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The Dietary Habits of Imaginary People, by Camille DeAngelis, VLCE

As a novelist who’s been vegetarian for 16 years (vegan for almost six), I spend a lot of time thinking about the dietary choices of imaginary people. Looking back on my debut novel, Mary Modern—in which the most sensible, take-no-crap character is vegan—it seems obvious that part of me was ready for this lifestyle, though it would be several more years before I connected all the dots. “How did you manage to make that roast chicken dinner sound so delicious?” a friend asked after reading Mary Modern. “Didn’t it make you hungry?”

Not remotely. But I can’t make all my characters vegan from the get-go because they need to learn something over the course of the story—and, yes, as in real life, many of them aren’t going to see what’s staring them in the face.

That’s why I decided on a not-at-all subtle allegory for my first novel after going vegan—I hoped I could make my point without any readers feeling as if they were being judged or preached to. Bones & All, a novel about teenage cannibals, reframes meat eating as flesh eating, though the result is a horror story many readers would rather take at face value. (A teenage girl who eats all her boyfriends! Hilarious!) The novel has resulted in at least one reader going vegan so far, though, and I’m calling that a win.

In my forthcoming children’s fantasy novel, The Boy From Tomorrow, eleven-year-old Alec and his mom have moved to a new town and adopted a vegan diet as a way of giving themselves a fresh start after his parents’ divorce—which is not the best reason, of course, but many dietary vegans consider the animals and our planet a little later on. Alec is happy to devour the results of his mother’s culinary experiments, and recognizes the narrow-mindedness of a “friend” who makes fun of his Tofurky sandwiches. Hopefully Alec and his mom will make veganism feel more familiar and accessible to young readers. [Read more…]

A New Year’s Resolutions Alternative That Works

When I saw this meme on Twitter, I was inspired for 30 seconds and then I laughed. Who’s going to do all this? Maybe a competitive athlete – and that person doesn’t need a meme. But this time of year we come at ourselves with demands like this one. ‘Tis the season for self-improvement and we want to change everything, all at once, and have it last forever. No wonder New Year’s Resolutions are often dismal failures.

I was fortunate this year to read a book in December that saved me from the Resolution black hole in January. It’s SuperGenes, by Deepak Chopra, MD, and Rudolph Tanzi, PhD, a fascinating exploration of epigenetics, a new school of scientific thought suggesting that altering our lifestyle may not just make us feel better about ourselves, but that it might actually alter our genetic makeup. This is Darwin on steroids and quite exciting. It’s about “telling” our genes what to express – their highest potential for health and longevity – and what to ignore, i.e., the inclination to develop some disease that “runs in the family.”

But here’s where it gets practical and wonderful and usable right now, today, for any of us. The authors are adamant that to make sweeping changes, at the first of the year or any time, is simply a way to fail. Instead, they suggest making one doable change per week, a change you plan to incorporate into your life. They’re clear that this is not one change in several areas – diet, exercise, stress management, sleep, relationships, organization, work – but one change in one area. Period.

Not only that, they suggest starting with easy changes. In their view, becoming consistent with vigorous exercise is really tough for most people, so they suggest putting off those kinds of commitments until you’ve put several new but less daunting habits into practice, so when you approach something really challenging, you come to it as someone who aces stuff.

The built-in brilliance of this approach includes the ability to give yourself an extra week if you can’t something perfectly right off. Here’s how it worked for me: my first habit to adopt was to stand when I’m riding the subway. We know that standing is a boon to health and a known preventative to heart failure in later life. “Sitting is the new smoking” is not an unfamiliar phrase to most of us. I’m on the subway here in NYC a bare minimum of 30 minutes a day, sometimes as long as 90 minutes. That’s a lot of sitting time that could be invested in my health-promoting “standing account.” So I started. Unless there’s an extenuating circumstance – like riding with someone who wants to sit, and standing over them would be rude – I stand. That one was easy to get down in a week.

The next commitment was to meditate every day without missing. I’ve meditated for years, but I’d gotten sloppy and was missing two or three days a week. So I made my 7-day commitment to get back in that daily habit and now I’m there, keeping track with my Insight Timer, an adorable little app that times your private meditation, offers guided meditations for people who like those, and has some social groups for app users, including “Veggie Meditators.”

Week 3 I opted to add “walk 10 minutes after dinner.” The idea wasn’t any kind of race walk or sweat-fest, just to follow the Ayurvedic suggestion to take a short stroll after supper as an aid to digestion and sound sleep. The first couple of days, it worked great, but then my husband came back from out of town, encouraging me to eat with him while watching TV, often some movie that would get me sufficiently hooked that my planned 10-minute walk was looking like a try-that-again-next-year New Year’s resolution.

But I didn’t want to give up on it, so I opted to give myself another week for this one to take hold. I told William that we were going to eat the table, no matter what, and that I’d take a ten-minute walk after that. He might have rolled his eyes, but by the third night he was saying he ought to be walking with me.

While each of these is a small shift in itself, the authors frequently reminded me as I read SuperGenes that doing this results in 52 changes over a year. Nobody makes 52 New Year’s resolutions – nobody sane anyway – and yet that’s what we can accomplish in a year’s time by taking a kinder, gentler approach.

What I did write down on New Year’s Eve was a list of small, weekly changes I may want to undertake during 2017. Nothing is in granite, however. If there are things on that list I don’t get to this year, I’ll still have made 52 tiny but powerful shifts before we next watch the ball drop in Times Square. I cordially invite you to join me. Let me know on social media and by calling into the Main Street Vegan podcast when it’s live on Wednesdays from 3 to 3:55 Eastern Time (816-347-5190) and share what you’re accomplishing. Dr. Rudoph Tanzi, SuperGenes coauthor, a longtime vegetarian and near vegan, will be on the program this spring (April 26 is the date I’m holding for him). By then I’ll have made 16 more sweet, subtle life improvements. If this seems appealing, you can do it too.

Note: The book SuperGenes is one I highly recommend and one I know I’ll read many more times. I do need to offer a caveat, however: It contains many, many descriptions of animal experiments, both physical and psychological testing done on and to animals in laboratories. I do not condone animal experimentation and having to read through it (or skip over it) is my one criticism of this book.

Victoria Moran is a vegan of 33 years and the author of books including Main Street Vegan and The Love-Powered Diet. She is coauthor with JL Fields of The Main Street Vegan Academy Cookbook, coming in December 2017 from BenBella Books. Victoria is shown here with Joel Kahn, MD; the two of them will serve through October 2017 as Peta’s Sexiest Vegans Over 50.

 

 

Is it vegan? Ten non-vegan ingredients hidden in your food, by Susan M. Landaira, VLCE

Have you ever looked at an ingredient package and not known if an ingredient is vegan? Have you eaten something only to find out later that one of the ingredients was made from animal products? If you have, you know the feeling that comes with that. The uncertainty makes you run to google to see what else that ingredient is in that you may have previously thought was vegan. You feel guilty because you’ve eaten it. It’s not your fault. Many of us have had this happen. The solution? Learn to spot ingredients that may be hiding in your food that are not vegan.

Here we will look at ten, but I guarantee you, there are many more. Here’s a suggestion….if you read the ingredients and you aren’t sure if one (or more) of the ingredients are vegan, research it! If it didn’t come from the earth, wasn’t grown in a garden or is hard to pronounce (ie: isinglass), chances are, you do not want to eat it. Keep in mind, these products may be in items other than food, such as candles, cleaning supplies or beauty supplies. Let’s look at a few! [Read more…]

Plant-based spins on holiday classics, by JL Fields, VLCE

The piece “Healthy Holidays: Plant-Based Spins on Holiday Classics” first appeared in the Colorado Springs Gazette Holiday Guide 2016 on November 24, 2016.

Happy healthy holidays are easier than ever. Make a few simple substitutions to traditionally high calorie and high fat ingredients without sacrificing flavor – and get a jump start on any health-related New Year resolutions!

SIDES

Mashed potatoes still rule at a healthy holiday table! Boil or steam potatoes as usual but mash them with a dairy-free butter (Earth Balance, Melt, or Miyoko’s Creamery) and a plant-based milk (almond, cashew, or almond). Use sweet potatoes to bump up the nutrients.

Pair these spuds with a creamy, bean-based gravy.


White Bean Gravy RECIPE ©JL Fields PHOTO ©Kate Lewis

Ginger-Cinnamon White Bean Gravy

Recipe by JL Fields

  • 4 tablespoons vegan butter
  • 1/2 cup chopped yellow onion
  • 3 cloves garlic, coarsely chopped
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup low-sodium vegetable broth
  • 1/4 cup (low-sodium soy sauce
  • 1 15-ounce can white beans (navy or cannellini), rinsed and drained
  • 2 tablespoons nutritional yeast (flakes or powder)

Heat the butter in a large saucepan over medium-high heat. Once the butter is melted, add the onion and garlic and sauté until translucent, 2 to 3 minutes. Add the ground ginger, cinnamon, and pepper and stir well. Stir in the broth and soy sauce. Bring to a boil. Reduce the heat and add of the canned (or 1 1/2 cups cooked) beans.

Blend the gravy using either an immersion blender in the saucepan or transfer to a blender and pulse for 20 to 30 seconds. If using a blender, return the gravy back to the saucepan once blended.

Stir in the nutritional yeast, cover the saucepan, and cook over medium heat for 5 minutes, stirring occasionally, until slightly thickened

Yield: Makes 3 to 4 cups gravy

Modified recipe from Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes by JL Fields, Fair Winds Press. Reprinted with permission.

THE MAIN EVENT [Read more…]

Travel Fit during the Holidays, by Darlene Adamusik, VLCE

This season coming up will be a lot of traveling. Our health and fitness is usually jeopardized based on poor food choices at the airport and lots of sitting around. We tend to indulge, spend a lot of money, and feel guilty about it. I have the solution for you, no more excuses of blaming your travel. There are 6 easy steps to make it work. There is no reason why you can’t do it.
Here are my 6 steps of making the right choices while traveling and staying fit:

Here are my 6 steps of making the right choices while traveling and staying fit:

Step 1: Bring you own food to the airport or during long drives. Save your money and pack your own food. Don’t get anything from the airport because there are no healthy choices and it’s over priced. What I like to use when I travel is my 6 Pack Bag. I’ve been using 6 Pack Bags for more than 3 years, and love them! The bags are insulated and it comes with plastic containers and ice packs. They come in numerous sizes, styles, colors, extremely convenient, and TSA approved. Having a 6 Pack Bag will help you stick to your plan, save money while you’re away from home, and prevent you from making poor decisions.

Step 2: Pack the right stuff on you carry on bag. There is some stuff you will need in your carry on.
This is what I would recommend: [Read more…]

The Sexy Elder Vegan Chronicles: Post #1

I felt sexy once. I was thirty-eight and had a full-length fake fur coat. I was already vegan and stuck a big “IT’S FAKE!” button on the coat, but the attention I got while wrapped in something that imitated animal fur was extraordinary. Men looked at me lustfully, and women looked at me jealously. Everyone seemed to be giving me credit for having more money, more style, more sophistication, and tons more sexiness than I did. For awhile, I liked the attention. Then it started to get uncomfortable. Until people got up close and could either feel the fabric or see the button, I was getting perks for looking as if I’d bought into unspeakable cruelty and exploitation. I wore that coat for one winter, and it went in the box for Goodwill the next.

So “sexy” has never been high on my “how you feel about yourself” list. That’s why I went through several days of mental angst before the entering the “Peta’s Sexiest Vegan Over 50” competition this fall. I’d have far more readily entered a contest called “Most Attractive” or “Most Vibrant” — those seem far more health and attitude. I wouldn’t have felt qualified to enter for “Fittest Vegan Over 50,” although I might have promised to go nuts at the gym and enter next year. But “Sexiest”? Ooo, that’s tough. Maybe because I went to Catholic school….

The writer with Peta's Sexiest Vegan Over 50 male winner, Joel Kahn, MD, Detroit cardiologist and restaurateur

The writer with Peta’s Sexiest Vegan Over 50 male winner, Joel Kahn, MD, Detroit cardiologist and restaurateur

But it’s Peta, and of all the animal rights groups out there, this one has used human sexuality to benefit nonhuman animals effectively from the first “I’d Rather Go Naked Than Wear Fur” campaign decades ago. Peta actually runs three “sexiest” contests every year: your basic “Sexiest Vegan” (I see that one as ravishing twenty-somethings), “Sexiest Vegan Next Door” (I think of those winners as in their 30s, possibly 40s, really good-looking but accessible), and “SVO50” — the mature but hot category. I admire the way Peta operates these contests, choosing both male and female winners — one past winner is transgendered — and I’m especially pleased that they have the over-50 category. We can be sexy (we can even have sex, as creepy as that might strike those younger), and we can be effective for animal rights in some very important ways.

For starters, a high percentage of vegans in their 50s, 60s, 70s, and 80s are as healthy and vibrant as others half their age. Now, I realize that a lot of older people are eating well, living well, and doing well. How much of the vegans-stay-healthier-longer thing has to do with diet, how much with engagement in a dynamic liberation movement and the sense of community that provides, and how much is simply luck and heredity, has yet to be determined, but I want to make vegans. If the fact that I’ve reached sixty-six with all normal lab numbers, no meds, energy to spare, and a pleasant enough appearance is sufficient aspiration to encourage others to stop eating animals, then I’m willing to strut my stuff — the wrath of Sister Mary Benedict notwithstanding.

The competition process was nerve-wracking. I don’t like competition. Any one of the finalists could have been deemed “sexiest” by many measures. Reading what people wrote who voted, though, was one of the most gratifying experiences I’ve ever had. People wrote about being influenced by my books and lectures, about attending Main Street Vegan Academy and how it changed their lives. Some people wrote that simply observing my life as a vegan inspired them, proving what I’ve believed all along, that veganism is, in itself, activism, because people are watching and taking note. Of the people who voted publicly, the youngest one I know of is eleven, and the eldest 93. They inspire me right back.

I plan to post “Sexy Elder Vegan Chronicles” as the year of my “reign” alongside male winner Joel Kahn, MD, progresses. My intention is to look at animal rights from the perspective of someone who was around before the term was coined, and to observe vegans proceeding through life and note how we do. I want to study speciesism and ageism and see where these dual wrongs intersect; and go out into the world with the knowledge that women who are no longer having babies are in a unique position to make this world safe for everybody else’s babies — human and otherwise. I want to work hard on my own health and fitness and report not only the results but the process. The fact is, self-care does get harder over time — whether you’re vegan or not. With history, one collects injuries, physical and emotional. Despite the optimistic Chinese restaurant dish, “Long Life and Happiness,” anybody who lives long in a youth-obsessed culture has to deal with being disregarded and diminished by much of society as whole, and fight for personal happiness while at the same time fighting for one’s cherished cause. If there’s something about growing older as a vegan that you want to read about, let me know. I’m prepared to delve deep, find answers, and share those with you.
veganaf

Victoria Moran is the author of Main Street Vegan and eleven other books, and she is currently serving as “Peta’s Sexiest Vegan Over 50,” with male winner Joel Kahn, MD, of Detroit. Listen to Victoria’s Main Street Vegan podcast at www.unity.fm/program/mainstreetvegan, and check out the documentary in pre-production for which she’s producer, The Compassion Project. No offense intended with the Peta2 tee-shirt. Read it: “Vegan After Fifty.”

Four Tips to Make Meal Prepping Easy, by Darlene Adamusik, VLCE

If you want to see changes, you need to take the time and MEAL PREP! If you meal prep for the week, you are less likely to spend money at fast food joints or at restaurants. So why not spend $30 for a weeks worth of groceries vs spending $30 for dinner of two.

So here are my 4 tips on how to make meal prepping easy.

1. Shop Before The Week Starts
Before heading out, set a game plan of what your meals will be for the week. Make a grocery list of everything you need for the week’s recipes. If you need help on meal plans, check out my customized meal plan package.

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2. Sunday Set-up
Make time on the weekend to prepare for the week ahead. One to two hours on a Sunday afternoon or morning works great! I’ll be honest, prepping can suck, but at the end it’s all worth it! Preparing multiple meals at a time will save you a ton of time during the week—you can just grab and go!

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3. Batch Cooking
Cook everything at once…you might as well double up! You will notice Monday through Thursday and Friday through Sunday are the same. The best things to batch cook are tofu, sweet potatoes, rice, quinoa, and even cutting up the veggies.

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4. Get Handy with Containers
Portion out your meals with containers. Separate all your lunches and dinners so it’s ready for the week. This habit will save you from eating things that aren’t on the meal plan throughout the week!

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Remember, first focus on what takes the longest. [Read more…]

Can You Be a Vegan at Christmastime? … Sure! (in English and Spanish, from Enrique Velez Velez)

The Christmas season in Puerto Rico is coming and it seems that most of the population is ready to celebrate. Although an economic downturn is plaguing the island, we always have time to celebrate the birth of one of the greatest spiritual masters of the world, Jesus; listen to good Christmas music; share with our loved ones; and also taste our tastiest traditional dishes. But what do we do as vegans or people in the process of becoming so? Veganism is not intended to isolate the one who practices it from the rest of the world. We’re simply making dietary modifications to achieve incredible results in our own quality of life, and also to show compassion for animals and conserve the planet’s resources.

As a Vegan Coach I talk to many people every day about their eating habits and how veganism could save them countless bad times in the future. However, although many people show great interest in veganism, they tell me that the festivities of the season will prevent from doing this now. Well, as the saying goes: “Do not leave for tomorrow what you can do today.” Your health, not to mention millions of animals and our planet, do not have time to wait. In addition to the increase in disease caused by the consumption of meat, eggs, and dairy foods, among others, we have the problem of global warming caused by the processing and distribution of these products. This environmental issue does not discriminate between vegans, vegetarians or carnivores, adults, children or the elderly; and we can take the first step this Christmas. It’s still quite possible to eat what we like by simply varying some of the ingredients. So here I write some recommendations for you to spend Christmas with family, happily living a vegan lifestyle for the benefit of all living beings and the planet’s resources.

General recommendations.

  • Traditional potato salad is vegan when you use an egg-free mayonnaise. “Just Mayo” and “Veganaise” are commercially available, and if you Google “vegan mayonnaise recipes” you’ll find hundreds.
  • Rice with pigeon peas and ham can be made simply by replacing the pork with tofu or seitan. Seitan is a delicious vegetable meat is made with wheat gluten. And for health’s sake, forego white rice in favor of brown (or black or red!) rice — whole foods with their nutrients intact.
  • Guineítos famous pickles (cooked green bananas in salt water!) have always been vegan — enjoy as is!
  • Any kind of meat can be replaced with tofu, seitan,  beans, or lentil dumplings, seasoned with traditional spices of Puerto Rico, among others.

Last but not least, there are traditional desserts that are the most sought-after foods at Christmastime. Especially these two you eat from Thanksgiving until late January when the last Christmas holidays end. I hope you enjoy it and wish you a Merry Christmas vegan style.

ARROZ CON DULCE

1 ½ cups of rice, soaked in water
 
For the cooking liquid:
1 ½ cups water
20 cloves
2 cinnamon sticks
A piece of fresh ginger
3 cans of coconut milk
1 ½ cups brown sugar
1 cup shredded coconut
2 tbs raisins
2 tbs butter
Ground cinnamon to garnisharroz-con-dulce-ilustracion-1-edit
  1. Add the cloves, cinnamon sticks and ginger to the water in a medium saucepan. Cook over medium-high heat for about 5-8 minutes. Then, strain and discard the spices. Return the tea to the same saucepan.
  2. Drain the rice that has been soaking in water; add it to the strained tea and coconut milk. Cook over medium heat until the liquids boil. Cover and lower the heat until the liquids reduce and the rice is cooked.
  3. Add the brown sugar, shredded coconut, raisins, butter and cook for an additional 15 minutes.
  4. Pour the cooked rice into a serving platter and garnish with sprinkled ground cinnamon.

 

TEMBLIQUE, My Way

2 cans coconut milk (one large 25oz can)
1 cup water
6tbs cornstarch
2/3 cups brown sugar
¼ tsp salt
1 or 2 sticks of cinnamon
Ground Cinnamon to taste
  1. In a large saucepan or small pot at medium high heat, add the coconut milk. Feel free to use a larger pot than you think you might need so you’ll have enough space to stir the mix.
  2. Add the sugar, salt,  cinnamon sticks and stir well with a wooden spoon.
  3. Add 1 cup of water to the cans to “wash them” from any leftover coconut milk. Add the cornstarch to this water to create a slurry. Mix well with a small whisk and add to the pot on the stove.
  4. Stir the mixture kinda constantly to avoid the cornstarch to fall to the bottom of the pot and create lumps. When the mixture feels it’s starting to thicken, lower the heat so the bottom doesn’t scorch. Continue stirring making a figure 8 until the mixture coats the back of the spoon and when you run your finger thru the coating the side do not come together again.
  5. Transfer to a heat resistant mold or transfer to individual plastic cups for individual servings. I like 3oz cups. They’re a nice little serving and if you want some more, just have 2.
  6. Allow to slightly cool for about 20 minutes on top of the kitchen counter. After that, transfer to the fridge to cool and set for about 2 hours. The final product will set but still be “jiggly” when you shake the mold or cup.

Recipes courtesy of Karma Free Cooking: https://karma-free-cooking.com

enrique-edit-1Enrique Vélez es Vegan Lifestyle Coach and Educator certficado por la Main Street Vegan Academy, julio 2016. Ha sido vegetariano por más de 25 años y en los últimos 10 meses vegano. Ofrece conferencias, clases grupales teóricas y prácticas de veganismo, servicio de coaching en Puerto Rico y el caribe. En especial para personas interesadas en bajar de peso y otras que sufren de Diabetes, entre otras enfermedades. Para seguir a Enrique en Facebook y Twitter.

This post in Spanish:

¿Puedo ser vegano en la época Navideña? Seguro…

Se acerca la época navideña en Puerto Rico y parece que la mayoría de la población está lista para celebrarla. Aunque una recesión económica azota la isla siempre tendremos tiempo para celebrar el nacimiento de uno de los más grandes maestros espirituales del mundo, Jesús;  escuchar buena música navideña, compartir con nuestros seres queridos y también degustar nuestros platos tradicionales más sabrosos. Pero que podríamos hacer los veganos y los que están en el proceso de serlo. El veganismo no pretende aislar al que lo practica del mundo. Solo sugiere modificaciones en la alimentación para lograr resultados increíbles en su calidad de vida. Recuerde que no es solo su salud sino también la compasión por los animales y la conservación de los recursos del planeta.

Como Vegan Coach hablo con muchas personas día a día acerca de sus hábitos de alimentación y como el veganismo podría evitarle un sinnúmero de malos ratos en el futuro.  Sin embargo, aunque mucha gente demuestra un gran interés por el veganismo  me comentan que solo comenzarían el  programa  pasadas las festividades.  Como dice el refrán: “No dejes para mañana lo que puedes hacer hoy”. Porque la salud, al igual que millones de animales en el planeta, no tienen ese tiempo para esperar. Además del incremento de enfermedades ocasionadas por el consumo de carne, huevos, leche, entre otros. Por si fuera poco, tenemos el problema del calentamiento global ocasionado por el procesamiento y distribución de estos productos.   Este asunto ambiental no  discrimina entre veganos, vegetarianos o carnívoros, niños adultos o ancianos. Simplemente está devorando o reclamando su espacio.  Pero no todo está perdido porque podemos dar el primer paso estas navidades. Celebrándolas mientras comemos lo que nos gusta aunque realizando algunas variantes en los ingredientes.  Así que aquí te escribo algunas recomendaciones para que pases la navidad en familia, feliz y viviendo en un estilo de vida vegano para beneficio de todos los seres vivos y los recursos del planeta.

Recomendaciones generales:

  • La tradicional ensalada de papa solo lleva un ingrediente que no es saludable, la mayonesa tradicional porque contiene huevo, leche de vaca, entre otros. Pero para beneficio de los veganos  existen versiones del producto que no contienen ningún producto animal. Entre ellas Just Mayo y Vegenaise.
  • El arroz con gandules lleva  jamón que  puede ser sustituido por diferentes versiones de tofu o  seitán. El seitán que es una deliciosa carne vegetal que se elabora con gluten de trigo.
  • El arroz en vez de prepararlo blanco debe ser integral con todos sus nutrientes de primera mano.
  • Los famosos guineítos en escabeche siempre han sido veganos por lo que quedaría intacta tu receta.
  • Cualquier tipo de carne podría sustituirse por tofu, seitán, alguna hamburguesa con base de granos o soya, albóndigas de lentejas, sazonadas con las especias tradicionales de Puerto Rico, entre otros.

Por último, y no menos importante, están los postres tradicionales que  son los alimentos más solicitados en la época navideña. En especial estos dos que se ingieren desde acción de gracias hasta finales de enero cuando terminan las últimas fiestas navideñas. Espero que lo disfruten y les deseo una feliz navidad al estilo vegano.

Arroz con dulce

  • 1 ½  taza arroz integral grano corto remojado en agua
  • 1 ½  taza agua
  • 20 clavitos de especias
  • 2 palitos de canela
  • 1 pedazo de jengibre fresco
  • 3 latas leche de coco
  • 1 ½  taza azúcar negra
  • 1 taza coco rallado
  • 6 Cdasde pasas
  • 2 Cdasmantequilla vegana
  • Canela en polvo para decorar
  1. En una cacerolita echa el agua con los clavitos de especias, palitos de canela, jengibre y cocina por 5 a 8 minutos. Luego cuela y elimina las especias.
  2. Escurre el arroz, échalo en una cacerola con la leche de coco y cocina hasta que se reduzca el líquido y el arroz esté cocido.
  3. Añade el azúcar, coco rallado, pasas, mantequilla vegana y cocina por 15 minutos.
  4. Echa en un plato de servir o en envases individuales y decora con: canela en polvo y pasas.

TEMBLEQUE

tembleque-ilustracion-2-edit

  • 2 latas de leche de coco (o una lata grande de 25oz)
  • 1 taza de agua
  • 6 Cdasde maicena o fécula de maíz
  • 2/3 tazas de azúcar negra
  • ¼ Cdade sal
  • 1 rajita de canela
  • Canela en Polvo a gusto, para adornar al final
  1. En una cacerola grande u olla pequeña a fuego mediano alto, vierte las latas de leche de coco en una cacerola grande. Usa una ollita más grande de lo que piensas que vas a necesitar para que tengas espacio para moverlo.
  2. Añade: azúcar, sal y disuélvelo bien con una batidora de mano.
  3. Agrega el agua a las latas de leche de coco para “lavarlas” y disuelve la maicena bien en esa agua. Esto ayudará a que no se empelote en la cacerola.
  4. Tan pronto agregues la mezcla de maicena/agua a la olla, comienza a mover constantemente para que no se formen grumos y que espese el tembleque.
  5. Cuando comience a hervir, baja el fuego a lento y continua meneando hasta que espese. Vierte la mezcla en un recipiente de cristal o en vasitos plásticos para servicios individuales.
  6. Espera a que se enfríe por aproximadamente 20 mins antes de colocarlo en la nevera a que se cuaje completamente por un mínimo de 2 horas.

Recetas cortesía de Karma Free Cooking

https://karma-free-cooking.com

 

 

Social Eating: How to be a Vegan at a Non-Vegan Event, by Susan M. Landaira, VLCE

It’s no surprise….the holidays are upon us.  With the cheer, joy and laughter, inevitably comes food.  Whether you are at a restaurant or visiting friends/family, you may end up being the only vegan in the group.  My first piece of advice is: embrace your veganism!  You are to be celebrated, not embarrassed or ridiculed.  We all know people who like to joke about our lifestyle and we may be okay with it; remember, however, that at the end of the day, you are on a compassionate mission to change the world.  Let your voice be heard. Okay, now that you’re pumped up, when you are the only vegan, there are a few tips/things you can do to make things go smoothly.   [Read more…]

Vegan resources for cancer patients and cancer survivors, by Naomi Green, VLCE

I was shocked when my doctor told me, “You have breast cancer.”

What was even worse was feeling powerless over cancer. That it can come back at any time and that it can kill you eventually. If you believe the cancer community, there’s just nothing you can do about it.

While I was still undergoing cancer treatment and feeling sick, I watched a lot of cancer documentaries to try and make some sense of what to do once treatment ended.

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Kris Carr’s “Crazy Sexy Cancer” was the first time I’d heard that food, specifically a whole food vegan diet could help my body starve and kill cancer cells. Next, I watched “Food Matters” which taught me this diet can play a key role in treating and reversing many diseases, including cancer.

I thought it was odd my oncologist had never brought up nutrition so I asked during my next appointment, “What should I be eating? What shouldn’t I be eating?”

I was shocked when she simply replied, “Eat whatever you want to eat. Eat whatever you can eat to keep your strength up, especially during cancer treatment.”

They actually serve cupcakes and cheesy cracker snacks in the chemo room.

I didn’t believe there was nothing I could do nutritionally to help my body fight cancer, so I went on a quest searching for more nutritional guidance, as it relates to cancer patients and cancer survivors.

That’s when I found the documentary, “Forks Over Knives.” I listened to T. Colin Campbell, Ph.D. and author of “The China Study,” explain how eating animal protein (meat, poultry, fish, eggs, milk and all dairy products) was shown in many different types of reliable, significant scientific studies to “turn-on” or activate cancer cells and a lightbulb went off in my head. I decided right then and there to stop eating all animal protein because I was terrified by the idea of activating any cancer cells that could still be lurking in my lymph nodes or chest wall after all the surgeries, chemo and radiation.

The next day I ordered the “Forks Over Knives Cookbook” to help me learn how to cook whole food, vegan meals.

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Next, I read, “Radical Remission” by Kelly A. Turner, Ph.D., which further solidified my decision to adopt a whole-food vegan diet to keep cancer away. Radically changing your diet in this exact way was one of the nine common factors found to make a difference in cancer remission (out of 75 factors tested in her research on over 1,000 cases of medically documented remission of a terminal cancer diagnosis). She provided even more evidence, beyond just her own findings, for whole-food vegan diets and cancer reversal in her book.

Once my cancer treatment ended, I found an integrative oncologist to help me overcome my fears of cancer coming back by implementing some of those factors Kelly Turner talked about in her book. On my first visit, Heather Barrett, M.D., asked me about my diet and when I told her I was a whole-food vegan she said, “That’s the first thing I usually have to discuss with all my breast cancer patients because that’s the number one, evidence-based thing you can do to help your body prevent cancer recurrence and you’re already doing it.”

Now, the average cancer survivor has not heard this information. There’s a big, wide web of deceit between the financial muscle of the meat and dairy industry (our disease-causing lifestyle) and the pharmaceutical industry (cancer treatment). Whole food vegan diets are not an approved protocol for fighting cancer according to the National Comprehensive Cancer Network, which sets the guidelines for cancer treatment in this country. That’s why most traditional oncologists will not advise you on the benefits of a vegan diet for preventing cancer and fighting cancer recurrence, even though the scientific evidence exists. [Read more…]