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I have a bit of an announcement. This may come as a shock to many, given my recent post about drooling over pork belly.

Brace your self...

I've decided to adopted a vegetarian diet from now through July. In addition, I will be doing one day a week vegan.

What does this mean exactly?

It means that I will not be eating anything with a face until the end of July. It means that I will continue to enjoy milk products (I just can't give up my goat cheese) and eggs, but cut out anything made of or with poultry, beef, pork, fish, or shell fish. (And yes, I realize shell fish don't really have a face, but they still count as an 'animal').

Sunday is the day I have deemed as my vegan day mostly because it is the one day that I am 100% in control of what I eat. Consuming a vegan diet means that I will not eat any food product derived from an animal. No milk, eggs, cheese, butter, ice cream....you get the point.

So, at this point I'm sure you are wondering why in the world, after oogling the pigs, did I decide to make such a crazy choice?

Two reasons. That are equally as important to me.

1. Health benefits.
Plant based diets are proven to be more healthy than meat based diets. Countries such as India and cultures in the Mediterranean that have a low meat, high veggie diet have drastically lower rates of heart disease and cancer and obesity. I understand that plant based diets aren't the only factor in these statistics, but it is a huge part. I want to see for myself if I notice a difference in how I feel after eliminated animal product from my diet.

2. To gain perceptive.
Americans put so much emphasis on meat protein. Generally speaking, our diets are way overloaded with animal products and not nearly enough veggies. The perceptive I hope to gain is multifaceted. By adopting vegetarian and vegan diets I hope to change the way I approach meal planning and dish designing. I hope to bring vegetables to the forefront of my mind and focal point of the dish or meal. I hope to spread the word that yes, you can have delicious food and be feel full (which is a completely different topic of over eating and portion size) with little or no meat/animal product.
Secondly, through living a veggie/vegan diet and approaching food differently, I am forced to consider new ingredients. Perhaps foods I've never had before. Or products I am unfamiliar with. I might have to *gasp* try something new?
Lastly, I want to gain some understand of what it is like for the 'real' veggie/vegans out there. The ridicule, the judgment, having to explain your personal life choice to strangers, looking at a menu and thinking, what in the world am I going to eat here! I hope that by walking a month in their shoes, I will be able to better understand their challenges and be better equipped to accommodate their preferences.

As a person in the culinary field, I try not to look at dietary restrictions as restrictions. Rather they are opportunities to challenge my cooking. You really have to think about and consider each ingredient you are using. Veggie and Vegan diets shouldn't be looked at as weird or a nuisance but as another type of cultural cuisine. No different than Thai, Creole, German or Italian.

I have been saying for the past year that I want to specialize in special diets. However, I feel like it's important to gain ground level understanding of my potential clients needs. To practice what I preach. How can I design meals and menus for my clients if I don't really understand their needs, limitations and challenges?

All that being said, I already have a few days of exemptions. Solely because I don't want be an inconvenience to other people. I am attending a couple weddings (to which I have already RSVPed) and don't want to have to call up and say that I'd like to change my pot roast to a vegetarian meal. :/ I hate the idea of making people go out of their way for my choice (especially since I'm not a 'real' veggie), but I guess that's part of the deal.