Originally posted on http://shrinkingjeans.net
There are 3 kinds of people I’ve discovered in the past week: those who do NOT like their views to be challenged and will most certainly let you know, including what and how they eat; those who will entertain the idea of a change – they will listen, smile and nod, and maybe in some back corner of their brain store that information for a rainy day; and those who are all about learning something new and attempting to incorporate it into their lives, if even just for a day. I have encountered and handled each of these in the past week.
Apparently, going vegan puts me in a different category than, oh I don’t know, everyone else. I am no longer simply a human. I am a vegan human. I feel like I’m on a display for people to marvel at, ridicule, and everything in between. I have been told I am not thinking this through, that I’m being ridiculous, that it’s just plain unnecessary. I have also been told that people love that I am doing this, that I am an inspiration, and that they support me in this alternative lifestyle. I’m not here to dissuade or persuade anyone of anything. I’m simply eating differently. That is all. I welcome the reactions, positive or not; it proves that it’s getting people thinking and talking. Plus, I have thick skin, so bring it on.
I’m surprised at the reactions I’m getting, but also very interested as to why. I think many of the reactions stem from an absence of information. I’m shocked we’re not more educated on our food, food sources, and what we put in our bodies each and every day. It’s appalling, really. I love answering questions–and actually knowing the answers–when people ask me about veganism, nutrition, and food. I’ve been continually educating myself via documentaries, articles, books, and trial and error.
The transition hasn’t been too much of a stretch so far. I’ve made a few mistakes here and there, but have done very well. My energy levels are good and aren’t interfering with my daily workouts, my job (I’m a server, so I’m on my feet a lot), or my day-to-day activities. In fact, I feel great! My body has become, shall we say, much more efficient, due to the amount of vegetables, grains, fruits, and unprocessed foods I’m eating, but I view that as a good thing.
Even though it has only been one week, I have discovered and rediscovered: my rekindled love affair with avocados, I’m not impressed by vegan cheese, it’s hard to cook for one person, boxed and flavored quinoa and brown rice meals are not my favorite, homemade flavored quinoa and brown rice meals are delicious, you can’t trust bread (so I make my own), read the ingredients in EVERYTHING, Thai restaurants are an easy place to be vegan, spices are fun things to play with, my family was surprisingly willing to try a complete homemade vegan dinner, I have many people standing behind me and supporting me, there is always another way to expand my knoweldge.
Eat Of The Week
This soup was the first vegan recipe I made, and it was a hit! It had just the right blend of spices, texture, and flavor. I changed a few things and added a few things – but isn’t that what everyone does with recipes?! Instead of orange sweet potatoes (yams), I used white sweet potatoes. I’m not the biggest sweet potato fan, so I opted for the less-potent ones. It also calls for garam masala, which I didn’t have (nor did I have a clue as to what in the heck it was – it’s a blend of Asian spices), so I made my own. I blended cinnamon, nutmeg, curry, cumin, turmeric, pepper, red pepper flakes, salt, and probably something else that I don’t remember. I added more of this to the soup itself for a stronger flavor. I also added kale for that extra nutritional punch.
Mistake Of The Week
Not all beverages are created equal, even if they are delicious. As mentioned in last week’s post, vegans can drink alcohol, but not all alcohol is vegan. Say what? Some alcoholic beverages can be processed with animal by-products, mostly used for the filtering process. This process voids that particular beverage of all vegan properties. These adult beverages are tricky, though, as they are not required to place anything on their labels acknowledging their veganness, and I fell victim to their ambiguity. After 2 sips of my milk stout beer, the imaginary light bulb over my head went off. The word ‘milk’ triggered it –I know there’s no milk in the beer, people– and I checked Barnivore, a website that informs whether or not a beer, wine, or liquor is vegan. Sadly, my milk stout was not. I sighed deeply, made peace, pushed it aside, and grabbed a New Belgium Fat Tire instead. Not a bad trade off if I do say so myself.
Craving Of The Week
Chocolate. Enough said. This strikes me as funny, because I’m not usually a big sweets person. I think part of it had to do with the fact that every chocolate anything I ran across had some sort of dairy in it. Stupid subconscious making me want something I can’t have. Yesterday, I emphatically shut up my subconscious and put it back in its place with Mexican Hot Chocolate Snickerdoodles. SO. FREAKING. GOOD. I had trouble finding the will to stop eating them. I had 3! Ok, ok, I had 5. Oops. They were so worth it.
What’s better than ooey, gooey, sugary, chocolatey, vegan goodness? Ooey, gooey, sugary, chocolatey, vegan goodness with Homemade Baileys Irish Cream. Also vegan, of course. Although it didn’t turn out quite as thick as I hoped, it was absolutely delicious. I’ll probably let it condense on the stove a little longer next time. Additionally, I added some almond extract for extra dimension. I’m not Irish, but I am Ginger, so this was my unconventional St. Patrick’s Day celebratory meal. I can call this a meal, right?
Eye Opener Of The Week
This award-winning documentary, narrated by Joaquin Phoenix, is “about the suffering of animals for food, fashion, pets, entertainment and medical research. Considered the most persuasive documentary ever made, EARTHLINGS is nicknamed ‘the Vegan maker’ for its sensitive footage shot at animal shelters, pet stores, puppy mills, factory farms, slaughterhouses, the leather and fur trades, sporting events, circuses and research labs.”
This film opened my eyes to a reality that the majority of people don’t think about, or choose to ignore. It’s a harsh, uncensored, and shell-shocking angle, but it’s what happens behind closed doors, so to speak. The treatment of animals originally was not one of the reasons for my vegan challenge, but this film reveals actions, situations, and circumstances that I can’t now unknow. It’s a hard film to watch, but I’m glad that I did. I watched it once, and that’s all I’ll ever need. It definitely evokes antagonizing thoughts and second guessing on whether or not a potential future prime rib indulgence is really worth it. Though difficult, I would encourage you to watch it as well. Knowledge is power.
Read Of The Week
The Omnivore’s Dilemma by Michael Pollan
Michael Pollan addresses the question “What should we have for dinner?” in this eye-opening publication. He follows food from it’s source to the table through 3 different food chains: industrial food, organic or alternative food, and food we forage ourselves. Through personal experience, research, and reflection, Pollan addresses not only what we eat, but how the food we eat today is produced. I am in the beginning stages of this book and am already amazed at the information provided. This book has been recommended to me over and over again, and I’m so excited to finally have the opportunity to read it. I will be doing a book review on it later this month, potentially coupled with a book giveaway on the shrinkingjeans site (fingers crossed!).
Wow. All of that and it has only been one week. My realities have been challenged, altering my outlook and perspective in several food-related areas. Moments of enlightenment, frustration, accomplishment, shock, camaraderie, confrontation, acceptance, and more have all occurred. I can’t imagine what I’m going to come across, struggle with, succeed at, and discover in the coming weeks. This experience is going to put me through the paces, but I plan on enjoying the ride.
One down, 4 to go.