Ways
Things We Love
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Best of Both Worlds: A Look at Keto Vegan Diet and Meals
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Inside Out: Five Ways Your Diet Can Affect Your Behavior
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Hearty Meals: Enjoy a Night In with This Delicious Lentil Salisbury Steak
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Plant Wealth: Six Health Benefits of Going Vegan
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Dare to Impress with This Spectacular Instant Pot Maple Bourbon Sweet Potato Chili
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Back to Basics: Simple Yet Satisfying Cauliflower Fried Rice
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Through A Looking Glass: Four Slaughterhouse Truths Every Person Must Know
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Happy Hanoi: Crisp and Tasty Tofu Banh Mi
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Grown Up Grub: Uniquely Scrumptious Red Curry Mac and Cheese
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Big Bang Vegan: Three Things We Love About Mayim Bialik
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Compassionate Classics: Everything You Need to Know About the First Vegan Fish n’ Chips Stall
A LOOK AT KETO VEGAN DIET AND MEALS The Ketogenic Diet -- casually referred to as Keto -- is a high-fat, lowcarb, moderate-protein diet promoted for its powerful effects on weight loss and overall health. Though often associated with animal foods, this way of eating can be adapted to fit plant-based meal plans — including vegan diets. Vegan diets exclude all animal products, making it more difficult to eat low-carb. However, with careful planning, vegans can reap the potential benefits of a ketogenic diet. In the Keto diet, carbs are typically reduced to less than 50 grams per day to reach and maintain ketosis — a metabolic process in which your body burns fat for fuel instead of glucose. 1
Since this way of eating is composed mostly of fat — generally around 75% of your intake — keto dieters often turn to highfat animal products, such as meats, butter and fullfat dairy. However, those who eat plant-based diets, including vegans, can follow a ketogenic diet as well. People on a vegan diet consume only plant-based foods, such as vegetables, fruits and grains, and avoid animal-based foods like meat, poultry, eggs and dairy. Vegans can reach ketosis by relying on highfat, plant-based products
like coconut oil, avocados, seeds and nuts. Several health benefits are associated with vegan and ketogenic diets. However, no studies focus specifically on vegan keto diets. Following a vegan diet has been shown to lower the risk of chronic health conditions, such as heart disease, diabetes and certain cancers. What’s more, vegans tend to weigh less than nonvegans, and those who adopt vegan diets are more successful at losing weight than people who eat animal products.
The keto diet is well known for its effectiveness in weight loss, blood sugar control and reduced heart disease risk factors. Ketogenic diets have also been shown to reduce heart disease risk factors, including high triglycerides, blood pressure and “bad” LDL cholesterol. Being that both vegan and ketogenic diets may benefit your health in similar ways, it’s likely that combining the two by following a vegan keto diet would positively impact health as well.
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hen following a vegan keto diet, you must significantly reduce your carb intake and replace carbs with healthy fats and vegan sources of protein. Animal products, including eggs, meat, poultry, dairy and seafood, are excluded on a vegan keto diet. In general, healthy, high-fat vegan foods and vegan protein sources should make up the majority of your diet. 2
Coconut products: Full-fat coconut milk, coconut cream, unsweetened coconut.
Foods to eat on a vegan keto diet include:
Oils: Olive oil, nut oil, coconut oil, MCT oil, avocado oil. Nuts and seeds: Almonds, Brazil nuts, walnuts, hemp seeds, chia seeds, macadamia nuts, pumpkin seeds. Nut and seed butter: Peanut butter, almond butter, sunflower butter, cashew butter. Non-starchy vegetables: Leafy greens, Brussels sprouts, zucchini, broccoli, cauliflower, peppers, mushrooms. Vegan protein sources: Full-fat tofu, tempeh. Vegan full-fat “dairy�: Coconut yogurt, vegan butter, cashew cheese, vegan cream cheese. Avocados: Whole avocados, guacamole. Berries: Blueberries, blackberries, raspberries and strawberries can be enjoyed in moderation. Condiments: Nutritional yeast, fresh herbs, lemon juice, salt, pepper, spices.
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hough the keto diet cuts out many food groups that vegans rely on, such as whole grains and starchy vegetables, a vegan keto diet can be followed with careful planning.
Vegan keto dieters should get their calories from whole, unprocessed foods while avoiding highly processed vegan foods.
Following is a sample menu for the vegan keto diet:
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Day 1
Day 2
Breakfast: Keto porridge
Breakfast: Tofu scramble with
made with full-fat coconut milk, ground flaxseeds, chia seeds and unsweetened shredded coconut.
Lunch: Vegan cream and
low-carb vegetable soup.
vegan cheese and avocado.
Lunch: Zucchini noodles with
walnut pesto and vegan cheese.
Dinner: Vegan walnut chili with
vegan cheese and sliced avocado.
Dinner: Cauliflower rice stir-fry with tofu.
Day 3 Breakfast: Chia pudding
made with full-fat coconut milk topped with sliced almonds.
Lunch: Creamy coconut and cauliflower soup.
Dinner: Shirataki noodles with mushrooms and vegan Alfredo sauce.
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FIVE WAYS YOUR DIET CAN AFFECT YOUR BEHAVIOR As the old saying goes:
“You are what you eat.” It seems that numerous scientific studies have shown that it could really be the case. An unhealthy diet high in sugar and fat may even be linked to poor mental health.
“The link between emotions and eating is no myth,”
says Sherry L. Pagoto, PhD, associate professor of preventive and behavioral medicine at University of Massachusetts Medical School in Worcester. HERE ARE FIVE WAYS OUR DIET CAN AFFECT OUR MOOD AND BEHAVIOR.
“People do eat to feel better, so the link is there.”
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DIET AND DEPRESSION Long-term exposure to an unhealthy diet is a risk factor for depression, according to the findings of a 2014 study in the online journal PLoS One that looked at diet and depression in 3,663 people. What constituted an unhealthy diet, for purposes of the study, was one that was high in sugar and processed foods. “One of the symptoms used to diagnose depression is change in appetite, so there certainly could be a link between diet and depression,” says Anil Malhotra, MD, director of psychiatric research at Zucker Hillside Hospital in Glen Oaks, N.Y.
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SUGAR AND FOOD ADDICTION
Research also hints at a link between sugar and addictive eating. For instance, a 2012 study published in the International Journal of Eating Disorders found that, of 81 obese people seeking treatment for binge eating, 57% met the criteria for food addiction. Foods that people were addicted to were high in fat and high in sugar. “Not surprising,” says Pagoto. “When people crave foods, they don’t reach for carrot sticks. Sweets and fats trigger the same pleasure centers in the brain that addictive drugs do.” 6
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SUGAR-STRESS CONNECTION
Stress causes your body to seek sugar as quick fuel for a surge of energy, according to the American Psychological Association. “That may be why many people eat sweets when they are under stress,” Pagoto says in the study. “We teach people to use healthy behaviors to reduce stress instead of food. One of the best ways to reduce stress is with exercise. You can start to think of exercise as not just a chore but a way to feel better.”
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DIET AND MENTAL HEALTH CONDITION
A 2014 study of more than 4,000 students in New Zealand found that a highquality diet was associated with better mental health and a low-quality diet was associated with poor mental health. The findings were published in the European Journal of Clinical Nutrition. The link between diet and mental health goes both ways. If you have mental health issues, it may make it harder for you to eat well. A poor diet may also contribute to poor mental health. 7
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MINDFUL EATING AND OVERALL HEALTH “Eating foods high in sugar to escape a bad mood is called emotional eating,” Pagoto added. “Mindful eating is the antidote to eating for escape. To eat mindfully, you learn to eat slowly, without distraction, and to savor the experience of healthy food.” Research bears this out. In a review of 21 studies on mindful eating, published in the journal Obesity Reviews in 2014, 86% of the studies reported less binge eating and less emotional eating when mindful practices were applied. Experts already know that a healthy eating plan includes vegetables, fruits, whole grains, and fat-free or low-fat dairy products. A healthy diet also includes lean meats, poultry, fish, beans, eggs, and nuts. It limits saturated and trans fats, sodium, and added sugars.
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ENJOY A NIGHT IN WITH THIS DELICIOUS LENTIL SALISBURY STEAK
This is hands down one of the best recipes we’ve published. It’s a comfort meal that most of us have enjoyed as children, and now it’s a healthier, vegan version!
Don’t forget the mushroom gravy which makes it even more authentic and super delicious. 9
Ingredients LENTIL SALISBURY STEAK 2 cups Cooked Lentils 1 cups Vital wheat gluten 1 cups Bread crumbs, vegan 1/2 cups Vegetable broth 1/4 cups Soy sauce 1 tbsp Liquid smoke 1/2 tsp Salt 1/4 tsp Black pepper 1 tsp Olive oil MUSHROOM GRAVY 2 tsp Olive oil 8 oz Mushrooms, sliced 3 cloves Garlic, chopped 3 tbsp Vegan butter 3 tbsp All purpose flour 2 cups Vegetable broth 1/2 tsp sage, dried 1/2 tsp thyme Salt and Pepper to taste
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Make the Salisbury steak first. In a medium sized mixing bowl, add the cooked lentils. Using either a potato masher or fork. Mash the lentils until they are almost all mashed, leaving a bit of texture.
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Now add all the remaining Salisbury steak ingredients to the bowl except the olive oil, that is for cooking them. Start to stir to mix the wet and dry together, then using your hands, continue to mix until fully combined. Then knead together the mixture, knead for a few minutes until it forms a nice dough ball that isn’t sticky anymore. (The longer you knead them, the firmer they will be)
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Now taking large balls of dough, roll then flatten to look like steak. Repeat until you have formed all the dough into “steaks.”
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Heat the olive in a cast iron skillet or non stick pan on medium high. Now add the steak to the pan, as many as you can fit. You can do it in batches. Cook the lentil steaks on each side for 2-3 minutes until brown and cooked through.
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Remove the steaks from the pan, and set aside while you make the gravy.
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Now make the gravy, heat the olive oil in the same pan on medium high, add the mushrooms and garlic. Saute for a few minutes sprinkle with a bit of salt and pepper. Saute until soft and a bit brown. Remove the mushrooms from the pan and set aside.
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Reduce heat to low. Now add the vegan butter and flour. Whisk together and cook for 1-2 minutes to make a roux. It should be a bit thick and paste like.
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Now add the veggie broth, whisk to combine. Simmer until it has thickened 2-4 minutes. Add the mushrooms back to the pan, and the spices. Stir. Taste and adjust seasonings.
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Either add the steaks back to the pan and cook with the gravy for a minute, then serve. Or put the steaks on a serving dish, and cover with gravy! Serve with veggies and carbs!
Directions
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ore than just a rising food trend, veganism has proven its benefits time and time again.
HEALTH BENEFITS OF GOING VEGAN
Vegan diets are known to help people lose weight. However, they also offer an array of additional health benefits. For starters, a vegan diet may help you maintain a healthy heart. What’s more, this diet may offer some protection against Type 2 Diabetes and certain cancers.
If you’ve always wanted to become vegan, here are six more reasons to convince you why that is a good decision.
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1. Rich in nutrients If you switch to a vegan diet from a typical Western diet, you’ll eliminate meat and animal products. This will inevitably lead you to rely more heavily on other foods. In the case of a whole-foods vegan diet, replacements take the form of whole grains, fruits, vegetables, beans, peas, nuts and seeds. Since these foods make up a larger proportion of a vegan diet than a typical Western diet, they can contribute to a higher daily intake of certain beneficial nutrients. For instance, several studies have reported that vegan diets tend to provide more fiber, antioxidants and beneficial plant compounds. They also appear to be richer in potassium, magnesium, folate and vitamins A, C and E.
2. Weight loss An increasing number of people are turning to plant-based diets in the hope of shedding excess weight. This is perhaps for good reason. Many observational studies show that vegans tend to be thinner and have lower body mass indexes (BMIs) than non-vegans. In addition, several randomized controlled studies — the gold standard in scientific research — report that vegan diets are more effective for weight loss than the diets they are compared to. 12
3. Lower blood sugar levels and improve kidney function Going vegan may also have benefits for Type 2 Diabetes and declining kidney function. Indeed, vegans tend to have lower blood sugar levels, higher insulin sensitivity and up to a 50–78% lower risk of developing Type 2 Diabetes. Studies even report that vegan diets lower blood sugar levels in diabetics more than the diets from the American Diabetes Association (ADA), American
Heart Association (AHA) and National Cholesterol Education Program. What’s more, several studies report that a vegan diet may be able to provide complete relief of systemic distal polyneuropathy symptoms — a condition in diabetics that causes sharp, burning pain.
4. Protection against certain cancers According to the World Health Organization, about one-third of all cancers can be prevented by factors within your control, including diet. For instance, eating legumes regularly may reduce your risk of colorectal cancer by about 9–18%. Research also suggests that eating at least seven portions of fresh fruits and vegetables per day may lower your risk of dying from cancer by up to 15%. Vegans generally eat considerably more legumes, fruit and vegetables than non-vegans. This may explain why a recent review of 96 studies found that vegans may benefit from a 15% lower risk of developing or dying from cancer. It’s important to note that these studies are observational in nature. They make it impossible to pinpoint the exact reason why vegans have a lower risk of cancer. 13
5. Linked to lower rate of heart disease Eating fresh fruits, vegetables, legumes and fiber is linked to a lower risk of heart disease. All of these are generally eaten in large amounts in wellplanned vegan diets. Observational studies comparing vegans to vegetarians and the general population report that vegans may benefit from up to a 75% lower risk of developing high blood pressure. Vegans may also have up to a 42% lower risk of dying from heart disease. What’s more, several randomized controlled studies report that vegan diets are much more effective at reducing blood sugar, LDL cholesterol and total cholesterol levels than the diets they are compared to.
6. Reduce pain from arthritis A few studies have reported that a vegan diet has positive effects in people with different types of arthritis. One study randomly assigned 40 arthritic participants to either continue eating their omnivorous diet or switch to a whole-food, plant-based vegan diet for 6 weeks. Those on the vegan diet reported higher energy levels and better general functioning than those who didn’t change their diet. Two other studies investigated the effects of a probiotic-rich, raw food vegan diet on symptoms of rheumatoid arthritis. Both reported that participants in the vegan group experienced a greater improvement in symptoms such as pain, joint swelling and morning stiffness than those who continued their omnivorous diet. 14
Dare to Impress with This Spectacular Instant Pot Maple Bourbon Sweet Potato Chili The Instant Pot has been on our radar for years now. At first, it seemed as though it was just some sort of pressure cooker, but not everyone was sure then why it was getting all the attention. However, a little research will tell you that an Instant Pot is a multi-use kitchen gadget that does the work of a slow cooker, pressure cooker, rice cooker, sautÊer, yogurt maker, steamer, and warmer - which is why it’s getting all that buzz!
This Maple Bourbon Sweet Potato Instant Pot Chili is no joke! Made hearty with sweet potatoes, kidney beans, and tomatoes, seasoned with chili powder, cumin, and paprika, sweetened with maple syrup, and finished with a little bourbon for a spicy kick, it really is the perfect fall chili. 15
Ingredients 1 tbsp cooking oil 1 small yellow onion, thinly sliced 3 cloves garlic minced 4 cups sweet potatoes, peeled and cubed into 1/2” pieces 2 cups vegetable broth 1 1/2 tbsp chili powder 2 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne pepper 2 15-oz cans kidney beans, drained and rinsed 1 15-oz can diced tomatoes 1/4 cup bourbon 2 tbsp maple syrup salt and pepper, to taste a few fresh sprigs of cilantro 2 green onions, diced 3 small corn tortillas, toasted and sliced (optional)
Directions 1
Turn your Instant Pot to sauté, add oil, and let it heat up for 30 seconds. Once oil is hot, add onions and sauté for about 5 minutes, stirring occasionally, until onions are translucent and fragrant.
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Add garlic and sauté for another 30 seconds. Add cubed sweet potatoes, chili powder, cumin, paprika, and cayenne pepper, stirring until vegetables are well coated.
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Add vegetable broth, beans, tomatoes, maple syrup, and bourbon. Secure the lid on the Instant Pot and set mode to “soup”. Set a time for 15 minutes. Once timer goes off, lid should release itself. If it doesn’t, turn air valve to “venting” until the pressure has been released. Remove lid and check to make sure the sweet potatoes are tender.
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If using tortillas, lightly oil a cast iron skillet and pan fry the tortillas on each side for 2-3 minutes until crispy. Remove from heat and let cool before cutting into thin strips.
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Serve with cilantro, green onions, and toasted tortillas.
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Rice is not exactly banned from a vegan diet, but cutting out carbs is always a good way to keep healthy and fit. This rice substitute uses cauliflower grains, which is essentially chopped up cauliflower pieces that surprisingly imitates rice or couscous. The result is an amazing fried rice that’s very much addicting, minus the guilt and well, the extra pounds!
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Ingredients 1 medium head (about 24 oz) cauliflower, rinsed 1 tbsp sesame oil 2 egg whites 1 large egg pinch of salt cooking spray 1/2 small onion, diced fine 1/2 cup frozen peas and carrots 2 garlic cloves, minced 5 scallions, diced, whites and greens separated 3 tbsp soy sauce, or more to taste
Directions
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Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
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Combine egg and egg whites in a small bowl and beat with a fork. Season with salt.
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Heat a large saute pan or wok over medium heat and spray with oil. Add the eggs and cook, turning a few times until set; set aside. Add the sesame oil and saute onions, scallion whites, peas
and carrots and garlic about 3 to 4 minutes, or until soft. Raise the heat to medium-high.
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Add the cauliflower “rice” to the sauté pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside.
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Add the egg then remove from heat and mix in scallion greens. Serve.
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T
hough meat and dairy may be desirable to some, and some people actually really enjoy it - it doesn’t take away from the fact that slaughter needs to happen before meat gets on your plate.
Four Slaughterhouse Truths Every Person Must Know
At the end of the day, there is no “humane” way to kill and millions and millions of animals are being killed by the hour in order to meet the demand for meat. But anyone who hasn’t been inside a slaughterhouse, or has witnessed these animal deaths, will be fine just eating the finished product. However, it’s not the entire story. To give you an overview of what really happens on the inside, the order of service is typically, that the pigs are gassed in a rotating chamber that holds 10 animals, then they slide down a chute, hooked up by the heel and attached to an overhead pulley system that will ultimately deliver them into refrigerated trucks for transport. They are then bled over a large concrete drainage area, deposited into a bloody great machine that tumbles them for a good few minutes to get their hair off and then rehooked up. And this is where the serious work starts: first off a worker with a gas-gun gives the cadavers a once-over to burn off any hair. 19
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ext up they go through a Mr. Bean-type curtain and come out the other side as clean, pink pigs. Less than 10 minutes ago they were alive, five minutes ago they looked like dead animals, now they look like meat. But, unfortunately, there’s more to this horror story. Here are four truths about slaughterhouses you need to know.
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FORCED FASTING They stop feeding animals 48 hours before being sent to slaughter so there are no traces in their digestive system that impede the processing of the meat.
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INHUMANE TRANSPORTATION Animals are sent to slaughter crammed into trucks that can travel long distances while banned from food and water. For some animals, this will be the first and the last time they see the sunshine, because they lived their entire lives inside artificially illuminated factory farms. For birds like chickens and hens, the journey to the slaughterhouse is usually done at night, because these animals develop less activity when there’s no light. 20
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ELECTROCUTION
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CRUEL DEATH
Before dying, different types of mechanisms are used to knock out animals before being slaughtered. Pigs are left unconscious; they are electrocuted with an apparatus applied to their temples. Hens and chickens are forced to pass upside down by electrified water. And cows have their skulls drilled with a special gun, which introduces a retractable bullet into their brains.
Decapitation occurs when the animals are hung upside down. Hanging upside down allows them to bleed out quicker, meaning that it is more commercially beneficial for subsequent processing of the meat. Slaughterhouses “process� many animals a day, so as mentioned above, its operation is similar to an assembly line. Cows and pigs, animals of great weight are lifted from the floor by their rear legs,
causing them tears and breaks. After that, they are slaughtered by the killers, their trembling bodies can be extended endless minutes. Chickens and hens are hung upside down on conveyor belts. They are mechanically slaughtered by machines. In poultry slaughterhouses, almost everything is automated. They can kill more than 50,000 animals in just one week. 21
Happy Hanoi
Classic Banh Mi is a popular street food in Vietnam, one of the best fusion cuisines known to mankind, and possibly your new favorite sandwich moving forward.
Crisp and Tasty Tofu Banh Mi
A blend of of Vietnamese and French ingredients, this sandwich combines Vietnamese meats and vegetables with the French baguette and it’s wonderful creamy condiments for a sandwich that will amaze you. This vegan version, is even better than the original, sticking to its roots but embracing the no guilt mantra that is sacred to veganism.
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INGREDIENTS
DIRECTIONS
MARINATED TOFU 8 oz extra firm tofu, drained and pressed 1/4 cup soy sauce 1/4 cup rice vinegar 1/4 cup maple syrup 2 tbsp sesame oil 2 tsp fresh grated ginger 1 tbsp cooking oil
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Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a large, shallow dish. Slice the tofu into (4) 1/4” slices and place in marinade so that tofu is completely submerged. Marinate for at least 1 hour.
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Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use.
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In a small bowl, whisk together the ingredients for the Creamy Banh Mi Sauce. Refrigerate until ready to use.
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Once tofu is marinated, heat oil in a large skillet over medium heat. Once oil is hot, add the tofu. Cook for about 5 minutes per side, until the tofu is dark and crispy.
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Cut the baguette in half and then slice each baguette lengthwise to open. Generously spread the creamy Banh Mi sauce over both sides of each baguette. Add cooked tofu and a small handful of pickled carrots and cucumber. Top with fresh cilantro and jalapeño and serve immediately.
CREAMY BÁNH MÎ SAUCE 1/4 cup vegan mayonnaise 2 tsp hoisin sauce 1 tsp soy sauce 1 tsp maple syrup 1 tsp Sriracha PICKLED VEGETABLES 1/3 large carrot, cut into matchsticks 1/2 small cucumber, cut into matchsticks 1/2 jalapeño, seeded and cut into thin rings 1/4 cup rice vinegar 1 tsp granulated sugar 1/2 tsp salt ASSEMBLY 12 inches baguette, cut in half a few fresh sprigs of cilantro 1/4 jalapeño, seeded and cut into thin rings
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Don’t you sometimes feel like revisiting your favourite recipes over and over?
Mac and cheese is one of those comfort dishes you loved as a kid but also want to keep experimenting on as an adult. It’s essentially the blank canvas for which you can create a new culinary masterpiece! Creamy, silky, tender, chewy. With buttery spinach, tofu bursting with flavour, and velveteen cheese sauce with a kick of heat marrying everything together - how can you resist this new version, right? 24
Ingredients
Directions
FOR THE TOFU
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1 tbsp grapeseed oil (or cooking oil of choice) 1/4 tsp black salt 1/2 tsp garlic powder 2 tbsp soy sauce 1 block of firm tofu (454 g), cut into 1 inch x 1/2 inch pieces
For the tofu: Preheat a pan over medium heat. In a bowl, mix oil, black salt, garlic powder, and soy sauce until combined. Toss cut tofu in the sauce until coated. Add to heated pan and cook until browned and extra moisture is cooked off. Set aside.
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For the cheese sauce: Bring a large pot to a boil and cook 2 cups of macaroni until tender. Meanwhile, heat a small pot over medium heat.
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In a small bowl, make a slurry with 2 tbsp of non-dairy milk and 2 tsp cornstarch (whisk until cornstarch is dissolved and no lumps remain). Mix in red curry paste until incorporated into the slurry.
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Add remainder of non-dairy milk to pot, then pour in red curry slurry, garlic powder, and vegan cheese. Stir until cheese is melted and you get a thick but smooth cheese sauce.
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Before macaroni is completely cooked, add kale and spinach to the pot and cook until wilted. Drain macaroni and greens, then transfer back into the pot.
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Stir in cooked tofu and cheese sauce and mix until well combined.
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Add salt to taste, and serve!
FOR THE CHEESE SAUCE 1 cup unsweetened non-dairy milk 2 tsp cornstarch 1 tsp red curry paste 1 tsp garlic powder 1 1/2 cups vegan cheddar cheese shreds TO ASSEMBLE 2 cups uncooked macaroni elbows 1 cup kale 3 heaping cups of baby spinach 1/2 tsp kosher salt (to taste)
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From Blossom to Big Bang Theory, it seems everything that Mayim Bialik touches, turns to gold.
Besides being an Emmynominated actor, Mayim has a Ph.D. in neuroscience, which corresponds to the career pursuits of her current TV character, Amy Farrah Fowler, on the Big Bang Theory. She has two boys, aged 12 and 9. We haven’t discussed the fact that she is also a vegan! Not only is she one, she is also very active and vocal when it comes to sharing about veganism to the world. HERE ARE THREE THINGS WE LOVE ABOUT MAYIM BIALIK. 26
1. SHE HAS A VEGAN COOKBOOK Mayim Bialik combined her two loves for Jewish food and vegan cooking in her new book, featuring simple and easy-to-do vegan recipes of delicious foods anyone can make to increase their consumption of vegetables and to move toward a cleaner, healthier and a more balanced diet.
2. SHE AND HER HUSBAND ARE RAISING VEGAN KIDS While social things are hard, things like work dinners or large functions or weddings, Bialik and her husband still choose to raise their kids as vegans. When they travel with kids they make sure to absolutely always have vegan snacks on hand. Teaching their children to appreciate simple food is the most wonderful thing that they could do as parents.
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3. SHE INCORPORATES VEGANISM 100% IN HER LIFE With her whole family being vegan, she makes sure to make it as natural as possible in all aspects of her life - be it a family dinner or even during holidays. They even consult with a vegan pediatrician to make sure they’re taking good care of their kids in the healthiest way possible. You don’t have to be a scientist like The Big Bang Theory‘s Mayim Bialik to know that cutting out meat is the only way
to keep your family safe from having meat poison your family. She knew even before the recent beef recall that animal products have been linked to some of our nation’s biggest killers: heart disease, strokes, diabetes, and cancer. Mayim has even joined PETA in several ads to spread the word about how a plantbased diet helps us stay healthy, save animals’ lives, and avoid being affected by the next meat recall. 28
EVERYTHING YOU NEED TO KNOW ABOUT THE FIRST VEGAN FISH N' CHIPS STALL
Fish and Chips without fish? Why not? It only proves one thing veganism is the future.
Chippie owner opens London’s first vegan fish and chip shop where even the deep fat fryers are meat and dairy free. Using only banana blossom, seaweed and samphire to replicate the taste of fish, this first of its kind shop is about to take the fish and chips capital by storm.
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he restaurant also offers a range of vegan burgers, sausages and even pies! Everything on the menu is meat and dairy free - but involves a wide range of options which mimic the traditional ingredients.
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utton began serving “vegan fish and chips” at one of his east London chip shops as an experiment earlier this year, but did not expect such high demand.
“We thought we’d produce something vegan and see how it goes. It went really well, so we introduced a full menu,” Sutton said. The new branch, which has opened early last year, has helped cope with capacity and demand. 30
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he vegan fish, made entirely of vegan ingredients, is then dipped into a batter mix and then deep fried until it is crispy and golden mimicking the exact mouth feel of the British classic.
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he vegan fish costs ÂŁ5.50 per serving. Vegan burgers and sausages are also on the menu to cover the full spectrum of vegan fast food. Customers, who include vegans, vegetarians and meat eaters, enjoy these meals despite its price points.
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ccording to PETA (The People for the Ethical Treatment of Animals), Sutton and Sons is also one of the best vegan fish and chips spots in the UK. If you fancy a taste, you can head on down to the family restaurant on 218 Graham Road, Hackney Central. 31