A Vegan Sexy Cool Newsletter
Eating Vegan 101
From The Founder: This Vegan Life
Hope you had a great weekend! Years into my vegan journey I have to admit, it does get easier. My hope is this newsletter gives you what you need to stick with it. So far, I have given you a lot of content to help you in your own kitchen, but don’t be afraid to venture out. There are some great vegan restaurants you should give a try. Now listen, just like non-vegan restaurants, not all vegan restaurants serve great food. So choose wisely and have an open mind. Don’t let one bad experience convince you that all vegan food is bad.
One spot that I highly recommend is Luhv Deli in Philadelphia’s Reading Terminal Market in the downtown area. They have salads, soups, and a variety of deli sandwiches. I highly recommend the Reuben and the Chickpea Tuna. You will not be disappointed.
Tip Of The Week: Choose Your Vegan Milk Wisely
When you embark on the vegan eating journey, you want to make sure you are making healthy choices because not all vegan foods are good for you. Plant-based milk is an animal friendly option that many people already lean into, even if they don’t consider themselves vegan or plant-based. I love the fact that there are so many alternatives to cow milk, which has so many health issues. Start with the fact that about 15-25 percent of Americans are lactose intolerant. That percentage jumps significantly with various ethnic groups:
African-Americans 75 %
Asian Americans 90 %
Native Americans 80 %
Hispanic Americans 50 %
European Americans 15-20%
In addition, cow milk typically contains hormones and antibiotics used to treat the animals. This can result in human bodies experiencing antibiotic resistance, hormone disruptions, and an increased risk of cancer. When you add in the extreme cruelty cows, steer, and the calves experience in order to get milk to humans, it becomes easier to choose plant-based milk option.
And again, the good news is there are many options, but you want to choose wisely. Many plant-based milks have added sweeteners and other additives that make them an unhealthy choice. So you need to read the labels, and test out a variety of brands to land on one that is healthy AND taste good.
My go to is Elmhurst Cashew Milk, which is made with two ingredients… cashews and water. And it taste delicious.
I love this brand’s story and process as much as their products. Elmhurst has a variety of dairy-free flavors, including an oat based eggnog during the holiday season. Again, when it comes to non-dairy milks and other vegan options do your homework and try to choose the healthiest options.
Ingredient Of The Week: Avocado
Avocados are in season, so it is the perfect time to add them to your grocery cart. Aside from guac and chips or an occasional order of avocado toast, I really did not eat a lot of avocados. But after becoming vegan, I learned how healthy and versatile this fruit actually is so they are a regular part of my meals.
I was visiting Tulum, Mexico when I first had an avocado in a smoothie. It blew my mind, because I had no idea that avocado could create such creaminess in recipes. You can add it to oil, vinegar and other ingredients for a creamy salad dressing, it can be used as a substitute for mayo on sandwiches, you can use it in soups, and so much more.
Beyond the deliciousness of the avocado, the health benefits are plentiful. Avocados are packed with vitamins (C, E, K B6, folate) and minerals (potassium, magnesium, copper). This is why avocados can improve your heart and digestive health, helps fight inflammation, and can improve your skin, eyes and brain.
The trickiest part about cooking with avocados is choosing the right one. There is an art to it, so here is some help with that.
Recipe Of The Week: Avocado Toast
While many look at avocado toast as part of the breakfast family, I would argue that you can really eat it any time of the day. First, make sure bread is vegan (because, yes… not all breads are vegan). Second, remember there are no hard rules for making avocado toast… for example you can do slices or make a guacamole. I prefer making a guac. This recipe from The Hangry Chickpea is very similar to mine, but feel free to make it your own by experimenting with ingredients you love, and then topping with whatever you fancy. I like topping mine with tomatoes, marinated red onions, microgreens, and balsamic reduction… or roasted chickpeas… or a tofu scamble. Sooooooo good!
Let me know if you love avocados as much as I do or if you plan on trying this recipe. And as always, please leave questions for me or tips for the community. Have a great week!
I LOVE Elmhurst's walnut milk. BUT...I do wish it was organic. Nuts get sprayed a lot with pesticides. My other favorite milk, is MALK. Their almond milk is just 3 ingredients: organic almonds, filtered water, & Himalayan sea salt.😋
Give thanks for this SiStar! Been off dairy and meat for 33 years now and often wondered why we accepted it was ok to drink the milk of another being and no other species does this in Nature. We don’t see a dog nursing a kitten.
When we overstand the food pyramid is like any other business pyramid—the folks highest receive riches while people on the bottom suffer (even fatally)—we will see the systemic f*ckery it truly is!