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- Apr 3, 2004
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- 33,852
nothing healthy that's for sure...
haven't try that combo before...sonnyjane|1363995580|3411424 said:Lol. To be brutally honest? Cereal and booze.
monarch64|1364076446|3411939 said:JaneSmith|1364074869|3411922 said:monarch64|1364007990|3411571 said:Luna protein bar
pita pocket with roasted pine nut hummus, baby greens, cucumber, red pepper, kalamata olives
buffalo tempeh with peppers and onions
green beans with garlic and mushrooms
64 ounces of water throughout the day
2 glasses of pinot grigio
This is actually a pretty typical day for me. I've been vegetarian forever and finally made the leap to vegan several weeks ago, and am feeling really great and seeing some benefits. My job is located in the middle of a ton of awesome restaurants as well as independent grocers who have fantastic hot bars and individual portions of raw foods, etc. It is really easy and cheap for me to eat healthy meals, and a lot of days I'll do our grocery shopping on my break. We eat so much fresh produce that we shop every other day at this point. Cannot WAIT til my garden starts producing this year.
Wine fining, from Wikipedia:
"Organic compounds used as fining agents are generally animal based, a possible cause of concern to vegans.[6] The most common organic compounds used include egg whites, casein derived from milk, gelatin and isinglass obtained from the bladders of fish. Pulverized minerals and solid materials can also be used, with bentonite clay being one of the most common, thanks to its effectiveness in absorbing proteins and some bacteria. Activated carbon from charcoal is used to remove some phenols that contribute to browning as well as some particles that produce "off-odors" in the wine.[4] In a process known as blue fining, potassium ferrocyanide is sometimes used to remove any copper and iron particles that have entered the wine from bentonite, metal winery and vineyard equipment, or vineyard sprays such as Bordeaux mixture. Because potassium ferrocyanide may form hydrogen cyanide its use is highly regulated and, in many wine producing countries, illegal.[7] Silica and kaolin are also sometimes used.[4]
Some countries, such as Australia and New Zealand, have wine labeling laws that require the use of fining agents that may be an allergenic substance to appear on the wine label. A study conducted by the University of California, Davis Department of Viticulture and Enology, however, found that no detectable amount of inorganic fining agents, and only trace quantities of proteinaceous agents, are left in the wine.[4]"
I'm not sure if you knew this, or if it bothers you. By the way, is there a tasty vegan cheese? I love cheese.
I appreciate the information. My advance into eating a vegan diet has more to do with getting my weight to a healthier point right now and less to do with the ethical side of things, so I'm ok with the wine fining thing although I'm not happy to learn it.
I tried "vegetarian" cheese once (it still had casein listed as an ingredient) and it wasn't very good. I am trying to mentally cure myself of my cheese addiction and substitutes won't help me with that, so I just don't pursue them. (Kind of like using electric cigarettes to quit smoking, kwim?)
Rubyshoes, not only do we have food preferences in common, but I am a giant lover of all things Oz.
Missy! I didn't realize you were vegan/pescatarian! I also love seafood but we live in the Midwest so now I only eat it when we're on a coast, which is so infrequent I don't even call myself pescatarian anymore. My husband is also vegetarian but he'll never get rid of cheese!
Alistra|1364141186|3412300 said:For any vegetarians or vegans out there, you should check out http://www.barnivore.com/ It lists a ton of beer, wine and liquor and tells you if it is suitable for vegetarians. Many are, but some aren't. This matters to me as I have been a vegetarian for 22 years. These days I strive to make most of my meals vegan, but I do occasionally enjoy some ice cream or something with cheese.
LittleRiver said:Fun thread! I agree with the PP who said weekend days look different than week days, but here's what I ate today (Sunday):
Brunch: 2 cups of coffee with skim milk, 1 large banana with peanut butter
Dinner: 2 poached eggs, 1 slice whole wheat toast, root vegetable hash, 1/2 pint beer
Snack: About 8 honey wheat pretzels (1 serving)
Snack #2: Nibbles of this and that while I cooked a big pot of veggie chili for the week ahead
Dessert: I'm about to meet a friend for an ice cream cone
Here's what (I think) I ate on Friday:
Breakfast: Latte made at home with 4 oz skim milk, Balance bar
Lunch: Honey wheat pretzels with 1 Babybel cheese, grape tomatoes, 1 box raisins
Snack: Chobani nonfat yogurt
Dinner: Assorted vegetarian dim sum
Dessert: 1 child's milk chocolate bunny