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When a person decides on a particular diet, a
number of factors are considered. The
decision influences the physical, spiritual,
emotional, psychological and social well
being of the person.
Each person then must decide for his or
herself how important and feasible each factor
is for them.
I try to do what I feel is best for me. I
have chosen to be a vegetarian, not
consume sugar, and eat fresh
homegrown, homemade foods. But,
school and work put restrictions on my
efforts. So in order to survive, I found a
way, a lifestyle, that would facilitate my
wishes.
I live with a crazy group of people and we
share our resources and energy. I am happy
with it.
I would like to share with you our
vegetarian lifestyle. So come on in.
The first stop is the pantry where we store the
goodies. We buy in bulk and do our own
canning and freezing. These help cut food
costs.
The garden is an invaluable food source. It
provides fresh food in its most nutritious and
tasty form.
Combining our muscle power and knowledge
make it easier and more fun. The garden
helps us get our serving of Vitamin D too.
All of us love to eat and fortunately, most of
us love to cook. So, we have lots of
homemade stuff.
Some of us get into the creative aspects,
inventing new concoctions or trying old
concoctions with new things.
Others prefer to study up a bit and plan things
out. There are a wide variety of foods to play
with too.
Grains and beans include: wheat, rye, masa,
buckwheat, millet, cornmeal, kidney,
garbanzo, pinto, navy, and soy beans, lentil,
pea and peanut butter. The creative
combinations are endless.
Walnuts, almonds, sesame and sunflower
seeds are rich nutrient sources we like to
include in our diet. Three tablespoons of
sesame compare with one cup of milk on a
calcium to kcal ratio. You have to remember
to chew them well or grind them.
For wonderful flavors, herbs and spices we
have in abundance. Whole seeds and fresh
leaves.
Kelp powder is an excellent salt substitute and
food addition, especially for iodine.
But our major cry is for vegetables. Salad is a
must, fresh greens, spinach, sprouts, carrots
and whatever else the garden has to offer.
Ground sesame or nutritional yeast loaded
with B vitamins and protein are great salad
toppers. Dressings of garlic, spices, ground
seeds and vegetables with oitl and vinegar are
common.
Fresh picked vegetables lightly steamed make
a great lunch. John, Eric and Lisa prefer to
stir fry the veggies with tamari and sprouts.
Fruit, lots of it, nature’s energy, vitamin and
mineral storehouse.
I wish we had an even bigger fruit bowl.
Robbie likes to mix up a little granola for
breakfasts and snacking. Inside are oats,
wheat flakes, sesame and sunflower seeds,
nuts, coconut, spices and homemade
applesauce to sweeten it up.
Sprouts, yogurt and bread are big items.
Since sprouts are seeds starting to grow,
their nutritional content has increased
considerably. Protein is even 2-4 grams
per cup. Our favorites are alfalfa, mung,
lentil and wheat.
Looks like Serge is down for a late night
inspection of his yummy yogurt.
Yogurt and bread go really fast around here.
The bread is homemade with whole wheat
flour. Sometimes we add rye, oats, wheat
berries, nuts or seeds.
Adding soy flour would balance the amino
acid ratio and leave a fuller protein. What we
usually do though is complement in other
ways.
Sandwiches made with lentil spread, soy
butter, pea soup or cheese make fine
combinations – stuffed with sprouts and
sweet carrots of course.
But for some of u the peanut butter and sprout
usual is heaven. When Serge cooks.
We feast on the tortilla and bean combo with
hot salsa and greens. Bob creates with
garbanzo and bulgar.
We all have our favorites. Robbie would live
on carrots and peanut butter if she could.
John and tofu, Lissy and crackers. But,
Enough! It is dinner time everybody.
A big salad, soup, broccoli, lasagna and hot
bread tonight. Hope you enjoyed your visit.

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