Desiree has been an apprentice at Khadighar Farm for one growing season. Originally she is from NY City. Desiree loves art, roasted chicory root and making the best of what life has to offer.
1. How long have you been eating plant-based? 3 years.
2. What made you decide to go plant-based? I want to try to live as long and as happy as possible. At that time I was listening to the Gary Null Show on progressive radio, FM channel that played at 12:00 noon. This show talked about 3 months health protocol about health and healing, Desiree and her partner decided the vegan diet is the best thing for them and they wanted to give it a try. The show said your mind is the biggest thing to overcome-the relationship with you and your self, your partner, your children. Desiree and James last meal was eggs over easy with bacon, and hash browns. My partner at the time and I wanted to eat healthy organic food. He said I really like scrambled eggs so you need to help me with that.
3. What are the benefits eating plant-based have done for you? I have more energy. I have also heard about a study on vegans weren’t as angry. With animal slaughter those animals are not happy most of their lives and when their life is taken you take on that. I feel now I get full with the food I eat and I don’t feel yucky. I don’t have brain fog, and my skin has cleared up quite a lot also. I have had oily acne for most of my life and I wish I had done this a lot sooner. Overall I am more joyous. My partner was a former football player and he lost weight eating plant-based. He felt good about his food choices and when he would go back to work after lunch he did not want to take a nap. He had more energy.
4. What did you find to be the biggest challenge of eating plant-based? In NY the challenge was being able to afford organic vegan food, how do I cook it, and how do I know how long the shelf life of this food was. I would buy fresh parsley, greens, onions, and mint. I didn’t know how to use it. I also didn’t know how to store it. I was working 10-12 hours a day and I had a hard time finding time to cook all this fresh food and it would go bad before I used it all. I have learned a lot about these challenges since working as an apprentice on the farm. I learned the difference between fresh life and frozen life of foods. I have also learned to plan my meals around a bean, a vegetable, and a grain. These three elements work well together for the best nutrition.
5. What are your go to foods for breakfast, lunch and dinner? Breakfast: On weekends I make tofu scramble with onions, peppers, field roast sausage and toast. During the week I eat steel cut oatmeal with molasses, peanut butter and whatever fruit I have. At the farm breakfast was usually oatmeal with sunflower milk. Lunch: In NY there was really never time for lunch. If I did get lunch it would be carrots, celery, and hummus. Bombay Sandwich Shop in NY has a good lentil soup with toast, chickpea salad with rice or I eat leftovers. Also I have hummus on toast with onions and peppers for a sandwich. Dinner: In NY we would eat out often at Life Thyme where they have a hot and old bar. It was pricey but after 9:00 p.m. there was a discount. We would also get big salads. We would also make stir-fries on rice/quinoa or we would have soups, cream of fennel soup, and all american soup.
6. Do you have a favorite cookbook, tip or recipe to share? Recipe: To make tofu scramble, press out the liquid of firm tofu, Cook with tumeric, cumin, soy lecithin granules or nutritional yeast, smoked paprika and salt and pepper to taste. Tip: Be open to creating something and not being scared or being stuck to what a meal plan should be. Try the 3 ingredient rule. Create a meal from a bean, a grain, and a vegetable.