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.