Curried Root Vegetable Soup

This soup is great to make in the beginning of the week, so you can have the soup for lunches later.  I love root veggies because they're hearty and rich and plentiful in the wintertime in New England (where I live).  Tonight, I made a soup with butternut squash, yams, and two potatoes.  It's Spring, but still cold (and very rainy), so this soup is perfect. 

You can use any root veggie, to your taste.  I like the combo I made tonight because it comes out spicy and sweet.

1 butternut squash
1 yam
2 potatoes
2 carrots
1 whole onion
4 cloves, fresh garlic
1 tbsp cumin
1 tbsp coriander
1 tsp salt
1 tsp pepper
1 tbsp turmeric
1 tbsp curry powder
3 cups vegetable broth
chopped ginger, if desired (add to your taste)

Cut potatoes, yam, and squash into 1-inch pieces.
Place in large pan, with olive oil and half the onion, cut into strips.  Place pan in oven on 350 degrees for 10 minutes or until brown on bottoms.
In large pot over medium hot stovetop, add olive oil, garlic, and rest of onion, roughly chopped
Add carrots, cut into small pieces
Let simmer.
Take the pan out of the oven and let sit at room temp for about 5 minutes. 
carefully begin transfering the softest pieces to the stovetop pot. 
Butternut squash will be last to sit in the pan.  When cooled off enough to touch, begin peeling skin off.  Add the skinless pieces to the stovetop pot.
Add vegetable broth.  Let simmer 5 minutes.
Add spices in no particular order.  Add chopped ginger, if desired.
Place top on the pot, and let cook for 20 minutes.

Challenging challenging challenge...

This past week saw a disintegration in my commitment to this challenge, bite by bite.  Particularly in the sense of sugar intake.  As I talk about it, I cringe at my sugar intake.  It's interesting, actually, how I made decisions to replace all the processed, meat, dairy foods with sugar.  So I had a few snacks.  Ok, I had snack attacks like crazy.  So I'm coming clean so I can continue on and be back on track for the next week and a half, voluntarily, so I can make it to another week and half of involuntary veganism and sugarlessness during my 10 day retreat, from April 28-May 7th, and finish off with a bang. 

Although I struggle with sugar, I've been doing ok with the processed and meat product portion of this thing.  I think at the end of this, I'll be able to go vegetarian (mostly).  I can't see myself taking out sugar completely, but I'm hoping to do a more manageable limitation on them when this is all said and done.

The Longest 6 Weeks...

It's been a week and a half and I feel like it's been a lifetime.  And I'm not saying that I feel like a whole new world has been opened up to me, and I'll never look back.  In fact, I feel like I'm really taking on a lot of limitation, when in fact, it should be a a natural progression into... limitation.  My natural inclination (always) is to negotiate with limits.  I feel like this is taking a LONG time to get used to.  And the reason is because I'm doing soo MUCH!!  The vegan, the all-natural, the non-sugary... I mean, DAMN.

Reminding myself why...

Today is the day when I feel the need to remind myself why I'm doing this.  It comes up everyday, in the sense that sometimes I feel good things, bad things, cravings, whatever, and I have to stop and think, hey, that's the reason why I'm doing this. 

A couple of weeks ago, I was watching a morning news program wherein they were talking about the attention deficit issues displayed by already-hyperactive children who ate processed foods, particularly foods that are artificially colored.  Then a couple of days later, the NY Times came out with a decision made by a U.S. FDA panel on the subject, which denied that artificial coloring causes hyperactivity and that no label warning was necessary!!  Here's the article:  http://www.nytimes.com/2011/04/01/health/policy/01fda.html

Of course, the article discusses the Food Manufacturer lobby and their staunch denial of any problems whatsoever.  This made me sad.  And angry.  And scared. 

Even more importantly, it reminded me of my distrust of government because of it's strong ties to industry, and how large corporations are the devil.  So this challenge is something that works, not just for my body, but for my conscience.

Hummus

I love this homemade hummus, made without tahini.  I don't use a blender because I like the rustic feel of the mixture, but if you want to use a blender, go for it.  I eat this with Natural Blue Corn tortilla chips.

HUMMUS

1 can chickpeas

3 small garlic cloves
1 tbsp olive oil
2 tbsp lemon juice
¼ tsp cumin

salt and freshly ground pepper to taste

Drain chickpeas; reserve half of the liquid. In blender, puree chickpeas, OR pound the chickpeas until somewhat pureed, reserved liquid and garlic until smooth. Add olive oil and lemon juice, blending smooth. Season with salt and pepper. Makes about one cup.

trigger: sugar

Since beginning this vegan, limited sugar, and processed food-free six weeks, I've been faced with several important facts about me, some of which I knew already: I have a love-hate relationship with sugar, I use sugary foods to calm down during stressful situations, and I have several triggers that keep rearing their ugly head throughout my day.  Every day. 

So in following this challenge and trying to stay true to it, I have faced the same stressful situations and triggers, but without resorting to cake and ice cream.  However, I have definitely continued to eat in response to stress.  I have a particular trigger, a work trigger, that I noticed today:  while I was talking about a work issue, I began downing the can of raisins in front of me, handful by handful.  The funny thing was that my coworker, to whom I was complaining, said, "hey, at least you're not gorging on cookies."  But it was the same thing, really. 

It hasn't been very difficult to eat non- animal products.  However, the big issue with me has been the sugar, which is not food that is limited by vegans, for the most part.  Cake can just be cooked in a vegan way and be just as tasty.  With the same amount of sugar.  That't not good for me right now.

I've been using agave nectar, which carries a lower glycemic index rating than sugar or honey: http://www.allaboutagave.com/agave-vs-granular.php

The good thing (which can also be the bad thing, upon introduction) is that it's not as sweet in recipes.  It actually has a different kind of taste to it.  There is a sweetness, but it's light and fleeting, actually.  It doesn't linger on your tongue as long as sugar does. 

I made bread tonight and used agave nectar in place of honey for an "Agave Nectar Whole Wheat Sunflower Seed Bread", which was really good, but not as sweet as the honey whole wheat bread that I made 2 weeks ago!  Still, I felt just as comforted inside when I took a bite of the warm, homemade bread that it didn't matter.

Lentil Soup (Indian Inspired)

Sunday night, I made a lentil soup that was really hearty and yummy. I plan to eat it for lunch today, and tomorrow, and maybe stretch it to Wednesday!

The recipes I have are often hybrids of recipes I've used in the past. I'd rather not focus on the amounts of ingredients (unless necessary) because I like to taste as I cook and amounts change depending upon my taste, mood, etc.

Lentil soup (Indian Inspired):

In large pot, drizzle 3 tbsp olive oil
Crush 2 cloves of garlic. Add to oil.
Cut into small pieces one whole large onion. Add to oil.
Let cook until everything is sweating.
Cut carrots and squash into small (almost lentil-sized) pieces
Add carrots and squash. Stir to soften. About 5 minutes.
Add 3 cups vegetable stock
Add lentils, washed
Add Adobo, cumin, cardamom, turmeric, pepper
Cook until lentils are soft. About 2 hours.

Making the weekly shopping list

Sunday is usually the day that I take some time to pick up some groceries. I have a morning walk with my friend in the park (3 miles) and when it gets warmer, I take a 3 mile run by myself afterwards. Later in the afternoon, I'll go to the market.

This week, I'd like to make a Mexican inspired dish, a Thai noodle soup with tofu, and a squash soup.

My staples:
Bag of organic lettuce (romaine or mix)
Apples, organic (6)
Grapes
Swiss chard
Leeks
Potatoes (2)
Brown rice
Oats
Agave nectar
Almond milk
Spice
Dried fruit and raisins
Almonds
Vegan margarine (to try)
Vegan burgers
Vegan cheese (to try)

Chai With Almond milk

I am in the midst of a love affair with chai, which began in January when I was presented with it during a cold, snowy day while suffering through a lingering fever.

I make it now and pretty often.

Chai, one cup

Black tea, loose, 2 tbsp
1 cup almond milk
1/2 cup water
1 tsp cinnamon
1 tsp cloves, whole
1/2 tsp nutmeg
3 spoonfuls agave nectar

Steep the black tea in a pot of boiling water, until boiling.
In a separate bowl, mix the rest of the ingredients with the almond milk
When the water is boiling, turn stovetop down to just above low setting
Pour bowl mixture into water, stir

Let the chai heat up for about 3 minutes
Use a small filter ( I use a metal filter) to filter out all of the loose ingredients
Serve yourself!

Weekend

This is Day 6, but it's also Saturday.  In the past, when I've dieted, it's been much easier during the week, but once the weekend starts, it's all over.  There's safety in structure, I think.  The interesting thing about waking up this morning is that I was kind of afraid to eat.  I didn't want fruits or vegetables.  I wanted something baked and sweet.  So I just drank my coffee until I felt hungry enough to accept the granola with agave nectar and 1/2 banana.  I think I'm OK now.

And this isn't really a diet, at least as I've defined diets in the past.  I'm trying eat less and exercise outside of this challenge, which has a way of allowing weight loss.  I began this challenge, or "experiment", to do a lot, but weight loss is not included.  It would be welcomed, though, don't get me wrong.
I've been looking up vegan recipes and have found a LOT of desserts, which would normally make me really happy.  However, since I'm trying to lower my sugar intake, I need to stay away from those.  It's becoming evident that people can stay fat and be vegan.

Tonight I think I'll make a masala with chickpeas.

Diet for Blood Type A Positive | eHow.com

Diet for Blood Type A Positive eHow.com I have A Positive blood type, and I just read an excerpt from Dr. D'Amado's book on eating based on blood type, which is really interesting. Apparently, the type of diet that is recommended for my blood type is the type of diet that I have, in the past, done really well with (felt better, more energized, focused, happy) and the diet that I'm striving to do right now. Granted, it is recommended that I have a vegetarian diet and doesn't stress vegan, but as it stands today, I feel positive that I will transition to a vegetarian diet after the 6 weeks of vegan are over. I'm also described as highly susceptible to stress (so true!) and that while exercise is important, a focus on yoga and meditation is really important. It feels so good to have my intuition justified by outside entities! I feel like what I am doing right now is setting myself on a path of wellness, and it's all happened so quickly.

Potato and Kale Korma

Potato and Kale Korma

Olive oil - 3 tbsp.
Garlic clove
Onion - half
2 Potatoes
Kale, 1 bunch, with stems
1 tbsp. cloves
1 tbsp. turmeric
1 tbsp. cumin
1/2 tbsp. fresh ginger
Coconut milk - half can
1 cup water

Prepare Sauce:
Cloves, ginger, turmeric, cumin, coconut milk, water.  Mix.  Set aside.

Cut kale into bit-sized pieces, separating leaves from stems.  Save stems.
Bake 2 potatoes until they are slightly soft
Drizzle 2 tbsp. olive oil in wok, adding 1 garlic clove and 1/2 onion.

Add kale stems
When potatoes are baked, cut into bit-sized pieces.  Drop into pan.  Bake until soft and slightly browned.
Add Kale leaves.
Add sauce.
Let cook 20 minutes.

Serve over rice or alone.

Checking In

It's the Friday of a really stressful week, which is due to the type of work that I had to do this week, but also probably made more stressful because I actually have had to face the issues head-on, rather than do what I usually do:  zone out with a dessert and forget about it all.  I worked out, did yoga, and meditated this week, though, without any real planning.  I think my body craved it to help with the pressure I feel on my heart.  I don't have heart problems, per se, but I have a profound aching in my chest and back that I can usually ignore (read: suffocate) but this week, I had to deal with.  So the yoga worked.  The meditation tonight made me even more aware, though, because we focused on breath work that involved scanning our bodies, and I couldn't get my thoughts off of my chest and back.. So they, subsequently, were even more pronounced.  I'm pretty new to meditation so this is probably deeply related to my chakras, which I'll get into much later in this blog...

Anyhoo.

I have definitely realized just how reliant I am on routine.  Every day this week, in the middle of the day, I left my office for a coffee.  A coffee that I should probably not buy because I should probably limit my caffeine intake.  So every day this week, 3pm rolls around and I'm on my way to the cafe, all the while thinking these thoughts, but justifying my behavior by telling myself that I need at least ONE thing I enjoy every day.  JUST ONE.  And this is it.  This probably isn't the only thing, but that's what I tell myself.

Vegan Lasagna

This lasagna is REALLY good:

Eggplant
Olive oil, 2 tbsp
Garlic, 2 cloves
Onion, half
Tomato Sauce (I used Newman's Own Organic Marinara)
Tofu, Extra Firm, Organic
Kale
Swiss Chard
Salt and Pepper to taste (I used a Garlic Pepper and Goya Adobo)
I also used:  Italian Seasoning and a Sea Kelp Seasoning I found at the health food store

Preheat oven to 325.
In a wok, I poured the olive oil, half onion, and crushed garlic, to fry until the garlic was browned
I sliced the tofu into thin strips, about a 1/4 inch thick, and normal width of the block it comes shaped in)
As the tofu browns, turn over.  I seasoned with sea kelp, Adobo, and garlic pepper.
I cut the kale leaves from the stems, and discarded the stems.
In a square pan, I began layering kale as the bottom layer.
I used the tofu for the second layer.
Slice the eggplant strips thin (about 1/8 inch thick)
I poured another tbsp. of olive oil in the wok and began frying the eggplant strips.
As they brown, add 1 layer of marinara.
Add the eggpplant strips as the fourth layer.
[The fifth layer contained a Veggie Parmesan, which I found out later that it was NOT vegan because it had trace amounts of goats milk)]
The final layer contained marinara sauce.

This lasagna was great, and really filling.  The wonderful thing about it, and most recipes I will provide, is that it's totally open to reinterpretation.  Plus, it can fool most meat eaters.  The tofu takes on a cheesy consistency for the dish, and the eggplant is meaty.

Last Night's Dream...

Last night, I woke up in a cold sweat after dreaming about having eaten piles of cake, pie, and pastry.  Just stuffing my face with it.  I went back to sleep and when I awoke in the morning, I felt full.  I really started my day feeling like I had completely bungled this entire challenge, within 2 days of starting it. 

I think the dream stemmed from the tuna I had last night.  It wasn't much (actually about half a serving), and I didn't really feel that bad about it because (1) it wasn't like I had eaten a cow, which in my own mind is not as bad somehow, (2) I'm really doing this for myself - a cleansing, if you will, of mind and soul, and (3) my little distraction was tuna, not a cannoli.

I'm told Oprah had a show today, dedicated to going vegan.  I'll try to see if I can access it online.  According to mom, Oprah said you shouldn't go completely vegan at once.  It has to be a progression, beginning with vegetarianism.  I completely get that. 

As for cravings today, they weren't as gnawing as usual.  I had the usual breakfast of banana and coffee with almond milk, a mid-morning snack of nectarine, a lunch of salad greens, balsamic vineagrette, with an avocado.  For dinner, I made vegan lasagna (almost, you'll see why, read the next post).  I had grapes and an apple as a snack.  In the afternoon, I also had a coffee with soy milk and sugar free cinnamon dolce (Starbucks, which I hate, but I forgot to bring almond milk to store at work).

I started talking to other people at work about this challenge.  The conversation quickly turned into one about diet and exercise.  I'm not doing this to lose weight, but that would be cool.  The vegan challenge is coinciding with a limiting of sugar intake, an elimination of processed foods, and I'm also listening to my body in terms of signs of hunger.  That may altogether cause a weight loss.  However, I'm focused on feeling less tired and feeling good about holding up my end of the bargain as a human being allowed to walk this earth and breathe the air, and enjoy my natural surroundings.  I shouldn't take so much.  I shouldn't use technology to alter the foods I eat, and I shouldn't kill.  The killing (while indirect) is something I struggle with, because I have so many leather items (bags and shoes) and I also struggle with the attachment to things.  But one step at a time.  Building consciousness and accountability takes time.

Dinner Out

I had a night of vegan lasagna planned until I remembered that I had a dinner with an associate planned tonight. We scheduled it a month ago. Whether it was a date or not, I really don't know.. and actually, we've done this dinner thing twice before: he pays, I eat and listen to him talk about how great he is at his job... Oh, and very detailed description of his training regimen as he prepares for a triathlon. But he pays. So I think it's worth it. I have nothing better to do.

So tonight was difficult, as there were no vegan options. I had seared ahi tuna over brown rice. Not gonna lie. It was awesome. I ate half of it and brought the rest home for the cat. I will start again in earnest tomorrow.

Cravings

It's 3:21pm and I've just passed through the dark tunnel of cravings that happens every single weekday, around the 3pm mark.  Usually, I just go with it, get a coffee and a dessert (a piece of chocolate cake comes to mind, as it was the last chocolate thing I had before this challenge - a chocolate layer cake from the cafe downstairs from my office)... So at around 3pm, I walked downstairs.  There was a huge line, which never happens, as this cafe has been suffering since another cafe opened two buildings down.  I waited for two minutes, smelling the blueberry cake and staring at the various pastries in the baked-goods display... and then I decided to walk a bit to get away from it all.  It was raining and cold, but I walked a few blocks to forget the pastries, and got a coffee with soy milk.  When I got back to the office, I sank my teeth into an apple.  I feel good.  However, the cravings definitely put me on edge today.  I was sitting in a meeting, completely enthralled in a daydream of spiced carrot cake and thick, sweet cream cheese frosting.

I tried to get my business partner to join me on this challenge today.  He respectfully declined.  I said, "why not?  Wouldn't it be wonderful to cleanse your body of all the animal product and reclaim your tastebuds?".  Again, he wasn't swayed.  I think he may have bought a piece of cake and ate it quickly, while I was faxing something.  I appreciate his thoughtfulness. 

Day 1: Food

Day 1:
breakfast: coffee with almond milk. A banana.
At about 10am, I felt hungry, so I had an apple with some green tea.
Lunch: carrot and ginger soup with a side of salad greens.
I picked up a coffee with soy milk and splenda (I know) and cinnamon. I also had a fruit snack.
Dinner: cabbage and greens soup over brown rice. Made with vegetable stock. Salt (Adobo) and pepper to taste. A pinch of pimento de la Vera.

I also made th fennel and chick pea salad for a lunch side For tomorrow's cabbage and greens soup.

I'm thinking that I'll make veggie lasagna on Saturday.

I went to the market tonight to pick up some more agave nectar, and a bunch of cereal boxes caught my eye. Unfortunately, the granola I saw was sweetened with honey, and the other cereals were either sweetened OR processed. I feel like I need a true definition of processed food. Is it anything that is cooked by someone other than me? Is it just somethingmade with an ingredient list of things I can't identify (or pronounce)?

Day 1: Beginning Challenge... Lite

Today was a pretty good first day, I think. Realizing really quickly that my life has thus far been a whirlwind of processed foods and animal product, I have already felt excited about the change I'm making and the outcome. I'm not doing this while simultaneously tracking progress under a doctor's watch, but I'll be able to make my own observations and track myself.

I'm feeling more energetic, even after a full day of demanding clients, handling disagreements, a board meeting, and sending two (two!) emails in which I said "No" to proposed obligations I'd normally say yes to, and promptly regret it. I also went to yoga for an hour and then came home to 2 hours of preparing food for the rest of the week. I think the month of April is working out well for me. This week is working out pretty well, at least.

I think the energy is the release of stress due to food. I think about food... A lot. I love food, and I use it as a reward. If I'm dealing with a dispute and I walk away feeling like I responded in an appropriate way, I will buy myself a treat. But that "treat" is also a pacifier for my feelings of anger and fear, really, that I've bottled up in order to respond to the dispute in a professional and appropriate way.

Did I mention that I have a ridiculous amount of gas today? Well I do. I should begin making farts my secret weapon. I will surely win arguments that way. I'll clear rooms. And no one will say anything because society frowns upon the vocal acknowledgement of things that really bother us... Or, at the very least, acknowledging farts.

Fennel Salad with Chickpeas and Grapefruit

I made this dish for a party tonight.  It went over well, and I got compliments on it. 

Fennel Salad with Fried Chickpeas and Grapefruit

2 Fennel Bulbs, sliced thinly
2 cans Chickpeas
1 Grapefruit, sliced into pieces
1 tbsp. Pimento de la Vera (or Paprika)
salt and pepper to taste
1 tbsp. olive oil

Fry the chickpeas in a wok or large skillet, in olive oil.  Place in a large bowl.
Add fennel and grapefruit pieces.  Serves 5.

The CHALLENGING part of this challenge

This challenge is not just a vegan challenge.  I actually don't think that the vegan part's going to be... well, challenging.  It's more of a natural food challenge. 

NO processed sugar.  NO processed (packaged) food.  NO meat.  NO animal products.

I love cake.  I love cupcakes.  I love chocolate cake, carrot cake, red velvet cake.  I love pepperoni Combos and Salt and Vinegar potato chips.  By the way, this blog will be a recipe blog and will contain stories and reviews of the food I eat and buy... but it will probably be a complaint blog, with some food porn (in memoriam, really).

I really hope to learn more about veggies and spices and try some new things.  Today, although it's officially not the first day of the challenge (as evidenced by the 4 slices of cinnamon raisin bread I ate when I woke up), I will make something new for a party I'm attending this afternoon:

Fennel Salad with Roasted Chickpeas
Recipe will be forthcoming.  I've never eaten fennel, but it tastes fun, so I'll try it.  It's a real risk to make something completely new for widespread consumption, but hey, what's life without some risk?  It could be great.   

Changing my diet

Uhh, ummm, uggh..ok.

I have heard from several authorities that a veggie, grain-based diet is good for me. I have also been informed that sugar is bad. Sooo, here I am, a self-professed sugar fiend, chronic overeater, and lover of Combos. I stand (or sit) in front of you (kind of), baring my soul and attempting to extricate the demons of bad food.

My job is stressful, my life is nuts, and I am truly addicted to food. Shut up, it's an addiction. I'm going to embark on this experiment, tellin myself it's just temporary to get through it, but hoping it may create a change permanently. We shall see.

Day 1 begins tomorrow, of 42. 10 of those days will be easy to track because I'll be on a meditation retreat with the same vegan food every day. I won't be blogging during that time, though. This may extend the challenge.

Tomorrow I will start the day with a coffee and almond milk, with a banana. Lunch will be a carrot and ginger soup.