My vegan life officially began in June 2007 on my 42nd birthday. While there is nothing magical about June 26th, my birthday does create a line, which I've used to mark significant life-changing decisions. A big one came on my birthday in 2004 as I turned 39 and gave up a vegetarian diet to become a meat-eater again.
Believe it or not, the first part of this veggie tale begins as a weight loss story as a carnivore!
In 2003, I was a partial vegetarian, limiting my meat consumption to one meal a day. I am not totally sure of the reason for the decision at that time, but the roots of my vegetarian convictions run deep (and I will eventually articulate them).
By the end of that year, I was down to about 1 meal with meat a week, however, my weight was up as my vegetarian diet consisted of lots of pasta and parmesan cheese. I was weighing in at 180-185, and on my 5'6" frame, I was looking rather round. I really didn't notice how much weight I had gained until I saw a picture I took with my godkids for Christmas. I looked big, but wrote it off to the angle of the camera.
I enjoy the outdoors and pride myself in being a backpacker. But in April 2004 on a hike for a friend's 40th birthday, something occurred which really got my attention. I hadn't been out hiking much that season. I knew I was out of shape, and had gained some weight, but I didn't think much about it. "I am a hiker," I said to myself. "I know how to do this stuff. I'll be OK."
Unfortunately, I was not OK. I was not doing well on the hike and didn't want to admit it. I blamed it on the warm weather, the steep inclines, the "getting over a cold", but I knew that wasn't the truth. I was in the rear huffing and puffing. I was out of shape, and all of a sudden, something clicked. If I want to keep hiking and backpacking, I knew I needed to do something to get into shape.
Thus, as I prepared to turn 39 in June 2004, I set as a goal to be "fit and 40" by my birthday in 2005. In a Men's Health magazine I picked up one day in a grocery store, I read about the Abs Diet. It intrigued me with the promise to "lose 10 pounds in 6 weeks." Could this diet really do that? I purchased the book by David Zinczenko, read it all in about a day, and decided to go for it.
Thus, as I turned 39 in June of 2004, I ceased my vegetarian diet which had caused the weight gain over the past few years. Would I be a sucker for empty promises? Only time would tell.
Though I had been a "partial vegetarian" before the Abs Diet, I was not eating a healthy diet. I was eating little to no protein, and lots of carbs. I liked desserts, and also enjoyed drinking Coke (and not the diet stuff). The Abs Diet began to teach me about nutrition.
The first thing I did was cut out soda, and I began to simplify my meals around the 12 power foods in the Abs Diet. I started an exercise plan beginning with weight training during the summer, and the initiation of running in September. It took me about 8 weeks to lose 10 pounds, but the diet started me on a journey of health and fitness, and as I continued to learn more about food and my body, by the end of that year I had dropped 25 pounds. I was feeling good.
Showing posts sorted by relevance for query weight loss. Sort by date Show all posts
Showing posts sorted by relevance for query weight loss. Sort by date Show all posts
Sunday, October 21, 2007
Sunday, April 6, 2008
MY VEGGIE TALE: Part 3 - a freezer story
(For Part 1 - a weight loss story - see October 21, 2007)
(For Part 2 - a running story - see December 9, 2007)
While searching through the mysterious depths of my overly packed freezer, I discovered this week a bagged plate of frozen leftovers labeled "Paesano P/C with tort". I regularly make meals and freeze them, but oddly I did not remember this one. When I opened it up, I quickly identified the "tort" as "tortellini", but it took a few moments for me to realize that the big brown frozen "PC" glob in the container was ... a Pork Chop! How long has THAT been in there? I had no idea.
Pondering where it came from, I was reminded that just over a year ago I officially made the transition from "part-time meat eater" to "full-time vegetarian". I had been a vegetarian before (see Veggie Tale: Part 1), but did not eat healthy thus I gained a lot of weight. To lose the weight I adopted a healthy carnivore diet. I began running (see Veggie Tale: Part 2), and dropped 40 pounds. (NOTE: If you read Part 2, you'll now need to wait until Part 4 to find out the results of my first marathon).
About two years ago I read a book entitled, "What the Bible Says About Healthy Living", by Rex Rusell, which challenged me to make my fairly healthy diet, even more healthy. The three principles around which the book centers:
1. Eat only substances God created for food. Avoid what is not designed for food.
2. As much as possible, eat food as they were created - before they are changed or converted into something humans think might be better.
3. Avoid food addictions. Don't let any food or drink become your god.
What I found most insightful was his interpretation of the dietary laws in the Old Testament. He demonstrates how these regulations are really God's prescription for healthy eating. Disease (or you could say, "punishment") results when these food principles are violated and not followed. For example, he describes the digestive system of a pig as opposed to a cow. While a cow chews it cud, which gets digested multiple times, a pig eats and what it eats is immediately digested in the stomach. This means that if a pig which as a scavenger eats slop, and then you eat the pig, you've just eaten the scavenged, rotten and diseased slop. Not very clean or healthy, thus the reason for God's prohibition of pork in the diet.
The main applications from the book for me became: (1) Avoid pork and shell fish (which are filters of ocean slop). (2) Avoid refined foods like sugar and white flour. There is more, but I was convicted to incorporate these into my new eating practices, and over the next months, I lost another 5 pounds.
I live at a camp and conference facility where meals are provided for staff members. When I was eating anything, meals were no problem. I'd head to the staff dining hall and eat whatever, which is mostly (I am sad to say), meaty and fatty, with lots of refined foods. Because I was exercising, I was working off the calories and fat. Unfortunately, many of my colleagues do not, and well, I won't go into that. It's been a challenge talking with some of the kitchen staff about nutrition and healthier foods, and challenging them to make changes. They are "old-school" camp cooks.
When I decided to not consume refined foods and not eat pork and shell fish, it created all sorts of "huh?" The kitchen wasn't sure what to do about that, what to make of me. One of my colleagues is a vegetarian, and so are many of the part-time naturalists at camp. The kitchen had figured out how to feed them, but to feed me was confusing. It was easier to tell the kitchen staff that I was cutting back on carbs, and eating vegetarian, though I might eat meat on occasion. As I began to pay attention to the quality of food the kitchen was serving, wanting more whole and natural foods, I began to cut back on meat, and found myself choosing to eat meat once a day, if that.
The turning point in my vegetarian transition came just over a year ago. Because I was eating a 99%vegetarian diet by that time, the kitchen began to forget that I still claimed to be a "partial vegetarian" (or a vegetarian when I didn't want to eat what the kitchen was cooking, which was becoming more frequent). During one meal, I decided to try the meat entry the kitchen had prepared. Seeing my plate, one of the cooks said to me very sarcastically, "Why are YOU eating that? I thought YOU were a vegetarian."
I was shocked and taken aback by her attitude and tone. I don't remember my response, but I played it off. Integrity is important to me (see last's week's blog). And with the integrity of my words and actions questioned, that became the turning point. I decided right after that to cross the line, and admit to myself and tell others, "Yes, I am now a 100% vegetarian. I choose to not eat the flesh of animals or fish."
Though I've had my "oops" moments over the past year, I have not missed eating meat, and I've never looked back. In fact, I moved forward to choosing a vegan life, and even now, I am looking into a raw vegan diet, but that is for another entry in this blog.
The "Paesano P/C with tort" is now out of the freezer, in the fridge as I figure out what to do. I know I will not eat it. I have no desire to eat it. And the thought of eating the pork chop actually repulses me. It's a BIG hunk of dead animal (aka "meat"). I don't like to waste food, but I will probably throw it out. I could eat the tortellini and dump the pork chop. Or I could save it for some meat eater who comes to visit, but probably not, especially after being in the freezer for over 2 years, which is my best guess. I really do need to clean out my freezer more often.
(For Part 2 - a running story - see December 9, 2007)
While searching through the mysterious depths of my overly packed freezer, I discovered this week a bagged plate of frozen leftovers labeled "Paesano P/C with tort". I regularly make meals and freeze them, but oddly I did not remember this one. When I opened it up, I quickly identified the "tort" as "tortellini", but it took a few moments for me to realize that the big brown frozen "PC" glob in the container was ... a Pork Chop! How long has THAT been in there? I had no idea.
Pondering where it came from, I was reminded that just over a year ago I officially made the transition from "part-time meat eater" to "full-time vegetarian". I had been a vegetarian before (see Veggie Tale: Part 1), but did not eat healthy thus I gained a lot of weight. To lose the weight I adopted a healthy carnivore diet. I began running (see Veggie Tale: Part 2), and dropped 40 pounds. (NOTE: If you read Part 2, you'll now need to wait until Part 4 to find out the results of my first marathon).
About two years ago I read a book entitled, "What the Bible Says About Healthy Living", by Rex Rusell, which challenged me to make my fairly healthy diet, even more healthy. The three principles around which the book centers:
1. Eat only substances God created for food. Avoid what is not designed for food.
2. As much as possible, eat food as they were created - before they are changed or converted into something humans think might be better.
3. Avoid food addictions. Don't let any food or drink become your god.
What I found most insightful was his interpretation of the dietary laws in the Old Testament. He demonstrates how these regulations are really God's prescription for healthy eating. Disease (or you could say, "punishment") results when these food principles are violated and not followed. For example, he describes the digestive system of a pig as opposed to a cow. While a cow chews it cud, which gets digested multiple times, a pig eats and what it eats is immediately digested in the stomach. This means that if a pig which as a scavenger eats slop, and then you eat the pig, you've just eaten the scavenged, rotten and diseased slop. Not very clean or healthy, thus the reason for God's prohibition of pork in the diet.
The main applications from the book for me became: (1) Avoid pork and shell fish (which are filters of ocean slop). (2) Avoid refined foods like sugar and white flour. There is more, but I was convicted to incorporate these into my new eating practices, and over the next months, I lost another 5 pounds.
I live at a camp and conference facility where meals are provided for staff members. When I was eating anything, meals were no problem. I'd head to the staff dining hall and eat whatever, which is mostly (I am sad to say), meaty and fatty, with lots of refined foods. Because I was exercising, I was working off the calories and fat. Unfortunately, many of my colleagues do not, and well, I won't go into that. It's been a challenge talking with some of the kitchen staff about nutrition and healthier foods, and challenging them to make changes. They are "old-school" camp cooks.
When I decided to not consume refined foods and not eat pork and shell fish, it created all sorts of "huh?" The kitchen wasn't sure what to do about that, what to make of me. One of my colleagues is a vegetarian, and so are many of the part-time naturalists at camp. The kitchen had figured out how to feed them, but to feed me was confusing. It was easier to tell the kitchen staff that I was cutting back on carbs, and eating vegetarian, though I might eat meat on occasion. As I began to pay attention to the quality of food the kitchen was serving, wanting more whole and natural foods, I began to cut back on meat, and found myself choosing to eat meat once a day, if that.
The turning point in my vegetarian transition came just over a year ago. Because I was eating a 99%vegetarian diet by that time, the kitchen began to forget that I still claimed to be a "partial vegetarian" (or a vegetarian when I didn't want to eat what the kitchen was cooking, which was becoming more frequent). During one meal, I decided to try the meat entry the kitchen had prepared. Seeing my plate, one of the cooks said to me very sarcastically, "Why are YOU eating that? I thought YOU were a vegetarian."
I was shocked and taken aback by her attitude and tone. I don't remember my response, but I played it off. Integrity is important to me (see last's week's blog). And with the integrity of my words and actions questioned, that became the turning point. I decided right after that to cross the line, and admit to myself and tell others, "Yes, I am now a 100% vegetarian. I choose to not eat the flesh of animals or fish."
Though I've had my "oops" moments over the past year, I have not missed eating meat, and I've never looked back. In fact, I moved forward to choosing a vegan life, and even now, I am looking into a raw vegan diet, but that is for another entry in this blog.
The "Paesano P/C with tort" is now out of the freezer, in the fridge as I figure out what to do. I know I will not eat it. I have no desire to eat it. And the thought of eating the pork chop actually repulses me. It's a BIG hunk of dead animal (aka "meat"). I don't like to waste food, but I will probably throw it out. I could eat the tortellini and dump the pork chop. Or I could save it for some meat eater who comes to visit, but probably not, especially after being in the freezer for over 2 years, which is my best guess. I really do need to clean out my freezer more often.
Sunday, March 9, 2008
Being vegan: M is for...
It is hard to believe, but nearly 4 years ago, I began my year-long decision to celebrate my 40th birthday "fit and 40". I accomplished that goal, and over the ensuing years, I now weigh in 50+ pounds lighter! I've kept the weight off, and have reached the "ideal runner's weight" for my height. I am continually improving as an athlete in distance running. I'm evolving as a vegan in my diet and lifestyle choices. I'm even enjoying my role as a resource and example of diet and exercise.
I am happier and healthier than I have ever been, and though it has required hard choices at times, the positive changes in my life have come because of discipline, self-control, and the fourth principle in veganism:
M is for MASTERY over oneself
Of God's many gifts to humanity, freewill is among the most precious -- a reflection of God's love, trust, and respect of us. Though a God-given blessing, freewill comes with responsibilities. Responsibilities come with choices, and choices come from our values. Values reflect that which is important to us, and are evidenced in our choices, how we live out our responsibilities and honor the God who loves and respected us enough in the beginning to have blessed us with the gift of freewill.
In the Garden of Eden, this gift was symbolized in the fruit on the Tree of the Knowledge of Good and Evil. The apostle Paul describes this gift as the Fruit of the Spirit in Galatians 2:22-23, which is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Self-control is, I believe, the seed of freewill.
While we may be attracted to the exterior beauty of the fruit (love, joy, and peace), and while we can appreciate the taste of its inner essence (patience, kindness, and goodness), the core of the fruit (faithfulness, gentleness, and self-control) can quite literally be a "hard seed to crack".
We want what we want, and we want it now. We don't like to wait. We don't like being told no. We are selfish; our desires war within us, with mass media declaring that human passions have won. The excesses of contemporary American culture reflect a lack of restraint, discipline, and self-control. Obesity and consumerism are two values that dominant our indulgent lifestyle, as the world spins out of control, away from Eden. While the natural resources of earth are being depleted, the rich are overfed, while two-thirds of the human population continues to die of starvation. Something is not right.
We may feel like we're "victims", but when we blame others and point to the "snakes" in our world which have deceived us, we have begun our fall out of Paradise, away from grace. Self-centered choices stop the flow of God's blessing as we allow our desires to control, rather than our values.
For vegans, compassion is the highest value. For followers of Jesus, the highest value is love -- love of God, love of others, love of all that God loves and made. Life is good when the gift of God's freewill is exercised with self-control, in balanced compassionate harmony, with love for all God's creation. Life becomes bad, and turns downright evil when we indulge in selfish whims and assert dominant control over the natural order.
Michael Cusato writes, "Every creature -- human or otherwise -- has a God-given right to be sustained at the table of creation. However, human beings, accustomed to enjoying the abundance of the earth, all too often twist the munificence of God into an illusion of self-sufficiency. Forgetful of God and of the fact that the earth is ultimately God's possession, they begin thinking of themselves as possessors, acting as if creation were their own private possession intended for their use alone. Assuming that others think and act as they do, out of fear and insecurity they develop a spirit of acquisitiveness, hoarding for themselves what might be desperately needed by others. Such attitudes and actions... are violations of the intent of creation." (Francis of Assisi: History, Hagiography and Hermeneutics, p. 197-198)
The US, like the UK, suffers from what is called the "Three Planet Lifestyle". If the entire planet were to live like us, it would take three planets worth of natural resources to support it. Globally, that is impossible, and ethically, that is unacceptable.
"We urgently have to face the fact," says Paul King of World Wildlife Fund, "that we are all running up a serious ecological debt and that we cannot continue to exhaust the Earth's natural reserves without putting something back. It is time to make some vital choices, to enable people to enjoy a one planet lifestyle."
The gift of freewill is reflected in the everyday choices we make in what we eat and wear, how we live and relate. "By their fruit you will know them," Jesus says in Matthew 7:16. By our choices, people know who we are. Mastery over-self means we choose our tree and the fruit our lives will bear.
What type of tree are you? Are you a tree of life, celebrating the beautiful harmony of creation as it was in the beginning? Or are you a tree of death, out of harmony with God' natural order as you pursue selfish wants to feed the desires of endless passions?
As I blogged a few weeks ago, "Veganism and a vegetarian diet celebrate life by refraining from practices that harm animals, and seeking to live in harmony with all living beings." This is one reason why I continue to choose self-control in my diet and mastery of my living decisions. It is no longer about weight loss. It is about living simply so that others may simply live.
Joanne Stepaniak in Being Vegan writes, " Our dietary choices have more to do with tradition, culture, economics, politics, and availability than with some predetermined fate. It is time for our species to behave responsibility and select those foods that best sustain the earth, the animals, and ourselves." (p. 24).
It is choice. The choice is yours. May you choose wisely this day and every day.
I am happier and healthier than I have ever been, and though it has required hard choices at times, the positive changes in my life have come because of discipline, self-control, and the fourth principle in veganism:
M is for MASTERY over oneself
Of God's many gifts to humanity, freewill is among the most precious -- a reflection of God's love, trust, and respect of us. Though a God-given blessing, freewill comes with responsibilities. Responsibilities come with choices, and choices come from our values. Values reflect that which is important to us, and are evidenced in our choices, how we live out our responsibilities and honor the God who loves and respected us enough in the beginning to have blessed us with the gift of freewill.
In the Garden of Eden, this gift was symbolized in the fruit on the Tree of the Knowledge of Good and Evil. The apostle Paul describes this gift as the Fruit of the Spirit in Galatians 2:22-23, which is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Self-control is, I believe, the seed of freewill.
While we may be attracted to the exterior beauty of the fruit (love, joy, and peace), and while we can appreciate the taste of its inner essence (patience, kindness, and goodness), the core of the fruit (faithfulness, gentleness, and self-control) can quite literally be a "hard seed to crack".
We want what we want, and we want it now. We don't like to wait. We don't like being told no. We are selfish; our desires war within us, with mass media declaring that human passions have won. The excesses of contemporary American culture reflect a lack of restraint, discipline, and self-control. Obesity and consumerism are two values that dominant our indulgent lifestyle, as the world spins out of control, away from Eden. While the natural resources of earth are being depleted, the rich are overfed, while two-thirds of the human population continues to die of starvation. Something is not right.
We may feel like we're "victims", but when we blame others and point to the "snakes" in our world which have deceived us, we have begun our fall out of Paradise, away from grace. Self-centered choices stop the flow of God's blessing as we allow our desires to control, rather than our values.
For vegans, compassion is the highest value. For followers of Jesus, the highest value is love -- love of God, love of others, love of all that God loves and made. Life is good when the gift of God's freewill is exercised with self-control, in balanced compassionate harmony, with love for all God's creation. Life becomes bad, and turns downright evil when we indulge in selfish whims and assert dominant control over the natural order.
Michael Cusato writes, "Every creature -- human or otherwise -- has a God-given right to be sustained at the table of creation. However, human beings, accustomed to enjoying the abundance of the earth, all too often twist the munificence of God into an illusion of self-sufficiency. Forgetful of God and of the fact that the earth is ultimately God's possession, they begin thinking of themselves as possessors, acting as if creation were their own private possession intended for their use alone. Assuming that others think and act as they do, out of fear and insecurity they develop a spirit of acquisitiveness, hoarding for themselves what might be desperately needed by others. Such attitudes and actions... are violations of the intent of creation." (Francis of Assisi: History, Hagiography and Hermeneutics, p. 197-198)
The US, like the UK, suffers from what is called the "Three Planet Lifestyle". If the entire planet were to live like us, it would take three planets worth of natural resources to support it. Globally, that is impossible, and ethically, that is unacceptable.
"We urgently have to face the fact," says Paul King of World Wildlife Fund, "that we are all running up a serious ecological debt and that we cannot continue to exhaust the Earth's natural reserves without putting something back. It is time to make some vital choices, to enable people to enjoy a one planet lifestyle."
The gift of freewill is reflected in the everyday choices we make in what we eat and wear, how we live and relate. "By their fruit you will know them," Jesus says in Matthew 7:16. By our choices, people know who we are. Mastery over-self means we choose our tree and the fruit our lives will bear.
What type of tree are you? Are you a tree of life, celebrating the beautiful harmony of creation as it was in the beginning? Or are you a tree of death, out of harmony with God' natural order as you pursue selfish wants to feed the desires of endless passions?
As I blogged a few weeks ago, "Veganism and a vegetarian diet celebrate life by refraining from practices that harm animals, and seeking to live in harmony with all living beings." This is one reason why I continue to choose self-control in my diet and mastery of my living decisions. It is no longer about weight loss. It is about living simply so that others may simply live.
Joanne Stepaniak in Being Vegan writes, " Our dietary choices have more to do with tradition, culture, economics, politics, and availability than with some predetermined fate. It is time for our species to behave responsibility and select those foods that best sustain the earth, the animals, and ourselves." (p. 24).
It is choice. The choice is yours. May you choose wisely this day and every day.
Tuesday, July 3, 2012
Hawaiian veggie-style
Since going vegan, one thing that I've missed is Hawaiian food. During the late 90's and early 00's, I was a frequent guest at Punahele Island Grill in San Francisco until they closed. After that, I would settle for L&L for my Hawaiian fix, though L&L never really had the same variety and home-style food and atmosphere as Punahele.
When I went vegetarian then vegan, I gave up kahlua pork, Island Chicken, lomi lomi salmon, poke, and loco moco. There was some sadness. Yet, having already committed myself to healthy eating and serious weight loss by the time I went veg, I had already cut down on my Hawaiian food fix, including mac salad w/real Best Food mayo, which I loved.
Fast forward to this week, my girlfriend and I were looking for a place to eat in downtown Santa Cruz, and we happened upon Pono Hawaiian Grill, a new restaurant a block off the main drag of Pacific Ave. Typically, menu-surfing at Hawaiian restaurants leaves me frustrated as the dishes are often very meat-heavy. However, I was surprised to see great big V's up and down the outside menu indicating a good selection of vegetarian options and healthy alternatives. I was so impressed to see more than just a Garden Burger!
Along with the standard Garden Burger, there were 3 veggie appetizers, 3 salads, 2 veggie options (in their own category - thank you very much), 2 desserts, and - drum roll please - vegetarian poke! Yes, veggie poke. I had to do a double take because Pono doesn't have just one vegetarian poke option. They have two -- one made with tofu, one with avocado.
I was impressed that I had a selection of home-style, mouth-watering options as a vegan in a Hawaiian restaurant. Not only did the healthy, vegan menu draw me in, but the restaurant itself had inviting island decor, lively music, and an warm aloha spirit. It wasn't my old Punahele, but it definitely wasn't the corporate L&L.
We ordered at the front counter. As an appetizer, I chose the Japanese-style Seaweed Salad ($4.75); for an entree, Steamed Teriyaki Veggies ($6.95) with brown rice (for an extra .75) and garden salad instead of mac salad (for an additional .75); and a side of their Tofu Island Style Poke (5.95), which was the recommendation of the cashier, who was also the only wait-staff. She would take orders from the people standing in line, and upon hearing the "ding", she would tell the ordering customers to wait while she brought the food to the tables. "Gotta serve the food hot," she would say. She was busy and there were times the line got long. It was a busy place for a Monday night.
Though there is a large outdoor eating area with a bar, we found a table inside and enjoyed the murals on the wall, the paintings of Hawaiian faces and places, the large swordfish hanging from the ceiling, the signed surfboards, the little kitchen hut from which the food was prepped and served. We turned our back to the huge projection TV showing the Olympic Track trials, and instead watched the beautiful Santa Cruz sky change outside as the sun faded and a cool breeze set in.
In spite a little wait, our main courses came; the the salad and poke side however did not. I needed to remind the server about them. I was impressed with the size of the portions for the price. They were not huge but plentiful; they were beautiful arranged, but most important, they were tasty.
My teriyaki veggies included broccoli, carrots, sweet onion, edamame, mushrooms, and a pineapple slice covered with a teriyaki glaze & sesame seeds sprinkled on top. The veggies were cooked well, just soft, and fresh. The teriyaki sauce was not overly sweet and had a nice gingery undertone which highlighted the nutty bite of the sesame seeds.
The green salad had a beautiful House Sesame Vinagrette. It was not overly doused, and went well with the mandarin oranges, carrots, onions, and mixed greens. The purple cabbage however had a bitter taste.
I've always loved Japanese Seaweed Salad. And though this one was a little heavyhanded in being drenched with the dressing (more seaweed would have been nice), it was a good balance of flavor of the soy, sugar, sesame, and ginger.
In terms of the tofu poke, I have to admit I had higher expectations. I used to love eating ahi tuna poke and had hopes that it would be similar, but no. The texture of tofu does not even come close to tuna. And though the flavoring of soy, garlic, garlic, tomato, onion, and green onion was wonderfully balanced, light and refreshing, it wasn't the same as the poke I remembered when I was a meat-eater. However, this tofu marinated in a poke-flavored sauce is nice to have as a veggie option. It's delicious; it's just not "poke".
Though the taste of all our dishes were spot on, for me, the highlight is always the dessert. In this case, it had nothing to do with Hawaiian food but was yum - vegan yum. I thoroughly enjoyed the Mexican Mocha cookie ($2.25) by Kerri's Kreations, a local bakery, which provides wonderful organic vegan cookies to Pono. The cookie was good size, and had a wonderful hit of cinnamon and spices giving the chocolate chips that Mexican hot chocolate flavor. The espresso side of the cookie was not very pronounced, but I loved the moist chewy softness of the cookie which included whole grains for added texture. It was not overly oily (which is always nice), and irregardless of the fact it was vegan and organic, it was still 5 star excellent.
Unfortunately they were out of the Chocolate Mac Nut Brownies this visit. Thus, this non-vegan dessert for cacao-me will need to wait for the next trip when I sample as a starter, either the Hawaiian Style Fresh Spring Rolls or B.T.'s "Da Mana Salad." The Baked Tofu Stir Fry will be the entree, and of course, there is the other veggie poke to try - Mauka & Makal Poke - made of avocado. We'll see if it is better than the tofu.
Overall assessment: 4.5 stars (out of 5)
Though the service was a little too laid back, overall, it was a wonderful veggie Hawaiian experience at Pono Hawaiian Grill. There may not have been veggie options for kahlua pork or loco moco (at least not yet), but I'm glad that there is a place where you can embrace the island spirit, enjoy some beautiful Hawaiian flavors, and still uphold a commitment to healthy and compassionate eating as a vegan.
When I went vegetarian then vegan, I gave up kahlua pork, Island Chicken, lomi lomi salmon, poke, and loco moco. There was some sadness. Yet, having already committed myself to healthy eating and serious weight loss by the time I went veg, I had already cut down on my Hawaiian food fix, including mac salad w/real Best Food mayo, which I loved.
Along with the standard Garden Burger, there were 3 veggie appetizers, 3 salads, 2 veggie options (in their own category - thank you very much), 2 desserts, and - drum roll please - vegetarian poke! Yes, veggie poke. I had to do a double take because Pono doesn't have just one vegetarian poke option. They have two -- one made with tofu, one with avocado.
I was impressed that I had a selection of home-style, mouth-watering options as a vegan in a Hawaiian restaurant. Not only did the healthy, vegan menu draw me in, but the restaurant itself had inviting island decor, lively music, and an warm aloha spirit. It wasn't my old Punahele, but it definitely wasn't the corporate L&L.
We ordered at the front counter. As an appetizer, I chose the Japanese-style Seaweed Salad ($4.75); for an entree, Steamed Teriyaki Veggies ($6.95) with brown rice (for an extra .75) and garden salad instead of mac salad (for an additional .75); and a side of their Tofu Island Style Poke (5.95), which was the recommendation of the cashier, who was also the only wait-staff. She would take orders from the people standing in line, and upon hearing the "ding", she would tell the ordering customers to wait while she brought the food to the tables. "Gotta serve the food hot," she would say. She was busy and there were times the line got long. It was a busy place for a Monday night.
In spite a little wait, our main courses came; the the salad and poke side however did not. I needed to remind the server about them. I was impressed with the size of the portions for the price. They were not huge but plentiful; they were beautiful arranged, but most important, they were tasty.
My teriyaki veggies included broccoli, carrots, sweet onion, edamame, mushrooms, and a pineapple slice covered with a teriyaki glaze & sesame seeds sprinkled on top. The veggies were cooked well, just soft, and fresh. The teriyaki sauce was not overly sweet and had a nice gingery undertone which highlighted the nutty bite of the sesame seeds.
The green salad had a beautiful House Sesame Vinagrette. It was not overly doused, and went well with the mandarin oranges, carrots, onions, and mixed greens. The purple cabbage however had a bitter taste.
I've always loved Japanese Seaweed Salad. And though this one was a little heavyhanded in being drenched with the dressing (more seaweed would have been nice), it was a good balance of flavor of the soy, sugar, sesame, and ginger.
In terms of the tofu poke, I have to admit I had higher expectations. I used to love eating ahi tuna poke and had hopes that it would be similar, but no. The texture of tofu does not even come close to tuna. And though the flavoring of soy, garlic, garlic, tomato, onion, and green onion was wonderfully balanced, light and refreshing, it wasn't the same as the poke I remembered when I was a meat-eater. However, this tofu marinated in a poke-flavored sauce is nice to have as a veggie option. It's delicious; it's just not "poke".
Though the taste of all our dishes were spot on, for me, the highlight is always the dessert. In this case, it had nothing to do with Hawaiian food but was yum - vegan yum. I thoroughly enjoyed the Mexican Mocha cookie ($2.25) by Kerri's Kreations, a local bakery, which provides wonderful organic vegan cookies to Pono. The cookie was good size, and had a wonderful hit of cinnamon and spices giving the chocolate chips that Mexican hot chocolate flavor. The espresso side of the cookie was not very pronounced, but I loved the moist chewy softness of the cookie which included whole grains for added texture. It was not overly oily (which is always nice), and irregardless of the fact it was vegan and organic, it was still 5 star excellent.
Unfortunately they were out of the Chocolate Mac Nut Brownies this visit. Thus, this non-vegan dessert for cacao-me will need to wait for the next trip when I sample as a starter, either the Hawaiian Style Fresh Spring Rolls or B.T.'s "Da Mana Salad." The Baked Tofu Stir Fry will be the entree, and of course, there is the other veggie poke to try - Mauka & Makal Poke - made of avocado. We'll see if it is better than the tofu.
Overall assessment: 4.5 stars (out of 5) Though the service was a little too laid back, overall, it was a wonderful veggie Hawaiian experience at Pono Hawaiian Grill. There may not have been veggie options for kahlua pork or loco moco (at least not yet), but I'm glad that there is a place where you can embrace the island spirit, enjoy some beautiful Hawaiian flavors, and still uphold a commitment to healthy and compassionate eating as a vegan.
Sunday, December 9, 2007
MY VEGGIE TALE: Part 2 - a running story
(For Part 1 - a weight loss story - see October 21, 2007)
After losing 25 pounds in 6 months at the end of 2004, as an "overweight, unhealthy vegetarian" turned "balanced-diet, exercising carnivore", I was feeling good. I felt like I could do anything - well, almost anything.
I heard about the Leukemia and Lymphoma Society's Team In Training, which is the world's largest endurance sports training program. In early 2005, I received informational material about TNT in the mail, and wondered if running a marathon was something I could do. I attended the meeting in January, and decided on a whim to do it -- to raise money for the organization, and to train with them to run a marathon, or to be more specific, a HALF-marathon. 13.1 miles seemed doable by May, but 26.2? I wasn't so sure.
When I first began "running", it was really more walking than running. I would run a block than walk a block (or 2). Little old Chinese ladies were passing me on my walk-run route along the Great Highway in San Francisco, but I was committed. Everyday before heading to work, I was out there. I was so excited the day I realized that I had run more of my 3 mile route, than I had walked! And when I finally ran my 3 miles without stopping (which includes a half-mile UP HILL), I ate chocolate cake and I didn't feel guilty!
There is, however, a big difference between my 3 miles and a half-marathon -- a 10.1 mile difference to be more exact. The enormity of my task slowly began to settle in the week before our first TNT training. Not wanting to putz out on our first run, I pushed myself a few days before our first Saturday training, and injured myself by straining (what I would find out later to be) my IT band. It was going to be a long spring.
Through the first weeks of training 3 days a week, I would heal, but then re-injure myself as I pushed myself harder than I should. I was getting anxious about being able to run the distance.
It reached a point where the coach said, "Stop it", and I took 2 weeks off to allow my IT to heal completely. The rest did it, and with the strengthening work I was doing with a foam core roller, there was still time for me to train smart and finish the race. And I did, on May 7, 2006 at the Ave of the Giants Half-Marathon in Humboldt County. It took me 2 hours, 13 minutes, and 43 seconds; I hurt my knee at mile 11 and ended up run-walking to the finish, but I did it!
And I was hooked. I got home, registered for the inaugural San Jose Rock-n-roll Half-Marathon in October, and after allowing my knee to heal, I kept at my running, using the training techniques my TNT coaches had taught me, and the principles for "injury-free running" which I was learning through chi-running. On October 8, 2006, I broke 2 hours, running the 13.1 miles in 1:57:42.
In between those 2 races, by my 41st birthday on June 26th, I had dropped another 15 pounds. It took an extra year, but I finally lost the 40 pounds I had wanted to lose by the time I turned 40. I felt like I could NOW do anything, and so I did it. The day after the San Jose Half-marathon, I signed up for my first marathon - the 2007 San Francisco marathon - the FULL marathon, 26.2 miles. Would I be able to do it? I had until July - 9 months - to find out.
Stay tuned for Part 3 of my Veggie-tale, and discover how the carnivore runner transforms into a vegan marathoner.
After losing 25 pounds in 6 months at the end of 2004, as an "overweight, unhealthy vegetarian" turned "balanced-diet, exercising carnivore", I was feeling good. I felt like I could do anything - well, almost anything.
I heard about the Leukemia and Lymphoma Society's Team In Training, which is the world's largest endurance sports training program. In early 2005, I received informational material about TNT in the mail, and wondered if running a marathon was something I could do. I attended the meeting in January, and decided on a whim to do it -- to raise money for the organization, and to train with them to run a marathon, or to be more specific, a HALF-marathon. 13.1 miles seemed doable by May, but 26.2? I wasn't so sure.
When I first began "running", it was really more walking than running. I would run a block than walk a block (or 2). Little old Chinese ladies were passing me on my walk-run route along the Great Highway in San Francisco, but I was committed. Everyday before heading to work, I was out there. I was so excited the day I realized that I had run more of my 3 mile route, than I had walked! And when I finally ran my 3 miles without stopping (which includes a half-mile UP HILL), I ate chocolate cake and I didn't feel guilty!
There is, however, a big difference between my 3 miles and a half-marathon -- a 10.1 mile difference to be more exact. The enormity of my task slowly began to settle in the week before our first TNT training. Not wanting to putz out on our first run, I pushed myself a few days before our first Saturday training, and injured myself by straining (what I would find out later to be) my IT band. It was going to be a long spring.
Through the first weeks of training 3 days a week, I would heal, but then re-injure myself as I pushed myself harder than I should. I was getting anxious about being able to run the distance.
It reached a point where the coach said, "Stop it", and I took 2 weeks off to allow my IT to heal completely. The rest did it, and with the strengthening work I was doing with a foam core roller, there was still time for me to train smart and finish the race. And I did, on May 7, 2006 at the Ave of the Giants Half-Marathon in Humboldt County. It took me 2 hours, 13 minutes, and 43 seconds; I hurt my knee at mile 11 and ended up run-walking to the finish, but I did it!
And I was hooked. I got home, registered for the inaugural San Jose Rock-n-roll Half-Marathon in October, and after allowing my knee to heal, I kept at my running, using the training techniques my TNT coaches had taught me, and the principles for "injury-free running" which I was learning through chi-running. On October 8, 2006, I broke 2 hours, running the 13.1 miles in 1:57:42.
In between those 2 races, by my 41st birthday on June 26th, I had dropped another 15 pounds. It took an extra year, but I finally lost the 40 pounds I had wanted to lose by the time I turned 40. I felt like I could NOW do anything, and so I did it. The day after the San Jose Half-marathon, I signed up for my first marathon - the 2007 San Francisco marathon - the FULL marathon, 26.2 miles. Would I be able to do it? I had until July - 9 months - to find out.
Stay tuned for Part 3 of my Veggie-tale, and discover how the carnivore runner transforms into a vegan marathoner.
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