VegWorld 27 by VEGWORLD Magazine

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CONTENTS VegWorld Magazine - May/June 2015

THE FUN SIDE OF VEGGIE LIVING 9 Vegan Hot Sheet - The Hottest Products of 2015 14 Vegan Hot Sheet - You Won’t Believe Who’s Vegan Now

This delicious veggie burger (VegWorld Top 5 Pick) will satisfy your belly AND your heart. Find out how on p. 10

NUTRITION & THRIVING 17 Men: Take Veggies Over Viagra 19 Women: Amp up Your Sex Life Too... This chocolate bar (VegWorld Top 5 Pick) gives it to you “milky” without having to feel guilty...on p. 9.

JUICE GURU 23 Wow! I could’ve had a REAL V-8! 24 Springtime Pineapple Strawberry Elixir 25 New study: Green Juice Has Up To Twice the Nutrients as Green Smoothies

Serve this incredible elixir this spring...or sip it poolside this summer. Get the recipe on p. 24.

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CONTENTS VegWorld Magazine - May/June 2015

RECIPES FOR FOODIES For Mother’s Day and Father’s Day

31 Mom’s Apple Pie (For Mom…) 32 Dad’s Deep Dish Pizza 33 Spicy Cauliflower “Wings” With Blue “Cheese” Dip 34 Strawberry Shortcake Waffles 37 No Will Power Cookies 38 Rawcho Cheese Dip 39 Maple-Almond French Toast 40 Chipotle Chile-Rubbed Southwest Tempeh

Mother’s Day is full of fattening chocolate and other treats. But mom won’t need any will power for these delicious (but good for you) cookies. Whip some up for your favorite mom p. 37.

MAIN FEATURE 43 VegWorld’s 15 Top “Must-See” Veggie Videos

REGULARS 5 Credits VegWorld Staff & Contributing Writers 6 Editor’s Note A Message from the Founder of VegWorld Magazine, Steve Prussack 61 Reviews and Recommendations Vegworld’s Pick of the month Make your own Mother’s or Father’s Day brunch featuring this delicious maple-almond french toast. Recipe on p. 39.

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CREDITS VegWorld staff

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

Contributing writers

Dr. Michael Greger

Mark Reinfeld

VegWorld Magazine

Team Breville

Babette Davis

Steve and Julie Prussack

Tess Challis

Dr. Neal Barnard

Carolyn ScottHamilton

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EDITOR´S NOTE om A message fr of the Founder gazine, a M ld r o W g e V ack Steven Pruss

his issue, we turn you on to the hottest veggie products of 2015. From the best veggie burgers to the most incredible and innovative snacks, you can’t go wrong with our picks. And we should know...VegWorld staff attended the biggest Natural Products Expo of the year, Expo West, to bring you these gems. Don’t miss our top choice for 2015 in our Pick of the Month section.

lso, for our May/June 2015 issue, we’ve made our Recipes for Foodies section all about Mother’s Day and Father’s Day. Let our celebrity chefs inspire you! Instead of dragging mom and dad out this year and fighting the crowds, treat them to some home-cooked dishes that will make them think they are out

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at their favorite brunch place, BBQ or bar.

pring is also the time for love. So, VegWorld medical contributors, Dr. Barnard and Dr. Greger, let you in on the connection between the food we eat and our level of sexual satisfaction and performance. A change in diet never felt so good...

your favorite arm chair alone or with someone you love, and get inspired right from the pages of this magazine.

f you are missing us between issues, be sure to connect with us on facebook and through our other social media channels. We are just a click away, and very active in those forums.

inally, this issue is all about VegWorld’s top picks for veggie videos. Cuddle up in

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THE FUN SIDE OF VEGETARIAN LIVING

Vegan Hot Sheet

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Special Hot Sheet Edition

hip and happening vegan stuff PRODUCTS TO WATCH

IN 2015 I

n March VegWorld staff attended the biggest natural products expo in the country – Expo West – in search of the best new products to bring to our readers. The big winner was juice, with new “raw” juice bottling companies springing up everywhere. Make your own for a more powerful punch to your body, focus and energy level (check out our exclusive Juice Guru section). And here are our top 5 veggie food picks for 2015, along with our 3 “runners up.” Get yours soon (or as soon as they hit your local store), because they won’t last long on the shelves!

Get You Chocolate Bar “Milky” Without feeling Guilty – 2015 Winner Been a vegan for so long you can’t remember what it’s like to sink your teeth into an insanely creamy milk chocolate bar? Well now you don’t have to try! This year the ethical organic and fair trade company, Chocolat Stella Bernrain, introduced a Nectar de Coco bar that substitutes coconut milk for cow’s milk to create an incredibly vegan milk chocolate experience. Indulge in one (or two or three…) for yourself, and feel good about the Earth and worker’s rights in the process!

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VEGWORLD HOT SHEET

“GIV” TO YOUR BELLY AND YOUR

FAVORITE CAUSE – 2015 WINNER This year, the company giv stole our hearts and tummies with the 2015 launch of their new outrageously tasty, mostly organic, superfood quinoa burgers, all made with sustainably sourced ingredients. The burgers come in four yummy flavors – Sriracha, Mediterranean with Kalamata Olives, Sweet Potato with Sage and Chipotle Chili Lime with Black Beans (our fave is the Mediterranean). The best part? Giv is on a mission to change the world, donating 50% – yes a full HALF – of their profits to good causes, which consumers get to choose. The burgers are currently available in Sprouts, so get some for yourself…donate to a worthy charity in the process…and let us know which one you like best!

“JACK UP” YOUR BBQ EXPERIENCE

THIS SUMMER –

2015 WINNER

ormerly known only for their gluten-full (but delicious) seitan products, this year Upton’s Naturals will come out with two outrageously delicious, and naturally gluten-free jackfruit products – Chili Lime Carnitas and Bar-B-Que style. If you’ve ever had carnitas or pulled pork, you’ll see that jackfruit simulates that texture and taste sensation perfectly (taking on the flavor of any sauce) in a compassionate vegan way. And unlike restaurants that use canned jackfruit to create these delicacies, Upton’s will use the fresh stuff. These goodies are not yet available in the stores. Here’s hoping they’ll be out in time for this summer’s B-B-Que season!

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VEGWORLD HOT SHEET

2015 WINNERS SPAGHETTI AND “MEAT” BALLS

BETTER THAN MAMA MADE Right before the expo, VegWorld staff started noticing new Beyond Meat products popping up in the freezer section of our local health food stores. You may remember that last year Beyond Meat won for its veggie “meat” crumbles. Well, this year, the food that made our tummies dance was Beyond Meat’s Italian Meatballs. A kid’s paradise… and just like the spaghetti and meatballs you remember from your youth. Delicious and way better for you than the “real” thing.

MOVE OVER KALE,

THERE ARE NEW SNACK VEGGIES ON THE BLOCK

egWorld staff loves our kale chips. There are so many companies making them now in all sorts of flavors – from cheesy to chocolaty. This year, Wonderfully Raw is taking this concept to a new extreme. Dipperz are the first pre-dipped and ready-tomunch broccoli, cauliflower and carrot crunchies. They are delicious (available in Cheezy, Ranch and Lemongrass Chili), raw and organic, and they pack a pound of pre-dipped veggies into 1.5-ounce packages, according to the California-based company. These goodies should be available in stores soon, so keep an eye out. Kids love ‘em too, btw… VegWorld Magazine

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HONORABLE

MENTION* 1

1. Mary’s Gone Crackers Minis

For all of you gluten-free vegans out there: Mary’s Gone Crackers, makers of insanely delicious glutenfree crackers and cookies, have done it again. Their new Minis are a gluten-free, non-gmo, organic and vegan version of animal crackers that come in vanilla, chocolate and graham. We can’t wait for these “mighty little bites” to hit the stores.

Raw Food Central Curt’s Classic Snack Mix

We were amazed by this new raw, organic snack mix. This flavor-packed snack contains kale chips mixed with freeze-dried corn and peas for an incredibly diverse, delicious and satisfying flavor.

Follow Your Heart Flavored Cheeses American, provolone, garden herb…oh my! These new sliced and blocks of cheesy goodness are some of the best veggie versions of the originals we’ve tried.

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VEGWORLD HOT SHEET

THE MAGIC BEHIND PENN

JILETTE’S RECENT WEIGHT LOSS

enn Jillette, half of the magical Penn & Teller, dropped 105 pounds in 100 days recently after a blood pressure scare put him in the hos-

pital.

Jillette, who lost weight by following a lowcalorie diet, told People magazine that his doctor recommended he lose 30 or 40 pounds to make his blood pressure “easier to control.” Jillette, who at the time weighed 330 pounds, added, “And then he said something in passing that completely blew my mind — he said, ‘If you got down to 230, you probably wouldn’t need any of the meds.’” It was the motivation Jillette needed, and now the 6-foot-7 illusionist weighs about 220 pounds. He’s no longer following the strict 1,000-calorie diet he was on for about four months; once he lost the bulk of

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the weight, he switched to Dr. Fuhrman’s Nutritarian (i.e., vegan) diet, People Magazine reported. “I eat unbelievable amounts of food, but just very, very, very healthy food,” Jillette told the entertainment magazine. “I could probably have a steak or a doughnut every couple of weeks, but I just haven’t felt like it. When you’re feeling as bad as I felt, and you go to feeling as good as I feel, the temptation to go back to doing what you were doing when you felt bad is not very great.” Jillette told People he dropped from a size 44 pant to an almost 34 (he’s about there), and said that the change caused problems with the Penn & Teller show. “It’s really expensive because the suits on the Penn & Teller Show cost a s*** ton, and so we had to get all new suits!” he said.

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VEGWORLD HOT SHEET

“MAN VS. FOOD” CARNIVOROUS REALITY STAR ADOPTS PLANTBASED DIET TO LOSE WEIGHT because I’m in training for football right now,” Richman told Hello! Magazine via Metro.co.uk. “And for Soccer Aid I went 100 percent vegan.”

t seems like you can’t turn around these days and not hear about some celebrity adopting a plantbased diet in order to lose weight and protect their health, but when that celebrity has made a name for themselves by shoving copious amounts of food in their face, it seems pretty noteworthy. “You guys, shhhh. If I listen carefully I can actually hear the arteriosclerosis happening.” Adam Richman of “Man vs. Food,” a show in which Richman went from restaurant to restaurant in order to win such coveted food prizes as t-shirts, polaroids on the wall, and “I can’t believe I ate the whole thing!” mugs, hasn’t really been known to refuse any type of edible offering. We once watched the man force down a meal so spicy that his beet-red complexion and alarming amounts of sweat actually had us concerned. But now, in order to maintain a recent 70-pound weight loss and train for an upcoming celebrity soccer match, Richman is pushing away from the table when it comes to animal products of any kind. “I’ve been vegan for the past three months or so, VegWorld Magazine

Make no mistake, Richman hasn’t decided to go vegan full-time, but instead he’s embracing a path endorsed by the likes of Meatless Mondays as well as the American Institute for Cancer Research and the American Heart Association to drastically reduce the amounts of animal products he consumes. Richman’s diet parallels programs like Vegan Before 6. While it’s not an outright rejection of all things animal-based, this diet is recommended by even outspoken vegans like Alicia Silverstone who says you can be a vegan “flirt.” This sort of thinking can help people eliminate animal foods in a low-pressure way with a focus on “minimizing” and not “perfection” to help force foods like meat and dairy off the plate in a “slow and steady wins the race” kind of way. The fact of the matter is, a guy like Richman can have major influence on the “manly man” types that watch his show and have admired his ability to fold a 30-inch pizza in half – like a taco – in order to take it down faster as he chases it with a milkshake. If this guy realizes that the path to health is paved with plants, what’s stopping anyone from trying it?

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IMAGINE

THE DAY WHEN ALL ANIMALS ARE FREE TO BE.

Working together, itâ&#x20AC;&#x2122;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. VegWorld Magazine

Join us. MercyForAnimals.org Issue 27 - May/June 2015 |

NUTRITION & THRIVING

Men: Take Veggies Over Viagra Women: Amp up Your Sex Life Too...

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VEGGIES OVER VIAGRA / Dr. Neal D. Barnard

MEN: TAKE

VEGGIES OVER VIAGRA by Dr. Neal D. Barnard

ne surprising early sign of life-threatening heart problems is erectile dysfunction. A new study in the Journal of Sexual Medicine found that screening men with ED for heart disease could help prevent a million heart attacks or strokes over the next 20 years and save billions of dollars. But why let it escalate that far? Vegetables—not Viagra—are the best way to prevent not only ED, but the heart disease it’s linked to. Of course the first thing that men who are already turning to Viagra, Cialis, and other ED drugs should do is schedule an appointment with their physician. Approximately 44 percent of men with heart disease risk factors—such as ED—are unaware of their risk, according to the study. But if men with ED were screened for heart disease, 5.8 million cases would be identified over 20 years. Now we know just how costly erectile dysfunction is. The study authors say that even a 20 percent decrease in heart attacks or strokes as a result of

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screening and treatment could help avoid 1.1 million heart attacks and strokes, saving $21.3 billion over 20 years. And more than 1 million cases of ED would also be treated, saving $9.7 billion. That’s a combined savings of $28.5 billion. ED is a canary in a coal mine, according to Stephen Kopecky, M.D. Why? Because—as this new study shows—the blocked arteries that cause ED can eventually stop blood flow to the heart and brain. About 8.8 million men have heart disease—and 5 million of those have a history of heart attack, according to the American Heart Association. Heart disease killed more than 200,000 men in 2009 and 68,814 died from heart attack. Three million men today are stroke survivors, and in 2009, stroke caused the death of more than 50,000 men, says the American Stroke Association. But arteries can literally open up again simply by adopting a low-fat, plant-based diet. A study in

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VEGGIES OVER VIAGRA/ Dr. Neal D. Barnard JAMA found that normal sexual function returned in almost one-third of the men who ate less saturated fat and cholesterol (both of which are abundant in animal products) and more fiber (only found in plant foods).

The best way to keep the blood pumping (to the heart, to the brain and to everything else...) is a plant-based diet.

About the Author Neal D. Barnard, MD, is a leader in preventive medicine, nutrition, and research. As an adjunct associate professor of medicine at the George Washington University and a researcher funded by the National Institutes of Health, he has led key research studies to improve the health of people with diabetes, obesity, lipid disorders, and other serious health problems, and to improve nutrition in schools and in the workplace. He is the editor-in-chief of the Nutrition Guide for Clinicians and the author of more than 15 books on nutrition and health for lay readers, including Dr. Neal Barnardâ&#x20AC;&#x2122;s Program for Reversing Diabetes, Foods That Fight Pain, The Food Seduction, and the newly released 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health. His research has been cited by the American Diabetes Association and the American Dietetic Association in official policy statements on healthful diets. He founded the Physicians Committee for Responsible Medicine (PCRM) in 1985. PCRM is a nationwide group of physicians and lay supporters that promotes preventive medicine and addresses controversies in modern medicine. He later initiated the Cancer Project, providing nutrition information for cancer prevention and survival, and the Washington Center for Clinical Research, a center for nutrition-related studies. Tap here to visit the PCRM website. It includes a wide range of evidence-based nutritional information supporting a plantbased diet.

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WOMEN: AMP UP YOUR SEX LIFE/ Dr. Michael Greger

WOMEN: AMP UP YOUR SEX LIFE TOOâ&#x20AC;Ś by Dr. Michael Greger, M.D

We all know that eating our veggies and cutting out the cholesterol gets our bodies healthier and our systems stronger. But did you know that eating healthier can actually amp up your love life too? The truth is sexual dysfunction isnâ&#x20AC;&#x2122;t just for men. And often it results in women from the same causes. In the short video below, Dr. Michael Greger, M.D., explains how the higher consumption of cholesterolheavy foods, like meat, results in lower rates of sexual satisfaction, arousal and orgasm in premenopausal women. Yikes!

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WOMEN: AMP UP YOUR SEX LIFE/ Dr. Michael Greger

Watch Dr. Greger’s video below, make your favorite vegan meal for dinner tonight, and enjoy (REALLY enjoy) the one you love tonight...

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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Wow! I Couldâ&#x20AC;&#x2122;ve had a REAL V-8! Springtime Pineapple Strawberry Elixir New Study: Green Juice Has Up To Twice the Nutrients as Green Smoothies

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JUICE GURU / Steve Prussack

WOW! I COULD’VE

HAD A REAL V-8! by Steve Prussack

Processed juices just don’t cut it. They are over-processed, heated, use conventional produce and don’t contain the useful enzymes required to take your health to the next level. This recipe for “The Real V-8’’ tastes BETTER than the juice you may have had as a child. Best of all, it’s loaded with fresh, organic and enzyme-rich longevity-giving ingredients. Press one up today. Share one with your favorite neighborhood kiddo. You’ll be glad you did.

Organic Ingredients: • 2 medium tomatoes (Heirloom, if in season) • 4 medium-large carrots

• 1 bunch of Italian parsley • 8 leaves of romaine lettuce • 2 cups of spinach leaves

• 1/2 stalk of celery (approximately • 1 bunch of watercress 4-5 celery ribs) • 1/4 inch of beet

Directions: 1. Wash your produce well in a bowl containing a mixture of water mixed with 1/4 cup of Organic Apple Cider with 2 squeezed lemons. Rinse in a salad spinner. 2. In a low-rpm juicer, alternate pressing tomato, carrots, parsley, watercress, celery, spinach, celery and beet. 3. Stir and serve immediately.

Juicy Fact: This improved take on the juice you already love includes watercress, a wonderful dark green leafy vegetable not often juiced. Big mistake. Watercress is high in vitamin K which is important for blood clotting and bone strength and formation. It is also very high in vitamin C, vitamin A and Calcium.

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JUICE GURU / Steve and Julie Prussack

Springtime Pineapple Strawberry Elixir It’s Springtime! Everyone feels that exhilarating lift of energy in the fever of spring. Why not get a REAL boost of energy to make that “spring” in your step last well into summer? This insanely delicious juice will do just that. It combines two of the best fruits of the spring season into a stimulating tropical taste. Pineapple and strawberry create a synergistic flavor combination that’s both mildly tart and syrupy sweet. Not only that, but its powerful healing properties will flush toxins out of your body, naturally giving you more energy. And its anti-inflammatory properties heal digestive disorders and improve cold symptoms.

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

Directions: • In a low-rpm juicer, alternate pressing pineapple slices and strawberries. • Stir and serve immediately. • (Yields 32 ounces)

About the Authors Steve Prussack is the author of Amazon Bestselling book “The Complete Idiot’s Guide to Juice Fasting.” He is CEO of Juice Guru, a brand dedicated to spreading the message about juicing for healthy living. He is the host of “Juice Guru Radio” which airs on i heart radio. In addition, Steve is the founder and publisher of the #1 health-related magazine in Apple’s Newsstand on juicing and veggie living, “VegWorld Magazine.” Julie Prussack received a crash course in juicing when she reconnected with her first love, Steven, after nearly 25 years apart. Julie is Associate Editor of VegWorld Magazine, and became the first certified Juice Guru Practitioner in her forties.

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TWICE THE NUTRIENTS IN JUICE OVER SMOOTHIES/ Team Breville

NEW STUDY: GREEN JUICE HAS UP TO TWICE THE NUTRIENTS AS GREEN SMOOTHIES by Team Breville

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TWICE THE NUTRIENTS IN JUICE OVER SMOOTHIES/ Team Breville

Confused? The above commentaries, both from respected figures could not be more contradictory. One claims blenders kill up to 90% of the nutrition. The other claims that they can actually turn ordinary foods into ‘super foods’. Dr. Brian Clement, of the first quote above, runs a medical clinic focused on using high nutrition diets to treat illness. He claims that his statistics are backed by data, tests, and field trials conducted at his institution, as well as at MIT and other leading universities. He says he drinks a quart and a half of green juice every day because juicing is much more nutritious than blending. David Wolfe is a successful author of several books about health and nutrition. He has not provided evidence or a link to studies to support this particular claim about how blending foods enhances their nutrition in any public forum as far as we are aware, but proclaims that blending is the best way to realize the nutrition from food.

Finally...the Answer So, how can two respected figures support theories that are so radically opposed? We were perplexed by the same question, so we commissioned laboratory tests in December 2013 from the Australian Government National Measurement Institute in Melbourne. The testing revealed that green juice made in a juicer contains up to twice the concentration of key nutrients (Vitamin C, Beta Carotene) than the same ingredients blended together in the leading commercial blender, supporting Dr. Clement’s findings. Furthermore, we estimate the nutrient destruction of the most damaging high powered blender tested to be between 23% – 63% for Vitamin C, Calcium and Potassium (and less again for some minerals) with another high powered blender causing less nutritional damage. So the nutrient destruction was not the 90% Dr. Clement refers to. This could be because our tests involved blending the ingredients for 60 seconds, not 2 minutes like Dr. Clement. We used a 60 second blend time as most green smoothie recipes in high performance blenders require about 60 to 70 seconds to achieve a lump free texture, so we

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JUICE GURU / Team Breville didnâ&#x20AC;&#x2122;t think blending for two minutes would be representative of normal at home use. Hereâ&#x20AC;&#x2122;s what happens to the nutrient concentration in a green juice vs. a green smoothie for each of Calcium, Magnesium, Potassium, Vitamin C and Vitamin A (as measured using Alpha and Beta Carotene RAE).

The green juice, made in the best performing fast juicer (Breville BJE410 Juicer) had a concentration of

142% more Vitamin C, 73% more Alpha Carotene, 109% more Beta Carotene and 54% more Potassium than a green smoothie blended for 60 seconds in the leading commercial blender (Vitamix 5200 Blender). Each of the green drinks was made from the same ingredients (kale, oranges, celery, carrots and apples): however water was added to the blender to allow the ingredients to combine. Itâ&#x20AC;&#x2122;s worth pointing out that the smoothie does equally as well with Magnesium, and actually has a slightly higher Calcium concentration than the green juice, even before adjusting for added water. So what happened to the vitamins and minerals? Well, a lot of vitamins and minerals are volatile. The moment you remove a fruit or vegetable from the

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JUICE GURU / Team Breville ground or tree, it begins to lose nutrients. As it sits on the supermarket shelf, it loses nutrients. When you cut it into smaller pieces, it loses nutrients. When you cook it, it loses nutrients. And when you juice it, or blend it, it also loses nutrients. A blender creates more heat than a juicer, but even so, they only get up to a maximum of about 28 degrees C, not enough to cause significant vitamin or enzyme damage. So, Dr. Clement’s opinion that oxidation (air pushing into the cells) is what causes most nutrient damage when blending, makes sense to us based on our research on the subject and the findings of our laboratory tests.

Green Juice Far Superior to Supplements Too The fact that there is over 80% of your daily requirements of several key nutrients in one glass of green juice suggests that it is a far superior alternative to taking vitamin supplements. Clinical studies on vitamin supplements show they have little to no benefit to health and longevity and may actually be harmful. Multiple studies however, link increased fruit and vegetable intake to a significantly longer life expectancy and lower rates of heart disease, stroke and cancer. Based on the green juice nutrient concentrations versus the published vitamin and mineral RDIs, there is certainly a case to be made for green juice becoming part of everybody’s daily routine.

About the Authors We have worked in the product development team for Breville, a food thinking kitchen appliance company, for the last 12 years. We’ve overseen the design of numerous kitchen appliances, and you could say we’re also Breville’s resident experts on juicing and blending. We have both been touched by close family and friends struggling with illnesses such as cancer, heart disease and autoimmune disease. We helped as they studied what they should eat to help their body fight these diseases; to get well and remain well. We noticed how difficult it was for them to decipher all the information available, and how often experts contradicted each other. While there was a lot of discussion about juicing and blending in relation to health, much of it was at complete odds with our personal experience. The further we looked into it we found that much of the information didn’t seem to be based on any studies or facts we could find. So we’ve commissioned seven lab tests and studies1 (with two more on the way), talked to hundreds of chefs, doctors and nutritionists around the world, and have learnt quite a lot about what separates pulp fact from pulp fiction. We’ve been shocked by both a ground swell of false nutritional claims and by seeing countless consumers, including our own families and friends, start to accept juicing and blending myths we know to be false.

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RECIPES

FOR FOODIES KIDS LOVE TOO! This is the season to love, admire and thank the moms and dads in our lives. They come in all shapes and sizes – from step parents to animal parents to grandparents and more. And, hey, if you’re a mom or a dad yourself, this may be one of the only times of the year the gratitude comes your way. So, to express our thanks for all that you do, we’ve dedicated this issue’s Recipes for Foodies section to you. Each of our celebrity chefs has prepared two recipes: One for mom and one for dad (although we’re sure everyone will love them all). Serve them up to the ones you love this Spring holiday season!

Mom’s Apple Pie (For Mom…)

No Will Power Cookies

Deep Dish Pizza

Rawcho Cheese Dip

Spicy Cauliflower “Wings” With Blue “Cheese” Dip

Maple-Almond French Toast

Strawberry Shortcake Waffles

Chipotle Chile-Rubbed Southwest Tempeh

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MOM’S APPLE PIE (FOR MOM…)

MOM’S APPLE PIE (FOR MOM…) Nothing says “mom” like apple pie. Go ahead and indulge your favorite mom with this sweet treat this Mother’s Day.

Organic Ingredients Apple pie filling: • 1 1/2 cups soaked and rinsed raw cashews by Chef Babette Davis

• 8 peeled and thinly sliced apples • 1/2 cup lemon juice

Crust Ingredients:

• 1 cup raw organic Agave Nectar

• 2 cups raw pecans

• 1 teaspoon sea salt

• 1 package organic freeze dried apples

• 1 teaspoon cinnamon

• 1/4 cup coconut oil

• 6 dates • 1/2 teaspoon sea salt • 1 teaspoon vanilla • 1 tablespoon agave

Directions for the pie:

Directions for filling: Blend all ingredients except the lemon juice, including 3 of the sliced apples, until creamy. Place the remainder of the peeled sliced apples in the lemon juice and set aside.

1. Using a food processor equipped with the “S” blade attachment process all crust ingredients. 2. Spray a spring form cake pan with oil spray and add crust, pressing it into cake pan. 3. Using the apples set aside in the lemon juice, completely cover the bottom of the cake pan. Pour the pie filling into the pan, completely covering the apples. Add more apples and sprinkle cinnamon on the top of the cake. 4. Decorate by using the nut crust on top of the cake and freeze.

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DEEP DISH PIZZA

DEEP DISH

PIZZA Pizza Ingredients: • 1 nine inch Vicolo Corn Meal Pizza Crust • Marinara sauce of your choice • Vegan mozzarella of your choice (Daiya is recommended)

Pizza Directions: 1. Add marinara sauce to pizza crust. 2. Add cheese sauce (recipe below) carefully using an offset spatula or the back of a spoon. 3. Add the tempeh filling (recipe to the right) and shredded vegan mozzarella on top. 4. Bake covered at 350 F until cheese melts.

Blow your favorite dad away with this vegan version of deep dish pizza. This recipe makes one “personal” pizza. But don’t be deceived, it’s so filling and packed with flavor, it would take the biggest of appetites to finish it yourself!

Filling Ingredients: • 1 8 ounce package organic tempeh (crumbled) • 1/4 cup sliced green onion • 1/4 cup diced red bell pepper • 1/2 cup broccoli • 1/2 cup mushrooms • 1 tablespoon ground sage

Sauce Directions: Blend in a high speed blender until smooth and creamy.

Sauce Ingredients: • 1 cup shredded vegan mozzarella • 1 1/2 cup soaked cashews • ½ cup unflavored non-dairy milk • 1 tablespoon lemon juice • 1 teaspoon sea salt

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 tapping here. VegWorld Magazine

Issue 27 - May/June 2015 |

SPICY CAULIFLOWER “WINGS” WITH BLUE “CHEESE” DIP

SPICY CAULIFLOWER

“WINGS” WITH BLUE “CHEESE” by Carolyn Scott Hamilton, Healthy Voyager

This one’s for Dad: I mean, what dad could resist these babies? Organic Ingredients for Cauliflower: • 1 head of cauliflower, cut into florets • 1 cup of flour

• 1 tablespoon cornstarch • 1 1/2 cups of seltzer water • Salt, to taste

Directions for Cauliflower: 1. Combine cauliflower ingredients, minus the cauliflower, until well incorporated.

them until they are lightly brown, a few at a time, do not crowd the pan.

2. Pour about 1 inch of a high smoking point oil (safflower, sunflower, etc.) on the bottom of a frying pan or wok and bring up to medium heat.

4. When they’ve cooked, place them on a paper towel lined plate to drain.

5. Toss cauliflower in Buffalo Sauce, making sure 3. Once oil is hot but not smoking, dip the florets in they are coated well and serve with blue cheese the batter, making sure they are well coated. Fry dip.

Organic Ingredients for Spicy Wing Sauce: • 8 tablespoons hot sauce • 8 tablespoons vegan butter • 1 1/2 tablespoons white vinegar

Directions for Spicy Wing Sauce:

• • • •

1/4 teaspoon cayenne pepper 1/8 teaspoon garlic powder 1/2 teaspoon vegan Worcestershire sauce salt to taste

Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

Organic Ingredients for Blue Cheese Dip: • 1/4 block of firm tofu, pressed, drained and crumbled • 1/2 teaspoon of garlic powder • 1 teaspoon onion powder • 1/2 cup veganaise • 1/2 cup vegan sour cream • 1/4 teaspoon dijon mustard (add more to taste for desired tang)

Directions for Blue Cheese Dip:

• 1/4 teaspoon yellow miso paste ((add more to taste for desired flavor) • 1 teaspoon lemon juice (add more to taste for desired tang) • 1/2 teaspoon white vinegar (add more to taste for desired tang) • 1/2 teaspoon dill (add more to taste for desired flavor) • Salt, to taste

Mix all ingredients, minus the tofu, until well incorporated and smooth. Mix in the crumbled tofu and chill until ready to serve. VegWorld Magazine

Issue 27 - May/June 2015 |

STRAWBERRY SHORTCAKE WAFFLES

STRAWBERRY

SHORTCAKE

WAFFLES by Carolyn Scott Hamilton

This one’s for Mom: Spring is here and that means fresh, sweet and delicious strawberries are in season. I love strawberries in my smoothies and desserts but nothing says summer decadence like strawberries for breakfast! That’s why I combined them with a popular breakfast treat, waffles. Dig in, moms…

Organic Ingredients: • 1 pound package of strawberries, hulled and quartered (frozen are fine once they are thawed but fresh is best!) • 1/4 cup organic or raw sugar plus 3 tablespoons sugar, plus 8 teaspoons • 2 cups all-purpose flour • 1 tablespoon baking powder • 1/2 teaspoon salt • 8 tablespoons vegan butter, cold and cubed • 2/3 cup vegan creamer, plus 1/4 cup (coconut or almond milk creamer is perfect!) • Vegan whipped cream (or sub vegan vanilla ice cream during hot months!) • Fresh mint sprigs, for garnish

VegWorld Magazine

Issue 27 - May/June 2015 |

STRAWBERRY SHORTCAKE WAFFLES

Directions: 1. In a medium mixing bowl, toss the strawberries and 1/4 cup sugar together. Set aside until time to serve. 2. In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup creamer and gently mix it in with a rubber spatula or fork. Be careful not to over mix the dough or the biscuits will be tough. 3. Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits. 4. Transfer one biscuit at a time to the waffle iron, placing in the center and cooking for about 3 minutes. If you want giant waffles, add 1 biscuit to each quarter of the waffle iron. 5. Remove from the oven and let cool slightly. Plate a biscuit waffle, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit waffle to make a decadent waffle strawberry shortcake sandwich. Garnish with fresh mint, more strawberries and a dollop of whipped cream. Enjoy!

About the Chef 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.

VegWorld Magazine

Issue 27 - May/June 2015 |

NO WILL POWER COOKIES

NO WILL

POWER

These cookies are perfect for Mother’s Day! Why? Because even a kiddo can make them for their mother! Which is the least they can do, let’s face it. by Chef Tess

Organic Ingredients: • 2 tablespoons dark chocolate chips (vegan) • 1 tablespoon natural peanut butter • 1 tablespoon agave nectar or maple syrup • ¼ teaspoon vanilla • Dash sea salt (omit if your peanut butter is salty) • ¼ cup rolled oats (not instant)

Directions: 1. In a small pan set to low heat, melt the chocolate chips and peanut butter, stirring constantly. As soon as the chocolate chips are melted, remove from heat. 2. Stir in the agave (or maple syrup), vanilla, and salt. Mix well to combine. 3. Stir in the oats until thoroughly combined. 4. Drop onto waxed paper to form four cookies. Chill for about 20 minutes in the fridge (or for even less time in the freezer, if you’re impatient like me). Enjoy! Makes 4 cookies (serves 2) GF (if using gluten-free oats)/SF (if using soy-free chocolate chips)/Blue (according to the recipe guidelines in Tess’s cookbooks)

VegWorld Magazine

Issue 27 - May/June 2015 |

RAWCHO CHEESE DIP

Photo by Emma Potts of Coconuts and Berries

Make this for big daddy on Father’s Day! He’ll love it, and you’ll love the fact that it’s hearthealthy for him, free from cholesterol, and full of vibrant nutrients!

RAWCHO CHEESE DIP

by Chef Tess

Organic Ingredients:

• 3 medium-large cloves garlic, peeled

• ½ cup raw cashews

• 2 tablespoons water

• 4 ounce jar pimientos, drained

• 1 teaspoon granulated onion

• ¼ cup nutritional yeast powder

• ¾ teaspoon sea salt

• 3 tablespoons fresh lemon juice

• ¼ teaspoon ground cayenne

Directions: Blend all of the ingredients in a food processor (or good blender) until completely smooth. Serve cold or at room temperature with raw vegetables, baked tortilla chips, or raw crackers. This will store, refrigerated in an airtight container, for at least a week.

Makes about 1 cup of dip (4 servings) GF/SF/Blue/R (according to the health guidelines in Tess’s cookbooks) 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

VegWorld Magazine

Issue 27 - May/June 2015 |

MAPLE-ALMOND FRENCH TOAST

MAPLEALMOND

FRENCH TOAST by Mark Reinfeld

Makes 10 slices

Organic Ingredients: • French Toast Batter (see below) • Vegan butter or oil of choice • 10 slices bread of choice

Ingredients for French Toast Batter: • 1 1/4 cups soy, rice, or coconut milk, or soy creamer • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground allspice • 2 tablespoons almond butter or tahini or a combination • 3 tablespoons flour (try spelt or buckwheat) • 1/2 teaspoon vanilla extract • 1 tablespoon pure maple syrup, Sucanat, organic sugar, or sweetener of choice • 1 tablespoon ground flaxseeds (optional)

VegWorld Magazine

This one’s for Mom: Serve it up with almond butter, flaxseed oil, and maple syrup, or cinnamon and fresh fruit. She’ll think she’s out for a gourmet brunch.

Directions: 1. Preheat a griddle or large cast-iron pan over medium-high heat. Combine the batter ingredients in a large bowl and whisk well. 2. Place a small amount of vegan butter on the griddle. Dip the bread slices into the batter, coating both sides well, and place on the griddle. (Three or four slices should fit simultaneously on a griddle or large castiron pan.) Flip after a few minutes, to prevent sticking. 3. Cook until browned on both sides, about 5 minutes, adding more vegan butter to the griddle if necessary to avoid sticking. Rewhisk the remaining batter between dipping the bread slices. Serve the toast with toppings of choice.

Issue 27 - May/June 2015 |

CHIPOTLE CHILE-RUBBED SOUTHWEST TEMPEH

CHIPOTLE CHILE-RUBBED

SOUTHWEST TEMPEH Serves 6

by Mark Reinfeld

This one’s for Dad: Serve this with vegan sour cream on a bed of quinoa or rice, as part of Mexican fiesta night, or use as a filling for burritos.

Organic ingredients • 3 chipotle peppers, seeded • 3 tablespoons olive oil

• 2 teaspoons chile powder, chipotle if possible

• 1 cup water

• 1 teaspoon ground cumin

• 2 limes, juiced

• 1/4 teaspoon ground cinnamon

• 4 garlic cloves, pressed or minced

• Pinch of cayenne

• 3 tablespoons soy sauce

• 1 small yellow onion, sliced

• 1 (6 oz ) can tomato paste (optional but rec-

• 2 large tomatoes, sliced

ommended)

• 3 tablespoons minced fresh cilantro

• 1 pound tempeh

VegWorld Magazine

Issue 27 - May/June 2015 |

CHIPOTLE CHILE-RUBBED SOUTHWEST TEMPEH

Directions: 1. Preheat the oven to 425 degrees F. If using dried chipotle peppers, soak in warm water for 10 minutes. In a large casserole dish, combine the olive oil, water, lime juice, garlic, soy sauce, and tomato paste, if using, and mix well. 2. Slice the tempeh into thin cutlets and place in the mixture. Allow to marinate for 5 minutes, flipping occasionally. Combine the chile powder, cumin, cinnamon, and cayenne in a small bowl, and sprinkle it over the cutlets, rubbing it in evenly to coat. 3. Place the onion, tomatoes, and chipotles on top of the tempeh and bake for 15 to 18 minutes. Remove from oven, top with cilantro, and serve warm.

About the Chef

Mark Reinfeld is the winner of Vegan.com’s Recipe of the Year Award for 2011 and has over 20 years experience preparing creative vegan and raw food cuisine. Mark was the Executive Chef for the North American Vegetarian Society’s 2012 Summerfest, one of the largest vegetarian conferences in the world. He is described by VegCooking.com as being “poised on the leading edge of contemporary vegan cooking”. Mark 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.”

VegWorld Magazine

Issue 27 - May/June 2015 |

FEATURE VegWorld’s Top Picks for Veggie Movies and Videos This issue we decided to do something a little different to celebrate the digital experience that VegWorld readers enjoy and that print magazines don’t offer: Video. Rather than our usual “feature,” we have selected our top 15 picks for the best veggie videos and movies. Settle in a comfy chair, enjoy some “me” time or cuddle up with someone you love, pop some organic popcorn and enjoy!

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

THE ONE MOVIE THAT WILL CHANGE YOUR LIFE FOR GOOD:

EARTHLINGS

Narrated by Academy Award Nominee Joaquin Pheonix and featuring music by the critically acclaimed platinum artist Moby (both practicing vegans), Earthlings is a documentary film about humankindâ&#x20AC;&#x2122;s complete economic dependence on animals raised for pets, food, clothing, entertainment and scientific research. Using hidden cameras and never-before-seen footage, Earthlings chronicles the day to day practices of the largest industries in the world. Powerful, informative, controversial and thought-provoking, Earthlings is by far the most comprehensive documentary ever produced on the correlation between nature, animals and human economic interests.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

GO VEGAN WITH OPRAH

This fun video chronicals an interesting experiment when Oprah Winfrey and her 378 Staffers all went vegan for one week. The experiment lends great insight into how people react during the first few days when they attempt to clean up their diet and go vegan. Whether you are attempting to go veggie yourself or youâ&#x20AC;&#x2122;ve been vegan for years, this is a must-see video.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

THE BEST SPEECH YOU WILL EVER HEAR

This video is Gary Yourofskyâ&#x20AC;&#x2122;s entire inspirational speech held at Georgia Tech in the summer of 2010. Listen to this amazing speaker who will blow away the myths, fill your mind with interesting facts and help you make ethical choices for a healthy heart and soul. His charismatic and straightforward style is one of a kind. A must see for anyone who cares about our non-human animal friends or wishes to make the world a better place.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

COWSPIRACY: THE OFFICIAL TRAILER

Cowspiracy: The Sustainablility Secret (http://cowspiracy.com) is a groundbreaking feature-length environmental documentary following an intrepid filmmaker as he uncovers the most destructive industry facing the planet today (can you guess what it is?) and investigates why the worldâ&#x20AC;&#x2122;s leading environmental organizations are too afraid to talk about it.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

VEGUCATED: THE OFFICIAL TRAILER

Part sociological experiment and part adventure comedy, Vegucated is an award-winning documentary that follows three meat- and cheese-loving New Yorkers from different backgrounds who, for six weeks, adopt a vegan diet and a whole new way of thinking about food.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

FORKS OVER KNIVES

Despite the most advanced medical technology in the world, we are sicker than ever by nearly every measure. Heart disease, cancer and stroke are the country’s three leading causes of death, even though billions are spent each year to “battle” these conditions. Millions suffer from a host of other degenerative diseases. Could it be there’s a single solution to all of these problems? A solution so comprehensive, but so utterly straightforward, that it’s mind-boggling that more of us haven’t taken it seriously? Forks Over Knives examines the profound claim that most, if not all, of the so-called “diseases of affluence” can be controlled, or even reversed by rejecting a menu of animal-based and processed foods. Featuring T. Colin Campbell and Dr. Caldwell Esselstyn, a former top surgeon at the world-renowned Cleveland Clinic, this is one not to miss.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

BLACKFISH: THE OFFICIAL TRAILER

Blackfish will forever change your perception of SeaWorld and similar places where wild, captive animals are forced to perform for and entertain humans. The film starts off with 30+ year old footage of a crew of fishermen snatching away three young orcas from their traumatized family, one being a two year old male later names Tilikum. One of the men involved in the capture admits that what they did was the worst thing he has ever done. Tilikum still is kept at Orlandoâ&#x20AC;&#x2122;s SeaWorld as a virtual slave and has gone on to kill three people. Since the release of Blackfish, attendance at SeaWorld has dropped by 13%. How will you feel after you see it?

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

MEAT THE TRUTH

Meat the Truth tackles the important issue of factory farming and its incredible impact on climate change - an issue that has almost always been overlooked when officials discuss climate change and manâ&#x20AC;&#x2122;s part in it. This high-profile documentary was created as an addendum to earlier films that have been made about climate change. Although such films have convincingly succeeded in drawing public attention to the issue of global warming, they - like our officials - have repeatedly ignored the dramatic contribution of intensive livestock production.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

MAY I BE FRANK: THE OFFICIAL TRAILER (EXPLICIT LANGUAGE)

Frank Ferrante is a 54 year old Sicilian from Brooklyn living in San Francisco. A lover of life, great food, beautiful woman and a good laugh, Frank is also a drug addict, morbidly obese, pre-diabetic, and fighting Hepatitis C. May I Be Frank documents the transformation of Ferranteâ&#x20AC;&#x2122;s life when he unknowingly stumbles into a local restaurant - Cafe Gratitude, a raw, organic and vegan cafe. The owner is inspired by Frankâ&#x20AC;&#x2122;s desire to change and invites him to come to the cafe every day for the next month. Frank gets a new body, a clearer mind and most importantly, a soaring spirit.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

THE COVE: THE OFFICIAL TRAILER

This Academy Award winning documentary is another film that will change your life just by viewing it. The Cove follows a team of activists, filmmakers and freedivers as they embark on a covert mission to penetrate a remote and hidden cove in Japan to expose a dark secret: The systematic slaughter of thousands of dolphins.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

FAST FOOD NATION: THE OFFICIAL TRAILER

There is a dark side to the “All American Meal.” And Fast Food Nation is a no-holds-barred exploration of the fast food industry and its true dark side. This dramatic feature, based on material from the incendiary book “Fast Food Nation,” is a must-see for anyone who cares about human health, animal welfare or the health of the planet.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

PETER SINGER: THE ETHICS OF WHAT WE EAT

Peter Singer is a Professor of Bioethics at Princeton University and a Professor at the Center for Applied Philosophy and Public Ethics at the University of Melbourne. In this enthralling video, he takes a hard look at the food we eat, where it comes from and how it is produced.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

SUPER SIZE ME: THE OFFICIAL TRAILER

While examining the influence of the fast food industry, Morgan Spurlock personally explores the downright frightening consequences on his health of a diet of just McDonald’s food for one month. You’ll never look at fast food again after this.

VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

FOOD MATTERS: THE OFFICIAL TRAILER

“Let food be thy medicine and thy medicine be thy food.” - Hippocrates That’s the message echoed in this controversial documentary. Food Matters sets about uncovering the trillion dollar worldwide “sickness industry” and giving people some scientifically verifiable solutions for curing disease naturally. The filmmakers interviewed several world leaders in nutrition who claim that not only are we harming our bodies with improper nutrition, but that the right kinds of foods, supplements and detoxification can be used to treat chronic ilnesses as fatal as terminally diagnosed cancer. VegWorld Magazine

Issue 27 - May/June 2015 |

VEGWORLD TOP 15 VIDEO PICKS

THE WORLD ACCORDING TO MONSANTO

There is nothing that Monsanto is leaving untouched: the mustard, the okra, the rice, the cauliflower. Once Monsanto has established the norm, that seed can be owned as its property and royalties We will depend on Monsanto for every seed we grow of every crop we grow. If they control seed, they control food. Itâ&#x20AC;&#x2122;s more powerful than guns; more powerful than bombs. Learn the incredible reach Monsanto has in Washington and over our government agencies in this video.

VegWorld Magazine

Issue 27 - May/June 2015 |

VegWorld Magazine

Issue 27 - May/June 2015 |

VegWorld Magazine

Issue 27 - May/June 2015 |

REVIEWS

AND RECOMMENDATIONS

Pick of the Month: Juicing Survivor

VegWorld Magazine

Issue 27 - May/June 2015 |

PICK OF THE MONTH

PICK OF THE MONTH:

JUICING

SURVIVOR CAN YOU SURVIVE THE JUICING CHALLENGE?

There are a lot of “diets” out there. But our pick of the month this issue will jumpstart your body, get you in the best shape of your life and keep you that way...without you ever having to diet again. It’s not just about being slim; it’s about having incredible energy and vibrancy...at any age. Founder of VegWorld Magazine, Juice Guru Steve Prussack, and celebrity chef and bestselling author, Mark Reinfeld, have put together Juicing Survivor - a 10-day program that will get you healthier than you can ever remember. Even better? The program gives you the secrets and tools to keep you that way FOR GOOD. Unlike other cleanses you may have tried (and failed with), Steve and Mark coach you in and out of the program in a way that will make your hard-fought gains stick. Best of all? You will be coached, motivated and supported the whole way through with three “how-to” modules with Steve and Mark, a comprehensive manual, tons of recipes and more. You will immediately become part of a growing “tribe” of Survivors around the world. And you can even bring your best friend, partner or mother...whoever you like...along for free, so you won’t have to do it alone. Check it out here, and don’t wait until summer passes you by...

VegWorld Magazine

Issue 27 - May/June 2015 |

VegWorld Magazine

Issue 27 - May/June 2015 |

VegWorld Magazine

Issue 27 - May/June 2015 |

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VegWorld Magazine

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