It originally started as a 30 day challenge, but it has become a lifestyle – that’s right! I’ve decided to go vegan.
The reasons why I’m doing this vary. Firstly, I’m an environmentalist and fully believe what Howard Lyman says: “You can’t call yourself an environmentalist and eat meat. Period.” Secondly, I can’t support this industry anymore. I can’t support the big organizations on factory farms that push out meat and processed foods or mass greenhouse vegetables. Thirdly, I don’t like seafood and even if I did, I can’t support modern fishing practices.
This is why I’m vegan.
The health benefits don’t hurt either. A zero cholesterol diet, increased fibre (I’m at about 50g a day and I feel amazing), organic and non-gmo foods, all of that leads to a healthier body and digestive system.
I’m looking forward to this journey and sharing information on the blog. I’ve got a lot of recipes to share as well, including this one…
Wild Blend Rice and Edamame Salad
Makes 6 healthy sized portions depending on how many greens you use.
For the Salad
- 4 cups cooked (about 1.5 cups dry) Lundberg Wild Blend Gourmet Rice
- 2 cups frozen shelled edamame, thawed
- 2 carrots, brunoise cut works best
- 2 scallions, chopped
- 1/2 cup Yupik Regular Dried Cranberries
- 1/2 cup toasted slivered almonds
- 3 tablespoons of black sesame seeds
For the Dressing
- 5 tablespoons rice vinegar
- 3 tablespoons olive oil
- 1 teaspoon toasted sesame oil
- 1 tablespoon agave nectar
- sea salt and pepper to taste
For serving (optional)
- baby spinach, fresh
- Prepare the rice according to package instructions to yield 4 cups of cooked rice and let it cool once it is cooked.
- Prepare a large bowl by combining the cooled rice, edamame, carrots, scallions, sesame seeds, and cranberries.
- Toast the almonds in a small frying pan over medium heat, stir often, until lightly browned. Add to the large bowl.
- Toss all salad items together.
- In a small mason jar (or any container with a lid), combine all dressing ingredients and shake well.
- Top the salad with the dressing.
- Serve over a bed of chopped spinach with 1/4 avocado (optional).
- Store in a sealed container in the fridge for up to 5 days.
Adapted from this ChowHound recipe.