They're Mini!

As summer has progressed, my schedule has become increasingly full, and as a result, I've been looking for the quick meal ideas. I have technically stuck to the rules of veganism, but I've allowed my diet to become a little mundane - peanut butter sandwiches and organic corn chips with guacamole have been on the menu more than once since the beginning of June.

So last week I decided that enough was enough and I braved three new dishes. And since I love all things mini, I decided that I'd try mini cabbages, AKA Brussels sprouts . I've always been afraid of Brussels sprouts because I've imagined them to be like giant squishy peas or something. But then I read somewhere that they were more like cabbage, which I do like if prepared properly. So I thought, "hey, why not?" I found a recipe for maple Brussels sprouts with pecans and carrots, and went to town.

This recipe uses pure maple syrup, sliced carrot rounds, chopped pecans, and, of course, Brussels sprouts cut in half. Plus some salt and pepper to taste. I thought that anything with the sweetness of maple syrup would be fantastic...unfortunately I actually gagged in the middle of my first bite. Something about the texture of the Brussels sprouts just didn't work for me. Maybe I cooked them too long, because I found them to be a little softer than I had expected, like when you cook broccoli too long.

Since becoming a vegan I have learned to tolerate varied vegetable textures a little more because, as you know, when you eat out you have enough to worry about just trying to find something that you'll eat, let alone trying to be picky about how it's cooked. And if these sprouts had been tastier, I may have been able to bypass the gag. But the flavor was just a little sprout-strong. As leftovers I've found that I can eat them as long as I cut them with rice or couscous, but if I make them again I will definitely be following a different recipe.

I got to thinking, though, if Brussels sprouts have to be doctored so much just to make them not taste like poo, are they really worth eating as a health food?

Enter Google.

Firstly, Brussels sprouts are not in season - in fact, they're about the opposite of in season right now. Good to know. One sympathy point for Brussels sprouts.

Secondly, they are super high in vitamins K and C. So high, in fact, that if you ate one serving you'd be good to go on these vitamins for almost 3 and 2 days respectively. One healthy point for Brussels sprouts.

Now the biggies...these little mini cabbages help ward off cancer in a billion different ways. Plus they promote skin health, boost the immune system, provide tons of cardiovascular benefits, and protect against birth defects and rheumatoid arthritis. (Check out WHFoods for details.)

Whew! I'm not even going to rack up all those points. Brussels sprouts win.

So, I suppose I'll give them another shot (remember how fabulously open minded I am). I'll just keep looking for recipes that better enhance the flavor of these little guys.

Ricism

My husband and I have been visiting quite a few Chinese restaurants lately on our date night, as it's much easier to find things that we will both eat on their menus. He can have his General Tso's Chicken, and I can have steamed veggies, quite often with tofu. Some places have a better selection than others, and some places definitely know how to do veggies better than others (how you can mess up steamed vegetables I don't know, but apparently you can...), but overall, it usually turns out okay.

The only down side to Chinese restaurants is that not too many of them have brown rice. I don't usually make a big deal out of this because it's just rice and date night is worth it to me to not necessarily have my ideal meal. But I did mention the other night to my husband that it would be nice if more places served brown rice. This prompted my husband to ask, "what's so wrong with white rice if 100 gazillion Chinese people eat it every day?" I answered authoritatively and without hesitation, "it's bleached."

Hm. I heard myself say it, then quickly thought my answer through. Was it bleached? I really didn't know why brown rice was supposed to be so much better for you. I had just lumped it in with all the other whole grains I was supposed to substitute for the bleached, processed grains.

So I did what I always do...I googled.

As it turns out, the extra processing involved to make the rice white does actually remove nutrients from the rice. The first step to processing all rice is to remove the outer husk. At that point - ta da! - brown rice. But then to make it white they have to remove the inner husk, and then they polish the rice wuth glucose or talc. This processing takes a lot of vitamins and minerals away, AND there's not nearly as much fiber left. (www.greenlivingtips.com)

So, I don't think that white rice is necessarily bad for you, but brown rice is a whole lot better. I won't throw a fit about it, but given the choice I will choose brown. Who can't use more fiber?

Abstinence is the Best Protection

I have spent the last two months trying to purify my body of all toxins and chemicals. Now, I won't pretend I've been perfect. Like, although I have eaten a lot more natural foods, I have not purchased too many organic veggies and fruits and therefore, I'm sure, still have pesticides coursing through my veins. And I have not completely given up libations (blast you margies and your seductive allure!).

Still, I know that I am a lot more "pure" than I used to be. When people have asked how veganism has been treating me, I've always considered the question carefully and answered, "Yeah, I guess I do have more energy. It's been a lot easier to wake up in the mornings and I am getting a better night's sleep. So I suppose I do feel better over all." I've noticed little changes and improvements in my quality of life, but nothing just monumental.

That is, until today.

As part of my change to a healthy lifestyle I gave up the daily coffee and replaced it with orange juice. Firstly, I wanted to cleanse my body of the caffeine. Secondly, I only really like my coffee with creamer, and since I was giving up dairy, my morning coffee kind of went with it. I didn't go through any withdrawal to speak of, and the orange juice has been a wonderful kick-start to my day! Now, I have had the occasional soy latte since the big switch, but it's been decaf (which I know is not any better for me chemically, but there again, not perfect yet...).

Today I was feeling saucy but thrifty, so decided that I would like to make my own homemade iced soy latte. However, the only coffee I had in the house was full octane. "Oh, well," I thought, "caffeine this once won't kill me." And I proceeded to make my latte.

Holy s.....stuff.

I gave up coffee once for Lent, but I didn't really have any problems going back on it. Probably because I continued to ingest caffeine through other sources like soda. But today, half a glass just about sent me through the roof. And not in a good boost-of-energy sort of way. More like a bad-hit. Not that I've ever used illegal drugs, but from what I understand, the wrong stuff will send you off sick and wanting to crawl right out of your skin. And now, about an hour later, I just want to crash for several hours.

Coffee used to be my solace beverage, my personal escape. But now I can honestly say that after today I never want to experience coffee again. And when people ask me if I've noticed a difference in how I feel as a vegan, I can say with true conviction, "YYYEEEESSSSSSS."