Caring for my 20 month-old Godchild Sawyer for the past six days got me thinking again about my history with food and how it effects my life.
Sawyer's parents instructed me to feed him as often as possible because he is on the thin side, and sometimes it is a challenge to get him to eat.
Fortunately, he has been eating like crazy at my house but there was certainly a lot of attention paid to him while eating. So what will that mean to him later in life?
Will he need a cheering squad in order to finish a bowl of spaghetti?
Hopefully not but it did inspire me to remember more memories of my own eating habits as a child.
Looking deeply with understanding at all your history with food is enlightening and if you practice this you may find that your personal food barriers will melt away.
One of my earliest memories is how much I hated eating as a child.
My father had a strict rule for me, and it was I couldn't leave the kitchen table without finishing my food. After everyone left the kitchen, I would stuff the food in a hole behind the sink.
I did this for years without being discovered. Disgusting, I know, but when you are ten or eleven years old, and you don't want to eat, you needed to think of ingenious ways of disposing food.
When I got a little older, I disliked the food at the school cafeteria so much, I would go to this popular restaurant in my small town, sit at the counter alone and order a small coke and a lettuce and tomato sandwich every single day.
I did this so often that the employees at the restaurant nicknamed me “the rabbit”. “Here comes the rabbit” they would say every time I sat down.
I have mixed emotions now when I picture that 11-year-old girl sitting alone eating her lunch. So independent at such a young age.
So what does this all mean? Was I forced to eat as a child and went on in life hating most food? I think so.
Fortunately, I didn't end up with an eating disorder, but in retrospect becoming a vegan makes sense.
At any rate, I hope you think about your history with food the next time you sit down to eat something that will make you feel bad later.
It may be difficult at times, but have compassion for yourself and a sense of humor, and I think you will make better food choices. Now, on to this week's recipe and something I did love as a child.
Last week, I attended a meeting where everyone brings snacks. I decided to take some vegan donuts.
This is a real testament to my vegan lifestyle since I grew up on the best donuts evah – Dunkin Donuts in Boston.
After I placed my vegan donuts on the table to share, I watched everyone closely as they ate them and people seemed to totally enjoy them. I only saw one guy spit a piece back into a napkin, but that was only after I announced they were vegan.
Funny how the word vegan can scare people. At any rate, I thought they were quite good and perfect for a vegan breakfast buffet. I recommend getting one of those mini donut pans and experiment with lots of vegan toppings.
They are a little dense so I don't recommend making large donuts. Also, next time I would add some grated lemon peel for a little zest. Hope you enjoy these vegan donuts as much as I did.
Vegan Day 277 – Wish me luck!
Understanding Your Food History & Vegan Glazed Donuts
- 1 cup all purpose flour
- ½ cup organic sugar
- 1½ tsp baking powder
- ¼ tsp sea salt
- ½ tsp cinnamon (or nutmeg - experiment with spices you like)
- ½ cup non dairy milk (I used Earth Balance soy milk but coconut milk could also work)
- ½ tsp apple cider vinegar
- Egg replacer equivalent to one egg (I used EnerG)
- 4 tbsp Earth Balance Vegan Butter ( I have tried them all and Earth Balance is the best vegan butter in the marketplace - great for non-vegans too)
- ½ cup confectioners sugar
- 1tbsp non dairy milk
- ½ tsp vanilla
- 3 or more tbsp sprinkles
- In a large bowl combine the dry ingredients and whisk to incorporate.
- In a small saucepan over low heat add the wet ingredients including the egg replacer prepared according tot he package directions. If using EnerG egg replacer use 1½ tsp egg replacer and one tbsp of water. Add the Earth Balance and allow just to melt. The mixture should be warm to the touch but not hot.
- Pour the wet ingredients into the dry and mix to form a spongy batter.
- Place batter into a non-stick donut pan and cook in a 350 degree oven for approximately 10-12 minutes or until an inserted toothpick comes out clean. If using a donut maker - cook according to the maker's directions.
- Transfer to a cooling rack and allow to cool.
- While cooling pepare the glaze. In a bowl, mix the confectioners sugar, non dairy milk and vanilla until smooth. Dip cooled donuts into the glaze and place on a serving dish. If desired cover with sprinkles.
Yum!