Vegan and vegetarian brothers and sisters

[chuck83]

20 minutes ago, Cushi said:

I agree with you on the politicalization of veganism. That’s why I don’t identify as a vegan, because I don’t agree with all the ideologies of veganism. If I were to describe my dietary lifestyle it would be nutritarian. I still wear animal products and eat honey. I also don’t consider eating animals to be morally wrong. Based on my research and personal experience, I just don’t think humans were originally designed to eat meat and I don’t believe it is conducive to optimal health (or as healthy one can be in this system of things.)

I’ve never heard of James Cameron but based on what I know about Bill Gates, I believe anything he endorses is for evil intent. 
 

I know theres other factors besides diet to living longer and that not all the people in the blue zones eat 100 plant based. But that still doesn’t change the fact that they eat very little meat and lots of plants. Since generally nothing affects your health and whether or not you die a premature death more than what you put in your mouth, the people in the blue zones are no doubt living longer because of their mostly plant based diet. 
 

I’m like you. I eat mostly fruit, hence why I’m growing watermelons. I typically eat fruit for breakfast and lunch (unless I go to a restaurant), so my diet consists of 66% fruit and 33% cooked plant based foods. 

 

 

Awesome my brother! I follow this: https://www.jw.org/en/library/magazines/g201103/eat-wisely/ - It's really the same difference. Simplified.

[chuck83]

1 hour ago, Cushi said:

33% cooked plant based foods. 

 

What kind of plant based foods?

[Cushi]

On 10/26/2024 at 1:29 AM, chuck83 said:

 

What kind of plant based foods?

My brother is living with me at the moment and has been doing most of the cooking. He’s been making beans, lentils, burritos, curry, rice, various potatoes etc.

[chuck83]

This is something I have daily and is a staple for my improving my gut health and by extension mental health. It’s either the parfait or the shake! Only cooked items are the wheat/barley berries as they’re not fun to eat raw and hard in cereal. Otherwise, everything else is raw and/or fermented. It’s within the classic vegetarian limit of lacto-ovo.

 

Parfait:

 

Strawberries, blueberries, blackberries, raspberries, raw kefir, raw milk, Madagascar vanilla bean powder, 100% monk fruit powder, Black Nile Barley or Einkorn, Macadamia nuts, Pili Nuts, pumpkin seeds, almonds, raw local honey and sea salt! 

 

Shake: 

 

Frozen strawberries, blueberries, blackberries, raspberries, avocado, raw kefir, raw milk, macadamia nuts, Pili Nuts, pumpkin seeds, almonds, Madagascar vanilla bean powder, grass-fed undenatured whey protein concentrate protein powder, and salt.

 

These forms a synbiotic where the prebiotic fibers of the berries and nuts feed the probiotics producing sustaining and balancing gut flora.
 

Lasts me until 3-4PM regardless of activity and acts as a slow release hydration over time especially in cases of service and attendant at assemblies. Less water requirements. I eat with intention for energy and brain health. 
 

BTW, eating like this only requires eating twice a day or once a day with some

snacking if I include protein from

meat. This is how I went from 274 pounds

to 168-177 pound range. Resolved a lot of mental health and heart issues. I no longer take medication for my heart and blood pressure also. 

 

Edited Tuesday at 05:10 PM by chuck83

[ChrisW]

1 hour ago, chuck83 said:

Strawberries, blueberries, blackberries, raspberries, raw kefir, raw milk, Madagascar vanilla bean powder, 100% monk fruit powder, Black Nile Barley or Einkorn, Macadamia nuts, Pili Nuts, pumpkin seeds, almonds, raw local honey and sea salt! 

Is all of this in one bowl, and how is it prepared?  Thanks

[chuck83]

1 hour ago, ChrisW said:

Is all of this in one bowl, and how is it prepared?  Thanks

 

1.) I cook Einkorn Wheat Berries or Black Nile Barley Berries for 34-45 minutes on medium with salt. I usually cook a cup or so I can have it for 3-4 days.

 

2.) I dump 1/2 to 3/4 cup of Raw Farm Kefir and Raw Farm Raw Milk. If I can't get that I'll use a Nancy's Greek yogurt with a lot of active cultures or Strauss yogurt. I'll mix in the Madagascar whole vanilla bean powder to taste with 100% monkfruit or stevia. Not the Lakanto Monkfruit with Erythritol. I'll then mix the Einkorn or Black Nike Barley.

 

3.) I dump about 1-2 cups of berries in the bowl. (Red and black/purple berries)

 

4.) I buy raw pili nuts, macadamia nuts,  pumpkin seeds, and almonds and crush them in a bag to make a granola.

 

5.) Top with local raw honey native to Southern California and sea salt.

 

Yes it's all in one bowl.

 

--

 

Below is a long "summary" of why I choose what I choose for this bowl for ME if you care.

--

 

1. Berries

 

• Nutrient Power: I choose blueberries, blackberries, and raspberries for their high anthocyanin content, which are blue/purple antioxidants that support heart health by reducing inflammation and preventing oxidation. Red berries, like strawberries, are rich in lycopene, another heart-protecting antioxidant.

• Low Glycemic Benefits: These berries are also low on the glycemic index, which means they don’t spike blood sugar. They work as a fiber source that feeds probiotics in the raw kefir and milk I use.

 

2. Nuts: Pili and Macadamia

 

• Healthy Fats: These nuts are packed with monounsaturated fats—similar to the fat profile of olive oil and avocado oil, which are anti-inflammatory. Unlike highly processed seed oils (like canola or vegetable oil) that are high in polyunsaturated fats and linked to increased heart disease risk, pili and macadamia nuts support heart health.

 

3. Raw Kefir and Milk

 

• Natural Digestive Enzymes: I go for raw kefir and raw milk because they still contain natural enzymes, like lactase, that help digest lactose. This was standard over 100 years ago, but pasteurization kills these enzymes, making milk harder to digest for many people.

• Global Perspective: Many other countries, like Mexico and parts of Europe, have maintained smaller, local dairy practices that don’t require pasteurization. The U.S., however, pasteurizes milk largely due to industrial-scale production.

 

4. Local Raw Honey

 

• Natural Energy and Allergy Relief: I use local raw honey as a natural energy source with unprocessed sugars. It also helps build immunity to local allergens, thanks to trace amounts of local pollen.

• Enhanced Flavor: Adding a pinch of salt boosts both the honey’s flavor and energy benefits.

 

5. Simplicity and Cost-Effectiveness

 

• Nutrient-Dense, Twice Daily: This may seem like an expensive way to eat, but I’ve found it’s cheaper than it looks because I typically eat only twice a day. Each meal is nutrient-dense, meeting my body’s needs without the need to eat 3-5 times daily. My food costs are often less than most people think.

 

This is just the surface of what these foods provide in terms of vitamins and nutrients, but I hope it gives some insight into why I make these choices for a healthier, more balanced diet!

Edited Tuesday at 07:36 PM by chuck83

[ChrisW]

4 minutes ago, chuck83 said:

 

1.) I cook Einkorn or Black Nile Barley Berries for 34-45 minutes on medium with salt. I usually cook a cup or so I can have it for 3-4 days.

 

2.) I dump 1/2 cup to 3/4 of  Raw Farm Kefir and Raw Farm Raw Milk. If I can't get that I'll use a Nancy's Greek yogurt with a lot of active cultures or Strauss yogurt. I'll mix in the Madagascar whole vanilla bean powder to taste with 100% monkfruit or stevia. Not the Lakanto Monkfruit with Erythritol. I'll then mix the Einkorn or Black Nike Barley.

 

3.) I dump about 1-2 cups of berries in the bowl. (Red and black/purple berries)

 

4.) I buy raw pili nuts, macadamia nuts,  pumpkin seeds, and almonds and crush them in a bag to make a granola.

 

5.) Top with local raw honey native to Southern California and sea salt.

 

Yes it's all in one bowl.

 

--

 

Below is a long "summary" of why I choose what I choose for this bowl for ME if you care.

--

 

1. Berries

 

• Nutrient Power: I choose blueberries, blackberries, and raspberries for their high anthocyanin content, which are blue/purple antioxidants that support heart health by reducing inflammation and preventing oxidation. Red berries, like strawberries, are rich in lycopene, another heart-protecting antioxidant.

• Low Glycemic Benefits: These berries are also low on the glycemic index, which means they don’t spike blood sugar. They work as a fiber source that feeds probiotics in the raw kefir and milk I use.

 

2. Nuts: Pili and Macadamia

 

• Healthy Fats: These nuts are packed with monounsaturated fats—similar to the fat profile of olive oil and avocado oil, which are anti-inflammatory. Unlike highly processed seed oils (like canola or vegetable oil) that are high in polyunsaturated fats and linked to increased heart disease risk, pili and macadamia nuts support heart health.

 

3. Raw Kefir and Milk

 

• Natural Digestive Enzymes: I go for raw kefir and raw milk because they still contain natural enzymes, like lactase, that help digest lactose. This was standard over 100 years ago, but pasteurization kills these enzymes, making milk harder to digest for many people.

• Global Perspective: Many other countries, like Mexico and parts of Europe, have maintained smaller, local dairy practices that don’t require pasteurization. The U.S., however, pasteurizes milk largely due to industrial-scale production.

 

4. Local Raw Honey

 

• Natural Energy and Allergy Relief: I use local raw honey as a natural energy source with unprocessed sugars. It also helps build immunity to local allergens, thanks to trace amounts of local pollen.

• Enhanced Flavor: Adding a pinch of salt boosts both the honey’s flavor and energy benefits.

 

5. Simplicity and Cost-Effectiveness

 

• Nutrient-Dense, Twice Daily: This may seem like an expensive way to eat, but I’ve found it’s cheaper than it looks because I typically eat only twice a day. Each meal is nutrient-dense, meeting my body’s needs without the need to eat 3-5 times daily. My food costs are often less than most people think.

 

This is just the surface of what these foods provide in terms of vitamins and nutrients, but I hope it gives some insight into why I make these choices for a healthier, more balanced diet!

Have never heard of the Black Nile Barley. Found it on Amazon. A little pricey but I'll try it.  It sounds really good and nutritious. 

[chuck83]

1 hour ago, ChrisW said:

Have never heard of the Black Nile Barley. Found it on Amazon. A little pricey but I'll try it.  It sounds really good and nutritious. 

 
For me it took trial and error. Once I realized in the USA we are fed a lot of propaganda I started looking at different cultures and how they’ve ate for thousands of years till this day. Americans have only been eating garbage for 100 years because of industrialization, greed and science. I looked at ancient times Biblically and secularly and learned how to eat. It’s all a joke.

 

 

—

This is long if you don’t want to read. But Psalm 92:10 opened up a rabbit hole. Bear with me! I love plants!

—

Most personal care like lotions, wound cream, deodorants, and soaps come from salts/minerals, olive oil and dried flowers.
 

All of my cleaning products are plant derived or I make them myself with plants and herbs in my kitchen.

 

My medicine should I need it for minor colds or sinus issues is anything with carvacrol. So oregano, thyme, and marjoram that I steep with honey. I’ve not had bronchitis or a sinus infection in two years something I got routinely eating junk. Last time I was sick was Covid September 2023.

 

My grocery and household bills shrunk after I learned a truth. I see first hand what’s going to happen in paradise on a 1% scale potentially. But it’s so much fun to see Jehovahs creation and food not only heal you internally but externally too even in their current state in this imperfect world.
 

I smell and feel paradise now as a result even deeper through this. 

Edited Tuesday at 08:50 PM by chuck83

[chuck83]

1 hour ago, ChrisW said:

Have never heard of the Black Nile Barley. Found it on Amazon. A little pricey but I'll try it.  It sounds really good and nutritious. 

 

Also, I get Black Nile Barley in 25 pound bags here:

https://www.benchviewfarms.com/product-page/organic-black-nile-barley-3-lbs

 

Einkorn, Spelt, Emmer, and Khorasan I get in 25 pound bags here:

https://www.ancientgrains.com

 

Lasts well over 5 years if stored in grain storage bins. Saves money and locks in the nutrient density in the berry versus dying over time as just a carbohydrate in an all-purpose flour bag. Your flour will always be living. 

[ChrisW]

23 minutes ago, chuck83 said:

 
For me it took trial and error. Once I realized in the USA we are fed a lot of propaganda I started looking at different cultures and how they’ve ate for thousands of years till this day. Americans have only been eating garbage for 100 years because of industrialization, greed and science. I looked at ancient times Biblically and secularly and learned how to eat. It’s all a joke.

 

 

—

This is long if you don’t want to read. But Psalm 92:10 opened up a rabbit hole. Bear with me! I love plants!

—

Most personal care like lotions, wound cream, deodorants, and soaps come from salts/minerals, olive oil and dried flowers.
 

All of my cleaning products are plant derived or I make them myself with plants and herbs in my kitchen.

 

My medicine should I need it for minor colds or sinus issues is anything with carvacrol. So oregano, thyme, and marjoram that I steep with honey. I’ve not had bronchitis or a sinus infection in two years something I got routinely eating junk. Last time I was sick was Covid September 2023.

 

My grocery and household bills shrunk after I learned a truth. I see first hand what’s going to happen in paradise on a 1% scale potentially. But it’s so much fun to see Jehovahs creation and food not only heal you internally but externally too even in their current state in this imperfect world.
 

I smell and feel paradise now as a result even deeper through this. 

I totally understand and agree.  I use Oregano and Garlic when I feel sick.  I just can't do an antibiotic. It just messes my system up.  I started fermenting cucumbers and that has totally helped with a lot of my gut issues.  Would love to get some of your recipes or just where you find your resources.  

[chuck83]

22 minutes ago, ChrisW said:

I totally understand and agree.  I use Oregano and Garlic when I feel sick.  I just can't do an antibiotic. It just messes my system up.  I started fermenting cucumbers and that has totally helped with a lot of my gut issues.  Would love to get some of your recipes or just where you find your resources.  

 

Oregano and garlic are life savers for sickness. I can't do antibiotics either. They flush my system too much and I end up somewhat depressed and weird feeling. I'd only take them in an emergency. I haven't taken on in 2 years but I haven't been sick so no need really. Just sniffles or allergies.

 

How do you typically eat? Are you vegetarian or vegan? What kinds of foods do you like and what region? I really don't each much American food anymore. I also use ChatGPT to make food recipes for me. I tell it what I have in my fridge, freezer, and bulk storage and say, "I want a recipe with these ingredients from Italy/Greece/Persia/India/Korean/Mexico, etc." It's like "Hello Fresh!" in your kitchen but better!

[ChrisW]

1 hour ago, chuck83 said:

 

Oregano and garlic are life savers for sickness. I can't do antibiotics either. They flush my system too much and I end up somewhat depressed and weird feeling. I'd only take them in an emergency. I haven't taken on in 2 years but I haven't been sick so no need really. Just sniffles or allergies.

 

How do you typically eat? Are you vegetarian or vegan? What kinds of foods do you like and what region? I really don't each much American food anymore. I also use ChatGPT to make food recipes for me. I tell it what I have in my fridge, freezer, and bulk storage and say, "I want a recipe with these ingredients from Italy/Greece/Persia/India/Korean/Mexico, etc." It's like "Hello Fresh!" in your kitchen but better!

How clever.  😀  What a great idea. I'm kinda keto but don't eat a lot of red meat. 1 meal basically a day. Mostly chicken fish and turkey. No gluten so I use a lot of almond flour. 

[chuck83]

9 minutes ago, ChrisW said:

How clever.  😀  What a great idea. I'm kinda keto but don't eat a lot of red meat. 1 meal basically a day. Mostly chicken fish and turkey. No gluten so I use a lot of almond flour. 

 

Are you total carb or net carb keto? And are you classic clean, lazy, or dirty/lazy?

 

Have you looked into some gluten-free ancient grains? Amaranth, millet, sorghum, teff, quinoa, and buckwheat are good gluten free ancient grains. These provide sometimes a more natural nutty flavor to wheat versus almond all the time. Just an idea. Look at Ezekiel bread mix of gluten/gluten free ancients. Use a combination of these for our gluten free friends at gatherings with some gelatin and psyllium husk. I make a copy cay Brown Bread from Cheesecake Factor. They LOVE IT. 

 

Since this is a vegan/vegetarian forum. I'll avoid the meat conversation. But I'm an omnivore. I'm not vegan/vegetarian in this system and for me and my body it's not smart. In paradise I'll be whatever Jehovah says. But God said we can eat meat for a reason on this side and I'm sticking by it unless you eat the Standard American Diet (SAD.) Then I say don't eat red meat. 🤣

 

[ChrisW]

13 hours ago, chuck83 said:

copy cay Brown Bread from Cheesecake Factor.

[ChrisW]

13 hours ago, chuck83 said:

quinoa

I have and I've eaten. I've sprouted and fermented. I like it.  But just forgot it was in the cabinet. 

[ChrisW]

13 hours ago, chuck83 said:

Are you total carb or net carb keto? And are you classic clean, lazy, or dirty/lazy?

I try and stay clean but depending on my day it varies. And my husband stays pretty much lazy, though I push for the clean. 

[chuck83]

1 hour ago, ChrisW said:

 

Check your messages and play around see what you think. Don't be around be creative if you like to cook! Play with the different flours to even maybe improve it. 😃

 

1 hour ago, ChrisW said:

I have and I've eaten. I've sprouted and fermented. I like it.  But just forgot it was in the cabinet. 

 

So with the recipe I sent you, instead of using a cup of buckwheat or millet, you'd use quinoa. If you have a device to fine mill your quinoa you could do that. Basically buckwheat, millet, and quinoa give you a better flavor, texture, structure, and moisture. Amaranth and sorghum are milder but sorta "earthy" in flavor but since they don't absorb as much moisture they kind of balance the GF highly absorbent millet, buckwheat, and even quinoa. 

 

57 minutes ago, ChrisW said:

I try and stay clean but depending on my day it varies. And my husband stays pretty much lazy, though I push for the clean. 

 

Understood. It's difficult. Hopefully it's been helping you find truths about your guys bodies!

 

My journey was: cut out bread and potatoes -> low carb -> dirty/lazy keto -> lazy keto -> carnivore -> clean keto -> ketovore -> whole foods.

 

I hated carnivore. It made me depressed until I added fruit back. 🤣