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Can an Ethical Vegan Also Be a Healthy Vegan?

My vegan journey began for ethical reasons. I could no longer eat sentient beings (such as pigs, cows and chickens) who were really not too different from my dogs and cats.

My “why” for going vegan was and is clear and once I got into the groove, eating plant-based became easy and enjoyable.

Then I learned how to cook plant-based and realized how easy that was and I wanted to let everyone know. If I can be vegan and learn how to cook, so can anyone. It’s really not hard at all.

(I know some people really don’t like cooking, but I’ve also coached people who think they don’t cook when in fact they prepare many more meals and dishes than they realize.)

But before I started shouting my newfound discovery of cooking and eating vegan from the rooftops I wondered: What if being vegan isn’t even healthy?  Would I be doing humans a disservice by proselytizing veganism to spare non-human animals? I was eating vegan food, some of it healthy fruits and vegetables but some of it very processed.

I know a number of people who are vegan for the animals (the same as I started out) which is admirable. And there’s a chance that the vegan food they eat is still healthier than the animal products they eschew. But can it be a win-win for everyone? We don’t eat the animals (good for the animals and the earth) and also good for us? (Not just better than the awful alternatives, but actually good?)

Diane and friend at Rancho Compasión

I sought out some education on the topic and studied plant-based nutrition through the eCornell program and learned that indeed, with a few tweaks to the recipes I was already cooking, I could be eating and living a healthy plant-based lifestyle.

I was eating well. Yet, I had a nagging gut issue for decades. Long before I went vegan. In 2023 and early 2024 it became more acute, and I was missing out on trips and other fun stuff in life.

Last July, I searched on the Physician Committee for Responsible Medicine’s website for a local plant-based Registered Dietitian who specializes in gut health and found one in Los Angeles named Jocelyn.

Within two weeks of working with my new dietitian, Jocelyn, and following her protocol, I was feeling better. And because I was already vegan and eating a healthy plant-based diet, the modifications she had me make weren’t drastic. But making them changed everything for me. And now that my gut is feeling better, my whole body feels better.

What health professionals say about the importance of the gut microbiome is true. I’m experiencing it for myself. (My bloodwork at a routine physical, which has traditionally been very good, was excellent this time.)

Jocelyn was super excited to know that I teach plant-based cooking and help coach people new to plant-based eating or veganism. (It made her job pretty easy.) We created a three-session course called: Food as Medicine: Cook and Learn Series. I teach the cooking and she teaches about the health benefits.

The course begins January 22nd and will meet once in January, once in February and once in March. While I’m cooking, Jocelyn will be speaking about the health benefits of a plant-based diet. Additionally, each month, she will delve deeper into the benefits of a plant-based diet on lifestyle diseases such as Diabetes, Heart Disease and Cancer. You can learn more here.

Our meeting is a perfect example of an ethical vegan finding a healthy plant-based lifestyle (me) meets healthy plant-based practitioner who is now also vegan (Jocelyn). We started down a plant-based path for different reasons and ended up at the same place.

Swinging back to my original question- can an ethical vegan can be healthy too?  Absolutely. It might take a few tweaks to a vegan diet but the answer is yes.

It is gratifying to know that I can follow my ethics AND be healthy… healthier in fact than I’ve been in years.

And now I feel comfortable shouting it from the rooftops.

We Said Goodbye to My Dog, Gonzo

Saying goodbye is the hardest. We adopted Gonzo in 2009 when my kids were 7 and 9 years old. He was 6 months old, and I didn’t want a puppy. 

We had gone to the rescue group to look at a different dog who was adopted minutes before we arrived. None of the other dogs at the shelter seemed suitable for a family with small children. 

The woman was pretty determined to get one specific dog adopted and opened the door to the puppy room and let him out. Simultaneously, my children and husband squealed: A PUPPY.

Puppy Gonzo

I was doomed. 

I also wanted a big dog, and I could tell he was going to be on the smaller side. But I was outnumbered. (The reasons the woman wanted to get him adopted were twofold. His sibling had been adopted the day before, and she explained that it’s almost worse for puppies to languish at the shelter for socialization reasons.) 

Anyway, we agreed that if our senior dog, T-bone was ok with him, he could stay. T-bone was fine and Gonzo became our newest family member. Even though we named him Gonzo, he was our Little Man and we called him Little Man more than we called him Gonzo.

Gonzo & T-Bone snuggling

Needless to say, we all fell in love. Despite not wanting a smaller dog and not wanting a puppy, I fell hard. 

And T-bone showed Gonzo the ropes and how to be (for the most part) a well-behaved dog. 

We had a few issues along the way; he didn’t like people coming through our front door and oopsie, might have bitten a few people. But we figured it out and overall, he was a wonderful dog. 

He not only slept on our bed, but he slept under the covers snuggled into all my nooks and crannies. When we were awake, he was often found under a blanket on the sofa with whichever family member was there. 

After T-bone passed, we adopted Ninja who was the same age and the two of them ran and ran and ran together. They were two peas in a pod, and we never felt bad going out and leaving them because they had each other.

Gonzo & Ninja snuggling

If not under a blanket with a human, Gonzo was snuggled with Ninja.

And when we would return (even 3 minutes later) he would make a hilarious howling sound that sounded like ROOOOOOO. We called it Rooing. 

Best Buddies

After Ninja passed, Gonzo made it clear, at the age of 13, that he was ready to be a solo dog. So, for the past two and a half years, Gonzo has had our full attention. Our relationship changed too. Ninja was my Velcro dog until his passing and then Gonzo became my Velcro dog. 

Gonzo was one of the toughest little dogs I knew. In 2020 he was attacked by two big dogs who escaped from their yard, and it was bad. Then in 2022 he got into a fight with a dog we were fostering and that was bad too. More recently, due to heart disease, I kept thinking the end had to be near, but he had no intention of going anywhere. Such a fighter. Until it just got too hard on his little body. 

15 years just isn’t long enough. I miss him so much. I can’t believe he isn’t here snuggling with me anymore. 

Gonzo- you are forever in my heart. 

How Does Your Garden Grow? (Mine was mostly a disaster)

How Does Your Garden Grow? (Mine was mostly a disaster)

Do you have a vegetable garden? I didn’t until this year when I attempted a small one in some garden boxes. I mentioned it in passing on a few posts because I had harvested lettuce from the garden. 

Here’s my Hollywood garden story- from happy, to sad to what’s the moral of the story. 

When everything first sprouted and began to grow I shared a few photos with my friend, Valerie. She has a lot of gardening experience. I was so excited, and she couldn’t believe how nicely everything was growing. 

Welp, it kind of went downhill from there. Not kind of. It went downhill. 

First rookie mistake: 

I put too many seeds in the boxes, and they got overcrowded fast. So, I thought it would be a good idea to trim it from the top. Nope, my friend, Beca (another gardener), told me, they need their leaves. Duh, of course they need their leaves. I needed to thin it from the bottom.

Next rookie mistake: 

I had expected critters to eat my veggies and planted basil in hopes that it would ward them off. I think that worked, but, the little bugs didn’t mind the basil and attacked. This all happened while I was traveling and by the time I came back, it was totally infested.

Third rookie mistake:

I made a vinegar, water and soap mixture to spray the leaves, but I did so during daylight hours and the leaves burned. That was the beginning of the end.

But I kept watering and waiting to see what might turn up.

I did harvest the lettuces and some basil early on which were tender and delicious.

And I got one or two mini radishes.

Lastly, my sister warned me that growing your own carrots could yield teeny tiny little stubs. Well, she was wrong. Mine didn’t even get to stubs. I finally pulled these up (months and months later) and you can see for yourself. That’s my pinky fingernail.

Cucumbers should be really easy to grow, but I think my whole box got too much direct sunlight. I say this, because the only one that grew at all, was on the other side of the trellis out of direct sunlight.

I decided a few things about my garden.

  1. I actually enjoyed gardening and I’m going to try it again but do it a little differently this time. (I pulled all the sad leftovers out this morning and planted more lettuce which seemed the happiest out of everything I originally planted.)
  2. Instead of trying to grow five plants at once, maybe I’ll start with one or two.
  3. This whole experience of having early success and then somewhat of a failure was a great metaphor for other areas of my life:
    • It ended up being a fun learning experience.
    • I didn’t take it too seriously.
    • I actually laughed a lot. (Come on, look at that cucumber. And who harvests carrots smaller than a pinky fingernail???!!!!)
    • I did harvest some good tasting vegetables, even if it wasn’t what I had imagined it would be. 
    • I’ll try again armed with more information next time (and go more slowly).
    • It really wasn’t a failure. It was just my first try at something new.
    • While most of my plant-based cooking works out, it doesn’t always, and that’s ok too. It’s all a grand experiment. 

My friend, Stephanie (Chef Steph!) has an amazing garden and inspires me with images of her beautiful veggies.  I live vicariously through her planting successes.

If you have a garden, I’d love to see what you grew!

Paris Olympics Offering Plant-Based Fare

Paris Olympics Offering Plant-Based Fare

Well, this is exciting. I know that Europe is more forward thinking in many ways. But we don’t often associate Paris with being the epitome of healthy food. Delicious yes, but not necessarily healthy.

Yet, the 2024 Paris Olympics is setting a new standard. The Olympics start today July 26th and this is the first time plant-based foods are being offered abundantly at a major international event. Every article I read cites different figures.  (I’ve read 30% plant-based at the athlete’s village, 60% plant-based overall, and also 2x plant-based whatever that means.)

Whatever the figures are, the lowdown is that the Paris Olympics aims to be more sustainable than ever by offering a significant increase in plant-based fare. They are also emphasizing local and organic foods.

It is encouraging that major organizations like the Olympics are not only taking note of what needs to be done, but also taking action.

Here are some articles that discuss making the Paris Olympics more plant-forward.

All of this plant-based discussion also draws attention to the numerous vegan athletes (as well as spectators, volunteers, media and employees).

I suspect this endeavor will be a smashing success. Well, maybe I’m blowing fairy dust to the Olympics so that the plant-based endeavor is a smashing success. And I also hope that when it is a success, that the Los Angeles Olympics takes note ahead of the 2028 Olympics. May it all be so.

For the rest of us not in Paris being treated to climate-friendly, health-friendly compassion-friendly and likely delicious fare, (and being in person for the games), we can enjoy plant-based fare right in our own homes. Not any old plant-based fare, but home-cooked deliciousness!

Starting August 7th we are launching a new plant-based cooking class! The class will not require that you turn on your oven. Over 7 sessions via Zoom, we will cook at least 12 dishes ranging from hearty (not boring) salads, breakfasts, healthy and easy pasta dishes, a complete dinner, desserts and a bonus cheese class! (Yes, plant-based cheese which I suspect will also be served at the Olympics.) Plus, one session will be a coaching and Q and A call where we get your plant-based nutrition questions answered.

Click the green for more information and to join our class.

All of the sessions will be recorded in case you have to miss, and in case you are reading this after class has concluded, you will still be able to take the class.

Have fun cheering on your favorite team (or Olympian) to go for their gold.  And let’s watch Paris make history setting a new gold standard with plant-based fare on offer.

Featured Image: Cauliflower Alfredo from Fortune.com article, photographer Henry Sanchez

Plant-Based Roundup- A Glimpse at Possibilities

Plant-Based Roundup- A Glimpse at Possibilities

It dawned on me that I share photos of some of the foods I eat (whether I’ve cooked them or not) on social media. But not everyone sees everything I post on social media. So, this post is a little tour of some of the foods I enjoy, (when I actually remember to take a photo. I can’t tell you how often I finish a meal and say “oops, I should have taken a photo.”). 

Here’s why I’m sharing these photos. When I first went vegan, I thought I was doomed to a life of boring salads and pasta. (I LOVE salads and pasta, but it felt so limited.) 

Alas, there is so much amazing plant-based food available to cook and eat. It just takes a little commitment and willingness to learn something new. (Learning new stuff is good!) These photos just scratch the surface of what I’ve learned to cook and what I now eat (and what I’ve shared). Cooking and eating this way is delicious, healthy, creative, compassionate and fun. This is all possible for you too. 

Enjoy the photos! (Where there are recipes available, I share how you can find them.)

A few months back I shared that I had the opportunity to take a cooking class with Miyoko. We cooked Moroccan Lentil Pancakes with her, and I was able to duplicate the recipe at home!

Remember the Bundle back in March? I discovered many new wonderful recipes. One of my favorites on dinner rotation is Falafel. For a minute I had a garden box with lettuce on it and this falafel was super special because it was atop greens from my very own tiny garden.

I now always have Healthy Raisin Walnut Oat Muffins (from Ellen’s Healthy Kitchen) on hand. They freeze well so I can make a batch and freeze what I don’t eat immediately. If you didn’t get the bundle, you can buy her ebook on her website.

In addition to the falafel that I learned to cook from the bundle, I also learned to make a Greek Buddha Bowl. (Below)

While I do cook most nights, we sometimes get takeout and love Café Gratitude in Los Angeles. I love this colorful take on a Greek salad. (Above)

And then there’s travel. When I was in Manhattan, I discovered the grain bowl below from Slate Restaurant which has multiple locations around the city.

The photo above is one of my favorite bowls. It’s from Ann and Jane Esselstyn’s cookbook Be A Plant-based Woman Warrior.

I recently shared that one of my favorite summer breakfasts is a simple bowl of berries atop plant-based yogurt with a sprinkle of granola.

We shared this plant-based eggplant parm in March, but I never shared my very homespun photo. Both my husband and I love eggplant parmesan. It did take more time than I usually spend on a weeknight dinner, but it was totally worth it and we had leftovers for two more meals.  If you would like to cook this dish, you can find the recipe at The Almond Eater’s blog.

Stay tuned here at What’s Plant-Based Cooking Good Looking? for more opportunities to learn how to cook and enjoy healthy plant-based food.