I’m not particularly into sports, which perhaps has something to do with my own lack of hand-eye coordinaton. But a story on Fox Sports about Canadian ice hockey hero George Laraque piqued my interest this morning. The sports-tough, stick-wielding dude has seen the light and gone, you guessed it, vegan.
Laraque says while he’s doing it primarily for the animals, he’s also feeling the positive effects on his health.
“I’ve lost some weight, but I’ve been working with a really great nutritionist and I’ve never had this much energy,” he said. “I think it’s also important to break the stereotype that all vegans are skinny people with long hair.”
Good on you, George. The more celebrities, sportspeople and vegans-with-a-voice who get the word out, the better.
Check out the full story HERE.
Okay, so my three day cleanse turned into one. Still, it was the kick start I needed after travelling for the last few weeks.
So today, I find myself at Starbucks, peppermint tea in one hand, Whittaker’s dark chocolate bar in the other. The soya lecithin and flavour additives might not make it the healthiest treat around, but since my diet is usually raw wholefoods, once is okay. Girl’s gotta live a little, right? A nice surprise to find a choccie bar with no dairy!
The not-so-good news about soy? Here’s an excerpt from a Natural News story:
The soy myth
Finally the soy myth needs to be exposed. This is another persistent one among alternative circles. An often-used argument is that soy has been used in Asia for thousands of years. Another half truth. While it is true that soy products were consumed as far back as the Ming Dynasty, only fermented soy was used. Raw soy products such as tofu, soy milk, soy lecithin and soy oil are only 200 to 300 years old. Once again they have been popularized by a powerful industry which has been pulling the wool over our eyes by emphasizing a healthy tradition in fermented soy use and confusing it with unfermented soy. Health food stores sell this as a health food!
What’s so bad about soy? Well, it contains lots of phytic acid, an acid which can also be found in yeast bread but not in sourdough bread. Sourdough bread is a fermented bread which contains lactic acid bacteria and so does fermented soy. Besides eating the sugars in the starch these bacteria also eat the phytic acid. If left intact, phytic acid acts as a mineral blocker. It blocks the absorption of important minerals like iron, zinc, magnesium and calcium. Feeding babies with a so-called lactose allergy soy milk is an absolute disaster. Kids and adults would also do wise to avoid taking unfermented soy.
Fermented soy products are soy sauce (watch out for other harmful ingredients such as sugar, MSG, preservatives and colorants), miso and tempeh. Particularly, Japanese cuisine is very good with fermented soy. Bad news for vegetarians and vegans who often turn to tofu and associated soy products. They too fall victim to the propaganda of a very profitable industry.
Hmmm… should have reminded self of facts above before consuming said chocolate…
1) Thou shall not preach. Veganism isn’t a religion.
2) Thou shall inform with understanding. I too was a meat-eater not so long ago.
3) Thou shall lead by example. Glowing complexion and a flat tummy. Check.
4) Thou shall ask for vegan foods at every coffee shop and restaurant I visit. Consumer demand creates supply.
5) Thou shall start an online diary to share all things vegan with anyone who takes an interest.
I became vegan about a year and a half ago. I skipped the vegetarian bit (although I’d given up red meat some years earlier) and dived straight into the vegan pool, to realise I’m a strong swimmer. But to swim well, I’ve discovered, you need to have reasons for doing it. In my pool, there are plenty of sharks to keep me on task. The more reasons you have for becoming vegan, the less it feels like a diet. The more reasons, and being vegan simply becomes a fabulous way of life.
Here’s the deal. Leading a lifestyle free of animal products (spanning food, fashion and anything in between) isn’t about joining an exclusive club. It’s also not a religion. Sure, when you have a solid understanding as to why going vegan is a great health choice for you and the planet it’s hard not to get excited. Heck, I’ve wanted to shout it from the rooftops (and to the nearest butcher) on occassion. But if there’s one thing I have learned on my journey so far, it’s that everyone is on their own path of discovery.
So what are my main reasons for going vegan? Here’s a very brief outline:
• I’ve been allergic to dairy from birth and never gone ga-ga over steak and sausages. Being dairy and meat free is the healthiest choice for my mind and body (and soul, but that’s a whole post on it’s own … stay tuned for that one);
• I believe animals have as much right to be on the planet as I do. It wouldn’t be right for me to take an animal’s life when I can survive perfectly well on all the other goodies God’s green earth provides. If it’s ludicrous to eat a horse, what makes eating a cow any different?
• The biggest cause of global pollution comes from the raising and slaughtering of animals. Being vegan is the greenest thing you can do.
• I understand that meat and dairy consumption leads to diseases such as cancer. My choice is to live a long, dis-ease-free life.
To celebrate whatever stage of your journey you’re at, here’s a delicious raw vegan dessert recipe from The Raw Food Chef. Yummo.
Pomegranate Cheesecake with Clementine Gelato
For the base
1c cashews
2T agave
1/4c coconut oil
2t vanilla extract
¼t salt
2t lemon juice
• First process cashews to flour.
• Add remaining ingredients and process again.
• Press into the bottom of 9” springform pan and place in fridge whilst working on filling.
For the filling
3c cashews, soaked for 1 – 2 hours
1c coconut oil
1/2c lemon juice
2T vanilla extract
1/2t salt
3/4c agave
1 1/2c pomegranate juice
1/2c beetroot juice (optional, just for colour)
• Blend all ingredients in a high speed blender under smooth.
• Pour on top of the base.
• Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.
For the Clementine Gelato
2c cashews
½c coconut butter/oil
¼c agave nectar
1t vanilla extract
3c almond milk*
1c clementine juice
2t clementine zest
Pinch salt
• Blend all ingredients in a high-speed blender until smooth. Taste for sweetness, you may need to add extra agave if your clementines weren’t that sweet.
• Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenising attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.
*Almond milk is made by blending 1c of almonds with 3c of water, and straining through a nut milk bag or sieve.
