Cooking is one of my new found “passions…? I am by no means claiming to be a great cook – but out of necessity, I have discovered vegan food, how immensely tasty it is for me body, and integral part of my spiritual life.
As you may have read from previous posts, I am originally from one of the most broadly famous gastronomies in the world – Perú. The indigenous products of Perú bring a sense of pride, not only for the quality and its taste, but also for its unique organic and natural sense. It is so easy to be a “healthy” eater in Perú (as many smaller, non-industrialized countries). It is actually outlawed to have genetically modified foods, especially corn, in the country. We are the country of birth for potatoes, with over 3000 varieties, especially in Andean region. I may be a little biased…
Why do I choose vegetarian? Well, according to WebMD.com:
Vegetarians appear to have lower low-density lipoprotein cholesterol levels, lower blood pressure and lower rates of hypertension and type 2 diabetes than meat eaters. Vegetarians also tend to have a lower body mass index, lower overall cancer rates and lower risk of chronic disease.
There are many more reasons other than my physical health. I think of the ecological effects (possibly the most greatest green impact) in the amount of water and land utilized, vs. meals produced per square mile, for example. I think of the economic repercussions. As an individually it is much inexpensive for me to eat plant based; I also believe I contribute to my community since it is much less expensive to sustain public health; and I think in supporting the cost of maintaining a balanced Earth, naturally – the cost of clean ups and pesticides, super bugs, etc., are extremely high, in more than one way. Maybe in the future I will focus on the increasing amount of research on this ancient (very passionate) knowledge.
Most importantly for me are the effects on my spiritual life and balance. I simply choose to eat less violently, more compassionately, or with minimal violence, to me and others. The effects of my choices, I understand, have a direct reaction (see Law of Karma). It is important for me to thoughtfully consider the vibration of what I choose to place in my body every day. A plant based diet, I feel, brings a higher vibration to my body. I have maintained stamina and health, even at my (deep) age! I have been plant based since 19 y/o; and the healthy kind of vegetarian (salads and fruits, not cookies, fat, and sugar). Let food be your medicine (quote wrongly attributed to Hippocrates) – still makes sense to me. One of my spiritual teachers said mostly every disease enters through our mouth. Food becomes our body, and our thoughts. And, there is so much more to be said about these topics for further reflections.
Before my first recipe, some points (more?!) of caution. I do not use quantities, although a biologist and chemists by training. Seldom, you will hear me quote exact amounts. I will lean into taste.😊 Secondly, I am vegan, and worse than all, gluten free (proteins of some cereal grains)… And we (Jerry and I) have started slowly and gradually (less is more!)
We only drink this for breakfast in the morning, every morning! This varies in fruit, according to season, and what is available.
- Oat milk (best of all non-dairy ones we have tried – see pic)
- 1 or 2 lemons (or limes)
- 4 or 5 dates (no sugar; sugar is technically not vegetarian unless specifically indicated – google it!😊)
- Fruit to half-fill our blender. Usually berries, papaya, pineapple, mango, cantaloupe, oranges, etc. – all or some. There are some fruits which do not combine, like apples (acid) and bananas (high carbs) together, so they ferment together. Seldom use bananas in our juice. Be aware of combination (See chart with way too much info)
- Ice (in winter, we use raw ginger a lot instead!)
- Optional: add ginger, raw turmeric root (great for inflammation), or mint leaves
- Place the dates first (need I remind pitted?), makes them blend better
- Place sliced fruit – avoid long periods or too small pieces to reduce oxidation of nutrients– exposure to air)
- Milk (maybe raw honey?)
Drink freshly made to avoid oxidation of nutrients. A big tall glass is really good, and sustaining until lunch. Sit. Relax. Be grateful. Drink.
Love is also reflected in the way I think of food, as a sustainable tool for my body, not as a instrument of pleasure, though pleasurable. Love in the way it is made, the words we speak around our food, the thoughts we have during their preparation, the emotions we place in our food. We always think in offering our food, and giving thanks for what we take in. even eating becomes an art of devotion, part of our spiritual practice.