Under the Microscope: The Scrutiny of My Vegan Diet

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My Handsome Son and I Grocery Shopping

Lately my health has been less than stellar.  I have been experiencing some gastric issues.  Finally going to the doctor after months of self maintenance hasn't shed any real light on the actual cause of my symptoms.  I'm left with Google and speculation until my next appointment in two weeks.  Being vegan definitely comes with expectations and responsibilities. The assumption that people make is that if your vegan, vegetarian, or a raw foodist, you should never be sick.  I'm afraid to openly discuss it for this reason.  It's not uncommon for me to mention feeling under the weather only to hear the comment, "It's because you don't eat any meat," or "You’re not getting all your protein," when in fact they really mean amino acids.  I find it ironic that people can inquire about whether I'm getting enough protein as if they’re experts on protein requirements, but the question they should be asking is if I'm getting enough amino acids which are the building blocks of protein.  Sometimes I want to scream at them, don’t you realize that not only am I getting enough protein because my diet includes so many resources of it, but you should be more concerned about the fact that your getting pharmaceutical amounts of it from your meat laden diet!  Of course I don’t because it would serve no purpose and add to the stigma that vegans are “fanatical and crazy.”  I once read a comment a while back, of a guy who said that he tries to keep his health 100% because he felt it was his responsibility to represent vegans in the healthy way they are perceived in order to demonstrate the benefits of the lifestyle.  I must admit, I did assume that once I gave up all the crap, my body would suddenly morph into a super body. As I read the Kind Diet, the book that propelled me into this journey, Alicia Silverstone discussed how much her allergies faded once she changed her diet.  I thought, great no more sinus issues.  When that didn't happen for me, I pretty much attributed it to the fact that Alicia's diet is even more disciplined than mine because she eats a primarily macrobiotic diet.  Then I remembered, there are some vegans that don't eat that way and are extremely healthy.  So that brings me back to square one.  Back to explaining to people how not eating meat and eggs is not going to help or get rid of my acid reflux and sinus headaches.  Even going a step further and reminding them that if I did eat those things I'd probably be in worse shape than I am now and believe me there is plenty of scientific evidence out there to back me up.  My weight is an issue too.  

Getting in Shape.............Me and My Princess Doing Yoga

I've been told, “you should be the size of a stick the way you eat." People don't realize that you can eat an entirely vegan diet and be overweight or obese.  There are so many vegan products out there that are unhealthy and fattening that I couldn't even begin to list them here and to be honest, until recently when my health started to concern me I indulged in quite a bit of them.  After a weekend of social junk food eating, I noticed the effects of all the sugar and alcohol I had consumed.  More sugar than alcohol of course.  Sugar is a part of almost everything we eat in one way or another.  Either the food contains it, or the body converts it to sugar or glucose.  Without realizing it, I was setting my body up for failure.  Now I'm dealing with the aftermath in the form of Candida overgrowth and low levels of beneficial intestinal bacteria.  The Candida has manifested in more than just the typical yeast infection that females, and sometimes males, experience.  It has manifested in the form of nail fungus, chronic congestion, acne, and intestinal imbalance (TMI, I know).  Regardless of what non vegans think, I'm fully aware that this has nothing to do with being vegan, and everything to do with being a sugar junky.  All this is to say that I am disappointed.  Not in my diet, but in how I manage it.  For now I'm doing everything I can to resolve my health issues and improve my diet.  I can't say enough about how meditation and yoga have helped minimize the symptoms and even provided me some compliments on my changing shape, although I still have a long way to go.  More importantly, there is nothing that anyone else can say to make me regret or change my decision to become vegan.  

Louisiana Red beans, Yellow Rice, Cornbread, and Mixed Greens (What I Ate for Christmas, Umm)

This was my second Christmas eating vegan.  This year I went back to my childhood roots for dinner ideas.  The only thing missing was the turkey/chicken which I didn't miss at all.  I hadn't realized how the meat overwhelmed the flavors of the side dishes.  Not having any allowed the seasonings to stand out much more powerfully on my palate.  After four hours of gift opening with my lovely family I was famished and this meal hit the spot.  You'll find the recipes below.

Louisiana Red Beans

I retrieved this recipe from Fatfree Vegan Kitchen.  With only a few modifications, I stayed true to the original recipe for the most part.  You can click the link for the ingredients and original cooking instructions.

• Soak dry beans overnight in water(see package for water/bean ratio).
• Drain and rinse beans.
• Add all ingredients to a crock-pot except salt.  
• Add enough water to cover up to 1 inch above level of beans. Stir contents of pot for even distribution of seasonings.
• Cook on low for 8 hours.  
• (Optional) - Remove most of the beans and mash well.  Add them back to the pot and add salt to taste.
• Stir and serve over rice.

Yellow Brown Rice

2 cups long grain brown rice

1 small chopped onion

4 cups no chicken broth (I use Better Than Bouillon) or vegetable broth

1/3 cup Earth Balance natural buttery spread (soy free or original)

• Add all ingredients to a large rice cooker and stir.
• Cook according to manufacturer’s directions.

Golden Cornbread [This recipe is to die for.  Not to toot my own horn :-)] 

1 cup all purpose flour

1 cup yellow cornmeal

1/3 cup pure cane sugar

1 tsp. salt

3-1/2 tsp. baking powder

1/2 cup unsweetened applesauce

1 cup plain almond or soy milk

1/3 cup olive oil

Cinnamon

1 Tbsp.(or more if needed for even coating) Earth Balance buttery spread

• Preheat oven 350°.  Lightly and evenly coat an 8x8 Pyrex dish with canola or olive oil cooking spray.
• In a large bowl, whisk all dry ingredients.
• Make a well in center of mixture and add wet ingredients, combine well.
• Pour mixture into prepared dish and lightly sprinkle cinnamon evenly over cornbread mixture. 
• Bake in oven for 25 minutes or until golden inserted toothpick comes out clean.
• Immediately after removing from oven, evenly spread Earth Balance across the top of cornbread.
• I promise this might be the best cornbread you've ever had.

Mixed Greens

1 bunch of mixed greens of your choice, kale, collard, turnip, mustard etc.

1 small onion

1 Tbsp olive oil

2 garlic cloves minced or crushed

3 Tbsp liquid smoke

2-1/2 cups water

1/2 cup apple cider vinegar(optional)

Salt/pepper to taste

• In a 3 quart pan bring water to a boil.
• Add greens and onions; reduce heat to medium-low.
• Add remaining ingredients except salt and pepper.  Cook until greens are tender or to preferred consistency.
• Add salt and pepper to taste.  (I like mine with Louisiana hot sauce.)

I hope you'll try these and let me know how or if you like them.  Happy eating!