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contents FAMILY & LIFESTYLE 22 KIDS HATE KALE! (OR DO THEY?): GETTING KIDS TO LOVE THEIR GREENS by Lani Muelrath & Bo Rinaldi
These scrumptous smoothies have hidden greens. Make them for your kids today. pg. 22
NUTRITION AND THRIVING 28 HOW TO EXTEND YOUR LIFESPAN WITH FOOD
by Dr. Michael Gregor
Mark Bittman is vegan ... that is, until 6:00 pm. Learn more about his controversial theory. pg. 15
THE FUN SIDE OF VEGETARIAN LIVING HOT SHEET 10 VEGAN 101 13 YOGA FOR THE VEGGIE SOUL 14 VEGAN BEFORE 6 15
Live longer just by eating what you love. pg. 28
This pooch lived to 189 in dog years. Find out what he ate. pg. 10
contents FEATURE HOW TO HELP VEGAN KIDS STAY 33
STRONG IN A NON-VEGAN WORLD
RECIPES FOR FOODIES CHERIE SORIA 41
Low-Glycemic Strawberry Mesquite Macadamia Shortcake with Coconut Cream Topping
MARK REINFELD 43
REGULARS 05 CREDITS
VegWorld Staff & Contributing Writers
06
EDITOR’S NOTE
48
REVIEWS AND RECOMMENDATIONS
A Message from the Editor of VegWorld Magazine, Steve Prussack
Vegworld’s Pick of the month: Veganpalooza Veggie World Travels
Da Kine Bake Chocolate Bonbons
RIP ESSELSTYN 44 Black Bean and Sweet Potato Quesadillas
JENNY ROSS 46 Simple Walnut Crust
Learn how to help the veggie kids in your life stay strong in a non-vegan world. pg. 33
Las Cruces, New Mexico - an oasis for vegan fun? Find out more. pg. 50
Can you say low-glycemic? Make this delicious strawberry shortcake today. pg. 41
CREDITS VegWorld Staff Editor-In-Chief: Steve Prussack Associate Editor: Julie Varon Graphic Design: Veronique Zayas Magazine Layout: Lise-Mari Coetzee Media: Raw Edge Productions
CONTRIBUTING WRITERS Rip Esselstyn
Bo Rinaldi
Dr. Michael Greger, M.D.
Jenny Ross
Ally Hamilton
Rae Sikora
Vance Lehmkuhl
Cherie Soria
Lani Muelrath
Dr. Janice Stanger
Mark Reinfeld
Robin Tierney
VegWorld Magazine
Issue 013 - August 2013 | 5
EDITOR’s NOTE
A Message from the Editor of VegWorld Magazine, Steve Prussack
W
ith this month’s issue of VegWorld Magazine, we hope to help plant the seeds of veggie living for the next generation. The good news is that more children and teens than ever are giving in to their natural inclinations towards compassion and love of animals and embracing a vegetarian lifestyle. And more parents and caretakers are choosing to follow the sage advice of Dr. Sears and raise their children on a healthy veggie diet. But the fact remains: These children still are a minority in our meat-based culture. And, in a culture that prizes conformity and looks suspiciously at anything that is “different,” we need tools to help these children stay strong in their convictions and ideals.
I
understand as well as anyone the obstacles we face in attempting to bring our children up as vegans. One year ago, I married my high school sweetheart after over 20 years apart. As part of our union, I became an instant stepfather to a 6-year-old boy, Eli. Naturally, as a strict vegan for almost 20 years, I desperately want to raise my stepson on a vegan diet - for his health, for the animals and for the planet. My wife, who became vegan over 3 years ago agrees that a veggie lifestyle is best for our son. Nevertheless, and despite the clear science and studies showing that a plant-strong diet is the best to grow healthy children, Eli’s father still believes that children need meat to grow strong. It is a daily struggle to help our son stay confident that, while our vegan lifestyle is “different,” it is best for him and the planet. We hope that this month’s feature by longtime vegan educator, Rae Sikora, will help all of you in the struggles you may face helping the little vegetarians in your life stay strong in the face of immense peer and societal pressures.
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any children also are taught from an early age that veggies, and especially those nutritious leafy greens, do not taste good and are not the preferred food for kids. We at VegWorld believe this is nonsense and have included tricks and recipes to get your kids loving their kale - for real!
VegWorld Magazine
Issue 013 - August 2013 | 6
EDITOR’s NOTE
A Message from the Editor of VegWorld Magazine, Steve Prussack
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e have also added kid-friendly veggie recipes for the lunch box or just for fun. Kids don’t want to stand out from their friends when it comes to lunchtime, snack time, or social events that revolve around food. I have found in my own life that the key is finding delicious plant-strong alternatives that even other (meat-eating) kids want too. Try some of the recipes we’ve included this month and we promise kids will ask for seconds.
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inally, we are proud to announce the launch of Veganpalooza: 2013 Vegan World Summit. In 2012, I founded VegWorld Magazine as a continuation of the first Veganpalooza worldwide event. Over ten thousand people joined us to hear dozens of leaders in veggie living and left with invaluable new knowledge and a sense of broader community. This year’s Veganpalooza - which starts August 15 - promises to be even better. This year we have even more celebrities and leaders on the roster and we are including brand new Google video hangouts. This 4-day event is free and I promise you won’t be disappointed. Tap here if you would like more information about Veganpalooza. As always, tap here for VegWorld updates, radio shows, and current news at www.vegworldmag.com.
Publisher of VegWorld Magazine
VegWorld Magazine
Tap here to subscribe free to VegWorld Magazine radio to hear free interviews with the leaders in veggie living.
Issue 013 - August 2013 | 7
VegWorld Magazine
Issue 013 - August 2013 | 8
The Fun Side
Of Vegetarian Living Hot Sheet Vegan 101 Yoga For The Veggie Soul Vegan Before 6
Vegan Hot Sheet
hip and happening vegan stuff After three years on a vegan diet, former President Bill Clinton says he doesn’t crave steak. But cutting back on bread has been tough. “Heavily processed carbs, you really have to control that,” Clinton reported in a recent interview about his eating habits. The former president, now 66, went on an all vegan diet after a health scare in 2010, and he says he’s kept it up.
n: Bill Clinto t n e id s e Pr n and Still Vega Lovin’ It
Australian Government Recognizes Vegan Diet As Viable Option For All
“I wanted to live to be a grandfather,” Clinton said about his decision to go veggie. “So I decided to pick the diet that I thought would maximize my chances of long-term survival.” Now that’s a presidential decision!
VEGAN DOG LIVES TO 189 YEARS Have you heard about the veggie-eating dog who lived to the ripe age of 27? That’s 189 dog years! The dog, Bramble, a blue merle Collie, lived in the UK and held the Guinness World Record for being the oldest living dog at the time. What’s most amazing about this story is that the dog actually lived on a vegan diet of rice, lentils and organic vegetables. She ate once a day and exercised a lot. The owner of the dog, Anne Heritage, was a vegan herself. She just fed Bramble a big bowl of vegan dinner every evening. She explains that Bramble “is an inspiration and it just goes to show that if you eat the right things and keep on exercising you can extend your life.” The age of 189 years comes from the common usage of counting 7 human years for every one dog year. This method is sometimes debated, but any way you count it – Bramble lived a long life.
Australia’s peak health body, the NH&MRC, has finally recognized that a vegan diet is a viable option for all Australians. Australia’s top health experts are now in agreement with those in the U.S.A. and Canada that well-planned vegan diets are safe and healthy for all age groups. In the newly-released Australian Dietary Guidelines, plant-derived foods are listed as alternatives to animal-derived foods, with meal planning advice accommodating vegan eating. In fact, the Guidelines state that alternatives to animal foods (such as nuts, seeds, legumes, beans and tofu) can, for all Australians, “increase dietary variety and can provide a valuable, affordable source of protein and other nutrients found in meats.”
BISCOLINOS! These cute little biscotti-shaped raw vegan cookies are of course gluten-free and dairyfree, but they also boast wholesome, grain-free ingredients (with California almonds as the flour base – no starches) that are dehydrated, rather than baked. Current varieties include: Cranberry & Cacao Nibs, Lemon & Coconut, Sesame Lime Ginger, Apricot & Coconut (pictured above), and Coconut & Cacao Nibs. We think they are a yummy and nutritious alternative to the usual after-dinner treat.
'TEGAN THE VEGAN' CLAYMATION HIT When Marisa Martin wanted to become a vegetarian at the age of 12, her teacher said she would die if she didn’t eat meat. Twenty-two years later, the committed vegetarian is still going strong and has turned her experience into a claymation film, Tegan the Vegan. Originally screened in 2011, it has been broadcast worldwide at vegan and vegetarian film festivals and even on the screens in Times Square, New York. Show it to your favorite veggie kid today.
The Conscious Cook
C e l e b r it i e s
Takes the World By Storm
Tal Ronnen is a vegan chef who also is a cookbook writer and teacher. He used to love steak, spicy sausage and pastrami but decided to become a vegetarian, which led him to a vegan diet. On this journey, he has been determined to create dishes with the same gusto and bold flavors as those he appreciated during his meat-eating days. Ronnen is a celeb favorite, having catered Ellen DeGeneres’ wedding to Portia De Rossi, and created the menu for Oprah Winfrey during her 21-day cleanse. He recently opened Crossroads, a trendy new restaurant in L.A. where he shares his gourmet veggie delights with the masses.
Got Vegan Breast Milk? Alicia Silverstone launches site for women to share it “Clueless” star Alicia Silverstone is lending another helping hand. This time it’s to help fellow vegans who have difficulty producing enough breast milk to feed their children. Yahoo reports the 36-year-old actress is launching a website to help women share breast milk. “Because we are a community of beautiful souls who recognize the importance of food as health, I say we help support those mamas and babies who need a hand during one of the most important times in their lives,” Silverstone wrote on her blog. “It’s why I’m starting the Kind Mama Milk Share, a way for moms to connect with other moms in their area. If you have milk to share — post it! If you are in need of milk — post it! Think of all the babies we can help raise together!”
Vegan101
01
1
The Dangerous Truth
About Protein
Protein is the most misunderstood and overhyped nutrient. Popular myths have been created to hide basic facts about protein, including what it is, how much of it we actually need and what happens to your body when you eat too much of it.
protein. You’ll also learn the truth behind three commonplace fallacies that keep you eating foods that can wreck your health.
The following presentation by our regular contributor, Janice Stanger, will transform your understanding of protein with must-know information on the three biggest dangers of consuming too much or the wrong kind of
As Dr. Stanger explains, a whole-foods, plant-based diet provides the optimal amount of protein and all the other nutrients as well. You will never again need to wonder: But where will I get my protein?
ABOUT THE AUTHOR
Dr. Janice Stanger has a Ph.D. in Human Development and Aging from University of California, San Francisco. As an adult, she went through multiple unsuccessful weight loss attempts, binge eating, and numerous chronic illnesses and debilitating pain. Since following the Perfect Formula Diet the author is now in Perfect Health, at her Perfect Weight, and takes no prescription drugs (with ideal cholesterol, blood pressure, and glucose level) at age 58. Find out more about Dr. Janice Stanger by visiting her website here.
VegWorld Magazine
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Ally’s Corner: Yoga for the Veggie Soul
Ally’s Corner:
Yoga for the Veggie soul by Ally Hamilton
This month’s practice is about balance. The first half is a heat-building flow, and the second half is restorative - nice, long holds in hip, hamstring, and heart-openers. For most of us, life is moving quickly, and there are always things that need doing at a pace that’s not very forgiving.
what you need in order to feel balanced. For some people it means stoking those flames so there’s enough heat to pursue dreams and get things done, and for others, it’s learning how to chill a little bit more - to remember to stop and breathe and let go. Either way, this practice is for you.
On your mat, and in your life, it’s so important to take care of yourself, to tune in and find some time to listen deeply and figure out
Lots of love, Ally Hamilton
ABOUT THE AUTHOR
Ally Hamilton practiced yoga in New York City with the incomparable Dharma Mittra. She has been teaching yoga to students and instructors in Los Angeles, California since the beginning of 2001. In 2009, Ally opened an extremely popular and successful yoga studio, Yogis Anonymous, in Santa Monica. Ally also instructs a world-wide audience at ww.yogisanonymous.com. Tap Here to sign up for your free trial (Enter coupon code “VegWorld for 15 days free)
VegWorld Magazine
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Mark Bittman, Author of “Vegan Before 6:” Vegan Friend or Foe?
Mark Bittman, Author of “Vegan Before 6”:
Vegan Friend or Foe? by Vance Lehmkuhl
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ew food writers have done more to make vegans both cheer and grumble than Mark Bittman.
The Good and the Bad Certainly, the guy knows food, particularly the plant-based kind. He’s a columnist for the New York Times Dining section and the lead food writer for the Sunday magazine. He writes for the Times opinion page and blogs, too. He also wrote the best-seller “How to Cook Everything.” Leafy greens are a trendy topic now, but Bittman wrote the book on ’em back in 1995. He’s done a vegetarian cookbook and has
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examined some of the problems associated with overconsumption of meat. Last July, he slammed the dairy industry, busting the ad claim that drinking milk prevents osteoporosis and sharing how his
Mark Bittman slammed the dairy industry and believes eating meat is bad for your health...yet he isn’t vegan! Issue 013 - August 2013 | 15
Mark Bittman, Author of “Vegan Before 6:” Vegan Friend or Foe? heartburn disappeared when he went milkfree. But Bittman is neither vegan nor vegetarian, which frustrates many animal-free foodies who’d love to count the outspoken straight-shooter as one of our own.
The Compromise With his new book, “VB6” (Clarkson Potter), Bittman pumps up that jam by suggesting that readers eat completely plantbased — until 6 p.m., when they can eat literally anything. The book’s full subtitle, “Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good,” marks its straightforward focus on health. But there’s enough consideration of wider concerns to keep ethical vegans cheering — and grumbling. When his doctor said to him, after some troubling blood work, “You should probably become a vegan,” Bittman searched for a regimen that could improve his numbers and his weight while still allowing him to indulge in the foods he enjoyed most. His only-after-6 approach isn’t quite that simple, of course. The book could be called “VUB6,” because he also emphasizes unprocessed foods. It’s not as though he’s suggesting you eat Tofurky sausage for breakfast and Tofutti pizza for lunch, then fall “back” into an eat-everything dinner.
Hate Him or Love Him, he may be on to Something… “VB6” indicts the high-fat, high-processed, high-meat standard American diet as a junk habit we need to break. In an email interview VegWorld Magazine
In “VB6,” Bittman advocates for a whole-food vegan diet - that is, until 6 p.m., when you can eat anything you want.
with me, Bittman said: “The science tells us we should be eating more vegetables and other unprocessed plant foods, and less of everything else. That is pretty much established. If you eat less junk and fewer animal products, and in place of those you eat plants, you’re better off.” Bittman said he is presenting one strategy for doing that. “You can do it religiously, you can do it casually, or you can figure out another strategy: vegan except weekends, vegan after 9 a.m., vegan except Tuesday and Thursday - whatever. The idea is to shift the percentage of calories you get from unprocessed plants to as high a percentage as you can. Bearing in mind, again, that vegans eat junk food, too.”
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Mark Bittman, Author of “Vegan Before 6:” Vegan Friend or Foe?
“To the extent I’m really strict about it, my weight stays down. When I cheat, it creeps up — which to me is a pretty good indication that it’s sensible.”
Bittman says he’s in it for the health reasons, although he adds: “Ethics enters into it, of course.”
This positive-feedback loop helps make a plan like VB6 easier to adopt. Plus, many people find eating mostly whole, plant-based foods and less salt, sugar and dairy turns up your taste buds. Fair enough. But couldn’t similar results be achieved with an all-vegan plan that’s unprocessed before 6, then pig out on vegan junk food after? Sure, Bittman said.
When you eat only unprocessed veggie foods - even for most of your day - you begin to feel and see the difference when you return to processed animal foods.
A little bit pregnant? So, if VB6 is good as far as it goes, why not go all the way? I was going to ask him, but Bittman had already answered that question in a blog post, “Why I’m Not a Vegan.” Some fans, he noted, had been grumbling, “Isn’t being a part-time vegan like being a little bit pregnant?” “Obviously not,” he responded. “VB6 is about changing your diet,” he told me. “It’s permanent and it’s huge. Ethics enters into it, of course . . . we should not be torturing animals or treating them like widgets.” And then there’s the planet: “Animal production as it stands now is probably the biggest agricultural threat to the environment,” he noted. VB6’s health-motivation strategy could help people address these other issues by changing to more positive habits. “I’m more focused on real food than on pure veganism,” Bittman said.
VegWorld Magazine
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Mark Bittman, Author of “Vegan Before 6:” Vegan Friend or Foe?
Vegan Before 6 allows for flexibility in the switch to a veggie diet, making it more palatable to many.
“Junk food, highly processed food - animal or not - is really the biggest problem in health.”
“Any strategy that reduces animal consumption is a good thing.” - Mark Bittman
And if people cut down their meat and dairy intake, who’ll complain? He reminded me that “any strategy that reduces animal consumption is a good thing.” Very true. And the more people eating animal-free for whatever reason, the more menus will adapt. Which leaves vegans like me with less to grumble about. Grumble.
ABOUT THE AUTHOR
Vance Lehmkuhl is a cartoonist, writer, musician and 12-year vegan. “V for Veg” chronicles plant-based eating in and around Philadelphia. VforVeg@phillynews.com or @V4Veg on Twitter.
VegWorld Magazine
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VegWorld Magazine
Issue 013 - August 2013 | 19
FAMILY
AND LIFESTYLE
Kids Hate Kale! (Or Do They?): Getting Kids To Love Their Greens
Kids Hate Kale! (Or do they?): Getting Kids to Love their Greens
Kids Hate Kale!
(Or do they?): Getting Kids to LOVE THEIR GREENS
N
ewsflash: Green leafy vegetables are not the most popular among kids. Or are they?
Greens naturally taste good, so we think children should be eating them every day. To help, VegWorld consulted two expert sources on getting kids to love those leafy greens – Lani Muelrath, the Plant Based Fitness Expert and Bo Rinaldi, author of “The Complete Idiot’s Guide to Green Smoothies.” Try these ideas at home with your favorite kids and watch them learn to love kale (hint: they even work on stubborn husbands).
VegWorld Magazine
Chips are Chips – Even if They’re Made of Kale by Lani Muelrath When it comes to convincing reluctant little ones that greens are their new best friend, I’m not above a trick or two to create a fun and festive food experience. Plus, I fell in love with the movie I’ve included in this article and had to find some excuse to get it into your hands. In the video below, children are enchanted by the beautiful presentation of brilliant greens in a glass, inspiring them
Issue 013 - August 2013 | 22
Kids Hate Kale! (Or do they?): Getting Kids to Love their Greens to ask for more. From goodies like kale chips to delicious green smoothies, there are many options to make sure your kids actually love eating their greens.
Ingredients: • 1 big rinsed bunch of organic kale • 1 tablespoon balsamic vinegar • A pinch of smokey paprika powder (optional) • A pinch of curry vindaloo powder (optional) Procedure:
Yes, I said “love” them; well, that’s excellent news. But – you wonder – how can I make things like kale chips at home? I knew you’d ask that question, so I experimented in my kitchen and here’s what I came up with:
VegWorld Magazine
1. Pull or cut the rib from the kale leaves. 2. Tear or chop the leaves into big chunks. 3. Toss the kale with vinegar and spices. 4. Spread on a baking sheet and bake at 300 degrees – or longer -until crispy. Kale chips need to be eaten fairly soon after baking, otherwise they quickly gather the moisture from the air, becoming chewy and somehow bitter. And it’s the crunch that makes them fun!
Issue 013 - August 2013 | 23
Kids Hate Kale! (Or do they?): Getting Kids to Love their Greens
Decadent snacks, like smoothies and kale chips, are great ways to show kids that greens taste good.
Kids Can’t Resist a Smoothie – Even if it’s Green by Bo Rinaldi Smoothies in general are very kid friendly. They’re sweet and creamy and full of delicious fruit. Fresh green smoothies are not such a deviation from fruit smoothies as you might think. There are plenty of ways to make greens appealing to children, and green smoothies are the easiest method. Serving green smoothies to children is a perfect way to sneak leafy greens and superfoods into their diets and ensure they’re getting the nutrition they need. I’ve found that hesitant kids acclimate better to smoothies with only a few greens in them at first. You can always add more greens to your smoothies as your child becomes more accustomed to flavors and appreciative of the taste.
Introducing Your Kids to Green Smoothies An easy way to begin adding green
VegWorld Magazine
smoothies into a child’s everyday diet is to serve it as a side to an otherwise familiar breakfast. Increase the serving each day over a period of two weeks until the smoothie replaces the other food. Another way to introduce smoothies as a main source of nourishment is to remove the worst aspects of the diet several weeks prior to introducing green smoothies. Using this method, there won’t be such a strong reaction, leaving less of a chance for aversions to develop. You can also try making a smoothie using fewer greens than what’s called for. If your child likes it, you can increase the amount of greens over time. You may have to take a more intellectual approach with older children and teenagers. Just explain the benefits of drinking green smoothies. That’s often enough to convince a preteen to give it a go. Tell your teenager that drinking lots of green smoothies will help clear up acne and keep them slim. When they see the benefits, they’ll be lifelong converts. Whatever approach you decide to take, keep in mind that the best way to convince any resistant child to try something new is to
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Kids Hate Kale! (Or do they?): Getting Kids to Love their Greens give them a lot of space and freedom when making a decision about whether or not to give it a go.
below for them. Here are two kid-friendly recipes that are sure to please.
If they have taste aversions to green smoothies, you can change this by simply preparing smoothies like the mild recipes
Raspberry Zing Smoothie Tart and sweet in all the right places, the pineapple and raspberry in this smoothie play well together while mild spinach adds to the overall pleasing taste. Yield: 2 cups Prep time: 15 minutes Serving size: about 4 cups Each serving has: • 186 calories • 46 g carbohydrate • 1 g fat • 11 g fiber • 3 g protein Ingredients: • 2 cups chopped fresh pineapple • 2 cups fresh or frozen raspberries • 1/2 cup water • 2 tablespoons maple syrup • 1 cup fresh spinach Procedure: 1. In a high-speed blender, combine pineapple, raspberries, water, maple syrup, and spinach. 2. Blend until completely smooth.
VegWorld Magazine
Issue 013 - August 2013 | 25
Kids Hate Kale! (Or do they?): Getting Kids to Love their Greens
Ultra Violet Smoothie Creamy hemp and chia seeds with perfect blueberries make a wonderful base for the greener things in life. This smoothie is sweet all the way around. Yield: about 4 cups Prep time: 15 minutes Serving size: 2 cups Each serving has: • 374 calories
Ingredients: • 1/4 cup hemp seeds • 1 tablespoon chia seeds • 2 tablespoons Grade B maple syrup • 1 1/2 cups fresh or frozen blueberries • 1 teaspoon spirulina • 1 1/2 cups water
• 49g carbohydrate • 16g fat
• 1 large fresh banana • 3 kale leaves, stems removed
• 9g fiber • 15g protein
Procedure: 1. In a high-speed blender, combine pineapple, raspberries, water, maple syrup, and spinach. 2. Blend until completely smooth.
ABOUT THE AUTHOR
Award winning Lani Muelrath, M.A., CGFI, CPBN, FNS - The Plant-Based Fitness Expert - is author of the Best Selling book “Fit Quickies: 5 Minute Targeted Body Shaping Workouts.” (Kale Chips)
ABOUT THE AUTHOR
Bo Rinaldi is an entrepreneur, chef, and co-owner of the acclaimed Blossoming Lotus restaurant in Portland. A proponent of the fantastic benefits of the vegan lifestyle, Bo is the co-owner of VeganFusion.com, blogs frequently at BoRinaldi.com, and is the co-author of many Top Selling Books, including “Vegan Fusion” and four Complete Idiot’s Guides. (Excerpted from “The Complete Idiot’s Guide to Green Smoothies” by Bo Rinaldi.)
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NUTRITION
AND THRIVING
How to Extend Your Lifespan with Food
How to Extend Your Lifespan with Food | Michael Greger, M.D.
How to Extend your
Lifespan with Food Michael Greger, M.D.
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hy can’t we live forever? Some animals do, and I don’t mean some 200 year old whale – I’m talking immortal. There are actually species of animals that don’t age and could technically go on living forever – and why not?
In a sense, humans are immortal in that a few of our cells live on as sperm or egg cells lucky enough to find each other. Each of our kids grow out of one of our cells, and that
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alone (the fact that a single cell can grow into an entire person!) should make, in comparison, the notion of keeping our bodies going indefinitely seem trivial.
DHEA: All the Rage in Longevity Human longevity is certainly a hot research topic. Much of the research has focused on
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How to Extend Your Lifespan with Food | Michael Greger, M.D. the role of DHEA (dehydroepiandrosterone), the most abundant steroid hormone in the human body. DHEA may help counteract the effects of stress and preserve female fertility. It also appears to be a strong predictor of longevity. Caloric restriction is thought to extend the lifespan of many animals by upregulating DHEA, which normally declines as we age. DHEA is sold as a “fountain of youth” overthe-counter dietary supplement, but concerns have been raised about safety, side effects, and quality control.
Why Starve, When you can Feast? There is, however, a natural way to boost DHEA levels. As I note in my video below, after just 5 days on an egg-free vegetarian diet, blood levels
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of DHEA rise about 20%. Upon further testing, it seems that the bodies of those eating vegetarian weren’t necessarily producing more of it, but just losing less, something one normally only sees in fasting. So, by eating vegetarian one may be able to mimic the effects of caloric restriction, but without walking around starving all the time.
A Veggie Diet also Keeps the Doctor Away Now, that’s great news: You can increase your lifespan by losing less of your DHEA as you age, just by going veggie. The better news is that you can also ward off the top killers by going veggie too. Recently, the risk factors for mortality were published for the Harvard Nurse’s Health Study, which is currently the most definitive long-term study ever on older women’s health. VegWorld published an article earlier
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How to Extend Your Lifespan with Food | Michael Greger, M.D. this year demonstrating how vegans avoid the top killers, based on this study. But at least one item bears repeating: The leading cause of death found was heart disease; so, it’s no surprise that dietary cholesterol consumption was significant risk factor for death. Of course, animal products contain cholesterol; plant foods do not. To understand just how much consuming animal products can shorten your lifespan, consider this: The second leading cause of death in the study was smoking-related cancer deaths. Comparing the two, consuming the amount of cholesterol found in just a single egg a day appears to cut a woman’s life short as much as smoking 5 cigarettes a day for 15 years.
Women get the equivalent of 4 hours of weekly jogging benefit by eating just 2 handfuls of nuts a week!
nuts a week! So, have we found the “fountain of youth?” It seems we have, and it’s filled with fruits and nuts.
The most protective behavior found in the study was fiber consumption. And the one specific food most tied to longevity was nuts. Women appear to get four hours of weekly jogging benefit eating just two handfuls of
VegWorld Magazine
Issue 013 - August 2013 | 30
How to Extend Your Lifespan with Food | Michael Greger, M.D.
ABOUT THE AUTHOR
Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, among countless other symposia and institutions, testified before Congress, and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.
&
Dr. Greger’s recent scientific publications in the American Journal of Preventive Medicine, Biosecurity and Bioterrorism, Critical Reviews in Microbiology, Family Community Health, and the International Journal of Food Safety, Nutrition, and Public Health explore the public health implications of industrialized animal agriculture. Dr. Greger is also licensed as a general practitioner specializing in clinical nutrition and was a founding member of the American College of Lifestyle Medicine. Dr. Greger’s nutrition work can be found at NutritionFacts. org, which is now a 501c3 nonprofit charity. Tap here to find out more about Dr. Greger’s Nutrition Facts website.
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feature
How to Help Vegan Kids Stay Strong in a Non-Vegan World
How to Help Vegan Kids Stay Strong in a Non-Vegan World | Rae Sikora
How to Help Vegan Kids Stay Strong in a Non-Vegan World by Rae Sikora
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e all want to be liked and understood by our peers.
Take that desire for fitting in, multiply it times 100, and you may come close to understanding what it is like for a youngster or teenager who wants desperately to be socially accepted in their world. It’s hard enough under normal circumstances. Now mix in something – like living a vegan lifestyle – that makes a kid stand out as seriously different from the pack, and you have a recipe for potential isolation and even ostracizing.
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Just like when we grow up, childhood activities – such as school events, birthday parties, play dates (and even regular dates for teens) – often center around food. And since the number of us following a veggie diet still only hovers around 5%, that makes a lot of opportunities to stand out from the crowd. So, how can we help the veggie kids around us stay strong in a non-vegan world? To help us with this task, we asked longtime vegan educator, Rae Sikora for her guideance and wisdom. Here’s what she had to say.
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How to Help Vegan Kids Stay Strong in a Non-Vegan World | Rae Sikora
Tell your Kids: You’re Not different; you’re unique In fourth grade, I had one of the greatest lessons of my life. No matter how hard I tried, I was one of the not-cool kids who was a favorite target for teasing and bullying. I wanted so badly to fit in, but the more I tried, the less it worked. I had way too many elements working against me. Among other things, I was the only Jewish kid in a huge school of kids from mostly anti-semetic families; I looked like a boy, was shorter than other kids my age, had a big black mole on my right cheek and big black bushy eyebrows (almost a mono brow), was uncoordinated and a nervous nail biter. My only close friend in elementary school was our dog, Sandy. One afternoon, my teacher, Mr. Butts (I am guessing he had his own difficult childhood with that name) told me to stay after school so he could talk to me. I figured I was in trouble for something. But instead, he sat on my desk and asked me, “Why do you cover your beauty mark with your hand all the time?” When I explained that the other kids teased me, he looked right at me and said some-
Teach kids to love what is unique about them, to be themselves, and to be unstoppable in who they are and what they love. VegWorld Magazine
A child’s natural inclination is to love animals. Yet, kids who don’t eat them often stand out from their friends.
thing that would change me and my life forever. He explained: “You are covering up what is special and unique about you. It is a beauty mark, not a mole. Think about famous people. Almost all of them have something unique about how they look, act or sound. There is something that makes them stand out from the crowd. Don’t ever hide what is unique in you. Be yourself. Don’t compare yourself to anyone else, but learn to see what you have that is worth showing to the world. Be unstoppable in what you love and who you are.” That moment with him was a turning point. I was stunned by the message. I could hear the truth and the caring in what he was saying. I stopped trying to hide my “beauty Issue 013 - August 2013 | 34
How to Help Vegan Kids Stay Strong in a Non-Vegan World | Rae Sikora mark” on that day and I stopped absorbing all of the nastiness being thrown at me by other kids. I found a strength that would carry me through life.
Be a model of strength for your children
What you do matters! Be a model of strength and acceptance for your struggling kids.
Later in life I realized that my parents had Exposing kids to nature can help them feel strong in their decision to live a compassionate life.
also been great teachers in being true to myself. In an anti-semetic community, they would decorate our house for Chanukah every year. My parents were outspoken advocates for all civil rights. They showed up as caring and honest people who were living true to their values, even when it resulted in not getting work promotions or losing friends.
Support your kids’ decisions At 15 I stopped eating animals because I cared about them. My commitment to this caring got tested many times as my family and friends criticized my vegetarian path and every choice that went along with it. One afternoon my father seemed upset and asked me, “Why do you keep trying to be different? Why can’t you just be a normal kid who eats like a normal person? I told him, “I would love to fit in with the people around me. But, I have to live in a way that is honest to myself. I am not trying to be different. I am trying to live a life that I can believe in.” My father just said, “O.K.” and the conversation ended. I am thankful to my dad today for accepting my decisions and giving me the
VegWorld Magazine
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How to Help Vegan Kids Stay Strong in a Non-Vegan World | Rae Sikora
Foster supportive friendships for the young people in your life and involve them in events where they meet other veggie kids.
respect to know I was able to make them on my own.
foster supportive friendships for your kids I had only one friend growing up who undersood, loved and and supported me. I knew then that if that was the only person I got to have who is close to me for my entire life,
Ideally, kids should have lots of friends to lean on. But one really good friend is all they need.
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that is enough. My friend Joel was the only obvious gay boy in our school. He was an artist who knit and sewed and never fit in with the other boys. His family never accepted who he was and harassed him as much as the kids at school. Joel and I found each other and were inseparable. We were the two most teased kids in a school of over 2,000 students. We loved being together. We biked and swam and made art. We volunteered at nursing homes and other institutions. Most importantly, we were happy with our lives and our friendship. I cannot stress enough the importance of one great freindship.
remember that young people have a lot to teach us too Throughout history, there have been people who remained true to their values, no matter Issue 013 - August 2013 | 36
How to Help Vegan Kids Stay Strong in a Non-Vegan World | Rae Sikora friend’s) compassionate living path:
Co-create your life together with your kids. We can learn just as much from them as they can from us. how much society opposed them. Share stories of these historical figures with the young people in your life. One of these people was Walt Disney. He lived a creative life that often made others question his ideas as being too strange. As one popular story goes, young Walt was drawing flowers during an assignment to draw a still life. As his elementary school teacher walked past, she was surprised to see flowers with faces and arms. When she informed Walt that flowers don’t have faces, Walt replied, “My flowers do.” As parents and friends of young people trying to live compassionately in a world that is often cruel, the most powerful thing we can do is support them by really listening to their concerns. Try to understand when their personal choices or their family’s choices are embarrassing or challenging. Our lives are powerful examples to each other. You will learn from young people and they will learn from you. Remember that we are all teachers and students with everyone in our lives.
6 powerful tools of support In a nutshell, here are your most powerful tools for supporting your family’s (or young
VegWorld Magazine
Start them young. Visit farmed animal sanctuaries and other animal rescues whenever possible. Read some of the great compassion themed children’s books to them or have them around for them to read. (Including books by Dav Pilkey, Ruby Roth, Zoe Weil and Marla Rose). Spend as much time as possible in nature. Children who fall in love with this planet and all the creatures who live here will have more confidence in living a life that cares for our earth home than those who never connect with nature. Co-create your life together as a family (or with your young friends). Rather than telling kids what you are going to do and making them feel powerless, sit together and make choices that work for all of you and honor your compassionate choices. For example: Rather than telling a young friend that you will not take her to the zoo, sit together and discuss what would be the best activity for you to do together, considering the love of animals that you both share. See your lifestyle choices as a celebration of all LIFE. As much as possible, create positive celebrations that honor your own values and incorporate cultural traditions. We get to redefine what it means to have a barbeque, a birthday cake and ice cream or any other typically uncompassionate tradition. Rather than focusing on what we choose to not do or have, focus on all the amazing choices we do have in life that support the life around us. Invite their friends into Issue 013 - August 2013 | 37
How to Help Vegan Kids Stay Strong in a Non-Vegan World | Rae Sikora your wonderful world. Make every effort to give your children at least one event each year that surrounds them with other kids from compassionate vegan families. If you don’t have the funds to attend one of the large conferences like NAVS Vegetarian Summerfest with your kids, create something locally. This can be a local Meet-up group for vegan families or any other venue for gathering regularly with others who are on the same page.
Share stories of vegan athletes, actors and other vegan leaders. There are great magazines, like VegWorld, that highlight vegan athletes and other popular culture leaders. We all have the power to show up as supportive loving adults in the lives of young people. Be that strong beautiful spirit they can lean on and look up to.
ABOUT THE AUTHOR
Rae Sikora has been a spokesperson for animals, the environment and human rights for over 30 years. Her programs have been changing people’s vision of what is possible to create in our lives and in the world. As co-founder of the Institute for Humane Education, Rae created interactive critical thinking tools that are now being used by people around the globe. Rae is co-founder and co-director of Plant Peace Daily and co-founder of Vegfund Tap Here to find out more about Rae.
VegWorld Magazine
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RECIPES
FOR FOODIES
Low-Glycemic Strawberry Mesquite Macadamia Shortcake with Coconut Cream Da Kine No Bake Chocolate Bonbons Black Bean and Sweet Potato Quesadillas Simple Walnut Crust
Low-Glycemic Strawberry Mesquite Macadamia Shortcake with Coconut Cream Topping | Cherie Soria
Low-Glycemic Strawberry Mesquite Macadamia Shortcake with Coconut Cream TOPPING Biscuit Ingredients:
Coconut Cream Topping Ingredients:
• ¾ cup macadamia nuts (or substitute other favorite nuts)
• 1 cup young coconut meat
• ¾ cup mesquite powder
• 1 tablespoon Lakanto (or Thai coconut sugar paste)
• 2 tablespoons Thai coconut sugar paste
• 1 – 2 tablespoons water, as needed
• 2 tablespoons cashew butter (or other nut butter)
• ½ teaspoon vanilla extract
• 1 teaspoon vanilla extract • Pinch of salt
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• 4 cups strawberries, sliced or chopped • 2 tablespoons Lakanto
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Low-Glycemic Strawberry Mesquite Macadamia Shortcake with Coconut Cream Topping | Cherie Soria Procedure 1. To make the biscuit, process the macadamia nuts and mesquite powder in a food processor until it is a fine powder. Add the remaining ingredients and pulse again to combine. 2. Measure ¼ cup of the biscuit mixture and press it firmly to form biscuits. 3. To make the coconut cream topping, blend ingredients in a blender until smooth.
4. Place berries in a large bowl with Lakanto and gently toss. 5. To serve, place a biscuit on a plate, ladle strawberries over the biscuit and add a dollop of coconut cream topping. 6. Store the biscuits in the refrigerator in a sealed container for up to 2 weeks. Store the Coconut Cream in a sealed glass jar in the refrigerator for up to a week.
ABOUT THE CHEF
Raw food revolutionary, Cherie Soria, is the founder and director of Living Light Culinary Institute, and has been teaching the art of gourmet raw foods to individuals, chefs, and instructors for more than 20 years and vegetarian culinary arts for 40 years. Cherie is also the author of four books, including “Raw Food Revolution Diet” and “Raw Food For Dummies.”
VegWorld Magazine
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Da Kine No Bake Chocolate Bonbons | Mark Rienfeld
Da Kine No Bake
Chocolate Bonbons Makes 16 small bonbons
Ingredients:
Directions:
• 2 cups chocolate or carob chips, vegan
1. Place chocolate chips in double boiler on medium high heat until chips are melted, stirring frequently. Place in a large bowl.
• ½ cup raisins • ¼ cup pecans or macadamia nuts, toasted • ½ cup coconut flakes, toasted • ¼ cup almond or peanut butter • 2 tablespoons maple syrup or to taste • 1 teaspoon vanilla extract • 1/8 teaspoon cinnamon powder • Pinch cardamom powder
2. Set aside ¼ cup of the toasted coconut to sprinkle on top of cookies. Add remaining ingredients to the melted chocolate and mix well. 3. Shape cookies and place on a parchment paper lined or well oiled baking sheet. Top with remaining ¼ cup coconut. Refrigerate until cool.
ABOUT THE CHEF
Mark Reinfeld is the winner of Vegan.com’s Recipe of the Year Award for 2011 and has over 20 years experience preparing creative vegan and raw food cuisine. Mark was the Executive Chef for the North American Vegetarian Society’s 2012 Summerfest, one of the largest vegetarian conferences in the world. He is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. He is the founding chef of the Blossoming Lotus Restaurant, winner of Honolulu Advertiser’s ‘Ilima Award for “Best Restaurant on Kaua’i”. Mark is also the recipient of a Platinum Carrot Award for living foods – a national award given by the Aspen Center of Integral Health to America’s top “innovative and trailblazing healthy chefs. Looking for more great videos and recipes from the award-winning vegan chef Mark Reinfeld? Check out “Cooking Healthy Lessons”, a fantastic online vegan cooking program with a huge selection of vegan recipes. Tap here to find out more about Mark.
VegWorld Magazine
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Black Bean and Sweet Potato Quesadillas | Rip Esselstyn
Black Bean AND Sweet Potato
Quesadillas Serves 4
Prep time: 10 minutes | Cook time: 1 hour | Makes: 4 large quesadillas
Ingredients:
• 8 oz. black beans, drained and rinsed
• 1 large sweet potato
• ¼ teaspoon onion powder
• 1 cup brown rice, cooked
• ¼ teaspoon chili powder
• 8 oz. vegetarian, no added oil, re-fried beans
• ¼ teaspoon cumin
• 1 cup of salsa
• 1 jalapeño pepper, diced (optional and HOT)
• 1 cup fresh spinach
• 6-8 whole wheat tortillas
VegWorld Magazine
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Black Bean and Sweet Potato Quesadillas | Rip Esselstyn
Instructions: 1. Preheat oven to 375 2. Prepare a sheet pan with parchment paper 3. An hour before you plan to eat, peel and quarter the sweet potatoes 4. Bake sweet potatoes in the oven for 45 minutes to one hour, until soft 5. In the meantime, prepare rice in a rice cooker or on stove top as directed 6. Remove sweet potatoes from oven and toss into a mixing bowl 7. Mash sweet potatoes with the salsa, rice and fresh spinach 8. Place sweet potato mash in a sauce pan and mix in black beans and refried beans, heating mixture thoroughly over medium heat
9. Add onion powder, chili powder and cumin to taste and stir 10. Place a tortilla in a frying pan on medium heat, and slather the side facing up with sweet potato and bean mixture 11. Add jalapenos if desired 12. Place another whole wheat tortilla on top 13. Press down on top tortilla with spatula with pan on medium heat for about 3 minutes 14. Flip with spatula and cook for another three minutes 15. Voila! Cut into desired number of sections 16. Serve topped with salsa. Tip: also try this with black-eyed peas instead of the black beans or any other favorite beans
MORE ABOUT RIP ESSELSTYN Recently Rip left his job as a firefighter to team up with Whole Foods Market as one of their Healthy Eating Partners to raise awareness for Whole Foods employees, customers, and communities about the benefits of eating a plant-strong diet. He has appeared on hundreds of radio shows as well as national television shows, including the Today show, CBS SundayMorning Show, Good Morning America, and TheDr. Oz Show. Rip lives in Austin, Texas with his wife Jill Kolasinski and their two beautiful children, Kole and Sophie.
VegWorld Magazine
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Simple Walnut Crust | Jenny Ross
SIMPLE WALNUT CRUST Ingredients: • 4 cups walnut pieces • 1/3 cup raw honey or agave • 1 tbsp. cinnamon • 1 tsp. sea salt
Instructions: 1. In a food processor with the s blade attachment in place, process the walnuts down to a meal.
2. Then add the cinnamon and sea salt and pulse lightly. 3. Finally turn the processor on and add the sweetener while processing to create a delicious crust. 4. The crust may be used right away to make tortes or saved for future use. Some ideas might include rolling the crust in your favorite super foods, topping with fresh fruit or pressing out and making cookies using cookie cutters!
ABOUT THE AUTHOR
Jenny Ross, the owner and executive chef of the living-foods restaurant 118 Degrees in Costa Mesa, California, has been a pioneering spirit of the raw-foods movement since 2000, beginning with her first Los Angeles café. As a chef, her unique creations have captivated customers nationwide, and her product line is available in health-food stores throughout the country. Jenny works with clients of all backgrounds, motivating them toward more vibrant health while teaching them about the healing power of living foods. Her award-winning cuisine has drawn a celebrity clientele to her restaurant and has been a positive catalyst for changing many lives. Jenny’s books “Raw Basics”, “The Art of Raw Living Food” and “Simply Dehydrated” are available at www.jennyrosslivingfoods.com.
VegWorld Magazine
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REVIEWS
AND RECOMMENDATIONS
Veganpalooza 2013: THE must-attend vegan online event of the year Enjoying Peppers, Sand Dunes and Southwestern Beauty in Hot Chile Country
Pick of the Month: Veganpalooza: 2013 Vegan World Summit
VegWorld’s
Pick of the Month
In 2012, VegWorld Magazine was created on the heels of the largest worldwide vegan virtual event in history. If you like VegWorld, then Veganpalooza 2013 is YOUR must-attend event of the year!
VegWorld Magazine
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Pick of the Month: Harmless Harvest
M
ore than ten thousand people attended Veganpalooza in 2012. Dozens of the leading veggie doctors, atheletes and celebrities delivered powerful interviews. And those who joined left with an unparalleled wealth of information on veggie living and newly-created feeling of community. It was this community and sharing of information that VegWorld Magazine seeks to continue throughout the year.
W
e are happy to announce that Veganpalooza is back! And this year’s event - which will include cutting-edge, live video hangouts with some of the most powerful voices of the movement - promises to be even better.
VegWorld Magazine
T
he 4-day event is completely free and full of uplifting and transformational interviews hosted by Dr. Will Tuttle, author of The World Peace Diet, and Steve Prussack, founder of VegWorld Magazine. And, because it’s virtual, you can join all the action without leaving home.
W
hether you’ve been a vegan for decades, you’re new to vegan living, or you’re just veg-curious, this is THE event to join. All the action begins August 15. You don’t want to miss a beat. Tap Here to register FREE at: http://www.veganpalooza.com.
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Enjoying Peppers, Sand Dunes and Southwestern Beauty in Hot Chile Country | Robin Tierney
Enjoying Peppers, Sand Dunes and Southwestern Beauty
in Hot Chile Country
W
hen you see red and green chile platters, chile-tinis, chile wreaths, chile trail mix, chile chocolate and other chile-inspired goods at every turn, you know you’re in Las Cruces http:// www.staysunny.org. Chile peppers, the fruits of plants from the genus Capsicum, were brought to this part of southern New Mexico in the late 1500s by Spanish colonial expeditions. Now they’re key to the area’s economy. At the Chile Pepper Institute, just south of downtown at New Mexico State University’s
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campus, I discover a “superhot” even hotter than the Bhut Jolokia “ghost” pepper. It’s called the Trinidad moruga scorpion, which contains capsaicin so potent it quickly penetrates gloves. I like growing peppers for my green juices and dishes, but jalapeño is hot enough for me. So I buy packs of milder seeds – NuMex Primavera (a lower-heat, flavorful jalapeno) and Poblano – and head off to Main Street. That’s where the Las Cruces Farmers and Crafts Market is.
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Enjoying Peppers, Sand Dunes and Southwestern Beauty in Hot Chile Country | Robin Tierney The Las Cruces farmers market takes place Wednesdays and Saturdays year-round. Goods include fresh organic greens, fruits, pecans (another local heritage food), artisan bread (vegan varieties) and chile-centric wares such as ristras thick with bright-red dried chile pods. Chile pepper trail mix tames my hunger as I pet dogs at the local humane society’s booth. A variety of restaurants will prepare vegan fare, but be sure to specify “no pork base.” One place that always offers several vegan dishes, salads and soups is The Bean, a reclaimed gas station in Mesilla, the historic village edging south Las Cruces. Healthy updates of heritage dishes, which can be enjoyed in the art-filled dining room or the bird-friendly patio, include a cheeseless un-quesadilla. It provides ample flavor and energy for my long hikes.
Choices at De La Vega’s Pecan Grill & Brewery www.pecangrill.com, a big, bright place emphasizing local ingredients and music include smoky green chile hummus. The brewmaster infuses D’s Green Chile Ale with whole chiles, bestowing a lovely heat in the finish. Their Pecan Amber ale is sublime. Other vegan-friendly choices: Ripe Eatery www.ripeeatery.com (curried coconut veggie tagine), International Delights Café www. internationaldelightscafe.com (mezza), Mountain View Market & Café www.mountainviewmarket.coop (wraps, kale salads and other creations using organic ingredients... and lunchtime yoga).
Chile peppers flavor everything from entrees to martinis in this part of New Mexico, including these cheese-free quesadillas at The Bean.
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Enjoying Peppers, Sand Dunes and Southwestern Beauty in Hot Chile Country | Robin Tierney
Chile Wood buildings at Dripping Springs: In Dripping Springs Natural Area alongside the Organ Mountains, sights include desert flowers, golden eagles, leaping deer, a waterfall and these wooden outbuildings that were part a resort hotel from the late 1800s.
Las Cruces is surrounded by natural places to work off chile-seasoned fare. Here are my recommendations for memorable treks. By morning, enjoy the quiet peace in Chihuahuan Desert Nature Park, a mountainrimmed, cactus-dotted section of this huge desert. The free-access trail’s well-planned and marked, so you can take children and dogs. You can also spend one to three hours, depending on chosen trails, hiking the foothills of the Organ Mountains, named for their mesmerizing rugged spires resembling organ pipes. Around Dripping Springs (admission $5 per car) beside the Organ Mountains, the landscape features Indian paintbrush, Mexi-
VegWorld Magazine
can buckeye, alligator juniper, desert willow and ocotillo, a waterfall and the remains of a century-old spa resort. The afternoon I visited, I had this sprawling haven to myself, except for two rock climbers attempting a climb near the springs. East of town, a ranger guides a hike around White Sands National Monument admission $3 per person), the world’s largest gypsum dune field at 275 square miles. A marked trail loops past cottonwood treetops whose trunks extend deep into the sparkling sand and by sumac that spills over wind-sculpted pedestals like Andy Warhol wigs. The dunes display tracks from kit foxes, darkling beetles and pocket mice; the latter evolved white
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Enjoying Peppers, Sand Dunes and Southwestern Beauty in Hot Chile Country | Robin Tierney coats to survive intense sun and hungry predators.
know you had after several ascents up the dune.
Picking up a disk-sled at the visitor’s center, I slide down a dune. It’s a slow-motion sport, but your clothes and shoes stay dry. Eventually I stand on the sled and surf the dune. Surprisingly, dune-sledding provides a workout. You’ll discover leg muscles you didn’t
Join us next month for more vegan travel tips and reviews courtesy of VegWorld Magazine’s Robin Tierney.
Farmers Market: The Las Cruces Farmers and Crafts Market, a local tradition for four decades, takes place Saturdays and Wednesdays year-round. Goods range from peppers to pecans to art, and live bands play.
ABOUT THE AUTHOR
Robin Tierney is a travel, outdoors and food writer who gets her energy from an all plantbased diet. Her whole household is made up of vegan athletes, including their adopted American Pit Bull Terriers. Reach Robin at Travelveg@live.com Story and photos by Robin Tierney.
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