Tag Archives: going vegan

Can This Diet Make You Feel Younger?

There Is a Cure for Diabetes, Revised Edition: The 21-Day+ Holistic Recovery Program

Many people aspiring for a healthier diet are surprised to learn there are just as many varieties of vegan diets as there are non plant-based diets–and not all of them are health promoting. The biggest differences among vegan diets are what foods are permissible, how they are prepared, and the balance of macronutrients: protein, fat, and carbohydrates.

After trying a raw food diet on and off for the past year, I decided to visit the Tree of Life Rejuvenation Center in Patagonia, AZ, to experience the diet and lifestyle developed by Dr. Gabriel Cousens. Continue reading

Why Conscious Eating is for You

Here’s a book that explains why some people really can just eat one potato chip, while others like me can’t stop until the whole bag is gone. And a whole lot more, as you might expect in a book as thick as “Conscious Eating” by Dr. Gabriel Cousens.

In my 8 years since giving up meat, I’ve experienced the spectrum of vegetarian diets, from ovo-lacto vegetarian to “junk food vegan”–avoiding animal products but consuming processed foods and “empty calories”–to diets that emphasize whole grains, beans and legumes to those consisting exclusively of organic living (uncooked) fruits, vegetables, nuts and seeds.

Continue reading

What does Wheatgrass Juice have to do with a Vegan Diet?

If you want things to change for you, you’ve got to change your thinking. Those are the words that started my mission 1.5 years ago to design a life filled with adventure and learning.

2012 was the year I left the familiarity of Tokyo, returning to the U.S. where I had spent little more than 2 weeks a year for the past 21 years. Reverse culture shock was no longer just an expression, but daily reality. Continue reading

Millennium Tops San Francisco Gourmet Vegan Restaurants

For all its reputation as a food mecca, and its hippy image, I was surprised to learn on a recent visit that downtown San Francisco is home to only 10 vegan restaurants.

Three of these 10 are part of the Loving Hut chain, which-despite their use of excessive oil and textured soy protein, and cafeteria atmosphere–are far superior to any non-vegan fast-food, and provide an animal compassionate and practical alternative for those transitioning to a plant-based diet. Continue reading

Starch Solution Is Our Past and Future

It’s no secret, the 65 year-old Dr. John McDougall said, that food is the reason he’s now a better windsurfer than he was 35 years ago, when he attended medical school and did his residency in Hawaii.

The purpose of McDougall’s lecture for the Vegetarian Society of Hawaii last week was to enlist vegans in a common goal: “to build a future we can all live with–and stop battling among ourselves”. This is the topic of his new book, The Starch Solution. Continue reading

What Am I Going to Eat for Lunch?

Almost everybody understands that whole, plant-based foods like vegetables and fruits are beneficial for health. And you know intuitively that living foods–such as sprouts–are even healthier. Yet you still draw a blank when it comes to preparing a healthy meal in a hurry.

Hummous–originally made with chickpeas or garbanzo beans–was one of my favorite foods long before I became vegan, and before Veganomicon author Isa Chandra Moskowitz poetically proclaimed the Middle-Eastern bean dip as being “like air for vegans”.

Recently, I’ve been making hummous with sprouted lentils and chickpeas instead of cooked, and while it tastes different–with a crispy-fresh bite, as you might expect–it’s still exotically delicious. Raw or cooked, hummous is easy to make, inexpensive, and keeps several days in the refrigerator, so you can make a big batch on the weekend and eat it all week long, as a dip or in sandwiches.

Unfortunately, most store-bought hummous is full of oil, salt, and other preservatives. With little to no oil, this recipe is low-calorie and nutrient dense. Lentils are one the best sources of protein, and one cup of raw lentils provides 26g of protein vs 18g for cooked lentils.

If you’ve made hummous with canned (pre-cooked) beans, this recipe may take slightly longer, but there’s no comparison in freshness and nutrition. Continue reading

Can Green Smoothies Restore Your Vision?

Being on a whole foods plant-based diet for several years, I never appreciated the transformative power of drinking green smoothies–until I met the Green Smoothie Girl in person.

Robyn Openshaw’s lecture “Ten Minutes a Day to Spectacular Health” for Vegetarian Society of Hawaii in March so inspired me, I haven’t needed my eyeglasses for the first time in 30 years.

Robyn’s philosophy is for people to spend as little time as possible to achieve the most dramatic health impact. “I’ve learned from traveling around and getting thousands of emails,” she explains “people want to eat right, but they don’t know how anymore. Because ours is the first generation who did not learn home cooking from our mothers and grandmothers.”

Robyn’s goal is that everyone who hears her lecture will begin drinking a quart of green smoothies each day, “to get a massive amount of the lowest calorie, highest micronutrient foods as painlessly as possible, and inexpensively.”

The concept is based on the work of Dr. Joel Fuhrman, whose Nutritarian Food Pyramid defines the healthiest diet as one consisting of foods with qualities of maximum nutrients and minimum calories (H=N/C) and says “your future health can be predicted by the micronutrient per calorie density of your diet”

Continue reading

Finding Vegan Inspiration for Radiant Health

The recently concluded Veganpalooza 2012 had me glued to my chair for hours at-a-time. Co-hosted by Dr. Will Tuttle, author of World Peace Diet, and Steve Prussack, host of Raw Vegan Radio, the tele-summit was the largest vegan educational event ever, with 12,000 listeners.

Distinguished speakers included well-known vegan authorities Dr. John McDougall, Dr. Neil Barnard, Rory Freedman, Cherie Soria, Kathy Freston, T. Colin Campbell, Rip Esselstyn, as well as others previously unfamiliar to me, such as Dr. Gabriel Cousens, Dr. Brian Clement, Dr. Milton Mills, Gabrielle Heaver, and Rich Roll, dubbed “One the 25 fittest men in the world” by Men’s Health Magazine in 2009.

Whether the information is familiar or you’re hearing it for the first time, Veganpalooza awakens you to just how much there is to learn about vegan living, from animal rights and diet to ecology and spiritual and physical vitality. The positive energy fed my feeling of optimism there is growing momentum for shifting to a plant-based diet.

As a long-term vegan, I didn’t need convincing that a plant-based diet is the healthiest for humans, for animals and the planet. Veganpalooza’s numerous medical experts reiterated that nobody needs animal foods to be healthy, and anyone and everyone can thrive on a vegan diet.

The most inspiring speaker for me–as a marathoner and would-be triathloner– was the 45 year-old Roll, with amazing athletic achievements since turning vegan following  a “health-scare” five and-a-half years ago, including completing the Epic5 Challenge consisting of five Ironman triathlons on 5 Hawaiian islands within 7 days. Continue reading

Make Your Own Nut Milk Lately?

I’ve learned so much about raw and living foods in the past few months that I don’t know where to begin telling you. After re-learning to cook when I adopted a vegan diet seven years ago, a raw diet feels like you’re starting over yet again. Only with raw foods, it’s not called “cooking”–it’s called “food production”!

Although students prepare almond milk numerous times during 4-weeks at Matthew Kenney Academy, it was especially satisfying to make almond milk while at my mother’s home recently, using a regular old blender (no Vitamix required) and a makeshift nut-milk bag (paint strainer) purchased at Home Depot.

Being able to make staple foods usually bought from a store will give you a great sense of self-reliance, and preparing nutritious almond milk is quick and easy (especially so if you’re a cow). Raw almonds provide a rich source of vitamin E, calcium, phosphorous, iron and magnesium.

Simple Almond Milk Recipe

Ingredients:

1 cup almonds

3-4 cups filtered water

Instructions:

Soak almonds in water overnight (8-12 hours)

Drain and rinse almonds, then throw in blender

Add water, and blend at highest level until smooth (may take 2-3 minutes, but don’t allow milk to become hot)

Pour milk through your nut milk bag over a bowl

Squeeze nutmilk bag to remove all milk from almond pulp

Retain pulp for future use (dehydrate or freeze), and rinse your nutmilk bag

Transfer milk to a quart mason jar and refrigerate (keeps up to 1 week)

You may want to sweeten your almond milk to taste with dates or agave, flavor it with vanilla, and add a little lecithin to keep it from separating (or you can just shake before using).  Continue reading

How to Stop Worrying about Cancer (and Other “Stuff”)

If you’re here, you’ve probably got some worries–about diet, at least. Perhaps you’ve also got bigger worries that have prevented you from thinking about what you eat.

Many people considering a whole foods plant based diet have done so out of concern for their own health or that of a loved one.

My own worries about getting cancer (statistics show almost 40-50% of Americans will) were greatly relieved by taking major action: quitting all animal products and adopting a whole foods plant based lifestyle.

While it may seem difficult to eat healthfully yourself, there is often more stress and worry involved if you’re taking care of others. Particularly when healthy food is automatically equated with bad taste.

Fact is, many people think their diet is already healthy enough and–though they may not admit it–accept the chances they may suffer from cancer, heart disease, diabetes and other preventable diseases rather than give up their favorite foods.

Recently, when worried by my decision to return to the U.S. after over 20 years in Japan, a friend suggested I read the Dale Carnegie classic, “How to Stop Worrying and Start Living.” I had read the book twice 25 years ago–once as a student and again as a graduate assistant for Dale Carnegie Training–but you wouldn’t have known it.

There is a saying that “To know something and not to do it, is not to know.” Similarly, having read and forgotten something is the same as not having read it. Continue reading