Plant Pure Nation is a new documentary movie from the makers of the movie Forks Over Knives.

There is an exciting new film out called Plant Pure Nation from the makers of the acclaimed life changing movie Forks Over Knives With Dr. T. Colin Campbell Co-Author of The China Study.

Here are some quotes from the Plant Pure Nation Website about the film.

“The documentary film PlantPure Nation tells the story of three people on a quest to spread the message of one of the most important health breakthroughs of all time. After renowned nutritional scientist and bestselling author T. Colin Campbell gives a stirring speech on the floor of the Kentucky House of Representatives, his son, Nelson, and Kentucky State Representative Tom Riner work together to propose a pilot program documenting the health benefits of a plant-based diet. Once the legislation goes into Committee, agribusiness lobbyists kill the plan. Undeterred, Nelson decides to try his own pilot project in his hometown of Mebane, North Carolina.” 

“The filmmakers hope to use PlantPure Nation to create broad grassroots movement.  They are spearheading the formation of Plant Pure Pods in cities and towns across N. America. Members of these groups will help to plant seeds of change around the message plant-based nutrition in their communities. One tool they will use in this effort will be the same 10-day Jumpstart program featured in the film, to give people the experience of a whole food, plant-based diet.”“The PlantPure Nation movement has already begun!  The film team embarked on a successful preview screening tour in 23 cities across the United States and Canada to discuss an advance cut of the film with audiences in April, May and June.  Then they held the PlantPure Nation World Premiere at the ArcLight Hollywood on June 25th for an enthusiastic audience of 400 attendees.

“PlantPure Nation was filmed across the USA and features Steve Forbes, Jr. (Editor-in-Chief Forbes Magazine,) Dr. T. Colin Campbell (Co-Author, The China Study,) Dr. Neal Barnard (Founder and President, Physicians Committee for Responsible Medicine,) Dr. Michael Greger, (Director of Public Health and Animal Agriculture, Humane Society of the United States) leading the list of world-renowned experts, doctors and authors who speak on the topic. The Production team includes Director Nelson Campbell and Producer John Corry & Writer Lee Fulkerson from the acclaimed documentary film Forks Over Knives. PlantPure Nation, however, is not a sequel to Forks Over Knives.”

A new social movement is being launched through groups called PlantPure Pods. Members of Pods will work together to promote the message of plant-based nutrition in their communities. What is a PlantPure Pod? Its easy to get involved.

A life Connected Video – Want to change the world?

I saw this 12 minute video and had to share it with you all.

This is a GREAT video to share on Facebook or just with friends and family in general.

As a matter of fact this is the best video I have ever seen on the subject that is made for sharing with non Vegans.

It explains in a very positive and convincing way the great benefits of a Vegan life style to people, the planet, and the animals.

Vegan Gourmand’s Smoked Vegan Brisket Recipe

Sandwhich 3 Edited

So summer has just started and we are all thinking about those picnics and BBQs we will be attending. You now too can have a smoked Vegan BBQ’d Brisket Sandwich without the unhealthy side effects and be satisfied in your belly and in your conscience. It is so good I think it will even fool those meat eaters. I have been working on this recipe for about three weeks now and I think its ready to share with you, so here you go.  Enjoy!

Wet Ingredients For Brisket

¼ cup Bragg’s Liquid Aminos

¼ cup Sweet Baby Ray’s Hickory & Brown sugar BBQ sauce

½ cup water

2 TBS Vegetable oil

½ cup of Cannellini beans rinsed

1 TBS dark brown sugar

1 TBS tomato paste

Dry Ingredients For Brisket

1 ¼ cup Wheat Gluten

1 tsp fresh ground black pepper

Brisket Dry Rub

1/8 cup Chili powder

1/8 cup granulated garlic

1/8 cup granulated onion

1/8 cup smoked paprika (regular will work if you don’t have the smoked kind)

¼ cup packed dark brown sugar

1 tsp cumin

1 tsp black pepper


Preheat oven to 325 F

Mix together all the Ingredients for the dry rub and set aside. This makes enough rub for about five briskets.

Mash the bean up with a fork in a separate bowl and add them to all the remaining wet Ingredients, whisk together well, making sure there are no large chunks of beans left.

Wet In 2-2

Mix together dry Ingredients.

Dry Ing-2

Combine wet and dry Ingredients together. Knead the dough for about 1 minute. I use my hands.


Shape and form the dough into the shape of a brisket with a thickness of about ¾ of an inch, it will thicken as it cooks.

Sprinkle some rub out onto a plate completely covering the bottom of the plate with the rub.

 Rub 1-2

Put the brisket face down on the plate and push lightly to be sure that the rub covers the brisket.

Rub 2-2

Sprinkle the rub over the top of the brisket to cover the surface of the brisket, knock off any excess rub.

Rub 3-2

Wrap the brisket tightly in aluminum foil sealing the ends.

Wrap 1-2

Place wrapped brisket on a cookie sheet and bake at 325 F for 35 minutes then turn over and bake an additional 40 minutes.

Wrap 4-2

Remove from oven and unwrap from foil, put directly into a smoker and smoke with apple wood.


Smoke for a minimum of 60 minutes for light smoky flavor and 90 minutes for medium smoky flavor


Remove from the smoker re-wrap in aluminum foil and let cool slightly about 20 min, unwrap and slice thin or re-wrap in aluminum foil and refrigerate overnight then slice thin the next day.

Sliced Brisket-2Sandwich 4

Suja “Mighty Greens” Juice Review


The green juice craze has been going on for some time now and I don’t see any signs of it slowing down anytime soon and there is good reason for that.

Juicing, especially green juice can be a healthy part of your diet. The best way to get your green juice is by freshly making your own, at home, as you need it.

But sometimes our busy life gets too busy and time isn’t always on our side. That is why I was happy to find Suja Mighty Greens juice at my local Costco store in the 59 Fl Oz Costco size bottle, it easily fills in when I don’t have time to fire up that juicer. I also use it as my base liquid in my smoothies.

Suja, meaning long, beautiful life and is a juice company that has “a mission to get the best quality organic and Non-GMO juice into as many hands as possible.” That’s not all that makes this a great juice. Suja uses a breakthrough displacement technology called High Pressure Processing (HPP) to preserve and sterilize the juice.

What about the taste? The mighty Greens Juice has a lemonade cutting the grass while eating a piece of ginger kinda taste, with a hint of celery & cucumber. It’s lightly sweet and has a pleasant taste and not as green a taste as I had expected by the dark green color of the juice.

Suja has many other juices that they produce as well which I have not tried. They have also produced a book “The Suja Juice Solution”. Suja also has a Blog that covers topics like Events, Fitness, Lifestyle, Nutrition and Recipes.

So what’s it got in it? The following is from their website for the Mighty Green juice.

Mighty Greens contains apple, celery, cucumber, kale, collard greens, lemon, peppermint tea, spearmint tea, spinach, ginger, spirulina, chlorella, barley grass & alfalfa grass.

  • 12oz
  • USDA Certified Organic
  • Non-GMO Project Verified
  • Kosher certified
  • Vegan
  • Dairy-free, soy-free, gluten-free
  • No added sweeteners


So, if you’re going to drink juices, we all know it’s best to freshly juice them yourself and drink them as soon as possible but if you can’t for whatever reason that life gets the best of your time. I have found that Mighty Greens nicely fills the gap and also makes a great base liquid for smoothies.

Beyond Meat Beast Burger Review



I was excited to try Beyond Meat’s Beast Burger because I have had their “Chicken” and enjoyed it very much. (I made Fajitas with it and it was very tasty)

So I purchased a box of burgers from my local Whole Foods store and brought them home for a burger night.


I opened the package to find the burgers vacuum packed and sealed, fresh and ready to grill. They were already sporting the iconic grill marks right out of the package.



I opened the package, brushed them with peanut oil and grilled them on an indoor electric grill until they were hot and ready for a bun.

I fixed it as a classic burger, you know Vegenaise, mustard, catsup, lettuce pickle and tomato.

I am sad to say that there was no fireworks when I ate this burger, actually it tasted like a MorningStar Farm’s Grillers Prime pattie, which I do not like and are not vegan anyway. It was a little dry and tasteless.

So I guess if you enjoy the MorningStar Farms Grillers Prime but want a Vegan version of it then Beyond Meat Beast Burger is the one for you.

I still prefer and immensely enjoy the Field Roast Hand Formed Burgers. In my opinion the Field Roast burgers are the best Vegan burger on the market today. And I think their Chao Cheese is also the best vegan sliced cheese on the market today. See my quick short review of both of the Field Roast products by clicking HERE

Well I will have to say with a little disappointment that I will not be buying anymore Beast Burgers, which for me turned out to be definitely a bust instead of a beast.



Vegan Gourmand’s Baked Vegan “Corned Beef”

Reuben Sandwich1

Image above: Reuben Sandwich made with this Vegan “Corned Beef” recipe.

So I have been on this journey for a while now to find a good Vegan Corned Beef recipe. I think finally I have put together one that will satisfy any Vegan craving for the revered Reuben sandwich.

Dry Ingredients
1 ¼ cup wheat gluten
1 1/2 tsp ground mustard
1 1/2 tsp pepper
1 tsp coriander
1 tsp salt
1/4 tsp cloves
1/4 tsp red pepper (optional)
1/4 tsp cinnamon
1/4 tsp allspice

Wet Ingredients
1 cup cold water
½ cup kidney beans, mashed
2 Tbs peanut oil
1 tsp ginger root, finely minced
1 clove garlic, finely minced
1 Tbs brown sugar
1 Tbs tomato paste

1. Preheat oven to 325°.

2. In a small bowl, mix together dry ingredients, wheat gluten through the allspice.


3. In a medium bowl, mix together remaining wet ingredients.


4. Combine the wet and dry mixtures together until well-blended, knead the mixture for few minutes to condition the gluten.

Dry & wet Combi

Seitan Ball

5. Stretch dough out from the ball then shape dough into a flat square like a slab of corned beef and wrap tightly in aluminum foil, folding the ends and corners to seal.

Seitan Wrap1

Seitan Wrap2

Seitan Wrap3

Seitan Wrap4

6. Bake for 35 minutes on a cookie sheet then turn over and bake an additional 40 min.

Seitab Cooked

7. Let cool fully; slice thin and serve. I use a meat slicer to get it thin and a consistent thickness.

Seitan Sliced

Servings: 4

The way I enjoy this the most is in a Reuben sandwich with Field Roast’s Vegan Chao Cheese, Vegan Thousand Island Dressing (See recipe below) and of course Sauerkraut all on good Rye bread. (I like Dave’s Rockin’ Rye)

Reuben Sandwich Pan

Reuben Sandwich1


Easy Vegan Thousand Island Dressing Recipe

  • 1 cup vegan mayonnaise (I like Vegenaise best)
  • 1/3 cup ketchup
  • 1/2 tsp onion powder
  • dash salt
  • 3 tbsp sweet pickle relish

Mix well and enjoy!

Vegan Southern Fried “Chicken”

Greetings Everyone!

I was surfing YouTube, watching some videos about cooking Seitan and I came across this one for Vegan Southern Fried “Chicken”.

It was so unique that I thought to myself, “This is something I must share with all my friends that follow me on Word Press!”

So sit back and enjoy this unique way of preparing and serving Seitan.

Field Roast Chao Cheese and New Hand Formed Burger Review

Chao Cheese-085120

I am excited about this new year because there are some new products out and these two are two of the best I have seen.

I must say, right off, that I have not been a big fan of the Seattle based Field Roast products, their products in the past have just not wowed me until now. I would say that they where just OK.

In my opinion Field Roast has taken the proverbial vegan football to the Superbowl two times in a row now with these two new products being introduced, one after the other, kinda like the Seattle Seahawks. Go Hawks!!! Sorry, but it is Superbowl Sunday…

Anyway, the Chao “Cheese” comes in three flavors, Coconut Herb with Black Pepper, Creamy Original with Chao Tofu and Tomato Cayenne. I have only tried the Coconut Herb and the Creamy Original, both are outstanding! This is my new go to cheese for burgers and grilled cheese sandwiches. (I will be trying it on pizza soon)

It looks like cheese, it feels like deli cheese, its non-dairy, non-GMO, Vegan and it peels apart and melts like cheese.

Here is the Chao Cheese product sheet in PDF

I made a grilled cheese sandwich with it, one slice of the Coconut Herb and one slice of the Creamy Original and it melted and got creamy and real cheesy, best grilled cheese I have had since being a Vegan.

I have also ate it on crackers straight up, its that good. I had a slice on the new Field Roast Hand Formed Burger, again it was wonderful. Watch the below video to see the cheese in action.

That brings us to the new Hand Formed Burger. I must say I was a bit apprehensive at first but now it is my favorite Vegan burger.


 First I thawed the burgers then slapped them on a indoor grill with a little oil. I grilled them long enough to get those fantastic looking grill marks on both sides then added a slice of room temp Chao cheese (it melts easier if they start out at room temp. just like any deli cheese does.)

I then dressed it original with a slice of dill pickle, ketchup and yellow mustard.

Check out the Field Roast video below for a bit of Vegan Meat humor.

 Here is the Hand Formed Burger Product Sheet in PDF

These two new products came out just in time for all those BBQs this summer.

Both Field Roast’s new Hand Formed Burger and Chao cheese are a great addition to my BBQ arsenal.

When I put these two new product together I will create shock and awe at any meat lovers BBQ I attend.

Chao! Oh, I mean Ciao!


Soy & Cancer, what I have found


In recent years I have talked to breast cancer survivors about getting them on a healthier life style and diet. As we spoke about diet, soy has always come to the surface as a hazardous food that they were told to avoid by their doctor.

I would ask why the doctor told them this and the reply was always something like this “Soy foods contain estrogen that could feed cancer cells in their body and thus start their cancer again.

The internet has not helped the issue either with anti-soy propaganda that is not scientific and lacks integrity.

Now, with that said I want to state that you should always follow your doctors treatment plan. I am not in anyway saying that you should ignore your doctor if they have told you not to consume soy products, but I am only presenting what I have found in my limited research about this subject.

I am seeing that this kind of prescription to stay away from soy foods is starting to go by the way side because there is a alot of scientific evidence now showing that whole soy foods are not only safe for cancer survivors but even healthful.

When eating soy it should always be eaten in its minimally processed forms like edamame, tempeh, tofu and unsweetened soy milk. Products containing unnaturally concentrated soy protein like protein powders and highly processed soy products lack the beneficial nutrients that are in the whole bean and in my opinion these products should be avoided. I also stay away from genetically modified soy (GMO). Choose “organic” soybean products, they are not genetically modified.

The research has overwhelmingly shown that the consumption of whole or minimally processed soy foods as discussed above is healthful and provides many nutritional benefits.

The research shows that these foods protect against breast cancer. A study done in 2009 meta-analysis on soy and prostate cancer found that a higher intake of soy was associated with a 26% reduction in risk.- (1)

Also it appears that isoflavones found in whole soy foods have anti-cancer effects that are not related to their ability to bind the estrogen receptor. Soy foods are not only associated with decreased risk of hormonal cancers, but also lung, stomach, and colorectal cancers. – (2-4) 

Here is a quote from Dr. McCullough who is strategic director of nutritional epidemiology for the American Cancer Society on soy:

 “More research is needed to understand the relationship between specific forms of soy and doses of isoflavones on cancer risk and recurrence. We also need to learn more about childhood exposure to isoflavones and risk of cancer. Until more is known, if you enjoy eating soy foods, the evidence indicates that this is safe, and may be beneficial (but note that miso, a fermented soy product, is high in sodium.)  It is prudent to avoid high doses of isolated soy compounds found specifically in supplements, as less is known about their health effects. As for other “hidden” sources of soy proteins, the evidence to date does not suggest harm or benefit. However, if you are concerned about these products, you can choose to avoid them.”  4/8/14 Link to complete and original quote

Here is a quote from the American Cancer Society guidelines on nutrition and physical activity for cancer prevention:

Can soy-based foods reduce cancer risk? As with other beans or legumes, soy and foods derived from soy are an excellent source of protein and a good alternative to meat. Soy contains several phytochemicals, including isoflavones, which have weak estrogen-like activity and may help protect against hormone-dependent cancers. There is growing evidence that eating traditional soy foods such as tofu may lower the risk of cancers of the breast, prostate, or endometrium (lining of the uterus), and there is some evidence it may lower the risk of other cancers. Whether this applies to foods that contain soy protein isolates or textured vegetable protein derived from soy is not known. There is little data to support the use of supplements of isolated soy phytochemicals for reducing cancer risk.” Link to the entire document in PDF

They have observed many times the connection between minimally processed soy intake and the reduced risk of cancers.

This is not to say or do I promote eating a lot of soy foods in the detriment of leaving out other foods from your diet. All whole foods work together for our health and there is no magical super-food that on its own will be the “One”, but on the contrary, you need them all to be wholly healthy. (Here is a bonus tip at no extra charge. An outstanding book to read on the subject of how whole foods work together for optimal nutrition is the book “Whole: Rethinking the Science of Nutrition” by T. Colin Campbell. PhD)

Not only are soy beans healthy but all beans eaten in variety, along with other fruits and vegetable are health promoting as they work together, not alone.

In conclusion, I am avoiding highly processed soy foods and I try to eat a variety of whole natural plant foods including all types of beans as well as some edamame, tofu and tempeh.

1. Hwang YW, Kim SY, Jee SH, et al: Soy food consumption and risk of prostate cancer: a meta-analysis of observational studies. Nutr Cancer 2009;61:598-606.
2. Yang WS, Va P, Wong MY, et al: Soy intake is associated with lower lung cancer risk: results from a meta-analysis of epidemiologic studies. Am J Clin Nutr 2011;94:1575-1583.
3. Kim J, Kang M, Lee JS, et al: Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies. Cancer Sci 2011;102:231-244.
4. Yan L, Spitznagel EL, Bosland MC: Soy consumption and colorectal cancer risk in humans: a meta-analysis. Cancer Epidemiol Biomarkers Prev 2010;19:148-158.

Photo Credit: Will Curran

Vegan “Chick’n” Piccata


Here is a classic Italian entree that is made with Gardein chick’n and is outstanding.

4 4oz Gardein “Chicken” style breasts
2 cups all-purpose flour
8 tablespoons vegan butter I use Earth Balance
5 tablespoons extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup vegetable stock
1/2 cup dry white wine I use Chardonnay
1/4 cup capers rinsed and drained
3/4 teaspoon minced garlic
3/4 teaspoon chopped shallot
1/8 cup sugar, if needed

1. Defrost and season the Gardein breasts with salt and pepper. Dredge them in flour and shake off any extra being very careful because the breasts can crack and break very easily.

2. In a large skillet melt 3 tablespoons of the vegan butter with two tablespoons of olive oil over medium heat.

3. When you see the pan start to bubble, add the floured breast to the pan carefully, cook them until brown on both sides. Remove the breast onto a paper towel.

4. Lower the heat to low and add the lemon juice, stock,wine, capers, garlic, and shallots.

5. Bring heat up to med and bring sauce to a boil, be sure to scrape the brown bits from the bottom of the pan.

6. Check the flavor of the sauce and add some salt or pepper if needed. If the sauce is too lemony or bitter add some sugar to mellow it.

7. Continue to cook the sauce and let it reduce and thicken a bit, about 3-4 minutes till garlic and shallots soften a bit.

8. When your ready to serve, add the breast back into the pan with the sauce and heat them back up.

9. Plate the breasts then spoon the sauce over the breasts and serve.



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