The 5th Annual 2016 Food Revolution Summit is just two days away! If you want to be informed and empowered and if you want to find out how you can prevent heart disease, cancer, diabetes, fatigue, poor sleep and other heath issues with food as well as improve your over all life then the Food Revolution Summit is for you. The best part is that it is completely FREE!!!! And you don’t have to leave your home to take advantage of it!!
Listen, watch and learn right in front of your home computer!
You will learn from 24 speakers and topics:
- Dr. Dean Ornish, M.D. – The Four Pillars Of Lasting Health
- Dr. Joel Fuhrman, M.D. – How to Eat And Live
- Dr. Neal Barnard, M.D. – How to kickstart Your Health
- Dr. Dan amen, M.D. – The Brain Warriors way
- Dr. Jane Goodall, Ph.D., DBE – Sowing The Seeds Of Hope
- Dr. Mark Hyman, M.D. – Foods That Harm & Foods That Heal
- Senator Cory Booker – Sane Food Policy: We Can Do it!!
- Vani Hari – Protect Your Family From Toxic Food
- Andrew Kimbrell – The Truth About Genetically Engineered Food
- Ritamarie Loscalzo, DC, CCN – Healthy Digestion for a Healthy Life
- Dr. Michael Greger, M.D. – Affordable Super Foods For Lasting Super Health
- Dr. Susan Peirce, Ph.D. – How To Achieve Permanent Weight Loss
- Dr. David Perlmutter, M.D. – The Gut-Brain Connection
- Gene Baur – How Compassion Can Change Your Life
- Dr. David Katz, M.D. – The Optimal Diet For Human Beings
- Ron Finley – Growing Healthy Food & Communities
- Chris Wark – Use Nutrition To Fight Cancer
- Ronnie Cummins – Cook Organic, Not The Planet
- Marion Nestle – Taking On Big Soda (And Winning!)
- Dr. Vandana Shiva, Ph.D – Stand Up For Your Planet
- Dr. Mimi Guarneri, M.D. – Putting Integrative Heath To Work For You
- Dr. Michael Klaper, M.D. – Our Best Hope For A livable World
- Robyn O’Brien – Food Safety: What You Need To Know
- Dr. Christiane Northrup, M.D. – Goddesses Never Age
Take advantage of these great minds in health, I know I am!
You will never look at your food the same way again!
Do yourself and your body a favor and check out this outstanding new documentary “Food Choices”. This film is chalked full of the latest health information from the leading scientist and experts in the field of health and nutrition.
You can watch this outstanding documentary for free during the world wide free viewing event that ends in just 14 hours from the time of this post. So get to the site and give the movie a watch you will be so glad you did!
Click on the link below and then click the “Watch the film NOW!” box.
The vegan egg? Sounds like a contradiction. Well Follow Your Heart has a history of producing contradicting foods and this is a good thing. I just love this company and its products.
This product, the Vegan Egg is so close to the real thing its scary. As a matter of fact it was so much like scrambled eggs that I almost could not bring myself to taste it. (it kinda grossed me out, it being so close to real eggs)
I have scrambled them, making breakfast burritos and I have also baked with it making a pan of fresh corn bread which turned out wonderfully!
It comes packaged in an egg carton then sealed in a plastic bag and packaged with a little facts & tips paper flyer.
Two level table spoons of the powder mixed with 1/2 cup of ice cold water makes 1 egg equivalent. There is enough powder to make a dozen eggs. The thickness of the hydrated mixture is thicker than a real egg, which made me double check the instruction to be sure I had used the correct amounts, and I had.
When I opened the bag I could smell a very distinct smell of eggyness (sulfur) which once the water was added and it started to cook went away.
Below I show the different stages of the scramble, it does take a bit longer to scramble than a real egg. This first image below is about 2 minutes into the cooking.
As it continues to cook it becomes thicker and starts to scramble like a real egg until you have what is seen below a vegan scrambled “egg”.
The taste is not really strong of any flavor, actually it was mild to tasteless. The sulfur-eggy smell I had smelled when I opened the bag was completely gone. The texture was definitely egg like as well as the mouth feel. I rolled this scramble into a breakfast burrito and it was good. It also really worked well in a pan of corn bread I made, it was outstanding.
All in all I am looking forward to making more things with it, experimenting with it in recipes that normally require eggs. I am sure we will be seeing a lot more Vegan recipes using this product very soon.
I think it is a great addition to any Vegan’s pantry. I know it has won a place in mine.
Late last year I found out that my favorite 100% Gourmet Vegan restaurant, “Sutra” was closing because the building that they where in was going to be bull dozed and apartments where going to be built in its place. The video below was made before Harvest Beat was a reality and the news of Sutra’s soon closing had just come out. The owners of the new Harvest Beat, Aaron and Jan Geibel, are the ones in this video and it shows their dedication to the food, farmers and you the customer. This is exactly what you get at Harvest Beat!
Well, Aaron and Jan Geibel have now opened a new 100% Gourmet Vegan restaurant, “Harvest Beat” and its literally just a few doors up the street from the old Sutra location.
Harvest Beat has been open now for three months and I was able to dine there this last weekend. Wow, the quality of the food and service was top notch and I think Harvest Beat has kept the quality that Sutra had. Harvest Beat has a few things over the old Sutra through. First, the dinning area is around four times bigger which translates to more comfort, with real tables & chairs, not stools & small tables like Sutra had. Also the larger dinning area allows more customers to be served in one seating, so you will have a better chance of getting reservations. (You do need to call and make reservations sometimes a week or two in advance). The kitchen looks like it is at least four times bigger as well, which helps with the speediness of food being prepared and served.
Here is a photo of the menu the night I dined there. The menu changes regularly (about every two weeks) and is driven by what is in season at that time. Everything is picked or harvested that day or week from the local area and state. (Please excuse the poor photo quality)
Here is a photo of the first and second courses – Smoked carrot and ginger bisque with black lemon orange mirin gastrique served with a red stem wood sorrel roasted beet salad finished with candied walnuts black lava salt and a lemon tarragon vinaigrette
Third course – Roasted cauliflower truffle celeriac mousse napoleon on a saffron caper tomato sauce topped with fried sage
Fourth course – Wild foraged stinging nettle gnocchi in a leek garlic grilled abalone mushroom broccolini rague with a urfer beiber sweet potato hemp seed sauce finished with fried nettles and micro radish
Fifth course – Flowerless vanilla peanut butter chocolate cookie on a scoop of vanilla orange blossom coconut ice cream with a berry coulis
So if you are in Seattle and want to enjoy a gourmet, five course, 100% vegan meal then I say beat your feet down to the Harvest Beat for some great food and wonderful customer service, its like eating with family.
It comes in four flavors!
Here is a link to their website: B & J Website
“Eating You Alive” the movie will be out sometime this year. No definite date at this time. Until then check out the trailer below.
Growing up in a non-vegan household in the 70s, my mother would make beef stroganoff. As a kid I really didn’t care too much for it but it was what was for dinner so I ate it. Now, as a Vegan adult somehow I find it to be a comfort food for me. I haven’t had a stroganoff since I was a kid but thought it couldn’t be too hard to replicate a beef stroganoff with all the creamy flavors but as a vegan dish. So here is the recipe I finally came up with and enjoy when I get in the mood for beef stroganoff. It has all the flavor notes and rich creaminess I remember as a kid. Enjoy! Side Note: I know I usually always post images of my recipes but the last time I made this I was soooo excited to have some I completely forgot to take any pictures, sorry….sometimes my stomach overrides my brain.
1 package (4-5 cups) of your favorite pasta, I use Barilla Rotini (or I like to make garlic or regular mash potatoes and pour the stroganoff over the top)
1/4 cup vegan butter (I use Earth Balance Soy Free)
1 medium sweet onion, diced
3-4 Portobello mushrooms (I have also used Gardein Beefless Tips instead of mushrooms, although you do need to change the process a bit, cooking & browning them separately from all the other ingredients)
3 large garlic cloves, minced
Olive oil or vegan butter for sauteing
1 tablespoon vegan Worcestershire sauce (Just read the ingredients on the bottles at the supermarket to make sure it does not have anchovies in it, some brands do, some don’t. I use the Kroger Brand)
1 12oz tub of vegan sour cream (I use Tofutti Sour Supreme Brand)
2 1/2 cups of vegetable broth (I use organic Vegetable broth)
2 heaping tablespoons of powdered vegan beef style broth seasoning (I use McKay’s vegan special instant broth and seasoning)
2-4 tablespoons of corn starch with water for thickening
Start to boil your pasta.
Rinse and clean mushrooms then slice them either in chunks or strips.
Saute the onion and mushrooms together in a little olive oil or vegan butter until onions are translucent and mushrooms have cooked their liquid out.
Add the minced garlic and continue to saute for 1-2 minutes. Remove from heat.
In a medium sauce pan or large skillet add broth and whisk in the powdered vegan beef style broth seasoning then bring to a boil, then lower heat to med-low and add the Worcestershire sauce.
Combine the mushroom mixture into the broth mixture.
In a small bowl or cup mix some water with the corn starch to make a thin slurry. Stir the slurry slowly into broth and then turn the heat back up to a slow boil, stirring constantly. Do this until you get a thicker consistency.
Turn down heat to low and stir in the 1/4 cup vegan butter until incorporated.
Stir in the vegan sour cream until completely incorporated. Do not allow it to boil. Salt and pepper to taste and serve immediately over noodles or mashed potatoes.
This 24 minute film is a must see! Veganism is gaining in popularity and this short movie is very encouraging! Watch and enjoy!
The 2015 Veggie Awards winners are out. VegNews Magazine takes a reader’s poll to determine the “best of” in the Vegan world.
Now, I will be the first to say that I don’t agree with some of the winners and did not vote for them but many that I did vote for won. I do enjoy seeing what most people think are the winners and a lot of times I see new products and businesses I did not know about. Also as you know there can only be one “winner” so that’s not to say that there are not other great products that were highly liked but were voted just slightly lower. So here they are for 2015.
Winners “of the year” Category
Person of the year: Moby (Richard Melville Hall)
Product of the year: Miyoko’s Creamery
Company of the year: Field Roast
Restaurant of the year: Modern Love Omaha
Cookbook of the year: Teff Love
Book of the year: Living The Farm Sanctuary Life
Comeback of the year: Pamela Anderson
Non-profit of the year: The Gentle Barn
Rookie Activist of the year: Renee King-Sonnen
Innovation of the year: Chickpea Meringue
Politician of the year: Cory Booker
Obsession of the year: Peanut Butter Cups
Now for the Winners of Single Categories
Favorite Ice Cream: Coconut Bliss
Favorite Cookie: Enjoy Life
Favorite Milk: Almond
Favorite Milk Brand: Almond Breeze
Favorite Meat: Gardein
Favorite Tofu: Nasoya
Favorite Staple Cheese: Daiya
Favorite Artisanal Cheese: Miyoko’s Creamery
Favorite Energy Bar: Larabar
Favorite Snack Food: Earth Balance Vegan Cheddar Flavored Squares
Favorite Candy: Justin’s Dark Chocolate Peanut Butter cups
Favorite Condiment: Vegenaise
Favorite Fresh Juice: Naked Juice
Favorite Protein Powder: Yuve Vegan Nutritional Shake
Favorite Hair Care: Aveda
Favorite Makeup: Urban Decay
Favorite Fine Dining Restaurant: Candle 79 (New York City)
Favorite Casual Restaurant: Cracias Madre (Los Angeles & San Francisco)
Favorite Vegan Chain Food: Native Foods Cafe (Nationwide)
Favorite Bakery: Sticky Fingers (Washington, DC)
Favorite Online Bakery: Allison’s Gourmet
Favorite Store: Mooshoes (New York & Los Angeles)
Favorite Online Store: Vegan Essentials
Favorite Veg-friendly City: Portland ,OR
Favorite Animal Sanctuary: Farm Sanctuary (New York & California)
PEOPLE & MEDIA Category
Favorite Celebrity: Ellen Degeneres
Favorite Cookbook: Eat Like You Give A Damn
Favorite Website: Happycow.net
Favorite Blog: Oh She Glows I was sure I would win this category, not really. I voted for Oh She Glows.
Favorite Animal Organization: Farm Sanctuary
Favorite Vegan Organization: Physicians Committee For Responsible Medicine (PCRM)
So there you have it the winners for 2015. If you did not take part in the voting this year there is always next year. Just go the the VegNews Magazine website and sign up for their newsletter so you will know when voting starts. They also have a recipe newsletter as well.
Chow for now!
As I travel the country I try to sample the areas Vegan restaurants and sometimes I find the most outstanding Vegan restaurants, and some times not so outstanding Vegan restaurants. But when I find those outstanding ones I like to tell everyone about them and so it is with Allie’s Vegan Cafe and Pizzeria. Opened March 2015
“Allie’s is a family owned, born out of passion to share delicious, healthy food. The entire menu is vegan, locally sourced and organic whenever possible, with many gluten free options.”
All cheeses are made in house.
“Cheeses are made by hand in small batches. This yields a firm cheese that can be grated and melted onto pizzas.”
The plant-based meats are Gardein brand. The Ranch & Caesar dressings are also made in house and soon the ranch will be bottled for sale due to the demand.
Allie’s to my knowledge is the first Vegan Restaurant in Spokane Washington! Congratulations, this town really needed some Vegan options. Spokane is a large hunting hub for the northwest. Allie’s had a lot of bests for me. Best vegan pizza, Best vegan sausage gravy and best chocolate chip cookies.
How did I find Allie’s? Well, the story goes like this: It was dinner time as I drove into the town of Spokane. And, so I did what any self respecting Vegan does when they are hungry and in a unfamiliar city, I Goggled “Vegan restaurant in Spokane Wa”. I was not really expecting much to come up because I had been there before and had not found any Vegan restaurants. But to my stomach’s wonderful surprise I saw a listing for Vegan pizza. It was not only a listing but a listing with 5 stars from 19 reviews, you hardly ever see that! This led me to quickly go to Allie’s Pizza on Yelp and look them up, finding a average of 4.5 stars from it’s 31 reviews.
The Pizza / Food
So of course I quickly called in an order for a half Italian “sausage” and half BBQ “chicken” pizza. 15 minutes later I was sitting down eating one of, if not the best Vegan pizza I have ever eaten. And I have eaten a few Vegan pizzas in my life. It struck me soon after I had devoured the pizza that I should have snapped a quick picture of the pizza, but it was too late. (Check out the food photos on Yelp)
The crust on this pizza was wonderfully, thin but not too thin, golden and delicious, a quality product.
“Dough is made daily and allowed to cold ferment for two days for best flavor and texture. Hand tossed then baked in a brick oven”
The sausage was so close to the real thing that if I did not know it was Vegan I would swear it was the real thing. The BBQ “Chicken” pizza had a smokey sweet BBQ sauce on it and the Gardein chicken was warm & tender. And for all of you who want a gluten free pizza they have that also. I will have to get back soon to try all their other Pizzas they offer like the Mac & Cheese pizza and Thai pizza along with a few others.
They also offer salads & bread sticks. Beverages include, fresh organic juices, lemonade & iced tea as well as espresso using almond, soy, hemp, coconut and rice milks. They also offers local craft beer on tap as well as wine. Oh! And don’t forget the desserts! Homemade cheesecakes & fresh baked cookies. The chocolate chip cookies are to die for! I must say that they are the best tasting vegan chocolate chip cookie I have ever eat’in.
On Sundays between 10 AM & 3 PM they only offer a brunch menu. I went back two days later on my way back home and ate brunch there.
We had the fried “chicken” with sausage gravy accompanied by rosemary potatoes.
Pumpkin Pancakes topped with a fruit compote and whipped “cream” accompanied by tofu scramble. (not shown)
The food again was very good. The sausage gravy was so naughty good! Yes.. I said naughty.
Atania Gilmore is the owner of Allie’s. As Atania and I talked she explained her passion for healthy vegan food and her hopefulness of helping people become more educated and healthy eating and living a vegan lifestyle. She also talked about the benefit to the earth and animals.
She even has a small book store on one wall of the restaurant where she sells vegan cookbooks and books on health.
The main seating area is bright and inviting with wooden floors and local art that is for sale displayed on the walls.
So if you are ever in Spokane Washington and need to fill your stomach with some great vegan food, stop in and say hello to Atania and family. They will take good care of you and your taste buds will thank you.