moving…again!?

Greetings

Yes, it’s true, this blog is moving again.  The name will remain the same, but POWERVEG will be moving to my own hosted site.  My online life has been getting progressively more complicated as I write for more and more different sites.  Hosting my own blogs simplifies things and, as a bonus, I’m able to tweak them more than with one hosted by wordpress.com.

I apologize to my subscribers for needing to change their subscriptions.  I hope you will stay with me!

Please direct your browser here.

goodbye wordpress.com

2010
03/28
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POWERVEG = former Low Carb Vegetarian blog

Greetings.

As I mentioned in my Low-Carb Vegetarian Blog a while back, I have moved/renamed my vegetarian blog here.  All the Low-Carb Vegetarian content is here.  I won’t be posting to that blog anymore.

I renamed and moved the blog to a new address so the title would more appropriately reflect future posts which will deal with the challenges of high-demand athletic pursuits as a vegetarian.

I’ve been thinking about changing the blog for quite a while since I don’t always eat low-carb.  In fact, I cycle low, medium, and high carbohydrate periods throughout the year while cycling my training goals.  My primary athletic pursuits are powerlifting and martial arts, but as part of my training I also dabble in mountain biking, jogging, and yoga.  I also recently became a certified fitness trainer through the International Sports Science Association and have officially started taking on a few clients.

Anyway, I hope you enjoy the new format for the former Low Carb Vegetarian.

-Sheldon

2010
01/31
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Creamy Dressing Formula

Leafy greens are some of the most important foods you can eat. Depending on which ones you choose, they are by far the most nutrition-packed foods you can ingest – especially considering their calorie-to-nutrition ratio. Unfortunately, to many people, greens are the epitome of “nasty green healty stuff” made palatable only through the use of chemical and fat-laden dressings. Looking at the ingredient list on the majority of commercial dressings reveals a who’s-who of chemical additives. Colorings, preservatives and flavorings are all there. The most offensive chemicals happen to be in the majority of commercial dressings – monosodium glutamate, yeast extract, and high fructose corn syrup. Gross.

Greens are often used as “condiment delivery vehicles”. So, how can we minimize the nastiness of commercial dressings while keeping greens palatable? By making our own dressings, of course!

I’ve been thinking about offering my dressing recipes here ever since I started this blog. But the problem I’ve had is that I never make the same dressing twice! I do have a basic formula that I work from, and I experiment A LOT. So, I offer you my creamy dressing formula:

START WITH

The base is mayonnaise – either make your own (there are plenty of how-to instructions out on the internet) or buy a brand with as few chemical additives as you can find. For a small batch use 1 cup mayo.

THEN

After the mayo, I’ve experimented with adding other creamy stuff – ¼ to ½ cup of either buttermilk or sour cream. This is definitely not absolutely necessary, but it does add a tang. If you use one of these creamy ingredients, you’ll need to add either milk or water to make your dressing pour-able.

OR

For a lower-fat and even more tangy dressing, in place of the buttermilk or sour cream, use vinegar. Experiment with different types of vinegar – balsamic, wine vinegars, cider, etc.

THEN

It’s time to add spices. You’ll definitely want a semi-salty start – I always use garlic salt. Then, my favorite simple concoction uses chives, dill, and black pepper. I’ve tried curry powder, cumin, rosemary, thyme, and pretty much everything in the spice rack (not all at once, of course). Generally keep the number of spices after the salt to four or five. Any more than that ends up being overwhelming.

THE SECRET

The trick is to be constantly mixing it all together and tasting your concoction as you are adding spices.

I use a shaker bottle made for sports shakes. You can get one at any nutrition store or gym that sells supplements.

The most important thing to remember when making your own creamy dressings is to have fun with it! Occasionally, you’ll accidentally make something not-too-tasty, but, if you follow my guidelines, and TASTE AS YOU ADD SPICES, the chance of making nasty stuff is minimized.


2010
01/19
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Logical Lifestyle

I’ve had some interesting conversations and encounters lately with polar-opposite opinions. First, there are those who feel animal exploitation is right, proper, and moral. Arguing against these people is a no-win proposition. They are the type of people who disregard science and are incapable of empathy. It is impossible to convince these people that non-human animals are sentient, feel pain, and suffer. They are the ones who will come back with the argument, “how do you know plants don’t feel pain?” These people are incapable of logical, rational, discourse. In other words, to put it bluntly, they are idiots.

On the other hand, I’ve recently had encounters with a few people who feel my current animal-rights and food-consumption ideas are too lightweight, too forgiving of omnivores, and generally not hardcore enough – specifically regarding hunting, free-range meat, and lacto-ovo foods.

Concerning hunting, there are huge differences in levels of exploitation between different groups of hunters. I believe hunting has become (gasp!) a necessary part of ecosystem management here in the 21st century. Humans are crowding out natural habitat and have killed off many natural predators making it necessary to artificially control populations of animals such as deer. With that said, there are vast differences in hunters. I have great respect for those who soberly go into the wilderness, respectfully make their kill with as little pain as possible, and then use the meat to feed their family. However, drunken hunters, those on canned hunts, and, in general, those who don’t take the act of killing seriously have no business hunting.

I, as a lacto-ovo vegetarian and former vegan, sometimes feel a bit guilty about my lacto-ovo choice. Egg and milk production are nearly on par with meat production for the amount of suffering inflicted on the animals. Yes, I feel guilty about it. So, I buy “happy” milk and eggs whenever possible – free range and “cruelty-free”. I know such products really aren’t as “happy” as they are advertised to be, but it’s the least I can do. Gary L. Francione, author of the Animal rights: the Abolitionist Approach blog has written about the misleading nature of such products. I get eggs from a small local farm whenever possible, but have yet to find a small-time milk producer. Anybody know one in the TwinCities area of Minnesota? A recent Newsweek article quoted by Francione discusses recent vegetarians turned omnivore. Their conversion is, apparently, fueled by the influx of free-range meats on the market. The former vegetarians feel justified because their new meats are “friendlier”. The dirty is secret is that oftentimes the animals’ deaths still come in slaughterhouses. …not so happy or friendly. So, why am I lacto-ovo and not vegan? I’ll give the short-and-sweet answer which is that I have a genetic digestive disorder that makes it extremely difficult to obtain adequate nutrition from plant foods alone. I used to be vegan but had to change. We all have our personal reasons for our veg choices, so please respect mine.

I want to briefly discuss vegetarians who give us all a bad name by offering fuel to the anti-veg arguments. They are the unhealthy vegetarians, the ones who look stereotypically skinny or flabby – the ones who eventually become anti-vegetarian because vegetarianism caused serious health problems. As a vegetarian of any type (vegan, lacto-ovo, fruitarian, flex) you MUST educate yourself in health and nutrition. You MUST make wise eating choices based on sound nutritional principles, for yourself and for the entire vegetarian world. I remember hearing Henry Rollins a number of years ago disparage vegans for looking like cancer victims and thinking to myself “hmm…I’m vegan and I challenge you, Henry Rollins, to a powerlifting contest!” Don’t let yourself get out of shape – fat OR skinny! Being vegetarian doesn’t, somehow, make you exempt from exercise or proper nutrition.

Speaking of (im)proper nutrition – I know an entire family of uncompromising fruitarians. A fruitarian diet (raw-food vegan) can be extremely healthy if done properly. The entire family adopted the lifestyle after the mother tried it to alleviate some health problems. It worked. However, she took the fruitarian ideas to an illogical extreme by forcing the entire family to eat both fruitarian and low fat. Such a diet would be fantastic for an overweight adult, but it looks to be killing their teenage son. Once a healthy child, he has become skeletal in appearance and lethargic. It is painful to look at him – as though I am looking at something out of a horror movie. He must be sixteen by now, but doesn’t look a day over twelve…a sickly twelve. However, he has been indoctrinated into the fruitarian lifestyle and adamantly defends it. There is no doubt he WILL have health consequences – most likely hormonal, digestive, and musco-skeletal issues.

The big picture I’m trying to set forth here is that, in our veg lifestyles, we need to be rational and logical. After all, it is logical and rational thought that sets humans apart from the non-human animals we are trying to protect.

2010
01/11
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Meatless Mondays

I was recently introduced the awesome website Meatless Monday.com. It’s a great place to find recipes and some tips for taking super-baby-steps toward vegetarianism. There are lots of reasons to go veg beyond animal rights, and this video from the Meatless Monday people talks about plenty of them! So, if your friends or family members need a reason beyond respect for living sentient beings to not eat flesh show them this –


2009
12/15
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News and Thanksgiving

I’m back.

Indeed, it has been quite a while since I last posted. I’ve been busy with oh-so-very-many adventures, ventures, and projects. The big ones are finishing up my master’s degree, earning my black belt in SooBahkDo, and earning my personal trainer’s certification. I earned my SooBahkDo black belt (cho dan rank – actually a midnight blue belt) in October. I’m almost finished with the personal training thing, and will (if all goes well) graduate with my MA in Liberal Studies in May. Whew!

Concerning this blog, I’m considering changing it to a blog about being an athletic vegetarian, rather than just low-carb. I got to thinking about this because I typically only go low-carb for about half the year. I cycle my athletic training to attain certain goals at different times of the year, and I cycle my nutrition to correspond with my training. It’s difficult to write about low-carb stuff when I’m not being low carb. And right now, with the holiday season underway, I’m definitely not low-carb-ing! Making this blog about being an athletic vegetarian will allow me to talk about training as well as food – especially high intensity no-bull training – powerlifting, kettlebells, mountain biking, and martial arts.

For right now, at least until the new year, this will continue to be the low-carb vegetarian. Look out for a name change in January.

On another note…

We all know the big holiday feasts are difficult for the vegetarian outcasts of the family. I’ve been dealing with it for many, many, years, and am pretty used to getting heckled by family members. It’s especially difficult when you’re trying to be low carb AND vegetarian. You end up being left with some crappy iceberg lettuce salad and a pickle. Gross.

This Thanksgiving I took matters into my own hands. My girl and I made the stuffing and brought a Tofurkey to the Thanksgiving feast. I’ve always wanted to try a Tofurkey, but they’re typically crazy-expensive. This year, my food co-op had them on sale! I highly recommend the Tofurkey – it was delicious. The stuffing recipe was veg modified from one she found in the New York Times. …the non-vegetarians loved it!

Stuffin Muffin Pear Surprise

1 can plain refried beans

2 cups cooked whole-grain rice

1 pound mushrooms (any)

1 Package Fantastic Foods Natures Burger (you could probably use any veg meat substitute)

8 tablespoons butter

1 large chopped onion

1/4 cup minced shallots (about three)

Salt and freshly ground black pepper

1/3 cup white wine

3 1/2 cups diced pears (about four or five firm, ripe varieties like Bartlett or Anjou) plus one whole pear

1 teaspoon sugar

1 1/2 tablespoons finely chopped fresh thyme, or 1 1/2 teaspoons dried thyme

1/4 cup minced chives

1/3 cup chopped Italian parsley

2 cups Vegetable Broth

Muffin pans

1. Add 2 tablespoons butter to pan and turn heat to medium high. Add onion and shallots, season with salt and pepper, and cook, stirring occasionally, until just soft. Do not brown. Add meat substitute and fry it all together.

4. Add 3 tablespoons butter to pan. Add mushrooms, season with salt and pepper and quickly sauté until starting to brown.

5. Add wine to pan and deglaze over medium high heat, cooking until wine reduces by about half. Wipe out pan and add remaining butter. Add pears and sugar and season with salt and pepper. Sauté pears, in batches if necessary, over medium high heat until they begin to brown slightly.

6. In a large bowl or roasting pan, add sautéed ingredients to refried beans and cooked rice. Toss lightly to combine. Add herbs and toss again. Slowly pour one cup broth over mixture and toss. Add more broth to make a very moist stuffing. Taste and adjust for salt and pepper.

9. Preheat oven to 375 degrees. Generously butter muffin pans and fill each cup with stuffing, pressing down so each cup is well filled. Top each with one tablespoon broth. Bake for about 20 to 30 minutes, until a golden crust forms on bottom. To serve, use a butter knife to remove each stuffing muffin and invert onto the plate.

2009
11/30
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Low Carb Veg Staples: The Nut Jar


Any humorous innuendos that follow should be deemed accidental J

Nuts and seeds are simply awesome for the low carb vegetarian! They’re cheap, filling, highly portable, and versatile as they can be eaten alone or made into tasty dishes. However, it’s extremely important to eat the right ones.

Nuts and seeds are rich plant sources of protein, B vitamins, vitamins K and E, and are extremely good sources of minerals such as iron, magnesium, manganese, zinc, copper, and selenium. Nuts and seeds are the primary plant sources of healthy unsaturated fats. Why are unsaturated fats important? Here’s a summary from the Harvard School of Public Health:

    

Unsaturated fats are called good fats because they can improve blood cholesterol levels, ease inflammation, stabilize heart rhythms, and play a number of other beneficial roles. Unsaturated fats are predominantly found in foods from plants, such as vegetable oils, nuts, and seeds. They are liquids at room temperature.

There are two types of unsaturated fats:

  • Monounsaturated fats are found in high concentrations in canola, peanut, and olive oils; avocados; nuts such as almonds, hazelnuts, and pecans; and seeds such as pumpkin and sesame seeds.
  • Polyunsaturated fats are found in high concentrations in sunflower, corn, soybean, and flaxseed oils, and also in foods such as walnuts, flax seeds, and fish. Omega-3 fats, which are fast becoming the darling of the supplement industry, are an important type of polyunsaturated fat. The body can’t make these, so they must come from food. An excellent way to get omega-3 fats is by eating fish two or three times a week. Good plant sources of omega-3 fats include chia seeds (sold as Salvia), flax seeds, walnuts, and oils such as flaxseed, canola, and soybean.

 

Many people avoid nuts and seeds for their reputation as being high fat, high calorie, and high sodium foods. Indeed nuts are dense, both physically and nutritionally – but density is a major part of their appeal. Unless you’ve got a lot of time on your hands and a well built set of jaw muscles it’s hard to overeat nuts. The effort it takes to eat nuts, along with their high fiber and fat content makes for quick and satisfying fare. However, it is important to choose RAW nuts and seeds.

Much of the fear of nuts comes from analysis of the roasted, mass-marketed, snack-types. Snack nuts have extra, usually unhealthy, oils added, often along with flavorings and other chemical nastiness. The garbage added to snack nuts, from salt and MSG to drying agents and “OMG I can’t stop eating these” chemicals defeats many of the health benefits. Snack nuts get additives to make them more “palatable” so the snack companies can sell more of them when you, the consumer, “just can’t get enough of the crispy, crunchy, salty, addictive goodness.” The added oils, salt, and chemicals make snack nuts crispier, crunchier, saltier, and easier to sell with flavors like BBQ, honey-roast, cheese, ranch, etc. Commercial snack nuts turn a healthy, filling, nutritious food into easily over-eaten junk. You can eat a lot of snack nuts without tiring out your jaws, and you will want to eat a lot of them because of their addictive salty or sweet flavorings. Though they retain most of their vitamin and mineral content, the added oils and chemicals counteracts their benefits. That is, unless you can manage to eat them in moderation.

So, where do you get non-snack-type nuts? In most areas, simply visit the bulk foods aisle in your local supermarket. If you have access to a food co-op they are excellent sources for organic and more exotic types of nuts and seeds that you won’t find at a “regular” supermarket. If you are in an area without access to a bulk foods aisle, you can find un-processed nuts in the baking section of smaller grocery stores but they will be more expensive. Buy nuts from the snack aisle only as a last resort.

I regularly visit two different supermarket chains and a food co-op for the different selections of bulk nuts and seeds. Every food shopping trip results in a small bag of nuts or seeds that I add to my nut jar.


It’s an old two gallon pickle jar. If I get a little hunger during the day, I just take a dip from the nut jar! I also keep a wide-mouth nalgene-type bottle filled with nuts at my desk at work. If I’ll be out and about and might need some good food, I take along a small container filled with bounty from my nut jar. No refrigeration or special storage needed!

Nuts and seeds have a reputation for high cost. Indeed, if you are forced to buy them in the baking aisle they can be quite expensive. Though I have never bought them online since I live in a large metro area, I did an online search and found plenty of places to buy raw nuts. If you have any experience buying nuts online, please post your favorite sites in the comments!

Two recent shopping trips yielded the following financial information:

Type

Weight in lb

@ cost / lb

Total $

Almonds

1.64

4.99

8.18

Pumpkin seeds

1.29

4.29

5.53

Filberts

0.69

10.99

7.58

Walnuts

1.29

4.59

5.92

 

That’s 4.91 pounds of nuts for $27.21. At an average serving size of one ounce (a very large hand full in a very large hand), it comes to $0.35 per serving. And that includes splurging on filberts at $10.99/lb! Filberts, shelled pistachios and macadamias are the splurging nuts – typically much more expensive than any others, but oh so very tasty.

For nutritional info, most nuts have very similar stats, so I’ll use almonds here for the example:

Nutrition Facts

Amount Per Serving

Calories

163.9

Calories from Fat

120.2
 

Fat

14.4

g

22

%

Saturated Fat

1.1

g

6

%

Polyunsaturated Fat

3.5

g

  

Monounsaturated Fat

9.1

g

  

Cholesterol

0.0

mg

0

%

Sodium

0.28

mg

0

%

Potassium

206.4

mg

6

%

Carbohydrate

5.6

g

2

%

Dietary Fiber

3.3

g

13

%

Protein

6.0

g

12

%

Alcohol

0.0

g

  
 

Vitamin A

0

%

Calcium

7

%

Vitamin D

0

%

Thiamin

5

%

Niacin

6

%

Vitamin B6

2

%

Phosphorus

13

%

Selenium

1

%

Vitamin C

0

%

Iron

7

%

Vitamin E

36

%

Riboflavin

14

%

Vitamin B12

0

%

Manganese

36

%

Copper

16

%

Magnesium

19

%

Zinc

6

%

 

There you have it – low carb, packed with nutrition, cheap, and portable – nuts are an essential low carb veg staple!

Til next time

-Sheldon

2009
07/24
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In the beginning there was breakfast…

oatmeal in bowlIn the beginning there was breakfast. The low-carb veg saw it, and saw that it was good.

We all know breakfast is the most important meal of the day. It revs up your metabolism to get your brain and body moving.

I tend to eat the same thing every morning. I’m definitely not a morning person, so I need something I don’t have to think about that’s quick and easy. Having it be tasty is a bonus!

Morning is a time when we need carbohydrates to get our brains moving. The primary fuel for the brain is carbohydrate. Without some carb in the morning you’ll feel sluggish and ravenous until you get it. So, morning is the perfect time to get some grains for the fiber and micro-nutrition (vitamins and minerals) they offer. Rolled oats (oatmeal) are a perfect choice for being relatively high in protein, high in fiber, and medium-low glycemic index. Oatmeal is also great for being infinitely customizable based on your tastes and nutritional wants/needs.

Here’s my pimped-out morning meal:

1/3 cup rolled oats (no instant! – they take out part of the fiber)

1 tbsp cinnamon

½ tsp cloves

1 tbsp freshly ground flaxseed

1 tsp freshly ground chia seed

1 tbsp stevia powder

Mix it up with some water, throw it in the microwave, and cook for 4-5 minutes while drinking the morning caffeine fix.

Then I add

2 scoops OptimumNutrition whey protein (double rich chocolate – awesome)

1 cup skim milk

There you have it – quick, easy, and chock-full of nutrition.

So what’s with the flax and chia seeds? Omega-3 oils! If you’re not familiar with Omega-3s and their health benefits, you can find plenty of info out there on the web, so I won’t go into it. Wikipedia is always a good place to start.

“But in your comment post you said I don’t need expensive specialty foods – where do I get flaxseeds, chia seeds, and stevia powder? And what the heck is stevia powder?” Flaxseed has become so popular that you can find it at almost any grocery store or supermarket. I buy it in bulk at a supermarket for $1.99 / lb. – the cheapest I’ve seen it. Chia seed is a little harder to find and a little more expensive but worth it for the health benefits. And, stevia is the greatest sweetener ever! Its super-sweet, can be used in cooking, and is a plant – not made in a lab like those other low-calorie sweetners. The only bad thing about it right now is that it’s hard to find at a reasonable price. A couple of mainstream products have recently been introduced after being suppressed in the U.S. for many years due to the lobbying efforts of the sugar and artificial sweetener industries. For the story on stevia, check this out.

If you can’t find flaxseed, chia seed, and stevia locally, I highly recommend Vitacost – their stuff is good quality and cheap.

Flaxseed $3.60 /lb.

Chia seed $10.99 /lb.

Stevia powder $14.99 /lb

Before adding milk and protein powder, the morning nutritional picture looks like this:



…packing quite a nutritional punch for just a few calories!

The morning oatmeal is all about customization – pimping it out to meet your personal tastes and nutritional goals. I am very athletic and try to consume 1 gram of protein per pound of bodyweight to help build muscle. So, after adding my protein powder to help with my goals, and adding skim milk to mix it all together, I get this:



Even if you don’t consider yourself an athlete, I definitely recommend a quality whey protein power. There are lots of health benefits for whey protein, and it will help you stay low-carb by satiating hunger and satisfying your sweet-tooth. My favorite is Optimum Nutrition double rich chocolate. My favorite place to get it is Bodybuilding.com. If you’re vegan, you’ll need a hemp, pea, or soy protein.

…

If you like my charts, you can get your own by tracking what you eat at

http://www.fitday.com

In addition to caloric and micro-nutrient breakdown, this site also allows you to track your activity level. It also offers all sorts of graphs and charts for you to visualize your data. I just wish they had a mobile application or, at least, a mobile-friendly site. So…

When away from a computer, http://www.tweetwhatyoueat.com allows you to twitter your intake and save it in a personal diary. It only tracks calorie info, though.

Another favorite site for finding nutritional info is

http://www.nutritiondata.com/

In addition to basic info like caloric and micro-nutrient breakdown, nutritiondata also gives glycemic load and an inflammation factor rating. Awesome.

…that’s all for now. Enjoy your mornings!

-Sheldon

2009
07/01
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Breakfast
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Welcome to the Low-Carb Vegetarian

vegetablesGreetings! Welcome to the Low – Carb Vegetarian.

First, let me introduce myself. My name is Sheldon Kessel and I ‘ve been a vegetarian for my entire adult life. For those keeping track, I’m 33 years old, so I guess that means I haven’t eaten an animal in 15 years. I became vegetarian for ALL the reasons. That is, for ethical/moral AND health reasons. I’ll be talking more about all that later.

I decided to create this blog after realizing there is major lack of information about eating low-carb AND vegetarian. Any vegetarian can tell you the default meal in a meat-eating environment is pasta. If a restaurant has nothing else without flesh, they might have a meat-free pasta dish. Likewise, when dining as a guest in a meat-eater’s home you will probably get pasta. High carbohydrate food is often an excuse for being a carnivore or for discontinuing a vegetarian lifestyle. Low-carbohydrate diets are all the rage because they work – plain and simple.  People watching their weight (and who isn’t these days?) often dismiss the vegetarian lifestyle out of fear that it will make them fat, based on information garnered from low-carb books, blogs, TV personalities, etc.  The “usual” vegetarian diet won’t make you fat unless you go about it all wrong.  The “usual” vegetarian diet will probably make the average meat-eater lose a few pounds.  However, the average vegetarian tends to get a little “finny” after a while – especially if they don’t exercise.  …huh? What’s finny?

Finny is fat-skinny. That is to say — little muscle tissue, fairly thin, but jiggly — basically, a body-type of bones and fat. Finny is why you might hear stories told by pro-meat people of vegetarians who get heart attacks, become diabetic after becoming vegetarian, or are simply weaklings. These stories are rare – eliminating meat is always a healthful decision. However, it’s important to be a SMART vegetarian. Deciding to eliminate meat from the diet then eating nothing but French fries and pasta is counter-productive.

I became finny during my undergraduate music student days. I went from being an athletic 200 lb. high school senior to a finny 170 lb. college graduate in six years (yeah, I took six years to graduate – I double majored – gimme a break). I ate mostly carbohydrate, didn’t exercise, and became thin and jiggly. A few years after graduating, things needed to change. I re-evaluated my diet , renewed my old athletic lifestyle, and began the resurrection of my former athletic body. It’s back, so I’m here to share some of the ideas and foods that keep me buff. :)

I have some basic guidelines for the Low-Carb Vegetarian. They’re so important that I just might consider this list to be the

Low-carb vegetarian manifesto:

  • Vegetables are the foundation for health. We must eat lots of ‘em.
  • Grains and sugars are to be avoided. However, fruits and low-glycemic grains need to be included in the diet for good health (though eaten in moderation).
  • Though the low-carb vegetarian is lacto-ovo (that means eggs and dairy are acceptable), vegan foods are the foundation for health. As such, the low-carb vegetarian lifestyle should be easily adaptable to vegans.
  • We must maximize protein intake to maintain muscle mass.
  • Food should be affordable, simple, and easy to prepare.
  • Artificial ingredients and food additives are to be avoided whenever/wherever possible.
  • As ambassadors for ethical eating we should project an image of radiant health. No smoking. Drink alcohol in moderation, if at all. Get adequate exercise.

There you have it. In the coming weeks I’ll be posting recipes, stories, and ideas for living the Low-Carb Vegetarian lifestyle.

Til next time.

-Sheldon

2009
06/25
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