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It’s slightly more work to steam or bake or simmer our leftovers, but it’s work that is somehow joyful. I did have a bit of disaster when I spilled the grounds all over my lap on a flight home from San Diego, though. Right now I wear a pair of Merrells that I also run in, and my wife usually wears her New Balance Minimus Trail. But not all that much time — we’ve found relatively easy ways to do this stuff, like making the nut butter in the Blendtec, dried beans in the slow cookers, and pizza dough in the food processor. No, these aren’t our friends from the local farmers market (though I’m sure it’s no mistake they chose their brand names to sound like that). Clutter occupies not just physical space in your house but mental space as well, and getting rid of it has been incredibly liberating. I’ve found the smaller and more local you get kombucha, the funkier it tastes, which I imagine is how it’s really supposed to be. ) sandwiches, which our three-year old eats like it’s his job. Asheville is an amazing mountain town in Western North Carolina, and we just signed a lease to stay for another year. I don’t know how to describe it other than as a mix of art, local beer, food, outdoors, hippies, hipsters, retirees, families, music, and mountain culture. [FYI, links to Amazon here are affiliate links.] 3. Might as well waste one less thing and get some more green in our smoothies. These are all brands that just three years ago I had never heard of, and now they represent most of what we buy that isn’t unpackaged produce or bulk goods from our local co-op. Bronner’s soap bottle from a big pump bottle at the co-op, which is fun. (We did get rid of one too many couches when we moved, keeping only a love seat, and we’ve missed being able to stretch out. Their new Flax Sprouted Whole Grain bread has five grams of protein per slice, and even the plain Ezekiel has four grams per slice, so I don’t feel so bad about giving my kid five sandwiches a day and nothing else.
Several years ago I purchased a good sized supply of reusable canning lids from Tattler. Being weird, I’ve found, is not just fun; it’s addictive. I thought I could never give up my microwave, but it turns out it was a lot like going vegan — I used it less and less over time as it became less appealing, and eventually it was just a matter of making the decision to go all the way. After reading Tim Ferriss’ late last year, I got a hand-crank burr grinder and an Aeropress, and it’s the only way I’ve made coffee since. It’s got a pinkish hue, and we keep it in pinch bowl. I bought a pair of faux-leather shoes from a discount shoe store (they sell them because they’re cheap, not because they’re vegan-friendly), but I hated them. They’re small and packed with quick-digesting carbohydrate (just like energy gels), only they’re whole foods and completely natural. Get fresh ones instead of dried; they taste way better and they’re kind of like gummies. From nut butter to dried beans to pizza dough (with some buckwheat flour, also weird enough that I wouldn’t serve it to guests), we’ve gone down a road of making an increasing amount of food from whole ingredients instead of buying it in packages. Tofu and avocado make for deliciously creamy cupcake icing and mousse, and black beans, of course, work amazingly well in brownies. But when we moved last year (more on that in a bit), we got rid of so much stuff, and we haven’t gone back. It’d be really weird if we kombucha and had our own SCOBY, like my buddy Jeff Sanders does, but we’re not there yet. But we do it, usually with beans and lentils, because it takes even less effort than cooking them and makes them into something more vegetable than bean. To us, and you, I’m guessing, they’re familiar — tempeh, quinoa, hemp seeds, spelt, tamari, miso … And the best part of it all is that to many of you, so much of this will seem completely normal … All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. Occasionally, links on this site pointing to other products are affiliate links, meaning No Meat Athlete LLC earns commissions on sales referred through those particular links. And yet, in a way, they’re all tied back to that fundamental choice to be different from 98 percent of the rest of the world in our food choices. Since I got heavy into cooking six or seven years ago, it’s been a steady progression from the normal, processed salt to kosher salt to sea salt to real salt. I stopped wearing leather shoes (technically, I stopped leather shoes, and the ones I owned wore out). I’ve never been able to stomach energy gels, but now that I’ve discovered dates, it’s not a problem. I’d feel like a phony to call myself a minimalist, because we still have a bunch of kid toys and dishes and beer and wine glasses and stuff like that. A lot of the items I’ve listed so far have already been weird-ish foods, but I don’t want to overlook the obvious — we eat so much food now that I didn’t know existed before we went vegetarian. Discuss this information with your own physician or healthcare provider to determine what is right for you. It’s also the new normal, according to Seth Godin (whose post I borrowed the Dr. It seems weird begets weird, though, because in the two years my family has been vegan, bit by bit we’ve gone a little nuts-o in our other habits — many of which have nothing to do with veganism. The information presented on this web site is not intended to take the place of your personal physician’s advice and is not intended to diagnose, treat, cure or prevent any disease.And so — since my brain is fried from book writing and moving and NYC-Vegetarian-Food Fest-ing — I figured I’d write a fun post today about the kinky things we do since going vegan. It’s great — lots of counter space, one less big, ugly box in the kitchen, and food that feels better for us (whether it actually is or not, I’m not sure). The combination not only makes the best coffee I’ve ever had; it’s also convenient enough to bring on a plane. It used to be that I could give someone a taste of my morning smoothie, and be met with a surprised, “Hey, this is pretty good! Now our smoothies start with a base of pumpkin seeds (lots of iron), chia seeds, flax seeds, and hemp/rice/pea protein powder, and that’s before the greens get involved. Sort of looks like a bowl of dirt that we put on our food. So then I just started wearing trail shoes around, since they’re grey and look better than Danny Tanner white sneaks. We don’t do the hardcore stuff like making crackers and breads and fancy raw food — honestly, we got it so we could dehydrate fruit for our son to snack on. So far, we’ve done several batches of apples and bananas, but we’re still learning. PS — Victoria Arnstein, wife of Michael (the Fruitarian), stopped by our table at the NYC Vegetarian Food Festival last weekend and told me that in her Vermont 100K win and Michael’s 100-miler win, they ate nothing but dates! It’s fun and it brings us closer to our food, even if it takes a little more time. Buy everything else Amy’s, Annie’s, Bob’s (Red Mill), Tom’s, Bragg, and Bronner’s. I’ve been living by my friend Courtney’s Project 333, pushing closer and closer over time toward owning only 100 personal items. Not because we have any sort of gluten intolerance or even a sensitivity, but because it’s fun to try new stuff. For now, I’m satisfied drinking it, something I didn’t start doing until I got to Asheville, where it’s made locally (like so much else). As for buying spouted things, we usually stick to Ezekiel Bread, most often for almond butter or hummus (but never both! even kale and tofu, which seem so ordinary now, are foods that not too long ago I considered hippie food. This leaves you with two choices if the SHTF, stock up a gazillion metal lids and/or start reusing them and hope you don’t kill yourself with botulism.
The Tattler lids sounded like a great supply to have on hand and I ordered 12 boxes of small mouth lids and 10 boxes of wide mouth lids.
Some of the things I like about the Tattler lids are that they are free of BPA, are indefinitely reusable, dishwasher safe, can be used for hot water bath or pressure canning, and made in the good ol’ USA (bonus! I’ve canned jams, fruits, carrots, beans, chicken, broth, beef stew, potatoes, salsa, tomatoes, and water (yes, water) with these lids.
I was intrigued by their claim of indefinitely reusable lids for preserving your food.
Always on the look out for more sustainable tools, products, and methods of growing and preserving my food…I had to give them a try.
One of my many concerns is how will I preserve food for my family without electricity or grocery stores in a bug in situation.
The metal canning lids are only made for a singe use.