A Vegan’s Journey – an update from Zoe

Hi Greenfoodies,

I know it has been a while between posts, but it has been a month of distractions!  Also, it has been a month of realisations.  As I have mentioned in previous posts, I recently became vegan which has had some interesting effects on my body.  I have been a vegetarian for quite a number of years previous to my decision to become vegan, and even though I missed meat sometimes I never really had a strong desire to eat it.  As a vegan however, the urge to eat meat is really strong, which I am both intrigued and irritated by.  I only really noticed because I went on holiday a couple of weeks ago, and we ate out every night so I lapsed and ate dairy.  This proved to greatly reduce my craving for meat, back to the level where I didn’t really think about it.  I do not want to go back to eating meat, even though I have considered in depth the organic and humane meat options, so craving it so strongly really bothers me.  Also, it is really hard to eat at restaurants as a vegan, even though some chefs can be very accommodating.  This led to my decision to return to a mainly vegan lifestyle, but allow for the rare occasion of eating dairy.  It is not ideal, but I do need to listen to my body and choose the option that fits most with my values, while maintaining my over-all well being.

On a brighter note, I recently tried a very simple, delicious, and nutritious dessert recipe (thanks to Chef Kate) that I thought you would all enjoy.  You can pour it into airtight containers for the children’s school lunches….my daughter LOVES it!

Zoe Carriere – Mother, Teacher, Vegan

Chia Seed Pudding

Ingredients: 1cup organic coconut cream, ¼ cup Chia seed, ¼ cup Agave nectar, ½ tsp vanilla (fresh or powdered).

Optional flavouring: 2tbsp Cocoa powder OR ¼ cup berry puree OR ¼ cup lime juice.

Method: Mix ingredients.  Add optional flavouring and mix.  Refrigerate overnight.

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