The following is a guest post from Extreme Makeover: Home Edition’s and HGTV’s Desperate Spaces’ Daniel Kucan…
Changing your mind is hard, make no mistake. In particular it’s very nearly impossible when the entire world is telling you how correct you are, that you are on the path, doing the right thing, valid. But even so, the little voice is powerful, the tiny, whispering spirit that pokes at the folds of your grey matter and slowly insinuates itself into your consciousness, telling you that you are completely, utterly, ferociously astray.
It’s gotten easier as I get older, I guess. I don’t say that because it actually feels more effortless, I say that because I seem to change my mind a lot these days. It’s a little disconcerting, actually, the vast array of things on which I’ve swung: I like plaid now, for instance. I used to dig cats, now I’m squarely a dog guy, I like gardening (too boring for me before), I love my scars, and I don’t eat animals.
It’s really just a different way of looking at something that I didn’t completely understand formerly. Sometimes, I find that I need to flip something on its head in order for me to see it right, stare right at it until my retinas burn into clarity and yes becomes no, up becomes down.
The first time I met Maldanado, the guy who’s going to throw down with me tonight, we were maybe 19 years old. He was a little guy, thin, whipchain arms, long braid down his back to his waist. Everything was point style back then, which meant you never went to the ground and if you got in a clinch, the referee would stop it and separate you. It wasn’t like the continuous brawls that you see now in the UFC. But at the same time, in point style, you could have five, six fights in a day. Nowadays you have a fight, and then recover for three weeks. I’ve already cleared the next several days to ice my bones and sew on anything that gets knocked off.
Maldanado is taping his hands. He’s sitting in a full split, wrapping each finger, gung-fu style. He’s a Chinese stylist from a Taekwondo history, so his kicks are faster than my internet connection. One time, back at a club tournament fight at NYU, Maldanado threw a round house kick at me that was so blindingly quick that he tapped my nose with his big toe and set his foot back down on the ground before I even raised my hands. I spent the next seven days explaining my two black eyes to classmates and had to take handfulls of pills until my shoulder worked again. No one ever said these lessons come easy, but they come all the same.
But tonight, I’m way more ambitious. So much so, in fact, that I’m hoping to be able to walk home without a limp.
I’m a vegan, haven’t eaten any meat since ‘89. It’s funny ‘cause I get all this guff for it, right? The grand master of our school was a Chinese National Living Treasure named Chan. He was, I don’t know, four, maybe five hundred years old and mean as a snake. The only words in English I ever heard him say were, “wrong ” and my favorite, “idiot ”. He used to teach class with a glass of whiskey in one hand and you could smell the cigarette smoke on him. Chan used to call me Lo Han Jai, which sorta means “vegetarian,” but also means “guy who eats like Buddha” but in that ineffable way that Chinese phrases always have several levels of meaning, is more like calling me “Spicy Tofu with Veggies.” That used to make me crazy, ‘cause he was basically calling me a wimp. The Chinese language can do that, call you four different things with one name. No one ever caught the irony in all that; up was still up for them, I guess.
So keep your blase’ hipster bacon references and your outdoor meat-fest cookouts, ladies. You all just look like cowards to me, silk-skinned scaredy-cats too fragile and wavering to resist your own appetites.
Maldanado climbs into the ring and rolls his head. It’s three rounds tonight, three minutes each, and let’s be honest, nobody expects me to win. If I could take him to the ground, I’d be preaching the painful gospel all up in here, but tonight is all stand-up. Now I have way more knockout power than Maldanado does, but in order for that to matter, I gotta hit him, and trust me when I tell you that I’m not optimistic on landing anything.
We step up into the ring and the ref gives us a quick once-over before shooting me a look through cowboy eyes that kinda says, “Wow, do I feel bad for what’s about to happen to you” and someone rings the bell. Now I’d like to tell you that I shoot in all full of fire and razor wire but sometimes you know you’re gonna take a beating and anyone who says otherwise is delusional. But I aint making it up when I tell you that oftentimes the delusional cats are the best fighters; they think they can take ANYBODY. Maldanado was like that, would step in the ring with guys three times his size and walk away without a mark on him, and right now, I’m envying his myopic badassery.
When I was about 11, having stumbled onto the momentous discovery that the dance studio was packed with unbelievably hot girls, I began an epic ballet career that lead to two things: the first was that I determined that chicks really liked guys who could dance, the second was that I was called a faggot pretty much every day of my life up to, and including, today. But it got me jacked and ultimately lead me to gung fu and then Jujitsu and finally MMA. But those ballet dancers I learned from in the beginning, no lie now, they were some of the biggest toughguys I’ve ever known. They could jump higher, kick faster and had better balance than any of the guys I’ve fought with since. I’m not saying they could take a punch, and, yeah, pretty much all of them were gay, but I never equated those things. I always saw them the same as the fighters I knew.
Somewhere along the lines, we made the same mistake about vegetarians; we decided as a nation that they are soft, effeminate. That never made sense to me either. Not just because I am one and I never thought of myself as particularly soft, but more so because I’ve seen the alternative.
I’m not sure how long ago Jamie Oliver was quoted as saying, “stop being a vegan and start enjoying what you eat”, but I only heard it for the first time the other day. It felt a little ironic to me, as I only truly started enjoying food when I became vegan. It’s of course understandable that you could only know that when you actually become vegan. I like Jamie and I think he is creating a healthy food revolution in many regards. I do look forward to the day he becomes vegan, however.
Besides discovering living foods and their incredible benefits, becoming vegan also taught me to be conscious about food … to think about where it came from, the energy and life force it holds and how lucky I am to be transferring that life force into me. It’s such a powerful process when you really think about it: a plant has lived and breathed the earth’s elements … soaked up the sunshine, filtered rain water. Then we, hopefully consciously, get to transform this energy into us, so that we may live our greatest potential, fueled by life force energy as it was all intended, really, in the beginning.
While Jamie Oliver isn’t yet vegan (and I do hold expectation that he will one day stop eating meat—why not?), he is doing some great work to transform the way we all think about our food and health. He’s working to at least get people to be conscious about not consuming junk and highly-processed “food impostors” and chemicals. To start thinking about what we’re feeding our kids. To put fruit and vegetables back on dinner plates.
Right now, after making healthy food choices a high priority in the UK, Jamie has set his sights on the United States where obesity has become the norm and many children can no longer identify what fruit and vegetables are (yes, this is true). In his quest to bring healthy food choices back to American schools and homes, The Naked Chef has started a petition to highlight its importance and start a movement towards health (you can sign it here).
Jamie’s mission is an important one that we could all pitch in and help with. No matter how small a contribution we can offer, it can help lead to not only greater health in America and in the countries so influenced by America, but also to a shift in consciousness.
A better diet, as Jamie is pushing for, also leads to clearer thinking, which leads to better choices, which leads to even better choices. Of those who directly benefit from Jamie’s work, some may awaken to find they have a passion burning inside that could influence others in ways never thought of. Even if Jamie doesn’t become vegan, those he has encouraged and helped to become healthy may blaze a vegan trail to encourage others in this fabulous, conscious way of life. With every transformation to good health comes unlimited potential. The wonderful thing is, we can all help to make it happen.
Jamie Oliver was recently awarded the 2010 TED prize for his contributions. Here is his speech…
Main photo courtesy of EatBoutique.com
I used to wish I could pick up just one book and read it from cover to cover before I’d think about reaching for the next. I recently came to terms with the fact that’s never going to happen. It’s simply my nature to read five (or six) at once. I love the library and, even though I’m 30-something, I still think it’s cool you can borrow books for free. When you think about it, no matter how low on cash one becomes, there’s always that big room with its wall-to-wall of inspiration and education. One’s never poor when there’s a library around!
So here’s a rundown on what’s lying around on my nightstand, coffee table, kitchen table and work desk right now…
Animal Factory: The Looming Threat of Industrial Pig, Dairy, and Poultry Farms to Humans and the Environment
Huffington Post contributor Kirby follows three families and communities whose lives are devastatingly changed by massive neighbouring animal farms. The factories confine thousands of animals in small spaces—intolerable conditions that also generate huge volumes of fecal and biological waste and toxins. The author is invited into the homes of the people whose lives are destroyed by these Concentrated Animal Feeding Operations: a North Carolina fisherman takes on pig farms upstream to preserve his river, his family’s life and his home. A mother in a small Illinois town pushes back against an out-sized dairy farm, while a Washington State grandmother becomes an unlikely activist when her home is covered with soot and her water supply is compromised.
Crush It!
I like Gary Vaynerchuck. I like his energy and his philosophy. His marketing strategy is a simple one: to care. Care about your customers, your readers, with everyone you interact with online. He’s a master of social networking and is fueled by passion for what he does (namely wine and business development). No matter what your passion may be, Gary teaches you can make it your life’s (paid) work if you’ll put in the work. His infectious energy may not be to everyone’s liking, but the fact he’s a success from living his passion makes this one book worth checking out, especially if you want to live your passion too.
Look Great, Live Green: Choosing Bodycare Products that Are Safe for You, Safe for the Planet
Self-confessed beauty junkie Deborah Burnes gets right down to the nitty gritty of what toxins are lurking in every day beauty products, shares secrets on how to look past the hype and recipes to make your own beauty products straight from your kitchen pantry (note: some ingredients aren’t vegan so I’d advise against those). I like this book for many reasons—the main one being Deborah has done all the dirty work for you. She also shares some great hints and tips on how to assess what products deliver the promises and those that are certain to toxify your body.
Eating For Beauty
No matter what we put on our skin in the effort to make ourselves beautiful, it’s not going to do a thing if we’re not beautiful on the inside. In Eating for Beauty, raw food guru David Wolfe takes you through all of the amazing natural foods that work internal wonders—foods that have been known for thousands of years to promote inner beauty and good health. He also talks about the concept of beauty, where it came from and why it’s so important to us. If you’re interested in understanding how to achieve real beauty, this is a book to buy not borrow.
How to Achieve a Heaven on Earth
This is a book authored by 101 most prestigious thinkers, writers, public figures and luminaries of our time. From Marianne Williamson to Barack Obama, each tackle the question of how to achieve heaven on earth. To quote Martin Luther King, Jr: “We must reaffirm our commitment to non-violence. He who hates does not know God, but he who loves has the key that unlocks the door to the meaning of ultimate reality.”
I was going to highlight some great blogs that are dedicated to raw chocolate in all its healthful glory. Perhaps there aren’t too many around or I just got too hungry during my search and gave up too soon. The latter is probably true.
Being Easter for some, I wanted to write something about chocolate, but, to tell you the truth, all I can think about is eating it. So, the best option I’ve decided is share a recipe from one of my fave and oft-visited raw food blogs, The Raw Chef. Oh, and a great book from David Wolfe that’s dedicated to this widely adored, yet sometimes misused, food: Naked Chocolate: The Astonishing Truth About the World’s Greatest Food
If you know of some great blogs that are all about raw chocolate, feel free to leave details in the comments!
For those who celebrate it, happy Easter… For those who don’t, who needs an excuse to eat something this delicious?
Chocolate Torte with Whipped Cashew Cream
For the base
1/2 cup cashews
1/2 cup pecans
1 tablespoon coconut oil
1 tablespoon melted cacao butter
1 teaspoon agave
1 teaspoon lemon juice
- Pulse all ingredients in a food processor until they bind.
- Press into a 9” springform cake pan and place in the fridge to set.
For the filling
1 cup Irish Moss paste*
1 cup cashews
1 1/2 cups cacao powder
3 cups grated or chopped cacao butter which has then been melted
1 cup agave nectar
1/2 cup water
1 tablespoon lemon juice
1/2 teaspoon tamari
1 teaspoon vanilla extract
- Blend all ingredients in a high-speed blender until smooth and pour on top of the base.
- Leave in the fridge to set.
*Irish Moss paste can be made by soaking 1 cup Irish Moss in water for 3 – 5 hours and rinsing THOROUGHLY until rinse water turns clear (there’ll be a lot of sand in the moss). Then blend the rinsed moss with 2 cups pure water in a Vita-Mix until completely smooth. Leave to set in the fridge if not using straight away.
Chef’s tip: Add 1 drop of peppermint essential oil to the filling mixture for a mint chocolate variation.
For the cream topping
1 cup cashews, soaked for 2 hours or more
1/2 cup water
3 tablespoons Irish Moss paste
1/2 teaspoon vanilla extract
1/4 cup agave nectar
1 teaspoon lemon juice
Pinch salt
1 tablespoon macadamia oil (optional)
- Blend all ingredients in a high-speed blender until smooth.
- Serve with chocolate torte and fresh berries.
Gone are the days when I’d buy sky-high heels or feminine flats on a mere whim. Even though I have greatly simplified my closet over the last few years, I still have a soft spot for gorgeous vegan shoes. These days, I’m just as selective about my fashion as I am with food I eat and what beauty products I’ll slather on my skin. It all comes down to research.
For me, the people behind any vegan fashion product, and their philosophies, are just as important as the items they produce. Veteran vegetarian footwear designers Nancy Dong and Carlotta Fiorini, say they wanted their passion for beautiful shoe design to have a positive impact on the planet—and to be very much part of the solution. Sounds good to me. Plus, their shoes are divine.
The passionate fashionistas have ensured wearing earth-friendly fashion doesn’t mean you have to wear hemp sacks on your feet—doing good for animals and the planet can be done in style (without forsaking comfort, either). Inspired by the social entrepreneur business model, they created the very vegan and ecological Do-Ni. Made from high-quality Italian leather-free materials, their Do-Ni Nobilia ballerinas (see below) are held together with water-based, animal-free glue and adorned with pre-consumer recycled components. Love!
For Nancy and Carlotta, doing good hasn’t stopped with simply creating eco-friendly footwear. With the direct sale of each pair, 100 percent of retail proceeds are donated to non-profit organisations, with the buyer given the choice of exactly where the money goes. To look great and give back, head to www.do-ni.com for more info.
When my lovely friend Nikki over at Vegan Chickie posted this recipe on her site, I almost melted—just like the gooey raspberry sauce that tops this non-dairy masterpiece. Whipped up by her pal Sepia, this raw vegan cheesecake would, if you ask me, give any dairy-lover good reason to turn vegan and never look back.
To find more fab recipes, check out Nicky’s newly designed site right here: www.veganchickie.com. In the meantime, enjoy!
Ingredients:
For the Crust:
2 cups raw macadamia nuts
1/2 cup dates, pitted (medjools)
1/4 cup dried coconut
For the Cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice
3/4 cup agave nectar
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)
For the Raspberry Sauce:
1 bag frozen raspberries (or whatever berries you prefer)
1/2 cup dates
Method:
1. To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch spring form pan. Press crust onto the coconut. This will prevent it from sticking.
2. To make the cheese, blend the cashews, lemon, agave, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste. Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table. Place into the freezer until firm and then top with Raspberry Sauce.
3. Remove the whole cake from the pan while frozen, and place onto a serving platter. Defrost in the refrigerator.
I like Jack Canfield — his books, his insights and his calm, clear approach to self growth. His book, The Success Principles
While you’re likely wondering what Jack Canfield has to do with veganism, the answer is probably not much. Yet his message is one that, I believe, speaks to the heart of those who want to do something grand with their lives, to help others, give back in a big way. I know many vegans who fall under that category. I also know many people, vegan and otherwise, who want to do much, but in their desire to help on a big scale end up doing nothing because they often don’t know where to start—or feel their impact as just one person could never be significant. Jack Canfield is a man who can set you on the path or at least give you some well-thought-out guidance to steer you in the direction of your dreams.
I caught up with the best-selling author of the Chicken Soup for the Soul
Shannon: What is your definition of emotional health and well-being?
Jack Canfield: Having a positive outlook on life despite challenges and being able to cope successfully with whatever life throws you is a good indication of emotional health and well-being. It’s being able to feel in control of your life no matter what—able to dream big and set goals, able to sense a deep connection within yourself and to the world at large, able to focus the mind on present problems and future possibilities, and able to have stable moods (mostly positive and joyful) and handle whatever stressors come into your life . Now that may seem like a tall order in today’s unstable world, but observe how many people do maintain their cool under duress and always manage to see the proverbial silver lining and light at the end of the tunnel. Where others see dead-ends and doomsday, emotionally healthy people see opportunity, and lessons to be learned that will propel their future successes.
I have an equation I teach people that’s one of my core success principles in life, and which has everything to do with emotional health and well-being:
E + R = O
(Events + Responses = Outcome)
The basic idea is that every outcome you experience in life (whether it’s success or failure, wealth or poverty, wellness or illness, intimacy or estrangement, joy or frustration) is the result of how you have responded to an earlier event (or events) in your life. Emotionally healthy people don’t just know this instinctively; they make it a habit to respond in ways that generate the outcomes they want, even during extremely tough experiences or events seemingly beyond their control. Rather than spending their time blaming and complaining about a certain event, they focus on changing their responses to create the future outcomes that match their goals and dreams.
There are only three kinds of responses you have any control over—the thoughts you think, the visual images you create in your mind (dreaming and worrying), and the actions you take (which includes the words you speak). To keep your thoughts positive, you must read uplifting books, monitor your self talk, repeat positive affirmations, listen to uplifting music, stop watching negative news, listen to more comedy, and avoid conversations with negative people. Give up blaming and complaining and only talk about what you want and how you are going to get it.
To keep your imagery positive, watch uplifting movies and television shows, and spend at least ten minutes a day visualizing all of your goals as complete. Close your eyes and visualize your ideal life, your perfect relationship, your dream home with all the details, your ideal job, dynamic health, your dream vacation, and so on.
To keep your actions aligned with creating the success you want, study what successful people do. Success leaves lots of clues in the form of books, CDs, live seminars, on-line courses, coaches, mentors and teachers. Get involved in life-long learning. A successful life is created from a combination of the right mindset and the right skill sets. Unfortunately, most of what we need to know to live a fulfilling life was not taught in school. Keep educating yourself and applying what you learn.
SD: What are the essential steps for someone who wants to maintain—and even elevate—their emotional health during down times?
JC: In these troubled economic times, when everywhere you look there’s more and more evidence of how bad it is “out there,” we have to remember that how successful you are and how peaceful or distressed you are is a result of what you focus your attention on.
Remember that fear is self-created by focusing on something in the future that hasn’t happened yet. A student in a recent seminar had been living in fear for the last year that they would lose their house. They are still in that house. Every single minute of fear that they were experiencing was self-created by imagining being thrown out of their home.
The truth of the moment is they were safely in their home. Stop imagining the worst and focus on your own personal present reality. Even if you are unemployed, you are still alive, still living somewhere. Focus on what you do have, and be grateful for it, rather than on some future negative scenario that has not happened yet. A wonderful acronym for fear is Fantasized (future) Experiences Appearing Real. Turn off CNN (Constantly Negative News) and turn on your own inner movie of that which you want to create in your life. Live from your vision, not some externally created “reality” piped into your brain by the media. Look for the positive in your life and celebrate it.
Remember E + R = O. Even in tough economic times, you get to decide how to respond to certain conditions, opportunities, and outcomes—both good and bad. Life will always be a series of choices and you are the decision maker on what will move you closer to your goals or farther away from them. External forces will always be part of the equation, but you ultimately select how to navigate through them.
Here are five more things to keep in mind that will help you keep your emotional well-being in check no matter what’s going on:
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