PLANT-POWERED TOURING 2: Myth-Busting

by Emerald Rae

Welcome to the future of sustainable travel! Going veggie is easier than ever and is an effective way to drastically cut down your carbon footprint and keep your energy up on the road. I have been touring-as-vegan for 4 years and wrote this guide to answer some common questions I encounter in my travels.

In this section, I’ll be dispelling a lot of the myths that cloud the minds of would-be plant-based enthusiasts. Feel free to ask me questions at emerald@emeraldrae.com. Photo above: Vegan waffles in Washington DC homestay.

Let’s go through the FAQs:

But what if I don’t have enough food?!

You totally will. In fact, you will have too much food. You will break your old habits and open your eyes to the BOUNTY of food on offer. The folks in the kitchen of tonight’s coffeehouse gig, or your home-stay host, will worry that you’re starving and give you a BAG of food to take with you. Everything is going to be fine. Let’s take a moment and be thankful we have so much food and that you get to choose!

But what about B12?

I have never worried about B12 and apparently I’m still living. Unless your doctor says you are low in B12 there is no reason to panic. There’s no harm in taking a supplement or adding fortified cereals and plant milks to your day if you’re worried about it.

But I heard almonds were just as bad for the environment as beef?

The meat industry paid for you to click on that story, and their propaganda is keeping you stupid. Yes, an ounce of almonds requires 23 gallons of water, but an ounce of red meat requires 106. Please use common sense.

But what if I have to tour in a part of the world where there are no vegetables?

OK, that’s not an exact quote, but it’s close enough to provoke an eye-roll. There may be times when you just don’t have a choice. Be thankful that you have food to eat and that you get to have this amazing travel experience. You can begin again at the end of the tour.

But where do you get your protein?

Beans: chickpea, soy, black, kidney, lentil, pea, fava, butter, cannelloni, pinto, mung, lima
Nuts: walnut, macadamia, cashew, almond, brazil, peanut, pistachio, chestnut, pecan, pine

Seeds & Grains: brown rice, buckwheat, farro, quinoa, chia, barley, bulgur, corn, oats, wheat

Vegetables: broccoli, potato, turnip, spinach, green beans, asparagus, brussel sprouts, artichoke, avocado, cauliflower, arugula, okra, mushrooms
Processed: Tofu, tempeh, seitan, meat substitutes (fake bacon, sausage, pepperoni, etc.)

***Vegetarians Beware: You will find that people will just substitute a slab of cheese for the meat on your plate. Cheese may be high in protein but it is a common allergen and can cause swelling of the digestive tract, congestion, skin reactions, and even difficulty breathing when exercising. I personally had to give up dairy due to its causing frequent hormonal imbalances. Try to manage your dairy intake as much as you can to avoid brushes with inflammation.***

Where do you get your iron?

Dark leafy greens (especially spinach), dried fruit, dark chocolate, oatmeal, pumpkin seeds, quinoa, broccoli, tofu, tempeh, lentils, molasses to name a few...
Full list and other info here: https://www.vrg.org/nutrition/iron.php

Did you know that Vitamin C aids iron absorption? For breakfast I like to eat oatmeal, which is loaded with iron. To make sure I get all that goodness, I try to pair it with a glass of orange juice or kiwi fruit.

Where do you get your Vitamin C?

Citrus fruits, kiwis, kale, tomatoes, red and yellow peppers, chili pepper, broccoli, Brussel sprouts, guava, papaya...
More here: https://www.healthline.com/nutrition/vitamin-c-foods#section21

Knowledge is power and with a little know-how, you’ll be powering your tours on plants.

Next Up: A Day in Tour Life