I have finally come to terms with something nagging, really nagging the back of my mind for the past few months. In a sense I am straying against the belief behind this blog – to share raw recipes and follow a raw lifestyle. Vegan raw at that. I’ll still continue with my raw recipes BUT I’m changing things up a bit for now.
After much personal debate I decided it is in my best interest to begin eating yogurt & eggs again. Yep, as some friends said earlier “welcome back to the dark side”. Ha, yes… the dark side. However, I’m very much at peace with my decision and don’t see it as the dark side at all.
It isn’t so much the act of eating eggs & yogurt that I have thought would be difficult but the physical, mental, and spiritual acceptance of consuming animal product. Physically I feel there will be no problems. In fact this morning for breakfast I had a generous serving of full-fat organic yogurt & cottage cheese. I couldn’t wait to get to the breakfast spread at the PASA conference to eat some of the Seven Star Farms yogurt… I literally had spent my entire morning run thinking about how much I wanted yogurt & hard-boiled egg whites.
There are a two reasons I have decided to venture from my strict(ish) vegan diet. The first being how difficult it has been to stick to a raw diet, in Pittsburgh, in the winter. I decided I am done trying to force myself to adhere to raw, just because it worked for me at one point, when my body now has been craving other foods and protein sources. Recognizing this I finally decided I need to honor this during the winter months and feed my body what it wants. My hope with eating yogurt & eggs is to get in my protein without relying on nuts – my go-to source for raw protein. Nuts are delicious, too delicious if you ask me, and I have been eating an unhealthy amount to feel satiated. I haven’t been feeling one ounce of healthy eating this amount of nuts so I decided it’s time to hang it up. Yogurt provides an excellent source of protein without all the high amount of fats (regardless of them being healthy fats). There is a such thing as too much of a good thing.
My second reason is still in the works. But what I’m coming to realize is a sustainable diet looks different everywhere you go and I need to honor that while I live in a northern climate. Plus, with my vision to one day own my own farm (SOOONer rather than later) I’ll need to do something with the milk & eggs! So I guess I’m prepping my body for that :) I want to be an active part of my farm’s own closed-loop system. It just makes so much more sense to me.
I am sure I had my parents floored this morning when I sent my mom a message I was eating yogurt and cottage cheese for breakfast. My gosh. They were so incredibly delicious. And to add to the shock value I mentioned I may want to eat bison meat in the future! Yep, me! MEAT. Crazy! Eating meat may be a bit more of a hurdle to get over… if ever… but I am certainly becoming more open to the idea. Grass-fed bison meat doesn’t sound as appalling as it once did.
Regardless of what I decide I will be choosing the healthiest and most sustainable options. My eggs must be local, come from chickens that are truly free-range, and I must know the farmer. My yogurt must be sourced from a local farm that doesn’t use hormones, pesticides or rGBH. Just like I want the freshest, pesticide-free fruits & veggies, I expect my eggs & yogurt to come from the happiest & healthiest local animals.
I have to say I am truly excited about my latest “revelation”. It feels great. I feel great…
Adding dairy and eggs back doesn’t change my beliefs about raw foods. I still want to start each day with my green juice. The bulk of my diet will still be mostly raw fruits & vegetables… because nothing compares to that!!