouted grain bread, for which I’ll write an entire post all to itself in the not-too-distant future. I cut back on soy almost entirely. I stocked up on tea. The only project I forewent was homemade chocolate, but I have my reasoning, upon which I’ll expound shortly . . .

2) Eat 3 square meals and avoid snacking.

I’ve more or less discovered how much food I need at each meal to keep my energy levels soaring for 4, 5, sometimes 6 hours, depending. I’m not altogether adverse to snacks, but I also recently read an article that further educated me about the subject (or at least one side of the argument). I’m not sure where I stand quite yet. Intuitive eating is optimal, of course, but my schedule is structured in such a way that requires me to eat at certain times, or else I’ll be forced to miss a meal, and that’s something that I refuse to do, not only because I’ll feel miserable, but I’ll also turn into a grumpy monster that’ll likely make my hubby and friends miserable, too. My one struggle is still late-night snacking. I find myself peckish around bedtime and feel an urge to eat—sometimes, I can ignore it, other times I can’t. Something to continue working on next month . . .

March Goal(s): Perhaps eat a slightly later dinner in order to get through the evening without the hunger pangs. Or eat more earlier in the day. The balance will come . . .

3) Manage stress more effectively in order to avoid binging.

Check! I was binge-free all month—not even the temptation to do so. I still encounter stress on a regular basis, but I have new diversions now, such as Pinterest. Serious. Addiction.

March Goal(s): Embark on a regular meditation practice—this has been somewhat difficult for me. I am a yogini through and through, but stilling my anxiety and my hustle-bustle mind is often very, very, very hard. The health benefits of meditation are indisputable, so it’s time for me to commit once and for all.

4) Buy a water filter.

Check! My new chiropractor highly recommended I purchase one, considering how much water I drink. After browsing Amazon, I opted for this one because it’s BPA-free, and it works like a charm. I can honestly taste the difference! It feels so good knowing that I’m consuming much purer water than before.

5) Research gluten-free diets and a vegan alternative to fish oil.

Concerning the former, I was briefly convinced I had a gluten sensitivity, and perhaps I do; but upon glancing through a list of common symptoms, I only identified with one or two. My main problems, I suppose, are gas and lower belly bloat toward the end of the day. My colon hydrotherapist also suggested gluten may be the problem—I’m still considering experimenting with a week of eating gluten-free and assessing how I feel after those 7 days. I’m hesitant, though, because my pantry is currently stocked with grains that do contain gluten.

As for the latter, I learned something new this month—that ground flaxseed is not the best, most “nutritionally complete” vegan substitute for fish oil (flaxseed does have its benefits, though, so I haven’t stopped including it in my daily breakfasts). Why? Fish oil contains DHA and EPA, two Omega-3 fatty acids that support human health in numerous ways (especially in the brain), and while flax certainly provides a wide range of good fats, it does not offer the above two. What is awesome for us vegans, though, is that it’s not fish, but algae from which DHA and EPA originate. So, after browsing through supplements, I selected this product, namely because it contained the highest levels of fatty acids per capsule.

6) Making everything—and I mean, everything—from scratch is great, but . . .

. . . it takes a whole lotta time! Too much time, in fact. Making sprouted grain bread was a fun and interesting experiment, but it pushed me to the limit, actually. I don’t have a lot of free time as it is, and when that time was sucked up by seemingly endless planning, cooking, and cleaning the kitchen, I began to realize that I was simply doing too much. I felt like a mid-19th century prairie housewife! That being said, lengthy processes such as sprouted grain bread won’t be happening again any time soon (if ever), and I also have no desire to continue making homemade almond milk. My local grocery now carries unsweetened So Delicious coconut milk, so I’m now purchasing that, to save time, energy, and my sanity.

Question: In hindsight, how do you perceive your February? What did you accomplish? What do want to achieve next month?

January Recap

Well, January is already almost finished, and February’s right around the corner—so today, I thought it’d be useful to reflect over the last month, analyzing how successful I was with certain goals, sharing any obstacles I encountered along the way, and projecting a plan forward into the new month. As I declared January 1^st, this year is my fresh start, and each day, I strive to achieve my best life possible. Some days are, of course, better than others, but I’m feeling more inspired than ever!

An important part of all metamorphoses is to analyze one’s successes and failures, not only to praise oneself for the former and to thus encourage continuing positive behaviours, but also to recall which strategies worked and which did not. So, without further ado . . .

1) Cut back on sugar & use natural sweeteners ONLY.

Check! And boy, am I glad I was able to escape the vicious sugar cycle of the holiday season! I cleaned out my pantry, too, keeping only the agave nectar, brown rice and maple syrups, liquid stevia, and organic evaporated cane juice. I haven’t baked any sweets lately, which also really helps eliminate temptation.

February Goal(s): Find a sugar-free vanilla extract. Begin making my own stevia-sweetened chocolate.

2) Eat more greens.

Check! Last year, for whatever reason, raw veggies and I weren’t getting along . . . then, suddenly, I rediscovered the joys of salad beasts and have been chowing down on one everyday for lunch. Wow! My energy levels have skyrocketed noticeably—I wake up at 7 AM and don’t feel tired until midnight or later (though I do force myself to go to bed around 11). I only wish I could regularly get my hands on some organic kale, which leads me to my next point . . .

3) Purchase only ORGANIC products.

I succeeded here, but it hasn’t been easy, let me tell you. There aren’t a lot of options where I live, just the basics, especially for produce—for veggies, onions, spinach, carrots, celery, broccoli, and cauliflower; for fruits, apples, oranges, and bananas. Occasionally some mushrooms, grapefruit, and avocadoes. It’s very frustrating at times, and I yearn for more variety, but when I once questioned this goal a couple weeks ago, tempted by some non-organic red beets on sale, I reminded myself of the horrors of pesticides . . . enough said.

4) Drink tea daily.

Almost! There were only a couple of days when I didn’t, and that was more because I was so busy that I was out of the house from 8 AM until 8 PM, which happens occasionally.

February Goal(s): Stock up on tea (I’m running low), and seek out those which are considered highest in antioxidants. Purchase a BPA-free to-go container so I can take hot tea with me to class.

5) Each more whole grains rather than bread and/or crackers.

I learned an important lesson with this. There was a week period when I was soooooooo busy with class that I was basically eating 4 oz. of my homemade wholegrain bread everyday, and by the end of that week, well, I was pretty constipated, plain and simple. I’d noticed this in the past, too, when I consume more flours than grains, but I was never sure if another variable could be blamed; this experience merely confirmed my suspicions, so now, I’m limiting my bread intake and gettin’ it on with groovy grains again.

February Goal(s): Learn how to make sprouted grain bread.

6) Focus on intuitive eating.

I had my good and bad days with this. For 3 weeks, I did great—I discovered that I really prefer 3 square meals per day plus 1 small snack if necessary, rather than constant snacking. Then, early last week, the stress of everything finally got under my skin, and I broke down and binged. For several days after, I was soooooooo depressed and disappointed in myself. I felt I had failed in achieving the “fresh start” I had so desperately wanted and needed. After 4 days of moping around, my wonderful husband knocked some sense into me:

“You can’t just assume that last year’s problems would magically disappear with the beginning of a new year—your baggage will come with you if you don’t sort it out properly, and even so, you’re going to slip up every once in a while. You’re not perfect.”

I couldn’t have said it better myself.

I'm a very lucky lady. <3

What I learned from this is that stress is my predominant trigger. As long as I remain calm and manage my stress effectively, I can sharply reduce the probability of binging.

February Goal(s): Continue working on intuitive eating. Release my old fears about feeling hungry/waking up in the middle of the night starving. Find methods that will reduce my stress levels, or when stress hits and I feel desperate, step away from the peanut butter and get outta the house!

Additional Experiences

1) Gosh, do I LOVE being vegan!

Why? Because my body, mind, and soul feel great eschewing animal products! I recently attended a party, where I chose to partake of a sweet potato casserole that, lo and behold, contained some butter . . . and boy, did I feel ill almost immediately after eating it! Stomach cramps, nausea, acidic tummy, the whole shebang. Next time, I’ll inquire more carefully about ingredients.

2) Due to a history of breast cancer in my family, I’ve decided to replace soymilk with almond milk . . . homemade almond milk, to be specific. It’s delicious and very cost effective since I can currently buy bulk organic almonds for $4.99/pound. For anyone interested, I used this tutorial.

February Goal(s): Consume soy less frequently, relying more on beans, grains, nuts, and seeds for plant-based proteins.

3) I’ve also successfully brewed my first batch of kombucha, a dream come true! I used chai tea for the flavour, and I named my starter scoby Toby and his first baby, Moby. So exciting and sooooooo much cheaper than store-bought kombucha. The carbonation was a little lacking, but I’m looking into that . . . oh, and again for anyone interested, here’s the tutorial. Gosh, Sayward is amazing, isn’t she?

Before.

After. And don't you just love how pretty GT's/Synergy's bottles are? One reason I saved them . . . but also perfect for my own brew now!

Question: How have you been doing with your resolutions? What did you achieve, and what do you hope to continue pursuing next month?

Happy Thanksgiving!

Thanksgiving is notorious for putting vegans into uncomfortable positions. The American sociocultural identity is more or less defined by the turkey on the table, as well as side dishes laden with other animal-derived foods; so, vegans invited to a traditional dinner party usually face:

1) Very few (if any) dishes they can enjoy.

2) Odd stares and awkward questions when other guests notice their empty plates.

3) Sometimes, defensive debates can stir, too, when the topic of veganism is brought up.

4) Or, they’re forced to bring food of their own, which can, again, lead to points 2 and 3 above.

During my childhood, Thanksgiving was very much traditional. My meat-and-potatoes Iowan grandmother cooked a HUGE feast, which included turkey, mashed potatoes and gravy, green bean casserole, baked sweet potatoes with marshmallows, creamed corn, cranberry sauce, garlic bread, and usually two pies. And this was completely fine . . . until my diet changed. I was suddenly excluded from this special family get-together, and I’ll admit, I’m still a little frustrated and quite hurt that no one was even willing to provide foods I, too, could eat—no one asked me my opinion or researched alternatives for butter, eggs, and the like. I was left to fend for myself, and eventually, I stopped going to the dinners altogether because I felt so alienated, so judged, so misunderstood, even though I had never (and still haven’t) forced the veganism card into any of my family members’ faces.

And that is the end of my little rant. Ahem.

So, this year, I’m actually celebrating Thanksgiving alone. A couple issues made it difficult to return home, so I opted to stick around at university and be a hermit for 5 days–true quality time with myself, you know. I questioned whether or not I wanted to cook much, but I finally did decide to recreate a traditional dinner (well, actually, lunch) for myself, plant-based style. Because anyone in the know is well aware than all the usual holiday dishes can easily be veganized. And of course, I cooked in bulk, because few things are tastier than leftovers the next day for several days after.

A seitan roast with rye-caraway stuffing. The roast was truly the highlight of the entire meal. Wow!

Mashed rutabagas with mushroom-miso gravy. Wasn't so much a fan of the former, but the latter was AMAZING!

Smoked Maple-Mustard Kale & Green Beans with Caramelized Onions & Walnuts

Cranberry Relish, based on a old recipe from my mother.

Delicious, nutritious, and nourishes body, mind, and soul! <3

Recipes to come tomorrow, I promise! Now, I must attend my kitchen, which looks like a hurricane whirled through. Though, I will say, I pulled this whole meal together in less than 2 hours!

“Do all the good you can

By all the means you can

In all the ways you can

In all the places you can

To all the people you can

As long as ever you can.” ~ John Wesley

In Search of Balance

Well, I’m feeling stagnant. Again. Yet, I also wonder if, after my last detox, I ever truly found the “balance” I’ve been searching for for, well, nearly four years now (if not longer).

Perhaps I’m just destined to be a pessimistic, depressed, emotional-roller-coaster of a girl.

Or perhaps not. I believe that, beneath this outer shell of negativity, there thrives the girl I want to be, know I’m capable of being, and at times, I feel so close to finally metamorphosing into that beautiful being . . . but something always holds me back, whether its resentment about past injustices, not being mindful in the present, or harbouring fears about my hazy future.

Back in March, I discovered macrobiotics, and for a few weeks, I felt more balanced, more Zen, than I ever had. And it was incredible! I vividly remember how calm I was, how attuned I was to my body, my stomach, my physical, emotional, and spiritual needs. But then, I voyaged to France, and the experience broke me down, weakened me, nearly destroyed me in some ways. I returned home a Pandora’s Box of emotions, which I’m still sorting out. But of course, Fate wouldn’t let me peacefully recuperate this summer. I never blogged about it before, but my father passed away at the end of June (a mere four days before I flew home) and my mother was diagnosed with metastatic breast cancer reoccurrence the day after I got back.

My reaction: FML.

So, yeah, 2011 hasn’t been great. It’s easily been the worst year of my life, and dealing with all the tragedy alongside battling old demons, juggling academic and extracurricular commitments, and managing stress (quite unsuccessfully, might I add) has been a cumbersome challenge.

As we approach the end of the year, I am relieved, yet worried. Will 2012 be another atrocity? I hope not. I feel like the Universe has slapped me around the last six months, which makes me wonder what I did (if anything) to deserve such bad karma. I loathe feeling so helpless, feeling like I have absolutely no control over my life or my happiness.

I’ve starved myself. I’ve binged in search of comfort and to qualm anxiety. I’ve, in turn, detoxed multiple times.

And nothing has worked.

But now, I’m considering reviving a macrobiotic regime (without the fish, of course, so I should say macro-vegan), because I remember how liberated and enlightened I felt for that one month.

There are some cons, though, and I’m in search of opinions from you, dear readers:

1) Macrobiotics limits fruit intake to 2-3 times a week. One woman I know did mention I could consume 1 piece per day at the very most, but this is a girl who eats 3-4 servings everyday! So, I’m in a bit of a bind there.

2) Eggplants, peppers, tomatoes, and potatoes are all excluded because they are nightshade vegetables, which supposedly can exacerbate certain health problems due to the alkaloid content. Unfortunately, eggplant is probably my favourite vegetable, and I cook with tomatoes . . . a lot . . .

3) Eating greens with breakfast isn’t the most appealing thought, at the moment.

4) And then, there’s the whole “chew every bite 50 to 100 times” technique, and boy, is that a toughie! Either I lose count, forget, or rush through a meal because I’m pressed for time and/or my dining partner has already finished and is eyeing my only half-empty plate as if I’m a crazy snail.

5) Some staple ingredients are either hard to find or relatively (if not ridiculously) expensive, i.e., umeboshi plums.

So, I’m thoroughly examining my options. One friend recommended I tailor the diet as needed, not worrying about indulging in more fruit or the occasional eggplant, and I certainly liked that idea; but unsurprisingly, I’m a major perfectionist, an all-or-nothing sort of girl. Therefore, your comments would be very much appreciated as I reconsider my lifestyle. In the meantime, I’ll leave you with a couple of my favourite macrobiotic meals and another blessing from A Grateful Heart.

Lentils; brown rice with scallions & sesame seeds; sauerkraut; steamed carrots, greens, broccoli, and mushrooms; and braised daikon radish.

Sautéed bok choy; roasted broccoli, beets, and carrots with walnuts; millet; and Chinese five-spice tofu with cilantro & sesame seeds.

Sautéed beet greens; braised daikon radish; lentils with buttercup squash, green beans, walnuts, and pomegranate seeds; and brown rice.

“So When Life Fades, as the fading sunset, my spirit may come to you without shame.” ~Native American prayer

Of Breakfast & Blessings

Last week, I mentioned how frustrated I am with breakfast at the moment. I am in such a horrid rut! I am a firm believer that food nourishes not only our bodies, but also our souls—and while I am certainly consuming optimum nutrition, by no means is my food as of late very soulful. Nothing tastes good, let alone exciting, and what is more, I’ve no idea why. Yeah, every once in a blue moon, I go through periods like this, but it’s disheartening nonetheless. I really dislike “going through the motions” when it comes to eating. I’m not a robot, after all. Yet, even if that green smoothie I’m drinking tastes downright blah, I’m still going to drink it, because a) I refuse to waste perfectly edible food, and b) I know that the smoothie is packed with nutrients and my stomach honestly won’t give a damn if it tastes like dirt or dulce de leche. It’s all digested either way.

Still, as a foodie, I cannot help but grumble over boring meals. Therefore, starting tomorrow, I’m dedicating November to replenishing my palate’s pizzazz—how perfect that this new quest coincides with another What I Ate Wednesday!

November is actually chockfull of relevant events. Crazy Sexy Life goddess Kris Carr has named November National Prevention Month. What’s my healthy goal? Well, I have two: firstly, drink more water! I used to empty my Klean Kanteen 3 or 4 (or more) times a day; recently, though, I tend to “forget” my bottle while I’m busy, so I don’t hydrate as often. My second goal is to rediscover my enthusiasm for Yoga. I’ve found it difficult to roll out my mat as of late. I’m busy, of course, but I’m no busier now than I was a year ago, when I practiced nearly every day. I’ve lost my “spark,” I suppose, as a result of a tumultuous year. But downward dog beckons, and I cannot resist any longer. Tomorrow shall mark my monthly Yoga challenge—I will try to complete 30 consecutive days of Yoga, whether I practice for only 15 minutes or for a whole hour. Though I can’t make any promises, considering my crazy schedule.

[Source]

Today is also World Vegan Day, which marks all of November as World Vegan Month! Hoorah!

[Source-->a great one, too!]

I’m so proud to be vegan—my plant-based diet and the various resources that allow me to eat ethically are truly blessings in my life. November is obviously a time for giving thanks, so in every post this month, I’m going to include a quotation from a wonderful little book, A Grateful Heart: Daily Blessings for the Evening Meal from Buddha to the Beatles. Here’s today’s:

Now may every living thing, young or old, weak or strong, living near or far, known or unknown, living or departed or yet unborn, may every living thing be full of bliss.

~The Buddha

Questions: How are you going to participate in National Prevention Month? What are you thankful for?

What I Ate Wednesday (8): In (and Out of) a Rut

So, I almost didn’t post today. Why? Several reasons, upon which I’ll expound shortly. However, considering I wasn’t able to participate in last week’s WIAW, I really didn’t want to miss out again—they’re just SOOOOOO much fun, thanks to Jenn. So, here we go . . .

Breakfast

So, I’m currently in something of a “food” rut . . . and more specifically, a breakfast rut. I’m getting desperate for Daylight Saving Time. I generally wake up between 7:00-7:30, and these days, much to my frustration, it’s still dark outside, which not only makes it more or less impossible to photograph pretty breakfasts, but it has also slowed my mornings down, making me feel sluggish and uninspired. Which brings me to my equally uninspiring breakfasts. I LOVE experimenting, and I also require variety—but lately, I’ve been eating pretty much the same bowl of oatmeal again and again and again and again and . . . you get the point.

Steel cut oats cooked in soymilk with ground flaxseed, 1/2 a Bartlett pear, 1 chopped dried fig, pecans, cinnamon, nutmeg, and ginger. I've been eating more or less this same breakfast everyday for a couple weeks now . . . sigh . . .

Why is that photo in black and white? Because, due to the aforementioned darkness outside, I had no natural lighting for a quality picture; and also because the lack of colour reflected the “blah” I’ve been feeling lately. Don’t get me wrong: oats and I are still best buddies, but I’m really, really needing something new—either some new toppings or some altogether new dishes. Any ideas would be very much appreciated, so feel free to share!

Morning Snack

In between breakfast and mid-morning, I read this fabulous post from Chic Vegan—instant inspiration! I decided then and there that it was high time I break out of my brooding and re-energize myself. I had a midterm exam this afternoon, and I was antsy and nervous all morning, another reason why I was considering skipping WIAW. But with a few deep breaths and a brain-boosting green smoothie, I felt ready to conquer my fears and have an amazing day!

A green monster consisting of soymilk, 1/2 banana, 1/2 cup frozen strawberries, 2 huge handfuls of raw spinach, and 1 Tbs. lime juice for zing!

Lunch

Re-inspired, I made myself a delicious lunch, featuring my latest obsession: wraps! And when I say “latest,” I mean all of yesterday and today; but thanks to my killer new bread knife (pun intended), I can actually cleanly cut through the wrap in order to see the insides (or the guts, hehehe. It is almost Halloween after all!).

A Moo Shu Tofu Wrap accompanied by steamed sesame broccoli--I'll feature the recipe for the wrap on Friday!

An apple & Chocolove's Peppermint Dark Chocolate for dessert.

Afternoon Snack

Wednesday afternoons last from 1:00 until 7:00 for me, so I always try to pack high quality snackfoods to get me through the long day. Otherwise, I cannot concentrate to the best of my ability, thanks to a growling tummy, headaches, lethargy, grumpiness, and all that low-blood-sugar jazz.

2 stuffed grapeleaves (dolmas) and homemade hummus with carrots.

Dinner

I feel like the day, which began with a “blah,” also ended with a “blah” since all we had to eat were the final leftovers of this week’s Pinto Bean-Pumpkin Stew. Plus, the photo quality is quite poor, thanks, again, to the early (and ever earlier) sunset.

A serving of the stew with shortgrain brown rice. I also had a second, unpictured helping of chocolate, too, just because.

And now, I’m enjoying a hot cup of Green Tea Kombucha from Yogi, and I plan on heading to bed early tonight. I don’t have any obligations tonight (for once), so I’m going to rest up for a busy (and inspired!) weekend!

Burnout

I’m the sort of girl who needs a bit of variety when it comes to food. If I eat the same thing everyday for weeks on end, I get to the point where just looking at the said food will make me queasy. A couple weeks ago, something I believed would NEVER happen, happened—I burned out on chickpeas. I ate hummus sandwiches for lunch, chickpeas with dinner, hummus again for snacks, and this pattern continued for several days . . . until the very thought of eating another chickpea seriously made me want to gag.

But what could replace that staple tub of hummus in my fridge? Easy! A delicious macrobiotic pâté inspired by Jessica Porter!

Lentil-Walnut Pâté

Adapted from The Hip Chick’s Guide to Macrobiotics

Makes approximately 6 cups (a whole freaking lot!)

Ingredients

2 cups dried green lentils

1 vegan vegetable bouillon cube

1 large onion, chopped

1 cup roasted walnuts

½ cup fresh parsley

6-8 garlic cloves, minced

3-4 Tbs. balsamic vinegar

1-2 Tbs. soy sauce, tamari, or shoyu

Pepper, as desired

Directions

1. Soak lentils overnight in water with the bouillon cube. Cook in the morning. Drain and set aside, allowing to cool.
2. In the meantime, heat 1 Tbs. olive oil in a large skillet and add chopped onion, sautéing for a couple minutes before lowering the heat to simmer. Slowly caramelize the onion for 15-20 more minutes or until it turns a deep golden colour and is very, very tender. Remove from heat, and allow to cool.
3. In a food processor, combine all ingredients and blend until desired consistency is reached—less time for a chunkier spread, more time for a thick, creamy spread. Chill in the refrigerator until ready to serve.

Delicious with salads, on sandwiches, or for dipping veggies!

At the same time I burned out on chickpeas, I also burned out on couscous, primarily due to a lack of time and a lack of quick carbohydrates in the pantry. When I finally decided to cook some again, I also had an eggplant on hand, so I made one of my top ten best main dishes to accompany a couscous side:

Greek Stuffed Eggplant

Adapted from this recipe

Serves 6

Ingredients

3 medium eggplants

1 Tbs. olive oil

2 medium onions, diced

1-2 Tbs. minced garlic

3 cups chopped tomatoes

3 cups cooked chickpeas

2 heaping tsp. ground cinnamon

1.5 tsp. dried oregano

Salt & pepper, to taste

Roasted walnuts, to serve

Directions

1. Halve eggplants lengthwise. Cut out flesh into bite-sized cubes, leaving approximately ½-inch thick edges within the shells. and scoop out flesh and seeds, leaving 1/2-inch-thick edges on eggplants’ shells.
2. Heat olive oil in large skillet over medium-high heat. Sauté onions and garlic 3 minutes, or until translucent. Add eggplant pieces, tomatoes, chickpeas, cinnamon, oregano, and ¼ cup water. Season with salt and pepper, if desired. Cook 8 minutes, stirring occasionally. until vegetables are softened and browned.
3. Preheat oven 375°F. Divide filling evenly amongst the empty eggplant shells, and bake for 35-40 minutes. Serve garnished with roasted, chopped walnuts.

Excellent served with a side of couscous with chopped dried figs.