Why I Stopped Running

I didn't see it coming, but it appears that I have officially stopped running. No hard feelings, but running for me has simply... run its course. I feel a little bit like Forrest Gump. I ran for a year, and then I stopped. That was that.

Backing up a little, I started running about a year and a half ago, when my daughter urged me to join her in a Disneyland 1/2 marathon. It was perfect for me to have a long range goal like that, because I had never been able to stick to exercise of any kind, and I really, really wanted to. (And to be honest, I always love an excuse to buy new shoes.) I was also excited about the idea of being a vegan runner, and sharing that experience with my readers. In the process of training for the race, I got healthier than I'd ever been in my life, lost a lot of weight, and found strength I never imagined was possible, both physical and mental. I ran the race, had a blast, and came home convinced I would always be a runner.

I signed up for another 1/2 marathon with See Jane Run, along with one of my sisters and a couple of friends, which we did in June. I was excited to have others join me, and I even applied to become an SJR Ambassador. Surprisingly, they took me, which further inspired me to inspire others to lace up their running shoes. That race was fun too, and having friends there made it even better. I was already planning to maintain my training at home so I would be race-ready at all times.

Race day was a warm, sunny morning in Alameda, which quickly became a hot morning. The course was flat though, and mostly along the bay, so it was pleasant and interesting, if not as exciting as Disneyland had been. It all went pretty much as I expected until the last mile or two of the course, which was on a steeply crowned city street. There was no flat part of the road there, so running on a slant was the only option. With about 9 minutes to go, I started feeling pain in my right hip, and by the time I got to the finish line (a whopping 16 seconds faster than my Disneyland time), I was in serious pain and limping.

I was barely able to walk for several days after the race, and when I tried to run again at home in Taos, the pain had me back to a walk within a few steps. I got on my foam roller and allowed my aching IT band to rest over the next couple of weeks, thankful that I was at least able to keep walking every day.

A funny thing happened while I recovered from my relatively small, but annoying race injury. I began to notice that I enjoyed walking a lot more than I enjoyed running. It was easier for one thing, although I knew I was still getting a good workout. I liked the slower, less frantic pace because I was more able to look around and take in the scenery without fear of falling in a pothole or tripping over a rock. I didn't have to carry water or wear special clothes, or head out before dawn to avoid overheating in the summer. And surprisingly, I was not gaining weight, which for me has almost always been an issue. In fact, I lost a few pounds. I'm not sure of the physiology, but I suppose it could have been because my body was no longer in fight-or-flight mode, and was not hanging onto fat to sustain me.

The more I walked, the more I didn't want to run anymore. Now that my hip has mostly healed, and even though I still enjoy a sprint down my favorite (smoothly paved) hill, sustained running still hurts. So I've given myself permission to just keep on walking, and to never run another 1/2 marathon again if I don't want to.

I'm grateful to that year of running for many things. I reclaimed my body in a way I didn't think was possible "at my age." I found inner resources I never even suspected were there. I made myself proud, achieved a difficult goal, and in the process, inspired a few other people to make changes in their own lives.

Now I'm a walker (a fast walker!) who waves at passing cars, talks to the dogs and horses along the way, looks up at the sky and the birds, and breaks into a joyful run from time to time. I can't imagine that I'll ever go back to being a non-exerciser because I feel so much better when I move. Running taught me that, and setting that goal of the first 1/2 marathon was what it took to keep me going long enough to understand that I wanted to keep going, race or no race.

My goal these days is 3 miles a day, which is just twice around the block. No big deal, and just right for me. When I do that 5 days a week, I get in 15 miles, and that's not nothin'. It's my calm time, my thinking time, and often the time I come up with my best ideas and inspirations. And it's good for me. Some say even better than running, which I'm not really sure about, but would like to be true.

One thing hasn't changed from my beginnings as a runner. Walking, like running requires the right shoes, and in my book, any reason to buy new shoes is a good one. Long range goals used to get me going. Now it seems to be footwear. Whatever it takes, right? And if only for the shoes, I'm pretty sure I'll have to try tap dancing once we get to Portland. Yes, definitely tap dancing. And I'll walk to class.

PVTV and a Recipe Box Sneak Preview

Have you seen my new video on PVTV? I'm pretty sure I'm gonna be a vegan star. You'll see.
Watch it HERE, and be sure to subscribe to my channel. Thanks!

And this is fun - the first Recipe Box Sneak Preview is available today! The recipe for my fabulous Pineapple Upside Down Cupcakes is posted just for the wonderful Recipe Box buyers!

If you don't already have the Recipe Box, you need it! It's filled with over 100 of my best and favorite recipes, and I add more each week. I'm also adding printable recipe cards to each and every recipe! I'm just about finished with the Desserts page, which means all I have left to do is Sauces and Extras. These are great! I like them so much I'm printing all of them out and putting them in a big fat binder. You could also print them small and put them in an actual recipe box. Retro fun!

The Recipe Box is on sale until Monday for just $9.97. Then it will go up to the regular price of $17. That's still a great deal, considering you only pay once, but the Box keeps growing, but you might as well grab it now before the price goes up! Go to the Recipe Box Payment Page to get yours now! The cupcakes alone are worth the price!

Better Than Rice Cakes

I wish I had a better name for these, because they're so superior to those awful styrofoam rice cakes found in the market. These are moist and dense and chewy. They're made from whole grains and not much else, not even flour. Depending on the grains you choose, they can be gluten free, and if you really want to get crazy, you can sprout your grains before cooking them. I usually do, but it's not necessary. Rick and I like to have these for breakfast, warmed in the toaster oven, and topped with avocado slices, tomato, and gomasio. Seasoned differently they'd be great with peanut butter and jam. Consider topping them with Hummus or Cashew Cheese, or generally using them in any way you might use bread.

Rice Cakes
makes 4

2 flax eggs (see below)
2 cups cooked grain - I usually use 1/2 brown rice and 1/2 quinoa
1 T nutritional yeast
1/2 tsp salt
1 T dried herbs

Make the flax eggs first. A flax egg is 1 T ground flax seed meal mixed with 3 T water and chilled in the fridge for 15 minutes. Easy! For this recipe, mix up 2 in the same small bowl. A mini whisk is perfect for this, but a fork works too. The chilling time is important, so don't skip it.
While the flax eggs chill, measure all the other ingredients into a mixing bowl and stir them together.
Preheat the oven to 350º.
Line a baking sheet with parchment.
Mix the flax eggs in with the other ingredients and stir well.
Using a 1/2 cup measuring cup, place 4 equal scoops of the batter on the baking sheet.

With your hands, gently pat them into rounds about the size of English muffins.
Bake for 30 minutes. Carefully flip the cakes over, and bake for 20 minutes more.
Serve them warm, or let them cool and store them tightly covered in the refrigerator.

There's a video to go with this recipe! See it on the new PVTVchannel, and be sure to subscribe while you're there!

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Get over 100 of my best recipes in one easy to navigate place, including Recipe Box Exclusives!

YouTubing

Have you checked out my YouTube channel yet? My new goal is to post one new video a week, and to keep them short - under 10 minutes for a whole recipe, with a dash of silliness. I'm doing the whole thing myself, and somethings things don't quite go as expected... I've come to see that as a good thing!

This week's video is Chocolate Chia Seed Pudding. It's a simple recipe, and kind of a funny little video which includes a real life minor kitchen mishap. This is real life in my kitchen! A friend emailed to tell me that her husband spilled his vodka when he watched it, which is ever so flattering, but also a sad waste of vodka.

Come see what I've been up to. Little by little I'm learning to edit, add music and sound effects, and even text, photos, and scrolling credits. Time to embrace the technology! Please visit the PVTVchannel, and be sure to click the red Subscribe button while you're there. Thanks!

I really need to figure out how to change the video thumbnail to something not so goofy looking... 

Why to be a Healthy Vegan

One thing I don't often encounter as a vegan in New Mexico is other vegans. Until Rick and I went to VidaVeganCon in Portland I was under the naive impression that all vegans were sort of the same. Oh silly me. Vegans by definition avoid eating, and usually wearing or using animal products of any kind. That's where similarities stop, and personal preferences and ethics kick in.

Most vegans seem to care very much about the welfare of the animals on this planet. Some are most interested in the environmental impact the meat and dairy industries create. And then there are those, like me, who are deeply interested in our own good health and that of other humans. I have to admit to being somewhat dismayed to see so many "ethical" vegans in such poor health, while they often criticise "health" vegans for being selfish and missing the point - the animals.

Wow... This is hard stuff for me to tackle, but as I go along, it gets easier to say what I think. And here it is - My biggest reason for being vegan is that I want to cause as little harm in this world as possible. That means I care deeply about the animals and the planet itself. Along with that is my wish to do as much good as possible while I'm here, and in order to do that, I have to take care of myself.

It's easy to be vegan and eat nothing but processed vegan junk foods. They're everywhere, and they play an important role in helping people make the shift from animal foods to plant foods. But the belief that just because a food is animal-free makes it healthy is a dangerous one. While it's been documented that vegans are 40-50% less likely to have things like type 2 diabetes, heart disease, cancer, stroke, and Alzheimer's, we certainly aren't exempt from diseases brought on by a high fat, highly processed, low quality diet.

It's totally possible to be a junk food vegan. While the animals are clear winners in this scenario, overweight (or underweight), unhealthy vegans not only cheat themselves out of the best quality of life possible, frankly they don't put a positive "face" on veganism. Sure, we're all in it for our own reasons, but if we want to get attention and help keep the vegan shift moving forward, the best thing we can do is to be glowing examples of what a good vegan diet can do for us.

So go vegan, yes! For any and all the honorable reasons that resonate with you. And remember to take good care of you, so you'll be best equipped to take care of the animals and the planet. It's like when you're on an airplane - you have to put your own oxygen mask on first, then you can help somebody else. The "vegan oxygen mask" is whole, plant based foods, simple as that. Think greens, veggies, fruits, grains, beans and legumes, nuts and seeds. You'll be amazed at the variety that's built in, and probably also amazed at how well you feel when you eat that way at least most of the time. (And yes, of course there's room for treats! You know how I love cupcakes!)

I get a lot of requests for quick, healthy vegan recipes. There are quite a few here on my blog, but I realize it isn't a quick process to sift through years of posts to find something to make for dinner. You might prefer to order the Recipe Box, where I've collected over 100 of my best recipes (and counting), in one easy online resource, along with darling printable recipe cards.

I'm also working on a more extensive program geared specifically for people who don't want to spend a lot of time in the kitchen, but do want to eat whole, healthy meals. I'm on it, I promise! But until I can get that all in place, check out this link to the Build A Meal page of the ChooseVeg website. It's so much fun, I wish I'd thought of it! I love what they've done with the entire site. Be sure to take a wander around!

Eating well and taking good care of your own sweet self are as easy as "grains, greens, and beans." Enjoy!

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Herb-Nut Paté

As I compile my new Recipe Box to replace the PDF version of PV Recipes, I'm finding it preferable to update a few of the older recipes. This one started out as Sage-Nut Paté, and while it was a good recipe, it was a terrible mess to read, which I very much apologize for! Over time I think I've gotten better at organizing and presenting a recipe. This one is now easier and tastier than ever!

Herb-Nut Paté

1/2 cup walnuts
1 cup raw cashews, soaked 20 minutes or more
1 can pitted black olives
2 tsp ground sage
1 tsp ground rosemary
1/4-1/2 tsp salt
1/4-1/2 tsp fresh black pepper
3 T olive oil (optional)
2 T water

Place the walnuts in a food processor and pulse to coarsely chop. Transfer the walnuts to a mixing bowl and set aside. Drain the olives and coarsely chop them in the food processor. Add the olives to the walnuts. Drain and rinse the soaked cashews, and place in the food processor, along with the sage, rosemary, salt, pepper, oil, and water. Process until you have a smooth, thick paste. Stir this into the mixing bowl by hand, with the walnuts and olives. Adjust salt and pepper to taste. Use the paté as a stuffing for mushrooms, a spread for apples, bread, or crackers, and a filling for sandwiches and wraps.

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Flour vs. Grain

I've been doing a bit of research on grains lately, as there seem to be two very divided camps on the topic. While some folks go with the theory that we are born grain eaters, with the teeth and digestive tract to prove it, others shun grains of all kinds. Personally, I've always loved grains, and have found that my body functions best when it gets plenty of good whole grain foods. I'm further convinced by Dr John McDougall's latest book, The Starch Solution, which I highly recommend to anyone of either side of the grain fence.

I've been sampling a gluten free diet lately, not because I have a medical need to do so, but because I just wanted to see if it would make me feel better. Wheat is getting such bad press because it's been modified beyond recognition over the years, and I've decided to cut it out. Poof! Gone! Doing that, along with other gluten-containing foods made me feel almost instantly lighter and cleaner. Then, taking it a step further, I started to wonder about foods made with flour, even gluten free flours.

I was on kind of a cupcake binge in July. It was my birth month after all, and cupcakes every day seemed appropriate. I made them all gluten free, and was also experimenting with fruit sweetened versions, although I have to admit, my favorites are still the ones with a good dose of sugary "butter cream" frosting blopped on top. I was also making lovely gluten free breads for breakfast. I love my morning toast with avocado and tomato, and I think it's a good idea to find ways of keeping the things we love most in our diets. But I began to notice that anything made with flour was making me feel "rumbly" shortly after eating it, even if it was gluten free. Bummer! Back to Google to see what was up with that.

What I discovered is that when you take a grain, even a whole grain, and grind it up, it digests too quickly, and behaves like sugar in your body, rather than a healthy whole carb. It spikes insulin levels, and can lead to weight gain and even type 2 diabetes. Oh sheesh! All these years we've been gobbling down whole wheat bread thinking it was a super food, when in fact it's not much better for us than those sugary cupcakes.

I found an article on using sprouted grain flours that seems helpful. It explains that once you sprout a grain, even if you then grind it into flour, it behaves like a vegetable in your body, making the nutrients much more available, and less likely to be stored as fat. Here's the article: Flour Power! 10 Reasons You Should Bake with Sprouted Whole Grain Flour. Now finding sprouted whole grain flours might be something of a challenge. I know it is where I live. It's possible to make them, but how likely is it that most of us will actually do that on a regular basis? I'll try it, but no commitments.

All this has led me to consider the possibilities of baking, and coming up with other dishes, using cooked whole grains, sprouted when I have time to wait 2-3 days for that process. Amazingly, I've had some success with this whacky idea! I came up with a nice little "bread" that reheats well in the toaster oven, and tastes terrific as a base for my avocado toast. I actually like it better than any bread I've had in years. I also made a yummy little "cookie" out of cooked grains and bananas. These are so good I'm serving them at a dinner party for friends tonight. And the best part of all this whole grain, gluten free, flour free cooking is... no more rumbling! Grains are still my friends after all! What a relief!

I want to work a little more on some recipes before I share them. I might even put them in a special little book all their own. I think I'm onto something good here, and I think there are a lot of people who would benefit from this type of food. Stay tuned! Recipes soon!