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Tough Vegan Love


My significant other is not a vegan. If there is the opposite of vegan, that’s what he is. He loves hot dogs, refined sugars, empty carbs, and lots of meat. I’m always searching the web for tips on how to deal with a non-vegan partner. There is no simple answer.

He refuses to watch documentaries about factory farms, animal cruelty, and plant based nutrition with me. He doesn’t read the articles about the benefits of a whole food plant-based diet I send him. It seems to be a lost cause.

Recently, he developed some pretty serious health issues that can be resolved with a plant-based diet. Even though I’m not very friendly with the whole cooking shtick, I started to make our meals. The only catch is that he doesn’t get to select the menu. Guess who is happily surprised on how delicious plant based dishes are?

I’m betting on a quick improvement of his health to finally convince him that being vegan can be a great pleasure for the palate and a huge benefit for his general well being.

Wish me luck!

Cooking? Me? Naw

WhatsApp Image 2017-12-02 at 11.55.47 AM (1)

Cooking is not my thing. I’ve never learned how to and until becoming vegan a cheese sandwich would do it for me.

After becoming vegan, I was lucky enough that between Trader Joe’s and Whole Foods, there is plenty of ready to eat options available. Now, my significant other is having some health issues that a whole food plant-based diet would resolve or at least minimize a lot. He is not vegan and his food choices are very poor with lots of refined carbs, almost no veggies and lots of meat. Since I’m between jobs, I decided to start making our meals so he won’t have the option of selecting the menu – tough vegan love!

This morning, we had tofu with turmeric and other spices with carrots. It was surprisingly delicious. For lunch, I made this sandwich in the picture above, with TJ’s high protein veggie burger, avocado, lettuce, and tomato. My significant other said it was very tasty and I’m in love with this new TJ’s high protein veggie burger. This evening, I’ll probably make a big batch of soup with sweet potatoes, chickpeas, zucchini, carrots, corn, veggie broth and spices.

Everything is simple and still I get surprised about how appetizing whole foods are. We get so hooked on the chemicals in processed foods that we forget how the good ol’ stuff that comes from the ground and not from a box tastes so much better.

It’s amazing how many vegan recipes and how-to cooking videos are in the web. I’m a big fan of the Bosh guys. Their videos make my mouth water and the recipes I’ve tried are to die for. Maybe one of these days I’ll get into cooking for real. Who knows?








That was a very long hiatus, too much work and no time for inspiration.

Working two jobs was something I enjoyed, but it did take a toll both in my body and mind. After the end of a contract and quitting the other job, I spent a month in Rio recharging the batteries with family and friends. It felt good to enjoy a simple afternoon stroll on the beach with the ocean touching my toes. The beautiful scenery and fresh air brought the inspiration back

In Rio, I had the chance to meet with my childhood friend who is a kick ass nutritionist, Alice Lucena. She has killer body and beautiful hair. She runs half marathons and the best of all is that she has a very realistic approach to nutrition focused on the individual’s health and well being. She is not vegan but she eats minimal amounts of fish and white chicken meat. I’m thankful that she respects my choice to be vegan. What is also very cool is that she does not believe in fad diets and miracle drugs. She needs to see the scientific data.

We had a long talk about healthy nutritional choices, food combinations and balance, as well as fitness goals. She measured my muscle mass, body fat, BMI and all that and based on my usual diet, she made recommendations on how to optimize my food intake and the best way to start exercising.

For the first time in many years, I’m looking forward to getting fit and maybe running the half marathon in Rio in 2018. I still do not believe I can do that because I had two knee surgeries and am overweight and totally out of shape. But when I watch videos of plant-based mega athletes like Rich Roll, who changed his lifestyle when he was 50, I have a little hope.

You must be thinking how can someone be vegan and be overweight? Well, it seems that I like sugar a lot… But that can be changed.

Now, back in California, I’m getting my fridge organized, starting to focus on healthy vegan meals, exercizing and purging papers and items that are not useful anymore. Dreaming of the half marathon and a more meaningful job.

Not sure where this journey is going but hopefully, it will get to a place of balance and a kindness oriented life style.


Fake Meat: Great or Gross?

I became a vegetarian when I was nine, so I remember eating meat. I don’t feel like I “miss” it, and in fact I find the idea of eating meat completely unappealing. I do enjoy the occasional veggie burger or mock chicken, but if a meat substitute looks or tastes too much like meat, I get grossed out and can’t eat it.


Companies like Impossible Foods and Beyond Meat are making increasingly meat-like plant-based burgers and other meat substitutes. Granted, they are marketing to non-vegetarians as well, but will their efforts pay off? Will these products be meat-like enough for non-veggies? Will they be too meat-like for vegetarians?


What’s your take? Do you eat meat substitutes?


What the Dairy Industry Doesn’t Want You to Know – Neal Barnard MD

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Farming on a Rooftop | National Geographic

In New York City, farming on a rooftop is not just an idea. Brooklyn Grange farms more than two and a half acres of rooftops in Brooklyn and Queens, and then sells what it produces to New Yorkers. A special soil mixture is used to minimize weight on the roofs and allow rapid drainage during heavy downpours. The farmed rooftops also house chickens and an apiary.


Bosh: Creamy Cashew Carbonara


Pam Warhurst: How we can eat our landscapes

What should a community do with its unused land? Plant food, of course. With energy and humor, Pam Warhurst tells at the TEDSalon the story of how she and a growing team of volunteers came together to turn plots of unused land into communal vegetable gardens, and to change the narrative of food in their community.


Brian Skerry The ocean’s glory — and horror

Photographer Brian Skerry shoots life above and below the waves — as he puts it, both the horror and the magic of the ocean. Sharing amazing, intimate shots of undersea creatures, he shows how powerful images can help make change.