Plant Based for Lent (and Other Challenges) Recap
We hope you found ways to add more fruits, vegetables, whole grains and legumes into your diet. Any change we make, big or small, can add to the momentum of helping save Mother Earth. Hopefully, some of the changes you made are sustainable, and you will be able to continue to practice them even now that our challenge is over.
I have been thinking this month of the challenges that the Edwards Green Team has held over the past 3 years, and reflecting on how they have “stuck” in my life.
First there was the line drying challenge. I had already been hanging my laundry out during the warmer months, but not in the wintertime. Since the challenge, I no longer use my dryer, except on a rare occasion that I have to fluff a pillow, or make sure there are no ticks on my clothes. Even in the winter, I have now adopted a “drape your wet clothes on any furniture, if you run out of racks” mentality. It helps put moisture in our air and the clothes always dry fairly quickly.
Next was the compost challenge. I had already been composting since 2008, when I moved into my current home. Composting for me had always been a way to keep my organic matter out of the landfill, but I hadn’t been super successful at making useful compost for my garden. Through the challenge and hearing what other folks were doing, I learned more information, started shredding quite a bit of paper and even small cardboard or paper bags, thus keeping them out of the recycle bin. Adding them to my compost has improved my brown to green ratio tremendously over the past two years, yielding a much more usable compost for my gardens.
This year’s challenge was very rewarding for me too, but not in the same way. I didn’t need to make many plant-based shifts myself, since I am already vegan, and had become whole food, plant based since COVID began, eliminating most processed food. But, when Ronda suggested that I hold weekly support group meetings to help folks, I knew I wanted and needed to do this. I had been a vegan lifestyle coach and educator pre-pandemic, and I really missed helping people to make changes to their diet (and make connections about how these changes help the environment, their health, animals, and the world.)
What a rewarding experience it was! We met every Tuesday evening for 40 minutes on Zoom. Each week there were anywhere from 3 to 6 of us, chatting about our successes (and learning experiences) from the week. We shared recipes, resources, frustrations and joys. I am grateful to each and every person who came to those meetings for helping me to find my way back to doing something that I love. (NOTE: If anyone wants to continue the journey, and needs help, please reach out to me at ljbVeganMentor@gmail.com. I am happy to help out.)
I was very touched that the children got to be part of our challenge, too. Thanks to Bettina for the idea, Karen Nell, who borrowed some vegan cookie cookbooks & oversaw the production, and the children who made vegan cookies to share with the wider community. I look forward to the day when I can help with that in person!
Parting thoughts that came up at the group:
- So Delicious yogurt was the favorite for store bought plant-based yogurt.
- Keeping things simple really works best, i.e. make soups, bowls, salads, etc.
- Prep veggies when you get home from the store so they are ready to use.
- Same thing for fruit like melons, that require cutting up.
- Batch cook legumes (beans, peas, lentils) and grains on the weekend (and maybe once mid-week), so all you have to do is steam some green veggies to add. Family members can mix & match different items to add to their bowl.
- Having a sauce or two prepared ahead saves lots of time on days where time is tight.
- Celebrate successes and use the other times as learning experiences (not failures).
Laura Beck for the Green Team
Here are a couple sauce recipes that I enjoy:
| Ginger Miso Sauce (1/2 cup)
Taken from: Nourish: The Definitive Plant-Based Nutrition Guide for Families–With Tips & Recipes for Bringing Health, Joy, & Connection to Your Dinner Table by Reshma Shah M.D. M.P.H. & Brenda Davis R.D. 1T minced ginger Blend all ingredients in Vitamix. Store in ball jar for 3-4 days in fridge. |
Peanut Sauce
I made this one up. 1T minced ginger Using a whisk, blend all ingredients, except for water. Add water 1T at a time to desired consistency. Pour over rice, stir-fry, veggies, etc.
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