I’ve been on holiday from work for a few months & it’s nose-back-to-the-grindstone time next week. I just want to mention some tweaks I intend to implement soon to my Low-SOS Vegan Plan, some new items & some old items that I’ve been inconsistent about.
Each day I drink three 25.4 ounce servings of filtered water served in these empty glass juice bottles (see above). My new plan is to finish the first bottle upon waking before I eat any food. This will suppress my appetite, and I won’t be guzzling at the end of the day in an attempt to get my 3 bottle quota down the hatch!
I confess that I’ve been lax lately about the “O” in Low-S”O“S…oil! I’ve been eating out with family & I find it nearly impossible to convince the chefs to nix the oil from my order. My new approach, while a bit dishonest, will motivate most restaurant personnel to cooperate… just tell them “I’m allergic to all cooking oils”. I’ve had amazing success using this approach. I suppose they don’t want the bad press if a patron falls dead on their floor, or the lawsuits. I don’t feel too dishonest because over the long run we’re ALL “allergic” to processed fats!
And finally there’s the issue of processed grains. Oh I’m not talking about reasonable amounts of pure grains like rice, quinoa, amaranth, millet, water rich high-fiber pasta, or minimally processed, sugarfree cereals (think rolled oats, shredded wheat, oatie-o’s). I’m basically referring to the milled flours –bakery products in which huge amounts of calories are reduced to small, dense, easily consumed servings. I intend to be more aware of not over-indulging in this particular delicacy.
* savory veggie pancake (see recipe here) w/ low sugar strawberry jam
* frozen XL-coconut ice “cream”
* very veggie sandwich
* gorilla salad w/ black beans, rice, raw cabbage, cauliflower, broccoli, spring greens, red & green salsa, cilantro, XL-avocado
* few XL-almonds
Great recipe by YouTuber VEGANLOVLIE (Teenuja). I make mine on a nonstick pan, oil-free, use oat flour (blenderized dry rolled oats) & use egg-like flavor of Kala Namak salt. Here’s her recipe:
1 C chickpea flour (I use oat flour)
Salt to taste (I use Kala Namak)
1 t tumeric
1/2 t baking powder
3/4 c water
1/3 C mashed sweet potato
Wilt spinach in pan, chop, then add to batter
Cook on hot griddle:
3 min one side
3 min other side
1 min on first side