Going Vegan

I was heading that way for many months, eating less meat, fish, chicken, and dairy, until I stopped. I feel better for it on many levels.

For decades I’ve been eating whole foods anyway— you know, grains, beans, vegetables, fruit with fish here and there. But during the past several years we expanded our diet, adding beef, chicken, and dairy from the local natural food store so it was the best quality. But meat is meat, I decided.
I saw the documentary, “Forks over Knives,” and read the companion book. Two ideas stayed with me. One is that if all the grain fed to fatten animals were used instead to feed people we would end world hunger. The other is that I want to eat a plant-based diet.
And, luckily I know how to cook tasty and satisfying meals from plants.
Do I care what other people eat? That’s their business. I am not a preacher. And, when I’m invited to eat at someone’s house, I accept without a fuss and eat with gratitude whatever is served. (I found many people don’t ask ahead of time if you have any foods you can’t or don’t want to eat.)
I admit it’s a bit of a challenge eating out. I study menus ahead of time online and seek those restaurants that offer a vegan dish, which admittedly are few, or ones who are happy to modify a recipe.  
So what do we eat at home? Grain, specifically, brown rice. Cooked and raw vegetables. Soy products such as miso, tempeh and tofu although not foods where soy is used to replicate animal food. Nuts and seeds. Fruit. Seaweed. They all make for good eating.

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