After an inspiring weekend spent immersed in the Plant Based culture at Plant Stock 2018 (see previous post here), I thought I was prepped and ready to face the outside world of SAD (Standard American Diet) eaters. At practically every corner, there are doubters and skeptics that think this isn’t a feasible way to eat and live or its just too much trouble to change. True, as one of our speakers said last weekend, “you need to get comfortable being uncomfortable”.
I am back in my hometown of suburban Cleveland, Ohio this week taking care of family issues. I am pretty much alone when it comes to my eating habits, although my family is used to my special requests and they are supportive and understanding when I decline the meals they have prepared. For me it is just second nature to prep my own food and decipher a restaurant menu to find just the right thing I will eat.
I guess my wish and hope is that more restaurants can come on board with the whole plant based idea. I had lunch on Saturday with my cousins at a “make your own salad” kind of place, called Hello Bistro. This was pretty close to being a perfect option for anyone following this way of eating. (Outside of a strictly vegan only restaurant) They have some ready to order salads and sandwiches, but they also have a huge assembly line salad bar where they fill your bowl with whatever you want, add in a dressing and toppings and then chop it to your liking. It was really delicious.
I’ll be returning home to Florida tomorrow. Back to my own kitchen and all my ingredients and familiarities. And my next steps in my whole food world? I am going to enroll in an online wellness/nutrition course and learn as much as I can about the healing power and health benefits of plants. I’m so excited to begin a program so that I am better equipped to answer questions and hopefully guide others if they are curious and ready to “join the tribe”
I’ll will definitely keep you all posted on my progress, and there will be more recipes and tips follow in the near future.
See you soon in my kitchen,