Since my husband and I have been living together we have been cooking with vegan ingredients. He was vegan when we met and I have adopted the lifestyle for the most part. We do use honey in some of our food but more often use agave. After eating soyburgers and tofu, pasta and processed "cheese" I started to notice I was feeling as though I had less energy, was consuming too many calories and eating foods that weren't nutrient dense. I revamped our grocery list to have more whole foods and fewer processed foods (with the exception of condiments, which I am not ready to give up - but we check carefully for ingredients containing animals, artificial flavors and coloring, and we do not get anything with corn syrup/high fructose corn syrup)... it looks like this:
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Condiments
Ketchup Mustard Dill Pickles Curry Coffee
Seaweed paper
Hot Sauce Spices Tomato Sauce Vinegar Soy/Dumpling
Sauce
Salsa Agave Wasabi Nutritional Yeast
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“Dairy”
Almond Milk Coconut Milk Coconut “Butter” Almond
or coconut Yogurt
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Fruits Juice
Apples Frozen Berries Orange
Oranges Grapes/Raisins Apple
Bananas
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Vegetables
Kale Cabbage Carrots Squash Asparagus
Spinach Cuke Beets Mushroom Zucchini
Broccoli Onion Garlic Brussels Sprouts
Avocado Tomato Eggplant Cauliflower Leeks
Sweet Potato Yam
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Proteins
Nuts/Seeds Quinoa Tahini Nut Butter Hemp
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Carbohydrates/Starches
Japanese buckwheat noodles Quinoa
Pasta
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Supplements Ethnic
/cooking styles
Probiotics, Enzymes, Multivitamin Japanese Mediterranean
(B-12, Vitamin C, Iron) Indian Mexican I know that we need to eat enough foods that have the 9 amino acids our body does not make... as it turns out it isn't really about proteins but rather the building blocks of a protein- amino acids. Our body can make only some, the other 9 we need from our diet. Tofu and quinoa are both great examples of a vegan protein source although high in carbohydrates as well.
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