The Future is Now Non-Human Animal Humanimal Planet
Volume 3 Issue 4 July 2017 For Vegans, Vegetarians, and the Veg Curious
Inside
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Veganism (Advertisement)
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Editor’s Note
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Melissa Brandenburg
20-21
Assistant Editor’s Note
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Bera Dordoni
10-11
P- Pod Plant-based Prevention of Disease
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Victor Flores
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Dr. McDougall’s Crock-pot Pizza Potatoes Recipe
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Mac Down Santa Fe
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Mac Down Santa Fe Winning Recipe - It's Nacho Mama's Mac
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A Great Big Thank You to Red and Green VegFest Contributors
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Go for the Real Deal and You Can’t Go Wrong
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Toadland Manufacturing Inc. (Advertisement)
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Inspiring the Great Transition - Vegan World 2026 Tour
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Green Party of NM (Advertisement)
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A Great Big Thank You to Red and Green VegFest Vendors
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Red and Green VegFest Pictorial
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Red and Green VegFest Postcard To Gov. Martinez, Mayor Berry, & Congresswoman Michelle Lujan-Grisham
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A Great Big Thank You to Red and Green VegFest Sponsors
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Red and Green VegFest Albuquerque
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New Mexico Facts & Trivia
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Vegan Babies Will Heal The Planet!
20-21
Sprouting Compassion Presents…(Advertisement)
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Resources
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Photo Collage
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Calendar Of Events
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HeartnSole/Vegan Spirituality (Advertisement)
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Advertising with NM Vegan
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NM Conference on the Link Between Animal Abuse and Human Violence (Advertisement)
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Contributor
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A Vegan is a Pioneer (Advertisement)
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New Mexico Vegan VoIume 3 – Issue 4 July 2017 Editor: Nancy Arenas Assistant Editor: Arwen NMV Photographer: N. Arenas
A HeartnSole, LLC publication The views and opinions, expressed by contributing-authors, in the New Mexico Vegan Magazine; may, or may not, represent the views and opinions, of New Mexico Vegan.
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Recipes to help you on your vegan journey at: Eat Vegan.. Let me help you! Eat Without Violence NM Vegan | 03
This July-August New Mexico Vegan Magazine, is published a little later than usual; because, I wanted to include a recap of the July 1st 2017 Red & Green VegFest Albuquerque, in this issue. So, here it is, now. Everyone was amazing …loved it. Livegan, Nancy & Arwen
ASSISTANT EDITOR’S NOTE Love unconditionally. Livegan, -- Arwen.
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At the University of New Mexico, (on May 18-20, 2017), the 4th Annual National P-POD Conference took place, Evidence-Based Nutrition for the Entire Health Care Team: Reclaiming Simple Traditional Plant-based Foods in the Prevention / Treatment of Diabetes and Other Chronic Diseases The “Plant-based Diet” was beautifully promoted; and, it was encouraged upon the medical community, to share this information with their patients. Wonderful vegan food was served, at this event. It made my heart happy to know that these types of events are going on, throughout the United States, for: A healthier you, a healthier world, and compassion for animals. Karla Reyes, Victor Flores, and others, volunteered; representing Vegan Outreach. “Yours truly” was there, promoting the Red & Green VegFest Albuquerque and New Mexico Vegan e-magazine.
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Prep: 20 minutes Cook: 6-8 hours on LOW Serves:6-8 I saw this recipe on our bulletin board a couple of months ago and it sounded so interesting that I had to try it. We have made it several times in the past few months and enjoyed it very much. It is very easy to make and it cooks in the Crock-pot so it is easy to cook too! Ingredients •
4 cups potatoes, thinly sliced (use a mandoline for best results)
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2-3 cups pizza toppings
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2 15 oz. cans fat-free pizza sauce or marinara sauce
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1/4 cup water
Directions Pizza Toppings might include: sliced onion sliced mushrooms sliced bell peppers sliced tomatoes sliced water-packed artichoke hearts sliced black olives fresh spinach
Mix the water into the sauce and set aside. Place 2 cups of the potatoes in the bottom of the Crock-pot. Layer all of the toppings that you choose to include over the potatoes. Cover with half of the sauce. Layer on the remaining 2 cups of potatoes and finish with the sauce. Cover and cook on low for 6-8 hours.
When shopping please…
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Vegan Outreach and FFAC brought to New Mexico the first vegan mac n cheese competition. Mac Down Santa Fe took place at Warehouse 21 to a sold out crowd! People were able to sample mac recipes from 8 different competitors to choose who was their favorite. Competition was fierce as there was a difference of only a few votes between all the competitors. Nacho Mama's Mac took the trophy for being the best. Paul's Compassionate Cauli Mac took second. People attending also enjoyed different food samples like ice cream floats, cheese cake, burgers and pepperoni. All 100% vegan! Dj Seitan, Professor IQ and Shack Attack kept everyone entertained during the event while different prizes were raffled off. It was great seeing the surrounding community come together for such a joyous occasion. A much deserved thank you goes to all the volunteers, donors, Jim Corcoran and Flowers for Animals who all made this a successful event. We hope everyone had a great time and be ready for the next event happening in Albuquerque in the fall! Special thanks to the competitors who without, this event could not have taken place. Nataley Quintana with Nacho Mama's Mac
Paul Roybal and Tammy Fiebelkorn with Paul's Compassionate Cauli Mac Louise Archuleta and Patty Raschel with Mini Green Chile Mac Attacks Tony and Mickey Quintana with Quintanas' Quillet BaQuin Maq Benjamin Zwickel with Tres Quesas Mariela Rodriguez with Besos con Queso Susana Hamilton and Adriana Brawley from Sabor Peruano with Peruvian Ocopa Mac Harrison Huang with Taro and Miso Mac n Cheese with Bakun
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Here is the Mac Down Santa Fe 2017 winning recipe: It's Nacho Mama's Mac (Unless your mama is vegan, than maybe it is like hers...) 16oz package of pasta, cooked al dente
2 cups nut milk 6 tablespoons nutritional yeast 1 tablespoon non-dairy buttery spread 1 tablespoon flour (I used gluten free flour, but regular works well) 1 tablespoon mustard 1/4 onion finely chopped 2-3 garlic cloves finely chopped 1/4 teaspoon nutmeg 1/4 teaspoon smoked paprika 1/2 cup vegan sour cream 1 package vegan cheese shreds 8oz prepared green chile (roasted and chopped chile, a little water, garlic and salt heated to a boil) salt and pepper to taste Directions: melt buttery spread in a medium saucepan, stir in flour and cook for one minute stirring constantly. Whisk in the nut milk, a little at a time, along with the garlic and onions, and cook a few minutes until sauce starts to thicken slightly, about 5 minutes. Stir in the nutritional yeast, mustard, spices, green chile, and vegan cheese shreds (handful at a time), and cook until sauce is thickened and the cheese shreds are completely melted. Combine the cooked pasta with the sauce, then stir in the vegan sour cream and add salt and pepper to taste. Enjoy! -by Nataley Quintana
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A Great Big Thank you!
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You decided to go vegan, but why? Let’s see – cruelty free for animals and planet. Easy call. But what about your health? Your body? Ah, good call. That is… unless you decided to replace all the meat and dairy you used to eat with modern processed vegan foods. Foodstuffs, that is. Some are, indeed, good substitutes, but others are still junk foods with enticing chemicals designed to ‘hook’ you just like many junk foods. Just because the label says ‘vegan’ doesn’t mean healthy – and can even cause health problems and weight gain. Read your labels – if you can’t pronounce the words maybe it’s best to put it back on the shelf. As a naturopath always advocating a whole-foods plant-based diet to my clients with anything from cancer, exhaustion, depression, diabetes, fibromyalgia to any other debilitating condition, I am always asked, “Where will I get my protein if I don’t eat meat?” If you’re used to consuming a lot of meat and dairy foods and wish to find a vegan replacement for these, some very tasty meat and cheese substitutes are found in many markets today. However, they’re still processed and aren’t actually as beneficial for your health as whole foods are. Processed foods, no matter whether gluten-free, vegan, vegetarian or conventional standard American junk food, generally contain very little nutrition compared to whole foods. You just can’t go wrong with whole foods – they have everything they need inside them without having to be altered. They’re the real deal. What’s the Difference? Processed foods generally contain chemicals purposely set out to tempt your taste buds and even possibly addict you with these chemicals. As long as you’re used to eating processed foods and haven’t indulged heavily into whole foods, these chemicals might actually taste good to you. Ah, but allow yourself to consume whole foods as they’re found in nature, and your eyes will light up, your mouth will water from the tastes and textures, and your energy level will soar.
Real food – whole food – deserves to be appreciated for itself as it is. It is colorful and beautiful just as it is. Relax a moment and imagine sitting down to eat an apple, a tomato or a strawberry. The apple is tart and crunchy when you chew it – you can feel it cleaning your teeth. The tomato is ripe and delicious. The strawberry, as you bite into it, bursts with sweet juices. They all make you smile as you take a deep breath enjoying their flavors. Perfect-tasting all by themselves, they need no added sugar or other processed ingredients to make them taste good. Steam some broccoli or okra and sautẻ some onions and garlic – your kitchen aromas will be heavenly, and you might become enchanted by your vegetables. The cleansing green building blocks have more protein in them than you might think, answering the oft-asked question, “Where will I get my protein if I don’t eat animals and dairy foods?” All my senses are heightened when I eat fresh, raw or very lightly cooked vegetables – taste, smell, texture, sight – even the sounds they make as they meet my tongue.
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Then there are raw nuts and seeds – or even lightly toasted to enhance their already wonderful flavors – munch ‘em, crunch ‘em, and again, enjoy the high-protein benefits. Salads filled with raw leafy greens and a variety of complementary additions including berries, garlic, onions, finely ground carrots and beets, raw seeds and/or nuts, with a bit of lemon squeezed over the top provides fiber bursting with life, energy and flavor. Soups, my favorites, glide along my tongue with their spicy essences of that particular soup – cumin, paprika, garlic, peppers, onion, seaweed, cilantro, rosemary or basil, for example, added to a variety of vegetables. No chemicals added, just the herbs and possibly some mineral salt. Comforting and nourishing, they can hydrate you all day long. I could go on and on about whole foods vs. processed foods, but I’d much rather concentrate on the joy I feel when I consume plant-based organic whole foods. After all, I’m an organic body, so my body recognizes and appreciates organic whole foods and avoids the harm that could come to it from animal foods or synthetic processed foods. Not only do the animals and planet appreciate this action, but my body especially does so. Off to water and nurture the garden that nurtures me.
Bera “The Wellness Whisperer” Dordoni, N.D. Running the Wellness Warriors Project here in New Mexico, Dr. Bera specializes in immune system rehabilitation, restoration, and maintenance through nutritional counseling, lifestyle coaching, and the laws of attraction. To visit her & her organic garden, or join the Wellness Warriors visit www.bastis.org or call 505-7839001.
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On June 26th there was a lecture by Sailesh Rao, Founder and Executive Director of Climate Healers. Sailesh is touring the USA; making personal appearances to Vegan Spirituality Groups, regarding “The Great Transition to a Vegan World, by 2026.” At each speaking-location, he is giving a brief talk and discussing compelling evidence that: your veganism is foundational for the “Butterfly Phase of the Great Transition” to global veganism, which is bound to occur, within the next 9 years, by 2026. We had a nice turnout to the event; and, the question & answer discussion, was inspiring.
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A Great Big Thank you to Red and Green VegFest Vendors!
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A Great Big Thank you to Red and Green VegFest Albuquerque Sponsors!
A note of thanks to the Albuquerque Convention Center.
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On Saturday July 1st 2017, (at the Albuquerque Convention Center), there was a gathering of: vegans; vegetarians; and, the veg-curious. They came to learn, see, and taste: what “cruelty-free living” is all about. Our speakers: Jim Corcoran; Tammy Fiebelkorn; Victor Flores; Ankur Gupta; Karla Reyes; Rae Sikora; --all imparted wisdom, on their various topics. “Yoga Art Space” (who performed yoga-sessions) & “Flowers For Animals” (who provided a Kid’s Corner; with activities, cookies and milk …vegan of course); each, added their special touch to the event. Our diverse array of vendors; educated on, and offered, their awesome: vegan-products and vegan-services. Our chefs, (local, national, and international), wowed our attendees, with: information, demonstrations, and of course, …tastings. This year’s Red & Green Chefs came from: Albuquerque, Karina Cake; Albuquerque, Joy Davis; Santa Fe, Amanda Hatherly; Colorado, JL Fields; Michigan, Quiana “Que’ Broden; and internationally, JeanChristian Jury. Naturally, without a team of compassionate & dedicated volunteers, --nothing would get done. We owe a special “thank you” to: Sam Connolly, Nina Eydelman, Joy Jameson Maes, Patty Raschel, Darren Pfeffer, Anthony Torres, and Ed. The 2017 Red and Green VegFest, was a celebration of cruelty-free living; & everyone was: in a high spirit …and spreading love. I was happy about our attendance; and, it was a wonderful day to share with like-minded (compassionate) individuals. See you next year at the Red & Green VegFest Albuquerque, themed: Be The Hero The World Needs on 3/10/18. Mark your calendars!
Did you know?…
• Each October, Albuquerque hosts the world's largest “international hot-air balloon fiesta.” • The Rio Grande River is New Mexico's longest river; and, it runs border-to-border, across New Mexico. • Hatch, New Mexico: is known as the "Green Chili capital of the world."
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on May 14, 2017, I gave birth to a healthy baby girl. Seven days after her arrival, her father and I decided to name her Zyon Maria Amoriluz. She was born with zero complications, completely healthy, chubby in fact- with rolls on every limb. She has beautiful light brown skin, dark hair, and eyes that could pierce your soul. She smiles often, and even giggles in her sleep. Her big brother has embraced his sister's arrival with pure adoration and love, giving her kisses frequently and gentle affection. Although our parental relationships with him are naturally being challenged, his sincere acceptance of Zyon has humbled our hearts beyond anything we could have expected. My partner, Carlos and I are approaching 2 years as a vegan family. We are late to the game, but deeply grateful to have finally arrived together and committed. Due to a lack of social support during my first pregnancy, I am sad to admit that I felt too insecure about having a vegan experience. Was it healthy? Was it safe? Despite available sources that would confirm just how possible and truly healthy it could be, I failed to gain the confidence to achieve this. I said for a long time if I could go back I would do everything different. We were blessed with that second chance, and it has been an empowering journey. Zyon's birth has brought a whole new era and deeper meaning to our lives. It's important to me that I give my kids a different start in life than what was available to me. it's about transformative action - a radical change in values and lifestyle. It's about evolving as a species, learning to do as little harm as possible, becoming stewards of the land and water again - having reverence for the planet, minimizing suffering and waste. Making kinder, smarter decisions as humans and as consumers. I want to teach my children to willfully abstain from as many harmful activities as possible, because it's the right thing to do. Our son, Celestino is quickly approaching his third year of life. I sincerely wish the person I am today could have reached the person I was when I became pregnant with him. Nonetheless, he is plant strong today! He still nurses a few times a day, knows Spanglish and has mastered his English alphabet, loves to draw, explore colors, spell, dance, count, and sing. He shares his middle name, Amoriluz with his new little sister. Stin has shifted a lot of his eating efforts towards cooked potatoes and fresh raw fruit. He also likes peanuts, soup, cereal with soy milk, and vegan quesadillas to name a handful of go-to's for us. The greens are on the daily in a more subtle suit, along with the rest of the rainbow. Beans and Rice for Life! Taking all the years of my life into account, I would have to say I am 0.0571428571 % vegan. How amazing it would be if more parents gave their children the opportunity to start their lives plant-based. It has felt incredible to transition, not as a goal but as a byproduct of making the conscious choice to devote our lives to higher intention and purpose. With the knowledge, wisdom, and compassion we have acquired as a family in the past several years, we are working to be living examples, advocates and activists furthermore. It is our children that motivate and inspire us to do better and be better – to actively engage in the shift towards a vegan world. Supporting local, growing our own, supporting community and living with mercy, compassion, and intention, and a sincere love for animals. Zyon and Celestino are a part of our creative and artistic contributions to Earth, they shine their own light and divination in a world of shifting values and reality.
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After some sincere introspection, I understand more deeply why I hadn't transitioned to vegan sooner. At times, I was trying to please others or make social events less uncomfortable. If I felt overwhelmed or highly stressed, I would indulge in comfort foods from my childhood-consumption. I would justify with a prayer/meditative blessing. By no means does my ability to identify triggers rectify my behavior, but it does allow me to forgive myself for not feeling stronger, or wiser at the time. By having these setbacks, I feel more compassion for others now, as we are in a significant era of healing. It is deeply important that we support one another and offer factual information to help others recognize the imperativeness and necessity of the vegan movement. The truth is, I am not unique. This story's intention is Love. This anecdotal moment in time is meant to resonate and connect with our community, and our current human condition. I would like to accept this opportunity as a challenge to the times. Vegan pregnancy and parenting are becoming more common everyday, and it will hopefully someday soon be considered the norm. I pray that Carlos and I can make a difference by living with conviction and righteousness in our daily choices. Not only is a vegan world possible, the reality of it in our lives has proven ideal and filled with joy and levity. We are devoted to this holistic transition, and we thank Zyon for being here with us to light the way.
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For more information about Sprouting Compassion non profit organization please visit: https://sproutingcompassionblog.wordpress.com/ NM Vegan | 22
ABQ Vegan: http://www.meetup.com/ABQVEG/ Otero Veg: http://cloudcroftvegans.com/index.html
HeartnSole Spiritual Community: https://heartnsolerevna.wordpress.com/ Leaf: Taos Vegan Society: http://www.meetup.com/Taos-Vegan/ Santa Fe Vegan: http://www.meetup.com/Santa-Fe-Veg/photos/4704212/445478790/ Silver City NM Vegan Support Group: https://www.facebook.com/vegansupportgroup/
www.redandgreenvegan.wordpress.com
If you are vegan and offer cruelty-free services and products please let us know for possible inclusion in upcoming NM Vegan Magazines, please email us at welcome22day@gmail.com, on the subject line please write NMV Vegan Products & Services.
www.dancingwiththebars.wordpress.com If you have an article that deals with veganism and would like to submit it for possible inclusion in an upcoming NM Vegan Magazine, please email us at welcome22day@gmail.com, on the subject line please write NMV Article.
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July 2017 Dancing with the Bars – Every Thursday - 8:30AM – Movement exercise program for balance and range of motion - Bear Canyon Senior Center, 4645 Pitt St NE, Albuquerque NM Tuesday July 11, 2017 - 1:00PM Cooking with Compassion- Cooking Demonstration and introduction to cruelty free products. Showing you how easy it is to cook vegan. Bear Canyon Senior Center, 4645 Pitt St NE, Albuquerque NM Wednesday July 12, 2017 - 2:30PM Sprouting Compassion Movie Series – Hungry for Change - Movies that talk about health; and other aspects of veganism.. Bear Canyon Senior Center, 4645 Pitt St NE, Albuquerque NM Saturday July 15, 2017 - 4:30PM Fusion Dance – (vegan snacks served) Partner dancing - Dance is every first Saturday of the month. Lloyd Shaw Dance Center, 5506 Coal SE, Albuquerque NM Wednesday July 26, 2017 - 2:30PM Sprouting Compassion Movie Series – Forks Over Knives - Movies that talk about health; and other aspects of veganism.. Bear Canyon Senior Center, 4645 Pitt St NE, Albuquerque NM
August 2017 Dancing with the Bars – Every Thursday - 8:30AM – Movement exercise program for balance and range of motion - Bear Canyon Senior Center, 4645 Pitt St NE, Albuquerque NM Saturday August 5, 2017 - 4:30PM Fusion Dance – (vegan snacks served) Partner dancing - Dance is every first Saturday of the month. Lloyd Shaw Dance Center, 5506 Coal SE, Albuquerque NM Tuesday August 8, 2017 - 1:00PM Cooking with Compassion- Cooking Demonstration and introduction to cruelty free products. Showing you how easy it is to cook vegan. Bear Canyon Senior Center, 4645 Pitt St NE, Albuquerque NM Wednesday August 9, 2017 - 2:30PM Sprouting Compassion Movie Series – What The Health - Movies that talk about health; and other aspects of veganism.. Bear Canyon Senior Center, 4645 Pitt St NE, Albuquerque NM Wednesday August 9, 2017 - 2:30PM HeartnSole LLC Vegan Spirituality – 1p – A Vegan Support Group – 9201 Montgomery Blvd NE, Suite 601, Albuquerque NM Wednesday August 23, 2017 - 2:30PM Sprouting Compassion Movie Series – TBD - Movies that talk about health; and other aspects of veganism.. Bear Canyon Senior Center, 4645 Pitt St NE, Albuquerque NM If you have upcoming vegan events, let us know and we will include them in our calendar. Send email to welcome22day@gmail.com, Please write on subject line: NMV COE. Thank you.
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VOLUME 3  ISSUE 4 WELCOME22DAY@GMAIL.COM 505-332-0446