Have you ever considered going Vegetarian, Vegan or even Raw Vegan?!
We love these styles of eating in the summer because they’re packed with nutrition and anti-inflammatory properties to cool and calm the body.
But to be clear, we’re NOT talking:
- ❌ “Carbotarians”- a diet full of pizza 🍕 , pasta 🍝 and cereal 🥣
- ❌ Fake Meats- full of soy products 🍔 and flavorings to taste like meat (if you crave meat that much then eat real, healthy, pasture-raised meat- you’re body knows best 😉)
What we ARE talking about is:
✅ Plant Based- nutrient dense fruits, vegetables, beans, nuts, seeds and whole grains!
So whether you dive in full force to veganism or just eat mostly plant based, this style of eating is great for EVERYONE in the summer when eating with the seasons.
But depending on your body type and conditions, this may or may NOT be the right lifestyle for you ALL the time!
We’ve seen people proclaim their vegetarianism to the world for either health or ethical reasons. It might work for them in the beginning (lose weight, lower blood pressure, cholesterol etc) so they swear by it, commit their life to it, but then plateau and don’t understand why they don’t feel as good as they use to.
This is why it’s important to listen to your body and why we don’t have to be “all or nothing”.
But if you’re treating a hot condition like heart disease, diabetes, cancer or inflammation, this style of eating will help your body clear and you heal.
Once your body is back in balance, it’s so important to pay attention and listen to what needs brought back in.
If you tend to get cold easily or are treating a condition like thyroid, fatigue or autoimmune diseases – the body requires more heat and building foods. A vegetarian lifestyle may feel ok in the summer, but will quickly feel too cold and further drain your condition.
Join Cara + Megan in Episode 35 of Simply Seasonal:
- What a plant based diet looks like
- Who will benefit from a plant based diet
- Who should pay caution to a plant based diet
- Why a Simply Seasonal is so sustainable
- How to indulge in vegetarianism without being so extreme
Balance, heal, thrive,
Cara + Megan
If you find this episode helpful, please share with your friends.
Have questions after the episode?
Listen to the Simply Seasonal Podcast
Listen LIVE Thursday @ 12 CST: vinyldraughtradio.com or App
Apple Podcast, Spotify, iheartradio, Soundcloud, or Vinyl Draught Radio App
Raw Pad Thai
- 2 zucchini, spiralized or soba noodles
- 2 carrots, tiny match sticks or shredded
- 1 bell pepper, julienne
- 3 radish, tiny match sticks or shredded
- 1/4 red cabbage, shredded
- 3 scallions, sliced diagonally
- 1 bunch cilantro, chopped
- peanuts and/or sesame seeds to garnish
- 1/2 cup peanut butter (If allergic, use sunflower butter or almond butter)
- 2 cloves garlic, peeled
- 2 tbs toasted sesame oil
- 1/4 cup tamari (gf soy sauce)
- 1/4 cup rice wine vinegar
- 1 tbs sambal chili pepper sauce
- 1 lime, juiced
- 1 tbs maple syrup
- Placed all of the spiraled and shredded veggies into a large bowl (zucchini, carrots, bell peppers, radish, cabbage, scallions). Save the cilantro, peanuts, and sesame seeds for garnish.
- In a high speed blender, combine the ingredients for the sauce: peanut butter, garlic, sesame oil, tamari, rice wine vinegar, sambal, lime, and maple syrup. Start the blender on low and increase the speed as sauce comes together.
- Pour the sauce over the vegetable noodles and toss until evenly coated. Garnish with cilantro, peanuts and sesame seeds. Enjoy!
If you enjoyed this recipe we would love to hear from you! Please leave a comment below and be sure to share with family and friends.
Megan + Cara
Balance, heal, thrive,
Cara + Megan