SpartanDiva

Just tried Explore Asian black bean spaghetti. It has a marvelous texture, like a "real" pasta. Get this - it is made only with organic black beans and water, nothing else. So it's gluten-free, contains 20 (!) g of protein per serving, and is low in sodium. The dark color makes a nice visual background for green, red, and orange veggies. Perfect for vegan bodybuilders!

While this hummus is organic, low in sodium, and packed with nutrients ("the good"); the Peruvian cereza peppers will knock your socks off ("the evil"). Wilderness Poets Hempspread substitutes for tahini to add extra omega EFAs and protein, and adds a slightly different, earthier flavor. Drain a can of Eden Organics no-salt-added garbanzos, reserving liquid and pouring the beans in a food processor. Place 1 dehydrated cereza pepper (two if you dare!) in garbanzo liquid, and gently for 5 minutes; once reconstituted, remove from liquid and dice finely. Place in food processor, along with 1 diced roma tomato, 2 T Hempspread, 2 T roasted garlic, 1 T balsamic vinegar, juice of 1/2 lemon, 1/2 t oregano. Begin processing, and add garbanzo liquid 1 T at a time. Process until smooth. Refrigerate before serving.

My latest passion in the world of Scoville Heat Units (SHUs) is Peruvian cereza peppers. These gorgeous, mahogany-colored globes pack 70,000-80,000 SHUs, and have an earthy, slightly berry-flavored taste. Be prepared for a flurry of new recipes. I'm on fire for cereza peppers!

This spicy, crisp snack satisfies your need for chips. A great source of lycopene, beta carotene, omega-3s, and other nutrients. Guilt-free and fabulous! Blend the following until a thick, smooth batter forms: 3 roma tomatoes 1/2 onion 1/2 red bell pepper 1/2 jalapeno 1/4 zucchini 1 T garlic 1 T lemon juice or raw apple cider vinegar 1 t chili powder 4 T raw sprouted golden flax 1 t raw coconut aminos Spread batter thin (approximately 1/4") on a dehydrator screen. Dehydrate for at least 12 hours at 105 degrees, or until crisp. You may need to flip the mixture over to ensure both sides are dry half way through. Peel off of screen and tear into irregular chips. Serve with fresh vegan guacamole or alone. Serves four.

Here's my new diet, a big part of the pursuit of "The Holy Grail of Bodybuilding" - losing fat while maintaining/gaining muscle. It's mostly organic and raw; vegan; and chock-full of nutrients (including incredibly bioavailable proteins) while limiting sugars that can cause glycation. I like to think long-term. Meal 1 - Tier 1 Shake Meal 2 - Tier 1 Bar; raw, low-GI veggies Meal 3 - Main-dish salad with tempeh and hummus, dressed with basalmic vinegar Meal 4 - Vega Shake Meal 5 - Main-dish salad with tempeh and hummus, dressed with basalmic vinegar; 12 raw almonds Meal 6 - Tier 1 Bar Will keep you posted on how it's working.

Oh no! Try Active Release Techniques. It works well for me for my many prior tendinosis/tendinitis injuries. Low level laser therapy is also seeming to be a good technique, since it improves vascularity and mitochondrial activity in an area that really needs it. Best of luck to you!

I would definitely stay away from the high carb fruits (bananas and dates), since they lead to glycation and blood sugar fluctuations. Unfermented soy is also very challenging to the body. Just mix up a Vega shake, which has all of the requirements for a bodybuilder. My only concern is that not all of the ingredients are organic.

I work out seven days a week as follows: Monday - cardio only Tuesday - light cardio, lower body Wednesday - light cardio, "push" Thursday - light cardio, "pull" Friday - light cardio, lower Saturday - light cardio, "push" Sunday - light cardio, "pull" I train very heavy with a little high intensity mixed in with a considerable amount of high density (10X10s). Little rest between exercises. At 42 years of age, my secret "weapons" are a clean plant-based diet, hydration, advanced supplementation, plenty of sleep, lighter training days as needed, and a lot of body work (Rolfing, deep tissue massage, Active Release, Graston). Best of luck to you!

Hello, I have been weight training since the '90s; and am returning to a vegan (occasionally vegetarian) lifestyle after being unsuccessful in the 1980s. Back then, the food and supplementation technologies did not exist, and I was weak and sickly. I've been off of meat and stopped purchasing leather products since new year of this year. As a 42-year-old figure competitor, I have quite a challenge; but am excited about the journey. I am passionate about compassion; and believe that we should be tough on ourselves, and gentle with animals. This is a wonderful site. I look forward to learning and interacting with others. All the best, Dr. D The Spartan Diva