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Vegan influencer comes clean
- Thread starter laidback
- Start date
So true. And so bizzarre because its really quite simple. Eat a variety of unprocessed plants and animals. Maybe chopped and cooked if necessary; but, when possible, eaten raw. Sure, you can do a lot better than that, but most of america is stuffing their pie holes with an endless flow of partially hydrogenated goo and countless similar manufactured substances. If they just limited themselves to putting stuff their face that is visually identifiable as plant or animal, they'd be born again. New fucking creatures. Really.
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The "fake meat" stuff from Impossible Burger or Beyond Burger is ultra-processed food.
The more processed it is, generally speaking, the less good it is for you and your fellow omnivore.
Crustbro is spot on about eating a wide variety of food...it is the curse/blessing of being an omnivore.
A good mix of cooked (increases bio-availability of nutrients) and uncooked food (because some food don't need no cookin') which is minimally processed is likely best. You know, that whole 'golden mean' thing those ancient folks went on about while discussing the nature of a spherical earth and how sacrificing to the right god(s) meant victory over whatever ails you.
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Wifey made squash, potato, onion, carrot, broccoli enchilada-type dish lastnight with a salsa and curry glaze. Fuego.
I do meet a lot of dumb/fat vegans who seem to just eat carbs and fake meat. EAT VEGETABLES you morons.
I do meet a lot of dumb/fat vegans who seem to just eat carbs and fake meat. EAT VEGETABLES you morons.
Lots of vegan stuff I see on IG seems like an expensive fancied up prison diet. Loaded with carbs and surprisingly lots of salt. Impossible burger is like the vegan alternative to salsbury steak.
My current favorite dinner is soup. Super easy and have been having at least 3x per week.
1. Make stock - Roast chicken necks, backs and feet in the oven and pressure Instant Pot for 2hrs with bay leaves, celery trimmings, coriander seeds, . Cool down and it turns into jell-o, enough for 3-4 days of soup.
*Dump above parts in the nearby field and catch a wild animal on trail camera (last night it was a fox)
2. Sautee (in instant pot) mushrooms, celery, kale, scallions, a couple of hot peppers and add the stock.
3. Add broiled or instant pot shredded chicken or broiled salmon belly/collar and pour in my bowl.
4. Chop up lots of cabbage, cilantro, mint, celery leaves and parsley and dump it on top.
Some of the Indian veg/vegan options are fckin bangin.
I could do with that.
I could do with that.
How long you roast your chicken bits and at what temp? Does it make a big difference versus not roasting? I Make my own stock with feet, but I usually just blanch them before putting them in the IP
The year (junior) I dropped out of college and lived on the N shore, all I ate was rice, beans and eggs. I had a chitty cheap ass rice cooker, but I'd always have some cooked rice ready to go in the mini-frig. Easy to add either canned beans or fresh eggs.
I was usually too lazy, too tired (or too stoned) to bother to go into Haliewa (where the old, old Foodland was across from the old, old post office), so typically I just got everything at Kammies (yet another icon gone), including my nightly 40 ouncer.
I came back 15 lbs heavier, but pretty ripped - no fat. Whatever it was, whether age (20) or diet, Calif girls had to put up with marathon sessions and nightly BJs.
It wasn't until many years later that I switched my diet to primarily veg, with meat/carbs on the side. l'm hoping the advanced gene therapy techniques directed toward organ infusion & regrowth - that are slowly coming on line - will deliver the promised anti-aging benefits so that I can go back to a traditional carnivore diet.
A few boutique operations are popping up around our place in Baja, so I'm going to have to evaluate the risk of pre-FDA approved processes now being made available in China and MX like stem cell replacement, etc.
I was usually too lazy, too tired (or too stoned) to bother to go into Haliewa (where the old, old Foodland was across from the old, old post office), so typically I just got everything at Kammies (yet another icon gone), including my nightly 40 ouncer.
I came back 15 lbs heavier, but pretty ripped - no fat. Whatever it was, whether age (20) or diet, Calif girls had to put up with marathon sessions and nightly BJs.
It wasn't until many years later that I switched my diet to primarily veg, with meat/carbs on the side. l'm hoping the advanced gene therapy techniques directed toward organ infusion & regrowth - that are slowly coming on line - will deliver the promised anti-aging benefits so that I can go back to a traditional carnivore diet.
A few boutique operations are popping up around our place in Baja, so I'm going to have to evaluate the risk of pre-FDA approved processes now being made available in China and MX like stem cell replacement, etc.
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Same here. Wife is always trying some new recipe to add to our classics. Plus she's half Chinese so she refuses to spend money on sauces/dressings she can make herself.
Like I said, I don't care about animals dying or animal rights (although some factory farming is depressing).
I just like eating veg/vegan.
Yep. My wife cooks a whole bunch of good food of all cuisines, lot of it from scratch. And ALL of it tastes good with Jeow Som which is the nectar of the gods. I'd put that stuff on ice cream given the chance.
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I haven’t bought a bottle of salad dressing in over a decade. Oil, vinegar, lemon, and some simple spices go a long ways. With that and soy sauce, plus a few simple pantry items, you can make just about about any condiment/sauce.
The beauty of Asian cuisine is it all works harmoniously, whether it’s a meat dish or not. The carbs, veggie and protein components are all in the same bite, instead of the boring Western European approach of having it all separated.