"I never have to worry about what I’m eating"
The guests that join me every week come from all walks of life. They all get to this common place of plant-based eating, but each one arrives for very different reasons. Some are inspired by documentaries, some by the animals, some have no choice and need to change their own health.
My guest today, Mandy, started her vegan journey 20 years ago with the revelation of her father's Parkinson's diagnosis, a moment that reshaped her world.
Resources from this Episode:
Skinny Bitch
Vegan Freak
If you want to connect with Mandy, visit the following:
Facebook: @MandyOrnstein
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Welcome to the Plant-Centered and Thriving
Podcast.
I'm your host, ashley Kitchens.
I'm a plant-based registereddietitian and virtual nutrition
mentor.
I was raised on an Angus cattlefarm, grew up with a lot of GI
issues and used the power ofplant-based eating to promote
healing.
Here you'll find inspiration,ideas and encouragement for your
(00:23):
own plant-based journey.
I'm so thrilled you're heretoday.
Let's get started.
Welcome to the showPlant-Centered Listener.
My name is Ashley and I am yourhost today.
And today I have a story for you, a story from Mandy, whose dad
was diagnosed with Parkinson'sdisease about 20 years ago.
(00:44):
Whose dad was diagnosed withParkinson's disease about 20
years ago, and this set her on atrajectory of completely
changing her diet and lifestyle.
Mandy says I have never feltbetter.
She started reading andlearning about food and animal
cruelty when her father wasdiagnosed, and the more she
discovered about the realitiesof our food and what we put into
(01:05):
our bodies, the more she feltrepulsed by what she calls prior
ignorance.
Once she started to learn, shesays she could never go back to
eating meat or dairy products.
And now she's 53 years old andshe is, knock on wood, in
amazing health.
Mandy is involved in a lot ofthings, one thing I wanted to
(01:27):
highlight is that she tastes andreviews vegan foods.
For a local woman who writesfor Veg News, which is a very
popular vegan magazine.
Well, please join me inwelcoming Mandy to the show.
Mandy, welcome to the show.
I'm so excited to have you.
I'm so excited to be here.
Before we get into your story.
I'm so excited to have you.
I'm so excited to be here.
Before we get into your story,I'm curious, just to kind of
(01:49):
like let me, the listener, knowa little bit about you, what you
do, kind of like, on a day today basis.
Speaker 2 (01:55):
So I'm a teacher and I'm working as an education
mentor for Montclair StateUniversity right now.
Basically, what I do is I gointo classrooms and I mentor
student teachers who are workinghard and studying and training
to become full-time classroomteachers.
Speaker 1 (02:12):
Oh, neat, wow.
So you kind of help them likekind of transition into that
role?
Speaker 2 (02:17):
Yes, I'm a mother, I have two children and I'm
happily married.
My kids are 21.
I have a son who's 21 and mydaughter is 24.
I play pickleball, I play Magan, I'm in the yes, and I'm in the
process of learning Canasta.
Yeah, and I have a puppy too,so I love to spend time walking.
(02:39):
Yes, yeah.
Speaker 1 (02:41):
So that's like the one thing nice about having I
just actually got back from awalk with my dog is like I'm
walking every single day,because if we don't walk then
things get a little crazy in thehousehold.
So it's nice, it's a goodexcuse to get outside and get
some sunshine, Exactly All right.
Well, I would love for you tokind of take us back to how your
vegan journey started.
Speaker 2 (03:01):
So my father, who passed away about four years ago
, was diagnosed with Parkinson'sdisease about 20 years ago.
Once he was diagnosed, I sawwhat was going on with him and I
did a lot of research because Ididn't want to end up in the
same boat.
So I started reading and it wasdifferent.
(03:22):
At that time the onlineresources were very limited.
They're not what they are todayand I actually read a lot of
books.
And somebody gave me the bookSkinny Bitch and it's posed as a
diet book and I read it and I'mlike, hmm, okay.
So that actually encouraged meto read Vegan Freak, which is
(03:45):
very interesting.
It's actually it explainsthings about the vegan lifestyle
, health just in general, allthings about being vegan.
So after I read that, you know,the more I learned, the more I
couldn't unknow, Because once Iyeah, once I learned about what
happens factory farming, animalcruelty, all of the things that
(04:08):
we're taking into our bodies themore I learned about that.
I couldn't unlearn it.
So I just decided myself that Ihad to do this and do the best
thing for my microbiome, my gutand whoever knew that
neurological illnesses likeParkinson's were equated and
related to your gut.
(04:29):
So once I learned that, youknow I couldn't unlearn it.
So that basically inspired meto take it all on, and once I
started I couldn't stop.
So for 18, I'd say 18 and ahalf years, I've been vegan and
plant-based Wow.
Speaker 1 (04:47):
Yeah, and this was what really sparked it, was your
dad being diagnosed like 20years ago.
It sounds like yeah, wow.
Speaker 2 (04:54):
And you know like I would Google why did this happen
.
You know why does this happen,how does this happen and how can
I prevent it.
You know it's so limitedbecause it's not all out there,
so you have to sort of do yourown research and find things out
on your own, to then do what'sbest for you.
Speaker 1 (05:12):
Yeah, and we have to remember too, this was like the
early 2000s, like 2004, 2006.
And so there wasn't a lot ofinformation online, but you got
access to Skinny Bitch and thenVegan Freak, and it sounds like
that really sort of helped getthings started for you.
Speaker 2 (05:27):
Yeah, and it was more the books, because at that time
, the podcast and the videos,like it, was not what it is
today and my technology, like it, just wasn't.
So and thank God today thatthere are people like you and
you put it out there and you'rethere to support everybody who's
interested in this and wants tolearn about it, because that
wasn't there for me at least atthat time, so I had to be my own
(05:49):
advocate.
Speaker 1 (05:51):
Yeah, yeah, absolutely.
So how did that transition go,especially, oh my goodness, 18
years ago?
I mean, how was that?
Speaker 2 (05:57):
Yeah.
So basically, at first I waseating a lot of like vegan
processed junk food, I'd sayduring the transition, and then
I started incorporating morewhole foods and I've always
loved fruits and vegetables.
My parents brought me up we hada vegetable garden, so you know
what they did.
(06:17):
It was interesting beforedinner, my mom would always, you
know, go out, pick things fromthe garden and put it out on the
table like a crudite, and wewere so hungry for dinner.
But while we were preparing fordinner and setting the table,
the vegetables were there and sowe ate them because we were
hungry and I think because ofthat I learned to really love
vegetables.
(06:37):
So they really did me a hugefavor in that way, and they
always promoted healthy eating.
There was always, you know, meatand things like that, and
nobody was vegetarian or vegan,of course, but at least there
was the incorporation ofvegetables.
So I learned to love them, butanyway.
So at first I was okay, I lovedall those vegetables and that
was a good thing.
But then I, even though I didmy reading, I skipped out on the
(07:01):
vitamin B12.
And I wasn't feeling myself.
So once I started the vitaminB12, that really helped me and I
have to tell you I really Ihave not felt better.
I feel like I don't have toobviously be on a diet and
there's so many people my agewho are dieting and rigorous
(07:22):
exercise plans and just being.
You know, I'm very active ingeneral.
Just because I am, I never haveto think about what I'm putting
in my mouth because it'shealthy, because it's vegan and
it sounds like it's making youfeel good too, so there's like
no question about it.
Yeah, and you know, at firstwhen I did go vegan, as far as,
like, family holiday dinnerswere concerned, that was a
(07:45):
little bit of an issue Becauseyou know, it was like almost
like coming out to my family.
You know, I'm eating this way.
Now I'm doing this for me.
You know, I took something thatwas like such a negative, like
Parkinson's and the devastationthat brought us, and I'm like
you know what, I'm going to usethis to empower myself and to do
something that's good for me.
(08:05):
And you know, maybe it'll catchon to other people in my family
and I can spread the vegan loveand that kind of thing.
But yeah, so I'm like you knowthis is what I eat, this is what
I'm not eating and I try tothink of it as like anything
from a mother I will not eat.
So I try to put it that way.
So other people you know familymembers understand my sister.
(08:26):
Her name is Felice.
She's amazing with things.
She prepares food for me, likeat family events.
When it's at her house she'llmarinate tofu and grill it and
do veggies Other family events.
It was hard because peopledidn't understand and they would
do.
You know green beans andpotatoes and they only have a
little bit of butter Well, I'mnot eating butter, so there's
(08:48):
only a little bit of Parmesancheese Well, I'm not eating
cheese.
So I've learned to do my ownthing and bring crudités for
everyone, veggies and hummus,and then I'll usually do like a
bean and barley dish orsomething that's like a cold
salad dish that can serve as mymain meal, and then I don't have
to worry about it.
(09:09):
And I've heard your episodes,the planning and the preparing
and that kind of thing.
That's the way to do it,because by doing that you don't
go hungry and you know what.
It's also nice when you bringyour own dish.
Everybody else tastes it, andif somebody else likes it hey,
this isn't bad.
Yeah, well, that's somethingyou can incorporate into your
own diet now and it's healthy.
Speaker 1 (09:34):
Yep, Absolutely.
That planning piece is soimportant and kind of spreading
the plant-based love, and Ithink, too, that is such a
parent hack.
If you have kids to set out thevegetables beforehand this is
actually something we learned inschool setting them out while
you're preparing dinner can makea huge difference.
If they are hungry, they'llkind of like you know, pick at
it and take a few bites and theneventually, like you're talking
about, you're just, you know,eating all the vegetables that
(09:55):
are prepped and out on the tablebefore dinner even starts,
which is amazing.
So I love that.
Mandy, how did your researchand your diet lifestyle change
affect?
Because you did this?
Because your dad was diagnosedwith Parkinson's.
How did that impact your dadand like what he ended up doing
with his lifestyle?
Speaker 2 (10:12):
It's interesting, his lifestyle and his diet sort of
remained the same as it was.
You know, when you haveParkinson's it's hard to chew
and process foods.
So basically what I would do onmy behalf is I would make him
soups and I would do like lentil, because for me lentils high in
(10:33):
protein, it's it's easy todigest as long as it's cooked
the right way and cooked well.
I would emulsify, and big onemulsifying soups, because I
think it's easier to eat andit's easier to get down,
especially if you have muscularswallowing issues.
So I would help prepare foodsfor him like that.
Speaker 1 (10:51):
And you know what, as he became more sick, he
couldn't process and eat themeat foods that he had eaten
before I worked in nursing homesfor 16 years and we'll have
some incredible residents thathave Parkinson's and we do have
to make those changes with theirmeals so that they can make
sure that they are getting theirnutrition.
So, yeah, that definitely makessense.
Yeah, but it sounds like from aplant-based perspective.
(11:13):
Especially when you started outinto 18 years ago, there wasn't
maybe much change on yourfamily's part.
Speaker 2 (11:19):
No, it wasn't.
And I would still get thequestions, you know and I you
know, are you getting enoughprotein?
And I would just send them.
You know protein charts, likeyou know, chickpeas have this
much, and these beans have this,and lentils have this, and you
know, just so they can see, like, how can you even compare diets
(11:39):
when a plant-based diet haseverything that your body needs?
Speaker 1 (11:42):
Yep yep, it's true, yeah, yeah.
Of like today, fast forwardingto now, like what does a typical
sort of day week look like foryou when it comes to nutrition
and making sure that you're setup for the week and kind of just
continuing to eat in a way thataligns with your values and
your health goals?
Speaker 2 (12:00):
So basically I prepare my foods sometimes meal
prep ahead of time.
I do some frozen vegetables,especially when they're not in
season.
They're great to add to soupsor if you're running low on your
fresh vegetables, easy to pourinto anything.
Add a hummus or some kind oftahini sauce to it and you know
I'll.
I'll do a lot of my own cookingwith, like soft tofu or even
(12:24):
the firm, if I put it in myblender and I get it the right
way with some kind of garlic andseasoning.
It's you know.
You can make your own pastasauces, anything.
To me it's the same as anythingelse.
It's just a plan alternative.
Speaker 1 (12:39):
Yeah, yep, yeah.
It's just a little bitdifferent than how we grew up
and what we traditionally knowhere in the States.
Like it's just a littledifferent.
You just have to.
Once you start doing it, itactually becomes pretty easy.
Speaker 2 (12:48):
Yeah, and you know what I found too when I travel,
because my husband and I like totravel a lot I will actually
you can bring a certain amountof food with you in your
suitcase, as long as it'spackaged appropriately as far as
the airlines are concerned.
And I'll bring, you know,packages of nuts.
I'll bring.
I've brought salads with me,like bag salads with me, and
(13:10):
I'll bring a container.
So I'll bring one on the plane,a container, and I'll eat that
on my plane ride.
And then I have salads that arepacked in cooler bags so I can
just I mean, during the day, Ican just pour, take the salad,
put them into my container andthat's my lunch, and it's a
healthy lunch or my dinner, andI just bring things with me.
(13:30):
It takes some preparation, butyou know what I'm I come home
from vacation and I'm not, youknow, five pounds overweight.
Speaker 1 (13:37):
I'm feeling good.
Speaker 2 (13:38):
I feel good.
Yeah, so basically that's theway I've chosen to go, and it's
it makes me happy, it makes mefeel good.
Speaker 1 (13:46):
Yeah, yeah, yeah.
That's amazing and I'm sure ithelps your pickleball
performance too.
Speaker 2 (13:50):
Yes, yes, it definitely does, at least I try.
So, yeah, yes.
Speaker 1 (13:54):
Yeah, yeah, that's amazing.
Well, I guess too.
You know, when you go to, let'ssay, like the doctor, and you
do put that you have a familyhistory of Parkinson's disease,
is there any conversation aroundlike what you're doing, how it
impacts Parkinson's, or have youhad any conversations like that
with any medical professionals?
Speaker 2 (14:13):
Yeah, so I've spoken to medical professionals and you
know I've been checked alsobecause you know, after he was
diagnosed, I went to aneurologist and the neurologist
was like you're fine, you lookgreat, you know everything's
good, and they test me.
Doctors are actually very happywhen or they seem like almost
not to like, sort of like put meoff, like let me go.
(14:34):
When I'm like you know, I'm avegan, and they're like, oh,
okay, you're fine.
Sometimes I have, if somethingis up or something is going on,
it's hard to get their attentionbecause I'm vegan.
They're like, oh, okay, you'refine, like you're doing
everything you can do.
Speaker 1 (14:48):
But you know.
Speaker 2 (14:49):
It's just you have to , and by being plant-based
you're doing the best thing foryour body in general.
So then you have to fine tunethose things and say okay, so
I'm going to cut down on thewheat and the alcohol and I'm
going to focus more on thequinoa and maybe the ashwagandha
(15:11):
.
Like you know, you incorporateother things that you know work
for you.
Speaker 1 (15:15):
Yeah, yeah, and I think you know you are very far
into your plant-based journey,which is incredible.
I love meeting people who, likeare like the OGs, and I like
that because it's almost like ajourney, it's like a
step-by-step process.
You know you're doing one thingone year, or even one month,
one week, and then you learnsomething new or you do a little
bit more research and it's like, oh well, I'm going to like
(15:35):
tweak this little thing.
You know, I am going to scaleback on alcohol or, you know,
maybe gluten is not making mefeel good or this one particular
food, or I'm going to startsupplementing with this.
And I just love how it's sortof like the step-by-step process
of the more you learn, the moreyou're able to adapt and adjust
things so that you can feelyour best self as you continue
to age.
Speaker 2 (16:00):
Yeah, yeah, and that's really important to like
the research that you're doing.
So you're listening to yourbody and you're listening to
people like you on podcasts andyour other guests and the advice
that they give and you're like,okay.
So like, to me, life is aprocess of learning.
You know, I'm 53 years old andI'm learning every day.
I learned in my, my profession.
I learn, you know, my dailylife.
I learned from my kids, from myhusband, from my best friend
(16:22):
who was also a vegan.
So it's really yeah, so it'sreally nice that, um, we have
that and we have that connection.
You know, our girls weekendsare just that more fun and
exciting and we eat that muchmore because we bring our own
snacks and then we go out to eatand we're ordering together, oh
that's so lovely.
Speaker 1 (16:41):
Anyone who has a vegan friend in person can
totally relate to that just hownice it is to be able to eat a
similar way, like want to go tothe same restaurant and not to
be an issue with that.
So I just think that'swonderful.
Speaker 2 (16:53):
Yeah, it's a godsend, so yeah.
Speaker 1 (16:56):
Absolutely Well, you had mentioned B12
supplementation.
Are there any other supplementsthat you take that you really,
just for you personally, reallyenjoy?
I do?
Speaker 2 (17:04):
So I do B12.
I also do a probiotic and Iactually switched it to a
woman's probiotic.
It's strong.
I do ashwagandha echinacea.
I do a lot of tinctures.
I do like a magnesium tincturealso and I find that that helps
(17:27):
with.
Like you know, when you get alittle older, sometimes you get
some cramps.
You know if you're not stayinghydrated enough.
Hydration is huge and I thinkyou know, throughout the day
it's hard to remember.
You know I have to drink, Ihave to make sure I have my
magnesium and my electrolytes.
Those things are important.
So I do those kinds ofsupplements.
Yeah, I'm, I'm huge on.
I do omegas for my brain.
I'm, I'm, I love my supplements, I love yeah, I love that.
(17:50):
My D, my K, that helps mycalcium absorb, you know, yep.
Speaker 1 (17:54):
Yep, all the things.
And yes, you need thoseelectrolytes if you're out,
especially this summer, playingpickleball and sweating all the
time.
Speaker 2 (18:00):
Yes, yes, yeah, you know you're helping your, your
son, move out of his collegedorm and it's I mean, it's an
all day process and, yes, doingthose kind of things, it it
takes a lot out of you and youhave to rehydrate and you have
to make sure you have yourminerals.
So, yes, yep, absolutelyPersonally, like I think
podcasts like your podcast is soinspiring and that people who
(18:23):
are thinking about going veganshould turn to things like your
podcast and online informationand people like you who share
this, because I didn't have thatand I think it's so helpful for
somebody who is thinking aboutgoing plant-based or even has.
I mean, look, I've been veganfor 18 and a half, if not more,
years and I'm like, I've beenlistening to you and I'm so
(18:44):
inspired by what you do.
I like want to cry because Ithink it's so amazing that that
you are here for people andpeople can you know, binge,
listen, you know and and learn,because that's what it's all
about and I didn't have that.
So, I think it's such a giftthat nowadays, with technology,
hey look what we can do nowtoday with this podcast that we
(19:06):
couldn't have done years ago.
So I mean, the fact that we cando that now is amazing.
So for anybody who wants toconsider becoming plant-based,
this is the way to go.
Speaker 1 (19:18):
Yeah, I could not agree more, because when I first
started my plant-based journeya couple of years in, I ended up
finding Rich Roll's podcast,and that got me through being
plant-based.
I mean, I would listen to himevery single day because I had
some episodes to catch up onPlus.
They're like three hours long.
And then, just like you'resaying, I ended up going to a
plant-based conference for thefirst time.
(19:40):
I'd never been around that manyvegan, plant-based eaters in my
life and, similar to whatyou're saying, though, I had
this overwhelming emotion.
I just started crying.
I just was like these are mypeople.
I mean, it was so encouragingand inspiring and to be
surrounded by that, whetheryou're listening to a podcast or
in person at an event, there'sjust something about it that's
(20:02):
so invigorating and it makes youwant to just continue on this
journey.
Yeah, so I could not agree more.
Speaker 2 (20:08):
Oh my gosh, it's so inspirational and you're right,
it's almost like a spiritualconnection that you have with
other people who are vegan,because like, oh, we're all in
the same boat, we all go throughthe same things and like been
there, done that and we're doingit so yeah, yeah, absolutely
Well for you.
Speaker 1 (20:26):
It's amazing how something like a diagnosis, like
Parkinson's disease, reallyjust changed.
I know a lot of things withyour family, but your trajectory
really with your diet andlifestyle, and it's just really
incredible.
I do feel like you're atestament to taking something
like this diagnosis and turningit into something to improve
(20:46):
your life the best that you can.
So I just really appreciate yousharing your story.
Speaker 2 (20:49):
Yeah, and I appreciate you inviting me on
here, because it's so nice to beable to share this and this
personal journey with you andwith your audience.
And you know you can continueinspiring other people and
you're there for other people,so people can look to you for
guidance.
You know I didn't have that,but here you are and I'm
(21:12):
listening to you.
I mean, I first I'm like, well,I've done this for 18 and a
half years.
I'm like, wow, I'm learning.
And you know, I'm supported andI'm inspired, and that's what
it's all about.
It's all about being inspiredon the daily to keep up what
we're doing and to learn and togrow and, to you know, maybe
hopefully encourage others alongthe same journey.
(21:34):
Yep, absolutely I could notagree more.
Speaker 1 (21:36):
Yeah, and honestly too, for you listening.
You know, mandy, we connectedonline and we talked about her
story, and it was a no brainerfor her to be on the podcast.
So if, if you are listening toMandy's story and you're like,
oh, I have a story too that Icould share, I would love for
you to reach out, like Mandy did.
I mean, that's really all ittook, um, and I'm so thankful
that she's here.
I'm so thankful we're havingthis conversation today.
(21:56):
So again, mandy, I just Ireally appreciate you and I'm so
glad we connected online.
Speaker 2 (22:02):
I am so glad to.
I'm star struck and this issuch an amazing experience.
I mean, this made my my month,so yeah, well, belated birthday
present.
Speaker 1 (22:12):
Yeah, yeah, well, thank you so much.
Yeah, you're welcome, you'rewelcome.
Thank you again and for youlistening.
Thank you so much.
Yeah, you're welcome, you'rewelcome.
Thank you again and for youlistening.
Thank you for tuning in today.
I appreciate you, and thank youfor taking the time to listen
to Mandy's story.
If they do want to connect withyou online, is there a good way
for them to do that?
Speaker 2 (22:30):
I am on Instagram, but I'm not that active.
I'm more active on Facebook.
You can private message me.
So, yeah, that would be a greatway to connect If I can inspire
anyone, or I'm here to answerany questions about whatever
supplements that I take.
You know, again, I'm not adoctor, I'm a teacher, so, but
I'm experienced and I have 18and a half years of it.
(22:50):
So, yeah, there, you go.
Speaker 1 (22:53):
Oh, that's amazing.
Well, thank you again.
It was so lovely chatting withyou today and I hope you have a
good rest of your day.
Thank you and thanks for allthat you do.
Thank you, I appreciate that.
Thank you so much for listeningto the Plant Centered and
Thriving podcast today.
If you found this episodeinspiring, please share it with
a friend or post it on socialmedia and tag me so I can
(23:14):
personally say thank you.
Until next time, keep thriving.
Welcome to the Plant-Centered and Thriving
Podcast.
I'm your host, ashley Kitchens.
I'm a plant-based registereddietitian and virtual nutrition
mentor.
I was raised on an Angus cattlefarm, grew up with a lot of GI
issues and used the power ofplant-based eating to promote
healing.
Here you'll find inspiration,ideas and encouragement for your
(00:23):
own plant-based journey.
I'm so thrilled you're heretoday.
Let's get started.
Welcome to the showPlant-Centered Listener.
My name is Ashley and I am yourhost today.
And today I have a story for you, a story from Mandy, whose dad
was diagnosed with Parkinson'sdisease about 20 years ago.
(00:44):
Whose dad was diagnosed withParkinson's disease about 20
years ago, and this set her on atrajectory of completely
changing her diet and lifestyle.
Mandy says I have never feltbetter.
She started reading andlearning about food and animal
cruelty when her father wasdiagnosed, and the more she
discovered about the realitiesof our food and what we put into
(01:05):
our bodies, the more she feltrepulsed by what she calls prior
ignorance.
Once she started to learn, shesays she could never go back to
eating meat or dairy products.
And now she's 53 years old andshe is, knock on wood, in
amazing health.
Mandy is involved in a lot ofthings, one thing I wanted to
(01:27):
highlight is that she tastes andreviews vegan foods.
For a local woman who writesfor Veg News, which is a very
popular vegan magazine.
Well, please join me inwelcoming Mandy to the show.
Mandy, welcome to the show.
I'm so excited to have you.
I'm so excited to be here.
Before we get into your story.
I'm so excited to have you.
I'm so excited to be here.
Before we get into your story,I'm curious, just to kind of
(01:49):
like let me, the listener, knowa little bit about you, what you
do, kind of like, on a day today basis.
Speaker 2 (01:55):
So I'm a teacher and I'm working as an education
mentor for Montclair StateUniversity right now.
Basically, what I do is I gointo classrooms and I mentor
student teachers who are workinghard and studying and training
to become full-time classroomteachers.
Speaker 1 (02:12):
Oh, neat, wow.
So you kind of help them likekind of transition into that
role?
Speaker 2 (02:17):
Yes, I'm a mother, I have two children and I'm
happily married.
My kids are 21.
I have a son who's 21 and mydaughter is 24.
I play pickleball, I play Magan, I'm in the yes, and I'm in the
process of learning Canasta.
Yeah, and I have a puppy too,so I love to spend time walking.
(02:39):
Yes, yeah.
Speaker 1 (02:41):
So that's like the one thing nice about having I
just actually got back from awalk with my dog is like I'm
walking every single day,because if we don't walk then
things get a little crazy in thehousehold.
So it's nice, it's a goodexcuse to get outside and get
some sunshine, Exactly All right.
Well, I would love for you tokind of take us back to how your
vegan journey started.
Speaker 2 (03:01):
So my father, who passed away about four years ago
, was diagnosed with Parkinson'sdisease about 20 years ago.
Once he was diagnosed, I sawwhat was going on with him and I
did a lot of research because Ididn't want to end up in the
same boat.
So I started reading and it wasdifferent.
(03:22):
At that time the onlineresources were very limited.
They're not what they are todayand I actually read a lot of
books.
And somebody gave me the bookSkinny Bitch and it's posed as a
diet book and I read it and I'mlike, hmm, okay.
So that actually encouraged meto read Vegan Freak, which is
(03:45):
very interesting.
It's actually it explainsthings about the vegan lifestyle
, health just in general, allthings about being vegan.
So after I read that, you know,the more I learned, the more I
couldn't unknow, Because once Iyeah, once I learned about what
happens factory farming, animalcruelty, all of the things that
(04:08):
we're taking into our bodies themore I learned about that.
I couldn't unlearn it.
So I just decided myself that Ihad to do this and do the best
thing for my microbiome, my gutand whoever knew that
neurological illnesses likeParkinson's were equated and
related to your gut.
(04:29):
So once I learned that, youknow I couldn't unlearn it.
So that basically inspired meto take it all on, and once I
started I couldn't stop.
So for 18, I'd say 18 and ahalf years, I've been vegan and
plant-based Wow.
Speaker 1 (04:47):
Yeah, and this was what really sparked it, was your
dad being diagnosed like 20years ago.
It sounds like yeah, wow.
Speaker 2 (04:54):
And you know like I would Google why did this happen
.
You know why does this happen,how does this happen and how can
I prevent it.
You know it's so limitedbecause it's not all out there,
so you have to sort of do yourown research and find things out
on your own, to then do what'sbest for you.
Speaker 1 (05:12):
Yeah, and we have to remember too, this was like the
early 2000s, like 2004, 2006.
And so there wasn't a lot ofinformation online, but you got
access to Skinny Bitch and thenVegan Freak, and it sounds like
that really sort of helped getthings started for you.
Speaker 2 (05:27):
Yeah, and it was more the books, because at that time
, the podcast and the videos,like it, was not what it is
today and my technology, like it, just wasn't.
So and thank God today thatthere are people like you and
you put it out there and you'rethere to support everybody who's
interested in this and wants tolearn about it, because that
wasn't there for me at least atthat time, so I had to be my own
(05:49):
advocate.
Speaker 1 (05:51):
Yeah, yeah, absolutely.
So how did that transition go,especially, oh my goodness, 18
years ago?
I mean, how was that?
Speaker 2 (05:57):
Yeah.
So basically, at first I waseating a lot of like vegan
processed junk food, I'd sayduring the transition, and then
I started incorporating morewhole foods and I've always
loved fruits and vegetables.
My parents brought me up we hada vegetable garden, so you know
what they did.
(06:17):
It was interesting beforedinner, my mom would always, you
know, go out, pick things fromthe garden and put it out on the
table like a crudite, and wewere so hungry for dinner.
But while we were preparing fordinner and setting the table,
the vegetables were there and sowe ate them because we were
hungry and I think because ofthat I learned to really love
vegetables.
(06:37):
So they really did me a hugefavor in that way, and they
always promoted healthy eating.
There was always, you know, meatand things like that, and
nobody was vegetarian or vegan,of course, but at least there
was the incorporation ofvegetables.
So I learned to love them, butanyway.
So at first I was okay, I lovedall those vegetables and that
was a good thing.
But then I, even though I didmy reading, I skipped out on the
(07:01):
vitamin B12.
And I wasn't feeling myself.
So once I started the vitaminB12, that really helped me and I
have to tell you I really Ihave not felt better.
I feel like I don't have toobviously be on a diet and
there's so many people my agewho are dieting and rigorous
(07:22):
exercise plans and just being.
You know, I'm very active ingeneral.
Just because I am, I never haveto think about what I'm putting
in my mouth because it'shealthy, because it's vegan and
it sounds like it's making youfeel good too, so there's like
no question about it.
Yeah, and you know, at firstwhen I did go vegan, as far as,
like, family holiday dinnerswere concerned, that was a
(07:45):
little bit of an issue Becauseyou know, it was like almost
like coming out to my family.
You know, I'm eating this way.
Now I'm doing this for me.
You know, I took something thatwas like such a negative, like
Parkinson's and the devastationthat brought us, and I'm like
you know what, I'm going to usethis to empower myself and to do
something that's good for me.
(08:05):
And you know, maybe it'll catchon to other people in my family
and I can spread the vegan loveand that kind of thing.
But yeah, so I'm like you knowthis is what I eat, this is what
I'm not eating and I try tothink of it as like anything
from a mother I will not eat.
So I try to put it that way.
So other people you know familymembers understand my sister.
(08:26):
Her name is Felice.
She's amazing with things.
She prepares food for me, likeat family events.
When it's at her house she'llmarinate tofu and grill it and
do veggies Other family events.
It was hard because peopledidn't understand and they would
do.
You know green beans andpotatoes and they only have a
little bit of butter Well, I'mnot eating butter, so there's
(08:48):
only a little bit of Parmesancheese Well, I'm not eating
cheese.
So I've learned to do my ownthing and bring crudités for
everyone, veggies and hummus,and then I'll usually do like a
bean and barley dish orsomething that's like a cold
salad dish that can serve as mymain meal, and then I don't have
to worry about it.
(09:09):
And I've heard your episodes,the planning and the preparing
and that kind of thing.
That's the way to do it,because by doing that you don't
go hungry and you know what.
It's also nice when you bringyour own dish.
Everybody else tastes it, andif somebody else likes it hey,
this isn't bad.
Yeah, well, that's somethingyou can incorporate into your
own diet now and it's healthy.
Speaker 1 (09:34):
Yep, Absolutely.
That planning piece is soimportant and kind of spreading
the plant-based love, and Ithink, too, that is such a
parent hack.
If you have kids to set out thevegetables beforehand this is
actually something we learned inschool setting them out while
you're preparing dinner can makea huge difference.
If they are hungry, they'llkind of like you know, pick at
it and take a few bites and theneventually, like you're talking
about, you're just, you know,eating all the vegetables that
(09:55):
are prepped and out on the tablebefore dinner even starts,
which is amazing.
So I love that.
Mandy, how did your researchand your diet lifestyle change
affect?
Because you did this?
Because your dad was diagnosedwith Parkinson's.
How did that impact your dadand like what he ended up doing
with his lifestyle?
Speaker 2 (10:12):
It's interesting, his lifestyle and his diet sort of
remained the same as it was.
You know, when you haveParkinson's it's hard to chew
and process foods.
So basically what I would do onmy behalf is I would make him
soups and I would do like lentil, because for me lentils high in
(10:33):
protein, it's it's easy todigest as long as it's cooked
the right way and cooked well.
I would emulsify, and big onemulsifying soups, because I
think it's easier to eat andit's easier to get down,
especially if you have muscularswallowing issues.
So I would help prepare foodsfor him like that.
Speaker 1 (10:51):
And you know what, as he became more sick, he
couldn't process and eat themeat foods that he had eaten
before I worked in nursing homesfor 16 years and we'll have
some incredible residents thathave Parkinson's and we do have
to make those changes with theirmeals so that they can make
sure that they are getting theirnutrition.
So, yeah, that definitely makessense.
Yeah, but it sounds like from aplant-based perspective.
(11:13):
Especially when you started outinto 18 years ago, there wasn't
maybe much change on yourfamily's part.
Speaker 2 (11:19):
No, it wasn't.
And I would still get thequestions, you know and I you
know, are you getting enoughprotein?
And I would just send them.
You know protein charts, likeyou know, chickpeas have this
much, and these beans have this,and lentils have this, and you
know, just so they can see, like, how can you even compare diets
(11:39):
when a plant-based diet haseverything that your body needs?
Speaker 1 (11:42):
Yep yep, it's true, yeah, yeah.
Of like today, fast forwardingto now, like what does a typical
sort of day week look like foryou when it comes to nutrition
and making sure that you're setup for the week and kind of just
continuing to eat in a way thataligns with your values and
your health goals?
Speaker 2 (12:00):
So basically I prepare my foods sometimes meal
prep ahead of time.
I do some frozen vegetables,especially when they're not in
season.
They're great to add to soupsor if you're running low on your
fresh vegetables, easy to pourinto anything.
Add a hummus or some kind oftahini sauce to it and you know
I'll.
I'll do a lot of my own cookingwith, like soft tofu or even
(12:24):
the firm, if I put it in myblender and I get it the right
way with some kind of garlic andseasoning.
It's you know.
You can make your own pastasauces, anything.
To me it's the same as anythingelse.
It's just a plan alternative.
Speaker 1 (12:39):
Yeah, yep, yeah.
It's just a little bitdifferent than how we grew up
and what we traditionally knowhere in the States.
Like it's just a littledifferent.
You just have to.
Once you start doing it, itactually becomes pretty easy.
Speaker 2 (12:48):
Yeah, and you know what I found too when I travel,
because my husband and I like totravel a lot I will actually
you can bring a certain amountof food with you in your
suitcase, as long as it'spackaged appropriately as far as
the airlines are concerned.
And I'll bring, you know,packages of nuts.
I'll bring.
I've brought salads with me,like bag salads with me, and
(13:10):
I'll bring a container.
So I'll bring one on the plane,a container, and I'll eat that
on my plane ride.
And then I have salads that arepacked in cooler bags so I can
just I mean, during the day, Ican just pour, take the salad,
put them into my container andthat's my lunch, and it's a
healthy lunch or my dinner, andI just bring things with me.
(13:30):
It takes some preparation, butyou know what I'm I come home
from vacation and I'm not, youknow, five pounds overweight.
Speaker 1 (13:37):
I'm feeling good.
Speaker 2 (13:38):
I feel good.
Yeah, so basically that's theway I've chosen to go, and it's
it makes me happy, it makes mefeel good.
Speaker 1 (13:46):
Yeah, yeah, yeah.
That's amazing and I'm sure ithelps your pickleball
performance too.
Speaker 2 (13:50):
Yes, yes, it definitely does, at least I try.
So, yeah, yes.
Speaker 1 (13:54):
Yeah, yeah, that's amazing.
Well, I guess too.
You know, when you go to, let'ssay, like the doctor, and you
do put that you have a familyhistory of Parkinson's disease,
is there any conversation aroundlike what you're doing, how it
impacts Parkinson's, or have youhad any conversations like that
with any medical professionals?
Speaker 2 (14:13):
Yeah, so I've spoken to medical professionals and you
know I've been checked alsobecause you know, after he was
diagnosed, I went to aneurologist and the neurologist
was like you're fine, you lookgreat, you know everything's
good, and they test me.
Doctors are actually very happywhen or they seem like almost
not to like, sort of like put meoff, like let me go.
(14:34):
When I'm like you know, I'm avegan, and they're like, oh,
okay, you're fine.
Sometimes I have, if somethingis up or something is going on,
it's hard to get their attentionbecause I'm vegan.
They're like, oh, okay, you'refine, like you're doing
everything you can do.
Speaker 1 (14:48):
But you know.
Speaker 2 (14:49):
It's just you have to , and by being plant-based
you're doing the best thing foryour body in general.
So then you have to fine tunethose things and say okay, so
I'm going to cut down on thewheat and the alcohol and I'm
going to focus more on thequinoa and maybe the ashwagandha
(15:11):
.
Like you know, you incorporateother things that you know work
for you.
Speaker 1 (15:15):
Yeah, yeah, and I think you know you are very far
into your plant-based journey,which is incredible.
I love meeting people who, likeare like the OGs, and I like
that because it's almost like ajourney, it's like a
step-by-step process.
You know you're doing one thingone year, or even one month,
one week, and then you learnsomething new or you do a little
bit more research and it's like, oh well, I'm going to like
(15:35):
tweak this little thing.
You know, I am going to scaleback on alcohol or, you know,
maybe gluten is not making mefeel good or this one particular
food, or I'm going to startsupplementing with this.
And I just love how it's sortof like the step-by-step process
of the more you learn, the moreyou're able to adapt and adjust
things so that you can feelyour best self as you continue
to age.
Speaker 2 (16:00):
Yeah, yeah, and that's really important to like
the research that you're doing.
So you're listening to yourbody and you're listening to
people like you on podcasts andyour other guests and the advice
that they give and you're like,okay.
So like, to me, life is aprocess of learning.
You know, I'm 53 years old andI'm learning every day.
I learned in my, my profession.
I learn, you know, my dailylife.
I learned from my kids, from myhusband, from my best friend
(16:22):
who was also a vegan.
So it's really yeah, so it'sreally nice that, um, we have
that and we have that connection.
You know, our girls weekendsare just that more fun and
exciting and we eat that muchmore because we bring our own
snacks and then we go out to eatand we're ordering together, oh
that's so lovely.
Speaker 1 (16:41):
Anyone who has a vegan friend in person can
totally relate to that just hownice it is to be able to eat a
similar way, like want to go tothe same restaurant and not to
be an issue with that.
So I just think that'swonderful.
Speaker 2 (16:53):
Yeah, it's a godsend, so yeah.
Speaker 1 (16:56):
Absolutely Well, you had mentioned B12
supplementation.
Are there any other supplementsthat you take that you really,
just for you personally, reallyenjoy?
I do?
Speaker 2 (17:04):
So I do B12.
I also do a probiotic and Iactually switched it to a
woman's probiotic.
It's strong.
I do ashwagandha echinacea.
I do a lot of tinctures.
I do like a magnesium tincturealso and I find that that helps
(17:27):
with.
Like you know, when you get alittle older, sometimes you get
some cramps.
You know if you're not stayinghydrated enough.
Hydration is huge and I thinkyou know, throughout the day
it's hard to remember.
You know I have to drink, Ihave to make sure I have my
magnesium and my electrolytes.
Those things are important.
So I do those kinds ofsupplements.
Yeah, I'm, I'm huge on.
I do omegas for my brain.
I'm, I'm, I love my supplements, I love yeah, I love that.
(17:50):
My D, my K, that helps mycalcium absorb, you know, yep.
Speaker 1 (17:54):
Yep, all the things.
And yes, you need thoseelectrolytes if you're out,
especially this summer, playingpickleball and sweating all the
time.
Speaker 2 (18:00):
Yes, yes, yeah, you know you're helping your, your
son, move out of his collegedorm and it's I mean, it's an
all day process and, yes, doingthose kind of things, it it
takes a lot out of you and youhave to rehydrate and you have
to make sure you have yourminerals.
So, yes, yep, absolutelyPersonally, like I think
podcasts like your podcast is soinspiring and that people who
(18:23):
are thinking about going veganshould turn to things like your
podcast and online informationand people like you who share
this, because I didn't have thatand I think it's so helpful for
somebody who is thinking aboutgoing plant-based or even has.
I mean, look, I've been veganfor 18 and a half, if not more,
years and I'm like, I've beenlistening to you and I'm so
(18:44):
inspired by what you do.
I like want to cry because Ithink it's so amazing that that
you are here for people andpeople can you know, binge,
listen, you know and and learn,because that's what it's all
about and I didn't have that.
So, I think it's such a giftthat nowadays, with technology,
hey look what we can do nowtoday with this podcast that we
(19:06):
couldn't have done years ago.
So I mean, the fact that we cando that now is amazing.
So for anybody who wants toconsider becoming plant-based,
this is the way to go.
Speaker 1 (19:18):
Yeah, I could not agree more, because when I first
started my plant-based journeya couple of years in, I ended up
finding Rich Roll's podcast,and that got me through being
plant-based.
I mean, I would listen to himevery single day because I had
some episodes to catch up onPlus.
They're like three hours long.
And then, just like you'resaying, I ended up going to a
plant-based conference for thefirst time.
(19:40):
I'd never been around that manyvegan, plant-based eaters in my
life and, similar to whatyou're saying, though, I had
this overwhelming emotion.
I just started crying.
I just was like these are mypeople.
I mean, it was so encouragingand inspiring and to be
surrounded by that, whetheryou're listening to a podcast or
in person at an event, there'sjust something about it that's
(20:02):
so invigorating and it makes youwant to just continue on this
journey.
Yeah, so I could not agree more.
Speaker 2 (20:08):
Oh my gosh, it's so inspirational and you're right,
it's almost like a spiritualconnection that you have with
other people who are vegan,because like, oh, we're all in
the same boat, we all go throughthe same things and like been
there, done that and we're doingit so yeah, yeah, absolutely
Well for you.
Speaker 1 (20:26):
It's amazing how something like a diagnosis, like
Parkinson's disease, reallyjust changed.
I know a lot of things withyour family, but your trajectory
really with your diet andlifestyle, and it's just really
incredible.
I do feel like you're atestament to taking something
like this diagnosis and turningit into something to improve
(20:46):
your life the best that you can.
So I just really appreciate yousharing your story.
Speaker 2 (20:49):
Yeah, and I appreciate you inviting me on
here, because it's so nice to beable to share this and this
personal journey with you andwith your audience.
And you know you can continueinspiring other people and
you're there for other people,so people can look to you for
guidance.
You know I didn't have that,but here you are and I'm
(21:12):
listening to you.
I mean, I first I'm like, well,I've done this for 18 and a
half years.
I'm like, wow, I'm learning.
And you know, I'm supported andI'm inspired, and that's what
it's all about.
It's all about being inspiredon the daily to keep up what
we're doing and to learn and togrow and, to you know, maybe
hopefully encourage others alongthe same journey.
(21:34):
Yep, absolutely I could notagree more.
Speaker 1 (21:36):
Yeah, and honestly too, for you listening.
You know, mandy, we connectedonline and we talked about her
story, and it was a no brainerfor her to be on the podcast.
So if, if you are listening toMandy's story and you're like,
oh, I have a story too that Icould share, I would love for
you to reach out, like Mandy did.
I mean, that's really all ittook, um, and I'm so thankful
that she's here.
I'm so thankful we're havingthis conversation today.
(21:56):
So again, mandy, I just Ireally appreciate you and I'm so
glad we connected online.
Speaker 2 (22:02):
I am so glad to.
I'm star struck and this issuch an amazing experience.
I mean, this made my my month,so yeah, well, belated birthday
present.
Speaker 1 (22:12):
Yeah, yeah, well, thank you so much.
Yeah, you're welcome, you'rewelcome.
Thank you again and for youlistening.
Thank you so much.
Yeah, you're welcome, you'rewelcome.
Thank you again and for youlistening.
Thank you for tuning in today.
I appreciate you, and thank youfor taking the time to listen
to Mandy's story.
If they do want to connect withyou online, is there a good way
for them to do that?
Speaker 2 (22:30):
I am on Instagram, but I'm not that active.
I'm more active on Facebook.
You can private message me.
So, yeah, that would be a greatway to connect If I can inspire
anyone, or I'm here to answerany questions about whatever
supplements that I take.
You know, again, I'm not adoctor, I'm a teacher, so, but
I'm experienced and I have 18and a half years of it.
(22:50):
So, yeah, there, you go.
Speaker 1 (22:53):
Oh, that's amazing.
Well, thank you again.
It was so lovely chatting withyou today and I hope you have a
good rest of your day.
Thank you and thanks for allthat you do.
Thank you, I appreciate that.
Thank you so much for listeningto the Plant Centered and
Thriving podcast today.
If you found this episodeinspiring, please share it with
a friend or post it on socialmedia and tag me so I can
(23:14):
personally say thank you.
Until next time, keep thriving.
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