The Hungry Vegan

I first became "vegan" back in middle school when my mom discovered (through her numerous amounts of research) that there were links between certain foods we eat and cancer. Back in 1997, when we made the switch, there were very few reliable "alternatives" to an animal-food-based culture. Most restaurants didn't even know what the word "vegan" meant. Lucky for us, we happened to live in Tucson, Arizona, which has always been somewhat progressive in the holistic approach to food and medicine. We were able to shop at a local health food store, which was quite small, and smelled much different than regular supermarkets, where aromas typically consisted of artificially-flavored cupcakes that presented themselves the moment you walked in the front door. Health food stores, on the other hand, were always dark and mysterious, like you were entering into a guru's pantry, not really knowing what any of the packaged goods were. We typically visited the health food store to stock up on soymilk, which, at the time, was the only place you could purchase such a thing. I have to admit, it tasted terrible back then. And even worse, combining it with the "original" Kashi cereal...Ack! I don't know how I survived those times. 

Being vegan was not fun, especially for a kid living in a world surrounded by junk-food eaters. Going to school everyday was incredibly challenging, and I have to admit, I cheated a LOT. I loved pizza and ice cream, and all of the other things you crave when you're 13, and stop including them in your everyday diet. My household was always healthy, though. I knew that if I ate crap during the day, I'd get to make up for it when I got home. But our culinary selections weren't that broad at first. Typically, when you start the vegan diet (and especially in the late 90's when it was all about "fat-free" carbohydrates), your consumption of fruits and veggies dwindles. You're so focused on the elimination of animal foods, that you replace those with processed soy and grains. Prior to this shift in our diet, I was a lean little fighting machine (although, most adolescent girls are that way before hitting puberty...), but after we started the elimination process, I started gaining weight. 

In addition to this new way of eating, I was also going through some pretty stressful and emotional times in my life, so not only was I not eating enough fruits and veggies, I was over-consuming. I eat when I'm stressed, and I, like most humans, choose foods that will make me feel "better". Anything salty or fried or sweet or crunchy (chips!) were my go-to's. Even though I wasn't consuming meat or dairy, I was still seeing an increase in weight and a decline in health. I'd exercise vigorously, too, but to no avail. At one point my emotional and physical health got so bad that I was nearing adrenal exhaustion. Something had to give. It had to be a complete mind and body transformation. I had to do my own research and really find what works and what doesn't for my body. It's been an ongoing process. I feel like I'm trying something new every day, but I'm ready to start applying what I've learned into an more long-term practice. 

After researching (and for short spurts, trying-out) the raw-food diet, the paleo diet, the specific-carbohydrate-diet, juice cleanses, whole-food plant-based diets, gluten-free, grain-free, and more, I've come to discover what my body likes and what it doesn't. 

Here's what I've learned from my body:

Sugars:

Doesn't like: grain-based sugars, i.e. cane sugar, grain-based alcohol and other processed sugars. 

Likes: Fruit sugars, maple syrup, honey and the occasional agave syrup.

*(I notice a much larger shift in my weight when I eliminate sugars)

Grains/Legumes:

Doesn't like: wheat/gluten, coffee, white rice, corn, dry oats, potatoes (I can sometimes tolerate sweet potatoes, but french fries don't love me as much as I love them...)

Likes: sprouted grains and legumes (tofu, lentils, beans), soaked oats (prior to cooking)

Vegetables/Fruits:

Doesn't like: brussel sprouts - no idea why, it just doesn't...

Likes: everything else

Meat/Dairy:

Doesn't like: dairy, chicken, or beef (I'm guessing on that because I haven't had it in so long)

Likes: Eggs (when eaten moderately) and fish (I do best with salmon)

*I'm more of a "pesco-ovo" vegan...

Nuts/Seeds:

Doesn't like: un-sprouted nuts and seeds are extremely hard for me to digest

Likes: sprouted (or soaked) nuts and seeds

Now, I truly believe that our attitude toward life makes all the difference in how our bodies respond to different foods. If we treat eating with care and respect, stay present in how we are feeling when we eat (are you eating because you're sad? Lonely? Depressed? Anxious? Or truly hungry?), will reflect how our bodies digest food and manage weight. And the more attention we give our feelings and bodies, the more apt we'll be to make better food choices. Are we really craving a cheeseburger, or a hug from someone who has caused us pain? I know this is going down a different tangent, and would deserve an entire blog dedicated to it, but it's all stuff we have to take into consideration when embarking on a new health-seeking quest. 

I also realize that this "limited" diet will be hard to maintain over a long period of time. I know this because I have a tendency to give in to my cravings, especially at events and dinner parties, where the food is overflowing and enticing. But in order to really give my body the chance it needs to heal, I have to stay present, aware, and trust that it's worth it in the end. 

My plan is to share with you my progress, in the form of awesome new and discovered recipes (most of which I'll be pulling from my Pinterest Board "The Hungry Vegan"), healthy-living tips, and more. Not everything that works for me will work for someone else, so it's a matter of simply trusting your "gut". 

Are you with me?

*Disclaimer:

The products and statements made about specific products on this web site have not been evaluated by the United States Food and Drug Administration (FDA) and are not intended to diagnose, treat, cure or prevent disease. All information provided on this web site or any information contained on or in any product label or packaging is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this web site for diagnosis or treatment of any health problem. Always consult with a healthcare professional before starting any new vitamins, supplements, diet, or exercise program, before taking any medication, or if you have or suspect you might have a health problem.

Any testimonials on this web site are based on individual results and do not constitute a guarantee that you will achieve the same results.

The Colors of Kauai

I just returned from a short, but wonderful, trip over to the Hawaiian Islands to visit family in the small resort town of Poipu, Kauai. My dad and his wife had rented a beach condo at the Kiahuna Plantation, which was perfectly placed on the edge of the coast, just a few footsteps from the pristine sand and crystal-clear water. 22 years ago, when I was only 7 years old, my family had traveled to Kauai for spring break, where we stayed outside of Hanalei. With exposure to paradise at such an early age, I was hesitant to return, insisting that it could never live up to what it was when I was young, full of innocence and wonder. But with the opportunity to return after so many years, I couldn't pass it up. I soon realized that my 7-year-old self was right. It truly is paradise, and is actually more wonderful than I had remembered. The water is bluer, the grass greener, the sky clearer, the water crisper, the air lighter, the fragrances more potent than anyone could ever imagine. Beauty is most certainly all around. Needless to say, Kauai is still my favorite place on earth, because it's heaven on earth.

Here are some photos from my visit:

All photos by Samantha Jane Samuels, Copyright ® 2013

Back at the Ranch

Every few months I have the pleasure of visiting my old horse, Uno. At 21 years of age, he's been in the family for 17. Uno and I used to compete together across the state of Arizona, Nevada, and even Texas. He pretty much taught me everything I know about horsemanship, as he is most likely one of the smartest equines I've ever met. Over the years of standard domestic horse-care, we slowly discovered that providing these animals with a more "natural" habitat (i.e. space + other horses + constant forage + barefoot hooves) was truly the way to go. So we stumbled upon a ranch that met our specifications, and for the last 3 years, we've been making the drive (roughly 4.5 hours from where I reside) up the mountains to the little oasis. Not only do we get to see our beloved friend, Uno, but we get the added benefit of completely de-stressing and recharging our own juices. It's heavenly.

Here are some photos taken during my last visit:

All photos by Samantha Jane Samuels, Copyright ® 2013

The Sweet Smell of Cinnamon - A Granola Recipe

I just love the way my kitchen smells when I bake granola.  Infused with vanilla and cinnamon, the aromas fill my tiny apartment.  When I started living more "budget-conscious", I realized how expensive and sugar/oil-loaded store-bought granola was.  It's one of my favorite foods, and I became increasingly more interested in trying a concoction out in my own oven.  When I landed on Pinterest, I immediately started searching for granola recipes.  At first, I was hunting for the raw variety, but since I don't own a dehydrator, that would make raw baking possible, I opted for a more traditional oven-baked "oat-based" granola.  

I landed upon a couple promising ones, but immediately I knew I would need to make some modifications.  I'm still perfecting my own version, but this is as close as I've gotten to satisfaction.  The origins for this recipe are from http://www.you-made-that.com/homemade-granola/, and to which I'm most grateful for providing me with an excellent foundation.  At first, I tried the recipe (cutting everything in half to yield less product), but the brown sugar solidified and wouldn't "melt" during the heating process.  While the result was still delicious, I found it to be too sweet.  The next time I tried it, I would use maple syrup instead of the brown sugar.  I cut the sugar in half, and the end result was still pleasant, however, I may end up adding a little more sweetener in future attempts, since the soy milk I use is unsweetened.

Even so, I've been using this modified recipe for several weeks.  My room-mate has caught on, adding dried apples, pears, cranberries, or raisins.  My mom simply can't stop snacking on it, and I find it's the perfect way to start the day, or to get through the mid-afternoon "slump".

I hope you enjoy and continue modifying as I have.  There's nothing quite like home-made granola, and the sweet smell of cinnamon.

Recipe (yields about 6 cups of baked goodness):

• 4 cups rolled oats (I buy mine in bulk.  I prefer thick oats, but any kind will do.  I've considered making this with buckwheat, instead, to create a grain-free version)

• 1/2 cup flax meal (you can find this at Trader Joe's, where it's more affordable.  I like mixing this in with oatmeal and smoothies, too, so you can keep it in your cupboard for such occasions)

• 1 cup sliced almonds (you can slice them yourself or buy them pre-sliced.  They add just the right amount of crunch)

• 1 cup sliced walnuts (you could also use pecans or cashews- I just love the taste of these after they've been baked with the cinnamon and vanilla - I might try these by themselves for the holidays)

• 1/2 cup sweetened (or not) coconut flakes (optional) - (adds a little more coconut flavor and texture)

• 1/3 cup coconut oil (or more, depending on desired consistency - full recipe calls for 3/4 cup) - (I prefer raw or cold-pressed oils if available)

• 1/4 maple syrup (or more for desired sweetness - the full recipe calls for 1 cup sugar, so I may end up upping mine to 1/2 cup)

• 1/4 raw honey (optional - this will add a different flavor, but I like the extra sweetness, plus I like licking the spoon when I'm done adding it to the mix)

• 1/4 tsp salt (helps to bring out the sweetness and the flavors of the 

• 1/2 Tbs vanilla (sometimes I add the whole Tablespoon - I'm crazy about vanilla)

• 1/2 Tbs cinnamon (or if you're like me, you won't measure this part - I'm also crazy about cinnamon)

• 1/2-1 cup dried fruit (optional - if you skimp on the sugar, you may choose to add more dried fruit to balance the palate)

Directions:

Step 1: Pre-heat the oven to 350 degrees Fahrenheit.  Add the oats, coconut flakes, nuts, flax meal, and cinnamon to a large mixing bowl and stir well. 

Step 2: In a small pot, add the coconut oil, maple syrup, honey, vanilla, and salt, and heat gently, just until the coconut oil melts completely, and be sure to stir in order to fuse the flavors together.

Step 3: Pour the "wet" mixture into the oat mixture and stir until well combined.  Sometimes I stir with my hands, just to make sure all the goodness at the bottom of the bowl gets utilized.

Step 4: Take a paper towel and spread some of the left-over coconut oil to coat a large baking sheet.  I prefer sheets that have edges, which help prevent the oats from falling off while you take it in and out of the oven.

Step 5: Bake for 12 minutes. You'll notice browning around the edges.  Stir well, and bake for another 10-12 minutes, until the oats have reached a golden brown color.  If you decide to bake with the full amounts, you may have to stir again and bake for a few more minutes.  Trial and error, as different ovens produce different results.

Step 6: Let the granola cool completely.  It will be incredibly tempting to dive right in and take a bite, but please proceed with caution, as it just came out of a 350 degree oven.  If you plan on adding dried fruit, you can add them at this time.  

Step 7: Transfer your creation to tupperware containers and store in a cool, dry place for up to 3 weeks.  But I guarantee you it won't last that long.  It's too delicious!  

Please let me know if you have any other ideas for making this the best granola ever!  And thanks to Suzanne at you-made-that.com for sharing this amazing recipe!

Enjoy!