The handcrafted quality is immediately evident when you handle the soft bag. However, I was somewhat skeptical when I read the directions to get and keep it moist. I’m so used to the ‘ole trick wasteful practice of wrapping paper towels around greens that it seemed counter-intuitive, like I’d be setting them up for exactly the opposite of the Vejibag’s intended purpose and claim of “no more slimy vegetables.”

Nevertheless, what nutritarian doesn’t need a way to keep their copious amounts of veggies from going bad before their time? So, I was definitely game…

I found the spacious bag easily accommodated a rather large bunch of chicory greens and even more easily a big head of romaine lettuce. Both remained crisp and unslimy for the week it took to eat them.

Needless to say, when I get some money together, I’ll be buying a few of these from their online store.

Also, it should be noted, at the time of this writing, they currently have an Indiegogo campaign, so that would be another way to support them.

Here’s the video they created explaining the materials and process used in the creation of the bags.

The interviewers will be none other than John Robbins and his son Ocean. It was John’s book Diet for a New America which had such an impact on my Dad when it came out that he immediately went vegetarian. At the time my sister and I were teenagers, and it was at least in part through eating at his place on the weekends and learning his reasons for going vegetarian, that I also made the commitment, in my junior year of college. Ten years after that, I went vegan and never looked back.

Other speakers at the summit whose contributions have really guided me include Dr. Dean Ornish, whose book Everyday Cooking was, I believe, the first vegetarian cookbook I purchased; Kris Carr, whose journey of healing and discovery I followed when her documentary Crazy, Sexy Cancer first aired on The Learning Channel; and Dr. Joel Fuhrman whose book Eat To Live, along with a simultaneous reading of The China Study, coaxed me into what was to be a two-week experiment in veganism.

There are, of course, others too in such a distinguished panel who’ve made an impact on me and countless others. For example, Dr. Neal Barnard and his Physician’s Committee for Responsible Medicine (PCRM). His studies on using a vegan diet for diabetes management and cardiovascular health have yielded impressive results, and his group’s 21-Day Kickstarts, diabetes forums, videos, and animal rights activism continue to introduce the plant-based lifestyle into people’s consciousness and practice.

Part 2 | Part 3

Needless to say, I’m looking forward to hearing these discussions. Topics will range from nutrition (including soy, fats, supplementation, and more) to the environment and food policy (the Farm Bill, etc.).

Join me in listening in; register for the Food Revolution Summit today.

The following documentary reminded me why I got into CRON (calorie restriction with optimal nutrition) in the first place; I was gifted the book Beyond the 120 Year Diet one Christmas (2000?) and found the science compelling.

Unfortunately Eat, Fast and Live Longer with Michael Mosley is no longer available online, so I’ve had to replace it with his appearance on Good Morning America.

This program also reminded me that daily restriction isn’t the only means of reducing calorie intake that has shown promise. There are also various intermittent fasting regimens, including EOD (every other day) and the one ultimately chosen by Michael Mosley, the 5-2 plan, that seem imminently more doable, especially as it pertains to social engagements.

So it is that, at least for a month or so, I’ll be giving the 5-2 diet a shot to decide if it’s right for me on a longer term basis. Today is my first limit day (one of the two non-consecutive days each week during which women are to consume only 500 calories and men 600 as a single meal). So far, I’ve only had a couple cups of coffee and lunch will be today’s meal. Friday will probably be the 2nd day this week, but we’ll see.. the flexibility is, after all, one of the draws to the program.

Further Reading

The FastDiet: Lose Weight, Stay Healthy, and Live Longer with the Simple Secret of Intermittent Fasting
Michael Mosley’s book on the 5-2 plan wherein he covers the studies, his experiences, and tips on making it a lifestyle. Recipes in this & the next book are not vegan.

The Alternate-Day Diet: Turn on Your “Skinny Gene,” Shed the Pounds, and Live a Longer and Healthier Life
Written by a couple medical doctors, this book presents a lot of the science behind every other day fasting. The “skinny gene” to which they refer is SIRT1.

Fasting and Eating for Health: A Medical Doctor’s Program for Conquering Disease
Before Eat To Live, Dr. Fuhrman wrote this book about prolonged fasting as a way of healing and recovering from various diseases and conditions.

Eat For Health
Dr. Joel Fuhrman coined the term nutritarian to describe a person who seeks to get the most micronutrient bang for their caloric buck (Health = Nutrients/Calories). Also known as Volumetrics, this really is the key to staving off hunger while keeping calories low.
 

The bread that’s been my staple sandwich foundation for some time now (not to mention late night snacks) is Ezekial’s 4:9 Low Sodium. It’s a hearty, organic sprouted bread that is great toasted or warmed. For this sandwich, toasted is best.

Next, a layer of vegan mayo and a thick spread of pureed split peas that’s been refrigerated to firm up. Putting them on separate slices like this protects the bread from the moister ingredients to come.

One such ingredient that really kicks up the proceedings is a liberal helping of Sunjay’s kimchi.

You can find these items in the health food sections of most grocery stores.

Avocado slices ad another creamy and cooling element to counter the kimchi and any hots you may have added to the split pea spread.

And, of course, what’s a club sandwich without lettuce (chicory) and tomatoes?

Putting it all together…

Sliced and ready to devour, napkins at the ready!

Hope you enjoyed the walk-thru “recipe” and that you get a chance to make it yourself someday.

BTW, as it turns out, there is a cookbook devoted to vegan sandwiches.

They did this last year as well, kindly opening up the Hungry For Change documentary for everyone to view online. If you missed it then or just want to watch it again, you now have another chance between March 21-31, 2013 at HungryForChange.tv.

One of the people interviewed in the film is the lovely Kris Carr whose new cookbook, Crazy Sexy Kitchen, my Dad is just eating up!

I hope you get to watch it (also available on Netflix) and encourage your friends and family to do likewise. Post in the comments and let me know what you thought.