Here I am at 51, with more muscles and an active lifestyle than I have ever had prior to becoming a vegan 9 years ago. You can get the proteins, iron, vitamins, and nutrients you need living a vegan lifestyle. Lifestyle is the key. Veganism or even Vegetarianism is not a diet, it is a lifestyle. A lifestyle for life that can no only prevent illnesses and diseases, but will provide your body with the protein, iron, nutrients vitamins, and anti-oxidants you need to live and maintain a healthy life. Remember, my great-grandmother lived to be 100 as a vegetarian. I can't say all will lie to be 100, but we an live a healthy life through veganism.
I originally posted the below protein list for those who are vegans (and, vegetarians) on August 29, 2011:
Lentils (cooked) 17.9 grams
Pinto Beans 14.0 grams
Veggie Burgers 11-13 grams
Apples 0.3 grams
Broccoli 2.6 grams
Turnips 0.8 grams
Carrots (raw) 0.7 grams
Kale 2.2 grams
Sweet potatoes 2.0 grams
Almonds 7.4 grams
Sunflower Seeds 8.0 grams
Tahini (3 TBSP) 8.1 grams
Flax Seeds (2 TBSP) 3.8 grams
Oats (1/2 cup) 3.0 grams
Quinoa (1/2 cup) 3.0 grams
Brown Rice (1/2 cup) 4.5 grams
A couple of years ago I cited an article on Vegan myths debunked, and I believe it is good to refer back to those myths to encourage you and to be encouraged to live and maintain a vegan lifestyle.
Vegan Myths Debunked:
Article 1: Top 20 Vegan Myths Debunked from the Vegan Cookbook Website
Article 2: Top 8 Myths About Eating Vegan, Busted at Forks Over Knives Website
Article 3: 3 Vegan Myths Debunked, Veg News Magazine
Article 4: Top Vegan Nutrition Myths by Huffington Post
In my picture above, my muscles are not from lifting weights, it is from my Vegan Meals, and an active lifestyle of running, cycling, and yoga where I balance myself at 51 on my hands with handstands and crow pose.
My strength comes from my plant based lifestyle of veganism where I maintain a whole foods meal preparation and very little soy products such as tofu or vegan meat. I tend to make my vegan burgers from vegetables such as beets (Sister Vegetarian's beet burger recipe link here), sweet potatoes, mushrooms, or eggplant (in Sister Vegetarian's 31 Days Book, I include a recipe for a Cuban Vegan Burger using Eggplant and dedicated to my Uncle Joe).
I love international foods, so remember the Spicy Ethiopian Stew I made (link here)... well veganism allows us to explore the world with a variety of never-ending world recipes. Today's recipe is my Japanese Vegan Sushi which I originally posted on May 2, 2011 but I have added a different twist to today's Sushi Vegan recipe.
Sister's Original Vegan Sushi, Pickled Ginger, and Raw Marinated Seaweed Salad
2 sheets of roasted seaweed (also called nori)
- Pickled Ginger (Sister Vegetarian's Recipe Below)
- Wasabi * optional (note: Wasabi is HOT. Use discretion if using. If you are not familiar with wasabi-this is a warning of its hotness)
- Asian Ginger Dressing found on All Recipes Website (recipe link here)
- Water in a dish (to keep hands wet in adding rice and rolling sushi)
1. First cook rice according to package instructions
The Nori used in combination with the collards give this salad a sea type taste if you do not have fresh seaweed available. The sauce is a Japanese marinade similar to the marinade used on seaweed salads in restaurants.