I was reading Alicia’s book when I decided to try out veganism. Alicia writes the way my friends and I talk/text/write — a lot of rhetorical questions and exclamation points. You can imagine her gesturing and flipping her hair between sentences, which is actually quite endearing. She references a lot of books and health studies that we healthy lifestyle bloggers are familiar with (e.g. The Omnivore’s Dilemma, The China Study, The Food Revolution) and gives insight into her own “eating history.” I’m usually weary when people talk about veganism because I’ve often witnessed it turning into an issue of purported moral superiority. I was pleasantly surprised that while Alicia did, of course, offer insight into “eating ethics,” it was far from the “holier than thou” approach that makes me vomit. I’m always skeptical of any celebrity-turned-author who tries to promote a lifestyle (especially if it has “weight loss” in the title), but, despite a few pitfalls, I’d recommend this book simply because of its accessible “voice” and recipes.

Alicia goes through the gamut of reasons people might consider veganism — mainly the inhumane treatment of animals, the damage eating animal products causes to the environment and better personal health. If you’re already familiar with the reasons behind veganism, this will be a quick read. For those who have never read about factory farming, slaughterhouses, the environmental tolls of eating meat, etc., this will definitley be an eye-opener. Actually, you might as well watch Food Inc. while also reading this book if you’d like to get a heightened and sensory-overload introduction to food, ethics and the environment.

Pros:

• Accessible language.
• Accessible “ladder” approach to veganism (start out as a “flirt” where you try to incorporate some vegan foods into your diet, go fully “vegan” or go “superhero” where you eat fully vegan while also following macrobiotic eating tenets).
• Delish recipes.
• Debunks myths that vegans don’t get enough protein, vitamins, etc.
• Tips for busy people (e.g. eating vegan away from home, how to cook a lot one day and eat leftovers the rest of the week, etc.).

Cons:

• Many of the vegan “staples” for recipes will be hard to find for those not living in urban or cosmopolitan areas.
• No caloric information provided for recipes.
• Might seem overwhelming for beginners (i.e. people who have never really been introspective of their eating choices — to go from omnivore without reflection to a “superhero” vegan following macrobiotic tenets, might seem too large a jump — even if the benefits of the jump seem awesomely compelling).
• Additional sources could be provided (i.e. where to find vegan clothes, how to shop vegan online, how to know what ingredients in your foods are not vegan, etc.); additional research could be provided (I’m a research fiend and, while I love Michael Pollan’s books, using authors who have become rather political or mainstream advocates aren’t really unbiased, ya know what I mean?)

Overall? Totally worth giving a chance.

While I can’t provide all of the recipes in Alicia’s books on my own site, I am going to make an effort to provide the calorie information for her dishes as I’ve noticed many people searching the Internet for the info. I’ll start with the desserts and amend to this post until I figure out how to create a page to link from my resources without making it a blog post (anyone know how to do this and can help a sister out?).

Want to try Alicia’s vegan peanut butter cups? Check them out here.

Have you read Alicia’s book or heard anything about it? Seen her promoting it?

<3,

The Cranky One

and plentiful green monsters, shakes, smoothies and what-have-yous to keep you strong and healthy.

So…the boyf and I left Solvang early since he wasn’t feeling well (major sad face), but we did manage to squeeze in the r&r and quality time together that was our highest priority. Here are some pictures of the garden outside our door for Lori:

On the 3+ hour car ride home (mucho traffic), I finished reading Alicia Silverstone’s The Kind Diet and did some major thinking. I don’t know about you guys, but I make a lot of big decisions on long car rides. Car rides are underrated as cathartic moments to feature in films and stories (so I hope you don’t mind that I borrowed from Drew Barry Moore’s Riding In Cars with Boys flick for my title!).  So, anyway, I was doing some major thinking in the womb-of-a-car, feeling like I could transform and renew myself with good decision making.

Here’s the thing — being vegetarian has been a cinch. I haven’t missed meat. at all. And it has felt like a natural extension of my beliefs to abstain from eating it, primarily for health reasons. But what I have missed, from my life in general, is a feeling of balance. Sure, my life is crazier than a Lady Gaga getup and nothing can force balance into that, but I’d feel more in-tune with myself if I abstained from consuming any animal-derived products, as much as possible. Here’s the conundrum — I don’t want to put a label on myself. I think “vegan” is a loaded word that gets thrown around a lot in heated debates about ethics, food, environmentalism and scantily-clad PETA models. I’m really not interested in “going” vegan to prove a point, to set an example or to make any sort of public statement. I’m going to test out this whole no-animal-derived-products thing and take you guys along for the ride. One of my main goals in eating vegan is really to have more control. Any therapist will tell you that a desire to control one’s surroundings (and especially her eating habits) is a manifestation of a deeper issue, so I’ll save you the google search of “control freaks” (my image does come up…) and just tell you — I want to control what goes into my body as much as possible. I truly believe most of my life has been spent severing body and mind (see letter to my body here) and eating vegan seems to unify my food choices with my beliefs in a more meaningful manner than vegetarianism has. Veganism is one extra step in my quest to eat less and less processed foods, cook more and more of my own meals, rely on seasonal fruits and vegetables as staples (not just pita, hummus and coffee which have been my recent staples) and to really empower myself to be accountable for what I consume and how that affects me outside of myself. I know I’m being a bit evasive, but we all have our reasons for our lifestyles and I honestly don’t believe in “one-size-fits-all” approaches to health, lifestyle or anything else for that matter. So, hopefully you will enjoy watching me trip and make a fool of myself learning what it means to live vegan (for an example of previous foolishness, see here) and we’ll see if this is something that is as meaninful as I’m hoping (and even practical enough for the long-term).

My family and I celebrate Christmas, so tomorrow I am going to create the following vegan feast to bring along to my brother and sister-in-law’s house for dinner:

• Thai stir-friend tofu from Vegetarian Times (Jan 2010 issue)
• Thai citrus salad from Vegetarian Times (Jan 2010 issue)
• Rice pilaf from The Kind Diet
• The Heart Healthiest Cookies in the World

Is it funny that I bring my own feast to other people’s houses?

Ok, off I go to start a batch of cookies for my twin! What is your favorite holiday dish to cook? To eat? Thoughts on veganism? To all my vegan pals out there, any words of advice?

<3,

The Cranky One

And let the Holiday Bake Fest begin…

[Source]

You also know it’s holiday season when the baking bug bites even the most anti-domestic-goddesses you’ve met — you know, the people who usually scoff at cooking or who believe the kitchen is just the room with the microwave — and they’re all of a sudden breaking out the Betty Crocker mixes and bringing in their warped, yet delicious, concoctions to the office or to your doorstep. I guess this is a good time to remind you that no one out there is really going to de-friend you if you don’t partake in their baked goods.  If you’re really not feeling like you want to splurge on a cookie that even Frankenstein couldn’t love, in the words of the anti-drug slogan, just say no.   If I’m really not feeling trying some one’s baked goods, I don’t mind using a little white lie. What, did you think I was better than lying?!  Fools!  I’ve been known to say, sweetly of course, “oh that is so sweet of you and while those look AMAZING (*emphasize how amazing the goods look*), I’ve had my fill today and couldn’t possibly have more.”  Just make sure this person doesn’t see you scoffing down a cupcake or two later that day, but you get what I’m saying.  Do what you gotta do.

Of course, if someone brings in baked goods with a health slant, by all means, I’ll break out my fork faster than the judges on Top Chef!

So, even if the holiday season is like a grab bag of mixed emotions for you (it is for me anyway…), it’s always a choice whether to victimize or empower ourselves.

Perhaps the one thing I have to remember is that the holidays are more about giving than gaining (scale-wise, or metaphorically speaking, right?   I am going to begin compiling some of the coolest health-related gift options out there that are budget-friendly and sharing with you here.

One of the items I’m most excited to put on my list to give to others is the Hungry Girl Chew the Right Thing: Supreme Makeovers for 50 Foods You Crave recipe cards book to be released December 8, though available for pre-sale on Amazon.com for $11.55.

I think one of the most empowering things I’ve learned on my health journey is that if I don an apron and whisk, I can make (and eat!) my favorite foods while still staying true to my health goals and I want my friends who are hesitant to make their own foods to give it a try!  Hungry Girl recipes are perfect for that purpose!

I am also looking forward to trying more recipes from Alicia Silverstone’s The Kind Diet

and seeing how I can make some of the dessert options friendlier towards my personal goals.

Must See of the Day

• Jezebel‘s, “‘If You Want To Be Popular, You Can’t Afford To Be Skinny’” (11/9/09) here — Check out this vintage ad and remember that how we perceive weight and beauty has always been a social construct!

Give-Away Round Up

• Win $35 towards an appliance at cookware.com here

How were your weekends?!  Nothing too eventful going on in Cranky Land — trying to get over my cold in time for my birthday trip to Disneyland this Wednesday — fingers crossed — and trying to wrap up on homework stuff as per usual.  What’s on your holiday list this year?

<3,

The Cranky One

Hey guys!

I was thrilled that amongst the usual nonsense of Health Magazine’s November issue (ya know — the how to lose 5 pounds in 5 minutes and how to have great sex even when dead crap), there was a one-page article on Alicia Silverstone’s October book release, The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet.  Even though I cringe at the title, I had been excited to try a recipe from this book ever since Lindsay of Happy Herbivore posted on the book here.  Also, I just generally have a soft-spot for Alicia as she seems filled with that idealism I lost when I went over to the cranky side (plus – not gonna lie – Clueless is one of my all-time favorite movies, don’t judge!).  So, I tried the recipe for CHOCOLATE PEANUT BUTTER CUPS *swoon* below and I’ll tell you what I thought…

Alicia’s Chocolate Peanut Butter Cups

Ingredients

• 1/2 cup Earth Balance natural spread (dairy free butter) — 640 calories, 72 g fat, 0 g fiber, 0 g protein
• 3/4 cup crunchy peanut butter (preferably natural, unsweetened, and unsalted) -*I used Kirkland Brand Organic Peanut Butter, Smooth* — 1200 calories, 90 g fat, 12 g fiber, 54 g protein
• 3/4 c graham cracker crumbs or 10 graham cracker squares, crushed -*I used 5 Trader Joe’s Old Fashioned Cinnamon Grahams (NOT vegan b/c they have honey) — 240 calories, 8 g fat, 2 g fiber, 4 g protein Note: these MAY have honey in them!
• 1/4 cup maple sugar or other granulated sweetener -*I used Trader Joe’s Organic Turbinado Raw Cane Sugar* — 60 calories, 0 g fat, 0 g fiber, 0 g protein
• 1 c grain-sweetened nondairy chocolate chip or carob chips-*I used Trader Joe’s Semi-Sweet Chocolate Chips* — 1280 calories, 64 g fat, 16 g fiber, 16 g protein
• 1/4 c soy, rice or nut milk-*I used Blue Diamond Natural Almond Breeze, Unsweetened Vanilla* — 10 calories, 0.75 g fat, 0.5 g fiber, 0.25 g protein
• 1/4 c chopped pecans, almonds, or peanuts-*I used Kirkland brand Pecans* — 200 calories, 20 g fat, 2 g fiber, 3 g protein

Directions

• Line a 12-cup muffin tin with paper liners. (Find out where to find unbleached liners at ifyoucare.com). Set the tin aside.
• Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar; mix well. Remove the mixture from the heat.  Divide mixture evenly (about two tablespoons per cup) among the muffin cups.
• Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.  Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.
• Total Nutritional Composition:  3630 calories, 254.75 g fat, 32.50 g fiber, 77.25 g protein
  
• Per 1/12: 302.50 calories, 21.23 g fat, 2.71 g fiber, 6.44 g protein

The Cranky One Cautions

I thought these peanut butter cups tasted delicious — like amazingly delicious because the graham cracker crunch mixes with the peanut butter smoothness and is then heightened by the chocolate topping and *oh-em-gee-i’m-drooling* factor; however, I will not make them again unless I severely alter the recipe. This recipe is a prime example of how the “vegan” or “vegetarian” label do not give you a free-for-all pass to gorge on the food.  One dessert portion packing over 302 calories and 21 grams of fat is a little crazy in my book unless it’s a slice of cheesecake the size of my head.  While these treats certainly are good, I would be much happier portioning them out to half their size and altering the recipe so it’s not so saturated with fat.  Seriously, if you eat two of them that’s 605 calories and 42.46 grams of fat — that’s close in calories to, and yet MORE fat than, a McDonald’s Quarter Pounder and small French Fries (641 calories & 30.5 g fat for the McDonald’s combo) — granted, eating saturated meat fat is presumably worse for your health and the environment at large, but…seriously…

Suggested Alterations

• Use half a cup of Better ‘N Peanut Butter and a quarter of regular peanut butter and you’d cut a total of 400 calories and 52 g of fat! that’s better ‘n nuts! Note: Better ‘N Peanut Butter is NOT vegan.
• Use Carob Chips instead of Chocolate Chips — Based on the Sunspire brand of Carob Chips, you’d cut a total of 36 g of fat from the recipe and 720 calories! that’s insane!
• Try using crumbs of Puffin Cereal on top of the cups instead of nuts if you’re watching calories — Puffins are still vegan!
• Eliminate half the Earth’s Balance!  I think the spread might have been unnecessary for the taste, but perhaps necessary to create the consistency?  As it was, there was an oily residue coming out of each cup wrapper as there was definitely enough oil in the p.b. alone. I’d try substituting apple sauce or pureed banana for the spread if you’re vegan.  If not, I bet non-fat plain yogurt would be great.  Maybe even almond or soy milk!
• Pour into TWO 12-cup muffin tins!

My Fave Peanut Butter Dessert Alternatives

• Trader Joe’s Peanut Butter Chewy Coated & Drizzled Granola Bars
• One bar — 160 calories, 8 g fat, 1 g fiber, 4 g protein; Ingredients: organic peanuts, organic brown rice syrup, peanut coating (sugar, fractionated palm kernel oil, partially defatted peanut flour, salt, soy lecithin [an emulsifier], cocoa powder, whey powder [milk], vegetable monoglycerides, natural flavors, paprika extract [color]), organic oats, crisp rice (rice flour, sugar, salt, barley malt), organic invert cane juice syrup, organic evaporated cane juice, organic peanut butter (organic peanuts, salt), organic oat syrup solids, wheat flakes (rolled wheat, sugar, salt, barley malt), organic expeller pressed canola oil, sea salt, natural flavor, soy lecithin (an emulsifier), tocopherols (vitamin E) and ascorbic acid (vitamin C) added for freshness. Note: Not vegan.

• Gluten-Free Peanut Butter Cookies found here
  
• One cookie — 61.98 calories, 3.75 g fat, 0.43 g fiber, 2.0 g protein; Not vegan.
  

In the News

• The New York Times‘, “A Few Cookies a Day to Keep the Pounds Away? ” (10/21/09) here
• Science Daily’s, “Phytochemicals In Plant-based Foods Could Help Battle Obesity, Disease” (10/21/09) here

Give-Away Round Up

• Win a shirt and scarf from Fluxus Brand Clothing here
• Win some Michael Season’s baked chips here
• Win three boxes of FiberOne muffins here
• Win some Nature Made vitamins here

What’s your favorite vegan treat? Peanut butter treat? Interested in Alicia’s book? What do you think about the nutritional composition of Alicia’s Peanut Butter Cups?

<3, The Cranky One