VegWorld 47

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CONTENTS VegWorld Magazine - July/August 2018

THE FUN SIDE

NUTRITION & THRIVING

12

Vegan 101 Navigating The Doctor’s Office

17

VegWorldly Wanderings Alabama’s Gulf Coast Is Eco-Friendly And Plant-Smart

40 Vegan Team Scales Kilimanjaro Seventeen Climbers Take Veganism To New Heights

21

Baja! It’s High Tide For Veggies At This New Los Cabos Resort

26 VegWorld Events Calendar

FAMILY & LIFESTYLE 27

Let Them Grow Be Your Child’s Best Advocate For A Plant-Based Diet

30 Financial Benefits Of A Vegan Diet Save Money While Saving The Planet 33 A Star-Studded Vegan Voyage Tanya Cleary’s Experience Aboard The Holistic Holiday At Sea Cruise

43 Leafy Greens And Our Gut Kale May Be Even Healthier Than You Once Thought 45 From A Gurney To Giving Back Plant-Based Nutrition Support Group’s Founder, Paul Chatlin Shares His Story Of Transformation To Health

FEATURE STORIES 51

The Political Power Of Food A Brief History Of The Influence Of Food On Society by Lori Danica Barber

58 Building A Grassroots Community Catching Up With The Healing America Campaign by Nelson Campbell 62 Harnessing Moments Of Change One New York City Politician’s Mission To Spread The Good News About A PlantBased Diet by Eric L. Adams

Cover photo by Carol Seitz

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CONTENTS VegWorld Magazine - July/August 2018

FRESH FINDS

REGULAR FEATURES

68 True Beauty Summer Beauty Essentials

6

Credits

7

Contributor’s Note

71

Between The Pages Nina and Randa Nelson’s The Clear Skin Diet

DISHIN’ IT UP! 77

97 Prescriptions For Health With Dr. Carney Big Industry’s Influence On USDA Food Guidelines 103 Love, Lori The Zucchini Annuity

Can’t Be Beet Buger

80 Tofu Cheesecake with Purple Sweet Potato 83 World Peas Salad 85 Jenny’s Quinoa Cranberry Mandarin Salad 88 Costa Rican Beans & Rice (Gallo Pinto) 90 Watermelon Gazpacho 92 ‘Cauli’Fredo Sauce 94 Chunky Style Fresh Tomato Soup

© VegWorld 2018 VegWorld Magazine

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CREDITS VEGWORLD STAFF

CONTRIBUTORS

Publisher Edward N. Smith III

Editor-in-Chief Amanda C. Smith

Managing Editor Lori Fryd

Assistant Editor Cathy Carter

Eric L. Adams

Kenden Alford

Lori Donica Barber

Kim Campbell

Clay Garrett

Nelson Campbell

Dr. Linda Carney

Cathy Carter

Shoshana Chaim

Paul Chatlin

Tonya Cleary

Emily Folk

Lori Fryd

Cathy Katin-Grazzini

Howard Jacobson

Mary Lawrence

Nele Liivlaid

Sharon McRae

Nina & Randa Nelson

Char Nolan

Karen Ranzi

BJ Reed

Mark Reinfeld

Robin Tierney

Assistant Editor Tanya Cleary

Advertising Manager Zak Shelton

Marketing Director Courtney Garza

Food Editor Cathy Katin-Grazzini

Art Director

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CONTRIBUTOR’S NOTE A message from VegWorld Magazine Contributor, Howard Jacobson, Ph.D.

money, poltics, gratitude & hope

I

just realized that I’m bringing a significant prejudice to this Contributor’s Note for the Money & Politics issue of VegWorld Magazine.

My default outlook on both money and politics is wholly negative.

I watched on TV as my senator, Harrison Williams, and representative, Frank Thompson, were hauled away in handcuffs, caught in an FBI sting operation known as ABSCAM. Organized crime made many politicians offers they couldn’t refuse.

When I informed my father in eighth grade that all New Jersey politicians were corrupt and belonged in jail, he took umbrage, insisting that the percentage was no higher than 95. And he knew, too. As commissioner of public utilities, commissioner of energy, casino control commissioner, and court-appointed trustee of the most corrupt and My disdain for the dollar was dangerous Teamster’s loformed early. My dad was a cal in the country (whose union organizer, and my first dissident members had the unfortunate habit of words were probably “collective stepping into empty elevabargaining” or “workers of the tor shafts from high floors) world, unite.”

-- he saw it all. Through his My view of politics was, if eyes, I learned that politics possible, even more jaundiced. Coming from New was rotten and most politicians were crooks, and Jersey is a recipe for cynicism about the workings of when something good happened in the hallowed democracy. According to family lore, in the 1930s, halls of government, it was usually an accident.

Uncle Freddie would bribe the mayor of Union with a weekly brown paper bag full of cash for the Immersing myself in the plant-based world, I found right to place coin-operated pinball machines in his plenty of evidence reinforcing my distrust of both delicatessen. money and politics. Working with T. Colin Campbell I come by it honestly, I suppose. My disdain for the dollar was formed early. My dad was a union organizer, and my first words were probably “collective bargaining” or “workers of the world, unite.” I know for a fact that when I was a toddler, my father trained me to recite “Up with the wages, down with the bosses” on command. At a United Farm Workers rally led by Cesar Chavez, I learned the chorus of “Solidarity Forever” in Spanish.

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CONTRIBUTOR’S NOTE When I informed my father in eighth grade that all New Jersey politicians were corrupt and belonged in jail, he took umbrage, insisting that the percentage was no higher than 95.

on Whole, I was confronted with overwhelming evidence of greed undermining the public good and corruption fueling harmful laws and policies.

highlighting the possibilities of enlightened leadership and an engaged, empowered and educated populace.

The list is close to endless: Ag-Gag; Farm Bill subsidies; Big Pharma lobbying; the revolving door between industry and lobbying and top positions in the NIH and CDC; industry membership on government committees that formulate the diagnostic criteria for various diseases and conditions; licensing requirements that prevent non-dietitians from saying anything about plant-based prevention or reversal of disease; members of the Kentucky legislature privately supporting plant-based nutrition, but voting against it to avoid the wrath of the powerful meat industry.

Plus, coming from New Jersey, I’ve always felt that Brooklyn was the coolest place on earth.

2.

Nelson Campbell’s “Healing America Together” campaign takes such an optimistic, upbeat and can-do tone, and has brought so many people together, that grumbling about greed and corruption in the same magazine feels like Debby Downer territory.

3.

The publisher of this magazine, Edward N. Smith, III, was the mayor of Marshall, Texas, a town that redefined possible when it comes to health and civic effectiveness.

4.

The magazine is partially supported by advertising, proving that concepts such as plantbased and profitability can go together.

5.

I’ve just co-founded a startup, WellStart Health, which includes financial success as one of its core goals.

And I’m just getting started!

And here I am, suddenly realizing that I don’t have a kind word to say about money or politics in the context of VegWorld. That’s awkward, considering the following facts: 1.

One of the heroes of the plant-based movement, Brooklyn Borough President Eric Adams, has contributed a moving article to this issue,

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CONTRIBUTOR’S NOTE So perhaps I need to cool my jets, acknowledge and loosen the grip on my prejudices, and take a wider view of things.

Let me re-begin by asking some innocent questions: what are the legitimate functions of money and politics? Why do we have them? Where did they come from? And how can we recover their original intent to effect positive change in the world?

What about Money?

Money, I learned in junior high social studies, was invented so people didn’t have to schlep bricks and melons and elephants everywhere they went. It replaced barter, and thereby increased the convenience, efficiency, and scope of trade.

Things went wrong, according to Charles Eisenstein in Sacred Economics, when some sneaky bugger invented interest. All of a sudden, these made-up commodities called coins and notes were invested with a magical property that no other matter possessed: they got more valuable over time.

Bricks, melons and elephants lose value over time.

Bricks crumble, melons rot and elephants die. But money was now immortal, and everybody wanted it; and if you lent it to someone, you expected to receive more later of it than you originally parted with.

Taken to extremes (and have we ever), this means that we ultimately have to denude the natural resources of the entire planet to keep playing the Ponzi scheme called positive interest. The game stops only when the last mahogany is felled, the last inch of rainforest is plowed, and the last goose is cooked (unless we manage to get our act together and colonize and exploit other planets, where the process can continue. James Cameron told this story beautifully in Avatar.)

But wait.

The first money, according to Lewis Hyde in The Gift, was cowry shells. Used in as disparate geographies as Africa, China, and the Americas, these shells had two important qualities. First, they were seen as beautiful. Second, where they were obtainable at all, they were easily obtainable in pretty much infinite quantity.These shells were not a means of exchange. That would have been pointless – talk about unchecked inflation.

Instead, they were a sign of gratitude. Thank you for the delicious fruits from your side of the mountain.

Here are some beautiful shells that I took the trouble to gather and carry here from the shore.

Immersing myself in the plantbased world, I found plenty of evidence reinforcing my distrust of both money and politics. Working with T. Colin Campbell on Whole, I was confronted with overwhelming evidence of greed undermining the public good, and corruption fueling harmful laws and policies.

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CONTRIBUTOR’S NOTE The transaction did not require the exchange of shells. They were lagniappe, or something thrown in as a bonus, as my Louisiana buddy Josh LaJaunie would say.

A bow on the package. A tangible manifestation of a thankful heart. A token of debt: You have sustained me; know that in your day of need, I will come to sustain you.

Can we re-infuse modern money with the energy of gratitude? What might that look like?

Maybe it looks like smiling kindly on the companies whose advertisements grace these pages. Rather than simply relying on dispassionate return on investment calculations, perhaps the CFOs of these organizations thought, “VegWorld is a beautiful publication, and I’d love to see it thrive. If we get an uptick in market share as a result, lagniappe.”

Maybe it’s joyously paying more for local produce grown in environmentally responsible soil by our hard-working farmer neighbors, rather than grousing about the outrageous prices of vine-ripened tomatoes and juicy blackberries (I’m looking at me here.)

Maybe it’s giving thanks every time we pay a telephone bill, or dental bill, or even (gasp) a tax bill.

Thankful that we have the money (if we do); thankful that we are able to avail ourselves of the magic of telephony; thankful that we can do something about the fact that most of us outlive our teeth; thankful that we live in a society that collects trash, employs peacekeepers and magistrates, and provides citizenry with free education and libraries.

And hell yes, I’m cherry picking. But after five decades of seeing only the pits, I’m discovering that the cherries are hella sweet.

Certainly, gratitude-infused money includes, rather than excludes, the poor, the down-on-their-luck, and the voiceless. It seeks to connect rather than to separate. It widens our circle of concern and gives

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Can we re-infuse modern money with the energy of gratitude?

What might that look like?

us means and methods to share the earth’s bounty equitably.

What about Politics?

Politics, I’m guessing, originated in some tribe whose members disagreed about whether to travel north or south. Instead of splitting up and putting everyone at risk and instead of dusting off the spears and poison darts and settling this dispute by might and luck, they sat down and tried to convince each other of their position. They made tenuous alliances: You tell them you want to go south, and I’ll support your idea about rounding off the square edges of the wheel and making it circle-shaped.

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CONTRIBUTOR’S NOTE They discovered, through trial and error, that some people’s ideas were worth heeding more than others. These became the leaders, the advisors, the shamans, the teachers, the storytellers. And to save time and avoid confusion, the roles were institutionalized so that younger members of the tribe could be identified and groomed to fill these crucial positions.

Politics, at its core, is a way of settling conflicts and agreeing on priorities while minimizing the costs of disagreement. It’s just like other forces of nature, elegant and hyper-efficient. Societies that spent too much time fighting and bickering failed, outcompeted by those whose politics conserved lives and goodwill and energy. Societies that outlawed disagreement failed, outcompeted by those whose multiplicity of perspectives generated wise policies that benefited the whole.

Can we re-infuse modern politics with the spirit of collaboration and collective wisdom? What might that look like?

It might look like Marshall, Texas, where the enlightened leadership of Ed and Amanda Smith on a very local level became an example of what can be replicated on an equally small scale over and over, until the template is too omnipresent for national leaders to ignore.

It might look like Mebane, North Carolina, where community leaders responded to a call to health sanity by participating in and promoting PlantPure jumpstarts that showed a skeptical world the power of 10 days of plantbased nutrition to reverse chronic disease.

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It might look like Detroit, Michigan, where a grateful and energized Paul Chatlin wouldn’t take no for an answer as he wove together alliances of the powerful, the wealthy, and the wise to create the world’s largest plant-based nutrition support group.

It might look like Brooklyn, New York, where Eric Adams’ personal revelations about the relationship between diet and health status has become magnified by his bully pulpit into a borough-wide initiative.

And it might look like your town, or mine. Through your efforts, or mine.

Not simply by shouting about what’s wrong, as I’ve done for too long.

But by seeing the good, the positive, the progressive, the natural, the vital and the potential. By highlighting that potential. By, again, including the powerless, the marginalized, and the voiceless.

Money and politics can be the means of our damnation, sure. But they can also be the means of our salvation.

By using our money to sing gratitude into our world and using our energy to build powerful coalitions of the grateful and hopeful.

Money and politics can be the means of our damnation, sure. But they can also be the means of our salvation. Let’s bring out the best of ourselves to bring out the best in these quintessential human institutions and together create a green and growing VegWorld.

VegWorld Contributor

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VEGAN 101 NAVIGATING THE DOCTOR’S OFFICE

by Cathy Carter

I

want to say up front that there are some wonderful doctors out there, many of whom have not only embraced the whole food, plant-based lifestyle but want to share their knowledge with the rest of the world. Likewise, there have been countless lives saved by doctors who are passionate about their calling, regardless of their personal lifestyles.

My doctor falls into this last category; whole food, plant-based doctors are hard to come by in a small town, especially in Texas where beef is king. I am,

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in no way, advocating that anyone should ignore a qualified health practitioner or give up/refuse any medical treatment without the consent of a doctor.

You and your doctor have to make decisions about what is best for you. This is a story about my experiences with my own doctor.

No doubt about it, as I turned 60 and looked forward to a new decade in my life, I realized I was somewhat overweight. “How did this happen?” I

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VEGAN 101

asked myself. I was in denial about just how much weight I had gained over the years, but I came face to face with reality when I had a checkup with my doctor.

“Do you know that according to your BMI, you are obese?” he informed me as he scanned over my chart.

“Whoa! I know I’m a little overweight, but obese? No way!” I retorted. Of course, I knew virtually nothing about the BMI chart; I was on a learning curve that day. I couldn’t have been more upset if my doctor had doubled up his fist and hit me between the eyes. I had NEVER been obese in my entire life (or so I thought). Furthermore, blood work indicated I was pre-diabetic. Time for a change.

Needless to say, Alicia Silverstone caught my attention when she was promoting her book, The Kind Diet, on a morning talk-show, so I read it. To my surprise, a good portion of the book centered on factory farming— as an animal lover, I was so disgusted that I haven’t eaten a piece of meat since. Dairy, which is very addictive, was a little harder, especially cheese. Next, I read Michael Pollan’s book The Omnivore’s Dilemma, and by August, 2011, I was attending my first Immersion Weekend where I listened to Rip Esselstyn, along with his dad Dr. Caldwell Esselstyn, Douglas Lisle, who wrote The Pleasure Trap, the nutritionist Jeff Novick and many more renowned plant-based advocates. By then, I was a full-fledged vegetarian—I knew I was on the right path, but still couldn’t give up the cheese. The following January, I attended the first Healthfest in my hometown of Marshall, Texas, and vowed to adopt a whole food, plant-based lifestyle—no more cheese! By then, I had lost around 20 pounds or so but that was just the icing on the cake, the “cake” being good health.

I waltzed into my doctor’s office for my next checkup, exhilarated when I saw the look on his face. He, of course, wanted to know what I had done to lose weight. I delightfully explained my lifestyle change: no more unhealthy processed foods, meat, dairy, eggs or animal products of any kind for me, proceeding to tell him about my new whole food, plantbased diet. As a shadow ever so slightly passed across his face, I braced myself for the inevitable question that I knew was

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VEGAN 101

coming: Where do you get your protein? But instead, he surprised me and said, “Where do you get your calcium?” At that point, I knew “the game was on.” I patiently explained that foods like dark leafy greens (like kale, bok choy, turnip greens, collards), broccoli, chickpeas, tofu and oatmeal with soy milk (or other fortified plant-based milks) provide me with my daily calcium requirement. He harrumphed and said, “Well, some of the ‘Get Healthy Marshall’ folks are a little osteoporotic” and scheduled me for my first bone scan. Results: osteopenia, the precursor to osteoporosis. He had an almost gleeful tone to his voice when he informed me as if my “vegan” diet resulted in weakened bones. I responded, “Instead of my plant-based diet, do you think the cause could possibly be the 50+ years of drinking sodas, especially the daily 2-liters of diet coke for oh, say the last 20 years?” No argument there; sodas are terrible for your bones.

BEFORE

So, seven years later, 40 pounds lighter, with normal blood pressure, blood sugar and cholesterol, here’s how my doctor visits generally go: • The nurse weighs me. My weight is always within a 5-pound range of the initial 40 pounds lost.

• She takes my blood pressure. Last visit, it was 106/68 (almost unheard of in women my age who eat the Sad American Diet).

• She gathers information about my current health status.

“Any problems?”

“No.” “Are you constipated?”

“No.” Are you kidding me? Do you have any idea how much daily fiber I eat?

“What meds are you taking?”

“None.” (At this point, she always stops typing on her computer, looks pointedly at me, and states, “You’re not taking any meds?”)

AFTER VegWorld Magazine

“No. None.” (She then rolls her eyes, shrugs her shoulders and types the response—like she just can’t fathom that a person my age would not be taking prescription drugs).

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VEGAN 101

At this point, the doctor joins us—always searching for something “wrong” with me. Fortunately, the search thus far has been unfruitful, although he did look into my eyes one time, threw down his “whatchamacallit” (ophthalmoscope?) and said, “Well, you have beginning cataracts!” There’s no guarantee that I will always be this healthy, but eating a whole food,

A few visits back, my doctor was excited to tell me that he’s using a “new” cholesterol screening test: one that provides a detailed breakdown of particle sizes, in addition to the standard measurements of HDL, LDL and triglycerides. “I can’t wait to see your results since you get your cholesterol from plants,” he exclaimed. Moment of silence. I quietly informed him, “Plants don’t have cholesterol, only animals.”

plant-based diet certainly makes my risks for heart disease, cancer, type 2 diabetes, and other “old age” ailments much lower, and that’s all I can hope for.

He listens to my heart, and then we generally spend the rest of my visit discussing my husband’s health.

“WHAT???” he said. I repeated myself and added, “But that’s okay; I forgive you. I know they don’t teach you nutrition in medical school.” He laughed and said, “True.” The total cholesterol on my last test was 152.

Nevertheless, I value my doctor’s opinions, knowledge, expertise and experience, and we’ve developed an enjoyable relationship. Often sparring and joking with each other, we trade information back and forth. I keep trying to convince him, himself, to adopt a plant-based diet. It’s a slow go, but I won’t give up. This is a man who sold gifted books on plant-based eating at a garage sale. Last visit, when I remarked that he’s obviously lost some weight, he told me he had given up breakfast burritos. “They’re crap,” were his exact words. Maybe, just maybe, we are making some progress.

If you are new to the whole food, plant-based eating scene, just know that as your health improves, the visits to your doctor will take on a new slant.

Here are some tips: • Keep your doctor informed about your dietary changes. Your vitals and any medications you are currently taking need to be monitored by a healthcare professional and adjusted, if needed.

• Don’t let your doctor intimidate you. Do some research and be informed so that you can ask meaningful questions and interact in informative discussions.

Have a conversation with your doctor. If you don’t understand something or prefer a difference course of action, tell them.

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• Remember that doctors receive little to no nutrition training in medical school. If that’s the case

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VEGAN 101

with your doctor, strive to educate him or her in that area. Know the answers to questions like “Where do you get your protein?” and “Where do you get your calcium?”

in Shoshona Chaim’s article, “Let Them Grow,” on page 27 of this VegWorld issue. You may be able to find a plant-based health professional near you.

• Rather than address underlying causes, most doctors treat symptoms by pulling out a prescription pad. The push (and money) involved in the Big Pharma industry doesn’t help. That’s where your nutritional savvy plays a key role: The two of you can decide together your best treatment plans.

Because my doctor was never able to resolve my “mystery” ailments such as chronic fatigue, allergies, weight gain, skin conditions and other issues, I used to dread visiting him, but no longer. My scheduled appointments now serve as a motivation to stay the course on my journey to excellent health. And even better, they provide me with a sense of adventure as I contemplate the future conversations in which he and I will engage. I hope that you, too, can find a doctor with whom you can relate and share your journey to good health.

• If your doctor is not open to a plant-based diet and unwilling to work with you, consider finding a health practitioner who will. Check out the link

About the Author Cathy Carter is a wife, mother, grandmother, and retired school teacher. On a plant-based diet for 7 years, she has shed 40 pounds and regained her health. She has a passion for animals, enjoys volunteer work, and loves to help people transition to a vegan diet. She and her husband, David, live in Marshall, Texas.

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ALABAMA’S GULF COAST ECO-FRIENDLY AND PLANT-SMART Story and photos by Robin Tierney

S

ugar-sand beaches, wildlife refuges, parks preserving native foliage, rivers, lakes and wetlands -- no wonder Alabamans speak up to

don’t dominate, they do appear on menus, and

protect their Gulf of Mexico coastline. Sustainability

Gulf Shores hugs the state’s western swath of the

has become a rallying cry even among those in real

Gulf, while Orange Beach stretches east to the Florida

estate, who are taking measures to avoid disturbing

border. Together, they share 32 miles of coastline

sea turtle beach nests and hatchlings -- and chefs,

cooled by Gulf breezes and lapped by shimmering

who have realized that plant-based eating is vital

sapphire waters. The waves are usually gentle, but

to environmental-friendliness. While vegan dishes

watch for red flags that signal riptide conditions.

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vegans have a seat at the table.

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VEGWORLDLY WANDERINGS - ALABAMA’S GULF COAST

Gulf State Park fills days with paddling ($20 kayak tours include rental equipment), guided nature walks and talks, and biking and hiking on trails and boardwalks. The Lodge, a sleek LEED Gold and SITES Platinum certified hotel, is slated to open late fall between the Gulf beach and lake within Gulf State Park. The park also rents nicely outfitted cottages.

Instead of hotels, many visitors rent roomy, upscale beachside condos.

Citizens of Gulf Shores voted to have this scenic footbridge built to access the beach.

Go birdwatching in Alabama’s coastal parks. This bird was studied for migration health and then released by a regional Audubon chapter.

Relax on the beach; swim in the Magazine Gulf ofVegWorld Mexico in Gulf Shores.

At Bon Secour National Wildlife Refuge, Zen walk amid coastal scrub, maritime forests, marshes and a placid lagoon. Watch sea turtles and 340 species of birds from bald eagles to water thrushes to ruby-throated hummingbirds. Last spring, I watched Birmingham Audubon volunteers band, study and release migrating birds to monitor the effects of such human impacts as fragmenting lands necessary as bird stopovers for refueling on their journeys that can span 600 miles.

The dining scene has expanded far beyond fried seafood baskets. Dig into a squash risotto at CoastAL, a new chef-driven dining hall beside a bayou where you might glimpse Coasty the alligator. Claim a waterside couch and order a salad at The Gulf, based

A zesty squash dish at CoastAL, a great new restaurant.

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Take a walk in Bon 47 Secour National Wildlife Issue - July/August 2018Refuge. | 19

VEGWORLDLY WANDERINGS - ALABAMA’S GULF COAST

A good vegan salad at CoastAL, a great new restaurant.

A yummy jackfruit BBQ sandwich at new Picnic Beach.

in 27 old shipping containers sunk in the sand. I had a pleasant surprise in the waterview dining deck of Flora-Bama, a famous sandbar on the Alabama-Florida line. Passionate chef Haikel Harris prepared a perfectly seasoned, all plant-powered veggie bowl and vegan dark chocolate-covered strawberries that my omnivorous tablemates loved.

After several wonderful waterside classes led by Glow Yoga, I refueled at Picnic Beach. This new spot is two blocks from the beach that holds events such as Hangout Music Festival. I tried several vegan items on the menu. These included a refreshing

Beach Body Smoothie made with collard greens (so Southern!) and grapes among other goodies, the jackfruit hummus with light pita points and a satisfyingly chewy jackfruit BBQ sandwich with tart vinegar-based purple cabbage slaw. Three yums up!

Glow Yoga plans to open a plant-based health foodie cafe in early 2019. That adds to the reasons I plan to come back to Alabama’s Gulf Coast.

More information https://www.gulfshores.com/

About the Author Robin Tierney is a plant-powered travel and arts writer, photographer, fitness fanatic and animal lover. Reach her at travelveg@live.com.

VegWorld Magazine New Picnic Beach makes vegan salads, sandwiches and smoothies.

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BAJA! IT’S HIGH TIDE FOR VEGGIES AT THIS NEW LOS CABOS RESORT Story and photos by Robin Tierney

N

ow this is a gourmet buffet for plant-strong people: a tsunami of salads, with choices including fresh cubed beets, napoles (cactus), couscous, red quinoa, mixed greens, tropical fruits, and avocado...bowls of amaranth, chia, whole and sliced almonds, walnuts, diced fruits and fresh herbs...seasoned multi-color potatoes...dairy-free breads...a nut bar (really, 24 bowls of spicy and mild nut and dried corn nibbles)....

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VEGWORLDLY WANDERINGS - LOS CABOS

Well, you get the picture. To be honest, the huge buffet included many dishes that vegans don’t do.

But I was happy to have so many delicious, beautifully prepared fresh choices at Azul -- and to see omnivores digging into and digging what they used to think were just for vegans. (Hey, omnivores, you don’t have to be vegan to love vegan food, just like you don’t have to be Chinese, Italian, etc. to eat ethnic fare!)

Azul’s indoor and terrace tables face the vast blue Sea of Cortez at a new luxury all-inclusive resort called Grand Velas Los Cabos. Located on Mexico’s Baja Peninsula, blessed with an unusual mix of desert, ocean and mountains, this year-old beachfront resort is already winning rave reviews for its all-included gourmet dining day and night, tiered infinity pools, natural landscaping and award-winning architecture.

All 304 suites have terraces, ocean views and way more space than my little house. Guests can call on 24-hour butler-concierges, and all staff members are welcoming and helpful. There to research an article about exceptional resort design, I realized Grand Velas would make an attainable dream

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23the A beautiful2018 morning Issue 47 - July/August | on beach along the Sea of Cortez.

VEGWORLDLY WANDERINGS - LOS CABOS

getaway for veg lovers, and an affordable one relative to many international and United States resorts.

Some of my favorite things about this new resort: Veg food galore: Culinary wizards, including a two-star Michelin chef, oversee the menus, and servers proudly describe preparations, ingredients (mostly local) and for the Mexican dishes, the heritage. When I dined at Frida, the resort’s Mexican bistro inspired by artist Frida Kahlo, Salomon described the 4,000-year-old tradition behind the vegetable tamale. Lightly seasoned with molasses, tamarind and chipotle sauce, it was the best tamale I ever had. Also excellent: Ensalada de la Milpa with nopales, big Cacahuacintle corn kernels, squash and squash flowers, and grilled avocado with cascabel chile.

And with seven courses, I could chew your ear off describing the artistry, melange of flavors, and the various smoked and foam elements of my vegan tasting dinner at Cocina de Autor.

Call it a marvelous mingling of Mexican richness, European classic culinary and global ultra contemporary. The lounge area with its soft illumination, plush furnishings, surfaces of wood and marble, fine books and art pieces resembles a movie set of a millionaire’s study.

Designer pools: Three swooping oceanfront infinity pools and adjoining hot waves, lined with gorgeous marine-colored tiles, soothe unlike most chlorinated pools. I swam in the adult pool every day as others siesta’d to the sounds of sea waves.

Se Spa: Treatments integrating local ingredients and traditions include a blue agave candle massage. Pre- and post-treatment “Water Journeys” involve various hydrojets in a romantic indoor spa pool and sauna, ice room and “Sensation Shower” experiences It’s sensational walking on the blast of a hydrojet.

Garden and pool concerts: Day and night, musicians ranging from salsa bands to tuba soloists performed songs ranging from Mexican standards to covers of “Get Lucky” and “Despacito.”

Desert by the sea: The arid landscape makes for rugged beauty, low humidity and scrub-scented air. The beach is flecked with interesting dark and light big rocks.

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VEGWORLDLY WANDERINGS - LOS CABOS

This natural granite arch, called El Arco, sits at the south end of the Baja California peninsula.

Design splendor: Fine art includes paintings, shimmery wall treatments, wild carved chairs and twin couches made solely of slender strips of woven wood. Six architectural and interior design firms designed the restaurants, lounges, pools and the amazing lobby that’s open air, three stories high and 300 feet above sea level. The hotel has a curved, half-moon design, and its walls between balconies jut outward and resemble white sails.

Fitness choices: The gym’s window faces the sea views, and poolside offerings include yoga, volleyball and aqua-aerobics. Off-resort, dive near El Arco, Cabo’s iconic natural rock formation where the Sea of Cortez meets the Pacific Ocean. Cabo Adventures offers fun sailboat rides to good snorkel spots.

Serenity: In the suites, the only sounds come from the sea. For good music and mingling, hit oceanfront SkyBar.

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Special touches: Grand Velas has many, from almond milk to cactus-kiwi green juice to plush towels embossed with a dragonfly motif. Ahhhh-some!

More information http://loscabos.grandvelas.com

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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.

Send the details to editor@vegworldmag.com Newcastle Upon Tyne

VegFest Colorado

Triangle VegFest 2018

Vegan Festival

Jul 28, 2018

Aug 18 - Aug 19, 2018

Jul 01, 2018

Golden, CO

Durham, North Carolina

Newcastle Upon Tyne, UK Vegan Street Fair Seattle Nights Jul 06, 2018 Seattle, Washington

Spokane VegFest Jul 28, 2018 Spokane, WA

The Woodstock Fruit Festival 2018 Aug 19 - Aug 26, 2018 Diamond Point, NY

St. Louis VegFest 2018

Edinburgh Vegan

Atlantic City Vegan

Aug 04, 2018

Festival 2018

Food Festival

St. Louis, Missouri

Aug 19, 2018

Jul 14, 2018 Atlantic City, New Jersey We Love Vegan Food Jul 21, 2018 London, UK

Edinburgh, Scotland Manchester’s Biggest Vegan Festival Aug 04, 2018 Manchester, UK

Vegan Street Fair – LA Nights Aug 31, 2018 Los Angeles, California

VegFest Houston

Eat Healthy Tyler!

Chattanooga Vegfest

Jul 21, 2018

Aug 16, 2018

Sep 08, 2018

Houston, Texas

Whitehouse, Texas

Chattanooga, TN

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Let Them

GROW BE YOUR CHILD’S BEST ADVOCATE FOR A PLANT-BASED DIET

by Shoshana Chaim

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LET THEM GROW

A

s a parent, it’s hard to go against the grain sometimes.

Using glass bottles instead of plastic. Reusable containers instead of plastic bags. Organic instead of conventional. Essential oils instead of over0the-counter medication. And the big one, a plant-based diet instead of an omnivore one.

This last one raises a lot of questions from those around us, and sometimes even ourselves. Will they get all the nutrients they need? Will they have the energy to take tests, run track and play? Will they grow?

When I first introduced my kids to a plant-based diet, I had all these questions…but they were more like worries. Hearing our friends, family and doctors ask the same questions didn’t help much.

So what’s a parent to do? Homework. That’s what.

Becoming a plant-based family nutrition consultant helped, but that’s not possible for everyone. So to help you know you’re making the right decision, consider this list of items.

1. Make sure your doctor supports a plant-based lifestyle. See where your doctor stands. If they are not educated on a plant-based, diet feed them some good resources. If they are not open to it at all, checkout plantbaseddoctors.org. You may be able to find a doctor in your area or close by.

2. Small is subjective. Is your friend, cousin or mom telling you your child is small and needs some beef? Consider if they were a small child to start. Not every kid is meant to be 6 feet 4 inches. If you and your partner are petite, the chances of your child following suit is quite high. Make sure your doctor is tracking your child’s growth based on their own progress. If they are gaining weight and height but always at the 25th percentile, then recognize that they are growing and not falling off the charts.

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Lean into the healthy fruits and vegetables your child enjoys instead of fighting about the ones they don’t.

3. Follow your children’s lead. Buy them all the whole foods they love and keep introducing them to more just like the ones they like already. If they eat broccoli, try cauliflower. If they like roasted carrots, try parsnips. If they like green pears, try Bosc pears. If they like brown rice, try wild rice.

Get in as many real plant foods as you can to grow the array of colors and nutrients they eat.

4. Find some role models. Follow some amazing plant-based kids. Well, don’t be creepy about it.

Check out my kids, or any other amazing contributors to this magazine and find pictures of our kids at all ages. You’ll find ones who are 6 feet tall, others who swim competitively or run track.

Even some who are growing up and getting jobs and getting married. Our kids are vibrant, healthy and energetic, and yours can be too!

5. Figure out what your kid is missing and make sure they get it even if you need to seek professional help for peace of mind. Just because you’re plant-based, it does not mean that you should not pay attention to what your children are eating. You want to make sure they

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THE FUN SIDE

Facebook groups, Meetup.com or even the local farmer’s market are great places to meet like-minded vegans.

are getting their vitamins and minerals. Caution is essential not just for our children, but for all children.

6. Surround yourself with like-minded people.

You can swear up and down that there is not even one other vegan or plant-based family in your town, but I challenge you on that. Find a Meetup. Join a yoga class and ask around or ask in Facebook groups. I’m sure you’ll find someone within a 45-minute drive from your place. And if you really can’t find one, start a virtual group with a few families. It can be done if you prioritize it.

7. Consider how else your child is growing. Take a moment and look outside the plate. What

do you value and how are you offering those values to your children? If you look for it, you’ll see a change in attitude, blooming compassion, developing taste buds, increased height, astonishing brain power, an understanding of nutrition, and the list goes on.

The next time you think you may be making the wrong choice for raising plant-based kiddos or you feel challenged by an outside source, take a look at your child’s growth subjectively. See what else you are offering them other than what’s on their plate.

Be reminded of the other amazing children thriving in life. And see where else you need support to feel comfortable and confident to have your whole family live a compassionate life.

About the Author Shoshana Chaim is the author of the Yummy Foods Activity Book For Kids (http://amzn.to/2EihIY4) that helps children get to know more about plant-based foods in a fun and challenging way. She is also the co-host of The Plant Trainers Podcast and a Family Health and Wellness Coach working to alleviate the stress in life caused by diet, unhealthy lifestyle, and chronic illness.

As a magazine writer, TV guest and an international speaker, Shoshana inspires others with her personal and family health journeys as well as practical ways to improve quality of life through nutrition and fitness.

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Financial Benefits

OF A VEGAN DIET

by Emily Folk

Y

ou’ve probably fielded lots of questions about your choice or desire to go vegan. How will you get your nutrients? Won’t you miss bacon? Do you really love animals that much?

One question you won’t get, though, is how you’ll afford your new diet plan. Even though it’s admittedly a significant commitment — and you may, indeed, miss bacon — it’s not as stressful on your wallet as a traditionally omnivorous diet. Here are five reasons why.

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FINANCIAL BENEFITS OF A VEGAN DIET

1. Meat Is Expensive

Perhaps the most significant factor to consider is the price of meat and how it compares to the components of your vegan diet. You’ll find that traditional sources of protein cost much more than the plantbased meals you’ll be eating from now on.

Some estimates have a vegetarian diet costing $750 less per year than an omnivorous one, and that difference boils down to the inclusion or exclusion of meat (https://tinyurl.com/ycf848kw). Think about it: a piece of steak might cost $8 or more per person, while a can of beans can be less than a dollar. You can make a meal out of either option, but one costs way less. The same goes for dining out — plantbased menu items tend to carry a much smaller price tag than meat-centric choices.

2. You Can Grow Your Own Food

It’s quite rare for meat-eaters to have farms where they grow their own livestock, although they might hunt or fish for dinner. As a vegan, though, you can easily create a source of fresh ingredients in your backyard and save yourself a lot of money in the process — it’s estimated that with a $70 investment

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in your garden, you can reap $600 worth of produce from your backyard.

Even if you’re new at gardening, it’s simple to cultivate vegetables and herbs (https://tinyurl.com/ycnfxntt).

Just make sure your chosen location gets at least six hours of sun per day, as that’s what most veggies need to grow. A 16x10-foot garden can feed your family for an entire summer, especially if you choose easy-to-maintain plants like tomatoes, peppers, carrots, lettuce, beets, zucchini and bush beans.

3. Vegan Food Lasts Longer

Meat has an expiration date that you must respect, or else you might get very sick from eating it. Fruits and veggies, as well as the rest of your vegan staples, can last much longer — some can live in the pantry indefinitely (https://tinyurl.com/y79vn9os). Things like dried beans and grains can lay the base of a hearty, filling meal, and they can stay fresh for years if properly stored.

You might be questioning the inclusion of fruits and veggies here — like meat, they’re fresh, too, and therefore can go bad before you eat them. However, you can learn how to can your produce and

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FINANCIAL BENEFITS OF A VEGAN DIET

preserve it so it’s still edible, even if it’s not in its garden-fresh form. Things like salsa, jam, tomato sauce and pickled veggies will stay fresh in their jars until you open them.

4. Waste Doesn’t Have to Be Waste

This point is especially valid if you decide to start a garden and harvest your own ingredients. Leftovers from your meals — think the skins, ends and cores of your produce — can go directly into a compost pile to create nutrient-rich soil for your garden to promote further strong growth.

Starting a compost pile is a quick process, and you might already have the supplies you need to get started (https://tinyurl.com/y76fbss4). You’ll need brown materials — which could include fallen leaves or shredded newspaper — and green materials from

your kitchen. The one thing you can’t use here?

Meat scraps or any manure from carnivores, since it doesn’t contain as much nitrogen as manure from farm animals.

Meat-eaters can undoubtedly start compost piles, too, but they might still create waste that has to be thrown away in the standard way. Everything leftover from your plant-based menu can go directly into the compost pile.

5. Healthcare Costs Less

It’s no secret that healthcare is expensive in the U.S., especially for those without insurance. And, while red meat does provide health benefits — protein, iron and B vitamins included — it might not be worth the adverse side effects that come along with it. Studies have linked it with atherosclerosis, which thickens

The average annual cost per person for Healthcare was over $10,000 in 2016. In 1960, the average cost per person was only $146.

artery plaque and can be a contributing factor in heart attacks and strokes.

Heart conditions tend to give way to high medical costs, from medication to doctor’s visits to hospital stays. Instead, find substitutes for meat’s benefits within your vegan diet — there are plenty — and enjoy cheaper healthcare without any strain on your heart (https://tinyurl.com/y9cszef3).

Go Vegan and Save

A vegan diet provides benefits that are both physical and financial, but perhaps the most important of all is the fact you’ll have peace of mind. You’ll get goodness from your food, and you’ll feel good knowing it came from the ground, and nowhere else.

About the Author Emily Folk is a sustainability and wellness blogger who advocates making choices to help you and the planet each day. You can read more of her work on her blog, ConservationFolks.com.

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A Star-Studded

VEGAN VOYAGE

I

by Tanya Cleary

magine a floating world where vegans are the majority, and there are delicious vegan buffets, five-course vegan meals served every night, and world-renowned speakers giving lectures on health, nutrition, meditation, yoga, and animal rights. It sounds too good to be true, right? Well, once a year, that is the reality for passengers aboard the Holistic Holiday at Sea cruise.

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As vegans, we often feel a sense of loneliness, especially if our friends and families don’t share the same views on health, animal welfare, and diet. So, when I heard that there was a cruise just for those of us who are plant-based, I couldn’t wait to go! The idea of sitting down for a meal without having to apologetically give my waiter the typical list of ingredients that I can’t have was a huge draw,

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A STAR-STUDDED VEGAN VOYAGE

as was the opportunity to experience presentations by Dr. Neal Barnard, Rip Esselstyn, Dr. Michael Greger, Dr. T. Colin Campbell, and many more.

The Holistic Holiday at Sea is the brainchild of Sandy Pukel, a natural foods icon in South Florida where he taught vegetarian cooking in the early 70s.

He owned and operated the landmark Oak Feed natural foods store, a mecca for people interested in health and wellness. A long-time macrobiotic follower, Pukel founded the non-profit educational foundation “A Taste of Health” in 1984, which hosted celebrities and internationally-known holistic educators at conferences and open-air festivals. Fifteen years ago, he had the idea to bring this type of event on board a cruise ship.

“I’ve always been into education, my whole life, so I’ve been doing seminars in hotels for 30 years,” he says. “Then, one day, I said to myself, ‘On a cruise, you have a captive audience!’ At hotels, people wander off, do their own thing, but on a cruise, you’re sharing breakfast, lunch, and dinner with each other. Everyone relating to each other. It’s a high! I call it a contact high.”

Fifteen years ago, Sandy Punkel organized the first Holistic Holiday at Sea cruise with just 420 participants.

The Holiday at Sea staff places 22 chefs on board, so they actually take over part of the ship’s kitchen in order to assure that all the food served to the group is vegan. The head chef is Mark Hannah, who began his education in macrobiotics in 1978, and started cooking throughout North America at macrobiotic centers, summer camps, yoga retreats, Buddhist retreats, and natural food restaurants and cafés. During that time, he developed a creative approach to the normally austere macrobiotic cuisine.

The first cruise started with only 420 participants, but this year’s cruise had almost 2,000, departing February 15, 2017, from Miami, FL, aboard the MSC Davina, with ports of call in St. Thomas, St. Kitts, Martinique, Barbados, and Guadeloupe.

In addition to serving as the head chef on Holistic Holiday at Sea cruises, Chef Hannah travels throughout the world, cooking for events of all sizes and has co-authored the cruise cookbook, “Greens and Grains on the Deep Blue Sea.” Available here: https://tinyurl.com/yb3wdd7k.

On board was my family – my husband, daughter, and daughter’s fiancé - all of whom were not fully committed to the vegan lifestyle at the start. Part of my hope was that the food and lectures would entice them to finally eliminate animal products from their diets. I knew that would be a challenge, especially for my husband, who loved cheese so much that he basically put it on everything. But, miracles happen, especially on a floating paradise, so we headed off to sea in search of knowledge and adventure.

The food served in the main dining room is light and healthy, with appetizers, soups, salads, typically grain-based main dishes, and desserts. Gluten-free and oil-free options are offered for every course.

At early dinner seating, the entire Black Crab dining room is reserved for the vegans on board. Tables are usually shared, though not assigned, so it’s easy to meet other group members. Every night, my family sat with new dining companions who all shared interesting stories of what drew them to the vegan lifestyle.

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AMAZING TRANSFORMATIONS

Desiree Dotson, of St. Cloud, FL, who enjoyed her first-ever cruise, said, “It’s lovely on the ship— many like-minded people, and it feels like a huge, friendly community. You can introduce yourself, ask questions, become friends without feeling awkward. We sat with new people every day, every meal. I believe there were about 15 countries represented this year, which is awesome!”

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Dotson became plant-based for health reasons.

“During a belated honeymoon in Jamaica, I had an episode that scared me. I was only 32 years old at the time, with no signs of heart disease that I could recall. We were sipping drinks while waiting for a dinner table at the resort when I felt a tightening in my chest, as if someone was squeezing my heart.

This feeling lasted for 4-5 minutes with no other symptoms, but it did scare me. After returning home, I went to my primary care physician about my episode and headaches. She didn’t know what caused the heart issue but did state that I had hypertension. At one point, my blood pressure, at work under a very stressful job, was 170/100. My physician asked me to get a complete blood panel work up, and within a few days, I was not only diagnosed with hypertension, but also with pre-diabetes and fatty liver disease. My Cardiac Risk (C-Reactive Protein) was a whopping 6.9%, as to how much inflammation was in my body and arteries.”

After changing her diet, Dotson’s numbers improved dramatically. “My physician was against me

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husband, Roy, signed up for the Holistic Holiday at Sea. “I loved seeing Rip Esselstyn, Dr. Neal Barnard, Dr. Michael Greger, Dr. T. Colin Campbell, Ingrid Newkirk, James Aspey, and Matthew Frazier from No Meat Athlete,” she says. “Listening to Ingrid and James live helped validate my choice to go fully vegan and not use animal products at all.”

“You can introduce yourself, ask questions, become friends without feeling awkward.” – Desiree Dotson

going plant based, stating I would never lose weight or get healthier turning vegan. I told her I wanted to try it out, and if it worked, I would be able to cut my blood pressure medication in half in a couple of weeks and eventually get off of it. She wasn’t very encouraging. I logged all my blood pressure readings using a wrist monitor and phoned my physician within 2 weeks, letting her know my blood pressure numbers were dropping. She asked me to cut my medication in half. Logging my blood pressure was probably one of the smartest things I could do, really. I phoned her again in another week, cut my medication again, and within 31 days, I got off all my blood pressure medication. Overall, I also saw outrageous drops in my total cholesterol (212 to 138), my LDL cholesterol (150 to 80) and my non-HDL cholesterol (176 to 105). All of my labs came back within range, and I was walking on air because I was[so excited!” [Note: Aren’t “LDL cholesterol” and “non-HDL cholesterol” the same thing? Am I missing something here? Do you think she meant to say “triglycerides”? Normal range for that is <150.]

Eager to see some of the plant-based doctors and advocates she now follows, Dotson and her

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Each day on board, there are a host of activities and lectures to attend, although on port days, the schedule is limited to account for time off the ship. Still, it’s impossible to hear every speaker or take every class you might like. My daughter and I brought our yoga mats yet somehow never managed to practice any yoga, even though they had classes every morning on the top decks, taught by experienced yoga instructors such as Chandrakant Hiester, Veda Lewis, and Angela Kushi.

For those wanting to become more skilled in the kitchen, cooking classes were held with such wellknown plant-based chefs as Julieanna Hever, author of The Complete Idiot’s Guide to Plant-Based Nutrition and Kim Campbell, author of The PlantPure Nation Cookbook.

Several nights, on the pool deck, there were sponsored food events, like pizza night (sponsored by Follow Your Heart), a Nacho party (sponsored

by Notcho Nocheeze ) and an ice cream social (sponsored by Coconut Bliss). Not only were these delicious and fun, they allowed us to try out new products and mingle with other participants.

Among the many wonderful passengers we met were Ubaid and Safura Osmani of Jacksonville, FL, who run a plant-based website, www.jaxvegancouple.com.

This was the couple’s very first vegan cruise, and they were quite impressed.

“Meeting the chef and talking to him about the vegan cuisine and the process to get meals ready for 2,000 vegans was a highlight for us,” Safura says.

“On our anniversary night, they even prepared a very

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A STAR-STUDDED VEGAN VOYAGE

special vegan Indian meal for us. The culinary experience and food onboard is fabulous! We’ve eaten delicious, healthy foods daily and participated in superb lectures with cutting edge plant-based leaders in the health field. It’s so awesome to meet these doctors that we’ve been following for a decade. Sandy and his team are exceptional.

We feel like we’re part of their family and friends.

We’re already registered for the 2019 cruise and hope to meet with our many friends & doctors once again!”

If you have little ones, the Holistic Holiday at Sea is also kid friendly. There is a full kid’s program with activities on board, a water slide, video games, bowling alley, and even a room with 4-D experiences (it’s not just for kids – my family and I loved it too!).

most hesitant to leave the ship. Still, my family and I loved shopping in downtown Charlotte Amalie, seeing rainforests and monkeys on St. Kitts, and we even went surfing in Barbados.

During these amazing 10 days, something magical began to occur. I noticed my family ordering veggie wraps instead of meat, even when ashore. At first, my husband complained somewhat about the meals, half-joking that he was going to find “real pizza” somewhere on board, but after Rip Esselstyn’s lecture -or maybe it was Neal Barnard’s - there was a decided shift towards plant-based eating.

Rip Esselstyn, founder of the Engine 2 Program, is Ubaid and Safura Osmani enjoyed Holistic Holiday at Sea so much they have already signed up for next year’s cruise. particularly persuasive with men. After all, he’s a buff, energetic guy who exudes health and vitality.

Rich Peters and his wife, Kathy, of Arvada, CO, were Rip treated us to a preview of the new movie, traveling with their 5-year-old twins. “Our family of Game Changers, which he produced with James Cameron. Due to be released sometime this sumfour is all plant based/vegan,” Peters says. “My wife mer, the movie is all about plant-based athletes and has been dying to go on this cruise for three years how the diet enhances their physical performance. straight. She thought she’d be going by herself since There’s even a segment about how a vegan diet the kids would be in school, but when we found out enhances sexual performance. When the movie the kids were off from school this same week, we all screening was over, I doubt there were any men in decided to go!” The idea that his kids have so many the audience who weren’t fully committed to leavoptions for food onboard was especially appealing.

“These kids LOVE to eat!” he says. ing meat and dairy off their plates.

Of course, no cruise is complete without interesting ports of call. However, on Holistic Holiday at Sea, there’s so much happening on board that you’re al-

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The cruise offers so many great lectures and presentations to support a vegan lifestyle. Among the speakers that we heard was Ingrid Newkirk, founder

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A STAR-STUDDED VEGAN VOYAGE

of PETA, who gave a very inspiring talk about how she became vegan and the many ways that the animal right’s movement is gaining broader acceptance throughout the world.

Dr. Neal Barnard’s lecture on our addiction to cheese was highly motivating to anyone still struggling to give up that unhealthy substance. Sadly, most people have no idea of the cruelty involved in dairy manufacturing or how detrimental cheese and other dairy products are to our health.

And then there was T. Colin Campbell, who gave a series of lectures on the history and myths of nutrition. Just being in the same room with such an amazing pioneer of the plant-based movement was an incredible experience. His vast knowledge of science really impressed the crowd.

Dr. Michael Klapper’s presentation, “Salt, Sugar, and Oil,” stands out as one of my favorites. I learned so much about how the body processes macronutrients and how excessive consumption of these three “kings of condiments” damages our bodies.

During Dr. Michael Greger’s lecture on “Uprooting the Leading Causes of Death: How Not To Die,” based on his bestselling book, he walked us through the 15 leading causes of death and the role diet plays in each of them. This is a great presentation for anyone facing health issues themselves or who want to support loved ones in restoring their health.

Dr. Michael Greger (above) and Rip Esselstyn (below) are both known for their charismatic speeches on the benefits of a plant-based diet.

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A STAR-STUDDED VEGAN VOYAGE

Naturally, other passengers had their own favorite speakers and presentations. Over dinner one night, we met Amy and Rick Tasetano of Venice, FL. They have been very active in their local community, organizing gatherings and encouraging their friends and neighbors to go plant-based.

Amy has a blog called “Be Green with Amy.” https://begreenwithamy.com “Chef Julieanna Hever, had some wonderful cooking tips. We loved how we all had the opportunity to taste recipes at demonstrations,” said Amy. “As leaders of two PlantPure Communities Pods, we were also excited to hear Nelson Campbell’s presentation about his plan for launching new initiatives such as helping underserved communities. This is a rare opportunity to have a vacation venue where there is healthy food, like-minded people, great presentations and fun things to do. We were impressed that there were around 2,000 vegan passengers, making us the majority on the ship.”

By the end of the cruise, we were all much better informed and inspired to continue this vegan lifestyle.

Every member of my family has stayed plant-based, including my husband, which has made cooking at home so much easier, and I’m so glad we’re all sharing in the health benefits. Recently hearing my husband expound on the evils of cheese is one of my happiest moments (thanks, Dr. Barnard!).

“Our whole philosophy is on education and fun,” says founder and organizer, Sandy Pukel. “There’s no reason the two of them have to be exclusive of each other.” And Holistic Holiday at Sea certainly delivers on that promise. It’s a wonderful way to enjoy yourself while learning new things and eating great food!

Plant-based pioneer Dr. Campbell on stage.

For anyone considering a plant-based lifestyle, or who is already on that path, the Holistic Holiday at Sea is an amazing adventure that will relax, nurture, and educate you and your loved ones. With so few travel venues designed especially for vegans, this is one experience you don’t want to miss!

Next year’s cruise is scheduled for March 3-14, 2019, and expected to have several new speakers, like Dr. Caldwell Esselstyn, author of “Prevent and Reverse Heart Disease,” plus exciting new ports of call in Ocho Rios, Jamaica; Cartagena, Colombia; Cristobal, Panama; Puerto Limon, Costa Rica; Costa Maya, Mexico; and Cozumel, Mexico.

For more info on tickets and a list of speakers, visit www.atasteofhealth.org.

About the Author Tanya Cleary is a freelance writer living in Key Largo, FL. She has been plant-based for over 5 years, and enjoys spreading the word about plant-based diets. She also helps moderate the Facebook group, “McDougall Friends,” for those who follow the recommendations of Dr. John McDougall and is an Associate Editor here at VegWorld Magazine.

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VEGAN TEAM DOUBLES

KILIMANJARO SUCCESS RATE!

“It was the hardest thing we’ve ever done,” says San Diegan Mike Weinberg, organizer of the largest and perhaps first all-vegan team ever to attempt Mt. Kilimanjaro, at 19,341 feet, Africa’s tallest mountain.

“On our fourth day, after 8 or more hours of strenuous hiking, all 17 of us reached Barafu high camp at 15,300 feet,” recalled Weinberg. “That’s 800 feet higher than Mt. Whitney, the highest peak in the lower-48 states.”

“With a late dinner and just a few hours rest, we began our final 4000-foot ascent to the summit in the middle of the night in subfreezing temperatures.

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After an excruciating 7+ hours of ultra-slow, stepby-step effort, legs screaming for oxygen and brains urging us to quit, 14 of us reached the summit! But we weren’t done yet. We still had to descend, break camp, and hike to a lower camp to reduce our altitude exposure.”

David Clément, who joined the team from France, added, “During the final ascent, an incredible difficulty, I’d never had such physical sensations. Although we walked at less than 1 km/hr, we were out of breath. The group supported and encouraged each other, and many of us finished the last hundred meters arm in arm.”

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The team’s stunning 82% success rate was nearly double the 44% average for a 6-day climb. They had taken the Machame (aka “Whiskey”) route, one of the most beautiful but challenging paths.

What is even more remarkable is that the group, ranging in age from 18 to 70, consisted of climbers of widely varying experience. It was one climber’s very first trek with an overnight outing. Another had never scaled a mountain higher than 1000 feet.

But what they all had in common was a devotion to whole food, plant-based nutrition and a vegan lifestyle that avoids animal products of any kind, including in clothing and gear.

The idea for the trek originated when Weinberg was seeking a challenge for his 65th year, 21 as a vegan.

Concerned with cross-contamination and uncomfortable dining around others eating animal products, he arranged with a reputable guide company,

Ultimate Kilimanjaro, to provide 100% vegan food and equipment.

To recruit like-minded climbers, he created the Vegan Kilimanjaro Plant-Based Nutrition Challenge!

With social media to spread the word, the team grew to include international participants from Canada, Norway, South Africa, France, and Switzerland.

Countering the misimpression that veganism is a white, elitist movement, a dynamic 3-generation black vegan family – grandparents, parents, a son, and two daughters – joined the team from Silver Spring, Maryland. Mom Sharon Warner, 50, explained, “Since I was 10 years old, I dreamed of climbing Mt. Kilimanjaro. What a thrill to have my whole family with me as well!”

The capstone of the trek was the unfurling of a banner at the foot of the famous Uhuru Peak sign,

Vegan Kilimanjaro 1st Summit Team. Photo by Andy Calzascia

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promoting the life-saving mission of the Physicians Committee for Responsible Medicine’s (PCRM) Barnard Medical Center, for which the team continues to raise funds.

Jackie Melfi of Houston, TX, and her husband, John, concluded, “The bond we forged with our teammates has forever bound us together. We placed our egos and vulnerabilities at the foot of the mountain...an offering of sorts, coming away stronger and fed by what we learned. This journey from start to finish was steeped in life lessons.”

Mike Weinberg San Diego, CA Age: 63 21-Year Vegan

Jason E. Keller Irvine, CA Age: 40 26-Year Vegan

Sharon Warner Silver Spring, MD Age: 50 5-Year Vegan

Deborah Jefferson Silver Spring, MD Age: 69 1-Year Vegan

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John Melfi Houston, TX Age: 53 6-Year Vegan

Christopher A. Warner, MD Silver Spring, MD Age: 50 2-Year Vegan

Charles Jefferson Silver Spring, MD Age: 70 1-Year Vegan

To continue to demonstrate to the world the heights of achievement possible on a plant-based diet, Weinberg has begun gathering names for Vegan Kilimanjaro 2. But he will recommend that its organizer book the more “humane” 7-day climb so that summit day is less of an ordeal.

For his next all-vegan adventure, “Vegan Antarctica” and “Vegan Inca Trail” are on the short list. To contact Mike Weinberg and/or see photos and read firsthand accounts of the Vegan Kilimanjaro expedition, which took place from February 25 to March 2, visit www.facebook.com/vegankili.

Jackie Melfi Houston, TX Age: 53 6-Year Vegan

Alexandra Warner Silver Spring, MD Age: 20 6-Year Vegan

Warren Vijoen Ballito, South Africa Age: 53 5-Year Vegan

Sarah Alexander NYC & Toronto, Canada Age: 34 15-Year Vegan

Madison Warner Silver Spring, MD Age: 18 6-Year Vegan

Tanja Vijoen Ballito, South Africa Age: 51 5-Year Vegan

Nora Høyning Båstad, Norway Age: 43 1-Year Vegan

Jordan Warner San Francisco, CA Age: 24 1-Year Vegan

Andy Calzascia Ticino, Switzerland Age: 28 2-Year Vegan

David Clément Toulouse, France Age: 50 1-Year Vegan

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Leafy Greens AND OUR GUT

by Karen Ranzi, M.A., CCC-SLP

L

eafy green vegetables may be even healthier for us than we thought. Recently, a research team from Walter and Eliza Hall Institute’s

Molecular Immunology Division in Australia pub-

a person from developing cancers of the bowel. The research team learned that “a gene (T-bet) is responsible for producing these critical immune cells and is expressed by signals fed from the foods we eat.”

lished a study in the journal Nature Immunology that demonstrates how eating your greens may improve

Dr. Gabrielle Belz, lead author of the study, stated,

intestinal health.

“In this study, we discovered that T-bet is the key gene that instructs precursor cells to develop into

The researchers discovered that “an immune cell

ILCs, which it does in response to signals in the

population essential for intestinal health could be

food we eat and to bacteria in the gut.” The team

controlled by leafy greens in your diet.” A specific

discovered that “proteins in leafy green crucifer-

type of immune cell called an innate lymphoid cell

ous vegetables interact with surface cell receptors

(ILC) is present “throughout the digestive tract and

that switch on T-bet to initiate the innate immune

can help protect the body from invading pathogens

response in the digestive tract.” ILCs produce a

and also provides a balance between ‘good’ and

hormone (interleukin-22) that defends our bodies

‘bad’ bacteria in the intestine.” ILCs also benefit us

from invading bacteria. These immune cells help

by controlling food allergies, inflammatory diseases

maintain a healthy intestine by balancing bacteria

and obesity. These immune cells may even prevent

levels and may also help heal cancerous digestive

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LEAFY GREENS AND OUR GUT

lesions. In her conclusion, Dr. Belz explained, “Our research shows that without the gene T-bet, the body is more susceptible to bacterial infections that enter through the digestive system. This suggests that boosting ILCs in the gut may aid in the treatment of these bacterial infections.” By eating lots of leafy greens, we boost our ILC count in the gut, thereby helping any bacterial infections we may have.

This research recommends “a natural food diet consisting of at least five to nine daily servings of vegetables and fruits, essential to promote optimal health and keep our vital immune systems running at peak efficiency to protect our well-being and longevity.”

(Author’s Note: This is an excellent recommendation, and the hope is that a healthy, raw-food lifestyle will consist of an even greater number A green smoothie from Karen’s recent Women's Health Retreat.

of fruits and vegetables than nine daily).

The human immune system is quite complex and possesses the ability “to continually adapt to an ever-changing environment of potential pathogens that could easily colonize and highjack our health if not detected and eradicated quickly.” Many of us have a compromised immune response due to negative lifestyle factors including smoking, exposure to environmental and household toxins, stress and particularly our diets. As much as “eighty percent of our initial immune response takes place in our digestive system, and the body uses cues from what we eat to activate essential actions to potential invaders.” This new research shows that leafy green vegetables can help the body facilitate this process. Therefore, it’s possible for many of us that instead of supplementing with probiotics, we can eat an abundance of leafy greens to achieve a healthy gut.

http://www.liveinthenow.com/article/scientists-discover-leafy-greens-and-crucifers-can-control-a-unique-immune-cell http://www.nature.com/ni/journal/vaop/ncurrent/full/ni.2545.html https://www.nutraingredients.com/Article/2013/03/05/Leafy-greens-may-boost-gut-immunity-Study http://www.sciencedaily.com/releases/2013/03/130304105658.htm https://www.wehi.edu.au/news/gene-discovery-reveals-importance-eating-your-greens

About the Author Karen Ranzi, M.A., is an award-winning author of Creating Healthy Children and Raw Vegan Recipe Fun for Families, host of The Power of Raw Foods Summit, a raw vegan coach and chef. Karen leads vegan and raw food retreats in Costa Rica and a Women’s Health Retreat in Rhinebeck, New York.

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FROM A GURNEY TO

GIVING BACK

by Paul Chatlin

AMAZING TRANSFORMATIONS

M

y name is Paul Chatlin. I was born in Detroit, Michigan, and have lived in West Bloomfield, Michigan, since 1971. I am 60 years old. In May of 2013, I was diagnosed with heart disease. One artery was 100% blocked, and two others were 65% blocked. Add to that leaky valves and an enlarged heart, the thickening of the right side of my heart, a left bundle branch block (LBBB) and heart murmur; I was in seriously bad shape. I could not walk more than 10 steps without excruciating pain in my chest. They did not know if I needed a heart transplant or bypass surgery. I kept praying that this was not happening to me!

I promised that if I could find a way to not have this surgery, I would give back to others. I called it a “gurney promise.” After the heart catheter procedure, a heart transplant was ruled out; I needed triple bypass surgery. My cardiologist gave me two options: bypass surgery or try “plant-based nutrition.”

When I said I would try anything other than bypass surgery, he picked up his cell phone while I was being wheeled toward surgery. He was calling Dr. Caldwell Esselstyn, who picked up the phone at 11 p.m. to talk to my doctor.

I never knew that Dr. Esselstyn was his mentor in medical school. I was handed the phone and heard Dr. Esselstyn say “go on home and I will call you in the morning.”

As I look back, I realized that this was my first time to meet my cardiologist (and Dr. Esselstyn). Quite a leap of faith!

At 8:00 a.m. the next morning, Dr. Esselstyn called and spoke to me for an hour. Thus began my plant-based nutrition transition. After just three weeks, my angina disappeared, and in just one year, my cholesterol levels dropped from 347 to 127. Today, my total cholesterol is 100, I have lost and kept off 65

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pounds, and I feel great! I was given three miracles: 1) I was admitted to the Cleveland Clinic in just three weeks. 2) When it could have been so many other doctors, I was assigned to a cardiologist whose mentor was Dr. Caldwell Esselstyn. 3) Dr. Esselstyn (although he has given me permission, I still can’t call him Essy!) picked up the phone even though it was so late that night. IT WAS TIME TO GIVE BACK! Since I was not a cook and didn’t have a clue about this lifestyle change, I attended a plant-based cooking class hosted by the Esselstyns. Reimbursement of the $975.00 cost was denied by Blue Cross/Blue Shield. I thought, “This is what I can do to give back, i.e., convince BC/BS to change its policy!” So for the next three months I struggled to work with the

PBN Support Group held their first group meeting in early 2014 to a group of over 120 people.

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insurance company–with no luck. After escalating to the highest level, I was denied simply because they didn’t have a pay code assigned. They suggested I work with the legislature for any hope of future change. I kept asking them, “Would you rather cut a check for $125,000 for bypass surgery than reimburse me $975.00 for learning how to cook plantbased to insure I never have bypass surgery?” Right then I knew the system was broken, and I needed a bigger voice. The idea for Plant Based Nutrition Support Group (PBNSG) was born.

I would like to share my experience with any person in our community who may be considering a nutritional change before pills or procedures.

Who should consider this type of nutritional change? Any person who has had bypass surgery and hopes that a change in eating habits may prevent additional surgery. Any person who is in need of bypass surgery but would like to change their diet to Whole Food, Plant-Based (WFPB) in hopes of not needing surgery (like me). Any person whose family has a history of heart disease and wishes to alter their current diet to possibly avoid health issues down the road. Any person with Type 2 Diabetes. Any person who would like to try a sustainable weight loss program that does not starve you.

In just two days, more than 20 people contacted me, and I invited them to my house. What a fantastic evening we had! Some of these wonderful people are still PBNSG members today.

Paul with Dr. Caldwell Esselstyn, MD

After all this, I was still not totally well. My doctor advised 60-90 days of bed rest to help shrink my enlarged heart, believing this would also stop my valves from leaking. During the bed rest, depression started to creep into my life. I’m a dreamer, so depression and negative thoughts were very new to me. I felt as though I was all alone! I decided to put a small ad in the local paper inviting anyone who was interested in hearing my story and seeing my cupboards to connect with me. The ad looked something like this:

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Each person attending felt just like me: alone, but hopeful. I did this the following month, and another 20 people attended. I knew we needed to start a whole food, plant-based support group to help others. I contacted the current Chiefs of Cardiology in our area and asked them to give me names of cardiologists that might be interested in educating our community on the benefits of whole food, plant-based nutrition. Dr. Joel Kahn was the only one that was repeated by all three. So I called him, and we met. It was “like” at first sight. That day, Dr. Kahn agreed to assist me on this journey.

In February of 2014, we held our first PBN Support Group meeting at the Beaumont Hospital in Royal Oak, Michigan. I thought that 20-40 people would be a great showing, but 123 people attended! Out of those, 23 signed up as volunteers.

On March 24, we held our second meeting. I thought the number of participants would drop off

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significantly, but I was wrong. This time, 110 people attended, and interestingly, 44 of them were new faces! We now had over 167 people in our support group and 40 volunteers. In both April and May, we continued to grow. Today, we have over 5,400 members and over 100 volunteers. Since we needed a larger auditorium, we moved to the two Birmingham High Schools. We also built a web page (www.pbnsg.org) and have a presence on Facebook (www.facebook.com/pbnsgMI), Instagram (www.instagram.com/pbnsg), Pinterest (www.pinterest.com/pbnsg) and Twitter (www.twitter.com/pbnsg).

We have started various outreach programs. One of them is our Medical Course Material, which we have just presented to Wayne State University Medical School. The authors were first- and second-year medical students from Wayne State, Eastern Michigan, Oakland University, Michigan State Universities and the University of Michigan Medical School (Michigan Medicine). The information is available; please contact me directly if interested.

Additionally, PBNSG has relationships with the owners of 30 local restaurants with special plant-compliant menus for our members. In 2018, we will conduct over 46 educational classes; half of these will be cooking classes. We also have 30 small groups (www.pbnsg.org/small-groups) statewide for members who are new to a plant-based diet and want a safe place to discuss their journey. And with special thanks to Stephanie Vail, we have created a plant-based manual called Healthier Together, which contains more than 80 pages on how to start a plant-based group in your city. This came from my personal diary over a 2-year period.

Obtain the manual by emailing me directly at paul@pbnsg.org.

I have had the honor and privilege to speak to over 5,000 medical

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Paul with co-medical director and Executive Board Member Joel Kahn, MD, FAAC.

students over the past four years. Think about the possible world changes if just 10% of those future doctors use nutrition, before pills or procedures, as the first line of health improvement. Billions of lives could be affected since most doctors practice for 30+ years and see 20+ patients per day, and each success would more than likely be talked about and shared. By default, the beneficiaries would be our planet and animals.

PBNSG also conducts nutritional tours at grocery stores, promotes a walking club, and was selected to host the national pre-release of Eating You Alive. In 2017, we started a new initiative called Doctors Teaching Doctors. Four local doctors offered to teach any doctors, nurses or health professionals the benefits of a whole food, plant-based diet. The professional

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seminar, led by Dr. Robert Breakey, had 73 doctors in attendance with 35 on the waiting list. With additional resources this could (and should) be a program in every city and every state. No more excuses for not learning nutrition in school; let PBNSG teach you!

Over the past two years, I have spoken to 14 General Motors and 20 Beaumont Hospital locations. You can see that I’m a dreamer! It’s my sincere hope that if one hospital or one big company adopts an awareness of the benefits of a WFPB diet, not only will its productivity improve but also its bottom line.

By the way, last year my wife and I paid close to $2,000 for medical insurance, and I only spent $188 in medical bills. Why? WFPB! Please help me help others. Join our group, make a positive life change yourself, and then help others by supporting PBNSG. The group and the volunteers meet once a month. If you would like more information about our organization, please visit our website www.pbnsg.org.

We offer education, events, nutritional tours, exercise, fun and much more. Though no one can go backward and start over, anyone can begin fresh and make a brand new ending.

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Discussion points • Hospitals are a place of healing. So why are there no WFPB meal options at most hospitals? Take a look at the cafeteria, walk the halls and see the health of the employees. Something is really wrong and changes must be made. Why are politics and the bottom line getting in the way of the human health? When people are healthy, their productivity is improved and constant. Take that bottom line!

• No doctor should ever state that they do not know about the benefits of nutrition before pills or procedures. They are our healers, and the world holds them at the highest regard. They get paid very well! They owe it to us, their customers, to know the best alternative health options available.

Something is really wrong, and changes must be made. It is up to us to challenge our doctors to learn about the health benefits of nutrition.

• Whole food, plant-based nutrition is truly a lifestyle change. It sounds almost funny to say that you must be committed to your health. This should be the #1 goal of every human!

• PBNSG, for all the good we try and do every day, still does not have the funds to grow their message wider. With that said, we are looking for

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PBNSG is a nonprofit organization dedicated to evidence-based education and advocacy of whole food, plant-based nutrition and an active lifestyle, to help prevent or reverse chronic disease and achieve optimal health.

sponsors, donations and kind financial help to share this message. Please contact me anytime at paul@pbnsg.org or go to www.pbnsg.org to donate. We need your help!

• Why isn’t nutrition taught in medical schools?

I thought our Medical Course Material would be accepted worldwide. We tailored it so that it could be added to all curricula being taught.

Available upon request, it’s designed to educate medical students on 4-6 nutritional items for the 9 systems of the body. Everything should be on the table and learned if it helps heal people.

• The greatest plant-based minds (you know who they are) agree on the health benefits of WFPB. So why can’t we figure a way to have a single voice?

Let’s link our sites together and be “Together as One”! Our voices will be heard a little louder.

• Who will be the next Dr. Campbell or Dr. Esselstyn?

We must continue to show scientifically that this is the way we were meant to eat.

• It’s interesting that I start every discussion with, “Please raise your hand if you love or know someone who is obese or has heart disease or diabetes.” Everyone raises a hand. The system is broken. What will it take to fix?

• There are many great movies and books written about our health. Yet, more and more people are getting sick. Our efforts should be concentrated in building sustainable support groups throughout our nation. Perhaps then, our voices would be heard.

• You must always meet people where they are.

Encourage small changes if that’s what is needed– big changes if they are up to it. No Judgment!

About the Author Paul Chatlin born in Detroit and has lived in West Bloomfield since 1971. In May of 2013, he was diagnosed with heart disease. His cardiologist gave him two options: bypass surgery or try “Plant Based Nutrition” (PBN). After meeting with Dr. Caldwell Esselstyn, he decided to try “Plant Based Nutrition.” After just 3 weeks, his angina disappeared. His cholesterol levels dropped from 350 to 100, and he lost 60 pounds in one year. And, he felt great! Paul promised himself that when he felt better, he would put together a support group to help others in the community, so he contacted Dr. Joel Kahn, who agreed to assist him on the journey. In February of 2014, he held his first Plant Based Nutrition Support Group (PBNSG) meeting, and 123 people attended! Today, PBNSG has 5400 members and 100 volunteers. They have started many outreach programs and have relationships with the owners of 30 local restaurants. PBNSG has completed working on curriculum change with medical students at Wayne State, Eastern Michigan, Oakland University, Michigan State Universities and University of Michigan Medical School and have held seminars, called Doctors Teaching Doctors, for local doctors to learn about the benefits of nutrition before pills or procedures. PBNSG has over 30 small groups around the state and has just finished an 80+ page manual, “Healthier Together,” which helps people around the world start their own Plant Based Nutrition Support Group. In 2018, PBNSG will hold over 46 health and culinary education classes.

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by Lori Donica Barber

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THE POLITICAL POWER OF FOOD

“There’s nothing more political than food. Who eats? Who doesn’t? Why do people cook what they cook? It is always the end or a part of a long story, often a painful one.

-Anthony Bourdain

T

he fact that food has been deeply intertwined with politics over the years cannot be denied. While war, famine, monarchs and despots have had their day in history, the humble dinner table now emerges as a participant in shaping not only the annals of time but also the politics on which time’s narrative unfolds. Only recently recognized as a powerful player, there is no denying that food equals politics and power.

What you choose to consume has far-reaching political ramifications. How, you may ask, can food be political? What possible influence does broccoli have on the world governmental stage? How does one’s choice to eat blueberries instead of bacon, potatoes in place of pork, or lentils instead of lamb shape local, national and even international politics?

Read on to understand the political history of our food system and the power behind every morsel of food you consume!

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In 1970 Henry Kissinger stated: “Control oil and you control nations; control food and you control the people.” While Kissinger’s statement is often repeated as if it were an epiphany, food has been utilized for centuries as a means of manipulating and controlling people. Kingdoms have risen and fallen over battles for land and food. Anthropologists believe that cultures began to form hierarchical societies based on who controlled food and its space of production. Those who could gain and maintain control over agricultural space and its bounty often rose to the top of clans and tribes. As time progressed, the concept of controlling land and its production would be used over and over again to subdue and conquer the masses.

The following brief history characterizes an example of aggressors appropriating land in order to control populations. In the late 1700s, French aristocrats became enamored with the growing of green,

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THE POLITICAL POWER OF FOOD

grassy lawns. In their desire to flaunt their wealth and position, they planted grass instead of food on their agricultural fields to show that they had more land than they needed and could afford to forego food production as a result. Meanwhile, French peasants starved due to a lack of arable land to grow food.

With growing food insecurity, the situation grew dire for the majority of the French peasantry. As a result, les paysans took to the streets and demanded that the nobility share their resources, and shortly thereafter, a revolution began that would alter governments around the world.

Although the French Revolution had many convoluted twists and turns, food issues were never far from political agendas throughout the wars’ long duration. On a continent an ocean away, agriculture and politics would work in tandem to shape the entirety of North America in ways that few could imagine.

When colonial settlers disembarked on the shores of the New World, they arrived with familiar but limited food from England. While food had been somewhat easy to obtain in their home country, in this new land, they were forced to produce their own nourishment. The abundance of natural resources

As time progressed, the concept of controlling land and its production would be used over and over again to subdue and conquer the masses. on the new continent led settlers to believe that the land held immense wealth. As the American population grew and expanded westward, settlers believed harnessing the landscape to agriculture was providentially ordained, as well as their ticket to wealth.

What began as a belief that the New World contained unlimited food resources resulted in an “ecological ignorance.” Naturalist writer Wendell Berry wrote: “When we came across the continent cutting the forests and plowing the prairies, we never knew what we were doing because we never understood what we were undoing.” With neither hesitation nor understanding of the vast and complex native ecosystems, the settlers converted indigenous grasslands into crops that could feed a growing population. These harvests of wheat, sorghum, corn and soybeans led to the transformation of the prairie landscape into agricultural farmland.

Agriculture underwent radical alteration with the onset of urbanization as America grew and flourished. There developed a sharp divide between country living and urban dwelling. Appreciating this separation is vital in order to comprehend how political food has become. In fact, this single dichotomy of city/country underpins the whole food transformation that unfolded on the plains of America.

The great Midwestern city of Chicago flourished because of the availability of a reliable food system that could be gathered from the vast and fertile plains that surrounded the city. As transportation networks grew—both railroads and later highway systems—the food production system became more and more removed physically and psychologically from the urbanite’s mindset. This “out of sight-out of mind” mentality allowed capitalism to become the major

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Today, only a few corporations dominate much of the United Statesâ&#x20AC;&#x2122; food production and have huge political clout to ensure their dominance.

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Expanded railways played a major role in movement of food regionally and nationwide.

driving force in the production of food, which initially seemed a good thing, as it spurred economic growth. However, capitalism gradually seeped into small local spaces throughout the nation, and this new economy transformed the landscape and, in turn, the food system.

Chicago’s growth represented how all of America would grow. Capitalism and the spread of the railroad radically altered the landscape. The spider web of rails that criss-crossed the nation ensured that dry goods could be shipped all over the country, allowing an item to be made in one part of the nation and shipped to another for purchase. Nonetheless, neither capitalism nor the railroad overrode the necessity of a reliable, local food supply. Perishable food could not travel long distances; therefore, its production and consumption needed to occur in relative close proximity to one another.

However, an invention by a man named Gustavus Swift revolutionized the food system and further emancipated cities from the constraint of geography. In 1877, Swift perfected the first refrigerated train car. Food could now be grown in one loca-

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tion and shipped across the country without spoiling. Swift’s innovation allowed cities to grow ever larger without requiring an adequate food supply to be grown locally.

In the past, farmers and their wives had planted gardens and raised livestock that provided much of their sustenance. They knew exactly where their food came from, as they either grew it themselves, or bartered with their neighbor for necessary items.

Women, in particular, had a starring role in this system because they grew, canned and baked the food that would be consumed or traded. However, Swift’s wondrous invention, which allowed more people to move to cities in order to find higher-paying employment, signified the beginning of the demise of a healthy food system, as well as the diminished value of women’s work.

Corporate assets began to replace individual land ownership. Land that once yielded large varieties of crops and supported many families transformed into large farms producing monoculture crops such as corn and soybeans that would feed animals instead of people. All of these factors culminated in

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the loss of agricultural diversity and environmental destruction.

This radical change of landscape resulted in adverse consequences for the community. It no longer mattered where the animals were raised or food was grown. The idea of the community revolving around food production became arcane. Small farms were transformed into urban spaces surrounded by giant agri-business corporations. These conglomerates enjoyed free rein in mass-producing food at the expense of the environment and nutritional quality of the food.

Today, only a few corporations dominate much of the United States’ food production and have huge political clout to ensure their dominance. In 1900, approximately forty percent of Americans lived on farms. However, today that number has fallen to two percent. Between 1960 and 2000, the total number of U.S. farms decreased from 3.2 million to 1.9 million, yet the average size of the farm increased by forty percent and productivity rose by an astronomical eighty percent.

Climate change and poor food quality demonstrate the enormous political consequences of turning over America’s food production to huge corporations. The United Nations recently released a report which stated that the global livestock industry produces more greenhouse gas emissions than

High demand for meat, dairy and eggs ensures more land will needed to grow crops that will become livestock feed, fueling further deforestation

Furthermore, another UN study found that consuming processed meats to be as unhealthy as smoking cigarettes! Nonetheless, if one goes to any public school in the United States, you’ll most likely see these very foods, now known to Swift’s wondrous invention, which allowed more cause a host of dangerous health problems, being served up to people to move to cities in order to find higher- our nation’s young people! How paying employment, signified the beginning of can that be? Politics! The lobbies around these industries keeps the the demise of a healthy food system, as well as pipeline of deadly foods flowing, the diminished value of women’s work. health consequences be damned.

all cars, planes, trains and ships combined! However, most people believe that the transportation industry represents the bigger contributor to our warming climate.

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Also, those producing food devoid of nutrients have a vested interest in keeping consumers eating this junk food because it keeps them sedated and hooked. Due to its addictive nature, people keep coming back again and again, because

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THE POLITICAL POWER OF FOOD

Swift’s wondrous invention, which allowed more people to move to cities in order to find higher-paying employment, signified the beginning of the demise of a healthy food system, as well as the diminished value of women’s work. fat, salt and sugar act as an opiate, giving the feeling of satisfaction and euphoria. In this manner, food conglomerates have consumers for life! While this may seem sinister and unbelievable, it is the political power of large food-producing corporations that keep these food-like substances on the market and readily available to consumers who remain mostly unaware of their unhealthy nature.

To return to the quote at the beginning of this article: “There’s nothing more political than food. Who eats? Who doesn’t? Why do people cook what they cook?” today, people often shop, cook and consume without thought to why they cook what they cook. They might think they are making independent choices, but politics -- in bed with business --

have made many food decisions for them.

Until consumers understand the political power of food and its history, ill health and mindless consumption will plague our world, and this will continue to cause a cascade of terrible consequences.

One must understand deeply why it is so important to choose broccoli over beef or apples over apple fritters in order to create a more wholesome world. Indeed, perhaps the most political action a person can take is to be mindful of what goes on their dinner table. What you choose to put on that table every night could well shape the future of our country and, indeed, the world.

Choose wisely!

About the Author Lori Donica Barber lives in Eastern Idaho where she heads general education at the College of Eastern Idaho. She also teaches the history and anthropology of food when time allows. She is passionate about the implications of eating a plant-based diet and challenges her students to consider the repercussions of every bite they take. Lori believes everything always comes back to food – from obvious health concerns, to political issues and to society’s ability to learn, grow and make sound decisions. In her spare time she teaches yoga, inspiring people to move their bodies and eat healthy food. She also loves venturing into the backcountry of Idaho, skiing, backpacking, camping and soaking up the great outdoors. She shares her love of plant-based eating with her husband and two sons who have indulged her obsession and embraced this lifestyle wholeheartedly.

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Building a grassroots

COMMUNITY CATCHING UP WITH NELSON CAMPBELLâ&#x20AC;&#x2122;S HEALING AMERICA CAMPAIGN

by Nelson Campbell

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BUILDING A GRASSROOTS COMMUNITY

I

n my last article in May/June issue of this magazine, I introduced our Healing America Campaign (HealingAmericaTogether.com). As I mentioned in that article, we are bundling all we have developed, along with resources from other national partners, to launch a grassroots model that local communities can use to spread the empowering message of plant-based nutrition. This model includes a set of initiatives that groups and people can join, each initiative focused on bringing our health message to a different sector of a community. We are even including an initiative that will enable people, especially our youth, to engage in advocacy around the accelerating and dire problem of global warming.

We are documenting this grassroots effort on film, producing both an ongoing stream of short videos and eventually the feature film Healing America.

We hope to inspire people to help bring this model into their own communities as quickly as possible.

I also mentioned in that earlier article that we were going to launch our model first in the nearby city of Durham, North Carolina. On this point, we have made some adjustments, reminding me again of a lesson I have learned over and over throughout my career. If innovation is your game, you must be prepared to let go and go with the flow. I have seen many people fall short because they cling to a strategy out of ego â&#x20AC;&#x201C; their desire to be right. There is a fine line between fidgety flightiness and intelligent course corrections, but knowing when to make a smart course correction and how to let go is critical to success.

We have decided to launch two important initiatives in Durham, but will allow groups in several other cities to participate in validating the other initiatives within our community model, with everyone working together in a collaborative fashion. We made this decision because it became clear to us that we could make faster progress by

Nelson is galvanizing communities around a message of health, climate change and social advocacy.

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BUILDING A GRASSROOTS COMMUNITY

engaging the energy and expertise of these additional groups.

Once the initiatives within our model are sufficiently developed and validated, we will combine them into a single platform that can be delivered within towns and cities across the U.S., and hopefully, at some point, around the world. Each community will have its own set of pages on our social action website, which will hopefully lead to activist initiatives that go beyond our health message to address other problems crying out for solutions.

For those of you who have been watching us, you know we are in a hurry. The progress we have made has been breathtaking, and itâ&#x20AC;&#x2122;s been driven by a team of people who share a deep passion and sense of urgency. The food we choose to eat is bankrupting our government and other governments around the world, and most of all, bringing us closer to a point of no return, where our climate

could spin out of control. We do not have the luxury of time and need to come together to make rapid, transformational change.

But do not mistake what I am saying. I am an optimist because I believe every problem has a solution.

Government will not find many of these solutions, but people can if they are empowered and connected. I look forward to continuing this journey, and bringing along as many other people as possible. I

Nelsonâ&#x20AC;&#x2122;s Healing American coast-to-coast tour, which also features Dr. T. Colin Campbell, began January 20.

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can tell you this for sure: ours is a joyful journey and I would not want to be alive at any other point in human history. So please join with us, which you can do at HealingAmericaTogether.com.

Also, here are two of our most recent videos. The first was produced from a talk I gave in Durham, which was representative of the presentation used in my recent speaking tour with my father.

The second is a new video introduction to our Healing America Campaign.

Durham talk: https://youtu.be/U4ifLJnHs3o | Healing America Video: https://youtu.be/7Af2tkWm27A Thanks for your interest in our project. Until next time,

Nelson Campbell About the Author Nelson Campbell founded PlantPure, Inc., and its non-profit arm, PlantPure Communities, to lead a grassroots movement to promote the health benefits of plant-based nutrition. He is also the Executive Producer, Director and Co-Writer of the documentary film PlantPure Nation, which examines the political and economic factors that suppress information about the benefits of plant-based nutrition and makes connections to public policy, medical practice, food deserts, and farming.

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HARNESSING moments of change

by Eric L. Adams

A

s a native of the Brownsville neighborhood and a product of New York City’s public school system, my passion throughout life has been to ensure Brooklyn’s bright future by helping each and every resident of our great borough reach his or her full potential. For the past three decades, I have served the residents of Brooklyn as borough president, police officer, state senator, and

Photo by Erica Sherman/Brooklyn BP’s Office

coalition builder. Throughout my years of service to bettering our communities, I never expected to be on the journey that I am on today.

In 2016, while I was in my first term serving Brooklynites as their borough president, I was diagnosed with Type 2 diabetes after experiencing severe stomach pain, partial vision loss, and a loss of sensation

HARNESSING MOMENTS OF CHANGE

in my hands and feet. After consulting several doctors and undertaking my own research, I started a new journey to better health by adopting a completely plant-based diet and losing 30 pounds in the process. One small step I took to leading a healthier lifestyle was to completely cut out processed foods from my diet. That included taking out processed meats, grains, and sugars. These products are destroying our bodies and are not providing us with any nutritional benefit. I also started cooking my meals from scratch. By going to a local market and picking up kale, onions, and other vegetables, I could eat five plant-based, nutritious meals a day to ensure my metabolism was working well. In that process, I constantly reminded myself that just like a former alcoholic goes to Alcoholics Anonymous meetings to get better and stay off his or her habit of drinking, the same is true for those of us who were addicted to unhealthy foods. It is a never-ending journey and constant reminder to kick the habit and eat nutritious meals.

While in the midst of this personal journey, I realized I needed to share the power of that moment with

everyone across Brooklyn. In my heart, I knew that God did not bury me with the weight of diabetes; he planted within me an opportunity to heal everyone across the borough. My experience shattered the myth that I had diabetes because of my DNA. It was not my DNAâ&#x20AC;&#x201D;it was my dinner, and breakfast, lunch and snacks. Through my own research, I discovered that more than 29 million Americans have diabetes, and one in four do not know they have it, with cardiovascular disease accounting for the most common cause of death among adults with this disease.

I wanted to shatter old myths by turning my own plant-based journey into a citywide campaign for better health outcomes. For instance, I implemented a policy mandating all events at Brooklyn Borough Hall have plant-based options by swapping out the high sugar, high calorie candy bars and sodas in the vending machines with different varieties of nuts, baked snacks and seltzer, as well as hosting quarterly plant-based/vegan meetups, which continue to bring together people from all walks of life to talk about important health and nutritional topics.

Adams believes hydroponic technology can vastly improve access to fresh vegetables and fruit.

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Photo by Ericaby Sherman/Brooklyn BPâ&#x20AC;&#x2122;s Office Photo Erica Sherman/Brooklyn BPâ&#x20AC;&#x2122;s Office

HARNESSING MOMENTS OF CHANGE

These meetups, held quarterly at Brooklyn Borough Hall, are raising awareness of the power of a plantbased lifestyle in preventing illness and living a longer, healthier life.

To combat diabetes and so many other diet-related, preventable illnesses, it is important that we come together as one community because it takes a village to raise healthy individuals and families. We are all influenced by what others eat and the lifestyles they lead, particularly within our own families. The journey to healthy living cannot just end with one individual or another. It has to be a united effort combined with a deep cultural shift in the way we understand food and its power to transform one’s life and rid the body of preventable disease.

Combating diabetes and other preventable illnesses not only saves lives, it saves money. In 2012, diabetes

VegWorld Magazine Photo by Erica Sherman/Brooklyn BP’s Office

and its related complications accounted for $245 billion in total medical costs and lost work and wages. It makes good economic sense for our businesses to care for their employees’ health because it is their health too.

It is also important to harness this moment of change both at the individual and community level, because the power of the transformation that I and others have experienced through plant-based, healthy eating can be a game changer for public health outcomes citywide and across the country.

For instance, my office is exploring ways to use our capital dollars to encourage schools to adopt healthier menus, as well as looking to work with various partners, such as the Coalition for Healthy School Food, to help us identify the most effective way to get healthy food in schools. One place to start is to

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Photo by Erica Sherman/Brooklyn BP’s Office

Diabetes was not my DNAâ&#x20AC;&#x201D; it was my dinner, and breakfast, lunch and snacks.

- Eric Adams, Brooklyn Borough President

Photo by Carol Seitz

Photo by Erica Sherman/Brooklyn BP’s Office “We know that we would never give our children cigarettes to smoke, so there’s absolutely no reason why we should continue poisoning our children’s health with processed meats.”

ban processed meats, which are known to cause many types of cancer, from all school lunch menus across the five boroughs of the city. If we work together with government, non-profit organizations, and businesses, we can make it happen. Considering public school meals are funded by the New York City Department of Education and the taxpayer dollars it receives, we should be doing all that we can to use public funds for the procurement of healthy foods for our children. It is unacceptable that we continue to feed our children food items that are classified by the World Health Organization as Class 1 carcinogens on the same level as smoking cigarettes. I am proud that my office was instrumental in calling for and implementing “Meatless Mondays,” which introduced vegetarian-only breakfast and lunch on Mondays in 15 schools across Brooklyn during the 2017-2018 school year. This initiative is a great step in the right direction to teaching our children and their parents, particularly immigrant parents

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for whom English is a second language, the importance of healthy eating as early in life as possible.

We should also expand urban farming in Brooklyn to empower our residents to grow their own fruits, vegetables, and herbs at home or in school. This has the potential to create a farm-to-table pipeline where healthy foods are grown sustainably at the local level. In addition, I am proud that my office has encouraged workplaces across Brooklyn to adopt healthier menus in the workplace, just as we did at Brooklyn Borough Hall. By taking simple steps, such as serving fruits, vegetables and water instead of sugary drinks and donuts at meetings, employers, houses of worship and health institutions can take the lead on this issue and start the grassroots movement for better eating and healthier living.

As I look to the future, I envision a borough, a city and a country that have moved to a healthier future where our children are not suffering from childhood

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HARNESSING MOMENTS OF CHANGE

asthma or obesity, or adults and seniors who are not struggling with cardiovascular disease or diabetes because of years of poor diets. We can take ownership of our bodies and foster a new generation

that is healthy and fulfilled, and not burdened by preventable illnesses. I hope others join me on this exciting journey as we work to change hearts and minds and seek a brighter future for everyone.

About the Author For the past three decades, Eric L. Adams has served the residents of Brooklyn as borough president, state senator, police officer, and coalition builder. In November of 2017, he was reelected for a second term to represent all of Brooklyn as borough president. Born in Brownsville and educated in the City’s public school system, Eric is committed to ensuring Brooklyn’s bright future by helping each and every Brooklynite reach his or her full potential. Eric has worked to make the popularity of Brooklyn’s brand translate into prosperity for the over 2.6 million Brooklynites that call the borough home. He is a big believer in the power of connections, of bringing together people in need of services with resources that have long existed but have been underutilized. As a legislator, Eric’s record in the New York State Senate was one that underscored his strong commitment to the rights of those from every walk of life, including protecting the right to privacy, supporting marriage equality, defending a woman’s right to choose, as well as fighting for students’ rights, workers’ rights and animal rights. His work involved efforts to prevent racial profiling, gender discrimination, domestic violence and elder abuse.

Website: brooklyn-usa.org Facebook: www.facebook.com/BPEricAdams Twitter: https://twitter.com/BPEricAdams Instagram: www.instagram.com/bpericadams Youtube: www.youtube.com/channel/UCXNVvfjV6luPPRHsPhNXToQ Flickr: https://www.flickr.com/photos/137690381@N03/?

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Issue 47 - July/August

Photo

by Erica Sherman/ Photo by 67Sherman/ Erica 2018 |Brooklyn BP’s BP’s Office Brooklyn Office

SUMMER BEAUTY ESSENTIALS

by Sharon McRae

I

’m excited to report on some great new finds that I’m loving for the warmer weather!

I recently discovered a vegan, non-toxic, all natural and organic skin care line that is inspired

by Ancient Eastern and Ayurvedic traditions. The Athar’a Pure Exotic Skin Essentials line was founded by owner Sara Davoodi. The name Athar’a comes from her late Nani (grandmother’s) name, Athar -meaning PURE, which was the hallmark of her line, and the “a” at the end combines her name with Sara’s. Her Nani taught Sara that the best kept beauty secrets can be found in the gifts that mother nature provides. Sara had been making homemade skincare treatments since she was a little girl, and what really pushed her to start a line was when her family and others she knew were touched with cancer. She started doing research on the types of things that cause cancer and learned about the

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toxins and harmful chemicals we not only put into our body, but the toxins that we put on our body!

Those chemicals from skincare are absorbed into our blood stream and can have negative long-term effects, including cancer. Once she became a mother, Sara knew she didn’t want to put toxic chemicals on her children. She wanted others to benefit and to spread awareness of the dangers of these chemicals and toxins and the importance of safe/healthy skincare. As a result, Athar’a products are made with nature’s finest exotic ingredients - every ingredient is thought out and of the highest quality, and there are no fillers, alcohol, synthetics, or anything artificial included. The products are made from only natural, pure and effective plant-based ingredients.

Athar’a also donates a portion of the proceeds to organizations that provide nutrition, shelter and water to those in impoverished communities, which is a big plus in my book!

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TRUE BEAUTY

ATHAR’A PURE The products I fell in love with include the Moroccan Rose Toning Spray-Natural Rose Water Toner https://tinyurl.com/y99w2z6n; this incredibly versatile spray can be used as a toner after cleansing or just to refresh the skin anytime during the day. It’s scented faintly of beautiful roses, which is very soothing and calming. It helps to maintain the skin’s pH balance, revitalize aging skin, fight acne and dermatitis, and heal scars, cuts and wounds…truly a multi-tasker! It’s also recommended to spray this on hair and scalp to enhance the hydration and quality of the hair, treat mild scalp inflammations, and keep hair smelling fresh and fragrant. I’ve used it both as a toner after cleansing and as a hair fragrance, and I loved it for both purposes…I’m definitely keeping this one around for a long time!

Another refreshing product from the Athar’a line is the Moroccan Coffee Eye Cream https://tinyurl.com/yblv2y4t. Formulated with organic shea butter, organic avocado oil, organic Argan oil, coffee seed oil, vegetable glycerin, organic lavender oil, organic sage oil, organic chamomile, organic aloe, organic coconut oil, organic hemp seed oil, green tea, and vitamin E, this luxurious cream is amazingly soothing after a long day in the heat. It’s recommended to store the product in the fridge to soothe tired eyes and extend the shelf life, and patting this cool, luxurious cream on at night feels incredible! In the morning, I’ve noticed less darkness and puffiness, likely from the caffeine in the product. It smells very faintly of coffee, but the scent doesn’t linger. And the best part is that I can have a little caffeine this way with no impact on my sleep! A pea-sized amount is enough to pat under both eyes, so this jar will likely go a long way. Other favorites from this line include the Neem Healing Oil for Skin, Hair and Nails (https://tinyurl.com/yby9q8by), another super versatile product, and the Indian Glow Face Scrub (https://tinyurl.com/y7mfqasn) which makes my skin glow the morning after!

INIKA ORGANIC Lastly, I want to share another new find from my favorite cosmetics line, Inika Organic. If you’re like me, some nights you’re really tired and you just don’t feel like going through a long ritual to remove makeup and cleanse your skin. But knowing you’re likely to have some clogged pores if you don’t, it’s a good idea to do even the bare minimum to remove most of your makeup.

Inika Organic Micellar Cleansing Rosewater (https://tinyurl.com/ybdm9zpy) comes to the rescue! The tiny micelles, or more technically speaking, lipid

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molecules, are attracted to dirt and oil and draw out impurities without drying skin. They cling to makeup and dissolve it while leaving behind a hydrated, glowing finish. All you have to do is pour a small amount onto a cotton pad and swipe over the face, and makeup comes off like magic! It’s not even necessary to rinse or wash afterwards, though truthfully, I usually use a tiny bit of cleanser just to be sure I’ve gotten every last trace. And in full disclosure: I prefer to use coconut oil to remove my eye makeup first so that I can rely more on the Micellar Cleansing Rosewater to remove all of my face makeup and any last traces on my eyes. It’s made my nighttime routine so much shorter and easier, and I plan to always have a backup bottle on hand! This product is amazing for travel as well, and it ensures that I’ll always go to bed with a makeup-free face.

THIS LUXURIOUS CREAM IS AMAZINGLY SOOTHING AFTER A LONG DAY IN THE HEAT.

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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BETWEEN THE PAGES Book Review by Char Nolan

THE CLEAR SKIN DIET

THE SIX-WEEK PROGRAM FOR BEAUTIFUL SKIN (Hachette Books, 2018) Nina and Randa Nelson

Heal From the Inside Out

N

ina and Randa Nelson, identical twins, are the authors of The Clear Skin Diet (Hachette Book Group, 2018), and believe it or not, this is a book that you cannot put down. It is a heart-warming story of two very creative and exceptional young women whose careers in the entertainment industry were sidelined by acne. But, their fortitude, resourcefulness and grace help them seek the road to clear and beautiful skin, as well as re-discovered self-confidence.

Their empathetic approach in understanding and living with acne comes from their very own experiences when a bout with the flu left them eating a diet high in fat--merely nut butter sandwiches on toast. A breakout in bulbous acne can affect oneâ&#x20AC;&#x2122;s morale and self-esteem, and learning how Nina and Randa handled their situation is indeed eye-opening. Vegans for all of their lives, they turned to the allopathic side of modern medicine where antibiotics and topical ointments were the prescribed course of treatment, however, without the results that Nina and Randa were seeking.

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BETWEEN THE PAGES

A road trip with their parents, Jeff and Sabrina Nelson, was filled with discussion about the condition of their skin and what possible “cures” were available to them. An internet search lead them to acclaimed plant-based physician, John McDougall, MD; a long a family friend, Nina and Randa decided McDougall’s platform of a whole-foods, plant-based diet that was also low in fat was the ideal prescription to alleviate symptoms and return their skin to an acne-free state.

In this case, a very low-fat diet also indicated abstaining from nuts, nut butters, avocados, and other higher fat plantbased foods.

According to Rip Esselstyn (yes, the developer of the Engine 2 Diet and Healthy Eating Partner with Whole Foods Market® and a good friend to the Nelson family), “This well-written book is for anyone afflicted with acne. I truly believe that Nina and Randa’s book, The Clear Skin Diet, can provide the reader with a poignant and simple-solution road map to something that can be downright debilitating for teenagers and young adults.” Rip’s heartfelt comments reflect his own passion for the “plant-strong” way of life.

The cover of the book pretty much speaks for itself, in terms of a cure. Nina and Randa’s glowing skin and warm self-confidence jump off the cover. The core of the book speaks to a study group that the Nelson twins organized. Adds Rip Esselstyn, “My favorite component of the book is the pilot study they did with dozens of teenagers suffering from acne. The dramatic results they achieved in just six weeks were unbelievable.” It’s said that “a picture is worth a thousand words,” and Rip is right; this book’s writing is so heartfelt that I found myself in tears many times as I read each page.

Why This Book?

It’s easy to say that the contents of the book are the primer to better health. Aside from the study group and recipes, the authors assembled “The Clear Skin Diet Team.” Peruse the all-star team list from Neal D. Barnard, MD, to Jane Esselstyn, RN, Jeff Novick, MS, RD, and more, and you’ll see that Nina and Randa were serious about getting the best and most current information as it pertains to the benefits of a whole-foods, plant-based, low-fat diet. This powerhouse team of experts lead the charge, for sure. With an extensive list of positive health outcomes, following this plan can also benefit one’s cardiovascular health, as well as promote weight loss.

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Nina and Randa Nelson with their grandmother, Mary-Armour Nelson. Photo by Jeff Nelson.

This book has a fun, young and hip vibe to it, but the reality is that no matter one’s age, this book covers all bases for improved, general health at any stage of life.

The Recipes We’ve got to get teens and young adults into the the kitchen with more frequency, and this book is exactly the tool needed! Recipes are succinctly written and have fun names like “Spot the Carrot Dog,” “Cauli-Fredo Sauce,” and “I Like it Like That Lasagna.” Simple ingredients, basic and easy-to-follow recipes, and this book’s pages will soon be filled with splatters and thumb prints, because it will be a family fave taht is used often.

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One of the things that you’ll love about the book is that you do not have to go on a grocery store scavenger hunt to get ingredients. Lists are basic, no-frills and economical, from fruits, vegetables, whole grains , spices and legumes.

This entire book is warm and engaging. And, Nina and Randa encourage readers to “jump in with both feet.” And, I echo their sentiments because this book is filled with hope, love, and has all the ingredients to truly change lives.

Where This Book Needs to Be Here’s a list of sites where the book needs to be because it can be a resource for everyone!

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• In Middle and High Schools: From the nurse’s office to the school counselor’s office, this is a must-have “teen staple” resource for all.

• Pediatrician’s Office: This book will support a physician’s approach to acne reversal in a holistic way. Good for CRNP’s, PA’s and more.

• College RA Support: With so much going on in college, this book is a good reference for any RA who’s dealing with all the nuances of college life, especially for entering freshman; • Dermatologist’s Office: How great would it be for allopathy and a plant-based diet to work together as one?

• Adolescent Specialist: Any therapist, counselor, or individual who works with teens and

The Nelson Twins’ recipes are healthy, plant-based, low-fat, inexpensive and delicious. Their ‘Cauli’Fredo Sauce’ is available on page 92

young adults will benefit from this book.

• Libraries: Give a copy to your local library; it will become a well-respected resource for teens.

Read this book and the search has ended in understanding the emotional impact of acne AND how a whole-foods, plant-based diet (that is also low in fat) can benefit any reader. Make it a family affair, because everyone will gain from the book and its recipes.

Let this book become a primer for improved health for everyone you know; the book is just that powerful.

For More Information After finishing the book, extend your interest and passion to Nina and Randa’s website: http://ClearSkinDiet.com.

Once there, you can find access to a closed Facebook group which is a community of young men and women who have found relief from acne by following the pillars of Nina and Randa’s book.

Nina and Randa on YouTube Their wildly popular channel on YouTube is filled with great information. Peruse the channel for useful, practical and fun information: www.youtube.com/user/NinaAndRanda You’ve just got to love them!

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Dishinâ&#x20AC;&#x2122; It Up! Plant-Based Recipes for a Sustainable, Healthier World

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Changing the World, One Bite at a Time

by Cathy Katin-Grazzini

A

s summer arrives, bringing a profusion of vegetative bounty to our markets, I rejoice at the glorious variety available as I plan many sumptuous dishes for my summer table.

Not everyone in America is so fortunate. Many communities, both urban and rural, lack access to high quality produce. Worse yet, many don’t yet see the need for it, lulled into complacency by incessant advertising for fast and convenient processed foods and assuaged by the false promise of a pharmacological fix.

A recent road trip through rural mid-Atlantic and southeastern states drove home the point: The verdant byways were filled with field crops for livestock but there was nary a fruit, vegetable, grain or bean grown for humans in sight. It was hard to find real food on the road. Instead, we found only a surfeit of pancake and steak houses and greasy roadside BBQ. The level of obesity among our fellow travelers was alarmingly ubiquitous.

If you’re reading these pages, you grasp the impending healthcare crisis facing America and the immense suffering this will cause. However, aware-

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Photo courtesy of Giordano Katin-Grazzini

ness is growing. We are more numerous than ever.

Individual physicians are responding. Even a few remarkable politicians are showing true leadership. Mostly, though, it will be up to each of us to change ourselves and in so doing, plant a gentle seed among friends and family, at churches and workplaces. Leading by example is our best hope for healing this broken world.

How privileged I am to share the summery culinary creations of these talented chefs who, through their work, exemplify the joys of cooking with plants and guide us to stretch our culinary horizons in many delicious directions: Kenden Alfond, Kim Campbell, Mary Lawrence, Nele Liivlaid, BJ Reed, Mark Reinfeld, Nina and Randa Nelson and myself. I hope you will try these recipes in your own kitchens and make them your own!

“Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.”

– Margaret Mead

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CAN’T BE BEET BURGER

by Cathy Katin-Grazzini

S

alivating for a summer burger but want to avoid fatty, artery-clogging meats? These babies make great burgers and sliders, terrific for your summer barbecues or any ol’ time. Top them off with thick slices of heirloom tomato, onion or grilled pineapple, lathered with my “Easy Cheesy” sauce or some vegan mayo with sriracha. Make a double batch and freeze them for a rainy day when the barbie won’t light.

As a plant-based chef and cooking instructor, I love giving folks delicious, satisfying, and nutritious dishes that drive down those inflammatory processes that lead to weight gain and every manner of chronic disease. Even our most common, humble, inexpensive veggie (like those in these burgers) is packed with fiber, phytonutrients, antioxidants, and healthy plant proteins that our bodies thrive on.

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CAN’T BE BEET BURGER

Makes 16-20 three-inch burgers, depending on thickness Prep time 1 hour Cook time 30 minutes

INGREDIENTS • 2 cups coarsely grated beets from 1 medium yellow + 1 medium red beet, or 1 large red

MARINADE

• 2 cans of low-sodium chickpeas, rinsed and drained

• 1 Tablespoons blackstrap molasses

• ¼ cup apple cider vinegar

• 1 medium red onion, diced

• 4 teaspoons good quality fermented soy sauce

• 4 cloves garlic, coarsely chopped

• 1 teaspoon ground sumac (1)

• 3 Tablespoons tapioca flour

• 1 teaspoon tamarind concentrate (2)

• ½ cup rolled oats

• 1 teaspoon tomato paste

• 1/8 teaspoon freshly ground black pepper

• 3 Tablespoons smoked paprika

• 1 teaspoon sea salt or to taste

• 1 teaspoon ground cumin, preferably freshly roasted & ground cumin seed (2)

• ½ teaspoon dijon mustard

• 2 cups whole wheat or glutenfree panko bread crumbs

• 3 teaspoons porcini powder from ½ cup dried sliced porcini (3) • ¼ teaspoon chipotle powder or other ground chili (3) (1) available online or in Middle Eastern grocery (2) available online or in Indian grocery (3) create your own fresh spices by grinding dried mushrooms or chilis in a spice or coffee grinder.

DIRECTIONS Peel beets and coarsely grate in a food processor or by hand. Dry roast cumin seed, if using, until just fragrant; cool, grind to a powder in a spice/coffee grinder. Grind porcini & chilis to powders.

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Drain/squeeze beets to remove any juices. In a food processor combine beets, chickpeas, onion, garlic, tapioca flour, oats, salt & pepper. Pulse to a coarse, shaggy mixture. Don’t overprocess.

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CAN’T BE BEET BURGER

Mix marinade ingredients.

In a bowl, add beet mixture and marinade. Combine well. Stir in the panko, Preheat a nonstick pan or a grill over medium flame for 5 minutes.

Lower flame to low-medium. Cook 5 minutes and flip for another 5. They should be just lightly browned on each side. Adjust flame accordingly.

Remove from pan/grill to a cooling rack for a few minutes to firm up.

Build your burger, garnish with your favorite toppings, and DIG IN!

Shape patties in a 3” mold, press to compact.

Photos courtesy of Giordano Katin-Grazzini

About the Chef Cathy Katin-Grazzini, plant-based chef, cooking instructor, and nutritional coach, is Food Editor for VegWorld Magazine, owner of Cathy’s Kitchen Prescription LLC, and Plant-Based Culinary Medicine Educator and Chef at Matrix Personalized Medicine in New Canaan, Connecticut.

Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, a graduate of Rouxbe Cooking School’s Professional Plant-Based Program, Cathy is also a Licensed Instructor for the Physicians Committee for Responsible Medicine’s Food for Life Programs. She has a B.A. from the University of Chicago, attended graduate school at Harvard University and received a M.A. from Johns Hopkins University. Cathy lives with her husband Giordano in Ridgefield, Connecticut.

Cathy’s original recipes, cooking videos, and nutritional blogs can be found at www.cathyskitchenprescription.com.

VegWorld Magazine

Issue 47 - July/August 2018 |

79

TOFU CHEESECAKE WITH PURPLE SWEET POTATO

by Nele Liivlaid of nutriplanet.org

TOFU CHEESECAKE WITH PURPLE SWEET POTATO

INGREDIENTS

DIRECTIONS

CRUST:

1. Soak walnuts for at least 4 hours. Then rinse and drain.

• ½ cup (45g, 1.6oz) walnuts, soak • 1 Tablespoon (20g, 0.7oz) peanut butter (without additives, see tips) • ¼ teaspoon Himalayan salt • 1 Tablespoon carob powder • 1 teaspoon cacao powder

2. Add all crust ingredients in a small processor and process until homogeneous batter forms.

3. Press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin and bake at 180°C (355°F) for 10 minutes. Let cool.

• 15g (0.5oz) gluten-free jumbo oats • 15g (0.5oz) oat bran (see tips) • 1 teaspoon xylitol • 1 teaspoon cinnamon • 2 Tablespoons plant milk FILLING

4. While the crust is baking, peel purple sweet potato and cut into cubes. Next, steam for 7 minutes.

5. In a blender or with immerse blender process all filling ingredients (except psyllium husk) until smooth.

• 250g (8.8oz) hard tofu

6. Now, blend in psyllium husk.

• 1 smaller (about 157g, 5.5oz unpeeled) purple sweet potato, steam

7. Pour the filling onto crust and bake in 175°C (350°F) oven for 50 minutes until the cake’s surface starts to crack.

• ¼ teaspoon Himalayan salt • 3 Tablespoons xylitol • 140g (5oz) plant milk (see tips) • 2 Tablespoons lemon juice • 1 Tablespoon psyllium husk

8. Let cool. It’d be ideal to let it sit in fridge for a couple of hours after it has cooled down.

Garnish with berries and Healthy Chocolate Sauce

Chef’s tips: In case you are allergic to peanuts, use any other nut butter without additives.

Instead of oat bran and jumbo oats’ mixture you can use only the one or the other.

I used unsweetened oat milk in crust and in filling. Should you use unsweetened, but naturally NOT sweet plant milk (quinoa, millet, hazelnut, almond, soy etc.), add more xylitol or other sweetener of choice.

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TOFU CHEESECAKE WITH PURPLE SWEET POTATO

HEALTHY CHOCOLATE SAUCE

DIRECTIONS 1. In a small bowl whisk together the solid ingredients with coconut milk and 1 Tablespoon of plant milk.

2. Add 2nd Tablespoon of plant milk and mix well again until well incorporated. Avoid any lumps.

3. Finally add the 3rd Tablespoon of plant milk and mix until you have a creamy sauce.

4. You’ll get around 90 grams of this delicious chocolate sauce, i.e. enough to serve with 18 pancakes.

INGREDIENTS • • • • • •

1 heaping teaspoon unsalted tahini 2 Tablespoons carob powder 1 teaspoon raw cacao powder Pinch of Himalayan salt (optional) 1 Tablespoon coconut milk 3 Tablespoons naturally sweet plant milk (oat or rice)

Chef’s tips: Store in sealed container in fridge for up to a week.

For different flavors, try using other nut/seed butters or a mixture of them, i.e. cashew, hazelnut, almond, peanut or even sunflower.

About the Chef Nele Liivlaid loves to show that whole food plant-based can be made easy and delicious.

She is a Plant-Based Nutrition Certificate graduate (eCornell) and goes deeper into dietary restrictions within vegan diet by creating recipes and meal plans for those with yeast infection.

This year she published her ebook PLANT-BASED MADE EASY: The Complete Practical Guide to Transitioning to Healthy Whole Food Diet -- the secrets of sustained lifestyle change for weight loss, better health and happiness. PLANT-BASED MADE EASY is a foolproof and utterly practical guide that covers all aspects in your life making the change simple and enjoyable!

In addition, at the end of the book, you get a 2-WEEK MEAL PLAN with breakfasts, lunches, dinners, snacks and desserts beautifully laid out for you. The meal plan contains 40 delicious and easy recipes + 15 extra recipes to add to your daily menu.

Website: www.nutriplanet.org Book: www.nutriplanet.org/plant-based-made-easy-book Social media: Instagram: www.instagram.com/thenutriplanet Facebook: www.facebook.com/nutriplanet.health.hub YouTube: www.youtube.com/NutriplanetOrg Twitter: twitter.com/thenutriplanet Pinterest: www.pinterest.com/nutriplanet Tumblr: nutriplanet.tumblr.com

VegWorld Magazine

Issue 47 - July/August 2018 |

82

WORLD PEAS SALAD

by Mary Lawrence, Executive Chef, Well on Wheels

I

once catered a bridal shower where one of the guests was telling me about a family favorite salad called “Carolina Caviar,” which she enjoyed when growing up in the South. I asked her what was in it, and with the exception of Caesar dressing which is made with anchovies, the ingredients were vegan. She proudly referred to it as “Redneck Caviar,” but I decided to change the name to make it a bit more inclusive.

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WORLD PEAS SALAD

Serves 4 - 6

INGREDIENTS SALAD INGREDIENTS • 1 (15-ounce) can black-eyed peas, drained and rinsed • ½ cup sweet red bell pepper, finely diced

DRESSING INGREDIENTS

• ½ cup green bell pepper, finely diced

• ¼ cup apple cider vinegar

• 1 Tablespoon jalapeño pepper, finely diced

• 2 Tablespoons tahini

• 10 ounces frozen yellow corn, drained and thawed

• 1 teaspoon agave syrup (optional)

• 2–3 scallions, finely sliced

• 1 clove garlic, minced

• ½ cup cilantro, finely chopped

• ½ teaspoon sea salt

• ½ of a 15-ounce can of diced tomatoes

• A few splashes of hot sauce

DIRECTIONS Combine all salad ingredients in a large bowl. In a separate bowl, whisk together all dressing ingredients except salt and hot sauce. Toss salad ingredients with dressing, season with salt and hot sauce and refrigerate at least ½ hour before serving. Garnish with fresh cilantro or scallions.

About the Chef Mary Lawrence is a vegan chef and wellness educator with Well on Wheels, Connecticut’s premier vegan personal chef service. In 2014 she published her first cookbook, Easy Peasy Vegan Eats. Her new cookbook, Eat Vegan with Me, combines techniques for engaging in effective conversation with non-vegans with compassionate cuisine to make the transition to a vegan lifestyle delicious and fun. She is a Board member of the American Vegan Society, and holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies, a certificate in nutrition and wellness consulting from the American Fitness Professionals Association, an MA in Communication and Cultural Studies, and a BA in English.

The Traveling Vegan Chef: wellonwheels.blogspot.com Facebook: facebook.com/wellonwheelsllc Instagram: instagram.com/wellonwheels Twitter: twitter.com/wellonwheels Mary’s book, Eat Vegan With Me, is avalible on Amazon: https://tinyurl.com/ycdduvx4

VegWorld Magazine

Issue 47 - July/August 2018 |

84

JENNYâ&#x20AC;&#x2122;S QUINOA CRANBERRY MANDARIN SALAD

by Kenden Alfond

JENNY’S QUINOA CRANBERRY MANDARIN SALAD

T

his high protein salad has it all: crunchy celery, sweet oranges and tangy cranberries. Its colorful appearance makes it a lovely addition to any meal. It is inspired by my Cousin Jenny’s salad.

INGREDIENTS • 6 cups cooked quinoa (2 cups dry quinoa) • 1 cup dried cranberries • 2 (10.5-ounce) cans of mandarin oranges, drained • 1 cup sliced celery • 1 cup thinly sliced red cabbage (or more, as desired)

Serves 8

TOOLS

• ½ cup minced red onion • ½ cup fresh orange juice (put aside an extra ¼ cup in case you want to add more)

• Large mixing bowl

• 2 Tablespoons lemon juice (put aside an extra 2 Tablespoons in case you want to add more)

• Medium or fine mesh strainer

• Sea salt and pepper to taste

• Medium saucepan

Optional: 4 cups baby arugula or baby spinach (or more)

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JENNY’S QUINOA CRANBERRY MANDARIN SALAD

DIRECTIONS Preparing the Quinoa • Rinse the quinoa in a fine mesh strainer a few times.

• In a medium saucepan, cook 2 cups of quinoa, according to the directions on the package.

• Set aside to cool.

Assembling the Salad • Place quinoa, red cabbage, celery, red onion, and cranberries in a large mixing bowl.

• Stir to combine.

• Add mandarin oranges, stirring into salad lightly so they retain their shape and color (no mushing) Adding the Dressing • In a small bowl, combine orange and lemon juices and add salt and pepper to taste.

• Add more lemon and/or orange juice as desired... or add to a glass of water and drink!

• Adjust seasoning to taste.

• Pour over salad mix and serve on a bed of arugula or baby spinach if desired

About the Chef Kenden Alfond is the founder of Jewish Food Hero, the website that nourishes your mind, body, and spirit. Her mission is to help a global community of women come home to themselves. Visit the site today and grab a FREE cookbook: 7 Healthy Plant-Based Jewish Recipes (digital PDF download). jewishfoodhero.com/join Learn more about Kenden’s cookbook: https://shop.jewishfoodhero.com/product/jewish-food-hero-cookbook/

VegWorld Magazine

Issue 47 - July/August 2018 |

87

COSTA RICAN BEANS & RICE (GALLO PINTO)

by Kim Campbell

T

his is a staple recipe for Costa Ricans. Itâ&#x20AC;&#x2122;s a very simple to make that goes well with a green salad or a side dish of roasted vegetables.

VegWorld Magazine

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STUFFED SWEET POTATOES WITH BALSAMIC DATE GLAZE

Serves 4-6 Prep Time 15 minutes Cooking Time 45 minutes

INGREDIENTS

DIRECTIONS

• 1 onion, diced

• 1 teaspoon cumin

• 5 garlic cloves, minced

• 1 teaspoon coriander

• 1 red bell pepper, seeded and diced

• 1/2 teaspoon sea salt

• 2 Tablespoons grated fresh ginger • 1 carrot, finely diced • 1 celery stalk, finely diced • 1 jalapeño pepper, seeded and minced • 1/4 cup water, for sautéing • 3 Tablespoons vegan Worcestershire sauce

• 1/4 teaspoon black pepper • 2 cups black beans, rinsed and drained • 3 cups cooked brown rice • 1 avocado, sliced • 1/4 cup chopped fresh cilantro • 4 green onions, sliced

1. In a skillet over medium-high heat, sauté the onion, garlic, bell pepper, ginger, carrot, celery, and jalapeño in the water until tender.

2. Add the Worcestershire sauce and spices to the onion mixture and stir to combine.

3. Add the beans and rice, and stir completely, cooking over medium heat until warmed through.

4. Garnish with the avocado, cilantro, and green onions before serving.

Kim’s Hint: 1 cup of brown rice with 2 1/2 cups of water should yield about 3 cups of cooked rice.

About the Chef The grassroots plant-based nutrition movement inspired by the film PlantPure Nation has helped foster a growing community of whole food, plant-based eaters. Key to its success has been the PlantPure Director of Culinary Education Kim Campbell. Kim Campbell is the author of the PlantPure Nation Cookbook and the PlantPure Kitchen Cookbook where she developed over 250 recipes using whole food, plant-based ingredients, and no processed oils. Kim has been a plant-based cook for 25 years, experimenting and preparing plantbased meals for her family and friends.

Kim graduated from Cornell University with a BS in Human Service Studies, with a concentration in Nutrition and Child Development. She later received a teaching certificate and went on to teach in various grades, from kindergarten to high school. She also raised three children with her husband, often teaching in their schools.

Kim’s passion has always been recipe development and culinary education, especially for families and children. She teaches cooking classes in her local community and now through PlantPure, Inc. In addition to this work, Kim continues to contribute in the development of food products sold by PlantPure. You can watch PlantPure Nation at https://youtu.be/yBKnG9Y0owQ. Cookbooks are available at Plantpurenation.com, Amazon, and Barnes & Noble: plantpurenation.com/collections/books The PlantPure Nation Cookbook: https://tinyurl.com/pqld4c9 The PlantPure Kitchen: https://tinyurl.com/y7tufnyq PlantPure TV (YouTube): https://tinyurl.com/ycsryj75 Facebook: facebook.com/plantpurechef and facebook.com/PlantPureNation Instagram: instagram.com/plantpurechef and instagram.com/plantpurenation Plantpurenation: plantpurenation.com PlantPure Recipes: plantpurerecipes.com

VegWorld Magazine

Issue 47 - July/August 2018 |

89

WATERMELON GAZPACHO

by Mark Reinfeld of Healing the Vegan Way

WATERMELON GAZPACHO

Yield 5 cups gazpacho Prep Time 15 minutes Total Time 15 minutes Serving Size 1 cup Number of Servings 5

INGREDIENTS

DIRECTIONS

• 6 cups chopped watermelon (1-inch

1. Place the watermelon, water or coconut water, lime juice, jalapeño, chili powder, chipotle chile powder, and salt in a blender and blend well.

cubes) • 1/2 cup water or coconut water • 1/4 cup freshly squeezed lime juice • 1/2 teaspoon seeded and diced jalapeño

2. Add the remaining ingredients and stir well before serving.

pepper • 1/2 teaspoon chili powder or Mexican spice Mix • 1/4 teaspoon chipotle chile powder • Pinch of sea salt • 3/4 cup seeded and diced cucumber • 3/4 cup peeled and diced jicama • 1 Tablespoon plus 1 teaspoon finely chopped fresh cilantro Watermelon Gazpacho Photo by Erik Rudolph

About the Chef The male equivalent to a vegan Rachael Ray—Mark Reinfeld’s recipes are flavorful and approachable and certainly have the same potential for mass appeal.”—Publishers Weekly

Photo by Megan Sorel

Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of eight books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way, selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 20 years of experience preparing creative vegan and raw cuisine.

Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods,The Humane Society, Bon Appetit Management, Aramark, Sodexo, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted “Best Restaurant on Kaua’i.”

His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including “Best Vegetarian Cookbook in the USA.” Mark is the recipient of Vegan.com’s Recipe of the Year Award and Aspen Center for Integral Health’s Platinum Carrot Award.

Through his Vegan Fusion company, he offers consulting services, vegan and raw cooking workshops, a plant based chef certification program, and chef trainings internationally. His two-part online culinary course, offered in conjunction with the Vegetarian Times, is available at veganfusion.com.

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Issue 47 - July/August 2018 |

91

‘CAULI’FREDO SAUCE

by Nina and Randa Nelson from The Clear Skin Diet

Serves 2- 4 Prep Time 10 minutes Cook Time 5

T

raditional Alfredo sauce is made with heavy cream, cheese, and butter. It’s like a triple bypass in a saucepan. But, not to worry, you can still have a very flavorful white sauce for your pasta, without the risk to your heart—or, your skin.

INGREDIENTS

DIRECTIONS

• 1 medium cauliflower head

Steam the cauliflower until soft. Add all ingredients to a blender and mix on high until smooth and creamy. Reheat as necessary.

Serve with pasta.

• 3 teaspoons garlic powder • 2 teaspoons onion powder • ¼ cup nutritional yeast • 2 Tablespoons lemon juice • ½ cup homemade oat milk

Reprinted with permission from the publisher, Hachette Book Group.

About the Chefs Native Californians and identical twins, Nina and Randa Nelson are singer/songwriter/performers.

When they are not shooting episodes of TV shows, like ABC’s Modern Family, they’re busy writing music, and now books!

The Clear Skin Diet is their first book and was published

by Hachette.

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CHUNKY STYLE FRESH TOMATO SOUP

by BJ Reed

A

treat for your taste buds, fresh from the garden! Use your favorite garden heirloom tomatoes or best-quality canned tomatoes to make a quick nutritious soup to eat with salads or sandwiches.

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CHUNKY STYLE FRESH TOMATO SOUP

Serves 6 Prep Time 15 minutes Cook Time 30 minutes stove top or 14 minutes pressure cooker

INGREDIENTS • 8 medium heirloom vine-ripe tomatoes, cored and quartered, for maximum nutrition no need to peel or 2 (28-ounce) cans best-quality whole or diced tomatoes, no salt added

• 2 cups water or as needed • 3 Tablespoons nutritional yeast • 2 Tablespoons tomato paste

• 3-4 stalks medium celery, diced

• 1 teaspoon dried thyme

• 1 medium onion, quartered

• 1/2 teaspoon poultry seasoning

• 1 clove garlic, sliced

• 1/2 teaspoon turmeric powder

• 1/4 cup fresh basil, chopped or 1 Tablespoon dried

• 1/8 teaspoon cayenne pepper

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CHUNKY STYLE FRESH TOMATO SOUP

DIRECTIONS STOVE TOP In a small amount of vegetable broth, sauté prepared celery, onion and garlic in a soup pot until diced onions are translucent. Add remaining ingredients to a soup pot and stir. Bring to a boil then simmer for 20 minutes. To keep the soup chunky, blend lightly with an immersion blender. Serve soup hot.

PRESSURE COOKER (free standing stove top, 5 quart) Add all ingredients to the pressure cooker. Cook on medium pressure for 4 minutes. Remove from hot burner and cool for 10 minutes before quick releasing. To keep the soup chunky, blend lightly with an immersion blender. Serve soup hot.

About the Chef Today, BJ Reed, aka Coach BJ, can be found taking creative food photos in her studio or cooking in her kitchen. Previously, she worked in the corporate world as a multimedia and website developer, parlaying those skills to develop eCommerce businesses for 20 years.

After embracing a healthy-eating lifestyle over eight years ago, she became a plant-based coach who has published five whole-food, plantbased eCookbooks. She voluntarily spreads healthy living to her community by presenting Kitchen Makeover techniques, demonstrating cooking skills and gathering food from the fields for The Gleaning Project. For her natural food and natural light photography, her motto is “Just get back to nature.” Find more about her journey, recipes and photos on her blog and website coachbj.com.

Chunky Style Fresh Tomato Soup recipe is featured in Coach BJ’s latest eCookbook available at: smashwords.com/books/view/809246

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Pre scr ipt ion s f or Hea lth w it h

Dr. Lin da Ca r ne y

BIG INDUSTRYâ&#x20AC;&#x2122;S INFLUENCE ON USDA FOOD GUIDELINES VegWorld Magazine

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PRESCRIPTIONS FOR HEALTH

T

he majority of disease, disability and premature death seen by medical professionals today originates from a nutrient (tinyurl.com/yauox74o) and fiber-deficient (tinyurl.com/yd9jxd49) diet, which has led to an epidemic of poor health and astronomical health care costs (tinyurl.com/y8wjn8zn). In fact, according to the World Health Organization, 80% of all deaths are caused mostly by poor diet and lifestyle habits (tinyurl.com/ydhmucmf). How did we manage to become such an overweight and sick nation (tinyurl.com/ybmuj9go)? How can we reverse this health care crisis (tinyurl.com/ya9dkwb4)? Would changing our USDA Food Guidelines be part of the solution?

The association between disease and the consumption of animal products is very clear.

Review of the best scientific literature establishes beyond reproach that consuming animal products contributes to the top 15 causes of death and disability (tinyurl.com/boz6dnz). Conclusive scientific evidence supports plant-based nutrition in the prevention, cessation, and even reversal of many of our leading causes of death and disability.

“Clinical studies have shown that the progression of cancer can be slowed (https://tinyurl.com/lejmfdz).

VegWorld Magazine

If 90 percent of heart disease deaths and 75 percent of cancer deaths could be prevented, then 11.83 million lives could potentially have been saved in 2002, about 21 percent of all deaths that year.”

Despite all the evidence backing the healthfulness of a plant-based diet, why do the U.S. Food Guidelines continue to recommend animal products that are unnecessary and linked to serious health problems (tinyurl.com/ycd9ydqp)? If you haven’t had a chance to read our previous articles on how the American Dietary Guidelines are formed, you may be surprised to see who sits on the Dietary Guidelines Committee. At one time, out of 17 members present, 14 of them had worked for the food industry. “The USDA Dietary Guidelines Committee has been made up of individuals funded by McDonald’s, Coca Cola, the Sugar Association, the American Meat Institute, candy bar companies, and the egg and dairy boards (tinyurl.com/y83h89nv).”

It’s imperative for us to know that the members that design our food guidelines are the very same ones associated with the sale of these lucrative products (https://tinyurl.com/y8dv6juo).

“The Dietary Guidelines are developed with the recommendations of a Dietary Guidelines Advisory

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Committee, sponsored and appointed jointly by the Department of Agriculture and the Department of Health and Human Services (HHS). The judgments of these advisers weigh heavily on the choice of the scientific research that will be considered important for forming the Guidelines. Guidelines for Americans is a transparently biased review of the scientific literature in favor of the livestock industries, and especially the dairy industry (tinyurl.com/y9ssq2x6).

The collective lack of objectivity of the thirteen advisory members has resulted in conclusions that support the consumption of far too much milk, cheese, red meat, poultry, eggs, and fish. Many members of this committee have declared conflicts of interests by their associations with food and pharmaceutical companies. The advisers’ personal eating habits have also affected their decisions about what is good food.” For more information regarding how the USDA Guidelines were established, visit (tinyurl.com/kmf8saf).

My article Everyone Else is Doing It! explains how the “USDA has the responsibility for overseeing

Famed author and professor, Marion Nestle, Ph.D., has long been a critic of the influence of big business in our food politics. Photo by Bill Hayes

food safety (tinyurl.com/y98bv5jg). But, it also has an opposing responsibility to promote agricultural businesses.” Nearly 150 years after its creation, the USDA serves the interests of giant food production and distribution corporations. Our article also explains the revolving door policy where “people who work for [the agricultural] industry move to roles as legislators and regulators in the government (and vice versa).” Please take a moment to view who are creating our dietary policies: Members of the USDA have had known associations with the National Cattlemen’s Association, the Meat Packer’s Association, the National Pork Board, the National Livestock and Meat Board (tinyurl.com/y9myp73w), the American Egg Board, ConAgra Foods, the National Dairy Council, and Dairy Management Inc (tinyurl.com/lejmfdz).”

VegWorld Magazine

“Relationships with the food and drug industries are commonplace (tinyurl.com/lejmfdz) on the Advisory Committee: 3 out of 11 members on the 1995 Committee had past or present industry ties; 7 out of 11 members on the 2000 Committee; 11 out of 13 members on the 2005 Committee; and 9 out of 13 members on the 2010 Committee. On the 2000 Committee, members had past or present ties to: two meat associations; four dairy associations and five dairy companies; one egg association; one sugar association; one grain association; five other food companies; six other industry-sponsored associations; two pharmaceutical associations; and 28 pharmaceutical companies.”

Would you agree that there’s a serious conflict of interest? As scientists and the government began to

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Dietary guidelines based on science rather than corporate influence could save millions of lives.

- Dr. Michael Greger

realize that the foods they were promoting contributed to an increase in chronic disease, they “began to encourage people to eat less animal fat, cholesterol, salt and sugar. The agricultural industries strongly protested any advice to consume less of their products (https://tinyurl.com/lejmfdz).” For this reason, instead of providing accurate and impartial dietary advice using the latest scientific research, the Guidelines many times ignores the scientific evidence and instead favors interests from powerful food and drug industries. Politics, power, and economics affects the lives of every American, “contributing substantially to our current costly epidemics of obesity and sickness (tinyurl.com/y8dv6juo).” According to the Food and Drug Law Journal, “Current laws do not protect dietary advice from these conflicts, and thus, Congress should consider making two changes.

First, the USDA should not have any role in dietary advice (https://tinyurl.com/lejmfdz), as its duty to promote and support the agricultural industry is fundamentally inconsistent with promoting health and preventing chronic diseases. Second, Congress should make it more difficult for those with ties to the food and drug industries from serving on the Advisory Committee, as current laws are inadequate to do so. Studies show that the United States is not providing the public the best information available on diet and health.” Dr. Michael Greger adds, “Dietary guidelines based on science rather than corporate influence could save millions of lives.”

VegWorld Magazine

Why are the USDA Food Guidelines so important?

The USDA Food Guidelines “have a major impact on Americans’ diets because federal food polices including standards for schools, and many federal food-assistance programs must comply with them (tinyurl.com/6a23as4).” They are also heavily “relied upon by nutrition educators, food planners, dietitians, and physicians (tinyurl.com/y9ssq2x6).”

Additionally, the Guidelines must also “be promoted by every federal agency when carrying out a food, nutrition or health program. The Guidelines direct how billions of dollars are spent in programs like the School Lunch Program, The School Breakfast Program, the Food Stamp Program and the Supplemental Nutrition Program for Women, Infants, and Children (tinyurl.com/lejmfdz).”

The USDA Food Guidelines are revised every five years to reflect the latest scientific data. Doctors and dietitians from the Physicians Committee for Responsible Medicine (PCRM) have presented to the National Institutes of Health their recommendations for the Dietary Guidelines Advisory Committee.

PCRM’s article, Plants Over Pills states that they “made a solid case for the inclusion of plant-based diets in the guidelines,” and their recommendations were well received. PCRM adds: “During the advisory

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committee’s recent meeting, subcommittee members emphasized the importance of reducing meat consumption and switching to plant-based diets for both health and environmental sustainability (tinyurl.com/yamynson).”

“More doctors around the country are recognizing the importance of plants over pills” PCRM states (tinyurl.com/ybv6arqk). “…Kaiser Permanente, one of the nation’s largest nonprofit health plans, sent out a nutritional update to physicians, urging health care providers to recommend a plant-based diet to their patients (tinyurl.com/y8ltemy4). Kim Williams, M.D., Fellow and former president of the American College of Cardiology (2015-16) and served as its president 2015–2016 (tinyurl.com/y8ltemy4), penned a blog for MedPage Today explaining why he went vegan and how recommending a vegan diet has helped his patients.

If the dietary guidelines committee resists the influence of meat and dairy lobbyists and follows the recommendations of health care professionals, then more people may see success like Dr. Williams’ patients. In the meantime, let’s all keep publicizing the science, sharing vegan recipes, and boosting this public shift toward support for vegan diets.

We look forward to the day that the government, doctors, and celebrities all find one thing they can agree on: Plant-based is best.”

PRESCRIPTIONS FOR HEALTH

its role in dietary advice (tinyurl.com/lejmfdz). The only realistic way to protect the Guidelines from the USDA’s conflict is to bar the USDA from having any role in creating U.S. dietary advice and to give the responsibility to a specific health agency whose duties are most consistent with promoting health and preventing chronic disease. Just as many other nations do, the U.S. could put an appropriate health agency in charge of dietary advice.” For example, for over 60 years, the Centers for Disease Control “has the knowledge, expertise, and resources to develop dietary advice without the conflict of promoting agricultural interests.”

Isn’t it disturbing to see how governmental food guidelines, subsidies (tinyurl.com/ya9dkwb4), and agendas (tinyurl.com/p7beoo9) promote the very foods that have created an epidemic of chronic disease (tinyurl.com/yb3ofqz2), obesity, disability, astronomical health care costs and premature death? Don’t rely on governmental officials or the

The USDA Guidelines are designed to optimize our health and prevent chronic disease using the latest scientific research. However, due to ties to powerful agricultural/processed food industries, the latest science research continues to be ignored while rates of chronic disease, obesity, disability and premature death continue to escalate. “The United States needs to protect its dietary advice by ensuring that those who create it have only the public’s best interests in mind.

This means eliminating or managing conflicts of interest. The USDA should be removed from

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medical community to tell you what’s best. Let’s not spend the remainder of our lives (tinyurl.com/y9nz4kur) suffering from chronic, debilitating (and preventable) illness. Growing old doesn’t have to include suffering from heart disease (tinyurl.com/ycx3txpu), diabetes (tinyurl.com/yc8ttfas), many types of cancer (tinyurl.com/y8somktx) such as breast (tinyurl.com/y9qrbab5) and prostate (tinyurl.com/y92gghzl), impotence (tinyurl.com/ydg4ytpb), dementia (tinyurl.com/yaydzo9o), brittle bones (tinyurl.com/y7wtdoec), depression (tinyurl.com/y7h69auk), arthritis (tinyurl.com/pqyhdnt), and obesity. You can change your health simply by changing the food you eat. Spend your time wisely...invest in your health now so that you won’t be spending all of your time, money and energy tending to what ails you later!

Excellent resources •

Big Money, Special Interests, & The American

•

cellent resource and very easy to under-

Healthcare Crisis •

Everyone Else is Doing It!

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Unscrambling the Truth About Eggs

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Current Protein Recommendations Flawed

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The Empty Medicine Cabinet

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Who’s Influencing Your Children?

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Taxpayer Subsidies for UnhealthyFoods

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Whitewashed - How Industry and Government Promote Dairy Junk Foods

Food and Drug Law Journal (This is an exstand. Scroll down to the very bottom of the resource to see which special interest groups are behind the Food Guidelines) (tinyurl.com/lejmfdz)

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Dr. Carney’s USDA Food Guidelines Pinterest Board (tinyurl.com/y7autymw)

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Tags USDA Food Guidelines (tinyurl.com/y8dbpjmy)

About the Author Linda Carney MD served as Medical Director for the first 7 Immersions by Engine 2 under Rip Esselstyn. She practices medicine just south of Austin, TX and loves to share science at www.DrCarney.com.

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Issue 47 - July/August 2018 |

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Love, Lori

MONTHLY MUSINGS ON THE PLANT-BASED LIFESTYLE

Love, Lori MONTHLY MUSINGS ON THE PLANT-BASED LIFESTYLE BY LORI FRYD

The Zucchini Annuity

T

here sure is a lot to learn as we begin our retirement years. Yesterday, we sat down with a financial adviser to map out our strategies. After an hour of going through all my husband’s options for Medicare Parts A-ZZ and subsections 1 - 63,749, the financial adviser turned to me and looked me squarely in the eye.

“Now then, Mrs. Fryd,” she asked me with terrifying sincerity. “How do you see your financial future? What would you like for your money to do for you?”

I’d like to say that I thought long and hard on that serious question, but truth be told, I’ve had my answer for the last two years.

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LOVE, LORI

“I want zucchini,” I told her.

She hesitated. “Exactly how do you mean?” she asked.

“Well, it doesn’t have to be zucchini exclusively. I like squash too.”

“I’m afraid I don’t quite get....”

“Of course, the leafy greens are wonderful as well.”

The financial adviser had ceased taking her copious notes and was looking at me with an expression somewhere between quizzical and horrified.

“Could you be a little bit more specific?” she

grow old with limitless supplies of sweet potatoes and broccoli. I don’t want to worry about where my next ear of corn is coming from. Medicare is all well and good but these foods are my true health insurance and that’s what I want to have enough money to afford in the future. A cornucopia of fresh, delicious, healthy foods. That is what I want my future to look like.”

The financial adviser sat frozen for an instant and then shook her head and started shuffling through her papers. “Right,” she said. “Well, let’s look at some interesting investment and annuity plans that can help get you there, shall we?”

I sighed... At times, I do not feel entirely understood by others.....

squeaked.

“I want a simple life,” I said to her. “I want good healthy foods, fresh air and sunshine. I want my money to be able to afford me the most wonderful, naturally grown fruits and vegetables available to me. I want to feast on carrots and apples and bananas and

VegWorld Magazine

The Zucchini Annuity was not on her list of options - but I think I will be able to find a rollover plan that will suit me and my husband just fine in the years to come.

Love, Lori Issue 47 - July/August 2018 |

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