Have you tried these Four Alternatives to White Pasta? By Chef Mayra

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Posted by MyVegChefMayra (All posts by MyVegChefMayra) | Posted in Health, Nutrition, Recipes, Veganism | Posted on 20-11-2009

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Pasta rocks, but it rocks even more when you select a more nutrient-rich one than those made with refined white flour. Try one of these healthier alternatives:

Quinoa

Native to the Andes, quinoa is the seed of a leafy plant related to beets. When ground up and mixed with corn or wheat flour, quinoa produces mild-tasting, high-protein pasta. Gluten-free eaters should choose brands that contain only quinoa and corn flours.

Whole Wheat
Typically made of 100 percent durum wheat, a hard, high-quality grain. This dense pasta is higher in fiber, protein, B vitamins, and minerals than semolina varieties, which use only part of the grain. Whole-wheat pasta’s hearty flavor and grainy texture make it a good base for pesto and vegetable sauces.

Buckwheat
Related to rhubarb, buckwheat has been used for centuries to make noodles in Asia. Japanese soba is the most common type in the U.S., with a nutty flavor and high amounts of protein and dietary fiber. Traditionally, soba is served hot in soup or cold with a soy-based dipping sauce.


Tofu Shirataki


Made from a blend of soy protein and yam flour, these Japanese noodles are packaged in water and readily absorb other flavors. A low glycemic-index food, tofu shirataki is particularly high in soluble fiber. Toss the heated noodles with a sweet teriyaki and serve with stir-fried veggies. Note: Noodles must be refrigerated.

Shirataki Noodles with Tomato Pesto

This recipe uses one 7-ounce package of shirataki noodles and serves one person.

1 7-ounce package shirataki noodles
1 tbsp. chopped walnuts
2 cloves minced garlic, divided
1/2 cup fresh basil leaves, lightly packed
2 tbsp. tofu sour cream, vegan mayo, or light silken tofu
7 Local or Organic -cherry tomatoes
salt, to taste
1/3 cup diced cucumber
1 tbsp. toasted pine nuts, optional

Rinse and drain the shirataki noodles. Place them in a saucepan, cover them with water, and add one clove of minced garlic. Place on the stove and bring to a boil for one minute. Remove from the heat and set aside.

Put the walnuts and remaining garlic into the food processor. Pulse until finely chopped. Add the basil and tofu sour cream, and process until the basil is chopped. Add 5 of the cherry tomatoes, and pulse until tomatoes are chopped and the mixture is well blended. Add salt to taste and mix again.

Drain the shirataki noodles and mix them well with the pesto. Chop the remaining tomatoes, and toss them, the cucumber, and the toasted pine nuts with the noodles. Serve at room temperature or chilled.

“V” Chef Mayra, The Doctor of Flavor

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Juicing for Pre-workout :-) YUM

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Posted by MyVegChefMayra (All posts by MyVegChefMayra) | Posted in Nutrition, Recipes, Veganism | Posted on 29-08-2009

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Juicing for Pre-workout

There are numerous types of foods that can be juiced that are loaded with vitamins, minerals and nutrients.

There’s a common myth out there that you should refrain from eating before working out. This notion stems from the belief that your body will tap into its fat reserves if there is no fuel available to burn first.

Although this can be the case, the truth is that your body needs fuel to provide energy for your workout–whether it be cardio or weightlifting. Juicing and blending the right foods can be a quick and easy way to get the right, energy-boosting fuel that your body needs for an effective workout.

There are numerous types of foods that can be juiced or blended. Foods with complex carbohydrates provide some of the best energy-producing fuel, as they supply glucose and are able to convert glucose into energy slowly, giving your muscles a consistent energy supply throughout your workout. Complex carbs are also better for your body because they’re typically found in foods that are loaded with vitamins, minerals and nutrients, such as fruits, vegetables and grains.

Your body takes about five hours to digest fat, three hours for protein and two hours for carbohydrates. For this reason if your workout is a few hours away your meal should consist of a combination of low fat, high carb foods with moderate protein. If your workout is about 90 minutes away–have a snack to energize.

This is where juicing enters the picture. Health drinks can be prepared quickly, easily and can be a great source of complex carbohydrates, protein, minerals, vitamins and nutrients.

The following recipes and their descriptions. They provide some great examples of health drinks that will boost your bodies’ energy for a more effective workout.

Battery Recharge

The first example is a quick pick me-up that provides long term energy and is easy to make. Carrot juice is a great source of beta-carotene, the famous antioxidant that protects against the damaging effects of exercise and increases oxygen in the blood, tissues and brain. Ginseng is renown for providing strength and energy. Garlic, among its many other benefits, increases stamina.

  • 8 oz Carrot Juice
  • 1 clove Garlic, juiced
  • 1 tsp Ginseng Powder

Juice the carrots and garlic and stir in the ginseng powder or granules. Ginseng is available at health and oriental food stores. Use organic carrots for the best tasting juice.

Stamina and Endurance

The second example involves banana and spirulina, good sources of potassium and important for the conversion of glucose to glycogen for energy. Magnesium (from bran, almonds and spirulina) is important for the storage and release of glycogen. Almonds are also a high energy food, producing six calories per gram. Adequate levels of chromium (from bran and banana) and zinc (from spirulina) help balance blood sugar regulation and therefore energy production.

  • 1 Cup Apple Juice
  • 1 Banana
  • 2 Tbsp Oat, Rice or Wheat Bran
  • 1 Tbsp Spirulina, Chlorela or Blue-Green Algae
  • 8 — 12 Almonds
  • To Taste Pure Water

Blend the banana and the bran in the juice until smooth. Add the spirulina or other algae powder. For best digestion, almonds should be softened by pre-soaking them for several hours. If you like a crunchy, chewy drink, add the almonds at the end and just chop or blend them briefly.

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Muscle Milk

Oats provide a rich source of carbohydrates that are easily converted into energy. Oats increase stamina and are particularly fortifying for the heart muscle. Oat milk is available in health food stores, or you can make your own. Or you may substitute soy milk.

The calcium contained in cocoa acts as a muscle tonic and helps with muscular contraction. Whey protein is the richest dietary source of BCAA’s, a form of amino acids that builds muscle mass. Whey protein prevents muscle loss and promotes muscle growth and repair. Honey provides glucose, a source of energy.

  • 1 cup Oats or Soy Milk
  • 1 tsp Whey Protein Powder or Hemp Protein
  • 2 Tbsp of Hemp seeds
  • 1 Tbsp Cocoa Powder
  • 1 tsp  agave nectar

Serve cold. Shake or blend the powders and honey thoroughly into the milk.

Tips for Successful Juicing

  • There are loads of other healthy fruits, vegetables and grains that can be juiced and blended to benefit your body for pre and post workouts. Consider the following tips when using your juicer or blender.
  • Always remove the peel from citrus fruits before juicing them. The peels from oranges, tangerines and grapefruits contain oils that are indigestible and provide a bitter taste. If consumed in large quantities citrus peels can lead to digestive problems. Lemon and lime peels can be juiced, but if consuming them, make sure they’re organic to avoid pesticides. The white portion of a citrus fruit is actually the most beneficial part as it contains the most vitamin C and bioflavonoids (an antioxidant).
  • Don’t forget to wash your produce and remove any bruised portions.
  • Remove large pits and hard seeds from fruits such as peaches, plums and cherries. Smaller and softer seeds, like those found in watermelons and grapes, can be juiced as they include beneficial nutrients.

Low-Carb Vegetables

This list is roughly arranged from lowest to highest carbohydrate counts, but all are non-starchy and generally low in carbohydrates. Exact carb count depends on serving size. Remember when counting carbs in vegetables that the fiber is not counted, and can be subtracted from the total.

  • Sprouts (bean, alfalfa, etc.)
  • Greens – lettuces, spinach, chard, etc.
  • Hearty Greens – collards, mustard greens, kale, etc.
  • Radicchio and endive count as greens
  • Herbs – parsley, cilantro, basil, rosemary, thyme, etc.
  • Bok Choy
  • Celery
  • Radishes
  • Sea Vegetables (Nori, etc)
  • Cabbage (or sauerkraut)
  • Mushrooms
  • Jicama

Carib VEGAN Chef Mayra aka   Dr Flavor

Please consider the environment before printing this article.

www.ChefMayra.com

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Homegrown Wheatgrass

http://www.youtube.com/watch?v=3CMAScNnD-E

From DAN:

Juicer Recipes / Juicing Recipes / Raw Food Diet

Celery Carrot Cilantro Collard Greens Cucumber ~
Dark Green Juice

INGREDIENTS
+ Celery
+ Carrots (unpeeled if organic; peeled if inorganic)
+ Cilantro
+ Collard Greens
+ Cucumbers

PREPARATION
Run through your Breville Juicer or any other juicer of your choice, and enjoy!
Breville: http://bit.ly/mIrEW

❤ SPIRITUAL DISCUSSION ❤
+ Gratitude
+ Service
+ Humility
+ The Ego
+ Avoiding Conflict
+ Inspiration
+ Perseverance
+ Guidance from the Universe

I hope you enjoy this one. You all mean a lot to me!!

PEACE, DAN =)

Carrot Juice

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Posted by rgraham33 (All posts by rgraham33) | Posted in Health, Juicing, Nutrition | Posted on 21-08-2009

carrot-juice

The common carrot has existed for over 5000 years with documentation tracing back to Asian and Middle Eastern cultures.

You may know that carrots grow in a multitude of colors including white, green, red, purple, yellow and even black! What you may not know (I certainly did not)  is that the orange carrot as we know it today did not always exist. It is a hybrid created 500 years ago by the Dutch.

Dutch scientists combined a mutant yellow carrot with the more common red carrot of the time creating not only the orange color but adding sweetness. The orange carrot became so popular in Holland that it was nationalized in honor of the House of Orange and the Dutch Royal Family.

Although the carrot may be a common root, carrot juice is a gold mine of nutrients. It is one of the richest sources of carotene which transforms to vitamin A when metabolized. It also ranks high as a source of the other vitamins, especially those of the B complex. Its mineral content is equally rich, and includes calcium, copper, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, and iron. The really cool fact is that one cup of carrot juice has a lean 94 calories.
carrotsBuy some organic carrots at the local Farmer’s Market. Juice up a cup of sweet, refreshing carrot juice. Go on! Try it!! You’ll like it!!!

The Fat Vegan

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Posted by jessie~ (All posts by jessie~) | Posted in Nutrition, Veganism | Posted on 13-07-2009

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In December 2008, the Dr. McDougall posted a newsletter to his website, entitled The Fat Vegan.  Frankly, I loved it.  Not for its content, though, but for its honesty.  Finally, someone is finally explicitly stating what the modern vegan movement has been so strongly implying:  fat vegans are bad for business.

PETA has shown a penchant in recent years for sexy ad campaigns, although they haven’t completely foregone all the blood and gore.  They, along with dozens of other veg organizations, have realized that the North American (wait, are we counting Mexico?) fixation on Obesity, and to a lesser extent, “Going Green”, means that NOW is the perfect time to recruit new converts to our cause.  NOW, when people are fatter, hotter, and more desperate than ever, vegan marketers have to act quickly, and show people how a vegan, or at least, more vegan, lifestyle is the solution.

However, there is still one… bean (?) in the ointment: fat vegans.

Because, as Dr. McDougall observes (underline provided by me for emphasis), “At extraordinary personal costs, many [vegans] labor tirelessly to protect the welfare of all animals. Fat vegans, however, have failed one important animal: themselves. Furthermore, their audiences of meat-eaters and animal-abusers may be so distracted by their appearance that they cannot hear the vital issues of animal rights and the environment; resulting in an unacknowledged setback for a fat vegan’s hard work for change.”  The newsletter goes on to suggest that the reason that Fat Vegans are Fat Vegans is because of vegan junk food.  Fat Vegans are filling up on chips, cake, pop, fries, pasta, bread, and the occasional limp iceberg lettuce salad.  If only FV’s would stop trying to replace meat burgers and milkshakes with veggie burgers and soyshakes, they’d probably lose weight, and we’d all feel a lot better.

To be fair, I completely agree with what I think is the intended message of this article: it’s easy to be an unhealthy vegan, just like it’s easy to be an unhealthy meat-eater.  Being vegan isn’t a fast track to a thin body and a clear conscience: like any person, veg or not, you have to actually think about what you’re putting into your body.

But whether he meant to or not, Dr. McD has made a more telling observation.  It’s not just about you, Fat Vegan.  It’s about all of us.  We, the vegan movement, have a vested interest in your Fat Vegan-ness, because in all honesty, you’re weighing us down (yep.  I’m that clever).  How are we supposed to recruit new animal-lovin’, earth-savin’, belly hatin’ people to our cause if they’re looking at YOU and they start to wonder, “Wait.  Being a Vegan is… complicated?”  Our entire recruitment strategy seems to on the loudest voices talking about how EASY being vegan is once you get going, and how much better you’ll feel and look when you do it.   We’ve learned that people don’t want to look at videos of horrific injustices happening to animals, so they turn off the computer, close the magazine, and otherwise walk away.  But sexy, naked, thin bodies draped in lettuce leaves, stroking great danes and suggestively biting a carrot: that turns heads.  You, CuPcAkE-lOvIn-VeG*N99: not so much.  Our sales pitch is rapidly becoming: “Fat and Vegan are not synonymous”… and fat vegans are holding us back.  Indeed, as Dr. M suggests, “the word “vegan” will become synonymous with terms like healthy, trim, active, young, strong, and energetic, and finally the most important adjective, earth-changing” only when Fat Vegans get their act together, start dropping those pounds, and making us all look a bit more credible.

I get it: it’s hard to compete in mainstream media without a little jutting hipbone.  However, I send out a small plea to all vegan marketing moguls: don’t dismiss the Fat Vegan, and don’t pretend that pre-packaged veggie burgers are the root of all fatness.  As the loudest voices of this ever expanding movement, veg-promoting organizations have a responsibility to advocate health, green living, and animal rights in a manner that includes, not rejects, EVERY body that wants to join in a make a difference.  Yes, Obesity has become epidemic in North America, and we all need to make some pretty big changes to our diets, our culture, our ethics, and our communities… but the growing obese population needs our compassion and support, not our judgement and ridicule, if sustainable changes are going to be made.  Weight is a complicated issue – one that can’t be reduced to stereotypes, in vegans or non-vegans alike.

So, media planners: next time you’re planning your next sexed-up veg campaign, or showcasing pictures of obese American bellies and butts with a “Caution! Isn’t This Horrifying?  It could be you if you don’t drop the steak!” caption, think of me… The Fat Vegan.  Think of the many dedicated vegans who work hard every day to be the best, healthiest vegan they can be, but just. aren’t. thin.  Think about how frustrating it would be to feel like you’re doing something wrong, or that you’re not quite vegan enough, or that you’re letting the team down by not looking the part.  Then, think about the unique position that the vegan movement has to showcase how the message of compassion that we promote forms the backbone of not only our outreach, and the way we treat animals, but of the way we treat each other.  And finally, think about the dozens of factors that influence weight and health, beyond overeating and meat consumption.

Not that I don’t like a little bit of suggestive carrot nibbling now and then.  I mean, who doesn’t?

Side note: In November of last year (right before The Fat Vegan was written), Tracy Reiman wrote a letter to Air Canada flight company’s president, with, “an idea that could help ensure the health of [Air Canada] bank accounts and [Air Canada] passengers”.  The idea? Serve only vegetarian meals on flights!”  Pour quoi? “Since vegetarians weigh, on average, 10 to 20 pounds less than their meat-eating counterparts, meat-free meals may help ensure that [Air Canada] passengers won’t be carrying “extra baggage” on their next flight… In addition, helping [Air Canada’s] passengers shed unwanted pounds will not only help them fit into their own seats but also save [Air Canada] money on fuel costs.”

Brilliant!  Yet another way to get people to make the switch to veganism… fear of fat PLUS the crumbling economy!

European regulation on herbal medicine

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Posted by webmaster (All posts by webmaster) | Posted in Health, Nutrition, Politics | Posted on 24-05-2009

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If you live in the EU, you might be interested in signing this petition (please note you can do so anonymously).
The Government wish to further regulate Herbalists by bringing them under state control, protecting both the function and title of a Herbalist. Alongside this regulation they wish to change the Herbal Medicine laws again to prevent anyone, other than a state regulated herbalist (or possibly other health professional), from prescribing herbs.

This, coupled with a previous change to our herbal medicine laws, will take Herbal Medicine away from the people, with state regulated Herbalists and pharmaceutical companies claiming Herbal Medicine as their own.
http://www.gopetition.co.uk/online/26781.html
Please pass this link and information onto as many people in the EU (patients, family, friends, practioners, MP’s, MEP’s, media) as possible.

Thank you, Chris.

Act now! Ideas for Change in America

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Posted by webmaster (All posts by webmaster) | Posted in General, Nutrition, Politics, Veganism | Posted on 08-01-2009

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I’m not sure if you’ve heard, but there’s a movement of citizens inspired by the presidential campaign who are now submitting ideas for how they think the Obama Administration should change America.  It’s called “Ideas for Change in America.”

The Ideas for Change in America competition was created in response to Barack Obama’s call for increased citizen involvement in government. The final round of voting began on January 5 and is comprised of the top 3 rated ideas from each of the 30 issues in the first round of the competition, which collectively received more than 250,000 votes.

One idea is titled: Vegan school lunch options. I thought you might be interested in getting involved and recommend you check it out.  You can read more and vote for the idea by clicking the following link:

http://www.change.org/ideas/view/vegan_school_lunch_options

This idea is currently in 16th Place and needs 1082 more votes to be part of the final 10 ideas presented at our event in Washington, DC

The top 10 rated ideas from the final round will be presented to the Obama administration on January 16th at an event at the National Press Club in Washington, DC, co-hosted by the Case Foundation. At the event we will also announce the launch of a national advocacy campaign behind each idea in collaboration with our nonprofit partners to turn each idea into actual policy.

The top 10 ideas will be supported by a national lobbying campaign run by Change.org, MySpace, and more than a dozen leading nonprofits after the Inauguration.  So each idea has a real chance at becoming policy.