Miss May

Well look who it is, it is Miss May! This Sexy Bad Ass Vegan lives in the Big Apple! Not only is she Sexy, she is one of the most positive individuals that you have ever come across! Her energy is infectious and she is looking to infect the world with her huge heart.  Read more about this month’s Sexy Bad Ass Vegan Sabrina

Name:  Sabrina

Where do you live and where are you from?
I live in Washington Heights, New York but I was quite the nomad in the past so I’m from all over.

Age?
27

What do you do for a living/profession?

Personal Trainer, one of the few Vegan ones there are.  I love what I do.  I love helping people live a healthier life so this is the best way to touch so many lives and promote plant based nutrition at the same time.

How long have you been vegan?
Well I was vegetarian for about 8 years but I really never ate animal by products then decided at the end of last year to go fully vegan.

Why did you become vegan?
So many reasons! My love for animals play a major factor of course, and the way I look at it is that when you’re on a plant based diet you eat from the soil and ingest all the energy put into earth from the sun and the universe and just to live off that energy is something beautiful especially since it’s harmless to others. Every meal is peaceful and positive.  Also my family history consist of diabetes, obesity and cancer and I never want to find myself dealing with any of that.

How was your transition?
Easy since I was already a vegetarian who barely ate by products.

 

What is the funniest misconception(s) that you have heard about vegans?

That we can’t go anywhere to eat! People always think that we don’t have options but they tend to forget what vegan foods are. Veggies lurk in every corner!

 

What is your Favorite thing(s) about being a vegan?
Proving to people that it’s not that hard. Coming from a Puerto Rican and Dominican background you would think it was impossible to go vegan but it’s the complete opposite once you open your mind and really educate yourself. I love teaching people new things every day!

 

What do you think makes a Sexy Bad Ass Vegan?

Drive, kindness, and the ability to open others eyes to the lifestyle without coming off as a pretentious know it all with super powers (we do have super powers though).  Knowing that what works for us vegans may not work for everyone else and that’s O.K. Oh and a smoking hot vegan body of course! ;)

 

 

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What is the best vegan dish that you make in your kitchen?
Spaghetti squash with fresh marinara and baked eggplant!!

Pierce the squash several times with a sharp knife. (Do this especially if you’re microwaving it, or you may end up with a “Squash Explosion.” no fun!) You can either bake the spaghetti squash for about about an hour in the oven at 375 F.
Or Microwave it for 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
Scrape out the flesh with a fork (remove the seeds) and you have low carb healthy spaghetti!
For the marinara:
1/2 cup extra-virgin olive oil

2 small onions, finely chopped

2 garlic cloves, finely chopped

2 stalks celery, finely chopped

2 carrots, peeled and finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
and for the eggplant:
3 medium eggplants, to yield about 3 pounds, stem removed, sliced lengthwise into 1/2-inch slices
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
Sea salt and freshly ground pepper
1 bunch Italian parsley, finely chopped to yield 1/4 cup
Directions
Preheat the oven to 500 degrees F.
Place eggplant slices in a single layer on a lightly oiled baking sheet. Brush each slice with the olive oil. Stud each slice of eggplant with the sliced garlic, embedding the garlic as much as possible into the flesh of the eggplant. Season with salt and pepper and bake 20 to 25 minutes, until soft and golden brown. Remove from oven and allow to cool. When cool, sprinkle with parsley.
Serve the marinara over the eggplant and spaghetti squash, top with fresh basil and enjoy the amazingness!

 

What is the best Vegan Restaurant you have ever had the pleasure of eating at?
Beyond Sushi here in NYC! All I have to say is, VEGAN SUSHI! and not like it uses fake fish (I personally no longer enjoy fake meats) it’s all veggies and so colorful and beautiful and delicious and….. well I’m heading there now since my mouth is now watering.

 

What advice do you have for those that are thinking of transitioning to a vegan lifestyle?
Education is key!!! Always to your research and never stop learning about how our bodies benefit from the foods we eat. Also don’t give in to the influence around you! Food is like a drug and so don’t ever give in to peer pressure and be strong mentally!

 

 

Do you have a website to share with the BAV nation?

instagram.com/sabrinasith

That’s usually where you can find me!

 

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