About

This site is tun by a traditional foods vegetarian and mom of three mostly vegetarian children. I am a wife of 12 years to an omnivorous husband. This blog chronicles our adventures in vegetarianism, our recipes, our struggles, and general tips for staying veggie and staying healthy in a meat lover’s universe.

Unlike many vegetarians or vegans you will not find generally find recipes for textured plant protein like Tofu. Occasionally we experiment with these types of dishes in social situations, but not very often. I also never use soy milk in my recipes.. in general I do not believe that unfermented soy is healthy and thus we don’t eat it.

Traditional foods or Nourishing Foods, are generally thought to be akin to an omnivorous diet but many vegitarians follow this path as well, minus the meat. These are the principles of my traditional foods vegetarian diet:

Sustainability – Foods that are raised and harvested in a manner that benefits the planet are foods that benefit our bodies. Local and organic are two major aspects of this.

Variety – Our bodies need a variety of fresh foods and the vegetarian diet provides this in abundance… greens, vegetables, fruit, nuts, seeds, grains, legumes, seaweed, milk, cheese, eggs, and others.

Fermentation – Traditional foods vegetarians love their Kombucha, Kefir (Milk, coconut, and water), fermented veggies such as Sauerkrauta and Kimchi.

Enzyme Awareness – Many vegetarians are also raw food fans and try to incorporate raw foods rich in their natural enzymes into our diet. We also soak or sprout our nuts, seeds. legumes, and beans for maximum absorption of nutrients and the best digestion.

Healthy Fats – Even though we don’t eat meat, we do appreciate healthy fats. Nuts and Avocados are two great sources of healthy fats as are grass fed, pastured raised… milk, cheese, and butter. Full fat is the way to go.