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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”