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Have You Experienced Vegan Detox Symptoms? What You Need To Know

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The vegan diet is rich in antioxidants, dietary fiber, and water. This is the main reason why some people experience several vegan detox symptoms. Some are negative while other symptoms are quite positive.

People who have been eating junk for the most part of their life mostly experience the negative vegan detox symptoms. See, you have made your body accustomed to toxins and all sorts of unhealthy components. The antioxidants, water, and fiber in your new vegan diet fight with the overload of toxins to replace this entire system and replenish your body cells naturally.

The good news is that once this fight is over, you start enjoying the positive vegan detox symptoms like everyone else.

So which symptoms am I referring to?

The Positive Vegan Detox Symptoms

Increased Energy

Once you transition to a vegan, you will either feel more energetic or fatigued (I will discuss more on energy loss later). Of course, the nuts and cereals are full-packed with energy. And since we have limited protein options, the vegan diet is rich in carbohydrates which break down easily to release energy.

Vegetables such as kale and spinach are rich in iron, which promotes metabolism.

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And no, you don’t feel hungry faster. The same fiber-rich nuts and vegetables keep you full throughout the day. When I transitioned to the vegan diet, I used to forget the usual mealtimes because my breakfast kept me full until late in the afternoons. And this is excellent if you want to lose weight.

Lustrous skin

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A month after starting the vegan diet you will notice your skin glowing. Most fruits and vegetables are rich in antioxidants and vitamin C, which clears up your skin’s toxins and dead cells.

Noticeable Hair and Nails Growth

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Foods such as broccoli, spinach, berries, almonds, are rich sources of biotin, vitamin E, calcium, and protein, which are essential for hair and bone growth.

No More Cravings

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In additions to the fibers filling you up, you get more minerals from a plant-based diet than an animal-based diet. We experience cravings because of lacking some minerals in the body (unless you’re pregnant). As long as you eat a balanced vegan diet, cravings will be a thing of the past.

More Concentration

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Legumes and vegetables are rich in blood protein and iron as well as other essential nutrients. These work together to keep your brain cells more nourished and hence your focus and concentration improve.

Increased libido

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Once you are off dairy milk, your body generates more Estrone, the sex hormone. This hormone is also important in preparing you for pregnancy and bone development. The hormone also stimulates the production of Serotonin, the mood-balancing chemical. And this is ideal for women especially towards menopause, right?

For women, your periods will less painful because of the same hormonal changes.

The Negative Vegan Detox Symptoms

Bloating

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The vegetable and nuts diet is rich in fiber. If you never used to eat foods rich in fiber, your tummy will have indigestion problems leading to bloating.

Nausea

Nausea is also largely contributed to indigestion. Your tummy feels full and uncomfortable, and therefore, you feel like throwing up after meals.

Acne

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Once you start ingesting vegetables rich in antioxidants, they start to get rid of excess fats and dead skin almost immediately. And since these can only be secreted through your skin, acne erupts.

Decrease in energy

This happens to people who were used to having a heavy animal protein diet in the morning. Things like bacon, eggs, and chicken. These are foods high in calories. Once you withdraw them, your body reacts.

Fatigue

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If your body doesn’t feel energized, you will suffer from fatigue. Most people will also complain of watery eyes, migraine, runny nose, and body aches. Luckily, all these negative symptoms have a solution.

Solutions to Counter the Negative Effects

#1

For the digestive tract blockages, try Colonics and Enemas. Forcefully flushing out the toxins blocking your digestive tract is the quickest way to deal with bloating and nausea. These are best administered by a professional clinic.

#2

Keep your body hydrated at all times. Drinking plenty of clean water and natural fruit juices will help fill the energy gap you have created. They also help to clear out acne and skin problems. Avoid vegetable juices while at the negative vegan detox symptoms stage. They only make you worse. Fight the toxins in your body gradually.

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#3

Ensure you get plenty of sleep. Doctors advise us to have at least 7-9 hours of sleep every day. Once you transition to a vegan diet, get 10 hours of sleep or more if possible. When you sleep, your body redirects all your energy to healing and rejuvenation. That is why you wake up feeling refreshed after a good night’s sleep. And if you have a sleepless night, you feel irritable and clumsy in the morning, right?

#4

Have regular detox salt baths (Epsom salts) and use essential oils. Detox baths target the nerves and muscles. They are, therefore, the ideal solution if you feel aches and muscle cramps. Essential oils, on the other hand, target your skin and brain. Inhaling them (using a diffuser) or adding them to your bath water will help you relax better and take care of issues related to your sinuses (a runny nose and watery eyes).

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#5

To take care of the energy problem, observe your diet. If you were used to a high protein breakfast, make sure you replicate the same amount of calories or even more. And then you can reduce them gradually. For example, a breakfast with Soymilk, chia seeds, and lentils is rich in protein.

Similarly, if you were used to fatty foods, try starting with the vegan Ketogenic diet. Avocadoes, tofu, and coconuts are some of the ingredients in this diet and they contain a good amount of healthy fat.

#6

Finally, exercise regularly; at least until the negative symptoms wear off. Exercises help with natural blood circulation. Include a session or 2 of deep tissue massage each month and regular meditation. You need to clear off your mind and connect with your spiritual realm. This will keep you motivated to continue on this journey.

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In Conclusion

Different people experience different vegan detox symptoms. The intensity also varies. While some might not even notice any symptom, some will be on and off the diet for fear of getting worse. Don’t worry, the negative symptoms don’t last for more than 3-6 months. Make sure that your vegan diet is healthy and balanced in all meals. Once your body adjusts to the new routine, you will be glad you made that decision to go vegan.

Rachel is a mom of two boys, a wife, and a part-time chef. By trying and testing new parenting trends she takes her motherhood to the next level! She finds that she processes things better when she writes about them, which has unleashed her passion for sharing her thoughts on life and parenting through her articles for SOLANCHA Magazine.

recipes

A Four Ingredients Vegan Lasagna Recipe with Homemade Vegan Ricotta

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Vegan lasagna with homemade ricotta cheese tastes heavenly. And we don’t need a list of ingredients in this recipe. With just 4 ingredients, you have a delicious main course. The beauty of lasagna is that you can also use your leftover sauces and cooked leftover vegetables. In this recipe, I will keep it simple. However, feel free to experiment with whichever leftovers and vegan cheese you have.

The Ingredients

  • Pre-cooked pasta sheets
  • 2 cups Vegan Ricotta
  • A bunch of baby spinach leaves
  • 1-cup white Sauce (recipe below)

The Procedure

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Sauté the baby spinach or you can steam them until tender. Season them with salt and red chili flakes and set them aside.

In a large casserole dish, start by spreading a generous layer of the white sauce. Now layer the lasagna. Spread more white sauce and add your spinach and ricotta filling. Add a layer of lasagna and repeat the process until you achieve 3 layers.

Bake your vegan lasagna for 30 minutes at 375F.

Let it sit for 5 minutes before you cut and serve.

Homemade Vegan White Sauce

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To make the white sauce, you need:

  • 2 cups cashew nuts – presoaked
  • ¼ cup Nutritional Yeast
  • ½ tbsp. lemon juice
  • A pinch of sea salt to taste
  • 2 cloves of garlic – minced

Blend the cashew nuts in a blender until smooth and creamy.

Sauté the garlic in a small sauce pot. Add the rest of the ingredients except the lemon juice. Bring them to boil whisking constantly. Once the sauce thickens, add lemon juice, stir, and remove the pot from the heat.

When the sauce cools, you can use it in any recipe that calls for white sauce.

Homemade Vegan Ricotta Cheese

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To make vegan Ricotta cheese at home, you need the following:

  • 2 cups of almonds – presoaked
  • 2 cups of soy milk
  • 3 cups of water
  • 1 tablespoon of salt
  • The juice of 1 lemon (4 tablespoons)

Blend all the ingredients except the salt and lemon juice and squeeze out the liquid using a muslin cloth.

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Now put the milk you squeeze out in a pan and add the salt. Under high heat, bring the milk to boil as you stir occasionally. Reduce the heat and let it simmer until it thickens slightly. Now switch off the heat and add the lemon juice. Stir briefly, and let it sit until it cools off (for about 3 hours).

As the liquid cools, you will notice the curds forming. Filter the liquid from the curd using a muslin cloth. Once all the liquid has drained, transfer this ricotta cheese to a cheese basket and wrap it in the paper. Refrigerate overnight.

In the morning, all the remaining liquid will have filtered out and what remains is a firm block of vegan ricotta cheese.

In Conclusion

Most people complicate their vegan lasagna with multiple sauces and ingredients. As a result, your dish loses clarity. Vegan delicacies are equally enjoyable, and they don’t need a load of ingredients to make them stand out. Try this vegan lasagna recipe today and keep it simple.

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A Simple Vegan Gluten-Free Brownies Recipe

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The secret to the best vegan gluten-free brownies is in the quality of chocolate used. For this recipe, I use 80% dark chocolate and additional cocoa powder. You also need to grease your baking tin with coconut oil. Or use a parchment paper for easier slicing and handling once the brownies are cooked through.

In addition, non-vegan brownies use eggs to incorporate air, which makes them light and fluffy. In our recipe, we will use an egg substitute. However, this is entirely up to you. You can also use light flour like coconut flour without the vegan egg for similar results. Let’s get started.

Ingredients

  • 8 ounces vegan dark chocolate – chopped into smaller chunks
  • ¼ cup dark cocoa powder
  • 1 cup melted coconut cream (or use vegan butter)
  • 1/2 cups dark brown sugar
  • 2 tablespoons maple syrup (or any sweetener you prefer)
  • A dash of vanilla extract
  • A pinch of sea salt
  • 1-cup gluten-free flour
  • Egg substitute

Procedure

Preheat your oven to 350 degrees Fahrenheit.

Prepare your baking tin by either greasing with coconut oil or line it with a parchment paper.

The Egg Substitute

To make the vegan egg, mix 2 tablespoons of chia seeds with 6 tablespoons water. Let this mixture sit for 5 minutes to thicken. You can also use a flax egg, but I find chia seeds healthier.

The Chocolate Ganache

Mix the dark chocolate chunks with cocoa powder and pour in the hot coconut cream. Mix gently. The heat from the coconut cream should melt the dark chocolate effortlessly.

However, if you are using vegan butter, you have to pre-melt the dark chocolate first.

The Vegan Gluten Free Brownies Batter

In a large bowl, mix in the sugar, salt, vanilla, and egg substitute. Add the chocolate ganache and mix thoroughly. Now sift in the flour and fold gently.

Pour this batter in the baking tin, and bake for 20 minutes.

Remove from the oven and bang the baking tin on a hard surface. This takes care of any uneven baking and gently breaks the top surface.

Return them to the oven to continue baking for another 20 minutes. A well-done brownie should be crunchy on the surface and gooey in the center.

While slicing, keep wiping the knife after each cut to maintain neatly shaped brownie slices.

To serve the vegan gluten-free brownies, drizzle some melted dark chocolate and garnish with chopped nuts and herbs.

Enjoy!

Recipe Variation

The above recipe is simple and healthy, but you can make it even better and more flexible for your kitchen.

Generally, store-bought gluten-free flour might contain tapioca flour, rice flour, potato starch, teff flour, buckwheat flour, sorghum flour, or garbanzo flour among others. Some also contain nut flours. You can easily make yours at home.

For example, you can make almond flour by simply grinding raw almonds in a powerful blender or grinder. But, since almond flour is quite fine and dense, it barely holds shape. Because of this, make sure you mix it with a different type of flour like brown rice flour for fluffy brownies.

You can also add healthy spices and herbs in your brownies. Freshly ground ginger and mint leaves go well with brownies.

And the list is endless. Customize your vegan gluten-free brownies just how you like them.

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Healthy and Nutritious Packed Vegan Omelette Recipes

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A vegan omelette is a quick breakfast fix. The key ingredient is Chickpea flour and if you prefer the “eggy” smell, add a little black salt (Kala Namak). In this article, I will share with you the various ways you can enrich your vegan omelette to make it more nutritious and unique every day.

The Basic Vegan Omelette Recipe

Ingredients

  • 2 cups wholemeal (or use gluten-free or plain flour)
  • 2 cups Gram flour (Chickpea, Besan, or Garbanzo flour)
  • 1 tablespoon Baking powder
  • A pinch of Salt
  • A pinch of Black salt (Kala Namak)  – optional
  • 800 ml Non-dairy milk (any will do, but soy milk is the best)

Procedure

Mix all the ingredients until well combined. You can use a blender, a cocktail shaker, a whisk, or whichever gadget you prefer.

Let it sit for 20 minutes for best results. However, you can prepare the vegan omelette immediately if you are in a hurry.

Meanwhile, preheat a non-stick skillet.

For the first piece, oil the skillet. These omelettes are a bit sensitive, and they can stick or break if you are not careful. However, you don’t need to keep oiling the skillet for the other omelettes.

These vegan omelettes also cook fast. 2 minutes on each side is enough as long as your batter is thin.

Vegetable Omelette Recipe

To the above ingredients add; some finely diced veggies to the batter (e.g., onions, bell peppers, mushrooms, etc.)

With the vegetables in the batter, cook your vegan omelette slightly longer. Alternatively, you can blanch or sauté these veggies individually. And then prepare the basic omelette. And finally, make a lovely sandwich.

Herbed Vegetable Omelette Recipe

Vegan omelettes are delicious with herbs and spices. Ginger-garlic powder, cumin, turmeric, chili, and nutmeg go particularly well with these omelettes. Add the spices of your choice in the batter. But, not more than 3 spices.

For a Quick Fix

You can prepare the omelette batter in advance. I usually mix all the dry ingredients and keep them refrigerated. In the morning I scope some of it, mix with soy milk, and I am good to go. However, this mixture keeps for a week at most because the flour and baking soda absorb moisture as you open and close the jar.

The Do’s and Don’ts

Do use spices and healthy herbs. They elevate your omelette to another level. In fact, once you master the art of mixing vegetables in the batter, you will never go back to the plain ones.

Do use a non-stick pan. The other options (Aluminum, copper, cast iron, and the likes) stick, and they require a generous amount of oil with each omelette.

Don’t flip the omelette before the bottom side is fully dried and has started pulling away from the pan on the edges. If you try flipping over, the omelette will break.

Don’t use plain chickpea flour. The density and texture of this flour cannot hold shape on its own, which is why we add plain flour or any healthier options available.

In Conclusion

Vegan omelette is best served hot with a beverage of your choice. You can also serve it warm with a cold fruit salad. How do you serve your vegan omelettes?

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