B-12 and Veganism – Flashback Friday

IMG_0468There are many vitamins and minerals that we hear about in the media, from medical professionals, and from our parents/family growing up. We mostly understand that we require some calcium, vitamin D, vitamin C, and iron. We understand that we need protein (though there are very interesting debates about how much). However, many of us have no clue about the B vitamins. Vitamin B12 can be a particular issue for those on a vegan diet who do not consume fortified food/drink (like soymilk). Thus, raw vegans may be more inclined to a B12 deficiency.

Why is this important? B12 is a vitamin that the body requires (like folic acid) to make red blood cells. The body cannot synthesize B12; it must be consumed in the diet. I’m sure that I don’t need to explain that red blood cells are pretty important to our oxygenation and thus our overall health and wellness.

In a typical Westernized diet, people generally absorb sufficient quantities of B12 by eating meat, eggs, and dairy products. Those who consume a vegan diet, or those who eat a very limited variety of foods (which can be more common in older adults), may find it very difficult to consume adequate B12. Additionally, some medical conditions (including Crohn’s disease) and medications (including popular stomach acid reducers) may make it hard for the body to absorb enough B12 through diet.

Often, people are unaware that they have a B12 deficiency unless/until it becomes severe.  Symptoms can include fatigue, bleeding gums, weight loss, dizziness. Persistent B12 deficiency can even lead to nerve damage and the associated physical and mental symptoms.

If you suspect that you have a B12 problem, your physician can test for anemia and B12 levels. However, even if you don’t think testing is needed, it’s probably a good idea to think about how much B12 you are consuming and whether you need to supplement your dietary levels. For those on a vegan, but not raw, diet, soy milk and other processed vegan foods may be fortified with B12. For individuals on a raw diet, B12 (or full spectrum B) vitamins are readily available in most pharmacies, GNC stores, or online.

If you would like more information about the role of B12 in the body and supplementation, check out:

American Family Physician article on B12 deficiency

The Vegetarian Society B12 information sheet

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Flash Fire Nachos – A Vegan Recipe

Food styling and picture by Ms. E of the VeganAsana family.

Food styling and picture by Ms. E of the VeganAsana family.

Mmmmm… nachos. Yay… pressure cooker! We like beans. Had you guessed?

Ingredients

IMG_1065web1 lb pinto beans
1 medium onion chopped
1-2 
jalapeños, halved
1-2 stalks celery, chopped
2 T turmeric
2 T chili powder
2 T cumin
2 T vegetable broth powder
Water
1/2 cup nutritional yeast
2 T olive oil
Salt to taste
Nacho chips
Romaine lettuce
Salsa

Process

Throw beans, onions, celery, jalapenos, chili powder, turmeric, cumin, and vegetable broth powder into the pressure cooker. Add 2 T olive oil and water to about 2-3 inches above beans.

Place lid on cooker and bring to high pressure. Allow to cook 25 minutes. Turn off heat and allow the cooker to naturally depressurize. After it is safe to open, check beans to see if they are soft. If not, return to heat and cook longer (with or without lid).

Once beans are nicely soft, drain off most of the water and use a stick blender or food processor to blend the bean mix, adding nutritional yeast gradually.

Serve with nacho chips, lettuce, black olives, salsa, etc.

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Split Pea Soup – A Vegan Pressure Cooker Comfort Food

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It’s starting to get cool out, so you know what that means! SOUP!
I love a bowl of soup in the fall or winter, and split pea is a crowd pleasing (though not horribly photogenic) star in my house.

Ingredients

2 pounds dried split peas
1 large onion, diced
6 carrots, peeled and sliced or 1 bag baby carrots
8 cups vegetable broth
2 cups non-dairy milk (or 2 more cups broth or water)
1 T liquid smoke
2 T olive oil
Salt and pepper to taste
optional seasonings: 1/2 cup fresh chopped kale, 1/3 cup chopped basil, 4 minced garlic cloves

Process

If you have the time, you can sauté the onions and garlic until soft or caramelized and go from there. If not (as I did not last night), you can just throw it all in with the beans.

Add beans and sautéed or raw vegetables and remainder of ingredients except salt, pepper, and non-dairy milk to pressure cooker. Bring to high pressure. Cook for 10-12 minutes and then remove from burner to allow to naturally depressurize.

Pour in the non-dairy milk and salt and pepper to taste. Serve with fresh bread, salad, or fruit.  Yummy.

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