Judy Owen is a spiritual director, mindfulness coach, Enneagram trainer, workshop facilitator, and Reiki master. I’ve known her many years and our lives tend to criss-cross at events centered around wellness, alternative medicine, spirituality, and food. It was a special treat for me to sit with Judy for an hour to discuss how she was introduced to plant-based eating, what this choice means to her, and the many pleasant surprises she’s discovered along the way.
Carla: How did plant-based eating become a part of your life?
Judy: I have been aware of plant-based eating for a while and thought it was totally out of reach for me. I think that’s what a lot of people think…you know, how can I change the way that I live, or do something like prepare meals, or cook? I grew up in the day when I’d sit down with my mother and her little notepad and we’d plan the family menu for the week. Like so many people we’d start with the meat – hamburgers, spaghetti with meatballs, steak, chicken – and then the vegetables were a side thought. The green beans were often cooked in bacon grease and boiled down to nothing exciting. It was much later in life that I learned that green beans are so delicious just cooked lightly.
And then I got to thinking. We are evolving all the time. And as a cook, I have evolved. I went from cooking a meat and vegetable like I ate when I was a kid to cooking casseroles and then to the beloved FryDaddy from which I’d feed my children processed chicken nuggets. So we have been evolving – and with that the way we eat and our food preparation – our whole lifetime.
So when I thought about the plant-based way of eating, I realized it was just a continuation of that evolution and I thought: I can do this! I can start again and learn to take baby steps and figure out how this is done. I started with what was already familiar to me like making salads, vegetable soup, chili but without meat. I started with what I already knew and already ate and built from there.
What I discovered is the great taste you can have with vegetables. We missed that before because we threw them in with with other ingredients where they were hidden and we didn’t get the chance to fully appreciate the taste of fresh vegetables. Color does matter. Even when I was making meat dishes or casseroles, I didn’t want the plate to be bland so I added colorful vegetables – broccoli, asparagus – to liven up the plate. I was pleasantly surprised by the beauty I could set forth on a plate or bowl just by focusing on the vegetables. It became a playground of exploration and I’ve really enjoyed it.
Carla: How long have you been experimenting with bringing more plants to your plate?
Judy: I’ve pursued a healthy lifestyle and have been a spiritual seeker for as long as I can remember. I acknowledge that my body is a temple and I want to take good care of it. As I get older, I really want to take care of it. I just finished reading a book on telomeres and how critical they are to lifespan and healthspan. I’ve known for a while that my food was as critical a piece to my health and longevity as my exercise and sleep.
When I moved to my current home about 5 years ago, a new friend who recognized me as a health conscious person said to me “and I suppose you are a vegetarian.” And I thought to myself: maybe today is the day that I need to say to myself “yes I am” and be that. It caught me a little off guard, but it seemed right and I seemed ready to leap into this new way of eating and living and claim it to be who I am. I will eat fish on the rare occasion, but I primarily eat plants and love it.
Carla: Do you maintain a plant-based diet for your health, the animals, and/or the environment?
Judy: Once I learned how intertwined these issues are, they all became important to me. I don’t think a person can live a life of wholeness and wellbeing without being concerned about our planet. What are we if we don’t have Mother Earth? If we are going survive and survive well on this planet, we’re going to have to take good care of her. I think we’ve done a poor job of care-taking and nurturing. I think we need to take a step back and realize that the very thing that’s been giving life to us now needs us to protect and honor her. So health, animals, and planet are all important to me.
Carla: When it comes to the plants you choose to eat, are they whole or minimally processed in form or do you enjoy the processed taste-alikes?
Judy: If we really want to focus on what plants can do for us and to change to a new lifestyle, why are we trying to mimic the old lifestyle? I will eat a bean burger piled high with arugula and fresh veggies but I wouldn’t choose a manufactured faux burger. My path is to find new adventures with food, not to stay stuck where I was eating facsimiles of meals I once enjoyed. I think the manufactured taste-alikes keep us stuck. While they may help some people transition from omnivore to veggie, the longer we stay in transition, I think the longer we stay stuck in that pattern.
Carla: When your neighbor asked if you were vegetarian and you committed to this new identity on the spot, what tools did you use to motivate and inspire yourself on this new path? How did self-discipline play role at the beginning?
Judy: Because I live alone and eat simply, I think it was somewhat easy for me. I have found that the best way not to eat something that I no longer align with is to just not buy it. So I stopped buying certain foods and began exploring what new foods I could buy and bring home instead. Not only was I committed to omitting animal foods, I also wanted to reduce processed foods. So instead of organic whole grain tortilla chips for a crunchy snack, I opted for carrot sticks and hummus. I wanted to increase my fruit intake so now I eat an apple every single day. For a salty snack, I buy lightly salted and unsalted mixed nuts and combine them to get my salt fix but not too much. It’s important to get clear about what aspects of food you’re wanting to enjoy and find healthy options so that you don’t ever feel deprived.
Carla: Can you recall a time when you wanted to make the easy choice but stopped yourself and made a conscious decision to pick the healthy choice?
Judy: Just the opposite. When I was in Italy on a group tour, I tried very hard not to be “that eater” who would be problematic for others and wasn’t going to enjoy the local fare. We went to a place where everyone was going to be served the same thing and I just went along with the plan. There were a couple of other plant-based eaters who requested the vegetarian option. I was so jealous! I looked at their meal and then looked at mine and felt so sad. Theirs looked so much better and it was certainly healthier. So I learned not to hold back and to ask for what I really wanted.
Carla: Have your taste buds changed since adopting a plant-based diet?
Judy: Oh yes! I can make a whole, delightful meal out of just Brussels sprouts or black eyed peas and chowchow (pickled relish). I grew up with asparagus coming out of a Le Sueur can. They were horrible. I dreaded when we would have them and I might have to eat them. Now I love fresh asparagus so much and prepare the thin asparagus differently than I do the thicker asparagus because they have different flavor profiles. Our taste buds do change and I realized that once I started eating a clean diet that my tastebuds were blocked before from really tasting the deep delicious flavors of vegetables.
Carla: Do you consider yourself a self-disciplined person? Does it come in to play in some areas of your life more than others?
Judy: I’m pretty good at self-regulating, but some areas are easier than others. I struggle a bit with meeting my exercise goals so I have to try harder in that area. Having an friend to exercise with helps me a lot. When I was transitioning to a plant-based diet it helped me to have a local community of people for support and social outings.
Carla: Is self-regulation and self-discipline natural for you or have you acquired this as you’ve matured?
Judy: I think it’s natural. My personality type loves experience so I’m generally flexible and quick to switch gears and try things. Changing my diet was a whole, new experience which appealed to me and that was helpful in making this transition.
Carla: Do you ever get in food slumps or ruts and if you do, what do you use to get out of them?
Judy: I get magazines which I like to look through for new ideas and new recipes. I’m so lucky that my neighbors are vegans so we’ll swap food, recipes, and magazines which is fun. There are so many resources – magazines, books, websites – to help anyone learn how to prepare exciting and delicious plant-based food.
Carla: Have you had any tough social experiences where someone pressured you to not be inconvenient to them with your plant-based diet?
Judy: No, I’ve been really lucky. My one daughter and her husband became vegetarians before I did which makes it really easy. My other daughter and her family know that when I visit, one of the first stops I’ll make is to the grocery store to pick up food for myself. I find out what they are having for dinner and I’ll make a plant-based version so that we’re still eating together and similarly. For example, they may be having tacos so I’ll fill my taco shell with beans and lots of veggies instead of meat. If they’re going to have burgers on the grill, I’ll add my portobello mushroom. I don’t expect them to prepare my food for me and I try to keep it easy so that it’s not an inconvenient issue for anyone.
Carla: Do you have any tips or suggestions for someone who is wanting to take this leap but is scared?
Judy: I would say to that person that you’re going to be delightfully surprised by the food. I grew up more weight conscious than health conscious and I never really included grains. I didn’t eat white rice or white pasta and didn’t know anything about whole grains. They have been a wonderful new addition to my diet especially for the feeling of satiety that they offer. One thing with eating plants is that you don’t give that heavy, full feeling like you get when you eat meat. Sometimes you want to feel satisfied and grains help me achieve that. Discovering Buddha bowls was a game changer for me. I now love farro which I probably would have never discovered had I not chosen this plant-based path. Same with barley which I thought I didn’t like but now I love. Black rice and red rice are so good too.
My best advice is to assure people that they don’t have to do it all in a day. This is a learning process that takes time. Start small like Meatless Mondays and then go to Meatless Mondays and Wednesdays then Meatless Mondays, Wednesdays, and Fridays. It’s okay to step into something. With each change you’re going to grow into this new pattern of eating. It’s a transition and it’s a process. You can’t flip a switch and that’s okay. And be gentle on yourself if you make a mistake or have a bad food day. Every small step you take makes a big difference to the animals and the planet.
Carla: Super fun last question! What are your favorite foods and meals these days?
Judy: I’m going to really enjoy the black bean burger I’m planning for later today. Part of it is the seasonings and spices that I really enjoy. I love sweet potatoes and load them with bean chili or broccoli. I tend to make a lot of soups with beans and veggies. I’m learning to cook more with different kinds of lentils in soups or as taco meat. It’s not hard to be completely pleased eating this way.
Carla: Thanks Judy for this time together. I am sufficiently hungry now!
Readers, to access all the posts in this interview series, please click HERE.
{ 0 comments… add one now }