WARNING: CONTROVERSIAL ARTICLE BELOW.  DO NOT READ IF YOU ARE SENSITIVE TO CONTRASTING OPINIONS.  THIS IS NOT MEANT FOR ANY OFFENSE OR CONFLICT.  SIMPLY TO EXPRESS MYSELF AND INFORM THOSE THAT WISH TO READ THIS OF MY OPINIONS.  THANK YOU.

Don’t believe everything you read, including my blog if you want–after all, it is just my opinions and viewpoints.  (However, I’m more prone to believe in a person’s first-hand experiences than mass media productions of truth-diluted, politically-manipulated, potentially mistaken information.)  Thankfully, there are sources of truly reliable materials out there; we as individuals must then decide for ourselves what to skim through our filters of truth.

Without getting into how I feel about large medical/health organizations in general, I will say that because of my extensive nutritional background and education, some “claims” and statements related to food issues are blatantly obvious to me.  Obviously false, that is, if you’re anyone that knows anything about real, actual nutrition.  I know that sounds harsh, but if there is anyone out there that should be walking their talks 100% of the time,  I believe it should be the R.D.’s (registered dieticians) of this country.  But that is not the case.  From my experiences, these are the very individuals who drink diet cokes, eat paydays and load up on the sugar-free jello.  There are some “never” foods out there, and paydays, pop, and jello, are some of them.  Chemical foods such as these do not belong in the body, not even in “moderation”.  What is moderation anyway?  And how come many R.D.’s don’t walk the talk 100% of the time?  Let’s take a closer look at this pressing situation.  Remember I was talking about articles in mass media?  Here’s an example.

In a recent article (click here to read article), Andy Bellatti stirs up the pot by pointing out four main talking points that the American Dietetics Association reiterates on a daily basis among the public.

1. “There is no such thing as junk food, or bad food.”
2. “Everything in moderation!”
3. “Vegans/Other ‘Healthy’ Eaters=Red Flag!”
4. “You have to be realistic.” read more…

Gelatin-free and bursting with flavor!

Would you love to sink your teeth into a nice batch of gelatin-free rice crispy treats?  Me too!  Gelatin is made from boiling bones and hooves of animals…that doesn’t sound appetizing to me. Yet, thanks to the lovely and delicious Dandies air-puffed marshmallows, we have a perfectly addicting dessert or snack, minus the gelatin.  Here’s my recipe:

What you’ll need:

• 4 1/2 cups of Organic Brown Rice Cereal (I use the Erewhon brand)
• 1/3 cup Earth Balance (melt down after measuring)
• 1 package Dandies marshmallows
• 8X8 pan for thicker treats or 9X13 for thinner ones (glass pans will stick less)
• Earth Balance for greasing pan

1. Start by melting the butter on low heat in a large pot.
2. Turn heat to medium.  Using a wooden spoon, swirl in the marshmallows, constantly stirring.
3. When the marshmallow mixture has become soft and gooey and all marshmallows have become smooth and creamy, turn off heat and stir in the rice crispies.
4. Press into pan with a rubber spatula and refrigerate for an hour or more.  Store in fridge!
5. Savor every sweet, cruchy bite!  Mmmmmm!!!!

A smiling marshmallow on his shirt! OMG, I love it....I'd be smiling too if I were a gelatin-free marshmallow!

There is a silver lining to every cloud………and in the gritty, dirty,  soil-filled clouds of dust at the Pitchfork Music Festival, among the meat-clad tents of what was supposed to be food, not only did I get to enjoy a Karma Burger from the Chicago Diner,  but I also got to meet Dan, from the vegan marshmallow company Dandies.  A couple years ago, I found out that the “vegan” marshmallows I used to use were, in fact, NOT vegan because the company was using kosher fish gelatin!  When Dandies Marshmallows came into existence, I was delighted and eager to try them!  Needless to say that whenever I need marshmallows (which is rare because they are refined sugar), Dandies are the only brand I use, and since then I’ve always wondered who was behind the amazing revolution of REAL vegan marshmallows!  I was so upset and let down when I found out about the other non-vegan marshmallows parading as gelatin-free, that I thought I’d go without rice crispy treats forever!  Until Dan came along and saved us all from the doom and gloom of a life without marshmallows!  It was really cool to meet him and he seems like such a genuinely nice person out on a mission to make veganism “Just Dandy!”

Need extra PROTEIN?  Try my version of a Chocolate Smoothie, made with Vega protein powder!

In a blender:

• 1 cup chocolate Hazelnut milk (Pacific brand)
• 1 cup vanilla coconut milk (I like the So Delicious brand)
• 1-2 scoops Vega Chocolate Protein Powder (I usually do one scoop, since I don’t like smoothies too thick)
• 1 banana
• 1/2 teaspoon vanilla extract
• 1 Tablespoon agave nectar
• 1/4 cup organic peanut butter*
• 3 Tablespoons chocolate syrup
• 1 teaspoon flax seed oil

*Note:  I know this seems like a lot of peanut butter, a lot of calories, or a lot of fat.  If you’re vegan, and not a junk food vegan, calories from this shake are perfectly acceptable.  Given a typical healthy vegan diet, it has a tendency to be almost too low in calories, so I always look to treats like this to make up for lost calories.  Remember, the amount of calories is not important.  The source of calories is what matters…”Calories” are not purely a numbers game.  Your body needs a sufficient amount, and this is a good source of fats as well–the fats are not hydrogenated or fried, and are a necessary component to produce energy and balance.  Also, this smoothie will make one large drink so cut the recipe in half if you’d like.

ENJOY!!!

“There’s three sides to every story–His, Hers and the Truth.”

We’ve all heard this saying before…but how often do you get to experience every side of the story, and be able to say that all sides are true? My story has always been how veganism is nothing but successful for me personally, and how I sincerely believe that anyone who chooses to become a vegan, can share in the same success.  In the meanwhile, I feel like the mainstream world (with the lacking consumption of vegetable protein) pretty much laughs in my face.  “Where do you get your protein?” they say.  And in their own way, they’re right–since a couple days ago I experienced the weekend from protein-deficient hell on a beach in Mexico. read more…

Hey everyone, sorry I’ve been M.I.A. the past few weeks!  Feels good to be back and posting…not only for myself but for all the readers of course!  So just a few miscellaneous thoughts to throw out there, which have been lingering in my brain while on this little hiatus.

I was at the ASCO medical show and taking a lunch break.  Now in case, anyone doesn’t know, ASCO is a show all about pharmaceutical companies, cancer research and development.  So I sit down, unpack my salad, vegan cup of Dr. McDougall’s soup, hummus and veggies, and PBJ on sprouted grain bread.  I’m sipping my water when, these two doctors sit down at my table and start to nosh on their cheese n’ sausage loaded pizza and guzzle down a couple soft drinks.  And I’m thinking to myself (as they’re smart-chatting with each other about cancer lectures), “What is wrong with this picture?’

I know that there are several factors contributing to cancer, but this is the last thing I thought I’d see at a cancer show.  Maybe these two men rarely eat this type of food and there was nothing else available (which I know there is!)  But there are sometimes in life that even I, vegan me, fried-foods-free-me, hell no-to-gross-food, big-fat-crazy-yes to fresh vegetables me, would never compromise…not even in a convention hall.  BUT!   I especially wouldn’t do it (eat food that is blatantly bad and been shown to further the growth of cancer cells) if I were an oncologist!  I would think if I were one of them, I better walk my talk at ALL times!  Would anyone take advice from me as a Nutritionist if I ate chicken wings, drank beer, and woke up to doughnuts every morning?!?

The frustration of this situation was all too familiar.  Bottom line is: how do we have medical professionals in this world that are willing to place all their faith in some chemical medicine, which relies solely on isolated pathology for the most part, while consuming the very foods that fuel destruction in the first place?  We’ve been “fighting the war on read more…

Rob and I made our own veggie sushi! Wrapped in Nori!

The ways of the world will tell you, “Eat seafood…order fish…try salmon”.  Get your omega-3 oils, lean protein and healthiness all in one.  Seafood is the way to go.  You can’t survive without it.

Ever hear of these things before?  By now, the term “omega-3″ is a household term and everyone is buzzing about, trying to get enough of this precious fat.  It is precious, I agree, but there are several reasons for this.  One, our western diet has been missing these omega-3′s for decades, since they’ve been stripped out of foods during the refining processes of the 70′s and more so in the 80′s and 90′s when nutrition touted the “low-fat” craze.  Two, omega-3 oils are so precious because we as a societal whole are finally beginning to recognize just how vital good fats are for proper nutrition and optimal functioning of our systems.  Now here we are with everyone becoming aware of good fats in the diet and just how helpful they can be, meanwhile people are eating flax seeds like water…and while this is somewhat of a step, we’re still not quite there yet. read more…

Hi All!  Sorry it’s been a little while since my last post…computer problems.  But now all is good.  I’m back and I’d like to share with you an incredible recipe that I had made for my mom when we celebrated Mother’s Day.  The first time making these takes an extra effort, but it’s worth it.  These make a very sweet treat, and I think I can handle only one or two bites.  This recipe one that I “veganized” from a Reader’s Digest brownies and bars mini magazine from spring of this year. read more…

My latest craze is a peach mango smoothie for when I’m on the go.  I’m a big fan of the vanilla flavored Pea Protein Powder from Arbonne so I throw that in this smoothie too.

What you’ll need:

• 1 cup So Delicious Original Coconut Milk, unsweetened
• 1/4 cup water
• 5 frozen peach slices
• 8-9 fresh mango slices
• 1 scoop vanilla pea protein powder
• 2 tsp flax seed oil
• 2 tsp agave nectar
• 1/4 tsp ground ginger

1. Blend all ingredients in a blender till smooth.  Pour in a “to-go” cup and go! (or just lounge around!)

Sweet, and a bit tart, kiwi fruits not only taste delicious but have lots of benefits!  They are hydrating, contain more than twice the RDA of potassium, and vitamins C and K, therefore making them good for high blood pressure.  When you pick a kiwi, a ripe one will be soft (not mushy) and plump (but not wrinkled).  If the kiwi is too hard, ripen it in a brown paper bag with an apple for a couple days.  I like to chop off the ends, cut off the peel and then slice thinly, eat as a dessert and savor each cute little piece… but you can easily have one in between meals or top off your cereal in the morning.  Or another favorite way for me to eat kiwis, of course, is to blend it in a smoothie!

I describe Boston Lettuce as a soft, leafy variety; mild texture, pleasant taste, and overall, one of my favorites in the lettuce family.  This salad was originally featured in an autumn 2010 issue of VegNews and called an Early Fall Salad.  However, it’s May, and all the ingredients are in season right now in the spring, and this salad makes me think more of summer than fall.  I’m presenting the modified version of the dressing recipe here; I believe it tastes better this way.  Since I find this salad supremely wonderful and I adore boston lettuce, I call it the Boston Supreme.  Let me know if you guys like it as much as I do!  It’s so easy to make, and the dressing is outstanding!  Not to mention the dressing is almost all protein!  Makes a nice starter, or an accompaniment to soup!  Wonderful! read more…

Soft and delicate crust, smothered in organic raspberry preserves...delicious!

With a rich buttery taste, this crumbly raspberry pastry is sure to put a smile on everyone’s face.  All you need is one small square to satisfy your sweet tooth.   If you’ve got Memorial Day parties coming up, make these delightful raspberry bites to bring along!  Makes a big batch, so if you’re looking to make just a few for your family, feel free to cut the recipe in half, or even in thirds (as I did this time around and put it in a 7X5 baking dish).  Enjoy! read more…

If there’s anyone out there who has met her fair share of Ex-Vegetarians, it’s me.  I can’t begin to tell you how many individuals I’ve encountered over the past 15 years or so that have just failed miserably at being a plant eater…and it breaks my heart because it doesn’t have to be that way.  (Although, in the past, our general public hasn’t been well-informed (that peeves me) about balanced vegetarian eating…or been well-prepared for that matter–pasta with marinara sauce has been my pityful away-from-home standard way too many times.)  But when I step back and take a closer look at how our society really has progressed and “vegan” has almost become a household word, my sense of confidence in those currently yearning to take the plant-only plunge has grown quite a bit.  On a side note, I believe that not everyone may be biologically suited to subsist without animal protein, but this may only be determined after proper vegan nutrition has been tried for an appropriate amount of time.  In which case, these select few individuals would start adding back very small amounts of animal protein.  However, I strongly feel that nearly anyone of any size, gender, or ethnic background can be a successful vegan with all the right elements in place.

Veganism is not difficult.  It’s only difficult when you’re not informed or prepared.  Many of  us “go vegan” by simply subtracting the animal products from our present Standard American Diet (and this is precisely the basis of my book My Teenage Rejection of Death Products due out around September).  Friends, that won’t work.  Why?  Because if you take out the meat (protein) and you take out the cheese and eggs (fats) you are left with what?  Vegetables, fruits, and desserts.  Or maybe some occasional rice.  All of those things are carbohydrates.  Hence the reason why you are doomed to failure!  Our bodies were not made to subsist on large quantities of carbohydrates, let alone only carbohydrates!  We still need non-animal sources of proteins and fats!

The 3 keys to success with a plant-based food plan are: read more…

Gluten-free noodles too!

What you’ll need:

• 1 package Tinkyada vegetable spiral noodles
• 1/2 cucumber, chopped
• 1 large tomato, de-seeded and chopped
• 1 stalk celery, chopped
• 1/2 green pepper, chopped
• 1 cup black olives
• 1 cup salad dressing (more or less depending on your taste)

NOTE: For the salad dressing, I’ll tell you three of my favorite recommendations: Organicville Sundried Tomato & Garlic, Organicville Herbs de Provence, and Seeds of Change Italian Vinaigrette!  All of them are so flavorful and absolutely wonderful!

1. While you cook the noodles, chop all the veggies.
2. When the noodles are done, drain them and rinse well under cold water.  Drain again.
3. In a big bowl gently stir vegetables in with noodles and pour on the dressing.  Goes well as a side with burgers!

Banana Split Cake from "Sinfully Vegan" cookbook

So last night Rob and I made a fabulous dinner (Chickpea Cutlets with Mustard Sauce and Lemony Roasted Potatoes from Veganomican) for my friends and he made an AMAZING cake!  I want to let you all know that it turned out so nicely and all the time and effort was much appreciated!!!  And the cake was outstanding!  So I need to post a quick note that this cake (Banana Split Cake) was made from the book Sinfully Vegan by Lois Dieterly; I just loved it!  We also added a small bit of fruit sweetened vanilla soy ice cream on the side!  Now THAT’S a cake!

Also over the weekend I enjoyed a performance of Million Dollar Quartet at the Apollo Theatre in Chicago with my mom and went to the ever-so-favorite Chicago Diner afterward and indulged in the famous Potstickers appetizer and then split the Avocado Tostadas, which I highly recommend!  I finished the meal with a lovely dessert called a Peanut Butter Puck and it was very rich and delectable…. needless to say this was a memorable, enjoyable birthday celebration!

Filling and hearty Maple-Vanilla Pecan Waffles!

So today I was thinking about how much I used to love walking into this old ice cream store by my house when I was little.  They would cook their own waffle cones and the smell would drive me straight into the clouds….and that is what inspired me to come up with these delicious waffles….and using yogurt lets you reduce the amount of oil, while keeping the waffles light enough…enjoy! read more…

Lots of protein and vegetables to get your day started!  Here’s my version of quiche, and you can make it with or without a crust;  I usually like mine without and then have toast instead of crust.  Serve with sprouted grain toast and fruit on the side if you’d like!

What you’ll need:

• 1 block extra firm tofu, water pressed out
• 1/2 tsp of each of the following: garlic granules or powder, coriander, salt
• 1 tsp of each of the following: Soy sauce, turmeric, onion powder
• 2 tsp of each of the following: olive oil, Dijon mustard, veggie juice (like V-8, etc. Can also use tomato juice)
• 1 Tbsp Tahini
• 2 Tbsp water
• 2 Tbsp arrowroot or cornstarch
• 1/2 cup of each of the following (pick 3, to your liking): corn, shelled edamame, peas, broccoli, mushrooms, bell peppers, spinach, or tomatoes

1. Preheat the oven to 350.  Grease your pie pan, whether using crust or not.
2. Combine together the garlic, coriander, salt, turmeric, onion powder, soy sauce, olive oil, mustard, veggie juice, and water.
3. In a food processor, combine the tofu and tahini–process about 10 seconds or so.
4. Add your mixture to the processor while running.  Add in the cornstarch or arrowroot while processing, scraping down sides when needed.
5. Take the tofu out of the processor and stir in the 3 choices of veggies.  Add to pie pan and sprinkle with parsley.
6. Cook for 35 minutes or until set.

All kinds of  herbs, some bitter or sweet

Chop, slice, sprinkle, steep

Let food be the medicine that you can eat

Sprigs, bundles, garnish, stir

Here are some herbs I’d like you to meet:

Anise, basil, cardamom, cinnamon, cumin, fennel, fenugreek, ginger, marjoram, sage, and thyme.

See if you can match each herb listed above with one of the following below (answers at bottom): read more…

With just 200 calories, a hearty amount of iron, and about 8 grams of protein per serving, this quick, tasty breakfast makes a nice start to the day.  I wanted to put a different spin on my oatmeal (change it up a bit from good ol’ cinnamon and raisins) so I came up with this.  Hope you enjoy it!

What you’ll need (serves 2):

• 1/2 cup whole grain Steel Cut Oats (Bob’s Red Mill)
• Juice of one orange, plus water to make a total of 1 1/2 cups
• pinch of salt
• 1/8 tsp. ginger
• 1/8 tsp. cinnamon
• 2 Tbsp. Slivered Almonds (1 Tbsp for each serving)
• 1 spoonful Seedless Raspberry Preserves (I love the Santa Cruz brand)
• orange zest for garnish (optional)

1. Bring the orange juice/water mixture and salt to a boil and add 1/2 cup of oats.
2. Cover and simmer 20 minutes, stirring occasionally.
3. Remove from heat and add spices.
4. Divide in two bowls, swirl in Raspberry Preserves and top with almonds and orange zest.

Look no further if you need a quick, easy treat that will bring happiness to all that try it….and I mean all that try it, including the non-vegans in your life who may be skeptical that “vegan food can taste normal”. I would strongly suggest bringing a batch of these to whatever kind of party you get invited to next–they’ll be an instant hit!

This dessert reminds me so much of the Entenmann’s Walnut Danish Ring that my parents would buy for me when I was younger….only better!  This delicate tri-layered treat delivers rich sweetness, a hint of coconut, with a savory walnut crunch, blanketed in a thin velvety layer of orange scented icing.

This recipe is not originally mine though, I have to say, all I did was veganize it.  Yesterday I was standing in line buying some avocados, and impulsively grabbed this Reader’s Digest Brownies and Bars mini magazine.  The pictures on the cover made me wish that I could somehow press a “taste test” button on the corner of the page so the brownies would instantly appear, freshly baked, and I could sink my teeth into one.  Alas, that didn’t happen, unfortunately.  But, I added it to my order, knowing I could “veganize” almost anything in there.

Be careful though–these cookie bars do contain regular flour and sugar.  It’s tempting to finish the whole batch in one day, but I’m going to limit myself to just one square a day because each one contains about 14 grams of sugar (I try to keep it to less than 20g/day) especially after yesterday after eating 2 1/2 bars!  Rob (my husband) and I officially give these 5 stars, and I hope you enjoy them as much as we do!  So, without further suspense, or any more yammering on, I bring you these lovely walnut cookie bars. read more…