Vegan Baby Shower

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This past weekend my gorgeous friend Jessica was given a baby shower. Jessica is having a healthy vegan baby and we all can’t wait to meet her! Jessica’s beautiful friend Emily, who’s not a vegan, took it upon herself to make all the amazingly delicious vegan appetizers for the baby shower. Let me tell you, they were DELISH! Thanks to all the original authors of these yummy recipes. The recipes are not mine, nor Emily’s or Jessica’s, but I believe the creators would be proud to see them and know how much they were enjoyed. 

Table with food

Author: The Coconut Mama

Coconut Fruit Dip – Paleo & Dairy Free! 

Coconut Fruit Dip

Ingredients

  • 1 Cup of Coconut Cream, cold with water removed. Coconut cream is the cream on top of cold coconut milk (I use this coconut milk). I suggest refrigerating the coconut milk overnight before making this dip. The coconut water will pour out easily leaving the cream on top.

  • 1 Tablespoon Raw Honey/Maple Syrup or a few drops of Liquid Stevia

  • 1 Teaspoon of Vanilla Extract

Instructions

  1. Scoop cold coconut cream into a medium size mixing bowl.

  2. Whip up the cream using an electric mixer.

  3. Add sweeter and vanilla.

  4. Refrigerate dip until ready to serve.

  5. This recipe makes approximately 1 cup of dip.

  6. Serve with fresh fruit or coconut flour graham crackers. Enjoy!

Jessica

 

5 MINUTE CHOCOLATE HUMMUS

Serves: approx ¾ cup

INGREDIENTS

  • 1½ cup cooked garbanzo beans* (how to soak and cook dry beans) OR 1 can of garbanzo beans, strained and rinsed 3 times

  • 3½ – 4 Tbsp maple syrup

  • ½ tsp vanilla extract

  • ¼ tsp salt

  • 4 Tbsp unsweetened baking cocoa

  • 2 Tbsp water (optional)

INSTRUCTIONS

  1. In a blender or in a food processor, combine all the ingredients except water, using just 3½ Tbsp of maple syrup.

  2. Puree until the mixture is smooth, about 30-60 seconds. Add water 1 Tbsp at a time to create the desired consistency. Taste the chocolate hummus and add remaining maple syrup if desired.

AUTHOR’S NOTES

* I’ve tested this recipe with great northern beans, garbanzo beans and black beans. I prefer to use black beans since the “bean” flavor is more subtle and they produced a creamier texture, but you can really use whatever you happen to have.
* If you use canned beans and there’s salt already added, reduce the salt in this recipe to just a pinch.
** If you choose garbanzo beans, remove the skin from the bean first. You can do this by pinching the bean between your thumb and index finger, and the skin will peel off. This helps to create a creamier texture when using garbanzo beans.

Sherry Lime

HEALTHY ARTICHOKE DIP [VEGAN, GLUTEN-FREE]

vegan-spinach-artichoke-dip-2

INGREDIENTS

  • 1 can organic artichoke hearts (14 ounce can, drained)

  • 1 can organic chickpeas (15 ounce can, drained)

  • 2 tablespoons organic extra virgin olive oil

  • 1 organic lemon (freshly squeezed)

  • 2 cloves organic garlic (freshly crushed)

  • 4 tablespoons nutritional yeast

  • 1 teaspoon organic chili powder

  • 1 teaspoon organic dried thyme

  • 1/2 – 1 teaspoon pink himalayan salt

PREPARATION

  1. Put all ingredients into a blender and blend just long enough until everything is well combined – do not over process (you want to still have small pieces of artichoke).Serve with your favorite chips, crackers or veggies.Enjoy!

Vegan-French-Onion-Dip-w-Dill-2

Vegan French Onion Dip with Dill

Prep Time 10 Minutes          Cook Time 20 Minutes         Total Time 30 Minutes

A dairy free, whole foods version of my favorite French Onion Dip and Dill Dip combined. It’s, of course, great with potato chips, but raw veggies, pita chips or crackers would be delicious as well!

Course: Appetizer, Dip, Snack

Cuisine: dairy free, gluten free, oil free, refined sugar free, vegan

Servings: 8 1/4 cup servings

Calories: 140 kcal

Author: Jenn S.

Ingredients

Instructions

  1. Heat the vegetable broth in a large non-stick skillet over medium-high heat. Add the onions and stir to coat for a minute or two. Turn down the heat to med-low, add the onion powder, garlic powder, 1/2 tsp salt, and pepper, and stir to combine. Let the onions cook about 20 minutes, stirring occasionally. Add a 1 tbsp or 2 of water (or more veggie broth) as necessary if the onions start to stick.

  2. Meanwhile, rinse and drain your soaked cashews

  3. In the bowl of a food processor, place the cashews, vinegar, lemon juice, dill and salt. Process until it starts to come together. Scrape down the sides of the bowl, add 1/4 cup soy milk and process again until smooth, scraping down the sides of the bowl as necessary. If you feel you need additional liquid add more soy milk 1 tbsp at a time. It should be the consistency of loose cream cheese when it’s done.

  4. When the onions are done, turn off the heat and add the cashew mixture to the pan. Pour in the other 1/2 cup soy milk and stir until smooth and creamy. If you like a a dip a thinner consistency, add a little more soy milk.

  5. Let cool, then refrigerate until cold.

  6. Serve cold with chips, raw veggies or crackers.

Recipe Notes

*You can slice you onions in long thin strips or dice them smaller. It’s really just personal preference. I’ve made it both way and prefer them in a dice, but both ways are good.

**If you are in a hurry and don’t have time to soak your cashews, it will still work. Unsoaked cashews will make more of a cashew butter, than cashew cream, so you may need several extra tablespoons of non-dairy milk (or water would work too) to thin it out.

***I have used Silk Unsweetened Original Cashew Milk in this recipe as well. It is also very tasty…a little sweeter than using soy milk. But, any unsweetened non-dairy milk should work in this recipe. 

Vegan Buffalo Cau

VEGAN BUFFALO CAULIFLOWER DIP

Prep Time 10 Minutes         Cook Time 30 Minutes         Total Time 40 Minutes

This addictive Vegan Buffalo Cauliflower Dip is super creamy, decadent, and secretly healthy/ You’d never guess it was vegan, gluten-free, and packed with protein. Make it for the big game or as an appetizer for your next dinner party.

Alexis: Alexis

Cuisine: Appetizer

Serves: 12

INGREDIENTS

  • 1-12oz bag frozen cauliflower florets, steamed according to package directions

  • 1 cup raw cashews, soaked and drained

  • 1-15oz can chickpeas, drained and rinsed

  • ¾ cup original Frank’s Red Hot sauce

  • ½ cup water

  • ½ tbsp lemon juice

  • 2 tbsp nutritional yeast

  • ½ tsp onion powder

  • ½ tsp garlic powder

  • Tortilla chips (I love Beanitos Pinto Bean Chips) and veggies, for serving

INSTRUCTIONS

  1. Place cashews in a bowl of warm water for at least 30 minutes or overnight.

  2. Preheat oven to 375F. Spray an 8x8in baking dish with cooking spray.

  3. Add to the bowl of a large food processor the steamed cauliflower, cashews, chickpeas, hot sauce, water, lemon juice, nutritional yeast, onion powder, and garlic powder. Process until the mixture is smooth and creamy, which will take several minutes. Scrape down the bowl as needed.

  4. Transfer dip to baking dish. Cover with foil and bake for 20 minutes. Remove foil, turn the oven to broil, (keep the oven open) and cook for 5 minutes longer.

  5. Serve with chips or veggies for dipping. I like it hot or cold!

  6. Dip will last at least a week in the fridge.

dip

Easy Vegan Vegetable Dip

Credit goes to: Around My Family Table

Ingredients

  • 8-12 oz container Tofutti Better than Sour Cream

  • 3/4-1 package Ranch seasoning mix (non-dairy), vegetable dip or Italian Dressing Mix (or use a homemade version)

  • 1/2 avocado

Instructions

  1. Combine “sour cream” and Italian dressing mix in a small container (or just right in the sour cream tub). Blend with stick blender or hand blender. Refrigerate several hours before serving.

Easy Hummus Recipe – Better Than Store-bought

Credit goes to: inspired taste.net

  • PREP  10 mins
  • TOTAL  10 mins

Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself (see our Easy Homemade Tahini Recipe) or leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place. We love serving this with flatbread — here’s our easy flatbread recipe from scratch.

Makes 6 servings or about 1 1/2 cups

YOU WILL NEED

1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground paprika, for serving

DIRECTIONS

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.How to Make Hummus-Recipe-Step-1

Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.How-to-Make-Hummus-Recipe-Step-3

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.How-to-Make-Hummus-Recipe-Step-3

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

 

 

And on a final note…

Jessica I

…Can you believe, that Emily, seen seated here, who is just about to give birth, made all those amazing appetizers for the party? Look at these two beautiful mamas to be! I was truly amazed and inspired at the amazing spread and variety! I sincerely hope you get a chance to make a few, if not at some point try them all! I promise you will not be disappointed. Your party is bound to be a success…even if most of your guests aren’t vegan.

Thank you to Emily and Jessica! xoxo

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Recycling for Vegans: How & Why It Matters

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Again, my friend Jess Walter has so kindly contributed the following post on recycling. Thank you again, Jess and Happy Holidays! This is a topic that is near and dear to my heart! As Jared Diamond wrote in his book Collapse, “We are all either part of the problem or the solution.” 

Recycling

All vegans have different reasons for deciding to adopt this lifestyle. But one reason that can unite all vegans is the positive effect it has on the environment. There are many benefits for the earth if you go vegan, including the diet’s ability to reduce energy consumption that is caused by feeding livestock.

In addition to the positive, guaranteed consequences for the environment, eating vegan can also benefit the earth if you give special focus to recycling. Being a vegan means that you want to do all that you can to reduce or eliminate the suffering of nature—and this translates to taking care of the environment by recycling. Recycling is one extra action you can take to do your part in protecting the environment, which is what being vegan is all about!

How to Develop the Habit

Americans can be extremely wasteful—producing 254 million tons of waste per year. This means that we all have an ethical responsibility to develop a habit of recycling to reduce this staggering number. One way to start recycling is to avoid single-use items, like plastic utensils or coffee cups. If you cannot avoid using them for whatever reason, always be sure to recycle them when finished.

Opt to carry your own travel mug when you plan to buy coffee, and bring along plastic containers that can be washed and reused to work. You can even bring your own Mason jar or Tupperware to restaurants to carry home your leftovers. Once you begin taking into consideration how you consume and store food, you will pay more attention to eliminating waste and recycling your dishes/items in responsible ways for the environment.

Start Composting

In addition to recycling the dishes or kitchen products you use when eating, you can also recycle your food instead of putting food down the garbage disposal. Studies show that 25% of landfills consist of food waste, but by creating your own at-home compost system, you can reduce this percentage. There are many different ways to compost that are easy to do in the kitchen or garage.

One simple way to compost is the “trenching” method. Vegans can save all of your fruit and veggie scraps in a sealed container, and after it is filled, you then bury the debris in your garden or yard. This debris can even bring nutrients to your plants, which is helpful for vegans who grow your own herbs.

Thus, by being more away of the ways you can recycle, vegans can develop an eco-friendly approach to consuming food.

Credit: Recycle Garbage Bin Logo Photo by Gary Chan 

The Trendiest House Plant Out There: Succulents

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Hellooo Vegalicious Ones,

Happy December! My friend Jess has gifted us with this blog post on succulents. I hope you’ll enjoy it as much as I have. Thank you again so much, Jess! 

Jeff Sheldon

Photograph by Jeff Sheldon

 

If you’re looking to grow your green thumb—and some charming little house plants—you should learn the essentials of planting succulents. These are best known as the plants that store water, making them a great option for amateur gardeners. Their ability to retain water is quite impressive, and many varieties produce nutrients that can be extracted and used to treat certain health and skin conditions.

Recently, succulents have seemed to surpass any other house plant in popularity. These little plants have been called a mainstay of the green revolution, making them popular for many individuals who are conscious of their environmental footprint, like vegans. What’s more, some varieties are edible, making succulents even more useful and attractive to vegan and vegetarian lifestyles.

Why Everyone Loves Succulents

In addition to looking nice and adding ambiance to any space, succulents possess their own unique style and are always reasonably priced. You can go days—or sometimes even weeks—without watering the plant, making it quite simple to learn how to maintain succulents. These plants basically thrive on neglect, which mean they are a great fit for people with busy schedules and for water-conscious consumers.

Many people also love succulents because they come in a range of fun colors, sizes, and shapes. Finding a stylish, trendy container or pot at your local thrift store can be your succulent’s new home. And, succulents don’t attract as many pests as other plants since they don’t require much watering, making them ideal for any indoor space.

Knowing Which Succulents You Can Actually Eat

Before you bite into one of the leaves of your succulent, you should be aware that not all succulents are edible—some are even toxic and poisonous. However, certain varieties of succulents can be consumed, including:

  • Dragon fruit

  • Barrel cactus

  • Saguaro cactus

  • Stone crops

These succulents are safe and healthy to eat, and can be consumed either in raw, grilled, juiced, or mashed form. Dragon fruit is particularly trendy for smoothie bowls and salads, making it a unique, brightly colored additive for vegan meals. As for the other variations, try harvesting the stone crops or the cactus meat and grilling them up for a veggie stir fry.

So, now that you know all about the charming characteristics of succulents, you can incorporate them into your at-home plant collection and even try adding them to some of your favorite vegan dishes.

 

 

Grow Your Own Veggies

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Grow Your Own Veggies

Thank you to my friend, Jess, for once again sharing a post to my blog! If you have one that you’d like to share with my audience, please just email me!

Everything You Need to Know about Growing Veggies

One of the best parts about being vegan is getting to try out a range of different fruits and veggies that you probably would not otherwise think of trying. Substituting your favorite orange chicken dish for orange cauliflower, or adding colorful dragonfruit to your morning smoothie can be fun ways to explore all the vegan options available, if we only give them a chance.

For anyone who lives in an urban area, it may be hard to feel connected to all the wonderful raw produce out there if you always have to buy the ingredients from a grocery store. So why not try growing your own vegetable garden instead? Certain veggies can be grown virtually anywhere, as long as they are potted correctly and have enough space. Even in your high-rise, your vegetable garden can thrive.

Where to Begin

While urban gardening may seem like a challenge at first, the best way to start is by deciding what type of urban garden your outdoor area can sustain. Some urban homes may offer a spacious rooftop or deck, but others may only have limited window ledges or balconies. Some options for an urban garden include:

  • Raised beds

  • Container gardening

  • Lasagna gardening

  • Vertical gardening

  • AeroGardening

Container gardening is probably the easiest option of these, as there are a variety of container styles available like clay, plastic, or terracotta. Simply find a container that is the appropriate size for your plants and their root systems, add dirt and compost, and that’s it. This is also a great way to easily manage the plant’s environment, as the containers can be easily moved and kept anywhere there is ample sunlight.

What Vegetables Make Great Companions

Many vegetables can make a great patio container garden. But which ones should you choose? Starting with a staple vegetable, like carrots, potatoes, onions, or beetroot as these are easy options to test out how your garden will grow. From there, you can enhance your garden by introducing companion plants to grow alongside these staples. Companion planting makes the most use of space and can also deter pests. Some companion planting options include:

  • Carrots with onions, peas, radishes, lettuce, cabbages, and leek

  • Tomatoes with cabbages, carrots, and onions

  • Peas with beans, carrots, cucumber, and radishes

  • Beetroot with brussels sprouts sprouts, broccoli, onions, and cabbages

While you may not be able to fit all of these vegetable combinations in your urban garden, knowing that certain plants like onions and leeks repel flies and caterpillars can help your garden avoid harmful pesks. Before long, you will be happily cooking all other favorite vegan dishes with your own homegrown vegetables, and what can be healthier or more satisfying than that?

What The Health On Netflix

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Quick Heads Up!  What The Health is making its debut on Netflix on Friday, June 16th in the U.S.! If you don’t have Netflix you can watch the full film on YouTube. I had a sneak preview today. The documentary is only an hour and a half long, but I highly recommend it if you care about your health or those you love. Plus it gives a good insight into the major, supposedly supporters of health…AHEM!…and their agendas. To say the least, it will be eye opening to those of you who haven’t seen Food, Inc. or read WHOLE by Dr. T. Colin Campbell. This film is Excellent! Enjoy & Share!

WTHealth

Link to YouTube: https://www.youtube.com/watch?v=g1nEpMQyhLA

Dutch Vegan Artist Ronn Kools

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Happy June, Vegalicious Humans!

Docga-Bowie-II

Coming to you from Brazil. This is my interview with Vegan artist Ronn Kools.

N: Hi Ronn, tell my readers about yourself.

R: I am a Dutch artist-illustrator who currently works on a series of animal ballpoint pen portraits with human characteristics in Brazil.

Veganism wasn’t new to me when I decided to stop eating animal proteins. As an artist you need to be open to “new” ideas and information. Some of my friends had been vegetarian and others vegan for years, but it was the documentary Cowspiracy which convinced me that we – people – need to start thinking differently about food.

N: How long have you been vegan? Who inspired you to go vegan?

R: I went vegan (only) about a year ago. It started out as a two month challenge together with my partner, after watching Cowspiracy. I wanted to do it for a while, but it was definitely easier doing it together. In the beginning we thought it might be more expensive, but it wasn’t at all. You simply buy different things. Loving to cook, and experimenting new recipes definitely helped. So, yes Cowspiracy definitely was my inspiration.

N: That’s Awesome! It’s definitely a powerful film! How has veganism changed your life? Any health improvements?

R: Veganism made me look at animals as other beings. I have always loved animals, but the human mind is so programed to see certain animals just as product providers instead of seeing them as our fellow beings on this planet.
Going vegan definitely had a positive impact on my health. I lost weight to start with. I sleep much better. And I don’t feel so stuffed anymore after a meal. I feel much better.

Skateroo

N: Tell us about your art? Has it changed since you went vegan? Did you draw animals before?

R: In 2015, I had my first solo exhibition (“Till Death Do Us Part”) in Recife, Brazil. It was a collection of realistic oil paintings about the feeling of missing people in our lives. The show was successful and got a lot of attention, but right after the opening I knew I wanted something different for the next step in my artistic career. The theme of my show was heavy, and I decided I wanted something lighter; something with a message, but still something that would put a smile on peoples faces.

Punk-Panda

I experimented with some ideas, but when I started sketching animals with human characteristics it all came together for me. The idea was, and still is, to present animals as other beings, with the hope that people will start treating them better. Most people simply smile when they see my animal portraits, and won’t have this direct connection right away, but I believe that subconsciously it will have some influence.

I experimented with some ideas, but when I started sketching animals with human characteristics it all came together for me. The idea was, and still is, to present animals as other beings, with the hope that people will start treating them better. Most people simply smile when they see my animal portraits, and won’t have this direct connection right away, but I believe that subconsciously it will have some influence.

Suusi-Kahlo-II

It’s also for this reason that I stepped out of the world of art galleries, and started looking for bigger platform to reach more people with this concept. This resulted in my portraits being printed on t-shirts, posters, stickers, mugs, pillows, and other products, which are now being sold by online stores such as Society6, Curioos, Redbubble, and DesignByHumans.

Strangely enough I wouldn’t say me going vegan has changed my art. I would say my art has helped me find veganism. It was the process before starting this series, as finding something close to my heart, something true to myself, and an idea I wanted to share with the world. Before this series the models for my work were mainly people. I did draw animals before, but never with a concept like this one.

N: I love your work and the playfulness of adding human characteristics to these beautiful animals. It also serves as a wonderful way of seeing ourselves in our animal friends and perhaps will give someone pause to think, “Hey, he/she looks a lot like me! Maybe I ought to not eat someone I have so much in common with?!”

N: What has the response been from your friends and family?

R: The response to the animal portraits has been amazing. Many people who buy the t-shirts send me a photo of them wearing them, or tag me when they show them wearing them on social media. Even actor-singer Hugh Sheridan send me a photo of him wearing his Pantherasta t-shirt, and actor Rafael de la Fuente send me one of him wearing his Don’t Pussy Me t-shirt on a night out in Hollywood.

Dont-Pussy-Me

R: The response I have received for going vegan is very mixed. A lot of narrow-minded people walk around with the idea that it’s not healthy, or bluntly joke about eating meat because they simply don’t want to accept what is happening to the animals before they have that dead piece of them before them on their plate. Other people respect it but say it’s just too difficult. I always tell them it’s one of the easiest things I have ever done in my life. But of course the best response you get is the response from people who are genuinely interested and want to try it for themselves; even if just for one or two days a week. It’s a start after all.

N: I completely agree with you. Even if it is just one or two days a week. That is a great start! How is it being vegan in your part of the world?

R: Being vegan is Brazil is not as easy as in some other parts of the world. I used to live in London, and my friends there tell me there are lots of options for vegans now. There are many vegan products for sale in supermarkets, and vegan restaurants everywhere, such as the very popular pizzeria Picky Wops.

It’s different in Brazil. The meat industry has a lot of influence in every corner of this country. They have established a very strong meat eating culture. You will hardly find any vegan products, except from your regular fruits and vegetables, in supermarkets here. For these products you will have to go to specific vegan stores. They sell everything a vegan could wish for, but they aren’t cheap. Far from it, but it is definitely a growing market. The meat industry might be strong in Brazil, but the free mind of the people will always be stronger.

My favorite place to get some vegan deliciousness from in Recife has to be Pizzeria Vesuvio, which has a few amazing vegan pizzas on their menu.
In a few weeks I will travel The Netherlands. I always look forward to seeing what different kind of options my home country has to offer.

N: That’s a great point, Ronn, “…the free mind of the people will always be stronger!” I’m about to head to Denmark, I always look forward to seeing what changes have been made in my home country since I was there last in the vegan department.

If someone wants to purchase your art or see more of your work, how can they get a hold of you?

Here are some links:

instagram: ronn.kools.artist

Tumblr: http://ronnkools.tumblr.com

Facebook: www.facebook.com/ronnkoolsart
Curioos: https://www.curioos.com/ronnkools

Society6: https://society6.com/ronnkools

To those out there who have questions about my work, or being vegan, or to those who would like me to create a portrait of their favorite animal, please send me a message on Facebook, and I will get back to you as soon as I can.

Finally, to those out there who still believe it’s to difficult to go vegan, just give yourself the two month challenge. Everybody can do two months, right?!

Enjoy the experience.

Yours,

Ronn Kools

N: Ronn, Thank you so much for sharing your Amazing artwork and thoughts with me and my readers! I greatly appreciate it!  

If you’re interested in reading more stories like this one go to “search” and look up “Two Years of Plant-Based Interviews”

 

Healing My Thyroid With a Vegan Diet

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Yesterday, at Whole Foods, I ran into someone I know who works there. She wanted to know more about a Whole Foods Plant-Based Diet. We chatted for a while about this and that. As we were talking another woman kept circling around us. I told ‘my friend’ what my NP had said to me several years ago, as my thyroid had started to go downhill, that she’d never seen anyone recover as fast as I had and that she believes it is due to my vegan diet. (My NP is not a vegan, btw.)

fruits-for-thyroid

This other woman abruptly butted in. She was VERY angry with me for telling my ‘friend’ this about my thyroid. Frankly, I thought she was going to punch me, she was so angry, as she came back a second time and yelled, “It’s an autoimmune disease that can’t be cured. It is science and you should not be going around and sharing this misinformation.” So I decided to ask my friend Dr. Ted Crawford for his expert opinion on the matter. Could my NP be wrong? I didn’t think so, but here’s what my friend, Dr. Ted, who is in the new documentary, Eating You Alive, responded back to me:

Well, I have personally had two patients I have with hypothyroidism on supplemental Levothyroxine adopt WFPD [Whole Foods Plant-Based Diet] and within a year HAD to go off their medication because their TSH and T4 levels normalized. If you ask Furhman, McDougall, or any other primary care physician who has been treating patients with WFPD diet, they will tell you the same thing. Most thyoid conditions are autoimmune diseases caused by dietary habits. And it can possibly be reversed in many cases. Now some cases may not be, but I believe the majority of them will normalize. You have a super Sunday as well, Nina!

So, to the Angry lady at Whole Foods,

Isn’t this great news? Now you can actually be proactive instead of reactive!

lemons : life

I shared this story with all my friends on FB, but decided to share it here as well, as it was…let’s say such an “unproductive” encounter! Just remember, when you get lemons thrown your way, why not make lemonade or use them with water in the morning! They are a great cleanser…possibly even of negative energy! Smile!

Wishing you all much health and happiness! Make it a GREAT week!

PS. Since posting this to FB, I’ve had three friends, including a NP (Nurse Practitioner friend) – they’ve all had Thyroid disease – respond to the post about my “encounter”! They ALL say the same thing. They CURED their thyroid with a Whole Foods Plant-Based Vegan Diet! Ginette, the nurse wrote, “I went off my Thyroid medicine last year with the OK of my Md…i was taking the lowest does! I’m fine! Another friend wrote, “I too, have reversed the effects of thyroid disease with a vegan lifestyle. When I wasn’t vegan, my dose of Levothyroxine was .175 I’m down to .100, and will be down again soon. It works, Nina. I’m living proof.” 

And another simply commented, “That buttinski had a lot of nerve barging into your conversation to begin with.” Well, my friend, I am SO glad she did…as unpleasant as it was! And yes, I do have nerve to put it out there! GO WFPB VEGAN!!!