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evelyn parham

Other Brown Vegans: Evelyn Parham

With about 2% of Americans practicing a plant-based diet, it’s no wonder many feel making healthier changes don’t relate to their lives.  Most people don’t even know anyone practicing a plant-based lifestyle.

I’ve decided to start a series to spotlight past and present brown vegans (famous and non-famous), who have made a change in their lives for health and/or ethical reasons. Enjoy!

How long have you been a vegan? 1 year

What made you decide to embrace a plant-based diet?  I decided to embrace a plant-based diet, because of my health.  I wasn't in bad health, but I had some female issues.  As I researched about the health issue that I had, I kept coming across information about diet, which stressed eating plant-based diet.  So I decided to give it a try.  Since doing so, I have noticed a big change.  Eating a plant-based diet has helped me so much.

What was the hardest food to give up?  Ice cream.  I still eat ice cream, every now and then, but now I choose a vegan version.

Any advice to new vegans? Don't be so hard on yourself if you have mess up.  Just start over again.  Focus on eating whole foods and try to limit the amount of processed foods you eat.

What are some of your favorite books or websites on veganism?  I have so many books that I like, but my all time favorites are By Any Greens Necessary by Tracye McQuirter and Eating for Beauty by David Wolfe

Website:  http://vegsource.com

Please share a recipe you enjoy.  I enjoy black beans with quinoa and what I like about this recipe is that you can make the flavors pop any way you like.

1 medium onion

1 garlic clove (minced)

1 onion (diced)

1-2 tablespoon of olive oil

2-3 tablespoons of Nutrtional Yeast

1 can of diced tomatoes

1 can of corn

1/2 cup of cooked quinoa (cook according to instructions on package)

Add these items to your taste:  ground cumin, ground chipotle pepper, Liquid Braggs Aminos or Sea salt (start with a small amount), an herb your choice ( I like oregano).

Directions:  Saute onion and garlic in skillet along with the olive oil.  Add your seasonings, but not too much, because you will also add this after you have the all ingredients in the skillet.  Drain and rinse the black beans and corn.  Add black beans to the mixture.  Mix well.  Add diced canned tomatoes and stir well.  Let simmer a few minutes.  Give taste test and adjust seasonings to taste.  Add in the cooked quinoa.  Mix well.  Let simmer for a few more minutes.

Enjoy!

Evelyn enjoys reading, writing, singing and helping others make healthy lifestyle changes.

Reach her on her Website
Twitter:  @evelyn_parham
Facebook Page
YouTube 

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