Fit and Healthy Vegetarian

Inspiring Vegetarian Beauty

2012-10-09T03:16:00.001-07:00

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

2012-10-04T07:51:00.001-07:00

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

2012-10-01T08:07:00.001-07:00

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

2012-09-19T05:57:00.001-07:00

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

2012-09-18T04:42:00.001-07:00

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

2012-09-10T06:10:00.001-07:00

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

2012-09-09T15:30:00.001-07:00

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/

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

2012-09-05T18:50:00.001-07:00

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.

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

2012-08-31T20:25:00.001-07:00

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.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.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.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.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. 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.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.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.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.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

P90X: My vegetarian experience with P90X

2012-08-15T15:33:00.000-07:00

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

Nutritional Yeast: Top 20 Uses & Recipes

2012-08-08T21:26:00.001-07:00

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.

Protein In Plant Foods & How Much to Eat

2012-08-03T06:17:00.001-07:00

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

Meat is Not so Popular

2012-08-02T05:23:00.001-07:00

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.

Vegan Ice Cream Shell Recipes

2012-07-07T16:55:00.001-07:00

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...

Lose Weight, Go Vegetarian

2012-07-02T04:21:00.001-07:00

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?

Vegetarian festival in Pittsburg

2012-06-30T04:49:00.001-07:00

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.

No Bean Hummus

2012-06-22T07:57:00.001-07:00

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

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

2012-06-17T20:29:00.001-07:00

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

A Vegetarian Fathers Day

2012-06-15T06:24:00.001-07:00

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!

Save the Tuna Sandwiches

2012-06-08T19:26:00.001-07:00

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.

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

2012-06-04T21:07:00.001-07:00

See the full gallery on Posterous

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

Ice Cream- Making Mint Chocolate Chip Vegan Style

2012-06-02T05:24:00.001-07:00

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”

Vegetarian Road Trip Eats

2012-05-24T08:03:00.001-07:00

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

Happy Cow & Beans in Coconut-Cardamom-Cashew Sauce

2012-05-19T08:33:00.001-07:00

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

Lemon Tahini Dressing

2012-05-14T19:39:00.001-07:00

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