Category Archives: vegan

Switching to a Plant Based Diet After 50

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Numerous empirical studies have established the advantages of eating a plant based diet over one that is heavy in meats and related saturated fats.  This is old news.  A “less meat, more plants” style of eating can definitely improve the quality of one’s life, and it is better for the planet.

I’ve been a part-time vegan, and full-time vegetarian for more than 40 years now, and I still hear people comment on my high energy levels, my  nice complexion and my abundant, full hair, which are all associated with eating in this way.  I often work from 12-14 hours a day, and still manage to cook whole meals, keep my house spotless, and go out dancing at night, when I feel like it.

In addition, vegetarianism is associated with higher levels of short-chain fatty acids in the gut.  Additional research suggests that it also lowers the risk of heart disease, inflammatory diseases, and type 2 diabetes.

Vegetarianism Over 50

Can changing your diet to a meat free or low meat diet after age 50 still make a difference?  Absolutely, it can, according to experts. “It’s never too early or too late to embrace a healthier lifestyle,” says a leading cardiologist. “The benefits come quickly and continue to accrue with time.”

In one study, women in that age group who ate a mostly plant diet were 34 percent more likely to be free of chronic diseases, such as heart disease and chronic diabetes, 15 years later than women whose diets included more meat.

According to a study in the medical journal, Neurology, a  Mediterranean-style diet,  which is based on legumes,  produce, grains, and healthful oils, such as olive oil, is connected with better cognitive brain health in older adults. Those who favored fruits and vegetables in their diets, and who ate only minimal amounts of lean meats and fish, if any at all,  had less brain shrinkage—linked with a reduced risk of cognitive decline—than those who ate meat on a regular basis. Eating no more than 3.5 ounces of meat daily may also help prevent the loss of brain cells equivalent to about three or four years of aging, researchers say.

How to Make the Switch

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The beef and dairy industries have been allowed to thrive at our expense. Coverups of toxic situations weren’t report it to the public because they didn’t want to scare them! It’s time to put that fear into action for the sake of our planet and the lives of our children. As long as people continue to buy their products, these industries have the power and resources to fight reforms and pump money into the schools with educational propaganda. Let’s help the next generation just say NO to meat!

Any step you take will help, but the more plants and fewer animal foods, the better. Try these easy tips to help you design a plant-based diet:

  1. Up your vegetable and fruit intake. 

Even if you decide that you can’t give up meat altogether, increasing the amount of produce that you consume will help you develop a taste for plants, and can help you transition to a higher fiber food intake.   Gradually adding veggies in unexpected places, such as sliced tomato or avocado on toast, can help.

2.  Resign your plate.

Try filling at least half of your plate with grains, fresh produce or beans, and downsize your meat serving.  When you do choose meats, choose those lean cuts that are healthier.  Think of a stir-fry heavy on the veggies and grains with thinly sliced strips of beef rather than a big steak with a spear of broccoli.   Swap in chopped mushrooms or tofu for half of the ground meat you’d normally use in meatloaf, tacos, chili, or pasta sauce. Or try veggie-based dishes like burritos.

  1. Find your semi-veg style.

Even when you don’t eat a vegetarian diet every day, eating plant based meals once each week is a great way to start.  You can replace meat ounce-for-ounce with one of the new faux meats, such as Quorn or Fieldroast brands.

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Vegetarianism for Pain Relief

Because of the anti-flammatory aspects of a plant-based diet, many people who suffer from chronic pain have discovered the benefits of cutting meat out of their diets. Inflammation is a pathological condition underlying a number of diseases including cardiovascular diseases, cancer, and chronic inflammatory diseases.

Diet provides a variety of nutrients as well as non-nutritive bioactive constituents which modulate immunomodulatory and inflammatory processes. Epidemiological data suggest that dietary patterns strongly affect inflammatory processes. Primarily the intake of fruit and vegetables as well as of whole wheat is inversely associated with the risk of inflammation.

In addition to observational studies there are also data from human intervention studies suggesting an anti-inflammatory potential of these plant foods. At the level of bioactive compounds occurring in plant foods, primarily carotenoids and flavonoids seem to modulate inflammatory as well as immunological processes. In conclusion, there is convincing evidence that plant foods and non-nutritive constituents associated with these foods modulate immunological and inflammatory processes. By means of anti-inflammatory activities a plant-based diet may contribute to the lower risk of cardiovascular diseases and cancer. A high intake of vegetables, fruit, and whole wheat as recommended by all international nutrition authorities provides a wide spectrum of bioactive compounds at health-promoting concentrations.

Retreats, Yoga….and

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I went location scouting for a place to hold my first retreat yesterday and ended up at a cool place in Damascus, Oregon.  Scenic location…beautiful sanctuary, dining hall, great vegetarian catering…many many good features.  This might be the place.  Still looking. screen-shot-2016-09-20-at-12-53-49-pm

Started a new yoga class last night that was unlike any I’d participated in previously.  Really enjoyed it.  The theme was focused on gratitude, which we talked a little about as participants, and tried to integrate it into our practice.   I have so much to be grateful for in this life, and it seems to just get better and better, as I settle into this heartfelt happiness.  All areas of my life have improved over the last year.  My friendships/relationships/the family I have here….all so good and better and   best.  Really. I am so thankful.

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The yoga was an hour and a half, and by the end of it, I had begun to feel slightly nauseated. Thankfully, I live nearby, so rushed home and no sooner walked in the door when I got very sick. I investigated why that would have happened after yoga, and it said that sometimes the liver is prompted to release toxins during yoga. I threw up because I was poisoned by these toxins. Today, I feel a little “meepy” (as my old friend, Peggy Spott used to say), but better.

So today was a productive day, work-wise.  I fulfilled some interesting writing orders about various subjects….”the dangers of Aspertame”, “coping with loss,” “how drones can be used in the construction industry…” Just enough to earn a few bucks and get my brain charged up.

Anyway….namaste….and until next time…be sweet now.

The Writing Life

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The Mills Brothers  released their hit  “Too Many Irons in the Fire” in 1946.  70 years later, this song could be designated my theme song. Yet, how many irons are too many?  I suppose that much is subjective.

I live a multi-faceted existence and always seem to have a lot of irons in the fire.  With the onset of the new year, however, I find myself busier than ever, but I am also happier than ever, and with great hope for the future.

I am working on opening a new business and have been developing workshops and programs for that, gathering partners and finances, and creating a dynamic endeavor that may take a couple of years to get off the ground, so  I continue to work on other things as I focus on getting this done.

A friend, who is a former celebrity client from a decades-ago stint I did with an entertainment law firm, contacted me over the holidays to ask if I would be part of a $25 million capital raising campaign with a view toward producing 5 new independent films.  I will be working in the capacity of a consultant, designing social media promotions and campaigns, but won’t know many details until some time next week. This will be my first MOIP-related, salaried work I have done since I received my masters degree, and while I’m excited about the work, this is not what I’ll be doing professionally, in the long run, but that is another story for another time.

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In addition to my art work, a large part of my vocational time is spent writing.  I have my various creative writing projects going on….my cookbook, my novel, my poetry and short stories, all of which take the back burner too often in favor of the writing work that I get paid for.

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Over the last 48 hours, I have written essays on the world-renowned Monte Pascoal cigars, Missouri fly fishing, eyeliner, the Bakken oil fields, Maternity photo shoots and the merits of portable ballet barres.  I have written essays for a graphic design company, two criminal law firms, a judge, an artist and a physician whose specialty is the treatment of diabetes.  I have a long list of articles to complete today, and another list of articles that I will have to complete from our retreat at Lake Tahoe.

I have honed article writing down to a fine art and can knock out what my editors designate as “high quality” writing in a very short period of time.  My research skills were honed to perfection while I was in graduate school, and I am able to produce many articles in a short period of time.  All this, is in addition to writing the Chinese fashion catalog that provides an endless stream of work.

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Admittedly, I do not feel a lot of passion about the paid writing that I do.  My heart lies with my creative work, but the paid work provides a good income, and I rather enjoy it.  It isn’t what I intend to do over the long run, but for now, it is fine.

I work through a number of different agencies.  Over the years, my ranking has risen to the top with many of these agencies, and I have received a more noteworthy status than I once had as a hack writer.  Today, I am frequently notified by editors and former clients, so that the majority of the work I do is for private clients or special projects.

My work involves long hours and intense concentration, and, therefore, results in my having to make a special efforts to exercise and stay healthy.  This work can be all-consuming, and it is as easy to forget to eat and exercise as it is to breathe.  There have been days when I have started work before the sun came up, and ended it well after midnight.

In this new year, I shall endeavor to moderate my writing into a more manageable enterprise.  I vow to place my health first, and to exercise twice a day, beginning each morning with  yoga and a long walk, and doing a concentrated aerobic effort each afternoon. I have been doing this three times a week, but I am going to up the ante.

This freedom to arrange my schedule as I want it is the primary reason I continue to pursue the writing life.  This freedom to travel.  This freedom to begin and end work when I want.  The freedom to take off a half hour when my best friend calls, or the freedom to stop what I’m doing to pick Ingrid up from school.  These are the reasons that I write.

Tomorrow, as my friends go to their offices and get snagged in rush hour traffic, I will be departing for Reno/Tahoe.  THIS is why I engage in the writing life.  This freedom to leave when I want or to sleep as late as I want …..although I am an early riser….this freedom is why I write.

 

 

 

An Outstanding Vegan Cauliflower Soup Recipe

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Screen Shot 2015-09-02 at 4.59.57 PMThis is one of the best vegan cauliflower soup recipes I have ever tried.  It is very light and low-cal.  If you want to add a potato or two, it will make the soup thicker and creamier, but it is fine without them.

Vegan Creamy Cauliflower Soup
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
Recipe type: dinner, gluten-free, vegan, vegetarian
Cuisine: savory, soup
Serves: 4-6
Ingredients
  • 2 Tbl Earth Balance or other vegan oil spread
  • 2 cloves fresh, organic garlic, minced
  • 1 medium organic onion, diced  (I use Walla-Wallas or Videlia’s)
  • 2 stalks of organic celery, diced
  • 1 head of organic cauliflower, chopped
  • 4 cups of vegan chick’n broth, vegetable broth or mushroom broth
  • 1 bay leaf
  • 2 Tbl fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 4 slices veggie bacon
  • ½ cup unsweetened, original almond milk
  • ½ cup canned coconut milk
  • salt and pepper, to taste
Directions
  1. In a large stockpot, heat butter over medium heat. Add your garlic and onions and sauté until they’re translucent, about 5 minutes.
  2. Add in your celery and cauliflower and coat with the butter mix, stirring for about 1 to 2 minutes.
  3. Add in your broth, bay leaf, rosemary, and thyme, bring to a boil. Reduce heat down and let simmer over medium low heat until your cauliflower is very tender for about 15-20 minutes. In the meantime prepare your tempeh bacon.
  4. Heat olive oil over medium heat and add in your tempeh bacon and cook until crispy for about 3-5 minutes.
  5. Once all your ingredients are tender, remove your bay leaf and discard, and either wait until your soup cools and transfer to a food processor or blender and puree until your soup is at your desired consistency, or use an immersion blender (aka handheld blender), blend until your soup is to your desired consistency.  Chunky is good, if you ask me.
  6. Add in your almond and coconut milk and whisk until thickened, about 1 minute. Taste for salt and pepper. Top with your veggie  bacon, and enjoy!