Tag Archives: vegan

Intro to Organic- Making the Healthful Choice

With so much information out there, and all the labeling designed by creative marketing companies, the confusion can get to you. Let’s break it down, so we can heal together.

We will touch on farming methods, toxins used, what GMOs are, some research on how non-organic effects our bodies and the earth, and we will discuss viable options for how to transition to an organic FULL OF LIFE lifestyle!

The FULL OF LIFE method for eating, and living:

 

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Sweet Potato Kugel- Kosher For Passover (V, GF)

I know every vegan blog and cookbook on the planet suggests Sweet PotatoKugel as the go-to Pesach dish, but I assure you, while avoiding Kitniyot and appeasing your Ashkenazi and Sephardic friends alike (and maybe Mizrahi too?) can be confusing, this is not your standard Jewish flavor palate, and may hopefully bring some of the bang from your most beloved dishes the rest of the year.

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Raw Truffles- Charoset Passover Dessert

Move over something sweet, there’s a new Charoset חֲרֽוֹסֶת in town!  This one is good enough for your Seder service, and good enough to serve for dessert.  These raw, delicious, sweet balls are a blend of traditional Ashkenazi, Mizrahi, and Sephardic flavors, and observe the restrictions of each so enjoyable by all!

Makes about 28-30, 1 inch balls Continue reading Raw Truffles- Charoset Passover Dessert

Cupcake Brownies (gf, v)

One of my best early foodie memories, before learning to cook, and before eating ethically, were the brownies at Bonefish Grill. The brownies were so gooey, and sweet. They were also way too big and led to my weight hitting an all-time high of 220 lbs, but that’s another story.

This is a story about delicious, ethical, relatively guiltless brownies that I invented with my wonderful partner and girlfriend. 20160403_193744

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Avocado Aioli (vegan)

This zesty aioli is oil free, and arguably sugar free (optionally salt free), and can be used in place of mayonnaise, vegannaise, or even cooking oil.  The avocado supplies a healthy fat for sautéing, or roasting, and adjusting the broth amounts can give you a wetter consistency for pan-fry or a thicker consistency for spreading on sandwiches. Bonus, the blackstrap molasses gives you a ton of natural vitamins and minerals, the apple cider vinegar the probiotics you need for improved digestions, the nutritional yeast is fortified with B12, and the turmeric supplies you with a daily anti-inflammatory boost!

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Veganism: Yoga Beyond the Studio

The true observance of yoga principles leads practitioners to follow a compassionate, vegan lifestyle. To the casual observer in American studios, yoga appears to be the worship of flexible bodies twisted into interesting poses while wearing tight pants. This is how our cultural appreciates (or to some, appropriates) the practice. Beneath the surface of this Western yogic appearance underlies a spiritual practice that is what yoga actually is, even when the depths are overlooked. The word “yoga” itself stems from the Sanskrit word for union. As laid out in the yoga sutra (the fundamental teachings of yoga to devoted followers) by Patanjali, yoga is a tool that a student uses to recognize the true nature of, and interconnection with, the universe.

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Carrot Green Pesto

Inspired by some of the recent nutritional information discussing some of the best for you and least utilized parts of whole plants, we thought you’d enjoy a delicious SOS-free nutrient dense, low fat, high fiber pesto, perfect for pasta or spiraled veggies, as a spread, pizza sauce, or a dip for your crudite!

1 Bunch Carrot Greens

1/2 Bunch of parsley

1/4 bunch basil leaves or dried basil

handful of spinach

1-2 beet leaves

2 green onions

1 ripe avocado

1/4 cup broth

1 tablespoon flaxseed

1 small white onion

4-6 cloves of garlic

1/4 tsp citric acid or lemon juice

1/2 tsp black pepper

1 tsp sea salt

1/4 cup nutritional yeast

 

Blend or Food process, and season to taste. Will keep for 7-10 days in the fridge!

pesto.jpg

 

Plant-Based Knock Out

 

On Saturday March 5, plant-based fighter Nate Diaz defeated featherweight champion Conor McGregor by rear naked choke in the second round. Although the fight wasn’t for the belt, it was the biggest win in Diaz’s career.

JakeShieldsVegAdUnspoken by many in the media, Diaz is notable because he eats a plant-based diet. At times, Diaz
describes himself as a raw vegan, and at other times he claims that he eats no land animals or dairy products. Also underrepresented in the media, there are many vegan, vegetarian, and plant-based fighters in the UFC. In addition to Nate, his brother Nick, their training teammate Jake Shields,Ricardo Moreira, Jon Fitch, retired fighter Mac Danzig, and even hall-of-famer Randy Couture. Some of these fighters have fought for championships, and some have won belts. Most of these fighters did not choose to eat a plant-based diet because of ethical reasons, but because they recognize the health benefits of eliminating animal products from their diets.

To add another layer of vegan interest, Conor McGregor’s movement coach is Ido Portal, who is notorious for saying that he will not train with vegans. According to Portal, vegans lack the strength and energy that he expects in his training partners.

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Vegan Health and Economics

There is a ton of literature out there about how veganism is “healthier” for you, for the planet, and of course for the animals.  While some of us may know that it’s just as possible to be a junk food vegan as it is to be a junk food omnivore, there are some compelling details about veganism that make it not just physically more healthful, but also economically lean as well– and these benefits go far beyond the cost of food. In fact, some insurance companies agree so much they Strongly advocate a plant-based diet for everyone. Below are 7 strong reasons to medically and economically #govegan.

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