Pre-Prepping: Plantarian way
The hardest thing for me about going plantarian ~cause let’s face it I am not really vegan~ was the loss of immediate convenience. A major challenge for me was prepping, say goodbye to instant gratification — we threw out the microwave months ago. Going to a plantarian diet means losing the convenience that we are accustomed to and adopting a new kind of convenience. So for this post, I am going to share some of my best practices that allow me to not get overwhelmed with prepping. It also saves me time and energy by allowing me to create quick meals, too.
Soak Your Beans
Beans are a key factor in my plantarian lifestyle. One thing that will make the transition easier is to always have your beans soaked and cooked if possible. For example, my family runs through garbanzo beans (chickpeas) like there is no tomorrow. Did you know that they are gluten-free and the only naturally occurring bean? A pound of cooked chickpeas can last us anywhere from 2-3 days (depends on what else we have prepared for the week). So if I cook some on Sunday by Tuesday/Wednesday night I will put some more out to soak overnight. Soaking time depends on what you are making, if you plan to make hummus you’ll want them to soak for at least 24 hours (not really, but that’s what I do). If you just plan to cook some up to put in a recipe or eat cooked then 8 hours will suffice.
By doing this weekly it makes it that much easier to come home and just make a quick meal when the source of your protein is ready to go. It’s almost equivalent to taking the meat out to thaw the night before.
**This tip works for all beans: black beans, black-eyed peas, navy beans, etc…
Other Items to Keep Handy
Now, keeping the beans soaked is just one good habit to help keep you away from the processed/canned foods. Here I’ve listed a few more incredible tips to help make your transition to plantarian that much simpler:
* Keep “milk” made (we personally love hemp milk but cashew, brazil nut, or any nondairy/nonsoy milk will do)
* Keep nuts soaked and ready as well. Like who doesn’t enjoy creamy dishes? In that case, keep Brazil and raw cashews soaked.
* Try making your own condiments (ketchup is by far the easiest thing to make.)
* Make sure you have your seasoning, vegetables, and fruit on hand at all times.
+ We personally keep Sea Salt, Onion powder, and Oregano handy at all times
+ Green/Red/Yellow Peppers, Red Onions, and Leafy greens
+ Any fruit of your choice will be great
These tips will assist you in staying on track and not allowing hunger to steer you down the convenience lane (trust me I know all about letting hunger win).
As an added bonus to prepping you can always wash and store your fruits in advance as. We do this weekly and we do the same with the vegetables. My goal in life is to be able to grab and go as quick as possible. Some may decide to keep quinoa or wild rice cooked as well.
Saying you want to make a change is easy, making the change is the challenging part. However, if you plan to succeed and refuse failure as an option, then the possibilities are endless. I know on my journey I have had to learn self-control and that convenience does not always mean healthy. Below are some of my go-to pins/websites that have made my transition that much easier and I hope it assists you as well.
I welcome all questions and feedback on things that you would like to learn about or tips on how to recreate the plantarian way. Feel free to reach out to me.
Ty’s Conscious Kitchen has some amazing recipes from salad dressings to desserts.
Soaking chickpeas this was my go-to pin on how to make chickpeas. They have 3 different methods, do whichever one works for you and your family.
Cooking Quinoa for those who are looking for a replacement for rice. This is a great option.
Wild rice is great for stuffed pepper recipes or adding them to your chickpea rounds (burgers) to give it some nice texture and flavor. There are some recommendations that the rice soak overnight but it isn’t necessary.
Milk is used in almost all recipes today so this is a huge thing to be able to replace. My advice is to play around with different ones and measurements till you find what works for you and yours.
I am obsessed with cashew cream, I literally make a batch every single week. I put it on my sizzla (pizza), my zoodles, my rounds (burgers), I mean just about anything I can put it on I will try.
Other things to try: cream cheese , tzatkiki sauce , sour cream , cheesecake , wraps , fruit roll ups , quesadillas , sizzla crust — I find I like mine better when I cook it at 400 degrees for about 20 mins it gives it that thin crust feel.
Health | Abundance &| Peace
and don’t forget to
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