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CONTENTS VegWorld Magazine - July/August 2014

THE FUN SIDE OF VEGGIE LIVING 8 Vegan Hot Sheet 14 Vegan 101: Will Fruit Make You Fat? 18 “Noah”: Veganism Before the Flood

Vegan themes and lessons run deep in the film “Noah”. Find out more and when you can see it on DVD on pg. 18

FAMILY & LIFESTYLE 22 The Truth About Sinister Soda 26 10 Most Mouthwatering Summer Fruits and Veggies

Summertime brings the most mouthwatering (and most nutritious) fruits and veggies. Find out our top 10 picks on pg.

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NUTRITION & THRIVING 33 The Magic of Kale Juice 35 Oops! Still Relying on Vitamins?

Why You Should Switch to Whole Foods

MAIN FEATURE 41 The Forever Summer (And Not The Good Kind) Read about JLo’s decision to become the latest Hollywood celeb to try vegan at the age of 44 on pg. 10

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CONTENTS VegWorld Magazine - July/August 2014

RECIPES FOR FOODIES 47 Mango Paradise Bars 48 Apricot-Glazed Asparagus 49 Basil Wrap with Basil Pesto 51 Thai Summer Rolls 53 Cantaloupe and Heirloom Tomato Bruschetta 54 Super Summer Juices 56 Hemp N’ Kale Salad 58 Watermelon Lemonade

Cows (and sheep and chickens) are mommies too. Learn more about their tragic plight on dairy farms and in hatcheries (...yes, including in so-called “cage free” facilities). pg. 65

SPOTLIGHT ON COMPASSION 63 Cows Are Mommies Too One Reason I Went Vegan

Want to dazzle your friends and family at your next summer picnic with these delectable rolls? Get the recipe on pg. 51

REGULARS 5 Credits VegWorld Staff & Contributing Writers 6 Editor’s Note A Message from the Founder of VegWorld Magazine, Steve Prussack 70 Reviews and Recommendations Vegworld’s Pick of the month Veggie World Travels

Get 2 delicious cups of veggies at mealtime, in just 5 minutes.

Find the recipe on pg. 48

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CREDITS VegWorld staff

Founder/ Publisher Steve Prussack Associate editor Julie Varon Graphic design Veronique Zayas Magazine layout Lise-Mari Coetzee Content editor Carol Sudakin

Contributing writers

Janice Stanger

Tess Challis

Rae Sikora

Dr. Michael Greger

Mark Reinfeld

Brian Patton

Kathy Freston

Babette Davis

Jenny Ross

Carolyn ScottHamilton

Steve Prussack

Robin Tierney

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EDITOR´S NOTE om A message fr of the Founder azine, VegWorldMag ack Steven Pruss

N

ow that we’re in the throws of summer, we wanted to let you in on the secrets of the juiciest and most mouthwatering summer fruits and veggies. In this issue, we reveal our top 10 favorites, what incredible nutrients they pack and how you can select the ripest ones.

ble fruits. most delecta e th s a h fresh e oolside in a “Summertim p m e th p si like to Personally, I juice.”

ur celebrity chefs also let you in on their favorite recipes featuring many of these delicacies - dishes that will please even the most discerning critic at your summer backyard parties. And I (a.k.a Juice Guru) share some killer summer juices to sip poolside.

fruits and answers the question: Will fruit make me fat?

And nutrition expert, Kathy Freston, shares an interview with “Whole” author, T. Colin Campbell on why you should ditch vitamin pills in favor of a plant-based diet rich in fresh fruits and vegetables. And I say, no time like the summer to start.

N

F

O

utrition expert, Janice Stanger, dispels the myth of the “dangers” to your waistline from the sugar content of

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inally, we felt compelled to share with you the latest report from United Nations experts on the seriousness and urgency of finding an answer

to the global warming crisis. In particular, consensus clearly is growing that veganism may be the only answer. Learn more in “The Forever Summer (And Not the Good Kind).”

A

s I write this note, we are putting the finishing touches on an inspiring and incredible new Juice Guru app that will literally take you by the hand through your choice of juice cleanses. It will be like having your very own coach.

For more information, just TAP HERE.

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FIT QUICKIES

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THE FUN SIDE OF VEGETARIAN LIVING

Vegan Hot Sheet Vegan 101 Blockbuster Veganism

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Vegan Hot Sheet hip and happening vegan stuff LEVI’S STADIUM DUBBED USA’S ‘MOST VEGAN-FRIENDLY STADIUM’

F

ootball fans are getting plenty of animal-free food options to chomp on at Levi’s Stadium, the new home of the San Francisco 49ers.

The stadium plans to offer 14 vegan options and 26 vegetarian items at all games while ensuring that every concession stand is stocked with at least one vegan option, according to Centerplate, the stadium’s food vendor.

The announcement prompted online green food

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guide “One Green Planet” to call Levi’s Stadium the “Most Vegan-Friendly Stadium in the Country.” “[The aim was to] design a hospitality program to usher in a new era of fan experience, and to match the Bay Area’s diverse culture,” the CEO of Centerplate said in a statement.

The new vegan menu offers more than just tofu hot dogs and romaine lettuce, but options like bean curries, BBQ Jackfruit sandwiches and tortas.

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VEGWORLD HOT SHEET

BILLY BOB THORNTON:

BANANAS ARE MY ONLY INDULGENCE

JENNIFER LOPEZ: TRYING VEGAN AT 44

J

ennifer Lopez is a triple threat – singer, dancer and actress – and her toned body is the envy of women who are half her age.

The 44-year-old actress and singer has said she generally eats everything in moderation and doesn’t try fad diets. But, in an interview with “Good Morning America’s” Michael Strahan, she revealed that she went vegan this year.

A

ctor Billy Bob Thornton claims bananas are his only sweet indulgence.

The “Fargo” star leads an incredibly healthy lifestyle, in part because he is allergic to wheat and dairy. Being vegan, this means he has one of the healthiest diets around, and it shows.

Thornton said: ‘’I’m vegan and eat extremely healthy. For me, something indulgent would be to cut two bananas into my oatmeal instead of one. I don’t eat junk at all.’’

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“I said, ‘You know, I’m going to start to change how I eat.’ … So I went on this 22-day vegan program,” commented the “American Idol” judge, adding that she put “the whole family on it.”

Lopez said that, growing up her family often ate things like fried pork chops. “My mom and my grandmother were like, ‘This is healthy food,’ and we loved it. We didn’t have a lot of vegetables or salads or greens or fruits or things like that.

It was a whole different culture and that’s what happens – it passes down.”

Kudos to Jen for stepping out of her comfort zone. We’re sure her body will thank her too!

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VEGWORLD HOT SHEET

VEGAN FOOD TO GET ITS OWN U.S. SUPERMARKET

L

ong-time vegans would say it’s about time.

And the wait is almost over for a store that only sells vegan food. That’s right. A vegan supermarket is coming to the U.S. in 2016.

Called “Veganz”, the German-based market opened in 2011 and is already expanding across Europe.

Started by Jan Bredack, who adopted a vegan lifestyle in 2009, Veganz was born out of Bredack’s desire to share his own transformation with others. “The decision to open a vegan supermarket came from a potpourri of ideas after coming across various vegan products in the US and Russia,” Bredack explained. “it was difficult to ‘shop normally’ when one adopts a vegan lifestyle, and I wanted to make the switch to

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veganism more accessible to everyone.”

Bredack’s first plans for the U.S. start in 2016 in Portland, Oregon — a town known for its vegan food and culture. But Bredack will soon find that there are many towns ripe for vegan-dedicated supermarkets.

Los Angeles, New York, San Francisco and Chicago all have strong vegan cultures. Even parts of Texas (besides Austin) have booming vegan communities.

Most recently, restaurants including Native Foods and Veggie Grill have announced significant expansion plans that could bring fast-casual vegan dining to cities across the country. Cinnaholic — the vegan answer to Cinnabon — has also recently announced franchise opportunities.

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JAMES AND SUZY CAMERON’S

SCHOOLS TO GO VEGAN

M

use School CA, in Calabasas, California, has its students eating healthy and growing their own vegetables from an early age. The result of this environmentally-friendly and health-conscious teaching is that the school will be the first in the nation to go vegan. The Muse Schools were founded by Suzy and James Cameron who became vegans themselves in 2012.

Channel ABC13 (California) recently talked with Suzy Amis Cameron, wife of director James Cameron, about the school’s plan and its children. “They’re in the gardens, they’re getting dirty, they’re planting the seeds, they’re watching the vegetables grow,” she said.

Suzy and her sister Rebecca have tried to run their schools with a healthy diet in mind and, as of now, students have at least one lunch meal a week that is strictly vegetarian.

By 2015, they want their schools to be completely vegan. They do not want to force any child to go vegan, but they want to drastically improve the school’s carbon footprint.

According to NPR, the Camerons hope to influence more schools to promote true environmentally friendly behaviors.

“LET’S GET RAWKED!” NEW DEF LEPPARD ALBUM POWERED BY RAW VEGAN DIET:

W

ork continues on the new Def Leppard album, which will be the band’s first since 2008’s “Songs from the Sparkle Lounge.” Guitarist Phil Collen earlier intimated that the band might settle for an EP, but a recent songwriting session left the group with more than a dozen songs in various stages of completion — and it’s apparently all because of a vegan diet.

“We got about 15 songs started. What we thought was going to be an EP has now definitely turned into an album of new Def Leppard material,” Collen told Classic Rock Magazine. “The whole time we were there, the incredible gourmet chef Jeni Cook put the band on a raw vegan diet – no, it’s not just lettuce. We were treated to some of the tastiest foods I’ve ever had in my entire life. We had raw vegan desserts every day, along with sushi, pizza, Mexican-style wraps and incredible salads. The coolest side effect was that I lost seven pounds, while keeping all of my energy and strength up.”

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VEGAN 101

ASK THE EXPERT WILL FRUIT MAKE YOU FAT?

by Dr. Janice Stanger

Q

uestion: “I love summer fruits, but rarely eat them because I’m afraid the sugar in them will make me gain weight. Do I really have to give up most fruit to get slim?”

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VEGAN 101

A

nswer: Controversy swirls around the question of whether people who are overweight should eat fruit.

On the one hand, this food is regarded as the embodiment of health, unprocessed and rich in vitamins, antioxidants, fiber, and other beneficial substances.

But then there is the myth that, because fruit contains sugars, eating fruit will make you gain weight - or at least keep you from losing it.

The facts are totally in fruit’s favor, and evidence demolishes any theoretical concerns about its sugar content. Eating fruit is effective for weight loss. Studies show that people who eat more fruit tend to be thinner and don’t gain weight as readily.

Want some of this? Go ahead and dive in without fear! Far from causing sugary weight gain, these delights will help you stay slim.

The ridiculous myth that fruit should be avoided by dieters should not stop you from enjoying nature’s bounty. Summer is an ideal time to eat all the fruit you want, and enjoy it. Popular choices such as peaches, nectarines, apricots, cherries, grapes, melons, strawberries, blueberries, raspberries, plums, pluots, kiwis, and many others fill stores and farmers markets with their alluring aromas.

An Apple a Day Keeps the Lbs Away High quality, peer reviewed studies, published in reputable nutrition and medical journals, generally combine the impact of fruits and vegetables in studies of weight loss. However, research that does focus on fruit is promising.

One analysis is an overview of 16 other studies

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of the effect of eating fruit on weight. Eleven of these found that eating more fruit is associated with significant reductions in weight or less risk of gaining pounds over time. None of the studies found that eating fruit leads to weight gain.

A 2010 study in the journal “Nutrition” investigated how fruit consumption impacted weight loss in 77 overweight and obese dieters. The researchers confirmed that participants who ate more fruit were significantly thinner than the others and lost more weight.

Another study found that research participants who consume a whole apple before lunch eat significantly less during that meal. Their total calorie intake goes down, even when the apple is added in with the calories of the meal. The lucky

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VEGAN 101

The naturally sugary taste of fruits makes them an excellent choice for kid’s snacks. Start them on fruits early.

participants who ate the apple also felt fuller - they did not suffer hunger pangs.

The Secret of Fruity Satisfaction Why does fruit spur weight loss and help prevent weight gain? Researchers give many answers, including the low caloric density of fruit (that is, because of its weight and water content, there are not many calories in a bite of a whole fruit, compared to a bite of many other foods). Other theories are related to the beneficial fiber in fruit and the amount of satisfaction from chewing fruit.

Interestingly, studies show that eating dried fruit also has a beneficial impact on staying slim.

Data from 13,292 people interviewed for the National Health and Nutrition Examination Study indicates that people who eat dried fruit every day have lower weight, body mass index, and waist

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circumference than others who bypass dried fruit.

But since most of water has been removed from dried fruit, this food has a higher calorie density. So why is it still such a slimming food?

Researchers don’t know the reason for sure, but a brief explanation of how your body works might help. Your digestive system has sensors for both nutrients and calories, as well as stretch receptors.

All three of these must be satisfied to turn off your hunger drive. You may overeat for many reasons, but one of the most fundamental - and overlooked - reasons is that your body is sending you out in a quest for more nutrients. You experience this as a drive to eat.

While vegetables are super dense with nutrients, most have too few calories to turn off your calorie sensors. Fruit has an excellent combination of both thousands of nutrients and sufficient calories for your body to say “I just ate something.”

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VEGAN 101 processed foods.

FRUITY TIPS For maximum benefit and weight loss, follow these tips in selecting and eating fruit.

• Eat a variety of fruits for a superstar team.

Each variety has its own nutritional profile. By choosing many kinds, you will get the most nutrition and appetite satisfaction.

• Frozen fruits have just about all the nutrients in fresh fruits, and may be a convenient alternative.

• For fresh fruit, concentrate on whatever is in season throughout the year. The seasonal fruit is more likely to be local and to have retained its just-picked flavor and nutrients.

• Farmers markets and natural food stores may have tastier, juicier fruit than most supermarkets do. If you are not thrilled by supermarket quality fruit, definitely seek out alternative sources.

Each fruit has its own nutritional profile. By indulging in a variety, you will get the most nutrition and satisfaction, and stay slim and young-looking.

Fruit also satisfies the desire for great taste. Bakers and candy-makers try to copy fruit flavors, which are naturally appealing to people. However, real fruit satisfies the craving for delicious food naturally, so that you want fewer empty calorie,

• Fruit is more satiating when eaten slowly and chewed thoroughly.

• There is no need to further sweeten already naturally tasty fruit.

Eating a varied, whole foods, plant-based diet is a key to weight loss. Fruit is an integral - and delicious - part of this optimal pattern of food choices.

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.

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VEGAN FLIX

BLOCKBUSTER VEGANISM

‘NOAH’:

VEGANISM BEFORE THE FLOOD

by Vance Lehmkuhl

I

’d heard that “Noah” was made animal-free - using no real animals - and I was prepared for a big-budget CGI-happy spectacle, which I got.

But I wasn’t prepared for what Darren Aronofsky’s movie turns out to be - a milestone in blockbuster veganism, in mainstreaming the idea of committed nonviolence.

The stakes are set in the opening seconds: Among quick clips of the Fall is one of a hand reaching for an apple - except that the apple is beating, like

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a heart, both visually and audibly. Wow! This jawdropping mash-up makes us ask whether the real “forbidden fruit” was the killing and eating of animals once we knew the difference between good and evil.

The implied violence of that image is replaced with Cain slaying Abel, connecting human-on-animal violence with human-on-human. (Let’s note that Aronofsky “adapts” Cain’s storied vegetarianism here by blithely ignoring it.)

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VEGAN FLIX

The film “Noah” makes us question whether the real ”forbidden fruit” was meat and violence.

Noah and his family are introduced gathering berries and other plant foods, as he insists that “we collect only what we need.” An ecological ethic, it’s also a vegan one: We do need to eat plants to survive - not so with animals.

lious son, Ham, into eating another “forbidden fruit”: some of the anesthetized animals that are on board. Tubal-cain rationalizes his casual speciesdestruction by claiming that we’ve one-upped the Creator by forcing animals to “serve us.”

Early on, Noah finds a hunted, mortally wounded animal, and has to explain to his surprised children that some people actually eat animals - because “they think it makes them stronger.” This is very soon followed by Noah delivering an ass-whupping to three homicidal meat-eaters at once, strong as a vegan ox.

This speech goes a bit over the top on the evilvillain-meter, but Tubal-cain is actually most disturbing when his words mimic common presentday notions of “being a man” as being willing to kill animals - and humans. Aronofsky shows such “manliness” to be not only arrogant but archaic and self-defeating.

Elsewhere, we see Tubal-cain’s clan of meat-eaters taking their me-first creed to its logical extreme: They terrorize, capture, subjugate and eat animals, and they terrorize, capture and subjugate people - and, yes, eat that flesh, too. Again, it’s clear: Carnage is carnage.

Opening with the Fall, “Noah” later evokes yet another Genesis story. Through these resonant echoes and reshaped archetypes, Aronofsky has, with this one iconic Biblical tale as a springboard, illuminated all of Genesis - all of our stories, in fact, about why we are who we are - to ask how best we turn our most deeply held values and beliefs into action.

The meat-eating Fall hinted at earlier is literally fleshed out when Tubal-cain talks Noah’s rebel-

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VEGAN FLIX

Despite the strong vegan undertones, director Darren Afronofsky reminds us that we each need to choose between good and evil for ourselves - every time we pick up a fork.

It’s a real question: Daringly, Aronofsky turns animal-lover Noah unsympathetic as he grows more invested in his dogmatic idea of his mission. Does he really understand what the Creator wants, or has he turned unreliable narrator? I was unsettled here, but it pays off - both in setting up the story’s climax and in warning all of us (vegans very much included) that you can have a world of truth on your side and still err if you fail to live it with compassion.

Nonviolence is not the only message in the film, just the predominant one, interwoven with themes of justice, faith, sacrifice, storytelling, patrilineage and, of course, climate change. Braiding these

threads, Aronofsky asks us to seek justice in our everyday interactions with each other, with animals and with the world.

As if to stress that balancing mercy and justice transcends yes-or-no deity questions, Noah is seen asking the heavens for a sign that he’s released from the responsibility of a terrible decision. But he doesn’t get a sign. The decision belongs to him.

Noah has to choose between good and evil on his own. And that, Aronofsky says, is what we all must do, every time we pick up a fork.

Note that the film is coming out July 29 on DVD.

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. Read more at www.philly.com/ philly/blogs/v-for-vegan/Cat-plays-jazz-piano-to-Bach-accompaniment.html#RZhQbol83uzTQSAm.99.

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FAMILY & LIFESTYLE

The Truth About Sinister Soda 10 Mouthwatering Summer Fruits and Veggies

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THE TRUTH ABOUT SINISTER SODA / Carolyn Scott-Hamilton

THE TRUTH ABOUT

SINISTER SODA

by Carolyn Scott-Hamilton

I

t’s summer time, and nothing sounds better than sipping an ice cold soda on a hot summer day, right?

As crafty advertisers happily point out, soda can bring back memories of carefree childhood days, hours spent by the pool and fun with friends. But it’s that nostalgia that keeps people from seeing what the fizzy drink really is: Toxic. Any way you slice it (or pour it in this case), there isn’t one natural ingredient in a can of soda.

Not even the carbonated water is natural as the Co2 is added in a factory, not sourced from a sparkling spring. It’s true: Every ingredient found in your favorite icy beverage is manmade — in a lab or factory — and therefore, not remotely good for you.

Even that taste you love so much is nothing but flavoring that some guy in a white coat made up.

What you’re tasting is a chemical, not a real flavor.

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Drinking soft drinks on a regular basis is one of the most harmful things you can do to your body. Even cutting down to a few times a week doesn’t do you any good. From diabetes and cavities, to ulcers and bone loss, your sweet escape is speeding up your personal expiration date tenfold.

Sugar Me Up Sodas are basically liquid candy. It isn’t recent news that the amount of sugar in a can of soda is the equivalent of 10 teaspoons of sugar.

Just for kicks, measure out 10 teaspoons of sugar and put it into a bowl. You’d be surprised how much that really is. If you still aren’t convinced, try adding all of that sugar into a glass of water and take a sip. Gross! Well, that’s what’s in your average 12 ounces of soda pop.

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THE TRUTH ABOUT SINISTER SODA / Carolyn Scott-Hamilton

The negative health effects of that much sugar in one glass of soda, per day, are great. Now multiply that by a few glasses a day, every day of every week and imagine the impact Here’s a list of just a few reasons why sugar, especially in these amounts, is harmful to your health.

Sugar: • Suppresses the immune system; • Decreases fertility; • Leads to tooth decay; • Causes hyperactivity, anxiety, difficulty concentrating, and severe mood swings; • Weakens eyesight;

ney stones and more. In fact, the increased rate of kidney stones in children has skyrocketed over the past 20 years due to the over-consumption of soft drinks. Additionally, the sodium can increase dehydration as it sucks the water out of your cells. Ladies, that equals cellulite among many more health problems!

And the Hits Keep Coming Next to the high amounts of sugar, phosphorus is just as toxic to your body when it comes to sippin’ on sodas. Those who consume high amounts of phosphorus can look forward to increased bone

In addition to 10 teaspoons of sugar per can, soda contains sodium benoate which is linked to asthma, eczema, kidney stones ... and even cellulite!

• Produces acid in the digestive track; • Can cause premature aging; • Can cause gallstones; • Can cause heart disease; • Can cause appendicitis; • Can cause multiple sclerosis; • Can cause hemorrhoids; • Can cause varicose veins; • Can impair the structure of DNA; • Can change the structure of protein.

And the sugar in most sodas is high fructose corn syrup, which is significantly more harmful and genetically modified.

Want Some Salt on That?

I bet you had no idea that along with a mountain of sugar in your chilly drink, there is also a ton of sodium. Sodium benzoate is used as a preservative in soft drinks and is linked to asthma, eczema, kid-

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THE TRUTH ABOUT SINISTER SODA / Carolyn Scott-Hamilton

Want healthy teeth and strong bones? Then stay away from the sodas! The high sugar content causes cavities, while the high levels of phosphates leach calcium from bones (and damage your arteries and heart).

loss and damaged arteries. Phosphates leach calcium from bones, creating holes and weakening them, while leaking into your blood stream, damaging your arteries and ultimately your heart. Carbonation in beverages can cause excess acidity in the stomach leading to ulcers and even lesions in the esophagus from acid reflux, lesions that could become cancerous.

Obviously, the artificial colors and flavors added are nothing but chemicals. You wouldn’t drink the cleaning products under the sink, right? Well, the stuff that makes up you artificial colors and flavorings isn’t far from what’s in your glass cleaner.

Colored soft drinks, like Mountain Dew, Sunkist and Fanta boast a rainbow of carcinogens, including yellow #5. This artificial color is made of coal and tar. When combined with vitamin C, this unnatu-

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ral coloring causes Parkinson’s disease, cancers and cirrhosis of the liver. Oh, and one more thing, Mountain Dew contains BVO (Brominated Vegetable Oil), an ingredient that has been banned in over 100 countries, but not here in the U.S. In dark colas, caffeine is part of the recipe and just one more thing to worry about. The effects of caffeine on a regular basis include elevated cortisol levels, which lead to weight gain, moodiness and heart disease. It also affects your natural hormone levels and can lead to sleeplessness and stress.

Oh, But I Drink Diet Soda…

Think you’re ok because your diet cola doesn’t contain sugar? Think again! Diet drinks that boast no sugar or calories are just as poisonous if not

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THE TRUTH ABOUT SINISTER SODA / Carolyn Scott-Hamilton more so then their full sugar counterparts. Aspartame & saccharin are derivatives of petroleum (yes, gasoline!) and are linked to a number of cancers and tumors. They contain methyl/wood alcohol, breaking down into formaldehyde and known to affect brain development, especially in fetuses.

All wrapped up in a Toxic Container

recipe itself, sodas are packaged in either plastic bottles or cans, both of which leach toxic chemicals into the contents of the container. Polyethylene terephthalate (PET) plastic bottles release small amounts of carcinogenic chemicals into the liquid while those stored in aluminum cans absorb the metal, leading to an increased risk of Alzheimer’s, dementia and more.

In addition to the horrific ingredients found in the

You DON’T Have to Give up Your Guilty Pleasure

If you’re jonesin for a soda, but want to skip the cancer and bone loss, there are healthy alternatives.

Loss of calcium leads to bone loss, too much phosphorus in the blood can lead to cancer, artificial sweeteners equals brain tumors…still want to reach for that icy cold can in the cooler? Yeah, I didn’t think so.

If you’re missing your pop, here are a few alternatives to conventional sodas that can help you kick the habit while missing none of the yum: • Steaz • Zevia • Taylor’s Tonics • Reeds Again, choose water and natural libations whenever possible but if you have a hankering for something fizzy, be smart when you go for the ice chest.

Have a happy & healthy summer!!

About the Author Carolyn Scott-Hamilton, aka The Healthy Voyager, is the Executive Producer, Creator, Host and Writer of The Healthy Voyager web series, site and overall brand. A holistic nutritionist, plant-based vegan chef, best-selling cookbook author, sought-after speaker, film-making, screen-writing, traveling, singing, dancing, fun-loving, healthy and green-living wife, The Healthy Voyager aims to help people live well, one veggie at a time! For more about Carolyn, tap here to visit www.healthyvoyager.com.

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10 MOST MOUTHWATERING SUMMER FRUITS AND VEGGIES

10 MOST MOUTHWATERING

SUMMER FRUITS AND VEGGIES

T

he epitome of summertime may be laying on a comfy lounge chair at the beach or pool. But summertime is also a celebration of the most mouthwatering fruits and veggies on the planet.

If you’re one of those people that have spent their lives eating only the basic fruits and veggies, like apples, bananas, and perhaps some broccoli, then have we got a world of yum (and extreme nutrition) to share with you.

May we present VegWorld’s top 10 summer fruits and veggies for your eating pleasure this beach

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season. If you are wondering how to prepare some of these gems, be sure to skip over to this issue’s “Recipes for Foodies” section, where our celebrity chefs have shared some of their favorite summer fruit and veggie recipes. Make sure they are organic and enjoy!

VegWorld’s Top 6 Summer Fruits If it is your desire to stay slim this summer without missing any taste in your diet, then indulging in the bounty of summer fruits is for you. Eating hydrating summer fruits can also help your body stay energized and replenished. Here are our top 6 faves.

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10 MOST MOUTHWATERING SUMMER FRUITS AND VEGGIES

1. Mango Mangos are known as the “king of fruits.” And when you bite into a juicy, ripe mango, you will know why. One of the sweetest, most delicious and juiciest of the summer fruits, you can enjoy mangos in smoothies, juices, salads, or (our favorite) all by themselves. And did we tell you they are full of nutrition? These gems are packed with vitamin A and C, and have cancer-preventing beta-carotene.

How To Pick a Good Mango: Don’t focus on color. It is not the best indicator of ripeness. Mangos get softer as they ripen. So, squeeze the mango gently. A ripe one will give slightly with no overly-soft spots. It may even have a sweet and delicious aroma.

2. Watermelon Did you get the memo that watermelon is one of the healthiest fruits you could eat? In addition to containing a wealth of vitamins, fiber and potassium, watermelon has moved up to the front of the line in recent research studies on high-lycopene foods (alongside tomatoes). Lycopene is a carotenoid phytonutrient that’s especially important for our cardiovascular health, and an increasing number of scientists now believe that lycopene is important for bone health as well. Lycopene protects your skin against sun damage. So, it’s one of nature’s great plans that they are readily-available in the summer. If you’re thirsty, watermelon works wonders in replenishing lost fluids in your body.

Picking a Good Watermelon is as Easy as 1, 2, 3.

1. Look the watermelon over. You are looking for a firm, symmetrical watermelon that is free from bruises, cuts or dents.

2. Lift it up. The watermelon should be heavy for its size. Watermelon is 92% water.

3. Turn it over. The underside of the watermelon should have a creamy yellow spot from where it sat on the ground and ripened in the sun.

3. Berries If someone offered you a pill that helped you feel full, lose weight and prevent cancer and disease of all kinds, you’d take it, right? And what if it tasted great, too? Fortunately, you don’t have to go to your doctor for that kind of prescription. You just need to visit your grocery store and load up on a wide selection of fresh summer berries.

From strawberries to blueberries, what make berries so special is their

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10 MOST MOUTHWATERING SUMMER FRUITS AND VEGGIES

high levels of phytochemicals — those naturally occurring nutrients that help protect your cells from damage. Berries have also been proven to improve mental acuity, help manage diabetes, boost heart health and lower blood pressure.

Berry Fun Fact: There is an average of 200 seeds on each strawberry and technically each yellow seed is an individual fruit itself.

4. Peaches Ahhh…nibbling on a juicy peach at a picnic or the beach is truly one of the summer’s best pleasures. Not only are peaches juicy and tasty, but they can help you maintain your fabulous beach body all summer long. A large peach has fewer than 70 calories and contains 3 grams of fiber. It’s also a good source of vitamins A and C. Make Sure to Pick ‘Em Right: Peaches are one of those fruits that must be picked right to be amazing. Pick your peaches with just a little “give” when gently pressed. Keep in mind that, unlike most other fruits, peaches won’t ripen very much after picking. Just make sure your peach smells sweet and ripe and dive in.

5. Pineapple With its potent mix of vitamins, antioxidants, and enzymes (in particular, bromelain), pineapple is an all-body anti-inflammation cocktail. It also protects against colon cancer, arthritis, and macular degeneration.

All of that, and it’s one of the sweetest treats around. Try it cut up in a tropical fruit salad or juice it along with some grapes and a little ginger for an incredible candy-like juice experience.

Pick Your Pineapple With Confidence: Let’s face it, most of us grew up eating pineapple chunks from a can. How in the world do you choose a ripe one? Here are some tips. First, the most important indicator of a ripe pineapple is its sweet scent. If you can’t smell anything, it’s not ripe; if it smells vinegary or alcoholic, it’s overripe. The leaves at the top should be green and healthy-looking. And, while the pineapple itself can be somewhat green, avoid those with wrinkled or reddish-brown skin.

6. Kiwi Did you know kiwis pack more vitamin C than oranges? Kiwis, which are actually giant berries, are also packed with fiber, potassium, and vitamin E. You can eat them whole, like an apple, if you like.

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10 MOST MOUTHWATERING SUMMER FRUITS AND VEGGIES

They have such a unique flavor, that they are a welcomed addition to fruit salads, tarts and deserts of all kinds.

Crush your Kiwi picking: Hold the kiwi between your thumb and forefinger, and gently squeeze or apply pressure. A ripe kiwi at the peak of its sweetness will be a little soft and will give slightly to the pressure. It should smell sweet and have no obvious outer signs of decay.

fruits. But because they aren’t as “sweet,” they are traditionally treated like veggies, which is why they are here on the list. But be glad they are. In addition to their incredible taste, heirloom tomatoes are an outstanding source of lycopene and antioxidants.

Heirloom Tomato Fun Fact: An heirloom tomato is not just one kind of tomato. Rather, it’s any tomato variety that has been passed down through the generations. It is, literally, an “heirloom,” in the same way that family treasures are heirlooms.

VegWorld’s Top 4 Summer Veggies 2. Bell Peppers Summertime isn’t only about the fruits. The summer veggies can easily, but shouldn’t, be overshadowed. Here are some of our favorites.

1. Heirloom Tomatoes Think you know tomatoes? Well you’ve never really experienced tomatoes until you’ve had these summer delicacies. The taste of an heirloom is in a class above and apart from any other tomato you’ve ever experienced. Use them in salads, on sandwiches or in sauces to make any food taste abundantly better.

Yes, we are aware that, technically, tomatoes are

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Sweet yet bold, bell peppers team well with other flavorful ingredients such as capers, garlic, robust herbs, olives and onions. Eaten raw, they’re crunchy and refreshing. When cooked, they grow soft and luscious, and their flavor sweetens and mellows. And as an added bonus, their gorgeous colors - red, orange, yellow, and even purple - can brighten and enliven plain dishes.

They are nutritious too. Bell pepper is a source of over 30 different members of the carotenoid nutrient family. A recent study from Spain took a close look at vitamin C, vitamin E, and six of these carotenoids (alpha-carotene, beta-carotene, lycopene,

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10 MOST MOUTHWATERING SUMMER FRUITS AND VEGGIES

lutein, cryptoxanthin and zeaxanthin) in all commonly eaten foods and found that only two vegetables contained at least two-thirds of all the listed nutrients. One of these foods was tomato, and the other was sweet bell pepper! Carotenoids are a group of more than 700 fat soluable nutrients, many of which are proving to be very important for health.

Bell Pepper Fun Fact: Red, orange, and yellow bell peppers are actually very ripe green bell peppers.

3. Eggplant Eggplant is a versatile veggie that can be used instead of meat in a myriad of ways. But if you thought it was just another flavorful stand in, take another look. Eggplant is high in iron, calcium and other minerals. They also contain certain essential phyto nutrients which improve blood circulation and nourish the brain. Keep in mind, though, these nutrients are concentrated in the skin of the eggplant, so don’t remove and throw it away.

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For centuries, eggplants have been used for controlling and managing diabetes. Modern research validates this role, thanks to the high fiber and low soluble carbohydrate content of the eggplant.

Eggplants have a role in heart care, too. Research studies show they can lower ‘bad’ cholesterol. But be aware that you must cook them the right way to get these benefits. Fried eggplant soaks up a lot of fat, making it harmful and heavy. Instead, bake your eggplant at 400 degrees, which brings out glorious flavor and gives you all the goodness an eggplant holds.

Regular consumption of eggplant helps prevent blood clots—thanks again to Vitamin K and bioflavonoids, which strengthen capillaries and reduces stress.

Demystifying Your Eggplant Picking: In our experience, eggplants are one of the hardest things to pick well. Here are our suggestions. Examine the size of the eggplant. A large eggplant is not the

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10 MOST MOUTHWATERING SUMMER FRUITS AND VEGGIES

best choice. It was probably picked too late which means it will have a large amount of hard seeds and will be bitter in taste. A small eggplant was probably picked too early. Look for eggplants that are medium in size compared to all of the others.

Check the firmness of the eggplant. To do this you need to press your thumb on the skin of the eggplant. You want the skin to bounce back after you press your thumb on it. There should be no bruises or brown spots.

oxidant requirements. While not as rich in some of the more widely-publicized antioxidants like betacarotene, summer squash is a very strong source of other key antioxidant nutrients, including the carotenoids lutein and zeaxanthin.

4. Summer Squash (like Zucchini)

Enjoy your summer of fruits and veggies, and don’t forget to check out our celebrity chefs’ favorite ways to prepare them.

The delicate flavor, soft shell and creamy white flesh of summer squash is a perfect addition to any summer meal. But what about nutrition?

Zucchini Fun Fact: Since the skin of this food is particularly antioxidant-rich, it’s worth leaving the skin intact and purchasing organic summer squash to help avoid potential unwanted contaminants.

When we think about food and antioxidants, what first comes to mind might be fresh fruit and vitamin C, or bright orange carrots and beta-carotene. Yet several recent studies have underscored the unique contribution made by summer squash to our anti-

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NUTRITION & THRIVING

The Magic of Kale Juice Why You Should Switch to Whole Foods

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KALE JUICE AND SMOKING / Michael Greger, M.D.

THE MAGIC OF KALE JUICE

by Michael Greger, M.D.

V

egworld’s many doctor and nutritionist contributors have said it before: Kale is a true superfood.

It’s antioxidant content is through the roof, and eating kale will help you defend against viruses, bacteria and toxins. But what’s even more powerful is consuming large amounts of this magical green in the form of freshly-made kale juice. Due to its incredible healing properties, kale juice is quickly gaining attention as the most popular health drink in Japan. And in this issue, Dr. Michael Greger, M.D. shares with us some of the reasons why.

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KALE JUICE AND SMOKING / Michael Greger, M.D. In the video below, Dr. Greger reveals the results of a recent study of men in Japan who drank large quantities of kale juice every day during the study period. Watch to see the incredible impact this potent elixir had on the reduction of bad cholesterol and the increase in good cholesterol on the participants, among many other benefits.

According to the results, the consumption of kale

juice in this study impacted the participants’ cholesterol levels as much as one hour of exercise, seven days a week!

Drinking a whopping glass of dark green kale juice may intimidate many VegWorld readers at first glance. But take heart, there are endless delectable recipes that include fresh kale juice. For one of these, see our Juice Guru Recipes for Foodies.

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.

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VITAMINS VS. WHOLE FOODS / Kathy Freston

OOPS! STILL RELYING ON VITAMINS? WHY YOU SHOULD SWITCH TO WHOLE FOODS

by Kathy Freston

S

ome big new about vitamins not working - and even causing harm - has been all over the airways recently, so I reached out to T. Colin Campbell, author of the new bestseller Whole: Rethinking the Science of Nutrition, who has been saying as much for years.

Dr. Campbell is a professor emeritus at Cornell University and the co-author of the groundbreaking The China Study, which looks at the effects of food on health. Campbell’s work is regarded by many as the definitive epidemiological examination of the relationship between diet and disease. He has received more than 70 grant years of peer-reviewed

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research funding, much of it from the National Institutes of Health (NIH), and he has authored more than 300 research papers.

The majority of his talks in the recent years have been at medical schools and medical schoolsponsored conferences, which shows that there is considerable interest now being shown in this community who are and will be our primary health caretakers. He has received several national and international “humanitarian of year,” “visionary of the year,” and “lifetime achievement in cancer research” awards in recent years and has been in demand at business conferences that are focused

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VITAMINS VS. WHOLE FOODS / Kathy Freston on the future of health care in this country. And interestingly, Campbell and his colleagues have started an online course in “plant based nutrition” developed by their non-profit organization, The T Colin Campbell Center for Nutrition Studies, which is operated by their partner, the arm of Cornell that does online courses. Of the 200+ online courses offered by eCornell, theirs is No. 1. Clearly, a shift is underway.

Here is my conversation with him about vitamins, whole foods, and health.

KF: The title of your book is Whole; what do you mean by that?

TCC: The China Study summarized the experimental research findings of my 40+ years of professional research on diet and health and made some dietary recommendations. Although it has been enormously successful, it did not fully answer the oft-asked question, “Why have people not heard this before?”

Whole attempts to answer this question by offering a new meaning of nutrition. Our present misunderstanding of nutrition has caused great confusion with the public. The consequences of this misunderstanding have been serious.

Having researched for so long the biochemistry of nutrition, I became conscious of an incredible

“We are still making decisions to take drugs instead of eating better.

Good nutrition is far more effective and safe than the best pills and procedures.” - T.C.C. VegWorld Magazine

In his new book “Whole,” T. Colin Campbell relies on science, rather than rhetoric to advocate for a whole food diet.

ability of each of the 10-100 trillion cells in our body to integrate, as in symphony, an unimaginably complex series of events that optimizes health and minimizes disease. Nutrition, when provided by the right foods, services this system with a food program that both prevents future disease and treats a broad spectrum of diseases, an effect that is far more effective and safe than the best of all pills and procedures could ever hope to do.

It is an amazing gift of nature that has long eluded our consciousness.

KF: Are we winning the war on disease? We’re living longer, right?

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VITAMINS VS. WHOLE FOODS / Kathy Freston

Based on the multitude of studies on long-term health, Campbell concludes that “we are more likely to suffer serious side effects from [vitamin supplements] rather than getting benefits.”

TCC: It’s not clear. We are capable of winning the war on disease, but we are still making decisions to take more drugs instead of eating a better diet.

There is no comparison regarding which we should be choosing. Food almost always wins, with little or no side effects!

KF: What’s wrong with taking medications?

TCC: There is a place for medications. When I am in pain or suffering from an infection, I would like to have access to something that might bring me relief. But when I am over the crisis, I want to learn and do everything I can to use diet and nutrition that will take me the rest of the way to health and keep me there.

KF: So you’re saying vitamins are a bad thing?

TCC: All the reviews of recent years that have summarized the many studies on the effects of vitamins VegWorld Magazine

on long-term health show that they do not work to solve any of the serious problems that beset us.

They do not lower rates of cancer, cardiovascular disease and diabetes. In fact, we are more likely to suffer serious side effects from these supplements rather than getting benefits.

KF: Are you saying we don’t need vitamins, or would you go so far as to say we shouldn’t take them?

TCC: Unless there is clear unequivocal clinical evidence of benefit, we don’t need them, and because serious side effects have been documented, it makes no sense to take them. At least this is my personal interpretation and my personal choice. I confess that taking an occasional vitamin B12 may be useful, but I also believe that we have not yet seen all the research that needs to be done. I also choose not to take vitamin D because I have unanswered questions about the way our vitamin D status is measured and the excessive claims made

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VITAMINS VS. WHOLE FOODS / Kathy Freston by the marketing people. It should also be known that vitamin D is not a vitamin but a hormone produced when we get adequate exposure to the sun.

I do have an open mind about this practice and can change but only if I see unequivocal evidence for its need.

KF: It’s not always easy to prepare healthy foods every day! What if you don’t have the time or inclination; how do you approach food/meals in that case?

ing fat, sugar and salt. Lots of vegetables, fruits, legumes, whole grains and nuts in moderation - of this I am confident. It is also important to note that transition to this diet from the standard American diet high in fat and refined carbohydrates may be initially difficult for some but this is likely due to their long time addiction to fat. Allow some time, perhaps a few weeks or a couple months, and new taste preferences will emerge and the addictions fade away.

KF: What are some specific promises of this diet?

TCC: My wife, who long prepared our family the old diet high in fat and animal food, is convinced that preparing this whole food plant based diet without added fat is much easier. Which is easier, washing up pots and pans with lots of fat or with lots of water?

KF: What is the ideal diet for health and longevity?

TCC: A whole food plant-based diet without add-

TCC: I prefer not to make promises. Rather, I rely on the weight of the evidence to make my decisions, and this weight is now overwhelming. I accept the claim that a few people may still retain health problems and some may incur new problems with the transition, but the evidence favoring benefits for most people is overwhelming. For certain, a proper diet beats, hands down, reliance on pills and procedures to be healthy. In as little as

“In as little as 10 days [on a whole food diet], people can reduce their blood cholesterol by 50 points, shed 5-10 lbs. of body weight and, in two weeks...resolve pain”, including arthritic and angina. All with no side effects.

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VITAMINS VS. WHOLE FOODS / Kathy Freston 10 days, people can reduce their blood cholesterol by 50 points (from 200 to 150 mg/dL), shed 5-10 lbs. of body weight and, in two weeks according to colleagues, resolve pain (e.g., angina, arthritic, migraine, common headaches). Many people also see substantial decreases in blood pressure. Actual reversal of serious disease (heart disease, diabetes) is readily obtained.

and act like the rusting that occurs when iron is left standing in the open for a long time. An animalbased food diet with decreasing plant based foods tends to enhance formation of these radicals, among countless other mechanisms.

KF: Why, specifically, does this diet produce those results?

TCC: No, definitely not.

“A 100 percent whole food plant based diet is the goal, and I honor anyone transitioning to this goal.” - T.C.C. TCC: There are countless mechanistic explanations for this amazing effect. From a broad perspective, I find that the balance of oxidation vs. anti-oxidation, often associated with pro-inflammation vs. antiinflammation, respectively, is especially notable.

This network of reactions often partitions along animal vs. plant-based foods, respectively. The formation of an excess of highly oxidized free radicals in the body has long been known to enhance cancer formation, modify the immune system and promote aging. These radicals are very reactive

KF: Are antioxidant supplements as effective as eating plant-based foods?

KF: How committed to a whole-food, plant-based diet does one have to be to get significant results?

TCC: For me, a 100 percent whole food plant based diet is the goal and I honor anyone transitioning to this goal. For some, 100 percent should be the goal quickly, if they are on the road to or experiencing serious illness. We cannot say for certain whether every person needs to be 100 percent all the time before they experience good health. I see no benefit tarrying, however, primarily because the benefits to be achieved are so obvious and so pleasant.

KF: How soon can one expect to see results in their health by eating this way?

TCC: Surprising for many, important health problems (pain, high cholesterol, high blood sugar, excess body weight) can substantially change within days. Much evidence also shows that such changes will be sustained as long as people continue to use this dietary lifestyle.

About the Author Kathy Freston is a bestselling author and health and wellness activist. She is the New York Times bestselling author of “The Lean,” “Veganist,” and “Quantum Wellness.” A media favorite, Kathy has appeared frequently on national television, including Ellen, The Dr.Oz Show, Charlie Rose, Good Morning America, The Talk, The Martha Stewart Show, Extra and Oprah.

Purchase yourself a copy of Kathy’s bestselling book by clicking here.

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FEATURE The Forever Summer (and not the GOOD kind)

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THE FOREVER SUMMER (AND NOT THE GOOD KIND)

THE FOREVER SUMMER (AND NOT THE GOOD KIND)

I

n April 2013, VegWorld Magazine featured a story on global warming; in particular, we warned that small changes in sectors like motor vehicles and transportation will not be sufficient to stop rising global temperatures. Instead, we made the bold recommendation that, to save the planet from the disastrous effects of climate change, including world hunger, we need to go vegan. Well, earlier this year, the UN’s Intergovernmental Panel on Climate Change (IPCC), along with other recent

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scientific reports, appeared to confirm this same conclusion.

Global Warming is Here In the most comprehensive study yet into the effects of rising levels of carbon dioxide in the atmosphere, the UN’s IPCC report concludes the negative effects of climate change are already

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THE FOREVER SUMMER (AND NOT THE GOOD KIND)

beginning to be felt in every part of the world and yet countries are ill-prepared for the potentially immense impacts on food security, water supplies and human health.

Professor Corinne Le Quere, director of the Tyndall Centre for Climate Change Research at the University of East Anglia, commented that “The human influence on climate change is clear. The atmosphere and oceans are warming, the snow cover is shrinking, the Arctic sea ice is melting, sea levels are rising, the oceans are acidifying, some extreme weather events are on the rise, ecosystems and natural habitats will be upset.”

And It’s Expected to Get Worse The IPCC further found that these unwanted impacts have already extended beyond any potential benefits of rising temperatures and that they will worsen if global-average temperatures continue to rise by the expected lower limit of 2 degrees C by 2100 and will become potentially catastrophic if temperatures rise higher than 4 degrees C. In a blunt and often pessimistic assessment of climate-change impacts - the fifth assessment since 1990 - the IPCC scientists give a stark warning about what the world should expect if global temperatures continue to rise as predicted without mitigation or adaptation.

Nearly 2,000 experts from around the world contributed to the report, written by 436 authors and edited by 309 lead authors and review editors of the IPCC’s working group II. It was by far the most detailed investigation to date of the global impacts of climate change - extending from oceans to mountains and from the poles to the equator.

“The atmosphere and oceans are warming, Arctic ice is melting, sea levels are rising... the human influence on climate change is clear.”

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The latest U.N. report on climate change is far from hypothetical or questionable. Nearly 2,000 international experts contributed; it was written by 436 authors and edited by 309 lead authors.

According to Christopher Field, of the Carnegie Institution’s Department of Global Ecology in California and co-chair of working group II, “we’re not talking about hypothetical events”.

Rising World Hunger, Food Security and Poverty

“Throughout the 21st century, climate-change impacts are projected to slow down economic growth, make poverty more difficult, further erode food security, and prolong existing and create new poverty traps, the latter particularly in urban areas and emerging hot spots of hunger,” the report states.

“All aspects of food security are potentially affected

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THE FOREVER SUMMER (AND NOT THE GOOD KIND)

by climate change, including food access, utilization and price stability,” it concludes. This in turn threatens world economies.

Freshwater supplies As global temperature rises, then so does the portion of the human population that is affected by either water scarcity or river flooding. “Climate change over the 21st century is projected to reduce renewable surface water and groundwater resources significantly in most dry subtropical regions,” the IPCC says.

Indeed, California is currently experiencing one of the worst droughts on record, with no observable relief in sight.

We Need Change to the Global Menu The writing is on the wall: Meat and cheese may

Raising animals for food causes more greenhouse gas emissions than every car, truck, ship and train combined. Plus it dessimates rivers and lakes.

According to scientists, meat and cheese may have to be off the menu if we have any hope of hitting climate change targets. have to be off the menu if there is to be any hope of hitting climate change targets.

Indeed, a separate (from the IPCC) recent study says cutting greenhouse gas emissions from energy use and transport will not be enough on its own to hold down the global temperature rise.

The research indicates it will also be necessary to slash emissions from agriculture - meaning curbing meat and dairy consumption. Without such action, nitrous oxide emissions from fields and methane from livestock may double by 2070, making it IMPOSSIBLE to meet the UN target.

The lead scientist, Dr Fredrik Hedenus of Chalmers University of Technology in Sweden, said: “We have shown that reducing meat and dairy consumption is key to bringing agricultural climate pollution down to safe levels.”

Indeed, as VegWorld reported last year, the livestock industry contributes more greenhouse gas emissions to our atmosphere than every transportation source combined - including cars, trucks, ships and trains. Animal agriculture is also a major contributor to global deforestation; it is the leading source of pollution in rivers and lakes; and it is largely responsible for world hunger, since plant foods capable of feeding masses of people feed far fewer in the form of grain-fed livestock.

The latest IPCC does not go so far as to call for the cessation of the raising of animals for meat and dairy. But it does back up the reasons for such a bold move and, perhaps more importantly, adds an extreme urgency to how quickly such drastic changes need to occur.

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IMAGINE

THE DAY WHEN ALL ANIMALS ARE FREE TO BE.

Working together, it’s within reach. For over a decade, Mercy For Animals has been campaigning diligently to prevent cruelty to farmed animals and promote compassionate food choices and policies. Through education, undercover investigations, corporate outreach, and legal advocacy, we are changing the course of history for animals -- inspiring both compassion and change.

Join us.

MercyForAnimals.org

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RECIPES FOR FOODIES

Mango Paradise Bars Apricot-Glazed Asparagus Basil Wrap with Basil Pesto Thai Summer Rolls Cantaloupe and Heirloom Tomato Bruschetta Pineapple Strawberry Juice Green Power Juice Hemp ‘n Kale Salad Watermelon Lemonade

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MANGO PARADISE BARS

MANGO PARADISE BARS Think of this recipe as a healthy energy treat that can also double as a light, yet thoroughly satisfying dessert. In paradise.

by Chef Tess

MAKES 20 SERVINGS

Organic Ingredients: • 1½ cups raw cashews • ¼ cup fresh lime juice • 3 cups ripe mango flesh • 2/3 cup raw coconut butter • ½ cup each: fresh lemon juice and raw agave nectar • ½ teaspoon sea salt

Procedure: 1. Soak the cashews in water for 8-12 hours (or overnight). Drain and set aside.

2. In a food processor or blender, combine the cashews with the lime juice and blend until as smooth as possible. Add the remaining ingredients and blend until very smooth.

3. Pour/scrape into a large glass baking dish (lasagna sized, about 9 x 14- inches).

Spread out evenly and cover. Place into the freezer for several hours until hardened.

4. Cut into 20 squares and serve icy cold, right out of the freezer.

Makes 20 servings/GF/SF/Blue/R/F

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APRICOT-GLAZED ASPARAGUS

APRICOTGLAZED ASPARAGUS

This I love. What a delicious way to get in your two cups of veggies at mealtime! Plus, it only takes about five minutes to make, start to finish.

by Chef Tess

SERVES 1

Organic Ingredients: • 2 cups chopped asparagus (trimmed and cut into 1-inch pieces) • 1½ teaspoons each: water and tamari • 2 tablespoons apricot fruit spread (all-fruit jam) • 1 medium clove garlic, minced or pressed • Optional: 1 teaspoon slivered or sliced almonds, toasted (dry toast in a pan over medium heat until lightly browned and aromatic)

Procedure: 1. In a medium skillet set to medium-high heat, sauté the asparagus in the water and tamari, stirring often. When the asparagus turns bright green and is crisp-tender, remove from heat. This should take well under 5 minutes.

2. Gently stir the apricot fruit spread and garlic into the asparagus until well mixed.

Serve plain or topped with the almonds.

Serves 1/GF/Green/30 Minutes or Under!

About the Author

Quintessence (“Tess”) Challis is an author, vegan chef, and wellness coach. In 1994, Tess began to work as a personal chef across the country. In 2008, she shifted her focus to writing, coaching, speaking, and teaching healthy plant-based cooking.

Her books include Radiant Health, Inner Wealth, The Two-Week Wellness Solution (foreword by Dr. Neal Barnard), and Radiance 4 Life (foreword by Robert Cheeke). Her newest book Get Waisted: 100 Addictively Delicious Plant-Based Entrees (co-authored by Dr. Mary Clifton), is now available!

Tess is the co-founder (along with Dr. Mary Clifton) of Get Waisted (a plant-based weight loss program, which offers both online and in-person meetings across the world). Tess’s greatest passion is helping people achieve their ultimate state of wellness and vitality - while still enjoying delicious foods.

Find out more about Tess by tapping here.

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BASIL WRAP WITH BASIL PESTO

BASIL WRAP WITH BASIL PESTO

by Chef Babette

SERVES 4 Ingredients to fill wrap: • Avocado • Tomatillo • Sprouts • Jicama julienned • Red onion • Pesto • Walnut pate

Wrap

Organic Ingredients: • 1/2 cup water

• 1 avocado

• 1/2 cup golden flax meal

• 1 teaspoon sea salt

• 1 cup Basil • 1 green bell pepper

• 1 teaspoon raw agave nectar (or desired sweetener)

• 1 medium zucchini

• 1 tablespoon spirulina powder • 1 teaspoon no salt seasoning

Procedure: In a food processor using the “S” blade attachment process all ingredients until well blended. Using teflex sheets pour 3/4 cup of mix onto sheet using an offset spatula to make wraps and dehydrate at medium temperature for 2-3 hours until they feel dry, place on mesh screen and peel teflex sheet away. Continue dehydrating until the wrap is pliable.

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BASIL WRAP WITH BASIL PESTO

Walnut Pate

Organic Ingredients: • 1 cup walnuts

• 1/4 chopped Italian parsley

• 1/2 cup cashews

• 1 teaspoon smokey paprika

• 1/2 cup green onion

• 1 teaspoon sea salt

• 1/2 red bell pepper

• 1-2 teaspoon raw agave

Procedure: Process all ingredients using a food processor “S” blade attachment, process until creamy. Refrigerate

Pesto

Organic Ingredients: • 1 1/2 cups fresh basil

• 1/2 teaspoon garlic powder

• 1 cup cashews

• 2 tablespoon Braggs liquid aminos

• 1/4 cup nutritional yeast

Procedure: Blend all ingredients until smooth

About the Author

Vegan soul food pioneer Babette Davis is the owner of Stuff I Eat Vegan Restaurant, a California restaurant that is vegan, organic and eco-friendly. Davis sees her path as a “spiritual philosophy that we as humans have a connection with the food we eat; therefore only the best deserves to enter our temples.”

Find out more about Chef Babette by clicking here.

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THAI SUMMER ROLLS

THAI SUMMER ROLLS

by Mark Reinfeld

MAKES 8 ROLLS Gluten-free

Organic Ingredients: • Half 14-ounce package extra-firm tofu

• 1 cup mung sprouts (optional)

• 1 tablespoon soy sauce

• ¼ cup minced fresh cilantro

• 2 ounces bean thread noodles

• 16 leaves basil or Thai basil

• 1 cucumber, peeled and seeded

• 16–24 mint leaves

• 2 cups shredded lettuce

• 16 rice paper wrappers

• 1 large carrot, shredded

• Soy sauce for dipping

• 1 red bell pepper, seeded and cut into thin strips

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THAI SUMMER ROLLS

Preparation: 1. Preheat the oven or toaster oven to 350°F. Slice the tofu into 6 rectangles about 4 to 5 inches long. Place in a baking dish, pour the tamari over the top, and roll them around a bit to coat them in the tamari. Place in the oven and bake for 10 to 15 minutes. Set aside and allow to cool.

2. Boil water in a pot or tea kettle. Place the noodles in a bowl, cover with the boiling water, and stir them occasionally for 5 minutes while you prepare the other veggies. Strain and allow to cool.

3. After all of the filling ingredients are prepared, fill a large bowl or casserole dish (large enough

to fit the rice paper wraps in) with warm water.

One by one, run the rice paper wraps through the water and lay on a clean work surface. (Papers need to be moistened, not thoroughly soaked.) Lay another wrap above the first one, overlapping by a couple of inches to form an 8.

Lay a small amount of each of the filling ingredients on the first rice paper.

4. Roll them up by first folding up the end closest to you, then folding in the sides. Continue to roll and tuck in the sides until the whole thing is sealed together in a happy little roll. Serve immediately or cover in a damp cloth in the refrigerator for up to two days.

About the Author

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.

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CANTALOUPE AND HEIRLOOM TOMATO BRUSCHETTA

THE SEXY VEGAN’S

CANTALOUPE AND HEIRLOOM TOMATO BRUSCHETTA

by Brian Patton

MAKES 12 BRUSCHETTA

Organic Ingredients:

Procedure:

• 2 cups diced cantaloupe

1. In a medium mixing bowl combine the cantaloupe, tomato, green onion, vinegar, 2 teaspoons olive oil, and a healthy pinch each of salt and pepper.

Thoroughly mix, cover, and place in the fridge for at least 30 minutes, or up to 4 hours.

• 1 large heirloom tomato, diced • 1 green onion, thinly sliced • 1 teaspoon sherry vinegar • 2 teaspoons extra virgin olive oil, plus more for brushing bread • Salt and pepper to taste • baguette sliced into 12 rounds • 1 tablespoon basil chiffonade • Smoked sea salt for garnish

2. Just before serving, heat a grill or grill pan to high.

Brush one side of each baguette slice with olive oil. Place oil-side-down on the grill, and grill 30-60 seconds, until the edges begin to brown.

3. Remove the cantaloupe mixture from the fridge, and give it a stir, and a taste. Before seasoning with salt and pepper to taste, consider that you’ll be finishing each bruschetta with a tiny pinch of smoked sea salt, so don’t get nuts. Ok, you may now season with salt and pepper to taste.

4. Top each baguette slice with a spoonful of the cantaloupe and tomato mixture. Top each one with a few flakes of smoked sea salt, and a pinch of basil. Serve immediately.

About the Author

Brian Patton is author of “The Sexy Vegan’s Happy Hour at Home”, “The Sexy Vegan Cookbook” and is executive chef for Vegin’ Out, a vegan food-delivery service in Los Angeles. As the quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele-playing alter-ego, “The Sexy Vegan,” and quickly gained a large following.

Tap here to check out Brian’s website.

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PINEAPPLE STRAWBERRY JUICE

PINEAPPLE STRAWBERRY JUICE

by Juice Guru Steve Prussack

This powerful and healthy juice is refreshingly delicious on a hot summer day. And, its anti-inflammatory properties help heal digestive disorders and the common cold.

YIELD: 4 CUPS

EACH SERVING HAS:

Prep Time: 15 minutes

Organic Ingredients: • 8-10 medium-large stawberries, green leaves intact • 1 large pineapple, peeled, cored, and sliced

Preparation:

487 calories 112 g carbohydrates 2 g fat 7 g fiber 6 g protein 897% Vitamin C 36% potassium 33% magnesium 15% calcium 11% Vitamin A 19% iron

In a low-rpm juicer, alternate pressing pineapple slices and strawberries. Stir and serve immediately.

About the Author Steve Prussack is the bestselling author of “The Complete Idiot’s Guide to Juice Fasting” and Editor-in-Chief of VegWorld Magazine and Juice Guru.

Steve also hosts an award-winning radio show “Juice Guru Radio” on I Heart Radio.

Additionally, Steve produced the “Jay Kordich’s School of Juicing” with Jay and Linda Kordich in January, 2012. School of Juicing is an online coaching and mentoring program, teaching the fundamentals and health benefits of juicing.

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GREEN POWER JUICE

GREEN POWER

JUICE This robust juice is sweet, savory and fresh with a slight citrus/basil flavor thanks to the fresh cilantro. It boasts many healing benefits, including building bone density and strengthening the kidneys.

YIELD: 4 CUPS Prep Time: 15 minutes

Organic Ingredients: • 3 medium collard green leaves • 5 medium Fuji apples, cored and sliced • 6 to 8 large sprigs cilantro • 3 medium kale leaves

Preparation: In a low-rpm juicer, alternate pressing apple slices, collard greens, kale leaves and cilantro through juicer. Stir and serve immediately.

EACH SERVING HAS: 568 calories, 113 g carbohydrates, 3 g fat , 9 g fiber, 10 g protein 593% Vitamin A, 410% Vitamin C, 53% potassium, 26% magnesium 41% Calcium, 22% Iron

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HEMP N’ KALE SALAD

A powerful combination of proteins and minerals, enjoy this bright bunch of summer at your next picnic and with family and friends!

HEMP N’

KALE SALAD SERVES 2

by Chef Jenny Ross

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HEMP N’ KALE SALAD

Ingredients: • 6 cups chopped kale (curly or lacinato) • 1/2 avocado diced • 1/2 cup chopped strawberries • 4 tablespoons hemp seeds

Dressing:

Preparation: Whisk dressing well in a medium sized bowl.

Add in all salad ingredients and toss together well.

Pack in a glass container and take to your summer concerts, the beach or to a friends porch! Enjoy!!

• 1/4 cup extra virgin olive oil • 2 tablespoon raw yacon syrup or agave nectar • 2 tablespoon lemon juice or balsamic vinegar

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WATERMELON LEMONADE

WATERMELON

LEMONADE

SERVES 8 You can make this beverage sweet and sour depending on how you enjoy your lemonade. This fresh twist is made using fresh in season watermelon or try it with your favorite heirloom melon found at your local farm stand!

Ingredients: • 4 cups watermelon, cubed • 1 lemon, juiced (4 tablespoons) • 2 tablespoons raw agave nectar or raw yacon (if you like yours sweet!)

• 2 tablespoons mint leaves

Preparation: Blend all together well. Refrigerate for up to 4 days. Serve over ice and enjoy!

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 healthfood 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.

VegWorld Magazine Issue 22 -are July/August Jenny’s books “Raw Basics”, “The Art of Raw Living Food”and “Simply Dehydrated” available at2014 www.| jennyrosslivingfoods.com. Tap here to have a look now.

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SPOTLIGHT ON COMPASSION

Cows are Mommies Too: One Reason I Went Vegan

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COWS ARE MOMMIES TOO / Rae Sikora

COWS ARE MOMMIES TOO ONE REASON I WENT VEGAN

by Rae Sikora

I

n 1971 I accidentally became a vegetarian, even though I didn’t know the word “vegetarian”.

While busily caring for every animal I could who needed rescuing, I was also eating meat, fish, eggs

VegWorld Magazine

or dairy at every meal. After we had just downed two hot dogs with all the fixings, I followed my friend into a leather goods store. I saw some skins hanging and told her not to buy anything because

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COWS ARE MOMMIES TOO / Rae Sikora

The bond between mother and baby is strong in all animals; it is no different for dairy cows, yet they are routinely ripped apart from their babies, who are sent to slaughter or to veal farms shortly after birth, so that humans may have their milk.

it was all dead animals. The woman behind the counter heard me and asked me a simple question: “Do you eat meat?” My 15 year-old brain was confused for a moment. I thought, “What does meat have to do with dead animals?” Then the light bulb went on and I answered her: “No.” My friend looked at me like I was crazy. When we left the shop, she asked me why I lied to that woman.

I explained that I hadn’t lied and that I would never be eating meat again.

I immediately started living on cheese omelets and fluffernutter sandwiches (marshmallow cream and peanut butter). But I did not close the door to learning more. In fact, I started looking into everything I was supporting with my money and my lifestyle.

VegWorld Magazine

Dairy Cows and Their Baby Calves And sometimes, I didn’t even have to look. When I attended university, I rented a small cabin from a dairy farmer. One day I heard a sound from his family’s barn. It sounded like animals in distress - a combination of moaning and bellowing. I got on my bike and rode over. As I pulled in the driveway,

“One mother cow broke down 2 barn doors and 2 fences and made it 35 miles to find her baby. She was found bruised, cut up and contentedly nursing her calf. ” Issue 22 - July/August 2014 |

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COWS ARE MOMMIES TOO / Rae Sikora I saw my landlord and a guy I didn’t know pushing calves up a ramp into the truck.

Some of the calves, hours old, were wobbly on their hoofs and some still had wet umbilical cords hanging from their bellies.

When I asked what was going on, he explained that they have to get rid of the males because “we have no use for them.” When I asked where they were going he explained, “Either they go to the veal plant or to slaughter … these are going to the veal plant.” Then he told me that all the farmers do it; none of them keep the males.

Meanwhile, in the background I kept hearing the awful sound that had gotten my attention. My landlord told me it was the cows. When I came around the back of the barn, the mothers were bellowing with their mouths wide open, screaming for their babies who had been stolen. Some were pressing so hard against the barbed wire that there was blood dripping down their chests.

I walked back around to my bike and told my landlord I would never be eating dairy products again. He laughed and told me I would get over it. I never did.

In fact, I learned more. I discovered how strong the bond is between all mothers and their offspring and that it was no different for cows. One mother cow broke out of a barn and broke down a fence and made it 35 miles to where her calf was. To get to him, she had to break down another fence and

“Many assume that the process for sheep and goats’ milk is more humane, but mother and baby are painfully ripped apart in the same way as dairy cows.”

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COWS ARE MOMMIES TOO / Rae Sikora barn door. She was found bruised, cut up and contentedly nursing her calf.

Sheep and Their Babies Many people who no longer consume dairy products from cows, still consume dairy from sheep or goat’s milk. Many assume this is a more humane process because it is more small-scale and/or local. They picture pastoral scenes of happy sheep grazing on green hills under the sun.

I often work in the Middle East. One area I stayed in is famous for it’s sheep’s milk and sheep’s milk yogurt. I was taking a walk one day and saw the same event I would see each day; young boys with sticks guiding the sheep from rocky pasture to rocky pasture. They whip the sticks at the sheep to get them

“A mother sheep gave birth and was not even allowed to stop walking with the flock. The baby was taken and the mother whipped as she cried and tried to reach her baby. All night I could hear mother and baby crying out for each other” to stay together in a flock.

On this particular day I witnessed a mother sheep give birth to her baby while they were moving along next to me. She was not allowed to stop.

Blood was still coming out of her and her back legs

In egg-production facilities, 6 debeaked chickens are crammed into a cage the size of a piece of notebook paper. “Cage free” and “free range” labels are misleading; the crammed and unsanitary conditions are similar.

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COWS ARE MOMMIES TOO / Rae Sikora

“The reality of ‘backyard chickens’ is also distressing.

Hatchery females are shipped with ‘extra birds’ crammed in to account for deaths from extreme weather. Males are ground up alive or suffocated and thrown in dumpsters.” were soaked with blood. A little boy was ordered to take the little lamb, who could not even stand up yet. He picked up the lamb and started toward home, dropping the lamb many times along the way. While this was going on, the mother was trying to leave the flock and get to her baby. She cried loudly and the baby cried for her, but the boys whipped her to keep her from leaving the flock.

Her udders were tightly swollen with dripping milk.

While forced to join the flock, she never took her eyes off the lamb, until the boy and lamb were out of sight. She cried constantly.

Later in the day, I was walking and saw the mother again. She was separated from the lamb by two fenced areas. All night as I was lying in bed with the windows open I could hear the mother crying for the baby and the baby crying for the mother.

Their voices got weaker and weaker. By 5 am the exhausted baby’s voice sounded like a whisper and the mother’s pain was not only in her voice, but in my heart.

Chickens Have Feelings Too In my efforts to learn about what I was supporting in the world, I also visited egg production facilities.

On one visit, I got photos of battery cages with 6 chickens in a cage the size of a sheet of notebook paper. There were 750,000 birds in the warehouses and two workers to check automatic food and water devices.

VegWorld Magazine

Many cages had dead birds, starving birds, birds caught in the wire floor, birds urinating and defecating on the birds in the cages stacked below them, birds who had fallen into the manure pits, etc. Most of their beaks were deformed from debeaking. The birds spend one year there and are then shipped in horrendous conditions to factories that produce chicken soup and other processed chicken products.

Caring people who want to still consume eggs have been given hope by the new “cage-free”, “organic”, “free-range” labels. Unfortunately these labels mean nothing when it comes to the wellbeing of the birds. Cage-free birds are crammed into warehouses, often with even less space than the battery caged birds.

One of the new popular ways to get eggs in one’s life is to have “backyard chickens”. A few blocks down from our house here in New Mexico, there is a sign that says “We have the Best Chicks in Santa Fe”. What that sign doesn’t share is the reality of where the chicks come from.

They order their chicks from a hatchery. All hatcheries “sex” the chicks. They separate out the males from the females. The females are shipped via USPS or UPS. Extra chicks are added to the box in case of extreme weather (hot or cold) and to ensure that even with dead ones in the box, the customer will get the number they ordered. The males at the hatchery are useless to the industry. They are either ground up alive, to be used as feed for other chickens, or they are thrown in plastic trash bags, suffocated and tossed in dumpsters. Many of

“Rescued chicks are known to love being held, talked to and pet. They know their individual names and come when called.”

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COWS ARE MOMMIES TOO / Rae Sikora our friends have chickens who were rescued from dumpsters as chicks. One friend has rescued chickens who came from an organic CSA farm. The CSA farm would not give any veterinary care to the chickens. She rescued the sick ones and nursed them back to health. These chickens loved to be held, talked to and pet, and they loved to go for walks. They knew their individual names and came when called.

What I chose was compassion and consistency.

What I continue to choose, 38 years later, is keeping my mind open to new information. I say “I am practicing veganism”, rather than saying, “I am vegan” because it is a constant unfolding as I learn about the world around me. My life goal is to align my values and my choices. That kind of consistency has made my life rich in ways that can only be described as constant joy and gratitude.

The Word “Vegan” is Not a Label; It’s an Understanding

I am so grateful for the ever-expanding compassionate chosen family I have all over the world.

While none of us lives a life of no harm, I am grateful that each day I can choose to do the least harm possible.

I did not choose to be vegan. I did not know that word when I stopped consuming dairy and eggs.

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.

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REVIEWS

AND RECOMMENDATIONS

Pick of the Month: Juice Guru Radio Veggie World Travels: Floyd, Virginia

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PICK OF THE MONTH

PICK OF THE MONTH:

JUICE GURU RADIO

G

etting the message out that switching to a plant-based diet isn’t always easy. VegWorld Magazine founder Steve Prussack has devoted his life to the cause. While the magazine you are enjoying has made great headway,

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Steve knows we have only tapped the surface on how to deliver this message in the most gentle way. He has a deep desire to awaken consciousness around the world.

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PICK OF THE MONTH

“

I wanted to reach more people so we can elicit change as quickly as possible. I started Juice Guru Radio because I saw how popular juicing and blending is becoming all over the world,” comments Prussack.

the foods they consume between the juices.

The numbers speak for themselves. Juicing and blending books are dominating the health/ wellness category in Amazon and Prussack himself published a bestselling book in the niche, “The Complete Idiot’s Guide to Juice Fasting.”

You can find out all about it and subscribe free via I Heart Radio, iTunes, Stitcher and even Google Play for the Android.

“Radio has been a strength for me. So my intention was to use the topic of juicing to create an innovative new radio show the mainstream could learn from and use to evolve,” says Prussack.

The radio show is doing incredibly well. It boasts a fun, uplifting spirit and the interviews are professionally produced by award-winning radio experts.

Help spread the word about Juice Guru Radio if you are interested in helping to raise consciousness and real change on the planet. This radio show is the first step to elicit global awakening.

Please join us in the movement.

Click here to find out more!

The show launched only 3 months ago, but was recently picked up by the hugely successful “I Heart Radio” network. The exposure is monumental, with subscribers topping over a million to the radio network.

“I Heart Radio does not offer any radio shows about juicing or veganism. My guests include leaders in vegan living with an overall message of health.”

The idea (and basis for Prussack’s next book, to be co-authored by his wife Julie Prussack) is to get people drinking at least one fresh, organic juice a day. “I don’t mean the kind you buy in the health food store. We are talking about getting out the juicer (or picking one up on eBay or Craigslist) and pressing up a juice every day.”

The grand plan is to show people how to reverse health issues, drop the pounds and literally turn back the clock through the power of juicing. The next phase is to awaken my audience to tune into

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VEGGIE TRAVEL

FLOYD’S MOUNTAIN DELIGHTS RANGE FROM FOOD TO FIDDLING TO FINE ARTS Robin Tierney

F

or a tiny town, Floyd, Virginia sure offers a delightful abundance when it comes to dining, live music and local art and craft. A long weekend’s barely enough time to scratch the surface.

Take Oddfella’s Cantina, for example. Vegan choices (not even counting the tapas bar upstairs) include a veggie antipasto platter, grilled eggplant, hummus with herbed flatbread, the Sacred Shroom marinated-and-grilled porta-

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VEGGIE TRAVEL bella, Harvest Bowl of olive oil-sauteed seasonal veggies over rice and black beans with peanut sauce. A couple of frequent Floyd visitors at the next table reported the first two were quite good.

Upon learning that the organic tempeh was made at the Twin Oaks intentional community, established nearby in 1967, that’s what I ordered. Served with Asian sweet and sour sauce, rice, summer squash, roasted red peppers and spinach, the dish’s taste rivaled its nifty pyramid-style presentation.

Increasingly, this town tucked in Virginia’s Blue Ridge Mountains is drawing visitors for its cuisine scene, fine art and one-of-a-kind handcrafted goods. But it first gained fame for music; it’s a top

Floyd, VA, is a gem. This town, tucked in the Blue Ridge Mountains is drawing visitors for its fine art, one-of-akind handcrafted goods, and heritage music. What is delightfully surprising is it’s wide variety of vegan fare.

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VEGGIE TRAVEL

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VEGGIE TRAVEL

Bluegrass and old-time bands are everywhere in Floyd - from The Floyd Country Store to restaurants, the barber shop, parks and sidewalks.

stop on Virginia’s Crooked Road heritage music trail. The Floyd Country Store’s beloved for its $5 Friday Night Jamboree featuring bluegrass and old-time bands as well as dancing. The store also presents free weekend concerts, jam sessions and open mics...so if you play, pack an instrument.

Elsewhere, performers fill restaurants, the barber shop, parks, and sidewalks with the sound of live, local music. I caught a terrific acoustic show down the street at Dogtown Roadhouse, where you can order tasty cheese-less brick-oven pizzas rich with sauce and veggies.

When it comes to art, Floyd’s diverse talents produce an overflow of fine art and craft found in galleries, restaurants, and, just beyond downtown, at Jacksonville Center for the Arts, which showcases veteran and emerging artists.

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VEGGIE TRAVEL Standouts at Troika Gallery, located downtown in the Station artisan center, include ceramics by potters of the 16 Hands collective, handmade paper art, brilliant textiles, and lamps hand-wrought from reclaimed materials. While managing the shop that afternoon, jewelry-maker Anne Armistead described Floyd’s communal creative spark. “Something about Floyd attracts people from all walks of life. It’s magical.”

a jewelry designer involved in Floyd County sustainability, art and tourism projects. Here, small businesses, artists, farmers, musicians, and others share a passion for creative expression and quality.

Few other places offer such an eclectic mix. Music spans Appalachian to gospel to newgrass to Grateful Dead-inspired jam bands. Artists range from blacksmiths and quilters to painters, potters and slab furniture-makers.

At Hotel Floyd (a site of functional eco-design) or the galleries, pick up a Floyd Artisan Trail brochure.

It features contact information for dozens of artists, craftspeople and agricultural product artisans within a short drive of downtown.

Between its terrific music and diversity of merchandise, you wouldn’t expect the Floyd Country Store to invest heavily in the dining department. Yet it has recently expanded beyond traditional pies and vittles to a new Jingle Tap Cafe menu that always includes some vegan choices, such as a delicious red beet broth and zippy black beans over brown rice.

Sharing is a core community value, and it extends from residents to visitors, explained Pat Sharkey,

In Floyd, small businesses, artists, farmers, musicians, and others share a passion for creative expression and quality. Few other places offer such an eclectic mix.

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VEGGIE TRAVEL

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VEGGIE TRAVEL

The vegan food choices are as creative and innovative as the art and music. Everything from the red beet soup at the new Jingle Tap Cafe to the vegan pizza at the Dogtown Roadhouse is delicious and local.

Across the street at Black Water Loft, start any morning with a fresh juice, or pair its brewedon-site Red Rooster coffee with a homebaked vegan-friendly treat. Its colorful art-filled lounge overlooks downtown passersby.

New businesses include Grateful Bread Bakery & Artist Garden (most goods are vegan, including the almond cranberry multigrain and scones) and the Artist’s Table (its terrace sits above Harvest Moon gourmet market, which stocks some vegan and organic wares). Green Label Organic recently opened a shop selling fair-trade organic cotton clothing and craftswith-a-conscience. WinterSun offers original hand-painted fair-trade threads. For funky-fun stuff, get immersed in Republic of Floyd.

Events? There’s always something going on, from free Thursday concerts at the new, sustainability-minded Hotel Floyd to sidewalk VegWorld Magazine

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VEGGIE TRAVEL

pickers to FloydFest, an annual mega-happening taking place July 23-27. The Community Pavilion’s the place to be Friday evenings for the Floyd Artisan Market and Saturdays for the Floyd Farmers Market.

Floyd’s Historic District, dating to 1831, appears on the National Register of Historic Places. But this is truly a place sure to captivate even the hippest travelers.

PLANNING A VISIT? Floyd Visitor Info http://visitfloydva.com The Floyd Artisan Trail http://www.floydartisantrail.org Hotel Floyd http://www.hotelfloyd.com

About the Author

Robin Tierney is a travel, outdoors and food writer who gets her energy from an all plant-based diet. Her whole household is made up of vegan athletes, including their adopted American Pit Bull Terriers. Reach Robin at travelveg@live.com.

Photos by Robin Tierney.

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