Eating Consciously

WRONG! I am amazed at the amount of people who are disgusted by veal, yet they don't think twice about piling on the cheese. Yes, that right cheese is worse than veal in my opinion. This is because if it weren't for dairy, we wouldn't have the calves needed for veal production. Veal is a DIRECT BY-PRODUCT of the dairy industry. How is that, you may ask? Well, in order for a cow to keep producing milk, she must be in a constant cycle of artificial insemination and pregnancy. Where do all those baby cows go? Especially the males! Well, if they live past the first day, which many do not since they are denied mother's milk and in most cases, shelter, they will be sent off to the veal factory. Many die on the way, but that's okay because they can just be used to produce that nice pair of leather shoes you're wearing! Please consider giving up dairy, it's even worse than "meat", in my opinion. Take a look for yourself:

BEFORE AFTER

I have been thinking about this topic a lot and I believe you will find it interesting as it can be applied to what we eat and how we connect with animals. If you are unfamiliar with the theory of quantum entanglement, I will give a brief explanation, but I encourage you to get an introduction to the topic by reading the book, What the Bleep Do We Know?! It is available on my recommended books list. They also have made it into a documentary. Quantum physics/mechanics attempts to explain the science of the small; quantum particles that react very differently than normally studied atoms and molecules. What is has given us is a new view on science as we know it and also seems to show some very strong evidence that we are all connected through one universal energy. Entanglement defies space and time, let me explain how. Quantum studies has shown that when two particles are entangled, no matter how far apart we put them, what happens to one, instantly happens to the other! Normal sc

This is by far the best recipe I have ever tasted for a vegan cake of any kind. So decadent and healthy at the same time. These are also great for the holidays and gingerbread is all the rage this season. Don't forget the peppermint frosting! 1 cup soymilk 1 tsp vinegar 3/4 cup sugar 1/3 cup canola oil 1 tsp vanilla 1 cup whole wheat pastry flour 1/3 cup unsweetened cocoa 2 tsp ginger 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp clove 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Mix together all dry ingredients, set aside. Combine soymilk and vinegar and allow to curdle for 2 minutes. Add oil and vanilla. Slowly combine dry ingredients into wet and mix until lumps disappear. Pour into muffin tins and bake at 350 degrees for 20 minutes. Peppermint Frosting 1 box silken extra firm tofu (any silken tofu will work) 1/2 cup sugar 1/4 tsp peppermint oil Blend until shiny and smooth. Top off cupcakes!

I know I had mentioned the canvas shopping tote project I was involved with in Philadelphia. We started selling them on the streets, but we finally have the website up and 50% of all profits are being donated to StopGlobalWarming.org Check out the bags at www.LoveAndLetLive.com !

3 large pears (cut into 1/2" cubes) 4-5 stalks of rhubarb 1/4 cup black currants 1/4 cup agave nectar canola oil sugar for sprinkling dash of cinnamon, salt, nutmeg, cloves, and ginger fillo dough (the fillo factory makes it vegan in whole wheat and regular, both organic) 1) Over low-medium heat, cook rhubarb, pear, and currants with agave nectar and spices until softened. 2) Place in bowl, put in fridge to chill. (Very important for fillo) 3) Allow frozen fillo to thaw for 24 hours in fridge. Layer 4 sheets on a flat surface, brushing each sheet with canola oil in between layers. Cut into 6" squares and trim off edges to make circular (does not have to be perfect). 4) When chilled, put about 2 tbs of filling into center of circles, allowing plenty of room around edges. Brush exposed edges around filling with more canola oil. 5) Bring edges together at top, to form a purse shape. To hold, use a small piece of flexible wire that can later be removed after baking, or use an

1 cup cranberries 1 bunch red swiss chard 2 tbs olive oil 1 lemon (juiced) dash of red pepper (ground) salt and pepper to taste 1) Saute swiss chard with olive oil until cooked down. 2) Add cranberries and continue to cook over medium heat until they split open. 3) Turn off heat and add lemon juice, red pepper as well as any salt and pepper needed. Serve.

4 sweet potatoes 1 vidalia onion (sliced) 1/4 tsp cinnamon salt to taste 1) Wrap potatoes in foil and cook at a 350 degree oven until soft. 2) Caramelize vidalia onions over medium heat. 3) Peel cooled potatoes and either mash by hand, or use a food processor for a smoother consistency. 4) Combine potatoes, onions, cinnamon, and any salt to taste. Serve.

1 lb baby portobello mushrooms (quartered) 1 can artichokes (can add extra if you like) 1 tsp tarragon (fresh or dried) 1 lemon (juiced) 1 tbs olive oil salt and pepper to taste 1) Saute mushrooms and oil until soft. 2) Add artichokes, tarragon and lemon juice. Any salt and pepper to taste. Serve.

1 acorn squash (halved and cleaned) 1 small pumpkin (halved and cleaned) 2 C spinach (always choose organic spinach) 1 C dry quinoa 2 tsp sage (ground or fresh) + few leaves of fresh for garnish 2 tbs olive oil + extra for drizzling 2 C water salt and pepper to taste 1) Drizzle squash and pumpkin halves with olive oil and sprinkle with 1 tsp of sage. Cover with foil to seal in moisture. Place in 350 degree oven and cook until soft. When cooked, allow to cool to room temperature. 2) Scoop out flesh from pumpkin and place in bowl. Set aside. 3) Boil water, olive oil, and sage. Add quinoa and cook for 10-15 minutes, or until water has been absorbed. While quinoa is still very hot, add spinach and allow to sit for several minutes (spinach will cook from heat of quinoa). 4) Add quinoa to pumpkin and mix until well combined. Add any salt and pepper. 5) Stuff acorn squash halves with quinoa mixture. Garnish with fresh sage leaves. Serve.

Thanksgiving is creeping up on us and I thought that now would be the perfect time to start planning our menus. Below, is the vegan menu I will be serving at my own Thanksgiving table. Over the next week, I will begin posting the recipes I have developed for each of these unique dishes, so you can make them a part of your holiday as well. These recipes would be great throughout the fall and winter seasons and not just on Thanksgiving. (Speaking of it, have you sponsored a turkey yet?) + Tofurkey (Although this is a processed food, Turtle Island Foods, the manufacturer, makes high-quality products with organic, wholesome ingredients and does not add soy protein isolates or any genetically modified ingredients. This should still be considered a novelty item and not be consumed on a daily basis.) + Mashed Sweet Potatoes with Carmelized Vidalia Onions + Cranberries and Red Swiss Chard + Acorn Squash Stuffed with Pumpkin Quinoa + Baby Portobello Mushrooms and Artichokes + Rhubarb and Pear T

Dole and Dow Chemicals were held liable and found guilty of exposing workers to the pesticide DBCP, which had made many of the workers become sterile for than 30 years ago. All in a effort to keep microscopic worms off banana plant roots. The jury awarded the workers 3.3 million. Take that banana farms!