This 30-day vegan journey is twenty-four hours short of concluding. How bittersweet! I’m sitting here reminiscing on day one and reflecting on how awkward it felt that morning not following my usual routine of setting a few eggs to boil while flipping a few flapjacks in the pan. Suddenly, my morning was overtaken by a bowl of fresh fruit, organic whole grain oats and a glass of almond milk. Life without an egg? Operation termination of the vegan journey was about to be in full effect day one. But, I couldn’t let down my fellow newly dairyless devotees. I’m glad I didn’t falter.
On yesterday’s post, Day#28 of the 30-Day Vegan Journey, I gushed on my commitment to continuing on the vegan journey beyond the thirty days. Why? After researching its benefits and experiencing them myself over the course of this journey, I’ve concluded that veganism works for me. If you’re still straddling the fence as to whether or not to continue or rip open a package of cheddar cheese and moo yourself into a glutenous oblivion, allow me to share with you some of the research I’ve found that aided me in my decision-making process.
Ten Great Reasons to Go Vegan
- Vegans are, on average, up to 20 pounds lighter than meat-eaters are. And unlike unhealthy fad diets, which leave you feeling tired (and usually don’t keep the pounds off for long), going vegan is the healthy way to keep the excess fat off for good while leaving you with plenty of energy. – PETA
- Eating processed meat increases the risk of death from heart disease by 72 percent. – Kathy Stevens
- There has been a few studies that have come out lately saying a vegetable based diet can halt and in some cases eliminate Cancer. Though some people are saying going vegan is the cure for cancer, I would not be one to say that, as that’s ridiculous. However it is proven to assist in controlling the growth of cancer. – Nom Yourself
- Less water consumption – it only takes 25 gallons of water to produce 1lb of wheat whereas it takes2500 gallons to produce 1lb of meat. – Going Home to Roost
- A Vegan diet contains ZERO cholesterol. – The Vegan Mom
- You’ll reduce your risk of food-borne illnesses. The CDC reports that food-borne illnesses of all kinds account for 76 million illnesses a year, resulting in 325,000 hospitalizations and 5,000 deaths in the United States. According to the US Food and Drug Administration (FDA), foods rich in protein such as meat, poultry, fish and seafood are frequently involved in food-borne illness outbreaks. – Vegetarian Times
- Chemicals and toxins occur throughout the environment. However, it is the consumption of meat and animal products that greatly accumulates these toxins in the body. For example, birds eating contaminated fish acquire all of the toxins that the fish have accumulated. This is referred to as ‘bio-accumulation’. Eating plant foods, which are at the bottom of the food chain, minimises your intake of these contaminants and toxins.
The best way to de-tox is to go veggo and eat plenty of fresh fruit and veggies. – Vegetarian Victoria
- If all Americans became vegetarian, it would free enough grain to feed 600,000,000 people (the population of India). – Honk If You’re Vegan
- Your meals will taste delicious. Vegetables are endlessly interesting to cook and a joy to eat. It’s an ever-changing parade of flavors and colors and textures and tastes. – The Weston A. Price Foundation
- You rest better. Previously a dairy consuming vegetarian, a proper source of protein for me meant crowding my plate with enough cheese and eating until I nearly burst out of my britches. It’s hard to sleep when you feel like you’ve eaten a bear. While on this vegan assignment, I’ve noticed my food digests quickly and properly and I feel less like I have a stomach full of gourds. – Naomi C. Kellogg
Great points to consider, right? Most of us have spent our entire lives up to this journey smacking the mac (n-cheese) and living drunk in love with the shake, the milkshake. All of that belly didn’t come from beer and that heartburn and indigestion has a root, dairy! I’m not trying to guilt you. This is a presentation of information that could extend your life. Ultimately, you know what’s right for your body and lifestyle.
Well, as I’ve done over this vegan journey, here is a another awesome workout and vegan recipe to boot.
THE NO-GYM WORKOUT: #THIS W/ ELIZABETH HOLMES
Vegan Recipe: Donuts
Baked Sprinkle Donuts
Makes 12 donuts
2 2/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
2 teaspoons ground nutmeg
1 teaspoon salt
1 cup soy, almond, or rice milk
¼ cup canola oil
¼ cup white or apple cider vinegar
1 teaspoon pure vanilla extract
Vanilla or Chocolate Glaze (recipe to follow)
Optional toppings: Rainbow or chocolate sprinkles, chopped toasted almonds, shredded coconut, mini chocolate chips.
Preheat the oven to 375 degrees. Lightly grease two donut pans.
In a large bowl, whisk flour, sugar, baking soda, nutmeg, and salt. In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk together quickly until just combined. Do not over mix.
Using a pastry bag or plastic bag with the tip cut, pipe batter into the prepared donut pans and bake for 10 to 12 minutes. Remove the pan from the oven and let sit 5 minutes before unmolding.
¼ cup semisweet chocolate chips (dairy-free)
2 tablespoons plus 1 teaspoon soy, almond, or rice milk
½ cup powdered sugar
In a double boiler or microwave, melt the chocolate chips and nondairy milk together. Whisk in the powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.
1 cup powdered sugar
2 tablespoons soy, almond, or rice milk
In a small bowl, whisk the powdered sugar and nondairy milk until smooth.
To assemble donuts: Dip each donut into the glaze, covering the top. Twist the donut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.
Happy vegan eating and sweating!