Two Projects That Need Your Support

It’s not easy to separate me from my money. Ask any of my friends who have done charity bike rides! I am also not one to ask other people to give up their own money. But, like when I drop product names, sometimes there are causes that I deem especially worthy of my (and your!) time and money. Here are two current fundraising campaigns that need your support.

The first is by The Food Empowerment Project, a food justice organization that, among other things, runs the Slavery-Free Chocolate List. I’ve done a lot of research on cacao/chocolate recently (more on that soon!) and I can tell you the situation is as dire as they say. They also do a lot of work around veganism and the fundraising campaign is for an issue very important to me: vegan retention. Did you know that most vegans/vegetarians eventually go back to eating meat? It’s an issue that is not openly discussed, though it should be. Food Empowerment Project is developing a newsletter with the sole purpose of retaining vegans, called Food Chain. Read about the fundraising campaign and see the video above. There aren’t many vegan organizations who have a strong commitment to intersectionality, so it is crucial to support the ones who do.

punkrockcookbook

You may know about my friend Joshua Ploeg, an extremely skilled chef who makes some of the best food I have ever eaten, no exaggeration! Him and I are working on a project that comes out next year, but he’s already finished This Ain’t No Picnic: Your Punk Rock Vegan Cookbook. Full color and 192 pages! How cool is this? It’s ready to go to print, but the publisher, instead of having it printed abroad, is using a worker-owned printer in Illinois. This costs more and they are fundraising for the remaining amount. The best deal? You can get 5 books for a $50 donation! Perfect for people who love to give vegan cookbooks as gifts. More details in the video.

If you have the means to donate to either of these projects your money will go a long way to support people doing the work we all care about. Thank you! And bonus points for anyone that can name the dog from my instagram or the athlete from the Day in the Life that is on the cover of Joshua’s book.

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No Meat Athlete Book Tour

As you probably know, the No Meat Athlete book came out this month and I’m very excited to be a co-author. I’m especially happy right now to announce that I am jumping on some of the book tour with Matt! I’ll be doing the Southern California, Arizona and Austin events.

no-meat-athlete-book-cover

November 1 — San Diego, CA | Movin’ Shoes (Pacific Beach location) — Get Updates

November 3 — Los Angeles, CA | Vegan Book Fair at Animal Advocacy Museum, presented by Compassion Over Killing — Get Updates

November 5 — Phoenix, AZ | 24 Carrots – Get Updates and Tickets

November 6 — Scottsdale, AZ | Nourish Cafe – Get Updates

November 7 — Tucson, AZ | Morning Blend show followed by run/event presented by Healthy You Network (details to come)

November 9 — Austin, TX | Bearded Bros. – Get Updates

If you live in one of these areas, I’d love to see you at an event. Have an omnivorous friend who is interested in vegetarianism? Bring them along. And as time allows, I can schedule private consultations in these cities if you are interested in working with me one on one.

Also, I’m taking recommendations for your favorite places to eat and drink coffee in these cities!

For those in the Los Angeles area I encourage you to join me before Sunday’s event at Dan Koeppel’s staircase walk. Dan created the Big Parade which is a yearly walk of over 100 staircases in Los Angeles (my photos and story) and leads regular walks that will no doubt show you parts of LA you didn’t know exist. Sunday’s walk focuses on the Hyperion-Glendale Bridge because the city is planning on ‘improving it’ with wider lanes, freeway dividers and 55 MPH speeds with little concern for cyclists and pedestrians. Right in between the very walkable and bikeable Silver Lake and Atwater neighborhoods!

Lastly, if you are in Northern California the No Meat Athlete San Francisco event with Leo Babauta from Zen Habits looks very cool. Which reminds me: If you haven’t seen it please check out Leo’s 7-Day Vegan Challenge and share it widely.

Thanks for reading and I hope to see you on the road!

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Screening of 2006 Fixed Gear Furnace Creek 508

Yesterday I turned 35 years old and pointed out to an also-recently-35 friend that we are the same distance in time to 50 as we are from 20.  Wrap your mind around that for a minute. If that doesn’t make you turn off your computer and run off to do something more productive, I’ll continue below.

Turns out that time is rather hard to put into perspective as this insanely helpful and great article with gradually increasing timelines shows. I’m feeling especially nostalgic because the weekend after this one is the Furnace Creek 508 and we are bringing back Team Bonobo: The 2006 four-person fixed gear team.

 

We were fixie famous before fixie famous was a thing. -Megan Dean

There’s even a documentary by Sasha Perry, the smarts behind our Day in the Life of Vegan Athletes series.

 

 

As an excuse to get together, hang out with friends at Golden Saddle Cyclery and eat Pure Luck burritos, we are hosting a screening of Eat! Sleep? Bikes! Thursday Oct 3rd at 630pm. If you are in the LA area I hope you can make it. It’s a free event with great people. I’d also like to point out that 2006 was as far in the past as 2020 is in the future. I imagine by 2020 we’ll be racing hover bikes and that predictive text will be good enough to just read my mind and I won’t have to put words in a certain order in my head or actually have to type them any more.

I’ve taken some time off from the 508 after racing it solo 3 years in a row. Two of those years involved swimming at either the pre-race meeting or the halfway point. Let’s see if we can work that in somewhere this year. If we finish, 3 of us will be in the Furnace Creek 508 Hall of Fame. I’m not sure if there’s a distinction related to swimming.

 

2010 Pre-race meeting. Photo by Lisa Auerbach. http://lisaanneauerbach.com/

2010 Pre-race meeting. Photo by Lisa Auerbach.

 

Thanks for reading! You can follow the race webcast here. Also, don’t forget that the No Meat Athlete book comes out October 1st and there’s a book tour; I’ll be along for some of the dates including this vegan book fair in Los Angeles.

 

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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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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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