According to the German Vegetarian Association we had around 10% vegatarians and 1.1% vegans by January 2015. So refusing animal products can safely be considered “not normal”.
But are these vegans a menace to society, as some claim, ready to overthrow economies by force and plunge us all into a dark age of minimalism? Or are they just delusional but harmless individuals fond of yoga?
I will provide intel by gathering vital information from the battlefield of vegan nutrition to aid you in your quest for wisdom. Yes, I am that heroic.
It started as an experiment over a year ago? Wow, time flies. Alot has happened in these months. My mother died of lung cancer in combination with stroke on 26.12.2015, my mother-in-law got a cardiac pacemaker in early 2016 and my father-in-law is struggling with prostate cancer.
In October 2015 the World Health Organization declared red meat a carcenogenic group 2A and processed meat a carcenogenic group 1 – that’s the group smoking cigarettes, asbestos and nuclear waste is in. And what do these stubborn old farts do? Bacon for breakfast, Schnitzel for lunch and Leberwurst for dinner!
I’m baffled how hard it is for some people to adapt to new concepts and change their old ways accordingly. The research is there, in plain sight for everyone with internet-access and knowledge of basic English. This must be Big Broccoli having their way with us, right?!
My mother, who told me to eat my veggies when I was little, died early from a diet of yoghurt, Müllermilch and laxatives. How weird is that? But it all fits together so perfectly. Free radicals, antioxidants, colesterol, degenerative deseases, human jaws and intestines … everything.
I am such a fan of big bowles of stew right now, I can’t even tell you. You prepare them on one day and eat for half a week, combined with other dishes (hold on for my Kimchi). Worst thing that can happen: you run out of cooked rice.
skin and dice 500gr of sweetpotato, 1 onion and 2 cloves of garlic
dice 2 red bell pepper and 1 red chilli
skin and grate one thumb worth of ginger
sauté onion, garlic, ginger and chili in a big pot until glazed
add balsamico and sauté until the vinegar has vaporized
add red curry paste and sauté 1 more minute
add coconut milk (200ml), vegetable broth (250ml) and bring to a low boil
add sweetpotato and simmer for 10 minutes
add bell pepper, pineapple (fresh or canned pieces) and frozen peas, simmer for 10 more minutes
season with maple sirup, lime juice and soy sauce
serve with rice
This hot and sweet meal is delightful. You really need to try it to believe how well coconut, pineapple and chilly go together.
Yep, I’m not losing weight anymore but I am losing bodyfat. And that from just a brisk walk of thirty minutes a day.
I’ve tried my luck on vegan pizza these days. A substitute for cheese is the hard part, but this vegan parmesan tastes great and is prepared in 30 seconds. I know so many delicious vegan meals by now, it is time to perfect the basics. I am looking forward to prepare the ultimate vegan burger for my homies next week.
The American Egg Board recently tried to quash the rise of Hampton Creek’s egg alternative “Just Mayo”. The thing is that the Egg Board is a tax funded organisation commissioned to protect the american egg industry. But they can not simply lie about the benefits of eating eggs. How inconvenient is that?!
If you can not do your job properly by just stating false claims, use a ventriloquist’s dummy! Chefs and food-bloggers do have the freedom of “being wrong” in their “beliefs”. You just need to hand them some (tax)money, and they will tell whatever you want them to. Worked like a charm with Jamie Oliver who is eagerly telling us how healthy eggs are:
And he is by far not the only one telling what he has been paid for. It is a common part of the marketing mix of companies and industries by now to have bloggers and youtubers advertising products. So we better think twice before accepting an opinion as genuine, no matter how uncommercial the source seems.
If you have made the famous CaWaSa recently, you will probably have 1/2 white cabbage sitting in the fridge. Do not despair! Here comes a recipe to aid you with that.
prepare 1/2 white cabbage by cutting off thin slices
dice 2 carrots
dice 1 red bell pepper, 1 onion, 2 cloves of garlic and 1 red chilli
sauté bell pepper, onion, garlic and chili in a big pot until glazed
add mustard (1 tablespoon), cumin (1 tablespoon) and sauté for 1 more minute
add sieved tomatoes (400gr), vegetable broth (250ml), cabbage and carrots
simmer for 20 minutes
add peanut butter (4 tablespoons) and paprika powder (1/2 teaspoon)
add kidney beans (1 can) and sweet corn (1 can)
season with mango juice
stir well and serve with black rice
This is an extremely nutritous and satiating stew without compromising in exotic deliciousness. I prefer this meal extra hot to get my insides warmed up. Fun fact: peanuts are legumes, not nuts, and laden with protein and many vitamines and minerals.
After sixth months my weightloss is finally stalling. I am quite suspicious though, that I am still losing fat but gaining muscle instead. There is only one way to be sure: bodyfat measurement.
This was planned initially to be a three month experiment in nutrition. Meanwhile I am wondering why anyone bothers being constipated and/or overweight when a healthy diet is that cheap, delicious and convenient. I bet this is why so many folks switch to plant based eating: it’s just a smart thing to do.
It’s that time of the year when everyone gets the flu. Luckily there are tons of cabbages right now at the market. We Germans make our famous Sauerkraut from those. They are high in vitamin C which boosts your immune system, so you want to eat lots of them!
prepare 1/2 white cabbage by cutting off thin slices and placing them in a big bowl
add 1 onion, cut into thin slices
add 1 apple, cut into thin slices
add salt (1 teaspoon)
add apple vinegar (1 tablespoon)
knead thoroughly until everything is soaked well
leave alone for at least 30 minutes
add minced parsley (1 tablespoon)
add hacked walnuts (1 handful)
add maple sirup (1 tablespoon)
add walnut oil (1 teaspoons)
add ground cumin (1 pinch)
stir well and serve
The combination of flavors is special, but in a good way. Partnered with something hot like SIAB or a stew, it makes the perfect seasonal meal.
Pumpkins everywhere! This is a spicy and colorful soup begging to be brought into existence.
prepare 1 Hokkaido to get 2x2cm pieces – you do not have to peel it, just scrape off the hard bumps
prepare 1 pound of carrots to match pumpkin pieces in size
chop 1 red onion, garlic (2 cloves), ginger (1 tablespoon) and chili to taste
braise onion, garlic, ginger and chili in a big pot with little (1 teaspoon) oil
deglaze with Balsamico vinegar
add pumpkin and carrots
add vegetable broth (1 litre)
boil for 25 minutes
blend with immersion blender until smooth
season with soy sauce, coconut milk (400ml) and lemon juice
While this soup will make your whole family flock to your place, it is also a great base to refine your seasoning skills. You can experiment with different spices like pepper, cumin, cinnamon, turmeric or peanut paste to make it taste even more sophisticated.
Nothing new on the HCLF-front. It still is convenient, inexpensive and extremely delicious. I am still losing weight in a steady and comfortable manner while eating as much as I can.
Oh wait! My wife reported to have lost all of her PMS headaches and cramps as of late. Every discomfort gone. Just like that.
I’ve read an article the other day how pregnant mares are exploited violantly for their blood containing hormons which accelerates piglet growth. Am I glad to not support that sickening cruelty of animal agriculture anymore.