Tropical Salad Stuffed Avocado! 

It is starting to warm up a bit here in the DC area, and this recipe is light and refreshing on a warm summer day.

I actually came up with it, because I had some super ripe mangos and over ripe avocados on hand, that had to be used. 

TROPICAL SALAD

Ingredients

  • 2 ripe mangos
  • 2 ripe tomatoes 
  • 2-3 cucumbers (depends on size)
  • handful of parsley or cilantro whichever you have on hand.
  • 1 small red onion

Chop everything small and mix in large bowl.

VINAIGRETTE 

Ingredients 

  • 1/4 a cup of rice vinegar 
  • 1/4 a cup of white wine vinegar 
  • 1/4 a cup of olive oil
  • 1 1/2 teaspoons of Dijon mustard 
  • shallots 

Pour everything in a bowl and whisk together or place everything in jar and shake. Once mixed pour on salad and mix everything. 

TROPICAL SALAD STUFFED AVOCADO 

Now it’s time to assemble your avocado and stuff it with the tropical salad. 

Cut avocado in half, remove put, place a couple of spoonfuls of tropical salad in the hole where the pit was and on the top of the avocado. Sprinkle sea salt and red pepper flakes. 

Enjoy! 

Homemade Strawberry Almond Milk

As a child, I hated cow’s milk. I gave up the stuff at a very young age. However, I remember on occasion my sisters and I would squeeze strawberry syrup into our milk glasses, to mask the flavor. As we stirred… it would mix up into a light pink creamy sweet drink. 

Well, now as an adult I know better, that the strawberry syrup I used as a child is artificial and full of sugar. (You won’t see this mom touching that stuff.) But guess what? I have come across a recipe for a healthier alternative – Strawberry Almond Milk. Everything about this is heaven – the texture, the color, the flavor! 

Warning: Once you make your own homemade nut milks, you won’t go back to the store bought kind. 

Here’s what you are going to need!

  • 1 Bowl (to soak almonds in… then used again later to use to strain blended almonds.)
  • High speed blender (Vitamix)
  • Cheese cloth 
  • Pitcher or mason jar (to store nut milk.)

Let’s talk Strawberries! There is nothing better than fresh picked strawberries from the garden. So look for organic local strawberries. I got these vibrant red ones from my local farmer’s market. 

Ingredients

  • 1 cup Raw organic almonds
  • Filtered water
  • 1 teaspoon or vanilla
  • 10-14 organic strawberries (depends on size) 
  • 2 dates (no pits)

Directions

  1. Soak 1 cup of raw organic almonds (in the refrigerator) overnight in a bowl of filtered water. 
  2. Strain soaked almonds and rinse. 
  3. Place the soaked almonds in a blender with 3-4 cups of filtered water. Blend.
  4. Strain freshly made Almond milk (the stuff in your blender) through a cheese cloth, over a bowl. 
  5. Give blender a quick rinse. Then pour freshly strained Almond milk back to your blender.
  6. Add one teaspoon of vanilla to blender.
  7. Add 2 dates (no pits) to blender. 
  8. Add 10 – 14 fresh organic strawberries. Amount depends on size of strawberries and your taste buds preference.
  9. Blend all ingredients together on high or on liquid setting. 
  10. Strain strawberry Almond milk through cheese cloth one last time, this way it is very smooth. Side note: you have a Vitamix or a very high quality blender you may not need to do this step. 

Store strawberry Almond milk in a mason jar or pitcher in refrigerator. This will make about 3 cups of milk, and will last 5 days in the refrigerator, however, its so delicious I’m sure you will drink it up before that.
You can also use this milk in chia seed putting and smoothies. 

This strawberry Almond milk is very creamy in texture, pink in color, and tastes delicious. Use your taste buds and customize the final product… Do you need more dates to make it sweeter? Do you need more strawberries.  It takes a little time at first to get the hang of making your own nut milks homemade and fresh. However, once you do, you won’t got to bed until you place a bowl of soaking nuts in your refrigerator. 


Enjoy! 

What’s your favorite nut milk? 

Vegan Chocolate Nog Truffles 


Because of the dramatic Election, the holidays seem to have been overshadowed. Is this how everyone feels? Or is it just me because I live in Washington, DC. Well, we can not forget them! Thanksgiving is approaching – it’s next week. To get in the holiday spirit, I have been making Truffles. These Chocolate Nog Truffles cane from a recipe I found in Veg News. They are spiked with spicy rum and nutmeg. They scream, “It’s the Holidays!” They are also really easy to make, I promise.

Here is what you need…

INGREDIENTS 

  • 1/2 cup vegan butter
  • 3 3/4 cups powder sugar
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons dark or spicy rum
  • 1/2 cup sliver or chopped almonds
  • 2 cups vegan chocolate chips
  • 1 tablespoon vegan shortening
  • Roasted almonds or toasted coconut flakes for garnish.

Here is what you do…

INSTRUCTIONS 

  1. Using a handheld mixer, cream butter. Add powder sugar and nutmeg. Beat until coarse crumbs form. Slowly pour in rum and bear until fluffy. Fold in sliver or chopped almonds. Chill in refrigerator for 1 hour.
  2. Line baking sheet with wax paper or parchment paper. Remove mixture from refrigerator and use hands to roll into truffle balls. Place balls on to baking sheet and chill in refrigerator for 30 minutes.
  3. In a double broiler over medium heat melt chocolate and shortening. Stir and combine. 
  4. Remove truffle balls from refrigerator. Using a fork slowly lift truffle ball from baking sheet and dip it in the melted chocolate mixture.
  5. Once all the truffles are covered with chocolate top each truffle with a roasted almond or toasted coconut. 
  6. Place back in the refrigerator and let cool until chocolate mixture has harden into a shell. 
  7. Share with friends and family. Enjoy! 

I brought these Truffles into work and everyone loved them. These would also be great to bring to any holiday party. 

What is your favorite holiday snack, dessert, or dish? Has anyone made Truffles before? 

copyright 2016 sweat1xdaily

The story of why I stopped drinking Milk & a Cashew Cream Recipe!

When I was little, I refused to drink milk. I still remember the day my older sister scarred me for life. We were sitting at the kitchen table, and we were both about to down a glass of white rich creamy milk, when she said, “You know, thats from a cow’s boob.” She ran off smirking, when I on the other hand, immediately put the cup down with a look of disgust. I vowed, from that day forward, I would never drink a glass of milk again.

Now a days, if you don’t want to drink milk, or heavy cream you don’t have to. There are tons of dairy alternatives right on your local grocery store shelves. They are available and the variety is endless. However, there are sneaky additives to some of the most popular brands, and it is just as easy and quick to make your own, fresh at home.

When I started to cook more vegan and plant based meals, I noticed that most of the dishes that required heavy cream such as Clam Chowders, used Cashew Cream.

I first came across Cashew Cream in the, Isa Does It, cookbook. But today, I found another variation on the blog I have been reading, My New Roots.

Can you believe I made that creamy goodness from the raw organic cashew nuts sitting in the bowl behind.

Cashew Cream

 

So here it is, the Cashew Cream recipe…

INGREDIENTS 

  • 1 cup raw organic cashews
  • 1.25 cups water
  • 2 garlic cloves
  • 2 tsp. lemon juice
  • 1/4 tsp. sea salt

DIRECTIONS

  • Place cashews in a large bowl and cover with water. Add a pinch of salt and let soak for a minimum of 4 hours at room temperature or overnight refrigerated.
  • Once cashews have soaked, drain water.
  • Place soaked cashews in Vitamix, and add water, garlic, lemon juice, and sea salt.
  • Blend until completely smooth.

That’s all you do.

That’s it!

Enjoy as a replacement to (dairy) heavy cream in all of your recipes!

Have you made Cashew Milk before? What is your favorite dairy replacement?

© 2014 sweat1xdaily

 

Butternut Bisque with Coconut Swirl

Besides running and cheering on the marathoners. I have been cooking and eating. It is my all time favorite season. The leaves are changing. The air is comfortably breezy and crisp. Lucky us! ¬†We have been having some absolutely beautiful FALL days here in Washington, DC. And although it hasn’t been too cold yet, I am still craving everything fall.

One thing that defines fall is butternut squash. When I was growing up it was a special treat that my mom made only at Thanksgiving, but now it is a staple in my house. I love everything about it. I eat it all different ways, but my favorite way is in soup form. That is why when I came across the Butternut Bisque recipe in the cookbook Isa Does It, I knew I had to make it asap, plus its Vegan!

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INGREDIENTS

  • 1 large butternut squash
  • oil (olive oil or coconut oil)
  • 1 medium onion
  • 1/2 sea salt
  • 3 cloves of garlic
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon crushed red pepper flakes (more if you desire)
  • 1/2 cup dry white wine
  • 3 cups vegetable broth
  • 1 cup coconut milk (extra for garnish)
  • 2 tablespoons pure maple syrup
  • 2 tablespoons fresh lime juice

DIRECTIONS

ROAST SQUASH

TIP: (you can do cook the squash in advanced, and the soup will come together in 20 minutes.)

  • Preheat oven to 425 F.
  • Line a baking sheet with parchment paper.
  • Cut the squash in half.
  • Remove seeds.
  • Brush the parchment paper with olive oil or coconut oil and place the squash pieces cut side down.
  • Roast for 45 mins. until squash is tender.
  • After squash is cooked let cool and continue with the soup recipe. If you are making squash in advanced, refrigerate the squash until ready to use.

LETS MAKE THE SOUP

  • Preheat a 4 quart pot over medium heat, add coconut oil.
  • Cut up onion, and add to the pot, saute until caramelized.
  • Add ginger.
  • Add garlic.
  • Mix in red pepper flakes
  • Add white wine and deglaze bottom of the pan, by scraping with a wooden spoon.
  • Peel and scoop squash.
  • Add squash to the pot.
  • Add vegetable broth (if you don’t have vegetable broth on hand you can use water.)
  • Add coconut milk.
  • Add maple syrup.
  • Add lime juice.
  • After everything is heated all the way through, add soup to you Vitamix. I actually use the soup setting, which continues to heat everything. Blend until smooth. If you are using a Vitamix it shouldn’t take long.
  • Pour bisque into a bowl, sprinkle with red pepper flakes and swirl coconut milk on top.
  • Enjoy!

What is you favorite way to eat butternut squash. I would love to hear from you. Let me know what you think about this recipe. 

© 2014 sweat1xdaily

 

Chai Tea Recipe

I love coffee shops.

I could easily spend the day reading a good book, or writing an interesting blog post in a coffee shop -they are just sooo cozy and welcoming.  I was actually talking to a friend the other day about how I would much rather meet up, to chat over coffee, then go to a bar for a drink.

However, I have a confession to make … I don’t drink coffee.

I am a tea drinker.

I drink it everyday.

I love all different kinds of tea, but my favorite by far is the oh so delicious Chai tea.

When it comes to a Chai Tea latte, I am guilty of  being like every other American, and just grabbing one on the go from Starbucks.  The Chai Tea latte from Starbucks is very addicting, but it is not healthy for you at all (shocker.) Starbucks is the fast food chain for coffee, so what do you expect?! The Starbucks Chai tea is a concentrated syrup that is extremely caffeinated and loaded with sugar.

Because I am trying to limit my sugar intake, (read about I Quit Sugar Detox here.) I have decided to cut back on Starbucks Chai tea. There is no need to drink one of those suckers everyday, when I can make my own delicious chai tea at home, and control the ingredients I put in it.

The idea that I can make my own Chai tea came to mind, when I came across a simple Chai tea recipe in the I Quit Sugar cookbook. Although, the recipe is awesome, (and I plan on trying it soon,) I decided to continue my  Chai tea research.

Here’s what I found…

I came across the blog, indiaphile. The author explains Chai perfectly by saying,¬†‚ÄúChai‚ÄĚ is the Hindi word for ‚Äútea‚ÄĚ but it usually means the well-known sweetened spiced milk-tea of India.” I also learned from this blog, that¬†Chai Tea is the National drink of India. Indians normally drink Chai at least two times a day, once in the morning, and then again in the afternoon. In India you can get Chai anywhere, including right from your favorite street vendor. You will also find a¬†recipe for Masala Chai, on indiphile –¬†¬†I have a feeling I am going to end up like her mom, obsessing over perfecting my Chai tea recipe.

Because the Chai recipe in I Quit Sugar looked  so good, I decided to search for Sarah, the blogger who came up with it. Her blog is called My New Roots.  She invented Chaice-cubes! 

Let me explain…

You will be making your own chai concentrate. Here’s how…

INGREDIENTS

Because of all of the organic ingredients, this Chai is full of health benefits.

  • 5-6 inches fresh, grated ginger root
  • ¬ľ cup whole cardamom pods¬†
  • 1/8 whole fennel seeds
  • scant ¬ľcup whole cloves
  • 6- 8 cinnamon sticks
  • 2 star anise
  • 3 ¬Ĺ liters fresh water

DIRECTIONS

  • Start out by boiling a big pot of water infused with all of the spices found in traditional Masala Chai. Then let this pot simmer for 2-4 hours.chai tea
  • Remove from heat.
  • Strain.
  • Let cool. (I refrigerated my liquid for a couple days. You can refrigerate for up to 2 week.)
  • Once liquid has cooled, pour liquid into ice cube trays.chai tea ice cubes
  • Store in freezer, so you always have chai on hand.

To make Chai Tea Latte by using the Masala …

DIRECTIONS

  • Heat milk or use a milk alternative over the stove.
  • Add a couple chai ice cubes to the milk and simmer.
  • Once mixture is very hot brew tea. Either place tea bag into mixture, or use loose leaf tea. Traditionally, the tea used is Black tea, but you can use which ever tea you desire.
  • Add honey or stevia to sweeten.

It is fall, my favorite season. And nothing gets me in a better mood, or warms me up more, than a spicy Chai Tea Latte. Now that I have these Chaice-Cubes on hand, there is no excuse to go to Starbucks. These cubes are just as fast. Plus, I can tweak the Chaice Cube recipe to my own taste buds, maybe next time I will add vanilla bean. I also like the idea of changing up my milk option, maybe using coconut milk one time, and almond milk the next. 

Are you a coffee drinker or tea drinker? What is your favorite coffee shop?

© 2014 sweat1xdaily

 

 

 

 

I Quit Sugar (8 week detox) review

I am a really competitive person, and I absolutely love challenging myself.

So that is why I am very excited to tell you guys about my new challenge.

I am trying my hardest to quit sugar.

I have talked about my sugar addiction in the past. I have written about it in the blog post, I’ve been drinking my sugar. I also have seen, Fed Up, the latest documentary on sugar addiction. It is a must see and is available on iTunes to rent. ¬†Now, that I have all the facts on sugar, it is time to really get serious. I don’t want sugar to control me anymore.

Do you have a sugar addiction?

I realized I had a sugar problem, when I woke up every morning craving it. I would get my sugar caffeine fix and neglect eating breakfast, but still feel full and energized. Then I would head into work and around 2:00 pm, I would began feeling sluggish again. The craving would start and I would go get my sugar fix. When I was feeling stressed, or my day was not going well, I would immediately want some sort of sweet treat, whatever it may be, it made me feel better. I never thought I had a huge sweet tooth, but I knew I was drinking to many sweet drinks.

I usually don’t pay to much attention to my diet, I just try to eat as many organic plant based whole foods that I can. However, after reading the book, I Quit Sugar, I began to analyze my daily diet even closer. It was then that I realized that all of my healthy snacks was secretly laced with hidden sugars. Did you know you body can not tell the difference between a natural sugar or¬†an added sugar. Your body processes these sugars the same way.

The American Heart Association sets the sugar limit at 6 teaspoons of sugar a day, which translates to 25 grams of sugar. I was getting way more than that. Are you?

Finding the Detox

US-2014-IQuitSugar-257x300__78278.1405359019.386.513

A couple weeks ago, I was at the book store picking up a new cookbook, when I came across the book, I Quit Sugar. I thought to myself, “I need this book.”

This book is awesome. It not only has a sugar quitting program, but it also has a lot of amazing recipes.

What I have discovered about quitting sugar….

I have been doing this no sugar diet for a couple weeks now. Unfortunately, I am not very good at it. It is very hard, because sugar is in everything.¬†Compared to this, eating a plant based diet is easy for me. Being vegan or vegetarian you always face the question, “Well what do you eat?” A common answer to that question is… everything, but animal products. Well when it comes to no sugar, I found myself asking the same question. Does this mean no carbs? In the beginning I was very confused.

During, the first week of this no sugar detox, I found myself asking the question, “Well what do I eat?” ¬†I always knew that I drank my sugar, with my daily indulgence of a sugary chai tea latte from Starbucks. But now I am really becoming more aware of all the sugar I have been eating. My daily diet seemed to be a heathy one, but it was laced with hidden sugars. The author of the book, Sarah Wilson, had a similar issue. She too ate tons of health foods, but they were all sugary.

Now here’s the deal…

This detox is sugar free, low carb, gluten free. The foods that make up this detox is organic meat, dairy, and whole foods. The detox is only no sugar for 8 weeks. After the 8 weeks you can add natural sugars back into your daily diet, but remember keep in 6 teaspoons or less, in other words, no more than 25 grams of sugar a day.

My experience and what I have learned so far…

This detox (sugar free) and then diet lifestyle (low sugar) is very similar to paleo. For me this detox has been especially hard because I eat mostly plant based. I am finding that a lot of vegetarian and vegan recipes have a good amount of sugar in them. If you eliminate both animal products and sugar form your diet, it is more difficult to find things to eat. For example, a friend of mine is also participating in the I Quit Sugar detox,  but because she eats meat, I found her nibbling on an organic chicken breast though out the day. Chicken breast is sugar free, so it works for her, but you will NOT find me nibbling on chicken, thats just not my style.

So the first couple weeks of the detox, I have been reading labels and have now gotten a really good idea of how much sugar I eat and drink daily. Because I was confused on what to eat, and didn’t have time to meal prep, I have not been cold turkey off all sugars yet. I also didn’t necessary feel like I was eating healthier. For the next 4 weeks I am¬†planning on keeping all of my sugars under 25 grams a day.

In conclusion…

So that is the plan. I will be updating you through out the next couple weeks about my experience. I also will be sharing with you some of the recipes I have tried from the cook book. And when it comes to a very meaty dish, I will be substituting the meat with a veggie option, while keeping everything organic and whole.

Do you have a sweet tooth? Are you a sugar addict?

© 2014 sweat1xdaily

 

I don’t like labels.

Last weekend, I went to DC VegFest. It was totally cool hanging out with all of those vegans and vegetarians. ¬†The Veg community¬†is a very friendly group, and most wanted to know my story. I was asked by a couple different people, ¬†“What brought you to VegFest today? Are you vegan?”

My answer to that questions is…

No. I don’t feel it comfortable or necessary to label myself as anything. I don’t want to follow rigid rules of any kind, when it comes to food – I am too much of a foodie to be so restrictive and disciplined. I simply want to eat a healthy well balanced diet – full of color, flavor, and texture. And although, I eat and cook mostly organic plant based, I¬†am opened minded, adventurous, and willing to explore all different types of food lifestyles.

I recently found my new favorite blog called, My New Roots. When reading Sarah’s (the owner of the blog) About page, I thought to myself, ” Wow! She nailed it. This is exactly how I feel.”

Sarah says, “The only label I‚Äôll slap on myself is ‚Äúwhole-food-lover.” Nothing makes me feel better, think better, and look better than whole foods! And the big bonus? I¬†never¬†count calories or worry about my weight because I know that if I eat this way, my body will be in a perfect state of balance and health, naturally.”

I agree with her 100%. Although, my diet is mainly plant based, consisting of veggies, fruit, grains, beans, quinoa, nuts and seeds, I still can not label myself as vegetarian or vegan.¬†There has been weeks in which I have gone meatless, but there are days you can find me eating a greek yogurt. ¬†I absolutely love eggs and eat them a couple times a week. I also can’t live without fish. My favorite thing about summer time is eating a Maryland crab feast or a Lobster bake on Martha’s Vineyard.

If you are vegetarian or vegan, your main priority is eliminating all animal products. But the most important thing to me is that everything I eat is organic and whole. It is a very rare day, if you find me eating something that is not organic. I avoid GMOs and processed foods. I try to buy everything from local farms, and eat seasonally. If I am eating eggs, they are from cage free hens eating an organic feed. When I eat fish, I only eat wild caught. And on the rare occasion that I eat dairy or any other animal product, it must be treated as humanely as possible, free of antibiotics and hormones.

There are times in which I love labels, and there are times in which I hate them. There are some labels that are simple, while others are more complicated. The times in which I love them is when they are simple and define ones identity. The times in which I hate them are when they are complicated and become stereotypes.  I can label myself as a marathon runner, simply because I run marathons. But, I can not label myself as vegan or vegetarian, although I often cook and eat that way.

I bought this pendant from a vendor at VegFest…

 

Plant Strong 2Plant Strong

 

It says, Plant Strong.

So if I must come up with a label, Plant Strong is a pretty awesome one. I also love the label that Sarah from My New Roots came up with РWhole Food Lover.  Add organic to it and slap it on me.

What’s your label?¬†

© 2014 sweat1xdaily

 

Roasted Chickpeas

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This photo got a ton of attention when I posted it to Facebook and Instagram last night. People requested the recipe and wanted to know all the details from what kind of seasoning I use to if they get crunchy.

Why I decided to make these…

On Saturday, when I was at DC VegFest, they handed out free samples of this snack. They tasted delicious, and the minute I saw them, I knew I have seen them before. In my favorite cookbook, Super Natural Everyday, Heidi Swanson has a recipe for these. So instead of buying a bag at VegFest, I decided to make them myself.

INGREDIENTS

  • 3 cups cooked chickpeas. (Drain and dry them the best you can.)
  • 2 tablespoons evoo
  • 1.5 teaspoons sweet paprika
  • 1.5 teaspoons smoked paprika
  • 1.5 teaspoons hot paprika (I didn’t have hot paprika on hand, so I used red pepper flakes as a substitute. When using red pepper flakes I only used 0.5 teaspoon.)
  • 1/2 teaspoon sea salt
  • 1 teaspoon of chopped fresh rosemary. (I used dried)
  • 1 teaspoon of chopped fresh thyme. (I used dried)
  • Lemon zest of 1 lemon

DIRECTIONS

  • Preheat oven to 425 F
  • Pour the chickpeas on a baking sheets, and bake for 20 minutes.
  • Check the chickpeas at 10 minutes shaking the baking sheet, making sure they aren’t stuck to the sheet. Continue baking for the rest of the time.
  • Meanwhile, in a mixing bowl, combine evoo, salt, lemon zest, rosemary, thyme, paprikas, and red pepper flakes if using.
  • Once chickpeas have baked for 20 minutes, take them out of the oven and put them in the bowl with the other ingredients. Mix together.
  • Place paprika covered chickpeas on baking sheet and put in the oven, baking for an additional 5-10 minutes. (The longer you leave them in the oven, the crunchier they get. Just make sure they don’t burn.)
  • Let cool for a couple minutes and serve warm.
  • Enjoy!

*** All of the ingredients I used are organic, and non GMO. ***

Why I love these…

I absolutely love these chickpeas. They are a wonderful alternative to potato chips, kale chips, or popcorn. They are a low in sugar, high in protein snack. You can eat them by themselves, or add them to salad, soups, or even on top of grains. And although, I flavored them with paprika,  you can really chose any type of seasoning or flavors you are craving. A friend of mine, commented on facebook that she made hers with garlic and grated parm. So try away, get creative!

Have you tried roasted chickpeas before? What is your favorite seasoning? How do you flavor you roasted chickpeas?

© 2014 sweat1xdaily

DC VegFest

Today was a fun and fulfilling Saturday.

The sun was shining and there wasn’t a drop of humidity in the air. It was the perfect day for a quick five mile loop around the monuments. 10653611_10102009897351646_5078060190360476724_nI wore my new running shoes, Newton Gravity. I also wore my new running watch, Garmin 620. It was my absolute first time wearing the watch and I loved it. ¬†However,¬†I will be writing a detailed review on the Garmin 620 later this week so stay tuned.

10702231_10102009114106276_1414548754899070551_nThen it was off to DC VegFest

The DC VegFest was located in South East DC at the Yards Park right along the river. Growing up in the DC area, South East was a part of the city you always tried to avoid, it was poor and dangerous. But now, it tells a different story. The famous Eastern Market is located in South East, and eastern market is one of my favorite markets in the area. There are also some really cool bars and restaurants on the neighboring streets.

But today, the VegFest took me to another area in South East. I would have never thought to go down to the waterfront. Wow! Things are changing everyday. Check out how cool the South East waterfront is…

dc water

DC waterfront

DC water rest

After walking around the waterfront my friend and I headed over to DC VegFest. 10625143_10102009396749856_5438624594030666857_n

DC VegFest

DC Veg Fest

At the DC VegFest, there were some fabulous vendors, delicious plant based food, free samples, and amazing guest speakers.

SPEAKERS

I didn’t get to see all of the¬†speakers, but I saw a couple. They discussed the health benefits of living a vegan lifestyle. They also touched on politics, and environmental reasons for becoming vegan. They touched on animal cruelty, and some told their personal stories of why they went veg. The last speaker of the event was actually on the October cover of Runner’s World, wearing vegan compression socks.

VENDORS

Veg Fest soapsThere were some awesome vendors at the festival, but this soap vendor was by far my favorite. I have been using this sugar based shower gel from Blue Mercury which has been irritating my skin. Sugar is bad for you in every way.¬†¬†So when I saw this vendor, I thought perfect just what I needed. Buying soap here, saved me a trip to Sephora or Blue Mercury. All of the soap is free of animal products and both of the bars of soap I purchased have coconut oil in them. Coconut oil is my new obsession… (I will be writing a detailed post on the health benefits later this week so stay tuned.) The only negative thing I saw is that some of the soaps contain palm oil. Palm oil is in everything, and although it is not an animal product, it is not very vegan. Palm Tree farms in South East Asia, are taking away food and habitats from Elephant, Tigers, and many other animals. Anyway, I went home with two soaps a coconut one and and oatmeal one. The coconut soap is free of palm oil, but the oatmeal one may have some small amounts. Unfortunately, palm oil is hard to avoid.

FOODVeg Fest lunch

Going Veg is all about eating your veggies. If you go to DC VegFest next year, make sure you come with an appetite. There were tons of amazing food vendors and food trucks. A lot of the vendors only took cash, so make sure you bring cash. However, there are ATMs for those who forget. The food ranged from pizza to Indian, Ethiopian to mexican. There were sweets, and southern cooking, even greek.

Overall, I enjoyed DC VegFest!

I highly recommend VegFest for anyone who is already living a plant based lifestyle, and for those who are just interested to see what it is all about. At DC VegFest I learned a little more about animal cruelty, politics, and the environment. I also got the chance to eat some awesome plant based food, while learning how I can help create a better food system for the USA. And in my eyes, at the end of the day that is the most important thing. You are what you eat.

‚ÄúThat‚Äôs when I heard part of the secret. What we eat is a matter of life and death. Food is who we are.‚ÄĚ ¬†~ Scott Jurek

Stay tuned for some upcoming posts…

  1. Review on Garmin 620
  2. Coconut oil health benefits.

© 2014 sweat1xdaily

 

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