Sorry for not posting in a long time. I am going to refocus this blog so that it will be more recipe oriented and not so much just a expose on living vegan in everyday life. Life is too short, to be so self focused. I want to help those who are struggling with diet related diseases and with all of my job searching without any luck, by they way, I find myself right back where I started so many years ago. As a passionate plant based chef, health is important to each one of us for a better life as we age. By the time we are in our 60-70’s our life is either really good or just getting by with chemicals.
I see what our food system is doing to our bodies everyday and most people have no clue what is causing their discomfort. The advertising is processed food heavy or fast food heavy, making individuals feel powerless in their food choices. We do not have to be powerless at all in these choices but exactly the opposite. Did you know that your dollar at the grocery store is counted and recorded as to what you are buying in a very large database. So when you buy vegetables and fruits instead of a over-processed product, you just voted for adding more vegetables and fruits to your marketplace. When you buy vegan products your vote is counted and the more people who buy this way has caused a change in the supermarket structure.
I noticed when we were in Spokane last week that Rosaur’s has good selection and variety of vegan products for its consumers. I feel like the stigma of being vegan is slowly going away and becoming more mainstream. If you do not want to be called a vegan, you can certainly say you are eating plant strong. Which is greatly more accepted than the vegan title.
You have all the power to make the right choices in eating. Life is too short to be sick and tired all of the time because our cells are so undernourished by processed foods.
Here is a sneak peak recipe from my new cookbook:
1 head of romaine, sliced
1/2 cucumber, seeded, peeled and diced
2 green onions, diced
2 tomatoes, diced
1 cup blueberries
1/2 cup sugared almonds
1 lemon, zested and squeezed
2 Tablespoons white vinegar
2 Tablespoons honey
2 teaspoons Dijon mustard
2 Tablespoons olive oil
Salt and pepper to taste
In a large salad bowl, add lemon zest and juice, white vinegar, honey, Dijon mustard, and salt and pepper. Whisk in olive oil slowly until emulsified. Add chopped salad ingredients and toss until lettuce and all ingredients are coated.
(note: once this salad is dressed it will continue to wilt until the weight of the dressing, it will last about 2 hours) This salad is a real crowd pleaser so it will not last that long.