Michael Sauers
March 31, 2025
Recently I had the pleasure of visiting with a dozen or so friends. It was a great time with lots of lively chatter on a variety of topics. Yes, we shared stories of our afflictions as we are all in our seventh decade of life on Earth.
One conversation centered on how to transition to a vegan/vegetarian diet. For about 35 years I have been 90% vegan and 10% vegetarian. I am a go to guy for such a discussion.
For most of this time, I relied on my dear wife and friend, Carola. Tragically, Carola passed out of this realm about 11 years ago. So, I have been on my own or teaming up with a new/old friend, Kathy, for culinary adventures. Based on my experience, I have come to several beliefs to which I stick to.
- Do as little cooking as possible. Keep it on a low flame at approximately 110 degrees. The higher the heat and duration of cooking the more destruction there is of enzymes. Enzymes are necessary for biological systems function and chemical reactions that sustain life.
- Buy, cook and eat organic foods. Don’t skimp on this.
- Eat foods raw or as little processed as possible. Fruits, veggies, flowers, seaweed and drinks.
- Explore the large variety of fruits, veggies, grains, beans and legumes. Mix, blend, marinate, saute and enjoy! Don’t shy away from tofu, tempeh and seitan.
- Be adventurous, share recipes, take a class and throw parties! Now, here is a tasty recipe: In a saucepan take 1 or 2 tablespoons of olive oil, add some mushrooms with garlic, dulse flakes, and pumpkin seeds. Cook lightly for five minutes. Add tomatoes, beans and greens. Add vegetable broth and simmer a few minutes. Finish it with a little Braggs Aminos and liberal amounts of pepper. Enjoy!