Inspiring Vegetarian Beauty

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."

Toss The Meat

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!

Vegetarian Sandwich Recipes

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

Vegetarian Mc Donalds

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.~.

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...

Virtuous Quinoa Paella

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.

Go Veg, Travel Veg: A Vegetarian Travel Review Website

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/