I didn’t want to announce this, because I wasn’t sure I could do it. But I committed to 21 days of eating a vegan diet. At the time I wasn’t sure if it was a life changing decision for me, or just another experiment in the pursuit of health in the wide world of food, but I really did enjoy my experience. I’ve always loved vegetarian dishes, and I’ve learned to purchase animal products from companies that practice humane treatment of animals.
Veganism was really just the next step, and it made sense after reading Crazy Sexy Dietby Kris Carr.
Should you read this book? Are you crazy sexy? (Of course you are!) Have you ever wondered why people choose a vegan diet? Do you want to learn from a woman who stopped inoperable cancer in its tracks just by changing her diet? (That’s a no-brainer.) But this book isn’t for everyone.
Sometimes it made me giggle. “In your original state you ooze magic honey. Unicorns want to lick you. Cupcakes and vodka just won’t do. They distort your connection to your base energy. A bump, hit, sip, or snack will definitely make you soar for a hot mess of a minute.”
Sometimes it made me cringe. “But like Icarus flying so high, the race to the sun will burn your wings and drop you on your fat, sugary ass!” Ouch. If you are extremely sensitive to three or even four letter words, this may not be the book for you.
But sometimes you need to experience a little discomfort before you decide to change something in your life. And diet is a huge part of our lives. Kris will definitely make you feel uncomfortable. In the midst of my squirminess, she taught me many other ways that I can take care of the amazing body that God has given me. And even if Kris’ spiritual views are left of center, I was able to learn some truths.
While recovering from a decadent Thanksgiving, I eliminated all animal products from my daily eating, cooking, and baking, juiced like a madwoman, and embraced the flavors of whole foods. In keeping with Kris Carr’s guidelines, 60-80% of my diet was raw, and the 20-40% of food that I cooked was more of a side dish than a main course. I felt fantastic, made some delicious raw/vegan dishes, and spent many more hours in the kitchen than I had time for.
But I have to admit, I only lasted 9 days.
It was the cheese. I love cheese.
It was also the upcoming holidays. Mom was a little freaked about my upcoming Christmas visit. No turkey? No animal products? How do you make Christmas dinner without butter and eggs?
It was also the fact that that I crumbled on my one evening out for dinner with friends. Already being limited to just a few gluten-free options, I realized that I could order exactly one proteinless salad at a local restaurant, if I orded it without the goat cheese medallion. Goat cheese medallion? That broke me. I ordered the salad WITH the goat cheese and didn’t stop the waiter who proceeded to douse it with fresh parmesan; and that ended the challenge.
And I felt guilty. Not because I had a problem with eating delicious cheese that a goat made for me (Albeit, not willingly. Thanks for reminding me of that, Kris.). But because I committed to a month, and I lasted just over a week.
I’m not considering my 9-day breaking point a complete failure. I learned a lot, and I enjoyed it so much that I may eventually go back. And I’ve remained vegetarian, but I’m now enjoying eggs and cheese as a part of my vegetarian diet.
I do have a vegan recipe to share with you today. It’s a result the successful part of my 21-day vegan challenge as well as an abundance of fresh CSA herbs. Every year, our CSA gives us a generous portion of sage right before Thanksgiving. Mmmmm, sage stuffing. But this year I wasn’t home to cook for Thanksgiving, and I had fistfulls of sage to enjoy post-Thanksgiving.
I came up with this cannellini bean recipe that features an under-appreciated herb, a soft, velvety herb that traditionally only shines on Thanksgiving Day.
Vegetarian, vegan, and unicorn-licking delicious, this recipe is a keeper.
Cannellini Beans and Sage
- 1 T. grape seed oil
- 1 29 oz. can of cannellini beans
- 2 cloves garlic, minced
- 1/2 c. chopped yellow onion
- 2 T. roughly chopped fresh sage
- 1/2 tsp. sea salt
1. Heat grape seed oil over medium heat and add minced garlic and chopped onion. Sautee until the onions are transluscent.
2. Drain and rinse the beans and add them to the onions and garlic.
3. Sprinkle it with sage and salt and stir until combined.
4. Reduce the heat to low and simmer for 10 minutes or until heated through.
Vegans, you are amazing. I may be back. But until then, I’ll be aligning with the vegetarians while still learning from you.
Unicorns, your approval may just need to be put on the back rainbow.
Readers, have you read Crazy, Sexy Diet?
- Are you already vegan?
- Have you tried veganism?
- Why have you tried it? Is it a health or moral issue for you?
- How do you feel about eating animal products?
- What are your thoughts? Share, share, share!
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