Tag Archives: vegan

Raw, Vegan, Vegetarian or Pescetarian?

A pescetarian is a person who does not eat any red meat, pork or poultry.  They consume fish or fish oils which are high on Omega-3 fatty acids.  They choose this lifestyle usually for two reasons: 1) the belief that consumption of fish is necessary for optimum life; and 2) as a stepping stone to a vegetarian diet.  The word is derived from the Latin word piscis.  Looks a lot like Pisces, huh???  And you know the symbol for Pisces, right?  In English, pesce means fish.  In Spanish, it’s spelled pesca.

The word “vegetarian” is derived from the Latin word “vegetus” meaning lively or vigorous.  A vegetarian is a person who does not eat any animals, but does eat eggs and dairy.  There are two categories of vegetarians.  Ovo vegetarians eat eggs, but no diary.  And lacto vegetarians eat diary but no eggs.  The eggs and dairy are maintained in the diet for the purpose of getting protein.  Good vegetarian protein sources are beans, peas, nuts, rice, dairy products, eggs, lentils, seeds, tofu and soya.  Vegetarians also do not eat anything that was derived from dead animals such as gelatin or rennet.  Gelatin is made by boiling the ligaments, tendons, skin and bones of pigs and cattle in water.  Rennet is an enzyme taken from the stomach of a slaughtered calf and is used to curdle milk to make cheese.
A vegan is one who eats nothing derived from an animal.  This means no eggs, no dairy and no honey.  Many concerns around a vegan diet is the lack of protein.  However, vegans get a great amount of usable protein from seeds such as flax, pumpkin and hemp.  Also, proteins can be found in a variety of vegetables such as kale, sprouts, spinach, broccoli, cucumber, celery and tomatoes.  And of course protein exists in nuts such as almonds and walnuts.

From an historical point of view, I want to share how the term vegan was derived.  In 1944, Donald Watson, a member of the Vegetarian Society in Leicester, England, set out to create an organization of vegetarians who did not eat any dairy.  The Society rejected them starting an alliance within so they ventured out.  They coined the term vegan (VEE-gan) from the first three letters of vegetarian and the last two letters.  Watson explained, “veganism starts with vegetarianism and carries it through to its logical conclusion.”

The other category that I mostly ascribe to is rawism, raw foodie or raw foodist.  In this diet, the foods consumed are uncooked and unprocessed.  The exact definition of raw food varies, but generally the food is considered raw if it has not been heated to more than 115 degrees Fahrenheit.  Although there is debate over what quantity of raw food intake actually defines one as a raw foodist, it is mostly agreed that one who consumes 75% or more of raw food fits.  In this diet, a rawist consumes food with the most energy because it is living.  Heating food above 116 degrees F is believed to destroy enzymes in food that can assist in the digestion and absorption of food. Cooking is also thought to diminish the nutritional value and “life force” of food.

I certainly hope this information has assisted you in understanding the differences between the alternate diet lifestyles.  Personally I am mostly a raw foodie, but in certain situations, I will go as far a pescetarian diet.  This generally occurs when I’m eating out and I’m not interested in a piece of lettuce and sliced tomato for my meal.  It’s absolutely amazing to me how so many restaurants resist expanding their options.  But oh well.

I encourage you to do research yourself on the foods you consume.  I guarantee that you will be shocked to learn how many of them are simply not good for your body.

TastyRawFood

Thee Inverted Vegan Cookie

Once I saw this, I knew this is what my desert for the weekend would be. A warm inverted cookie with some fresh Vanilla Bean Ice Cream non dairy of course. 

Ingredients

1-1/4 cups packed dark brown sugar

1/2 cup canola oil

6 tablespoons vanilla soy/rice/coconut/almond milk

1/4 cup sugar

1/4 cup unsweetened applesauce

2 teaspoons vanilla extract

2-1/4 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 cup dairy-free semisweet chocolate chips

1/2 cup finely chopped walnuts

  1. In a large bowl, beat the first six ingredients until well blended. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in chocolate chips and nuts. Cover and refrigerate for 1 hour.
  2. Drop by rounded tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing from pans to wire racks. Yield: 3-1/2 dozen.

Side Note: If you would like your cookies to come out Inverted like the picture bake them on the opposite side of your cookie pan. 

For more delicious cookie recipes swing over to Taste of Home

Bonus: 7 Tips to making your own Vegan Ice Cream

FALAFEL FLOW

Another one of my personal go to lunch picks. Falafels are fast and fresh. Gluten-Free-Vegan-Falafel

INGREDIENTS
  • 4 cups stemmed and torn collard greens (one bunch), or swiss chard
  • 1 15.5 ounce can chickpeas, rinsed and drained
  • 3 medium to large cloves garlic, chopped
  • 1.5 Tbsp tahini
  • 1.5 Tbsp fresh lemon juice
  • 1/4 tsp cumin
  • sea salt and black pepper
  • 3-4 Tbsp oat flour (ground from gluten free oats)
  • ~ 4 Tbsp grapeseed or olive oil for cooking
INSTRUCTIONS
  1. Add collard greens, chickpeas, garlic, tahini, lemon juice, cumin, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).
  2. Once well incorporated, transfer to a mixing bowl and stir in oat flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
  3. Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
  4. Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
  5. Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
  6. Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
  7. Cook until the underside is golden brown as well.
  8. Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
  9. Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer

Serving size: 1 falafel Calories: 154 Fat: 7 g Carbohydrates: 17g  Sugar: 2 g Sodium: 50 mg Fiber: 5 g Protein: 5 g

For more simple delicious recipes.. Go here 

 

Black Bean Burger

Another one of my go to selects when it comes to a quick filling bite.  Quick and easy to make, i’m sure you will enjoy this treat!

INGREDIENTS 

1/2 medium yellow onion, roughly chopped
1 tablespoon chopped garlic
2 (15-ounce) cans black beans, rinsed and drained, divided
2 tablespoons freshly chopped cilantro leaves
2 teaspoons freshly chopped parsley leaves
1 egg
1/2 teaspoon red pepper flakes
1/2 cup bread crumbs
Salt and fresh ground black pepper
4 hamburger rolls

HOW TO COOK 

Heat a grill or grill pan over medium-low heat.

In a food processor, pulse onion and garlic until finely chopped. Add 1 can black beans, cilantro, parsley, egg, and red pepper flakes and pulse to combine.

Transfer mixture to a large mixing bowl, add the remaining can of black beans and the bread crumbs. Season with salt and pepper, to taste, and mix until well combined.

Reserve 1/3 of the black bean mixture for Round 2 Recipe. Divide remaining mixture into 4 portions and form into patties. Place on hot oiled grill over medium-low heat and cook about 6 minutes a side or until heated through. Toast hamburger buns on a grill. Place a burger on the bottom of each bun. Top with lettuce, tomato and ketchup. Cover the burgers with the top of the bun and serve.

Read more awesome recipes: here 

Nothern Spy’s Kale Salad

Yumm kaleyum

Northern Spy’s Kale Salad

Ingredients

1/2 cup cubed kabocha, butternut, or other winter squash


Extra-virgin olive oil


Salt and freshly ground pepper


1 bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced (about 2 1/2 cups)


1/4 cup almonds, cut roughly in half


1/4 cup crumbled or finely chopped Cabot clothbound cheddar (or any good, aged cheddar — if you can’t find aged cheddar, use parmesan)


Fresh lemon juice


Pecorino or other hard cheese, for shaving (optional)

For the full breakdown on compiling this deliciousness check out this awesome site  : http://food52.com/blog/2839-northern-spy-s-kale-salad