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Missed me?
I know, I’ve been bad about posting again.. but this time, it’s a little more complicated than being just busy with clients and launches and projects (though those have been uncharacteristically numerous lately, too)!
You see, a little less than a year ago, O and I decided to go “mostly vegan”, and I started a “mostly vegan” blog, in addition to The Stylist Quo, which was my anything-goes blog. Then I realized, uh, keeping up two food blogs is pretty dang tough, so I merged them into what you’re now reading, 40 Aprons. Dig? Dig.
But since then, O and I experienced a few months of pretty strict veganism, followed by a decision to begin incorporating local, humanely raised eggs into our diets and to cut out soy for the most part. And then for the entire part. And then grass-fed butter started popping up, and organic chicken thighs and..
And then I felt pretty guilty, because the most popular recipes I’ve written lately tend to be vegan, because I figured that was my niche, my blog’s personality, I suppose? But then I stopped caring so much about that, because I realized I had some pretty obvious symptoms of low thyroid function and less-than-stellar metabolism–like a super low body temperature (high fives all around if I ever hit 98º!) and the not-that-slow packing on of about 10 pounds from between April and September. 10 pounds that only continued to slowly increase, no matter how little I ate, and no matter how “healthy”, which is especially unusual to my body, which has never had a problem losing weight whatsoever. A totally zapped appetite and the unprecedented desire to nap each day at 3 p.m.
Yuck, right? So I realized that I’d been on ultimately very restrictive diets for a while now and fought against my natural cravings, which probably only added onto the stress my metabolism was feeling–low calorie and low fat, neither of which is good for a rumbling, raring-to-go metabolism. But then I come back to the time I posted a grass-fed ice cream cone on my Facebook page and was slammed by some militant vegans about dairy being “bloody”, and my approach to food isn’t quite so clear any more, at least not when it comes to the blog.
So meanwhile, I’ve been learning all I can about a truly healthy, nonrestrictive diet–one that works well for my body–reading Diet Recovery and Eat for Heat and the Nourished Metabolism and RRARF’ing and doing all of these things to help fix my metabolism, but without saying anything about it, for fear of the response from the vegans who think I’m theirs and for fear that they might unsubscribe to my posts and I’ll forever vanish into the blogosphere’s limbo, creating recipes that are no different from anyone else’s with photos or–worse yet–just not that exciting.
So, this weird silence has put a massive damper on my culinary creativity and I’ve had no desire to create or photograph or share recipes, all because what I felt I had to produce no longer “jives” exclusively with part of the brand I once was.
But, well, now here I am, saying something about it. I can’t claim that my dietary approach won’t change yet again, but for now, we just eat.. everything. Nothing’s off limits (well, besides non-fermented soy products), and I love that! My temperature’s slowly rising, and there’s such little stress when it comes to dining out with O or my family (“Where can you eat?”). We’re spending a bit more on groceries, but my hormones are leveling out from cutting out the soy. And there’s also this sheer passion that comes with excellent butters and cheeses and a perfectly browned chicken skin–a passion that I’ve been afraid to share with you!
So now I’d like for you to share your opinion–can a blogger go back once she’s gone vegan? Is a blog a “brand” or is it simply you?
And because I know you don’t come around these parts for the rambling, here’s an excellent, simple dal palak, full of earthy ginger and mustard seeds and powerhouse turmeric and wilted spinach leaves. Perfect for a filling lunch atop steamed basmati rice or alongside a heartier curry for dinner. Otherwise in no way related to my verbose confession, but make it anyway! It’s delish.
Dal Palak
Ingredients
- 1 cup urad dal
- ½ teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 inch ginger , minced fine or grated
- 1 tbsp small green chile , minced
- 2 cups chopped fresh spinach
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida powder/hing (optional)
- ½ teaspoon red chili powder
- ¼ teaspoon red pepper
- ¾ - 1 cup water
- 2 tbsp or 3 tablespoon ghee or coconut oil (for vegan)
- 1 teaspoon salt , to taste
Instructions
- Pick through lentils and wash well, then combine lentils with turmeric powder in a large pot or pressure cooker. Cook until soft and mushy (follow package directions), then drain and mash. Set aside.
- In a large skillet over medium heat, heat ghee. Add the cumin seeds and fry for a few seconds, then add the minced or grated ginger and fry for a minute. Add the chopped green chile and fry for 1 minute. Add the chopped spinach, red chili powder, and asafoetida powder / hing and sauté for 7-8 minute or until the spinach becomes soft and stops releasing water.
- Add the mashed lentils and combine well with spinach mixture. Add 1/2 cup water and stir to combine, then add up to another 1/2 cup water, depending on desired consistency. Add salt to taste and then turn down heat to low and simmer the dal palak for 6-7 minutes.
- Serve over steamed basmati rice with naan and raita.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I am sending you a BIG HUG <3 Honestly, Cheryl you have to do you what's best for you! I love your blog whatever you want to brand it as! Your recipes and photography are top-notch and I genuinely look forward to your posts every week!
As somebody who has struggled soo much with restriction, what I eat etc in the past I can hear you on being worried about the backlash, but in the end, you have to "DO YOU" and do what's best for you! Even though, I'm about 99% vegan (most of my family and friends are not vegan and if I go out to their place and they take the time to make so something vegetarian and it's not vegan, I'll still eat it), I genuinely believe that everyone needs to discover what is best for them. I really do think that we all have different sensitivities and different foods effect us all differently. And as for those mean comments, I've met many passionate vegans and I totally get it on one hand (the passion not the mean-ness) but on the other hand, people don't need to be constantly policed about their eating habits either (I can't stand when people police me about being a vegetarian so I try to show the same courtesy in return).
And You have a right to post whatever recipes you want – as for the backlash? I would march on forward! Your blog has never been branded solely as a vegan blog so I would not worry about a branding issue. And even if it was branded as solely vegan – you have a right to change your way of eating based on what is working for you at the moment. <3
And lastly, THIS DAL PALAK is what my dreams are made of! Can I come over right now and cozy up to this with a giant piece of warm naan? I'll bring chocolate cake! Sending love your way! XO!
Agree that it’s so important to be true to yourself. I appreciate your honesty in this post. If you happen you lose a few vegan readers, you might gain some more non-vegan readers. 🙂 I personally enjoy reading all sorts of blogs, even those that are outside of my “niche”. There’s so much to be learned and appreciated from others!
Personally, I think there’s no need to put labels on diets. Eat what you think is good for you and make the best decisions for your own health. Don’t worry about anything else! And yay for feeling better! The blog world has missed you 🙂
I <3 you……
And I <3 you Traci :)
I have never made a recipe quite like this before, but I definitely do love my Indian food and flavours. I am inspired to try the recipe out – just hope I can get my hands on some of the ingredients!
You’d love it Thalia! It’s such a simple, wholesome dish 🙂
I’m not vegan and I read your blog. I admit that I hesitated reading it at the beginning because I am not vegan. But then I kept reading because I liked what I saw. If you like what you are making and eating, it shows.
Interesting! So if you did that, I’d assume it would work in the reverse as well 🙂 Thanks Pam!!
Hey girl, you do what’s good for YOU! I’m pretty new to this blog, and came for the delicious looking recipes that just happened to be vegan, so when/if they don’t happen to be vegan anymore I’ll still be here! This dal looks fabulous…so comforting for the winter!
Yay! Thanks Katrina. I’m totally in agreement with you, and let’s be honest, I’m not writing for the pretty-darn-scary militant vegans anyway! And yes, the dal is tremendously delish, especially for colder weather!
Hey Cheryl, glad you shared what is going on. Running two blogs could be a lot of work. I’ve never thought of you as 100% vegan blogger, although I enjoy all your creative vegan recipes. I do think that you can definitely go back and share some of the non-vegan recipes you are creating. More important, if you are craving some non-vegan products, you should totally have them. I’ve had similar problems with my blog and since my readier enjoy my non vegan (not even so healthy) baking recipes, I feel like it is impossible to start posting “vegan only” or “naturally sweetened” baked goods, so I kind of post both types of recipes (is that wrong…?).
I believe that you should share whatever you cook and not worry about your “vegan only” readers.
I started 40 Aprons with the idea that we don’t need to totally strictly label our diets and that we all eat a balance anyway.. of healthy and more indulgent, right? So I don’t know why I’ve restricted my own self in this way! I appreciate your comment Mira 🙂 My hormones feel so much more stable now and my temps are rising, so I feel like I’ve perhaps just found the right diet for my own self. As much as I would love to truly be healthy and happy on an all-vegan diet! I do love when you share a myriad of recipes, and I always get excited when it’s something not-too-healthy! I’m like ooh, Mira, livin’ on the edge, oooh girl! Hahah
Cheryl,
Wow, there’s a lot to take in here. . to answer your questions, can a blogger go back once she’s gone vegan? is a blog a “brand” or is it simply you? I think you can absolutely go back especially if you’re feeling better, your hormones are leveling and you’re finding your passion for cooking, LIVING and eating again with butter, cheese and chicken. Is a blog a “brand” or is it simply you? Well, it’s both. and it depends on how active and serious you are with your blog. . I think be true to yourself and the writing, the posts, the recipes will just happen. If you lose some followers because you’re not vegan anymore, then oh well. Don’t worry about it. Again, if you’re finding joy and passion in cooking and consuming butters and cheeses, for me, THIS is what it’s all about. Life is short. Live it in a way that you will be happy and true to yourself. Looking forward to seeing how things evolve here. . 🙂 Chin up, yo.
You’re so right, Alice. And I figure.. so many of my most popular recipes are non-vegan anyway that I’ll be OK. In terms of a blog being a brand, you’re so right! Like if you started making loads of casseroles based on canned cream-of soups and Kraft singles, we’d all be like “Uh, what…?!” I feel so much freer to just share whatever I create now, and this is my true North I think, anyway. I’d love, for ethical reasons, to be vegan forever and ever, but it’s a tense lifestyle with me for whatever reason. My temps are climbing and I feel my metabolism is coming back, so I’m happy! Thanks for such a well thought-out response, Alice 🙂 And “chin up, yo” is basically the best salutation ever.
So, I’m pretty much all-in with the vegan thing, on both the ethical and health aspects. 🙂 but I always thought of you as an omnivore blogger, possibly because I read both of your blogs back when they were separated? I have probably 50 non-vegan food blogs in my reader, including yours. And it’s a really fair assumption that if I’m reading a non-vegan blog, it’s because I ESPECIALLY like it, since I read so many vegan blogs and need to at least attempt to limit my blog consumption… I’m not necessarily here for the guarantee of 100% vegan recipes – I’m here for your writing and personality, beautiful photos, and creative recipe ideas! I guess I just wanted to chime in on behalf of non-militant, average-joe vegans who are fans of your work and understanding of your personal journey. I’m CERTAIN that I’m not the only one who feels this way. Certain.
Oh, and the dal palak sounds amazing, duh! I’ve been eating so much Indian food lately it’s not even funny, but palak + lentils is a combination I had never thought of!
That’s crazy! They serve it at like.. three separate Indian buffets around these parts. I would never have been creative enough to just come up with it. You need this in your life!
Aw, Shannon! Your comment means so much, really. I have thought about you a lot in considering like erm, coming out of the closet lately? I’m like, “what if Shannon decides I’m a total vegan poser (?! yeah.. my thoughts) and that we aren’t friends anymore?!” So it’s good to know that the militant faction isn’t the majority. But can we talk about how many blogs you read?! Holy mama!