How do you vegan?

Often I watch a lecture in my IIN study & afterwards, wish I could sit down everyone I know in front of it. Tonight was one of those moments, watching a passionate Mark Bittman sing about policies very close to my heart:

He commenced a form of veganism 6 years ago. Before you non-vegans start rolling your eyes, just read on a little further. Mark is entirely plant based (fruit, vegetables, wholegrains, nuts, seeds) from when he wakes until 6pm, every day. From 6pm, he gives himself carte blanche – whether that is a steak, cocktail, wine or a cheeky dessert.

Here are some of his beliefs:
1. Make it hard to sell junk food to children
2. Make it illegal to sell ‘soda’ to children
3. Stop dispensing junk, including soda, in schools
4. Subsidise production & sales of real foods, including fruit, vegetables, nuts & seeds.
5. Lead by example – encourage your friend
6. De-incentivize companies whose products have been shown to make people ill.

All of us have an opportunity to make a change to the earth, in the form of food consumption. Yours could be:
1. supporting small to medium farmers by purchasing at farmers markets, instead of purchasing processed foods built on mono-crops like corn & soy which are ineffective & have negative benefits on the soil.
2. Decrease global warming by having one less meal containing meat every week (or cut down more if you choose)
3. Decrease the amount of processed junk you eat each week & replace that with a plant-heavy meal.
4. A form of veganism – perhaps it is plant-based foods only Monday to Friday; or daily til 6pm; or you could decide to have lunch only containing meat.
5. Work on the above points regularly. Encourage your friends to do the same. Do you think if all consumers stopped buying GMO products or poor quality meat, it would continue to be produced? Supply & demand my friends. Help me on this journey to making the world a better place for our children, their children & for many more generations to come.

What am I doing?
1. 7 months ago I ditched dairy & despite having a bit of cheese on holidays in Scotland over Christmas, I am back to being dairy-free.
2. I read labels on everything I buy & make conscious choices to buy organic where possible.
3. I shop at Farmers Markets every weekend, & have done so for nearly 5 years.
4. I haven’t eaten meat in nearly 18 years
5. I give my children meat, which is 90% of the time organic & grass-fed. I also explain to them where the meat comes from, as I feel education is part of the issue that needs to be discussed.

I’ve attached images of vegan meals & foods I enjoy to show you that veganism is far from boring or unsatisfying. If you would like tips on replacing meals with vegan options, come say hi over on Facebook at 6cleaningredients & I would love to help you out x

 

 

quinoa, pumpkin, capsicum, parsley salad

I just made this salad up with what ingredients I had at home…..This was enough for 2 people (or in my case for me only for lunch & dinner!)

INGREDIENTS
1/2 cup quinoa (I used tricoloured but any type is fine)
1 medium red capsicum/pepper
1 cup pumpkin
1 large Dutch (purple) carrot
1 cup parsley
1/2 tbspn sunflower seeds
1/2 tbspn parmesan

METHOD
1. Roast the capsicum: 180 degrees Celsius. Most people just wrap in foil w olive oil but I don’t like foil touching my food (weirdo?!) so I lay a piece of foil in a baking tin, then lay a piece of baking paper on top, throw the capsicum in & then squeeze up so it’s wrapped like an untidy present. Cook for 45 mins.
2. Cut the pumpkin into small cubes, line a tray w baking paper & cook for 45 mins @ 180 degrees Celsius.
3. While capsicum & pumpkin are in the oven, cook your quinoa. I did 1/2 cup quinoa + 1.5 cups water, simmered for 15 mins then take off the stove & put straight in a bowl so it stops cooking.
4. If you’ve still got some time to kill w veg in the oven, chop the parsley & peel & slice the Dutch carrot
5. Stir parsley into quinoa. It will almost look like tabbouleh.
6. When pumpkin cooked, take out of oven & throw straight into the bowl
7. Capsicum can cool a bit then be sliced into strips & thrown into the bowl.
8. Throw in the sliced purple carrot
9. Grate some parmesan over the top – (the saltiness is needed as capsicum & pumpkin are so sweet.)
10. Scatter some sunflower seeds on top for a great crunchy texture

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