Monthly Archives: November 2012
Please click the title of the movie to go to their official websites
“Got the facts on milk” Also known as “The Milk Documentary” is an entertaining, award winning feature documentary that dares to question the conventional wisdom of the much publicized health benefits of milk and dairy products. Addressing myth, truth and all in-between, the film is a humorous yet shocking exposition that provokes serious thought about this everyday staple.
“PLANEAT” is the story of three men’s life-long search for a diet, which is good for our health, good for the environment and good for the future of the planet. With an additional cast of pioneering chefs and some of the best cooking you have ever seen, the scientists and doctors in the film present a convincing case for the West to re-examine its love affair with meat and dairy. The film features the ground-breaking work of Dr. T Colin Campbell in China exploring the link between diet and disease, Dr. Caldwell Esselstyn’s use of diet to treat heart disease patients, and Professor Gidon Eshel’s investigations into how our food choices contribute to global warming, land use and oceanic deadzones. With the help of some innovative farmers and chefs, PLANEAT shows how the problems we face today can be solved, without simply resorting to a diet of lentils and lettuce leaves.
“Vegucated” Part sociological experiment and part adventure comedy, Vegucated follows three meat- and cheese-loving New Yorkers who agree to adopt a vegan diet for six weeks. Lured by tales of weight lost and health regained, they begin to uncover the hidden sides of animal agriculture that make them wonder whether solutions offered in films like Food, Inc. go far enough. This entertaining documentary showcases the rapid and at times comedic evolution of three people who discover they can change the world one bite at a time.
Yields: 4 Servings
2 cloves garlic minced
1 tablespoon ginger minced
1 tablespoon tahini
1/4 cup low sodium Soy sauce
2 tablespoons toasted Sesame oil
1 tablespoon light brown sugar
4 tablespoons red wine
4 each portobello mushroom caps
In a small bowl, mix the Garlic, Ginger and the Tahini together. Stir in the Soy sauce, Sesame oil, sugar and the wine. Stir until well blended.
Cut mushroom caps into 1/2 thick slices and put them in a shallow pan, pour marinade over mushrooms turning to coat mushrooms.
Let marinade for 30 min. turning once. On a grill or in a large skillet cook mushrooms over medium-high heat turning once. (reserve marinade)
Cook until browned and slightly softened about 5 min.
Reduce reserved marinade in a skillet. Drizzle over mushrooms, serve hot.
These are great served with a big mound of garlic mashed potatoes and some broccoli Yummm!