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Meatout Mondays is our colorful weekly e-newsletter. Each issue features an easy and delicious recipe, great product ideas, health information or breaking news, and inspiration to brighten your week.

Here on the Meatout Mondays Blog we archive articles from our weekly newsletter and post helpful tips, encourage comments from readers like you, and build community.

 

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CLICK HERE to view the Current Issue or to browse Back Issues of Meatout Mondays

Gwen Barter's 1962 Activism

on Thursday, 30 January 2014. Posted in Inspiration, Books & Media

Gwen Barter's 1962 Activism

According to UK-based Hunt Saboteurs Association (HSA), the first act of civil disobedience to protect non-human animals may have been by Miss Gwen Barter, back in 1962 (pictured here). Her sign reads, "The cruel, barbaric ritual of carted deer hunting must stop now." 

She reportedly climbed onto the hood of a cart that was carrying deer and stopped the Norwich Staghounds from starting their hunting ritual. "Famously, less than a year later she prevented another hunt from killing by simply sitting in the fox hole as the hunters attempted to dig the fox out," noted HSA.

A big thank-you to Gwen for her early intuition and activism that helped set the stage for organized calls to action, and later formations of today's animal rights groups.

Learn more about how living vegan is a great way to help animals at LiveVegan.org.

Health Benefits of Tempeh

on Wednesday, 29 January 2014. Posted in Health, Tips & Ideas

Health Benefits of Tempeh

Originally from Indonesia, tempeh is a plant-based protein that is made by a naturally controlled fermentation process that turns cooked soybeans into a firm cake-like texture. 

Studies show that consuming tempeh can increase bone density, reduce cholesterol, and provide faster muscle recovery time after exercising. It also allows for better nutrient absorption and is an excellent source of protein.

In addition to being tasty and good for you, tempeh is also extremely versatile. It serves as an excellent base for sandwiches, pasta dishes, and makes a great salad topper. It can be grated to make cheesy crumbles, blended to make a thicker sauce mixture, and more. 

Photo by CoconutAndQuinoa.com.

To learn more about the health benefits of tempeh visit easy-vegetarian-diet.com.

Tofurky's Marinated Tempeh

on Tuesday, 28 January 2014. Posted in Products

Tofurky's Marinated Tempeh

No time to marinate your own tempeh for this week's Tempeh, Lettuce, and Tomato (TLT) recipe? Not to worry,Tofurky has got you covered! They make three delicious, ready-to-serve, tempeh flavors that include Smokey Maple Bacon, Sesame Garlic, and Coconut Curry. 

Stock up on your favorite flavors and keep them for on-the-go quick bites, last minute game night snacks, or to assemble your favorite sandwiches. 

Find these and other time saving Tofurky products (such as deli slices, pizzas, pies, pockets, sausages, dogs, links, holiday products, and more) at your nearby grocery store.

Click HERE to search for a store near you.  

Find product and nutritional information at Tofurky.com.

 

Tempeh, Lettuce, & Tomato Sandwich

on Monday, 27 January 2014. Posted in Recipes

Tempeh, Lettuce, & Tomato Sandwich

Here's one to add to your multi-purpose recipe folder. Susan over at FatFreeVegan.com created an easy tempeh recipe that she says is versatile and can be used in many types of sandwiches including Rubens, burgers, and this Tempeh, Lettuce, and Tomato (TLT). Or just snack on it straight up, if you so desire. 

Ingredients:

1 8-ounce package of tempeh (any variety will do)
1 cup warm vegetable broth
2-3 Tbsp. soy sauce
1 tsp. Liquid Smoke
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. chipotle chili powder

Directions:

1. Slice the tempeh about 1/4-inch think. 
2. In a large skillet arrange the tempeh slices in a single layer. 
3. Mix the remaining ingredients and pour over the tempeh.
4. Bring the broth to a boil and reduce heat to a simmer. Simmer for 10 minutes, turning the tempeh halfway through to make sure each piece gets equal time on both sides. Remove from the heat and allow it to sit in the broth until you're ready to pan fry it. 
5. Spray a large non-stock skillet with canola oil or cooking spray. Put it on medium-high heat until hot, and then remove the tempeh slices from the broth and put them in the pan in a single layer. 
6. Cook until brown, and then turn. When they are almost brown on the second side, add a few Tablespoons of the simmering broth to the skillet and allow to evaporate. 
7. Remove from skillet and assemble sandwich, serve immediately. 

Find this and other healthful recipes over on FatFreeVegan.com.

 

The Only Vegetarian in the World

on Friday, 24 January 2014. Posted in Inspiration

The Only Vegetarian in the World

My path through vegetarianism and later veganism might be different from most people and it certainly is a story of persistence and stubbornness. For half of my life, I had been the only vegetarian in the world....

Having grown up near the beautiful and sunny Portuguese coast, my days were divided between the beach and my farm, where I could have a type of freedom most kids can't even dream of. I was a child with such an intense imagination I spent hours playing with my dogs and cats in the forest, believing the elves and guardians of the woods lived inside the trees and talked to me. I was a typical child who grew up close to nature... but with one exception; one thing set me a part from all the other “normal kids”; I didn't eat like them.

Since I was very young, I refused to eat anything containing meat, fish, or eggs. Most of the time I teamed up with my father for the task of feeding the chickens, rabbits, pigs, peacocks and all other animals who were unfortunate to live on the family farm. It was with absolute happiness and excitement that I welcomed every single batch of little yellow chicks, bunnies and piglets and with absolute horror, guilt and self punishment that I saw them being put "down" in horrific ways.

Every single one of them had a name and a very characteristic personality. No one ever noticed that but me. Just like any other animal, including us humans, they were all different and special in their own ways. We went for long walks together and had naps under the sun. I spent as much time as I could until the day they were taken away.

Those days were called “the slaughter days”. I heard and saw everything. How they scream when they're being killed and how they try to fight for their lives. These repetitive events were so deeply traumatizing to me, I never touched any sort of meat. To this day I still don't know the taste or texture of any kind of flesh.

I was a child and teenager who was bullied at school because I always had a Tupperware container with vegetable soup for lunch. At the age of 14 I met a girl who didn't eat animals and said this lifestyle was called vegetarianism. What??? So there are more people in the world like me? And I'm called a "vegetarian?"

Yes, I was a vegetarian and somewhere, there were more people like me. I wished I could meet some, maybe we would have something in common. But what if that girl was just joking? After all, I've never met any vegetarian in my life!

A few years later I met a few more folks like me and I immediately started to connect with people by forming the very first vegan yahoo group in Portuguese language in 2001, when barely no one knew what veganism was. I needed that sense of community and connection and I still do.

Nowadays I'm a healthy vegan, traveling the world, exploring vegan foods and alternative lifestyles which I share with others in my blog Heart of a Vagabond. I've been involved with the vegan community in Europe and recently started to organize weekly vegan dinners for Couchsurfers and travelers in Lisbon, which gathers more than 30 meat eaters on a weekly basis.

Yes, there are more of us out there and seems that more and more people are questioning meat consumption. I'm no longer the only vegetarian in the world and I'm glad we're all getting more and more connected, no matter how geographically far we are from each other.

 

ABOUT THE AUTHOR

Yara exchanged the comforts of home 16 years ago, for a life on the road. She has been traveling the world mixing a love for veg food, alternative living and low-impact traveling. She’s currently working on her new blog, Heart of a Vagabond and planning an epic trip from Lisbon to Asia by land as a solo female traveler.

2014 Named THE Year for the Rise of Vegansim, According to Nobel Prize Winner

on Wednesday, 22 January 2014. Posted in Inspiration, News

2014 Named THE Year for the Rise of Vegansim, According to Nobel Prize Winner

Nobel Prizing winning economist, and Stanford and Harvard professor, Alvin Roth predicts that "meat eating might become repugnant," making veganism the dominant paradigm in the very near future, if not by the close of 2014.

In a recent TIME magazine issue, Roth was interviewed by columnist Joel Stein, wherein Roth stated:

“We already don’t eat whale. We think whales might be smart. The next question is cows,” Roth says. Most Americans would recoil from eating whale, and feel justified in criticizing the Japanese over whale and dolphin hunting. Most Americans also eat beef. This is possible not because humans evolved to eat only land mammals, or because whales are closer to us in appearance than cows. Both whales and cows are intelligent, social animals with distinct personalities and a range of emotions. The single biggest difference lies not in whales and cows themselves, but the way our society accepts eating one and rejects the other without rational inquiry. If the tide of social paradigm shifts, eating animals in general might be considered morally outrageous by all.

Source: Peaceful Dumpling.

Ecological Study Concludes Tobacco Cancer Link Just as Strong as Meat Diet Cancer Link

on Tuesday, 21 January 2014. Posted in Health, News

Ecological Study Concludes Tobacco Cancer Link Just as Strong as Meat Diet Cancer Link

A recent ecological study published in the Nutrients journal notes that "the association between consuming animal products and cancer is just as strong as the link between tobacco and cancer."

According to THIS review article from Compassion Over Killing, data for the study was provided "by the Food and Agriculture Organization of the United Nations from 157 countries to see how often 21 different types of cancer occurred in those populations. This data was compared statistically with indices for risk factors. The findings show that smoking and diets high in animal products (meat, milk, fish, and eggs) have the strongest correlation with cancer rates."

The study also notes that environmental factors greater contribute to cancer than genetic factors.

Read the full Compassion Over Killing article, by Katie Vann: Study Concludes Meat-Heavy Diet as Bad as Smoking.

Artichoke and Lentil Salad

on Monday, 20 January 2014. Posted in Recipes

Artichoke and Lentil Salad

Looking for a quick recipe that not only comes together in a snap but is also light, healthy, and filling? Kristy, over at Keepin' it Kind posted this beautiful recipe from from Alan Roettinger's laste cookbook, Extraordinary Vegan. With a fresh herbal flare, this bright, tangy salad is sure to tickle your tastebuds.

Ingredients:

3 Tbsp. extra-virgin olive oil
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. sherry vinegar (or additional lemon juice)
1 tsp. Dijon mustard
1/4 tsp. sea salt
1/4 tsp. ground pepper
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
3 cups French (or other) lentils
12 canned artichoke hearts, rinsed, patted dry, and cut in half lengthwise
1/3 cup minced shallots

Directions:

1. Put oil, lemon juice, vinegar, mustard, salt, and pepper in a medium bowl and whisk until emulsified.
2. Add the parsley and thyme, and then whisk until incorporated.
3. Add lentils, artichokes, and shallots, and then toss until well combined.
4. Serve at once.

Recipe and photo from keepinitkind.com.

Wow. I could never do that.

on Friday, 17 January 2014. Posted in Inspiration

Wow. I could never do that.

Disbelief is the most common response that I get when I say that I’m vegan. This disbelief becomes even more magnified when I say that I am a dancer and that I do intense physical activity at least six times a week. It gets even worse when I say that I’m a full-time college student and aspiring journalist. And when I say that I’m involved in the Miss America Organization and that I am Miss New York City 2013 – forget it.

That said, is being vegan difficult? At times, yes. Have I ever fallen off the vegan wagon? More than once. Do I think being vegan is worth it? Absolutely.

Each contestant in the Miss America Organization has a personal platform issue that she promotes, and mine encompasses the Meatout Mondays Campaign. Often, the idea of giving up meat, even just one day a week, is scary. I always say that, with this platform, I don’t want to guilt, I don’t want to force, and I don’t want to preach. What I want to do is to educate. I believe that something simple like Meatout Mondays can be the catalyst to a different kind of lifestyle. It can be looked at as a pledge to live a healthy, compassionate life, rather than one of deprivation.

Being vegan is frequently met with the initial reaction of, “Wow. I could never do that,” highlighting the popular belief that it is too difficult to live a vegan lifestyle, and that it requires too much sacrifice and too great a change. I think that this is a myth. What it does require is proper planning, and knowledge of substitutes and alternatives. But believe me, they’re out there. I could sit for hours salivating over vegan recipes on Pinterest.

With each of my blog posts I want to focus on a different myth surrounding being vegan. Each time I’ve spoken to kids as Miss New York City, I’ve told them that it is your voice, your actions, your choices that make all the difference. Being vegan is an ongoing journey, and I invite you all to take it with me.

Even if you are the only one speaking up, you are still one more voice that is louder than before.

 

ABOUT THE AUTHOR

Acacia Courtney is a junior at Fordham University, majoring in Communications and Media Studies, with a concentration in Journalism and plans to pursue sports broadcast, particularly within the scope of horse racing.  She is currently Miss New York City 2013, an official preliminary of the Miss America Organization, and in that position has spoken to students throughout the community about the importance of Move It Monday and Meatless Monday. Embracing these movements is beneficial for the animals, the environment, and our own health. A vegan and a dancer, "pageant girl," and college student, Acacia is determined to work on addressing the disconnect between the farm and the plate, and create a more compassionate world. 
 
A huge animal lover, in 2011 Acacia founded the 501(c)(3) nonprofit organization "Racing for Home, Inc.", which is dedicated to rescuing and retraining Thoroughbred ex-racehorses after they are finished racing. She has been privileged to speak and represent the New York Racing Association, the Humane Society of the United States, and Farm Sanctuary as an animal advocate. She grew up in Connecticut, and her family currently has three horses, four cats, and a dog.

My Dog is on a Vegan Diet

on Thursday, 16 January 2014. Posted in Tips & Ideas

My Dog is on a Vegan Diet

My dog is on a vegan diet. This is a surprisingly controversial statement. Most people are accepting of my veganism. However, now that my cairn terrier, Teddy, has gone cruelty-free, some people think I have gone too far. And to be honest, I originally shared their concerns. Once I adopted a vegan lifestyle, there was still one item in my grocery cart that just was not sitting well with me: Teddy’s salmon and sweet potato kibble.

Teddy’s health and well-being was my primary concern. I thought animal products might be a necessity for a species descended from carnivorous wolves. I want to do right by all animals, but surely there is a special place in my heart for the dog who has been my companion for six years. I headed to DogFoodAdvisor.com, a self-proclaimed database of “unbiased dog food reviews and dog food ratings.” Methodically, I searched through every vegetarian dog food option and was very disheartened to find that not a single one rated more than two stars out of five. Two stars is not good enough for Teddy, so he remained a pescatarian.

The debate was settled in my mind until I met some fellow vegans who had dogs that were thriving on a diet of an entirely vegan dog food called V-dog. As it turns out, there are some major differences between dogs and their wolf ancestors. A recent study found that “dogs can easily digest starch.” As a result of their co-evolution with humans, dogs can digest plant foods that wolves cannot. Dogs are able to digest plant proteins and absorb plant nutrients.

Despite the evidence of a dog’s ability to live happily and healthily on a vegan diet, there are always detractors. I finally noticed the fine print on DogFoodAdvisor.com that states, “We shamelessly favor dog foods rich in meat.” By default, no vegetarian dog food is awarded more than two stars. But it turns out that I favor a dog food rich in compassion for all, and V-Dog is nutritionally complete. Teddy has been vegan for about one month now and so far so good. He still cleans his bowl with the same enthusiasm as always and continues to drive me nuts with his high-level terrier energy. The days of placing unkind animal products in my grocery cart are officially gone. Teddy and I will continue eating a cruelty-free diet, and my conscience is completely clear.


Paula Ashlee Berg is a freelance writer living in Los Angeles and the founder of From Veg to Vegan, a blog about transitioning to a vegan lifestyle. She has a degree in Public Relations from the University of Southern California and currently works in television production as an Assistant Location Manager. Outside of writing and vegan activism, you can find Paula traveling, reading, watching Doctor Who, and spoiling her cairn terrier, Teddy. Follow her on Twitter @FromVegtoVegan.

Hail Merry Macaroons

on Wednesday, 15 January 2014. Posted in Products

Hail Merry Macaroons

Perfect for healthy snacking in the new year, these temptuous tasty macaroon bites from Hail Merry are gluten-free, dairy-free, completely raw and totally delicious.

Select from vanilla, chocolate, strawberry, and caramel sea salt.

But wait! There's more!

Hail Merry also makes Miracle Tarts (which are basically giant, deliciously raw vegan peanut butter-like cups), various granola mixes, and seasoned nuts and seeds. 

Have 'em handy for a light post-dinner treat, for an after workout snack, or for guilt-free movie time bites!

Photo from Spencer's Market.

For more on the nutritional facts and where to buy visit HailMerry.com.

How Veganism Reshaped This Designer's Creative Process

on Tuesday, 14 January 2014.

How Veganism Reshaped This Designer's Creative Process

For me the creative process has always been like air. I know it exists but I cannot touch it or see it. Author Susan Cain talks about the creative process in her book Quiet. She says “Our lives are so full of activity and “chatter” it’s difficult to find quiet time… those are the moments that are the most creative for me. The location is less important than the choice to turn other things off. Because I find that the quietest times of my life speak the loudest.”

So how do we make that choice to turn things off and make space for quiet listening? I have found the answer in spirituality and food.

I know that spirituality and quieting the mind are directly related but I think food is a big part of it too. Food influences our mind and body greatly. It is like fuel in the car, connection in a phone, creativity in advertising. Just like the quality of one, greatly influences the performance of the other, the quality of food greatly influences the performance of our mind and body. I don’t know a lot of people who are inflamed and in pain and are successful meditators. On the other hand, I do know some successful creative people who believe that being nurtured from inside out is more inspirational for a creative professional’s life.

Of course everyone is different and have varied definitions of nourishment for the body, but when I was looking into enhancing my creativity and efficiency, I started thinking about the anxiety I went through while creating a design. Being anxious, stressed and worried about not finding design inspiration is a part of any creative’s life. Like many stressed out people when I got anxious, I would look for good-tasting comfort food. Often times this comfort food came in the form of chicken nuggets, pizza or meat sandwiches. Meat sandwiches made with croissants as a base were my favorite! Even though, growing up I had never been a big meat eater, I was hooked. Coming from a primarily vegetarian Indian family, I was only introduced to meat while growing up as a dietary option. My mother never cooked meat in the house and so I never ate it. But after moving to New York City for studies, I found many delicious meat choices at every nook and corner of NYC. Design school was very stressful and so the anxious, insecure artist inside me needed to find comfort food. What could be better than a cheap pizza slice laden with meat and cheese? My diet patterns changed from a vegetarian lifestyle to that of a meat eater.

The problem was that I found myself struggling even more with clarity of thought, emotions, efficiency and also weight management. After having meals composed of primarily processed ingredients with dairy and meat, I would feel lethargic and would just want to sleep for the day. My cycle looked something like this: Start a design > feel anxious, crappy and worried > eat comfort food > feel better but feel sleepy and tired > try to fight sleep > still not find inspiration for design > still feel crappy > eat some more.

I was medicating my anxiety with a lot of food and so I was having problems with weight management. I had put on 15 lbs. extra since I started school. I thought I was just eating too much and if I controlled portions I will be good. Right? Wrong. I tried controlling the portion size, but this food was so addictive that I would end up dreaming about the remaining half of my sandwich/pizza/whatever and finish it within the next hour! Not eating these foods only made my brain think that I was depriving myself while being under so much stress and pressure of thesis and 5 other classes I was taking at school. It was a vicious cycle. I was looking for answers and then I watched the movies Fat, Sick and Nearly Dead, and Forks over Knives. I decided to do a juice fast for weight loss. All this while, still wondering about dealing with my anxiety issues with the creative process. I think the biggest and the most important part of the creative process is to be able to tune your mind like a radio to a certain frequency for hearing and receiving inspiration. The quiet frequency that Susan Cain talks about. Specifically in my case of graphic design for advertising, it is to understand the facts you have, and culminate them into a “in-brand” vision that looks unique but is also relatable for the audience. I had all these questions, like how can I train my brain to dial into the correct frequency, avoid anxiety and be wired for receiving inspiration? I somewhat had a meditation practice in place so I thought I just needed to meditate more. Still not making the connection between food and spirit. But while doing the juice fast I started noticing that my mind was clearer. I was more attentive and a better listener, I found myself to be lighter and more present in the moment. I wondered what had changed. I was not sure if doing a juice fast could actually affect the quality of my thought process. So I did it again. I realized that the meat and dairy I was eating earlier was not really nourishing me or equipping me for the challenges I face in my life but was only a tasteful band-aid solution for feeling some kind of a momentary comfort. After the third juice fast I noticed that my cravings were not as strong as they were before and this time when I got anxious I actually started thinking through the reasons why I was getting anxious. Very soon after, I turned plant-based vegan substituting processed meat and dairy products with the good-old Mother Nature veggies and fruits.

After two years of continuously changing my perspective and relationship with food, today I find myself in a completely different place in terms of how I approach a creative project. Now, I look at a graphic design project as this amazing opportunity filled with possibilities. A piece of clay that I can mold into something full of potential instead of looking at it as an uninspired, structured, ridged framework. I will not claim that I do not run into problems and areas where I feel stuck, but my creative process is a lot more supported with clarity, patience and a nourished, present, calm mind that is available for receiving inspiration and insights. Who would have thought that one way to creativity is actually through the stomach? I am so deeply grateful for these movies, books, fellow-vegans and veggies that came to my rescue.

 

ABOUT THE AUTHOR:
Neha has been working as a graphic designer for over 6 years, focusing on user-centered design and designing communication pieces. She graduated from Parsons, The New School for Design, New York City in 2011. Her focus is on devising interactive strategies that would produce the most memorable experiences for the end user. In addition, the healthful journey of becoming a plant-based vegan has inspired Neha to become a wellness coach. She is enrolled for the 2014, February batch of Institute for Integrative Nutrition, Health Coach course and has launched a website called The Spiritual Foodie - another step towards being a part of the nutritarian movement.

Caramelized Cabbage & Onion Soup

on Monday, 13 January 2014.

Caramelized Cabbage & Onion Soup

Hunker down and cozy up this winter with a warm cup of homemade caramelized cabbage and onion soup. Leah at the Brazen Kitchen says, as soon as you taste "the sweetness of the caramelized cabbage and onions along with the dill-flecked savory broth," you'll agree that this is "pure winter yum."

Ingredients:

1 small green cabbage 
3 T olive oil
1 tsp sea salt
2 cups sliced onions
2 medium carrots
2 medium stalks celery
1 medium russet potato
5 cups basic light vegetable broth
1 cup unsweetened almond milk
2-3 chopped fresh dill (or 1 T dried)
ground black pepper

Directions:

1. Preheat oven to 375°F and cut the cabbage into wedges; remove core and slice wedges thinly crosswise.
2. Toss sliced cabbage with half the olive oil and 1/2 tsp salt. Spread on baking sheet.
3. Roast cabbage for 30-40 minutes, turning occasionally with spatula.
4. Heat remaining oil in a nonstick pan. Add sliced onion and cook on low heat
until golden brown. This will also take about 30-40 minutes.
5. Clean and finely dice carrots, celery, and potato. Combine all vegetables in 
soup pot with broth and simmer, covered, for 20 minutes.
6. Add roasted cabbage and caramelized onions. Simmer another 15 minutes.
7. Stir in almond milk and dill; adjust salt and pepper to taste.
8. Serve.

Recipe and photo from the Brazen Kitchen

For more warm to the core winter soup recipes visit BrazenKitchen.com.

Cooking Channel TV Show: How to Live to 100

on Friday, 10 January 2014. Posted in News

Cooking Channel TV Show: How to Live to 100

Congratulations to vegan chef Jason Wrobel for securing the very first completely vegan cooking show on the Cooking Channel! 

"How to Live to 100" made its debut on the Cooking Channel in January 2013. We're thrilled to see that it's been brought back for round two! 

The most recent episode aired on January 3rd but you can still watch it on the Cooking Channel. Click HERE to watch it now!

For more on Jason's new show check out his Facebook page, Jason Wrobel Living.

Esther the Wonder Pig

on Wednesday, 08 January 2014. Posted in Inspiration

Esther the Wonder Pig

For reasons unknown Esther was placed in a "micro-pig" adoption program. Though micro she was not!

Esther was born in the spring of 2012 and met her now-family who has only recently decided to share her story via Facebook.

By posting photos of Esther's daily routine her family aims to create awareness about compassionate living and the intelligent, inquisitive, loving nature of pigs. 

We're so happy that Esther has not only found a safe, happy, and loving home but that she escaped the fate that she originally faced. 

Click HERE to meet Esther and maybe even fall in love like her family and fans have.

Dreamsicle Green Smoothie

on Friday, 03 January 2014. Posted in Recipes

Dreamsicle Green Smoothie

Start a new tradition this year and replace that morning cup of coffee with a healthy green smoothie. I really like THIS recipe from the Oh My Veggies blog (where this picture is from) but since we're on a PlantFusion kick this week I thought it would be fun to share one of the recipes off of their website today.

Ingredients:

1 frozen banana
1 cup Blue Diamond's almond milk
1 scoop PlantFusion Vanilla Bean
1/2 cup freshly squeezed orange juice (about 4 medium sized oranges)
1-2 teaspoons orange zest
1 teaspoon vanilla extract
1/2 cup frozen broccoli (or a handful of spinach)
2 Medjool dates, pitted

Instructions:

1. Blend.
2. Serve.

This recipe is from PlantFusion.com.
This photo is from OhMyVeggies.com.

FARM's Live Vegan Campaign Joins Facebook

on Wednesday, 01 January 2014. Posted in Inspiration

FARM's Live Vegan Campaign Joins Facebook

We’re excited to announce the launch of a brand new Facebook page as an extension of our ongoing Live Vegan campaign.

Live Vegan Community is a friendly and uplifting space for the veg-curious and new vegans to come together, find support, learn about veganism in fun ways, ask questions, and share advice.

If you or someone you know is in the early stages of veganism, or interested in learning more and connecting with seasoned vegans, Live Vegan Community is just a “like” away! Post questions, share thoughts, leave comments, and encourage friends and family to check out the page. Rest assured there will be no graphic, tortured animal photos! Uur aim is to provide positive, helpful content.

Look for weekly Meatout Monday posts - with a recipe plus vegan related news and product information every Monday along with helpful tips, advice, resources, and more throughout the week. We wish to help people make compassionate choices in fun and easy ways.

What’s more, we’re always on the lookout for fresh ideas, recipes, photos, and the like. If you’d like to contribute you can jump right in on the page, or email our Live Vegan Community
manager: Kristin{at}FARMusa{dot}org.

Click HERE to “like” Live Vegan Community today!

Get Healthy, Complete Protein With PlantFusion

on Monday, 30 December 2013. Posted in Products

Get Healthy, Complete Protein With PlantFusion

Happy [almost] New Year, everyone! With healthy post-holiday habits just around the corner you might be ready to spark up a new workout routine, throw on those running shoes, or head back to the gym.

PlantFusion makes two popular supplemental products that will help you reach new heights in your personal health routine. Supported and used by celebrities and the "it" crew of the vegan bodybuilding world, "PlantFusion" is the first plant-based protein that compares to animal proteins (like whey) in amino acid density and balance, sans cruelty!

Their other product, "Phood" contains everything needed for complete nutritional support and recovery in one simple, easy, delicious shake.

Both products are 100% plant-based from whole foods sources, are free of soy, dairy, gluten, and animal byproducts, and are non-GMO.

Learn more about who uses these products, who they are best for, and where to buy 'em by visiting PlantFusion.net.

International Vegan Travel Made Easy

on Saturday, 21 December 2013. Posted in Products

International Vegan Travel Made Easy

Maintaining a vegan lifestyle while traveling can sometimes feel daunting. Fear not, there are excellent resources available today that have made for an easy peasy time of dining out while traveling.

"V Cards: Vegans Abroad" is a smartphone app that simply allows you to pull up a pre-written description of veganism - in any of the 70+ languages provided - and show it to the restaurant/grocery store staff.

Looking for a physical handheld with additional helpful vegan lingo, in 73 languages? Check out Vegetarian Guides' "Vegan Passport."

One or both of these resources is sure to come in handy when traveling through an unfamiliar country. For even more tips on traveling vegan-style check out "10 Vegan Travel Tips You Didn't Know you Needed," by yours truly.

*Photo by Jill Pyle.

 

Jay Z & Beyonce - 22 Day Vegan Challenge

on Friday, 20 December 2013.

Jay Z & Beyonce - 22 Day Vegan Challenge

It might seem like old news now but we haven't forgotten Jay Z and Beyonce's vegan vow from earlier this month.

On the heels of Al Gore's public acknowledgement of his vegan lifestyle, power couple Jay Z and Beyonce announced their 22 day vegan challenge, kicking it off one day before the rapper's 44th Birthday.

The "Magna Carter Holy Grail" rapper, who turned 44 on Wednesday, made the announcement on his Life + Times blog Tuesday, letting fans know that he and his wife are undergoing a major lifestyle change in an effort to become more spiritual.

"Psychologists have said it takes 21 days to make or break a habit. On the 22nd day, you've found the way," he wrote. - Source

Jay Z explains:

This all began a few months back when a good friend and vegan challenged me to embrace a 'plant-based breakfast' every day. It was surprisingly easier on me than I thought ... "

Well Mr. "Z" we think it's pretty darn cool that you've taken on veganism! We're thankful that you chose to share it publicly and hope that when your 'challenge' comes to an end (just three days from now) you'll decide to stick with your new, healthy, 'easier than it might seem' habit. :)

 
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