August 1, 2011
Catherine Anthony is a wonderful volunteer and supporter of NW VEG. We are so grateful for all that you do, Catherine!
1. How long have you been veg and why?
For 13+ years vegetarian and roughly 1 year vegan. It's funny how I came to be a vegetarian – it actually came by accident. I used to eat awful foods and was a smoker. I had no idea about the healthy lifestyle even though I was an active runner. A group of us decided to give up a vice for a month to show our commitment/faith, and I decided to try to give up 2 things at the same time (I thought it would help distract the focus). I gave up meat and smoking, and I actually succeeded. I was astonished by how my overall health has improved, and I happily continued with my newfound lifestyle. It was after I took the Master Vegetarian Program last year that I took it further to include a deeper compassion for all living things and became a vegan.
2. How has being veg impacted your life?
Being veg has totally expanded my mind to other cultures rather than just American, which gave me a better understanding and a deeper compassion to all cultures and living things.
3. How did you get involved with volunteering for NW VEG?
I took the Master Veg classes, and that exploded my motivation to "spread the word." I plan to take the classes again – it's that informative!
4. What has been your favorite or most memorable NW VEG volunteer experience?
Race for the Animals – I worked with an amazing group of bright and caring people. I saw people of all ages come together and made a difference in many special ways.
5. What advice would you give to individuals considering volunteering for NW VEG?
Jump in, absorb, and have fun! There are always great times with NW VEG and you will always have something new to learn.
6. What is your favorite veg meal, either homemade or from a restaurant?
I love my kale berry salad – I usually use whatever is in season and mix it up:
- 1 bunch of kale (either purple or green – I like to mix both, it looks so pretty)
- 1-2 cups berries (strawberries, blueberries, raspberries)
- 1 avocado (mashed)
- 2 T balsamic vinegar
- 1 T avocado oil
- 1/2 red onion (chopped)
- 1 red pepper (chopped)
- 3/4 cup sun-dried tomatoes (julienne)
- 1/4 cup lemon juice (freshly squeezed)
Hand combine all ingredients except berries until the avocado is evenly blended, then add berries and mix.
7. Anything else you would like to share?
Avocado is my favorite fruit and green my favorite color-thus for my birthday this month, my mother will bake me a Vegan Chocolate Avocado Cake from Joy the Baker (google to get the recipe). It sounds exotic and unique…I can't wait!!