Contributed by Allyson Kramer of Manifest Vegan. Recently, I was sent a lovely package from Emmy’s Organics, an excellent up-and-coming company dedicated to producing delicious goodies that are made in a dedicated vegan and gluten-free facility. Read More→Print This Post
As the weather gets warmer, I like to add more raw food to my daily fare. Last year, I was particularly intrigued with the idea of making raw “noodles” from zucchini and summer squash, as I’d seen demonstrated in a number of raw food videos and books such as Mimi Kirk’s Live Raw.
To be honest, I doubt that zucchini—even raw—is as nutritious as pasta, which at least can boast protein and B vitamins; but in my case it has been more a matter of feeling lighter and digesting better. And anything noodle-y, whether made of squash or some sort of flour, can serve as the backdrop for nutritious sauces like Spinach-Miso Pesto. Read More→Print This Post
Don’t wait a moment longer to resolve to get fit — any day is a good one to start working toward 10,000 steps a day (or more!). I’m a huge fan of the Fitbit Wireless personal trainer. The Fitbit eeps me honest about my daily activity and I almost always try to find a way to achieve my ten to twelve thousand steps a day. It makes a fantastic gift for the walking enthusiast in your life, and a great investment in your own health and fitness.
Current wisdom has it that for optimum health, and to prevent weight gain, it’s good to take 10,000 steps a day. That means walking about 4 miles in the course of a day. It shouldn’t be a big deal, but for many people, it’s a distant goal that doesn’t seem doable, between too-busy schedules and inadequate fitness levels. Read More→Print This Post
One of the perks of running a big vegan site like VegKitchen is receiving all kinds of goodies to review. One such special treat arrived recently in its own little foam reusable cooler. Blue Mountain Organics makes a line of raw cashew-based ice creams, and I’m here to tell you that they are amazing. Read More→Print This Post
I recently had that pleasure of attending a screening of Vegucated at a theatre right near my home town that included a Q & A with the filmmaker, Marisa Miller Wolfson. Though I’m absolutely sure that watching the film on DVD at home or streaming it instantly on your computer would be a great, seeing it with an audience and the director herself enhanced the experience. It was fun to see how the audience reacted to it (quite positively) and the kinds of questions that were asked. Read More→Print This Post
Some time ago, I wanted to develop some new recipes for grilling veggies and plant-based proteins for the summer entertaining chapter of Vegan Holiday Kitchen. When I first developed grilling guidelines for Vegetarian Celebrations, many more years back than I care to admit, I had a somewhat basic charcoal unit. When it came time to retire this barbecue, I found myself less willing to stand over hot flaming charcoal—and even less willing to putter around with a gas unit. Read More→Print This Post
One of the nice perks of running VegKitchen is getting delicious products that are kind to the earth to sample, right at my doorstep. It’s truly heartening to see that there are food artisans out there that are making products with integrity and craftsmanship, that create domestic jobs, and that do no harm to the land. One of those that I had the pleasure of meeting recently is the owner of Global Gardens, based in California. Read More→Print This Post