New Mexico Vegan - May 2018

The Future is Now Humanimal  Non-Human Animal  Planet

Volume 4  Issue 3 May 2018 For Vegans, Vegetarians, and the Veg Curious

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Contributor

Page

This is Family- This is Food (Advertisement)

2

Inside

3

David Benzaquen

20-21

Editor’s Note

4

Alice Dee

17-18

Assistant Editor’s Note

4

Sande Nosonowitz

7-8

KRQE Morning Show - Red & green VegFest 2018

5

Stacey Owens

10

Top Non-Animal Protein Sources

6

An Open Letter to All Restaurant Owners

7-8

NM Facts & Trivia

7

Lifting Each Other Up!

8-9

Plant Power

10

Cashew Cheese (Recipe)

11

Marina, Cow Girl (Red & Green VegFest Costume Contest Winner!)

11 & Back Cover

Red & Green VegFest Thank You & Recap

12-15

Resources

16

Introducing the Raw Vegan Diet

17-18

Photo Collage

19

Ocean Hugger Foods, Inc.

20-21

Calendar of Events

22

Advertising with NM Vegan

23

New Mexico Vegan VoIume 4 – Issue 3 May 2018 Editor: Nancy Arenas Assistant Editor: Arwen NMV Photographer: N. Arenas

A HeartnSole, LLC publication

Like us on FB 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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One-third of 2018 has, now, “flown” into history; the wings of time, never grow tired, from escorting the future, into the past. Let us, also, not-grow-weary of putting good for “global ascension.” Soon enough, our present decade will be nested, entirely, in the tree of history. May we glide smoothly into 2020, with a lovely wind beneath our wings, …in a sky of happy songs.

I feel hopeful, for a purely vegan world. Cruelty-free product designers, are in greater demand; state legislators are legalizing veganism, in many ways, such asbanning the use of animal fur; vegan elementary schools are opening; puppy mills are being shut down; animal farmers are becoming vegan. People are bearing witness and standing up …for animals. Our voices, are creating good changes; we are making loving strides, so don’t stop for one second, don’t slow down. Our shared vegan vision is gaining momentum. We are staying strong, inspired, & engaged; so, we can bring our love for animals, the planet and ourselves, to absolute fulfillment.

As Ghandi said, “A small group of determined and like-minded people, can change the course of history.” Margaret Mead stated, “Never doubt that a small group of thoughtful, committed people can change the world …indeed, it is the only thing that ever has.” I feel joyous …soon we will be triumphant in creating a beautiful vegan world.

Livegan, -- Nancy

ASSISTANT EDITOR’S NOTE Ever since I went vegan, I feel so much better.

Livegan, -- Arwen

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Promoting the Red & Green VegFest – Shawn Weed, owner of The Acre & Nancy Arenas, RAGVF Founder & Organizer along with Kristen Currie, KRQE Morning Host..

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Dear Restaurant Owners – Here’s something we want you to know. Vegans are foodies, too! We love artistic and imaginative meals. We love different food textures and flavors.

We drool over creamy sauces, gourmet entrees, to-die-for appetizers and luscious desserts. And just like you, we enjoy casual and fine dining with friends and family. Cruelty-free eating does not take the joy out of dining. It just adds some creativity and compassion back in. The reason I am telling you this is because you are probably interested in your bottom line, as most businesses must be. With the number of vegans increasing each year (actually each week,) restaurateurs are missing out on a rising demographic by failing to create innovative animal-free meals.

Referencing the growing vegan population in Britain, Jimmy Pierson, a spokesperson for the Vegan Society, offered his insight by saying, “Many restaurants are missing a trick here. They can see the vast size of the vegan food market for themselves and we encourage them all to really embrace veganism and cater for a fast-growing section of society.” https://www.bighospitality.co.uk/Article/2016/05/20/Restaurants-missing-out-on-half-a-million-vegan-diners More and more people are avoiding animal flesh, fish, dairy products and eggs because they are researching the devastating health effects they have on our bodies. Some are environmentalists and understand that raising animals for “food” is the leading cause of land degradation, ocean acidification, climate change and water scarcity. (It takes 25 gallons of water to produce one pound of wheat. It takes 2,500 gallons of water to produce one pound of meat.) Even more of us are tuning in to the immeasurable and unfathomable pain and suffering these gentle animals endure because of our desires, traditions, cultures and conditioned culinary preferences. We are beginning to understand the absurdity of bringing life into the world only to confine and ultimately slaughter innocent baby animals for what we’ve been habitually referring to as “food.”

Please consider this. As a vegan, if my friends and family want to go out to lunch or dinner with my husband (also vegan) and me, they will ask us where we would like to go. If your restaurant cannot come up with a few options that will excite me, we’re going somewhere else that will. If your only option is a dry salad, you can count me out there, too. After all, isn’t culinary art about creativity? Being creative with nuts, plants, beans, seeds, grains and fruit is becoming an art form in itself. All you have to do is Google the menus of the many vegan fine-dining restaurants in Manhattan and beyond to see what these innovators are coming up with. I’m getting hungry just thinking about it.

The younger generation has been growing up with access to information that allows for more conscious and conscientious choices. They have the enormous task of turning around years of generational mistakes leading to the health, planetary and spiritual tribulations we’re all faced with today. Restaurants are omitting a huge revenue opportunity by ignoring this growing market segment and the millennial movement toward a more sustainable life on earth. Vegan food is good business!

Cont’d p[age 7.

New Mexico Facts & Trivia 1. New Mexico has the highest capital city in the United States. At 7,000 feet above sea level, Santa Fe is the highest capital city in the United States.

2. Micro-Soft was founded on April 4, 1975 by Bill Gates and Paul Allen in Albuquerque, New Mexico. Later it was moved from Albuquerque to Washington state and the name was changed to Microsoft Corporation, Inc. 3. The nine-day Albuquerque Balloon Fiesta held each October is the largest balloon convention in the world. Albuquerque’s cool early temperatures and predictable wind patterns make it particularly well-suited for hot air ballooning.

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Anything you offer on your menus now can be veganized. With a little ingenuity, some creativity and forethought, your menu can be revitalized to encourage everyone walking into your restaurant to sample some awesome plant-based meals. Offer me a vegan barbecue in the summer and some vegan comfort food in the cold of winter. Give me lush salads with creamy vegan dressing, vegan lasagna in your trattoria, and death-by-chocolate cake for dessert. I want vegan fettuccini Alfredo primavera and sautéed tofu stir-fry over noodles. Offer vegan butter for the basket of fresh baked bread you bring when we are seated. Bring a small pitcher of soy or almond creamer for my coffee. And while you’re at it, please pour me some vegan wine https://learn.winecoolerdirect.com/vegan-wine/ — why most wine is not vegan) when your server asks, “May I start you off with something to drink?”

I want to dine at your restaurant. I’d love to write a review of your vegan creations in the near future. I want to give you my business. There are millions of us globally who want to give you our business. Plant based is the future and the present.

Vegans love to eat. Go ahead, feed us — I promise it will be a win-win.

Sande Nosonowitz is a certified vegan transition coach, writer and speaker. She works to help people discover the “why” to veganism, and then compassionately teaches them the “how.” Visit www.sundarajewel.com for all of her vegan offerings.

Individuals: who see, the atrocities committed against animals; who are trying, to improve the world; who are advocating, veganism; …I commend you, may we all continue to support and assist each other. We are fighting against attitudes, such as: “but, this is the way it has always been.” We are fighting a “norm” that is artificial, …perceived only. Vegans are leading a human revolution, for the planet, …for human and animal mortality. Let’s continue to support and lift each other up.

"Teamwork is the ability to work together toward a common vision. The ability to direct individual accomplishments toward organizational objectives. It is the fuel that allows common people to attain uncommon results." --Andrew Carnegie On local stations, I’ve yet to see television ads and/or radio spots, promoting veganism …as a way of life. And, only two vegan product ads, have I seen: Silk {Soy Milk}; and, I Can’t Believe It’s Not Butter {Butter, from plants}. The companies who are supplying us with plant powered foods, services, and products are small entities who are doing the best they can to promote and grow the vision of veganism in one way or another. Of course, there are organizations such as PETA, Vegan Outreach, etc. that are distributing information to the public.

"Coming together is a beginning. Keeping together is progress. Working together is success." --Henry Ford Cont’d page 8

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What I am trying to convey is, I urge and encourage you to continue to share vegan information, vegan posts, attend vegan events, support vegan restaurants and be the newspaper, tv ad, radio spot that we are not on. We should be the publicity outlet to help our vegan messages get out to our vegan counterparts; but, most importantly, to those who are not yet vegan.

"Alone we can do so little, together we can do so much." --Helen Keller The more common the word vegan and its concepts become to the general public, the more people will become interested in the information and hopefully realize a transformation to veganism.

One UNI-verse, contains …our Milky Way Galaxy … our Solar System … our Earth … our Moon … our Ocean (named as seven seas: here, the Pacific; there, the Atlantic; and so on) … our Animal Kingdom-these are the “one whisper” in the heart of every being: “Do to others, as you want done to you; offer to others, the same non-violent respect, that you want for yourself …because everything is you.” The opposite of ‘hurting’ …is ‘helping’ …are you pondering my point…?... let me just be clear …get involved …in your one world, one community, one life …don’t let it be one-little-nothing …for, it is amazing. Shouldn’t it be amazing…?... truly and, yes, really …amazing???

It is amazing.

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If someone had told me a decade ago that I would stop eating cows, pigs, chickens and dairy, I would not believe them for a million dollars.

It was in the year 2005 that I became blessed with the opportunity to work for a family that was fueled by plant power for a decade or so. Soon I was given the chance to assist the web manager with the website and quickly learned about recycling, healthy eats, mountaintop removal, slaughter houses and more. This new world was not overwhelming, but, it was a mystery. I did not know how I had lived almost four decades on our beautiful planet without any of this knowledge. It soon made sense however, as I was blind to the truth because the world teaches lies. The world teaches that we can murder others, people, and animals, at will. Whether for greed, lust, war, or sport…it happens every day in every country.

One fine day in 2009, as I opened an email from the web manager to a posting for the site, I saw the large hog looking into the camera lens of a whistle blower. The eyes rocked my soul to the core and in a split second, I knew that I would never eat animals again. I could not save that hog but I knew I would not remain silent, that I would fight the good fight to make sure that we all have the truth.

At that same time, I had begun daily study of Genesis to Revelation and was shocked to learn that God gives permission to humanity to eat flesh, in their own lust. I saw where God’s army ate beans and bread while the King’s army ate anything they wanted of flesh. At the end of the due period, God’s diet was the stronger and healthier of the two. I saw where the donkey speaks, having personality and wisdom. I saw that the animals in Heaven do not eat one another nor will humanity, when their time arrives. I saw that the original plan was the Garden of Eden, with every fruit, plant, and herb for the nourishment of all creation. This was new to me, as no where in the eighteen years of church upbringing did any one: teacher, preacher, parent, family, or friend, ever tell me these things. If you do not believe in God, no worries. Just know that God is the Plant Power. His plan for humanity was real. It is the best, as current day medical studies prove, that a plant diet has the only power. It costs less to harvest plants than harvest animals. We feed the plants to the animals that we give hormones to and antibiotics to change them. Then we feed the sick and deformed animals to the masses. In what world does that make sense? The blind world is the only answer.

Please know that what you see is not usually real, for the world teaches lies, and we follow blindly. We will not escape the cycle unless we desire it and then seeking truth, shall it be found. So simple even a child can understand. I am not here to tell you what to believe for I am here to share truth in hopes that all that hear, will make their own choices based upon truth not the lies. If you are not a fan of plant power, God, or animal welfare, I pray you are a fan of a better life for yourself. If you or anyone you know is willing to make a choice to study these facts, all one needs to do, is simply not eat any flesh, or any by-product of flesh for thirty days and see what happens to your own body and mind. There are videos offering truth and statistics for all of us to see. The crucial item is that your heart and mind are open to change because truth my friend, is indeed just that.

Stacy Owens has lived two decades in a colorful life in the City of Angels as well as the entertainment community while learning of the desperate need of help for all creation. She left the corporate world summer 2011 and since traveled the country educating and sharing her experience with others in her tiny vintage trailer along with her rescue cats and dogs. Her hope for the future is that like minds will continue to change animal protection laws across the world. She loves to meet folks with the same goal and hopes that you will enjoy the story of her enlightenment no matter your knowledge or preference of diet choices.

Films to watch: The Cove, Earthlings, Eating Animals and Raw for Thirty Days

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For more recipes visit the Buddhist Chef: https://www.thebuddhistchef.com/recipe/cashew-cheese/

On our back cover features the Red & Green VegFest Costume Contest Winner!

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ABQ Vegan: http://www.meetup.com/ABQVEG/ Albuquerque Vegan and Vegetarian Parents: https://www.facebook.com/groups/323534174705753/ 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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Introducing the Raw Vegan Diet Alice Dee Most New Mexico Vegan readers will already be very familiar with the health benefits, potential pitfalls, and dietary choices available to vegans and plant-based dieters that allow some cooked food into their various diets which are centered on food derived solely from plants.

This article will introduce a remarkably healthful and slimming diet that goes a step further along the road of compassionate and natural eating and is commonly known as the raw vegan, raw food or living foods diet. People who follow such a diet are often called raw vegans or raw foodists.

This increasingly popular plant-based diet also happens to be an especially natural dietary option with a long history of use for a variety of therapeutic purposes, including helping treat serious health conditions like heart disease, cancer, diabetes and obesity.

What is Raw Vegan?

Like other vegans, those choosing a fully raw vegan diet refrain from all foods derived from other members of the animal kingdom, including insects. They also consume a similar range of foods to those on a whole foods plant-based diet and typically avoid processed foods.

Raw vegans differ in that they exclude all dried, steamed, boiled, canned and/or cooked foods that have been heated above around 117 degrees Fahrenheit. Raw vegans also avoid heating fresh foods they prepare themselves above that same temperature.

The range of raw and unprocessed plant-derived foods consumed by raw vegans includes: fresh fruits, vegetables, juices and herbs; raw nuts, seeds and sprouted legumes; cold pressed oils; sea vegetables; and mushrooms. These basic plant foods can typically be found in the produce and bulk bins of a grocery store, or they can also be ordered online from suppliers that specialize in providing raw foods for those that follow this diet.

Why Eat Raw Food?

Since raw vegans typically focus on enjoying fresh, plant-derived foods in their raw and uncooked state, they eat a diet similar to that edible by the other great apes, including gorillas, chimps, and orangutans. Since other animals do not cook their food at all because cooking is not a natural process, some people prefer that their diets stay as close as possible to what nature had intended to best fit our physiological adaptation.

Furthermore, cooking destroys vital nutrients in many foods, so eating them raw preserves many of those nutrients and can allow you to get more goodness out of the foods you consume. Eating raw plant foods also makes it much easier for people to consume the ideal macronutrient ratio for humans of 80 percent carbohydrates, 10 percent fat and 10 percent protein. Like other human vegans, raw vegans should still periodically consume some Vitamin B12, with a tiny amount of about 2.4 micrograms per day on average considered sufficient for adults.

The temperature of 117 degrees Fahrenheit corresponds roughly to that of the sun on a very hot day on Earth. It also happens to be about the level below which special proteins called enzymes remain active that are naturally present in food and help humans digest it.

Such enzymes become denatured — and hence deactivated — at temperatures above 117 degrees and can therefore no longer assist in the digestive process. When that happens, the synthesis of such digestive enzymes becomes necessary to digest food properly, which wastes energy and depletes reserves that could otherwise be used to fuel and repair the body and strengthen its immune system.

Cont’d on page 18

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Introducing the Raw Vegan Diet-Cont’d Alice Dee How Raw Vegans Process Their Foods To make their diet more interesting and easier to digest, raw vegans often process foods and prepare creative recipes, as long as doing so does not require them to heat their food over 117 degrees. For most processing tasks, raw vegans will use a food processor equipped with an S-blade or a strong blender to break plant foods down into chunky or creamy textures.

They might also use appliances like a mixing wand to blend foods, a shredding disc on a food processor to create shreds, a spiralizer to create noodles from firm vegetables and fruits, and a mandoline to create vegetable strips and chips. For beverages, they might juice fresh foods in a juicer, steep teas in the sun, and drink fresh coconut milk.

Raw vegans can also dehydrate their food at temperatures below 117 degrees F using either the sun or a dehydrator. This allows them to create a wide variety of interesting textures for recipes that can help them prepare transition foods that have a similar look, taste and/or texture to baked, fried and even flesh foods.

Although generally not required as part of the raw vegan diet, dehydrated transition foods do help many people make the switch from a cooked vegan or omnivorous diet to a raw vegan diet on a psychological level since they can make raw foods that look a bit like those they are used to eating.

Soaking and Sprouting Seeds and Legumes Soaking and sprouting seeds and legumes tends to activate the food, increase its bulk and reduce anti-nutrients. This process makes up an important part of the raw vegan diet that should not be underestimated or ignored.

Accordingly, raw vegans will generally soak the nuts and seeds they consume. They will also sprout the seeds that can be sprouted like sunflower and alfalfa seeds, as well as sprouting grains like rye, buckwheat, wheat berries and oat groats.

Furthermore, the subset of dried legumes that are easiest to sprout, which includes chickpeas, lentils and mung beans, will generally be first soaked and then sprouted. In contrast, legumes like green peas and green string beans can usually be eaten fresh.

Alice Dee is a pioneering raw vegan restaurateur, a public speaker and plant-based dietary consultant, the featured living foods chef at Raw From The Garden and author of its popular Raw Vegan Recipes book available here. Alice will be teaching a series of weekend workshops on “Raw Vegan Cuisine for Healing and Weight Loss” at beautiful Spirit Lake Hermitage in Northern California this coming summer and fall. Learn more and sign up here. You can also join her Raw Vegan Recipes group at Facebook and follow her timeline or message her here.

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OCEAN HUGGER FOODS, INC. David Benzaquen Ocean Hugger Foods was founded by Certified Master Chef James Corwell, after he witnessed a surreal scene during a visit to the Tsukiji fish market in Tokyo. In a single morning at the market, four million pounds of tuna (one of the world's most endangered fish species) were auctioned off. Moved by this display of unsustainability, Chef Corwell decided to found a company that would offer exceptional vegan alternatives to some of the world’s favorite seafood dishes. Tuna seemed an apt starting point for this undertaking, so Chef Corwell spent over four years creating and perfecting Ahimi®, the world’s first vegan alternative to raw tuna. The humble tomato offered the ideal characteristics for plant-based tuna - rich in umami, boasting a brilliant red color, and with a texture that the Chef’s proprietary process renders remarkably close to Ahi tuna.

The company’s founding and its mission speak to a broad issue that exists in our world today. Often cited, as it should be, is the great injustice and environmental degradation that characterizes the beef industry. Comparatively little attention, however, has been devoted to the equally detrimental and inhumane practices surrounding the seafood industry. Indeed, seafood production is fraught with very similar flaws - between environmental harm through pollution, chemicals, loss of biodiversity, and land degradation, and of course the harm done to the animals involved. In fact, the number of animals killed each year for the seafood industry far exceeds those killed for any other industry. And our oceans are being fished much, much faster than they can replenish themselves.

Some argue that aquaculture provides an answer to the issue of overfishing, but fish farming brings with it its own slew of issues, not to mention that it is not a viable solution from an animal welfare standpoint. And noteworthy is the extent to which fish farming and catching fish from the wild are actually intertwined. Parasites and disease can be transferred from farmed to wild species, meaning that aquaculture poses a variety of threats for wild populations. Fish that escape from fish farms may interbreed with wild species and thereby affect the genetic diversity of those species. And the inputs for aquaculture depend directly upon wild-caught fish: fishmeal and fish oil (which goes into the feed at fish farms) adds even more to the demand on the fisheries of the world. World Wildlife Fund says, “Fish caught to make fishmeal and fish oil currently represent one-third of the global fish harvest.” (1) Yet despite such problems, we as a population continue full steam ahead towards a world with oceans so overfished and exploited that countless species are extinct and fragile ecosystems have been irreparably thrown out of whack. One study in National Geographic estimates that by 2048, there will be no seafood left for human consumption. (2) So how can we help the oceans?

Tempting though it may be, there must be a more effective answer than simply telling the seafood-loving populations of the world to stop enjoying their favorite seafood dishes. People, as psychology and consumer behavior show us, are much more receptive to encouragement and the provision of additional options than to judgement and the perception of deprivation. So perhaps in addition to Meatless Monday, we can have Fishless Friday. And perhaps we can create options for people that empower them to make choices which are considerate of the environment and animals, without necessitating a sense of sacrifice.

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OCEAN HUGGER FOODS, INC.-Cont’d David Benzaquen This is the space that Ocean Hugger Foods strives to occupy. It is here that we feel we can have the greatest impact for the fish - by offering products so delicious that even diehard fish fans will opt to eat them. And because Ahimi costs far less than sushigrade tuna, it will appeal to the seafood marketplace from an entirely different angle as well: those who might otherwise choose Ahi now have an option that tastes incredibly similar, but that is more affordable. Whether you are vegan, vegetarian, flexitarian, or omnivorous, Ahimi has something to offer you - it is delicious, sustainable, cost-effective, perfect for both pregnant women and the immunocompromised (for its lack of mercury and bacteria), and an excellent choice for anyone who wants to take a small step towards more plant-based eating, without feeling forced to forego. It is by offering these various benefits that we hope to cast a wide, compassionate net, and to have the greatest impact with the greatest number of people in order to save the greatest number of fish.

Chef Corwell and Ocean Hugger Foods don’t intend to stop with tuna, but to branch out much further. Next in the lineup is Sakimi™, a carrot-based salmon, and Unami™, an eggplant-based eel.

Ocean Hugger Foods’ mission is to alleviate the pressures on our vulnerable oceans and endangered species through culinary excellence.

(1)

“Farmed Seafood.” World Wildlife Fund. https://www.worldwildlife.org/industries/farmed-seafood. Accessed 21 Apr. 2018.

(1)

Roach, John. “Seafood May Be Gone by 2048, Study Says.” National Geographic News, 2 Nov. 2006, https://news.nationalgeographic.com/news/2006/11/061102-seafood-threat.html. Accessed 21 Apr. 2017.

David Benzaquen is the CEO of Ocean Hugger Foods, Inc. He is also the founder and CEO of PlantBased Solutions, a mission-driven brand management and marketing agency for plant-based CPG companies.

David is a sought after natural products industry expert and public speaker, serving as a mentor and advisor to multiple food incubators and accelerators. He advises and provides deal flow and due diligence to investors in the natural products space.

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2018 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. Fusion Dance one Sunday a month. For more information email heartnsole3@yahoo.com or call 505.332.0446. Light vegan options served.

HeartnSole LLC – Vegan Spirituality meeting once a month. For more information email heartnsole3@yahoo.com or call 505.332.0446.

Cooking with Compassion one Sunday a month at Natural Grocers NE Heights at 12p. Free event. For more information email sproutingcompassion@outlook.com or call 505.332.0446.

2019 Red & Green VegFest, The Future is Now, August 10, 2019. For more information email heartnsole3@yahoo.com or call 505.332.0446.

If you have upcoming vegan events, and would like to include them here in our calendar; Send email to: welcome22day@gmail.com Please write on subject line: NMV COE. Thank you.

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