Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World

Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World

Victoria Moran

Language: English

Pages: 400

ISBN: 1585429333

Format: PDF / Kindle (mobi) / ePub

Hollywood celebrities are doing it. Corporate moguls are doing it. But what about those of us living in the real world—and on a real budget?

Author and holistic health practitioner Victoria Moran started eating only plants nearly thirty years ago, raised her daughter, Adair, vegan from birth,

and maintains a sixty-pound weight loss. In Main Street Vegan, Moran offers a complete guide to making this dietary and lifestyle shift with an

emphasis on practical "baby steps," proving that you don’t have to have a personal chef or lifestyle coach on speed dial to experience the physical

and spiritual benefits of being a vegan. This book provides practical advice and inspiration for everyone—from Main Street to Wall Street, and

everywhere between.

"Finally, a book that isn't preaching to the vegan choir, but to the people in the pews—and the ones who can’t fit in those pews. This is a book for the Main Street majority who aren’t vegans. Once you read this, you'll know it's possible to get healthy and enjoy doing it—even if you live in Paramus or Peoria."—Michael Moore

"A great read for vegans and aspiring vegans."—Russell Simmons

"Yet another divine gift from Victoria Moran. Main Street Vegan covers it all—inspiration, information, and out of this world recipes. This book is a gem."—Rory Freedman, co-author Skinny Bitch

"Main Street Vegan is exactly the guide you need to make changing the menu effortless. Victoria Moran covers every aspect of plant-based eating and cruelty-free living, with everything you need to make healthy changes stick."—Neal Barnard, MD, president, Physicians Committee for Responsible Medicine, and NY Times bestselling author of 21-Day Weight Loss Kickstart

"A great book for anyone who's curious about veganism. It shows that not all vegans are weirdos like me."—Moby

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Clothing, and Consumer Goods VII. Some Famous Historical Vegetarians Recipe Acknowledgments Index About the Authors This is a book about philosophy, food, and the wonderful results that legions of everyday vegans, myself included, have experienced as a result of eating a plant-based, predominantly whole-foods, diet. The views I express here are for informational and educational purposes only. They are not intended as treatment for any malady, and they are not to be taken as a substitute for

Humane Society of the United States, “but the question is: do we make enough for optimal health? To err on the side of caution, a number of vegan nutrition authorities recommend taking long-chain omega-3 fatty acids preformed in our diet, rather than relying on our enzymes to do it.” Does this mean “cheat” and take fish oil pills? No, it is rather, as Dr. Greger puts it, to “cut out the middle fish” and get our EPA and DHA from their original source, algae, which is available in capsules at some

expensive; if you have the time, you can make most of these dishes yourself. Plant-Based Milk, Cream, and Cheese • Plant milk—Soy, rice, almond, coconut, hemp, oat, and hazelnut milks are all available commercially; there’s a decent selection at supermarkets and a dazzling selection at natural food stores. Some come refrigerated in the dairy case, while others are aseptically packaged in the center aisles. • Nondairy cream—This is different from the nondairy creamer we most often think of;

Celery and kale Lemon Cucumber Honeydew Strawberry Cucumber and apple Kale Bell pepper Cucumber and celery Kale and chard Cilantro and lemon Carrot Beet Parsley Carrot and apple Celery Fennel Carrot Spinach Watercress Pineapple Spinach Lime Romaine and apple Kale Cilantro and lime Tomato Arugula Lemon Tomato Cucumber Celery Tomato and celery Spinach Parsley and lemon After you’ve been juicing for a while, you’ll get a sense of the proportions and create your own blends. Once you know how much

cubes 1 teaspoon salt-free seasoning, such as Mrs. Dash � teaspoon dried dill 4 to 6 ounces short fine noodles (vermicelli or angel hair, broken into 1½-inch pieces, or fine, round noodles such as anellini are also good) 4 to 6 ounces baked tofu (purchase prebaked at a health food store), minced Salt and freshly ground black pepper Heat the oil in a large soup pot. Add the celery, carrots, garlic, onion, and about 2 tablespoons of water. Cover and sweat over medium heat for about 10

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