VegWorld 35

VegWorld Magazine

Issue 35 - July/August 2016 |

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CONTENTS VegWorld Magazine - July/August 2016

THE FUN SIDE OF VEGGIE LIVING 08 Vegan Hot Sheet 12 Vegworldly Wanderings 17 Events Calendar

The Moral Hostess: Activism Begins at Home - Lori Fryd shares how she has learned to entertain ethically.

FAMILY AND LIFESTYLE 18 Vegan 101 38 Boys and Girls Club 43 Plant-Based Food Association: Move Over Meat!

Blaze your own plant-based trail! Andrea Denton advises us, “You Do You” - Finding our way through vegan eating.

Page 18.

FEATURES 21 Dr. John McDougall 74 The Esther Effect

NUTRITION AND THRIVING 31 Saving Your Skin 34 Amazing Transformations 49 Well Woman Way Beautiful Lani Muelrath (“The Plant-Based Journey”) teaches children how to make healthy foods at the HealthFest in Marshall, Texas on page 38.

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CONTENTS VegWorld Magazine - July/August 2016

FRESH FINDS 45 True Beauty 53 Between The Pages 58 Things We Love 60 Fashion with Compassion 72 Restaurant Review

RECIPES FOR FOODIES 62 Daily Dozen Mexican Salad 64 Fresh and Fast Thai Tofu Bowl

Libido in Bloom Part 2 - Dr. Linda Carney explains how plantbased eating translates into healthy intimacy. Page 49.

66 Portobello Pot Roast Recipe 68 Raw Coconut Curry 70 Black Bean Soup

The ever-creative Chef Amy Johnson (aka “Mrs. Plant”) gives us an authentic “Daily Dozen” Mexican salad on page 62.

Bring on the mangoes, hold the oil!

REGULARS 04 Credits Pigs can’t be part of your family? Hogwash!!

Esther the Wonder Pig teaches us that love comes in all species!

Meet Esther’s family on Page 74.

05 Editor’s Note 77 Love, Lori

Cover Photo: ©Robert Stewart | Photographer - www.artseed.com VegWorld Magazine

© VegWorld 2016 Issue 35 - July/August 2016 |

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CREDITS VegWorld staff

Publisher Edward N. Smith III Editor-in-Chief Amanda C. Smith Managing Editor Lori Fryd Graphic Design Lise-Mari Coetzee

Contributors

Tess Challis

Chef A.J.

Linda Carney MD

Andrea Denton

Michael Greger, MD

Robin D. Everson

Lori Fryd

Erin Goldmeier

Steve Prussack

Sharon McRae

Karen Ranzi

Mark Reinfeld VegWorld Magazine

Michael Taylor

Lani Muelrath

Robin Tierney Issue 35 - July/August 2016 |

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EDITOR´S NOTE om A message fr the Editor of zine, a g a M ld r o W g Ve h Amanda Smit

Activism...

I

t can be a scary word. It evokes worrisome images of rallies, marches, protests, violent strikes and sit-ins. Activists usually rely on vigorous tactics to bring about the social, political or economic changes they seek – and these tactics can run the gamut, from welcome and longed for, to unpopular and unpleasant.

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hat does activism look like when it comes to what’s on our plates?

e will be exploring this topic in even more depth in upcoming months. In this issue, we are honored to have Dr. John A. McDougall on our cover and to have an in-depth profile of his life and work as our feature story. Dr. McDougall’s vocation has been one of activism since very early on in his medical career, when he discovered the vital connection between nutrition and health - and he started succeeding in actually making his patients well. Decades later, Dr. McDougall still speaks out tirelessly and fearlessly, to push for a better medical model. We invite you to read about his dedication and his passion in this month’s issue. By the end,

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we’re certain that you will agree how profoundly Dr. McDougall merits the title of “Activist.”

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ewly created activist organizations, such as the Plant-Based Food Association, are at the forefront of the next big political push, as they educate the public and lobby Washington to ensure a fair and competitive marketplace for businesses selling plant-based foods. This issue also features an article on their laudable efforts to bring healthier, nonmeat alternatives to the fat-laden American plate.

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ut, activism doesn’t require you to be a famous doctor or a dedicated organization. When it comes to changing one’s diet, and veering away from the Standard American plateful of chronic illness, there can be other, quieter forms of activism. There is the discrete activism of an ordinary woman, alone in her kitchen, determined to feed

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EDITOR’S NOTE her guests and her loved ones foods that will not promote illness and lead to an early grave. This type of activism can be practiced in one’s very own home, as Lori Fryd shows us so well in “The Moral Hostess”.

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ctivism is contagious. Our own activism started long before acquiring VegWorld. We were inspired by the work of many of the plant-based doctors who are also getting the message of true health care out to the masses. We started “Get Healthy Marshall, Inc.” to help our little town get the message out, and that led to creating our annual HealthFest, where people come from all over the world to hear from experts and authors - plus get the local touch. Plant-based powerhouse Lani Muelrath even got the local youth involved this year, with the help of the Boys and Girl Club. You

can read about their successful participation also featured in this issue.

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ctivists can appear out of nowhere and in the least expected ways. I recently asked Ed what his reaction would have been if someone had told him 20 years ago he’d be a vegan activist someday.

He said, “I would have thought they were crazy.” It just goes to show that you never know where your path in life will lead.

I

guess we are the scary activists now! Someday, people who eat plants happily and willingly won’t seem crazy at all. Every day, thanks to the work of the dedicated activists featured in this issue, and so many more around the world, we are getting closer to that goal.

Amanda Smith Editor-in-Chief VegWorld Magazine

This month we had the honor of attending “The Marshall Plan” movie premier in Sedona, Arizona with the documentary filmmakers and Sedona International Film Festival CEO Patrick Schweiss, along with senior programmer Sheron Foster – from left to right: Patrick Schweiss, Roland Boni, Caroline Hofmann, Amanda Smith, Edward N. Smith III and Sheron Foster.

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FINALLY

A magazine that does for compassion what GQ does for fashion. compassionateman.com tap here for Apple VegWorld Magazine

tap here for Android Issue 35 - July/August 2016 |

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Vegan Hot Sheet

Latest Vegan & Plant Based Buzz

BERLIN’S NEW VEGAN EATERY

IS TOO POPULAR

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he opening of a new vegan restaurant in Berlin called the “Dandy Diner” gave law enforcement officers a big plant-based headache! Berlin, known as the epicenter of Europe’s vegan movement, was the perfect place for owner Carl Jakob Haupt to launch his new enterprise. But, as hungry vegan crowds began growing outside his restaurant and threatening to stop traffic, police grew concerned. What started out as an opening night party quickly turned into a vegan “happening.” Crowds swelled to more than 600 and overwhelmed staff and management, along with the encouragement of law enforcement, soon determined that the opening needed to close down…pronto. The restaurant was abruptly closed for the evening and the party was over – at least for that night.

Haupt remained upbeat and enthusiastic. “It was the best restaurant opening there has ever been!” Haupt exclaimed. Certainly, one of the most memorable!

http://nypost.com/2016/04/19/cops-break-up-mob-of-hipsters-who-overran-vegan-restaurant/

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VEGAN HOT SHEET

VEGAN AWARENESS WEEK CELEBRATES IN ASHEVILLE,

NORTH CAROLINA

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oe Walsh, President Emeritus of the Asheville, North Carolina Vegan Society, promotes successful Vegan Awareness Week. “With Asheville being populated with such thoughtful and open minded folks, I believe that many people who aren’t yet vegan will choose to move in that direction when presented with fact-based information.

The Vegan Awareness Week Proclamation signed by Mayor Manheimer makes a strong case for plant-based eating! Though I would definitely add that compassion for animals is the number one reason that many choose to live a vegan lifestyle.” http://latestvegannews.com/city-ashevillenorth-carolina-proclaims-vegan-awarenessweek/

VEGETARIANISM: THE STORY SO FAR: A RADIO HISTORY

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very month, vegetarians and vegans around the world are joining thousands of Londoners to tune into an epic radio series that tells the millennia-spanning back-story to today’s vegetarian and vegan movements.

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VEGAN HOT SHEET

Independent broadcaster Ian McDonald has taken a sabbatical from paid employment to record interviews with world-leading experts, pore over esoteric research in the British Library, and travel to the places where the story unfolded - including the length and breadth of India - to bring the story to listeners.

http://theveganoption.org/vegetarian-history/

FDA POISED TO DECIDE WHAT IS “HEALTHY”

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ood labeling is a huge political hot button. Being able to use the words “healthy,” or “natural” on labels guarantees a boost in sales. But, what does “healthy” really mean and who decides which products are healthy and which are not?

Apparently, the Food and Drug Administration does. For years, the FDA has deemed Frosted Flakes to be healthy because it has zero grams of fat.

According to the Wall Street Journal, “Under the FDA’s current rules, some cereals and snacks are deemed healthier than fruits and nuts based on fat content. That is likely to change as the agency plans to modernize the definition of ‘healthy’ to keep up with changing eating habits in the U.S.” Sounds like health-conscious people everywhere might need to remain wary of what the FDA decides is “healthy” for consumers.

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http://www.foodpolitics.com/2016/05/healthynatural-its-up-to-the-fda/

COOKING CARCINOGENS

OUT OF MEAT?

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hen the World Health Organization announced that consuming red and processed meats could lead to cancer, what they neglected to address were the environmental carcinogens contained in meats as well.

According to Science Daily: “A study shows that only cooking processes that remove fat from meat can reduce the concentrations of these substances…The potential environmental toxins include inorganic elements such as arsenic, cadmium, mercury, lead,

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VEGAN HOT SHEET PAHs, PFAs, dioxins, pesticides and other persistent organic pollutants (POPs), such as polychlorinated biphenyls (PCBs), industrial chemicals which are viewed as one of the twelve most harmful pollutants produced by humans, according to the United Nations Environment Programme. Most of these substances are fatsoluble, so any food with high fat contents accumulates higher levels of micropollutants than plant matter. “PCBs and other POPs accumulate in the fatty parts of meat because they are fat soluble. Reduced consumption of meat fats will reduce the intake of PCBs. On the other hand, eating meat with a high fat content can result in a significant exposure to PCBs.� https://www.sciencedaily.com/releases/2016/05/160506100202.htm

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VEGWORLDLY WANDERINGS

WEEKEND THRILLS IN HERITAGE-MEETS-HIP ALEXANDRIA

HOW ABOUT A TRIP TO A GETAWAY WHERE HERITAGE MEETS HIP? Story and photos by Robin Tierney

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ust 8 miles from D.C., Alexandria, Virginia’s independently owned shops, museums, galleries and cosmopolitan-casual restaurants occupy beautifully preserved 18th-century architecture along red-brick sidewalks.

Founded in 1749, the seaport is easy to reach, with Reagan National Airport a 10-minute Metrorail ride away, and its spectacular Old Town neighborhood is simple to navigate by foot, rental or bike-share bike, or the free King Street Trolley.

The city’s fresh attractions pair beautifully with timeless favorites, making for a culturally rich and lively escape for all tastes and ages.

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VEGWORLDLY WANDERINGS

Flavorful and healthy veggie fare

gluten-free fusilli. For fun, hang out at the Lost Dog Café, a new casual hub that advocates for dogs in

The restaurants, cafés and pubs are casual but

need of good homes.

committed to delicious originality. Savor plantpowered Ethiopian dishes that compose the

Ethnic spots include Taverna Cretekou, run for dec-

popular veggie sampler at Caboose Cafe in the

ades by a local couple. The buffet features stuffed

charming Del Ray district. You’ll have trouble de-

grape leaves and rich Greek salads.

ciding between choices such as big bowls of pho and light veggie bites bursting with flavor at Caphe

For quick energy, pick up a healthy-tasty Whim Pop

Banh Mi. Be prepared to not want to leave the

-- new on King Street and at the Saturday morning

friendly, light-filled dining room of legendary Tav-

Farmers Market at Market Square. These handcraft-

erna Cretekou. It’s run by a delightful couple and

ed popsicles are flavored with real fruit, veggies,

offers fabulous Greek veggie options prepared

herbs and spices. There’s even a chili-seasoned

with yummy herbs and a light, creative touch. Of

pop!

course, their hummus and stuffed grape leaves are heavenly, but don’t miss the other dishes -- and dips like a zesty eggplant purée.

Relax at a sidewalk table or the get-social nooks at Hank’s Pasta Bar, opened early 2016 yet already winning stellar reviews. There you can enjoy housemade noodles (ask for vegan choices), an out-of-this-world Tuscan bean-cranberry soup, and vegetable-, fruit- and flower-infused apertifs (available alcohol-free, too). I also loved the farro-based

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VEGWORLDLY WANDERINGS

Here’s a sampling of other attractions: • The Torpedo Factory Art Center. This delightful, essential stop is based in a former munitions plant on the waterfront. It houses studios of artists such as Alison Sigethy, who creates kinetic glass sculptures evoking sea life, and metal artist Chris Erney, whose subjects include dogs. There’s an abundance of animal-themed artworks.

• Mount Vernon by Bike and Boat. This new tour idea pairs history with recreation. Starting from Bike and Roll in Old Town, I pedaled 9 miles along the Potomac River on the winding Mount Vernon Trail. Then I wandered around George Washington’s estate before taking a narrated boat cruise back to Old Town.

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VEGWORLDLY WANDERINGS

• Classic lodging, modern amenities. Several Old Town hotels are being updated. Renovated last year, Hotel Monaco, a Kimpton boutique property, combines four-star luxury, history-inspired decor and amenities such loaner cruiser bikes and doggy happy hours. It’s a great value, especially given the location.

• Only in Old Town. Stabler-Leadbeater Apothecary Museum preserves a business that had George and Martha Washington as clients.

Shelves hold jars holding ingredients from the years it operated: 1792 to 1933. Upstairs drawers contain cures that will remind you of some old healers’ tales and Harry Potter books. During the July 30-31 annual celebration of Harry Potter’s birthday, you can learn about “Dragon’s Blood” and other remedies mentioned in those

• Chic boutiques. Dozens of shops include newcomers like Curated (gifts and home goods); Red Barn Mercantile (decor and furniture) and La Cuisine (classy cookware and obscure ingredients).

Alexandria’s modern-day vitality makes its heritage shine even brighter.

Robin

Be the change you wish to see in the world.

More information: http://www.visitalexandriava.com/

best-sellers.

About the Author Robin is an award-winning writer who seeks out vegan fare on world travels. Reach her at travelveg@ live.com

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VEGWORLD EVENTS CALENDAR

VEGWORLD EVENTS CALENDAR Looking for the most exciting, fun, inspiring, and informative vegan events worldwide? Here they are! If you have an event coming up, let us know by sending the details to editor@vegworldmag.com

Vegetarian Summerfest July 6 – 10, 2016 Johnstown, Pennsylvania

North East Vegan Festival July 10, 2016 Newcastle upon Tyne, UK

Spokane VegFest July 16, 2016 Spokane, Washington

Denmark: Fresh Food Festival July 21 - 25, 2016 Osted Fri- og Efterskole, Denmark

UK: Sheffield Vegan Festival 2016 July 23, 2016 Sheffield, UK

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VegFest Colorado July 23-24, 2016 Golden, Colorado

VEGANinFEST August 6 – 15, 2016 Marradi, Florence, Italy

Spokane Vegfest 2016 July 23, 2016 Spokane, Washington

Satvik Indian Vegan Festival August 13-16, 2016 Kamataka, India

Veggie Fest Chicago July 23 - 24 2016 Wheaton, Illinois

Berlin: Vegan Summer Festival August 19 – 21, 2016 Berlin, German

Second Annual Compassionfest July 23, 2016 Hamden, Connecticut Dortmund: Vegan Street Day 2016 August 6, 2016 Reinoldikirchplatz, Dortmund, Germany

Spain: Raw Fruit Festival August 28 – September 3, 2016 Andalusia, Spain Erie VegFest September 24, 2016 Erie, Pennsylvania

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VEGAN 101

YOU DO YOU!

by Andrea Denton

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o you’ve decided to become a vegan…or maybe just a vegetarian. Maybe you’ve decided to start Meatless Mondays, or just cut out dairy.

Whatever it is, in our society, we seem to find it necessary to put a label on our diet. Our identities are sometimes closely related to food and it can be a very personal thing. We fear change and we definitely fear what we don’t understand. The idea of straying from the norm feel threatening. What’s worse, some people can get defensive and even downright offensive when you’ve made a lifestyle change.

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But here’s the thing….you don’t have to put a label on how you eat and you don’t have to feel like you fit into some sort of mass-produced mold. It’s impossible to be perfect in anything, yet, in our desire to fit in with one group or another, we put a lot of pressure on ourselves to do just that—be perfect. When we’re not, we feel we don’t fit into a certain group and we can have an identity crisis that can causes us to take the path of least resistance. Sometimes this means abandoning a wellresearched path of improvement for the path most traveled. That, in turn, can leave us feeling like we’ve abandoned our values.

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VEGAN 101

For example, many of us become plant-based after researching the health benefits of this way of eating. However, few people have heard of plantbased eating so, instead, we start calling ourselves vegan (which is kinda, sorta the same thing). Being vegan is usually associated with ethical beliefs.

Many people who hear that you identify as a vegan will also expect that you are an animal rights advocate.

Over time, you may begin developing strong beliefs about animal rights, however, in the beginning it’s possible to feel stuck between two identities – a plant-based eater and a vegan animal rights advocate.

a box that might fit who you are perfectly on Tuesday but when you wake up Wednesday, maybe it’s a little too tight. Whatever you do, don’t abandon all the positive changes you’ve made because you feel like for that day, or maybe just that hour, you didn’t live up to the label that somebody else has put on you. Step out of the box - maybe give it a good kick on your way out - and then run as fast as you can away from it and towards self-improvement, however that improvement looks. One of my favorite quotes is by Colleen Patrick-Goudreau, “Being vegan doesn’t make me better than anyone else, but it makes me better than I used to be.” This is true for every single step you’re taking in this journey, no matter the view on your journey.

It’s not necessary to be one or the other. You can have leanings towards both. Maybe you are 100 percent plant-based for health reasons but you are also spreading the word about the mistreatment of animals in factory farming. Or maybe you’re 100 percent in it for the animals but you also start realizing that being vegan can also be super good for your own body as well. That’s totally no problem!

You can think both ways. Heck, you can just cut out beef at first or maybe beef and eggs.

The best advice I can give you on becoming vegan or plant-based or an environmentalist is to know that the journey isn’t always a straight path. It can be curvy and up and down, sideways or loop-deloop, but it’s your journey and it doesn’t have to look like anyone else’s! Don’t be bullied or shamed into thinking what you put in your mouth has to fit the dictionary description of any of the labels out there—vegan, vegetarian, pescatarian, ovo-lactopescatarian,…I could go on and on.

Whatever steps you are taking towards making a positive change in your health, or the health of animals, or our planet, is a good change and it doesn’t have to be perfect. As the cool kids say (and my teenage daughter might cringe), but YOU DO YOU! The worst thing you can do is try to squeeze into

In the end, it’s just a word. You do you and don’t worry if that ‘you’ means you completely identify with one group or the other, because that’s the beauty of you—you can be 100 percent original and being true to yourself is always the best version of you that you can be!

About the Author Andrea’s journey started with curiosity about a plant-based diet and the possibility that it would not only be a better diet for her family, but the solution to her husband’s battle with high cholesterol. An active fire fighter, he couldn’t shake the high numbers despite improvements in diet and exercise. After watching Forks Over Knives, she and her husband decided to switch their family of four to a plant-based diet for just six weeks. After six weeks, her husband got his cholesterol retested and it had dropped 60 points! They were sold and haven’t looked back! As a mom of two daughters, she enjoys finding tasty recipes that are enjoyed by not only her daughters, but their friends as well! Andrea is passionate about sharing the benefits of a plant-based diet on her website www.veggiecraving.com. You can follow Andrea on Facebook, Instagram and Twitter.

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FEATURE

THE MAN BEHIND THE POTATO DR. JOHN MCDOUGALL “SAVIOR OF STARCH” VegWorld Magazine

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Photo Credit: ©Robert Stewart

FEATURE

A TOUGH DOSE

OF NUTRITIONAL REALITY

by Lori L. Fryd

T

he doctor stands defiantly before his audience, eyes blazing, face set in grim determination. Brazenly, he begins pointing his index finger at them, daring them to disagree with him. His arm jerks forward and his outstretched finger pointedly hammers home his argument in perfect sync with his words. Like an audacious drumbeat, his speech slows down to an insolent thump, thump, thump as he deliberately punctuates every single syllable.

“An-ti Di-a-bet-ic med—ic—a—tions!” he shouts out to his listeners. “Anti-diabetic medications!!

I want to know if there is a single person – there are over A THOUSAND people in this room—has ANYBODY in this room EVER been CURED of diabetes with an-ti di-a-bet-ic med—ic—a— tions?” Raising his voice to a fevered pitch, his accusing finger aims straight into the conscience of his rapt listeners and he presses his point home.

“Have you EVER MET a patient, have you EVER SEEN a patient—if you are a doctor—have you EVER HEARD of a SINGLE patient EVER being cured with anti-diabetic medications?” Silence from the stunned crowd. “Well, I never have either! So, where does the term ‘anti-diabetic medication’ come from? Ya got me!” he finishes off with a emphatic flourish of his outstretched arms. The reproachful index finger is finally lowered to his side. He will unleash it again, many times, before the evening is over.

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FEATURE

“It’s the Food” Meet Dr. John A. McDougall.

Outspoken Lecturer. Fervent Advocate for Children. InYour-Face Pioneer.

McDougall is no stranger to confrontations such as these.

For more than 48 years, his distinguished career has taken him from conventional medical doctor to nutrition expert to sought-after speaker to best-selling author. And in those four-plus decades, his message has never wavered.

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FEATURE

What’s wrong with our health? Why are we suffering from epidemic rates of chronic illness?

What’s really going on here?

There Is No Mystery Here - IT’S THE FOOD! A nationally renowned figure in the field of Internal Medicine, McDougall is sometimes praised, sometimes pummeled, for his trademark “take no prisoners” speeches and for his fiery candor— but no loyal “McDougaller” would ever expect otherwise from this formidable personality. He objects to being labeled holistic or alternative medicine. “I’m just a regular general doctor who treats dietary diseases – obesity, hypertension, arthritis, and constipation with a change in food choices. My patents get well, not just drugged.”

“I can’t be anything less than passionate,” says McDougall, “because the pain, the suffering—as well as the joy—is so great.”

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‘‘OPEN-HEART SURGERY IS RADICAL. EATING OATMEAL AND POTATOES IS NOT RADICAL.’’ Taking on the Doctors Who Treat Our Number 1 Killer: Calling for a reversal in traditional medicine’s heavy reliance on surgical and pharmaceutical interventions, McDougall is not shy about voicing his disapproval of some members of his profession. Quoting Upton Sinclair who said, “It is difficult to get a man to understand something when his salary depends on his not understanding it,” McDougall is fully aware that the odds are against his message ever getting through; they are stacked against him. “You’re not going to change them,” he says emphatically, referring to cardiology’s use of costly and invasive medical interventions, such as stents and bypasses. He knows only too well that there Issue 35 - July/August 2016 |

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FEATURE

is no financial incentive for doctors to embrace an approach to treating heart disease that is free for the patient and has no adverse side-effects.

This awareness, however, does not deter McDougall from speaking up and speaking out against his colleagues in the strongest possible terms. “The [plant-based] studies are there,” he says. “Every cardiologist, every heart surgeon, every internist…they all have access to these articles.

They may have read them and they may even be discussing them over the operating table while

“Child Abuse Is Caused by Food That We’re Feeding Our Kids.”

Nor is McDougall reticent about tackling just about the most emotionally charged and sensitive topic there is: Children. We all know there’s a problem with how we are feeding our children, but when McDougall addresses this issue, he certainly knows how to take it to a whole other level. Equating the way we feed our children to child abuse, he does VegWorld Magazine

they’re doing your heart surgery and giving six reasons to justify their criminal behavior.”

Say what? Criminal behavior? Yes, we all heard that correctly. Pausing for a moment to reflect upon the impact of his statement, McDougall laughs impishly. “I wasn’t going to say that anymore, was I?” But hurting people and taking their money are crimes. So, no excuses. No apologies. And no retractions from Dr. John McDougall who says what he means and means what he says.

not equivocate: “Civilized people protect those who cannot protect themselves…Kids need to understand that meat and dairy make them fat and sick and disgusting and they stink bad and it’s just horrible….Ok, you’re over 21. You can be fat and sick if you want, but you cannot do that to children!”

Ruffling a few parental feathers? Good!

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FEATURE

Dr. McDougall’s Food Poisoning Coloring Book When it comes to treating the chronically ill and saving lives, McDougall is prepared to tell it exactly like it is. If you remain unconvinced, this video should put your final doubts to rest. Referring to the Standard American Diet as “Food Poisoning,” McDougall provides a “coloring book” of illness to his audience, challenging them to equate meat and dairy to food poisoning: “Arthritis is due to food poisoning. Breast, colon and prostate are due to food poisoning…Why does everybody know about the ‘Purple Pill’? It’s because we have massive food poisoning out there…Every place you look, people are suffering from food poisoning.”

Disturbing? Probably.

Alarming? Unquestionably.

Does he make his point? You be the judge.

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FEATURE

Starch: It’s Not Just For Laundry In a society that is rabidly afraid of carbohydrates, McDougall has two bits of earth-shattering news to impart to us: (1) Carbs are good for you; and (2) Every successful civilization in history has thrived on starch-rich diets. Starch, he contends, is an excellent, nutritious source of energy. In addition, starchy foods are fibrous and will lead to feeling full and contented, thus relieving hunger and reducing cravings for less healthy options.

Human-beings are starch-eaters, starchitarians, starchivores.

‘‘I WAS BORN A PASSIONATE PERSON—WITH A LARGERTHAN-LIFE TYPE-A PERSONALITY. I HAVE LIVED WITH THIS HIGH ENTHUSIASM, FOR BETTER OR WORSE, EVERY SINGLE DAY.’’ VegWorld Magazine

Photo Credit: ©Robert Stewart

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FEATURE

McDougall does not want his patients to go hungry. The focus here is on satiety. Here is a doable formula for helping individuals feel comfortably satisfied, thus making sustainable, long-term success on this program possible.

McDougall’s starch-rich plate is filled with 70% starches, 20% vegetables and 10% fruits.

‘‘WHEN I BECAME A PLANTATION DOCTOR, MY PATIENTS DID TERRIBLE! THEY NEVER GOT BETTER, NO MATTER HOW MANY PILLS I GAVE THEM…I WATCHED BEN CASEY, DR. KILDARE, MARCUS WELBY. I KNEW WHAT A REAL DOCTOR WAS SUPPOSED TO DO AND BECAUSE MY PATIENTS DIDN’T GET BETTER, I THOUGHT IT WAS MY FAULT.’’ VegWorld Magazine

Look delicious? That’s because it is, say happy “McDougallers” !!

“A Fad Diet Not In Keeping With Nutritional Reality” On occasion, McDougall’s detractors have referred to his protocol as a fad and stated that it is “not in keeping with nutritional realty.” Perhaps this means that too many people would find the doctor’s program unrealistic? Well, here are a few examples of people who have had another kind of harsh reality shoved in their faces BEFORE they started following McDougall’s program. Let’s ask them which reality they prefer.

• Ask Kelly Binkoski of Hamden, Connecticut which reality she prefers: Kelly credits her recovery from invasive ductal carcinoma, triple negative breast cancer to McDougall’s protocol.

Read How Kelly Survived and is Thriving Thanks to Dr. McDougall • Ask Cherie Dover Perkins of Minerva, Ohio

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FEATURE

which reality she prefers: Cherie states without hesitation that her miraculous recovery from the scourges of Lupus comes down to her adherence to McDougall’s “fad” diet.

• Ask Dr. Ruth Heidrich if she prefers the nutritional reality of McDougall’s program or the reality of breast cancer, which she defeated with McDougall’s help. At the age of 81, continues to run daily. Read Ruth’s Remarkable Story Here Need some more reality? Why not just go here and read and listen to the success stories of “The Star McDougallers” as they tell their healing journeys in their own words. We are fairly certain that these individuals are preferring McDougall’s reality to the reality of their chronic illnesses.

How many of these testimonials are there?

Sorry, we lost count.

Sorry, Folks, Coddling Is Not On The Menu If you enjoy some comforting hand-holding and a lot of cosseting, McDougall may not be your man. If you like your truth straight between the eyes, however, Dr. John McDougall is the doctor for you. As we hope we’ve demonstrated here, restraint, equivocation and moderation are not his nature. And we think that’s a very good thing.

Bottom Line: For those who look to criticize, no explanation for McDougall’s frankness will suffice. For those who wish to learn how to save their lives, no excuse for his passion is required.

‘‘THE PEOPLE WE TRUST TO EDUCATE OUR CHILDREN AND FORM OUR PUBLIC POLICIES APPEAR TO BE IGNORANT ABOUT OUR BASIC NUTRITIONAL NEEDS. THE RESULT IS DISASTROUS.’’ VegWorld Magazine

A Giant Who Stands on the Shoulders of Giants In his many speeches and interviews, John McDougall frequently discusses the important work of those who came before him.

Referring to one of the most influential teachers he ever had, Nathan Pritikin, McDougall never hesitates to give credit where credit is due: “My work stands solidly on his shoulders,” states McDougall Even here, McDougall pulls no punches: “I greatly regret his untimely death in 1985 at age 69. The world would have been a better place if he had survived another decade or two. For one, Dr. Atkins’ New Diet Revolution would have never become as big as it did in the 2000s.

The world would have never heard of the most popular diets these days, the low-carb, Paleo Diets. His wisdom and strength would have stopped this “nutritional nonsense” before it ever got started. We would not be suffering the current US financial fiasco caused in large part by the worst healthcare crisis ever known.”

McDougall Recalls His Most Important Mentor Similarly, McDougall frequently pays homage to another giant in the field of nutritional research, one who greatly influenced his interest in starch-based diets, Walter Kempner, MD, founder of the Rice Diet. Writes McDougall: “Walter Kempner, MD was very influential on my career. His published work showed me the power of diet therapy and that nutritional deficiencies do not occur with simple plant-based diets (even with the addition of lots of sugar). Even before I was born, Dr. Kempner had disproven concepts that are still held as true by most medical doctors today, such as, ‘diet has little to do with heart disease,’ ‘additional protein improves health,’ and ‘carbohydrates cause diabetes’.”

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FEATURE

The doctor who stands defiantly before his audience, wagging his finger in anger and indignation, might someday be the same doctor who provides you with the life-saving information you need to survive.

Heart disease. Cancer. Diabetes. Auto-Immune Illnesses. And the list goes on and on. Every day, lives are lost or severely compromised.

Children are made to suffer. Families are torn apart. When you examine the scope of the health problems in the world, it is appalling.

And most of this, Dr. McDougall tells us, is 100% preventable.

His antidote? A good strong dose of life-saving nutritional reality.

So, just open wide, say AHHHHH and swallow.

Because it’s not likely Dr. John A. McDougall is going to soften his message or offer us a spoonful of sugar to help his fiery brand of medicine go down one bit easier....and that’s just fine with us.

Thank-you, Dr. McDougall!

L.F. ‘‘THE GREATEST MEDICAL MIRACLE EVER EXPERIENCED IS THE HUMAN BODY PROPERLY SUPPORTED

BY THE RIGHT FOODS AND SURROUNDING ENVIRONMENT.’’

Dr. McDougall on Facebook There are many fan pages on Facebook for established McDougallers and for the “McDougall Curious.” McDougall Friends is a Facebook support group for followers and “newbies” of the McDougall program. Here, over 12,000 fans, affectionately referring to themselves as “McDougallers,” meet to swap recipes, success stories and enthusiasm. They frequently applaud Dr. McDougall’s upfront, candid approach towards educating the public, as his no-nonsense advice was a godsend to many of them when they first began. Most members will tell you, unreservedly, that they find the McDougall Program to be a beautiful and satisfying way to live. Gratitude and praise for the man and the protocol are expressed daily. For many, this program has meant the difference between a lifetime of chronic suffering and pain-free living. In recent months, word of mouth has led to a phenomenal surge in the group’s growth and vibrancy. Dr. McDougall’s personal Facebook Page has received over 120,000 likes! https://www. facebook.com/DrJohnMcDougall/

About the Author Lori Fryd is a freelance writer and Managing Editor at VegWorld. Lori has compiled several hundred of her essays about the joys and difficulties of becoming vegan. She has published her first collection of stories on Amazon: A Gift of Love She and her husband, Bob, are retired and live in Pennsylvania.

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FEATURE

Dr. John McDougall – Prolific Author Below are books authored by Dr. John McDougall, all of which are available through Amazon.

The Starch Solution is a great place to start.

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PREVENTING SKIN CANCER FROM THE INSIDE OUT

PREVENTING SKIN CANCER

FROM THE INSIDE OUT

by Dr. Michael Greger

M

ore than a million new cases of skin cancer are diagnosed every year, affecting about one in three Americans within their lifetimes. The chief risk factor is UV exposure from the sun, but alcohol consumption may also play a role. Most of the cancers associated with alcohol use are in the digestive tract, though, from mouth cancer, throat cancer, stomach cancer down to liver and colon cancer, tissues alcohol comes in more direct contact with. Why skin cancer?

VegWorld Magazine

Well, a study of 300,000 Americans found that excessive drinking was associated with higher rates of sunburn. It may be that heavy and binge drinking are markers for an underlying willingness to disregard health risks and pass out on the beach, but maybe it’s because breakdown products of alcohol in the body generate such massive numbers of free radicals that they eat up the antioxidants that protect our skin from the sun.

Plants produce their own built-in protection against

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PREVENTING SKIN CANCER FROM THE INSIDE OUT

the oxidative damage of the sun, and we can expropriate these built-in protectors by eating them to function as cell protectors within our own body.

One might say fruit and vegetables provide the best polypharmacy, the best drug store against the development of cancer.

The ingestion of plant foods increases the antioxidant potential of our bloodstream, which can then be deposited in our tissues and protect us against the damaging effects of the sun’s rays, but only recently was it put to the test.

If you take 20 women, and burn their butts with a UV lamp before and after half of them eat three tablespoons of tomato paste a day for three months, there is significantly less DNA damage in the derrieres of those that eat the tomatoes. So, three months before bikini season, or even just ten weeks, if we eat lots of an antioxidant-rich food, like tomato sauce, we may reduce the redness of a sunburn 40%. It’s like you have built-in sunscreen within your skin. Now, this isn’t as good as a high SPF sunblock, but much of the UV exposure over a lifetime occurs when the skin is not protected; thus, the use of dietary factors with sun-protecting properties might have a substantial beneficial effect.

But it works both ways. Alcohol consumption decreases the protection within our skin. If you have people drink about three shots of vodka, within eight minutes—not ten weeks, eight minutes,

the level of carotenoid antioxidants in their skin drops dramatically. If, however, you drink the same amount of vodka in orange juice, there’s still a drop in skin antioxidants compared to the initial value, but drinking a screwdriver is not as bad as drinking vodka straight. Is the difference enough to make a difference out in the sun, though?

After the drinks, they exposed the volunteers to a UV lamp and waited to see how long it would take them to burn, and the time span until they started turning red was significantly shorter after alcohol consumption, than in the experiments where either no alcohol was consumed or alcohol was consumed in combination with orange juice. That’s like an extra half hour out in the sun based solely on what you put in your mouth before heading to the beach.

And, oranges are pretty wimpy. Not as bad as bananas, but berries are the best.

The researchers conclude that people should be aware of the fact that the consumption of alcohol in combination with sun exposure or a tanning booth increases their risk of sunburn and, therefore, their risk of developing premature skin aging and even skin cancer. If the consumption of alcohol cannot be avoided, like if someone’s holding you down or something, then you should make sure you have sunblock or, at least, do a strawberry daiquiri or something in order to reduce oxidative damage.

About the Author Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, among countless other symposia and institutions, testified before Congress, and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.

Dr. Greger’s recent scientific publications in the American Journal of Preventive Medicine, Biosecurity and Bioterrorism, Critical Reviews in Microbiology, Family & Community Health, and the International Journal of Food Safety, Nutrition, and Public Health explore the public health implications of industrialized animal agriculture.

Dr. Greger is also licensed as a general practitioner specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. Dr. Greger’s nutrition work can be found at NutritionFacts.org, which is a 501c3 nonprofit charity.

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feeding families / saving animals A Well-Fed World is a Washington, DC-based hunger relief and animal protection organization chipping away at two of the world’s most immense and unnecessary forms of suffering... the suffering of people hungry from lack of food and the suffering of animals used and abused for food.

Don’t like Heifer International?

Sign-up for our monthly e-newsletter for information about our Plants-4-Hunger gift-giving campaign, and give the gift of vegan food to people in need without harming animals.

care@AWFW.org

www.AWFW.org

Ashraya Initiative for Children

Poplar Spring Sanctuary by Mark Peters

~how beautiful is a world that is healthy, well-fed and kind all at the same time~ VegWorld Magazine

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AMAZING TRANSFORMATION

JULIE STUTZMAN

SUCCESS STORY BEFORE

AFTER

T

hroughout my childhood and up into my late thirties, I had a normal BMI of 19 without health issues. At forty, I began to gain about 5 pounds each year. By the time I was 54 years old, I was 55 pounds overweight at an overweight BMI of 29 and suffered from frequent migraines, angina, low energy, depression, and high cholesterol. I had tried various diets, including one that I tracked what I ate every day, keeping my daily total below a specific number of points. After a year of unsuccessful calorie restriction, I happened to come across the movie “Forks Over Knives,” by Lee Fulkerson and the video “Carnism: The Psychology of Eating Meat,” by Melanie Joy. I felt these stories spoke to me on two ways. One, was the hope of weight loss and regaining my health with the elimination of animal products, and two, the cruelty to animals I couldn’t be a part of any longer.

Perhaps what motivated me the most to change my lifestyle was the memory of seeing my mother’s ashen face, lying in a hospital bed following a quintuple heart bypass surgery ten years prior in her early sixties. In her fifties, she had been

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AMAZING TRANSFORMATION

diagnosed with diabetes 2, hypertension, high cholesterol, periodic episodes of gout, and took a dozen pharmaceuticals, prescribed to keep her stable. Despite her multiple chronic diseases, she continued to cook high fat, meat-laden, and animal products meals for herself, friends, and family, as cooking was her hobby as well. For a short period following her heart bypass, she ate a low-fat, calorie-restricted diet that the nutritionist gave her upon discharge from the hospital. She couldn’t sustain it, so she reverted to her comfort foods and cooking elaborate feasts as a sign of love for her friends and family. In the ten years that followed, her health worsened with, yet, another heart attack, and diagnosed with an aggressive cancer that eventually took her life at the age of 74.

Seeing my own cholesterol and blood pressure rise, along with the feelings of angina, I knew that my health was deteriorating and I would be diagnosed with the same chronic diseases as my mother and older siblings had been as well if I didn’t change soon! I continued my research of whole food plant based (WFPB) diets, immersing myself into all the literature, videos, and movies I could get my hands on until I felt I was ready to take the leap into a new way of eating. I vividly recall the Sunday night before the day I planned to start, tossing and turning, feeling anxious about this new lifestyle. I wondered if my husband would be supportive and, hopefully, even join me. Imagining eating a diet of just plants, I feared I would be hungry all the time, and might consequently fall back into eating the Standard American Diet (SAD) that I had eaten up to this point. Despite my fears, I have never felt more satiated and nourished in my life! It’s been four years since then, and I’ve never slipped once! I know I’ve had an advantage because I had cooked all the meals in our house, thus, having control over what went into every meal we ate. Fortunately, I had always cooked simple meals that I easily converted to WFPB. I would not restrict the amount of calories, carbs or points again!

VegWorld Magazine

My initial strategy, which continues to be my mainstay, was to make all our favorite dishes that I used to make, but make them plant based instead.

Turns out my dinner items impressed my husband, who continues to enjoy plant based versions of spaghetti, Chinese stir-fry, chili mac, pizza, burgers and fries, meat-less loaf with mashed potatoes and gravy to name a few. Then there are the WFPB desserts versions of the ones that I used to make and had enjoyed, such as nice-cream, apple crisp, brownies, oatmeal cookies, and chocolate mousse.

Breakfast and lunch are the easiest meals of all to prepare, as I routinely prepare the same dishes: hash browns for breakfast and a hearty soup for lunch. Repetition is essential for us, as it frees up more time to enjoy other activities outside the kitchen. Purchasing an electric pressure cooker has been a great time-saving convenience because I am able to batch cook foods like, brown rice, whole beans, soups, stews, etc. Usually on Sunday, I pressure cook a full pot of brown rice and the other foods mentioned, and package in 2 cup amounts and freeze for the week. This simplifies our life, minimizing the time in the kitchen throughout the week.

The first year of intense studying and practicing this new lifestyle has paid off tremendously for me, which I continue to maintain three years later! I have lost 55 pounds, dropped my BMI to a normal 20, reversed angina completely, maintained a normal blood pressure, and dropped my cholesterol from 192 mg/dl to 121 mg/dl. I have so much more energy now. For several decades, I was interested in yoga, but felt too lethargic to start a program; however, now I can’t wait until my daily 30 minute yoga routine that I’ve been doing for over a year now! I also walk my dog daily, who would have felt lucky if I had walked her once a month in the past! We invested in a recumbent bike and are able to exercise indoors when the weather doesn’t permit. I feel 20 years younger with the renewed energy and the future now holds promise of an active life well into my old age.

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AMAZING TRANSFORMATION

I no longer have feelings of depression. Perhaps, one of the bonuses of this lifestyle is that I feel at peace. It’s hard to describe, but I have heard others speak of this phenomenon, too, after switching to a plant based lifestyle. As anyone who spends even a little time on the internet knows, you come across videos in your newsfeeds about the cruelty of factory farming and view one, partially, unable to continue because it’s too painful. However, once I stopped consuming animal products, a switch has turned on and it’s now possible to watch these documentaries with a different perspective. Perhaps it’s not having the guilt of contributing to their suffering that allows me to advocate for animal rights and the preservation of our planet now. I absolutely attribute my less anxious state of mind partially to not participating anymore in the slaughter of innocent animals. Having a love of animals since childhood, I feel an even stronger connection to them now that I am not harming them.

There is so much to learn about the WFPB with so many excellent resources! After a year of following Dr. John McDougall’s WFPB book The Starch Solution, my husband and I had the opportunity to attend a McDougall Vacation Adventure in Costa Rica for 9 days.

It was such a treat to be with people with common health goals and many are like-minded in their compassion for animals and concern about the protection of our planet. The information in Dr. McDougall’s nightly lectures was extremely valuable and we had plenty of time to talk to John and Mary personally, as they are at the resort the entire week – and very approachable. I continue my plant based education, taking a eCornell class in partnership with the T. Colin Campbell Center for Nutrition Studies, and received a certificate in “Nutrition for a Healthy Heart”. I’m very active in social media, moderating several WFPB groups, and am interested in someday in the future educating our senior population in my community to this lifestyle.

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AMAZING TRANSFORMATION

BEFORE

AFTER

KIRA’S STORY

A

ll of Kira’s life, she grew up knowing fruit to be candy and soda to be poisonous.

I thought I was doing right by her with that food mentality. What I would learn when she turned 7 would change our lives forever. Here is her story.

On a weekday in March of 2015, Kira was overweight, addicted to food and on 3 medications to control ADHD. One of the medications had caused her to become pre-diabetic. She was lethargic, slept all the time and got out of breath just walking to the car. On that day, as she sat at the kitchen table eating a sausage biscuit, she asked “Mommy, what is sausage made from?” The conversation that followed was heart wrenching to say the least and forced me into reevaluating what I considered to be real food. As it turns out... we weren’t eating very much of it. We immediately eliminated all animal products from our lives, watched documentarians and began exploring animal rights activism. I also began my educational journey through Institute for Integrative

VegWorld Magazine

Nutrition to become a Holistic Health Coach and now that I am licensed I help people transition to veganism. Looking back I wonder how it is possible to thrive in a world where extra cheese pizzas and greasy hamburgers are acceptable meals and fruits and vegetables are a once-in-awhile treat to be consumed in moderation.

Through the course of the next year we began homeschooling to make the transition easier on Kira. We removed the microwave from our home, discontinued ALL consumption of tap water and we began eating more varieties of food than we had ever dreamed of! Eliminating animal products from our diets and eating only plant based foods has reversed a potentially deadly disease, improved Kira’s focus and energy and has allowed her to expand her knowledge of foods that are grown and not born. In turn, she lost almost 30 pounds, plays soccer and basketball, is no longer on any medications and is symptom free!! She saved her own life by saving the lives of others.

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BOYS & GIRLS CLUB TAKES THE PLANT-BASED JOURNEY

BOYS & GIRLS CLUB TAKES THE PLANT-BASED JOURNEY AT HEALTHFEST 2016

by Lani Muelrath

O

ne of the hottest spots at Healthfest 2016 in Marshall, Texas, was the Boys & Girls Club Food Cart.

Parked directly in front of the Visual Arts Center - the central venue for all weekend events - the lively food line for the Cart was a constant from sunup to sundown. Serving delicious and popular dishes - from oatmeal to Pumpkin Nut Muffins with Sweet Bean Cream for breakfast, through gallons of Portobello Pot Roast (they went through gallons) and Buddha Bowls (bushels sold) throughout the day - the team at the Boys & Girls VegWorld Magazine

Club cart never got a break. All told, the Boys & Girls Club Cart Team came away from the event with a pile of cash to reinvest in Club projects and rich experiences for all.

Club members readily spoke out about the success of the partnership. Jamesielle Thomas said, “It was a great experience that made me want to become more healthy.” Kierra Hicks added, “It gave me ideas of new healthy things to cook”. And Mikayla Sparks enthusiastically said, “ I had fun meeting new people and learning about new foods.”

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BOYS & GIRLS CLUB TAKES THE PLANT-BASED JOURNEY

The Back Story When Mandy Smith, Owner and Editor-In- Chief of VegWorld Magazine, posted this question on social media: “What would you like to see on the menus of our local restaurants during Healthfest?” the idea surfaced immediately.

I told her I would be happy to work with any or all of the restaurants with some of the simple recipes and recipe templates from The Plant-Based Journey book, and could provide the chefs with copies of the book for the project. Mandy put me in touch with Bryan Partee, Boys & Girls Club organizing force, and we were off.

More about The Boys and Girls Club of Marshall Prior to Healthfest, I had a chance to catch up with Bryan Partee to get a little more background about The Club.

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Lani Muelrath: What was the event or turn of events that planted the seed for the creation of the B/G Club?

Bryan Partee: This Club was created in 1993 because of the need for something positive for the kids. Three gentlemen, Mr. William Hatfield, Ken Carlile, and Steve Carlile, got together and raised the money to build the facility that we are presently housed in.

Lani Muelrath: In what ways has the club become what you had imagined, and in what ways has it come to be surprisingly different from what you foresaw?

Bryan Partee: Since I have gotten here, we went from one club and 80 kids a day to 15 sites currently (more are coming) and over 1,000 kids a day.

I never had a notion of what it could be. I always tried to consider what it couldn’t be, and I have not yet been able to say what we couldn’t be.

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BOYS & GIRLS CLUB TAKES THE PLANT-BASED JOURNEY

tative programming (anti-drug and healthy lifestyles classes). We just bought a t-shirt screen press and a food cart to teach the teenagers how to run businesses. Of course, there is always an adult advisor.

Lani Muelrath: For the girls and boys of the club, what is it about being part of it will you think will stand out in their minds and hearts ten, fifteen years from now?

Bryan Partee: The caring staff. My staff loves our kids. This is best seen when a former club kid who is now in college stops by to see us when they are home from school. I feel old saying this, but I have kids (they will always be “my kids”) that are now married with kids of their own and they are enrolling their kids in our program.

Lani Muelrath: How has the process of developing recipes from The Plant-Based Journey book been easy and what has been challenging? Have the students been enjoying the process? What are their favorite dishes from the collection?

Lani Muelrath: Please name some specific opportunities that being a part of the Club opens up for the boys and girls that are members.

Bryan Partee: The biggest thing is that we give every kid, from 5-18 years old, a safe place to go as opposed to an empty house. This is bottom line the most important thing. Parents need to know their child is safe. Then you add on all the different opportunities that we offer from homework help to enrichment programs (music, art, sports) to preven-

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Bryan Partee: The hardest part, specifically with teens, is the stigma. In their mind, vegetables are not good. Why have a carrot when a Big Mac is just a buck? You have to take them step-by- step through the process of familiarity (carrots vs rutabaga, for example) and well as making the food flavorful. As for a favorite, I remember they were gravitating toward the very simple grilled vegetables.

Lani Muelrath: Please list all the menu items that will be offered by the Club at HealthFest, where food will be served, and how the cart will work.

Bryan Partee: We are very lucky to have a former chef as an employee. With the kids and The PlantBased Journey, they are offering the following:

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BOYS & GIRLS CLUB TAKES THE PLANT-BASED JOURNEY

Breakfast: Steel cut oats with dried berries and nuts, Fruit bowl with oat nut topping, pumpkin muffins with date cream, mighty muffins (banana, walnuts, and raisin) with sweet bean cream.

Lunch: Chicken salad with chickpeas, a taco and pita bar, black bean spread, sour cream, and guacamole. Buddha bowls will also be offered. Dinner: Portobello Pot Roast, Bow Ties with pesto, Buddha bowls, and cornbread. Dessert: Double Chocolate Cherry Truffles, fruit pie with date nut crust. All 100% vegan.

Follow Up from Bryan after Healthfest Lani Muelrath: Did the Boys & Girls Club make a good income from the event?

Bryan Partee: We made a lot of money and ended up with a small profit after everything was said and done. It was our first time so we didn’t know what

Our bright green, really loud food cart will be manned with our chef and our teens (all with food handlers licenses).

There is a teen leadership program called the Keystone Club. Next year’s 50th anniversary Keystone Conference is in Chicago and the money they raise will go toward their 2017 trip, so eating from our cart will also help the kids!

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BOYS & GIRLS CLUB TAKES THE PLANT-BASED JOURNEY

to charge, where to get all the ingredients, that kind of thing. We should be in even better shape next year.

Lani Muelrath: How many youths were involved in the project?

Bryan Partee: Five. Eric, Jamesielle, Kierra, Makayla, and Shimar.

Lani Muelrath: What were the biggest food hits for the cart (I saw a LOT of bowls of Portobello Pot Roast and rave reviews all around!)

Bryan Partee: Portabello Pot Roast was clearly the favorite but the Buddah Bowls went really quickly.

Lani Muelrath: What were biggest biz and food takeaways for the kids?

Bryan Partee: The thing I heard most was “Mr. B we need to take credit cards.” Which is why I got our Square reader going. As for the food, many kids will

VegWorld Magazine

be skeptical when it’s not McDonalds or familiar, but I know some of the kids were saying how “It’s not all that bad!” Exposing them to different things is a strength of any Boys & Girls Club.

Lani Muelrath: How do you see this as a model for future projects for the BG club?

Bryan Partee: I think it served as a great example for the kids about the unknown. They learned how to cook plant-based dishes, and how to run the cart. They had to learn about proper preparation for vegan meals. I think it showed them that if they are patient and willing to learn, they can probably do whatever they set their mind to.

Lani Muelrath: Anything else you would like add?

Bryan Partee: It was fun. Now that we have a year of experience under our belt, I think things will go even more smoothly than before.

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MOVE OVER MEAT – THERE’S A NEW FOOD IN TOWN

MOVE OVER MEAT THERE’S A NEW FOOD IN TOWN

by Lori Fryd

The Plant-Based Food Association has come to town.

A .

nd they are here to try to ensure that plant-based foods get a fair shake in our nation’s capitol. For too long, the beef, dairy and egg

lobbyists have had the best seats at the table – and the damage they have done there is incalculable. The PBFA is hoping to change all that – or at least help level the playing field so that plant-based foods have the opportunity to compete fairly. The association was formed to allow leading companies to join together to strengthen the plant-based food sector and to promote a fair and competitive marketplace. See PFBA’s Mission Statement below.

So, is this big news? You betcha.

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MOVE OVER MEAT – THERE’S A NEW FOOD IN TOWN

How big? Big enough to attract attention of the New York Times who, in March of this year, published an encouraging article about PBFA’s mission, predicting: “The trade associations representing the beef, pork and poultry industries are among the most powerful lobbies in Washington. And they are about to get some company.” (Read NYT Article Here) PBFA is preparing for an uphill battle. Taking on the deeply-entrenched Washington meat and dairy lobbyists is not for the faint of heart. Fortunately, these members have banded together for a common principled purpose – and the heart responds well

to this kind of unity (as well as to vegan diets)!

A quick perusal of the 42 members in this association will reveal many well-known name brands, happily familiar to loyal consumers of non-meat food products, including: Beanfields Snacks, Nutpods, Califia Farms, Daiya Foods, Miyoko’s Kitchen, The Tofurky Company, YamChops, The Herbivorous Butcher and many more. If there is strength in numbers, these companies together are hoping to alter a calamitous status quo that has been monopolizing food policy in this country for far too long.

Vegans and non-vegans alike should welcome the inclusion of these organizations into the political dialogue.

For more information about The Plant-Based Food Association click here.

OUR MISSION To ensure a fair and competitive marketplace for businesses selling plant-based foods intended to replace animal products such as meats, dairy, and eggs, by promoting policies and practices that improve conditions in the plant-based foods industry, and educating consumers about the benefits of plant-based foods.

WE AIM TO • Engage in education, public relations, and media outreach to increase visibility for plant-based foods and boost consumer acceptance; • Eliminate policies and practices that place plant-based meats, milks, eggs, and butters at an economic disadvantage, such as labeling restrictions; • Change the debate on important public policy issues such as the dietary guidelines.

The Plant Based Foods Association will also use various legal strategies, often in collaboration with other organizations, to challenge policies and practices that undercut its members in the marketplace. The goal is to level the playing field for plant-based foods to compete fairly.

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TRUE BEAUTY

TRUE BEAUTY

by Sharon McRae

I

’m excited to tell you about a wonderful new vegan skincare line that has non-toxic ingredients, feels and smells amazing, and really works to improve the texture and appearance of skin!

Kaelen Harwell is an aesthetician in Arizona who has worked in the health and medical spa industry since the early 1990’s. She spent15 year working at the renowned Canyon Ranch Spa, where she provided herbal wraps and other body treatments. She was so inspired by her work that she decided to enroll in aesthetics school, where she earned aesthetician licenses in both Arizona and New York. Her training program experience involved learning about products that were touted as natural but actually contained ingredients that were toxic. This led her to realize that much of what we put on our largest organ, our skin, gets absorbed into the body.

She decided to share this knowledge with up and coming skincare professionals by opening her own school, Pure Aesthetics Natural Skincare School, which had recently relocated to a beautiful new spa-like facility in Tucson (Pureesthetics.edu).

Students there learn all about using non-toxic and sustainable ingredients and about environmentally conscious practices such as recycling. Kaelen’s own line of skincare products was developed in 2014 using organic, sustainable ingredients and is now available online at: https://www.kaelenharwell.com/

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TRUE BEAUTY

I was super excited to receive my package, which included several samples and full sizes of some of my favorites, reviewed below:

Refining Roman Chamomile Ylang Ylang Cleanser: This creamy cleanser, packaged in a tinted glass bottle with pump dispenser, is intended for skin that is dry, dehydrated, and/or sensitive. It’s easy to use and a little goes a long way…4-5 pumps applied to damp skin seems to do the trick. It’s not foamy, as it contains no harsh detergents that can be drying, and it does a great job of removing makeup. It smells like what you’d experience in a spa treatment, with relaxing, soothing essential oils like Blue and Roman Chamomile, Frankincense, Ylang Ylang, and Mandarin.

The next product in the Kaelen Harwell skincare regimen is toner; I tried the Regenerating Geranium Cedar Toner, which is packaged in the same type of bottle as the cleanser but with a spray nozzle. It’s intended for all skin types, but especially dry, aging skin. I spray a cotton pad 2-3 times and swipe across my face for a refreshing follow-up to cleansing.

This toner was formulated to help with cellular regeneration, and it’s also scented with fragrant essential oils, including Frankincense and Patchouli. My understanding of the function of toners also is that they can help to adjust the pH balance of the skin to normal levels and facilitate absorption of other skincare treatments that follow, like serums and moisturizers. The nice scent of this toner and the cool feel of it on my skin add to the spa-like experience.

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One of my favorite products is the Superfruits ScrubMask-Booster. I love that it’s a multi-purpose product, as the name implies, and it’s supplied as a powder in a small tinted glass jar. I’ve used it as a scrub by mixing a small amount with water to make a paste and applying in circular motions. It can also be used as a booster, by mixing with cleanser to enhance the benefits, or as a mask, by blending with water or toner to create a creamy consistency and applying all over skin (avoiding eye area). I noticed that the number of little blackheads I saw around my nose (in a magnifying mirror, of course) was significantly reduced after using this product. And the paste smells pleasantly fruity, thanks to the pomegranate, grape, wild cherry, and acai juices used to create it. I’m using it once weekly to keep my skin looking radiant.

Last but not least, my absolute favorite Kaelen Harwell product so far is the Soft as a Peach Crème. To say that this smells and feels divine is an understatement…I almost want to eat it! A little bit applied on the face and neck goes a long way and it’s absorbed fairly easily, leaving a baby’s butt smooth feel to my skin the next morning. It’s made with aloe leaf juice, cocoa, Shea, and mango seed butters, avocado and carrot seed oils, and of course, extracts from peach and white peach to give it that wonderful aroma. I never want to be without this one!

All in all, I give the Kaelen Harwell skincare line two thumbs up! Whether you’re vegan for the animals, the planet, and/or your health, this line is a winner all around.

About the Author Sharon McRae is a wife and mother of three teens, as well as a certified health coach and PCRM Food for Life instructor residing in Columbia, Md. She has been adopting and applying principles of health and nutrition in her own life for more than three decades. She became a health coach to fulfill her passion of helping others take control of their health by making better lifestyle choices and adapting a whole food, plant-based vegan diet.

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WELL WOMAN WAY

LIBIDO IN BLOOM: PART 2

by Linda Carney MD

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ould you like to raise your libido without a trip to the pharmacy? Both men and women are concerned about their sexual performance, worrying that their hormone levels or their physical responses aren’t strong enough to support the kind of love life they -- and their partner -- want. Last month we discussed how a plant-based diet can undress desire, make us more comfortable with our bodies, and help us feel more emotionally energized for intimacy. This month we’re taking a harder look at the physical and hormonal issues that can impede intimacy.

Doctors hear lots of stories. Molly (not her real name), a beautiful middle-aged woman with wavy red hair and Rubenesque curves, opened up about VegWorld Magazine

her marriage. She confessed that she and her husband were no longer actively intimate. “I’m just too fat,” she sighed. “I try, but he says he’s not attracted to me anymore.” Molly did need to lose some pounds, but the more Molly talked, it became clear that weight was not the primary issue in her marital problems. Molly’s husband had recently been diagnosed with cardiovascular disease, and like many men with atherosclerosis, he had been experiencing erectile dysfunction (ED) for a couple years prior to the diagnosis. (1) We often think of clogged arteries as centering around the heart, but atherosclerotic plaques can build up in other areas of the body even sooner, causing conditions as varied as chronic lower back Issue 35 - July/August 2016 |

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WELL WOMAN WAY

pain, hearing loss, and erectile dysfunction. (2,3,4,5) The arteries leading to these other areas tend to be narrower, and it’s hypothesized that the smaller diameter means that they fill up with plaque more easily.(6) Often we chalk up the symptoms we experience to “getting older,” yet when blood flow is restricted, pain and loss of function follow. ED typically begins two to three years before a man is diagnosed with cardiovascular disease and is often the first indication that a stroke or heart attack could be in his future.(7) Like over 50% of men ages 40-70, Molly’s husband was told that he “suffered from” ED.(8) In actuality, the primary thing Molly and her husband “suffered from” was the Western diet. Too much meat, eggs, dairy products, and processed foods had resulted in Molly’s weight gain, her husband’s diseased arteries, and their lousy love life. In the medical pro-

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fession, we excel at giving every malady a name.

For lifestyle-related diseases, naming the illness often serves to divorce the condition from its cause, disguising the patient’s power to halt or reverse disease.

The research of Dr. Dean Ornish and Dr. Caldwell Esselstyn, Jr., shows that clogged arteries can be reopened when we change our eating habits (see February’s column).(9,10) If we base our diet on vegetables, legumes, fruits, and whole grains--and do not add oil to our food--we may reverse disease anywhere in the body. I’ve seen it happen in my practice. Men who adopt a whole-food, plantbased, no-added-oil lifestyle begin losing excess weight on the outside and begin healing their arteries on the inside. When I offer them a refill on medications to treat ED, they say, “Nope. I’m good now, thanks.” At that moment I know that not only

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have plants once again saved a man from a potentially fatal heart attack, but they’ve also restored confidence and satisfaction to his love life.(11) It’s not only men whose sexual health is affected by cardiovascular disease.

Women’s libido can likewise be compromised by reduced pelvic blood flow.(12) When a diet high in animal and processed foods causes atherosclerosis to form in the arteries leading to her sexual organs, a women may have difficulty reaching orgasm. If she does climax, the feeling may be less intense due to the decreased blood flow. Once the cardiovascular disease affecting her pelvic arteries is reversed by a change to a whole-food, plant-based, no-added-oil diet, a woman will enjoy greater sexual sensations because of the blood flowing freely to her clitoris and vagina.

Pelvic blood flow isn’t the only aspect of sexual health that improves when we switch to a diet rich in plants. Because I’ve seen a plant-based diet restore sexual vitality over and over, I’ve wondered if I should print up tee-shirts that read, “Plants Make Better Lovers.” The blood work of every man in my practice who has changed to a whole foods, plantbased, no-added-oil diet indicates increased levels of testosterone. (13) It’s ironic that the foods most identified with masculinity--steak, bacon, barbecue, and double-cheeseburgers--are the very ones most implicated in lowering testosterone. How is that possible? Over estrogenization.

Men and women produce both testosterone and estrogen, but in differing ratios. For both sexes, testosterone is the engine of libido, driving us to experience sexual desire appropriate to our unique

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design. Poor dietary choices can easily fuel overestrogenization for both sexes. Too much estrogen limits libido, causing us to lose sexual motivation and momentum. As we discussed in the January and February columns, eight factors promote too much estrogen circulating in our bloodstream.

These factors are intimately linked with our cholesterol levels. Whether directly from the estrogen our body produces or from cholesterol converting to estrogen, over estrogenization suppresses testosterone and thereby depresses libido. These excessive levels of estrogen may not be detectable by a blood test, because they occur at the cellular level. A blood test for estrogen may fall within the bell-shaped curve of normal ranges, which is broad in the US, reflecting an overly estrogenized society.

Eight factors fueling excessive levels of estrogen are: 1. Eating flesh and products from animals whose feed contained hormones and antibiotics 2. Eating too much fat in our diet 3. Eating dairy products

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4. Eating cholesterol or having high cholesterol levels even if not eating animal flesh 5. Carrying too much fat on our body 6. Lacking sufficient fiber in our diet 7. Drinking alcohol (14,15,16,17) 8. Including caffeine in our diet (18,19,20)

1.

http://www.ncbi.nlm.nih.gov/pubmed/21624550

2.

http://www.ejves.com/article/S10785884(09)00090-2/abstract

3.

http://www.atherosclerosis-journal.com/article/ S0021-9150(14)01653-0/abstract?showall=true=

4. http://www.ncbi.nlm.nih.gov/pubmed/20430548 5.

http://www.ncbi.nlm.nih.gov/pubmed/12932937

6. http://www.ncbi.nlm.nih.gov/pubmed/16387561 7.

https://www.researchgate.net/profile/Andrea_Salonia/publication/6930743_Association_between_erectile_dysfunction_and_coronary_artery_disease._Role_of_coronary_ clinical_presentation_and_extent_of_coronary_vessels_involvement_the_COBRA_trial/ links/0c960538872d410608000000.pdf

8. http://www.ncbi.nlm.nih.gov/pubmed/8254833 9. http://cducoiz.ornishspectrum.com/wp-content/ uploads/can-lifestyle-changes-reverse-coronaryheart-disease.pdf 10. Esselstyn, Caldwell B., Jr. Prevent and Reverse Heart Disease. New York: Avery, 2008. Print.

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When we eat plants, our sex hormones stay balanced. As the plant-foods heal us, the blood runs wild and free through our arteries, nourishing our cells and raising our libido to its natural level. “Let the fiber be thy pharmacy and thy pharmacy the fiber.”

Hmm... maybe that’s another slogan for the teeshirts.

11. http://www.cdc.gov/dhdsp/data_statistics/fact_ sheets/fs_men_heart.htm 12. http://onlinelibrary.wiley.com/doi/10.1111/j.17436109.2009.01284.x/abstract?userIsAuthenticated=f alse&deniedAccessCustomisedMessage= 13. http://www.ncbi.nlm.nih.gov/pmc/articles/ PMC2374537/pdf/83-6691152a.pdf 14. http://pubs.niaaa.nih.gov/publications/arh223/220.pdf 15. http://www.cancer.org/cancer/cancercauses/dietandphysicalactivity/alcohol-use-and-cancer 16. http://ww5.komen.org/BreastCancer/DrinkingAlcohol.html 17. http://pubs.niaaa.nih.gov/publications/aa26.htm 18. http://ajcn.nutrition.org/content/95/2/488. abstract?sid=46102561-2e9b-4c1c-91dd-e9c6d10cd80f 19. http://www.medicalnewstoday.com/articles/240894.php 20. http://www.livestrong.com/article/503844-howdoes-caffeine-affect-estrogen-levels/

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BETWEEN THE PAGES

BETWEEN THE PAGES

JUICE GURU BOOK REVIEW

by Robin D. Everson

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hen the founder and former publisher of VegWorld Magazine and his high school sweetheart, an environmental lawyer and administrative law judge, get together with fruits and vegetables, what comes out is a refreshing book on juicing for health. The “Juice Guru” takes years Steve and Julie Prussack’s juice therapy and health education and puts it into something one can easily digest with a straw.

What I love is that the book takes you through the juicing process step-by-step to help you make juicing a daily habit. Unlike a juice fast, daily juicing added to what one already eats can be a healthy habit that all family members can enjoy – picky children, pregnant women, teenagers, the elderly and busy careerfocused women and men. The book is packed with great juicing recipes and details on the vitamins and nutrients one might derive from consuming the juices as well as an extensive diet plan with tips to help some start and maintain juicing as a healthy lifestyle.

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The “Juice Guru” covers may of the “Did You Knows” in looking for answers to why one should juice. Did you know that a freshly-pressed juice contains at least twice the nutritional content of a green smoothie? Did you know that several recent studies demonstrate that regularly drinking fresh juice – such as vegetable, cherry, berry and grape – can sharpen your mind and help prevent dementia and delay the onset of Alzheimer’s?

TO GET YOU STARTED, HERE IS A GREAT-TASTING

TROPICAL TURMERIC

JUICE RECIPE FROM THE

“JUICE GURU.” MAKES ABOUT 3 CUPS (750 ML)

This juice is based on an ancient recipe that originated in India more than 5,000 years ago and was used by Rishis and Brahmans as a preparation for worship. It is tangy and slightly sour, with a pungent, satisfying bite. It’s also intensely purifying, in part because of the inclusion of turmeric root.

Mangos are loaded with more than 20 different vitamins and minerals, including an abundance of provitamin A, beta- and alpha-carotene, and vitamin C. Carotenoids work synergistically with vitamin A to protect your eyes from oxidative damage while protecting your vision.

TIPS: To prepare a mango for juicing, cut a small slice from the top and bottom of the fruit to make flat ends. Stand mango upright on a cutting board. Using a sharp knife, cut off on all four sides the flesh surrounding the large seed in the middle. Slide a tablespoon between the skin and meat of the mango to remove the flesh. Cut each slice into halves for juicing.

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When peeling lemons for juicing, be sure to leave behind as much white pith as possible. The pith of the lemon contains high concentrations of bioflavonoids such as limonene, which is believed to have anticancer properties.

Ingredients: • 1 1-inch (2.5 cm) piece turmeric root, peeled and sliced (see Juice Guru’s Tip, below) • 3 mangos, quartered, pitted and peeled (see Tips)

• 2 lemons, peeled and sliced (see Tips) • 12 sprigs fresh mint (about 1⁄2 bunch) • 2 cups young coconut water 500 mL

• 1 1-inch (2.5 cm) piece peeled gingerroot

Method: 1. Using a juicer, process turmeric, then half each of the mangos, ginger, lemons and mint. Following the same order, repeat with the remaining mangos, ginger, lemon and mint.

2. Add coconut water and whisk well. Serve immediately.

JUICE GURU’S TIP: Slice your turmeric into pieces that your juicer can manage. Turmeric has a deep color that can actually stain the juicer, so be sure to juice it first; then the ingredients that follow can flush out the juicer. We also recommend washing stained parts of your juicer with soap and water right after juicing, to avoid long-lasting discoloration.

Courtesy of Juice Guru: Transform Your Life with One Juice a Day by Steve Prussack & Julie Prussack © 2016 www.robertrose.ca Reprinted with publisher permission.

The book is available through Amazon and at fine book retailers.

For more information on juicing go to www.juiceguru.com

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RAW, QUICK

& Delicious!

Book Review by Robin D. Everson

I

t is summer and everybody is busy but you have to eat. So, what shall it be? Standing over a hot stove or turning on the oven doesn’t sound like a good idea. There is a solution to summer eating dilemma – “Raw, Quick & Delicious!” by Douglas McNish.

Douglas McNish is a favorite author as his recipes are super delicious and easy to make. Newbie vegans will love the ease in putting together his recipes and veteran vegans will love the no-fuss, creatively-inspired dishes. McNish has been cooking since the age of 15. Upon completion of the George Brown Culinary Chef Program, McNish honed his skills working with some of Canada’s best chefs. After viewing a PETA undercover video he realized things needed to change. While still working at a steakhouse, McNish adopted a vegetarian diet and lost weight. This transformation changed the way he prepared food and he started creating lighter, healthier dishes. Always pushing the boundaries of what is possible, McNish challenges mainstream culinary practices by producing dishes using the highest quality, organic plants available and has is a two-time vegan iron chef winner and the 2012 Gourmand Award Vegetarian category.

The book has more than 175 easy raw recipes that use basically 5 ingredients (sometimes 6 or 7) and can be made in just 15 minutes. For breakfast one might consider the Date Muesli on page 44, the Angel Hair Beets and Greens on page 146 for lunch, the Avocado Cucumber Hand Rolls on page 155 for dinner and a Strawberry Coconut Shortcake Tart on page 203 for dessert.

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SUMMER CORN CAKES MAKES 4 SERVINGS

Ingredients: • 2 cups (500 mL) fresh corn kernels • 2 tbsp (30 mL) filtered water • 2 tbsp (30 mL) freshly squeezed lemon juice (Tip 1) • 1 tbsp (15 mL) chopped fresh thyme leaves • 1/2 tsp (2 mL) fine sea salt • 1/2 cup (125 mL) finely diced red bell pepper

Preparation:

• 1 cup (250 mL) ground flax seeds (Tip 2)

1. In a food processor fitted with the metal blade, combine corn, water, lemon juice, thyme and salt.

Process until smooth. Transfer to a bowl.

2. Add red pepper and ground flax seeds. Mix well. Cover and set aside for 10 minutes to allow the flax to absorb some of the liquid and swell.

3. Using a 1/4-cup (60 mL) measure, divide mixture into 4 equal portions and, using your hands, shape into round cakes. Transfer to a serving plate. Serve immediately or cover and refrigerate for up to 3 days

(Tip 1) To yield the maximum juice from citrus fruits, allow them to sit at room temperature for 30 minutes before juicing. Once the fruit is at room temperature, use the palm of your hand to roll it on the counter to release the juices before slicing and squeezing.

(Tip 2) Use either golden or brown flax seeds for this recipe. Golden flax seeds will make the cakes lighter in color while brown flax will make them darker.

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Things We

o L ve !

AD CIDERO EL SWITCH

I know you’re thinking, what is a switchel? Remember all the things Grandma used to say would cure what ails ya? This is one of them. A switchel is a combination of apple cider vinegar – which helps to lower blood pressure and cholesterol, maple syrup to add a sweet taste and a few some antioxidants, plus ginger to help with digestion.

This was known during the colonial times as the original Gatorade. Served cold, it is surprisingly good and refreshing. Ginger lovers, this one’s for you. Yes, you will taste the ginger so be prepared for it but, the flavors are good. CideRoad Switchel is available at your local health food store or go to www.cideroad.com

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THINGS WE LOVE!

E

OLAT C O H C DARK R LEATHE

When you want a little something sweet, without overdoing it on calories you can have a little Dark Chocolate Leather. Kayco, one of the largest manufacturers and distributors of Kosher food products in North America has expanded its line.

Along with the Original Chocolate Leather there is Dark Chocolate Leather. The Original has 50 calories and 1.5 grams of fat and the Dark Chocolate has 60 calories and 2 grams of fat. Both are made with non-

GMO ingredients, are dairy-free and soy-free and certified Kosher by the Orthodox Union (OU), retail for about .50 and can be found at supermarkets, health food and specialty food stores. For more information go to www.kayco.com.

SIMPLY

7 SNACK

S

OES

T SH I F A R E TH

Running around during the summer can be brutal on your feet. Keeping the pep in your step might be easier with a pair of Therafit shoes. Therafit offers vegan leather sandals, athletic shoes and casual shoes. I have a pair of the Suzie Women’s Patent Leather Adjustable sandals in black and have gone all day feeling like I was walking barefoot – totally comfortable. Therafit is endorsed by the National Posture Institute and is an accepted American Podiatric Medical Association product. When it comes to sizing I would say they run a little small so make sure you order the next size up especially if you normally wear a half-size. To view the selection of vegan-friendly footwear, go to https://www. therafitshoe.com/shop/vegan-friendly.html.

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For parties or backyard barbecues, you can’t go wrong with any of the Simply7 chips. Whether it is veggie for snacking, kale to go with a burger, or lentil, quinoa and hummus to go with dips, the flavorful chips. The kale comes in three varieties – sea salt, dill pickle and lemon and olive oil. The hummus varieties are sea salt, roasted garlic red pepper, chili pepper and tomato basil. The lentil in sea salt and jalapeno varieties, and the quinoa is offered in sea salt, barbecue and salt and vinegar.

The company’s core standards are Simply7 bases its product line on creating snacks that are zero transfats, no artificial colors or flavors, no preservatives, gluten-free, clean ingredients, simple ingredients and simply delicious. They are also non-GMO and Kosher certified and offer a healthier alternative to traditional potato chips. Simply7 can be found at supermarkets and specialty stores as well as on Amazon. For more information or to find a location near you go to www.simply7snacks.com.

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FASHION WITH COMPASSION

SPOTLIGHT ON FRENCH-CANADIAN COMPANY

by Erin Goldmeier

T

rendy and aesthetically-conscious shoppers on a quest for the perfect faux-leather bag; your journey ends here. MATT & NAT, short for MAT(T) ERIAL and NATURE, is based out of the French Canadian city Montreal, and has been designing classicallytailored vegan bags since 1995.

The company’s motto is “Live Beautifully,” and they’re committed to being a sustainable and eco-friendly business. Over the years, MATT & NAT has experimented with different recycled materials such as cork, rubber, recycled nylons and cardboard. In 2007, the MATT & NAT team began creating bag linings out of 100% recycled plastic bottles. Approximately 21 plastic bottles are recycled for every bag the company produces and to date, they’ve used over two million. Even recycled bicycle tires have now been introduced to their collections.

“We work with the idea of developing vegan and sustainable products without losing on the aesthetic, which is very important to us,” said Manny Kohli, President and CEO of MATT & NAT. “Our bags have a long lifespan due to the resilient and durable materials used for production. It is difficult to find accessories that are both sustainable as well as fashion forward and we strive to cater to that need.”

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FASHION WITH COMPASSION

A favorite of Hollywood celebrities Natalie Portman, Olivia Wilde and Adrian Grenier, MATT & NAT is inspired by nature’s rich color palette of brownish-gold hues, leafy greens and midnight blues. The bags are durable and functional, without appearing oversized or clunky, and offer the perfect touch of femininity.

MATT & NAT’s Spring/Summer 2016 line consists of seven collections (including a new shoe collection) offering consumers everything from satchels, totes and clutches, to backpacks, diaper bags, briefcases and even bowling bags. The Dwell Collection is composed of 100% PVC (polyvinylchloride) bags ranging in color from royal blue and Bordeaux red to classic black and lemonade yellow. The Vintage Collection offers sturdy, sleek bags in colors of greens, browns and nudes. For a pop of color, check out the Loom Collection, full of vibrant fuchsia, sea foam mint and amber yellow colored bags.

Sustainable woven fabric bags in navy and black make up the Canvas Collection, and the Block Collection offers belt bags, saddle bags and pouches in classic colors. The Cork Collection is comprised of five pieces – a satchel, crossbody, backpack, hobo and wallet – and was created using recycled cork, offering a unique pattern and neutral color that easily flatters any outfit.

About the Author Erin Goldmeier is a freelance writer whose work has appeared in Radar Online, PETA Prime, The Virgin Atlantic Airways Blog, Southwest Virginia Living magazine, Convention South magazine, Smart Meetings magazine and others.

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DAILY DOZEN MEXICAN SALAD

DAILY DOZEN MEXICAN SALAD Dr. Michael Greger, of www.nutritionfacts.org, has a fantastic iPhone/Android app (that you can download for FREE) called “The Daily Dozen”. This app gives you a checklist of healthy, whole plantbased foods to incorporate into your day…EVERY day! It also assists you in determining proper serving sizes and offers different options for each category. So now, I challenge myself to make recipes that incorporate as many of the Daily Dozen foods as I can into my day. This recipe will help you get many of the necessary nutrients you need in one, well-rounded meal!

by Amy Johnson

Serves 2

Ingredients: • 1 can black beans (or 1 ½ cups cooked), rinsed and drained well • 1 cup organic frozen corn, defrosted • ½ red bell pepper, diced • ½ yellow or orange bell pepper, diced • ¼ red onion, chopped finely • 1 mango, peeled and diced

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• 1 t. cumin • 1 t. chili powder • ¼ t. salt • 2 T. lime juice • 3 cups of baby spinach • ½ avocado, cubed (optional) • 1 handful of cilantro, chopped finely (optional)

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DAILY DOZEN MEXICAN SALAD To make the salad, gently mix the beans, corn, peppers, red onion, mango together with the spices and lime juice. Decorate your plate with lots of baby spinach and add the Mexican salad mixture on top of it. Sprinkle on chopped cilantro and add avocado, if desired. Drizzle on the dressing (below). Toss to mix well. Serve!

Drizzle Dressing: • 2 T. tahini

• ¼ t. chili powder

• 1-2 t. maple syrup

• ¼ t. salt

• 2 T. lime juice • 1/8-1/4 cup water (depending on desired thickness) • ¼ t. cumin

To make the drizzle dressing, simply stir the ingredients together in a small bowl. Taste and adjust seasonings. Drizzle onto salad and toss through.

About the Author Amy Johnson, a/k/a “Mrs. Plant” in Texas is a home chef living medicine-free in Frisco, Texas. She works with patients who have been diagnosed with dietary illnesses like obesity, hypertension, Type 2 diabetes, high cholesterol, etc. to prevent and reverse these illnesses through a whole foods plant-based lifestyle. Before her journey, Amy was taking medication three times a day for Type 2 diabetes and high cholesterol, as well as struggling with severe osteopenia and obesity. After adopting a plant-based lifestyle, she has been able to get off her medications, lose weight (finally!) and run!

Visit her website at www.mrsplantintexas.com for hundreds of whole foods plant-based (no oil!) recipes, as well as cooking tips and plant-based education. Or, follow her on Facebook: www.facebook.com/mrsplantintexas, on Instagram: mrsplantintexas, or on YouTube: www.youtube.com/mrsplantintexas.

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FRESH AND FAST THAI TOFU BOWL

FRESH AND FAST THAI TOFU BOWL

by Tess Challis

Here’s a recipe from Tess’s third cookbook, Radiance 4 Life, which is a celebration of superfoods. This colorful dish combines cooked and raw items for a fresh, fast, delicious entrée. It may look like a lot of ingredients, but this really does come together very easily, and the entire dish can be prepared while the rice is cooking.

Rice: • 2 cups water • 1 cup forbidden rice (or long grain brown rice) • 2 teaspoons tamari

Simple Sesame Tofu: • 16 oz. tofu, firm or extra firm (use sprouted tofu if possible) • ¼ cup tamari • 2 teaspoons garlic granules • 2 tablespoons sesame seeds • 2 teaspoons coconut oil

Fresh Veggies: • 2 medium carrots, grated (1 cup grated carrots) • 1 cup finely chopped or shredded cabbage, green or purple

Photo by Olga Eglite VegWorld Magazine

• 4 scallions, trimmed and chopped

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FRESH AND FAST THAI TOFU BOWL

Final Flavors:

• ¼ cup dry-roasted peanuts

• ½ cup Thai sweet red chili sauce

• ¼ cup (packed) fresh basil, cut into thin ribbons

Method: 1. Place the water, rice, and the 2 teaspoons tamari in a pressure cooker, rice cooker, or pot with a tight fitting lid. Cover and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender (about 20 minutes in a pressure cooker or 45 minutes otherwise).

2. While the rice is cooking, get the tofu ready for action. Slice into 8 slabs and place on paper towels in a single layer. Cover with more paper towels and place a cutting board or cookie sheet over the top.

Weight it down with something heavy such as a gallon of water or a case of strawberry kombucha.

3. While the tofu is pressing, prepare the rest of your ingredients and set them aside. To crush the peanuts (and trust me, you want them crushed), place them in a sealed plastic bag. Roll over the bag with a rolling pin or smash the bag with another heavy object. Set aside.

4. To finish the tofu: Remove the tofu from the pressing situation it’s in and cut into ½-inch cubes or little triangles—and yes, technically speaking, triangles are cuter. Next, place in a single layer on a plate and sprinkle with the ¼ cup tamari. Turn the pieces so that they’re evenly coated with the tamari. Sprinkle evenly with the garlic granules and sesame seeds. Heat a large skillet or wok over medium-high heat and add the coconut oil. When melted, add the tofu and stir-fry for about 5 minutes, or until the tofu is golden-browned on all sides.

5. To bowl up your entrée: Place some rice in each bowl and top with carrots, cabbage, and scallions. Place some tofu on top of that and drizzle with some Sweet Red Chili Sauce.

Sprinkle with peanuts and basil and serve immediately.

Serves 4/GF/Green (according to the health guidelines in Tess’s books and Be Radiant program) About the Author Tess Challis is a vegan chef, wellness coach, and the author of five cookbooks. She loves inspiring people to live vibrant, happy lives by making change do-able and delicious. She can be found at TessChallis.com.

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PORTOBELLO POT ROAST

PORTOBELLO POT ROAST This is the recipe for the uber popular Portobello Pot Roast recipe that was served by the Boys and Girls Club at this year’s Healthfest, TX event (see article in this issue, page 38). This recipe is from the “Crowd Pleasers and Can’t Misses” chapter of The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifesytyle and Achieving Your Ideal Weight by Lani Muelrath.

This recipe came to me as a happy surprise from my friend Jim Presentati. I first met Jim on our favorite mountain biking trail.

Soon after he told me his phenomenal plant-based success story (see page 70 in book), Jim raved about the “absolutely delicious portobello mushroom pot roast” that his wife Kathy makes. The next time I saw him, he mentioned it again. Time to investigate! When Kathy graciously sent me her recipe, I couldn’t help but think it was a perfect match for this section of the book.

Who doesn’t know and love pot roast? The portobellos make the perfect savory swapout and create a whole new gustatory experience. Here is my version, adapted from Kathy’s recipe, with just a tweak or two.

Ingredients • 1/2 cup white wine (you can also try red—I’ve even made this with sake), divided

• 2–3 cups vegetable broth, divided • 4 potatoes, quartered

• 4 large portobello mushrooms, sliced into 3/4inch pieces

• 4 carrots, cut into 3-inch pieces

• 1 large onion, sliced

• Salt and freshly ground black pepper or lemon pepper, to taste

• 2 cloves garlic, pressed • 3 tablespoons flour • 1 teaspoon rubbed sage

• 2 teaspoons vegetarian Worcestershire sauce • 3–4 sprigs fresh thyme • 1 sprig fresh rosemary

• 1 teaspoon dried basil

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PORTOBELLO POT ROAST RECIPE

Method 1. Place the water, rice, and the 2 teaspoons tamari in a pressure cooker, rice cooker, or pot with a tight fitting lid. Cover and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender (about 20 minutes in a pressure cooker or 45 minutes otherwise).

2. While the rice is cooking, get the tofu ready for action. Slice into 8 slabs and place on paper towels in a single layer. Cover with more paper towels and place a cutting board or cookie sheet over the top.

Weight it down with something heavy such as a gallon of water or a case of strawberry kombucha.

3. While the tofu is pressing, prepare the rest of your ingredients and set them aside. To crush the peanuts (and trust me, you want them crushed), place them in a sealed plastic bag. Roll over the bag with a rolling pin or smash the bag with another heavy object. Set aside.

4. To finish the tofu: Remove the tofu from the pressing situation it’s in and cut into ½-inch cubes or little triangles—and yes, technically speaking, triangles are cuter. Next, place in a single layer on a plate and sprinkle with the ¼ cup tamari. Turn the pieces so that they’re evenly coated with the tamari. Sprinkle evenly with the garlic granules and sesame seeds. Heat a large skillet or wok over medium-high heat and add the coconut oil. When melted, add the tofu and stir-fry for about 5 minutes, or until the tofu is golden-browned on all sides.

5. To bowl up your entrée: Place some rice in each bowl and top with carrots, cabbage, and scallions.

Place some tofu on top of that and drizzle with some Sweet Red Chili Sauce. Sprinkle with peanuts and basil and serve immediately.

Yield: 4 servings Note: Alternate Cooking Options: • If you have a large, heavy pot such as a Dutch oven that can go from cooktop to oven, you can prepare the entire dish in that fashion, as Kathy does.

• Assemble everything in a big pot on the stove or pressure cooker and cook until the vegetables are done. The flavor pizzazz provided by searing the mushrooms, onions, garlic, and gravy is compromised somewhat. But if you’re pressed for time, each variation is delicious.

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RAW COCONUT CURRY VEGETABLES

RAW COCONUT CURRY VEGETABLES

Curries, staples of Indian cuisine, are often cooked. This raw version gives you the wonderful warm flavor of curry with the juiciness and crunch of raw vegetables and sprouts. Curry is a blend of ground spices, including cayenne or red pepper, coriander, cumin, and turmeric. Turmeric provides its signature golden color along with many of the healing benefits. Low in fat, sugar, and sodium, curry itself is a great source of vitamin B6, folate, calcium, magnesium, phosphorus, potassium, and copper, and a very good source of dietary fiber, vitamin E (alpha tocopherol), vitamin K, iron, and manganese. A superior way to enjoy an enzyme-rich and satisfying raw veggie meal. Enjoy as part of a raw feast with raw Nori Rolls, and Raw Chocolate Pudding which can be found in the same book.

Recipe courtesy of Mark Reinfeld from “Healing the Vegan Way”

Yield: 4 cups vegetables

Ingredients:

Prep time: 30 minutes, Total time: 30 minutes,Number of servings: 4 Serving size: 1 cup,

• 2 to 3 medium-size zucchini, spiralized (4 cups tightly packed)

• 1 cup Raw Coconut Curry Sauce (page xx)

• 1 cup tightly packed julienned red cabbage

• 1/4 cup thinly sliced green onion

• 1 medium-size red bell pepper, seeded and julienned

• 1/4 cup mung bean sprouts (optional)

• 1 tablespoon freshly squeezed lime juice

• 1/4 cup raw peanuts (optional)

• 1 tablespoon finely chopped fresh cilantro

• 2 teaspoons wheat-free tamari or other soy sauce (optional)

Method: 1. Combine the zucchini, red cabbage, and bell pepper in a bowl. Add the lime juice, and tamari, if using.

2. Add the Raw Coconut Curry Sauce and toss well. Portion out into four bowls, or leave in one bowl and serve family style.

3. Top with the green onion, mung bean sprouts, if using, cilantro, and peanuts, if using. Have fun!

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RAW COCONUT CURRY VEGETABLES

Variations: • Add other veggies, such as julienned yellow bell pepper, carrot, or beet.

• Add 1 cup of raw kelp noodles (see page xx).

• Add 1 cup of julienned medium-soft coconut meat.

• Nutrition Facts per serving (192 g): Calories 79, Fat Calories 30.7, Total Fat 3.5 g, Saturated Fat 1.9 g, Cholesterol 0 mg, Sodium 245.2 mg, Total Carb 10.4 g, Dietary Fiber 3.6 g, Sugars 4.6 g, Protein 3.8 g Below is the link to pre-order on Amazon. http://www.amazon.com/Healing-Vegan-Way-Plant-Based-Wellness/dp/0738217778

About the Chef Mark Reinfeld is the winner of Vegan.com’s Recipe of the Year Award for 2011 and has over 20 years experience preparing creative vegan and raw food cuisine. Mark was the Executive Chef for the North American Vegetarian Society’s 2012 Summerfest, one of the largest vegetarian conferences in the world. He is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. Mark is the founding chef of the Blossoming Lotus Restaurant, winner of Honolulu Advertiser’s ‘Ilima Award for “Best Restaurant on Kaua’i”. Mark is also the recipient of a Platinum Carrot Award for living foods – a national award given by the Aspen Center of Integral Health to America’s top “innovative and trailblazing healthy chefs.”

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NUTRIENT RICH SMOKY BLACK BEAN SOUP

NUTRIENT RICH SMOKY

BLACK BEAN SOUP One of my most popular recipes - This soup contains over 8 pounds of veggies!

Ingredients: • 12 cups no sodium vegetable broth or water • 6 – 15 ounce cans of salt free black beans • (Or 9 cups of beans, divided) • 2 red onions, peeled • 8 cloves garlic, peeled • 1 pound mushrooms • 1 pound of baby Bok Choy (approximately 3) • 1 pound chard (or other greens)

• 2 bags frozen corn, defrosted (16 ounces each), divided • 3 ounces of sundried tomatoes (not oil packed) • 2 Tablespoon Cumin • 2 Tablespoon Oregano • 1 Tablespoon SMOKED Paprika • 1 teaspoon chipotle powder, or more, to taste • 8 tablespoons lime juice and zest

• 2 large sweet potatoes, peeled if not organic (about 2 pounds) VegWorld Magazine

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NUTRIENT RICH SMOKY BLACK BEAN SOUP

Preparation Place water or broth and one bag of the corn in a large soup pot and bring to a boil.

Reduce heat and add half of the beans, garlic, sundried tomatoes, onions, sweet potatoes and greens in a large soup pot. Simmer uncovered for 30 minutes. There is no need to cut anything up as the soup will be blended. If you are using salt free beans it is not even necessary to rinse or drain them. Remove from heat and blend soup with an immersion blender. Stir in cumin, oregano, chipotle powder, lime juice and remaining beans and corn.

Garnish with Pepitas and cilantro or scallions, if desired.

By blending in 2 pounds of Nutrient Rich greens you get all of the nutrition of the cruciferous vegetables without seeing any green!

About the Authors

Chef AJ has been devoted to a plant-based diet for almost 40 years. Host of the television series Healthy Living with CHEF AJ which airs on Foody TV. With her comedy background, she has made appearances on The Tonight Show Starring Johnny Carson, The Tonight Show with Jay Leno, The Late Show with David Letterman and more. She is author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight. Based in L.A., she teaches how to create meals to transform their health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and the body that they deserve. Chef AJ is also creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian.

Visit AJ’s website at: www.EatUnprocessed.com To hear replays of her free weekly podcasts go to www.HealthyTasteOnline.com Watch *Healthy Living with Chef AJ* on *FoodyTV* http://foodytv.com/healthy-living-chef-aj/

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RESTAURANT REVIEW

REVIEW: ORIGINAL SOUL

VEGETARIAN RESTAURANT

by Michael Taylor

203 E 75th St, Chicago, IL 60619 (773) 224-0104

L

ocated in the Chatham neighborhood of Chicago, soul food and Mediterranean oriented cuisine are the mainstay for the Original Soul Vegetarian (OSV) restaurant. A diverse menu boasts hearty meals such as mac & cheese, BBQ roast sandwiches, collards, falafels, gyros and much more. Bring your appetite because portions are large and options are plenty.

Prince Asiel Ben Israel started OSV in 1980 with 2 core missions: 1) To feed their customers a healthy,

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ethical and kosher meal and 2) to help promote veganism within the community. His adherence to his principals has guided his family to help support vegan startups around the world including other family locations in Chicago, Washington D.C and as far away as Israel. Today, OSV is managed by Ben Israel’s family which continue the tradition of vegan outreach, education, and community activism.

Dining for lunch? So many items to choose from but my meal of battered mushrooms and a gyro were outstanding. They use homemade seitan to

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RESTAURANT REVIEW

recreate the gyro’s meaty texture and the flavor reminds me of a recent trip Israel. All of their meat substitutes, cheeses and sauces are homemade and contain organic ingredients when available.

Their ownership of the ingredient chain allows them to create a consistently flavorful experience which was reflected in my delicious lunch. If you want to try the special don’t be shy as Prince’s platter is more than enough with a protein heavy main dish (varies daily) with a delicious salad! While waiting for your meal look around the walls as it is adorned with art from local artists.

While I didn’t dine for dinner, the menu offers similar fare as the lunch plus a daily chef’s special.

On Sunday, OSV has the “Sunday Supper” which is seemingly a great deal. Includes salad, veggies, the main course and dessert all for $13.50.

OSV is not just a sit down restaurant as they do a brisk carry out business as well. Their “deli” counter has 25 different varieties of salads. Macaroni, quinoa, potato and many more made fresh daily.

Next to deli counter is the Everlasting Life juice bar which creates a large variety of vegetable and fruit based juices and smoothies. Be warned that some of these juices contain honey but can be removed or replaced by just asking. Their juice bar has a steady flow of walk up business as they have a reputation in the Chatham neighborhood of making the best, most unique plant based drinks.

Open for both lunch and dinner in a very casual environment. Reservations are not needed, major credit cards accepted and plenty of parking on street make dining here quite easy.

Highly recommended.

About the Author Michael Taylor travels in North America, South America and Europe for business and strives to dine at the very best vegan restaurants in the every city he visits. As a vegan of seven years and vegetarian for 20 years before that, he has sampled some of the best Vegan foods in 46 states and 24 countries.

Michael looks for restaurants using the best ingredients (organic preferred), innovative recipes and vegan outreach.

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THE ESTHER EFFECT

The Esther Effect

ACCIDENTAL ACTIVISM Story by VegWorld Staff OK, sure, when Steve Jenkins and Derek Walter of Georgetown, Ontario adopted Esther the Wonder Pig into their suburban home in August 2012, they had no idea she would grow into one-third ton of adorable and drastically alter their lives. Nor could they have known that Esther would change the hearts and minds of nearly everyone she touched.

After all, she was supposed to be a mini-piglet!

To be honest, no one is quite sure who deserves the title “Accidental Activist.” Is it Esther, who doubled-down on the proverb “The way to a man’s heart is through his stomach” by turning her two dads vegan shortly after her arrival? (I mean, they I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.”

- Winston Churchill

S

ome activists are born into their role, destined, or maybe predestined, to shake things up from an early age. With these individuals, it comes as no surprise when they take on “Big Fill-in-the-Blank,” be it Ralph Nader and the auto industry or John McDougall and the medicalindustrial complex.

Then there are those who have no idea they are about to become activists. It’s what happens when someone drops a 600-plus-pound pig in your lap.

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were cooking bacon that night!) Or is it Steve and Derek, two average suburban Canadian dudes just going about their lives, who were open-minded enough for some serious, well, career adjustment?

You know what? It really doesn’t matter. While Steve, Derek, and Esther are three individuals, together they have become far more than 1+1+1=3. A Facebook page of Esther’s daily musings launched on December 4, 2013 led to a huge following, nearly 700,000 fans at press time. When Esther outgrew her suburban home, a crowdfunding effort raised more than $400,000 to literally “buy the farm.” A charity (the Canadian equivalent of a U.S. non-profit) was formed, and the

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THE ESTHER EFFECT

Esther’s Greatest Hits As the name indicates, “The Esther Effect” is the cosmic phenomenon of change brought about by an encounter, whether actual, virtual, or third-hand, with Esther the Wonder Pig.

Happily Ever Esther Farm Sanctuary opened. All this in just the first two years. In May 2016, the book Esther the Wonder Pig was published; next March the first annual Esther Cruise sets sail from Miami, a fundraiser for the sanctuary.

Esther had once … been intended to be

Think back to August 2012. Derek and Steve are a meat-eating couple (a magician and a realtor), living in a 1,000-square-foot home with two dogs and two cats. Enter an eight-inch female baby pig.

Who could have predicted the compassion these

someone’s dinner removed my ability to

three accidental activists would unleash onto the

compartmentalize eating bacon while

world?

• A few weeks after getting Esther, Derek was cooking bacon on the stove. “Realizing

having a pig as a family member. Eating bacon would now be like eating one of our

The Esther Effect is a very apropos name for this

dogs.” Later that week, Steve and Derek

form of subliminal advocacy that catches people

watched the documentary Vegucated on

when they least expect it, confirming that there are

Netflix, and shortly thereafter, “it was time to

many forms of activism, from confrontational to

go full-on vegan.” And The Esther Effect was

sleight-of-hand, and all can be effective.

born.

Just ask Esther.

• One early commenter on the Facebook page wrote, “I just want you to know that thanks to Esther, I’ve given up pork!”

• The septuagenarian French woman who (finally!) learned English by translating Esther’s Facebook posts.

• The young son of a vegan woman who saw his mother looking at a picture of factory farmed pig on her computer. He asked, “Is that Esther?” She said “no … but it could be Esther.” The little boy started crying, said that “all pigs were Esther,” and, on his own, stopped eating meat. Months later he had remained vegan.

• The non-vegan husband, grocery shopping with his long-time vegan wife, who picks up a package of bacon, then puts it down. He looks at his wife, who had remained silent, as just says, “Esther.”

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THE ESTHER EFFECT

Glossary • Esther Approved/Esther’s Kitchen – a softer approach to “vegan” while still sending the same underlying message.

• The Esther Effect – using humor, kindness, and Esther’s funny pictures to change people’s lives.

• The Esther Movement – appealing to Esther’s fans in an approachable, non-confrontational, and open way that builds a connection to people.

• Happily Ever Esther – the charity and sanctuary started by Derek and Steve, also known as HEEFS (Happily Ever Esther Farm Sanctuary) • PMS – Piggy Mood Swings

Story by VegWorld Staff

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LOVE, LORI

LOVE, LORI

MONTHLY MUSINGS ON THE PLANT-BASED LIFESTYLE MONTHLY MUSINGS ON THE PLANT-BASED LIFESTYLE

THE MORAL HOSTESS

by Lori Fryd

W

e’ve changed a lot. Our friends? Not so much. In fact, not at all, and - judging by their ever-expanding list of chronic medical conditions and their food choices when we go out to eat with them - this is not likely to change any time soon.

John and Jane (not their real names - not even very interesting names...) are our best buds. They are our sailing friends and our camping compan-

VegWorld Magazine

ions. When the four of us get together, we share fun adventures and the conversation is non-stop and hilarious. We’re lucky to have them in our lives.

We have also shared many a gastronomical health hazard with them over the years, but now all that has changed. We follow a strict plant-based lifestyle and John and Jane.....don’t. Not even close.

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LOVE, LORI

Trust me.

I know what John and Jane expect when we invite them over for luncheons and dinners because it is all the same SAD stuff we provided for them in the past. But, now things are different. We won’t eat those junky foods anymore and we don’t want them in our home. However, like I’ve said - we’ve changed. They have not.

And so the question arises and it actually takes on moral implications: When we have had our awareness raised, when our consciences have been educated and enlightened, when we have read all the books and watched all the documentaries...when we KNOW that our illnesses, our incapacitations and our deaths are being caused by our destructive food choices....what is our responsibility toward others?

There is no other addiction, whether it be alcohol, heroin or crack cocaine, that allows us to laugh and wink and give each other little knowing sidelong nudges and shrugs while we proceed to do damage to ourselves. But with food, we gather around a table and dig our graves one collective forkful at a time while sharing in the mass societal delusion that “This is just one special time.” or “This won’t hurt me.” or “I’ll stop killing myself tomorrow.”

Only in the realm of food, which has surrounded us all our lives, is it permissible to offer others a plateful of death while telling ourselves that we are doing this because we care about them. Only with food do we shake our heads resignedly at our own weaknesses and serve up injury to people we love because we want to please them.

Yet, for those of us who have gained some knowedge of the profound causal relationships between food and health, do we not then have a responsibility to stop treating these matters like some cute little indulgence? Is it not incumbent

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upon us to stop catering lard-covered disability on a silver platter to the people in our lives whom we love and cherish the most – even when that is what they expect?

I can’t lecture John and Jane and heaven knows I will never be able to convince them. They have shown absolutely zero curiosity in the changes they have seen taking place in us. They’ve made it clear they are not interested in our new lifestyle.

But, for me, the issue became a moral one and the answer was unequivocal.

I may not be able to influence their choices once they walk out my front door. But, I will be hog-tied, hosed down and hung out to dry by my thumbs before I start chuckling and shrugging and piling high their plates with disease and suffering ever again.

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LOVE, LORI

Not serving meat, dairy and all other dietary weapons of mass destruction may make me a poor hostess in their eyes, but at least my beliefs and my actions are now aligned. I received some strange looks and disappointed expressions when my lentil curries and quinoa salads were brought out - but I make no apologies. You want dead animals?

while sympathizing with their laundry list of medical conditions. It’s just wrong. I won’t do it anymore.

They are still our good friends and this need not come between us. If they don’t enjoy my new way of cooking, so be it. We’ll eat out more and we’ll plan more picnics where everybody brings their own foods.

There’s a McDonalds right up the block and plenty more where that came from, unfortunately. You come to my house and you are just going to have to grudgingly accept that what I’m serving you is not going to end up lining your thighs, your hips and your arteries. Sorry. Another helping of black bean soup, anyone?

But, in my own home, they will be given healthful foods. No lectures, no discussion and no debates.

Just a heaping green salad, a few spicy vegetables and legumes, a grand platter of gorgeous fresh fruit…

I know too much now. I have a responsibility now that I didn’t have before. I can’t go back to the way things used to be and I can’t pretend it’s ok to serve up bacon and sausage rolls with cheese to them

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And perhaps a tiny little helping of the hostess’ new morality served up discreetly on the side...

Love, Lori

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