This Is Why.


A huge part of my lived spirituality is choosing to eat plant-based. I mean, if you wanna talk about taking regular opportunities to practice your faith: how about 3+ times a day? I don’t mention it a ton because I don’t wanna be THAT annoying vegan (you know the one). But I’ve been vegetarian for 23 years now, and vegan for six, and it’s one of the most meaningful practices in my life. And one of the best choices I’ve ever made.

Why? I do it for the planet, for our kids and the hell-scape climate scenario they’re inheriting; I do it for other sentient beings, because the yogic and Buddhist ethic of ahimsa (non-violence) reminds me to live simply, and that I really don’t need to kill anything to be well-fed; I do it out of solidarity for all of the oppressed and impoverished people throughout history, women and children and BIPOC fed scraps because they were seen as “less than”; I do it for my own body, because it feels amazingly energized and healthy and nourished when I eat this way — better at 40 than ever before; and I do it for my relationships, because I’m a kinder, more patient person when my body and mind are feeling so damn good. I don’t need to sell you on it; I get tired of defending being veg, even though folks are more open to it than they were 20 years ago. I trust that if you try it yourself you’ll feel the difference immediately, too.

So today on #WorldVegetarianDay, here’s one of my family’s favorite recipes from Forks Over Knives. We make this Chickpea Noodle Soup at least once a week. (I usually throw in a bay leaf for extra flavor.) My kid adores it, we toss in lentil or chickpea noodles for a gluten-free version, and no one misses the chicken. 🐓

Three essential plant-based follows:
🥕 Carol J. Adams, author of The Sexual Politics of Meat
🥕 Rich Roll, vegan ultra-athlete extraordinaire
🥕 Forks Over Knives, a treasure trove of recipes and inspiration

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