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04-22-2018, 06:34 PM | #21 | |
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I'm not that overweight, but the foods I thought were so good turned out to be poison. Poison as in: sugar, flours, and most types of meat (bacon, any red meat, white meat, etc), except I can have fish in very small portions. But eventually I hope to be entirely free of meat, any animal meat. I am invested heavily for my own sake in correcting my food choices, permanently. And yes, 100 percent agree with you that Plant Based Food choices leave you in the best shape possible, as well as full of energy! |
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04-28-2018, 02:42 PM | #22 |
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Fast forward to 2:39 for the recipe
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04-28-2018, 03:06 PM | #23 |
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Thanks Dominique for your post (and the recipe)!
I've been doing fairly well on my anti-inflammatory, plant based diet. I keep losing about a pound and a half as each week rolls by. I'm down 10 pounds since about 5 or six weeks into radically changing the foods I eat. I have an followup appt in two weeks with my primary care doctor and if my blood sugar count stays below and stabilizes over the next few months, then there's a chance that I won't have to take medication as an intervention in my overall health. I appreciate all the useful tips and resources that you and others provide. Thanks so very much! |
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04-28-2018, 03:49 PM | #24 |
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I'm going to grow both ginger root and turmeric in my garden this year. Turmeric roots are expensive to buy, and are said to be very easy to grow. You can even grow them in a container! I hope this isn't too off topic
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04-28-2018, 05:16 PM | #25 |
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Tumeric......
Is definitely my new 'savior', my new best friend, for real. I'm actually very interested in growing my own. Sounds like a new adventure and great summertime activity. Thanks for that VERY useful post and no, I don't think it's off topic at all.
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04-29-2018, 10:00 AM | #26 |
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Forager Cashewgurt & Bolthouse Plant Milk
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: |
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04-29-2018, 12:29 PM | #27 |
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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.
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04-29-2018, 01:12 PM | #28 | |
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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! |
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04-29-2018, 05:23 PM | #29 |
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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.
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04-29-2018, 05:44 PM | #30 | |
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Miyoko Shinner | The Vegan Pantry (2015)
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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. |
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04-29-2018, 05:49 PM | #31 | |
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In case you are interested in making your own vegan yogurt: https://www.youtube.com/watch?v=1O-0...ature=youtu.be |
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04-29-2018, 05:56 PM | #32 | |
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05-07-2018, 09:32 AM | #33 |
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Smart Food Tip: Vegan Rainbow Buddha Bowl with Cashew Tahini Sauce
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05-07-2018, 12:36 PM | #34 | |
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Food Documentaries
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Cowspiracy 2014 What the Health 2017 Food Choices 2016 Forks Over Knives 2011 Vegucated 2011 Live and Let Live 2013 Food, Inc. 2008 Food Matters 2008 Hungry For Change 2012 Okja 2017 Blackfish 2013 Tyke Elephant Outlaw 2015 Fat, Sick and Nearly Dead 2010 & 2014 |
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05-07-2018, 01:18 PM | #35 | |
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05-07-2018, 03:16 PM | #36 | |
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Thanks for dropping by, Daisy. |
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05-07-2018, 03:26 PM | #37 |
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Today I dropped by my.primary doctor's office for my check up. I'm down five pounds, since last month, for a total loss of 17 pounds since the first week of March.
I dropped by my favorite grocery store to buy a few groceries, mostly plant based foods, all organic, and got a great price on Plant Milk, by Bolthouse Farms. I am now a firm believer in eating an 99 percent plant based diet. I add to my dietary intake of extra protein by using Think Thin bars (one per day, for dessert after supper ), and I also sparingly use fresh salmon, albacore tuna and mackerel or smoked oysters..... very sparingly, throughout the month. Organic cage free eggs too, sparingly. Eventually, I will replace fish with fish oil Omega 3 vitamin supplements. I love the weight loss I've encountered by adhering to an primarily Plant Based diet. |
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05-07-2018, 04:43 PM | #38 |
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Platium Pearl! Thank you so much for this list!
Katzchen, have you also noticed an increase in energy since you went plant based? I am wondering if anyone can suggest any vegan cookbooks? I am looking for easy to make meals that also freeze well. Thanks
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05-07-2018, 05:29 PM | #39 | |
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I have to ask why you're interested in freezing up your fresh foods. Is it because you are short of time to prepare your food? Or is it because you want to take your meals to work or carry with you in case of needing to eat elsewhere? I can see why a person might want to freeze prepared meals ahead of time, but I was thinking it might not be such an kosher idea because food prep should be fresh. Plants should be fresh. Your time spent in preparing a fresh meal adds toward the time spent to sit down and enjoy a fresh meal. I don't know though..... maybe someone in our community has experience with freezing fresh foods. I know you did not ask for my own personal take on freezing foods, but consider this: Fresh food is by far better than consuming food that is not fresh. Also, fresh food is time worthy investment of your time well spent in creating better food behaviors and making better smart food choices. You could prepare an extra salad to take to work with you. If you make some awesome food creation that has a few left over servings, like an vegan casserole or vegan pizza or vegan soup, I could see refrigerating it for a couple of days, but the benefits of eating fresh foods outweighs the need to freeze or refrigerate. But I think this is an worthy discussion to have because it's an examination of sorts which requires us to hold ourselves accountable to making better choices, eating fresh foods vs foods that are not freshly made, and it's good to sort out important matters to help create and foster an environment that supports smarter food and health behaviors. I have yet to buy the vegan cookbook I featured in another post, but tomorrow is the day I plan to go by Powell's bookstore, to see if I can find a good vegan cookbook, at an good price. Dapper, let's keep talking about time related issues as it concerns Plant Food Diet choices. If I find a bunch of resources for you tomorrow, I'll post about them, ok? Cheers, Kätzchen |
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05-07-2018, 06:45 PM | #40 | |
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I forgot you posted that book!
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