Saturday, April 23, 2011

Who You Callin' Vegangelical?

Recently I've heard some perplexing criticisms of veganism. They go something like this: vegans are extremists, vegans are so preachy, veganism is like some fanatical religion, veganism is a cult.. There obviously is some misunderstanding going on and I'd like to try and stamp out this issue once and for all. I realize I can't possibly speak for all vegans, but this is how I see it:

First of all, veganism is clearly not some religion or cult. There is no Church of Vegan. Veganism is a philosophy. Donald Watson first coined the term "vegan" in 1944. This was how he defined it:

The word "veganism" denotes a philosophy and way of living which seeks to exclude -- as far as is possible and practical -- all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals.

Sounds pretty simple right? Well, nowadays people become vegan for all different reasons. They might go vegan because of health reasons, or perhaps they've read that animal agriculture is the number one cause of global warming. But, if someone is an ethical vegan, that means they've chosen to open their mind and heart to the suffering of animals. They want to alleviate unnecessary suffering where they can. (There are actually some people who feel that unless you go vegan for ethical reasons that you're not really "vegan", but that's a whole other story.)

View More Complete Here!

VEGAN. For the People. For the Planet. For the Animals

Classic Frozen Margarita

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Ingredients:

  • Tequila - 4 oz
  • Triple Sec - 2 oz
  • Lime Juice - 1 oz
  • Ice - 2 cups
  • Lime wedges
  • Coarse Salt

Directions:

  • Prepare glasses for frozen cocktail: Pour coarse salt into a shallow dish. Lightly wet rim of margarita glass. Dip glass rim in salt, spin gently until lightly coated.
  • Combine tequila, triple sec, lime juice, and ice in blender.
  • Blend on low speed to desired consistency.
  • Pour into margartia glasses.
  • Garnish with limed wedges. (optional)
  • Enjoy your frozen cocktail!

Serves: 2

Raspberry-Peach Daiquiri

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Ingredients:

  • Light Rum - 4 oz
  • Frozen raspberries - 1/4 cup
  • Frozen peaches - 1/4 cup
  • Ice - 1/2 cup
  • Sugar

Directions:

  • Prepare glasses: Pour sugar into dish. Dampen rim of glass and dip in sugar.
  • Combine rum, raspberries, peaches, and ice in blender.
  • Blend well.
  • Pour into glasses and sip your frozen cocktail!

Serves: 2

Stuffed Acorn Squash

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Ingredients

  • 2 acorn squash
  • 1 can crushed pineapple drained
  • 1/2 cup both cranberries and chopped walnuts
  • 4 tablespoons of chopped dried apricots
  • A small amount of butter or vegan spread for each half
  • Cinnamon, nutmeg, cardamom to taste

Directions

  • Gently prick each acorn squash in 2-3 spots and microwave them for 4 minutes to soften
  • Cut them in half and scoop out seeds, place face down in a baking dish with 1/2 inch of water and bake at 350 for 30 minutes
  • While that is baking mix together the rest of the ingredients and let them sit
  • After baking the squash, remove from oven, drain the water, turn over the squash
  • Rub a little butter or spread on each piece and then add 1/4 of the stuffing to each half
  • Top with a little additional cinnamon and return to the oven for 20 more minutes

Source: Vegetarilin’s Blog

Pasta with Mushroom & Pistachio

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Ingredients:

  • 1/2 cup shelled pistachios
  • 10 oz mushrooms- I used Baby Bella’s, a mix of exotics would be great
  • 1 large onion sliced thin- I used Vidalia
  • 8 oz thin spaghetti
  • 2 tbsp butter
  • 4 tbsp olive oil
  • 1 cup fat free half & half (use full fat if you like)
  • 2 cloves minced garlic
  • 1 tbsp balsamic vinegar
  • Salt & pepper to taste

Directions

  • Cook pasta according to directions
  • Place pistachios in food processor and blender and grind until fine pieces, remove from processor
  • In a saucepan melt butter and saute onion until lightly browned, add olive oil and mushrooms and 2 teaspoons of olive oil cook a few minutes then add balsamic vinegar and garlic cooking for 1 more minute
  • Take 1/2 cup of half and half and place in food processor with approximately 1/2 cup of mushroom mixture, pulse about 5 times until mushrooms are in fine pieces and add back to the pan with the sliced mushrooms and onions
  • Add second 1/2 cup of half and half to pan and up to 2 tablespoons of olive oil and stir well on low heat adding 2/3′s of pistachios, salt and pepper to taste
  • Mix pasta in with the sauce and serve topped with remaining nuts

Source: Vegetarilin’s Blog

Thursday, April 21, 2011

Easter or Ostara Bunny Bread

Click to view full size image

Ingredients:

  • 3/4 cup soy milk
  • 2 1/2 teaspoons active dry yeast
  • 3 1/4 - 3 1/2 cups flour
  • 1/3 cup maple syrup or agave nectar
  • 1 teaspoon salt
  • 1/4 cup vegan margarine
  • 1/4 cup warm water
  • 1 cup quick or old fashioned oats, uncooked
  • 2 1/2 teaspoon flax meal mixed with 3 Tablespoons water
  • 1 teaspoon cinnamon
  • 1 1/2 cups vegan powdered sugar
  • 2 tablespoons soy milk

How to Make? View More Here!

 

Stuffed Mushrooms

stuffed mushrooms

Roasted, stuffed mushrooms are a hearty, satistfying crowd-pleaser. This recipe makes enough for three mushrooms per person.

Yield: 8 servings

Ingredients

  • 3/4 cup slices of whole grain bread, toasted and ground in the food processor
  • 4 cloves of garlic, minced
  • 24 “stuffing” mushrooms, stems removed and reserved
  • 1c raw cashews pieces
  • to taste salt, pepper, onion powder
  • 3c spinach
  • 1c fresh basil
  • 1c nutritional yeast
  • olive oil

How to Make? View More Here!

Roasted Veggies with Tahini Miso Dressing

roasted vegetables

Hearty roasted veggies and potatoes are a filling dish, and this version gets rave reviews from my omnivore pals. The tahini dressing makes this really special and adds a protein boost, too!

Yield: 8 servings

Ingredients

  • 8 red potatoes, cut into bite sized pieces
  • 4c Brussels sprouts
  • 1 large red onion, chopped
  • 1 red pepper, sliced into 2″ strips
  • 1/2c olive oil
  • 1/4c soy sauce
  • 1T herbes de Provence
  • 1/2c Tahini
  • 1/3c red miso paste
  • 1/4c rice wine vinegar
  • 1″ piece of fresh ginger, minced
  • water

How to Make? View on Care2.com Here!

Field Green Salad with Pear and Almonds

field green salad

This salad is a simple and delicious way to start your Easter meal.

Yield: 8 servings

Ingredients

  • 8c mixed field greens
  • 1 pear, diced
  • 1c sliced almonds
  • 2 Haas avocados, diced
  • 3/4c olive oil
  • 1/4c lemon juice
  • to taste salt and pepper

How to Make? View More on Care2.com Here!

Wednesday, April 20, 2011

Edamame: Planet Friendly Protein, Tasty and Nutrious

edamame_ecomii

Edamame (eh-dah-mah-may) is a tasty snack food from Asia that has become a popular appetizer at Japanese restaurants here in the west. Often called green vegetable soybeans, they are a special variety harvested when still immature and green.

Served in the pod at restaurants, frozen shelled edamame are now widely available at supermarkets and Trader Joe’s, as well as in health food stores. Possibly be the worlds oldest snack food, going back well over a thousand years, edamame could very well be the healthiest, too.

Edamame has a lot going for it. Great taste, ease of preparation and excellent nutrition make it a delightful snack, not only in restaurants but in kitchens across America. Try adding shelled edamame to your favorite stir-fry, pasta dish, soup or stew in place of any other bean.

Like the more mature soybean, edamame contains all nine essential amino acids making it a complete protein equal in quality to meat, dairy products, and eggs. Edamame is rich in calcium, iron, zinc, and many B vitamins.  And like all plant based foods, choosing edamame over animal protein is as good for the planet as it is for you! Choose organic foods whenever possible.

Read More and See the Recipe of Edamame on Ecomii.com Here!

Saturday, April 9, 2011

Creamy Chickpea and Tomato Curry

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INGREDIENTS

  • 3 cups cooked chickpeas
  • salt and pepper
  • 2 tbsp oil
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 4 curry leaves
  • 1 sweet onion, diced
  • 2 garlic cloves, minced
  • 500g chopped fresh tomatoes, skinned
  • 400 ml can light coconut milk

How to Make? View on VeganDad.blogspot.com Here!

Better Vision Pasta

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A study by the University of Wisconsin in Madison showed a possible link between the carotenoids in squash and other yellow vegetables with improvements for age related vision loss. Most of us prepare food focusing on taste first and often nutrition and health benefits second. Meal planning should be a carefully balanced collection of nutritious foods that complement each other not only in taste but also in dietetic value. Today’s recipe harnesses in on the benefits of squash for vision health.

University of Wisconsin Study

Ingredients

  • 4 Cups Butternut Squash Cubed
  • 2 Yellow Squash halved and thick sliced
  • 1 Sweet Yellow Onion Chopped
  • 1-2 TBLS Earth Balance Vegan Olive Stick
  • 1 TBLS Extra Virgin Olive Oil
  • 1 Clove of Garlic
  • 1 Tsp Seasoning Salt
  • Ground Black Pepper
  • 1 Box Bowtie Pasta

How to Make? View on theauspiciousvegetarian.blogspot.com Here!

Friday, April 8, 2011

Bring Meatless Mondays to ALL of America's Public Schools

  • Target: Secretary of Agriculture Tom Vilsack
  • Sponsored by: Care2.com

In light of concerns about the planet and America's health, the Meatless Monday initiative continues to spread and is now making its way into public services like schools and hospitals.
Meatless Mondays are a small personal change that make a huge difference. Baltimore Public Schools launched Meatless Mondays and anticipate buying 120,000 fewer pounds of meat for the school year.
Eliminating meat from Monday lunch menus is a smart move for kids' health and the environment. Reducing meat can decrease intake of saturated fat and increase eating healthy fruits and vegetables. And numerous reports indicate that reducing meat consumption is integral to reducing environmental problems like water pollution and climate change.
Let's maximize the potential of Meatless Mondays and bring this revolutionary idea to all of America's public schools. Tell Secretary of Agriculture Tom Vilsack of the USDA, which oversees the National School Lunch Program, to make Meatless Mondays mandatory in public schools.

Please Sign The Petition Here!

Do Vegetarians Make Better Lovers?

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They say vegetarians do it organically. But is there really a "veggie difference?" Do vegetarians have sexual traits that distinguish them from meat-eaters? Does all that chlorophyll really get their hormones going? Are vegetarians better, worse or even noticeably different as lovers? And what makes a good lover, anyway?

We posed the question "Do vegetarians make better lovers" to both veggies and meat-eaters on the streets of New York City, to vegetarian chat groups on the internet and to a few of our friends. This is not a scientific poll or an update to the Kinsey or Masters & Johnson studies (the groundbreaking research on human sexuality), but just the reflections and experiences of those who took part in our survey. People referred to cleaner bodies, more appealing skin, fresher breath and saliva, and sweeter "love juices."

"Flesh eating is a barrier to pleasure," notes vegetarian author/historian Rynn Berry. Referring to the erotic relief statues at Khajuraho, India, depicting scenes from the Kama Sutra, Berry says, "It's hard to imagine carnivores entwined as sinuously" as these erotic figures. Perhaps the Kama Sutra--the world's most famous and ancient guide to erotic love - could only have originated in a predominantly vegetarian country.

"Just as garlic finds its way through the pores as well as through our breath," said Bob Gotch, a long-time vegetarian living in Alamita, Calif., "meat and dairy with all their added hormones, chemicals and preservatives are likely to end up in our bloodstream and therefore in the love juices' of sex." In Berry's opinion, carnivores even find each other's smell repugnant, as evidenced by the fortune spent on perfumes and deodorants in countries with meat-centered diets.

Energy
"Vegetarians have more energy." Both vegetarians and meat-eaters reflected on the stamina of past and present vegetarian lovers. Vegetarians discussed their own higher energy levels since going veg.

"I think that eating low on the food chain keeps me fit, healthy and energetic," said Laurie Hollin of Manhattan, adding, "I look pretty good in a bikini!" Vegetarian bodies are described as trimmer, leaner, more attractive, and even more agile. "It gives you more energy both in and out of the sack," according to "Dr. Joe," a vegan for II years.

Throughout the survey, vegetarians expressed confidence in their own bodies and in their adeptness at lovemaking. Experts say sex is 90% psychological, so wouldn' t such confidence in one's own prowess sensuality in itself make someone a better lover!

Several meat-eaters were convinced that vegetarians might not be as virile because they have "less blood." Blood flow is important. Erections depend on it, and the vagina needs to become engorged and receptive. But the distinction of having "less blood" belongs to meat-eaters, not vegetarians.

The number one cause of impotence, according to researchers quoted in Lancet and other medical journals, is clogged arteries--the same culprit responsible for most heart disease and strokes. The plaque formed from a lifetime of eating the standard American meat- and dairy-based diet can eventually block the arteries to the genitals as well as to the heart, the brain, the legs, and other parts of the body. Sadly, by age 65, one in four men is impotent.

Arterial blockages, even slight ones, can delay erections and even snatch them away at critical moments. In a phenomenon known as the "pelvic steal," the blood suddenly rushes back to the muscles of the legs and buttocks just as the thrusting begins, leaving the lovers hanging, so to speak.

Stacie McCray, a Manhattan "almost vegetarian," said she knows a man who's " unhealthy." She's very sure that "if he were a vegetarian he'd be healthier and happier and therefore a much better Lover." McCray added that she "will not kiss men who eat frankfurters or steak."

Pillow talk
"Vegetarians are gentle. Both meat-eaters and veggies describe vegetarians as more, gentle, giving, and sensitive to their lovers needs "There's a gentleness about vegetarians in general that I think is related to a nonviolent diet," noted Manny Goldman, a long time vegan from New Jersey. Ethical vegans in particular will avoid all animal products for ethical reasons were attributed with being more spiritual, less selfish and more considerate as lovers and people.

"Meat-eaters are selfish--'they're not willing to give up their taste buds for other issues--while vegans look at how each action in their lives affects other beings around them," insisted Heidi Cohen, a vegan for seven years from Long Island, NY. Does this purported gentle quality of many vegetarians translate into good lovemaking! Does compassion lead to more passion! Some believe that aggression, more often attributed to meat-eaters, makes sex hotter. "it's a sign of sexuality," commented Anne-Marie Wimmer, a tourist from Munich. "It's a matter of taste," responded Goldman, "whether you want to be chewed on, bitten, and clawed." Goldman, like others we interviewed, spoke highly of "passion that builds through gentleness." Said Cohen in this regard: "Most guys think that going really fast and hard, acting strong and grabbing, feels good for women. But it's much more pleasurable to be gentle, go slow, and feel each other's love and spiritual energy." She pointed out that in tantra yoga there are positions where the couple experiences mutual pleasure without even moving; through the use of breathing techniques. One vegetarian woman, "R.M." argued that vegetarians are "much better and hotter lovers" because "we know the importance of foreplay, the act of orgasm and afterplay, or pillow talk."

Veggies prefer veggie lovers
Ultimately what makes one lover "better" than another may have more to do with personal preference and the person than diet alone. Many echoed Bob Gotch saying that other factors are important, such as "the tendency to be emotionally expressive, a partner's self-acceptance, comfort with her/his own body, not having a shame-based attitude toward sexuality," and so on. "The sexiest man I know is a meat-eater," said Alice. "He has a hostile, critical disposition, but he is the best lover."

Still, most vegetarians expressed a preference for other vegetarians, especially when it comes to long-term, committed relationships. Several said they experienced "chemistry" with non-vegetarians and enjoyed satisfying short-term encounters and relationships with them; but over the long run, most said, compatibility of lifestyles becomes an issue.

Dave Horn, an ethical vegan from Jersey City, NJ, says he has never dated a carnivore for more than three months. "I just can't take the guilt of knowing that I've done nothing to keep her from causing animals to suffer. After a while I just lose respect for her and myself-and no relationship can survive that"

Vegetarian couples develop a special affinity arising from the joys of eating together---described by Horn as a "sensual act" and sharing what he calls the "quiet struggles with the world every day" (e.g. sifting through ingredient lists, asking picky questions at restaurants, searching for non-leather shoes).

Closeness naturally evolves from shared values, whether it's concern for health, the environment or the animals. "They're a little distinctive--they've made the first step," says one man, a writer and ethical vegan, explaining his attraction to vegetarian women. "If making love is responding physically to someone whom you respect and feel tender towards, then how much more likely is that love-making to be generous and openhearted (and therefore good) if that person shares your core ideals"

There are a number of different reasons why people chose to become vegans or vegetarians and as many different ways: they benefit from their choices. However, not everyone agrees that eating a plant-based diet automatically makes one a better lover.

"Vegetarianism gives you a better chance of leading a long, healthy life, and it helps protect the earth's non-renewable sources, but it doesn't transform your sexuality or personality to make you a better lover," says "Wildman" Steve Brill, a naturalist and wild food vegan for 13 years. When you switch to vegetarianism, in Brill's view, your essential sexuality doesn't change.

Subtly, though, the vegetarian diet does seem to change people: their scent and taste, their skin, hair and bodies--the way they relate to animals and ultimately to lovers and others; Maybe this is what inspires some vegetarians to proclaim the veggie difference" so enthusiastically.--Joan Zacharias

--Joan Zacharias, a media researcher by profession, has been vegetarian for six years and vegan for three. She lives in Brooklyn, NY and is an activist for animal rights and social iustice . Reprinted with permission from Veggie Single News, Inc., P.O. Box 300412, Brooklyn, NY 11230-0412.


Do Vegetarians Make Better Lovers?

Reader's comments


At the risk of repeating what the article states, it's true. I do have much more energy, both in bed and out, I also am lighter and feel better about my body, which carries over into the relationship. More energy equals a willingness to experiment, and newfound pleasures. I am amazed that a diet containing meat can make you feel so bad inside and so sluggish. -Donna Z.


My soulmate, lover and spiritual husband transformed from a meat-eater to vegetarian to vegan. As his diet changed he changed. This man went from being an angry, aggressive, repressed, deceptive, lying, fearful little man who hid his love to being gentle, fully self expressed and committed to his love of me and his own examination of self and the culture of the world we live in. He loves all people and all animals He is the best lover and man I have ever known. His love making has grown over the years. He became vegetarian initially because I would only date a vegetarian so I have only made love to him as a vegetarian and now as a vegan.

As a neo-phyte vegetarian and neo-phyte relationship our lovemaking was furious, intense and almost angry. When I would make suggestions we try something different or gentle he would become angry and stop completely. I stopped asking. In private, in bed, he said I was a gift from God. He loved me so but he hid his feelings about me from all his friends and family. They thought he couldn't wait to get rid of me. I stopped the relationship. I dated a very nice meat-eater and he was great but the sex was terrible. I can't stand his taste, his smell. When he eats meat around me I am totally turned off. The smell, the taste, the soul it was just not there.

My soulmate never left me although I had left him. He was always around wanting and waiting for me. He transitioned into the Vegan diet and became gentle, loving, openingly expressive of his love for me... most of all he became a great LISTENER. Our relationship blossomed in ways it never had before. By his example of transformation I became Vegan as well. Our lovemaking shifted. He is gentle, sexy and subtly seductive. His smell is the best aphrodisiac in the world. He just has to be near me or hold me and I am melted to desire in an instant. He is like a flame, his smell, his lips, his taste... delirious. In the time it takes to inhale his scent I am so... ready for him. He is the love of my dreams... no one could possibly be better for me. Our slim, sexy bodies and souls fit together like God made us for each other. Monogamy is a blessing with a man like this... and a choice. Ten years of deep, deep love, sex, soulmating that couldn't get any better... But somehow every time we are together we seem to reach a new, ever greater level of love, expression, communication, soul flight. -Ann


Recently i met a vegan male, and immediately the attraction was there. much of it had to do with the fact that we were both vegan. we had a wonderful time together and shared an experience that neither one of us will forget for quite some time. unfortunatley we don't live near each other, otherwise maybe it would be something more than it was. i have been attracted to meat eaters in the past, but i have never had an experience with one that was as wonderful as this. i never wanted it to end. -Dana

Vegetarian? Here's How to Eat Right

It is possible to have a fully balanced diet that is entirely vegetarian, if you work it right. All you need to do is eat smart to make your meals as complete as possible.

If you consider a meal of potatoes and rotis or rice and dal as staple vegetarian fare, then you could be getting seriously short-changed on some key nutrients. With such a diet, you will not be getting the required intake of protein, calcium, iron, zinc, Vitamin D, Vitamin B12 and omega 3 fatty acids.

Balance your proteins

Plant foods offer incomplete protein as they tend to be deficient in one or other essential amino acids (protein is made of building blocks called amino acids and our body needs nine of these from food). But this problem can be managed easily by being careful about both the kind and amount of protein being eaten.

How to:

  • Combine plant foods wisely to cover all essential amino acids. For example, legumes (cooked dried beans, dried peas, and lentils) are low in sulfur-containing amino acids (such as methionine), but they are high in another amino acid called lysine. Grains are just the opposite. So by eating both together or during the course of a day, you can get the benefits of both. Beans and rice, dal-chawal, khichri, pita bread with hummus (ground garbanzo beans and sesame seed paste) are good examples of complementary proteins.
  • Look for variety. Don't stick to just the known sources like legumes and dairy -- nuts, for instance, are an easy and tasty source of high-quality protein.

Do We Need to Eat Animal Products for Optimum Health?

Most of us, including myself, grew up with families and in a society in which the eating of certain animals was completely normal, it was just “the way things are”, it was “natural” and “necessary”.  These beliefs are backed by constant advertising assuring us that foods like hamburgers, bacon and chicken “nuggets” are copacetic, and that we need to eat the flesh of cows, pigs, fish and chickens in order to get the protein we need, along with drink the milk of cows to get calcium for strong bones.

Most of us are also not violent creatures, never intentionally hurting or oppressing other people, and we actually have a tendency to show compassion for others, despite the lack of encouragement for such behavior by this current socioeconomic system, that corrupts human nature to fit a for-profit, money-dependent “dog-eat-dog” worldview.

Speaking of dog-eat-dog, or cannibalism, most humans would find the idea of eating another human extremely grotesque, and why is that?  Common answers would probably include: “It’s not natural”, “It’s unethical” and “It’s completely unnecessary.”  Interestingly, these are the same answers given by many people, now including myself, as to why they have stopped eating animal products.  “But that’s totally different”, you may immediately object.  And in the past, I would have agreed with you.  Yet now I know that the daily massive violence towards other animals that are sentient, have emotions, suffer and feel pain, is really no different from eating another human, from an ethical perspective.  If you don’t need to kill another sentient creature for your survival, does how many legs it has, or how smart it is have any ethical relevance?  No.  If it did, then we would find no objection to enslaving and murdering the mentally handicapped.  All that is relevant is that they can suffer, feel pain and they want to live.  The ethical imperative is to respect the right to life and freedom from violence, of other sentient creatures.  To love your dog or cat but pay for people to enslave and murder pigs, chickens and cows so you can eat them is a moral contradiction.  In most people’s minds this contradiction is “resolved” by the belief, which again has been force-fed to humanity, like a force-fed goose that will become foie-gras, that eating animal products is needed for optimum health.  Now how can that be if there are vegan Olympic athlete champions, vegan body builder champions and Ultimate Fighting champions?  How can someone (Dave Scott) become an Ironman competition world-champion 6 years in a row on a vegan diet if it is somehow deficient in nutrients?  Certainly these individuals have bodies in optimum health don’t they?

Humans don’t need to eat animal products for optimum health. Therefore the enslavement and murder of feeling/conscious beings for food is unethical, unjustifiable and uncaring.

View More Complete Here!

Would You Give it all up to Save the World?

image A UNITED Nations report recently said that the only way to save mankind from the ravages of hunger, poverty and climate change was for us all to go vegan.

It said that with the global population expected to reach 9.1 billion by 2050, it will be impossible to keep up with demand for meat and dairy products.

"Impacts from agriculture are expected to increase substantially due to population growth increasing consumption of animal products.

"Unlike fossil fuels, it is difficult to look for alternatives: people have to eat.

"A substantial reduction of impacts would only be possible with a substantial worldwide diet change, away from animal products."

But as comments on one of our letters here prove, it's not easy convincing people to give up their bacon butties, never mind eggs and milk too.

So if the UN was right in its forecast, would you consider changing your diet to cut out all meat and dairy products?

View More Complete Here!

Medicinal Mushrooms: Health Benefits Include Cancer Fighting, Cholesterol Lowering and More!

image If we think about mushrooms at all, we may consider them a tasty addition to a salad or casserole. In fact, an estimated 38,000 species of mushrooms, most provide a wealth of protein, fiber, B vitamins, and vitamin C, as well as calcium and other minerals. And at least three species have demonstrated phenomenal healing potential: maitake, shiitake, and reishi. These medicinal mushrooms have been shown to boost heart health; lower the risk of cancer,; promote immune function; ward off viruses, bacteria, and fungi; reduce inflammation; combat allergies; help balance blood sugar levels; and support the body's detoxification mechanisms.

Why are medicinal mushrooms becoming increasingly popular in North America? Harriet Beinfield, acupuncturist and co-author of Between Heaven and Earth: A Guide to Chinese Medicine, explains: " the movement began with healthy food in the late '60s; now it's health medicine. People are interested in medicinal mushrooms because they've been used effectively for thousands of years".

View More Complete Here!

Thursday, April 7, 2011

Fantastic Raw Pecan-Almond Treats

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Ingredients
  • 1 ½ cups raw pecans (soaked 4 hours and drained well)
  • 1 ½ cups raw almonds (soaked 4 hours and drained well)
  • 2 cups Medjool dates (pitted)
  • ½ vanilla bean OR 2 teaspoons vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of clove powder
  • Pinch of Celtic Sea Salt
  • 2 tablespoon flaxseeds (ground)
  • ½ cup coconut flakes

How to Make? View More Complete Here!

Vegetarian Chili

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Here's a tasty chili recipe that will bring about some tummy warming on a cold winters day.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large onion (chopped)
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon Celtic or Himalayan salt (or to taste)
  • 2 stalks celery (diced)
  • 2 red peppers (diced)
  • 2 jalapeno peppers (seeded and diced fine)
  • 3 garlic cloves (peeled and minced)
  • 3 (28 ounce cans whole tomatoes (chopped fine)
  • 1 tablespoon chili powder (to taste)
  • 1/8 teaspoon cayenne pepper (to taste)
  • 1 (15 ounce can kidney beans (drained)
  • 1 (15 ounce) can garbanzo beans (drained)
  • 1 (15 ounce) can black beans (drained)
  • 1 (15 ounce) can whole kernel corn (drained)

How to Make? View More Complete Here!

The Value of Sprouts

by Sol Azulay and  others

Sprouts: Year-Round Vitamins

image Sprouts are one of the most complete and nutritional of all foods tested. Sprouts are real 'Life Vitamins, Minerals, Proteins, and Enzymes. Their nutritional value was discovered by the Chinese thousands of years ago. Recently, in the USA, numerous scientific studies suggest the importance of sprouts in a healthy diet.

As an example, a sprouted Mung Bean has a carbohydrate content of a melon, vitamin A of a lemon, thiamin of an avocado, riboflavin of a dry apple, niacin of a banana, and ascorbic acid of a loganberry.

Because sprouts are predigested food, they have a higher biological efficiency value then whole seeds, raw or cooked. Less food is required, yet more nutrients reach the blood and cells. The sprouting process under the action of light, creates chlorophyll. Chlorophyll has been shown to be effective in overcoming protein deficiency anemia.

Sprouts also have a regenerating effect on the human body because of their high concentration of RNA, DNA, protein and essential nutrients which can be found only in living cells. (Synthetic supplements are not life food.)

The chemical changes that occur in the sprouting seed activate a powerful enzyme factory, never to be surpassed in later stage growth of any regumes (see article by Dr. Peavy). The rich enzyma concentration can lead heightened enzyme activity in your metabolism, leading to regeneration of the bloodstream. Sprouted grain appears to prevent depletion and earlier disappearance of youth due to sexual practice (vitamin E). Some vitamins increase during sprouting by 500%! In wheat, vitamin B-12 quadruples, other B vitamins increases 3 to 12 times, vitamin E content triples. Fibber content increases three to four times that of whole wheat bread.

To begin with, sprouts are the most reliable year-round source of vitamin C, carotenoid A, and many B vitamins (such as folacin), all of which are usually in short supply in our diet. Sprouting seeds, grains, and legumes greatly increases their content of those vitamins. For example, the vitamin A content (per calorie) of sprouted Mung beans is two-and-a-half times higher than the dry bean, and some beans have more than eight times more vitamin A after being sprouted.

Dry seeds, grains, and legumes, while rich in protein and complex carbohydrates, contain no vitamin C. But after sprouting, they contain around 20 milligrams per 3.5 ounces, a tremendous increase. Also, if grown in decent soil or taken from your own garden, seeds, grains, and legumes will be high in organic minerals - so your sprouts will be an excellent source of minerals as well as vitamins.

The great advantage in getting vitamins from sprouts you grow yourself is that you get a consistently high vitamin content without losses. In the dead of winter, when you can’t grow anything or get fresh produce anywhere, sprouts will provide a consistently reliable source of fresh, high-nutrient vegetables rich in vitamin C, vitamin A, and B vitamins. This will keep your immune system strong and your health in top condition when almost everyone else is getting sick. Why do you think so many people come down with colds and flu in the winter more than any other time? Because they’re not getting the vegetables and fruits that would keep their immune systems strong.

Have you ever heard of a vegetable that continues to gain vitamins after you harvest it? Sprouts do! Sprouts are living foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly, and their vitamin content will actually increase. Contrast that with store-bought fruits and vegetables, which start losing their vitamins as soon as they’re picked and often have to be shipped a thousand miles or more in the winter.

Make Your Own Sprouts Year-Round

image While fresh fruits and vegetables provide enzymes, sprouts are far more concentrated and should be eaten in the summer with every large meal even when you have your own vegetables and fruits. In the winter and spring, when your own vegetable and fruits are not available, sprouts are doubly important. Sprouts should become an integral part of your diet year-round.

But you need to make your own sprouts for highest food value. Sprouts are living food. They need to be fresh. Freshly picked from your own sprout garden, they contain the highest level of enzymes and vitamins. If they are immediately refrigerated, the "life force" will stay in the seed as they remain fresh and slowly continue to grow.

If they are not immediately refrigerated after harvest, they will stop growing and the enzymes and vitamins will start decomposing. As that happens, the enzyme and vitamin content will decline rapidly. When you buy sprouts at the supermarket, there’s no telling how long they’ve been out on the shelves and exposed to room temperature. Even several hours of sitting in room temperature will cause a rapid loss of enzymes and vitamins. But what’s even worse is that some sprouts are treated with mold inhibitors to keep them fresh looking as they sit at room temperature. Those long, white, Mung bean sprouts seen in the store or at the salad bar have probably been treated with inhibitors so they could be grown to that length and preserved at room temperature. To really get the rejuvenating value of sprouts, you need to grow your own and eat them fresh".

(By Dr. William S. Peavy and Warren Peary , from the book ‘Super Nutrition Gardening’ available from Avery Publishing Co. 1 800 548 5757) Reprinted with the permission of the author.

Fountain of Youth

"The Spanish explorer Ponce de Leon searched off the Florida coast for a marvelous fountain he had heard could restore youth. He never found this legendary fountain, but you can. It is the eating of sprouted seeds that have not been heated over 118 degrees Fahrenheit, the temperature at which enzyme destruction begins. Sprouts are freshly germinated edible seeds such as beans and grains. In fact, all you need is a Kitchen counter and five minutes a day. Even if you’re in an apartment in the middle of a city, you can sprout!

The rejuvenating and life-giving properties of sprouts may be one of the great health secrets of our time. Sprouts provide two important things in our diet - a steady year-round source of vitamins and a high concentration of food enzymes. Both keep the body’s enzyme activity high. Enzymes, which are made out of vitamins and minerals, are the most vital factor that sustains our body’s life processes. Without enzymes, we would be dead. And it is that very thing, enzyme depletion that is a fundamental cause of aging. It is the loss of the body’s enzymes which decreases the life processes in the cells. As the cell’s life processes decrease, they are not able to replace themselves as quickly. At the same time, as enzyme activity decreases, the cells become more susceptible to damage by free radicals and other toxic substances, which further hinders cell reproduction. It is the body’s inability to replace old cells with healthy new ones at a fast enough rate and the concurrent loss in the body’s enzymes that is precisely responsible for aging and increased susceptibility to disease as we get older. This is why immunity tends to decrease with age - immune cells aren’t being replaced at a fast enough rate to protect the body adequately from disease. Staying biologically young and healthy is a matter of keeping enzyme activity in our bodies at a maximum. That is exactly what sprouts do, which is why they can be called the fountain of youth.

View More Complete Article Here!

How To Make Creamy Ice Cream with Just One Ingredient!

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Yes, that’s right; you heard us. Creamy, soft-serve style ice cream with just one ingredient – and no ice cream maker needed! what is this one magic ingredient that can be whipped into perfectly rich and silky ice cream, with no additional dairy, sweeteners, or ingredients needed whatsoever?

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If you guessed BANANA, congratulations! You're right!

What? You didn't know that bananas can make some of the best ice cream? Well, I didn't either until last week, when my sister called me up and mentioned that she's been freezing bananas and then pureeing them into ice cream.

"That's the sort of thing you discover," she sighed, "when all your friends are vegan, gluten-free, dairy-allergic, and you're on a sugar-free diet." I'd deal with a list of dietary restrictions twice as long, though, if it meant discovering more treats like this one.

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It turns out that frozen bananas are good for more than just dipping in chocolate. If you freeze a banana until solid, then whiz it up in a blender or food processor, it gets creamy and a little gooey, just like good custard ice cream. I was surprised at this bit of kitchen wizardry; I assumed that a blended banana would be flaky or icy. But no — it makes creamy, rich ice cream.

Some bananas, depending on their ripeness, have a bit of that green aftertaste. My sister has been experimenting with adding in another ingredient or two, like a tablespoon of peanut butter and another of honey. Delicious!

Have you ever tried frozen-banana ice cream? Try it! It's an easy way to stay cool and use up over-ripe bananas at the same time.

Want more detailed instructions and step-by-step photos?

Step-by-Step Instructions for One-Ingredient Ice Cream

 
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