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MARANDA PLEASANT’S

THRIVE

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PROTEIN MYTH: TOP VEGAN

ATHLETES

PLANT-BASED: CULTURE. FOOD. LIFESTYLE.

Vegan Rockers:

THOM YORKE

JARED LETO ERYKAH BADU Exclusive Interview:

JOAQUIN PHOENIX

+

SUMMER PHOENIX

30​+ GOURMET VEGAN

RECIPES

25+

PLANT- BASED

CHEFS

ENDING

WILDLIFE

TRAFFICKING ​

SHARK SLAUGHTER: Michael Muller


CLOTHING FOR PEOPLE WHO LIVE FULLY, PL AY LONG, AND TR AVEL WELL.


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48 6 THOM YORKE

We were with Thom in Paris during the COP21 climate summit and Pathway to Paris concert

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ERYKAH BADU

Her rituals, meditation, gentle home births, and the impact of becoming a doula

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JARED LETO

He credits yoga, a vegan diet, and not drinking alcohol for his youthful foxiness

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JOAQUIN + SUMMER PHOENIX

We wanted to know more about Summer Phoenix, actress, interior designer and vegan since birth. So we thought who better to do the asking than her brother, actor Joaquin Phoenix

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MAGGIE Q

32 30 BONNIE RAITT

Musician, conservationist, and activist for women and animal rights, on growing up a Quaker, learning to protect nature, and why fighting for social and environmental justice is so personal

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No Oceans. No Us.

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VEGAN ATHLETES

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IAN MYERS: VEGAN BODYBUILDER

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Fighting Illegal Wildlife Trade

Famed Hollywood photographer Michael Muller goes uncaged with his patented light system, capturing these beautiful creatures like never before

How a vegan diet affects health and performance

He transformed his diet instead of medicating and lost 75 pounds. Plus, the foods he can't live without and his favorite training routine

On Best Friends Animal Society and the No Kill Movement

Jared Leto + World Wildlife Fund

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DAVID BOWIE

The legend who transformed us all

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THRIVING ON CARBS AND FEELING FABULOUS

Shushana Castle, coauthor of Rethink Food and The Meaty Truth


EDITOR’S LETTER

THRIVE TEAM Editor-In-Chief/Founder Maranda Pleasant Twitter: @marandapleasant Creative DIRECTOR Melody Tarver Senior Editor Rain Phoenix copy EDITORs Dana Kimmelman Colin Legerton

COVER PHOTOGRAPHY This side: Joaquin Phoenix: Michael Muller Other Side: Jared Leto: Diana Kou Erykah Badu: Phil Knott Shark: Michael Muller Summer Phoenix: Michael Muller Joaquin Phoenix: Michael Muller David Bowie: Jimmy King

Contact us

Maranda Pleasant editor@mythrivemag.com MEDIA + EVENTS press@mythrivemag.com I want a ​cultural ​r​evolution​. For w ​ ​omen. For animals. For the p​lanet.​For all of us. ​ I’ve been in Paris for three months creating our new Art for Social Movement project, hitting the streets of New York + Los Angeles later this year. I want a revolution. A total cultural revolution.

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A world where animals aren’t abused, harmed and eaten, just because they have no voice. A world where women and minorities are valued, respected and protected. A world where we value clean air and water over profit. A world where we celebrate our scars and our differences. ​ Let’s build a​​​society where our value isn’t based on our appearance or some illusion​ary​insanity​​created by media ​and ​companies that benefit and profit from a restricted, m ​ anufactured ​and ​impossible version of beauty and status.​I call bullshit. ​This body obsession​cripples us and fills us with shame and comparison​ and keeps us small.​ Pretty bores me. Let’s get weird. Fully expressive. Let’s stop holding back. Let’s lead with our strong, open hearts. ​It’s time. We rise together. It’s a movement. More love. More compassion. More truth. More action.

Maranda Pleasant THRIVE Magazine • ORIGIN Magazine • Mantra Yoga + Health • REAL Magazine Founder / Editor-in-Chief

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HAVE A THRIVING STORY IDEA FOR US? editor@mythrivemag.com Twitter: @readthrive

ORIGIN magazine editor@originmagazine.com Twitter: @originmagazine

Mantra Yoga + Health editor@mantramag.com Twitter: @mantrayogamag


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Environmentalist

Thom Yorke

RADIOHEAD

Radiohead.com | 350.org

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We were with Thom in Paris during the Cop21 climate summit and Pathway to Paris concert, with Bill McKibben of 350.org, Flea, Patti Smith, Naomi Klein, and dozens of artists coming together for climate action. The energy and unity was electric as we all demanded action of our world leaders.


On Climate: We are at a time when we are being presented with undeniable changes in the global climate and fundamental issues that affect every single one of us, and it’s the time we’re listening to the most hokey shite on the radio and watching vacuous bullshit celebrities being vacuous bullshit celebrities and desperately trying to forget about everything. Which is fine, you know, but personally speaking I can’t do that.

Reasons You Stopped Eating Meat: Number one. Meat is murder, a song by The Smiths. Two. Getting sick all the time, every time I ate meat. Three. I started going out with this girl and I wanted to impress her so I pretended I was vegetarian all along and immediately felt a lot better and a lot healthier. I was concerned as many people are that you’re not gonna get all the things you need in your diet, you’re going to get sick all the time, but the exact opposite happened to me, so I never looked back. It was never a problem.

On Connection: Sex is more than an active pleasure, it’s the ability to be able to feel so close to a person, so connected, so comfortable that it’s almost breathtaking to the point you feel you can’t take it. And at this moment you are a part of them.

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“ legend

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Erykah Badu

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The Legend of

er yk ah � badu

Follow your heart. It will get you to where you need to be.

Artist, Mother, Musician, Vegan, Alchemist, and Our Main Inspiration on Her Rituals, Meditation, Gentle Home Births, and the Impact of Becoming a Doula

Photo: kenneth cappello

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legend

Erykah Badu

I can be nice to any stranger but it’s a real challenge to be a higher self around people that you know and accept you no matter what.

Maranda Pleasant: Hey, Erykah, how are you?

MP: How long have you been a vegan?

MP: It’s probably why your skin looks so good!

Erykah Badu: I’m good.

EB: Let’s see. Since I was nineteen. How many years is that?

EB: Thank you.

MP: What inspires you the most? MP: [Laughing] That’s a long time. EB: That’s real general. MP: [Laughing] What are some of the things that inspire you, how about that? EB: Okay. I really can’t say what inspires me the most, because I’m inspired by just about everything. My feelings and relationships, my family, Scooby-Doo. A teacher’s opinion of my work. Everything. Not just one thing. MP: What is it that makes you come most alive, makes you feel most alive? EB: Water. Drinking it or submerging in it.

EB: Yeah. I’ve been vegan-vegetarian since about the time my first album came out, so it was 1997. I eat like a vegan, more than anything. MP: Do you have any wisdom or advice for women who may be in negative, unhealthy, or abusive relationships? EB: Mm. I have advice for people—period— who are in unhealthy relationships: Follow your heart. It will get you to where you need to be. Sometimes it’s hard, sometimes it’s easy, the places that your heart takes you. But continue to follow it. Where the train leads you—you’ll get there.

MP: What is it that makes you vulnerable? MP: What inspired you to become a vegan? EB: My art. Or the empty platform that my art will go on. MP: How do you handle pain, emotional pain? EB: Not one particular way. It depends on the severity of it. For the most part, I go with it. I let it happen. MP: How do you keep your center? How do you stay grounded in the middle of chaos? EB: I guess it’s the daily routine. I don’t have any particular thing I do ritualistically. I do the same thing every day. I get up. Drink a lot of water. Have a wheatgrass shot. Drink some green juice. Eat as healthy as I can. I’m not trying to win an award for being the best vegetarian, just want to be healthy. Take a salt bath. Do things that my parents were never able to do. I’m blessed to do anything I want so I decide to take the best care of my body and my family in the same way. Holistically. Vitally.

EB: The diet, really. Honestly. I was already a vegetarian; I was studying to be a holistic health practitioner. I just learned a lot more. I went to a different degree, or level, of health. And I started to study and understand how the body actually works, and what was best for it. That’s really how I started eating that way. I never call myself a “vegan” or anything like that. I call myself that for the sake of the foods that I eat. But I really don’t like to be associated with an organization or a team of anything. I’m just eating as healthy as I can, and I think I define it as “vegan” because I don’t eat any sugar or eggs, meat or dairy, or products that are made with chemicals. That’s why I eat the way I eat. That’s the reason why I choose to nurture myself, because I learned it was the best way.

MP: I had my daughter naturally at home, in our bathroom, with a doula. The doula was probably the most important person in that room with me. What led you to become a doula? EB: Let me see. It was 9/11, actually. Around that time. One of my girlfriends was in labor, she happened to be the wife of stic.man from Dead Prez. MP: He writes for us! EB: They’re my best friends, both of them, stic.man and Afya. I was actually flying from somewhere, doing something. On my layover, stic.man called me and told me Afya was in labor. I just redirected to New York, because we’re friends, and I just had Seven a couple years before. I just wanted to be there and we just all wanted to be together. I happened to be the person, one of the people, that stayed up with Afya. Didn’t sleep. Never got tired. I could feel every emotion that she had. It was just a very natural, intuitive experience. I just knew how to open myself up to the baby and be the welcoming committee. And now when Afya was in labor for fifty-two hours. Day and night. She’s my hero. And she finally had the baby and put my finger in his palm, and I kind of felt like, I like being the welcoming committee. I just continued to be present at different people’s births, and I started studying on my own: different techniques and the variables of what being a doula is about. I learned to originally be like water, in the place that I was, so that I could be a container for whatever they need. I love being of service in that way. I’m an official doula, and I am working to get my midwifery license right now. ››

Photo: Phil Knott

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erykah

badu

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legend

Erykah Badu

my abilities and in my children. I like them a lot, you know. They’re really good people, and I like them. MP: What is one truth that you know for sure? EB: Everything must change. MP: Do you practice any kind of yoga or meditation? EB: Breathing is my way of life. As a vocalist, just as a person whose main focus is evolving, breathing—that’s my meditation. I enjoy yoga classes. I walk in meditation. I dance. I’m a ballerina. Modern jazz and tap. But I would love to get into a good yoga class if I can stay focused and breathe. I love the connection I have with myself every time I take a yoga class. It’s a very nice remembering, remembering the parts of me. You know what I mean? But I walk and breathe in meditation. Another meditation I do: when I walk I count my steps, so I’m really in the here and right now. Another meditation I do is try to stay out of my mind as long as I can, as an exercise, so I don’t believe everything I think. I do many different things, many different exercises that keep me focused. MP: I like that you said, “So I don’t believe everything I think.” Are there any causes or anything happening on the planet right now that you’re passionate about, or that concerns you?

erykah

EB: I can be nice to any stranger but it’s a real challenge to be a higher self around people that you know and accept you no matter what.

badu “believe

So I don’t

MP: My midwife and my doula shaped my entire experience. It was beautiful. Have you had a homebirth? EB: All my children were born in my bed. In my home. I had a midwife and doula each time. MP: I chose the bathtub. They could not get me on my back. [Laughing] EB: I had my first child in 1997, his name is Seven. My second child was born in 2004, her name is Puma. My third child was born in 2009, and her name is Mars. They were all born here, about six years apart. I breastfed until they were too old.

everything

I think.

MP: I got a little flack about breastfeeding until my girl was three years old. EB: I don’t know. Too soon to say. EB: Right, right. When they can talk and say, “Excuse me?” That’s when you know, okay, now this is getting ridiculous.

MP: When I asked some of our readers what words came up for them when they thought of you, “strength,” “warrior,” and “poetry” were a few that we got. Where do you draw your strength from?

MP: What a great answer! Too soon to say.

MP: What has shifted for you: what is the thing about motherhood that flows through you? Is there something in you that is different, or that you have learned?

EB: Yeah. I don’t want to get ahead of myself.

EB: I don’t know. I’ve got to think about that. I’ve never been asked that.

EB: No. No. This is just a demonstration.

MP: You probably just live it. You’re not used to answering it, you just live it.

MP: [Laughing] This is my warm-up.

EB: I try to. Well, I just learn as I go. There’s no set way. I have a lot of faith in

EB: And that’s how you end it right there. Period.

MP: It ain’t over yet!

Photo: Phil Knott

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Award-Winning Actress. Ocean Activist. Advocate

Sharon Lawrence

In a macro sense, what makes me feel vulnerable is the lack of balance in our environment.

Maranda Pleasant: What are you passionate about? Sharon Lawrence: I am passionate about protecting our oceans and mentoring, supporting, and advocating for female storytellers. My experience as a scuba diver opened my eyes to the truth of what’s happening to our coastal habitats, and that is why I serve on the Board of Directors of Heal the Bay. As an actress, I work in a system that has the power to either reinforce or remedy the lack of balance with which women are represented in our cultures, so I serve organizations such as Women In Film and WeForShe.org, promoting female writers and directors. MP: What makes you feel vulnerable? SL: In a macro sense, what makes me feel vulnerable is the lack of balance in our environment. In the micro sense, it’s math!

Sharon Lawrence Award-Winning Actress, Ocean Activist, + Advocate for Female Creatives

MP: How do you stay centered? SL: Hiking hills or driving to our getaway in Idyllwild… just being up high with a bird’s eye view soothes me. MP: Do you have a health routine? SL: My ideal health routine supplements those meditative hikes with spinning class for sweat, plus my favorite ballet barre/Pilates class for toning taught by Marnie Alton. MP: Skin routine? SL: AbOvo facial and eye creams. They have the perfect balance of natural ingredients for my delicate, paper-thin skin. MP: When do you feel most alive? SL: In rehearsal for a play! Creative cooperation allows time for exchange and experimentation.

Known for her award-winning portrayal of A.D.A. Sylvia Sipowicz in NYPD Blue, and for her roles in Desperate Housewives, Grey’s Anatomy, and NBC’s upcoming series Game of Silence. Her Broadway credits include Cabaret, Fiddler on the Roof, and Chicago. On the Board of Directors at Heal The Bay and GreenWish.com.

healthebay.org | WeForShe.org | GreenWish.com

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photo: Starla Fortunato


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Fearlessly Fighting For Animals

The Humane League

The Humane League: Fearlessly Fighting for Animals, and Winning

Interview: David Coman-Hidy, Executive Director + Aaron Ross, Director of Campaigns THRIVE: What is the mission behind The Humane League? David Coman-Hidy: Our mission is to reduce animal suffering by inspiring change at all levels. We’re working with individuals, schools, and corporations to solve an urgent problem: the unnecessary suffering of billions of animals on factory farms. THRIVE: What are some of the most important things you’re working on right now? David: The two areas that I am most excited about are our growing grassroots network and our relentless corporate campaigns. We’re building a legion of activists from coast to coast who together are reaching millions and winning commitments from some of the largest food companies on Earth. Aaron Ross: We are within reach of virtually ending the practice of intensively confining egg-laying hens to cruel cages on farms. We started off focusing on winning cage-free commitments from local colleges and universities and now here we are on the verge of placing these cruel devices into the annals of history by working with the largest corporations on the planet, such as Aramark, Starbucks, ConAgra, and many others. THRIVE: What makes you different from other animal advocacy organizations? David: A core part of The Humane League’s model is an ethos and practice of measurement and effectiveness. The stakes are so high—billions of animals suffering on brutal factory farms— every time that we waste a single hour or dollar, we’re missing an opportunity to meaningfully change the lives of these farmed animals. The Humane League keeps close track of what we’re accomplishing with each of our programs and we are dedicated to nimbly shifting funds and focus based on what is thehumaneleague.com

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working best. This is embodied in Humane League Labs, where we carry out research that refines the outreach tools that we are using. Aaron: Like David said, we are results oriented and willing to do whatever it takes to win for the animals. We are not afraid to wage relentless and aggressive public campaigns which continually result in compelling the largest corporations on Earth away from cruel practices. THRIVE: Most proud moment as an organization? David: There have been a lot of great moments in The Humane League’s history, but one that really sticks out to me was 2015’s victories working with the major dining service providers Aramark, Sodexo, and Compass Group. This was an effort that involved our student volunteers, interns, grassroots staff, and the campaigns team— and a victory that will spare millions of hens from cages.

The stakes are so high—billions of animals suffering on brutal factory farms—every time that we waste a single hour or dollar, we’re missing an opportunity to meaningfully change the lives of these farmed animals.

The Humane League is an international non-profit organization that was founded in 2005. Operated in large part by millennials, The Humane League’s data-driven strategies set them apart from their peers. Their advocacy tactics are cost-effective and guided by a focus on bottom-line results and accountability.


M

Y

Y

Y


badass

Jared Leto

J L ae rt e o d 30 thirtysecondstomars.com

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Vegan, Musician, Actor, Eco Activist, WWF Ambassador, and All-round Badass

Credits Yoga, a Vegan Diet, and Not Drinking Alcohol for His Youthful

On Milk:

Foxiness

Sucking on a cow’s boobies, I’m not into that.

On Love: Love how you want to love. Live how you wish to live and never let anyone stop you from turning your dreams into reality.

Advice: Be brave, follow your dreams, say fuck you to everybody, and fight for what you believe in.

On Being an Environmentalist: I’m a vegan. I respect the environment and I do my best to spread the importance of such an issue.

Seconds To Mars Photo: Diana Kou


On Life: You’ve got one life, live it. Follow your dreams, quit your job, drop out of school, tell your boyfriend that he’s lousy and walk out the door. This is your time. This is your life. You know what? Dream as big as you want to, it’s the cheapest thing you’ll ever do. THRIVE

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conversation between Joaquin and Summer Phoenix

A C o n v e r sat i o n b e t w e e n

We wanted to know more about Summer Phoenix, actress, interior designer, and vegan since birth. So we thought who better to do the asking than her brother, actor Joaquin Phoenix. Their honesty and dedication to veganism and animal rights inspires us. Viva la Phoenix family! Photos: Michael Muller 20

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You know I’ve had to really look at some things that I do (for example, you know I’ve smoked for years) and I think initially, naïvely—very naïvely—I didn’t draw a connection between animal testing and smoking. It seems fucking absurd now. It seems an obvious thing.

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conversation between Joaquin and Summer Phoenix

Joaquin Phoenix: OK, great, March 13, 2016, interview with Summer Phoenix—so we’ll pretend like I don’t know the answers to these… You were born vegan, is that correct? Summer Phoenix: Yes. JP: Did you ever feel resentful, or like you were forced into a lifestyle that limited your experience? When did you become aware of being vegan and what it meant, and what were your interactions like with other kids when you were younger? SP: That is so funny to think about, because I actually never felt deprived or all that different. It wasn’t until I was in public school in fourth grade that it was viewed as something unique and different, and I perceived that difference as cool. I did not feel less-than, or weird, or left out; honestly, whatever difference I did feel seemed like a good thing. JP: Good for you. So, why have you maintained a vegan lifestyle since? Was it ethical reasons, health, the environment? SP: I think—I mean, I know for certain—that for me, it was always about coming from a compassionate standpoint, so it was largely ethical (though the health aspect was a plus). But, you know, it always seemed like that’s just the gift I got. The environmental benefit is a factor as well, but I think it wasn’t until many years later that people started to become conscious of the ecological state of our planet and all of the benefits of vegetarianism and veganism. JP: Did you raise your kids vegan? Are they vegan? SP: I did raise my kids vegan. They’re eight and eleven now, and definitely have begun to make their own dietary choices. My little guy says, “I’m mostly vegan, but I’ll eat eggs and stuff in

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I get just as sad when I walk into one department store in one mall in one small city and see hundreds of the same shirt—it makes me so sad that somewhere people are cold and there’s tons of these jackets on sale and the sort of mass production that leads to a level of waste that the planet can’t sustain.

cookies,” and the big guy feels the same way. Honestly, I wanted to give them that choice— I armed them with education, and they have their own will when it comes to their own lives. Unfortunately, I think I may have just opened the door to pizza and birthday cake, which is not the healthiest of choices as far as I’m concerned, but they are still fervent vegetarians. JP: Did you have a discussion about your beliefs and why you were raised vegan? SP: I absolutely did, and whether they wanted to have the conversation or not, I let them know what I believe. I think all children, given the truth, are compassionate at their core. Most children I have ever known love animals and have a warm place in their heart for them—especially when you have pets—so yes, I did have that conversation with them and they certainly made those decisions. They decided to not be completely vegan and to sort of be “normal” kids…at least as far as birthday parties are concerned. JP: Right—so you don’t buy dairy or buy them pizza or anything like that? SP: I have a vegan home, and I do not buy them non-vegan items even when we’re out, but when they go to their friends’ houses, for example, I’m not monitoring them and I give them a choice. JP: You know I’ve had to really look at some things that I do (for example, you know I’ve smoked for years) and I think initially, naïvely— very naïvely—I didn’t draw a connection between animal testing and smoking. It seems fucking absurd now. It seems an obvious thing, but it wasn’t until I worked with this guy John Pierre who made me aware of it—nevertheless, I’ve really struggled to stop, and I keep trying, but it’s given me sympathy and an understanding for people who struggle with their choices. ››


photo: michael muller

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conversation between Joaquin and Summer Phoenix

SP: I know, it’s interesting; a friend of mine asked me the other day if I would help her out—she works for an ALS (also known as Lou Gehrig’s disease) charity, raising money for the illness that her husband passed away from two and a half years ago. She asked if I would help her out, and before she said another word, I said that of course I’d do anything she wanted, and she said, “I need you to know, because I know of your beliefs, that a lot of the research that is done [on ALS] is done on animals,” and she said in full disclosure that she didn’t want me to speak out for this if it was something that went against my beliefs. She said “I, too, love animals, but I would do anything to get my husband back,” and it really put it into perspective for me. We all struggle, and there are the evils you know— wrongs and rights you can see—but in the end, we all do what we can. I know what I’m capable of, and I know that just by being a vegan, I am making a small difference in a lot of different aspects of this spinning planet filled with negativity and positivity. And if I can make one small little footprint, in a positive way, then that is a very small sacrifice. JP: How do you define what has life? Is the central nervous system a factor for you? That is, do you draw the line at creatures that have a central nervous system and therefore react to stimuli the way we do and experience fear the way we do? SP: Sure, that makes sense—if you’re comparing it to a plant, which is what I survive on, I mean a carrot would rot in the ground; an apple will fall from a tree and rot. And I don’t think that it’s torture. What I strive for is not to cause pain in this world. And yes, if there’s measurement of pain or anxiety or feeling and I can empathize with that cause, I’m a human being and I have those feelings, so I honestly do my best to not do that to anything else. JP: But do you think that it’s realistic to hope for everybody to become vegan? I think you could argue that there are people who can only live off of the fish that they catch. SP: I couldn’t agree more. I think there is survival and there is luxury, and I think that they are two ends of a spectrum and that we as human beings on this planet have always sort of swung on the pendulum between those two things. For the people who kill animals for their survival, there’s an entirely different karmic value placed on that, and they recognize that as well. I think it’s not just diet for me; it goes across all sorts of lines of just waste, you know? We as a human race go above and beyond what is needed consistently to provide for ourselves, and at a certain point it’s not survival and it’s not just provisional, it is luxury. I think that that level of waste is what makes it inhumane or unethical. I get just as sad when I walk into one department store in one mall in one small city and see hundreds of the same shirt. It makes me so sad that somewhere people are cold and there’s tons of these jackets on sale and the sort of mass production that leads to a level of waste that the planet can’t sustain. Did that answer your question?

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I was just exposed to the wool trade and the shearing process because of PETA and an ad I’m going to do with them about that process, and it was— it is— horrifying.


We as a human race go above and beyond what is needed consistently to provide for ourselves, and at a certain point it’s not survival and it’s not just provisional, it is luxury.

JP: I think so, I don’t know… I wasn’t listening [laughs]. That leads to the next question, which is: does veganism just apply to what you eat? Or do you not use any animal products at all? SP: That’s a great question, and one that I struggle with. I had a recycled women’s clothing store for over ten years and what we did was take vintage clothing and update it—contemporize, modernize it—and there was an aspect of me that felt like I was making a difference by not creating new things and reworking old things and making them new, and that felt really good on one level of sustainability. At the same time, I was aware that I was incorporating and using leather. At that time, I began to buy vintage leather shoes, vintage leather purses—which I still carry to this day—and you know, I do think about it and struggle with it, but I still have not thrown those things out and I still carry them… There is a piece of me that feels like it is better to use what has already been, and lasts, than it is to create new PVC, new plastic bullshit that won’t decompose. JP: OK, what do you suggest for someone that wants to become vegan? Is there a process? Is there any website you suggest, or cookbook, something like that? SP: Well I think I’m going to start a website… hmmm, let’s see… I think the number-one thing is to start by eliminating meat. There are so many resources and so many alternatives in this day and age—you can’t really get away from it—that I feel especially with Google or Whole Foods, in every single town and even most supermarkets these days, there are plenty of alternatives to help get you started… I think starting with whole foods in general (not the supermarket chain, but any food in its original form) can set you on the right path.

JP: So you don’t use any new wool products? Because for years I had suits provided when I’d go to premieres or something like that—and you know, Prada, Armani, would give you a suit—and I always thought that wool was only, like, big wool sweaters (again, real naïveté), and then I knew that it was wool and I did what so many people do and I rationalized, and I said “Well, they’re shearing it,” and I didn’t really understand what went into it. I don’t think a lot of people do, and I was just exposed to the wool trade and the shearing process because of PETA and an ad I’m going to do with them about that process, and it was—it is—horrifying. I feel a lot of shame and regret about that, about not doing more thorough research, and I feel really embarrassed by wearing those suits. I stopped—it was a few years ago I went to the Globes and suddenly realized, “Oh, fuck, I don’t have anything to wear,” and so I just wore a sweater that I had, you know, that wasn’t wool. But it was a process getting there. SP: I understand. I honestly don’t buy anything new, so if I only shop for myself at second-hand stores, that means that when I am, you know, wearing wool or leather, it is used. And yes, I think that’s something that I still struggle with. It’s like balancing out your evils, or your karmic footprint. And so I really don’t buy new stuff, but I do wear wool and leather as long as it is used. JP: You do? Oh, I gotta stop smoking just so I can get self-righteous and tell you that you can’t do that anymore… Alright, self-righteous 2016—I think that’s it.

photos: michael muller

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Animal Activist

Maggie Q

+ Maggie Q Actress

Animal

Activist

on Best Friends Animal Society and N o K i ll Interview: The Barbi Twins

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When you,ve been gifted dominion over something, that responsibility is real.

Barbi Twins: What inspired you to become a vegan activist, a co-producer of the vegan documentary Earthlings, and very hands-on with animal rescue?

and hope can achieve. It amazes me that I am allowed the privilege to share my voice for them. BT: Are you a guardian to any rescue animals?

Maggie Q: When I was young, I remember having a particular pain about injustice. Suffering hurt me. What could be more unjust than hurting an animal or a child? When you’ve been gifted dominion over something, that responsibility is real. BT: We’ve heard one of your favorite organizations is the Best Friends Animal Society. Why are you so passionate about them, and what do you do for them? MQ: I was blessed to meet Francis and Silva Battista (two of the founders) about ten years ago. I had worked with different animal organizations all over the world in previous years, but nothing prepared me for their story, passion, or conviction. I encourage anyone who loves this group to read the book on their humble beginnings, as a lesson on what faith

MQ: At one point, I had eight rescue dogs. It’s been many years since those days, and I am now down to only two dogs, sadly. Cesar and Lady. Shepherd mixes. They are seniors now, and I wait on them hand and foot. It’s hysterical. BT: As a role model for youth, what main message would you give them about animal rescue? MQ: I know young people are all going to have different passions, but I would say that if you happen to have a heart for animals, never forget that without your voice, there is no channel for them. We’ve all, at some point in our lives, been in a position where we have felt powerless. It could be circumstantial or put on us by one or more individuals. Now feel that emotion, but take your vocal cords away. How

much help would you need? Get out there. It matters. You know what to do. BT: Explain to us why the No Kill Movement is so important to you and how it can affect our future. MQ: There are too many reasons why No Kill matters. I could go on all day. I will say, the overarching excitement for me begins with a shift in perspective with respect for life. The other, more logical issue that will be an extension of the No Kill Movement is the regulation of puppy mills. Or, even better, the abolition of them. Groups like Best Friends can put every effort forward to save and home animals, but if we aren’t dealing with the root of the problem, it’s hard to make the difference you want to make. That, and spay and neuter. We must, must keep these populations down in order to create a better life for the ones already here. So, please, adopt. Don’t buy. Puppies aren’t products.

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legend

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David Bowie

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photo: JIMMY KING

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Our Inspiration + Heroine

Bonnie Raitt

Our Inspiration + Heroine

Bonnie Raitt M u s i c i a n , C o n s e rvat i o n i s t, Ac t i v i s t f o r W o m e n a n d A n i m a l s ’ R i g h t s , Growing up a Quaker, Learning t o P r o t e c t N at u r e , a n d W h y F i g h t i n g F o r S o c i a l

a n d E n v i r o n m e n ta l J u s t i c e i s s o P e r s o n a l

Her Critically Acclaimed New Album, Dig in Deep, Out Now

Maranda Pleasant: You’ve done so much work in conservation. You’re like a heroine for those of us who work in the conservation, climate, and the endangered species movement. You donate so much of your time. What motivates you? Bonnie Raitt: There are so many people out there working with great grassroots and global and national organizations that are unsung heroes to me. Those of us with a microphone who are blessed with the gift of being in the public eye have a special opportunity to give voice to all those groups whose activism is sometimes ignored or put on the back pages. They get, as Ralph Nader called it, sound barks—not even sound bites. Really important issues are getting lost, so I can say I’m glad to be a citizen of the planet and to be able to do my part. I think that we have a unique opportunity as performers and artists to be kind of the town criers and also to get more people to listen, so that’s a blessing and a responsibility that I take very seriously because I have to stay informed about the issues across the board, from gun control to Native American Rights, women’s rights, safe food, plastic pollution, safe energy, clean air and water, and anything to do with using our resources efficiently. I need to stay up on it so that when I do interviews, I sound like I actually know what I’m talking about. I don’t know If I’m a heroine, I’m just somebody who can cheer up the troops by singing to them, and having receptions after the show where a dollar of every ticket goes to all kinds of different great charities and social action groups.

bonnieraitt.com

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MP: Amazing. Is there something that makes it deeply personal for you? BR: Absolutely. Part of the reason I had such a drive to be an activist, and support other activists, is because I was raised Quaker and my parents kept us very much informed and involved us as kids in civil rights and the conservation movement. A dear family friend started Save The Redwoods, up in the Palo Alto region of California. And I just remember being very much aware: going to summer camp, the efforts to protect the water, the quality of water as well as the availability of it. Growing up in California with the threat of oil rigs, that was later in my adult years. But it’s very personal in California to start living within hours, and sometimes just a few miles, of earthquake faults when nuclear plants were being built. Between the redwoods, growing up and enjoying nature from my parents, camping on almost every vacation and getting to go to summer camp in the Adirondacks, it was really very apparent to me that preserving what we had on the earth, and the sacred balance, was important. I learned so much from studying Native American approaches to balance with the earth, and I have to say that since I was a kid I was raised with the blessing of being involved with peace and social justice, but also the environmental movement. I have my parents to thank for that. MP: Love you even more. [Laughs]

Photo: Marina Chavez


“

There are so many people out there working with great grassroots and global and national organizations that are unsung heroes to me and those of us with a microphone and that are blessed with the gift of being in the public eye have a special opportunity to give voice to all those groups. THRIVE

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No Oceans. No Us.

Michael Muller

No Oceans.

No Us.

1 0 0 M i l l i o n Shark s are Slaughtered E very Y ear for T heir F in s , D e s t r o y i n g D eli c ate O c ean E c o s y s tem s Michael Muller

F a m e d H o l l y wo o d p h o t o g r a p h e r go e s unca ged with his patented light system, c a p t u r i n g t h e s e b e a u t i fu l c r e a t u r e s l i k e n e v e r b e fo r e

Instagram: @MichaelMuller7

mullerphoto.com

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Photos: Michael muller


We locked eyes and I thought, I see you, you see me, we see each other, and you are NOT the monster I thought you were.

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“There are many scientists that believe we have already wiped out 70-80% of the large predators

— mi c hae l m u l l er

that , inhabit the oceans, and when you take the top predator out of such a fragile ecosystem, it s like dominos falling–it will have, and is having, a catastrophic effect on the entire ocean.

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Maranda Pleasant: Why are you passionate about this project?

MP: What is your biggest concern?

Michael Muller: My passion stems from the deep love (and fear) I have had for these creatures since I was a young man. I grew up in Saudi Arabia, and four years of diving in the Persian Gulf created a deep passion and love for ALL sea life. I felt that sharks were not only the coolest creatures in the sea, but also the most dangerous. I watched JAWS and it had such a deep impact on me that I was often scared to swim in my pool for fear that a shark would come out of the lights. When I moved back to Northern California in seventh grade, I started surfing the local breaks between Santa Cruz and San Francisco. These surf spots at the time were well populated with great white sharks that would often attack sea lions in the lineup with surfers in the water, and everyone would get out and watch the ocean turn red. I took these fears with me throughout life until that first shark trip almost ten years ago to Guadalupe Island, where all these fears fell from my shoulders like a loose garment the minute I saw the first great white swim past me. We locked eyes and I thought, “I see you, you see me, we see each other, and you are NOT the monster I thought you were,” and from that point on I came to love and respect these creatures for the perfection of evolution/creation that they are.

MM: My biggest concern is the 100,000,000 sharks that are slaughtered annually. That number could be much higher, but what we all know is that there is NO way these animals can repopulate to make up for the amount that are being killed. There are many scientists that believe we have already wiped out 70–80% of the large predators that inhabit the oceans, and when you take the top predator out of such a fragile ecosystem, it’s like dominos falling —it will have, and is having, a catastrophic effect on the entire ocean. There are parts of the sea now where all you find are jellyfish—places that were once populated by all types of animals. I see climate change also having a huge impact on the sea; the warmer temperatures are changing behaviors and causing all types of havoc. Then there are the plastics that we see everywhere... the list goes on and on, but to stay on point, killing 100 million sharks a year (primarily for a soup that used to be only for royalty that people are now able to afford) is something that we as a species need to stop and re-think. There is NO one person or country to blame either—we are ALL involved, from U.S. airline carriers to the fishermen catching them. The main goal is to educate people and try and lower the demand for shark fin soup, which would dramatically reduce the killing. I have no illusions of putting a complete stop to the industry, but if we can make a difference at all, I would take that as a huge victory. ››

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“I sat there and thought about — mi c hae l m u l l er

the fact that my daughters may never get the chance to see some of these creatures in real life at the rate we are going.

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” MP: How did you decide to create this book?

MP: What can we do to get involved in ending the slaughter?

MM: The book was conceived in the Galapagos when I felt a level of fulfillment I had never felt in twenty years of taking photos. I sat there and thought about the fact that my daughters may never get the chance to see some of these creatures in real life at the rate we are going. I then thought about all the commercial projects I had done, the billions of dollars in box office sales my photos had helped garner, and thought to myself, “Well, if you helped sell all that stuff, maybe you can help sell our environment and these animals in a way people have never seen before and then educate them on what’s happening, and finally point them in directions they can help if they so choose.” So that is where it all began; having children has made me look at life in a completely different way.

MM: There are so many ways people can get involved to help save these animals, from signing petitions to joining organizations that are out there fighting in many different areas, from education to demonstrations to physically putting their lives between the animal and the hunter. Donating money is, of course, the easiest way to help, but I looked at my gifts and assets and said, “WHAT CAN I DO?” So I used my camera and did what I could. My good friend Paul Watson, the founder of The Sea Shepherds, always ends his talks with the same line: WHAT ARE YOU DOING TO HELP? I just love it because people always ask questions and make suggestions, then drive back to the comfort of their home and do nothing. If everyone got active—whether it’s about sharks or rhinos or climate change—and then DID something about it, we would be living on a much different planet right now.

©Sharks. Face-to-Face with the Ocean’s Endangered Predator by Michael Muller / TASCHEN image distribution by CPi-syndication Essay Contributors Philippe Cousteau, Jr., Dr. Alison Kock, Arty NelsonHardcover with foldouts, 11.0 x 14.6 in., 334 pages $ 69.99

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VEGAN ATHLETES

How Has A Vegan Diet Affected Your Health and Performance?

Vegan Athletes [

How has a vegan Diet affected your health and performance?

Heather Mills Paralympic medalist

[

“1

I healed an amputated leg, crushed pelvis, and punctured lung in record time when no hospital could. I competed without tiring in . I became

I’ve never been sick in 20 years.

a ski racer at 45, winning gold medals, sustaining nine injuries, and healing at record speed, and competed in olympics. HeatherMills.org

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VEGAN ATHLETES

How Has A Vegan Diet Affected Your Health and Performance?

“2 Alexandra Paul Triathlete. Actor. Activist I am turning 50 this year, and I feel better today than I did in my 20s. My body fat is low, my energy is high, my cholesterol levels are fantastic. I wake up early ready to train, and I feel great throughout the day. I raced a 12-mile ocean swim last year, and folks asked me how I could get enough protein for the intense training. If an elephant can get enough protein through plants, then I can, too! Having a diet aligned with my values has also opened up my heart. I look at everything with more compassion and I prioritize kindness. Being a vegan transforms inside and out.

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Having a diet aligned with my values has also opened up my heart. I look at everything with more compassion and I prioritize kindness.


“3 Montell Owens National Football League: Jacksonville Jaguars Running Back

As a professional athlete, I have to compete at a high level on a consistent basis. Talent in NFL is close; a slight edge is the difference between winning and losing. My advantage was

found in an ongoing nutrientrich dietary lifestyle. Years ago I considered taking my diet to the next level, to an elite level. Plant-based nutrition rose to the top as the best means of ingesting a truly well-rounded, healthy diet. What I know is simple: the better I eat, the better I feel, and the better I perform on and off the field.

Aaron Simpson

“4

UFC fighter As a mixed martial arts fighter on a plant-based diet, I am breaking through stereotypes. In most people’s minds, vegans and fighters are polar opposites. The thing is, incorporating a diet that is full of organic plant-based nutrients has allowed me to compete at the highest level of MMA at the age of 38. My recovery between workouts feels as if I am still in my 20s! I have been able to maintain strength, increase flexibility, and even more importantly, increase endurance. MMA requires mental toughness and clarity, as well as the ability to endure intense five-minute rounds at a fast cardiovascular pace. I feel as though my truly “clean” diet allows me to be at my best when I step in the ring.

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VEGAN ATHLETES

How Has A Vegan Diet Affected Your Health and Performance?

“5

John Joseph

Triathlete. Cro-Mag Singer. Author I’ve been eating a plant-based diet for 33 years, and at 51 feel stronger than ever. As a matter of fact, I did my first Ironman at 49. My ability to perform and then recover comes from a diet consisting of organic, plant-based foods. I wrote a book called Meat is for Pussies in which I say, “If you continue to eat poisonous foods (meat, dairy, eggs, fish) you’ll become a pussy dependent on the drug companies to keep you alive.” Me, I’ve taken control of my health, and you can too. Rock on! Photo: Ray Lego

“My ability to perform and

then recover comes from a diet consisting of organic, plant-based foods.

Chadd Konig

“6

p r o s u r fe r Every body and mind has different needs. I personally perform at my highest and clearest level when maintaining a vegan diet. Lately I have been feeling the most benefit within my mind. I feel a fierce sense of clarity and focus which then allows my body to exist at its full potential. These are my favorite creations: Clif Bar Kit’s Organic, Mattole Valley Naturals Full Spectrum, and Vega One Nutritional Shake. Photo: Morgan Maassen

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David Carter

of the Jacksonville Jaguars

“7

T h e 3 0 0 P o u n d Ve g a n I try to make sure that I get all of the nutrients my body needs by the time I go to bed. I eat five to six times a day. Three meals and three pretty large snacks. I eat a lot of veggies, rice, beans, and fruit. I love fresh-pressed fruit juices with a hearty grain, like millet, in the morning and a protein shake. Afternoons, I normally do a sprouted grain with veggies and legumes for protein. Dinner is usually some kind of rice, beans, and more vegetables, and banana “nice” cream and fruit most nights. By the end of the day, I’m hoping to have consumed around 6,000 calories. The benefits of being vegan seem to be endless. I’ve noticed increases in energy, strength, and speed. I also sleep better, recover faster, and have greater mental clarity. The way I eat has also helped heal all my old, annoying football injuries.

The benefits of being vegan seem to be endless. I’ve noticed increases in energy, strength, and speed.

The300PoundVegan.com Photo: Paige Carter / P. Lynn Photography

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VEGAN ATHLETES

How Has A Vegan Diet Affected Your Health and Performance?

Dwayne “DeRo” De Rosario A l l - S t a r M a j o r Le a g u e S o c c e r P l a y e r

Over the years my diet has been vegetarian and I can’t say enough about the importance of eating your fruits and vegetables and taking your diet seriously. I don’t think I would have been able to have the career that I do, and recover from the injuries I had, if I didn’t maintain a healthy, clean diet.

Kenny Florian P r o fe s s i o n a l MMA F i g h t e r turned commentator / MMA i n s t r u c t o r

“8

I adopted a plant-based diet several years ago to help my intense training schedule. A plant-based diet is easy to digest and the benefits have been tremendous. This includes increased energy levels and faster recovery—the two staples to better performance and focus. A major factor has been Vega products. The Vega brand is one of a very small list of supplements I actually trust. FlorianMartialArts.com

Mike Zigomanis N a t i o n a l H o c k e y Le a g u e . Stanley Cup winner

“9

My performance is better because I have more energy, I feel strong and fit, and I recover quicker. Getting the right nutrients gives me a sustained energy source that lasts through a full game or practice. My inflammation levels have dropped significantly, which has allowed me to play with less pain and recover quickly.

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Thad Beaty

“ 10

Guitarist for Sugarland + Ironman triathlete

When it comes to diet and nutrition for athletic performance, most people think about the front-end of eating—calories in versus calories out and the immediate effects of your food intake on your athletic performance. For me, a vegan diet accommodates all of my up-front needs for a stellar performance (check out beans, legumes, and quinoa for sustained energy and serious protein) but the real benefits show up by way of recovery and injury prevention. Meat and dairy are seriously inflammatory and removing them, as well as gluten, from my diet has vastly improved my recovery time in between workouts. I feel cleaner, lighter, and more efficient while eating four times as much volume in delicious fruits and veggies as I would be allowed to eat in meat, making meal time much more enjoyable. All in all, being vegan puts me at the top of my game, whether it’s race time or show time.

Kara Lawson A l l - S t a r WNBA P l a y e r . O l y m p i c G o l d Me d a l i s t

“A plant-based diet naturally reduces inflammation. When your body has the ability to reduce inflammation, it has the ability to recover faster. When your body recovers faster, your performance improves.

David Dejesus MLB C h i c a g o C u b s

“what a lot of people forget about is their diet. What we put in our bodies is so important. Once I started using plant-based proteins, I felt an immediate change in my body. After workouts I felt recovered quicker and was ready to go even harder the next day.

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raw-food vegan body builder

Ian Myers

Interview: Kenlyn Kolleen

Ian Myers

Vegan Bodybuilder

He transformed his diet instead of medicating and lost 75 pounds. Plus, the foods he can't live without and his favorite training routine

Kenlyn Kolleen is on assignment in San Diego for Thrive Magazine.

KK: That’s an incredible story. Tell me about your health lifestyle now: How much do you weigh? How much body fat do you have?

Kenlyn Kolleen: Have you always looked this hot? Ian Myers: [Laughs.] Thank you. Well, actually, six years ago I lost seventyfive pounds. I weighed 245 at that time. I was big into weight lifting and eating a crazy high-protein, high-calorie diet. I was eating almost two grams of protein per pound of body weight and 4,200 calories a day. I had 20% body fat and lots of muscle—I was a big dude. I looked like a linebacker.

IM: My lifestyle is totally different now. I weigh 195 pounds with 6% body fat. I’ve become lean by detoxing my body and eating a raw vegan diet. I’m about 90–95% raw—about 80% of that is fruit. The only thing I do 100% is love… I like to have some flexibility in my diet. I find that works best for me, and I believe it’s what we do most of the time that really matters. KK: What foods can’t you live without?

KK: What happened to change all of that? IM: Bananas, dates, and coconuts. Lemons and avocados, too. IM: I went to the doctor for a physical when I was about twenty-eight. I had noticed I had a rapid heartbeat and wanted to check that out. I wanted to make sure I was fit to compete in a bike race I wanted to do. I knew I had high blood pressure. The blood work and EKG showed that I had early stage heart disease and I was pre-diabetic. KK: Was that doctor visit a wakeup call for you? What did you do after you got that information? IM: Most definitely. The doctor wanted to put me on high blood pressure medication, but I didn’t want to be on any meds. I went looking for an alternative remedy to heal. I did a lot of research on my own, and I found a video on juicing vegetables. For thirty years I had barely eaten a single vegetable. I learned that a big factor in the development of heart disease is not eating enough greens, and it inspired me to make some changes. The guy in the video was talking about eating more fruits and vegetables as a way to get yourself into a healthy state, and just hearing that gave me hope and made me want to try it. I started juicing, and three months into it I started craving fruits and vegetables. I had never had that before, so it was kind of a big deal.

IanMyersWellness.com

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KK: How do you start your morning? IM: I like to start my morning with water and lemon and cayenne pepper and Bragg’s Apple Cider Vinegar. It helps to cleanse and alkalize our internal environment and prime our bodies for the day. After that, to ensure that I get in enough calories, I have a shake, which consists of about twelve to fifteen bananas. I like fruit in the morning because the simple sugar from the fruit wakes up the nervous system and the fiber gently cleanses the body. Fruit is the highest vibrational food, and is best eaten in the morning without other food for optimal digestion and to get your morning off to the best start. Because plants grow up toward the sun, where their energy comes from, they connect us vibrationally to the energy of the sun, the Source. It’s a direct transmission of life force energy. KK: I’ll bet a question you get asked a lot is: how do you get enough protein to body build on a plant-based, raw, mostly fruit diet? IM: Yes, I do get asked that all the time. It’s a great question. The question really isn’t about protein, it’s about amino acids. Amino acids are the building

Photos: Greg Raphael


“Because pla n t s gr o w u p to wa r d t he sun, whe r e t he i r e n e r g y com es from, the y c o n ne c t u s vibrationally t o t he e n e r g y of t he sun, the S o u r c e .

blocks of life and what we need to build muscle. The body must break down all protein into its simplest form, which are amino acids, to build muscle. All foods in the plant kingdom, including fruits, contain amino acids. KK: Ok, I get that, but don’t you have to eat a lot of, say, kale or spinach or bananas, to get enough amino acids to build the kind of muscle you’re building? IM: I juice the greens to get more in, and I absorb more nutrition because I’ve cleaned and detoxed my body. Juicing is 100% bio-available. I also add in a super green powder, like alfalfa powder or chlorella powder. I’ve also used a lot of maca powder or hemp seed powder—both are full of amino acids.

“The body must break down all protein into its simplest

form, which are amino acids, to build muscle. All foods in the plant kingdom, including fruits, contain amino acids.

KK: Let’s spend a minute on bodybuilding. What are your top two favorite exercises at the gym? IM: Squats and rowing. Squats are a compound exercise working the whole body, and are an excellent exercise for building, and I like a variety of different rowing exercises because they are one of the best back-building exercises. KK: How many days a week do you work out? IM: Three to four days at the gym and then a couple days of cardio outside in nature. Nature is the place I feel the most grounded and connected to Source, so I like to spend as much time as I can outside.

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FIGHTING ILLEGAL WILDLIFE TRADE

Jared Leto + World Wildlife Fund

Jared Leto & World Wildlife Fund

Fighting Illegal Wildlife Trade By Steve Ertel, World Wildlife Fund [WWF]

i

t’s November 24, late morning in South Africa and Jared Leto is in the bush hovering over a sedated rhino. He’s helping attach a satellite collar to the rhino’s massive neck for conservation monitoring purposes. This is Leto’s first trip with World Wildlife Fund as a WWF Global Ambassador. The trip, as he puts it, has been “a mind-blowing experience.”

Leto’s first year as a Global Ambassador has been busy—from South Africa, where he worked with our Black Rhino Range Expansion Project, to the Great Plains of the United States, where he met a local tribal community to learn how he could support bison conservation.

wants to deeply understand the issues and use his voice to make a real difference. So in late 2014, he traveled with WWF into the field and helped tag and collar three southern white rhinos as part of a translocation project designed to safeguard the species from poachers. Commenting on the experience, Leto said, “Being that close to majestic creatures like rhinos and elephants reminds me of the deep connection and important responsibility we have to protect and shepherd these fragile species and their habitats.” His efforts didn’t stop there. He authored a joint op-ed with WWF President and CEO Carter Roberts asking the US government to shut down the illegal ivory market here at home. And in the near future, Leto hopes to travel with WWF to learn how he can support actions to reduce demand for ivory and other wildlife products in Asia.

At WWF we recognized long ago that if we hope to save the world’s most important ecosystems and species, we can’t do it alone. It’s critical to our work that we engage, inspire, and mobilize millions to join together to tackle the planet’s most urgent environmental threats. Teaming up with highprofile and passionate individuals like Jared Leto helps amplify our message and inspire action around the world. And the need for action has never been so urgent.

Leto is equally dedicated to protecting America’s majestic landscapes and creatures. Last summer, he met with WWF, Yellowstone National Park staff, and the Eastern Shoshone Tribe to learn about bison conservation and wilderness protection efforts. And last month, he advocated for the protection of bison at Yellowstone National Park. The petition, as of print time, garnered over 200,000 signatures to stop the killing of 600 bison.

Illegal killing of wildlife to fuel exploding demand for wildlife products in some parts of the world has reached unprecedented levels. Jared Leto

We’re excited to explore new ways to spread our shared vision for a future where people and nature thrive together. Join us.

worldwildlife.org

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TOP photo: © WWF-US/Jennafer Bonello | BOTTOM LEFT PHOTO: © Jared Leto/WWF-US | BOTTOM RIGHT PHOTO: WWF-US/Liz Voelker

THRIVE

49

—JARED LETO

“Being that close to majestic creatures like rhinos and elephants reminds me of the deep connection and important responsibility we have to protect and shepherd these fragile species and their habitats.”


THRIVING ON CARBS

Shushana Castle

A

fter ruling out all the usual causes, fatigue is often found to be related to high-protein, low-carb diets. I have interviewed hundreds of medical doctors for my book Rethink Food, and learned they concur—too much protein, particularly animal protein, truly is a culprit of fatigue.

My friends are always asking me how I can always feel so fabulous, upbeat, and happy on just four hours of sleep. We all know 90% is attitude, but what about the other 10%? Sure, I love my coffee the minute I wake up, but what comes next? I load up on carbs, such as oatmeal, brown rice, corn, potatoes, beans, and fresh fruits and vegetables and everything else healthy vegan. Think about it: endurance athletes with tremendous stamina and energy eat a high-carb diet before competitions. They will eat pounds of pasta in the mornings prior to marathons. All of these carbs are stored in the liver as glycogen and released for their use in the muscles. During their runs they choose glucose gels and carbohydrate sports drinks—not protein smoothies—to give them energy.

Fall in love with a new plant-based experience. Jump big. Pet an animal. Kiss. Reach for excellence. Pray and love. Commit to being your best and get wildly turned on.

Don’t get me or the doctors wrong, protein is an important macronutrient, but it is not the most efficient source of calories or energy. Protein produces waste when it is converted to energy. Ammonia and urea are produced and must be cleared by the liver and kidney. Protein can also have other effects on the body, like making us tired, according to Dr. Daniel Chartrand in Rethink Food. This is why we can experience fatigue or food coma after a large high-protein meal. We know that fat is used as energy, but only certain cells are equipped to use fat efficiently.

THRIVINGa n d ON C ARBS

FEE L IN G FA B U L O U S ! Shushana Castle

Coauthor of Rethink Food and The Meaty Truth

Ketosis is the process by which the body’s cells use fat as their primary energy source. Some cells thrive in this environment but many others do not. For example, the human heart is in a state of constant energy demand and uses fat as its preferred fuel. The cardiac muscles are well-equipped for this grueling task and use the triglycerides in the blood for fuel. The process of ketosis is associated with brain fog. Feeling tired? Cut the protein. Try plant-based only and also ramp up the healthy carbs according to 100+ doctors in Rethink Food. In comparison to fats and proteins, the human body is adapted to use carbohydrates efficiently. So where else do I get energy? Beet juice. It’s also great for better sex and super athletes use it for endurance. How, you ask? High nitrate containing foods increase nitric oxide production which is essential to increasing blood flow and exercise. It also decreases oxygen requirements by 19%. So, drink up! Fall in love with a new plant-based experience. Jump big. Pet an animal. Kiss. Reach for excellence. Pray and love. Commit to being your best and get wildly turned on.

Shushana Castle is coauthor of Rethink Food: 100+ Doctors Can’t Be Wrong and The Meaty Truth. She has produced and appeared on dozens of TV and radio shows, interviewing doctors and scientists. Before delving into healthcare, Shushana was a globally renowned fixed income and equities specialist for 20 years.

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Strength, Stamina, Recovery

Anna Frost

Flora Ambassador

Krissy Moehl

Flora Ambassador

Stephanie Howe Flora Ambassador

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“As an endurance athlete, getting enough essential fatty acids is crucial for racing, training, and recovery. I use Udo’s Oil everyday to ensure that I get everything that I need. I have noticed that I feel more energized on a day to day basis since incorporating Udo’s Oil into my diet.” - Stephanie Howe

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Garden of Life® Introduces New RAW Protein & greens

Have you ever had the chance to pull ripe, fresh organic produce out of clean, organic soil, give it a gentle bath in clean, pure water and then eat it right away? If you have, you already know that clean tastes better. Not to mention that clean is teeming with whole food co-factors and nutrients your body craves. That’s the premise behind our new RAW Protein & greens— clean tastes better! †

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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NON GMO

Project VERIFIED

nongmoproject.org


Breaking it Down Delivering 20 grams of clean, organic protein per serving, the unique protein blend in RAW Protein & greens is comprised of six healthy, organic plant proteins, sourced from our family of organic farmers. This blend includes organic pea, organic sprouted brown rice, organic chia, organic lentil bean (sprout), navy bean (sprout) and garbanzo bean (sprout). Along with 20 grams of protein, this dynamic protein blend provides all essential amino acids, is a great source of fiber and offers healthy amounts of omega-3s and B vitamins while being easily digestible.

Putting in the Green Most people don’t sit down and eat a full plate of veggies every day—that’s why we’ve made it easy for you. Our blend of six, energizing, organic greens and veggies includes organic alfalfa grass juice powder which has six times the nutrient density of whole leaf grass. Our freshly juiced greens are then

low-temperature dried, maximizing and locking in their organic goodness. Also included in the greens blend are organic spinach, organic kale, organic broccoli, organic carrot and organic beet, all grown on a four-generation, organic family farm. Harvest occurs at the peak of freshness and ripeness—then the produce is gently flash frozen to lock in the nutrients. But we didn’t stop there! Because digestive and immune system health is so important to overall wellness,† we’ve also included 1.5 billion CFU live probiotics from L. plantarum and L. bulgaricus, 13 Non-GMO enzymes and 3 grams of fiber in RAW Protein & greens.

Traceability Garden of Life® is unique. Our commitment to achieving the most credible third-party certifications offers you traceable proof that when we say “clean,” we mean it. Take a few minutes and research what our certifications stand for. Once you understand the rigorous processes and time-consuming detail involved, you’ll quickly find peace of mind that when you choose Garden of Life, you’ve chosen to treat your body with nutrition the way nature intended.

Stevia-free Option We use the highest quality organic stevia, ensuring no bitterness or aftertaste.

But for those who don’t care for stevia, we created a delicious option without it. Instead, there’s just a touch of sweetness from organic sugars. No matter which Garden of Life RAW Protein & greens flavor you choose, you’re guaranteed the organic potency, power and purity of clean nutrition. We developed our new RAW Protein & greens powders in three delicious flavors, so that you would have a choice in how you fuel your body—a clean, organic, whole food, nutrient-dense, delicious and convenient choice.

We ask a lot of questions, you should too When you believe in living an organic lifestyle, one that works to protect the planet, regenerate our natural resources and nourish the body to health and happiness, you tend to ask a lot of questions about where things come from. When we asked our customers about some of their favorite Garden of Life products, we saw an opportunity. Most likely, you are not getting your daily intake of colored veggies and greens, so we made it easy for you. Like you, we know clean feels better and clean tastes better!


contents 34

28

22

44

8

48

18

8 TASTY AS HECK: CHEF HEIKE Müller

38

Stockholm, Sweden

14

42

Decadent Raw Treats

46

San Francisco: Wholly Vegan Chef Jennifer Bie

Based in Switzerland, visual designer working in plant-based edibles

THE SMOOTHIE QUEEN: Maja Brekalo

Passionate about food, teaching plant-based cooking classes and eating seasonally

52

Our fav teenage chef, Tilda Glas, passionate vegan foodie

From Chef and Vegan Instagram Rockstar, Rachel Smith

22

VEGAN, GLUTEN-FREE HEAVEN

Taline Gabriel, creator of best-selling healthy food app Hippie Lane

What she can’t live without in the kitchen and her favorite recipes at home

28

Dreamy Leaf Creator Maya Sozer

48

Spork Foods Founders Heather Bell + Jenny Engel

Vegan chef and food stylist, showing the world how beautiful and delicious plant-based cuisine can be

Kitchen must-haves, favorite ingredients and recipes, and why they went vegan 16 years ago

32

Incredible Vegan Restaurants You Probably Don’t Know About

52

OUR NEW FAVORITE SALAD

Kristin Lajeunesse, columnist + author, Will Travel for Vegan Food

34 REBEL RECIPES: Chief Rebel + Plant-Based Chef Niki Webster

Her obsession with delicious, plant-based food and a healthy lifestyle inspires thousands each week

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Our fav hot couple cooking up vegan love and bringing their popular plant-based lifestyle to food fans across the globe

53

Ne Chèvre Stuffed Pepper Boats

By Heidi Ho Founders Heidi Lovig + Lyssa Story


Š2015 Eden Foods 08981

c i t n e th u A

There is no better food | edenfoods.com


recipe

Chef Margaret Chapman

Chef Margaret Chapman

The

Plant Strong Vegan

instagram: @plantphilosophy

Dragon Fruit Smoothie Bowl Yields

Serving

2 bananas, frozen 3-4 oz. dragon fruit/pitaya, frozen (I used Pitaya Plus) 1 cup coconut milk, as needed to blend 1 tbsp chia seeds 1 tbsp hemp seeds Sliced peaches or mango, to top Coconut flakes, to top Slivered almonds, to top

Prep ahead by peeling ripe bananas and storing them in air-tight containers to freeze overnight. Measure and blend all your ingredients, adding liquid as needed to help blend until smooth. Serve immediately, topped with fresh peach slices, coconut flakes, and slivered almonds.

ThePlantStrongVegan.com

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You don’t have to choose between nutritional balance and building core muscle anymore. With VeganSmart™ All-In-One Nutritional Shake, you have the perfect balance of vitamins and nutrients supporting your healthy journey to build muscle or to balance out your meals and hit your goal weight. Who doesn’t like to have the best of both worlds? Made with a whole food complex, 20 grams of non-GMO plant-based protein, vitamins, minerals, dietary fiber, prebiotics and antioxidants for optimal health, VeganSmart™ offers you all the good stuff and none of the bad. It has everything you need to help give you the perfect balance of nutrition and strength. Available in decadent Chocolate, creamy Vanilla, spicy Chai and Wild Berries.* Getting the best of both worlds just got easier. Join livevegansmart.com, a community of vegans and non vegans supporting each other in their journey. *THESE STATEMENTS HAVE NOT BEEN EVALUATED BY THE FOOD & DRUG ADMINISTRATION. THIS PRODUCT IS NOT INTENDED TO DIAGNOSE, CURE, TREAT, OR PREVENT ANY DISEASE.

THRIVE

7


recipes

Chef Heike M端ller

TASTY HECK

as

Chef Heike M端ller Based in Switzerland, A Plant-based Edible Visual Designer Instagram: @TastyAsHeck 8

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Deep purple soba bowl Serves

1

Dressing 1 tbsp peanut butter 1 tsp shoyu 1 tsp lime juice 2 tbsp coconut milk 1 tbsp hot water 1 good squeeze sriracha sauce

Green power smoothie Serves

1

The Bowl ½ cup thinly sliced red cabbage 1 serving black rice soba noodles (gf) 1 handful flower sprouts or kale in pieces (stems removed) ½ clementine, sliced horizontally 2 tbsp pomegranate jewels 2 tbsp cress ½ spring onion, thinly sliced 1 tsp each black and white sesame seeds

1 handful frozen peas 1 handful kale leaves (stems removed) ¼ avocado ½ banana ¼ apple 6 peppermint leaves 1 small knob ginger, minced 1 tsp spirulina 2 tbsp soaked buckwheat (8h+) ½ cup water 5 ice cubes

1. Blend the ingredients for the dressing until smooth.

Mix all ingredients with a high speed blender until creamy.

5. After 2 min, add the flower sprouts (or kale) and cook for another 3 min.

Toppings 1 fig, sliced 1 tbsp soaked buckwheat (8h+) 2 tbsp (frozen) raspberries edible flowers

6. Drain the noodles and flower sprouts and wash under cold water; drain well again.

Garnish and Enjoy!

2. Mix with the cabbage in a large bowl with your hands until massaged and soft; set aside. 3. In a nonstick pan, toast the sesame seeds on medium heat, then set aside to cool down. 4. In a medium pan, bring water (unsalted) to boil and add the noodles and give it a stir.

7. In a serving bowl, mix together soba noodles and cabbage, garnish with the rest of the ingredients, and toss with leftover dressing, cress, pomegranate, and sesame seeds.

THRIVE

9


recipes

Chef Heike Müller

TASTY HECK as

Chef Heike Müller Instagram: @TastyAsHeck

Q: What can’t you live without in the kitchen? A: I’m in love with my knives. I bought them when I moved in my first apartment when I was twenty years old and still use them every single day.

Q: Five of your favorite ingredients? A:

1. I love cashew nuts in all forms: soaked, toasted, and raw of course. 2. A big favorite is ginger, and recently I found organic local ginger, which was incredibly tasty. 3. The ingredient I miss when I’m traveling is avocado, the most indulgent and versatile fruit to me. 4. Then there’s cilantro, which makes everything so fresh and special. 5. And organic virgin olive oil of course!


See our Recipe In the Food section of this

Issue!


recipe

Lena Ksanti

Orange Banana

Turmeric Smoothie Chef Lena Ksanti,

creator of PureVeganFood instagram: @pureveganfood

mypureveganfood.com

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Would you like to start your day with an awesome antioxidant-packed smoothie? This turmeric smoothie recipe is perfect for that, plus it contains oranges for a delicious dose of vitamin C. Turmeric brings wonderful color; it warms up the smoothie and has anti-inflammatory benefits. Turmeric has a slightly bitter taste. You can use fresh turmeric root or ground powder. By blending turmeric with sweet fruit and/or a sweetener, you won’t even notice it in your smoothie. Start with a small amount if you’re new to this spice and increase it as desired.

Toppings

Ingredients

Taste and adjust flavors as needed. Add toppings and serve.

2 oranges 2 ripe bananas 1 frozen banana ½ - 1 tsp turmeric powder ½ inch fresh ginger, peeled 1 tbsp maple syrup 1 tsp maca powder (optional) ½ cup chilled coconut water

1 persimmon ¹/³ cup blueberries ¼ cup raspberries ½ banana, sliced ½ apple, sliced 1 tbsp hemp hearts 3 sliced dehydrated dragon fruit ¼ cup coconut meat, sliced 1 tsp pumpkin seeds

Directions Add all ingredients into a blender and blend on high until creamy and smooth.

It’s the best way to start your day and pack your body full of antioxidants.

Lena Ksanti is the creator of PureVeganFood, a plant-based whole foods blog focusing on how fresh, healthy, and exciting dishes can be created with ease and to inspire others to make healthier food choices.


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Maja Brekalo

recipes

The

Smoothie Queen Delicious + Healthy by Maja Brekalo Passionate about Food, Teaching Plant-Based Cooking Classes, and Eating Seasonally Instagram: @delicious_and_healthy_by_maya

Q: What are the most important things in the kitchen? A: My beloved blender, wok and cast iron pan, food processor, and katana knife.

I love using soaked buckwheat groats or rolled oats, with addition of apple cider vinegar that will help the digestion of grains, as a base. These will give an amazing creaminess in addition to their nutritional value. For the liquid part, I usually go with homemade plant milk: walnut, almond, or cashew. Of course, you can use store-bought ones or water as well.

Q: How long have you been vegan and why? A: I’ve been on a plant-based diet for fourteen years now, but have been passionate about food, especially healthy plant food, ever since my childhood. Always willing to try new things, I started cooking when I was ten. My emphasis today is on unrefined clean food, wheat and sugar free. Honestly, “vegan” doesn’t necessarily mean healthy. This means that my diet consists of seasonal vegetables and fruits, legumes and whole grains (no wheat), with addition of algae, traditional Eastern soy products (miso paste, tamari, tempeh, and tofu), and healthy fats (extra virgin olive oil, sesame oil, coconut oil). I think that getting back to nature, respecting seasons, cooking and eating in accordance with that, is the way to go, to save nature and ourselves.

Now the additions: Seeds: flax, chia, pumpkin, or sunflower seeds Fresh fruits: berries, banana, pineapple, pear, apple Citrus fruits: especially orange and lemon, both juice and zest, both for taste and health benefits Dried fruits: dates, goji berries, black currants, blueberries, raisins Greens: parsley leaves, kale, spinach, swiss chard, fresh herbs like basil Vegetables: beetroot, carrot, zucchini

Recipes How to make a perfect breakfast smoothie? Well, forget about “empty” smoothies made only by blending fruits and vegetables in water or plant milk. I’m talking about nourishing, healing, and quite filling ones that will keep you going.

dhmaya.com

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Superfoods for an extra boost: wheat grass, spirulina, baobab, maca, lucuma I would recommend going with a different combination every day to keep things interesting for our bodies and for our palates. It’s up to you to make it different and new each time.


Pear Tangerine Pomegranate

Smoothie

I think that getting back to nature, respecting seasons, cooking and eating in accordance with that, is the way to go, to save nature and ourselves.

Ingredients 1 cup almond or oat milk ½ cup rolled oats 1 pear 2 tangerines ½ orange 1 tsp maca powder 1 tsp baobab powder 1 date (or some sweetener) ½ cup pomegranate seeds ¹/³ cup cranberries or some other berries Method Soak the oats in ½ cup water and ½ tsp apple cider vinegar for at least a few hours, ideally overnight. Blend it in a high-speed blender with all other ingredients.

Blend until smooth.

THRIVE

15


recipes

Maja Brekalo

Buckwheat Berry

Smoothie

Ingredients ½ cup raw buckwheat groats ½ cup water ½ cup plant milk 1 tsp flax seeds 1 pitted date 1 banana ½ cup blueberries ½ cup blackberries ½ tsp lemon zest 1 tsp maca powder (optional) Method Soak buckwheat groats in water with 1 tbsp apple cider vinegar, ideally overnight. Rinse very well and blend with all the other ingredients in a high-speed blender. Adjust the liquid content depending on how thick or runny you want it to be. Here, I topped the smoothie with banana, pomegranate arils, ripe persimmon, and raw buckwheat groats.

The

Smoothie Queen Delicious + Healthy by Maja Brekalo

Beetroot Pear

Smoothie

Ingredients ½ cup buckwheat groats or ½ cup rolled oats 1 pear 1 beetroot 1 cup plant milk 1 tsp maca powder 1 tsp baobab powder 1 tsp golden flax seeds 1 tsp lemon juice Zest of half organic lemon Method Soak the buckwheat or oats with addition of apple cider vinegar as in previous recipes, then blend all the ingredients in high-speed blender. Add more liquid and sweeten with maple/ agave syrup if needed. I topped this smoothie bowl with blackberries, pomegranate seeds, and shredded coconut.

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recipe

Jess Rice

Gourmet Raw Vegan in

NASHVILLE, TENNESSEE

Jess Rice, co-owner and

Executive Chef at Avo, Nashville’s premier raw vegan restaurant

Our

Favorite

Instagram: @MyPoorTiredLiver and @EatAvo

Raw Lavender Superfood Cheesecake First, make your crust. Crust Ingredients: 1 cup walnuts ½ cup pitted Medjool dates ¼ cup maca powder ½ vanilla bean, seeded ¼ tsp pink Himalayan sea salt

{

yields

12 to 16 slices

Directions: 1. In a food processor, pulse walnuts, maca powder, vanilla bean seeds, and salt until combined. The texture should be medium-fine and crumbly.

Lavender Cheesecake!

½ cup lemon juice ½ cup agave syrup ¾ cup coconut oil ¼ tsp sea salt ¼ cup coconut water ¼ cup blueberries Directions: 1. Warm coconut oil in your dehydrator, double boiler, or by placing the (closed) jar in hot water until liquid. 2. Combine all ingredients (except blueberries) in high-speed blender and process until completely smooth, stopping to scrape down the sides of your blender as needed. 3. Pour mixture onto crust.

2. Turn food processor on and add Medjool dates, one by one, until mixture reaches a sticky dough-like consistency. 3. Press the crust mixture into a 10" cake pan, making sure the thickness of the bottom is consistent throughout. 4. Set aside.

4. Scrape down the blender so the mixture on the sides is at the bottom by the blade and add ¼ cup blueberries and blend again. This now purple leftover mixture will be what you decorate your cheesecake or garnish your serving plates with! 5. Decorate, cover, and freeze your cheesecake for at least 6 hours, preferably overnight.

Second, make the filling. Lavender Cheesecake Filling with dōTERRA lavender essential oil Ingredients: 3 cups raw cashews, soaked, rinsed, and drained 1 vanilla bean, seeded 4 drops doTERRA lavender essential oil (to taste, a little goes a LONG way!) EatAvo.com

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6. Slice while still frozen with a sharp knife. 7. Allow cake to thaw for an hour in the refrigerator before serving. Consider adding lavender flowers to elevate your plating. 8. Enjoy! photo: Emily Hall-Dorio


MARANDA PLEASANT’S

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True BeauTy. LaBeLs. Divorce. vegan recipes. cancer. recovery. yoga Men.

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recipe

Krystle Pascual

Food Lover + Chef

Krystle Pascual, our Social Media Inspiration, Shares One of Her Favorite Recipes

Great For Dinner!

Spicy Peanut Zucchini Noodles Ingredients:

Directions:

½ pound spaghetti (sub with zucchini for healthier option) 3 tbsp soy sauce 2 tbsp date syrup (or preferred sweetener) 3 tbsp lemon juice 1 tbsp hot chili oil (or 2 tsp red pepper flakes) ¼ cup peanut butter ¼ cup tahini 2 tbsp sesame oil ¼ cup coconut milk 3 zucchini, spiralized 1 cup fresh parsley, chopped ½ cup cilantro, chopped 8 oz tofu, cubed, baked 2 green or red bell peppers, sliced 1½ cups cherry tomatoes, halved & grilled Toasted sesame seeds Diced fresh jalapeños ¼ cup peanuts, finely chopped & roasted ½ cup filipino fried corn (optional) Drizzle of white truffle oil

1

youtube.com/mintyanne

20

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Serves

INSTAGRAM: @themintyanne

3 5 to

In a pot of hot boiling water, cook the pasta according to the package instructions. Once done, drain and set aside.

2

Meanwhile, combine soy sauce, date syrup, lemon juice, hot chili oil, peanut butter, tahini, sesame oil, and coconut milk in a large bowl and mix until well combined.

3

With the same bowl, add the spiralized zucchini, pasta, parsley, cilantro, tofu, bell peppers, cherry tomatoes, and sesame seeds. Top with fresh jalapeños, peanuts, filipino corn, and a drizzle of white truffle oil. Enjoy hot or cold!


SUBSCRIBE today! Advertise with us: $3,200 full page

T h e C o n s C i o u s C u lT u r e M a g a z i n e

Plant-based

reciPes we love

*

richard

branson

Zero carbon

senator

M A N T R A

YOGA + HEALTH

bernie

WEIGHT LOSS:

sanders

THE MIND-BODY CONNECTION

exclusive intervieW

Questions ansWered

›› toP cliMate

leaders

toP creatives + Wildlife PhotograPhers

+

ending

Wildlife

TEACHING SELF-CARE, MARRIAGE, AND LIFE OUTSIDE STRETCHY PANTS

HAVE A RADICAL LOVE AFFAIR TIFFANY CRUIKSHANK

PEACE WITH PERFECTIONISM

Mark ruffalo

MEN

his letter to the President

YOGA

100% clean energy fight

BUDIG

trafficking

intervieW

for what

KATHRYN

SECRETS OF

FABULOUS

RELATIONSHIPS

+

THOUGHTFUL

PARENTING

GIVE UP SUGAR

FOR GOOD STOP HOLDING BACK RECLAIM YOUR POWER LEARN FROM PAIN RELEASE THE FEAR

INDIA

in PHOTOS

stoPPing the arctic drilling

› THE PROTEIN MYTH: TOP VEGAN

ATHLETES

PLANT-BASED: CULTURE. FOOD. LIFESTYLE.

Vegan Rockers:

THOM YORKE

JARED LETO ERYKAH BADU Exclusive Interview:

You love

toP WoMen in conservation

THRIVE MARANDA PLEASANT’S

MARANDA PLEASANT’S

JOAQUÍN PHOENIX

+

SUMMER PHOENIX

30+ GOURMET

VEGAN RECIPES

SHARK SLAUGHTER: Michael Muller

25+

PLANT- BASED

CHEFS

ENDING

WILDLIFE

TRAFFICKING VEGAN

BODYBUILDING

mantra yoga + health

THRIVE

Conscious Culture:

Yoga. Wellness

Plant-based Culture

Women. Climate

Organic Living

Vegan food

Social Good

Beauty. Food

Lifestyle

originmagazine.com/subscribe

mantramag.com/subscribe

mythrivemag.com/subscribe

conscious culture • yoga + health • plant-based culture Ads@mythrivemag.com | Full page: $3,200 | small business rate full page: $1,500 | 713.922.8584

w h o l e f o o d s • b a r n e s & n o b l e • e a r t h fa r e • s p r o u t s 4 0 + n at i o n a l r e ta i l e r s


recipes

Taline Gabriel

Taline Gabriel, Creator of Best-selling Healthy Food App Hippie Lane and Her Instagram Inspiration, @talinegabriel

Heaven Vegan, Gluten-Free

Cacao Smoothie 2 frozen bananas, chopped 1 tbsp cacao powder 1 cup non-dairy milk (coconut / rice milk) ½ tsp cinnamon powder 2 tsp peanut butter or tahini (optional)

Serves

5 minutes

Topping 1 tbsp shredded coconut ½ cup fresh berries 1 tbsp seeds / nuts of choice 1. Blend smoothie ingredients in a high-speed blender. 2. Pour into serving glass and top with coconut, berries, and nuts / seeds. 3. Serve immediately.

hippielane.com.au

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1


} } Q: Five of your

favorite ingredients.

A: Quinoa, coconut, nuts,

chia seeds, and fresh fruit and vegetables.

} } Q: What can’t you

live without in the kitchen?

A: A food processor

and blender.

} }

Q: Why did you start

your company?

A: I struggled with food

intolerances and gut issues that have been improved through proper diet and nutrition!

THRIVE

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recipes

Taline Gabriel

Raweos

Serves

4

30 minutes

A hugely popular recipe and for good reason, my raweos are a raw version of the cream-filled chocolate biscuit. Except mine are made without flour, sugar, butter, and an oven. I adore this recipe. The flavour combination is comfortingly reliable and they taste too good to be the healthy version. If there was one recipe that I were to convince you to make, it would be this one. Heaven in a bite.

Cookies: 他 cup pecans 1 cup Medjool dates Pinch of salt 1 tsp pure vanilla powder 3 tbsp cacao powder

Filling: 1 cup cashews (soaked for 2+ hours) 1 tbsp coconut oil 1 tbsp maple syrup 1 tsp vanilla powder 1. Process cookie ingredients in a food processor until it reaches a dough-like consistency. 2. Roll mixture into a large ball and flatten on cutting board with a rolling pin. 3. Cut in circle shapes with cookie cutter and refrigerate until firm. You can freeze to speed up the process. 4. Drain cashews and blitz filling ingredients in the food processor. Mixture should be creamy and smooth. 5. Spread filling onto chilled cookies and sandwich together. 6. Store cookies in the fridge.

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MARANDA PLEASANT’S

T h e

C o n s c i o u s

ben harper

C u l t u r e

M a g a z i n e

30+

Powerful Women Creating a New Culture

On Pain, Poetry + Finding your Way Home

Fem i n i st A g i tato r

*

Exclusive Interview

Our Heroine, Climate + Wildlife Activist

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McGowan

Shakes it Up

Bonnie Raitt

ON STANDS april 1 Top FEMS Changing the Game


recipe

Kim-Julie Hansen

Serves

{

- 2-

Oyster Mushroom Chops

with

Rosemary Garlic Potatoes

instagram guru Kim-Julie Hansen instagram: @BestOfVegan @brusselsvegan

1 2

In g redi ents: 2-3 large oyster mushrooms 4 tbsp olive oil 2 cups petite (or “baby”) potatoes 2-3 small garlic bulbs 1 handful fresh rosemary ½ handful fresh parsley Pink sea salt Freshly ground pepper 10 baby carrots

For the side salad:

2 cups lamb’s lettuce 1 cup small red beetroot leaves (or more lamb’s lettuce) 1-2 tbsp pine nuts 5-10 pitted black olives 2 green onions (or 1 shallot) 1 mini orange bell pepper (or ½ regular sized pepper) ½ cup halved cherry tomatoes brusselsvegan.com

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3 4 5 6 7

}

Preheat the oven to 350ºF. Place the potatoes in a baking pan lined with parchment paper (leave the very small ones whole and cut the bigger ones in half), add the garlic cloves, rosemary, 2 tbsp olive oil, salt, and pepper. Mix everything well and place the pan in the oven for 45 min until golden brown. If the garlic bulbs are small enough, you can also leave them whole. While the potatoes are in the oven, prepare the side salad. Cut the green onions and bell pepper thinly and mix them with the rest of the salad ingredients (optional: toast the pine nuts before adding them). For the dressing, add a little lemon juice or balsamic vinegar. Slice the oyster mushroom stems into chops (about ½ inch) and heat them in a pan with 2 tbsp olive oil at medium to high heat for 10 minutes or until golden brown. Flip the chops halfway through and season them with sea salt and pepper. Once they’re done, remove some of the oil with a paper towel or napkin. Blanch the baby carrots in boiling water for about 5 min and slice them in half (optional). Add fresh rosemary to the potatoes when they’re done and sprinkle fresh parsley over the carrots. Serve and enjoy!


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recipes

Maya Sozer

Dreamy Leaf Creator

Maya Sozer,

Ve gan C h e f a nd Food St y list, S how ing T he World how B e aut if ul and De licio u s Plan t- bas e d C u i s i ne Can B e . Instagram: @thedreamyleaf Q: A kitchen must have?

ethical choice for me to be vegan. It is far from being a diet.

A: High-speed blender! It has to be the most frequently used thing in my kitchen and, come to think of it, I could probably survive with just that.

Perhaps equally important is the environmental aspect. The current level of the meat and dairy addiction is not only ridiculous, it is also ecologically unsustainable. It is time to grow up as humanity and wean ourselves off of this stuff before we destroy our home.

Q: Why is veganism important to you? A: It is simple: Animals. I can’t participate in or stand by the abuse and cruelty they have to suffer on such a massive scale. It is an intuitive,

dreamyleaf.com

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And finally, there are the health benefits. To me, this is a side bonus, as the first two reasons dwarf it. But I did observe and enjoy clear, positive changes in my body and mind after becoming a vegan.


T he c ur r e n t l e ve l of t he me at and dai ry a d d i ct i on is n ot on ly r idiculo u s, i t i s a ls o e c ological ly un sustain able.

CURRIED GARBANZO BEAN TACOS Serves

4

Tacos

INGREDIENTS Curried Garbanzo Beans 1 can garbanzo beans ½ tbsp curry powder 1 tsp garlic powder 1 tbsp olive oil 1 tsp hot sauce Red Cabbage Salad 2 cups shaved red cabbage (shave with a peeler) ½ cup lettuce, chopped 1 tbsp olive oil Juice of ½ lemon 1 radish, sliced 1 cucumber, cubed 6 cherry tomatoes, cut in half 1 avocado, cubed Salt 4 soft tortillas (I used wheat) INSTRUCTIONS 1. Add all the ingredients for the curried garbanzo beans in a pan over medium high heat and cook for 5-7 minutes. 2. Mix the salad ingredients in a large bowl. 3. Heat up the tortillas in a panini maker, in a pan, or directly over the stovetop until you get a little charring and crispness. 4. Stuff the tortillas with the fillings.


recipes

Maya Sozer

Dr eamy L eaf Cre ator Maya Soze r

VEGAN MOCHA CHOCOLATE CHEESECAKE Serves

6

INGREDIENTS Crust

3. Cut the paste into the size of your cake pan (I used a 6-inch diameter springform pan).

1½ cups pecans ¾ cup Medjool dates, pitted Pinch of salt (I used Himalayan pink salt) 1 tsp vanilla extract

4. Line the cake pan with parchment paper and place the crust on the bottom.

Filling ½ cup espresso (about 2 shots) or use instant coffee 2½ cups raw cashews ¾ cup maple syrup ½ cup almond milk 3 tbsp coffee liqueur (optional) 2 tbsp coconut oil 1 tsp vanilla extract 1 tsp coffee extract Topping 1 cup chocolate, melted in microwave or in bain-marie 1 cup chocolate chips INSTRUCTIONS Crust 1. Grind all the crust ingredients in a food processor until you get a sticky paste. 2. Between two sheets of parchment paper, roll the paste out into approximately ¼ inch thickness.

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5. Place the pan in the freezer while you prepare the filling. Filling 1. Blend all the filling ingredients in a high-speed blender. 2. Take the cake pan out of the freezer and add the filling, then place back in the freezer. Topping 1. When the filling is fully frozen (after at least 4 hours in the freezer), take the cake out of the pan. 2. Pour the melted chocolate over the cake. 3. Add the chocolate chips on top. Serving Keep the cake in the freezer. Transfer to the refrigerator at least 1 hour before serving.


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vegan restaurants

Kristin Lajeunesse

10

Incredible Vegan Restaurants You Probably Don’t Know About

Kristin Lajeunesse, Columnist + Author, Will Travel for Vegan Food

B

etween the mayor of Eugene, Oregon, declaring 2016 as the year of veganism and popular, celebrity-founded vegan eateries on either coast, it’s safe to say the vegan movement has truly taken hold and isn’t showing signs of slowing. As plant-based food choices grow in demand, it’s actually becoming a bit challenging keeping up with all of the amazing vegan restaurants out there

these days. While it’s a good problem to have, it can also mean that some places may get overlooked if they happen to be in smaller or unexpected towns or cities around the country. Not to worry, I’m here to help! I’ve put together ten of the greatest vegan restaurants in the United States that you might not have heard much about yet.

Imagine Vegan Cafe Memphis, TN Hold on to your socks, this is Memphis’s bestkept vegan secret. With a triple-stacked “Big Smack” burger and fudgy Oreo-layered “Insanity Bars,” this is true diner food at its plant-based finest. Go for lunch, tour Graceland to digest, then return for dinner.

➧ Memphis's best-kept secret French and Asian isine Ely’s To Go Inspired Cu

Best vegan so ul food Detroit Vegan Soul Detroit, MI The best vegan soul food in the country! Run by a passionate couple with out-of-this-world kitchen talent, you’ll want to get one of everything off this menu. Don’t skimp, you can always get it to-go.

Boardman, OH

Known for their unique lunch boxes and daily specials, typically of French and Asian inspired cuisine, Ely’s To Go sources their ingredients locally and from mostly organic farmers. Their meals are flavorful and inspiring. Go there. Now.

Kristin Lajeunesse is the author of the memoir, Will Travel for Vegan Food: A Young Woman’s Solo Van-Dwelling Mission to Break Free, Find Food & Make Love. She’s visited all 50 states and between 2011 and 2013 dined at every single all-vegan establishment in the country, keeping track of her journey via the award-winning website Will Travel for Vegan Food. Still living nomadically, Kristin works professionally as a business clarity coach. She has a Master of Arts in Integrated Marketing Communication from Emerson College. Follow her travels and business adventures on wtfveganfood.com and kristinlajeunesse.com. wtfveganfood.com

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Chef Sara’s Cave Creek, AZ

No doubt known well by Asheville natives, Plant is surprisingly one of the only completelyvegan eateries in this vegan-friendly city. Perfect for a romantic dinner or casual lunch— take that picky eater who claims they don’t like vegan food. It’ll be love at first bite.

Fully raw and completely delicious, Chef Sara’s is truly a unique find in what seems like middleof-nowhere Arizona. Stop in for lavish salads and rich desserts on your way to the Grand Canyon.

➧ For the picky eater

Plant Asheville, NC

Fully Raw

Sweet Potato Kitchen Hawi, HI Worth flying all the way to The Big Island for— with a focus on clean eating and healthy living—Sweet Potato Kitchen’s food is packed with flavor. Their desserts are particularly impressive. After your meal take a stroll around this gorgeous, tiny, touristy town.

Clean eating

➧ Jivamuktea Cafe New York, NY

Adjoined with the Jivamukti Yoga Studio in Union Square, it can be easy to miss this hidden splendor. Here you’ll find incredibly filling and healthful salads, freshly pressed juices, and flavor-packed smoothies.

Hidden splendor

➧ Sweet Pea Cafe Tallahassee, FL

Farm to Table

One of the first vegan restaurants to include poutine on their menu before it was popular, Sweet Pea Cafe is an order-at-the-counter, farm-to-table establishment boasting a seasonal menu. Go for brunch, stay for mimosas.

Rustic and Romantic

Present Moment Cafe St. Augustine, FL Located in one of the most beautiful cities in the country, Present Moment Cafe perfectly complements this historic locale. With a rustic yet romantic vibe, serving up raw and organic meals, you’ll want to dine here more than once.

The Stand Natural Foods Laguna Beach, CA A hidden gem found along the coastal drive between San Diego and Los Angeles, this quaint stand offers meal bowls, burritos, ice cream, açai bowls, sandwiches, salads, smoothies, and more—truly a little bit of everything.

➧ Hidden Gem THRIVE

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recipes

Niki Webster

REBEL RECIPES Chief Rebel + Plant-Based Chef: Niki Webster Her Obsession with Delicious, Plant-based Food and a Healthy Lifestyle Inspires Thousands Each Week Instagram: @RebelRecipes

RebelRecipes.com

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“ B e e t ro o t : M y l at e s t fo o d o b s e s s i o n . I l ove b e e t r o o t r aw i n s a l a d , a d d e d t o j u i c e s w i t h l o t s o f g i n ge r, i n b e r r y s m o o t h i e b ow l s , a n d a s b e e t r o o t h u m m u s .�


recipes

Niki Webster

Q: What can’t you live without in the kitchen? A: I’m sure it’s been said a thousand times before: my food processor. I use mine many times a day and I’m sure it’s on its last leg! In the morning for smoothie bowls, for making my favorite hummus and pesto, and blitzing healthy snacks like bliss balls and raw desserts. Q: Five of your favorite ingredients? A: 1. Nuts butters: I can’t live without them. On toast, stirred into smoothie bowls for some protein, and in raw desserts. I usually have around four different types. 2. Beetroot: my latest food obsession. I love beetroot raw in salad, added to juices with lots of ginger, in berry smoothie bowls, and as beetroot hummus. 3. Coconut products: great for everything. I cook with coconut oil (doubles up as a moisturizer), organic desiccated coconut for raw desserts… Coconut sugar is a great sweetener and coconut jam is just delicious. 4. Cauliflower: another firm favorite as it’s super versatile and delicious. My favorites are roasted cauliflower, cauliflower rice, falafel, in curries, and of course as a pizza base. 5. Buckwheat flour: I use this naturally gluten- free flour (which is actually a seed rather than a grain) for making flatbreads and pancakes every week. I love its nutty flavour and higher protein content.

REBEL RECIPES Niki Webster


Ingredients 1 medium butternut squash or pumpkin 2 medium onions chopped finely 2 tbsp olives 4 cloves garlic, sliced Small sprig rosemary 1 liter veg stock 1½ cups Arborio rice 1 tsp chili flakes Zest 1 organic lemon Juice 1 lemon Good pinch pink Himalayan salt Black pepper 4 tsp nutritional yeast Topping Roast squash Handful crushed hazelnuts instructions Chop off about a quarter of the squash and slice into chunks. No need to take the skin off. Coat in a little olive oil, salt, and pepper, then add to a baking tray and cook for approximately 40 minutes until roasted nicely. While it’s roasting, add your oil and onion to a wide-bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Peel and deseed the rest of the squash and chop into small cubes. Add to the pan with the garlic and fry for a further 5 minutes. Add the rice and rosemary to the pan and stir thoroughly to combine, then pour in about 400ml of the stock. Turn up the heat a little and then keep adding more stock when the rice has absorbed the liquid. Repeat until the rice is cooked but still has a little bite and the squash is tender. To serve, add in the zest and juice of your lemon, salt, pepper, chili flakes, and nutritional yeast, and stir to combine. Top with the roast squash and crushed hazelnuts.

Lemony Butternut Squash Risotto

Serves: to

2

4

Prep time: 10 minutes Cook time: 40 minutes


recipes

Tilda Glas

Stockholm,Sweden Our Fav Teenage Chef

{ Tilda Glas, 19 }

Passionate Vegan Foodie I n s ta g r a m : @ f l o u r i s h i n g h e a lt h

flourishing-health.blogspot.com

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Q:

What can’t you live without in the kitchen?

A: The number one thing I couldn’t live

without would be my food processor, no doubt. I am addicted to banana ice cream and the only appliance in my kitchen that can handle large, deep-frozen chunks of banana is the food processor. As if that isn’t enough, it can make the most wonderful nut butters, bliss balls, and a whole bunch of other things that I like to play around with in the kitchen. Number two would be a set of kitchen scales. Trust me, if you’ve ever been in that situation where you randomly throw whatever you have in the fridge together and it comes out tasting delicious, it’s much easier to recreate if you’ve got the exact measurements down. Third on my list are mason jars. I love drinking my smoothies from them and they’re great for storing leftover liquids like soup, but the main reason I use them is to take pretty pictures for Instagram, however silly that sounds.

Killing and eating animals simply for our own pleasure is neither sustainable nor humane.

Q: Five of your favorite ingredients. A: 1. Medjool dates. My go-to healthy

sweetener substitute when I’m baking. 2. Oats. Packed with heart-healthy fibers, oats are versatile and a breakfast must-have at my house. 3. Fresh herbs. Because dried basil never made anyone unhappy. 4. Nutritional yeast. In dips, spreads, on salads, roasted vegetables, falafel. I’m obsessed. 5. Chickpeas. Hummus gives me life!

Q: Why is veganism important to you? A: Ever since I was a kid, I’ve cared deeply

about animals and the environment. That being said, I was totally unaware of the detrimental effects that eating animals has on our planet. My mom has always tried her best to provide us kids with wholesome, organic food and I think we were both lulled into the widespread myth of “humane and sustainably produced meat.” But after watching documentaries like Cowspiracy, Forks over Knives, and Earthlings, it’s hard to hide from the facts. Killing and eating animals simply for our own pleasure is neither sustainable nor humane. In my opinion, plant-based eating is the only way forward if we want future generations to thrive on this planet like we have.

Sweet Potato Burgers INGREDIENTS

Serves

4

Burgers 1 medium-sized sweet potato (200 g peeled) ½ can chickpeas, drained and rinsed ¼ cup quinoa flakes (could substitute for oats) 1 tbsp sweet miso paste (you can omit the miso paste if you don’t have any, but it really adds to the the flavor) ¼ small red onion, finely diced 1 tsp onion powder 1 tsp garlic powder 1 tsp ground cumin Salt and pepper to taste

For serving 4 hamburger buns of your choice Avocado Thinly sliced vegetables, such as tomatoes, lettuce, red onion, etc.

DIRECTIONS 1. Start by peeling and chopping the sweet potato into large cubes. Steam until the cubes are soft enough to pierce with a fork (15-20 min). 2. In a large bowl, mash all of the ingredients together with a fork until everything holds together nicely. Add more quinoa flakes if the mixture feels too wet. 3. Shape 4 big or 6 small patties with your hands. 4. Fry the burgers in a non-stick pan or a spoonful of coconut oil over medium to low heat until the patties have a nice colour on both sides, approximately 5-10 minutes on each side. You could also bake the burgers in the oven: 350°F, 10-15 minutes on each side. 5. Serve immediately in hamburger buns and top with sliced avocado and any of your other favorite hamburger toppings.

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recipes

Tilda Glas

T ilda Glas Healthy Vegan Chocolate Mousse

Serves

2-3

Ingredients Mousse 12 ounces (1 package) silken tofu 2 tbsp cocoa or cacao powder 2 ounces dark chocolate (at least 70% cocoa solids) 5-6 fresh dates OR 2 tbsp coconut sugar Toppings Fresh strawberries and blueberries Coconut chips or cacao nibs for some extra crunch DIRECTIONS 1. Pit the dates and place all ingredients except for the chocolate into a food processor and blend until entirely smooth. Stop to scrape down the sides with a spatula if necessary. 2. Melt the chocolate on the stove or in the microwave and mix in with the other ingredients. 3. Spoon the mousse into small glasses and refrigerate for 1-2 hours. 4. Top with berries and a sprinkle of coconut chips or cacao nibs if you wish and enjoy!

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Article

Can Chocolate

Can Chocolate Really Be Good For You?

Article: Daniella Foster

Really Be Good

for

You?

Cocoa Flavanols May Have a Range of Health Benefits

c

hocolate is widely considered to be one of the most beloved foods in the world, with an estimated 7.2 million tons consumed each year. Though a modern day indulgence, cacao—the foundation of all chocolate—has enjoyed a centuries-long reputation for a wide range of purported health benefits.

Today, researchers around the globe are studying the potential health benefits of this treasured treat. And to date, hundreds of studies on cocoa flavanols have been published, with research suggesting that these bioactive compounds found naturally in the cacao bean may have a range of health benefits. Contrary to popular belief, cocoa flavanols are not antioxidants. Early research suggested that flavanols may act as antioxidants in the body. Today, this is understood not to be the case. A significant body of research has shown that consumption of cocoa flavanols increases the body’s pool of nitric oxide, a compound produced naturally within the body that triggers blood vessels to relax, enabling the smooth flow of blood. This ability of blood vessels to relax is scientifically recognized as a marker of a healthy cardiovascular system.

So does this mean chocolate is good for you? Chocolate can be part of a healthy diet, but it should not be considered a health food. Chocolate is not a reliable source of cocoa flavanols. In fact, the amount of cocoa flavanols in chocolate varies dramatically as traditional processing methods can destroy the naturally present cocoa flavanols. While a high percentage of cacao in a dark chocolate bar is likely to contain more cocoa flavanols than a traditional milk chocolate bar, the percentage of cacao is not a reliable indicator of a product’s cocoa flavanol content. Unless the packaging indicates the cocoa flavanol content, there is no way to determine if you are getting a significant amount of these bioactive compounds. So while chocolate tastes good, it is the cocoa flavanols that emerging science suggests may be truly good for you.

Daniella Foster is a policy innovator and social entrepreneur. She has worked in government, business, and the nonprofit sectors leading strategic initiatives to improve public health outcomes and find innovative solutions to global health and food challenges. Ms. Foster currently serves as the Director of Corporate Affairs and Science Communications for Mars Symbioscience.

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recipes

Rachel Smith

Try These

Decadent Raw Treats from Chef and Vegan Instagram Rockstar, Rachel Smith I n s ta g r a m : @ r awb e r ry f i e l d s

Chocolate and Hazelnut Avocado Mousse PREP TI M E :

5 mins

s e rv e s :

2

Ingredients 2 ripe avocados ½ cup high-quality cocoa powder (OR raw cacao powder, but I find that too bitter for this dessert) ½ cup hazelnut milk ¼⅓cup maple syrup (adjust to your preference) Optional: ½ large tbsp chocolate hazelnut butter

INSTRUCTIONS 1. Place all the ingredients into a blender and blend until smooth. 2. Serve with fresh strawberries and chopped hazelnuts.

rawberryfields.co.uk

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{ Raw Salted Caramel Crème Brûlée { PREP TI M E :

8 hours

c o o k TI M E :

Salted Caramel 10 Medjool dates (pitted) 2 tbsp coconut syrup (can substitute with other liquid sweetener) 1 large tbsp almond butter 30ml water (you may need less if you have a Vitamix/Blendtec) ½ tsp Himalayan or sea salt

Custard Crème 2 cups cashews (soaked overnight) 5-6 tbsp maple syrup 4 tbsp liquid coconut butter 2 tbsp liquid coconut oil (optional; if you prefer a thicker texture) 2 tsp vanilla bean paste ¼ cup nut milk (I used almond)

Caramel Topping

30 mins

s e rv e s :

6

and smooth the mixture until it covers the bottom. 4. Place the ramekins in the fridge while you make the custard.

Custard Crème 1. Drain the cashews. 2. Place all ingredients EXCEPT the water in a blender and blend until the mixture turns smooth and creamy. Add more almond milk if needed. 3. Taste the mixture, and adjust the maple syrup to your taste. 4. Pour the mixture into the ramekins, and place in the freezer for 30-40 minutes to allow them to firm up.

Approx. ½ tsp coconut sugar per pot

5. Once firm, remove from the freezer and place in the fridge until they are ready to be eaten.

Salted Caramel

Caramel Topping

1. Remove the pits from the dates. If your blender is not particularly powerful, you can soak your dates for roughly an hour before using.

1. Before serving, cover the top of each crème brûlée with a layer of coconut sugar, then, using a kitchen blow torch, heat the coconut sugar until it melts and forms a hard, sugary crust. You need to keep the flame moving so that you don’t burn the sugar.

2. Place all ingredients in a blender and pulse until everything has combined. Depending on your blender, you may get a really smooth caramel, or it may be slightly lumpy in appearance, but the lumps are delicious!

Rachel is a raw foodie from Bristol, with a passion for creating decadent raw treats.

3. Place roughly 2 large tablespoons in the bottom of each ramekin,

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recipes

Ulla Keijama

Ou r

Finnish Inspiration

Chef Ulla Keijama Specializing in healthy, refined-sugar-free,

plant-based,

mostly gluten-free vegan recipes. Instagram: @ultzi70 44

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Triple Chocolate Soft Protein Bars Bottom layer ½ cup peanut butter 3 tbsp maple syrup, honey, or other liquid sweetener ¼ cup rolled oats ¼ cup water ½ cup chocolate-flavored protein powder Upper layer ¼ cup cacao butter ¼ cup coconut oil 2 tbsp maple syrup 1 tsp lucuma Frosting 2 tbsp coconut oil 1 tbsp maple syrup 1½ tbsp raw cacao powder Garnish 2 figs Hemp seeds For bottom layer, put peanut butter and liquid sweetener in a saucepan and warm up, stirring continually, until peanut butter is melted. Reduce heat and add in water and oats, mixing well. Take the pan off the heat and add in protein powder. Mix until you have an even and soft but a bit sticky batter. If too dry, add more water (the amount of water depends on protein powder you use). Press batter in a tin and put in fridge to set. For upper layer (white chocolate), melt cacao butter and coconut oil in a saucepan on low heat. Add in maple syrup and lucuma powder

and mix until well combined. Pour white chocolate sauce in the tin over bottom layer and let set in fridge for an hour or more. For frosting, mix together 2 tbsp melted coconut oil, 1 tbsp maple syrup, and 1½ tbsp raw cacao powder. Pour raw chocolate sauce over white chocolate and garnish with sliced figs and hemp seeds. Put back in a fridge to set. Cut into slices and enjoy. Store chilled.

Berry-Banana Smoothie

serves

1

1 small banana 1 cup strawberries (measured, chopped) ½ cup raspberries ½ cup blueberries ¾ cup yogurt 1 tsp acai powder raw fig spread, hemp seeds, and blueberry powder.

Mix all ingredients together until smooth. Top with kiwis, blueberries, pumpkin seeds, and hemp seeds or your own favorites.

Coconut-Chia Pudding

serves

2

1 cup almond milk ¼ cup chia seeds 2 tbsp coconut shreds Mix all ingredients together, cover, and let set in fridge for a few hours or overnight. If you like, add a couple tbsp of maple syrup for more sweetness. This meal is garnished with plums, cloudberries,

Banana and Peanut Butter Pudding

serves

1

2 small ripe bananas 1 tbsp peanut butter 3 tbsp thick coconut milk (the thick part of canned coconut milk that separates and rises to the top) 1 tsp vanilla bean paste or vanilla extract 1 tbsp coconut oil Mix all ingredients together until smooth. Let set in fridge around 30 minutes before serving.

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recipes

Chef Jennifer Bie

San Francisco Wholly Vegan

Chef Jennifer Bie

Instagram: @whollyvegan

Inspires Thousands Each Week Online: What She Can’t Live Without in the Kitchen and Her Favorite Recipes at Home Q: What can’t you live without in the kitchen? A: Santoku knife. Q: Five of your favorite ingredients? A: Broccoli, cashews, Fresno chilis, coconut milk, and ginger. Q: How long have you been a vegan? A: Six years. Q: Why is it important to you? A:

I choose to live a vegan lifestyle for the animals, for my health, and for the health of the planet.

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Coconut

Lemongrass Tofu

Coconut

Red Curry Ramen

Serves 2-3

Serves 2

INGREDIENTS 2 tbsp cooking oil 2 large cloves of garlic, minced ½ of a large onion, thinly sliced 1 lemongrass stalk, leaves and outer layer removed, white part finely chopped 2 Thai chilis, finely chopped (optional) 2 cups extra firm tofu, cut into cubes or triangles 1 cup broccoli florets, cut into bite-sized pieces 2 tsp curry powder ½ cup coconut milk 1 tsp tamari 1 tsp unrefined sugar Cilantro for garnish

INGREDIENTS 8 oz. dried vegan ramen noodles (or other noodles such as somen, soba, or rice noodles) 2 cups broccoli florets, cut into bite-sized pieces 2 cups vegetable broth 1 cup coconut milk 2-3 tsp red curry paste, to taste 2 tsp tamari 2 tsp unrefined sugar 1 tsp toasted sesame oil ¼ cup chopped green onions Shredded red pepper for garnish (optional)

INSTRUCTIONS 1. Heat the oil in a large skillet over medium to high heat. 2. Add the garlic, onion, lemongrass, and chilis (if using) and cook for 2 minutes.

INSTRUCTIONS 1. In a large pot, boil the noodles in water according to the package instructions. 2. Add the broccoli in with the boiling noodles and cook until tender (2-3 minutes). 3. Drain the noodles and broccoli in a colander and set aside.

3. Add the tofu and broccoli and cook for 2-3 minutes until the broccoli is tender. 4. Sprinkle in the curry powder and stir well. 5. Add the coconut milk, tamari, and sugar. Stir well and cook for 1-2 minutes more. 6. Taste and add more curry powder, tamari, or sugar, as desired.

4. In the same pot, boil the vegetable broth over high heat. 5. Add the coconut milk, red curry paste, tamari, sugar, and sesame oil. Stir until well combined and let simmer for 2 minutes. 6. Taste and add more curry paste, tamari, sugar, or water, as desired. 7. Place the cooked noodles and broccoli in a bowl. Pour in the coconut curry broth.

7. Garnish with cilantro. 8. Top with green onions and shredded red pepper (if using).

whollyvegan.net

portrait photo: Yesica Arredondo

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recipes

Heather Bell and Jenny Engel

Interview with Los Angeles-based Spork Foods Founders Heather Bell and Jenny Engel

Kitchen Must Haves, Favorite Ingredients and Recipes, and Why They Went

Vegan Sixteen Years ago - Food Photos: Patrick M. Gookin II Q: What can’t you live without in the kitchen?

A: We’ve been vegan for sixteen years and counting. Loving every second of it!

A: A great sharp knife! It allows you to cut things properly, be comfortable, and not waste a lot of time in the kitchen. A flimsy knife causes you to do a lot more work and be way less effective. Also, a dull knife causes you to cut yourself more often, and we want none of that! It can sound counterintuitive, but that’s really what happens. When knife shopping, what you’re looking for is that the blade goes through the entire knife, even into the handle. Usually, you can see it on the handle on the other end if it’s not one solid piece of steel.

Q: Why is it important to you?

Q: Five of your favorite ingredients? A: The VeganEgg by Follow Your Heart, Worcestershire Sauce by The Wizard’s, any and all spices by Frontier because they are organic and non-irradiated, Sherry Vinegar by Napa Valley Naturals, and Brown Rice Syrup by Lundberg. Q: How long have you both been vegan?

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A: We were both motivated to go vegan in college, while studying environmental studies. We first made the connection between our food choices and how leading a non-vegan lifestyle was devastating to the environment. From there we went on to learn even more about how going vegan was also an incredible statement about animal welfare/anti-cruelty and was great for our health while supporting our core ethical beliefs. We love animals, ourselves, and the planet—those are the biggest reasons why this lifestyle is important to us.

Los Angeles-based Spork Foods is a gourmet vegan food company owned and operated by sisters Heather Bell and Jenny Engel. They offer vegan organic cooking classes, chef trainings, recipe development, and private chef work in Los Angeles and worldwide. Their cookbook, Spork-Fed, is currently in stores. They teach all over the country and the world reaching over 10,000 people a year.


(gluten-free) S e rv e s

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Jerk Coleslaw with Plantain Strips

6 to 8

One of the best parts about traveling, in our humble opinion, is tasting new foods! When Jenny traveled to Jamaica, she loved trying traditional Rastafarian Ital food—fresh coconuts and plantains galore. But the one dish no one had veganized was the jerk coleslaw. We had to get to work creating our own version when she got back. We’ve been told it’s very authentic and delish, with a little vegan West Hollywood spin! Ingredients ½ large head purple cabbage ½ large head green cabbage Dressing Ingredients 3 cloves roasted garlic 1 cup vegan mayonnaise 2 tbsp fresh lime juice, plus grated zest of 1 lime 2 tsp fresh chives, finely chopped 2 heaping teaspoons jerk seasoning blend ½ tsp sea salt, plus to taste ½ tsp finely ground black pepper, plus to taste Plantain Strip Ingredients 2 tbsp neutral tasting high-heat oil 1 large green plantain Dash garlic powder Directions Slice purple cabbage in half. Shred by placing flat portion on cutting board. Make even, small slices into cabbage until well chopped. Repeat for green cabbage. Place in a medium bowl and set aside.

For the Dressing Chop garlic and place in a medium bowl. Add mayonnaise, lime juice and zest, chives, jerk seasoning, sea salt, and black pepper. Whisk until uniform. For the Plantain Strips Heat a sauté pan and add oil. Remove plantain from peel. Using a peeler, make long strips lengthwise along plantain. Add strips to oil and cook for about 2 minutes on each side, or until crisp. Place on a plate lined with a paper towel. Season to taste with sea salt, black pepper, and garlic powder. Toss cabbage with dressing until well coated. To serve, top with plantain strips. Note: Shred cabbage quickly in a food processor using the slicing blade attachment. THRIVE

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recipes

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Heather Bell and Jenny Engel

Southwest Black Bean and Corn Mini Burgers with a Smoky Paprika Cashew Cheese

Ingredients Black Bean Burger Ingredients 1 tbsp neutral tasting high-heat oil, plus 2 tbsp ½ large onion, finely diced 2 cloves garlic, finely diced ½ cup corn, fresh or frozen ½ large red or orange bell pepper, finely chopped Dash sea salt, plus ½ teaspoon ¼ tsp finely ground black pepper 1 (15-ounce) can black beans, rinsed ¼ tsp chipotle powder 1 tbsp vegan Worcestershire sauce 1 tbsp fresh lemon juice 2 tsp agave nectar ¾ cup rolled oats 1 cup bread crumbs or 2 slices spelt bread Whole grain mini burger buns Ketchup, mustard, pickle relish, tomato, and lettuce (optional) Cashew Cheese Ingredients *Optional (Gluten-Free) ¾ cup cashews ½ tsp garlic powder ½ tsp sea salt 2 tsp agave nectar ½ tsp smoked paprika 2 tbsp neutral tasting oil ¼ cup unsweetened almond or soy milk 1-2 tbsp fresh lemon juice 3 sprigs fresh thyme, stemmed and finely chopped

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Directions Preheat large (6-quart) pot over medium heat and add 1 tablespoon oil. Add onion and garlic and cook for about 2 minutes. Add corn, bell pepper, dash of sea salt, and black pepper. Cook until mixture is slightly browned, about 3-4 minutes, and set aside. In a food processor, combine black beans, chipotle powder, ½ teaspoon sea salt, Worcestershire sauce, lemon juice, and agave. Pulse together 5-8 times. Add oats and bread crumbs or spelt bread. Pulse until uniform, scraping down sides to further incorporate into food processor. Transfer to a large bowl. Add cooked onion and pepper mixture to bowl and fold into veggie burger mixture. Heat a large sauté pan over medium heat and add remaining oil. With damp hands, form burgers into patties and place in heated pan. Cook for about 5 minutes on each side or until browned. Serve on a toasted mini bun with cashew cheese, if using, and desired toppings! For the cashew cheese: In a large food processor or high-powered blender, pulse cashews, garlic powder, sea salt, agave, paprika, oil, almond or soy milk and lemon juice. Blend until smooth and uniform, scraping down sides of machine as needed. Fold in thyme once mixture is creamy.


Shortcake Ingredients 2 cups unbleached all-purpose flour 1 tbsp non-aluminum baking powder 1 tbsp egg replacer, dry (Ener-G brand) 2 tbsp evaporated cane sugar (Wholesome Sweeteners brand) ¼ tsp sea salt ¹/³ cup non-hydrogenated buttery spread (Earth Balance brand) ¾ cup unsweetened almond milk, plus 1 teaspoon unfiltered apple cider vinegar, curdled 2 tbsp maple syrup, for brushing

}

(gluten-free) Yields

Ingredients Strawberry Ingredients 2 cups fresh strawberries, sliced, plus more for garnish ¹/³ cup evaporated cane sugar 1 tsp lemon juice, plus grated zest of ½ lemon ½ tsp vanilla extract

Strawberry Shortcakes with a Coconut Whipped Cream Topping

6 to 7

individual shortcakes

Coconut Whipped Cream Ingredients 1 (14-ounce) can regular coconut milk (not light), refrigerated overnight 2 tsp maple syrup ¼ tsp sea salt ¼ tsp vanilla extract Directions Preheat oven to 425°F. Toss together strawberries, sugar, lemon juice, zest, and vanilla extract in a small bowl. Set aside. For the Shortcakes In a medium bowl, combine flour, baking powder, egg replacer, sugar, and sea salt. Use a pastry cutter to incorporate butter until mixture is coarse and crumbly. Create a well in center of dough and add curdled almond or soymilk. Stir until just combined. Do not over-mix. On a floured cutting board, roll out dough and use a biscuit cutter to cut out rounds. Place on baking sheet lined with parchment paper or a silicone baking mat (or use cooking spray), and brush with maple syrup. Bake for 17-20 minutes, or until golden brown. For the Coconut Whipped Cream Refrigerating the can overnight allows the coconut cream to separate from the coconut water. So when you open it, hold the can steady and be careful not to shake it. With a spatula or spoon, remove only cream from top and discard coconut water. Place coconut cream, maple syrup, sea salt, and vanilla extract in a standing mixer and mix on high for about 1 minute, or mix by hand vigorously whisking for 4½ minutes. Let shortcakes cool partially and slice each in half horizontally, creating two layers, like a hamburger bun. Place tablespoon strawberries on bottom layer of biscuit. Dollop with coconut whipped cream and place, “lid” portion of shortcake on top. Garnish with strawberries, if desired.

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recipe

Lauren Toyota & John Diemer

Prep Time: 20 minutes Makes 2 entrée salads or 4 appetizer salads

This salad looks fancy, but it’s very easy to make. Plus, you’ll fall for the pairing of grapefruit and avocado! Ingredients Salad Ingredients: 8 cups salad greens ¼ cup fresh dill ¼ cup finely chopped basil leaves 1 cup thinly sliced red onion 2 grapefruits 1 avocado ¼ cup salted pistachios, shell removed Dressing Ingredients: ¼ cup grapefruit juice (using half of 1 grapefruit from above) 1 tbsp lime juice ¹/³ cup cold-pressed olive oil 1 tsp dijon mustard ¼ tsp sea salt ¼ tsp ground pepper

Our Fav Hot Couple Cooking Up Vegan Love and Bringing Their Popular Plant-based Lifestyle to Food Fans across the Globe. L aure n Toyota & Joh n D iem er, Cre ato r s o f the hot for food bl og Instagram: @hotforfood

INSTRUCTIONS 1. In a jar, combine all the dressing ingredients and shake well. 2. Mix together salad greens, dill, basil, and red onion in your serving bowl or platter. 3. Peel and segment the remaining 1½ grapefruits. With a sharp knife, cut the top and bottom off so the grapefruit can sit flat on a cutting board. Then cut off the peel and pith around the circumference of the fruit. Place the knife between the grapefruit segments close to the membrane and lightly push the flesh out, removing it from the membrane. 4. Cut your avocado in half and then in quarters and remove the peel. 5. Finely chop pistachios or run them through a coffee grinder to get a coarse meal. 6. Dredge the quarters of avocado through the pistachio meal. 7. Dress the greens mixed with herbs and red onion with half the dressing. 8. Place grapefruit segments and pistachio-crusted avocado on top. 9. Sprinkle with any remaining crushed pistachios and serve immediately. Add extra dressing per serving if desired. Leftover dressing lasts for up to 7 days in the fridge.

hotforfoodblog.com | youtube.com/hotforfoodblog

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recipe

Heidi Ho

Heidi Ho Founders Heidi Lovig + Lyssa Story

{ Ne Chèvre Stuffed Pepper Boats } Instagram: @HeidiHoOrganics Ingredients: 1 container (6 oz.) of Heidi Ho Pure Ne Chèvre 4 bell peppers, cut in half (8 halves total) 1 red onion 1 diced tomato 4 cloves diced garlic 1 tsp salt 1 tsp pepper 1 tsp dried basil 1 tsp dried oregano 1 tsp red chili flakes 1 head finely chopped cauliflower 2 cups vegetable broth 2 cups finely chopped walnuts 1 tsp paprika 1 tsp fennel seed 1 lemon, juiced 1½ tsp sunflower oil 2 tbsp bread crumbs

Preheat oven to 350° Place chopped cauliflower, broth, walnuts, paprika, fennel, lemon juice, black pepper, garlic, and salt on flat baking tray. Cook for approx. 30 minutes, stirring occasionally. In a saucepot, sauté onions in oil, adding basil, oregano, and chili flakes. Place halved bell peppers on a separate lined baking sheet; add a layer of cauliflower mix. Spread a layer of Heidi Ho Pure Ne Chèvre over the cauliflower mix, and then a layer of sautéed onions; top with diced tomatoes. Bake for 15 minutes. Top each pepper with bread crumbs and cook for an additional 10 minutes. Enjoy! Heidi Ho Organics creates delicious plant-based foods with extraordinary ingredients that are healthier for you and the planet.

Heidiho.com

photo: Andrew Legg

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THRIVE Issue 5: Plant-based Culture  

Rock n' Roll Vegan Lifestyle, Food, Lifestyle. Bitchin Top Chefs, Interviews, Athletes, Animal Activism, and Recipes. Joaquin Phoenix, Jared...

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