My Journey to Veganism by Sherry Saeb, Junior Reiki Master
I decided to become a vegetarian in 2008 to have a healthier diet and stop eating animals. I grew up with so many pets and I just couldn’t eat my friends. I still wasn’t happy with my diet, I knew something was missing,I knew I could do better than just eating pasta, cheese, butter and eggs. I knew that I was missing some nutrients and probably was eating too much carbs. I tried a raw food diet for a month. I loved it,but it was difficult to prepare food with a full time job. Universe always puts the right people in your life at the right time, just when I needed some help and guidance, my company hired a girl who knew all about food and nutrition. We became best friends right away and she told me to watch a documentary called forks over knives. I didn’t have the stomach to watch cruel documentaries where animals get killed, this one didn’t show any of that. I loved it and I became vegan the very next day. Check out their website www.forksoverknives.com for some recipes and the overview of the film.
Body, Mind and Spirit:
Our Body, Mind and Spirit may seem to be three separate parts in us, they are each intimately connected and reliant upon one another. When integrated, they complete our unique human essence. We have all experienced feeling guilty or sad after overeating, or feeling really good and happy after eating a well -balanced healthy meal. Every time we experience pain or an illness in our body, our mind and emotions are also affected. This goes vice versa as well. I am sure you have had a cold for no reason and when you think about it, it was because you were stressed about something in your life. Stress and anxiety lowers our immune system and this is why we get sick. We all know that it is true when they say you are what you eat. Do your best to eat healthy, try to eliminate animal products. We don’t need to eat meat to get enough protein or feel full. This is all something that was put into our heads as kids. I also believe that when we eat animals we also feed ourselves their emotions. It works the same way for animals their body, mind and emotions are one. Animals are smart and they have a very strong 6th sense, they can smell fear. Sadly most of them if not all know when they are getting killed to be eaten. All they feel is fear when they are getting killed. That fear stays in their meat and guess what? Yes we put that in our bodies. This is why when you change your diet to a plant based diet, you feel more calm and at peace.
As soon as I started to eat more fruits and vegetables I started to feel more energetic. I had more energy to work out and I didn’t have to sleep so much. I had more time and energy to get things done. It is important to be fit and healthy, a fit body means a healthy mind and a healthy mind means a healthy body and spirit. When our Body, Mind and Emotions are all in alignment we perform better as a being. This is when we become our better versions of ourselves and we can reach our goals and be the happiest we have ever been.
Heal the Gut with Holistic Healing
An unhealthy gut has been linked to food sensitivities, allergies, IBS, sugar cravings, anxiety, depression, acne, diabetes, fatigue and much more. Here are some of my favorite vegan recipes that are good for healing and they are delicious too!
Breakfast : Avocado Toast
- 2 slices whol e-grain bread
- 1/2 avocado, halved and pitted
- 1 tablespoons chopped fresh parsley
- 1/2 lemon, juiced
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
Toast bread in a toaster or toaster oven.
Scoop avocado into a bowl. Add parsley, olive oil, lemon juice, salt, pepper, onion powder, and garlic powder; mash together using a potato masher. Spread avocado mixture into each piece of toast.
Lunch: Kale Salad with Green Tahini Dressing
- ½ medium bunch kale
- 1 cup cooked brown rice or quinoa
- 2 carrots, sliced into long ribbons with a julienne peeler or regular veggie peeler
- 2 tablespoons pumpkin seeds
- ½ cup halved cherry tomatoes
- Slices of Avocado
- Green tahini dressing:
- ⅓ cup olive oil
- ⅓ cup lime juice (about 3 to 4 medium limes)
- Handful of fresh cilantro
- 1 small jalapeño, seeds and membranes removed, roughly chopped
- 2 tablespoons tahini
- 1 ½ teaspoons honey
- 1 clove garlic, roughly chopped
- ¼ teaspoon fine-grain sea salt, to taste
1. Remove the center ribs from the kale, then discard the ribs. Chop the kale into small, bite-sized pieces. Then, sprinkle the kale lightly with salt, and massage the kale by scrunching handfuls at a time until the kale is darker in color and fragrant. This step reduces the bitterness in the kale and improves its texture.
2. In a bowl, combine the kale, your grain, carrot, toasted pumpkin seeds, cherry tomatoes and avocado
3. To make the dressing: Combine all of the ingredients in a blender or food processor and blend until smooth, pausing to scrape down the sides as necessary
Drizzle the green tahini dressing generously over the salad and enjoy.
Dinner: Vegan Chickpea Curry
- 1 sweet potato (Diced)
- 1/2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 medium white onion, diced
- 2 garlic
- 4 slices whole-grain bread
- 1 avocado, halved and pitted
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 x 400g can chopped tomatoes
- 1 x 400g can chickpeas, drained
- ! cup Spinach leaves
- 1 cup coconut cream or milk (optional)
1.Melt the coconut oil in a large saucepan over medium heat. Add the cumin seeds and fry for 1 min until fragrant, then add the onion and fry for 5-7 mins until softened, add the diced sweet potatoes and cook for another 5-7 minutes
2. Put the garlic, ginger and green chili into the pan, and cook for 2-3 mins. Add the spices and salt if you like. Cook for a further 2 mins until fragrant, then tip in the tomatoes. Bring to a simmer, then tip in the chickpeas and cook for a further 20 mins until thickened.
3. Add the coconut cream(if using ) and the spinach leaves at the end and let it cook for 10 minutes in low heat. Enjoy!