Isn't it Expensive to be a Plant Strong Vegan?

That's the number one question I get, almost every day!  But I've got five quick and easy steps for you to save money, especially when you are a plant-strong vegan.  I make this distinction, because, let's face it, Oreos are vegan, but I wouldn't eat one just because they are vegan.  They are highly processed, full of sugar and fat, and are not nutrient dense at all.  I buy no processed foods, faux meats, etc.  I will confess that I ate a vegan "hot dog" last month at an event at the ball park (I wanted to fit in), and I was sick for a few days.  Not my thing (anymore).

How to $ave Moolah and Eat Like a Queen

1.  Subscribe to grocery store websites and social media outlets.  They will post sales that might not appear in the weekly or monthly sales flier.  Take note of items that you use.  Stock up, if they are shelf stable.

2.  Look for case discounts.  Stores like Wegman's and Whole Foods Market offer case discounts.  If you think you do not have the storage space for all that food (generally 12 jars or cans), split it with a friend.  You'll save $$$ and have enough shelf space.

3.  Plan a menu.  Believe it or not, this is a great tool to use.  I plan my menu for a week, then draw my shopping list from what foods we will be eating.  Keeps me focused and compliant, so that I stay within my food budget.  My meals are all related to one another--rice, beans, whole wheat pasta, red sauce.  They become interchangeable and are very versatile.

4.  Produce is the focal point of all my meals,  If you buy cheap produce, well, it is like they say, "You get what you pay for."  Hands down, Whole Foods Market has the best produce. It is fairly priced, and the organic integrity of all produce is highly maintained.  I also love going to farmers' markets, because I love supporting all that is local.  Shout out to the pan-Asian grocer, H-Mart...nice produce, clean store.  But the smells from the funky looking fish department make me feel like I need a re-breather mask from the Philadelphia Fire Department. 

Produce is something I shop for several times a week, and I try my best for it to be seasonal, local, and organic.

5.  Lastly, hit bulk departments so that you can get exactly the amount that you need.  Bulk departments are much more than rice and beans, and in many stores, you can get honey, soy sauce, brown rice syrup, and more.  These foods stay fresher, and you get exactly what you need.  No big, oversized bags staring me in the face.

So, these easy steps should point you in the right direction.  Stay away from those processed foods (sausages, roasts, burgers, "wings,") and not only will you save moolah...but, you will feel better not eating those processed foods that make you think you are doing the right thing.  The evil trifecta of fat, sugar and salt is NOT your friend.

Tell me a way that you save money in your plant strong vegan way of living...

Happy Tuesday.

Sun Tea and Sofas

Saturday was my last day at "a job that I loved."  As I pulled out of the long driveway of the parking lot, I felt very rich.  I felt that way becauce, in my heart, I did a good job, made lasting friendships, and carried a sense of pride in my heart,  Eight years prior, I arrived at this job as a meat eater who appreciated junk food, and abused many other bad foods.

But on this sad Saturday, I left as a plant-strong, baby boomer vegan.  And, yes, I cried the entire way home.  The ride seemed longer than usual.

If I had a nickel for every person who asked, "What happened?"  "Why are you leaving?  It's like this...

You buy a new sofa.  You love it.  It serves you well.  Then, you notice that the cushions aren't as comfy as they used to be.  And, you say to yourself...I need a new sofa.  And so, that is why I left my job.  The cushions weren't as comfy.  Simply, it was time to go, or, get a new sofa.

The biggest switch for me, after three full days of being "off," is matching my new budget to fit into my old style of shopping.  Easy point.  I  loved Honest Tea, caffeine free-unsweetened.  Easy grab and go.  Now?  I make individual jars of sun tea in a variety of flavors.  Not rocket science, and man, do I save a bundle of moolah.

In life, timing is everything.  If you go to a party and it is awesome, leave when it is still that way.  And the same thing happens when you make sun tea...if you leave the tea bag in too long, the tea becomes bitter.

I am keeping it sweet.  Know when it is time to go.

It's Always Sunny in Philadelphia

Gulp.  That is all I can say.  In less than 72 hours, I will leave a job that I have loved for more than eight years.  I loved it so much, that I only called out sick once during that time, and I wasn't even sick...my sister was visiting me, and I wanted to spend time with her.  I am looking forward to a new adventure, but I am not going to lie, I feel just plain sad.  So much so, that I can easily cry about the heaviness in my heart.  My tenure at Whole Foods Market is the longest time I have ever spent at one job in my entire life.  Turns out to be an eighth of my life...wow.

So, as I pack boxes, unload piles of paper, the one thing I have been doing is "counting my blessings."  Of the myriad of experiences and benefits, the best, hands down, was the gift of attending an Engine 2 Immersion.  I got to spend a week in Austin, Texas, immersed in the practices of Engine 2, and learning to become plant-strong. It might sound cliche, but my Immersion changed my life, forever.

My autographed, dog-earred copy of Engine 2 is starting to get a bit weathered, because I refer to it all the time.  I am an inventive cook, so while the recipes are very good, I prefer to experiment and tweek as I go.  Being plant strong, for me, is a cleaner way of being vegan.  Nothing processed.  No oil.  No salt.  No sugar. All clean and pure food.  And, it is delicious!  I spend loads of time prepping food for my plant-strong life.  And, I guess that I will now have more time on my hands, I will be cooking up a storm in my plant-strong kitchen.

It's all good, but I am feeling a little sad today.  Time to go and steam some kale and make some oatmeal.

Pucker Up

With the bounty of fresh fruit and vegetables, dinner, every night is a huge salad.  It is big, and all mine, made from a variety of leafy greens, cucumbers, tomatoes, kale, and more!  I haven't bought bottled dressings in more than three years.  You can save a bundle of money (and calories, fat, and salt) by making your own, especially when a fat-free dressing is your choice.

You may have a traditional citrus fruit "juicer," but these metal squeezers pictured are the B-E-S-T!  The juice comes out in mini-torrents!  Make sure the one you buy is metal, as I recently used a plastic one, and it snapped in mid-use.  These cost about $8.00.

Limes are my go-to dressing.  Great source of vitamin C, and packed with loads of properties (check out this website for more details [http://www.organicfacts.net/health-benefits/fruit/health-benefits-of-lime.html)].  I prefer them more than lemons.  And, everynight, here's the dressing I make for my nice, big salad.

-Juice of two limes
-One half cubed avocado
-Garlic powder, to taste
-One half finely minced shallot

Put it in a jar, and shake until the avocado looks like it is mashed.  Pour over salad.

Traveling?  Going out for lunch?  Just throw a lime in your purse, and you are good to go.

Happy Tuesday!  And, don't be a sour puss!

Where Have I Been?

You probably thought that I was stuck in a vat of cookie dough, didn't you? Nope, just busy, and really busy reading other blogs, books, and articles about the virtues of living the plantbased life. Here's a brief recap...

November: Great birthday, survived the Thanksgiving rush at work and lived to tell the tale. Went to the opening of a friend's artshow, and that was splendid.

December: Survived the holiday rush at work. Made lots of thick and delicious soups.

January: Attempted to do that half-marathon...got in the wrong corral, and the rest is that I got swept with three seconds to spare. I was devastated. I bounced back though, and went to the opening of the Wellness Center at the WFM in Princeton, NJ. Quite an amazing thing when you think about it...that a grocery store really wants its shoppers to feel better and take better and more focused care of themselves. Yup, that is WFM. Went to Martha Stewart. This is her swan song year on TV.

February: Survived wrapping hundreds and hundreds of roses and tulips, on behalf of Cupid. Got a new boss...my fifth in eight years.

March: Amazed that we had such a mild winter. Really mild. The vegetables keep rolling in. Planned a vegan sit down dinner for 40 people...at work. Great fun. I love spreading the plantbased word of life. Helped to launch a Philly premiere of the movie VEGUCATED.

April: Here I am! Planting a garden. Still exercising. Still eating plants, and only plants. Feeling blessed that this plant-strong life of mine is reinforced with joy and strength, no matter how rough a day may have been.

I'll post some new recipes, soon. I just wanted to say hello. Eat your plants. Share your joy. Spread some love.

Yikes! It's November!

Well, it's November. For most people, it is the prelude to America's biggest food day, Thanksgiving. For me, it is BIRTHDAY MONTH! And what totally freaks me out is that I will be an age that seems surreal. I remember when my Mom was 62, and to me, she seemed old. To me, I feel 33.



I'm busy perfecting a plant-strong Thanksgiving maincourse that resembles the commerical Jardein Roast...but without the oil and salt. And, I think I am well on my way. I've got the consistency thing down, just need to adjust the spices. It is stuffed with fresh cranberries and walnuts--I think it will be a winner. With an abundance of fall vegetables and curvy-looking squash, I am never bored with preparing a plant-based dinner.



Here's a quick and easy recipe for "Baked Butternut Squash Fries." I cook them in a pizza pan where the air circulates and makes the squash super cripsy.



But, before I post the recipe...here's my thought for the day. It has been streaming through my mind...sort of a weave of age and what we learn. If someone had planted a copy of the ENGINE 2 DIET in my life when I was, say, 30, I believe that the fabric and outcome of my life, as I know it, would have been very different than it is today. No regrets, of course, but this plant stuff just helps to measure and balance my life with ease. I wish there was a re-do button, because my life would have been outlined with plant-strong beliefs to make my life more productive, less anger driven, etc.



Can't turn back. Only move forward. But, I have new tools and it makes my journey more rewarding. You hear me say all the time, "Power to the Plants." And more power to turning 62 in a few short weeks.



Here's that recipe I promised you...these are all tested and created by me in my very small kitchen!


This is a pleasant new texture.



Squash Oven Fries



One Large Butternut Squash


One aerated pizza pan



Peel and clean the squash. Cut into matchsticks or cubes.


Turn oven to 400 degrees F.



Spread on pizza sheet. Every 15 minutes or so, move squash with a spatula so that they do not stick.


Cook for about 45 minutes.

These are nice and crunchy and very flavorful. Adds new texture to a favorite vegetable. Really, they taste as though you've fried them! Enjoy.

Never look back. Embrace today. Eat a squash fry!