Shine On!

What a lovely way to come back– to a welcoming message informing me that my wonderful fellow-blogger, CrimsonConundrum (veganlynx.wordpress.com)- an avid animal lover and a vocal animal welfare advocate, has nominated me for the Shine On award for blogging.

A few things about me and this blog:

1. I seek to provide an understanding of a vegan lifestyle as both informed and achievable;

2. I think we should, as a whole, know and keep learning about the mistreatment of animals and stop funding industries who perpetuate this mistreatment;

3. I love fitness, healthy living, science, and, of course, animals;

4. I love math;

5. I study the human brain;

6. I am relentlessly curious;

7. I have a gorgeous rescue saint bernard dog.


I nominate, in no particular order, the following blogs:









Best of luck! But mostly, GO VEGAN!


The Vegan Glutton is back in green

Hi Everyone! After a long yet much needed break from social media–a break I’m sure we all need at times, The Vegan Glutton is back! And with some exciting news.

The past month has brought about many changes, good changes, but the most exciting part  is living in a house full of wonderful friends who share my love of animals. We now have a saint bernard, a jack russel, a lab mix, a snake, a chinchilla, and 3 cats! It’s actually quite peaceful despite the sound of it, but also extremely fun. Understandably, I have been pretty busy meeting all of my new buddies-human and non-human, and this has only made me an even more passionate vegan.

Of course, plenty of cooking went on while I was taking my little vacation from blogging, and I will be sharing some easy and affordable recipes in the days to come. But for starters, I thought I’d reveal a recent favorite, which I have been enjoying almost every morning. It is very green, very yummy, very fiber, vitamin A and C, and iron-rich.

5 cups of kale;

2 cups of spinach

1 large green apple, chopped

1 1/2  cups of almond milk.

Tadaaa! Filling, yet light, super yummy, and pretty quick to make. Be sure to puree it well for a smoother texture. Gorgeous green!





Today, ultrarunners from all over embark on one of the most magical, craziest, hardest endurance events in existence–the Leadville 100 mile endurance run in Leadville, Colorado. The race takes place at 13 000 ft altitude, and goes on for as long as 30 hours for some. During that time, ultra runners face nature, lack of oxygen, darkness, fatigue, hunger, sickness, but also discover incredible strength, focus, determination, freedom, ability, and happiness. 

Run strong and be safe, and, most of all– make it an incredible memory. This year, I am jealously but whole-heartedly rooting for all of you from afar. Next year, I hope to join you. Have an amazing race.




Beauty, Carbohydrates, carotene, Carrots, edamame, Fats, fiber, Health, hummus, magnesium, potassium, sixpence recipes, soups, Uncategorized, Vitamin A, Vitamin B, vitamin C, Vitamin K, Well being

What is in Brussels sprouts?

Along with brocolli, kale, cabage, and collard greens, Brussels sprouts are a member of the Brassicaceae family. Usually steamed, boiled, or even fried for consumption, brussels sprouts are commonly associated with that very specific, powerful smell that can take over your kitchen and give your children an extra argument to run and hide at the prospect of dinner.

Fortunately, there is much more to the smelly offenders than just the notorious aroma. Brussels sprouts contain huge amounts of vitamins K, C, and A, calcium, magnesium, potassium, and phosphorus, B vitamins, fiber, and a decent amount of carbohydrates. They are now well known for their anti-carcinogenic properties, although some of those are lost during exposure to high temperatures.

Today, I am mixing brussels sprouts with broccoli, red potatoes, and carrots, for a vitamin, fiber, and carb-dense and very delicious smelly cream soup.

I used:

1 lbs of brussels sprouts;

3 large red potatoes;

1 large stem of broccoli;

4 carrots;

salt and pepper;

2 tbsp extra virgin olive oil;

a tiny bit of rosemary;

1/3 cup of almond milk.

Simply boil the veggies until soft, place them in a blender with the rest of the ingredients, and blend until you reach a creamy, thick consistency. Very very easy, very delicious, very wholesome. It’s good to be vegan. Enjoy! I did–with some edamame hummus  and crackers on the side –a great source of protein :). After swimming and lifting some weights, this is amazing recovery food.


Desserts, Uncategorized


As a vegan, I get bombarded with questions daily about howonearthdoyoudothisveganthingdon’tyoumisschocolateandmeatandcheese?!? Yes, yes, I get it: and I do miss some things, indeed, but the reason for going vegan was never that I just don’t care about the foods I choose to be without. No: the motives have to do with animals, not what i like or don’t. happily, I also like being vegan.

But one thing I have missed badly is ice cream. I have always loved ice cream-as a kid, as a grown up who tries to live a healthy life–ice cream is my weak spot. Lately the sneaky craving for ice cream has returned–and if you are anything like me, you know that this sort of thing doesn’t just go away on its own- oh no, it GROWS.

I have made various smoothies and shakes which quite often do the trick of fooling my brain into thinking it’s been duly rewarded…but ultimately, I would love to have the real deal.

So I looked. I looked for a variety of vegan ice cream recipes that not only fit the skill set of an average, not particularly talented (to say the least) cook like myself, but were also quick and affordable.

I am ecstatic to announce I have found a plethora of vegan  does not seem to be  ice cream ideas here: http://www.buzzfeed.com/rachelysanders/amazing-vegan-ice-cream-recipes and I will be making coconut ice cream later today!

Enjoy the recipes. I am a happier vegan today.

This picture is borrowed from Rachel Sanders’s wonderful blog–link above.

Amino acids, Beauty, Health, Science-based nutrition, Super foods, Uncategorized

On complete protein: food combinations, essential amino acids, and vegan sources

I have emphasized here the importance of understanding the specific nutritional benefits as well as limitations of a vegan diet. In 9/10 cases, we vegans get asked about protein consumption and supplementation. Although the majority of these questions target the apparently drastic decision to remove animal products from our diets, such as the commonly thought of as primary protein sources milk, cheese, and meat, some of these inquiries relay a better informed nutritional concern: what protein do we get?

Common vegan sources of protein are likely well known to all vegans. Some leafy greens, beans and nuts, are a regular component of most vegan diets. But the regular intake of protein-rich foods is not a sufficient condition to ensure adequate protein intake.

I’ve said this about fats, and it’s valid for protein: not all protein is created equal. Guaranteeing complete protein availability through food requires some combinatorial skills.

The links below outline, for vegans and vegetarians alike, complementary sources of different types of proteins. Be sure to combine protein-rich foods to supply your body with the full range of micro nutrients.




Squash and carrots cream soup with basil and croutons

Crazy fun and exhausting Sunday: I ran intervals during the peak of the heat today, and followed interval training with an unplanned and thoroughly enjoyable river swim. I am still recovering from yesterday’s weight lifting work out which went on for about 2 1/2 hours! I need to end all this with some yoga. But before I do–I wanted to share some of the yumminess that fueled this weekend’s endeavor: my delicious, very simple, and even more affordable squash and carrots cream soup. 

The squash was freshly picked from my neighbor’s wonderful little organic garden; 

you need:

1 extra large squash

4-5 large carrots

2 cups of almond milk

salt and black pepper

1 tbsp of olive oil

fresh basil to taste.

Boil the squash and carrots until soft, and put them  in a blender with the milk, spices, basil and olive oil. Blend until creamy. Enjoy with some croutons or even purple corn chips. It’s DELICIOUS! And easily a sixpence recipe 😀