Dear Farm Journal,
I’ve been eating a plant based diet with no refined sugars for close to two months now and genuinely take pleasure in exploring new flavors and experimenting in the kitchen. I’ve been a vegetarian for over a decade, yet I’m astonished at how much my shift away from dairy and sugar has boosted my energy levels and enhanced my general feeling of well being. Instead of my diet becoming more “restrictive” as many people perceive it to be, it has become more diversified. Today I made a raw vegan carrot cake, a recipe I’ve had my eye on for awhile. I know some folks are already making that face. I’ve become familiar with that face, and it’s fine. This path isn’t for everyone, and it gets plenty of criticism. However, I’m telling you, this cake is bursting with flavor. My palate has truly re-calibrated to take in the eye opening flavors of the earth.


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