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Tuesday, October 9, 2012

Inspiring Vegetarian Beauty

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Supermodel Christie Brinkley showed off her age-defying physique at the 2012 World Smile Day festivities at New York's Times Square on Oct. 5. The gorgeous 5-foot-9 Christie, 58, looks two decades younger than her age, thanks to her longtime dedication to a healthy lifestyle.

Brinkley has been a vegetarian since age 12, and stays fit by doing yoga, strength-training, running and walking. Brinkley, who has graced the cover of over 500 magazines, says the key to staying committed to exercise is to vary your workouts.

"Variety is the spice of sticking with an exercise routine," she told Shape. "Arm yourself with a few different things. Ask your friends to go jogging or on a long walk. Sign up for a dance class. I really think that mixing it up it keeps it fun, and that's really the only way that you can stick with it."

Christie also sneaks in calisthenics when getting ready in the morning. "I try to get in 100 push-ups every day," she says. "It's really easy. I keep a rolled up yoga mat under my bed. "I throw it down and I'll do 30 push-ups before I get in the shower. Then I do another 20 before I dry my hair, and now I've done 50. After I dry my hair, I'll come back and I'll do more."

Brinkley, who has been a vegetarian for over 46 years, typically has oatmeal with fruit with breakfast, a large salad for lunch, and pasta with vegetables for dinner. "I've been a vegetarian since I was about 12 years old," she said. "When I became a vegetarian I got my mom and dad to become vegetarian, and my brother became a vegetarian."

Christie got a facelift in early 2010 at around the same time her daughter Alexa Ray Joel, 26, got a nose job. Not surprisingly, her beauty has inspired mixed reactions from the men in her life. While they're attracted to her looks, they're also intimidated by them.

"You know guys are attracted to a woman’s looks — we’re shallow in that aspect of things — it’s just how we are made," Christie ex-husband Billy Joel, once said. "I felt like I was undeserving — it was extraordinary that I got her. But suddenly, this beautiful supermodel dug me. It was great."

Billy, 64, and Christie remain good friends to this day. At a time when many people her age slow down, Brinkley's ready to stir things up. "My age has so little to do with my image of myself because at a certain point, the number just didn't fit how I felt," she said. "It has become irrelevant to me. I just don't feel like that number is representative of my spirit, of my energy or anything...I love to fill my life with adventures."

Thursday, October 4, 2012

Toss The Meat

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One of my favorite actresses is featured on a brand new PETA campaign. I loved her before I even knew she was vegan and knew all she did for animals, imagine how fond I am of her now! Way to Dr. Mayim!

http://www.looktothestars.org/news/9043-big-bang-theory-star-wants-you-to-go-...

A potentially deadly salmonella outbreak in the U.S. and the Netherlands—from tainted salmon—has been reported just days after the largest beef recall in Canadian history, prompting Emmy-nominated sitcom star, mother of two, and neuroscientist Dr. Mayim Bialik to offer a simple solution for moms who want to protect their families: Toss the meat!

Monday, October 1, 2012

Vegetarian Sandwich Recipes

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Did you know today is World Vegetarian Day? Here are 2 delicious sandwich recipes in honor of this special day. This post comes from the University of South Florida: http://www.usforacle.com/mobile/veggie-sandwiches-to-try-on-world-vegetarian-...

Oct. 1 is World Vegetarian Day. Take some time out of your busy schedule to celebrate with these sandwich recipes.

Eggplant veggie burgers

This recipe takes several different parts, so it’s perfect to use with leftover rice and mashed potatoes. 1 large eggplant 1/2 red onion, finely diced 1 cup cooked lentils (or canned) 1 can black beans 4 cloves garlic, minced 1 cup mashed potatoes 1/2 cup cooked rice 1/4 cup tomato sauce, diced tomatoes or tomato paste 1/4 cup to 1 cup flour Salt and pepper Oil for frying

Peel eggplant and cut into 1-centimeter cubes. Heat in skillet over medium heat, stirring, until cubes are gray and soft. In a large bowl, mix together all ingredients except flour. Add flour slowly, until mixture is thick and not too sticky.

Heat a small amount of oil on medium heat. Form mixture into 1/2-inch-thick patties and cook until outside is crispy. Serve on bun topped with veggie burger sauce, pineapple, feta cheese, lettuce and onions.

Veggie burger sauce
1 teaspoon oil 1/2 cup fruit, chopped (pineapple, peaches or strawberries work best) 1/4 red onion, finely diced 2 tablespoons jam or preserves Salt and pepper Rosemary

Heat oil to medium-low in pan. Add onion, salt, pepper and 1 tablespoon jam and cook until onions are soft, or about 5 minutes. Add remaining jam, fruit and rosemary. Cook until sauce thickens, or about 5 minutes. — Hannah Feig

Veggie-packed falafel

If nutrient-rich garbanzo beans aren’t enough to assuage your guilty conscience from the crunchiness of this traditionally Middle Eastern, deep-fried delight, this version includes vegetables for more vitamins.

1 large can chickpeas (16 ounces) 1 small onion, chopped 1 cup spinach, chopped finely 1/2 cup carrots, chopped finely 2 cloves of garlic, chopped 2 tablespoons all-purpose flour 2 tablespoons parsley 1 teaspoon cumin powder 1 teaspoon coriander powder 1 tablespoon olive oil

Drain chickpeas, but keep a little chickpea water and pour into mixing bowl. Mash chickpeas and add vegetables, garlic and onion. Make sure consistency is texturized and is thick and paste-like.

Mix in remaining ingredients. Form paste into small balls and flatten into disc-like shapes. Falafel is typically fried, but the health conscious can bake them, though baked falafel don’t always hold together.

To bake, grease a shallow dish with oil, and preheat oven to 350 degrees. Place discs on baking dish and bake for 10 minutes, flip the sides and bake for 10 more minutes. To fry, fill a shallow frying pan with about 1 1/2 inches to 2 inches of oil at medium heat.

Drop a small piece of batter in to see if the oil sizzles. If it does, drop the discs in the oil and fry for about 5 minutes, or until golden brown. Serve with hummus or pita — or, make into a pita sandwich with lettuce, tomato, radishes and hummus. — Divya Kumar

Wednesday, September 19, 2012

Vegetarian Mc Donalds

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from: http://lincolnwood.suntimes.com/opinions/14986065-598/how-about-veggie-mcdona...

McDonald’s is opening two vegetarian-only restaurants. Not, unfortunately, in one of the hipper neighborhoods of Chicago, or even somewhere in California. But in India — in Amritsar and Katra. This makes sense.

For reasons of religion and tradition, Indian diets tend to be low in meat, with about 30 percent of Indians eating no meat at all. But vegetarians are growing in number in this country, too, and we’re pretty sure a veggie McDonald’s would fare well in or around Chicago.

Our first reaction when we read the news about a vegetarian-only McDonald’s was to laugh. Aren’t these the folks who invented the double-beef-patty Big Mac? But why not? A veggie McDonald’s is an excellent idea — right here at home.~.

Tuesday, September 18, 2012

Interview with a Vegetarian

I missed this episode but two of my favorite people are Ellen Degeneres and country singer Kelly Pickler. Check out their interview:
http://www.examiner.com/article/vegan-ellen-degeneres-interviews-vegetarian-k...

Monday, September 10, 2012

Virtuous Quinoa Paella

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I'm sure you've probably heard of all the virtues of quinoa by now. How it's high in protein has no fat and is a superfood from South America. But how to eat it you ask? Some people eat it as a breakfast cereal, grind it as flour and make pancakes with it. There are also many ways to eat it in stews, in any recipe instead of rice such as in risottos.
I just found this recipe from an amazing website that I just discovered. Check out the following quinoa paella from the website: http://www.vegkitchen.com/recipes/glorious-grains/quinoa/quinoa-paella/

Serves: 6
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 green bell pepper, cut into 2-inch strips
1 red bell pepper, cut into 2-inch strips
2 cups vegetable broth, or 2 cups water with 1 vegetable bouillon cube
1 teaspoon saffron threads, dissolved in
a small amount of hot water (see Note)
1 cup uncooked quinoa, rinsed in a fine sieve
2 teaspoons fresh thyme, or 1/2 teaspoon dried
2 cups artichoke hearts (not marinated; either from the supermarket
olive bar, or one 14-ounce can, drained)
1 1/2 cups frozen green peas, thawed
2 cups diced ripe tomatoes
2 to 3 scallions, white and green parts, thinly sliced
1/2 cup chopped fresh parsley

Salt and freshly ground pepper to taste
Heat the oil in a large, deep skillet or steep-sided stir-fry pan. Add the garlic and bell peppers and sauté over medium-low heat until softened, about 2 to 3 minutes.

Add the broth, saffron, and quinoa. Bring to a simmer and cook, covered, for 15 minutes.

Stir in the artichoke hearts, peas, tomatoes, scallions, and half of the parsley. Check if the quinoa is completely done; if not, add 1/2 cup water. Cook, stirring frequently, just until everything is well heated through, about 5 minutes.

Transfer the quinoa mixture to a large shallow serving container. Sprinkle the remaining parsley over the top and serve at once.

Note: Can’t find or don’t want to spend the money for saffron? Turmeric is a fine substitute. Use 1 teaspoon.
Variation: Add a cup of sliced brown mushrooms when you add the peppers.

Sunday, September 9, 2012

Go Veg, Travel Veg: A Vegetarian Travel Review Website

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Traveling as a vegan vegetarian can sometimes be challenging if you don`t plan for it. Or is it? Actually, it`s quite simple with just a little preparation and research on finding plant based vegetarian-friendly restaurants.

Read reviews about unique vegetarian restaurants, sanctuaries, bed & breakfasts and vegetarian adventures. This  site also gives tips and advice about traveling as a vegan vegetarian.

http://www.govegtravelveg.com/

Wednesday, September 5, 2012

Halloween Costumes for Women: Deciding Between Sexy, Cute, Creative or Funny

Halloween-costume
Are you trying to decide what to wear for Halloween?

Sexy Halloween costumes for women are amongst the most popular type of costumes this year. Other categories of popular costumes for women for Halloween include cute Halloween costumes for women, creative Halloween costumes for women and funny Halloween costumes.

If you are on a budget or last minute, you may want to buy your costumes at your local bargain shop or rent a costume at a local party store. Sexy Halloween costumes can be a private matter though and you may want to buy a new costume to wear in public or in the privacy of the bedroom. Whether you need a costume for school, for a family outing, for an adult dance or for the bedroom, you can find the costume you need online.

Friday, August 31, 2012

What Is HCG - And How Can It Help Me Lose Weight?

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<p>HCG is a hormone (human Chorionic Gonadotropin) that's produced in the cells of the placenta of pregnant women. It helps the fetus and the mother enjoy a healthy pregnancy by providing much needed nutrients to both baby and mom.<p>Everyone, including men, has this hCG hormone in their bodies, but it lives in cells and is normally not activated. The homeopathic form of the hormone is now being used along with a diet plan to help people lose weight and keep it off.<p>The synthetic HCG hormone, when taken by weight loss drops, activates the hypothalamus gland to break down and use body fat as the main fuel source for the body. That's the reason for the low (500-1200) calorie diet that accompanies the intake of the HCG hormone. Your body uses your own fat to feed the body so you`re not hungry and your body is fully satisfied.<p>When your body isn't receiving a large amount of fat calories for the hypothalamus gland to break down, it begins using stored fat cells. Another purpose of the gland is to send a message to the brain aimed at keeping muscle. If your body was not receiving this message, you'd begin to reduce important muscle mass.<p>So, the answer to the question, what is HCG, includes the fact that without the weight loss drops and sticking to the HCG diet plan, you wouldn't have the same results as most people who stick to the plan religiously.<br>Basically, the HCG hormone is fooling the body into thinking it's getting the calories it must have by replacing the ingested calories with stored fat calories that are keeping you overweight and miserable.<p>The HCG diet plan lasts about 20 days and provides so many benefits to your body and mind. On this diet, you'll restore the energy you seem to have lost over time. Now, you'll be able to fit into the "skinny" clothes hanging in the closet. Both your body and mind will enjoy a transformation that could only take place if your metabolic balance is fixed.<p>All the weight loss plans in the world won't work if your metabolism stays sluggish. After you get off the diet, the weight will automatically fly back on. HCG ends this vicious cycle by providing long lasting results that will reset your slow metabolism and keep the weight off permanently.<p>You'll also fall into new eating and exercising habits that will keep your body fit and lean. The HCG diet plan isn't a magical cure, but it's a cure that does what it claims and makes you a happier and more fulfilled person because you'll become that fit person you always knew you could be.<p>Think of the answer to what is HCG as: a new "discovery" that ends the roller coaster ride of losing and gaining unwanted pounds. Check it out yourself and see your health care provider before you begin any weight loss plan.

 

Want to know what others think about Weight Loss HCG Drops, check out Weight Loss HCG Drops Reviews

Wednesday, August 15, 2012

P90X: My vegetarian experience with P90X



Have you heard of the P90X diet program? If not, you have probably been living under a rock. Just sayin...It`s a workout program that`s been around for quite a few years now . This workout  is designed to transform the body in 90 days from fat to fabulous in only 3 months. 

Does it work?
I myself have been using the P90x system on and off for the past few years. and it has worked well time and time again for me. It`s perfect for when I really want to get in shape to look good for an upcoming class reunion, wedding or graduation.  It does take a bit of commitment and dedication but with this system it is very possible and achievable to be ripped in 90 days.

Of course, no amount of exercise will give you your ideal body without quite a bit of focus on nutrition.The P90x program means eating clean for a lean body. You certainly won`t starve on this diet, especially since on Sundays you get a Free Day. This always helps me stick to my diet so much since I just tell myself I can eat that chocolate and pizza on sunday and eat clean the rest of the week.

I just wanted to mention too, that i am a vegetarian and successfully completed the p90x program on a vegetarian diet. For my protein sources I used meatless chycken breasts, grilled, seasoned tofu, tofu dogs, eggs, soy yogourt, vegetarian deli slices and more. There are endless options for how to do this P90x program on an ovo vegetarian diet. You could do it vegan too with just a bit more preparation and cooking. 
If you would like to get more information about  the P90x program, just go here:  P90X UK

Wednesday, August 8, 2012

Nutritional Yeast: Top 20 Uses & Recipes

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Ever since I discovered how to make vegepate and its key secret ingredient, I've been singing the praises of nutritional yeast.

There are so many things you can do with this cheese replacer! I can't understand why it's not more mainstream! You can buy nutritional yeast in bulk stores and health food stores.

I found this excellent article with 20 uses for this mysterious ingredient.
If you want to see the original article with links to the recipes, please go here :
http://www.ecorazzi.com/2012/08/03/20-great-ways-to-use-nutritional-yeast/

By Aylin Erman, EcoSalon Taking an odd ingredient and finding even more unusual uses for it.

It’s not so much that the following uses are particularly unusual, but rather that nutritional yeast itself is an odd ingredient. It’s gaining popularity among foodies for its cheesy taste and nutritional benefits, but it still has a way to go in terms of becoming the pantry staple it’s meant to be.

Nutritional yeast (nooch) is one of the only non-animal sources of vitamin B-12. It only takes 1/2-1 tbsp of nutritional yeast to get the daily requirement for B-12. Nutritional yeast is also an excellent source of iron, magnesium, phosphorus, zinc, chromium, selenium, and other minerals as well as 18 amino acids, protein, folic acid, biotin, and other vitamins.

And don’t worry about the yeast fermenting in your gut. It’s deactivated, so it will not give you the bloat. This is what distinguishes it from Brewer’s Yeast, which has not been deactivated.

Pop Corn
As if popcorn couldn’t get any more addicting, nooch had to get involved. Sprinkle the powder along with a drizzle olive oil and a dash of sea salt onto popcorn just popped for a cheesy touch. Add other spices, such as garlic powder, dried thyme or dried rosemary for an even more gourmet experience.

Pizza
Skip cheese and sprinkle a light layer of nutritional yeast onto pizza just after it leaves the oven. Cheese is hard to digest, especially when cooked, but that doesn’t mean you have to cede the taste completely. If you top a pizza with diverse textures and flavors, such as a robust marinara sauce, roasted vegetables and nutritional yeast, the cheese component is unnecessary.

Vegan Cheese Sauce
The food blog world is bursting with vegan “cheese” recipes – some simple, some elaborate – with nutritional yeast as the key ingredient. Check out Angela’s Low-Fat Vegan Cheeze Sauce on her blog Oh She Glows for a 5-ingredient approach. Head over to Epicurian Vegan for aheartier vegan cheese sauce that gets some extra bulk from cashews.

Bread Crumbs
Replace bread crumbs with nutritional yeast in any mixture requiring holding power. This cuts down on the carbs and adds an extra bite. Try using nutritional yeast to hold together veggie burgers or any other patty that would normally require bread crumbs.

Kale Chips
There’s nothing wrong with the standard kale chip recipe. But, nutritional yeast takes kale chips to a whole new level – a level that merits obsession and daily consumption. Try your hand at the Spicy & Cheesy Kale Chipspresented by the blog Eating Bird Food.

Macaroni & Cheese
We’ve already given macaroni and cheese a serious makeover, and nutritional yeast was an crucial player in this feat. Not only is this recipe vegan, but thanks to nooch, it offers cheesy comfort to a creamy, sweet potato base.

Pasta
Skip the grated parmesan and sprinkle nutritional yeast atop warm pasta along with some garlic powder and a drizzle of olive oil. The combination of flavors makes for a dish that doesn’t miss a thing.

Mashed Potatoes
Stir nooch into mashed potatoes, not only saving calories by nixing cheese but also cutting down on the sodium. Indeed, mashed potatoes can be healthy.

Bean Dip
Emily Malone of the blog Daily Garnish makes a fabulous bean dip using nutritional yeast. If serving this at a party, no one would even be able to tell its vegan.

Roasted Vegetables
One of my favorite go-to meals is roasted vegetables topped with shredded cheese. On days I’d like to skip the cheese and opt for a healthier alternative, I stir nutritional yeast into the finished vegetables instead. When warmed by the vegetables, the yeast smoothens out and creates a creamy sauce with help from the vegetable juices and oils.

Roasted Nuts
Roast nuts that have been tossed in some nutritional yeast. The roasted flavor will be augmented and the nuts will have a slightly cheesy coating on the skin.

Onion Rings
Nutritional yeast has been showing up in onion ring recipes, and for good reason. It helps to increase the nutritional benefit of onion ring batter and adds an edge to each bite. Make the baked fat-free onion rings featured on vegan blog My Whole Deal.

Sauce Thickener
Much like flour and butter are used to thicken a sauce, nutritional yeast can replace the flour to do the same thing.

Gravy
Keeping your health on track during the holidays is all about cutting corners in small ways. Nutritional yeast can redefine gravy. Bring thissimple recipe to the table and the cheer will only heighten.

Salad Dressing
Sneak in your B12 quota is by adding a tablespoon of nutritional yeast to a homemade salad dressing like the Hollyhock Salad Dressing, which you can find on A Passionate Plate blog.

French Fries
Want some added nutrition, crisp, and kick to a homemade version of baked French fries? Drizzle olive oil over cut root vegetables and then toss them in a few tablespoons of nutritional yeast. The flavor is out of this world.

Creamy Cooked Greens
Cooked spinach pairs well with cream and cheese, but you can replace those heavier add-ins with a tablespoon or two of nutritional yeast and then watch as the bare spinach suddenly becomes decadently creamy and bold in flavor.

Vegan Quiche
Experiment with this No-Soy Vegan Quiche recipe from blog Triumph Wellness. It’s the perfect example of where just a little bit of nooch makes a big difference.

Dog Food
Dogs need their vitamin B12 too, especially if your dog is on a plant-based diet. Mix some nutritional yeast in your furry friend’s nibbles and he or she will benefit in a major way.

Baby Formula
If a baby is using formula in place of breast feeding, it is recommended to add nutritional yeast to the infant formula. Nutritional yeast provides B12, iron and folic acid, which are essential to growth.

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Friday, August 3, 2012

Protein In Plant Foods & How Much to Eat

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from: http://www.dietsinreview.com/diet_column/08/10-surprising-sources-of-vegetari...

Protein may have gotten a bad rap in more recent years due to low-carb, high-protein diets. Some of those diets boasted that you could eat all the bacon, sausage, or steak you wanted and still lose weight.

We now look at that behavior as wildly unhealthy. In fact, earlier this summer research published suggesting that low-carb diets are linked to heart disease.

Protein is actually a very valuable nutrient, you should just be sure to recognize the difference between a healthy lean protein and a processed or fatty animal source. Protein is an essential nutrient and many of us are not getting enough healthy protein in our diets. As well, our sources of protein aren’t nearly as diversified in our diets as they could be.

Why is protein so important? Madelyn Fernstrom is a TODAY contributor and the director of the Weight Management Center at the University of Pittsburgh Medical Center. She has explained that protein is one of the big three macronutrients; carbohydrates and fats are the other two.

Protein is essential for maintaining the body’s muscle mass and its normal growth. Furthermore, protein is vital in maintaining a healthy immune system, cardiovascular system, and respiratory system. It can be confusing to know how much protein one should eat, but most physicians all agree that about 10-15 percent of your daily calories should come from protein.

If you eat 2,000 calories a day, 200 of those should be from protein. That also breaks down to about 50 grams. Another way to calculate your body’s need for protein is by taking your weight, divide it in half, and subtract 10. The total will equal the number of grams of protein you should consume in a day. A 150-pound person should eat about 65 grams of protein every day.

So, we know why protein is important and we know how much we should eat. Now, from which sources should we eat it?

That’s always up for debate. However, the American Heart Association recommends that all protein options be lean meats (chicken, turkey, fish) or low-fat dairy (skim milk, cottage cheese, yogurt). They also endorse the use of vegetarian options like legumes.

Below are some surprising vegetarian sources of protein, which will not only add more of this essential nutrient to your diet, but help you boost the whole grains and greens.

Dried spirulina seaweed contains nearly 9 grams of protein per 1 cup serving Oatmeal contains 6 grams of protein per 1 cup cooked
Brown Rice contains 5 grams per 1 cup cooked
Spinach contains 5 grams of protein per 1 cup cooked
Baked Potatoes (medium size with skin) contain 4.5 grams of protein Peas contain 4.5 grams per ½ cup serving
Broccoli contains 4 grams per 1 cup cooked
Soy is another great source of protein. Soy milk, tofu, and soybeans contain about 10-25 grams of protein per serving Dry roasted edamame is a huge powerhouse. 14 grams of protein per ¼ cup serving
Beans and legumes are great, but for those on the go, dry roasted chickpeas are a better choice. Those contain 7 grams of protein per ¼ cup serving.

Quality, healthy protein is out there. Don’t believe it only comes in the form of greasy or processed meat, it’s actually all around us.

Peas from bigstockphoto.com

Thursday, August 2, 2012

Meat is Not so Popular

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from: http://www.idablog.org/u-s-meat-consumption-a-decade-of-decline-have-we-seen-...

Think being vegan is just a symbolic gesture, and that someone else will be eating the meat you are not? Think again.

The last ten years has seen a steady decline in the consumption of meat and eggs in the U.S., according to a study using data compiled by the United States Department of Agriculture (USDA), the National Center for Health Statistics, the United Nations and the U.S. Census Bureau.

Beef consumption has been in a downward spiral for 20 years – the national beef cattle herd is now smaller than it has been in any year since 1962. Chicken and pork production has also slumped in the last five to ten years, and the USDA predicts another dip in meat and poultry consumption for 2012.

U.S. meat consumption reached its highest point in 2004, when we ate an average 184 pounds of meat per person. That fell to 171 pounds in 2011. With the USDA’s estimated further reduction to 166 pounds in 2012, that will be a 10% dip over an eight-year period. This is a significant drop. And there’s more good news for animals – people don’t seem to be replacing meat with eggs.
Egg consumption decreased by about a dozen eggs per person, per year, since 2006.

So how does this translate into lives saved?
In just one year, between 2010 and 2011, there were 1 million fewer cows slaughtered, 5 million fewer pigs slaughtered, and 240 million fewer chickens slaughtered. Between 2005 and 2011, there were 725 million fewer animals killed for their flesh.

The number of animals slaughtered is in decline and that is thanks to the vegans, vegetarians and flexiterians reducing and eliminating animal products from their diets. These lifestyle shifts are preventing lives of misery on factory farms and in slaughterhouses across the country.

The agricultural industry wants us to believe the decline is due to economic factors, which could play a part, but the dramatic reduction coincides with a mainstreaming of veganism, including undercover investigations in major media exposing the horrors of factory farms, key farm animal legislative initiatives gaining widespread attention, and celebrities, athletes and politicians adopting vegan diets.

There is still a long way to go and you can help. You can start by reducing or eliminating animal products from your diet.

Click here for some recipes to get you startedhttp://www.idausa.org/campaigns/vegan/take_action.html. To take action to help farmed animals, click here for ideas, or contact hope@idausa.org for more information.

Saturday, July 7, 2012

Vegan Ice Cream Shell Recipes

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I am a total Ice cream fan and so I was excited to find these recipes for ice cream shells. Of course I'm on a strict diet so i can only eat this on Sundays so tomorrow, I'm making the peanut butter one!

They were created by Hannah Kaminsky, from Vegan a la Mode but I found the recipes here: http://www.vegkitchen.com/recipes/vegan-baking-and-sweets/vegan-ice-cream-vegan-baking-and-sweets/magical-ice-cream-shell/

A magical shell topping can be so dangerously addictive. A sauce that pours on as a liquid but instantly solidifies upon hitting a frosty scoop of ice cream, it’s almost as much fun to play with as it is to eat.

Chocolate is always the most popular with any crowd, but don’t let the classic limit your creativity! Plenty of other flavors can add a crunch that’s just as sweet and satisfying.

Makes about 1 cup for each flavor variation

Chocolate Shell: 1/2 cup coconut oil 3 ounces (1/2 cup) semi-sweet chocolate chips 1 tablespoon light agave nectar
Pinch salt

Peanut Butter Shell: 1/2 cup coconut oil 1/2 cup creamy peanut butter 1/3 cup confectioner’s sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt

Find the recipe for a vanilla shell and instructions on how to put it all together here:
http://www.vegkitchen.com/recipes/vegan-baking-and-sweets/vegan-ice-cream-veg...

Monday, July 2, 2012

Lose Weight, Go Vegetarian

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from: http://m.boldsky.com/health/diet-fitness/2012/vegetarian-diet-weight-loss-029...

Saying that vegetarian diet aids weight loss is putting it too simplistically. It is true that vegetarian food helps you manage your weight within limits and under certain circumstances.

It is true that vegetarian diet works well for weight loss but it also depends on the kind of foods you choose. If you choose a vegetarian diet that has high calories like deep fried snacks or starchy foods then it is will surely not help you to lose weight.

Few Facts About Vegetarian Diet:

1. A vegetarian diet consisting of fruits, vegetables and whole grains will certainly make you healthier if not slimmer. You have lesser chances of picking up animal based infections like bird flu and tapeworm.

2. It has also been observed that vegetarians are generally leaner than hardcore non vegetarians. This does not directly imply that vegetarian diet helps weight loss. But the situational evidence does support green foods.

3. Fruits and vegetables have high water content apart from being healthy. So they make you feel full for a longer period of time, as result of which you tend to eat less or at least opt for smaller portions of food. Smaller portions of food is definitely a trick for diets that works well.

4. If you choose a vegetarian diet for weight loss then it should definitely be a balanced diet. As you are not getting proteins from animal sources, your diet must include plenty of vegan proteins like pulses, legumes, milk and dairy products.

If you fail to supplement meat with other vegetarian proteins then you will be missing out on vital nutrients. You will then be following a fad diet to lose weight faster.

5. Cooking methods are also very important in deciding whether a diet works or not. Whether you are a vegetarian or non vegetarian, deep frying, sweetening and adding excess oil will make you put on weight. Just because you are going vegan, it does not give you license to binge.

6. Not all junk foods contain meat or eggs. A cheese burger is just as fattening as a ham cheese burger. Fried potato chips is just as high in calories as deep fried chicken nuggets. So if you are on a vegetarian diet to lose weight then you have to ditch junk foods altogether.

Being vegetarian will only give you that extra push. There are many celebrities who turned vegetarian. The list includes big names such as Pamela Anderson, Natalie Portman and Kareena Kapoor. We might be tempted to think that vegan foods is a shot to lose weight. However, the fact remains that you have to choose the right kind of vegetarian diet for weight loss.

Vegetarians must be embraced as a lifestyle choice and not as a clever ploy to lose weight fast. Don't you agree?

Saturday, June 30, 2012

Vegetarian festival in Pittsburg

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from: http://m.tribune-democrat.com/TTD/pm_104125/contentdetail.htm?contentguid=iQ3...

More than 700 people from across the country have been vegging out at the Pitt-Johnstown campus this week. The college is hosting the 38th Vegetarian Summerfest, the annual conference of the North American Vegetarian Society, and attendees are being treated to dozens of classes and seminars.

Speakers focus on topics such as plant-based cooking and using spices and herbs to perk up meals, debunking nutrition myths, raising vegan children, yoga and meditation, and the overall health benefits of this type of lifestyle. “The conference is a cross between a professional event and vacation,” said Maribeth Abrams, society spokeswoman and a 21-year vegan.

“People are coming to learn about the cutting edge information on nutrition and the environment but also to socialize.” Panelists are doctors, dietitians, environmentalists, cookbook authors and athletes who are eager to share their experiences and offer tips.

Abrams said they try to make the conference as varied as possible since people choose to become a vegetarian or vegan for different reasons such as health, animal rights and compassion, or environmental issues. “It’s a diverse curriculum, but ultimately they all start to merge together, and we see that eating this way is in line with our values and makes sense,” she said.

One of this year’s featured speakers is Doron Petersan, founder of Sticky Fingers bakery in Washington, D.C., and winner of the Food Network’s “Cupcake Wars All-Stars.” She will hold a vegan baking demonstration today that will focus on the use of coconut. “We will be doing coconut cake, cookies and cream pie,” said Petersan, who has been a vegan since 1995. “Coconut has really good qualities, is high in vitamins and is an overall excellent food.”

also is the author of the cookbook “Sticky Fingers’ Sweets: 100 Super-Secret Vegan Recipes,” which will be available for purchase. She said she wrote the cookbook first and foremost because she enjoys sweets, but she also wanted to show that just because you are vegan it doesn’t mean you have to sacrifice flavor. “We don’t use a lot of crazy ingredients with our vegan baking; we keep it simple,” Petersan said.

Part of her message is trying to dispel the vegan myth that it’s difficult to eat this way or that you’ll never eat enjoyable food again. “It is actually the opposite because you become so much more interested in food and nutrition and how everything comes together,” Petersan said. All events are open to the public for a nominal fee. The conference will conclude Sunday.

For more information or to register, call 269-7093 or visit www.vegetariansummerfest.org for a complete list of events.

Friday, June 22, 2012

No Bean Hummus

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This is a recipe from the Skinny Bitches. You can subscribe to their daily bitch updates here: http://www.healthybitchdaily.com/?utm_source=Daily+Subscribers&utm_campaign=4...

Veggies, herbs and cashews make up this creamy "hummus" dip recipe. Your summer potluck just got fancy, biatch.

What You Need
2 heads of fennel, sliced into ½ inch pieces
1 head organic cauliflower, cut into florets 1 cup vidalia onion, chopped
1 clove garlic, minced
1 cup cilantro, finely chopped
2 tablespoon freshly squeezed lemon juice
1 cup Shiloh Farms cashews
1/4 teaspoon sea salt
1/6 teaspoon freshly ground black pepper

How to Make It
In a medium pot, steam fennel and cauliflower florets with 1 cup of water for 5 minutes or until soft.
Combine all ingredients in a food processor; pulse until mixture forms a creamy consistency.
Transfer to a serving bowl. Serve warm with crudites, gluten-free crackers and toast.
Enjoy

Sunday, June 17, 2012

Local Online Marketing: How Strong is Your Businesse`s Internet Presence?

Want to get noticed by the masses and attract more customers to your business? 

Online is the place to be these days to create an emotional connection with potential clients and capture their interest. Online is also the perfect place to share information and empower customers in their decision making when buying your goods or services. 

 

People don`t really use the Yellow Pages anymore...i know I don`t... I just Google it and get the information in just a few clicks  on my phone or computer. Is that what you do?

 

Lets`face it...for a business to get noticed today, it really needs to be on the first page of Google and in the customers palm of hands.

 

Sophie Castonguay a.k.a. SEO Sophie is a certified small business SEO consultant and can help you figure out which piece of the puzzle is missing in your online success.

 

If you need more customers check out Sophie`s website at http://www.sophiesonlinemarketing.com   

Friday, June 15, 2012

A Vegetarian Fathers Day

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Planning a family supper for Fathers Day? Want to impress your earth friendly, animal loving Dad? If so, you may want to consider making slider burgers of the healthy kind.

I found this excellent article on Care2. Im posting the bulk of it here but once you decide which ones you want to make for Pops, get the recipes here: http://www.care2.com/greenliving/veggie-burger-sliders-for-fathers-day.html

If your dad isn’t the meat-eating type, feed him something a little more animal-friendly this Father’s Day: a healthy spread of mini veggie burger sliders! It doesn’t get much more creative, healthy or earth-friendly than that. All of the recipes below are vegetarian friendly with vegan options. Sub flaxseed eggs for real eggs, and leave out the cheese or use Daiya to avoid dairy. And instead of shaping these into full-size burgers, pair them down to slider portions so dad can get a hearty taste of all five. Black Bean and Sweet Potato Burgers. Ever since spotting this recipe a month or so ago, it’s been firmly planted on my list of ‘must try foods.’ The pairing of sweet potato and black beans is already a magical combination. But then shape it into a burger and grill it up and we may just have the most delicious veggie burger your bun’s ever seen! White Bean Veggie Burgers. White beans make a creamy, moist base for this adventurous burger. Top it with complimentary flavors like cheddar cheese for vegetarians, and lots of spicy mustard for vegans. Beet and Carrot Veggie Burgers. This may sound like an unlikely combination, but give it a shot. It’s by far the healthier burger on the block with brown rice, sesame and sunflower seeds, grated carrots and beets and lots of flavorful parsley. If the taste doesn’t win over dad’s heart, the vibrant colors certainly will. Mushroom and Black Bean Burgers. Portobello mushrooms and black beans are relied upon as stand-alone flavors in the veggie burger realm quite often. But combining the two takes the flavor complex to a whole new level. Plus, a healthy pinch of cumin and garlic will be sure to make this a crowd favorite. Mile High Veggie Burger. Keep things simple with this last one and purchase some of your favorite store-bought veggie burgers. Trim the edge of the patties if they won’t fit on the buns, or slice them in half. And then, like the recipe says, stack them high with creative condiments and veggies like avocado slices, diced tomato, hummus, hot sauce and more! And with that, have a Happy – and healthy – Father’s Day!

Friday, June 8, 2012

Save the Tuna Sandwiches

from: http://www.madejustright.com/user/recipe/save-the-tuna-sandwiches

2 cup(s) of cooked garbanzo beans, drained
1/2 cup(s) of Earth Balance® MindfulMayo – soy free olive oil variety
1/3 cup(s) of celery, chopped finely
3 tbsp. of red onion, peeled and chopped finely 3 tbsp. of dill pickle, diced
1 1/2 tbsp. of nori seaweed flakes
1 clove garlic, minced
1/2 tsp. of sea salt
1/4 tsp. of freshly ground black pepper
8 slices whole grain or gluten-free bread
8 slices fresh tomato
4 large romaine lettuce leaves

Steps
On a large plate, mash garbanzo beans using fingers, potato masher or back of a fork. In a medium bowl, stir together Earth Balance® MindfulMayo – soy free olive oil variety, celery, onion, pickle, seaweed, garlic, salt, and pepper.

Fold in the mashed garbanzo beans and combine thoroughly.

On bread, layer lettuce, 2 slices tomato and a generous scoop of Save the Tuna salad. If you like, spread an extra layer of Earth Balance® MindfulMayo – soy free olive oil variety on the bread. Cut in two, on the diagonal and serve.

Monday, June 4, 2012

Enter the Contest to Win How to Eat Vegetarian E-Cookbook

Looking for a cookbook that will provide easy, quick vegetarian recipes? How to Eat Vegetarian is  a new digital cookbook that will make it easy for anyone with a desire to eat more vegetarian meals to do so.You can read more about the cookbook here: http://www.howtoeatvegetarian.org/how-to-eat-vegetarian/

If you would like to win one of the three copies of the book, you can enter the contest here:

 http://sophiesvegetarianarmy.blogspot.ca/2012/05/enter-contest-to-win-how-to-veg.html

Saturday, June 2, 2012

Ice Cream- Making Mint Chocolate Chip Vegan Style

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I'm so excited to try out my new ice cream maker. I'm crazy about ice cream but the price of vegan ice cream was getting me down. I bought an ice cream maker to be able to make a great variety of vegan ice creams. Here's the first one I want to try. It's from http://www.healthfulpursuit.com/2011/07/vegan-peppermint-chocolate-chip-ice-c...

Vegan Peppermint Chocolate Chip Ice Cream Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

A healthy vegan peppermint chocolate chip ice cream made with just 6 ingredients.
Yield: 3 1/2 cups

Ingredients
2 cans of lite coconut milk
6 medjool dates, pitted
1/2 tsp peppermint extract
1/2 tsp pure vanilla extract
handful of raw spinach
1/4 cup cacao nibs

Directions

Combine all ingredients but cacao nibs in blender until smooth.

Freezer style: pour into 2 freezer safe bowls, stir in the cacao nibs, and place in the freezer for at total of 1.5-2 hours, removing every 30 minutes to whisk so that it doesn’t set into an ice cube. When it gets to a soft serve ice cream consistency it’s done!

Ice cream maker style:
place mixture in your ice cream maker, drop in cacao nibs and allow to churn until desired consistency is met. If you’re like us and can’t wait, serve straight from the ice cream maker. If you have patience, place the ice cream in a freezer safe container and allow to freeze for 1-2 hours before serving.

Optional: try adding 1/4 cup cashews to the blender to make the ice cream a bit “creamier”

Thursday, May 24, 2012

Vegetarian Road Trip Eats

 

Vegan_road_trip

 

Going on a road trip soon? If so, you may be wondering how and where you will find vegetarian food along the way. It is more challenging to find 

 

delicious, healthy food on the road but so rewarding when you do. There are many ways you can get pre

 

pared to eat well along the way. Here is an article I found on Meatless Mondays with great tips.

Eating right is hard enough on its own, but trying to maintain a healthy diet on a road trip is an even bigger challenge.

With fast food restaurants on every corner, it’s all too easy to give in to junk, especially when traveling with kids.

 

We consume some 20 percent of all meals in cars, so the results of unhealthy eating on the road can really add up.

Fortunately, a little preparation goes along way. Here are some tips to help you stay healthy on the highway:

  • SET AND STICK TO A MEALTIME SCHEDULE. If you’re going on a hike, plan and pack a lunch and enough snacks to get you through it.
  • BRING A COOLER FOR PERISHABLES. Eggs and dairy are especially susceptible to spoiling on a long summer road trip.
  • AVOID PLACES THAT SMELL LIKE FRIES FROM MILES AWAY. Instead, stop at sandwich shops, delis and grocery stores where healthier options live.
  • KEEP A REUSABLE WATER BOTTLE NEARBY. If you find yourself getting hungry between me
    altimes, fill up on a few sips of water to wait out the urge.
  • PACK SNACKS. Take dried fruit and nut mixes along for the ride.
  • STAY ENTERTAINED. Play games, sing, listen to music, audio books or talk radio. Staying entertained will help keep your mind off of food.
  • AVOID GAS STATION CONVENIENCE. Bypass the chips and sodas, when you fill up on gas.
  • STOP AT FARM STANDS. There’s nothing better than fresh fruits or veggies straight from the farm.
  • WATCH WHAT YOU DRINK. Sodas and sticky-sweet coffee concoctions fill you up with empty calories. Stick to water, unsweetened tea or diet soda.
  • HAVE IT WRAPPED. Instead of burgers or fatty meat sandwiches, try a wrap stuffed with grilled veggies or hummus. They’re easy to eat without making a mess.

If you want more specific veganfoods to bring on your road trip, Sarah has a great post here about vegan road trip foods such as the one pictured here. Go here to get her instructions: http://www.ordinaryvegetarian.com/2010/11/vegan-mofo-18-road-trip-snacks-and.html

Saturday, May 19, 2012

Happy Cow & Beans in Coconut-Cardamom-Cashew Sauce

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Are you part of the Happy Cow community? If you are vegetarian and like to travel, cook and eat, you really should be! It's a wonderful resource of restaurants, recipes, vegetarian events, stores and lots more... It only takes a few minutes to join and you will get monthly updates, all at no cost to you. Join Happy Cow here: http://www.happycow.net/members/login.php

Here's an example of a recipe on Happy Cow... Members add them.

Ingredients: 1 tablespoon olive oil 1 small-medium onion, cut into 1/4-inch dice 2 tablespoons garlic, minced 1 tablespoon very finely diced mild, medium or hot chilies 1 2-inch piece of ginger, peeled and very finely chopped 1/2 teaspoon yellow mustard seeds 1/2 teaspoon turmeric 1 tablespoon ground cardamom (start with about a teaspoon, if you choose, and add more to taste) 1 15.5 ounce can cooked black soy beans, rinsed and drained (you could use other bean or lentil) 1 medium tomato, cored, and cut into 1/4-inch dice 1/3 cup raw cashew pieces (roasted & lightly salted cashews are also fine), processed until almost powder 1 15 ounce can coconut milk Garnish: sprigs of fresh cilantro and cashew halves Accompaniment: cooked Basmati rice and, if desired, cooked pappadam

Instructions: In a large cast iron skillet, heat olive oil to shimmering over medium-high heat.

Add onion and cook, stirring frequently, for about 5 minutes or until softened and some golden color starts to develop. Add garlic, chilies, and ginger, and saute stirring, for a minute or two or until ingredients are softened, but garlic is not browned.

Add spices and saute, continuing to stir, for about 30 seconds. Stir in soy beans and tomatoes and heat through. Add cashew powder and coconut milk, and simmer, stirring occasionally, for about 5-10 minutes to combine flavors. Reduce heat if necessary to prevent mixture from sticking.

Serve hot over cooked Basmati rice. Garnish with cilantro sprigs and cashew halves. Alternatively, ladle the soy beans and sauce into bowls and top with a scoop of rice before garnishing as desired.

Note: Feel free to use other beans or lentils of your choice.

Serving size: 2-4 Prep time: 35 minutes

Monday, May 14, 2012

Lemon Tahini Dressing

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Got this recipe in this week's Meatless Monday.

Tahini-Lemon Dressing:
1/4 cup Tahini
3 garlic cloves
½ cup fresh lemon juice (about 2 lemons) ¼ cup nutritional yeast or chopped raw cashews
2 Tbs. Extra virgin olive oil
1 tsp. salt + freshly ground black pepper (or to taste)
3 Tbs.water (or as needed

Prepare the Tahini-Lemon Dressing in a food processor by adding all ingredients and processing until smooth

Saturday, May 12, 2012

Raw Cinnamon Brownies

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from: http://kristensraw.com/blog/2011/12/22/cinnamon-brownies-raw-vegan-easy/

Cinnamon Brownies
by Kristen Suzanne

-1/2 cup raw pumpkin seeds
-1/2 cup raw sunflower seeds
-1 cup raw walnuts
-Pinch Himalayan crystal salt
-1 1/2 teaspoons cinnamon (or more)
-1/2 cup raw chocolate powder
-12 to 15 soft Medjool dates, pitted

Using a food processor, fitted with the “S” blade, grind the seeds, walnuts, salt, cinnamon and chocolate powder to a coarse grind. Add the dates.

Process until it starts to stick together. Press into an 8×8 glass baking dish.

Thursday, May 10, 2012

Vegetarian TV Personalities

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from: http://www.ecorazzi.com/2012/05/09/six-vegan-and-vegetarian-tv-characters/

Celebrities are always making headlines for their commitment to animals by remaining cruelty-free and maintaining a vegan/vegetarian diet.

Well, what about those celebs that portray such healthy eating habits and animal-friendly characters on television? Here are six fabulous characters that are not only known for their roles on hit TV series, but also for their plant-based lifestyles.

Monroe from “Grimm” One wouldn’t think a character on NBC’s “Grimm,” which follows Detective Nick Burkhardt as he solves crimes and hunts fairytale creatures based on stories by the Brothers Grimm, would be a so-called vegan.

The show can be pretty gruesome at times, with many creatures killing people, but for Monroe, Nick’s Blutbad – a wolf like creature based on the Big Bad Wolf– friend is very dedicated to his plant-based diet. In addition to his witty comments, fixing watches, playing the cello and taking Bikram and hot yoga classes, Monroe refrains from feeding on humans and animals.

Played by Silas Weir Mitchell, in one episode Monroe also enjoys a nice piece of vegan salmon. He used to live a violent life as a Blutbad, but has transformed into a kind creature focused on living a healthy life in more ways than one.

Phoebe Buffay from “Friends” The hilarious Lisa Kudrow is known for her quirky role as Phoebe Buffay on the hit TV series “Friends.” Phoebe had a hard and interesting life living on the streets, as she basically raised herself. Out of Ross, Chandler, Joey, Rachel and Monica,

Phoebe is the one friend who truly respects the environment. She loves plants and animals. After all, one of her most popular hits, “Smelly Cat,” was a big success. In addition to loving animals, Phoebe is an avid vegetarian. No meat for her!

After she became a surrogate carrying triplets for her brother, Phoebe hit a snag in her diet. She craved meat and felt terrible. To even the score out, Joey pledged to go vegetarian so Phoebe could eat meat. That way, no extra animals would be harmed. Yes, it’s not fully respecting animals, but at least she tried.

Lisa Simpson from “The Simpsons” Even cartoon characters can go vegan or vegetarian. In addition to being a staunch liberal, Lisa Simpson from FOX’s “The Simpsons” is a diehard vegetarian who decided to say sayonara to meat in season seven.

She stands up to her father aka Homer’s BBQ eating habits, the villainous Mr. Burns and his factory that uses sea animals to create mud/cement mixtures and she even falls head over heels for Jesse Grass who is a “level-five vegan” in the Dirt First eco-group.

Lisa also had the opportunity to talk with Paul McCartney and his late wife Linda about vegetarianism and their eco-friendly lifestyle, with a little help from vegan/convenience store owner Apu.

Angela Martin from “The Office” When the “holier-than-thou” and controlling Angela Martin from NBC’s comedy “The Office” isn’t completing her duties as accountant, planning a party or having an on-again, off-again relationship with Dwight Schrute she can be seen sauntering around the office as a vegetarian. Since she likes have every situation in control, she also likes to control her eating habits.

Angela, played by Angela Kinsey, is also an animal lover, but only with cats. Her home is filled with them and no animal can compete against felines, especially her own. Sara Sidle from “CSI” Crime scene investigator and forensic scientist Sara Sidle from “CSI” may be able to handle disturbing murders, but one thing she won’t tolerate is eating meat.

While investigating one crime scene she stumbled upon a dead pig and quickly changed to a full-fledged vegetarian. She even told Grissom once, “I’m a vegetarian. Everyone here knows I’m a vegetarian. I haven’t eaten meat since we stayed up that night with that dead pig. It pains me to see ground beef.

Forget about cleaning it up.” Another fun fact is Jorja Fox, who plays Sara, is also a vegetarian in real life.

Temperance Brennan from “Bones” On FOX’s hit crime show, “Bones,” Dr. Temperance Brennan aka “Bones” is a forensic anthropologist who is not only committed to figuring out cases, but also to eating healthy. A devout vegetarian, Bones respects the environment.

Ironically, Bones is played by Emily Deschanel who is an avid vegan in real life. She even stuck with her plant-based diet through her first pregnancy. Furthermore, Deschanel is also a lover of animals. She will be honored on June 2 by Mercy for Animals for her work in preventing animal cruelty and leadership in protecting farm animals.

TV is a big influence in people’s lives. Whether you’re a child or an adult, TV can transform you, especially if it’s a favorite or significant character. Like the characters above, maybe they can even turn you into a vegan or vegetarian.

Photo Credit: Shutterstock

About Allyson Koerner Allyson Koerner is a graduate from Emerson College where she obtained her Master’s in Print & Multimedia journalism. Passionate about writing, reading and entertainment, she is looking to make her way into the journalism profession.

Thursday, May 3, 2012

Country Style Weddings

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This article is about country weddings in Maine but they are suggestions that would apply in Timmins too. If you want to see a lot more pictures featuring barn weddings and country weddings, go here: http://kivalophotography.com/2012/backyard-barn-country-wedding-trends-and-ve...

Just like fashion weddings are always changing. The constant change keeps wedding photography always interesting because it is always different.

What is amazing about planning your wedding is that you can make it completely your own. Being from the country myself I have been totally in love with this backyard country wedding theme. I want to talk about some of the the ideas that are trending in this theme here in Maine.

1. Lemonade Stands-the colors of lemonade are awesome, the guests love lemonade, and you can make this stand or table be whatever you want it to be

2. hay bales-places for people to sit, just decorations to make the barn look like a real barn, and for awesome texture

3. mason jars-give them a fun straw and put your signature drink in them, use them as lanterns and hang them from the ceiling and trees, put flowers in them as centerpieces

4. burlap-I am seeing it paired with lace lately, it looks amazing as a table runner, small pieces for the table settings

5. cowboy boots-bringing some Texas to Maine :)

6. wildflowers-sunflowers, daises, queen annes lace, dahlias, ferns etc.

7. old windows-some people write on them and use them as directory of tables, some people just have them around as decoration

8. ladders as decorations-these are great because it adds height to the display, as well as offering a place to put things such as favors, details, drinks

9. clothespins holding the name cards-like hanging the laundry on the line this really gives you a feeling of connectivity and the tags hanging on the line look awesome

10. old wine barrels and pieces of birch trunks-places to sit, pieces to put other decorations on, and a place to paint or carve the name of the bride and groom

11. old truck for pictures or to hold props-who doesn’t like a classic car?

12. candle light-candles everywhere on the tables, hanging from the barns, trees etc.

13. old books-a great place to put the desserts

14. old doors-a way of giving a backdrop to a ceremony in the woods, a way to hide something in a room

15. neutral colored mismatching bridesmaids dresses-I love it when you can tell they are bridesmaids but not because of their dress

Monday, April 30, 2012

Veggie Fest in Ottawa

Just attended Veggie Fest in Ottawa yesterday. Totally enjoyed it even with the hoards of people everywhere. I'm so happy for the NCVA for having been so successful at their event. About 3000 people showed up!
For me, being from a small Northern town, being in the company of other vegetarians and vegetarian curious was a thrill in itself. The fact that the hall was filled with delicious vegan treats everywhere was the icing on the cupcake.
I had a tempeh cheeseburger for lunch, a vegan double chocolate cupcake for dessert and countless taste samplers of a variety of vegan foods.
I went to a cooking demonstration by Judy from Credible Edibles. She made everyone feel at ease with her relaxed and humorous approach to cooking and to feeding a family. She prepared fried kelp to be eaten instead of popcorn, chocolate avocado pudding and cranberry chocolate chip cookies. All were delish!!
What totally blew me away at Veg Fest was Joanne McArthur's press
of her We Animals project. She is a photojournalistic activist capturing the essence of animals and the way humans treat them, for better and for worse. She says that it's hard to care about billions of animals for most but easy for all to care about 1... And so, she photographs these amazing animals all over the world in order to bring awareness to the people and to save animals in doing so. I cried for most of her hour and a half presentation. It motivated me to want to start my Furry Friend Foundation asap.
www.weanimals.org

Tuesday, April 24, 2012

How to Eat Vegetarian E-Cookbook now Available on Kindle and as an E-book

I have big news today! I`m so excited and i just can`t hide it!!
I myself have written a vegetarian cookbook to help people make the transition from meat eater to vegetarian. This book is also geared to flexitarians: people who want to eat an increasing amount of vegetarian meals in their diet.
If you want to learn to eat vegetarian and start integrating easy and delicious recipes in your diet, read more about it here:
Sophie`s Vegetarian Army: How to Eat Vegetarian E-Cookbook Now Available 

Monday, April 23, 2012

Chia Seed Porridge

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from: http://www.whatahealthyfamilyeats.com/2012/04/gluten-free-vegan-and-raw-chia....

Ingredients (for one serving)

1 cup raw unsweetened almond milk (or commercial brand if you don't have raw)
3 tbsp whole Chia seeds from your health food store (I like Running Food Chia for the milled version)
1/8 cup maple syrup
1/4 tsp Vanilla extract
1 pinch of cinnamon (to taste)
Garnish with fruit (I used peaches and a dried papaya)

Pour milk into a small bowl and then add the and other ingredients. Stir with a small wisk for at least two minutes so that the chia begins to hydrate but doesn't become clumpy.

Set in refrigerator for 2 hours or overnight. This can be enjoyed as a breakfast OR add more sweetener and enjoy as a dessert!

Friday, April 20, 2012

Vegetarian Voyage Opportunity

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from: http://m.mnn.com/lifestyle/eco-tourism/blogs/vegvoyages-asian-travel-for-vege...

What most omnivores don't realize is that vegetarians and vegans love to eat. Just because we value health, respect for animals and the environment doesn't mean we have given up good eating. And traveling while veggie, though not as hard as it once was, can still be a little frustrating — especially if you're a foodie.

Enter VegVoyages, a company that combines travel throughout Asia with veggie and vegan eating adventures. About 75 percent of the tours are for vegans, the other 25 percent are for vegetarians. All meals are included in the tours, as well as “… accommodations, transportation, activities, and taxes, ensuring that travelers know beforehand exactly what their vacation costs — and the value of what they get for their money.”

Because the tour groups are generally smaller, stays are at local hotels along the travel route, not impersonal mega-chains. The company really stresses getting to know the culture of the country you visit on the tours, including the pretty and not-so-pretty sides of it. B&B's, beachside cabins, historical mansions, eco-accommodations and family run hotels are all part of the experience. Travel is equally varied, from boat to open-top jeep to rickshaw and bike.

And of course, there's lots of delicious eating along every route, whether that's in Malaysia, India, Laos, or any of the other destinations the group tours. And not only does the group travel veggie-style, the organizers really put their money where their mouth is: “In addition, an underlining commitment of VegVoyages is to actively support grassroots animal rights and social organizations that make a difference in the communities we travel to.

Whether it is a hospital for local street animals, a rural village school, an orphanage, a refuge and rehabilitation center for abused and exploited animals or an organization that helps those with disabilities who otherwise could not afford it — when you join a VegVoyages adventure, you are helping to make a difference as part of the cost of everyone of our adventures goes directly to these groups and their causes.”

Thursday, April 19, 2012

Finally, a Good Recipe for Gluten Free Bread

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I've been trying to cut back or eliminate gluten but every time, lack of a decent bread lures me back to the gluten.
I've finally found a good recipe for gluten free bread from a traveling family with 3 celiac children. They have a great website about their Australian travels here: http://www.livinontheroad.com.au/2012/coeliac-travel/

Gluten Free Bread Recipe

coconut milk 400ml
oil 3 tablespoons (I have tried avacado, olive and macadamia. They are all nice)
3 eggs
balsamic vinegar 1 teaspoon
sticky rice flour 1 cup (160g)
brown rice flour 1 cup (160g)
potato flour (not potato starch) 1.25cups (220g)
soy flour 1/3 cup (50g)
tapioca flour 1/2 cup (75g)
sugar 1/4 cup
salt 1.5 teaspoons
xanthan gum 1 tablespoon
tandaco yeast 2 teaspoons.

I combine the wet ingredients and mix the dry ingredients. I then mix them all together and put it in the breadmaker, selecting the gluten free setting. The gluten-free setting has a shorter rising time and a higher baking temperature than normal wheat bread.

It is actually suitable for making sandwiches with. We have also used it on the dough setting for pizza dough. The breadmaker beeps at a certain point if requested to add in extra ingredients. I have used this basic recipe to make olive and pesto bread, chocolate bread, and fruit bread.

Thursday, April 12, 2012

My Favorite Vegan Country Gal

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story from: http://blog.seattlepi.com/people/2012/04/11/carrie-underwood-loves-vegan-diet/

Country star Carrie Underwood’s vegan diet is helping the singer make better choices at mealtimes. A longtime vegetarian, the singer gave up all dairy and animal products last year after a friend became vegan and started looking “amazing.” And Underwood’s really beginning to notice how great she feels now that she’s given up fatty treats too.

She tells ABC News Radio she owes her big lifestyle change to her healthy pal: “(It was) like something had happened in her life. There was some switch flipped. Something was up. Her skin was glowing. Her eyes were gorgeous. Like, her body was amazing. “Something had happened, and I was like, ‘What are you doing? I need to know. The world needs to know.’ And she said, ‘I went vegan.’”

And now Underwood is encouraging others to try the health kick, adding, “It’s easier for me, actually, when I go out to eat because if I’m like, ‘Oh, I’m vegan. I can’t have that cheesy pasta.’”

Sunday, April 8, 2012

Tofu Escalope Milanese

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from: http://www.telegraph.co.uk/foodanddrink/recipes/9173890/The-new-vegetarian-to...
By Vava Berry

Slices of tofu marinated in garlic and rosemary then fried in breadcrumbs and served with a tangy salsa and some nutmeggy green beans Serves four

400g (14oz) firm tofu
½ tbsp rosemary, very finely chopped
2 garlic cloves, crushed
zest and juice of 1 lemon
350g (12oz) tomatoes, finely chopped
2 tbsp raisins
1½ tbsp salted capers, rinsed and soaked for 10 minutes
1 tbsp balsamic vinegar
1 tsp vegetarian Worcestershire sauce
7 tbsp extra-virgin olive oil
350g (12oz) green beans
100g (3½oz) fresh breadcrumbs
60g (2oz) pine nuts, toasted and crushed 2 tbsp sesame seeds, toasted
3 large egg yolks
freshly grated nutmeg

Cut the drained tofu into 12 slices, each about 0.5cm (¼in) thick, and place in a large shallow dish. Mix the rosemary, garlic, lemon zest and juice in a bowl. Season.

Spoon half the marinade over the slices, flip them and spread with the rest. Cover and leave at room temperature for an hour. Mix the tomatoes, raisins, drained capers, vinegar, Worcestershire sauce and 1 tbsp olive oil. Season and set aside. Blanch the green beans in boiling water for five minutes, drain and rinse under cold water.

Preheat the oven to 120°C/250°F/gas mark ½ and have two shallow bowls ready. In one mix the breadcrumbs, pine nuts and sesame seeds; in the other beat the egg yolks. Heat 2 tbsp of olive oil in a frying-pan. Take a tofu slice from the marinade, dip it in egg yolk then coat with breadcrumbs. Repeat with the other slices. Fry on a low heat for two minutes each side, checking that the breadcrumbs do not brown too fast.

Keep the first batch warm in the oven while you cook the second. Put the final 2 tbsp of olive oil in another frying-pan and stir-fry the beans for about two minutes. Season and sprinkle with generous gratings of nutmeg. Serve the tofu with the green beans and the salsa.

Photo: YUKI SUGIURA

Thursday, April 5, 2012

Vegan Decorative Easter Eggs

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from: www.gobblegreen.com

Wooden eggs are a fabulous vegan substitute for Easter decorating that last longer than the real deal!

Egg Decorating Alternatives
As vegans, the use of eggs for decorating purposes over the Easter holiday is unappealing. Fortunately, you can still enjoy bonding with family and friends during the Easter holiday without partaking in the cruelty and waste associated with egg production and consumption.

Try substituting other art projects like painting wooden or plastic eggs rather than the real deal. Your artistic creations will last longer so that you can remember your Easter holiday experience all year round!

Tuesday, April 3, 2012

Healthier Vegetarían Pizza

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from: http://manhattan.ny1.com/content/ny1_living/cooking_at_home/158677/recipe--ve...

Vegetarian Whole Wheat Pizza With Goat Cheese By: Dan Eaton

Today's recipe uses store-bought whole wheat pizza dough to make a vegetarian pizza with sauteed onions, peppers and goat cheese.

Ingredients :
1 3/4 pounds whole-wheat pizza dough
4 ounces crumbled goat cheese
Grated parmesan cheese
2-3 medium onions
1/2 cup chopped green onion
2 medium fresh peppers
2 large cloves of garlic
1 Tbs fresh chopped thyme
Olive oil
Black pepper (optional)

Instructions:
Preheat the oven to 425 degrees and then peel, halve and thinly slice the medium onions and also deseed, quarter and thinly slice the fresh peppers. Any color pepper can be used.

Saute it all in a large nonstick pan in a little olive oil, with the green onion, minced garlic cloves and fresh-chopped thyme. While keeping an eye on the vegetables, roll the pizza dough out on a floured surface and transfer that rectangular shape to an oiled baking tray and let that rest as the vegetables finish up.

After the onions and peppers have been cooking along for 10 minutes or so, turn the heat off and let them cool down. At that point, transfer that mixture to the top of the pizza, sprinkle on the crumbled goat cheese and grated parmesan cheese, add a crack of black pepper if you like, drizzle the outside edge of the dough with olive oil and pop the tray into the preheated oven. It shouldn't take more than 15 minutes to bake.

Saturday, March 31, 2012

A Celebration of Veggie Burgers

For burger lovers who want to cut back on meat, vegetarian burgers can be a tasty and healthful way to recreate the burger experience.

In this week’s Recipes for Health, Martha Rose Shulman offers five ways to create vegetarian burgers at home. She writes: I wanted to work on veggie burgers because I have never had a commercial one that I liked. They all taste overprocessed to me, with no fresh flavors. I’ve had much better luck making burgers from Luke Volger’s excellent cookbook “Veggie Burgers Every Which Way.” I especially like his bean and vegetable combos.

Puréed beans make a great binder for grain and vegetable burgers, and an egg added to the mixture will help to hold it together. (If you want to keep them vegan you can, though you have to be careful when you flip the burgers over because they tend to fall apart.)

I found that all of these burgers somehow tasted better a day after they were assembled ― the flavors had gelled, the burgers held together better, and a burger that seemed a bit dry to me right after cooking did not seem so dry the next day when reheated. I can’t tell you why.

Like Mr. Volger, I found the best way to cook these vegetarian burgers was to brown them on one side in an ovenproof frying pan, then turn them and stick the pan in a 375-degree oven for 10 minutes.

Turning can be tricky, but if the burgers do crumble, just patch them back together with your spatula, apply a little pressure and put the pan into the oven. Here are five new recipes for homemade veggie burgers:
Go here http://well.blogs.nytimes.com/2012/03/30/a-vegetarian-burger-bash/

Friday, March 30, 2012

"egg" salad no mayo no eggs

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from: http://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/?ut...

Yield: Salad for 3-4 sandwiches
Prep Time: 10 minutesTotal Time

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!

ingredients:
1 (15 ounce) can chickpeas or garbanzo beans (I use Bush's Garbanzo Beans)
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice (I use whole wheat bread)
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

directions:
1. Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
2. In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
3. Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.

If you like this Smashed Chickpea & Avocado Salad Sandwich, you might also like:
BBQ Cheddar Chickpea Burgers from How Sweet It Is Smashed
Chickpea Salad from Smitten Kitchen Hummus and
Grilled Cheese Sandwich from Naturally Ella Guacamole
Grilled Cheese Sandwich from Two Peas and Their Pod

Thursday, March 29, 2012

What To Eat as a Vegetarian Besides Salad

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Love this post by Matt the No Meat Athlete. He gives a great example of what to eat for a full day as a vegetarian.
go here to see the complete article:
http://www.nomeatathlete.com/what-vegetarians-eat-all-day/

What Vegetarians Eat All Day (And It’s Not Just Salad!)

Almost without fail, any time a runner tells me that he or she is really thinking about giving this vegetarian thing a try but is afraid to make the leap, it’s one of three questions that’s holding him or her back: It's not just salad and bread, either.

Will I have to actually cook? Do I have to eat salad all day? How am I going to get enough nutrition (especially protein) to support my training?

Let’s handle the first one right now: the answer is yes. You have to cook your own food. Unless your spouse does all the cooking and he or she is on board with your crazy plan, you’re going to have to learn to cook. (Here “learn” is an overstatement; all you really need to be able to do is follow directions.)

It’s simply not possible in most parts of the world to get the variety of healthy vegetarian foods you need from a takeout window or microwaveable meals. But cooking is fun, and lots of people who have never done it start cooking for this reason and find that they love it. (In a future email, I’ll provide some resources for those of you who think a Dutch oven is what it’s called when…well, you know.)

So that’s out of the way. Let’s look at the next two questions.
http://www.nomeatathlete.com/what-vegetarians-eat-all-day/

Sunday, March 25, 2012

Get out there with fido

Spring is sprouting and if you are like most people and their pets, the urge to get outside is almost irresistible! Why not start this spring with a set of new energizing habits and routines? Your dog is certainly feeling the urge to get outside too so what's holding you back? Does your dog pull on the leash and drag you around all over the place? If so, you may want to consider using a dog harness instead of a leash. These babies are said to train dogs almost like magic to walk like a pro and make your walks together enjoyable and energizing . Get more information and reviews of the most popular dog harnesses on the market here: http://www.easywalkdogharnesses.com

Tuesday, March 20, 2012

Vegan Fest & The Vegetarian Scale

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Weavers Way held its second annual Vegan Fest this past Sunday (3/18). Vegetarian starter kits were available for those not quite ready to make the full commitment of a vegan diet.

Vegans do not eat animal products or by-products. The event highlights the many vegan products offered at the two Weavers Way stores in Northwest Philadelphia.

To help you understand where you are on the Veggie-Vegan scale here are a few lifestyle options you can pursue:

VEGETARIAN: Vegetarian is a blanket term used to describe a person who does not consume meat, poultry, fish, or seafood. This grouping includes vegans and the various sub-categories of vegetarian; however, it generally implies someone who has less dietary restrictions than a vegan.

SEMI-VEGETARIAN: The term semi-vegetarian is usually used to describe someone who is a vegetarian who consumes dairy products, eggs, chicken, and fish, but does not consume other animal flesh.

OVO-LACTO-VEGETARIAN: Ovo-lacto vegetarians are vegetarians who do not consume meat, poultry, fish, and seafood, but do consume eggs and milk. This is the largest group of vegetarians.

OVO-VEGETARIAN: Ovo-vegetarian is a term used to describe someone who would be a vegan if they did not consume eggs.

LACTO-VEGETARIAN: Lacto-vegetarian is a term used to describe someone who would be a vegan if they did not consume milk.

VEGAN: Vegan is the strictest sub-category of vegetarians. Vegans do not consume any animal products or by-products. Some go as far as not even consuming honey and yeast. Others do not wear any clothing made from animal products.

(Categories and descriptions provided by vegetarianvegan.com)

Monday, March 19, 2012

Thai Peanut-Sauced Veggie Meatballs

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Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 14
Recipe by: Morningstar Farms® This recipe has been tested and endorsed by Kellogg and Morningstar Farms.

DESCRIPTION Chile paste with garlic (also called sambal oelek) imparts spiciness to the creamy peanut sauce. Look for the chile paste in the Oriental section of your local grocery store or in an Asian market.

INGREDIENTS
2 packages (8.5 oz. each) Morningstar Farms® Meal Starter® Veggie Meatballs 2/3 cup creamy peanut butter
1/2 cup vegetable broth
1/4 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons chile paste with garlic (sambal oelek)
2 teaspoons grated gingerroot
1 teaspoon sugar
3 tablespoons sliced green onions
3 tablespoons dry roasted peanuts

DIRECTIONS
1. Prepare MORNINGSTAR FARMS MEAL STARTER Veggie Meatballs according to package directions.

2. Meanwhile, in small saucepan whisk together peanut butter, broth, soy sauce, vinegar, chile paste, gingerroot and sugar. Cook and stir over medium heat for 3 to 5 minutes or until heated through.

3. In chafing dish or 2 1/2-quart crockery cooker place meatballs. Spoon peanut sauce over top, gently stirring to mix. Sprinkle with green onions and peanuts. Keep warm over low heat for up to 2 hours. Serve with cocktail picks.

For more delicious Morningstar recipes, go here:
http://www.morningstarfarms.com/thai-peanut-sauced-veggie-meatballs.html?vers...