plant-based Archives - Page 4 of 7

Hungry for Change

March 23, 2015 by Jillian 2 Comments

Today I finally watched the critically acclaimed 2012 documentary Hungry for Change, directed by James Colquhon and Laurentine Ten Bosch. I like this film because it gets down to the root causes of obesity, illness, bad health, and unhappiness and makes the connection between mind and body. It also talks about why diets don’t work, what is in the foods we are consuming, and gives a solution to this epidemic of unhealthiness.

I decided ahead of time to take notes while watching Hungry for Change because I knew it was going to be filled with great information. And boy was it! I highly recommend watching this documentary (which you can find on Netflix and the Hungry for Change official website), but in the mean time, here are the “cliff notes” with what I found in the film to be most significant.

OVERFED & UNDERNOURISHED

While hunter gatherer cultures consume more nutrients and less calories, Americans today are consuming more calories and less nutrients. We are fatter than ever but starving our bodies at the same time. Why is that? Because Americans are consuming processed foods instead of whole foods that come from nature. Let’s take a look at a few of the toxic ingredients that are causing widespread obesity and chronic illness, and some of my suggestions for healthy alternatives.

MSG – A food additive used in nearly every processed food and restaurant in America. The problem with MSG is that it’s an excitotoxin, meaning that it overexcites your cells to the point of damage or death, which can cause brain damage and learning disabilities. It also causes overeating and weight gain. Case in point: MSG is used on lab mice in medical studies to make them fat. Alternative: pink Himalayan salt
Aspartame – It’s an addictive substance most commonly found in diet soda. Aspartame causes neurological damage and weight gain, yet it’s marketed by diet soda companies as a “healthy” alternative to regular soda. Alternative: Stevia

Fat/Fat Free Foods – If you see “fat free” on a food label, that usually means loaded with sugar because they have to make up for the taste. And sugar is what really makes us fat. Low fat foods leave you hungry because your body needs good fats, NOT fats like soybean oil, corn oil, or canola oil. Partially hydrogenated oils are the worst kinds of fats and are used in many baked items and margarine spreads. Healthy fats are plant based. Alternative: avocados, chia seeds, flax oil, coconut oil
High Fructose Corn Syrup – Created by Japanese scientists in the 1970’s, it reduced production costs, but fructose (or “fruit sugar”) is highly addictive and changes brain chemistry. In the 1900’s, children consumed about 15 grams of fructose a day, which is less than 1 ounce. Presently, children consume about 70-80 grams of fructose a day and some children consume up to 120-150 grams a day, which is 10x the amount in 1900. Alternative: maple syrup, coconut palm sugar

Take away: Read the ingredients labels on foods! Be careful of ingredients that are plant derived but have been chemically altered, like high fructose corn syrup.

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Turmeric Milk

March 13, 2015 by Jillian Leave a Comment

I’m crazy about this drink! If you want a delicious and healthy alternative to coffee, hot cocoa, or tea, then turmeric milk is your drink. It’s packed full of cancer fighting antioxidants but you don’t even notice because you’re too busy enjoying the creamy taste and the rich yellow color. Make this warm drink in the morning for a coffee substitute, as an afternoon pick-me-up, or in the evening when you’re winding down. I like to drink it mid-morning as a light snack or before bed with a piece of dark chocolate. You will fall in love with this easy to make drink.

Before we get started, I want to quickly go over the health benefits of Turmeric:

It fights inflammation, and since inflammation leads to diseases like cancer, Alzheimer’s, heart disease, and other chronic diseases, that’s pretty awesome.
It’s a powerful antioxidant that neutralizes free radicals (which also cause cancer).
It’s linked to improved brain function.
Can lower the risk of heart disease, prevent and treat Alzheimer’s, and alleviate arthritis.
Studies show that it may treat depression.
Turmeric benefits anti-aging.

These are just a few of the many benefits of using turmeric. If you don’t already have some lying around in your kitchen, go out and buy some and get busy using it!

I originally found the recipe for turmeric milk at Nutrition Stripped, which is a blog I highly recommend. It contains some great plant based recipes and resources for healthy living. I decided to make my own simplified version of this vegan drink. Here goes!

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Veg Head In Vietnam – Part 2

March 10, 2015 by Jillian Leave a Comment

Hello my compassionate friends! A couple of weeks ago I wrote about my trip to Nha Trang, a beautiful and vibrant beach town on the southeast coast of Vietnam. I had such a great time exploring the culture, the food, and the natural beauty. But my adventure didn’t end there! From Nha Trang I traveled about an hour north to Doc Let Beach and spent three relaxing days swimming, reading, eating, and meeting other travelers. Let me tell you about my veggie vacation!

A FRUITY TRIP

My last morning in town I wanted to try out the breakfast at Lanterns, the awesome restaurant I went to a couple of days earlier for their vegetarian options. I chose the banana pancakes, coffee, and a fresh coconut. It was delicious! Their pancakes are more like crepes, very thin and light. It came with a small dish of honey rather than the traditional syrup I was used to. I personally don’t use honey because I’d rather leave bees to free roam the world and pollinate our food, rather than use them to manufacture products for us. Luckily, the pancakes were so tasty I didn’t need any honey.

After that I packed up all my things, checked out of the hotel, and took one last walk down the main beach road. I grabbed one last Vietnamese coffee and watched all the barbers set up their chairs and mirrors on the sidewalk to cut hair.

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Veg Head in Vietnam – Part 1

February 21, 2015 by Jillian Leave a Comment

You know all those beautiful, tropical places you see in professional photos where the lounge chair is placed perfectly under the umbrella in the sand, with a view of a turquoise ocean that sparkles and a sun that never stops shining? That’s where I am right now. I never expected to find it in Vietnam, though. I had never given Vietnam much thought; it’s one of those overlooked destinations that stays under the radar and therefore less touched by tourists, which is exactly what I was looking for. As a teacher in Beijing, I get about two weeks off for the Chinese New Year holiday. I needed to get out of the city and to someplace warm! At first, Thailand was at the top of my list, but the flight prices were expensive and rapidly rising each day. A couple of friends had mentioned Vietnam to me and I decided to look into it. I eventually found Nha Trang, a little beach town on the southeastern coast of the country. I chose to stay there for two nights, and then make my way about one hour north to secluded Doc Let Beach. Let me take you on a magical ride through my vegetarian journey through Vietnam…

First off, the air in Vietnam smells so good! Maybe just where I traveled, but it smelled like a cross between salt water and incense, or sometimes flowers. Not bad, huh? Nha Trang is a busy little town, especially around this time of year. A lot of tourists from China come down for the holiday, and it’s a huge tourist destination for Russians and expats living nearby. Plus, it’s also Vietnam’s Lunar New Year, year of the goat. What I like is that there are just as many locals, so I felt like I got the full, cultural experience of Vietnam.

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Sweet Potato Pudding

January 25, 2015 by Jillian Leave a Comment

Sweet potatoes are one of my new favorite foods here in Beijing (the other being pomelos). They are super cheap and readily available, plus sweet potatoes are easy to prepare and very filling. Not to mention the health benefits. I’ve always loved my mom’s sweet potato casserole at Thanksgiving, but I know the recipe included butter, sugar, and eggs – 3 ingredients that pretty much cancel out the good stuff in the sweet potato itself. Last year I attended an amazing vegan workshop held through PCRM (Physician’s Committee for Responsible Medicine) that focused on how anyone can help prevent and cure cancer through a vegan diet. I came home with some vegan recipes that were so delicious and simple to create, I was in a state of wild and utter happiness. One of those recipes was Sweet Potato Pudding. 5 ingredients, 5 minutes to make, and devoured in about 1 minute!

Before I wow you with this genius recipe, let’s take a quick look at the great health benefits of sweet potatoes:

They are a good source of vitamin C, which is necessary in warding off cold and flu viruses, instrumental in bone and tooth formation, digestion, and blood cell formation. It also accelerates wound healing and produces collagen, the substance that maintains skin’s youthful elasticity and helps us cope with stress. Vitamin C has been linked to fighting cancerous toxins as well.
They contain vitamin D, which is crucial to the immune system and linked to our energy levels and moods. Vitamin D is essential for building healthy bones, heart, nerves, skin, and teeth, as well as supporting the thyroid gland.
They contain iron, an essential mineral that is responsible for red and white blood cell production, resistance to stress, adequate energy levels, proper immune functioning, and other duties.
Sweet potatoes are a good source of magnesium and potassium. Magnesium plays an important role in healthy artery, blood, bone, heart, muscle, and nerve function. It’s also known as the relaxation and anti-stress mineral. Potassium is an electrolyte that regulates heartbeat and nerve signals, and protects and controls the kidneys.
Another perk is that the natural sugars in sweet potatoes are slowly released into the bloodstream, which creates a balanced and regular source of energy without the negative side effects associated with other types of sugar, such as weight gain and fatigue.
Finally, sweet potatoes are high in beta carotene and other carotenoids, as indicated by their beautiful orange color. Carotenoids are powerful antioxidants that fight cancer, strengthen our eyesight, and boost our immunity.

I’m impressed not only with the health benefits of sweet potatoes, but the flavor and versatility of them. Take your pick – grilled, baked, roasted, sauteed, pureed, steamed, in soups, stews, salads, or even sweet potato fries. It’s important to note something that I learned from the instructor at my PCRM vegan workshop; be careful not to cook sweet potatoes at ultra high temperatures because it diminishes the nutrients. (this is true of many other vegetables as well). My instructor suggested roasting sweet potatoes in the oven at about 200-250 degrees. It takes longer, but the nutrients remain intact and the natural sugars have more time to simmer and come out, making for an even sweeter sweet potato!

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