Category Archives: nutrition

NYC Residency Coming Up

Hey everyone! I’ve some exciting news. The week after Thanksgiving I will at the Skin Care Lab in Soho seeing clients. Dr Brad Katchen and I began talking over email after he came to my talk at Jivamukti Yoga back in April and wants to offer plant-based nutrition counseling to his patients and others. Details are here.  I’d like to add that there’s a 10% discount for my readers and their friends- just mention my site or Discerning Brute.  To make an appointment you can call 212-334-3142. 

I’ve worked with enough people over the years to know that there’s a lot of confusion about what’s healthy and what’s not. Many people feel overwhelmed or just don’t know where to begin.  And many self-proclaimed nutrition experts are simply repeating what they read or what works for them. My approach is to meet people where they are and go from there with the most sound science and practical applications.  While I do skype, phone and email consultations, there’s nothing like sitting down face to face to discuss this! If you are in the area, I encourage you to make an appointment today. Or it could make a great Thanksgivukkah present!

I’d be remiss to not end with some Thanksgivukkah vegan recipes and mention this fun article by Isa Moskowitz on CNN about hosting vegans at this time of year

 

Thanksgivukkah

 

 

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Day in the Life 11; Vegan Track Cyclists

Bike racing is a tough, unforgiving discipline that requires focus, strength and endurance. But do you think all cyclists are super thin or scrawny? Then you haven’t met any track cyclists. Track cycling is over 100 years old and takes place on a velodrome at speeds nearing 60 miles per hour. There are a variety of track races but they all require one thing: being able to pedal a single speed fixed gear brakeless bicycle at incredibly high speeds. And like sprinters in track and field, this requires a tremendous amount of leg strength for power and output.

So for our next installment in the Day  in the Life of Vegan Athletes Series, I’d like you to meet 3 track cyclists who know that eating vegan doesn’t compromise strength and speed on the track. I mean, how many people do you know that require special pants to fit their quad muscles into?

JackLindquistPistons

Jack Lindquist with his world famous piston tattoos.

First we meet Kevin Selker of Boulder, CO. We met Kevin while in Colorado filming with Modern-Day Pentathlete Justin Torrellas and he even makes a brief appearance in the Runner Megan Hebbe episode where I fail miserably at cross-country skiing. Kevin, despite being a PhD student, won 30 track races in 2012! And this year (this weekend actually!) he’s headed to the Collegiate National Track Championships. And it’s his wonderful lasagna recipe that we feature below.

Next we meet Jack Lindquist, formerly of Los Angeles, who now resides in Portland, OR where he manages the one-of-a-kind bikeshop/coffeebar/bar Velo Cult. Jack is a long-time friend of mine and whenever anyone mentions vegans being weak I mention that he can deadlift over 500 pounds. That’s a quarter ton he can pick up off the ground!

Lastly we meet Zak Kovalcik of Portland, OR. Like Jack, Zak is a former bike messenger. He also realized he can go really fast on a bike and decided to ‘pursue’ it. And as you’ll see he has the big wins to prove it. I also want to mention that he rides for the Sizzle Pie Team, mostly because they have kick-ass vegan pizza and a great ‘slice and salad’ special that I always hit up when I’m in Portland!

Here it is, episode number 11:

How great is that? To read more about Zak winning TWO national championships in 2012 check out this article. And isn’t Kevin the nicest guy ever? It’s hard to imagine that someone so incredibly nice could be so competitive. I love that we met him for the first time and he was making this lasagna, and now you can too!

Kevin Selker’s Homemade Chickpea Cheez Vegan Lasagna

Adapted version of an adapted version of the lasagna from Passionate Vegetarian cookbook.

Makes one very large or two normal-sized lasagnas.

Breadcrumb topping
1-2 cups homemade breadcrumbs (when you don’t finish a loaf of bread in time, leave the leftover slices out–I leave them on top of my fridge–to dry out, then process them and store.  The best bread makes the best breadcrumbs.  Store bought breadcrumbs are usually awful.)
Couple cloves of garlic
More parsley or carrot tops or fresh italian herb of your choice
2 tsp olive oil
Salt to taste

Process the breadcrumbs with the garlic, adding the oil while the blade is spinning.  Then add herbs and salt and pulse once more. Set aside.

Chickpea filling
1 quart (32oz) Prepared chickpeas  (If you cook these at home add a teaspoon of baking soda when they’re boiling–it speeds cooking and helps them get extra soft!)  Reserve some cooking water from the chickpeas
3 cloves garlic
2 TBSP cornstarch
Handful of flat leaf parsley or carrot tops

Puree the chickpeas in a blender or food-processor.  (NOTE: To save time you don’t have to clean it after making the bread crumbs) Add the garlic and starch and puree until smooth, adding the reserved cooking water if needed.  The consistency should be like a very soft hummus.  Add the parsley or carrot-tops and puree to combine.  If the beans were unsalted, add a bit of salt, otherwise probably don’t–it’s OK if this sauce is not very salty.

Vegetable Filling
1 large onion, chopped
Several cups vegetables of your choice. Favorites include:
1 cup roasted bell peppers, chopped
1 cup marinated artichoke hearts, chopped
2-3 carrots, chopped
Large handful of dried tomatoes, chopped
Large handful of olives, pitted and sliced

Sauté the onion for a few minutes, and add the vegetables in order that they need to be cooked.  Do not overcook, as the lasagna will bake also.  Some (most) vegetables won’t need to be cooked much or at all, so just add these at the end and kill the heat.  Add half of the tomato sauce.

Lemon Sauce
1/4 cup olive oil
2 TBSP flour (whole wheat or white)
1 TBSP chopped garlic
1 TBSP tomato paste
1.5 cups vegetable broth or water (you can use bouillon also)
1/2 cup white wine
Juice of 1 lemon
Zest of 1 lemon (pro-tip: you can use the same lemon!)

Heat the oil over medium heat.  Add the flour, and mix, being careful not to burn the flour.  Next, add the garlic and tomato paste and mix well.  Incrementally mix in the vegetable broth and continue to stir, smoothing out lumps.  Bring to a simmer for a minute, then lower the heat and add the lemon juice, zest, and wine.  Done!

Additional Ingredients
1 quart (32oz) Tomato sauce (homemade or store-bought marinara)
About 12 ounces of lasagna noodles, either prepared or no-boil

Assembly 

Preheat oven to 350.  Cook the lasagna noodles as desired.  On the bottom of the pan, put about 1/4 cup of the lemon sauce: enough to coat the bottom.  Then put a layer of noodles.  On top of the noodles put half of the vegetables, then another layer of noodles.  Spread all of the bean filling evenly and top with remaining vegetables.  Top with a final layer of noodles.  Pour the lemon sauce over the top and remaining tomato sauce (if there is room).  Wrap tightly in foil and bake for 45 minutes.  Then turn oven up to 450-500 and take the lasagna out.  Remove the foil, topping the lasagna evenly with the breadcrumbs.  Bake until the breadcrumbs are slightly browned.   Let the cooked lasagna rest for a bit before cutting, serve warm.

Enjoy and let me know how it turns out for you! And if you are ever in Portland, Oregon there is more to do than eat so you should stop by Velo Cult and say hi to Jack!

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Filed under bike, Day in the Life, nutrition, race, recipe, travel, vegan

Live and Let Live Documentary Film

Hey everyone, just a quick post to let you know about the Live and Let Live film that is coming out soon. They could really use some support for those last few financial hurdles. The trailer is below and the funding page is here: Live and Let Live on Startnext.

I’m happy to have a very small role in this and I look forward to the official release! Thank you for helping out, if you can.

 

 

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What Has Been Up?

It has been a very long time between posts, even for me, and I apologize. There are a number of reasons so let’s break it down a little.

Speaking Tour Roundup

As many of you know, I went on my first speaking tour in the Spring and it was fantastic. So happy to have this video of one of my presentations thanks to Burning Hearts Media.  I can’t thank all of the people involved enough! It’s such a privilege to have friends and colleagues all over the country who helped me out in so many ways. This is what community is all about. Thank you.

 

No Meat Athlete Book and More

I contributed to this long post on No Meat Athlete that includes a graphic on plant-based sources of nutrients. This was a lot of work, so please check it out and pass it on. Speaking of work and No Meat Athlete, I’m very happy to announce that the No Meat Athlete book is up for pre-order! I wrote a chapter, contributed nutrition tips throughout and included some personal recipes. Excited to have my author page set up on Amazon as well. Matt Frazier is also going on a book tour and I hope to join him on a few dates!

 

Took a Break From Athletic Events

I probably should have realized this sooner, but I was burned out on racing and training. Even back before I DNF’d the Arizona Trail Race in 2011 I was feeling the effects of many years of training, racing, traveling and having a super hectic personal and professional life. In 2012 I mostly took it easy on the bike and only did two big events for fun. The Dirty Double and Enchanted Forest 24 Hour Mountain Bike race were even harder than they should have been. I tried to focus on ultra-running, but my heart was just never there. I dnf’d the Zion 100 at mile 63, I did finish the Headlands 50-miler (no write-up, just this photo?), but it wasn’t enough to get me through the Oil Creek 100, which I DNF’d at mile 62. I didn’t do a write-up for that race either, but do have this photo of me after blacking out at mile 62.  I realize this isn’t ‘taking it easy’ to most people, but switching to ultra-running was my attempt in 2012 to re-inspire myself for racing. It didn’t really work as I just didn’t get the training in to give it a good enough go. I claimed, ignorantly, that I could run a 100-miler on 25 miles a week training. The thing is I barely hit that number as a high week total, let alone average.

Then I got hurt at the second to last cyclocross race of the season in late December. I limped for a week and worried that I re-tore my ACL that I had surgery on when I was 19 years old. Fortunately I did not, but I couldn’t ride for about a month. So that set the stage to not do a single spring time race in probably 8 years.

It has been a very strange year in that regard. I still bike commuted and did the occasional road ride, but not often and definitely not fast. It wasn’t until June of this year that I started riding with regularity. I got a new mountain bike and that has helped a lot. Shout out to Ground Up Speed Shop!

 

Racing the Furnace Creek 508 with Team Bonobo

Team Bonobo, the 4-person fixed gear team from 2007, is reuniting for the 2013 Furnace Creek 508! It’s very exciting to think about when I’m not in disbelief that it was 6 years ago we did this. Damn! I dusted off my track bike, have been riding more and am actually stoked. Looking forward to spending 32 hours in a van or on my bike, but I don’t think there will be a movie about us this time.

 

New Day in Life of Vegan Athletes Project Moving Forward

We’ve had some delays but the new site and new project are moving forward! You will not be disappointed. When this launches it is going to garner a lot of my attention and I can’t wait to share it with everyone. For now, don’t forget we have 10 solid Day in the Life of Vegan Athletes episodes.

 

Secret Project Moving Forward!

I’m working on something with vegan chef extraordinaire Joshua Ploeg that is like nothing I have ever done. It’s huge and has been incredibly time-consuming, but will be so worth it in the end. Be ready to be surprised.

 

Some Reminders

Are you as sad as me that Google Reader ended? I know there are new RSS feeds available that function similarly, but I know I haven’t signed up for any yet. If previously you only read this in Reader I suggest either trying a new feed service or signing up in the right-hand column to have new posts emailed to you.

Don’t forget I use twitter regularly; see me at @TrueLoveHealth. And I post relevant articles and links to my facebook page almost daily.

As always, thanks for reading.

 

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Video of My Presentation on Nutrition for Athletes

This has been one of my busiest Springs in a long-while. Usually I spend this time working at home and preparing for the summer. Instead I was out and about on my mini speaking tour where I presented almost a dozen times. And from a classroom in a small college in Tennessee to a yoga studio in NYC and a bike shop in Portland, the rooms were packed! It’s such a privilege to have the network to set these up and to speak to so many people. I wish I had started doing these sooner! Thank you to everyone involved.

And thanks to Burning Hearts Media, there’s a video of my talk at Velo Cult in Portland:

I’ve also neglected writing here more often. Please follow my True Love Health Facebook Page or @TrueLoveHealth where I regularly post articles of interest.  Thanks for reading and keep your eye for a few bigger projects I have in the works. And get outside and enjoy the weather, wherever you are.

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Portland! Speaking event Sunday May 5th 6-730pm

[Update Monday 4-22: We are adding a Q&A panel that will include Ed Bauer from Plant Fit Training Studio and at least one other vegan athlete!]

Just nailed down the details for the Portland talk: Sunday May 5th, 6-730pm at Velo Cult Bicycle Shop. I’m working with my friends from Herbivore Clothing Company and my very good friend Jack Lindquist who is now the shop manager at Velo Cult! I’ve worked with Josh and Michelle previously when they published the Vegan Pregnancy Survival Guide by Sayward Rebhal and I lent some expertise.

This event is free, but as always I am taking donations to cover some of my costs (also note my new donation button in the right-hand column!).  We may have a raffle to raise money with prizes from some of the many (many!) veg companies up there in Portlandia.

VeloCultMay2013

I’ve gotten lots of feedback from the half dozen or so presentations I have given in the last month and I’ll have some new info for this! My talks are beneficial for most everyone; from long-time vegans to those who are curious on how to get the most out of their nutrition plan. We talk a lot about athletes, but the information is not super technical and is appropriate for anyone interested in eating better. And there’s a chance we’ll have a new Day in the Life episode or promotional video! Either way, you’ll be stoked. Follow this post for updates on sponsors, etc.

See you in Portland!

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On the Road Spreading the Word About Healthy Eating

I’m elated to be on this tour speaking about the importance of nutrition; it’s a privilege to travel and be hosted by so many exceptional people and organizations.  You never know what to expect when you are setting up these events and I’m always nervous the hour before. Who will come? How will they react?

I was honored to be introduced by old friend Paul Shapiro, founder of Compassion Over Killing, who is now with the Humane Society.

I was honored to be introduced by old friend Paul Shapiro, founder of Compassion Over Killing, who is now with the Humane Society.

In the last 10 days I’ve given 5 presentations and the responses have been beyond amazing. At Austin Peay University in Tennessee I spoke to an exercise physiology class and gave a lecture presented by the Sociology Department. I love sociology, I almost double-majored in undergrad, so I tied in multiple concepts on how our environment has affected our food and transportation choices. For example- 1950′s racism lead to development of car-centric white suburbs; all with federal funding. Poor quality fast food soon followed to cater to this demographic. And I can’t thank my friend Tucker Brown enough for inviting me to speak and hosting me. So cool to hang out with my friend who took me to my first punk show 20 years ago.

In Washington, DC I was hosted by the wonderful people from Compassion Over Killing and presented on vegan athletes in their standing room only office. The next night Sticky Fingers Sweets and Treats graciously hosted me with a special menu! There I talked more in depth about vegan nutrition to another packed room.

COK-March2013

Athletes like Scott Jurek make my presentation easier! Fortunately we have more than anecdotal evidence.

Turns out not only new vegans and flexitarians are hungry (zing!) for nutrition knowledge; seasoned vegans and activists equally want to know how to eat healthy. My presentations are not technical nor do they simply glorify eating vegan. My points are simple:

  • We have lots of research showing vegans diets are not only adequate, but have positive health consequences.
  • It’s more about what you eat than what you don’t eat! Vegans still need to base their diet on whole grains, fruits, vegetables and legumes.
  • We don’t need to overly restrict foods or food groups once we are eating whole foods plant-based diets. 
  • It takes some work to be vegan! We need to learn the basics of nutrition and make wise choices in order to be the best vegans we can be.

I’m still on the road and have two more upcoming events. Wednesday night I’ll be in NYC at Jivamukti Yoga, presented by The Discerning Brute. Will include a question and answer session with myself and other vegan athletes. There’s a Facebook page and a spectacular event flier.

Saturday I’ll be in Chicago at the Bucktown Wicker Park Library at 3pm, brought to you by Chicago Veg. Event flier here.

If you are in either of these cities, I hope you can make it. Please come and say hello. And I promise that my presentations are not only informative, but fun too!

Lastly, congratulations to Vegan Outreach for handing out their 20 millionth pamphlet.

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