Kathy Freston on Veganism

March 4, 2011

In this months O Magazine, Kathy Freston, wellness expert and best-selling author, shared her secrets to mindful eating:

  • To make a change, you have to lean into it. When I decided to become a vegan, I did it gradually: one thing at a time over the course of a few years. If I had pushed myself to stop eating all animal products at once, I might have given up.
  • There’s fun in the hunt. Veganism is like a sport for me. I roam supermarket aisles searching for new foods – recently, I found a coconut-based ice cream that’s unbelievable. And I love the challenge of “veganizing” recipes: mashed potatoes with soy milk, or pizza topped with tapioca-based cheese and veggie sauce.
  • Compassion is a muscle that gets stronger with use. Eating consciously is an exercise in kindness, and the more I work at it, the more empowered I feel. When I eat food that’s grown in the ground or in trees, my mind is clear, my body thrives, and I’m more deeply connected with the world.
  • Seitan is a vegan’s secret weapon. At a dinner party a few years ago, I served “veal piccata” – but with seitan, a meat substitute made from wheat gluten. One of my guests, a Midwestern guy who loves his meat, said to me, “That’s the best veal I’ve ever tasted.” I felt so proud for pulling off the switch.
  • I’ll be forever grateful that alcohol is vegan. An occasional martini is good for the soul.

Kathy’s New York Times best-selling book, Veganist, is out now: http://www.kathyfreston.com/kathy_freston_books.html. Here is a link to view the article online: http://www.oprah.com/spirit/Wellness-Expert-Kathy-Freston-on-Veganism-and-Mindful-Eating.

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