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Prized Plants: An Inside Look of the Winning Vegan Entry at the World Cup of Pastry
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Mile High Club: How Increase in Vegan Meal Requests Are Affecting the Airline Industry
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Aubergenius Suppers: A Recipe for Delicious Sesame and Umami Miso Glazed Eggplant
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Go, Grow, Glow: Five Snacks To Boost Your Energy Levels
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You‘ll be Kale-in‘ Veganism with This Scrumptious Kale, Black Bean and Avocado Burrito Bowl
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Overtones of Aggression: Get to Know Metallica‘s Rock N‘ Roll Vegan Beer
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Keeping Up with the Carters: What Beyonce and Jay-Z Gifted Their Loyal Vegan Fans
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Rich and Guilt Free: Super Creamy Butternut Squash Linguine with Fried Sage
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A Happy House: Why Families Go Vegan and How to Make It Work
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Clasico Vegano: A Truly Classic and Delicious Vegetable Paella Recipe
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Give (Chick)peas a Chance: Serve Up This Tasty Hummus Quesadillas!
AN INSIDE LOOK OF THE WINNING VEGAN ENTRY AT THE WORLD CUP OF PASTRY
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egans should be pleased to know that the tide is really changing. More and more people and even groups and organizations are recognising that vegan food is something to look out for - no longer as a food trend but the future of food. Contestants at the World Pastry Cup
had a new criteria to manage this year: a vegan dessert. Twenty one countries took part in the bi-annual event held in Lyon, France. Competitors had 10 hours to prepare a dessert based on chocolate and honey, a frozen desert made of fruit, and one without any butter, cream, eggs or any other animal product.
In addition the teams had to produce three sculptures, of chocolate, sugar and ice cream. The pastry champions in the contest’s first ever vegan-only final were Malaysia. 1
Not everyone was embracing the vegan concept, however.
“Butter and cream, that’s 100 percent the pleasure of eating. I don’t know how to explain it -- fat is good for your morale,” said Philippe Rigollot, a pastry chef who won the contest in 2005.
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ritics also say vegan desserts often end up too sugary, since there’s no animal fats to soften the sweetness.
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egardless of criticisms - which is always present in any vegan discussion, judges were impressed by the winning entry from Malaysia.
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In second place, taking home the silver medal, was Team Japan while Team Italy bagged the bronze medal. Malaysia defeated 20 other teams to take home the sweet win. The team was coached by Patrick Siau who is also Sunway University’s School of Hospitality head chef. The team was given 10 hours to whip up three chocolate desserts using Grand Cru Valrhona, three frozen fruit desserts from the Ravifruit range, 15 plated desserts, three artistic creations made of sugar and chocolate, and a creative piece carved out of hydric ice. The team’s chocolate dessert “La Nature” drew inspiration from lotus leaves while their frozen fruit dessert “La Papillon”, which featured a graceful butterfly perched on top of a flower, was inspired by French pastry chef Pierre Hermé’s work. Meanwhile, their plated dessert “La Floraison” incorporated a Southeast Asian twist with pomelo and was presented in a cup-form made of granita, a semi-frozen sugary dessert. What truly stole the show was the Malaysian team’s artistic creation showcasing meticulously crafted monkeys dressed like Elvis with the King’s iconic pompadour. Siau said that hearing Negaraku being played at the World Pastry Cup was an emotional experience for both him and the team after winning the top prize, said to be the equivalent of an Oscar for pastry chefs. This year also marks Coupe du Monde’s 30th anniversary and the introduction of a vegan dessert category. 3
s t s e u q e R l y a r e t s M u n d a n g I e e V n i n l i r e i s A a e e h r t c g n I n i t c ow e f f A e r A
The people have spoken — and they’ve made it abundantly clear that plant-based diets are here to stay, no matter where in the world you are.
While the United States has seen a shift towards more people following plantbased diets, it’s clear that the trend is international — and doesn’t stop when people are in transit!
be called vegan; it could be a “vegetable lasagna” or “mushroom risotto”) If someone complains that the meal contains no meat, the flight attendant would tell them: “I’m sorry, you should have requested a special meal.”
Now imagine life was the other way around: passengers get served a vegan meal (which doesn’t necessarily need to
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This scheme has several advantages for airlines, first, it simplifies things: the number of special meals is greatly reduced. It also cuts costs as vegan meals can be cheaper, and there are economies of scale and ultimately, it’s better for the environment, and the airline can use it in their advertising. And on top of that, the first airline to do it could get international media attention. It would also set an example for other companies to follow and could be an important precedent. Ideally, the meals would be so good that no one complains, and the airline actually gets famous for its meals.
Live Kindly reported that Emirates Airlines has served more than 20,000 vegan meals while aboard their flights this month alone — which represents a 40% increase in people choosing a vegetarian/vegan option. The airline makes more than 200,000 meals daily — and in 2019, vegan dinners are now the third most popular request, per Time Out Dubai.
As the acceptance of vegan meals grows, and as businesses and governments get more sensitive to climate change and health issues, a vegan meal as the default option on airplanes can be realistic. 5
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he Dubai-based airline has made a significant effort when it comes to offering their customers delicious meals without any meat or dairy, and their efforts have been recognized, with Vegan News naming Emirates the Best Airline for Vegan Meals.
“A vegan diet is probably the single biggest way to reduce your impact on planet Earth, not just greenhouse gases, but global acidification, eutrophication, land use and water use,” lead researcher, Joseph Poore, said when publishing his findings. “It is far bigger than cutting down on your flights or buying an electric car.”
But their competitors have clearly taken note, and adapted to offer delicious, plant-based meals as well; Norwegian Airlines has shown a 7% increase in vegan meals yearover-year, Scandinavian Airlines began offering vegan options last late year, and Air New Zealand made history when they became the first airline to offer the Impossible Burger aboard their flights.
While many people give up animal products for dietary or lifestyle reasons, it’s also one of the best things you can do for the planet. Some researchers believe that eliminating animal products could reduce an individual’s carbon footprint by more than 70%. Not only would our carbon emissions be significantly reduced if we were less dependent on the meat and dairy industry, but it would
also free up many of our resources — like land and water — that agriculture requires.
And, of course, if you are still flying far distances frequently — remember that there are more ways to eat a vegan meal than ever before!
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Tired of the usual suppers? Why not try this for a change!
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A RECIPE FOR DELICIOUS SESAME AND UMAMI MISO GLAZED EGGPLANT
Plus, this recipe is pretty quick and easy to make. Which is a huge bonus for a busy work night or when the kids are hungry in a hurry.
Miso is a common staple in Japanese cuisine because it gives off that great umami taste. Umami, also known as the fifth basic taste, is the very savory taste present in most of Asian dishes.
This recipe uses plump Japanese eggplants that basically absorbs that delectable miso flavor well.
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Ingredients 2 tbsp white miso 2 tbsp mirin 1 tbsp coconut sugar 1 tbsp rice vinegar 4 Japanese eggplants 2 tbsp sesame oil 2 tbsp tahini 2 tbsp sesame seeds 4 green onions, chopped
Directions 1
Whisk together miso, mirin, coconut sugar and vinegar in small bowl.
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Preheat oven to 400°Fahrenheit. Slice eggplants in half lengthwise. Score in a crisscross pattern, brush with sesame oil and roast cut side up on a baking sheet for 15 minutes. Flip over and roast on the other side for 10 minutes or until soft.
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Adjust oven temperature to broil. Brush eggplant with miso mixture. Broil 4 to 5 minutes. Top with tahini, sesame seeds and green onions to serve. If you love tahini, drizzle lots of it. It is a great source of calcium and iron. 8
FIVE SNACKS TO BOOST YOUR ENERGY LEVELS
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here are a lot of myths associated with going vegan: while some people think that it can help you lose weight and improve your heart health, others claim it’s expensive and close to impossible to maintain an active lifestyle on a plant-based diet.
But the truth is more complicated than that: while vegan foods are not by definition healthy (in fact, some can be even more fattening than their animal product counterparts), if you are interested in dabbling in veganism, it is indeed possible to get much of the protein you need on a plant-based diet. You just have to work a little bit harder at it. If you’re considering joining the #MeatlessMondays community while keeping your workouts supercharged, consider these five effective vegan snacks to gain the most from your gym session — or, if you just need a midday energy boost, these snacks will do the trick. 9
Oats This simple yet effective vegan option is a great source of complex carbohydrates. It also serves as a delicious way to increase your fiber intake while staving off hunger pangs. They contain a good bit of carbohydrate to help fuel working muscles.
Nut Butters Whether you prefer peanuts, almonds, or cashews, there’s a nut butter for your taste. Nut butter packs a protein punch and is fairly satiating, which reduces your cravings: in fact, one Spanish study found that men who ate 3.5 tablespoons of nut butter twice a week were 40% less likely to be obese or overweight than men who didn’t. If you’re looking for the perfect preworkout snack on the go, simply spread some nut butter on whole wheat toast and top it off with banana slices or blueberries for natural sweetness.
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Avocado It is said that healthy fats can help enhance absorption of nutrients in the body. So what better go-to than the avocado, a well-established favorite to go with your daily morning toast. The fiber in these fruits accounts for nearly 80 percent of their carbohydrate content. In other words, this would also help in keeping your energy levels steady. If you do opt for toast, sticking to multigrain bread rather than white bread can also provide this benefit thanks to the slow-digesting whole grains.
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Chickpeas and Lima Beans No kid likes being told to finish their beans, but legumes have come a long way since your days at the family dinner table. Lima beans in particular are a nutritional powerhouse, delivering 13 grams of fiber and almost 15 grams of protein per cup. While these legumes can supply you with a good amount of protein, iron, and fiber, they can also provide folate — which is an important B-vitamin for pregnant women. Not getting enough folate can lead to symptoms such as weakness, fatigue, irritability, and poor concentration.
Smoothies If you are constantly on the go, invest in a blender so you sneak a significant portion of vitamins and minerals into your diet every day. When making your own, you also have the option of blending with plant-based milk. Soy may be your best option as it contains the highest amount of protein when comparing vegan alternatives to milk. Another tip is to limit fruits to no more than one cup — instead, consider adding more of green vegetables in your smoothies such as kale, spinach, beet greens, and collard greens.
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You'll be Kale-in' Veganism with This Scrumptious Kale, Black Bean and Avocado Burrito Bowl
A fresh burrito bowl with super flavorful components— lime marinated kale, seasoned black beans, brown rice and avocado salsa verde. This recipe is both gluten free and vegan.
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Brown rice 1 cup brown rice, rinsed (short grain/arborio or long grain/basmati recommended) ¼ tsp salt Lime marinated kale 1 bunch curly kale, ribs removed and chopped into small, bite-sized pieces ¼ cup lime juice 2 tbsp olive oil ½ jalapeño, seeded and finely chopped ½ tsp cumin ¼ tsp salt
Avocado salsa verde 1 avocado, pitted and sliced into big chunks ½ cup mild salsa verde (any good green salsa will do) ½ cup fresh cilantro leaves 2 tbsp lime juice
Seasoned black beans 2 cans black beans, rinsed and drained (or 4 cups cooked black beans) 1 shallot, finely chopped (or cup chopped red onion) 3 cloves garlic, pressed or minced ¼ tsp chili powder ¼ tsp cayenne pepper (optional) Garnish Cherry tomatoes, sliced into thin rounds Hot sauce (optional)
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Cook the rice: Bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Turn off the heat, drain the rice and return it to the pot. Cover and let the rice steam in the pot for 10 minutes, then fluff the rice with a fork and season with Âź teaspoon salt, or more to taste.
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Make the kale salad: Whisk together the lime juice, olive oil, chopped jalapeĂąo, cumin and salt. Toss the chopped kale with the lime marinade in a mixing bowl.
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Make the avocado salsa verde: In a food processor or blender, combine the avocado chunks, salsa verde, cilantro and lime juice and blend well.
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Warm the beans: In a saucepan, warm 1 tablespoon olive oil over mediumlow heat. SautĂŠ the shallot and garlic until fragrant, then add the beans, chili powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem dry at any point, mix in a little splash of water.
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To serve, spoon generous portions of rice, beans and kale salad into a bowl along with a couple spoonfuls of avocado salsa verde. Garnish with chopped cherry tomatoes.
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OVERTONES OF AGGRESSION GET TO KNOW METALLICA'S ROCK N' ROLL VEGAN
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fter launching its own whiskey, Metallica set its sights on vegan beer. The heavy metal band teamed up with Arrogant Consortia, an imprint of Stone Brewing, to launch the “Enter Night” pilsner.
Stone Brewing enters the rock n’ roll world of beer with its new collaboration with Metallica on Enter Night Pilsner. The new beer, Enter Night Pilsner was first released at a few of Metallica’s concerts this past fall. Beginning the first few months of 2019 Enter Night Pilsner will be released across the United States and will be followed with distribution to Europe, Australia, and China.
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At 5.7% ABV and 45 IBUs, Enter Night Pilsner is described as a hop forward pilsner with a bitter finish. The beer is packaged in 16oz six-pack cans and draft and can be found by using the Arrogant Consortia Beer Finder.
to become international forces of nature in their respective worlds, yet came from the fringes. An intensity of vision combined with a shared middle finger to the status quo makes Enter Night Pilsner a chorus of collaboration worth celebrating.
Enter Night Pilsner is the outcome of a genuine creative spark between two entities that grew
The members of Metallica and the leadership of Stone participated at every step alongside their talented brewing team.
From Metallica’s Bay Area HQ and the brewery HQ in San Diego, to many beers backstage at shows, the spirit of collaboration was powerful. Metallica’s Lars Ulrich and Stone co-founder Greg Koch even enjoyed multiple occasions at Lars’ home ‘discussing’ - industryspeak for ‘drinking’ beers. After all, there was only one chance to get this right, and anything less than an incredible result was not an option.
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“The amount of ideals and outlooks that Metallica and Stone Brewing share are endless. I’m always blown away about how similar our paths forward have been. Our view of the worlds that we each inhabit, of creativity and process, and sense of place in relation to our peers and ‘The Man’ are almost identical. This collaboration is beyond effortless and pure, and we can’t wait to share this incredible beverage with everyone out there.” Lars said.
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side from its intense drinkability, craft enthusiasts will note Enter Night’s remarkable flavor and aroma which artfully combine the beauty of a traditional Northern German Pilsner with Arrogant Consortia’s modern overtones of aggression.
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t first appeared for the most worthy few in exclusive releases at Metallica’s shows this past fall. The beer will gain full US distribution in the first quarter 2019, and its global domination will roll out this spring covering Europe, Australia, China and beyond.
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Music’s first couple Beyonce and Jay-Z are encouraging fans to go vegan for a month with a contest to give one lucky winner a lifetime of free tickets to their shows.
WHAT BEYONCE AND JAY-Z GIFTED THEIR LOYAL VEGAN FANS Queen Bey announced the challenge to her 123 million Instagram followers late in January saying it was in support of the Greenprint Project that promotes adopting even a partial vegan diet to limit environmental footprints.
Fans can sign up for the contest online and one will be chosen at random to win a pair of tickets annually for 30 years to concerts by Beyonce and/or Jay-Z, an estimated retail value of US$12,000! 19
The superstar known for her groundbreaking Lemonade album said she was going meatless on Mondays and eating plant-based breakfasts, while husband and rap mogul Jay-Z vowed two of his daily meals would be plant-based. The pop-inflected R&B idol has been vocal about embracing veganism in the past, having adopted the diet prior to her stunning May 2018 performance at the Coachella music festival one year after giving birth to twins.
Beyonce’s personal trainer, Marco Borges, is behind the project. The superstar musicians wrote the introduction to his December book elaborating on its vision.
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he is joined by fellow singers Miley Cyrus and Ariana Grande in promoting veganism, which prohibits consumption of all animal products including meat, dairy products, eggs and honey as well as wearing leather.
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Research has shown that cutting meat and dairy products can boost the planet’s health by reducing farmland use and planetwarming greenhouse gas emissions. Last February, they announced the Greenprint Project, a contest allowing their US admirers to win a ticket to a date on each of their tours for the next 30 years. A post on Beyonce’s Instagram page urging fans to click on a link to the project’s website and enter the competition. They can do so by pledging to give up meat on at least one day a week, for certain meals or to go further by going fully vegan.
In Marco’s book, they wrote about how having kids inspired them to live more healthily, for their own sake and that of the planet. “Having children has changed our lives more than anything else,” they wrote. “We used to think of health as a diet - some worked for us, some didn’t. Once we looked at health as the truth, instead of a diet, it became a mission for us to share that truth and lifestyle with as many people as possible.”
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Super Creamy Butternut Squash Linguine with Fried Sage Spiced and creamy - yet creamless butternut squash sauce tossed with whole grain linguine. Top with fried sage for a healthy, comforting main dish. Serve with salad or roasted vegetables to further lighten up the meal!
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INGREDIENTS 2 tbsp olive oil 1 tbsp finely chopped fresh sage 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups) 1 medium yellow onion, chopped 2 garlic cloves, pressed or chopped ⅛ tsp red pepper flakes (up to ¼ tsp for spicier pasta sauce) Salt Freshly ground black pepper 2 cups vegetable broth 12 oz whole grain linguine or fettuccine Optional additional garnishes: shaved Parmesan or Pecorino and/ or smoked salt
DIRECTIONS 1
Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
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Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
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In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
4
Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
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In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
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Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired. 23
A HAPPY HOUSE
WHY FAMILIES GO VEGAN AND HOW TO MAKE IT WORK
Imagine, sitting down to dinner, and your kids fight over who gets the last red pepper of their veggie appetizer, then go on to eat a meal of brown rice pasta with stir fried sugar snap peas, broccolini, and edamame followed by an apple for dessert. Bet you’re thinking - “not in my wildest dreams!”
But all this can change if you’re willing to take the first step - transition t o a plant based diet yourself.
A typical American household would eat meat, meat, and more meat. Burgers, steak, chicken, sausages, pork chop are the main staple and any parent would just be content to watch picky kids eat anything - especially if it meant eating their protein. Protein over the years has made a name for itself as the macronutrient of choice. Carbs have been demonized and protein put on a pedestal. Typical dinners included healthy grains and vegetables along with some type of animal protein, but the only food gone was usually the meat. 24
Kids don’t listen to much of what their parents say, but they watch everything that you do. As they say in parenting, more is caught than taught and you adopting a plant based diet is a big step in becoming the role model you want to be.
If kids are eating tons of meat and cheese, processed foods, and sugary snacks, they have no room for fruits and vegetables so we need to help them make a switch. Fruit, vegetables, beans, legumes, whole grains, nuts, and seeds need to be the basis for their diets. If they are eating those other foods, they should be doing it sparingly.
People feel guilty taking meat and dairy away from their kids and families. It is so ingrained in us that this is what we are supposed to eat a ton of. All of the ads tell us to. Protein shakes on top of burgers, on top of chicken breasts are putting kids and adults alike at risk of some serious health issues. Kids are bombarded even more than we were as kids, by environmental assaults, by the food, water, and the air we breathe. They need the antioxidants and phytonutrients of fruits and vegetables to fight off cancer, heart disease, diabetes, and the autoimmune diseases that we are now seeing starting much earlier in people’s lives. 25
It is tough for some people to get over the fact that plants have more than enough protein for us to thrive on. When we eat a plant-based diet, we get all of the protective health effects that plants offer. All the cancer fighters, inflammation reducers, and heart protection concentrated in a neat little nutrient-dense package. Kids have small tummies and even shorter attention spans. If they eat a decent sized
People complain that their kids are fussy and that all they will eat are sugary cereals, fries, mac and cheese and burgers. True, kids are naturally fussy and it is part of growing up. Routine is a huge part of a child’s makeup. Kids love routine and are not always open to trying new things. However, if healthy food shows up in your home over and over and over again, THAT becomes
chunk of meat, you can almost guarantee they aren’t getting those veggies, beans, or whole grains down Yes, they should be afraid of sugary cookies and donuts, but somehow all carbs have been lumped together as bad. Fruit and vegetables have carbs in them and are amazing foods! So is brown rice and Quinoa. Yet, people are afraid.
the habit. As a parent, you may feel bad about taking away their favorite snacks, but don’t! Teaching them to eat healthy and nutritious at an early age will have great long-term benefits for them so you are actually doing them good - despite temper tantrums and dinnertime drama! 26
A Truly Classic and Delicious Vegetable Paella Recipe We are so excited about this paella recipe! We hope you are, too.
Paella is a beautiful rice dish hailing from the east coast of Spain, near the port city of Valencia. It often includes seafood or meat, but this special one is vegetarian simply by mixing chickpeas into the rice and adding extra vegetables. If you were to order this in a Spanish restaurant, it would be called paella de verduras (vegetables). This version is fresh, colorful, and hearty, thanks to
brown rice and chickpeas.
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his paella is a great party option if your guests are following special diets. It’s vegan/vegetarian/dairy free, gluten free, nut free, and soy free. Although, I’d say it’s a great party option in general! Just add a big green salad and Spanish wine! Enjoy! 27
3 tbsp extra-virgin olive oil, divided 1 medium yellow onion, chopped fine 1 ½ tsp fine sea salt, divided 6 garlic cloves, pressed or minced 2 tsp smoked paprika 1 can (15 oz) diced tomatoes (preferably the fire-roasted variety), drained 2 cups short-grain brown rice 1 can (15 oz) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas 3 cups vegetable broth ⅓ cup dry white wine or vegetable broth ½ tsp saffron threads, crumbled (optional) 1 can (14 oz) quartered artichokes or 1 jar (12 oz) marinated artichoke, drained 2 red bell peppers, stemmed, seeded and sliced into long, ½”-wide strips ½ cup Kalamata olives, pitted and halved Freshly ground black pepper ¼ cup chopped fresh parsley, plus about 1 tbsp more for garnish 2 tbsp lemon juice, plus additional lemon wedges for garnish ½ cup frozen peas
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1 Arrange your oven racks in the upper
tablespoons of the oil in your Dutch oven or skillet over medium heat until shimmering. Add the onion and a pinch of salt. Cook until the onions are tender and translucent, about 5 minutes.
for easy cleanup. On the baking sheet, combine the artichoke, peppers, chopped olives, 1 tablespoon of the olive oil, ½ teaspoon of the salt, and about 10 twists of freshly ground black pepper. Toss to combine, then spread the contents evenly across Roast the vegetables on the upper rack until the artichokes and peppers are tender and browned around the edges, about 40 to 45 minutes. Remove from the oven and let the vegetables cool for a few minutes. Add ¼ cup parsley to the pan and the lemon juice, and toss to combine. Season with salt and pepper, to taste. Set aside.
3 Stir in the garlic and paprika and cook
6 For optional socarrat (crispy bottom—
and lower thirds of the oven, making sure that you have ample space between the two racks for your Dutch oven. You’re going to need a large Dutch oven (preferably 6 quarts/11to-12” in diameter or bigger) or a large skillet with a snug-fitting lid (both must be oven-safe!).
2 Preheat the oven to 350 F. Heat 2
until fragrant, about 30 seconds. Stir in the tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stir in the rice and cook until the grains are well coated with tomato mixture, about 1 minute. Stir in the chickpeas, broth, wine, saffron (if using) and 1 teaspoon salt.
4 Increase the heat to medium-high and
bring the mixture to a boil, stirring occasionally. Cover the pot and transfer it to the lower rack in the oven. Bake, undisturbed, until the liquid is absorbed and the rice is tender, 50 to 55 minutes.
beware that you might have to scrub burnt bits from your pot later if you do this, but it’s worth it!): Uncover the pot of baked rice, transfer it to the stovetop and cook over medium-high heat for about 5 minutes, rotating the pot as needed, until the bottom layer of rice is well browned and crisp.
7 Socarrat or not, sprinkle the peas and
roasted vegetables over the baked rice, cover, and let the paella sit for 5 minutes. Garnish with a sprinkle of chopped parsley (about 1 tablespoon) and serve in individual bowls, with lemon wedges on the side.
5 Meanwhile, line a large, rimmed
baking sheet with parchment paper
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Give (Chick)peas a Chance Serve Up This Tasty Hummus Quesadillas! A quick and easy snack or dinner - these Simple Vegan Hummus Quesadillas are packed full of healthy mediterranean flavors. Ready in just 10 minutes!
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Ingredients whole wheat tortilla 1/4 tsp olive oil
1
Heat olive oil in a pan over medium heat.
2
Add garlic and roasted red peppers to the pan. Sprinkle with salt and pepper to taste and saute for 2-3 minutes.
3
Add spinach to the pan and saute for an additional minute. Remove from the heat.
4
Heat a large pan over medium-high heat and spray with non-stick spray.
5
Spread hummus on one half of the tortilla. Top the hummus with the spinach/ roasted red pepper mix. Fold tortilla in half and place in the pan.
6
Cook until browned on bottom side. Flip and brown other side.
7
Remove from heat, slice and serve
1 small garlic clove diced 1/4 cup roasted red peppers diced 1 cup baby spinach 1/4 cup hummus non-stick spray salt & pepper
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