WELCOME TO DAY TWENTY-EIGHT!
Kym's advice for day twenty-eight:
Know how to handle restaurants who don't know what vegan means.
As vegans we don't want to accidentally eat animals products, both for the thought of the cruelty involved, and also - perhaps more so the longer you are vegan - we can become more and more repelled by the taste of animal products in food, we might even feel a bit sick if we accidentally ate animal products. Here are some common things to watch out for:
INDIAN RESTAURANTS: Often use ghee (clarified butter from cows milk) in their curries
ASIAN RESTAURANTS: Fish sauce is a staple in numerous cultures in Southeast Asia especially thai and vietnamese cuisine. Also oyster sauce is often used in dishes.
What to do? Simply tell the waiter that you don't want your food cooked in these things, or ask if there are any dishes that are not cooked in these products. Mention that you are vegan, but don't assume that they know what this means, or that they understand how important it is for you that there are no animal products used in your meal - you need to communicate it clearly to the staff. Although they may be confused what vegan means, they are used to getting requests for ingredients to be omitted or specific diets or allergies to be catered for, so as long as you clearly communicate your needs, it should be fine. Often you will even be surprised how willing they are to cater for your needs, after all its good customer service that brings people back!
TODAYS ASSIGNMENT: Memorise the typical concerns listed above in relation to Indian and Asian restaurants so that you will remember what to look out for next time you eat out at these kinds of restaurants.
WANT MORE INFO ABOUT THE HEALTH BENEFITS OF GOING VEGAN?
Go to this page and check out some short videos about the benefits of a plant diet for arterial health!
Cassies' recipe idea for day twenty-eight:
Thai Sweet Potato Soup
Makes 4 serves
1 tbsp vegetable oil
2 cloves garlic, thinly sliced
1 brown onion, roughly chopped
1 birds eye chilli, thinly sliced
1 tsp brown mustard seeds
½ tsp ground coriander
½ tsp ground cumin
1 tsp ground turmeric
½ tsp ground ginger
500ml vegetable stock
2 tsp flaked salt
270ml can lite coconut milk
Juice of 1 lemon
Crunchy Sweet Potato Pieces
½ cup canola oil
200g sweet potato, peeled, diced into 1cm pieces
1 tsp pink rock salt
- In a 2 litre pot, heat the oil over a medium heat and saute the garlic, onion, chilli and brown mustard seeds until golden brown.
- Add the coriander, cumin, turmeric and ginger and allow to saute for 1 minute, stirring constantly. Add the vegetable stock, salt, water and sweet potato and allow to simmer over a low heat for 30 minutes.
- Add the coconut milk and simmer for a further 1 minute and blend until smooth, using a stick mixer.
- Using a frypan, heat the canola oil over a medium heat and then fry the sweet potato pieces until golden brown and cooked through. Allow to drain on paper towel and sprinkle with salt.
- Serve soup with sweet potato pieces. Squeeze fresh lemon juice over the soup bowls just before serving.
Click Here for Week Four's Advice from Psychologist, Clare Mann
My aim is to give you simple strategies to understand and manage your own emotions, thoughts and self-questioning. Additionally, I’ll provide tips and techniques to have everyday conversations easily and effectively.
Click Here for Week Four's Nutrition Tips from Naturopath, Robyn Chuter
Nine tips of the week: Know your best vegan zinc sources, Get blood tests annually to check your nutritional status, Chew your food thoroughly, Know the facts about fish Parts 1 and 2, Eat only when hungry, How to tell ‘toxic hunger’ from true hunger, Know the difference between ‘satisfied’ and ‘full’, Plug yourself in to reliable vegan nutrition resources.
QUOTE FOR THE DAY:
Congratulations making it through DAY TWENTY-EIGHT of your 30 Day Go Vegan Challenge!