K's personal health journey (members read only): Smart Food Choices that Improve Your Health & Life

[Kätzchen]

I buy non-dairy, vegan, organic, zero sugar yogurt at either Trader Joe's or at my favorite grocery store. I use the plain variety in food prep like when I make my Tumeric salad dressing.

Here's the latest way I make my Tumeric Salad Dressing:

2- 6 ounce single serving cartons of Forager Cashewgurt.
1/2 cup plain Bolthouse Plant Milk
3 heaping tablespoons of Tumeric
2/3 cup flax seed powder (organic)
Generous amount of cracked peppercorns
A splash of Sesame Seed Oil (1/4 cup or less)
Filtered water

Directions: put all of the above ingredients into the blender and blend up until creamy smooth. If your finished mixture is thick, add filtered water until it's in an pourable state. Store in covered glass jars and keep refrigerated.

Here's an helpful video about Forager Cashewgurt:

[DapperButch]

So, guys. I was away at a conference through yesterday morning and the choices of food were limited. I actually didn't have the option to eat vegan, or even vegatarian at some meals (which was surprising, actually). Anyway, I felt like crap for those days. I ate my last meal, lunch yesterday there and I still feel like crap today.

So crazy how much my energy level is impacted by food. I am going to head to the co-op now since the cupboard is empty.

[Kätzchen]

Originally Posted by DapperButch

So, guys. I was away at a conference through yesterday morning and the choices of food were limited. I actually didn't have the option to eat vegan, or even vegatarian at some meals (which was surprising, actually). Anyway, I felt like crap for those days. I ate my last meal, lunch yesterday there and I still feel like crap today.

So crazy how much my energy level is impacted by food. I am going to head to the co-op now since the cupboard is empty.

That's the new challenge I face, Dapper. That must have been so hard, not finding the types of foods you need on the menu. Just a few days ago, my friend and colleague from work took us out to dinner. I already knew where we'd go (Olive Garden, her favorite restaurant). So I put some of my own veggies and berries and dry salad fixings (Sesame Tahini sticks, raisins, Chia seeds, and walnuts), and took my own bottle of Tumeric salad dressing. I couldn't have any of the regular Italian cuisine fare on the menu, just their base garden salad and pepperocini peppers. My salad looked awesome and was very filling, after I put my own veggies and stuff on it. Of course, it would have been great if I didn't have to take my own salad fixings, and of course not every restaurant will allow you to do that.

This summer I'm going to be looking for different types of food venues because my favorite places to have lunch or supper, or even breakfast, don't really cater to the vegan crowd.

But, heck yes, I feel better sticking to an plant based diet. The energy one feels is so very uplifting, you feel vibrant and alive.

If you find any good vegan foods at the co-op, I hope you'll share about them here. Happy shopping, Dapper!

[DapperButch]

With this conference they had a buffet each day. A very small one. So, it was not like I could tell them to "hold" the cheese in the items, like I could at a restaurant.

[Kätzchen]

Originally Posted by DapperButch

With this conference they had a buffet each day. A very small one. So, it was not like I could tell them to "hold" the cheese in the items, like I could at a restaurant.

Speaking of cheese, lol (or not), I've found a few types of vegan cheese at Trader Joe's or Green Zebra, but they're expensive to buy. Instead, i found an Wisconsin based, zero sugar, high protien Mascarpone cheese, but it's dairy and I break.out from eating even the teaspoon of it that i use, infrequently. So .... I found this book by Google search and I plan to get it soon.

There's lots of ways you can make your own vegan fare at home and I plan to learn how to make my own.

Here's the book:



Later on, next month, I'll post about a few of the recipes I try and give a short report about how handy this book will be to have on hand.

[tantalizingfemme]

Originally Posted by Kätzchen

I buy non-dairy, vegan, organic, zero sugar yogurt at either Trader Joe's or at my favorite grocery store. I use the plain variety in food prep like when I make my Tumeric salad dressing.

Here's the latest way I make my Tumeric Salad Dressing:

2- 6 ounce single serving cartons of Forager Cashewgurt.
1/2 cup plain Bolthouse Plant Milk
3 heaping tablespoons of Tumeric
2/3 cup flax seed powder (organic)
Generous amount of cracked peppercorns
A splash of Sesame Seed Oil (1/4 cup or less)
Filtered water

Directions: put all of the above ingredients into the blender and blend up until creamy smooth. If your finished mixture is thick, add filtered water until it's in an pourable state. Store in covered glass jars and keep refrigerated.

Here's an helpful video about Forager Cashewgurt:

In case you are interested in making your own vegan yogurt:

https://www.youtube.com/watch?v=1O-0...ature=youtu.be

[Kätzchen]

Originally Posted by tantalizingfemme

In case you are interested in making your own vegan yogurt:

https://www.youtube.com/watch?v=1O-0...ature=youtu.be

oohhhhh, thanks Tantalizing, I've got your link book marked now. Thanks, so very much!

[Kätzchen]

LINK TO RECIPE:


http://www.eatingwell.com/recipe/260...-tahini-sauce/

[Dean Thoreau]

Originally Posted by Kätzchen

LINK TO RECIPE:


http://www.eatingwell.com/recipe/260...-tahini-sauce/

I would prefer this to a steak any day!
Thank u Katz for the link.

[kittygrrl]

Originally Posted by Kätzchen

I buy non-dairy, vegan, organic, zero sugar yogurt at either Trader Joe's or at my favorite grocery store. I use the plain variety in food prep like when I make my Tumeric salad dressing.

Here's the latest way I make my Tumeric Salad Dressing:

2- 6 ounce single serving cartons of Forager Cashewgurt.
1/2 cup plain Bolthouse Plant Milk
3 heaping tablespoons of Tumeric
2/3 cup flax seed powder (organic)
Generous amount of cracked peppercorns
A splash of Sesame Seed Oil (1/4 cup or less)
Filtered water

Directions: put all of the above ingredients into the blender and blend up until creamy smooth. If your finished mixture is thick, add filtered water until it's in an pourable state. Store in covered glass jars and keep refrigerated.

Here's an helpful video about Forager Cashewgurt:

you know i bought this yogurt about a month ago hearing it was amazing...seriously YUK! I couldn't get through a spoonful of it..maybe i got a batch batch?!?!
I still find soy yogurt the best(so far) and it makes a nice smoothie..also quite interested in making my own tofu...found (what looked like) an amazing recipe for silken tofu..if it turns out well i will definitely let you know.

[Kätzchen]

Originally Posted by kittygrrl

you know i bought this yogurt about a month ago hearing it was amazing...seriously YUK! I couldn't get through a spoonful of it..maybe i got a batch batch?!?!
I still find soy yogurt the best(so far) and it makes a nice smoothie..also quite interested in making my own tofu...found (what looked like) an amazing recipe for silken tofu..if it turns out well i will definitely let you know.

I'm glad you brought up the little known fact that nut-based yogurt products are NOT the same as dairy, soy or rice based products.

I use Cashewgurt because of the zero sugar content and I don't use it as an yogurt replacement to traditional dairy based yogurt. I'm at a place in my health where I can no longer eat or use any product that has any whiff of sugar cane or converts to sugar in the blood stream.

I use Cashewgurt in my salad dressing recipe, only.

I can't have too much soy products, either. Except twice a month I can have tofu based products as long as they are zero base sugar content.

Zero sugar + zero sugar food conversion = better, smarter health outcomes for me.

Thanks kitty!

[kittygrrl]

Originally Posted by Kätzchen

I'm glad you brought up the little known fact that nut-based yogurt products are NOT the same as dairy, soy or rice based products.

I use Cashewgurt because of the zero sugar content and I don't use it as an yogurt replacement to traditional dairy based yogurt. I'm at a place in my health where I can no longer eat or use any product that has any whiff of sugar cane or converts to sugar in the blood stream.

I use Cashewgurt in my salad dressing recipe, only.

I can't have too much soy products, either. Except twice a month I can have tofu based products as long as they are zero base sugar content.

Zero sugar + zero sugar food conversion = better, smarter health outcomes for me.

Thanks kitty!

omygosh Kat, I didn't know you were going zero sugar..that's amazing..i would love to do that, but i'd miss fruit too much..tell me your secret?

[Kätzchen]

Originally Posted by kittygrrl

omygosh Kat, I didn't know you were going zero sugar..that's amazing..i would love to do that, but i'd miss fruit too much..tell me your secret?

LMAO (or not, lol) my secret is not succumbing to diabetes. Outwitting sugar scenarios and sheer will and self determination are key factors to success.

If I continue to test below A1C markers in my blood labs, then my primary physician will count my plant based, zero sugar diet as legitimate means criteria to discontinue experimental medication to inhibit the diabetic downward spiral most people contend with if they're not willing to give up sugar or not give up eating foods that convert readily into sugar in the blood stream.

My ultimate goal is to create smarter food behaviors which lead to increased health outcomes for not becoming diabetic.

So say for example I couldn't and refused to stop eating dairy based foods or couldn't stop eating pasta or breads or rice, which convert readily into sugar, then I'd become an full fledged diabetic.

I refuse to become diabetic.. ...so I've given up sugar and refuse to eat any food that converts readily into sugar.

For The WIN

***** Purrrrrr *****

PS/ The only fruits I can have are berries, cantaloupe, apples or kiwi.

[kittygrrl]

Originally Posted by Kätzchen

LMAO (or not, lol) my secret is not succumbing to diabetes. Outwitting sugar scenarios and sheer will and self determination are key factors to success.

If I continue to test below A1C markers in my blood labs, then my primary physician will count my plant based, zero sugar diet as legitimate means criteria to discontinue experimental medication to inhibit the diabetic downward spiral most people contend with if they're not willing to give up sugar or not give up eating foods that convert readily into sugar in the blood stream.

My ultimate goal is to create smarter food behaviors which lead to increased health outcomes for not becoming diabetic.

So say for example I couldn't and refused to stop eating dairy based foods or couldn't stop eating pasta or breads or rice, which convert readily into sugar, then I'd become an full fledged diabetic.

I refuse to become diabetic.. ...so I've given up sugar and refuse to eat any food that converts readily into sugar.

For The WIN

***** Purrrrrr *****

PS/ The only fruits I can have are berries, cantaloupe, apples or kiwi.

Thank you for your thoughtful response. You inspire me

[Kätzchen]

Originally Posted by kittygrrl

Thank you for your thoughtful response. You inspire me

It's been a long and winding road to recovery, for me, personally. Once my mobility was impaired due to my work related injuries, one thing after another affected my overall health. It has taken my PT & Nursing team to zero in on complicated trajectories, but at every "fork in the road" we've come to, I've zeroed in on what I could do personally to rectify areas of my life, to advocate for my own health and safety. Changing the foods I eat has become the biggest game changer. I'm glad I can act on my own behalf and do what it takes to prevent being overcome by choices I can change.

Changing my food behaviors has helped so much. My PT & Nursing team is in awe of the radical change which is now saving my life.

Thanks kitty, for your compliment and your supportive attitude and comments.

[DapperButch]

Originally Posted by Kätzchen

I can't have too much soy products, either. Except twice a month I can have tofu based products as long as they are zero base sugar content.

This is a problem for me. I can't really eat much in the way of soy. That really impacts what I can eat vegan-wise.

[Kätzchen]

Originally Posted by homoe

PlantPure Nation (2015)
This documentary continues where Forks Over Knives left off. Dr. T. Colin Campbell, his son Nelson and Kentucky State Representative Tom Riner join forces to spread knowledge about the scientifically backed health benefits of a whole food plant-based diet. The film is all about empowering people to make healthier, scientifically based decisions to fuel their bodies the best possible way despite corporate lobbies disseminating skepticism and trying to prevent change.
I know other movies as well and will be back to post soon!

Okidoke, homoe, sounds good..... I'm adding your film to my Must See Soon Movie List. Tyvm

Originally Posted by DapperButch

This is a problem for me. I can't really eat much in the way of soy. That really impacts what I can eat vegan-wise.

I think I understand and relate to your having a problem with soy. Allergies (?), or maybe that it collides with an pro-environmental political point of view (?) ...... I'm not up to speed on either except to say that it's partialy both, for me. Which way is it for you, Dapper?

I often steer toward Tempeh.... Especially the wild whole grain types. I like to soak them in an marinade, then stir fry them with veggies.

Like this....Ginger Sesame Tempeh Stir Fry (see photo below):



See Recipe to dish above, featured in: The Direct Message Blog (see LINK below):


http://onthedm.com/lifestyle/saucy-s...mpeh-stir-fry/
....