My Vegan Romance - A Tale of Heartache, Heartburn, and the Lessons One Learns when Trying New Things

 So , I haven't posted in a while, due to health issues. It happens - when you have a chronic illness, you're not going to be able to function all of the time. But my time away was well-spent (aside from all the downtime resulting from not feeling well). I tried new recipes, attempted a major shift in my diet, and learned a lesson or two about the impact that these changes have wrought.  My adventure began with a quest - stop eating dairy and switch to a plant based diet - otherwise known as "going vegan".

A lot of people hate vegans. A lot of people hate vegans with the fiery passion of a thousand suns. Many people find vegans to be insufferably self-righteous, preachy, and  complete nightmares when invited to a dinner party or  bar-b-que. I recently saw a post online:"I hate vegans; I'd rather hang out with cannibals!" I think that omnivores feel as though vegans are trying to make everyone else feel guilty about the consumption of animal products. And I'm not just talking about food - there are all sorts of vegan products available, including shoes, health and beauty products, and even vegan condoms and personal lube. I'm not kidding! So it's a lifestyle, not just a diet, and I don't think I could ever go full blown vegan; I wear leather, for a start, and I can't see myself making sure that every single thing I eat or use is free from some kind of animal product.


But I have  been obsessed  with the idea of following a plant based diet. Not just because I believe in the ethical treatment of animals, and that the  commercial meat processing industry keeps the animals in terrible conditions. And not just because I believe that we could significantly reduce the amount of oil  we use in the U.S. if we decreased the consumption of meat, thereby decreasing the amount of meat production. If you are not familiar with Barbara Kingsolver ( a damn fine novelist ), you might want to check out the non-fiction phenomenon, "Animal, Vegetable, Miracle -A Year of Food Life. It is an account of the year that she, her husband, and two daughters moved to a family farm in  Kentucky and embarked on a journey to consume only produce and meat that had been produced locally. The following quotes will enlighten you as to why anyone would subject themselves to what may seem like madness: "The average food item on a U.S. grocery store has traveled farther than most families go on their annual vacations. True fact. Fossil fuels (are) consumed for the food's transport, refrigeration, and processing, with the obvious environmental consequences," and "If every U.S. citizen ate just one meal a week (any meal) composed of locally and organically raised meats and produce, we would reduce our country's oil consumption by over 1.1 million barrels of oil every week."  What Kingsolver and her family did was amazing, something I could never do (mainly because I don't have access to a family farm and don't have a family that would be willing to go along for the ride ) but also because I wouldn't have the energy for such a lifestyle and, quite frankly, I hate gardening. I've killed every houseplant I've ever owned.

But my main reason for wanting to switch to a plant based diet is that I've read  a number of  accounts where people with Fibromyalgia go vegan and get great results. Some people swear by it and I've been following a variety of food blogs (vegan, whole food, low carb, raw food,gluten free, etc.). I've been inspired by the creativity and generosity of my fellow bloggers. I wanted to push myself (to the extent that such a thing is possible), to challenge myself, and to try new things. And I thought, why not try  eliminating dairy and see how it goes? Or better yet, find out  if I can do it at all. I also have issues with regularity, in spite of getting plenty of fiber (including psyllium husk powder and magnesium). One of the side effects of some of my medications  is constipation. I figured the large amounts of dairy I consume on a daily basis might have also been a factor.

I began my vegan journey with green smoothies. If you have read any of my posts, it should come as no surprise that I love smoothies. My recipes have  evolved over time; instead of relying solely on whey protein isolate, I introduced hemp and raw sprouted grain protein powders for a while. Then I played around with green smoothies; they involve throwing fruit and vegetables into a blender with almond milk and water and blending on high power. Their allure, in my opinion, is that they go down pretty easily and can be a pleasant alternative to chomping your way through two salads a day to fulfill your daily green leafy vegetable quota. Some people put a lot of fruits and veggies in with a cup of liquid. Since I needed to keep a reasonably low carbohydrate count, I stuck to berries (strawberry, blueberry raspberry, and blackberry) and a couple of other low carb fruits, like kiwis and cantaloupe, and green leafy vegetables (spinach, kale, chard, and lettuce). I kept the ratio at 2 oz green leafy vegetables to 2 oz fresh berries. I sometimes had to add a drop of liquid stevia, particularly if I was using something spicy like chard or kale. I think it's better than juicing because you don't lose any of the fiber. I don't have anything against cooking vegetables, but summer is upon us and while I love to cook, I hate to do it when it's hot. And I also wanted to reduce the amount of  butter and olive oil that are commonly used when cooking vegetables.


Here's a sample recipe:

Spinach/Berry Green Smoothie


Ingredients:

2 oz fresh spinach
1 oz fresh strawberries
1 oz fresh raspberries
1/2 C unsweetened vanilla almond milk
1/2 C water
1 drop liquid stevia, optional


Serves one and has 57.33 cal, 4.36 net carbs, 1.25 g fat, 2.83 g fiber and 2.16 g protein.


* Pro-tip - I recommend cutting or tearing every thing up into small pieces before tossing it in the blender. It will take less energy to grind it all up.



I drank these twice a day, one in the  morning and one at mid-day (if you have an extra-large blender, just double the recipe and store in the refrigerator). Breakfast consisted of vegan hot cereal with 1 oz of fresh strawberries (see previous post). Lunch was a  strawberry spinach salad with balsamic vinaigrette, sprinkled with hemp seeds. For dinner I had  roasted asparagus with olive oil, decaf chai made with almond milk, chocolate coconut truffles for dessert (also, see previous post) and the piece de resistance - vegan cafe creme. Instead of heavy cream I used 1/4 C of canned coconut milk with the decaf espresso. This menu generates only a little over a thousand calories, so I often added a protein smoothie consisting of 1 C  almond milk, 1 tsp acai powder, 1/4 C hemp protein powder, and 1 drop of liquid stevia. Including this smoothie, the day's count came to approximately 1300 cal, 40 net carbs, 60 + grams of plant based protein, and 30 + grams of dietary fiber. So I thought that I was pretty much set for the day. I was trying to avoid nuts and seeds as well,  especially my favorites - filberts, almonds, and pecans. Unfortunately, all of these produce cravings similar to those that I get from eating refined complex carbohydrates and I end up devouring whatever happens to be in the pantry. It's too bad, because they are a great source of protein, fiber and omega fatty acids. But I was using chia and hemp seeds to make up for the loss. All in all, the daily menu was really quite filling and left me feeling energetic and much lighter - until the moment when I began to experience gastric distress.


 I knew from my research on Fibromyalgia (one of my chronic conditions) that Irritable Bowel Syndrome (aka IBS) often goes hand-in-hand with it. So I wasn't sure if I was experiencing symptoms due to the dietary changes I had made or if the IBS decided to rear it's ugly head in my direction just for fun. Well, it hasn't been fun for me and I am currently undergoing a lengthy food elimination process to find out if the symptoms are simply due to an overload of dietary fiber. I've already eliminated the psyllium husks I was using as a fiber supplement and reduced the amount of raw vegetables I had been consuming. I've gone back to lightly cooking some of my vegetables, since I've read that they are easier to digest and I've reintroduced a limited amount of dairy products. So far, there has been a reduction of the frequency and intensity of cramps and I'm spending less time in the bathroom. Online, you may discover, as I have, that there is a long list of food products that can cause IBS symptoms, so it may take some time to figure it all out. Through research, I've also learned that diet, meditation and exercise appear to have "cured" only those who have experienced very mild symptoms of Fibromyalgia. So, while I have not completely given up hope that I may be able to improve the severity of my symptoms through diet and continued weight loss, I'm not expecting any miracles. But I will do whatever I can to increase the odds in my favor and I won't stop until I can emphatically say that I have tried absolutely everything.

So my vegan romance went awry, as such romances do. Needless to say, I am disappointed that things did not go according to plan, but what ever does? I'll continue the search for my perfect match and, hopefully, my next love affair won't make my heart (or stomach) ache.

My New Whole Food Favorites (Low Carb/Gluten Free/Vegan/Raw

I've been using Navitas Naturals products for a while now, but I only recently discovered 3 of their products, which I am now using on a daily basis. They are whole food/raw food/vegan items that are incredibly versatile. They are acai powder, hulled hemp seeds, and chia seeds. They are marketed as "super foods," and while I'm not sure if that's an accurate description (or if there are such things as "super foods"),  they all have definite health benefits.

The other item I'm promoting is coconut manna made by Nutiva. Unlike the others, it is not a free trade certified product, but it still falls under the category of raw, whole food and vegan.

Hemp Seeds

Hemp seeds are a good source of iron, omega fatty acids, protein, fiber, and essential amino acids.

Chia Seeds

Chia seeds are loaded with omega fatty acids, dietary fiber and protein.

Acai Powder

There's quite a bit of controversy about acai berries - it's been touted by many as being a weight loss miracle, a claim that has been debunked by many others. So, who knows if it helps you lose weight. But let's not dismiss it out of hand - they are rich in anti-oxidants, essential amino acids, and omega fatty acids. It has a very distinct flavor and can be added to all kinds of recipes.

Coconut Manna

Coconut manna is a paste made from dried coconut flesh. When heated, it has a very creamy consistency and can be a delicious addition to many different dishes. Personally, I love this stuff - and I'll be looking for more ways to incorporate it into my recipes. Coconut is a good source of fiber, healthy saturated fat, and is rich in nutrients.

Acai Protein Smoothie

Ingredients:

15 g (2 T) chocolate or vanilla whey protein powder
15 g (2 T) hemp protein powder
1 tsp freeze dried acai powder
1 C unsweetened vanilla almond milk


Preparation:


*Mix all ingredients together until smooth.


Makes 1 serving and has 170.5 cal, 2.5 net carbs, g fat, 5.5 g fiber and 21.5 g protein.

There are two variations that I've enjoyed as well:

Vanilla Whey Acai Smoothie

This one is good when you want something lighter with less protein.

1 tsp freeze dried acai powder
2 T vanilla whey protein powder
1 C unsweetened vanilla almond milk

Makes 1 serving and has 105 cal, 2 net carbs, 3.5 g fat, 1 g fiber and 15 g protein.

Acai Hemp Smoothie

1 tsp freeze dried acai powder

1/4 C hemp protein powder ( you can also substitute a raw food protein powder as well)

1 T erythritol

Serves 1 and has 185 cal, 3 net carbs, 5 g fat, 10 g fiber, and 14 g protein.

I adore smoothies, and I have one every morning no matter what the weather is like. They're quick to make and are perfect for breakfast because that seems to be the time when we're in the biggest hurry and in most need of energy. Mornings are hard for a lot of people - most of us don't wake up everyday thinking, "I feel great! I can't wait to get out of bed!" If you're like me , waking up involves bargaining with yourself for more time in bed (can I sleep another 15 minutes and still take a shower, get dressed, not forget my bag...?). So, time is short and here is one very healthy way to brave the challenges of starting your day. But by mid-morning, I need a little something more. I don't subscribe to the whole "three meals a day" thing - I think it's much healthier to have several smaller meals throughout the day. 

Vegan Hot Cereal

This can be made very quickly and is delicious and filling. Hot cereal is a comfort food of mine (I used to love Quaker Instant Oatmeal - cinnamon, of course.)  I know it's getting warmer and many people associate hot cereal with cold weather, but this cools off quickly (you certainly don't need to worry about burning off the roof of your mouth) and I just love the taste. It incorporates the  remaining three ingredients on the list - chia seeds, hemp seeds and coconut manna.

Ingredients:

1/4 C boiling water

1 T chia seeds

1 1/2 T shelled hemp seeds

1/2 T coconut manna

1/2 T erythritol or 1 packet sweetener of choice

pinch of sea salt

Preparation:

*Mix hemp seeds and chia seeds together in a small bowl. Add water and stir. Add coconut manna, salt,  and sweetener and continue to stir until you get the desired consistency.

Makes 1 serving and has 165 cal, 3 net carbs, 13.75 g fat, 5 g fiber and 8 g protein.

Add 28 g (1 oz) of fresh strawberries: 9 cal, 1 net carb, 0 fat, 1 g fiber and 1 g protein.

Chocolate Coconut Truffles

I love chocolate.  

I'm not sure I could live in a world without chocolate. 

I don't think I could survive. 

The best thing about chocolate is that it's actually good for you. Dark chocolate is rich in anti-oxidants, iron and magnesium.  Plus, it releases endorphins. No wonder it's considered to be the number one food craved by American women - it makes you happy. Until you get on the scale. But it doesn't need to be that way; there are hundreds of wonderful low carb/gluten free (and soy free) recipes that, when eaten in appropriate portions, will not vex you or your scale.

These truffles are wonderfully decadent and rich and at the same time, very healthy, low in carbs, vegan, and gluten free.

Ingredients:

1 T coconut manna

1/2 T coconut oil

1/2 T unsweetened cocoa powder

1/8 tsp pure vanilla extract

1/2 T erythritol 

3 drops liquid stevia

7 g cacao nibs

(32.5 cal .25 net carbs, 3 g fat, 2.25 g fiber, 1 g protein)

Preparation:

*In a glass or ceramic bowl, melt coconut manna and coconut oil in a microwave, on high for about 60 seconds. Beat with a whisk until well blended. In a non-stick pan, melt the erythritol on a high heat. Add the vanilla, stevia and cocoa powder to the coconut mixture and blend thoroughly. When the erythritol is completely liquified, add to mixture and whisk vigorously. By this time, the mixture should have a paste-like consistency. If you don't have a candy mold, you can use a teaspoon and press the paste into the measuring spoon to mold it. Place on a baking sheet lined with unbleached parchment paper and put into the freezer for about 30 minutes. Store in the refrigerator, in an airtight container.

Makes 5  - 1 tsp truffles and each has 42.94 cal, .68 net carbs, 4.3 g fat, 1.05 g fiber and 1.2 g protein.

Fair Trade - It's Only Fair

What's the first thing that comes to mind when you hear the word "chocolate"? Do you imagine how decadent and rich it tastes, or how it seems to satisfy some part of you in a way that nothing else can duplicate. What you may not think of is child slavery, but chocolate is made from cocoa beans. And cocoa, along with sugar, coffee, tea and bananas, are some of the worst offenders when it comes to fair trade practices. They are also now available from fair trade companies (well maybe not the bananas). So, you can enjoy your chocolate, coffe and tea without supporting the exploitation of workers in poverty sticken countries. Since I'm heavy on the guilt, I appreciate knowing that I can still incorporate certain favorite things into my diet (you guessed it - coffee, tea, and especially, chocolate) while supporting a cause that means a great deal to me. It's a new thing for me; fair trade was, up until recently, something I'd hear about but that didn't have any personal relevance to me. I felt too sick to worry about eating healthfully, let alone eating with morality in mind. The truth is that food is more than just food. It can be about health, but what you eat can also have moral implications as well. And food can also be about race, ethnicity, poverty, sustainability and  making a political statement.

Coffee and tea are also products I use on an almost daily basis, which is probably true of many other people as well. Since I can no longer enjoy my decaf soy mocha (or the faux mocha, for that matter), I have been making do with cafe creme (espresso, heavy cream and natural low carb sweetener). But I also enjoy decaf chai with heavy cream and, in the summer, I love iced green tea. In an effort to incorporate the fair trade version of these beverages into my diet, I found this website:http://www.groundsforchange.com/index.php? and have made orders for medium dark decaf espresso grind and a medium dark French press grind, as well as Dragon Well Green Tea (they didn't have decaf chai, so I'll need to go looking for it elsewhere). I'll let you know how they turn out.

May 14th is Fair Trade Day and I thought I'd write a little about what it means to use fair trade products. I'll be including a list later of fair trade companies. There are some basic principles that all fair trade goods much adhere to. The production of these goods must be free of forced labor or poor working conditions. In order to be certified, the crops must be  raised through sustainable methods and no genetically modified crops can be certified as fair trade.

As for chocolate, there are many companies that now offer fair trade chocolate. The problem lies in finding 100% cacao fair trade products. Dagoba is one company, but they happen to be owned by Hershey's, which sells products that use cocoa that is produced in parts of the world known for child slavery. Newman's Own and Green & Blacks use  fair trade cocoa beans, but they don't have unsweetened chocolate.  So I turn to Navitas Naturals again - they have  unsweetened cacao paste, cocoa nibs, and cocoa powder. They also have cacao butter, which I use when I'm making chocolate candy.

For more information on which brands are fair trade here is the url for: http://fairchocolate.org/companies.html                               .


If you want to educate yourself further, watch "Black Gold: The Story Behind Coffee", a documentary about the exploitation of workers and how multinational corporations dominate an industry worth over $80 billion, making coffe the most valuable trading commodity in the world after oil. Check it out at
http://blackgoldmovie.com/.

I'll be doing a post featuring recipes made with fair trade products, including hemp seeds, chia seeds, acai powder, and coconut  manna (pictured below), as well as all of the products pictured above.

I look forward to sharing these recipes with you, which use ingredients that are whole food, raw food, and vegan, as well as low carb and gluten free. See you soon!