Day 7 – Wednesday, July 17, 2019

Wednesday, July 17, 2019 Special day! I’m having three people extra for lunch today, a friend and her two grandchildren aged 11 and 8 years. She is planning hip replacement surgery for arthritis, and is overweight. She wants to lose weight before the surgery, and is interested in the WFPB plan. We’ll have lunch first, then watch Forks over Knives. She’s supposed to come over at 11:30 or 12. I’m planning to make a salad, and have beans (red kidney, yellow eye, with onion), rice, kale greens, and corn on the cob.  I just had the usual breakfast of oats and blueberries. I started chopping and cooking about 10 o’clock and got everything ready by 11:30; then my friend didn’t show up on time. I called about 12:30, and she said, “Oh, that’s tomorrow.” After thinking about it, I remembered that she was right, she had another commitment for Wednesday. But by then, it was 1:30, and she was through

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Day 6 – Tuesday, July 16, 2019

Day 6 -Tuesday, July 16, 2019 Got up kinda late, 0800 hours, but I’m retired. A routine morning: first I got a cup of my weak coffee which Ed always has ready for me, and then I did my morning meditation, which consists of getting my EveryDollar budget page up on my computer next to my online banking page, then entering the new data from the bank into the budget, making sure it is balanced with the bank (the bank is always right), and then going through email. Next I started the laundry, googled some stuff about kidney transplants, and now, at 10:47, ready to have oats and blueberries. After oats and blueberries, I radically cut back the potted petunias and checked the garden’s new flowers, which are ok so far. I refilled the bird bath and frog/lizard water dishes, and it was so hot outside that I decided to google some indoor plants. I decided we have nowhere to

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Day 5 – Monday, July 15, 2019

Day 5 – Monday, July 15, 2019 Oops! I missed Monday. I did have my oats and blueberries for breakfast, a late breakfast, and went with my daughter to her doctor’s appointment. She has CKD, and has to be on a low-potassium and low-sodium diet.  Doing that with WFPB, now that’s difficult. So I had half an apple and a pita toast before we left at 1pm, and leftover potato casserole when I got back at around 5. Then an orange and a cup of strawberry yonanas. No kale all day!!! Not a good day for healthy eating, but no animal protein, processed food, or sugar—that’s good. This was written on Tuesday morning. It reminds me of a book I read in the 1970’s, when the “women’s movement” was just coming into my view. It was entitled “Norma Jean,  The Termite Queen”. Here is the description of the novel on Amazon:  “A 1975 novel by Sheila Ballantyne (her first) about a

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Day 4 – Sunday, July 14, 2019

Day 4 – Sunday, July 14, 2019 Meeting morning – I skipped breakfast, Ed had leftover beans and Ezekiel flax bread toast, but we both had coffee. Left the house for our meeeting at 0830. After the meeting, at about 1030, we went to Gnome, our downtown vegan cafe for a breakfast burrito and coffee.  On the way home, we stopped, as planned, at Whole Foods for major food shopping. We divide and conquer for these expeditions. There are some things that Ed chooses in the store, some things (like produce) that I choose. Luckily, we care about different things—he gets the beans, bananas (for Yonanas), and other middle aisle things like olives and balsamic vinegar, and I pick out the produce because I like to inspect the fruit and veg pretty closely, like getting the most intense color and the freshest kale. I have a list of all the things we ever get, shorter than what you would think,

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Day 3 – Saturday, July 13, 2019

Day 3 – Saturday, July 13, 2019 I skipped breakfast to plant the flowers I bought yesterday, and managed to get them done by the time I had to leave for my Saturday morning meetings at 9:30. I took two pieces of Ezekiel raisin bread and a bunch of cherries in a ziplock bag—it was late, I couldn’t find a small paper bag, so I felt guilty but took the plastic one. I got home a little after noon, and Ed was back from the gym but had already eaten some see-food, so I made my oats and blueberries, and was good to go. I watered all the flowers and practiced piano a little.  I’m very much a beginner. Then I had a weak coffee and pita toast snack and turned on the TV to see what the politicos were up to. We had enough leftover beans and rice in Mason jars to make a good supper, so all I

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Day 2 – Friday, July 12, 2019

Day 2 – Friday, July 12, 2019 Breakfast – the usual oatmeal and blueberries, I read another bit of the autobiography of W. E. B. DuBois (really interesting – I am way more interested in history now than when I was young and when I was middle-aged.) After a leisurely breakfast and some very light housework, I went to Whole Foods (we finally have one on this side of the Ashley River). In the store, an employee asked if I was the lady who asked about Bob’s Red Mill extra thick organic rolled oats. Yes! They are getting some in next week. I’m going to buy some just to show my interest (money talks) even though I’m pretty well stocked up from trying to find another brand that good.  After getting home and putting away the veg and other stuff, I checked with Ed and made a salad for lunch (which was convenient to have at 1:30.  With the salad,

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The Week That Was…

In the interest of giving you an idea of how this whole food plant based lifestyle fits into the rest of my life, I kept a journal of what I (and sometimes my husband Ed) ate for a week, including all the stuff that came up to interfere with the 3-meals-a-day concept.  First, I’ll give you a list of the general categories of food that we have on hand, just due to our personal preferences.  We have been Whole Food Plant Based for four years and two months as of now. After that list, I’ll post what happened on Day 1. My Personal Staple Foods   These are the most common whole plant-based foods that we eat as a rule, in categories for nutritional coverage, as described in the post Shopping Without Psychosis: Fruit: Grapes went from autumn right through  the winter and into the spring. With advancing spring, grapes were not as sweet, and oranges and apples (navel and

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June 2019

Carry on peddling! I saved the above admonition from a cruise I took with my mom. She was in her seventies (as I am now), and we went to the ship’s exercise room which had a great view of the ocean from the stationary bikes. The Australian young man who was supervising the room checked on her, and finding all in order, said “Carry on peddling” in that cute Aussie accent. I thought at the time it was a good rule for living, in general. So that’s what I tell myself; it has the connotation of “just keep doing it”, whatever it is you need to do. So now I’m going to label each entry in my blog with a date, and note any changes in my plan, or problems solved, or new things tried. I’ll post it at the end of each month, and start a new one for the next month, so I can add things along the

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More Evolution

May, 2019 Compared to the previous post, point by point: I still shop about twice a week. Still not cooking greens in batches; taste better just cooked, and not worth the trouble to batch-cook. The concept of buying a group of vegetables we like (from a generic custom shopping list), keeping up with staples like rice and beans, and making up meals as I go, is still working for me. Batch cooking rice Batch cooking granola (no-oil), but now adding 1 cup of chopped pecans for 2 lb. oats. Batching date paste, 2 lb dates, seeded, soaked at least 2 hours or overnight, and processed to a paste. Be sure you get a seed out of every date; my cuisinart almost jumped off the counter when I left one in by accident. Mushroom gravy still 2 cups at a time and occasionally. Shiloh Farms pita is still my go-to snack. Canned beans: cannellini, black, red kidney, and garbanzo. Ed batches

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Evolution

What has changed over the past two months? I changed to going food shopping about twice a week. I now buy 3 or 4 bunches of either curly or lacinato (aka dino) kale at a time, and I don’t batch cook greens anymore. They cook so fast, about 6-8 minutes or less, and they taste much better when served right after cooking. I prep them, strip and cut them, at the beginning of meal prep, but cook them at the end of prep time, simmered in a small amount of water. I tried making a week’s menu, but it drove me nuts to try to think about it. So I’m back to making sure I have beans, greens, potatoes and rice, and other staple vegetables and fruits on my staple list for the number of days for which I’m shopping.  I always performed better on multiple choice questions in school, and I think the same principle is active here.  When

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