A Vegan Adventure - Day 21 (Last Day!)

This is it...the LAST DAY of my 21-day Kickstart to Vegan Challenge! For those of you who have been following the blog over the past 21 days you may have noticed that I had a difficult transition. However now that this lifestyle has become the norm for the past 3 weeks it has become something I am considering adopting on a more permanent basis. There are pros and cons when considering this diet and I've compiled a table of all that I've come across in the past 3 weeks. I think its important to fully evaluate these kinds of choices because I myself do not want to make any drastic decisions without weighing the cost. This approach makes goals a lot more realistic to accomplish. This comparison discerns between my previous and current diet which I consider to be relative to the average person.

Pros

• I have felt more energy throughout the day! (more energy from whole foods that are nourishing and long-lasting)
• the protein, iron, and calcium that has been associated with animal products can be found in higher concentrations in vegetables such as broccoli, spinach, and kale
• I get to eat more often throughout the day, meaning my metabolism is keeping active, and my blood sugar steady.
• I have fallen in love with organic almond milk--specifically vanilla flavoured--did you know we are the only species that drinks the milk of another species...weird!
  

Cons

• I was suffering from ongoing drowsiness (rely on carbs and sugars to keep the body going throughout the day)
• limiting our intake of protein, iron, and calcium
• I was sticking to "3 square meals" per day, and finding that my cravings for sugar in the afternoons and evenings were becoming unbearable
• Before the challenge I really did not drink milk much milk, in fact I was not much of a dairy person to begin with...with the exception of CHEESE! (I have missed my cheese)
  

In addition to the above pros and cons that I have discovered over this 21-day process, I will also include the fact that I have been getting quite a few compliments as of late on my eyes and skin. I remember doing a cleanse at the beginning of 2013 and the number one difference I noticed was people began complimenting my eyes all the time. It was always the same, "Your eyes are soooo clear!" or "The colours are so beautiful!". I experienced these same results during my challenge this year. In part I attribute this to the abundant amounts of water I now drink  (which definitely has a clarity effect on eyes, and skin), but also eating well will have that affect on a person's whole body. Our body is one unified organism and so when we begin cleansing one aspect (ie nutrition) it seems to often manifest in different ways (ie physical, emotional, mental, etc).

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What's the final conclusion?!?!!

I've decided to stick with a lot of the great recipes I've come across and incorporate them into my weekly meal plans. I'm going to continue to stay away from dairy products such as milk, cheese and butter...but perhaps will crack down and have an egg every once in a while. I'm going to continue going meatless in every way I can, however I was raised in a culture where 'you eat what you are served' and so I won't feel bad if I don't follow this religiously ;)     Cheers!

Thanks for joining me on this adventure!!!!
I'll leave you with one of my favourite recipes that I have come across.

Falafel Sliders with Avocado Hummus
Serves 4

Make-Ahead Tip:
Uncooked Falafel Sliders can be made in advance and kept refrigerated until ready to cook. Tahini Sauce can be made in advance and kept refrigerated.

FALAFEL SLIDERS
1 (15-ounce) can chickpeas, rinsed and drained, divided
½ red onion, finely chopped
2 cloves garlic, quartered
5 sun-dried tomatoes packed in oil, drained
½ cup packed fresh Italian parsley
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sea salt
½ cup garbanzo flour (or other flour of choice)
2 tablespoons olive oil

AVOCADO HUMMUS
¼ cup chickpeas, reserved from sliders
1 avocado, pitted and peeled
1/3 cup packed fresh Italian parsley
¼ cup olive oil
1 clove garlic
1 tablespoon lemon juice
½ teaspoon sea salt
¼ teaspoon cayenne

TAHINI SAUCE
½ cup tahini
½ cup water
1 clove garlic
1 tablespoon lemon juice
½ teaspoon salt

14 mini buns or dinner rolls sliced in half, toasted
2 small tomatoes, thinly sliced


To make the Falafel Sliders: Reserve ¼ cup chickpeas for the Avocado Hummus. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt, and flour in a food processor and pulse until combined, stopping frequently to scrape down sides. Using the palms of your hands, form mixture into 2-inch by ½-inch patties.

In a large nonstick skillet, heat oil over medium-high heat and pan-fry patties in batches, letting cook about 3 to 5 minutes on each side, until nicely browned. Do not crowd the pan. Remove from pan and drain on paper towels.

To make the Avocado Hummus: Combine ¼ cup chickpeas, avocado, parsley, oil, garlic, lemon juice, salt, and cayenne in food processor and puree. Adjust seasoning to taste.

To make the Tahini Sauce: Puree tahini, water, garlic, lemon juice, and salt until smooth.

To serve: Layer the Falafel Sliders, Avocado Hummus, Tahini Sauce, and sliced tomato on the buns.

Enjoy!