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Juicing for Pre-workout

There are numerous types of foods that can be juiced that are loaded with vitamins, minerals and nutrients.

There’s a common myth out there that you should refrain from eating before working out. This notion stems from the belief that your body will tap into its fat reserves if there is no fuel available to burn first.

Although this can be the case, the truth is that your body needs fuel to provide energy for your workout–whether it be cardio or weightlifting. Juicing and blending the right foods can be a quick and easy way to get the right, energy-boosting fuel that your body needs for an effective workout.

There are numerous types of foods that can be juiced or blended. Foods with complex carbohydrates provide some of the best energy-producing fuel, as they supply glucose and are able to convert glucose into energy slowly, giving your muscles a consistent energy supply throughout your workout. Complex carbs are also better for your body because they’re typically found in foods that are loaded with vitamins, minerals and nutrients, such as fruits, vegetables and grains.

Your body takes about five hours to digest fat, three hours for protein and two hours for carbohydrates. For this reason if your workout is a few hours away your meal should consist of a combination of low fat, high carb foods with moderate protein. If your workout is about 90 minutes away–have a snack to energize.

This is where juicing enters the picture. Health drinks can be prepared quickly, easily and can be a great source of complex carbohydrates, protein, minerals, vitamins and nutrients.

The following recipes and their descriptions. They provide some great examples of health drinks that will boost your bodies’ energy for a more effective workout.

Battery Recharge

The first example is a quick pick me-up that provides long term energy and is easy to make. Carrot juice is a great source of beta-carotene, the famous antioxidant that protects against the damaging effects of exercise and increases oxygen in the blood, tissues and brain. Ginseng is renown for providing strength and energy. Garlic, among its many other benefits, increases stamina.

• 8 oz Carrot Juice
• 1 clove Garlic, juiced
• 1 tsp Ginseng Powder

Juice the carrots and garlic and stir in the ginseng powder or granules. Ginseng is available at health and oriental food stores. Use organic carrots for the best tasting juice.

Stamina and Endurance

The second example involves banana and spirulina, good sources of potassium and important for the conversion of glucose to glycogen for energy. Magnesium (from bran, almonds and spirulina) is important for the storage and release of glycogen. Almonds are also a high energy food, producing six calories per gram. Adequate levels of chromium (from bran and banana) and zinc (from spirulina) help balance blood sugar regulation and therefore energy production.

• 1 Cup Apple Juice
• 1 Banana
• 2 Tbsp Oat, Rice or Wheat Bran
• 1 Tbsp Spirulina, Chlorela or Blue-Green Algae
• 8 — 12 Almonds
• To Taste Pure Water

Blend the banana and the bran in the juice until smooth. Add the spirulina or other algae powder. For best digestion, almonds should be softened by pre-soaking them for several hours. If you like a crunchy, chewy drink, add the almonds at the end and just chop or blend them briefly.

Muscle Milk

Oats provide a rich source of carbohydrates that are easily converted into energy. Oats increase stamina and are particularly fortifying for the heart muscle. Oat milk is available in health food stores, or you can make your own. Or you may substitute soy milk.

The calcium contained in cocoa acts as a muscle tonic and helps with muscular contraction. Whey protein is the richest dietary source of BCAA’s, a form of amino acids that builds muscle mass. Whey protein prevents muscle loss and promotes muscle growth and repair. Honey provides glucose, a source of energy.

• 1 cup Oats or Soy Milk
• 1 tsp Whey Protein Powder or Hemp Protein
• 2 Tbsp of Hemp seeds
• 1 Tbsp Cocoa Powder
• 1 tsp  agave nectar

Serve cold. Shake or blend the powders and honey thoroughly into the milk.

Tips for Successful Juicing

• There are loads of other healthy fruits, vegetables and grains that can be juiced and blended to benefit your body for pre and post workouts. Consider the following tips when using your juicer or blender.
• Always remove the peel from citrus fruits before juicing them. The peels from oranges, tangerines and grapefruits contain oils that are indigestible and provide a bitter taste. If consumed in large quantities citrus peels can lead to digestive problems. Lemon and lime peels can be juiced, but if consuming them, make sure they’re organic to avoid pesticides. The white portion of a citrus fruit is actually the most beneficial part as it contains the most vitamin C and bioflavonoids (an antioxidant).
• Don’t forget to wash your produce and remove any bruised portions.
• Remove large pits and hard seeds from fruits such as peaches, plums and cherries. Smaller and softer seeds, like those found in watermelons and grapes, can be juiced as they include beneficial nutrients.

Low-Carb Vegetables

This list is roughly arranged from lowest to highest carbohydrate counts, but all are non-starchy and generally low in carbohydrates. Exact carb count depends on serving size. Remember when counting carbs in vegetables that the fiber is not counted, and can be subtracted from the total.

• Sprouts (bean, alfalfa, etc.)
• Greens – lettuces, spinach, chard, etc.
• Hearty Greens – collards, mustard greens, kale, etc.
• Radicchio and endive count as greens
• Herbs – parsley, cilantro, basil, rosemary, thyme, etc.
• Bok Choy
• Celery
• Radishes
• Sea Vegetables (Nori, etc)
• Cabbage (or sauerkraut)
• Mushrooms
• Jicama

Carib VEGAN Chef Mayra aka   Dr Flavor

Please consider the environment before printing this article.

www.ChefMayra.com

Homegrown Wheatgrass

http://www.youtube.com/watch?v=3CMAScNnD-E

From DAN:

Juicer Recipes / Juicing Recipes / Raw Food Diet
❤
Celery Carrot Cilantro Collard Greens Cucumber ~
Dark Green Juice
❤

INGREDIENTS
+ Celery
+ Carrots (unpeeled if organic; peeled if inorganic)
+ Cilantro
+ Collard Greens
+ Cucumbers

PREPARATION
Run through your Breville Juicer or any other juicer of your choice, and enjoy!
Breville: http://bit.ly/mIrEW

❤ SPIRITUAL DISCUSSION ❤
+ Gratitude
+ Service
+ Humility
+ The Ego
+ Avoiding Conflict
+ Inspiration
+ Perseverance
+ Guidance from the Universe

I hope you enjoy this one. You all mean a lot to me!!

PEACE, DAN =)

Carrot contains a very complete nutrition to provide our body the essential enzymes, vitamins and minerals. For each 100 gram, the carrot has 7.6 gram of carbohydrate, 0.6 gram of protein, 0.3 gram of fat, 30 milligram of calcium and 0.6 milligram of iron. Also, it is a good source of fiber, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin K, biotin, potassium and thiamine.

Carrot also offers an excellence source of beta-carotene, which is 3.62milligram (equivalent to 1981 international unit for the value of vitamin A) in each 100 gram of carrots. Many studies have shown that carrot provide us the highest amount of beta-carotene among the list of vegetables we always consume everyday.

The best thing of carrot is that it is easily assimilated by our body. Chinese practitioners said that carrot tastes sweet, and it is good for the health of spleen and stomach. It is also believed to improve impotence (lower sexual drive), sexual dysfunction, night blindness, long term cough (or call hundred days cough in Chinese medical prescription) besides strengthening kidney and eliminating excessive wind and cold in our body.

Carrot has proved its outstanding role in anti-cancer effect. The research revealed that people with lack of beta-carotene were more likely to have 2 times higher risk of cancer than normal people. It is wiser to eat an appropriate amount of carrot per day to prevent cancer. This is because beta-carotene in the carrot can be easily changed by our body into vitamin A, which is essential for healthy cell growth, strong immune system and protection against mascular degeneration (AMD).

The research also found that carrot contains bulk of folic acid, a group of vitamin B, which has good effect to fight against free radicals (substances that cause cancer) in our body. The lignin found in carrot too, helps to strengthen our immune system to fight against cancerous cells. Potash succinate, its anti hypertensive drug properties may also help to reduce the blood pressure. Therefore, it is also regarded as a good diet for hypertension’s patient.

Arugula is an excellent source of vitamins A and C, folic acid, calcium, manganese, and magnesium.  It’s  also a very good source of potassium, iron, zinc, riboflavin, and
copper.
Arugula and other cruciferous vegetables contain a group of anticancer compounds known as glucosinolates.  These compounds exert antioxidant activity, and are potent stimulators of natural detoxifying enzymes in the body.

Arugula, like other greens, is rich in many essential vitamins and minerals, as well as important phytochemicals.  Arugula contains phytochemicals such as carotenes and chlorophyll.  Those phytochemicals make it an excellent source of antioxidants.

The health benefits of spinach are numerous and its ability to help prevent disease is well known. Spinach is at the top of many super food lists.

Spinach Nutrition

Spinach and other dark leafy greens like kale, collards, Swiss chard, turnip greens and bok choy are loaded with calcium, folic acid, vitamin K and iron.

Spinach is also rich in vitamin C, fiber and carotenoids. Add its lutein and bioflavanoids and spinach is a nutritional powerhouse.

Spinach nutrition is amazing. The calcium content in spinach and the other dark leafy greens mentioned above strengthens bones.

The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease.

The flavonoids in spinach help protect against age related memory loss.

Spinach’s secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.

As you can see, the health benefits of spinach are numerous. The vitamins and calcium in spinach, combined with the overall nutritional value of spinach, make this vegetable and its dark leafy green cousins top picks for healthy food choices.

The health benefits of eating garlic, onions and peppers on a daily basis were well known to our ancestors. They used them to protect themselves from illness and to act as an antiseptic for a wide range of infections.

Modern dietary advice, supported by scientific evidence, emphasizes the benefits of a daily intake of garlic, onions and peppers. These pungent natural foods contain chemicals that can protect the body from so many major and minor illnesses, including:

* Cardiovascular disease

* Infections

* Diabetes

* Respiratory problems * Cancers

Garlic:

Since early civilisation, mankind has used garlic for its powerful healing qualities. Today, there is worldwide scientific evidence to support the many health benefits that can be derived from the daily consumption of garlic.

* Extensive tests on humans have concluded that a regular intake of garlic can:

* Lower total cholesterol (but raise the good-type HDL cholesterol

* Produce more “natural killer” cells in the blood that will tackle infections and tumours

* Lower blood pressure

* Reduce the risk of blood clots (that are responsible for most heart attacks and strokes)

* Destroy infection causing viruses and bacteria

* Reduce the risk of certain cancers, in particular, stomach cancers.

* Garlic is best eaten raw. Cooking can destroy some of the “allicin” compound which is responsible for the powerful healing effects of garlic.

Onions:

Like garlic, onions too, have significant health benefits. For instance, they can:

* Boost good-type HDL cholesterol (particularly when consumed raw)

* Reduce total cholesterol levels

* Increase blood-clot dissolving activity

* Reduce the risks of diabetes

* Attack bacteria that cause infection

* Reduce the risk of certain cancers

Scientific tests have further identified a compound in onions called “quercetin” which is a powerful antioxidant and cancer-attacking agent.

Peppers:

Peppers, along with garlic and onions offer many significant health benefits. Top of the list has to be their healing effect on respiratory problems. Hot peppers have always played an important role in traditional Chinese medicine. They are recognized for their ability to tackle pulmonary and respiratory illnesses. Peppers contain “capsaicin” which helps the lungs function more effectively. In addition, a daily intake of peppers is highly recommended for smokers and even non-smokers.

The health benefits of a daily intake of peppers are well established. Eating peppers can:

* Reduce respiratory illnesses

* Help asthmatics breathe more easily

* Control and often cure sinus and nasal passage problems

* Reduce headaches

* Provide a major source of vitamin C

In conclusion, there is overwhelming evidence to suggest that you can boost your health by eating garlic, onions and peppers, on a regular basis. Work them into your daily diet by eating them raw (ideally) or cooked. Use them as flavouring, crush, mince or chop them and include this powerful trio in as many ordinary, day-to-day recipes as you can. Don’t just think of them as occasional food items to be used for special meals or when entertaining. Instead, for example, add them to burgers, casseroles and salads etc. Let your imagination come up with new ways of incorporating them into your daily diet – ideas that will really suit you and fit in with your family eating preferences.

Whether you plant them or pick them up at the grocery store or farmers’ market, adding fresh herbs is a quick way to transform ORDINARY meals into EXTRAORDINARY meals.

Besides helping flavor foods when cutting back on salt, fat and sugar, herbs may offer additional benefits of their own. Researchers are finding many culinary herbs (both fresh and dried) have antioxidants that may help protect against such diseases as cancer and heart disease.

Cooking with Fresh Herbs

Take some thyme (pun intended!) to cook with fresh herbs. Here are some hints as you explore what’s best for you. Here are some hints as you explore what’s best for you.

When Substituting Fresh Herbs for Dried Herbs

A general guideline when using fresh herbs in a recipe is to use 3 times as much as you would use of a dried herb. When substituting, you’ll often be more successful substituting fresh herbs for dried herbs, rather than the other way around. For example, think potato salad with fresh vs. dried parsley!

When to Pick or Purchase Herbs

Purchase herbs close to the time you plan to use them. When growing herbs in your own garden the ideal time for picking is in the morning after the dew has dried but before the sun gets hot. This helps ensure the best flavor and storage quality.

How to Store Herbs

Fresh herbs can be stored in an open or a perforated plastic bag in your refrigerator crisper drawer for a few days. If you don’t have access to commercial perforated bags, use a sharp object to make several small holes in a regular plastic bag.

To extend the freshness of herbs, snip off the ends of the stems on the diagonal. Place herbs in a tall glass with an inch of water, like cut flowers. Cover them loosely with a plastic bag to allow for air circulation. Place them in the refrigerator and change the water daily. Herbs may last a week or more stored this way. NOTE: The flavor of herbs may diminish the longer they’re stored.

If you have more herbs than you can eat, enjoy herbal bouquets throughout your house. You can use either single herbs, combinations of herbs or you can use the herbs as greenery mixed in with other flowers. To help preserve the aroma and color of your herb bouquets, place them out of direct sunlight.

How to Wash Herbs

Wash herbs when you are ready to use them. Wash smaller amounts of herbs thoroughly under running water. Shake off moisture or spin dry in a salad spinner. Pat off any remaining moisture with clean paper towels.

If you’re washing a larger amount of herbs at one time, treat them as you would salad greens. Place in a clean sink or deep bowl filled with cold water and swish around. Lift from the water and transfer to another bowl so dirt and grit remain in the water. Pour out the water and repeat the washing process in clean water until dirt and grit are gone and the water is clear.

NOTE: If you plan to harvest a large amount of herbs from a home garden, consider washing them down with a hose the day before to help remove any large particles of dirt or grit that might be on the leaves.

To your Health!

“V” Chef Mayra

It’s no secret that breakfast can be the trickiest meal for vegans when away from home. There are inevitably eggs or dairy in any menu option available. This is just another reason I adore having overnight guests, so that I may delight their awakening taste buds with yummy breakfast goodness that is 100% vegan.

Breakfast (Simple Meal Ideas)
• Cereal or granola with nondairy milk
• Oatmeal or other hot cereal
• Vegan Bagel or toast with organic jelly
• Pancakes
• Soy or coconut yogurt
• Fruit smoothie
• Vegan Crepes
• Tofu Scramble
• Vegan Waffles
• Southwest skillets

Let me take a moment to revisit a couple of things about “Eating Vegan”; in starting the transition to a vegan diet, there are a few different strategies. Some people shift into a vegan diet slowly, starting with vegan ‘analogues’— plant-based foods whose taste resembles animal products. Others simply take out the animal products from their diet and replace them with plant foods with which they’re already familiar. Still others concentrate on experimenting with entirely new vegan foods, often from international cuisines. Thankfully, there is no shortage of vegan foods to help make the transition. In fact, most of the food we eat is vegan, without us knowing it!

Breakfast is a fun time to try some of these yummy plant foods.

Replacing eggs: There are several options, depending on what they are needed for. You may want to experiment. Here are some possibilities (each quantity is equivalent to 1 egg):
. 1 tbsp gram (chick pea) or soya flour and 1 tbsp water
. 1 tbsp arrowroot, 1 tbsp soya flour and 2 tbsp water
. 2 tbsp flour, 1/2 tbsp shortening, 1/2 tsp baking powder and 2 tsp water
. 50g tofu blended with the liquid portion of the recipe
. 1/2 large banana, mashed
. 50 ml white sauce

A word of caution, however: approaching these replacements for meat, dairy, and egg by expecting them to taste identical will be setting yourself up for disappointment. The texture and taste of animal products is impossible to duplicate completely. That said, once you learn not to expect that same taste and texture you’ll find the alternatives quite delicious in their own right!

MORE Ideas!

The essential daily basics, right?
• Soya, Rice, Almond, Hemp milk. Long-life soya Rice, Almond, Hemp milk lasts for months and is as good as the fresh stuff, so you can keep it in stock. Use like cows milk in any cooking. Great on cereal.
• Vegan margarine – easy to finish up in any cooking, so get in a lot
• Cereal: reliable vegan ones include Kelloggs rice krispies, cornflakes, and Weetabix. Leave out the cereals in their packets so guests can read the ingredients
• Bread/toast: most bread is vegan, but briefly check for dairy content such as whey, milk powder, buttermilk, lactose
• Preserves: all jams and marmalades are vegan. AGAVE.
• Yeast extract (e.g. Marmite or Meridian) is a must

OH yea welcome extras
• Other vegan dairy products commonly available: yoghurt, cream/dream, ice-cream, and peanut butter is very popular and a good fall back if you run out of vegan buttee
• Fresh fruits and juices – add luxury and cheer to anyone’s breakfast

HOT- HOT- HOT breakfast items
• Porridge: always a winner. Make as normal but with water, soya milk, rice milk or oat milk.
• Cooked breakfast: baked beans, mushrooms, tomatoes, vegan bacon and sausages
• Scrambled tofu: mash tofu with a fork, season with herbs and pepper, and fry whilst stirring continuously.
• Pancakes/waffles: replace the eggs with 1 tablespoon of oil, use self-raising flour and either soya milk or water – cholesterol free so suitable for everyone – and taste exactly like pancakes! Syrups and lemon etc are all vegan

Here are a few EASY Samples to try on your next Sunday Breakfast.. Fast and EASY

EASY Pancakes Breakfast – INGREDIENTS
. 6 oz / 170 soft tofu, drained and mashed (silken works too)
. 2 cups unbleached flour
. 1/2 cup cornmeal
. 4 1/2 t baking powder
. 3 cups soy/nut/oat milk
. 2 Tablespoon vegetable oil
. 1 teaspoon salt
. 1/4 cup sugar
. 1 Tablespoon vanilla
. 1 cup blueberries

METHOD
• In a large mixing bowl, thoroughly blend flour, baking powder & cornmeal. Stir in the milk substitute, oil, salt, sugar, vanilla, & tofu.

• Heat a lightly oiled griddle over medium heat. Pour about 1/4 cup of batter into the pan for each pancake. When the tops of the pancakes bubble, flip them and brown off the other side.
• Serve hot with maple syrup ( A or B grade) & vegan margarine.

EASY “Eggs” – Omelet – - INGREDIENTS
. 17 ounces firm tofu
. 1 tablespoon tahini
. 2 tablespoons tamari
. 2-3 tablespoons nutritional yeast
. 1 teaspoon turmeric
. 1 tablespoon oil

METHOD
In a bowl, mash the tofu and mix with the other ingredients. Place batter in an oiled skillet (or non-stick pan) and press into an omelets shape. Cook on medium heat until brown on one side, then flip and brown on the other.

Other Ideas of Breakfast On the Go are:

EASY – WAKE up Smoothie- INGREDIENTS for 2 people
. 1/2 cup soy milk
. 1/2 cup silken tofu
. 1/3 cup creamy peanut butter
. 2 bananas, frozen
. 2 Tablespoon organic chocolate syrup “Santa Cruz Organic Chocolate Syrup”

METHOD

Combine soy milk, tofu, and peanut butter in blender. Add bananas, chocolate syrup, and any ice cubes if desired. Blend until smooth.

The Chef’s last thoughts:

I like to start my days with fruit or smoothies. Some days I’m not really into more than that.
Other days, however, the “growlies” take over and I need something really satisfying. Even when I’m really hungry, I’ll still start out with some fruit.

It never ceases to amaze me how many people do not eat breakfast! VEGAN or NOT Vegan. From trades-people to service providers, executives to kids, real estate agents to bankers, they do not eat the meal that breaks the fast. The meal that would make them stronger, healthier and much easier to be around. I have found that people who do not eat breakfast are extremely cranky. VEGAN or NOT Vegan

Some say they have no time. Well, if you have time to get dressed, you have time to eat something. Get up earlier to exercise, meditate and eat breakfast!

A benefit from eating breakfast is that it helps you maintain or even lose weight.
And it is better for the brain, and me, especially if I have to talk business with you.
So, do yourself, your co-workers, your mate, your kids and your friends a favor.
Eat breakfast!

Please look for my fun “Wake up to Breakfast” in the recipes section.

Till’ the next Month…….

Stay Green, Lean And Sexy…With an “Animal Free” lifestyle

LV Vegan Chef Mayra also know as Dr Flavor
www.ChefMayra.com

In December 2008, the Dr. McDougall posted a newsletter to his website, entitled The Fat Vegan.  Frankly, I loved it.  Not for its content, though, but for its honesty.  Finally, someone is finally explicitly stating what the modern vegan movement has been so strongly implying:  fat vegans are bad for business.

PETA has shown a penchant in recent years for sexy ad campaigns, although they haven’t completely foregone all the blood and gore.  They, along with dozens of other veg organizations, have realized that the North American (wait, are we counting Mexico?) fixation on Obesity, and to a lesser extent, “Going Green”, means that NOW is the perfect time to recruit new converts to our cause.  NOW, when people are fatter, hotter, and more desperate than ever, vegan marketers have to act quickly, and show people how a vegan, or at least, more vegan, lifestyle is the solution.

However, there is still one… bean (?) in the ointment: fat vegans.

Because, as Dr. McDougall observes (underline provided by me for emphasis), “At extraordinary personal costs, many [vegans] labor tirelessly to protect the welfare of all animals. Fat vegans, however, have failed one important animal: themselves. Furthermore, their audiences of meat-eaters and animal-abusers may be so distracted by their appearance that they cannot hear the vital issues of animal rights and the environment; resulting in an unacknowledged setback for a fat vegan’s hard work for change.”  The newsletter goes on to suggest that the reason that Fat Vegans are Fat Vegans is because of vegan junk food.  Fat Vegans are filling up on chips, cake, pop, fries, pasta, bread, and the occasional limp iceberg lettuce salad.  If only FV’s would stop trying to replace meat burgers and milkshakes with veggie burgers and soyshakes, they’d probably lose weight, and we’d all feel a lot better.

To be fair, I completely agree with what I think is the intended message of this article: it’s easy to be an unhealthy vegan, just like it’s easy to be an unhealthy meat-eater.  Being vegan isn’t a fast track to a thin body and a clear conscience: like any person, veg or not, you have to actually think about what you’re putting into your body.

But whether he meant to or not, Dr. McD has made a more telling observation.  It’s not just about you, Fat Vegan.  It’s about all of us.  We, the vegan movement, have a vested interest in your Fat Vegan-ness, because in all honesty, you’re weighing us down (yep.  I’m that clever).  How are we supposed to recruit new animal-lovin’, earth-savin’, belly hatin’ people to our cause if they’re looking at YOU and they start to wonder, “Wait.  Being a Vegan is… complicated?”  Our entire recruitment strategy seems to on the loudest voices talking about how EASY being vegan is once you get going, and how much better you’ll feel and look when you do it.   We’ve learned that people don’t want to look at videos of horrific injustices happening to animals, so they turn off the computer, close the magazine, and otherwise walk away.  But sexy, naked, thin bodies draped in lettuce leaves, stroking great danes and suggestively biting a carrot: that turns heads.  You, CuPcAkE-lOvIn-VeG*N99: not so much.  Our sales pitch is rapidly becoming: “Fat and Vegan are not synonymous”… and fat vegans are holding us back.  Indeed, as Dr. M suggests, “the word “vegan” will become synonymous with terms like healthy, trim, active, young, strong, and energetic, and finally the most important adjective, earth-changing” only when Fat Vegans get their act together, start dropping those pounds, and making us all look a bit more credible.

I get it: it’s hard to compete in mainstream media without a little jutting hipbone.  However, I send out a small plea to all vegan marketing moguls: don’t dismiss the Fat Vegan, and don’t pretend that pre-packaged veggie burgers are the root of all fatness.  As the loudest voices of this ever expanding movement, veg-promoting organizations have a responsibility to advocate health, green living, and animal rights in a manner that includes, not rejects, EVERY body that wants to join in a make a difference.  Yes, Obesity has become epidemic in North America, and we all need to make some pretty big changes to our diets, our culture, our ethics, and our communities… but the growing obese population needs our compassion and support, not our judgement and ridicule, if sustainable changes are going to be made.  Weight is a complicated issue – one that can’t be reduced to stereotypes, in vegans or non-vegans alike.

So, media planners: next time you’re planning your next sexed-up veg campaign, or showcasing pictures of obese American bellies and butts with a “Caution! Isn’t This Horrifying?  It could be you if you don’t drop the steak!” caption, think of me… The Fat Vegan.  Think of the many dedicated vegans who work hard every day to be the best, healthiest vegan they can be, but just. aren’t. thin.  Think about how frustrating it would be to feel like you’re doing something wrong, or that you’re not quite vegan enough, or that you’re letting the team down by not looking the part.  Then, think about the unique position that the vegan movement has to showcase how the message of compassion that we promote forms the backbone of not only our outreach, and the way we treat animals, but of the way we treat each other.  And finally, think about the dozens of factors that influence weight and health, beyond overeating and meat consumption.

Not that I don’t like a little bit of suggestive carrot nibbling now and then.  I mean, who doesn’t?

Side note: In November of last year (right before The Fat Vegan was written), Tracy Reiman wrote a letter to Air Canada flight company’s president, with, “an idea that could help ensure the health of [Air Canada] bank accounts and [Air Canada] passengers”.  The idea? Serve only vegetarian meals on flights!”  Pour quoi? “Since vegetarians weigh, on average, 10 to 20 pounds less than their meat-eating counterparts, meat-free meals may help ensure that [Air Canada] passengers won’t be carrying “extra baggage” on their next flight… In addition, helping [Air Canada’s] passengers shed unwanted pounds will not only help them fit into their own seats but also save [Air Canada] money on fuel costs.”

Brilliant!  Yet another way to get people to make the switch to veganism… fear of fat PLUS the crumbling economy!