A post that Christina wrote recently reaffirmed my belief that we must embrace all and get rid of our attachments to the labels “I’m vegan,” “I’m macrobiotic,” “I’m a raw fruitarian,” and “I’m a level 5 vegan who only eats what I can pick with my bare hands while naked.” All these labels do is separate us. They build up our egos and small selves. When these labels get challenged we blow up, we flip out, we see things that aren’t even real and say things that hurt others. I had this experience recently where something I said was taken completely out of context and the person literally flipped out. I’m thankful for that experience because it helped me see how our attachments blind us and push others away. We are all playing for the same team so let’s support each other!
How can we help others if we judge them and think we are better than them in some way? Of course, I want the world to be vegan and care about animal welfare but that isn’t going to happen if we continue to be judgmental and hateful toward those who don’t have our same views. We reap what we sow. We need to change our own hearts if we want to see love and compassion reflected in the world around us.
If your intention is to be a compassionate conscious human being, and you slip up, it’s OK. Being vegan or macrobiotic isn’t a religion. We don’t need to feel judged and guilty if we accidentally eat something, etc. Just try to be the best you can be and have your intention be strong. If your heart is in the right place you are less likely to slip up and you will be at peace with yourself.
I try to live by example and do the best I can. When others see my bright, glowing, happy face they feel at ease and want to listen to what I have to say. If I come at them frowning and judgmental they feel that negative energy. The best way I know how to show people that being vegan or macrobiotic can be the most awesome thing ever is to feed them delicious food.
Here is a mouth-watering Spring recipe from my new eCookbook, The Blissful Chef: Cooking With The Seasons.
Love Your Heart Beet Soup
1 tablespoon olive oil
2-3 medium carrot, chopped
2 red beets, peeled and chopped
6 cups filtered water
1 cup red lentils, washed and drained
3 bay leaves
Juice of 1 lemon
2 tablespoons umeboshi vinegar (or apple cider vinegar)
Dash of black pepper
Sea salt to taste if needed
Tofutti sour cream and chopped dill for garnish
1. Heat oil in a large stockpot over medium flame. Add carrots and beets with a pinch of sea salt and sauté over a medium flame for 3 minutes. Add water, lentils, bay leaves, and another pinch of salt. Bring to boil, and then lower heat and simmer, partially covered for 25-30 minutes.
2. Remove bay leaves. Puree in small batches in a blender and return to pot. Or use an emersion blender. Stir in vinegar, lemon and pepper. Taste and add sea salt if needed.
3. Serve warm or cold garnished with a dollop of soy sour cream and chopped dill.