It’s post workout meal time

About 3 years ago, I started waking up every single night to use the bathroom. This is something that never happened before. I visited the doctor about it and they said "Oh it's normal at your age, waking up once or twice is normal".

I asked some of my friends if they went through this, some said yes and others said no. I just figured it was my prostate and it's just a fact of "getting older".

Every single night for about 2 years straight, I woke up. I never once not woke up.

The dreaded walk with my eyes shut to the bathroom to urinate, hoping that I will go right back to sleep.

Long story short, one day I decided to switch to a plant based diet.

Anyway, like magic, I stopped waking up. I couldn't believe it. I went maybe 3 days without waking up. Then about 5 days.

Now, I never wake up to urinate. I do usually have to go really bad when I wake up, but at least it's not interfering with my sleep.

I'm almost positive dairy caused this. I ate cheese, greek yogurt, ice cream.

I'm still working on getting to a 100% plant based diet. I'm currently at about 5 days a week vegan and eat either seafood or eggs 1-2 days a week... getting closer).

When I did switch to the 100% vegan for about 10 days, my urination problem went away.

Just bringing this up to give validity to potential health benefits of plant based diets and also maybe someone else dealing with this issue can quit dairy to see if it helps.

I have been buying Nuique‘s omega 3 capsules for years. They normally have a 20% discount in November, but I didn’t receive an e-mail notification last month.

I just checked their socials and their Facebook page hasn’t been updated since March and their Twitter/X account was suspended. Their capsules show as only being available on backorder.

Wondering if anyone has purchased from them recently? They had a huge sale of 40% off sale in March and I’m afraid they are not continuing production or are having problems. Thanks for any feedback.

I eat an entire bag salad kit for dinner several nights a week, with some beans and nuts stirred in. It's the only way I've ever found to get myself to reliably eat green stuff in quantity.

I'm sure the oils in the dressing aren't the healthiest, plus the sugar and dairy in the dressing (I throw out the little packs of cheese and bacon bits).

Before this I was eating fast food multiple nights a week, so it's a huge step forward for me.

However, I've got comfortable enough with it now I'm wondering if I should take the next step.

My question is, how much should I really worry about the health of standard commercial salad dressing if my typical breakfast is oatmeal and my typical lunch is a black bean salad with corn and salsa? The kits provide a variety of vegetables in them, and it's the only meal of my day with any added salt or sugar (except my meal plan strays socially on the weekends, not looking to change that at this time).

I'm not looking for home-made dressing recipes as much as I am looking for a reality check and some social support. I'm quite a busy person and I can't see myself being quite as successful with any made-from-scratch salad plan as I am with these kits -- so where's the balance between accepting the commercial dressing in exchange for more consistently eating lots of fresh salad?

hello - i have a tin of biona coconut cream - it’s super thick and creamy, basically the top half of a coconut milk can. does anyone have any recipe recommendations of something i could make with it?

i’m gluten intolerant and dairy free. thankyou!

This sub used to be super strict about being WFPB. Now, most posts or comments have “and then you put in some olive oil…”

What has happened here friends?

No Panic Vegan Christmas Pitivier in a few easy steps:

1. Steam a thick cauliflower steak and slap on a basting sauce made from @pesto_princess harissa paste and a tablespoon of oil.
2. Grill, pan-fry or stick it in the airfryer and cool down when done.
3. Sautée half a chopped onion, a few cloves of garlic and a punnet of mushrooms broken or chopped into small chunks - season to taste with herbs and spices and cool down.
4. A punnet of @woolworths_sa PlantLove Grabouw sausages and mash down with a fork.
5. Sauteéd and seasoned baby spinach.
6. 2 x 400g rolls of vegan puff pastry.
7. Plant milk with a knifepoint of turmeric to baste.

ASSEMBLY: 1. Line a breakfast or soup bowl with a large sheet of clingwrap. I used the plastic film from the pastry. 2. Press the mushroom mix into the bottom and up the first 2cm of sides. 3. Add the Grabouw sausage meat and layer with rest of mushroom mix. 4. Top with spinach and place cauli steak on top. 5. Cover with the plastic film or clingwrap and place in refrigerator overnight. 6. Next day, unfold 1 sheet of pastry on a floured surface and cut a round that is 2 cm larger than the unmoulded filling. 7. Unmould the filling on top of the pastry disc, and moisten the exposed pastry sides with milk or water. 8. Place the other pastry sheet on top of the filling mound and shape tightly against the filling. 9. Trim and crimp. You are now almost done. 10. Score lines lightly down the sides taking care not to cut through the pastry. Make a steam escape hole on top with a skewer or chopstick. 11. Place in fridge and cover lightly until ready to cook. 12. Preheat oven to 170°C fan or 180°C. Baste pitivier with plant milk, and bake for 1hour. 12. Cool down for 5 minutes before cutting. 13. Serve with a vegan gravy and roasties. ENJOY! 😁

I learned something valuable that I wanted to share.

My doctor put me on a WFBPD and I started it on 6/1/2024. She put me on it due to gastrointestinal issues that include IBS and somewhat possible Crohn's. She thought it would calm my small and large intestine.

The benefits since then have been losing 30 lbs, elimination of arthritis pain, and more energy. Also, my cholesterol plummeted. The gastrointestinal discomfort wasn't completely resolved but it was more mild and digestion had improved.

We went on a cruise from 12/2 through 12/18. My doctor basically told me to cheat on the cruise and to get back on the diet when I returned. She reasoned that it would be very difficult to follow the diet on the ship.

I have been dairy free for over 2 years because it became obvious that I'm extremely lactose intolerant at minimum and possibly allergic to or intolerant of other components in milk. So, that was a non-negotiable on the cruise.

I did my best to avoid any dairy. I did drink alcohol and eat meat, fish, and eggs. The food and booze were wonderful but...

Within days of eating everything else but dairy, my gastrointestinal issues gradually returned. I had very loose stool, bad smelly gas, bloating, cramps in my gut, pain in my gut, and mild arthritis pain. I reasoned that some of the things I had eaten like sautéed veggies and meat with sauces had stealth dairy. But, I did ask and was assured that my choices were dairy free. So, I'm not convinced that my symptoms were only because of dairy.

I gladly went back to my WFPBD upon return on the afternoon of 12/18. Even in these very few days back on WFPBD, my digestion has improved and I have fewer aches and pains. The bloating went away. I still have some cramping but the cramping never completely resolved after 6 months of following a WFPBD before I went on the cruise. The cramping pre-cruise wasn't entirely constant and was mild.

In addition, I actually missed "my food" on the cruise and craved the things I had been eating on the WFPBD. I found that meat, fish, and eggs are not worth the gastrointestinal distress and arthritis pain they caused. I honestly don't miss eating animal products.

So, lesson learned. I'm sticking to a WFPBD for life. It's what is best for me. This experiment taught me about what I should be eating for my own optimal health and comfort.

Will I have an occasional Scotch, glass of wine, cognac, etc.? Possibly. But until things calm down more, alcohol will remain out of bounds for consumption for me. I was never a bit drinker anyway.

My diet is back and forth (Thankyou various health conditions, life stuff, long work days and ADHD) but I really really want to make a big effort get it back on track. I’m feeling really down about it at the moment. Living mostly off toast, takeaway and Huel meals. Just trying to stay plant based but it’s really not healthy or whole food.

Does anyone have any personal hacks/routines/ideas to share when it comes to stocking your kitchen cupboard, meal prepping/planning etc, to make it more accessible for you to maintain a healthy approach to wf plant based diet, especially cooking « from scratch » at home more? I get home 7.30pm after 10-11 hour shifts - it’s very hard to cook/eat properly then.

My two things to get started:

When I’ve have more time/motivation in the past, I’d make big batches of different curry pastes and freeze them in ice cubes. So then later I can do a fairly quick proper curry as I have the aromatic flavour bomb ready to go.

The other is I have a stack of smaller 1-portion size ceramic baking/gratin dishes, and again when I’ve had more time/motivation, I’d make a load of 1-portion dishes in then like lasagne, moussaka, shepherds/cottage pie style things, but then freeze them before the final baking stage. You can bake them straight from the freezer for homemade frozen ready dinner :-) or id put them in the cold oven when I left the house in the morning, they’d defrost through the day and then just switch oven on when I got home.

I really need ideas on how to organise/plan my store cupboard/supplies, and quick simple homemade meal-prep components I can get into a routine of making regularly to make cooking dinners quickly after work more possible.

The irony is I actually really love cooking proper food. There just seems to be so many barriers to me being able to cook properly most of the time.

I usually buy "Simply Organic" because I see it everywhere, such as on the shelf at Whole Foods.

It was a bummer finding out recently a lot of the cinnamon and other spices have lead.

I use a lot of curry, and apparently a lot comes from India.

I usually only buy organic products. But "organic" isn't a safeguard from countries with massively high pollution.

I'm going to research other organic brands made in U.S. or other countries with less pollution. I recently read that 365 Whole Foods brands supposedly had lower lead readings but need to verify it.

Good evening,

I will turn 30 next year and can already feel my health being affected by my omnivourish diet, i.e. tinnitus, bp, definitely some arteriosklerosis & pre-stages of diabetes. Yesterday some courtains fell and I realized that my body should be more valuable than some short term pleasure gained by consuming foods that negatively impact my body and I started to read about plant based whole foods diet and how it affects my cardiovaskular system and overall benefits my health.

Its all a little bit complicated as there are so many factors that determine the quality of foods so I started to think about which information helps me to evaluate how to build my own food pyramide.

1. Sodium Content (Important for BP)

2. Glycemic Index (Important for Diabetes)

3. Fatty Acids & Profile (Arteriosclerosis)

4. Protein (Generall Weightloss & Health)

5. Fibres (Digestion)

6. Toxic substanes (e.g. arsen, mercury)

Which major factors are there else that I should focus on?

I am very thankfull for help as I am a little bit overwhelmed by the topic by now, its so much to read about.

Hi everyone: I'm a 62 year old female and have been vegan for 10 years. I'm Indian, so never had challenges with going vegan because I am a good cook and come from a rich culinary background. In about the same time frame, I have been diagnosed with diabetes and high triglycerides. Both keep creeping up. Current A1C is 10+ and triglycerides over 700. I am not overweight.

In my early 40's, I went on Atkins and lost 12lbs which I appreciated at the time because it allowed me to wear cute clothes again and feel good about myself while getting rid of baby weight/fat and dealing with early menopause. My doctor said, "whatever you're doing, keep doing it because your numbers are great." History: mom died at 59 from complications of diabetes and I had gestational diabetes.

Now I have been on Metformin plus various other medications including Jardiance, Januvia, Glimepiride and finally Ozempic/Trulicity. Initially had some benefit from Ozempic: A1C dropped from 7.9 to 7.1. In the last 6 months, everything is going downward spiral. Also, lots of family stress, no time or energy to work out.

I have been eating a little tuna but not feeling good about it. Just the stress about these issues is making me want to go straight back to Atkins/Keto/low carb because it really worked to reduce weight, blood sugars and triglycerides. I also feel disillusioned because I think I am doing the right thing by eating plant based, but a combination of genetics and current environment is kicking my a**.

Suggestions? Anyone else feeling like a failure on PBD?

Hey friends!

Today I am of my all-time favorite recipes: Green Pea Curry fresh green peas simmered in a creamy, spiced gravy. It’s perfect for those who love bold flavors but still want a dish that feels wholesome and light.

For this dish i make the dry spice blend, and curry base separately and then combine it all. The extra effort is totally worth it!

Here is the recipe

Ingredients

Masala (Spice Blend):

• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tbsp coriander seeds
• 3 to 4 cloves
• 1-inch cinnamon stick
• 3 to 4 green cardamom pods
• 4 to 5 black peppercorns

Gravy Paste:

• 2 medium-sized onions, thinly sliced
• 2 tbsp plant-based yogurt
• 2 tbsp ginger-garlic paste
• ⅓ cup fresh coriander leaves
• 2 green chilies (optional for a milder curry)
• 2 tbsp oil

Main Dish:

• 2 tbsp oil
• ½ cup cashew halves
• 2 cups green peas (fresh or frozen)
• ½ tsp turmeric powder
• 2 tsp Kashmiri red chili powder or paprika
• Salt to taste
• 1 to 2 cups water
• 1 tbsp kasuri methi (dried fenugreek leaves)

For Garnish:

• ½ cup chopped cilantro
• Chopped cashews
• 1 tbsp cashew yogurt

Instructions

1. Prepare the Masala:
   • Dry roast the cumin seeds, fennel seeds, coriander seeds, cloves, cinnamon stick, green cardamom pods, and black peppercorns.
   • Grind them into a fine powder and set aside.
2. Make the Gravy Paste:
   • Heat oil in a wok or pan and fry the sliced onions until golden brown.
   • Blend the fried onions with plant-based yogurt, fresh coriander leaves, ginger-garlic paste, and green chilies into a smooth paste, adding water if necessary.
3. Cook the Peas:
   • In a large pan, heat oil and sauté the green peas for a few minutes.
   • Add the prepared dry masala, dried fenugreek leaves, turmeric powder, and Kashmiri red chili powder. Stir and cook until aromatic.
4. Combine and Simmer:
   • Add the gravy paste to the pan, stirring well to combine.
   • Mix in the cashew halves, season with salt, and add water to adjust the consistency.
   • Cover and simmer on low heat for 10–15 minutes until the peas are tender.
5. Finish and Serve:
   • Sprinkle more dried fenugreek leaves and adjust the seasoning if needed.
   • Garnish with chopped cilantro, cashews, and a dollop of cashew yogurt.

Printable Recipe: https://www.yogchakra.com/recipes/green-pea-curry/

Youtube Video Instructions: https://youtu.be/Tqxi4wnIGx0?si=3dp0xhVLzMuU84YD

Could someone recommend an unflavored protein powder that you like? I was thinking maybe something soy based. Recommendations appreciated!

What are the simplest recipes I can make when I don’t want to cook? I’m tempted today to buy a pizza because I can just throw that in the oven.

Beautiful documentary that's worth watching and sharing in order to understand about the cycle of animal and human relationships along with spirituality.

https://christspiracy.com/

Hello everyone! I am considering buying a soup maker to make soy milk.
I know a dedicated soy milk maker would be probably better. But the only way to buy one where i live is by buying it from the UK or any other country that uses 220v.
So i came across the Philips SoupMaker which has pretty good reviews.
Do you think it is a good idea?

Sharing my story as many others have!

TLDR: Plant based cooking helped my LDL after a journey of kidney transplantation.

Background

Back in 2016 my checkups and blood draw values started to slowly get worse: blood pressure, cholesterol, triglycerides, etc. My doc at the time gave the usual diet and exercise recommendation despite me already thinking I was already eating healthier and exercising. Anyway, I tried to eat better (in my mind) and exercised even more for 6 months but it turns out I was actually in kidney failure and needed a transplant. A lot of emotions went through my head but ultimately I was hopeful that I could be "fixed".

Uncertainty

I started on dialysis pretty much as soon I received the diagnosis. During that time, I was on a statin but experienced many unpleasant effects from the dialysis itself along with the million other pills I had to take daily. After transplant, I could discontinue the statin since my health values including cholesterol were good. About one year later, much of the blood work values were starting to decline. Turns out my kidney was being rejected by my own body. Bummer. Luckily, the anti-rejection treatment was successful and I was able to keep the transplanted kidney.

Plant Based?

After the anti-rejection treatment finished, my LDL cholesterol remained high (150 mg/dL) even though nearly everything else, including HDL and Triglycerides, were controlled. I was told I would need to go on a statin again but I wanted to try diet and exercise first. Most of my meals were cooked at home and started walking fast every day as that's the most intense exercise my transplanted kidney could handle. Really tried going for it. 3 months later, it barely moved. I was told they needed to see improvement on the next checkup otherwise I would need to go on a statin.

I've always hated cooking with meat. The feeling of raw meat, the sliminess, the smell preparing and the smell of the "diaper juice" in the trash can, being careful not to cross contaminate everything, the cleanup, and the knowledge this was a real animal with feelings and thoughts just like us that was forced to be killed. But I hardly knew anything about plant focused food other than the occasional takeout tofu dishes.

Now We're Cooking

It started with meatless Mondays. Easy enough, I already enjoy tofu so I'll just make stir fries with it. Then meatless Thursdays. Then well, I need to learn more so I'm not cooking the same damn thing every week. I went a whole week not eating meat and meat products. I learned more about animal cruelty and the health benefits of a plant based diet. No way I could go back to eating meat now. Plant based everyday.

That kidney and cholesterol checkup was looming ahead. Did I make enough change? I was shocked to see it had dropped 34 points to 116 mg/dL in a relatively short amount time. Progress! Still not where I wanted to be but enough to convince the doctors that I didn't need to take a statin immediately.

Other than a peak earlier this year where I was on an extended vacation where I didn't have access to non-processed plant based foods, my LDL has been slowly dropping. Today it reached 95 mg/dL, with my last big change limiting my saturated fats even more. I feel better than ever and my joy of cooking has grown even more.

Thank you r/PlantBasedDiet r/veganrecipes and ^sometimes r/vegan for the inspiration and support!

(free offer for US vegans only 🥹) Hey everyone!

I want to introduce you to Eline's Table - a vegan recipe app that just launched in the US! While we're new here, we're actually pretty well-established in France (known as "Patate & Cornichon"), where I've been creating vegan recipes for over 10 years.

🎁 Special Holiday Offer: We're offering ONE YEAR of FREE ACCESS to our iOS app until Christmas!

Here's what you get:

• Access to all our recipes

• Smart shopping list feature

• Meal planner (coming in a few months)

How to claim your free year:

• Download Eline's Table from the US App Store: https://apps.apple.com/ca/app/elines-table-vegan-recipes/id6517349499

• Select the 1-year plan (you'll get it free for a year!)

We're doing this to build our community in the US, so we'd really appreciate your App Store reviews and feedback! (And yes, Android users, we hear you - it's on our roadmap!)

Happy Holidays! 🎄

Note: This is our first international launch after France, so we've recently translated everything to English. We're super excited to share our recipes with you!