Whenever I find a book or documentary on a subject that I am passionate about, I like to share it. I saw a screening of Cowspiracy last summer and I met the two producers Kip Andersen and Keegan Kuhn who were touring the country to share their work.
Here is a description about the film:
Cowspiracy: The Sustainability Secret is a groundbreaking feature-length environmental documentary following intrepid filmmaker Kip Andersen as he uncovers the most destructive industry facing the planet today – and investigates why the world’s leading environmental organizations are too afraid to talk about it.
A couple of years ago I had the opportunity to attend a lecture by Dr. Melanie Joy at a Vegfest event in Colorado. I was so impressed by her compassionate message that Melanie travels around the world to share with people. Melanie is a professor of psychology and sociology at the University of Massachusetts in Boston and an author of Strategic Action for Animals, and Why We Love Dogs, Eat Pigs, and Wear Cows.
Here is Dr. Melanie Joy’s famous lecture which you can watch here: Continue reading
Tea With Leaves
Green tea has to be one of the most antioxidant-rich foods on the planet! I like getting my antioxidants in my favorite jasmine cups of tea everyday.
This tea has been used medicinally for centuries, and only recently have there been scientific studies being conducted. These studies are showing promise of the green tea benefits. Continue reading
Being a vegnut, I have been learning about the wild edible foods here in Colorado. This year I discovered edible wild foods right in my own backyard. For years I’ve been tirelessly pulling out these “weeds” and then I discovered that they are truly amazing little nutritional gems. Wild foods are often more nutritious than some of our grocery store greens.
Now I am protecting my “weeds” from being eradicated from my yard. My spouse now knows not to touch the purslane, dandelions, lambs quarters, mallow or plantains growing in the garden. I enjoy harvesting these little gems every couple of days to add to my morning smoothies, salads, and veggie wraps. Continue reading
There is a debate among vegans concerning bee products. Most vegans do not want to promote any exploitation of animals, but hearing of the rapidly declining bee populations leaves us with the question “What can we do to help the bees and which stance do we take?”
It can be quite perplexing for a vegan who subsists primarily on food pollinated by bees.
Several years ago I watched a program on TV showing the cross contamination of handling meat in the kitchen. They showed two or three cooks making a meal and then cleaning up the kitchen. Then they showed the kitchen with an infrared light which showed the spread of bacteria and germs that were left behind. The kitchen looked like this green image:
This program made me think, big time. If you can’t see germs, what’s the big deal right? It left a lasting impression in my mind. If I was going to handle raw meat, wash it and cut it up and marinate it, I was going to be extra diligent to wash everything I touched. I have to admit I became a bit OCD in my cleaning of the kitchen. I would watch chefs on TV use the same dishtowel to wipe their hands on without washing, and using knives that were not washed, it made me realize that the potential for germ exposure could be rather high. Continue reading
I have a fun project going on in my kitchen that I adore. They are water kefirs that make a wonderful elixir that I enjoy every day. For the past few months I have been making a batch daily as we enjoy this beverage. They are easy to make and there are so many varieties to try.
You can find water kefirs online or through someone you know who is making water kefir. The kefirs will produce more kefirs and so people who make these homemade fermented beverages will have some extras to share.
Learning how to make these fermented water kefir drinks is simple and you will be on your way just as soon as you obtain your starter of grains.
Water kefirs grains are a yeast and bacteria culture that survive on sugar. You just feed the kefirs what they need and they will go to work fermenting a probiotic drink within 24-48 hours. The drink does not taste sweet, it often has a slight vinegar flavor which I have found simple flavorings that make the fermented drink more palatable.