More than any other American holiday, Thanksgiving revolves around a meal, especially in the case of omnivores. This meal, preceded by endless plates of fatty cheeses and dips plus crackers, chips and other appetizers in some homes, takes hours upon hours to prepare, and it’s generally eaten over a half-hour. Shortly after the feast, many fall asleep briefly on their couches or call it an early night.
The body can take only so much, and if it’s stuffed with food—just like alcohol—beyond reasonable limits, the body will shut down a person temporarily in the form of sleep.
Thanksgiving is a terrific opportunity for raw vegans to lead by example and show that food is meant to power the body and mind, not tire them and certainly not destroy them.
For those transitioning to a raw vegan lifestyle, it can be awkward to look up from your fruits or salad to see the entire table’s eyes trained in your direction. It can certainly be wearing to hear “So where do you get your protein?” for the umpteenth time. I’ve noticed this attention comes from a few places. Some want to learn about what you’re doing because they’ve been searching for a diet that works. Some want to be sure you know what you’re doing with your diet because it’s radically different from others’ diets. Still others seek to find cracks in your diet to validate their own diets—even if they’re overweight or facing a health challenge. Take this attention in stride and focus on enjoying the company of loved ones as well as the natural taste, pure beauty and life-giving properties of your meals.
Want to bring a low-calorie raw vegan meal to share with your company? Many folks enjoy spaghetti, and Zucchini Spaghetti with Savory Marinara Sauce is the ticket to dispel the notion that raw vegans eat just carrots and celery.
Check out my Zucchini Spaghetti with Savory Marinara Sauce recipe!