Articles tagged with: plant-based

101+ Vegan Gift Giving Ideas - From The Vegan Word

on Tuesday, 06 December 2016. Posted in Tips & Ideas

101+ Vegan Gift Giving Ideas - From The Vegan Word

The holidays can sometimes be tricky for those who are vegan, are not vegan, and well everyone in between. Thankfully our friend Caitlin, of The Vegan Word blog, has put together an extremely thorough resource to helpguide (see what we did there? ::wink::) us through the sometimes stressful gift giving holiday season. With categories that include fashionista, techie, travel lover, foodie, children, cats and dogs, and sporty vegan—this guide pretty much has most friends and family covered. Whether you're not sure what to buy a vegan, a vegan worried about what you might get from non-veg friends and family, or simply want to browse some goodies for yourself, it's all conveniently in one place! Thanks so much, Caitlin!

Learn more and view the guide at TheVeganWord.com.

VEGAN RECIPE: Easy 10-Ingredient Mushroom Pate

on Monday, 05 December 2016. Posted in Recipes

VEGAN RECIPE: Easy 10-Ingredient Mushroom Pate

Hey. Hi there. Hello. Welcome to December. Wowi! Has it arrived already? With more holiday get togethers potentially on the horizon, here is a great recipe that can easily be doubled, or more, for parties and such. It's great for spreading on bread, veggies, crackers, or anything really. Enjoy!

Ingredients:

1 cup sunflower seeds, raw or toasted
1 Tbsp. nutritional yeast
1/8 cup lemon juice
1/4 cup vegetable stock, more as needed
8 ounces white mushroom, quartered and sauteed
1/4 cup roasted tomatoes
1 tsp. "poultry" seasoning (see note below)
2 cloves garlic, minced
salt and pepper, to taste

Directions:

1. Saute mushrooms with vegetable stock over medium heat until tender. Adding in half of the poultry seasoning and stirring occasionally. Add in minced garlic about 2-3 minutes before removing from heat. 
NOTE: Poultry seasoning is a blend of ground sage, thyme, marjoram, rosemary, nutmeg, and black pepper.
2. Measure and mix everything together and pulse in a food processor until combined; making it as smooth or as chunky as you like.
NOTE:  If you don't have a great food processor or high-speed blender, soak the sunflower seeds the night before or boil them in hot water for about 5 minutes.
3. Serve immediately or transfer to an airtight container and store for up to six days. 

For more awesome vegan recipes check out ThePlantPhilosophy. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Cancer-Free Without Chemo...

on Thursday, 15 September 2016. Posted in Inspiration

Cancer-Free Without Chemo...

Two days before Kelly Binkoski's lumpectomy and sentinel node biopsy—after being diagnosed with invasive ductal carcinoma, triple negative a few weeks earlier—Kelly opted out of the conventional treatment and took a chance on Dr. McDougall's 10-day Live-in Program. "...after 18 months...I am cancer free, and my cholesterol has dropped another 27 points... My weight dropped from 150 to 120. I feel stronger, healthier, and more energetic," said Kelly. Her husband has also adopted plant-based diet, based on Dr. McDougall's program, and "no longer needs daily antacids, allergy medication, or the Naproxen he used to take for joint pain. He has dropped 30 pounds and looks and feel great," she said. Ah, Kelly! That's awesome. Thank you for sharing your story and inspiring others to adopt a cruelty-free lifestyle, for "our" bodies too! 

Read Kelly's full article on ForksOverKnives.com.

NEW STUDY: Reduce Risk of Diabetes by 20%

on Wednesday, 22 June 2016. Posted in Health, News

NEW STUDY: Reduce Risk of Diabetes by 20%

The results of a 20 year long study—of 200,000 women and men—conducted by the Harvard T.H. Chan School of Public Health shows a reduced risk of type 2 diabetes by 20 percent! Published in the PLOS Medicine medical journal, consuming vegetables, whole grains, nuts, legumes, and fruits makes a big difference. "This study highlights that even moderate dietary changes in the direction of a healthful plant-based diet can play a significant role in the prevention of type 2 diabetes," said Amika Satija, postdoctoral fellow. Other proven benefits of choosing a mostly- if not fully-plant-based diet include reduced risk of heart disease, prostate cancer, and colorectal cancer.

Check out the study results and learn more at HSPH.Harvard.edu.

The Guardian: Resolve To Ditch Meat

on Wednesday, 30 December 2015. Posted in News

The Guardian: Resolve To Ditch Meat

New Year's resolutions often mean new commitments to healthy lifestyle changes, and British news outlet, The Guardian has a great suggestion for its readers: ditch the meat!

"Consider avoiding resolutions you won't keep (are you really going to the gym five times a week?) and try a meatless (or even meat-reduced) diet instead," wrote Madeleine Somerville, The Guardian contributor.

Somerville also discusses how choosing veggies or meat positively impacts the environment and our financial resources. As VegNews.com puts it, "Just one less burger a week can result in the same environmental impact as taking your car off the road for 320 miles." And if it wasn't already obvious, you'd also be saving lives. Happy Holidays!

Read the full article on TheGuardian.com.

Vegan Cookie E-Book: Bake A Difference

on Tuesday, 15 December 2015. Posted in Products, Books & Media

Vegan Cookie E-Book: Bake A Difference

Our team here at the Farm Animal Rights Movement (FARM) have composed this vegan cookie e-book in an effort to help you spread awesome holiday cheer—cruelty-free style!

Inside this e-book you'll find recipes for pumpkin softies with cream cheese frosting, chocolate no-bakes, snow cream cheese dunkers, pistachio crescents, zesty ginger snaps, holiday sugar cookies, and more. 

What's super cool too is that many of the recipes have been adapted from passed down family recipes, from our FARM staff. Select among the one dozen included in this e-book and bake a difference this holiday season—celebrating compassion and love with your friends and family.
Plus, all proceeds go toward helping us contniue to spread the good vegan word. 

 
Instantly pick up your copy of 'Bake A Difference' at Sellfy.com
.

The Future of Protein is Plants

on Wednesday, 04 November 2015. Posted in News

The Future of Protein is Plants

James Hamblin, Senior Editor at The Atlantic explored the idea that, to feed the world in an environmentally friendly way it's not realistic to do so, using animals.

"The average American eats 80.6 pounds of beef every year. Since farming cattle...[is] responsible for between 18 and 51 percent of greenhouse gas emissions...companies like Beyond Meat are [diversifying] protein sources..." notes the accompanying article to Hamblin's short video coverage of the topic; part of a recent episode of If Our Bodies Could Talk. In the piece Hamblin chats with Beyond Meat CEO, Ethan Brown about how they've used pea protein to build protein dense meat options that don't involve animals whatsoever. We're so excited about the continued awareness and mainstream media that's covering such an important topic. Yes!

Check out the source piece and the short video on TheAtlantic.com.

RECIPE: Wilted Spinach Salad w/Pine Nuts

on Monday, 12 October 2015. Posted in Recipes

RECIPE: Wilted Spinach Salad w/Pine Nuts

Sometimes it is nice to have a simple, super easy to customize when desired, recipe to keep in the ol' back pocket. This oil-free wilted spinach salad with pine nuts and golden raisins is perfect for such occasions. You could swap out the spinach for kale (or add it in with the spinach, add other favorites like grapes, walnuts, or maybe even some Gardein vegan chicken strips)!

Plus, this recipe as-is comes packed with healthful fiber, potassium, and beta-carotene. Spinach has been known to aid in lowering blood pressure, and increasing the health of bone, skin, and hair. Hooray for health! Enjoy!

Ingredients:

5 oz. fresh baby spinach
1/4 cup golden raisins
1 oz. pine nuts
1/2 tart-sweet apple, cored and chopped
splash of vegetable broth
splash of fresh lemon juice

Directions:

1. Lightly brown the pine nuts, raisins, and apple in a dry skillet. Stir often to prevent burning.
2. Add a splash of vegetable broth and put the spinach in the pan, turning gently until it begins to wilt.
3. Turn off the heat and remove the pan from the burner. 
4. Splash mixture with lemon juice, stir, and divide into serving bowls. 

 

Find more fantastic plant-based recipes on AnUnrefinedVegan.com. 
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook, Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Brown University Frat Goes Vegan

on Thursday, 08 October 2015. Posted in Inspiration

Brown University Frat Goes Vegan

We're constantly in awe of how incredible this past year alone has been for vegan awareness and animal rights. The news about one of Brown University Fraternities giving veganism a try, as a group, for an entire week, is right up there with things that made us both surprised and super happy. 

"The Alpha Epsilon Pi (AEPi) Fraternity at Brown University is currently participating in PETA2's 'vegan frat challenge' in which the organization will enjoy veg food donated by [vegan businesses]," notes VegNews.com. To close out their vegan week, the frat is hosting a vegan barbeque open to college staff, students, and the public. 

Check out the source piece on VegNews.com.

NY Times on The Plant-Based Revolution Sweeping The World

on Wednesday, 07 October 2015. Posted in News

NY Times on The Plant-Based Revolution Sweeping The World

Pulitzer Prize winner and New York Times columnist, Nicholas Kristof has come to the conclusion that "fake" meat could be the future of our food endeavors. 

In an op-ed piece published last week, Kristof evaluates how plant-based meat options have gone from not-so-great to "first-rate." He makes note of influential venture capitalist-funded vegan companies like Hampton Creek, Beyond Meat, and Impossible Foods. 

"...if the alternative to meat are tasty, healthier, cheaper, better for the environment, and pose fewer ethical challenges, the restult may be a revolution in the human diet," said Kristof. Pretty powerful stuff right there, Mr. Kristof. We couldn't agree more. Vegan for everyone! ::smiles::

Read Kristof's full op-ed piece on NYTimes.com.

Doctor Treats Patients with Plants

on Wednesday, 19 August 2015. Posted in News

Doctor Treats Patients with Plants

Treating health ailments through food—through what we consume and put into our highly sensitive human bodies to absorb for fuel—is often last on the list of items when one visits their physician with a concern. Unless you're one of Dr. Ron Weiss' patients. 

"Building off his experience [with his ailing father who was suffering from pancreatic cancer, and ongoing research, Weiss has] launched a revolutionary practice called Ethos Health that is the only farm-based primary care practice in the country," notes a recent article on One Green Planet. Instead of focusing primarily on injections and chemotherapy, Weiss' patients learn how to select certain vegetables—from his 342 acres of farmland in New Jersey—based on their conditions. Very cool, Dr. Weiss. We're so thankful for your innovative ways!

Check out the original piece on OneGreenPlanet.org.
* Photo by nj.com

Dave's Killer Bread: Vegan & Non-GMO

on Tuesday, 04 August 2015. Posted in Products

Dave's Killer Bread: Vegan & Non-GMO

We're not sure what we love more about Dave's Killer Bread: how fantastically delicious it is or the story behind how it all began. We won't get into the story here (definitely check it out on their website though) but one thing's for sure, we love that all of Dave's breads are USDA certified organic and non-GMO! 

Plus, 12 out of their 13 products are completely vegan, and they run on some pretty great ethics when it comes to giving back.

Dave's Killer Bread rocks our socks and we know it'll rock yours too. Grab a couple of slices and non-dairy butter 'em up with your morning tofu scramble, grilled-cheese 'em, dip toasted slices in your soup, turn 'em into roasted garlic slices; you name it—give 'em a whirl. Enjoy!

Find product and nutritional information at  DavesKillerBread.com.

USDA To Label Dangerous Tenderized Meat

on Wednesday, 29 July 2015. Posted in News

USDA To Label Dangerous Tenderized Meat

"The process of tenderizing meat with mechanized blades or needles pushes pathogens on the meat's surface into the flesh, and when meat is not cooked all the way through, consumers are exposed to foodborne illness," notes a recent article on VegNews.com

Since there is currently no regulation to distinguish between non-mechanically tenderized meat and others, the United States Department of Agriculture (USDA) will mandate the labeling of such meats; starting May 2016. 

Seems like an awful lot of trouble when the obvious quick fix is to just not eat animals, period. Better for our bodies, the planet, and most importantly, the animals of course. Here's to living cruelty- and meat-based-foodborne-illness-f

Get a more detailed account of this on VegNews.com.

 

What Do Plants Have To Do With Rheumatoid Arthritis?

on Wednesday, 27 May 2015. Posted in News

What Do Plants Have To Do With Rheumatoid Arthritis?

Our friend, Dr. Michael Greger is forever leading the way when it comes to nutrition, health and wellness, and how that all relates to the food we choose to put into our bodies. 

One of Dr. Greger's latest updates, by way of his popular website Nutrition Facts, discusses how consuming plant-based foods dramatically decreases pain associated with- and severity of Rheumatoid Arthritis. 

In a recent study, Dr. Greger shares that "...compared to the control group, those put on a vegan diet...[cut the] number of hours they suffered from joint stiffness, in half. Pain dropped from 5/10 to less than 3/10; [there was] improved grip strength in hands; and fewer tender and swollen joints." It's amazing what food can do, eh?

See Dr. Greger's full report on NutritionFacts.org.

Plant-Based Products with FakeMeats.com

on Tuesday, 10 March 2015. Posted in Products

Plant-Based Products with FakeMeats.com

Have you ever thought to yourself, "Man, I really wish there was just one place to find all of the best plant-based meats out on the market today"? If yes, then we've got just the thing!

Introducing FakeMeats.com; your—you guessed it—one stop shop for everything from vegan jerky, to snacks, burgers, meal packs, cookbooks, and more.

"We believe anyone not eating meat, for whatever reason, should know what food options are available.., [and that] you're not limited to what you can find in the freezer section at your local grocery store," notes their website.


Learn more and start shopping at FakeMeats.com.

Plant-Based Foods = Natural Weight Loss

on Wednesday, 04 February 2015. Posted in News

Plant-Based Foods = Natural Weight Loss

Now that January is behind us—and winter has set in—it can be ever so slightly more challenging to stick to those healthy New Year resolutions we may have set. So, let's jog the good ol' memory, shall we?

A recent study published in the Journal of the Academy of Nutrition and Dietetics notes that when focusing on a higher intake of plant-based foods, one doesn't "need to monitor portions or calories," in order to lose weight. Instead, weight loss occurs naturally because of the types of foods that are being ingested. 

"This is not about moderation, it's about healthful choices," notes Susan Levin of Physicians Committee for Responsible Medicine. Approaching food choices could then be led with this idea: "What is the lifestyle choice I can make that's sustainable?" said Levin. 

For study details and results, read the original piece on LATimes.com.

Celebrity Chef Danny Boome & His Vegan TV Crew

on Thursday, 01 January 2015. Posted in Inspiration, News

Celebrity Chef Danny Boome & His Vegan TV Crew

Danny Boome is the host of Good Food America, a travel show featuring restaurants focused on health, sustainability, and organic foods. In an interview on Mind Body Green Boome talks about choosing vegan.

"I feel lighter and had more energy and I also haven't been as seasonally ill, nor does my arthritis bother me anymore. I lost 20 pounds in five months by switching diets. It's the first food journey I've actually lost weight on!" Danny said. 

Boome also shared that 7 out of the 10 crew members that he travels with, to film the show, are already vegan; thereby solidifying his decision to eat plant-based. 

An article in The Raw Food World also noted, "Before Boome began filming for Good Food America, he was following a Paleo diet and ate meat up to 3 to 4 times daily. During his travels, and getting to know some of the healthiest and most sustainable culinary operations, he was inspired to make the change..." 

Read the original article on TheRawFoodWorld.com.

Plant Foods Preventing Breast Cancer

on Wednesday, 24 December 2014. Posted in Health, News

Plant Foods Preventing Breast Cancer

Our friend and nutrition guru, Dr. Michael Greger recently shared some interesting facts around research pointing to the benefits of plant-based foods (and how it relates to cholesterol)—particularly broccoli and flaxseeds—aiding in the prevention of breast cancer.

"Increased evidence demonstrates that the role that cholesterol may play in the development and progression of breast cancer," Greger writes. "Cancer feeds on cholesterol [which is found in animal-based products]...and it's capable of stimulating the growth of human breast cancer cells..."

We are grateful for Dr. Greger's website, Vegan MD as it hosts daily updates with his latest and greatest findings surrounding plant-based science, health, and wellness.

Read the full article written by Dr. Greger on Care2.com.
(photo by Willow of Will Cook For Friends)

Plant-Based Diets Save Water

on Thursday, 13 November 2014. Posted in Inspiration, News

Plant-Based Diets Save Water

A recent article published on National Geographic's website, addressing the issue of water conservation, took into consideration the impact that diet has on our water supply.

"On average, a vegan, a person who doesn't eat meat or dairy, indirectly consumes 600 gallons of water per day LESS than a person who eats the average American diet," notes the piece.

The diet section of the article also highlights how much water it takes to turn cows, chickens, and pigs into consumable products as well. It's worth noting that the mention of a vegan diet is the only one in which they point out how little water is being used to support such a lifestyle. Rock on, y'all!

Read more about NatGeo's water conservation tips on NationalGeographic.com.

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