For this post I would like share a little bit about my good karma story thanks to my compassionate vegan diet and lifestyle. While there are ups and downs in life, there have been many ups and downs with my vegetarianism and now veganism. I’ve struggled with severe depression about how terribly animals are treated throughout the world, faced endless “hippy” jokes, struggled with feelings of isolation and being “different” than everyone. On the other hand it is, for me, the lifestyle that resonates the most with me and makes me feel complete, spiritually. If we can live without harming others, why wouldn’t we?? Simple really. We have so many compassionate options available to us now. As I’ve spoken about in this blog before, veganism could very well be the solution to environmental uncertainty, feed the worlds growing population, and provide great health for ourselves and our loved ones.
I can also look back on many years of my life and think you know what? I caused harm to no animal and I have even helped many through my advocacy. That means a lot to me. That feeling of doing no harm.
The additional good karma I feel I’m receiving includes; boundless energy, great health, feeling fantastic, beautiful skin, creating and eating amazing food and also being of assistance to friends, family and my community through everything I’ve learned about nutrition and healthy eating.
In her new book The Good Karma Diet; Eat Gently, Feel Amazing, Age in Slow Motion Victoria Moran invites you to live a more momentous life than most people allow themselves to believe is even possible. Victoria reveals that treating ourselves well is actually quite simple: treat our planet and all its inhabitants with love and kindness.
Victoria Moran is a pretty neat lady, and the author of twelve books (any of which, I highly recommend). Just a few of these include; Main Street Vegan, Creating a Charmed Life, and The Love Powered Diet: Eating for Freedom, Health, & Joy. She is also a certified holistic health counselor, founder and director of Main Street Vegan Academy (where she trains vegan lifestyle coaches and educators, like me!!) and is the host of the Main Street Vegan podcast.
In this book, you will learn from Victoria’s vast knowledge as a happy, healthy vegan and set you on a path to a Good Karma Life. You will also receive an abundance of information, Good Karma Tips and delicious recipes (provided by the fabulous Doris Fin) that will help you stay healthy throughout your lifetime as well as age gracefully. I’m just so glad she wrote another book and has encouraged and supported so many in making their lives a compassionate one. She has no idea how much she has helped this earth and the people who live here. I’m sure she does indeed have some wonderful karma!!
The Good Karma Diet will be available on May 19, 2015 and you are in luck because Victoria is offering a great preorder special! If you order before May 19, you get an exclusive recorded teleclass and will also have a chance to have donation made in your name to your favorite charity. You can find all the details on the preorder special at her website: http://mainstreetvegan.net/books/
In addition to giving away The Good Karma Diet, I’m also giving away one ticket to VegFest Colorado which will take place in Golden, Co June 20th & 21st, 2015. At VegFest you will have a chance to listen to Victoria speak along with some other great activists, nutrition experts and chefs. It will be a wonderful event!!
If the good karma I’ve described that I feel I’m receiving is of interest to you, then read this book, you will learn how feeling amazing can easily become a part of your everyday lifestyle. If you already have a good karma story to share please tell us about it in the comments and don’t forget to pick up Victoria latest book, The Good Karma Diet.
And now for a spectacular recipe (courtesy of Doris Fin) from the book:
Pie in the Sky
- 1 cup pitted dates (if too dry, soak in warm water 20 minutes and drain)
- 1 cup raw hazelnuts, pecans, or walnuts, soaked 4-6 hours, rinsed and drained
- Replace 1/2 cup nuts with 1/2 cup unsulphured, unsweetened, dry shredded coconut
- 2 medium ripe avocados
- 2 teaspoons vanilla extract or 1/2 teaspoon vanilla bean
- 1 teaspoon fresh lemon zest
- 2/3 cup freshly squeezed lemon juice
- 1/3 cup maple syrup or 1/2 cup pitted dates
- 1 cup raw cashews, soaked 4 hours, rinsed and drained
- 1 cup berries (raspberries, blueberries, blackberries, strawberries, etc.)
- 2 cups seasonal fruit slices (apples, peaches, pears, plums, cherries, etc)
1. Combine dates and nuts (and coconut if using) in a food processor until a ball forms. Nuts should be chunky.
2. Cover a 7 or 8 inch pie dish with plastic wrap and press the date- nut mixture evenly into the pan. Refrigerate while preparing the filling.
3. Puree the avocados, vanilla, lemon juice, lemon zest and sweetener in a food processor until creamy. Add the cashews and continue to blend until creamy.
4. Pour or scoop the filling mixture into the prepared crust. Wiggle and whack the dish on the countertop to spread the filling evenly.
5. Freeze for 4 hours or overnight. Remove the plastic wrap and place on a serving dish before decorating.
6. Before serving, decorate with toppings, piling the fruit high.
7. This delicacy thaws quickly, so it can be served frozen, half frozen, or completely thawed as a custard pie.
Makes on 7 or 8- inch pie
You will also find these two amazing dishes plus many more:
Three Bean Supreme
Creamy Golden Squash Soup (with a seitan bacon ALT)
I’m very excited we have an opportunity for you to win a copy of this very special book and a chance to see Victoria in person, good luck! 🙂 Enter the giveaway at this link: a Rafflecopter giveaway