What Vegans Eat – Day 1367

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Breakfast: I am in Houston to be with someone close to me who will be having surgery tomorrow at MD Anderson. Today we have a full day of appointments with doctors. We are staying at a Residence Inn and they have a free breakfast. Do you know what I think of most of these free hotel breakfasts? Here we go. I am always grateful for the Oatmeal. It’s usually the only thing I can eat at hotels like this one. I always ask what’s in it and typically it is just Oats and water. Different toppings are offered on the side. However, we recently learned that many non organic cereals, including Quaker Oats have high residues of glyphosate, which is linked to increased cancer risk. I don’t eat this brand very often. Normally we buy organic rolled oats. It matters.

 
There were four other cereal choices all rich in glyphosate residue plus lots of sugar and refined grains, artificial colors and flavors. This is not real food.

 
There was a lot of other food available. “Poison Fruit” is what Gary and I call fruit that is “conventional” and grown with pesticides and herbicides. Here are “poison” apples and bananas.

 
Then there was the bread products including the cancer-causing acrylamide-rich doughnuts. No, I didn’t touch them.

 
Ooh, Chobani Yogurt made from tortured cows. Greek yogurt like Chobani creates tons of the waste product, acid whey, the yellowish liquid left over after straining or centrifuging yogurt every year. It’s not healthy to eat and it’s not healthy for the environment.

 
What does that sign say? “Good balance requires a little indulgence.” I don’t think so. Refined flour, sugary waffles covered in more sugary, high-fructose corn syrup maple-flavored syrup are not real food and should be avoided. If you want to indulge, try any of our waffle recipes instead with a fresh, organic berry compote.

 
Last but not least, the covered chafing dishes. I did not look in side them but I know they contained sausages, bacon and scrambled eggs, all from tortured animals.

 
I took the risk today and had a bowl of Quaker Oatmeal with a Banana, Raisins and Walnuts.

 
Lunch: We did a lot of waiting for each appointment. During one waiting period I went to the cafe. I was pleasantly surprised to find lots of vegan options. I chose the salad bar and made a big, color salad with Romaine Lettuce, Spinach, Carrots, Peas, Garbanzo and Black Beans, Olives, Sunflower Seeds, Beets and Raw Red Onion. All the dressings looked terrible but I asked for vinegar and after a little wait was given a container with Red Wine Vinegar. I was also pleasantly surprised in the cafeteria and all throughout the hospital with the friendly, helpful staff.

 
Dinner: After a very long day we left the hospital and drove to Whole Foods which was not far. I offered to make dinner in the hotel in the efficiency kitchen. I tried to get inspired to make a nice meal based on the restrictions at hand: cooking in a hotel with limited pots, pans and appliances; no pantry to access with herbs, spices and condiments; making enough of something that is soft and easy to chew in case chewing is limited after surgery. At first I thought of buying some creamy soups like Butternut Squash. I knew Pacific and Imagine both made vegan soups. I was surprised and very disappointed to discover all their soups had sugar in them! SUGAR! Who puts sugar in soup?
 
I boiled a big pot of Purple Sweet Potatoes and Orange Sweet Potatoes. Then I prepared some Red Quinoa. I mashed Avocados and mixed them with Green Onions and Lemon Juice. I opened up a couple of packages of Cannellini Beans and cooked them in half a jar of Tomato Basil Sauce. I found a jar of sauce that was the cleanest with simple ingredients and no sugar. The quinoa was spooned into soup bowls, topped with the Beans in Sauce and then the Guacamole. It was beautiful and delicious but I forgot to take a photo! The Sweet Potatoes were refrigerated for tomorrow.
 
I asked Gary what he’s has been eating since I have been in Houston. For dinner, he made our favorite whole grain blend of Red, Brown and Black Rices and served it with a Kale Salad and a Sweet Potato.

 
 

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