"Reinventing Indulgence" One meal at a time!

Vegans and hummus go hand in hand. More frequently than not, it’s our saviour. Well.. mine anyway. It’s like a safe food. Non-vegans generally adore it and so will offer it as a snack at parties. Many restaurants will carry it, especially the Mediterranean ones and for sure.. a falalfa place is always nearby. In New york at least!

HummuIMG_4799s goes well with breads, crackers, crisps as well as carrots, celery, peppers and other raw vegetables. I’m starting to see snack pack sizes of hummus in the grocery stores- that’s a positive move for kids and people on the go.

On the flip side, it’s actually really easy to make it yourself. I have blogged hummus many times;  I even thought I specifically blogged “sprouted chick pea hummus” but I guess I didn’t. I’m gearing up to go raw vegan (join me) for a little while, since the weather is finally breaking into consectutive days of sunshine and warmth here in New York.

Raw vegan for me- means it’s time to get sprouting. I starting to soak a few things the other day and Instagramed it. Someone asked me to post the outcomes so here goes one of them:

Recipe and how to make:
Sprouted Chick Pea – Red Pepper Hummus:

  • I soak the chick peas overnight and then dIMG_4794rain and rinse them.IMG_4792
  • Let them sit until you see the sprouts coming out. Usually within one or two days (even three). It’s good to rinse them and move them around to shake the water off.
  • Now I have a live food full of enzymes.
    I like this quote from Brenda Davis:
    “We can live about 3 weeks without food and 3 days without water, but we would likely survive only about 3 minutes without enzymes.”
  • I toss a little over one cup of the sprouted chick peas into the food processor
  • I put in my tahini and extra virgin olive oil; at least two big tablespoons of both. Taste test as you go!
  • Crush some garlic and let it sit for a few minutes, then add it in
  • Add freshly squeezed lemon; i used a few cut wedges
  • Hot sauce; the title should really be Sprouted Chick Pea – Red Pepper Hummus; the Spicy Version!
  • Organic red pepper cut into pieces and then added to food processor
  • Sea salt

So delicious!


Buffalo Cauliflower bites

IMG_4502Let’s cut to the chase- you could make anything “buffalo” style, serve it with a great dip and it would taste good. Admit it! I have never seen such a reaction to my vegan food as with this picture. It’s not like my friends are about to become vegan (although a girl can wish) but moreso that they can see the connection between something not healthy to something healthier. I’m all for that! Hence, my mission and name – Reinventing Indulgence.

Perhaps others can share my early addiction to buffalo chicken wings. One thing for sure, I had the best comparison there is. The best wings I had ever indulged in were at BJ’s in Fredonia, upstate New York and they were 10 cents; sorry folks but I don’t think it’s there anymore. I have been to Anchor bar in Bufflao where they boast “Home of the Original Buffalo Wing”; they were good but I still thought BJ’s wings were better- crispy not wet. Anyone from Buffalo can tell ya.. they know wings! It’s interesting how we all get so far removed from the animal when discussing eating choices, good times and the memories associated. It’s actually so odd now even saying it.. wings. We eat (ate) the wings off a bird and deep fry them in hot sauce. It’s kinda gross and of course not to mention – cruel. So I’m glad to see the craze returning for something that does not involve an animal part. Although like I said, you can pretty much deep fry anything and throw it in hot sauce.

Cauliflower. Here we go – you don’t have to deep fry or even fry it. You can bake these. I have heard a few of my friends making these and have been excited to try it. I have had pretty good vegan wings – V Spot in Brooklyn, made from soy and Champs, also in Brooklyn, made from tempeh.

Cauliflower works for me so I made a first attempt.

IMG_4428IMG_4430Umm- not so good!
I somewhat followed a PETA recipe with my nonchalant ADD type of way.
Take (1) – it didn’t taste very well. I used whole wheat flour. I have four flours in my home at the moment – coconut, potato, whole wheat and Teff. The funny part is- I don’t even use them except to experiment. And that’s what this was. I used the whole wheat flour and soy milk. I dipped the cauliflower pieces in and baked it.

CALRVBrWgAAcqOvThey looked, felt and tasted gummy – in addition, I made a mess. The messy part was not surprising but the gummy was. Yuk. I dosed it in this amazing Brown’s Tahini Buffalo sauce that I bought at this past NYCVEGFEST. It was beginning to taste pretty good. I re-baked it like a few recipes say to do. The flavor seemed to get lost a bit. Afterwards, it was just ok. (For the record they were better on day 2.)

I had to try it again.

Take (2). This time I asked my friend Rachna and she jumped in excitement with her method which was using chick pea flour and club soda. Hmm.. now it’s getting interesting. I bought another head of cauliflower and tried it again. This time though I didn’t have that cool hot sauce. I had mexican hot sauce. I stopped by my favorite place to pay for over market-price fun niche items. I went in for E3 Live- came out spending $166 and didn’t even get the hot sauce because they didnt have Franks, which is my favorite. Funny thing, Whole Foods had a bunch of other sauces but I had to put a few down because of corn syrup (GMO) and egg whites, butter etc. It really shouldn’t be so difficult. It’s just hot sauce. It’s suppose to be vegan. IMG_4493

Back to the recipe; The buffalo sauce part called for butter – us vegans.. we got butter! No probs.. lets do this. I start mixing my hot sauce but it was super hot and not that thick so I had to add more butter. I started thinking.. this is not healthy lol But hey.. you think it is right because it’s cauliflower. I didn’t even get to the dip part. Just because it’s vegan- doesn’t mean it’s healthy. So I try to stop adding butter because I dont want a heart attack. I instead switch to tahini. Ok.. I like this. Next time though, when I’m in the mood for this, it’s Frank’s Red Hot or that cool Brown’s Tahini Buffalo sauce. Frank’s Original is definitely vegan. Surprisingly, even though the Frank’s “Wings” sauce says Natural Butter Type Flavor – it too is VEGAN! Major score!

Back to the butter ingredient in the recipe for a moment; dairy butter is fattening with a higher percentage of saturated fat than the vegan butter. It also comes from dairy cows fed a diet of GMO feed. Knock yourself out with the argument that you are using grass fed butter. Maybe one in 100k of you are. Do what you want but it’s still abuse at the animal level. As for those who want to indulge in vegan butter, it isn’t the healthiest thing either although you aren’t hurting any animals or supporting the dairy industry. There is plenty of research that saturated fats (especially from animals) and excess omega 6 fats should be minimized and I will definitely add to that and say especially when heated. That being said, remember my Mom’s favorite words.. “everything in moderation”! Food for thought: some doctors even say “no oil” at all – have you ever heard Dr. Caldwell Esselstyn MD. It’s definitely worth checking out. My favorite fats are flax, avocado, raw cacao, nuts, seeds, extra virgin olive oil (not for heat) and extra virgin coconut oil, raw or to heat for sautés.

I know this blog is for my non-vegan friends so let me get to it:

  • Preheat oven to 450 degrees
  • Wash and cut the cauliflower into bite size pieces like 1 to 2 inches
  • Make a flour batter. I used Bob Mills garbanzo & Fava flour but regular garbanzo bean flour is good. I used between 1/4 to 1/3 of the bag for one head of cauliflower.
  • Mix it with some club soda– not too little, not too much. You don’t want the batter dripping thin but also not too thick and clunky. My friend said to use a cookie wire rack for the pieces of cauliflower to drip off after you dip them in the batter. I said, “do I look like a cookie maker to you?” lol. I had no idea what she was talking about! If you have it – use it!  You can put tin foil underneath so you don’t make a mess like I did. Actually, it’s called a cooling rack. I learn something new everyday! I’m not sure if they are technically made for inside the oven so please check what it’s made of. Many people do use it for that purpose but you should be careful of non stick surfaces in high oven temperatures. My friend likes it because the cauliflower can cook from underneath while dripping off excess batter. I am researching as I write; the oven friendly version is called a roasting pan if you want to get fancy.
  • Cook for 18 minutes. This is important. It’s best you don’t over cook it or they will be mushy. If you aren’t a professional baker with all sorts of equipment, then they might stick to the pan even, if you did grease it with coconut oil like I did.
  • Prepare the hot sauce mixture: approximately, 1 cup hot sauce and 1 tablespoon of vegan butter (have extra on hand of both if needed). I’d be lying if I didn’t say I used less hot sauce and more vegan butter. I added tahini as well. As previously mentioned, next time I will use Frank’s Red Hot and follow the recipe more precisely.
  • I put the baked cauliflower in a stainless steel bowl. I slowly and gently added the hot sauce mixture. You dont want the cauliflower to break apart or get mushy.
  • IMG_4495The recipes generally say to “rebake” for another 8 – 10 minutes. My friend said don’t rebake.”  I agree. I may try it again and do a taste test. Honestly, it was already great! How was i to wait another 10-15 minutes to eat it?
  • The “blue cheese”. Urgh.. you know how I feel about the overrated marketing trap of the dairy industry. Who needs blue cheese? The Buffalo Cauliflower Dip I made was so delicious. I used Hampton Creek’s JUST MAYO. Non vegans are raving about this. Weird but great! I roughly followed this recipe from 86lemons except I used more tahini and forgot about the tofu. Will try that next time.
  • So to sum up the dip part: I used approximately 3/4 cup Just Mayo, 1/4 cup tahini, fresh squeezed lemon, teaspoon apple cider vinegar, almost a tablespoon red wine vinegar and then garlic powder, give or take. I’m sorry, I need a class in recipe writing for sure!

Whatever the wing is.. soy, tempeh, cauliflower or any other vegetable, it’s still going to be all about the hot sauce, the dip and the lovely cut carrots and celery that make you feel like you didn’t just consume 500 calories. But hey.. if that helps you save the wings of one chicken then so be it. Go for it!

Visit my Pinterest to see other fun things you can do with cauliflower. Next up for me is cauliflower pizza. Enjoy!

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.


Catskill Animal Sanctuary

Disconnect. That’s it. I was looking for the right word to sum up my feeling as I was walking up the winding road away from Catskill Animal Sanctuary (CAS) in upstate New York. I was torn between disconnect and desensitized. I’m talking about people here not the animals. I feel that if the average person knew what went on with factory farming specifically, they would never eat meat again. I’m sure there are exceptions to this rule but for the most part I would like to believe in the more compassionate side of human beings. So, why do most people not know? For one, they do not want to know because then they will not be able to consume meat again, which many treasure for a variety of reasons. Others, are just disconnected, moreso I believe rather than desensitized although ultimately, the two go hand in hand. It’s quite obvious that for the most part one does not connect a brightly colored, cleanly wrapped, package of boneless meat from a grocery store to the real life of a commercial farm animal with a fully functioning nervous system, a dreadful story of torture and a genetically altered diet living as a commodity in a sales and yield driven money empowered environment. For the record and so you know if you don’t already, farm animals are exempt from animal cruelty laws. They are actually not even seen as animals; they are commodities. Therefore, if your heart melts because a cat is left in the cold without food, a dog is being abused by it’s owner, a horse is driving tourists around in a crowded polluted city or a pitbull is in a dog fight for money; well, then you can’t even imagine what goes on in factory farms. I’m not about to get into it now but please make it your priority to learn about this on your own. The tipping point with regard to the future of food is arriving and hopefully you will get aboard and make the change that you want to see in the world. Every person can and will make a difference. 

What pops up in my head immediately though is the anti-movement. By this, I mean the distortion of the truth under the disguise of “increased health”; Whole Foods in one aspect and then the paleo movement overall. Whole Foods, which I do like as a mega store for the record, has an ongoing campaign of knowing where your food comes from. This is marketing at it’s best. They want you to get the impression that your food comes from a pretty farm where animals run free and have a magnificent life and then sacrifice it for your food. Don’t be fooled by this. It’s far from reality. Although these farms may have existed in the past, or throughout rural parts of the world or even possibly today on an “organic”, “grass fed” or “sustainable” farm, it’s is simply so small in comparison that I will almost say that it doesn’t exist. I recall, only a couple years ago, arguing with a paleo friend of mine who said that they eat grass fed beef. I researched it to find that only 3% of the beef eating market actually buys this. True paleo diets do not revolve around eating meat all day long nor in every meal. It’s suppose to actually revolve around plants with 3 – 4 ounces (of meat) a day, not an hour!  Furthermore, you can’t be paleo with the belief in your head that you are eating “GMO free” meat when you really do not know. Dining out and eating on the run, two popular American lifestyles, are generally far from organic. Oh please.. I see so many stores and restaurants slap that “organic” word on their window so that you believe it’s healthy. Just because they have one organic item doesn’t make them a source of organics. Back to Whole Foods with their pictures of a model holding a chicken or pretty farmland in the background; it’s almost as good as the dairy industry’s GOT MILK campaign. Ok, well it isn’t that good. That’s probably the best food marketing (and farce) of all time. Whole Foods wants you to think that they are a leader in making that connection. They leave out the whole story though. I don’t believe first of all that everything they have is even 50% organic. I remember looking for grass fed liver to feed my dogs back in the day and it was hardly ever in stock. Is there a demand for that which I do not know about? I look around the meat case and I see hardly any of it is grass fed. Next to the meat case and my biggest gripe of the Whole Foods in Brooklyn, are the hanging carcasses. People like this? Are you serious? Most meat eaters I know don’t want to see that. They want their disconnect or a make believe story that everything is ok. The ones who like seeing that; well they are the desensitized ones. As for the paleo people losing weight by eating “meat” like their ancestors lol come on. Just maybe you are losing that weight because you are dropping GMOS, junk food, processed crap – and you are eating a pound of vegetables every day. I can’t get into it right now. I will get more sidetracked.

Why all the talk of the disconnected and desensitized ones? Because the changing of hearts and minds can be greatly attributed to all of the animal rescue organizations around the world – they are the solution. Truly, we need to meet, appreciate and respect the animals. They have souls, they can feel joy, they are intelligent and many have a story. I highly recommend visiting an animal rescue facility. I finally visited a farm animal sanctuary: CAS. I encourage these visits for anyone looking to develop their compassion – for all living beings

My venture kicked off with a quick visit to my friend’s bakery. I stop in to see two of my favorite people and also of course to nudge them along to carry some vegan bakery items. Either they are afraid of the word or they don’t think it will sell. I keep telling them how to market it and remind them that half of the world is lactose intolerant. As I am leaving, I meet a few native Italian friends of the family.  We talk about farms for a minute but the discussion ends in horse farms and not the ones you see as pets or sporting.  Naive that it could relate to Italy, I said what? Horses for meat? My friend looks at me and says she doesn’t eat the meat when she goes there – horses are beautiful. Luckily, the women who told me the story said their family doesn’t do that anymore. But two things I’m left with: First, beauty is in the eye of the beholder. Here is a beautiful campaign (from Mercy for Animals) if you haven’t already seen it: How do u love one and eat the other.



I can find the beauty in all of them. Second, lucky are those who escape consumption. I couldn’t help but think how lucky these sanctuary animals are. Think of the number alone. I found this link listing the farm sanctuaries in the United States.


One would have to count and compare this number to the 9 billion that are slaughtered for food each year in the US alone (70 billion worldwide). One million are slaughtered per hour in our country. That’s crazy. Putting that in perspective and then meeting these lucky animals blows my mind.

IMG_3199I arrive at the sanctuary and make my way down to meet everyone. The first day was quiet. It was late in the afternoon and most were just fed or still eating. The horses on one side loved the attention. I even felt they were fighting over me lol. Quite the contrary, with the horses on the other side; they were only interested in food and water at that time. I was overly excited to see the pigs. It was interesting to watch them especially as they came right up to the fence. I must say too that they have such nice eyelashes. IMG_3335

Pigs, as I was told the next day, are the fifth smartest animals. I generally say they are smarter than a three-year old child and have more sensitivity then a dog.  I found these lists and videos of the “smartest animals” quite interesting:



The sheep were beautiful as they just literally starred at me. And I starred right back at them thinking about how I need to never wear wool again. I only buy vegan now but it’s interesting having had to go back into my closet to see exactly how many things I needed to remove from my wardrobe. I think I am there now.



I hung out with the cows.  I have seen cows before especially when I was younger but honestly, I have never seen a cow this big in my life or a pig for that matter. I learned that farm animals are even more manipulated than I thought. They aren’t necessarily genetically modified (for food consumption) as in the definition of GMO; not yet anyway although it’s certainly in the works.



Farm animals in general eat a diet full of GMOs. Apparently, the alterations here are more along the lines of breeding and of course all the tricks that farmers do to fatten and enlarge both the animals and their pocket books. I know about some of these practices but certainly not all. I was also amazed at each story and where they came from. Although they were all saved from slaughter, it wasn’t like I had imagined. Some were from an illegal slaughterhouse that was shut down, some from a zoo, some from hoarders and so on. I need about ten more tours before I will get it right and their names. I want to remember them all. 



After a wonderful tofu scramble in the guesthouse, The Homestead, I had the pleasure of an amazing personal tour with Erica. She must be in really good with them because what a difference the next day.  It was early and everyone was out. We were greeted by Shirley and a few of her friends.. and then there was Arthur. First impressions do matter because I will tell you now – I already love and miss Arthur. I know it’s not right to have favorites but his personality stuck with me. If I could sneak him out, I would lol. All of the animals there flocked to Erica. It was like walking into a party, meeting everyone and trying to remember their names.

me_EmmetFirst we hugged Emmet. Then we walked down to see Buddy, the blind horse. http://www.amazon.com/Where-Blind-Horse-Sings-Sanctuary-ebook/dp/B00558B5YC

Along the way, I met Bobby, Amos and Jessie.

Shortly after, we noticed quite a bit of commotion. I watched in amazement. The farm staff was running the pigs into different pastures. There were no trucks, cages or leashes – more like hey follow me! It was exciting. Kathy Stevens, founder and president of CAS, was even there enjoying the smiles and happiness coming from the pigs all over. I was able to witness the running around of the pigs and their curly tails twirling. Happy pig day! Even the other animals were watching. With gorgeous eyes I might add.

We went on to meet the sheep more closely. They stare one day and then run away the next. I know the feeling. I met Bruce the duck and was up close and personal with the chicks. I was also able to spend a second time watching Tucker, the big cow. You can read about their stories on CAS website: https://casanctuary.org/about/meet-animals-new/

Here are some photos I took of my new friends:

This slideshow requires JavaScript.

If you would like to donate:


I can’t wait to go back. It’s like a drop of hope in a sea of torture.

CAS is located in upstate New York by the Kingston exit #19 from the NYS Thruway. 316 Old Stage Road, Saugerties


15 years ago or so I tried to go vegan for two weeks. I redefined the word bitch and nearly killed a few people with my impatience and sarcasm. Not very compassionate at all. I didn’t know then one tenth of what I know today. There also were very few options available and most people with whom I ran circles with were all about partying and indulging. Hey me too! I was and still am, but differently now and with much more compassion. So back then I remember going to my favorite restaurants with my friends and just torturing myself as they sat there and ordered all my favorite dishes. I couldn’t even get a decent order in; the place really had nothing vegan. [Vegan side note: I know! The animals are the ones who are literally tortured, not us with our meaningless cravings and gluttony behavior. I’m talking from my pre-vegan years when I was straight up ignorant and uneducated with regards to the food industry.]

Usually, when I am focused on healthier eating, white pasta, white flours and white rices come out first. Hence.. the bitchiness! Who attempts to eat vegan on top of eliminating refined junk food while simultaneously knowing nothing about juicing or even eating vegetables for that matter. Seriously, how is one door suppose to open until the other is closed. How does one go from junk to health. Oh, for the record, this was an attempt at going vegan for health and diet; not necessarily at this point knowing anything about the animals. There is a difference and in the long run, it does matter.

So I’m trying to order something exciting in a seafood place. All they had to offer me was lettuce and tomato. Just a heads up.. this is when I get really nasty. lol. Where did all that anger come from anyway? I’m guessing people experience moods or feelings of deprivation and lash out. It’s not like I was starving by any means. I was a brat and an indulgent one at that. Why go to a seafood place if you are vegan anyway? I can just hear the waiter thinking it.

I bet the same thome_teaughts go through most minds as if, especially in todays age, there isn’t already enough to worry about with concern for allergies. Oh these vegans, why do they eat here? First of all, there were no vegan restaurants 15 – 20 years ago. Ok.. I exaggerate. I think Souen and Angelica’s Kitchen were around (NYC), both of which weren’t exclusively vegan back then. I could be wrong. Second, if I’m going out socially, my friends are all non-vegan and don’t want to go. Again, I’m talking years ago. Now it’s different. There are options and I have new friends. Hahaha j/k. My friends do love me and will definitely eat vegan to hang out and catch up. If I have no choice though, I will go out non-vegan so here is my survival guide. Keep in mind that I’m vegan and healthatarian – no white crap refined junk. Any place that can create something better than a dish of lettuce, tomato and cucumber is going to be ok. With that in mind, it will be alright and if not, just have a drink and or a cup of tea and be hospitable!

Here is my advice.

(1) Go ethnic.

Japanese is fantastic. I will tell you this though; I have walked out of many a Japanese restaurant for not having brown rice. Don’t get me excited about a maki roll only to tell me you can’t make the rice stick. We all know you add stuff to that sticky rice anyway lol and probably sugar too! Hey.. that’s the hazard of dining out; and this is the good option. They also sneak sugar into the hijiki seaweed salad. At least they have seaweed, and pickled foods, all kinds of tofu, papaya or avocado salads, veggie rolls, miso soup and more. I usually ask if the miso soup has fish. For the record, you can’t say is it vegetarian. Sometimes, people think fish is vegetarian. I get sweet potato rolls if I’m lucky or some cool roll with mango and avocado. The default here is always cucumber avocado.

Korean  restaurants will also usually have a nice tofu dish. They do those sizzling hot bibimbop bowls. Delicious!

Chinese is a good choice but please, if you go out to dinner with me- REMIND ME- sauce on the side! Otherwise that dish of brown rice and veggies is now swimming in a heart attack of high sodium.

Mexican is a favorite of mine. I hate to compromise my values but GMO VS. VEGAN, vegan will win. At least until they genetically modify a burger from some chemical concoction. I think the closest is called in-vitro aka lab meat. Then I will be for it (to cut down the mass production of factory farming); although I won’t eat it. That is a whole nother blog.  So when dining Mexican, I refuse the flour tortilla and go with the GMO corn. Oops.. did I say GMO VS. VEGAN; I meant GMO VS. HEALTHATARIAN. I will not eat white flour. Corn tortilla it will be. I do wish for organic ones but that’s not going to happen mainstream while the entire corn industry is subsidized. Guacamole is a lock but easy on the deep fried chips. Beans and mushrooms are usually an option at Mexican restaurants. Make sure the beans have no animal ingredients. If you are eating at a food truck, be careful; a guy once told me the beans were vegetarian with a little bit of pork fat. You see what I’m saying! Interestingly, I will never buy anything with GMO corn or soy, but if I’m stuck dining out somewhere with not great options, I do cave in. It’s almost always a corn tortilla or a piece of soy chicken. I’m trying! Vegan restaurants are super guilty of this too.  

Indian yes, of course!. They will always have a vegetarian menu. Remember: milk, cheese and eggs are NOT VEGAN! Lentils and peas are my best friends.

Middle Eastern is another good one. Falafel is vegan. Say no more! Well, just one more thing; I love my hummus and vegan sides with whole wheat pita.

Moving along, NO my Italian  brothers and sisters – you are far from making the cut. Why? Perhaps because the only green vegetable you know is broccoli rabe. Annoying. Your spinach is super sautéed with butter and sometimes grated cheese. I can ask for olive oil and then secretly, the next thing I want to know is if it’s a blend. Don’t you dare sneak those GMO oils in my food. All of sudden, I forget I am a vegan and the anti-Monsanto anger comes out. Perhaps I am angry. But today it’s for a reason and it’s targeted! It’s to the factory farming production and it’s supporters and to big bio-tech firms destroying our food, water, air and earth under the good name of saving the world. Honestly, who wouldn’t be mad. Or perhaps too, it’s just because I suspended pasta from my diet. That probably adds to it lol. Once, in an Italian restaurant, the professional waiter said the polenta was vegan no meat. There were no physical signs of meat, as he puts it, and he swears no dairy but personally, it was probably chicken stock, milk, cheese and GMO corn. Sarcasm aside, you could have pasta just fine if you want. Ask questions, learn and move on. For me, Italian is out.

Steak house in. Crazy as it sounds and only if I am forced, I will go and get better vegetables there then most restaurants. One can survive quite nicely on sides. Scared to out yourself as vegan?Just tell them you are allergic to milk and cheese. Don’t assume they know how to define the word vegan. For the record, only my Mom on Mother’s Day or a best friend’s wedding will get me at a steakhouse, otherwise, hell no!

(2) Live on the sideline.

It won’t kill you to amp up your vegetables. Order just sides. Try it. You will be surprised how many things all of a sudden have milk and cheese in it. Otherwise, they are fried, which is a healthatarian no no. It’s getting better in this department. If it’s a good restaurant, they will make your sides look pretty and everyone will be staring at your dish.

2014-11-16 17.17.50 copy(3) Build your own salad.

If in doubt, go green. This used to scare me because of the experience 15 years ago but it’s better now, although I’m not sure by how much. They have to have something, right? Scan the salads and the menu. Choose what you want and tell them. I will generally ask for a combination of salads and then kindly tell them I am a good tipper. I want spinach or kale to be exact. I want something other than tomato and cucumber – say maybe endive, sun dried tomato, carrots, peppers, avocado. Then go for the kill- ask for your protein. Do you have walnuts, almond slices, pine nuts, pumpkin seeds or chick peas? Top that beautiful salad off with some sliced apple or pear and dried cranberries or pomegranate seeds. Now we are talking. They have a grain? – well then, fabulous! For the record, if a restaurant has an avocado, my day is complete. Best salad to date was in the tiny town of Pine Hill, upstate New York, in the middle of nowhere. The picture is right here: mixed greens, quinoa, chick peas, tomato, cucumber, squash and guacamole without me even asking a thing!

(4) Power grains and legumes.

Don’t listen to paleo heads. Do you really want to take advice from someone that compares themselves to a caveman. I won’t get started here because that blog is already in the works.  All grains are not created equal. Yeah, avoid processed ones. Reduce your addiction to bread if you have one. If you are lucky, they will have a dish that is a good grain and vegetable combo. You don’t have to have high protein all day long nor do you have to have a protein and a big carbohydrate together in every meal. Your digestion system would actually prefer that you don’t. You can combine either though with greens and vegetables. With these and other choices, your body can still gather all the amino acids necessary to build complete proteins.

Suggestions: Simple.

  • Brown rice with bok choy and acorn squash
  • Wild rice with brussels sprouts
  • Quinoa with asparagus
  • Amaranth with kale and broccoli
  • Lentils with spinach
  • Chick peas with artichoke hearts
  • Black beans and corn
  • Cannellini beans with swiss chard and string beans
  • Barley with mushrooms (not gluten-free)

Speaking of mushrooms, that’s a meal and a half. If you see large portabella mushroom caps –jackpot! It’s a vegan steak. Take it and run.


If you are super lucky, you will see a nice tofu dish..  seared or grilled; something fancy! I’m not just talking Asian cuisine; some places will go all out. Now if you are really in the right place at the right time look out. I have had quinoa risotto with plantains in a Spanish restaurant done really well. I have had seitan cutlets in a few places. The best yet though, was the cauliflower steak. It was three vegans, three non vegans and six cauliflower steaks. Those copy cats! It could happen.

2014-06-20 17.05.27

(5) You could always call ahead!

They are much more accommodating on the phone prior to a reservation being made. Hosts and managers sometimes have more insight, professionalism and patience than a rushed waiter. They can tell you right away what is vegan and what is not. You can check the online menu too. To be competitive now, restaurants really have to offer something for everyone- vegetarian, gluten-free, paleo, nut-free, kosher, vegan and so on. Being vegan today isn’t as hard as years ago.

If you are a newbie, remember to come out of the vegan closet! Represent.. ask questions, make suggestions, be vocal about what you want; spread the love and awareness and heighten the desire for vegan food. With increased demand, comes supply. Support the vegan restaurants and places that go out of their way to veganize. A great example that I have seen lately, is the Yard House with a special GARDEIN section. Some restaurants will have a separate vegan menu altogether. Even Chipotle introduced a vegan item: Sofritas. It has to be something cool – not just an improvised salad or side. Give us some substance that isn’t pasta, GMO corn or cheap nutritionally deficient white bread or white rice. They need to get creative and step up their game. Never know when Beyoncé might pop in.


Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.

It doesn’t really matter where I choose to shop, I still always have to go to Whole Foods for some ‘nitch’ item. Today it was about finding pure apricot oil, which I didn’t manage to find and then a coconut yogurt that I was testing out for a few friends, which I didn’t like for the record. It never fails though as I go in looking for one thing, I always end up with a bunch of others and a huge $100 grocery bill.primal

Someone mentioned this “Primal Strips” vegan jerky on the “Veganism” facebook group page. Usually someone kills an item there within minutes due to some ingredient issue but I didn’t see anything in the minute or so that I scanned the comments. If it’s not the vegan police, then it’s the GMO police! It’s cool, I’m a vegan warrior with a pba card and I work moonlighting as a GMO undercover rep lol. Can it be true? Is there a vegan beef jerky? The company name is Primal? I thought the “caveman” people owned that word! I’m intrigued. I see it. I buy it. I eat it. Then I go home, read the label, have some google time and write this blog.

The most important thing is that it’s vegan and non-gmo right? Well, I completely forgot that I was a beef jerky addict. It’s all coming back now. I had the addiction in college and then years later when I was a BJs member.  I would buy them in bulk. They would disappear in seconds. What was in those? What’s in these for that matter?

For now though, this is my only comparison: a Slim Jim. Now I’m not even talking vegan I know but I am talking addiction to those who relate with me on that level. After I ate this, it all started to come back to me. Why do I do this anyway, I experiment far too much with foods “just because they are vegan”. I guess that is the risk I take as a vegan blogger. Mind you, I am only eating this because we had a discussion about it in the Vegan for Lent group too. I was curious.

Well now I do my research – I did promise to blog every day during lent! Besides, the Food Babe’s new book is right next to me on my desk so I almost feel guilty if I don’t. (The Food babe Way). I already know what she would say.. um no. lol. I’m guessing because it has a bunch of ingredients, a fancy way of saying soy isolate and then the word natural. Personally, I don’t like the word natural very much. At least with “artificial”, I know it’s bad but with natural – now I have to play the game and find out. There is no “natural” agency and even if there were, what do they know or do anyway? The agencies we have now don’t even protect us as it is.. aka the FDA and USDA. I do appreciate the organic label although many doubt it as well and I live by the non-gmo label.nongmo-certified

Believe what you want and I will do the same. “Natural” is over-rated, over used, and means nothing. State the natural vegetarian spices that you use – what’s the problem lol?

I can only speak for the one I tried: HOT & SPICY.

Yes it was very good. It did bring up bad binge moments for me though since I used to eat those Slim Jims by the box. I don’t even know how I wasn’t a million pounds, a diabetic and a high risk heart patient – between my candy and pasta addictions alone and then this one which I had all but forgotten. Thanks vegan friends for reminding me.

It passed the taste test. I’m impressed. I guess this can be classified as Reinventing Indulgence, which is what it’s all about for me now. It’s a previously binged item.. “reinvented”. The feelings it brings up though are still weird for me so maybe I will just stay away.

Could this be an occasional vegan snack? Yes, absolutely for someone without addictions. If you are addicted to these types, watch out for the salt. I just took a look at the Slim Jim label – disgusting! I don’t know and I don’t want to know what mechanically separated chicken is. Urgh.. corn syrup, dextrose, natural flavors, textured soy flour, caramel, hydrolyzed soy, beef, pork (I’m crying now.. my poor lil’ pigs); stop.. I can’t even read it anymore.

I am so blessed I changed my lifestyle.

Back to the Primal Strips. Ok at first glance the ingredients here looked good to me for a snack.. a vegan snack.

[Shiitake Mushrooms, Water, Naturally Brewed Soy Sauce (Water, Non-Gmo Soybeans, Sea Salt), Expeller Pressed Canola Oil, Licorice Root, Non-Gmo Vital Gluten (Wheat Protein), Seaweed Extract, Unrefined Evaporated Cane Juice, Non-Gmo Isolated High Fiber Soy Protein, Sea Salt, Natural Vegetarian Spices. No Msg Added.]

I don’t have a problem with soy like some do but it must be non-gmo. The same goes for the soy sauce in here and the canola oil. I do avoid gluten in breads but not so much for straight up seitan or ingredients like this one. I do not have a sensitivity to gluten, obviously if you do, you can’t have this. I like their wording “non-gmo isolated high fiber soy protein”. Is that soy isolate? It may be non-gmo but it’s sure super processed like most soy products. If you are going to eat tofu frequently (like i do), I suggest you let that be the soy intake and minimize all the other commercial products. Fermented soy of course is beneficial being tempeh, miso and natto for the most part.

I like that the first ingredient here is mushrooms. On the others, it’s either gluten or soy isolate. I do have a few questions on my second glance: is the soy sauce fermented? (That would be the healthier one). What is the seaweed extract? Carrageenan is a seaweed extract and happens to be in a lot of vegan foods. There are issues with it in regards to intestinal problems and inflammation; many say it’s not a great ingredient. I like that it says no MSG added but one of the other sticks says “yeast” and another says “smoke flavoring” so is it no msg or no msg added? For that matter, does the soy isolate have msg? I’ll give the benefit of the doubt here. It looks like this company really went out of their way to make a good product.

  • NON-GMO’s

 All in all, it looks ok to me as a vegan snack. I mean there has to be some substitution. I still say to make your own but for a processed snack, it’s pretty dam good, a far cry from my Slim Jim days.

Now I must head to Pinterest to learn how to make some vegan jerky from scratch. Time to break out the dehydrator!

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.

Could shopping count as cardio? I just left Trader Joe’s five minutes ago and my heart is still racing. Mind you, I just walked a fast two miles at the gym a half hour earlier and my heart wasn’t beating like it is now. Was there a snow storm coming? It certainly felt like it as I tried to make my way through the aisles here at Trader Joes in Brooklyn. Really? Why can’t there be more than one? Isn’t it about supply and demand. Apparently, the demand is here in full force. Now that I’m sitting, relaxing down the street, I do realize it’s an Oscar night. Could that have been the rush? In any case my heart was beating so fast just to move without hitting anyone or holding anyone up that I couldn’t remember what I was there to buy. Oh I know! I wanted to check out the dark chocolate for the raw cacao workshops I give. I also wanted to try their vegan yogurt that someone told me about. Feeling anxious, I just quickly grabbed and tossed whatever I figured I needed and was a good deal.IMG_3892

What’s good? I do like the produce aisle there. I bought lots of greens and then the bulk bags of clementines, organic apples and sweet potatoes. Where were the avocados? I guess everyone is having guacamole at their Oscar parties. I’m on an avocado hunt! I live off them and am far from thrilled about the high prices. As far as nut milks or frozen veggies – I hold out for Costco. I have to read labels here. Just because it’s Trader Joe’s doesn’t mean it’s vegan for sure and doesn’t mean it’s organic or non-GMO. I skipped over some areas like alternative meats etc. Who has time to read labels in there? I will say though that I am nuts over the nut aisle – and dried fruits. Surprisingly enough, I snacked on some dried fruits while on line and didn’t even have time to really dig in because although the line wrapped the entire store perimeter, it moved rapidly.  I was out in no time with two full bags of groceries, all for under $60. I did my Grandpa proud.gramps2

My Gramps shopped at Trader Joe’s way before it was cool. He went up there because the prices on the vegetables, berries and nuts were the best in town. My Gramps knew his prices and all the best bargains around. He really should have been a candidate on The Price is Right. It’s too bad he is no longer here since I’m sure we would have bonded with these great prices for healthy food. On second thought, going to Trader Joe’s is like going to the gym on adderall. Never mind, he wouldn’t like that.

So does Trader Joe’s count towards cardio? Not really! Anxiety doesn’t count for real weight loss and health. Costco shopping on the other hand counts! There are much longer distances to walk and bigger carts to push. The stores are larger, it’s more relaxed and the parking is further. Seriously, you can hit your daily step goal shopping there! Enjoy!

So here I am sitting at the Starbucks on Union Street in East Williamsburg. First things first, it doesn’t look like hipsters are embracing this one or the fairly new Starbucks off Bedford Avenue for that matter. Reason being it’s 8pm and not very busy. When I say hipster I’m talking about the artsy creative types not the bratty pretentious ones. So I’m comfortable, it’s quiet, I have an outlet and actually a heater. I’m happy.. but not about the coconut green tea latte that I came here for – to write round two of this blog experience.

2015-02-19 20.11.39-2 IMG_3843
Yesterday was the real taste test on the very busy corner of 18th Avenue and 65th Street in Bensonhurst. That’s actually a fun Starbucks with a bar I could sit at. I sat there in a neighborhood where you can’t really buy anything vegan (prove me wrong please), where more than half of the people never heard of drinking commercial coconut milk – only cooking with it and where ten out of ten people who came in didn’t even know it was on the menu at Starbucks. That’s ok. I’m here now.

2015-02-18 13.03.28So I order and I take pics. I’m having fun at this Starbucks. I order my tall green tea latte soy milk unsweetened and then a tall green tea latte coconut milk unsweetened. So why do I say unsweetened last? So that they hear me! I try to minimize my sugar. Actually, truth be told, I’m on a no sugar (low) new year’s resolution with two personal allowances. First, I need organic pure maple syrup in my homemade chocolate avocado mousee. I have dried making my own date paste as a substitute but it’s just not as good – not yet anyway. Send me suggestions please I beg of you. Second, when I’m out and about with friends and want that fun coffee break type of pick me up; it’s in that moment that I then turn to Starbucks for my green tea latte fix. So I allow myself the sugar that’s in the nut milk until perhaps I’m done writing this blog and realize that it’s way too much already. So that’s the thing! I think they add sugar to so many drinks without you even asking or knowing. Hello people – that’s why everything taste so good! It’s loaded with sugar. Many of these drinks are no better than a soda. But that’s another blog for another day. If they don’t hear me say unsweetened, wow can I notice the difference.

I unfortunately learned a lot today about the green tea they use too. I’ll get to that in a minute.
So I do the test. I’m so excited to try this coconut milk. I’m a vegan hello – I love coconuts. I enjoy the coconut milk, water and the meat for sure. I try my soy milk latte; it’s amazing of course. It’s my go to. Then I try the coconut one.

2015-02-18 13.33.40

Umm yuk!
What.. this can’t be true! I go back and forth. I wrote down the first three thoughts for each. My soy milk thoughts: full bodied, sweet, delicious. My coconut thoughts: burnt, thin, different. Ok maybe the barista made it wrong.

I’m thinking let me try the milk by itself. She was so nice. The milk is actually delicious. I loved it. Maybe she really did burn it, although I don’t think so since she looked like a pro. My decision was to try it again and so I am as I sit here writing. Just a quick back note here; yesterday I had to drink bitters which rarely ever happens to me. Something really upset my stomach.. hmm! 

So here I go and no. It just doesn’t taste that good. I’m sorry. Maybe it’s the green tea combination or something with the frothing. Maybe it’s just about getting used to the taste. I wonder how it is with coffee; probably good I would hope. There will be no coffee for me right now. I have cut it out of my diet for a while and now I’m not so sure why I’m drinking this green tea. After much calculating, I realize that this green tea (Matcha powder)  is SUGAR. I swear this is a no win. I will eventually go back to some good organic coffee but why does everything have to be so processed? How come everything has to be so secretive too? Don’t get me wrong; I love my teas. I drink regular green tea everyday. I guess you can say this is just a treat. The junk food industry should just embrace it and label it junk. There are enough people who will still eat it. Many people don’t care. I care though. I don’t like the perception of healthy covered in sugar. One Starbucks tall green tea latte soy unsweetened is 10 teaspoons of sugar – just over the suggested allowance of 6 teaspoons of sugar per day.

Here are a few numbers for those who care:

soy milk 12oz                             with unsweetened green tea

calories           210                         260
fat                     6g                        4.5g
sat. fat              1g                         .5g
cholest.          0mg                         0mg
sodium            150mg                110mg
carbs              26g                        45g
fiber                  2g                          2g
sugar              21g                        40g
prot                 11g                         9g
calcium           50%                      35%
caffeine                                       55mg

*organic soymilk (filtered water, whole organic soybeans), organic evaporated cane juice, calcium carbonate, natural vanilla flavor with other natural flavors, sea salt, carrageenan, sodium citrate, sodium bicarbonate, vitamin a palmitate, vitamin d2, riboflavin (b2), vitamin b12

*Canadian soy milk @Starbucks: calories 160, fat 6g, saturated fat 1g, cholesterol 0mg, sodium 0mg, carbs 13g, fiber 2g, sugar 10g, protein 12g, calcium 50%   (I don’t know the ingredients; but if you do, please post them here- thanks)

coconut milk 12oz                        with unsweetened green tea

calories           130                        210
fat                     9g                         7g
sat. fat              8g                         6g
cholest.          0mg                         0mg
sodium            160mg                120mg
carbs              13g                        37g
fiber                  0g                         1g
sugar              13g                        35g
prot                 1g                          1g
calcium           35%                      25%
caffeine                                       55mg

*water, coconut cream, cane sugar, tricalcium phosphate, coconut water concentrate, natural flavors, sea salt, carrageenan, gellan gum, corn dextrin, xanthan gum, guar gum, vitamin A palmitate, vitamin D2 (ergocalciferol)

What’s the solution for my Starbucks love and addiction?  I’m scared to ask the baristas but I’d like to order tall green tea latte half soy half water unsweetened. Am I being a total pain? I’m sure I am but I’m also sure they encounter difficult people everyday and more importantly, at least I tip well. So my vote is for the soy. Let’s be real- they are both processed, I’m not afraid of phytoestrogens and the soy has more protein and better taste, so why not. For the record, the soy milk is organic and the coconut milk has the non-GMO seal. Best yet,  I want to have the Canadian soy milk with less sugar or what everyone wanted to begin with and what has put Dunkin Donuts back on the map in my mind- almond milk!

As I am wrapping up this blog post, I’m realizing that I may just ditch the Matcha green tea sugar altogether and retest the coconut milk with a short latte. I think that’s the best idea – I just hope I don’t get addicted to coffee again!





Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.