10 of 40 Day 9

I decided to change my blog today because I read about a Montessori school in Cincinnati that will be opening as a organic whole food plant based school.  They will grow food in season, teach meditation and yoga and traditional curriculum. I find this concept refreshing, exciting and surprising.  Cincinnati, Ohio just doesn't seem like it would be an awakened community.  But, it appears I would be wrong.  I'm just disappointed I don't live there so that I could apply to be on staff. 

Hearing the news of this new Montessori school in Cincinnati,  I am reminded of Suzy Amis Cameron actress and environmental activist (to just name two of her many titles) who opened MUSE a private school in California which became the first organic plant based school in the country in 2015.  Hear more about her journey at:  http://www.richroll.com/podcast/suzy-amis-cameron/  When you hear her story you will see this was a labor of love which included much hard work and time educating a community on the benefits of a plant based lifestyle. 

The reason I am so excited about both of these schools appears to be obvious, but let me delve in a bit deeper.  Public School lunch is a disgrace which includes requiring children to drink white or chocolate milk. Many schools have soda machines and fast food sold on campus.  The idea that private schools are opening up and helping children and their parents learn about the affects of food and compassion just blows me away.  Many years ago, I worked as a preschool teacher in a church.  This was an awesome opportunity.  Being in a church we taught spirituality and my class of three year olds did meditation after playground time.  As a school dedicated to a curriculum of hands on learning and allowing children to think for themselves we opened up minds and free thinking for these bright, energetic, thoughtful human beings. I loved the concept of allowing a child to imagine and put into practice their own thoughts and actions.  We did not have ditto sheets and did not tell a child what color something "should be" we allowed them to create.  This was wonderful, because, the sad fact is we have become a society that doesn't appreciate and encourage independent thinkers.  We expect everyone to color in the lines, with the right shade of macaroni and cheese orange and then proudly hang up these masterpieces that the child barely participated in.  I believe, raising our children to think for themselves and to color outside the lines is a wonderful thing.  Color a turkey purple - why not? What is the harm? And while we're at it, let's teach these kids the benefits of good nutrition.  http://schoolfoodsummit.com/resources/

“Isn’t it time to RETHINK how we are educating our children?”

Shouldn't teaching good health, compassion, independent thinking, creativity and kindness for ourselves and others be what the next generation learns? Please, do not misunderstand me, I am a believer in public education and I deeply appreciate the many teachers that have walked the halls of my schools and my children's schools.  These are dedicated professionals that work hard and make a difference every day.  What I am asking is....do we need to rethink the overall school philosophy? And above all - Can we start with the foods we are serving and offering in our schools? Isn't it time for our children and ourselves to be healthy in mind, body and spirit. 

Wishing you Grace, Peace & Healthy Living,

Lorraine

10 of 40 Day 8

Yesterday, I opened up to the idea of what do you serve to your company when you are whole food plant based or vegan? That thought lead me to think about my own family. How do I balance my table and the conversation when three of us are vegan and one of us is an omnivore?  So far, when my daughter is home from college, she either eats the whole food plant based meals I prepare, doesn’t eat at all or goes to the store and picks up food she would enjoy. I wonder, am I being unfair to her and her choices?

The worst time is when we have to pick a restaurant.  She does not want to go to a vegan restaurant and we want to have multiple choices when we go out.  In the suburbs of Atlanta, GA., you will not find a lot of restaurants that cater to whole food plant based/vegans and you especially will not find restaurants that cater to both.

On top of this many times our conversations revolve around food and she becomes frustrated and defensive.  I am not sure I can blame her.  This lifestyle is not her choice yet, it has been thrust upon her.  She does try to be open minded and has come around to a number of the meals I prepare, but she is now in the place I was years ago when I was the only one in the family that was vegan/vegetarian and everyone else was omnivores.  I tended to eat unhealthy processed frozen meals while I prepared a homemade meal for each of them. She does not eat frozen meals but she is left out at times in the conversation and the meal we are all sharing.  

Do you feel frustrated because you have to defend or explain your food choices?

This revelation has me pondering - how do I balance our home table? Since I do not want to prepare meat, fish, eggs or dairy the solution I have come up with, is to try to prepare whole food plant based or vegan meals that she would enjoy.  Have eggs available for her to prepare herself. And make a conscience effort not to discuss our food lifestyle at every meal.  The nice part is that she has come around to almond milk, vegan butter (not healthy, but a good substitute when needed) and she enjoys fruits and vegetables. 

Bridging the gap at meal time for every family has it's own unique minefields to navigate.  You may have someone who is a picky eater, or a vegan/vegetarian at the table when everyone else is eating meat, or visa versa, or a family member with serious food issues like bulimia or anorexia. You may have someone on a diet for weight loss, diabetes, celiacs, heart issues or other health concerns or you may have a serious allergy to nuts, dairy or other foods.  The family table is an interesting place.  We share our lives at the table, we connect at the table and we laugh at the table. And at times we share our grievances with one another and the world at the table.  So it appears to me, that the answer is to continue to enjoy these opportunities to connect and remember that we are all unique, each of us has our individual characteristics and thoughts that make up a very interesting and dynamic person with whom we can all appreciate and learn from. Sometimes learning how to change or adjust our plate for the health, life and well-being for someone we care for is the greatest gift we can give. 

Wishing you Grace, Peace & Healthy Living,

Lorraine

10 of 40 Day 7

Companies Coming

So what do you do….If you are whole food plant based/vegan and ominivores are heading your way or if you’re an omnivore and here come the vegans?

The dilemma is real for both sides.  We all have our go to recipes.  The tried and true foods that our families enjoy and we feel confident serving to a crowd.  But when you have to figure out a meal that you are not familiar with or worse yet as a vegan can’t even sample the food first for taste and to adjust seasonings, it is down right terrifying. 

Most of my friends are omnivores. But specifically, I have a group of friends that get together monthly to talk and enjoy snacks and sometimes meals together. These ladies always go out of their way to purchase or make foods I can eat.  I cannot tell you how much I appreciate their thoughtfulness.  It is never necessary, but I am truly grateful for their consideration. As I think about these ladies,  I am reminded of sitting in a seminar where Lindsay Nixon (The Happy Herbivore) was speaking, she said, "I stopped being asked to parties or out to dinner with friends because of my food choices, I had to explain to everyone that I don’t go for the food, I go for the people." This statement could not be more true for me.  However, isn’t it nice when people are considerate of you and your choices.

In the past when people would come over to my home, I’d serve cheeses and recipes I thought would be good for my guests.  Then I just started serving what I eat.  My thought was “this is good food, it’s just not meat, fish, eggs or dairy."

For the most part this philosophy has worked, but, in a couple of weeks I am hosting a number of people for multiple days that do not follow a whole food plant based or vegan lifestyle.  And to me that is different…I will need to purchase some meats, dairy and eggs.  I don’t mind that these items will be on our table because I am a huge advocate that everyone has to make their own dietary decisions.  I would never want someone to try to force me to eat meat and I will never try to force kale on anyone.  Even though it is totally delicious and super healthy – but that’s another blog.

So… it will be strange to stand at the deli and meat counter but I will do so, because sitting around a table with people enjoying what's on their plates, having conversation is the best opportunity to connect. I may not agree with their choices but it is their choice and I must respect that. Just as I would like people to respect my choices. The world is changing and someday my omnivore friends may be making changes to their diet and I would want them to know that they can come to me and that together we can make a transition that works for them and their health. Instead of me trying to push an agenda that they don't want to hear and they are not interested in, and by doing so, pushing them farther away. 

“How do you know someone is a vegan?
They”ll tell you.”

It's tough.  When you first become whole food plant based or a vegan, you're excited.  You can't wait to share the health benefits and the knowledge that you now carry about the welfare of animals and the environment.  Every conversation, every opportunity you can find is a chance to share your new found insight and purpose.  You feel like your going to burst if you don't tell everyone and that the world will end tomorrow if you do not change everyone.  You also feel like you're the one. The one that will begin a food revolution and you forget that there have been many before you sharing this information and that there will be many after you. 

Shouting from the roof tops won't change the majority of people. Presenting good food options and enjoying a conversation that speaks and listens to both sides in my opinion,  that's where change begins.  Most people that come to me, do so, because they know that I will be non-judgemental if they fail and they know that I understand this is a journey. 

So please don't judge me my wfpb/vegan friends when dairy/meat/fish & eggs are served - the food and open conversation at my table may just be a catalyst that opens a window to new possibilities in the future. 

Wishing you Grace, Peace & Healthy Living,

Lorraine

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*Do you want to know when a new blog has been posted. Let me know by e-mailing me at gracefullivingcoach@gmail.com and I'll get you on the list.

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10 of 40 Day 6

The Benefits of a GOOD salad

Although it can be frustrating for a person who eats a whole food plant based diet or a vegan to only have salad as an option on a menu (and usually not a very good salad) there is a reason we eat salad so often away from the typical lettuce, tomato and if your lucky cucumber salad from a restaurant.  The reason we eat so much salad is that it’s delicious and it’s super good for you!  My favorite salad consists of kale, cabbage, spinach, brussels sprouts, radishes, red and green bell pepper, tomato, quinoa, beans, nuts, english cucumber, scallions, avocado and fruit. Below I've noted some of the benefits of these whole foods. 

Kale    One cup has 33 calories, 3 grams of protein, 2.5 grams of fiber, Vitamins A, C & K, Folate (a B vitamin that is key for brain development), Alpha-linolenic acid (an omega 3 fatty acid.)

Cabbage     which is an excellent source of fiber, vitamin B6, folate, and manganese, as well as healthy amounts of thiamin (vitamin B1), pyridoxine (vitamin B6), and pantothenic acid (vitamin B5).

Spinach     One cup is 7 calories. You read that right! 7 calories! It is an excellent source of vitamin K, vitamin A (in the form of carotenoids), manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium and vitamin C. It is a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein and choline.

Brussel Sprouts   56 calories, 4 grams protein, 4 grams fiber, 274% vitamin K, 162% vitamin C,     24 % vitamin A, 24% folate, 18% manganese. 

Radish     1 calorie per radish. Yes just 1 calorie and here's all your get, folate, fiber, riboflavin, and potassium, as well as good amounts of copper, vitamin B6, magnesium, manganese, and calcium.

Tomato     22 calories, 1 gram protein, 3 grams sugar, 5 grams carbs, 1 gram fiber, 6 milligrams vitamin C (26 percent DV), 1025 milligrams vitamin A (20 percent DV), 7 milligrams vitamin K (12 percent DV)

Red & Green Bell Pepper are an excellent source of vitamin A (in the form of carotenoids), vitamin C and vitamin B6. They are a very good source of folate, molybdenum, vitamin E, dietary fiber, vitamin B2, pantothenic acid, niacin and potassium.

Quinoa      One cup of quinoa provides about 220 calories and 8 grams of protein.

Black Beans     227 calories,15 grams protein,15 grams fiber,0 fat.64% folate,40% copper, 38% manganese, 35% vitamin B1 Thiamine.

English Cucumber

Scallions

Avocado (occasionally)

Nuts (occasionally)

Grapes/Strawberries/Blueberries 

Baked Tofu (occasionally)

I tend to go with either Jane Esselstyn’s 3/2/1 dressing which is a vinegar based dressing or Back to the Ranch cashew based dressing from Salad Samurai written by Terry Hope Romero. 

As you peruse this list of salad items and the nutrients that these items provide you can see that a salad provides all the protein a person needs, plus some (we need 42 grams daily), in addition to being low in fats and calories and high in fiber.  I emphasize fiber because to be honest, my friends, that is what we should be more concerned with not protein.  We all get more than adequate amounts of protein daily in our lives but fiber is a different situation.  Watch NutritionFacts.org to see the concerning evidence about our lack of fiber at https://nutritionfacts.org/video/do-vegetarians-get-enough-protein/

“The only nutrient Americans may be more deficient in than fiber is potassium. See 98% of American Diets Potassium-Deficient. For more on how S.A.D. the Standard American Diet is, see Nation’s Diet in Crisis.
”

— Michael Gregor, MD

So why not add a few items to your salad and allow your taste buds to come alive.  A salad doesn't have to be iceberg lettuce, a tomato and cucumber with a processed dressing.  It’s amazing what a palate that has been cleansed with whole fresh foods can experience.

Wishing you Grace, Peace & Healthy Living,

Lorraine

*Nutrition facts from draxe.com,  webmd.com, whfoods.com, mercola.com

*Do you want to know when a new blog has been posted. Let me know by e-mailing me at gracefullivingcoach@gmail.com and I'll get you on the list

10 of 40 Day 5

Kicking a Habit....

Have you ever thought about “kicking the habit” The caffeine habit that is.  I went off caffeine two years ago today.  For me it was because of an illness.  I had never worried too much about caffeine prior to that time.  But once I gave it up I found the hardest thing about stopping caffeine was the same thing as when I stopped smoking.  HABIT.  Every morning I love the smell of coffee, drinking a cup before I do anything else.  Relaxing and allowing the warm coffee to fill me up, is one of my favorite things to do to start my day.  Just like when I quit smoking and I had to adjust to not lighting up when I got in the car,  I suddenly had to start my day differently.  I tried drinking tea.  But it just wasn't the same. 

In the end, giving up caffeine, proved to be easier than when I gave up smoking over 20 years ago.  Once, the headaches went away and I discovered good decaf coffee, all was good in the world again. I could still enjoy the smell, taste and routine that I so love in the morning without all of the side affects. 

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"Have you ever had to give up something you loved? A routine that you didn't want to stop but knew it was bad for you?"

When it is something that is part of your routine or a habit you have adjusted to over years it can be difficult to change.  Many things you do without a second thought.  Like brushing your teeth in the morning, opening the door, tying your shoes or grabbing a handful of M & M's as you walk past the candy jar.  It’s nice not having to think about things that just come naturally.  But it can also be difficult to change things when they aren’t good for you.  Snacking as you cook dinner or grabbing a cookie when you come in from work or laying down on the couch to watch TV instead of exercising may be habits you'd like to change. 

“What can you do to change a habit that is holding you back from success?”

In her book “The Plant-Based Journey” author Lani Muelrath suggests:

Become Aware

Clarify Your Intention

 Identify Micro Changes

Practice

These steps follow the same principals as SMART goals: S=Specific  M=Measurable A= Achievable R=Realistic T=Time Sensitive/Based.

If you have a habit that you would like to change, plan out your success.  Develop a SMART goal. Remember that you may have set backs and that is okay.  Celebrate your success no matter how small.  Know that you will have challenges and that each challenge presents an opportunity for success.  Have a support person, someone you are accountable to. This can be a friend or family member, your trainer at the gym or a life coach.  Enjoy the process!  It takes time to develop a habit both good and bad.  Give yourself some grace and grow into your new healthier way of life.

Wishing you Grace, Peace & Healthy Living,

Lorraine

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*Do you want to know when a new blog has been posted. Let me know by e-mailing me at gracefullivingcoach@gmail.com and I'll get you on the list

10 of 40 Day 4

What in the world did we do before websites and apps to help us make dinner? Or do anything else for that matter.  A cookbook is great, but when you have something in mind or limited ingredients isn’t it great to type in a word and get a multitude of choices.  And what if you have a question about your health, a few clicks of the keys and presto you've become a doctor and you know just what your problem is and how to fix it.  But, I think we can all agree that looking up recipes is quite different than diagnosing ourselves. We all know the latter is a recipe for worry and trouble that most times doesn't exist, yet I think we all would have to admit to at least once finding out that we have an incurable disease that is only found on an island that we've never heard of and we are certain that we have contracted it. With that said, I'd still like to share a couple of sites that I enjoy perusing for recipes, medical facts, guidance and inspiration (just read a few of the transformations on Forks over Knives site and you'll know what I mean by inspiration)  

www.simpleveganista.com Great site for easy to prepare recipes. With simple ingredients.

www.sweetsimplevegan.com  Another great site for easy to prepare recipes. With simple ingredients. 

Food Monster App through One Green Planet or www.onegreenplanet.org This site includes recipes, articles about concerns for animal mistreatment and environmental impacts. 

Forks over Knives App or www.forksoverknives.comThis site is a great resource for whole food plant based eating and shares inspirational stories, recipes and articles on medical facts and research.

www.nutritionfacts.org  The word facts is used properly here - Dr. Gregor explains the actual medical facts through published journals - it is an amazing site. 

www.pcrm.org  Dr. Neal Barnard is a rich source of medical facts and information and is a front runner in exposing the danger we can find in our foods and how political red tape is wrapped up in what we eat. 

richroll.com  This site includes podcasts, recipes and so much more from sedentary lawyer turned ultra marathoner and triathlete Rich Roll and his wife Julie Piatt. 

These sites help me explore all the possibilities and make healthy choices at the same time.  You do need to pay attention to the ingredients list on some of the recipe sites and make sure your choices are wise. Even vegans can make poor nutritional choices. 

So…I recommend you explore.  Find the websites that inspire you, encourage your journey and teach you about good health.  Sites that are filled with factual information from doctors and professionals that are walking the walk. Once on the sites, enjoy the videos and information shared as well as select recipes that you would enjoy and that include ingredients you often times have on hand.  Establish some favorites so that life is easier when preparing your grocery list or choosing a dinner. And most of all embrace all the qualified chefs, registered dieticians, athletes, scientists, environmentalist, doctors and professionals the internet has to offer.  We are so very fortunate to have this resource.  I certainly enjoy all the options, I hope you do too.

Grace, Peace & Healthy Living,

Lorraine

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*Do you want to know when a new blog has been posted. Let me know by e-mailing me at gracefullivingcoach@gmail.com and I'll get you on the list

10 of 40 Day 3

My favorite meal is almond ricotta stuffed shells, veggie balls and salad with “ranch” dressing.

The stuffed shells recipe is from Artisan Vegan Cheese from Everyday to Gourmet by Miyoko Schinner

The veggie balls recipe comes from Plant Pure Nation Cookbook by Kim Campbell

“Back at the Ranch” salad dressing can be found in Salad Samurai written by Terry Hope Romero

This is my go to meal when having company that is not vegetarian, vegan or whole food plant based.  It tastes very much like the dairy, meat versions – I believe, truly believe it is because the texture is the same.  The key to cooking this way for non-vegans is most definitely texture. As well as keeping in mind that we eat with all of our senses.  This meal looks exactly like its meat/cheese/dairy version, the smell is of pasta and sauce and dill in the dressing, the texture is the same and the taste is similar. 

But for a recipe to be successful, like these, it takes painstaking trial and error. The women who wrote these recipes each have their own unique story that transformed them into either a vegan or whole food plant based.  They spent much time in the kitchen measuring, adding and subtracting ingredients.

In the past I was always in a rush, never time to prepare dinner let alone think about what I was preparing or what was in it.  But, once I decided that this was important for health and mind, I slowed down, thought through my meals and carved out real time to prepare them,  I suddenly began to enjoy the process. I found my rhythm. I found joy in the process, and in eating the food.  Through numerous apps, cookbooks and websites I have learned about how to season and make my own recipes. It has taken time and work but feeling comfortable in the kitchen can be freeing. I feel blessed to have an opportunity to prepare the recipes that these women and the many others that have walked the path to healthy eating have constructed. And I am hopeful that the more comfortable I get in the kitchen that I too can construct meals that everyone will love and appreciate. 

Now all I have to do is find joy in the grocery shopping. It may be a bit longer before I get there.  

Grace, Peace & Healthy Living,

Lorraine

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*Do you want to know when a new blog has been posted. Let me know by e-mailing me at gracefullivingcoach@gmail.com and I'll get you on the list.

10 of 40 Day 2

Mindful Eating…Do you know what you’re eating?

 

How often do you eat in front of the TV, computer or your phone? It’s amazing to consider how distracted we’ve become. When I grew up our family of five sat around the table and ate and talked.  It was required.  My children had some of that, but then sports and activities got in the way and suddenly we were lucky to all eat at the same time, let alone the same place. When you eat with distractions it becomes mindless eating.  You don’t pay attention to the sight, sound, taste, smell and texture, you’re unaware of what is in your food or where it came from. 

Do you think you could try an experiment for one day? Take one day and look at all the ingredients in your food.  Look up ingredients if you don’t know what they are or where they came from. Sit at a table and take one bite at a time, really noticing everything about it.  Consider where it came from, the farmers who grew the food, the truck driver that brought it to the store, the grocery team that put the food out and helped you at the check out line.  Think about their families and the importance of their job to support their children. Many people were involved in the process of bringing the food to your fork.  Then consider how the food grew (I am hoping that most of your food was grown and not processed in a lab). Did it grow in the earth or above it on a vine or in a tree? If, the food was processed – what does that process look like?

Being mindful can be so much more than being aware that you are eating.  It is being aware of our food sources, right down to the bees that needed to pollinate the food. It’s being aware of the sound as you crunch down on a piece of cabbage or carrot, the smell that can bring you back to your childhood, the texture,  is the food light and smooth like pasta or firm with ridges like kale? The taste, do your tastebuds jump with eat bite? Is your fork filled with something spicy or sweet or does the bite have a flavor combination that each part of your tongue appreciates? And how does this food work with your body to heal you, fill you, support your good or bad health. 

It’s up to you, are you ready for the challenge. Try it for one meal, one day, one month. Whatever works for you. Be mindful...Remove the distractions....Appreciate the food.

10 of 40 Day 1

What is Whole Food Plant Based?

Why not call yourself a Vegan?

 

Here's a very basic answer.  I highly recommend watching the documentary Forks over Knives and reading Prevent & Reverse Heart Disease by Dr. Caldwell Esselstyn, The China Study by Dr. T. Colin Campbell and How Not to Die by Dr. Michael Gregor - Just to name a few.  

People who eat a whole food plant based diet eat just that, foods that are the whole food without processing and added chemicals.  In the pantry and refrigerator of a whole food plant based person you would find items like: almond milk, kale, spinach, tomatoes, cucumbers, squash, nutritional yeast, beans, rice, potatoes, fresh herbs, hemp and chia seeds just to name a few.  You would also find many many spices.  Especially, turmeric, cinnamon, red pepper flakes, curry…and the list goes on and on.

A vegan is someone who refrains from all animal products.  Their pantry and refrigerator could hold all the same items, but may also include chocolate cookies with a cream center, non-dairy ice cream, chips and frozen vegan meals.  But please do not misunderstand, not all vegans are alike.  Many choose a very healthy diet that does not include unhealthy snack foods.  Unfortunately, there are many people that make poor choices and get sick because of it.  This is a problem because their poor choices make a statement that it is unhealthy to eat as a vegan. This cannot be more incorrect. A vegan who chooses a good variety of healthy real foods can live a very long life filled with vitality.  Check out the book The Blue Zones Solution: Eating and Living Like the World's Healthiest People by Dan Buettner specifically the 7th day Adventist in Loma Linda, California.

In my experience, Whole Food Plant Based eaters are usually making this eating choice for health reasons, whereas, Vegan's are usually making their eating choice for the rights of animals. Either way, I have found that people choose not to eat meat, fish, eggs and dairy for one of three reasons - Health, Animal Rights, Environment.  And most would agree that all are important factors but each person has their own order of importance which is shifted based upon their beliefs. 

With that said, the word vegan is better understood by others,  many Whole Food Plant Based people may use the term vegan when out to dinner in order to help the server understand that they do not eat dairy, meat, fish or eggs.

Either way of life can prove to be difficult and complicated at times.  I have found I prefer to cook and eat at home.  Navigating a menu can be frustrating – however, more restaurants are offering options on the menu and most restaurants are more than happy to accommodate changes. It does help to tell the staff your dietary choices when you call for a reservation. 

Complicated or not, I can say from experience having been a vegetarian turned vegan turned whole food plant based that this way of life has been truly gratifying and exciting.  I love to cook and discover new flavor options.  I have become much more adventurous in my eating and my body and mind are grateful for all the healthy foods I choose to eat.  Let's face it you'll never feel guilty eating a bowl of spinach, kale and arugula coconut soup. 

If you have questions about Whole Food Plant Based Eating, contact me at gracefullivingcoach@gmail.com

Grace, Peace & Healthy Living,

Lorraine

10 of 40

Starting Monday, June 12, I will begin posting on all social media different aspects of my food, mind, body, spirit lifestyle.  

The first 10 days will be food.  I will post healthy whole food plant based recipes and articles, pictures of what I eat and why and helpful hints daily on Instagram, Graceful Living Facebook page, Snapchat, Twitter and weekly on my Blog.

The second set of 10 days will follow the same process for Mind. Which will include meditation, awareness, connecting to the present moment, books, community and friendships. 

The third set of 10 days will follow a spiritual journey that will include books, quotes, prayer, nature, and different ways to connect to God.  

And the last 10 days will be Body including weight training, yoga, running, massage, sleep and so much more.

My hope is that these 40 days will give you ideas and that you will be able to use what you learn to grow in all aspects of life.  By using different media the best of all worlds will include you!  Sharing what you know and helping others including myself to grow through your knowledge. Send me your questions, opinions and pictures of your journey. I am looking forward to sharing my lifestyle and learning about yours.  Let's grow together.  

You can follow me on:

 Website www.gracefullivingcoach.com

Twitter  @Graceful_Vegan

 Instagram graceful_vegan

Facebook @gracefullivingcoach

Snapchat  graceful_living

Email gracefullivingcoach@gmail.com

Grace, Peace & Healthy Living,

Lorraine

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