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More About Me

Reasons why I prefer to eat vegetarian or vegan:
First and foremost, I feel great. Vegetarianism is a lifestyle for me since I have been living this way for 17 years. I love being a vegetarian even when it's difficult where I live to be so.I think it gives me strength and a sense of being,like I'm making a conscious connection with the food I eat and the impact I have on this earth. I believe that our loudest vote is with our money and we need to use that to tell these corporations that we would stand for being fed this non-food they try to sell. I\m always so sad to meet people who judge me for the way I am,I see it as a sense of fear,I'm making them see themselves in a different light.I try not to judge others but I try to always lead by example.

I joined HappyCow Members Community because:
I have moved out of my safety zone from New York City to Copenhagen,Denmark. Life is a bit more difficult here as a vegan living in pig country. I like being able to connect with other like minded people to help keep me grounded. I also hope to open my own vegan restaurant and store one day soon and am happy to,hopefully,have a place to get ideas and support from others.

Here are some places I've been that I liked... and places that I would like to visit one day:
Big Sur,California-Woodstock,NY-Barcelona,Spain-Paris,France-Berlin,Germany-Wroclaw,Poland-Malmo,Sweden

Some of my favorite veg*n foods include:
Of course,there's my homemade vegan pizza. Souen's grain planet platter.Caravan of Dream's Indonesian salad.Quintessence's raw ravioli.Counter's chocolate fondue with homemade vegan marshmellows.

Here are some books, movies, magazines, and my favorites that I would recommend to other HappyCow members:
Veg news,though there's never enough recipes for me. The New Optimum Nutrition Bible by Patrick Holford. Energy Balance Diet(I forget the author) All of Sarah Kramer's cookbooks.She makes vegan cooking fun and I think it's essential for anyone who ever entertains non-vegetarians.I've impressed so many people with recipes from those books.


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