VegWorld 30 by VEGWORLD Magazine

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CONTENTS VegWorld Magazine - November/December 2015

THE FUN SIDE OF VEGGIE LIVING 9

Vegan Hot Sheet

20 Events Calendar 22 Travel 29 Infograph of the Month

Dr. Fuhrman Saved Our Family! The incredible story on page 35.

FAMILY AND LIFESTYLE 31 That Moment When 33 Real World Vegan Recipe 35 The Doctor That Changed My Life 38 Juice Guru: Tribute to a Legend

FEATURE STORY Americans are eating less meat and even Starbucks knows it. Hannah Sentenac from Latest Vegan News spills the beans in the Vegan Hot Sheet, starting on page 9.

41 Neal Barnard: The Man Who Would Change the World

NUTRITION AND THRIVING 55 Medical Mayhem 58 Amazing Transformations 63 SOS Free living with Chef AJ (features 3 holiday recipes!) 67 Running from Trouble 71 The Power of Motion Swim and sun near Circa 39 on Miamiâ&#x20AC;&#x2122;s happening Mid-beach. Check out the action on page 22.

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CONTENTS VegWorld Magazine - November/December 2015

FRESH FINDS 76 Things We Love! 78 Books 85 Movies 89 Restaurants

RECIPES FOR FOODIES 94 Curried Pumpkin Soup 96 Cranberry Sauce with Dates and Oranges 97 Pumpkin Muffins 99 Holiday Pancakes 101 Red Potato and White Bean Chowder

Celebrity doctor, Garth Davis, M.D., releases a ground breaking new book that takes no prisoners in itâ&#x20AC;&#x2122;s take-down of the protein myth. Story on page 81.

5 Credits VegWorld Staff & Contributors 6 Editorâ&#x20AC;&#x2122;s Note A Message from the new Publisher of VegWorld Magazine, Ed Smith 103 Sanctuary Animal of the Month 106 Love, Lori Chef Mark Reinfeld serves up a luscious fall soup that will keep you warm and satisfied.

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CREDITS VegWorld staff

Publisher Edward N. Smith III Editor-in-Chief Amanda C. Smith Graphic design Lise-Mari Coetzee Associate editor Lori Fryd Associate editor Robin D. Everson

Contributors

Sharon McRae

Hannah Sentenac

Mark Reinfeld

Chef A.J.

Andrea Denton

Ellen Jaffe Jones VegWorld Magazine

Robin D. Everson

Steve Prussack

John Pierre

Robin Tierney

Chef Babette

Lani Muelrath

Josh LaJaunie

Michael Greger, MD

Vance Lehmkuhl

Tess Challis

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PUBLISHER´S NOTE om A message fr of the Publisher gazine, a M ld r o W g e V Ed Smith

’m probably the least likely vegan that you can imagine. I worked on a cattle ranch as a teen, rode bulls in college and grew up in a family that glorified cattle ranching and still does to this day. The Old West and its cattle barons were romanticized by everyone I knew growing up in Texas and Colorado. We all wanted to be John Wayne.

owever, the person who led me down this sacrilegious path is perhaps an even unlikelier vegan than myself. He grew up on a dairy farm and began his career as a scientist by trying to find ways to increase the protein yields of livestock. Yet he went on to write a book that spawned the modern plant based movement and probably led to more people becoming vegan than anything else ever written.

e risked everything to pursue the truth of science and, in turn, saved countless lives, likely including my own. Without Dr. T. Colin Campbell I wouldn’t be writing these words and that is why, this, our first issue as publishers of VegWorld Magazine, is dedicated to the innovators in science and medicine who are opening minds, saving lives and changing paradigms.

hank you Dr. Campbell, for your work and helping us find our way, and to the countless others who are trailblazing the movement to a healthier world.

Publisher of VegWorld Magazine

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VegWorld Magazine

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THE FUN SIDE OF VEGGIE LIVING

Vegan Hot Sheet Events Calendar Travel Infograph of the Month

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Vegan Hot Sheet

Latest Vegan & Plant Based Buzz

TACO BELLâ&#x20AC;&#x2122;S NEW VEGETARIAN-CERTIFIED MENU

HAS 26 VEGAN INGREDIENT OPTIONS

aco Bell is better known for talking Chihuahuas and late-night hours than healthy options, but it turns out the popular chain is pretty plant-forward. Recently, the company was the first-ever QSR (Quick Service Restaurant) to release a menu certified by the American Vegetarian Association (AVA).

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VEGWORLD HOT SHEET

The new menu features a total of 13 ready-made items that are vegetarian, plus 35 a la carte ingredients — 26 of which are also vegan. The 26 ingredients include: refried beans, black beans, Border Sauce – Fire, Border Sauce – Hot, Border Sauce – Mild, Border Sauce – Verde, Cantina salsa, cilantro, flatbread, green chili sauce, green tomatillo sauce, guacamole, jalapeños, lettuce, mexican pizza sauce, onions, pico de gallo, premium Latin rice, Rainforest coffee, red sauce, romaine lettuce, Salsa Del Sol, taco shell, tomatoes, tortilla, and tostada shell. “We know that our customers are more engaged and more curious about their food than ever before, and with an AVA certification – the recognized standard of vegetarian assurance – those looking for meat-free options can be confident in their choices,” said a Taco Bell spokesperson. The chain is also offering a new customization feature that lets customers pick and choose their ingredients online — so it’s easier than ever to veganize items on the menu. Visit TacoBell.com to check out the options.

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VEGWORLD HOT SHEET

ANALYSIS REVEALS AMERICANS WANT MORE PLANTS, LESS MEAT IN FEDERAL DIETARY GUIDELINES

Earlier this year, the U.S. Dietary Guidelines Advisory Committee (DGAC) — which advises the U.S. Departments of Agriculture (USDA) and Health & Human Services (HHS) on what Americans should be eating — released a report recommending a diet higher in fruits and vegetables and lower in animal products, citing sustainability as the main rationale. The report was posted online, and 26,000 people added public comments — that’s 14 times more comments than the 2010 report received. My Plate, My Planet (a coalition of organizations who support the recommendations of the DGAC in promoting health and sustainability) decided to have the comments analyzed as a way to gauge public sentiment. “It [the analysis] showed that about 75 percent of the comments were supportive of sustainability, coming up in frequency in relation to meat production. That shows strong public support for that recommendation,” said Bob Martin, director of Food System Policy at the Center for a Livable Future. “It also indicates a support for the general recommendations of less meat and more fruits and vegetables.” Clearly, public sentiment is on the side of a more sustainable food system. Unfortunately, the USDA posted a blog stating that they would NOT be taking sustainability into account with the new guidelines — disappointing news for the thousands of people who vocalized their support. The good news is, people are waking up to the power of fruits and veggies. Government guidelines or not — the future is plant-based.

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VEGWORLD HOT SHEET

STARBUCKS SAYS IT’S

WORKING ON VEGAN OPTIONS

For years, vegans have been begging the world’s largest coffee chain to offer plant-based edibles. While the corporate giant has stepped up its game when it comes to liquids— offering soy and coconut milks — Starbucks’ food case is still sadly bereft of vegfriendly options. Thanks to a campaign by advocacy group Compassion Over Killing (COK) and animal activist Jane Velez Mitchell, however, it looks like the chain is finally listening. A petition circulated by COK asking Starbucks to add vegan food options has earned over 22,000 signatures. In response to the request, Starbucks told COK & Velez Mitchell the following: “We are in the testing stages of several new products that would qualify as vegan… we have our vegan customers in the forefront of our minds and can’t wait to present some new food options to accommodate the vegan diet and our loyal customers that have requested these options.” While details have yet to be revealed, vegan eaters everywhere have something sweet (and potentially savory) to look forward to.

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VEGWORLD HOT SHEET

ARAMARK OFFERS VEGAN CHOICES

TO OVER 500 CAMPUSES

he days of cold pizza and PB&J may be over for co-eds everywhere. Food service giant Aramark is leading the way when it comes to healthy, plant-based eats on campuses across the country.

The company’s new menus, available to all 500+ of its higher education partners, includes breakfast and brunch items, soy-based proteins and other satisfying fare. Specific items include tofu-potato hash; vegan home-style pancakes; harvest sauté with bulgur; chickpea panchmael; vegan oatmeal cookies and much more. The University of South Florida and University of Kentucky are two of the schools who’ve chosen to offer some of the vegan selections. Best of all, Aramark rolled out the new items thanks to student demand. As Scott Zahren, Aramark Executive Chef and Director of Culinary Development, said: “Based on information gathered from Aramark’s proprietary customer feedback platform and dining surveys, the number of students interested in vegan options has continued to steadily increase over the past several years.”

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VEGWORLD HOT SHEET

COWSPIRACY

NOW STREAMING ON NETFLIX When “Cowspiracy” hit theaters last year, it was a serious wake-up call for a lot of people — a definitive statement about the damage animal agriculture is doing to the environment. Now, the critically-acclaimed flick has hit Netflix, and it is changing lives all over again. As of September, a special cut of the film (from Executive Producer Leonardo DiCaprio) was added to the popular streaming service. Created by Kip Andersen and Keegan Kuhn, the groundbreaking film included scientific evidence and expert testimony on the consequences of meat, dairy, and egg production — and why no one talks about it. The results were shocking, and the flick has done wonders for changing people’s minds about a plant-based lifestyle. Now that it’s easily available on Netflix, watching Cowspiracy is a powerful way to encourage die-hard omnivores to reconsider their food choices. Add Vegucated and Earthlings to the mix, and you might make yourself a new vegan.

PLANT-BASED MEAT COMPANY

EXPANDING TO NEW STATES Not all vegans want to live on fruits and veggies alone; there are plenty of herbivores who still crave the taste of meat — but want no part in clogged arteries or animal suffering. Luckily, this is 2015, and meat no longer has to involve animals. Just ask Sadrah Schadel and Mike Woliansky, the dedicated duo behind the Asheville, North Carolina-based company, No Evil Foods. Schadel and Woliansky make crowd-pleasing, artisanal, VegWorld Magazine

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VEGWORLD HOT SHEET

plant meat, and the business has grown 50% since its inception in 2014. The recipes were created in the couple’s home kitchen, and include healthy, recognizable ingredients, combined to create a meaty texture. They offer three varieties: the Prepper (chicken-esque roast), the Stallion (Italian sausage), and El Zapatista (Mexican chorizo). While primarily available in select Whole Foods, Earth Fares and other specialty stores throughout western North Carolina, the surrounding region including Georgia — the products are also available for order online, from anywhere in the U.S., at NoEvilFoods.com. “Within six months to a year, realistically, we do want to be in the major markets within a four or five hour radius of Asheville,” Schadel says of the duo’s future plans. That includes Knoxville, the Atlanta area and the Triangle. People in the south have a lot to look forward to.

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VEGWORLD HOT SHEET

VEGAN BEEF TEAM TAKES NATURAL BODYBUILDING COMPETITION

It is the question every vegan dreads: “How do you get your protein?” Despite a wealth of evidence to the contrary, the myth of skinny, weak vegans still persists. The Vegan Beef bodybuilding team, however, are shooting down that stereotype as we speak. This past August, the Florida-based group took home a team trophy at the NGA Night of Champions (a natural bodybuilding competition) in Miami Beach. Athlete and bodybuilder Austin Barbisch (who, along with his girlfriend, publishes Vegan Health & Fitness Magazine) moved from Texas to Miami. Upon arrival, he decided to start a new team from scratch. “I became vegan for ethical reasons in September 2012 after watching the movie Earthlings and realizing the disconnect I was experiencing between the beautiful life on earth and what was on my dinner plate,” says Barbisch of his transition to a plant-based lifestyle. There are 18 athletes on the Vegan Beef team, and 10 took part in the winning event, including Barbisch along with Andrea Kladar, Greg Moormann, Ariel La Fleur, Ivan Blazquez, Mark Hershkowitz, Cheryl Pannone, Charles Parker, Will Tucker, Erika Reesa, and Korin Sutton. Vegan Beef will be participating in many future competitions, and you can check out their full roster and member backgrounds at VeganBeefTeam.com.

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VEGWORLD HOT SHEET

KITE HILL RELEASES CULTURED,

ALMOND MILK YOGURT LINE

ull of probiotics (and an easy morning snack), yogurt is a convenience food many health-conscious plant-eaters miss. Sure, there are a few options out there, but dairy-free yogurt isn’t nearly as readily available as its alternative. Fortunately, Kite Hill has added some new products to the space: a cultured, almond milk yogurt line. The company, which sells its items (including cheeses and raviolis) exclusively at Whole Foods, has released five flavors: plain, blueberry, peach, strawberry, and vanilla. Their vegan yogurts are made with live probiotic cultures including S. Thermophilus, L.Bulgaricus, L.Acidopholus, and Bifidobacteria, and they’re free from preservatives and artificial colors. “Yogurt is a $40B+ category globally, and there really aren’t any non-dairy yogurts that offer the taste and texture that is so essential to traditionally cultured yogurt,” said Matthew Sade, Kite Hill CEO. Also new from the company this fall -- a seasonal pumpkin cheesecake tart and single-serve cheesecake. The landscape for dairy-free eaters keeps getting better and better.

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PLANT-BASED MEDICAL CENTER

OPENING IN WASHINGTON, DC

While most doctors prefer pills over plants — there are increasing numbers of medical professionals who are turning that idea around. Given the rate of chronic disease in the Western world, the words of Hippocrates (“Let food be thy medicine and medicine be thy food”) ring truer than ever. At the forefront of the food-as-medicine movement is the Physician’s Committee for Responsible Medicine (PCRM), led by renowned doctor Neal Barnard. Now, Dr. Barnard and PCRM are taking their efforts to the next level with the Barnard Medical Center, a health care facility opening early next year in Washington, DC. The staff (including board-certified phy-

sicians, nurse practitioners, and registered dietitians) will create custom treatment plans for clients, designed to help treat and/or prevent medical conditions. Of course, everything will revolve around nutrition. “With six full-time clinicians, we’ll be able to see about 4,000 patients each year,” says Dr. Barnard of the new endeavor, which will also include an educational component. Employees will host classes specializing in weight loss, type 2 diabetes, heart disease, and different types of pain, including migraines, joint pain, and menstrual cramps. The facility will open in early 2016, and you can learn more at BarnardMedical.org.

About the Author A freelance writer and founder of the positively original national news site LatestVeganNews.com, Hannah Sentenac’s writing has appeared in Live Happy magazine, the Huffington Post, the Miami New Times, OneGreenPlanet.com, MindBodyGreen.com, and numerous other publications and websites. After many moves, she and her rescued chihuahua Luigi (who’s also vegan) have found their happy place in the high elevations of Western North Carolina. You can read more of Hannah’s writing at HannahSentenac.com, and reach her directly at hannah.sentenac@gmail.com.

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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 30 - November/December 2015 |

EVENTS CALENDAR

VEGWORLD EVENTS CALENDAR Looking for the most exciting, fun, inspiring, and informative vegan events worldwide? Here they are! If you have an event coming up, let us know by sending the details to events@vegworldmag.com

Food = Medicine Conference Nov 13 thru Nov 15, 2015 Atlanta, GA Portland VegFest Nov 14 & 15, 2015 Portland, Oregon Farm Sanctuary Celebration for the Turkeys Nov 15, 2015 Acton, CA

Engine 2 Weekend Nov 21 & 22, 2015 Pasadena, CA VegFest UK Scotland Dec 5 & 6, 2015 Glasgow, Scotland UK Healthy Taste of L.A. Jan 17, 2016 Los Angeles, CA

Farm Sanctuary Celebration for the Turkeys Nov 21, 2015 Watkins Glen, NY

Vegan Iron Chef

Thank the Turkeys Nov 21, 2015 - Nov 5, 2015 Grass Valley, CA

Feb 27 & 28, 2016

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Feb 24, 2016 San Francisco, CA VegFest UK Brighton Brighton, England

Holistic Holiday at Sea Cruise Feb 27 - Mar 5, 2016 MSC Divina HealthFest 2016 April 1 - 3, 2016 Marshall, TX Texas VegFest April 2, 2016 Austin, TX Seattle VegFest April 9 & 10, 2016 Seattle, WA New York City Vegetarian Food Festival May 7 & 8, 2016 New York City VegFest UK Bristol May 22 & 22, 2016 Bristol, England

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VEGGIE TRAVEL

MIAMI’S MID-BEACH: TRANQUIL, TRENDY

AND OH SO TASTY Story and photos by Robin Tierney

ell, I was certainly in the right spot when opening the New York Times to an article titled “Vegans Go Glam.”

Spot on, I thought as I read journalist Jeff Gordinier’s observations about veganism’s dowdy image (a stereotype perpetuated by people who didn’t actually know vegans) giving way to “a new look: glamorous, prosperous, sexy and epidermally beaming with health.” Even yours truly, a tomboy usually seen hiking, biking and engaged in other forms of self-powered,

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VEGGIE TRAVEL

Lifeguard stand in front of The Palms Hotel. VegWorld Magazine

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VEGGIE TRAVEL sportily-attired activities, has gone glam. When reading the article, I was sitting on one of the foliage-fringed terraces at The Palms Hotel & Spa sipping a soy latte and savoring house-made designer oatmeal flecked with bits of fresh fruits, watching young and forever young jetsetters head for cabanas, tiki huts, the heated pool, lush garden paths and a swath of wide Atlantic Ocean beach that looked private but in fact everyone was welcome. Earlier that morning, I wandered that beach, stopping to do yoga poses on the big rocks edging the shore and then swim in the crystal-clear blue-green Caribbean-like waves. Walking along the boardwalk running from Mid-Beach down to South Beach’s southernmost point, two Palms Hotel guests with melodic European accents complimented my sun hat and yoga-to-swim ensemble. Like veganism, I had become fashionable. The Palms Hotel is the casual-chic anchor of Miami’s Mid-Beach, one of the

Above: The beach gate to The Palms Hotel & Spa. Below: Meditating on the sand in Miami’s Mid-Beach.

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VEGGIE TRAVEL world’s hottest ‘hoods. Opened in 1992 and beautifully rejuvenated to keep pace (after all, this is Miami), the oceanfront resort now shares the approximately 10-block “Wunder Mile” with sleek, glamorous hotel-resorts in smartly revamped mid-century modern architecture. The legendary Seville, still sporting its outdoor clock on the south-facing wall, now houses the Miami Beach EDITION, a dashing urban resort conceived by Ian Schrager of Studio 54 fame. A few blocks north, the recently reborn Circa 39 delights world explorers of all ages with fresh, playful mint green and tangerine and white decor and possibly the most colorful and amusing bar in town.

Above: Sweet potato fettuccine and cauliflower steak at Essensia. Below: Broccoli 4 Ways, a vegan appetizer at Essensia in Miami’s Mid-Beach.

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VEGGIE TRAVEL No need to drink the hard stuff in order to enjoy the ambience and the card magic performed some nights by master mixologist Leo Holtzman. Come hungry and chow down on globally inspired comfort food ferried over from the adjacent Jules Kitchen, which remembers vegan diners with plates like pillow-soft curried chickpeas and quinoa salad. But back to The Palms Hotel, which houses Essensia, one of Miami Beach’s best restaurants and one of its few dedicated solely to true farm-to-table fare. That dedication is reflected in every course from starters to desserts to garden-to-glass “conscious cocktails.” To fast-track to greatness, the Palms executives imported celebrated San Diego chef Venoy Rogers III and his chef de cuisine Julie Mitchell in May, joining the resort’s longtime pastry/

Above: Farley, a Mid-Beach lover from South America, relaxes at the Freehand hostel in Mid-Beach. Below: A comfy bed at the shiny new Circa 39 in Mid-Beach.

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VEGGIE TRAVEL bread chef Samantha Frei (her pepita-studded European-style pumpernickel bread is amazing). The strategy worked beautifully and plant-based diners will love how they showcase veggies. Chef Venoy immediately worked to expand the Palms Hotel’s on-site herb and vegetable garden, and during citywide Miami Spice events, gained a reputation for veg mastery. “Chef Venoy and Essensia received praise for putting inspired vegan dishes on the Miami Spice menu,” said Tanja Morariu, the resort’s director of brand development.

Above: Relax with a strong or non-alcoholic drink at Circa 39’s WunderBar. Below: One of the new Thompson hotel’s pools in Mid-Beach Miami.

The resort reflects its theme “Inspired by Nature” from its ultra-cool in-house spa treatments to its kitchen creations. “I’m inspired by everything,” smiled Chef Venoy, having just attended a farm tour in Miami’s fertile surrounds. His inspirations resonated clearly through the organic vegan dishes he created for Essensia’s menus. These included a “broccoli four ways” appetizer with pureed carrots accents that had me cleaning the plate with fresh-baked dairy-free bread, a terrific spiralized sweet potato fettuccine and a cauliflower steak that, while brightly seasoned, let the fresh-picked vegetable’s inherent flavor shine. One dessert paired a delicately dairy-free bruleed banana slice with housemade bananastrawberry bread. Chef Venoy excitedly revealed plans for using aeroponic towers to multiply his garden’s yields by tapping air rather than soil as the medium. Feeling his enthusiasm, I thought of chefs I’ve met through the years. Vegan or not, those truly committed to the farmto-table ethos love working with whole food plant-based ingredients and making nature’s flavors sing. The veggies, mushrooms, beans and other garden delights are centerpieces, not just adornments for color and texture.

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VEGGIE TRAVEL Having built his reputation in San Diego, Chef Venoy’s ebullient attitude reflects his embrace of this ethos. Now he’s cultivating deeper roots using the bounty of South Florida ingredients. That gives me one more thing to love in MidBeach. And here’s yet another: the genuine and abundant friendliness of hotel, restaurant and bar staff, who, like the visitors, come from around the world, particularly Europe and Latin America. Even if you’re not wearing heels or make-up or name-droppable labels you can still feel wholly welcome in this oceanside haven reenergized by style. You might even feel a bit glamorous.

Above: Manuel and legendary magician/mixologist Leo Holtzman at WunderBar. Below: A quinoa salad from Jules Kitchen, enjoyed at Circa 39’s WunderBar.

About the Author Robin Tierney is an award-winning writer and photographer who covers travel, veg dining, art, culture, adventure, health, fitness and life with dogs. An ethical vegan for more than 10 years, her work has appeared in publications worldwide. For years, she has volunteered with dog rescues, supported animal protection causes and has published a dog adoption guide used by nonprofits in the US and overseas. Prior to going plant-based, she wrote two cookbooks and restaurant reviews. Reach her at travelveg@live.com

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INFOGRAPH OF THE MONTH

INFOGRAPH OF THE MONTH This month’s infographic comes to us courtesy of the Physician’s Committee for Responsible Medicine. To learn more about their important work visit PCRM.org. If you’d like to share it, we have it posted on the VegWorld Facebook page https://www.facebook.com/vegworldmag

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FAMILY

AND LIFESTYLE

That Moment When Real World Recipes The Doctor That Changed My Life Tribute to a Legend

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THAT MOMENT WHEN

THAT MOMENT WHEN That Moment When is a new VegWorld column featuring the awkward, enlightening or inspiring moments that all vegans experience. If you have one to share please send it to editor@VegWorldMag.com

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THAT MOMENT WHEN

THE NEXT

GENERATION

ince my husband John and I changed to a whole foods, plant-based way of eating, we have had the opportunity to discuss our “diet” with lots of people. One of my favorite stories of one such opportunity was a few years ago. We were attending a premiere for a local artist. In attendance was a father and son. As John and I made our way through the crowd introducing ourselves and visiting, this father approached the group we were visiting with to join in the conversation. We were all simply having small talk. No mention was ever made as to our way of eating. I point this out because I truly believe what happened next was more than coincidence. The father motioned to his son who, by the way, was only 13 or 14 years old, to join the group. As this dad introduced his son, he said to John and I, “Would you please talk some sense into my son, he is vegan. Please tell him how silly he is to only want to eat fruits and veggies.” It was the most perfect set up ever! John and I looked at each other, and then looked over at this amazingly brave, if not somewhat embarrassed boy, and we said, “Good for you! We happen to be vegan and it has been the best decision we ever made!” You could have heard a pin drop. The boy raised his head and beamed! The father quickly cleared his throat and attempted to gloss over his original stance by saying things like, “Well, actually I’ve thought about it” and “It would probably help my middle if I ate more salad.” I remember being so incredibly proud of this young man and the hurdles he must deal with every day in sticking to what he believes and striving to be true to his conscience. To be in the right place at the right time and offer encouragement to this young man and the next generation of vegans was very gratifyin - and maybe, just maybe, helped his father see the benefit of what his son was doing. Jackie from Kansas

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REAL WORLD VEGAN RECIPES

New to VegWorld!

Here we feature recipes from VegWorld readers and everyday vegan home cooks who aren’t famous, but serve up famously good tried and true recipes to their loved ones. To be included in a future issue send your recipe & a beautiful photo to recipes@vegworldmag.com Our first Real World Vegan Recipe comes from Tara in Vancouver, BC Canada. Tara Writes: This super easy and tasty dish that we eat ALL the time. As the mother of two young boys, life can be a little hectic. When things do get a bit chaotic and I’m just plain ole out of time, I make these Spicy Refried Bean and Mango Quesadillas. The recipe is posted on my website where I have more tried and true recipes for people who don’t know what the heck to make. Most recipes are adapted from others but this one is all ours:)

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REAL WORLD VEGAN RECIPES

SPICY REFRIED BEAN

AND MANGO

QUESADILLAS MAKES 4 QUESADILLAS by Tara

Ingredients: • 1 package of flour tortillas • 1 can of spicy refried beans OR 1 can of refried beans and add one diced jalapeño to filling • 1 cup frozen mango pieces thawed and diced • 1 red pepper, diced • 1 green onion, chopped • 1 bunch cilantro, chopped • Salsa

Instructions: 1. Spread refried beans on 4 flour tortillas. 2. In large bowl add chopped mango, green onion, red pepper, cilantro and jalapeño if using regular canned refried beans. Mix. 3. Divide filling amongst 4 tortillas. Cover with top tortilla. 4. Preheat panini or grill pan just below medium. Cook for about 2 minutes per side. 5. Remove and slice with pizza cutter.

About the Author You can find Tara’s delightful blog here: http://whattheheckdoieatnow.com/ Congratulations Tara, you’ve won a free subscription to VegWorld Magazine and 2 surprise cookbooks. Hope you enjoy them as much as we enjoy your quesadillas!

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THE DOCTOR THAT CHANGED MY LIFE

THE

DOCTOR

WHO CHANGED

MY LIFE

This new section of VegWorld will feature people whose lives were changed after encountering an inspiring doctor whose message resonated with them. Send your story to editor@vegworldmag.com

n New Year’s Eve 2013, I tossed and turned with my normal insomnia, while my husband lay next to me with his sleep apnea, snoring and gasping for air. We were the typical overweight middle aged couple, with a couple of kids and a pantry full of processed foods that we didn’t know were actually slowly killing us all. Steve weighed in at 437 lbs and I at 226. Sleep apnea, diabetes, high cholesterol, hypertension, acid reflux, were just a few of the ailments Steve had along with being morbidly obese. I had my share of sicknesses as well and was always exhausted. My daughter had been on different medications for a skin condition we could not get rid of. We were in and out of doctors’ offices at least 8-10 times per year. Anyway, I decided to find something to watch. I

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came across a movie called Fat, Sick and Nearly Dead and read the description. It looked like an interesting documentary, so I put it on, but at 1 in the morning, I guess anything would have been fine. When it was over, I watched it again. It had a profound effect on me and I became extremely excited and determined. I could not wait to share it with my husband. The next morning, I sat him in front of the TV and had him watch, along with our children. He, too, felt a strong determination. The answer was so simple, yet we were always caught up in the American way of yo-yo dieting and all the different ways to lose weight. As soon as it was over, we started going through our pantry and freezer and planned to go out the next day to get everything we needed to start

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THE DOCTOR THAT CHANGED MY LIFE

juicing. We had about 8 large trash bags of “junk” to give away. I almost felt guilty giving it to someone else to eat, knowing why we were getting rid of it! But we continued and only left a small shelf with some items for our two children. I was pretty sure that we would not be able to let them just drink juice like we were going to do, but also that it would take some time for them to adapt to this huge change we were about to embark on. Steve and I started exclusively juicing on January 2, 2014 with no real time frame in mind. We just thought we would try it and see how we made out. We ended up completing 60 days, just as Joe had done in the movie. During the fast our children would create their own juice concoctions in the morning and stick with mostly veggies and fruits for lunches. At dinner, we would allow them an item from the “junk” selections we still had. After a few weeks the junk ran out and was not replenished. I prepared different vegetarian-like meals for them to continue keeping them on the path.

anything else he could get his hands on. We wanted to make sure we had a plan once we ended our juicing. After those 60 days, Steve had lost 78 lbs and I had lost 30. My daughter had lost 10. Our son, then 7, who didn’t really need to lose any weight, but was a junk food addict, was eating 98% fruits and veggies! We dove right in to cooking the “Nutritarian” way. I spent a few hours a couple of times a week researching recipes and preparing foods so we would have everything ready to pull right out of the fridge. A few times a week, I would make an additional meal for dinner to go with the previously-prepared grab and go meals. We would have many items available like kale slaw, cut vegetables, fresh fruit salads, hummus, salad greens, soups and chilli. Every day we had green smoothies for breakfast. It took some time but it was worth all the effort.

We also began doing more outdoor things as a family, like running and hiking the beautiful area parks. We continued on for the rest of the year and Along with our juicing, my husband began studywe were constantly asked what we were doing to ing everything he could get his hands on about Dr. lose weight. We actually became the talk of our Fuhrman and this way of eating. He visited websites, church on occasion with everyone making sure that purchased the books, watched YouTube videos and when there was a special happening that included

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THE DOCTOR THAT CHANGED MY LIFE

food, there was “A vegetable or fruit tray for The Bradleys.” We were on to something and they knew it! We wanted to shout it from the rooftops. We told everyone and anyone that would listen. It was so simple! In the Fall, my husband started growing our own wheatgrass, sprouts and microgreens. What a healthy addition to our new lifestyle! We would top our salads and meals with them, add them to smoothies or just eat them by themselves. We began juicing wheatgrass every morning. By the end of 2014, Steve had lost 220 lbs, I had lost 75 and my now eleven year old daughter had lost 32. It was a tremendous blessing and amazing transformation for us, not only physically, but mentally and spiritually. At the beginning of 2015, my husband, who could barely walk up a flight of stairs just a year before, began doing Crossfit. I could not believe it and I was so proud of him. Both my children are also involved in Crossfit now and absolutely love it. In February of this year, my husband and I were asked to do a healthy eating seminar at our church because so many people wanted to know what VegWorld Magazine

we had done and how to do it. We gave a 3 hour seminar and had an attendance of over 60 people! It was an amazing experience for us and we were thrilled that so many people were wanting to hear how they could change their lives. We knew if we could just get through to one person that evening it would all be worth it! We brought sample foods to taste and told them all about Dr. Fuhrman and everything we could share. It will be two years this coming January and I am happy to say, we have not visited the doctor’s office at all since January of 2014, aside from our annual exams. We are vibrant and full of energy. We continue to strive to teach our children and keep ourselves on a continuous path to health. Even now, I sometimes look at my husband and can’t believe it is him and just how far we all have come. Although we struggle on occasion, we keep in mind that this lifestyle has changed not only our way of eating but our way of thinking about food. We will continue to shout it from the rooftops because everyone needs to know this simple solution to health and the weight loss that comes as a bonus. We are so blessed to have found out about Dr. Fuhrman and all he has to offer!!

Issue 30 - November/December 2015 |

JUICE GURU / Steve and Julie Prussack

TRIBUTE TO A

HEALTH LEGEND by Steve Prussack

VegWorld Magazine

Issue 30 - November/December 2015 |

JUICE GURU / Steve and Julie Prussack

It is with a heavy heart that I share this article with VegWorld’s readers. The world has lost an incredible man who gave his life to educate us on the benefits of natural health. Sproutman Steve Meyerowitz was recently taken from us in an automobile accident at the young age of 65. When I heard the news today, my heart dropped. As I sit here, I am finding it hard to find the words. In my last conversation with Steve about a month ago, he was just returning from a friend’s funeral. He told me how sad it is…that we have to watch our friends and family suffer from diet-related diseases and eventual death- when we have a solution that doesn’t include medication and painful surgery. We wondered why they consider us the “crazy” ones and how we can overcome these negative challenges. And we tried to figure out how we could better inspire more people, including our family and friends to seek a natural, healthy solution. I’ve always had the utmost respect for the inspiring line of work Steve has produced. This includes over 10 books, sprouting equipment, wheatgrass supplements, online courses and much more. Steve Meyerowitz promoted the health message long before it was considered cool or trendy. I feel lucky to have known him. We created an audiobook together “Steve Meyerowtiz’ Wheatgrass Audiobook” and he is a professor in our Certification Program. We were going to produce a variety of courses for Juice Guru Academy next year. I want to share an interview I did with Steve just a few months ago. I am happy to have shared time with him. I wish his family deepest sympathy, love and support. We lost a true inspiration.

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JUICE GURU / Steve and Julie Prussack Link to Juice Guru Radio Interview: https://juiceguru.com/radio/sproutmans-just-juicediet-featuring-steve-meyerowitz/

and a tabletop greenhouse called, Sproutman’s Kitchen Garden Salad Grower. He also supplied his growing kits and a full line of organic sprouting seeds via mail order.

Steve was pronounced “Sproutman®” by Vegetarian Times Magazine in a 1979 feature article that explored the why’s and wherefores of his 100% sprout diet. While most people’s diets change over decades, Steve was still a big “believer” in healthy diet and lifestyle.

Steve had since sold the mail order business and he and his family decided to breathe fresher air in the Berkshire mountains of Massachusetts. Much of the information from his teaching years have been related in his books. He has the most popular books on sprouts, including Sprouts the Miracle Steve got interested in natural foods after a 20 year Food, Sproutman’s Kitchen Garden Cookbook, and effort to correct chronic allergies and asthma with Wheatgrass Nature’s Finest Medicine, to name a conventional medicine. He made dramatic changes few. But he also has other books on subjects such in his diet and within two months of eating a strict as fasting and raw juice therapy. “living foods,” vegetarian diet, his lifelong symptoms vanished. He continued to practice a 100% Steve had been featured on Web MD, Raw Food raw foods diet (nothing cooked, packaged, canned, World, Natural Health 365, Natural News, Renegade frozen, or processed) for five years. During that Health Show, Hippocrates Health Institute, PBS, time, he also experimented with other extreme diQVC, the Home Shopping Network, TV Food Netets such as fruitarianism (just fruit), juice fasting for work, and in Prevention, Better Nutrition, and Oras long as 100 days, and briefly, breatharianism (no ganic Gardening magazines. In 3 minutes on QVC, food, no water). 953 people ordered his Cookbook and Kitchen Garden Salad Grower. Steve’s innovative kitchen gardening techniques and the cuisine he developed from them, gave rise Steve leaves his wife, Beth Robbins, an English, to a “School for Sprouts.” He began teaching indoor drama and history teacher at the Berkshire Waldorf gardening 12 stories above the streets of New York High School, and three children, Gabrielle, Ari and City. He called his no-cooking school, The Sprout Noah. We raise a glass of juice to Steve and the House, since so much of his cuisine included veglegacy he leaves behind. etables from his kitchen garden-sprouts. Steve invented two home sprouters, The Flax Sprout Bag Thank you Steve, for the love and inspiration.

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 of “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.

VegWorld Magazine

Issue 30 - November/December 2015 |

FEATURE

The Man Who Would Change The World

THE MAN WHO WOULD CHANGE THE WORLD

THE MAN WHO WOULD

CHANGE THE WORLD by Robin D. Everson

hen people look at leaders, they admire their accomplishments, their standing amongst their peers and their vision for the future. People forget that, to become a great leader, one has to be born, grow through childhood and evolve into the person they are today. One of the most recognized leaders in the health, human and animal rights movement is Dr. Neal Barnard President of the Physicians Committee for Responsible Medicine. The tireless vegan advocate allowed VegWorld Magazine a look into his life.

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THE MAN WHO WOULD CHANGE THE WORLD

The Early Years Born on a summer day at a military base in Massachusetts to Dr. and Mrs. Barnard, young Neal was raised in Fargo, North Dakota where his father served as the diabetes expert for the region. Young Neal did all the things you expected a kid to do. At the age of five, young Neal was given a toy doctor medical satchel set and gave his younger sister a play “shot.” “Starting at age six, I took piano and cello lessons, but when rock ’n’ roll hit, it was all about the guitar. Since that had no place in the school orchestra, my friends and I learned from each other, and we copied Eric Clapton, Jimi Hendrix, and the other guitarists of the day as best we could,” said Barnard reflecting on his pre-teen years.

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Young Neal had a paper route, shoveled snow for elderly neighbors and even earned a “D” in fourthgrade handwriting, which Barnard says confirmed his trajectory toward a medical career. In his early teens, Neal and his older brothers went hunting with their father. “As I look back on it, there is no animal more gentle than a duck, and the idea of blowing them out of the sky is really awful, but that is what we did. It teaches kids all the wrong things. There is no shortage of aggression in this world. What is in short supply is compassion, and teaching kids not to hunt would be a real gift. We “cleaned” them [the ducks] on the basement floor, spreading out newspapers, tearing off the feathers, and removing the internal organs. It was smelly and off-putting—enough to make you a vegetarian, really. Although I liked tramping around in the woods,

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THE MAN WHO WOULD CHANGE THE WORLD

I can’t say I ever liked the taste of the birds we killed,” said Barnard who noted that as a teenager, his favorite food was “The jalapeño burrito at the Mexican Village on Main Street in Fargo which was made with beans and a not-quite-life-threatening dose of hot peppers, and if you left off the cheese, it was vegan.”

lar in school, Barnard was typically modest, “Popular? No, not more than anyone else, I just volunteered for these things. As a matter of fact, part of my job was to organize the prom, and so I worked that evening—making sure that the band, décor, and everything worked out right.” Neal was at the prom but didn’t actually “go to” the prom.

Neal helped his father and uncle drive cattle to East St. Louis. “My grandfather and uncles (and later, my cousins) raised cattle, although my father had quit the business.” He noted, “The cattle were jostled and stressed a great deal during transport and were visibly shaken up, dirty, and scared. The stockyards hotel was $2 a night and was luxurious compared to what the cattle had. You might imagine that a cattle truck could hold 20 or 30 cattle, but typically we would cram about 80-100 into a single truck, depending on how big it was. When they come out at the end of the journey, they are scared, hot and dehydrated, and covered with each others’ feces, and sometimes a few have fallen or broken a bone.”

Neal’s eyes were opened to the cultural differences around him when he spent a summer in northern Belgium between his junior and senior years in high school as an American Field Service exchange student. While he knew French and learned some Flemish, he was also exposed to new ideas in social order. “Although living in Belgium for a couple of months does not sound like a big thing, living with a family in a different country, with a different religion, different politics, etc., and then being suddenly plunked back into life in Fargo felt a bit like having my brain taken out, swirled in ice water, and then put back into my head. Over the next year or so, I found myself abandoning many ideas I had taken for granted up until then. Social issues (The war in Vietnam, civil rights, environmental issues, and overpopulation) became all the more important,” said Barnard.

In high school Neal participated in his high school debate team, was junior class president and on the student council. When questioned if he was popu-

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THE MAN WHO WOULD CHANGE THE WORLD

Neal’s experience in debating often found him getting “wrapped up in the issues at hand, such as criminal investigation procedures, etc. which were hot topics in the 1960s.” Neal considered becoming a lawyer. “At the end of high school, I wanted to be a lawyer working for social causes, somehow I ended up on a different path. One day I was sitting in a political science class and the other students were arguing with the instructor about what struck me as trivia. As that continued, it seemed like a waste of time, so I left the class and took up the study of psychology, because I thought that the functions of the mind were interesting,” said Barnard.

The College Years

After high school graduation, before starting college, Neal spent the summer working at the local McDonalds. “I ran the cash register (burgers were 20 cents, fries were 20 cents, sodas were 15 and 20 cents), and made French fries and shakes. I didn’t work there long enough to learn the fine art of the grill.”

“I learned how to work hard—studying for very long hours and trying to do my best. I found that psychology was often taught by ignoring humans and focusing instead on white rats in boxes and that even otherwise kindly professors were indifferent to the suffering of the animals under their care. A close friend had the work-study assignment of tak-

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As a young man, Barnard was a psychology major at Macalester College in St. Paul Minnesota. “The school was known for an excellent faculty (Hubert Humphrey, Walter Mondale, and others) and good liberal arts. It was a very liberal place, with almost no academic rules, which was vexing to the Wallace (Reader’s Digest) family which had funded it and was much more conservative in temperament. It was a good place to grow up,” said Barnard who noted that his favorite class was Existential Literature – studying Camus, Dostoevsky, Kafka, and Malraux.

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THE MAN WHO WOULD CHANGE THE WORLD ing care of the animals in the psychology lab, and he referred to us—the psychology professors and students—in the most disparaging terms because of what we did to the rats, pigeons, and other unfortunate animals there. It took me a while to understand what he was getting at,” said Barnard. “My friend, who was the work-study student in the psychology lab, had the job of disposing of the rats at the end of the experiments, and he did not care for his job. He told me that he was supposed to dump the rats from their shoebox-sized cages one after another into a trashcan, pour chloroform over them, and close the lid. That is what he did. After I had learned about that, a small white rat found her way into a small pocket and out of the laboratory,” said Barnard, who ended up with lab refugee companion named “Ratsky.” What did Barnard learn from having a non-traditional pet? “Rats are fastidiously clean when they can get away from their cages and are as friendly and sociable as a puppy. It soon became clear that these small, unpopular animals do not recognize that they are supposed to be unpopular. Most importantly, when they are injured, they suffer as much as anyone. Unfortunately, Ratsky developed a mammary tumor causing terrible complications.”

a massive heart attack. As the pathologist cut the chest open, he handed me a large section of ribs, which I set on the table beside the body. He then showed me the coronary arteries, explaining that their name comes from the fact that they crown the heart. He sliced one open, revealing atherosclerosis inside, which was frightening to see. The same disease process was in the carotid arteries leading to the brain and in the other major arteries as well. At the end of the examination, he wrote up his findings and left the room. I placed the ribs back into the chest, put the body back in the cooler, and cleaned up. And then I went up to the hospital cafeteria, where, as it turned out, they were serving ribs for lunch. It was exactly like the dead body I had just examined. Between the look of it and the smell of it, I just could not eat it. I did not go vegetarian at that time, but that visceral experience stayed with me,” said Barnard. One of the more positive experiences Barnard had was working in the child psychiatry ward. “I was one of the Psychiatric Technicians who talked with the kids and accompanied them in activities. It was a great job. The kids often did very well just being out of their homes, and even when they have emotional problems, kids have so much energy and even optimism.”

Barnard had clearly understood the plight of unnecessary animal suffering. The connection between animal consumption and human health was about to be made when he worked at a Minneapolis hospital. “Because I did not decide to go to medical school until late in my senior year, I did not apply until after I graduated. So, taking a year off, I worked at Fairview Hospital in Minneapolis, where I worked full time on the child psychiatry ward and part-time in the morgue, helping out at autopsies.” This experience was an eye-opening one for Barnard. “My job was to assist the pathologist, and it was a great education. One day, a man died in the hospital of

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The Medical School Years Barnard was accepted at a few different medical schools and decided that Washington would be a great place for him to be during his training. At George Washington University, “There was a Issue 30 - November/December 2015 |

THE MAN WHO WOULD CHANGE THE WORLD mountain of information to spackle into my brain in the first two years. Then, the next two years were clinical years, in various hospitals and clinics – that meant continued learning and many sleepless nights. I focused hard on biochemistry and related subjects, but in retrospect every aspect of it was really important – the body is so complex. It was really a question of learning everything you could and being a responsible student. I never felt that one had to be the best in the class. Rather, we all had to be perfect—or as perfect as possible.”

Chattanooga) still use animal labs in teaching, and I have no doubt that we will stop them as well,” said Barnard. What was the most valuable thing Barnard learned in medical school? “To respect the power of the body to heal, to be humble about what we physicians can do, and to be as kind and helpful to our patients as we can be.”

Building Awareness How did the idea of the Physicians Committee for Responsible Medicine come about?

A “movement” was started the day Barnard refused to kill a dog as part of his medical school training. “There was never a question of acceding to it. The laboratory was required, but as soon as I spoke up, another student joined me, and she said she did not want to do it either. I said jokingly that that became a “movement.” The instructor didn’t want to fight us. We both stayed out of the laboratory, wrote up what the results would have been, and passed the course. I’m on the faculty there today,” said Barnard. Since the decision not to kill animals as part of Barnard’s medical training, the movement has picked up steam. “I made a mental note to eliminate these gratuitous experiences which are cruel to the animals and a bit like hazing for the students. We have succeeded. Only two US medical schools (Johns Hopkins and The University of Tennessee at

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“I was in practice at St. Vincent’s Hospital in New York, and in addition to running a psychiatric ward, I also had a consultation position in which I treated medically ill people who had psychiatric complications. I gradually began to feel that medical practice intervenes too late. We wait until the heart attack comes into the emergency room door before we do anything. I wanted to promote prevention, which really means nutrition. I wanted to do research studies, and to redirect research and education away from animal use, both because animal experiments were cruel, but also because it seemed to be a major distraction from what needs to be done to address medical conditions. At first, the idea was to be mostly a policy organization, which is where the name ‘Committee’ came from but, very quickly it grew,” said Barnard. One might wonder when Barnard’s focus turned from psychiatry to nutrition but according to Barnard, “Nutrition was always percolating in the background, ever since the morgue experience. Once I got into practice, it became hard to ignore.” As Barnard grew in his life experiences and continued researching the connection between nutrition and disease, he found he was not a lone wolf in the crusade to improve the health of the

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world. Barnard started to publish his findings and received assistance from role models in the world of medicine. “The first was Denis Burkitt, the scientist who discovered the power of fiber for health, who was especially generous with his time and wisdom, and he became a real inspiration—for his kindness as much as for his scientific innovation. When I was writing The Power of Your Plate, I called him in England to ask if I could interview him. It turned out that he was coming to the U.S. for a different purpose, and he re-routed his trip just to come to Washington to do the interview. He was up in years and must have been completely jetlagged, but he patiently tackled one question after another. Then, in 1991, he came to Washington again to help at our press conference unveiling the New Four Food Groups, and he gave me quite a lecture about sticking to modestly priced hotels and avoiding paying honoraria. He didn’t want money. He had a higher purpose.”

wisdom, purpose, and generosity,” said Barnard. Barnard writes health books like Danielle Steel writes romance novels. He seems to be able to churn them out with such ease and they are very easy reads. Barnard has written over 17 books. His enlightening and educational books have been translated into numerous languages. “I was struck by the power that food has to protect our health and also by the broad agreement among nutrition scientists about things that the public knew nothing about: that cancer could be prevented to a great degree, that heart disease could be reversed, that common problems like varicose veins, hemorrhoids, and a hundred other conditions had their origins in choices we make at the dinner table. That led to The Power of Your Plate, which was a lot of fun to write,” said Barnard.

“The second was Benjamin Spock. He was a revolutionary, best known for calling for bringing up children in a sensible way and fighting for peace. His book, ‘Baby & Child Care’, was the biggestselling book in the world, after the Bible. But after completing six editions, he realized that his meat-and-dairy-heavy diet advice was wrong. In the seventh edition, he made a strong case for plant-based diets for children. He was outspoken, honest, and not afraid to take criticism and he was always kind and soft-spoken.” “Third, David Jenkins, at the University of Toronto. He is well known as the inventor of the Glycemic Index and the Portfolio Diet. But I have known him as a tireless mentor who has spent hours on the phone straightening out my not-so-accurate ideas about nutrition. In a world where medicine is becoming an increasingly small-minded, greedy enterprise, these three physicians have embodied

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THE MAN WHO WOULD CHANGE THE WORLD With his intense speaking and traveling schedule, one wonders where he finds the time to write. Barnard said, “Actually, it’s really easy to write a great book. You just write a book and throw out everything that isn’t great. OK, seriously, it’s often a slow process. Sometimes weeks of research will end up as just a paragraph of text. But a book is a tool. When we completed our National Institutes of Health trial showing the power of a plant-based diet for people with type 2 diabetes, it was important that the findings not simply gather dust in medical journals. They had to be turned into information that doctors and patients could put to use. Ditto for the recent discoveries on nutrition and Alzheimer’s disease – scientific findings have to become usable.”

menstrual problems, and other issues.” “Regarding research, in general, we promote a refocusing of research on human health, rather than on animals. First of all, the issues of research ethics that are raised by animal research are badly neglected. Second, attempts to “model” Alzheimer’s disease, diabetes, or colon cancer in rats, mice, and other animals distract from a much more profitable direction of research, which is to focus on human biology and human behavior,” said Barnard.

To Infinity and Beyond The Physicians Committee for Responsible Medicine just celebrated its 30th year. Barnard speaks about the various branches of the organization. “We promote preventive medicine, which really means nutrition. Smoking was already well handled by other groups, but nutrition was badly in need of advocates. Our work consists of educational programs for physicians, such as the Nutrition Guide for Clinicians which we distribute to medical students, our annual medical conference, and our continuing education for medical personnel, as well as programs for the public, including our online Kickstart programs, our Food for Life program for nutrition instructors, billboards, advertisements, litigation, and special programs for Native Americans and Latinos.” “We conduct clinical research where we need to nail down issues that are not yet clear, as well as complex reviews and meta-analyses to summarize evidence to date. We are best known for our diabetes research, but we have done studies on cholesterol problems, weight problems, migraines,

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How did the power plate come into existence? “The Pyramid was an engaging shape, but it was never an adequate nutrition diagram. First of all, people do not eat from a pyramid; they eat from a plate. Second, the Pyramid included groups for meat and for dairy products, despite the fact that people who avoid these products are healthier than those who consume them. Back in 1991, before the Pyramid was introduced, we proposed the concept of the New Four Food Groups, suggesting that the key staples were vegetables, fruits, whole grains, and legumes. Anything else—meat, dairy products, eggs, Twizzlers, etc.—was strictly optional, and best avoided. Our press conference was covered by Marion Burros in the New York Times, which enraged the meat industry. When the Pyramid came out shortly thereafter, with a meat group section slightly smaller than the vegetable section, the meat industry had had enough and descended on the USDA, which pulled the diagram. About a year later, everyone had calmed down and USDA re-released the Pyramid.

“In 2009, we petitioned the USDA to accept the Power Plate, which was and is a much better diagram. The USDA simply ignored our request, so in 2011, we filed suit to compel the USDA to respond. Shortly after that, USDA released My Plate which bears a striking resemblance to what we had submitted 2 years earlier. ‘My Plate’ features vegetables, fruits, and grains. It has a “protein” group instead of a legume group, and that could mean meat, but it could also mean beans, nuts, tofu, or other proteinrich plant foods. The meat group is gone. There is a dairy group, but it includes soymilk, which is a step forward. So while ‘My Plate’ is not perfect, it is a major step in the right direction.” If you had a magic megaphone that when you turned it on and spoke into it, everyone would hear you (it would be automatically translated into other languages), what would you say the world? “Surprisingly, hearing the truth—even very loudly— has little effect on human behavior. Culture, not truth, dictates most people’s actions. And that’s

understandable. If a sheep had to decide whether a

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THE MAN WHO WOULD CHANGE THE WORLD low growl really was a wolf, calculate the likelihood of an attack and estimate the wolf’s running speed, he’d be eaten before he could figure out what to do. Instead, he follows the fleeing herd. People are much the same. If a doctor points out that this Stone Age habit of meat-eating causes heart disease, colon cancer, and many other problems, people are not likely to look up the research studies, consider the evidence, or take any action whatsoever. They are likely to do what they see their friends and family doing because their brains are hardwired to find safety in what numbers of people do. But the situation is not hopeless. It means that we have to work to change our culture in all its facets: we need to show scientific evidence, get celebrities and thought-leaders involved, make movies, and do everything else to show that our culture now embraces plant-based diets. That’s what happened with smoking, and eventually we reached the tipping point. We’ll get there with food, too.” If you woke up tomorrow to find the world had gone vegan, what would you do? “Celebrate heartily, then get to work on the other things that need fixing.” What would be the next thing you would want to fix? “The research enterprise is badly in need of an overhaul. It is too focused on treatment rather than prevention; on pharmaceuticals rather than nutrition; and on animal “models” rather than human biology and human needs. Medical practice, similarly, needs to remember that human beings are more than insurance cards and disposal systems for drugs,” said Barnard.

Just a Regular Guy While Barnard has many things on his plate, he does not eat, sleep, walk and talk in a white

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doctor’s coat. He has hobbies. He once dabbled in gardening, which he found therapeutic. “A few years ago, I planted a Three Sisters garden. It combined corn, beans, and squash in a special way that is a Native American tradition. It was wonderful to see the plants explode from the earth and express themselves.” What fuels Barnard to do his work is not the diet of his youth of roast beef, baked potatoes, corn or peas. A peek into Barnard’s refrigerator and freezer reveals, “Lots of frozen vegetables, for when I’ve been on the road and my fresh ones have wilted – so, broccoli, kale, spinach, and all their friends.” Barnard said he has never met a vegetable he didn’t like and his favorites are “all the green ones, plus sweet potatoes and carrots.” In regards to cooking at home Barnard said that he is, “Much too impatient. I just steam up some veggies, boil beans or prepare rice – very simple things. Canned beans are really handy in a pinch, but I found that preparing them from scratch and freezing them really takes no time. A frozen vegan pizza—yes, they are actually very good, and I’ll have one once in a while. Nuts, hmmm. They are all good—almonds, pine nuts, and all the rest—but in small doses. When I write books, I bring in recipe developers because it’s important that the foods be attractive and tasty, not to mention easy to prepare. I’m too much Issue 30 - November/December 2015 |

THE MAN WHO WOULD CHANGE THE WORLD English. It helps to learn at least the basics of a language, even if you forget them later on.”

tasty, not to mention easy to prepare. I’m too much of a Type A personality to really dig into recipes. His favorite meal, “Bean burritos or sweet potatoes and greens for lunch, veggie sushi for dinner. At a restaurant, there are a zillion good choices: Italian, Mexican, Japanese, Ethiopian, and many others.” Barnard is a life-long learner and enjoys studying languages. He is currently studying French and Spanish. “You just start with textbooks, CDs, newspapers, and broadcasts, and you gradually improve. There is a service, called French By Phone, where you can speak with a native speaker and really develop confidence. When I travel, I try not to be ‘the ugly American’ who insists that everyone else speak

Barnard is also an accomplished musician. “On my last CD, I included “Song to a Sparrow,” which you can hear at www.VerdunMusic.com. I wrote it for a Vietnamese friend and, to me, it has a great deal of meaning. When my brother asked if he could sing it at his son’s wedding, I thought it was the nicest thing he’d ever said to me. My version of the country-western classic “Stand By Your Man”—I thought it was ironic and clever. Performing? —No. It’s so fun—eternal adolescence—but there’s no time. When I have a musical project, it’s my friends and me in the studio. It’s been 11 years since my last one, and I have one almost finished. The upcoming CD has some pieces that I think people will like. But even the most beautiful music—a Beethoven symphony or a searing guitar solo, as transporting as they can be—will not feed a child in a Mumbai slum, save a deer from a hunter’s sights, or open a sadist’s heart. That’s what our work is about. I work because it is critically important, and I do music when I can steal away a little time. We have active programs in clinical research, nutrition education, and alternatives to animal research and the Barnard Medical Center is now opening. So, it’s an exciting time for us,” said Barnard. What has been the most valuable thing you have learned in life (so far)? “I’m still working on that. I’m hoping that a vegan lifestyle will give me more time to learn. I have a long way to go,” said Barnard.

About the Author Robin D. Everson As a food and wine journalist, Robin’s diet was not conducive to good health. She had type 2 diabetes and a host of other health issues. After attending Healthfest in Marshall, Texas, she adopted a whole foods, plant-based diet and quickly became diabetes free. Along with writing for major news outlets (CBS News, The Examiner and VegWorld Magazine), publicly speaking about the benefits of a whole-foods, plant-based diet, and being a host for food and health documentaries, she is a Physicians Committee for Responsible Medicine certified Food for Life instructor and is part of the NutritionFacts.org team that shares the latest science-based nutrition information with the public. VegWorld Magazine

Issue 30 - November/December 2015 |

THE MAN WHO WOULD CHANGE THE WORLD guage, even if you forget them later on.”

of a Type A personality to really dig into recipes. His favorite meal, “Bean burritos or sweet potatoes and greens for lunch, veggie sushi for dinner. At a restaurant, there are a zillion good choices: Italian, Mexican, Japanese, Ethiopian, and many others.” Barnard is a life-long learner and enjoys studying languages. He is currently studying French and Spanish. “You just start with textbooks, CDs, newspapers, and broadcasts, and you gradually improve. There is a service, called French By Phone, where you can speak with a native speaker and really develop confidence. When I travel, I try not to be ‘the ugly American’ who insists that everyone else speak English. It helps to learn at least the basics of a lan-

Issue 30 - November/December 2015 |

THE MAN WHO WOULD CHANGE THE WORLD

THE PHYSICIANS COMMITTEE: WE DON’T JUST IMAGINE, WE CREATE.

The Physicians Committee is leading a revolution in medicine—putting a new focus on health and compassion. The Physicians Committee combines the clout and expertise of more than 12,000 physicians with the dedicated actions of 150,000 members across the United States and around the world. Watch the video below to learn more about the Physicians Committee for Responsible Medicine.

Their efforts are dramatically changing the way doctors treat chronic diseases such as diabetes, heart disease, obesity, and cancer. By putting prevention over pills, doctors are empowering their patients to take control of their own health. PCRM is also building a new way of viewing research. Since 1985, the Physicians Committee has been working tirelessly for alternatives to the use of animals in medical education and research and advocating for more effective scientific methods. PCRM physicians, dietitians, and scientists are working with policymakers, industry leaders, the VegWorld Magazine

medical community, the media, and the public to create a better future for people and animals. PCRM priorities include: Shifting research from animal “models” to humanrelevant studies, ringing nutrition into medical education and practice, conducting clinical research on healthful diets that builds the foundation for the role of nutrition in medicine, educating and empowering people to take control of their health through Kickstart, Food for Life, and other nutrition programs and working with policymakers and industry to adopt alternatives to chemical tests on animals. Issue 30 - November/December 2015 |

NUTRITION & THRIVING

Medical Mayhem Amazing Transformations SOS Free living with Chef AJ Run for Your Life The Power of Motion

VegWorld Magazine

Issue 30 - November/December 2015 |

MEDICAL MAYHEM

EVERYTHING IN MODERATION?

EVEN HEART DISEASE? by Dr. Michael Greger

ealth authorities appear to have taken the patronizing view that the public can’t handle the truth and would rather the science be watered down. When it comes to cholesterol lowering, moderation kills.

What cholesterol level makes you effectively heart attack proof? “It’s worth rewatching and pausing on the Framingham data, the graph with the bell curves. That’s a very important concept to understand. At first glance, it looks like those that get heart disease and those that don’t have very similar cholesterol levels, but that’s only at “normal” levels. To get an Optimal Cholesterol Level, one has to eat an exceedingly healthy diet. It’s worth it, though, since we’re not just talking life and death with heart disease, but life and the #1 cause of death,” said Dr. Michael Greger founder of NutritionFacts.org.

VegWorld Magazine

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MEDICAL MAYHEM

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 a 501c3 nonprofit charity.

VegWorld Magazine

Issue 30 - November/December 2015 |

www.vegansrockapparel.com

VegWorld Magazine

Issue 30 - November/December 2015 |

AMAZING TRANSFORMATIONS

AMAZING TRANSFORMATIONS This section of VegWorld Magazine will feature incredible personal journeys. We wanted to begin by introducing Josh LaJaunie; who not only changed his weight, but is reframing his culture and having a tremendous positive impact on the lives of his family and the people in his community. Tap here to share your story.

am what you’d call a registered coonass. I’m a hardcore, ex-football-playin WHODAT who bleeds black and gold. For most of my years on earth, I’ve been a hunter, fisherman, and general sportsman in the state that claims the title of “Sportsman’s Paradise, Louisiana. I love being Louisianan. I love that I usually sound different in a room outside my hometown. I love that I have a crazy-hard Cajun-French last name to pronounce (and I secretly love watching people, as they read it from a piece of paper, struggle with it. You see, I love everything about my culture and the people in it except for things that destroy the latter. My name is Joshua Dan LaJaunie. I grew up here in Thibodaux Louisiana on the banks of Bayou Lafourche. Here, “We live to eat!” Really, it’s even on billboards and pamphlets at the tourist centers. Hell, our very own parish here’s slogan is “Lafourche Parish…Dig In!” With an exclamation point no less! We exclaim to visitors,”EAT! It’s what we do here!” And what do we eat? Well…fried anything for starters (beignets, fish, alligator, back strap, oysters, gratons, etc…). Rouxs (which is a rich chocolate

”EAT! It’s what we do here!” And what do we eat? Well… Fried anything for starters” VegWorld Magazine

colored based made of fried flour) starts many of our signature dishes here: gumbo, jambalaya, stew, sauce piquant, crawfish pie, étouffée’. We hunt deer in the fall to fill the freezers with deer roast, back strap, tenderloin, and to mix the lesser cuts with pork to make deer sausage. We kill pigs and have boucheries (where the whole pig is used, snout to tail, including skin and guts. It’s actually delicious. I’m making a “hey that is gross” argument here). We cook whole, milk fed piglets and have what’s called a couchon de lait on special occasions like weddings.

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AMAZING TRANSFORMATIONS

”Everybody wants to hunt and fish, nobody wants to plant, harvest collect the plants that are just as much a part of cajun culture” During the spring its crawfish season, followed up by speckle trout, snapper, and tuna time…And as the average coonass reads this, invariably, he or she swells with pride and says “das right, sha!” And I get it. Hell, I feel pride as I write these things down. It signifies a culture with a history of making due, surviving on the margins; creating a home from a hot, swampy, mosquito infested, flood-prone, harsh environment. The tools, in this case foods, we used to overcome are celebrated in grand fashion, and rightfully so. However, there is an availability issue that exists today that didn’t exist when we were actually using these tools of survival to actually survive: we can have them whenever we want, as much as we want. And that is the issue - along with the fact that the culturally correct vegetables and other plants our ancestors ate in accompaniment with these animal-derived foods are making up a smaller and smaller proportion of the whole.

VegWorld Magazine

Everybody wants to hunt and fish, nobody wants to plant, harvest collect the plants that are just as much a part of cajun culture as boudin: mirliton, chadron, blackberries, granavolies, or the plethora of beans and greens that were grown in abundance in back yard gardens. But I digress. Let me get back to what I was saying about how I grew up. I was raised in my grandfather and grandmother’s house, a house of Missis-

Issue 30 - November/December 2015 |

AMAZING TRANSFORMATIONS

sippi transplants (my parents were very young and worked a lot when I was a wee coonass). While some of my household staples differed from that of my bayou peers from time to time (corn bread, greens, white gravy, fatback,etc…), we still had very regular participation in the consumption of rouxs and stews of anything that moves. I felt good about this, and so did my grandparents. Hell, they were raised in the very agrarian Mississippi delta on respective cotton plantations. Moving here to the oilboosted economy of south Louisiana had boosted their financial standing, and to be able to feed their loved ones in an almost limitless way was a good thing. And, hell, it’s what we do here anyway, right? Eat, I mean.

long-held eating values remained constant, I found myself tipping the scales at over 410 pounds by the age of 32.

Well, as I got to be an older kid I began to reap some benefit to the heft that this way of food life had manifested through the sport of football. It was good to be big in football. Good thing because I really didn’t know how to be anything but. Football eventually landed me a football scholarship that I eventually squandered due to a lack of willingness to fight through the recovery effort needed to overcome an injury (that’s a whole ‘nother story! lol). As football and its caloric demand left my life and my

”I was intrigued but not convinced, because by this time I’d lost 100 pounds doing it my way (which still included po boys and beer). However, my way’s results were coming to a halt.”

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Believe it or not someone still decided to marry me! This woman was/is the greatest thing that ever happened to my mind, self-confidence, soul, and life. She immediately, just through the act of marrying me, made me feel like anything was possible; she encouraged me to go back to school to finally earn my degree; she landed us Saints season ticket seat from which we would eventually watch our Boy in black and gold make hell freeze over and pigs fly with a Superbowl berth and eventual win; and when I decide it was time to do something

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AMAZING TRANSFORMATIONS

” As football and its caloric demand left my life and my long-held eating values remained constant, I found myself tipping the scales at over 410 pounds by the age of 32.” about my weight and health, she didn’t bat an eye in hopping on board with me and being my biggest supporter, and number one fan. As I was wrapping up the degree my wife had encouraged me to pursue three years earlier, I was beginning to feel self-conscious about my weight. Not only was I ten years older than everyone in my class, but I was at least 200 pounds heavier than everyone as well. And I knew that my last semester would require my getting up on stage in front of an auditorium full of younger and lighter classmates. With my shirt tucked in, and my neck synched up tight with a neck, I’d be haunt (a bayou term that means embarrassed) to say the least. So, in 2011, after having read Coach Sean Payton’s book on how he had changed a culture of an organization to win SB44, I joined the gym with a life-long friend of mine and began to do something about this impossible amount of fat on my body. By that fall I had lost 50 pounds.By graduation I had lost 60 and was getting compliments from Nicholls State faculty as well my classmates. It felt really good. Yet as I lost more weight the weight-loss slowed down, so I began to research the best ways to redouble my efforts. That’s when I rediscovered the activity I’d hated throughout my football career, yet would become my best friend and biggest catalyst for change: running. Not long after graduation VegWorld Magazine

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AMAZING TRANSFORMATIONS

”Plants, you now have my attention! After that came a cascade of texts and documentaries as I poured myself fully into a plantbased lifestyle.” I found myself signed up for the Crescent City Classic in New Orleans. This is a 10k that conjures up an image of Mardi Gras and Road Race’s lovechild. It is the epitome of New Orleans running and still my favorite race to date. But back then, in 2012, it was a daunting 6 mile death march. Yet, I finished. Not only did I finish, but I was now falling in love with “runner” as an identity. Little did I know where that aspiration would bring me. In the famous last words of millions of runners today, “Then I read Born to Run by Christopher McDougall…” In Born to Run, I learned of Scott Jurek. This guy was a vegan ultramarthoner who blew up every preconceived notion of a vegan I’d ever harbored

VegWorld Magazine

previously. I was intrigued but not convinced, because by this time I’d lost 100 pounds doing it my way (which still included po boys and beer). However, my way’s results were coming to a halt. So, I decided to read more about this Ultramarathoning thing, and stumbled onto Rich Roll’s story, Finding Ultra. Well, damn, whataya know, he went plantbased to achieve all the crazy things he’d done. Plants, you now have my attention! After that came a cascade of texts and documentaries as I poured myself fully into a plant-based lifestyle. The more I learned, the more I wanted to know. Not to mention, as a runner, I was getting faster, lighter, stronger. I became a half-marathoner, then a marathoner, then an ultra marathoner (my first 100k is four days away as I write these words); the author of my favorite book, and host of my favorite podcast has had me on as a guest not once, but twice; I have found myself speaking to rooms full of people - sharing my story in the hopes that what I have learned can help someone who is where I was, and, in turn, that person can help another; And I am, without hyperbole, beginning to understand that we can, in-fact, change the world, and that, yes, “Pigs Really Do Fly.”

Issue 30 - November/December 2015 |

SOS FREE LIVING WITH CHEF AJ

SOS FREE LIVING WITH CHEF AJ This new monthly column will feature healthy, SOS (salt, oil, sugar) free. living tips and recipes from the always entertaining, informative, and compassionate Chef AJ. She also loves to answer questions. To ask yours send an email to chefaj@eatunprocessed.com

uestion: With the holidays upon us, I dread the inevitable weight gain. Every day there seems to be another holiday party or potluck at work. I find that once I start eating all of the rich foods, I just can’t stop. It all starts innocently enough on Halloween with a piece of candy and the rest is a blur until January 2nd. HELP!!!

nswer: Great question! It all starts innocently enough with a fun size piece of candy at Halloween, but for many, the overeating doesn’t stop until they wake up in a food coma on January 2nd and can no longer button their pants. Many people gain weight during the holidays and the research shows that they rarely ever lose the weight they gained. The first rule is that if you fail to plan, you may as well plan to fail. If you strive to be a healthy eater, nothing can derail you more than restaurant eating and social functions. Like processed food, restaurants use more sugar, fat and salt then you would ever use at home. And once the holidays start, even people who cook from scratch start making their annual high fat, high sugar recipes “that they made especially for you”, and it’s almost impossible for most people to resist. That’s why you need to have a plan.

VegWorld Magazine

If you are a people pleaser, taking the advice from Nancy Reagan and just saying NO may not be a comfortable option for you. I highly recommend a DVD by True North psychologist Dr. Doug Lisle called “Getting Along Without Going Along: that can help you navigate some of these difficult social eating situations. The best advice I can offer you in all of these situations is to PRE EAT. It is much easier to make wise food choices when you are not starving. Food is much easier to resist when you are full. However be advised that these hyper-palatable foods that are full of sugar, fat and salt that are usually offered at the holidays can still be consumed by most people regardless of how full they are. Still, going with a full belly can often help curb overeating. Also, be mindful that if you drink alcohol, it lowers your resistance to be able to resist these foods. The best scenario possible for healthy eater is the potluck. That way you can be assured that you will

Issue 30 - November/December 2015 |

SOS FREE LIVING WITH CHEF AJ

have something healthy to eat that is delicious and satisfying and on your particular food plan. Always be sure to bring enough to share. There are often other people there who appreciate having healthier options. I find that my food usually gets eaten, and enjoyed, faster than much of the unhealthy fare. Whenever you are invited to a holiday gathering, always offer to bring a healthy dish to share like a salad or fruit plate. Most hosts are usually very re-

ceptive to this. See if you can make healthy eating your new holiday tradition. Remember, there is so much more to the holidays than just eating and food. Spending time with family and loved ones should be your main focus. I wish you and yours a happy and healthy holiday season.

5 MINUTE CRANBERRY RELISH Why cook your relish or use sugar when you can make this instead? by Chef AJ

Ingredients:

Method:

• One 12 ounces bag of fresh cranberries

In a food processor fitted with the “S” blade, process all of the ingredients until the desired chunky texture is reached. Adding fresh ginger and lime juice is also a delicious variation.

• 2 large peeled oranges (zest included) • dates, to taste • 2 Tablespoons psyllium husk

Chef’s Note: This is also delicious on your morning oatmeal.

VegWorld Magazine

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SOS FREE LIVING WITH CHEF AJ

TWICE BAKED STUFFED SWEET POTATOES This is so pretty and tastes as good as it looks. It’s a great way to use your leftover cranberry relish. by Chef AJ

Ingredients: • 4-5 medium sweet potatoes • 1/2 cup cranberry relish • 1/2 cup dried unsweetened cranberries • 1/2 cups pecans (optional)

Method: Bake sweet potatoes until tender. Cool slightly and then cut in half. Scoop pulp from each potato half leaving about a 1/4” border so that the potato half will stand up and can be filled. Mash sweet potatoes with a potato masher and add cranberry relish and dried cranberries. Mix well to combine. Scoop potato mixture evenly into potato shells. Sprinkle with pecans, if desired. Bake in a 350 degree F preheated oven for 30 minutes or until heated through.

VegWorld Magazine

Issue 30 - November/December 2015 |

SOS FREE LIVING WITH CHEF AJ

HOLIDAY BAKED YAMS If I had a nickel for every time someone asked me the difference between a yam and a sweet potato, I could retire. They’re both delicious (and I still don’t know!) by Chef AJ

Ingredients: • 4 large yams, peeled and diced • 2 ripe pears, peeled and diced • 1 cup unsweetened dried cranberries • 1/2 cup fresh orange juice • 1 Tablespoon alcohol-free vanilla

Method: Preheat oven to 350 degrees F. Mix all ingredients together and place in a baking dish that has a lid. Cover and bake for one hour (or until soft). You should easily be able to pierce the yams with a fork.

About the Author Chef AJ has been devoted to a plant-based diet for almost 40 years. Host of the television series Healthy Living with CHEF AJ which airs on Foody TV. With her comedy background, she has made appearances on The Tonight Show Starring Johnny Carson, The Tonight Show with Jay Leno, The Late Show with David Letterman and more. She is author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight. Based in L.A., she teaches how to create meals to transform their health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of the Ultimate Weight Loss Program, which has helped hundreds of people achieve the health and the body that they deserve. Chef AJ is also creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian.

VegWorld Magazine

Issue 30 - November/December 2015 |

RUNNING IS CHEAPER THAN THERAPY

RUNNING IS CHEAPER THAN THERAPY by Ellen Jaffe Jones

K. Fess up. How many of you have that running shirt? How many of you have seen it in a store and wanted to buy it because you thought it was one of the best shirts out there? One of the reasons it is, is because it is so true! How many times have you been faced with a tough problem or situation and decided to go out for a run to gain clarity or solutions? Running has long been studied as a first line of defence against depression and improving mood and overall wellbeing. That is the number one reason why runners get so cranky when they can’t run: endorphin withdrawal. Many a book has been born

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along with detailed ideas and writing during runs. Is it merely escape from problems that we seek? Or is it by taking a break that involves the creation of healthy oxygenated blood to surge through our brain that gives us the creativity and ability to muddle through the worst of problems? Isn’t it amazing how often you can come back from a run and feel rejuvenated and well-rehearsed with a host of potential scripts and one-liners for responding to that difficult boss, relative or conflict? Running is magical in many ways, and this is just one of them. I have met more than one runner who started out walking and felt like the increased calorie burn in Issue 30 - November/December 2015 |

RUNNING IS CHEAPER THAN THERAPY

half the time it takes to run was motivation enough to transition from walking to running. It’s just a more efficient use of time. As we age, it may seem that we have more time. But ironically, retirees can be way busier than their younger counterparts. Perhaps it is because the recognition that we all get the same number of hours in a day becomes more of a stark reality as the biological time clock marches on relentlessly.

ears, as a tea drinker, the caffeine, as limited as it is in tea, was enough to cause dehydration and fill my ears with fluid. I discovered that on days that I fly, if I avoided any caffeine and loaded up on water, I had zero pressure in my ears and zero pain. I was astounded by the difference. As a very frequent flyer over the past few years, it has worked every time I’ve flown. I know I never thanked Steve for that life-saving information.

The reckoning with our mortality came recently when one of my dearest friends and fellow authors died in a car crash. He was dubbed by “Vegetarian Magazine” in the 1970’s as “The Sproutman.” Otherwise known as Steve Meyerowitz, he had many books, including one I loved on water and proper hydration. It was that book that blew out my lifelong excruciating painful ear problem when flying. The pain was so bad on the descents during flying that I thought I would need to go to the ER upon deplaning. His book said that if you don’t get enough water, your body in a chronic dehydrated state, will find any way it can to get more water. The body goes into a histamine reaction. When we get a cold, sometimes we take antihistamines. The histamine reaction is our body’s way of creating an allergic reaction to a sting, or allergy triggers. When we are chronically dehydrated, our body goes into this same histamine reaction trying to scavenge water from any body part it can, be it the brain, the nasal passages, lungs or even the heart that causes the sinuses to produce more fluid. That’s right, the heart! A cardiologist told me once that my particular kind of chest pain could be alleviated with more water. Sure enough, he was absolutely right. And in my

Steve had more energy than people half his age, and he inspired many people to achieve their potential optimal health through adding more greens, sprouts and the broader plant-based diet. When I learned of his death, I thought mostly of him the next few times I went out to run. He had

”A cardiologist told me once that my particular kind of chest pain could be alleviated with more water.” VegWorld Magazine

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RUNNING IS CHEAPER THAN THERAPY

just come to speak in Sarasota a few months ago and asked if he could stop by to brainstorm about his next book. He said the Massachusetts winter had frozen the earth below the frost line and he had to spend thousands of dollars on repairing pipes. He was seriously looking at moving to Florida. Although he had been my publisher’s most successful authors until recently (even selling a publishing company of his to our publisher) he was considering other options for his next book. We took a selfie at the beach, and then he was gone. Just like that. During my recent trip to speak at the Alaska Vegfest in Anchorage, I stayed at the organizer’s home, which was also a B&B in the foothills of a couple of mountain ranges. I got to run and hike over some gorgeous terrain. Nothing like a return to the cold to appreciate the warmth of where you

”Running may not solve all your problems, but run as much as you can to process the insanity and unfairness of life.” live. At our meals, my hosts would hold hands with everyone seated around the table. We closed eyes and someone expressed gratitude for something that had happened that day. During my 12 hour trip home, I reflected on how very short life can be. Running may not solve all your problems, but run as much as you can to process the insanity and unfairness of life. Be sure to thank anyone who has done anything nice for you, ideally as close to the time it happens. You just never know…

About the Author

Ellen Jaffe Jones is the author of “Eat Vegan on $4 a Day,” “Kitchen Divided,” “Paleo Vegan” and a contributor to several other books. Her next book will be published in 2016. In her age group, she placed 7th in the US in the 1500 meters at the 2013 National Senior Games, 10th in the 400 and is currently 1st in FL in her age group in the 50, 100, 200, 400, 800 and 1500 meters. She has placed in 89 5K or longer races since 2006 “just” on plants. Ellen has completed 2 marathons and more than a half dozen half marathons. She is a certified personal trainer (AFAA) and running coach (RRCA) and has coached cross country and track. She is a popular speaker at Vegfests accross the US. She was also voted the 2014 PETA Sexiest Vegan over 50, and was just chosen by PETA as one of their 5 “Inspirational Women Who Stand Up For Animals Everyday.” VegWorld Magazine

Issue 30 - November/December 2015 |

April 1st - 3rd Your HealthFest 2016 pass is waiting! HealthFest is designed to help you live a healthier life. Experience three days of learning and bonding with intuitive and educational sessions presented by top doctors, authors and fitness pros from around the world.

Inspiring Sessions Health & Nutrition

World Class Chefs

Cooking Demos

Delicious Food

Yoga & Zumba

5K Fun Run

Brought to you by Get Healthy Marshall, Inc.

Issue 30 - November/December 2015 |

THE POWER OF MOTION

THE POWER OF MOTION Every month, trainer to the stars John Pierre will provide tips on maintaining health and mobility and enhancing lifelong fitness.

LET’S HAVE A BALL −

A MEDICINE BALL by John Pierre

t’s often said that our core is our body’s center of power because movement and muscular stability begin with our abdominals, lower back, hips, and spine. Movements that require shifting, bending, rotating, and balance are important not just for playing sports but for living a healthy life. Unfortunately, one of the biggest problems people face as they grow older is not just the loss of strength, muscle mass, and bone density, but also the loss of their power−or how quickly they can

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apply force. It’s this reduction in power that makes everyone, particularly our growing elderly population, more susceptible to falls and injuries. Luckily, there’s a simple and fun modality that’s readily available that can help with many physical issues, and it involves something many of us remember from childhood: a ball. Except it’s not just any ball, it’s a medicine ball.

Issue 30 - November/December 2015 |

THE POWER OF MOTION

”Unlike weight machines, which usually isolate our muscles into a specific plane of motion, medicine balls provide us with unlimited planes of movement.” You may be surprised to learn that medicine ball training is one of the oldest forms of body conditioning. In ancient Greece, Hippocrates, the father of modern medicine, used balls that were sewn and stuffed with sand. He had his patients throw the weighted ball back and forth for injury prevention, so it began to be known as the “medicine ball.” Even though medicine balls have been used for hundreds of centuries, they’ve only gained popularity in recent years, making their huge and time tested benefits available to everyone. What makes medicine balls so special? Well, unlike weight machines, which usually isolate our muscles into a specific plane of motion, medicine balls VegWorld Magazine

provide us with unlimited planes of movement. This promotes integration of muscle actions and allows for the conditioning of the body in all positions of movement. Most importantly, we can do things with medicine balls that are just not possible on machines or with free weights. The exercises done with a medicine ball can be tailored for sports or used to target specific muscle groups. A medicine ball allows us to train our muscles with more intensity because it allows us to accelerate through each movement that we’re performing. The motions are more fluid, allowing us to mimic the actions we might take during our daily life. Instead of isolating certain muscle groups, we can train many different core muscles all at once. Among the unique benefits of a medicine ball is that when we throw or catch it, the path it travels is never exactly the same. We catch it at a different place every time and use different muscle groups to balance our body and control the ball for each catch. This trains our body to react faster each time we catch the ball.

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THE POWER OF MOTION

if you train with good form and consistency with a medicine ball, you’re more likely to be protected from getting hurt doing your daily activities. Many exercise programs with conditioning regimens involve impact training such as sprinting, jogging, step aerobics, and jumping rope. But some people are simply unable to perform any type of impact activities due to a variety of physical limitations or injuries. So the medicine ball can become a crucial component that will increase their cardiovascular capacity, along with building strength, and improving muscle stamina all at once. It also minimizes stress on the lower extremities. Performing a variety of medicine ball throws increases our interest and decreases our boredom in a fitness program. Being engaged and having fun while exercising is important−it keeps us coming back.

Medicine balls provide a unique challenge that increases our hand and eye coordination. They allow for improved range of motion, core strength, coordination, flexibility, joint integrity, and upper and lower body strength. We can play and make up fun movements with a partner or simply use a solid, sturdy wall when we train with medicine balls. Because throwing a medicine ball involves speed, strength, flexibility, and coordination, we learn to transfer our momentum from front to rear and from side to side so that risk or injury decreases and our performance increases. Another advantage that medicine balls have over isolation training is that we benefit from training most of the muscle groups in our body, particularly our stabilizer muscles, which are critical for functional strength. Just imagine lifting a bag of groceries, swinging a golf club, or standing up on your tiptoes to grab something from the top shelf. If you move without good core strength, the chance of sustaining an injury to your back may increase. But

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Many of us are very one-side dominant; we favor one side of our body over the other and consequently develop strength and balance challenges as a result. While most of us will not be completely symmetrical, training rotational medicine ball drills can go a long way in helping build strength and flexibility of our non-dominant side.This is just one reason they comprise such an integral part of many off-season baseball training programs and it makes sense because the players spend their entire lives in an asymmetrical sport. And so do we−if we tend to do everything with our dominant side.

”The medicine ball can become a crucial component that will increase their cardiovascular capacity, along with building strength, and improving muscle stamina all at once” Issue 30 - November/December 2015 |

THE POWER OF MOTION

”The act of throwing things helps develop the frontal lobe of the brain; the part that’s in charge of attention and concentration.” Medicine balls help balance our body-mind connection because we engage both when we throw the ball. Research from The Journal of Evolution and Human Behavior, for example, suggests that the act of throwing things helps develop the frontal lobe of the brain; the part that’s in charge of attention and concentration.

Another great benefit of training with a medicine ball is that we can do it practically anywhere. Since the balls are portable, we can work out at home, at the beach, outdoors, or on the road. Medicine ball training is suitable for all ages and fitness levels, and they’re often easier to use than dumbbells. They can provide a universally friendlier version of weightlifting because they are easier on the hands and fingers than the firm grip needed for dumbbells. Most medicine balls are affordable and some can be cheaply made at home by filling an old basketball with sand. Consider the medicine ball as a great tool to boost your health, while adding fun and creativity to your workouts.

About the Author John Pierre is an author, and a nutrition and fitness consultant who has devoted over 25 years to improving the lives of others through his expertise in the areas of nutrition, fitness, women’s empowerment, green living, and cognitive enhancement. A dedicated activist, John works with people of all ages promoting the benefits of a plant-based diet, stress reduction, physical fitness, and the importance of compassion in life. John is widely recognized in the area of geriatrics for enhancing cognitive function in our senior population. John has been lecturing for over 20 years at various venues that reach thousands of people. John’s books The Pillars of Health and Strong, Savvy, Safe are available at www.johnpierre.com

VegWorld Magazine

Issue 30 - November/December 2015 |

FRESH FINDS

Things We Love! Books Movies Restaurants

VegWorld Magazine

Issue 30 - November/December 2015 |

THINGS THINGSWE WELOVE! LOVE

Things We

o L ve !

LOVE

Want to serve something no one will ever forget at your next holiday affair? Try Mount Vesuvius Black Ash artisan cheese from Miyoko’s Kitchen. It has a dense, smooth, creamy texture with just a hint of tangy sweetness and is coated with black ash; a technique cheese makers have used for centuries in France. The exotic gem is perfect for your next wine and cheese get together or to take to a work party. Set it out and don’t even mention it’s vegan. The guests will be swooning over it in no time. http://miyokoskitchen.com VegWorld Magazine

LOVE

Veestro vegan meal delivery service is a hit. We are eating and loving our way through every delicious dish they deliver. Freshness, variety and superior nutritional content are some reasons that we love the food, but flavor is at the top of the list. It’s hard to choose a favorite meal, but so far the tempeh kale salad, Mexican casserole, and tofu curry are all winners. Definitely try the lasagna, pictured here, it will make you a believer. Order online at http://www.veestro.com

Issue 30 - November/December 2015 |

THINGS WE LOVE!

LOVE

Do you want to know what Heaven tastes like? Try the Connoisseur Collection from Amore di Mona to find out. Inside of the beautiful packaging you will find a 9oz assortment featuring all seven Amore di Mona dark chocolate and caramela selections. Chef Meagan Jeanette has created the ultimate indulgent stocking stuffer. It would make a perfect gift for the holidays or any other occasion really. An added bonus is that in addition to being vegan and non-gmo these luscious treats are all free of gluten, soy, milk, peanuts and tree nuts so they are perfect for those with allergies and food sensitivities. Order online at: http://www.amoredimona.com

LOVE

Perfect for using in holiday dessert recipes (cookies, pies and rice crisp treats) or putting the finishing touch on a cup of hot chocolate, Dandies Pumpkin Marshmallows will be available from October to December at natural foods stores across the U.S., Canada and select International markets. It is $4.99 for the 10 oz. Not a lover of pumpkin? That’s OK. Dandies makes vanilla flavored marshmallows in mini and Campfire-size as well.

! T N WA We are jacked up about Jackfruit! You might even say we have Jackfruit Fever. It’s no secret that we adore Upton’s Naturals Seitan, so you can imagine how excited we are to learn that they are adding jackfruit to their line-up. There are two tempting varieties to choose from, Chili Lime Carnitas and Bar-B-Que. We haven’t gotten our hands on any yet, but when we do - Watch out! Jackfruit tacos will be happening and bar-bque jackfuit sandwiches will not be far behind. Undoubtedly, there will be much celebration and many napkins needed.

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Issue 30 - November/December 2015 |

BETWEEN THE PAGES

LANI MUELRATH’S PLANT BASED JOURNEY

ani Muelrath’s new book, “The Plant-Based Journey” is definitely a must-read for anyone considering the transition to a whole food plant-based diet. For those considered test-driving a plant-based diet, then this is unquestionably one of the best resources available. Lani is an expert guide for your journey, and with this book, she has crafted a very thorough, comprehensive, and approachable plan for sustainable healthy lifestyle change. She starts by explaining the “why”.... the reasons you should make the change to a diet of whole plant foods, as it relates to disease prevention and longevity, then moves into the “how”.... a detailed explanation of the steps to take to move in this direction at your own pace. With tips on everything from meal planning, getting your kitchen ready with the right tools and supplies, and navigating social situations, your every question will be addressed. Her meal templates are brilliant, as they give enough structure for the insecure chef and enough leeway for those

VegWorld Magazine

Issue 30 - November/December 2015 |

BETWEEN THE PAGES

who enjoy kitchen experimentation. She addresses every topic you’re likely to encounter on your journey: travel, restaurant dining, dining with family and friends who are not on board...and gives you clear, easy to follow guidance for how to navigate. Her discussion on the importance of exercise as a mood enhancer and change facilitator is very inspiring, coming from someone with such an extensive fitness background. And lastly, her case studies add a very personal, relatable touch, so you know you’re traveling a path that has been successfully blazed by many. I’m honored to have shared my own personal story of how I transitioned my kids to

”Her meal templates are brilliant, as they give enough structure for the insecure chef and enough leeway for those who enjoy kitchen experimentation.” a whole food plant-based diet in this fabulous book that I know is sure to touch the lives of all who read it in a very meaningful, positive way.

About the Author Sharon McRae is a wife and mother of three teens, plant-based certified health coach, and certified Food for Life instructor for the Physicians Committee for Responsible Medicine (PCRM) residing in Columbia, MD. Her entire family eats a whole food, plant-based diet, and she is passionate about helping others take control of their health with better food and lifestyle choices. Photo credit: Jeff Kaufman

VegWorld Magazine

Issue 30 - November/December 2015 |

BOOKS

HOW NOT TO DIE

ouldn’t it be nice if we had a manual that would tell us how to live the healthiest life we could live?

What foods should one eat to ward off the most prevalent diseases? How to reduce and reverse heart disease, cognitive decline and eliminate Type 2 diabetes? Internationallyrecognized speaker, physician and founder of the best science-based nutrition website NutritionFacts.org, Dr. Michael Greger, answers those questions in his upcoming book “How Not to Die.” “I’m so excited to share this with everyone. It not only serves as a reference for all the best research on the power of nutrition to prevent and reverse disease, but offers practical tools like my Daily Dozen checklist to make healthy eating as easy as possible,” said Dr. Greger. The book is due out Dec. 8, 2015 and will be available at mass-market retailers in time for the holiday season. This highly anticipated book is sure to be snapped up quickly by

smart consumers wanting to jump on the best gift of the season and be prepared for New Year’s health resolutions. I highly recommend you pre-order the book to avoid the possible bookstore ‘slug-fest’ that could ensue. Seriously, this is a book that EVERYBODY is going to want to have. To pre-order your copy of “How Not to Die” go to NutritionFacts.org/book Reviewed by Robin. D. Everson

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Issue 30 - November/December 2015 |

THINGS WEBOOKS LOVE!

ARE YOU AN ADDICT?

ant to know a secret? There’s more to nutrition than stuffing yourself with protein. I know—shocking! You’d never know that from marketing—protein bar anyone? How about a protein shake? Protein, protein and more protein—you would think that’s all that was important when considering a meal. As a society, we’re addicted—dare I call us… Proteinaholics?? OK, I didn’t come up with that description, but Dr. Garth Davis did and thankfully, he’s an expert on the topic. Even more thankfully, he wrote a book about it! Dr. Davis is a bariatric surgeon and a rock star in the plant-based world. After years of helping his patients lose weight while fighting his own health battles, he realized what he had been trying wasn’t working. At the young age of 36, he was on three medications to treat his cholesterol and high blood pressure. His Texan, meat-loving diet had made him so sick that his optometrist could see cholesterol in the blood vessels of his eyes! Seriously, gross! He was a doctor who couldn’t treat himself— so he set out to find answers.

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BOOKS

”With an in-your-face, yet likeable bedside manner, he lays out the argument that our hope for better health is to forget what we ever knew about nutrition.” He made it his mission to review study after study to determine the best diet for humans—and he found out it had very little to do with protein. In fact, his research led him to conclude that protein is doing us more harm than good. What happened after that is pretty darn remarkable. Not only did he turn his health around, he became an athlete—and not just any athlete, but a triathlete! I don’t know about you but that impresses the heck out of me and I want to know what he’s doing!

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With an in-your-face, yet likeable bedside manner, he lays out the argument that our hope for better health is to forget what we ever knew about nutrition. His new book, Proteinaholic, How Our Obsession With Meat is Killing Us and What We Can Do About It, starts off telling the reader how we became Proteinaholics. From there, he talks about how protein is making us sick and even killing us, and finally, he lays out the recovery plan—yes, I love a good plan! As if that wasn’t enough, he throws in recipes! Who doesn’t love recipes? Whether you’re considering a plant-based diet, have been dipping your toes in the water or you are full-fledged kale and tofu-eating machine, this book has something to offer. With his expertise and extensive research, everyone will learn at least a little and some will learn a lot! I had an opportunity to chat with the good doctor about what motivated him to take the leap from surgeon to author.

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BOOKS

Here’s what he had to say. VW: First of all--what a busy, exciting time for you as Proteinaholc is hitting bookshelves and mailboxes —thanks so much for taking a few minutes to answer questions for VegWorld Magazine. As most books are, this one has been a long time in the coming, and probably certainly felt like that as you were working on it—so what made you want to write a book? GD: I see so many people suffering so many preventable diseases. I myself was suffering. I discovered through intense study that diseases of western man are due to our high animal protein diet. This revelation completely changed my health, the health of the family, and the health of my patients, and so I want to share this with others. VW: Of course it’s no secret that you are a bariatric surgeon and have made a living on helping people lose weight through surgery, rather than diet alone. Since discovering the benefits of a plantbased diet, what have you found to be the reaction of patients to trying to change their health through nutrition? Have you found them to be receptive? GD: My patients have been very receptive. Many of them are very desperate to become healthy. They have all been on high animal protein diets and have suffered so they are very amenable to the changes.

”We really have an epidemic of fiber deficiency in this country. Fiber is so important. Partly due to the fact that fiber comes in plant food high in vitamins and mineral and photo nutrients” VegWorld Magazine

They know that surgery is only a tool and that the dietary changes I recommend are essential to there success. VW: Clearly based on marketing, we’re all in danger of being protein-deficient—OK that’s not true, but marketing leads many folks to believe they are. I was listening to an interview with you on the Rich Roll podcast and you mentioned that Americans consume an average of 70 – 130 grams of protein per day, significantly higher than the optimum amount and so we are far from protein deficient— rather, we are fiber-deficient. Can you talk about what kinds of problems can occur from consuming lows amounts of fiber?

Issue 30 - November/December 2015 |

BOOKS

GD: We really have an epidemic of fiber deficiency in this country. Fiber is so important. Partly due to the fact that fiber comes in plant food high in vitamins and mineral and photo nutrients, but fiber itself is our ultimate detoxer. Fiber actually binds toxins and cholesterol and helps evacuate from the system. Fiber also feeds the good bacteria of our bowel and fosters a healthy microflora. High fiber diets have been linked with weight loss, decrease in diverticulosis, aiding in irritable bowel and inflammatory bowel diseases, lowering cholesterol, and certainly preventing colon cancer. VW: In your experience as a bariatric surgeon, what is the biggest barrier you see in patients when it comes to them improving their diet? GD: The biggest barrier seems to be this idea that we absolutely have to have lots of protein. I may tell people they should eat an apple for a snack but they won’t do it because they feel it doesn’t have enough protein. VW: What’s the most exciting thing about Proteinaholic—the most exciting thing about discovering how our obsession with protein is killing us? GD: What is exciting for me is I have been able to put into words all the research and all the experi-

”High fiber diets have been linked with weight loss, decrease in diverticulosis, aiding in irritable bowel and inflammatory bowel diseases, lowering cholesterol, and certainly preventing colon cancer.” ence I have, and I think these words could really help people lead a healthier life! VW: Finally, I read that your favorite go-to meal at the hospital used to be a double cheeseburger from Wendy’s—what’s your favorite go-to meal now? GD: I get a salad and add beans and a starch. Sounds boring but it is actually a colorful beautiful bowl of food that really fills me up. Thanks again to Dr. Davis for taking the time to talk to us. As for you, why are you still reading this? Go get your copy of Proteinaholics today and deal with that addiction!

About the Author Andrea Denton’s journey started with curiosity about a plant-based diet and the possibility that it would not only be a better diet for her family, but the solution to her husband’s battle with high cholesterol. An active firefighter, he couldn’t shake the high numbers despite improvements in diet and exercise. After watching Forks Over Knives, she and her husband decided to switch their family of four to a plant-based diet for just six weeks. After six weeks, her husband got his cholesterol retested and it had dropped 60 points! They were sold and haven’t looked back! As a mom of two daughters, she enjoys finding tasty recipes that are enjoyed by not only her daughters, but their friends as well! Andrea is passionate about sharing the benefits of a plant-based diet on her website www.veggiecraving.com.

VegWorld Magazine

Issue 30 - November/December 2015 |

MOVIES

EATING VEGAN SAVES

‘THE MARTIAN’ - AND US? What ‘The Martian’ Can Teach Us about Life on Earth

or the first time in a long, long, long time, I went to see a Hollywood movie on its opening weekend: “The Martian.”

Little did I know that a) I would be one of many helping push the box office to an epic, almost record-breaking weekend, or b) I’d have to write about it here. The little I did know was from Daily News movie critic Gary Thompson, who told me it was “a sneaky vegan movie” on his way to submitting his review to the paper. And indeed, about the titular hero, an astronaut (Matt Damon) stranded on Mars during a storm when he’s mistakenly thought to be dead, Thompson observes:

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“...we almost don’t notice that he survives as a composting vegan who lives on organic produce, solar panels and EVs. Scott’s point, I think, is not to show that man can survive on Mars, but that we can survive on Earth (note how Scott uses the movie’s signature visual a sprout poking its head through the soil).” Resigned to await the next Mars mission years away, Damon’s Mark Watney stretches the leftover food rations by burying whole potatoes in Martian soil mixed with the astronauts’ carefully preserved bodily waste. He’s forced to do this because - even though six

Issue 30 - November/December 2015 |

MOVIES

people could theoretically have become stranded for an indefinite time at the Martian outpost, and even though Damon’s character seems able to find any possible gewgaw or gadget he needs (including a ginormous supply of duct tape), and even though Watney is a botanist - the inventory for this Mars mission seems to not include any seeds for food. The flip side of Watney’s positive ingenuity in making food grow on Mars is a weakness of NASA’s planning: Why, you have to wonder, didn’t the brilliant minds planning the mission think of this key potentially lifesaving inclusion (an extremely small and lightweight add-on compared to the quantities of luxuries shown) prior to lift-off? What was the staff botanist there for, anyway - to test the growth of long-stemmed roses? Maybe the answer is that in this movie NASA is stuck in the same retro mindset as some laypeople I’ve heard remark that if and when we try to colonize Mars, we’ll need to bring animals so the long-term inhabitants can have “high-quality protein.” (Hey, you know what’s a complete protein? Potatoes.) Hopefully the millions who saw the movie this weekend will agree that the notion of food animals in space is patently idiotic, right? I mean, we’ve just watched scientists painstakingly inventory and jettison every possible bit of excess weight in order to gain propulsive power. Tossing food animals into the mix means the trip would either take longer which would require more food rations - or eat up more precious fuel.

It’s more than that, though: Live animals would require huge amounts of additional food brought along - or able to be grown - in order to even survive long enough to get to Mars. And the only advantage conferred is a psychological one - tons of biomass to deliver the same “earthly comfort” factor as, say, Commander Lewis’ entire library of ‘70s disco, which fits on a microchip. Put simply, the math doesn’t add up. So if and when a real Martian mission happens and the movie self-consciously serves as a cheerleader for same - I’m confident our real-world NASA will have though this through and will prioritize health and survivability over blind tradition. But what of that second layer Thompson mentioned? Here on Earth, the human race is Watney, facing a ticking clock with our ability to creatively and efficiently use the resources at hand determining the difference between survival and extinction. And setting aside its ethics - or lack thereof - the raising of animals for food is a grossly inefficient luxury that our species is going to need to grow out of sooner than later. We should take Scott’s message to heart, then, and act as though we were “The Martian,” looking at how we can get the most benefit from the stuff at hand. Compared to Mark Watney, we have tons more more fertile soil, fresh regenerating water, a greater variety of seeds and a slightly more relaxed timeline for shifting our eating entirely to plant foods. One thing he had, but we don’t, is a backup planet.

About the Author Vance Lehmkuhl is a cartoonist, writer, musician and 15-year vegan. “V for Veg” in the Philadelphia Daily News and “V for Vegan” on philly.com chronicle plant-based eating in and around the Delaware Valley. VforVeg@phillynews.com or @V4Veg on Twitter.

VegWorld Magazine

Issue 30 - November/December 2015 |

MOVIES

THE PLANTPURE NATION MOVEMENT HAS BEGUN

LANTPURE NATION started playing at local theaters across the country in July and it is continuing to make the rounds across the USA . Written and Directed by Nelson Campbell and including the producer and writer of FORKS OVER KNIVES, the 95-minute film examines the political and economic factors that suppress

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information on the benefits of plant-based nutrition, while making the connections of this idea to larger issues such as medical practice, farming, and food deserts. The filmâ&#x20AC;&#x2122;s story follows three people working to spread the word about one of the most important health breakthroughs of all time.

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MOVIES

The filmmakers hope to use PLANTPURE NATION to create a broad grassroots movement. PLANTPURE NATION FOUNDATION, a nonprofit organization, will establish local chapters called PLANTPURE PODS in cities and towns across N. America. Members of these chapters will help to plant seeds of change around the message plant-based nutrition in their communities.One tool they will use in this effort will be the same 10-day Jumpstart program featured in the film, to give people the experience of a whole food, plant-based diet. In launching the film, a unique marketing strategy has been adopted. In addition to the regularly scheduled cinema events, people interested in forming a PLANTPURE POD will be able to request the film to screen it in their town or city. Working together, they will promote screenings, and then use each showing for the larger purpose of launching a local PlantPure Pod.

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During the Summer the filmmakers went on a preview screening bus tour through more than two dozen cities in the U.S. and Canada to discuss the film with audiences. A companion to the documentary, The PlantPure Nation Cookbook authored by Kim Campbell includes over 150 whole food, plant-based recipes and a behind-the-scenes look at the film. “After traveling this country the past couple of months with my dad, I have heard story after story of personal change and courageous actions to promote this health message, underscoring the need for a movement that leverages the contributions of everyone,” said Writer-Director Nelson Campbell. “We are ready to launch a meaningful movement by raising awareness and offering options for individuals to take control of their health,” added Dr. Campbell.

Issue 30 - November/December 2015 |

RETAURANT REVIEWS

A VEGAN OASIS IN THE HEART OF SIN CITY

n our last visit to Las Vegas we had the good fortune of dining at VegeNation. This community-based restaurant prides itself on serving fresh, global street food. Their motto, posted on the wall for all to see, is “Eat here and feel really damn good!” It’s a motto well deserved. VegeNation Chef Donald Lemperle’s menu is creatively designed and the food skillfully prepared. The menu features 100 percent plant-based meals with mostly locally sourced ingredients.

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We visited during weekend Brunch, served from 8:00 a.m. – 3:00 p.m. Sat. and Sun. Upon entering, we were greeted with the sounds of relaxing live music provided by a talented singer guitarist. We dined on tacos, the sushi (see photo), a meatball grinder, tiny dumplings and tamales. Everything we ordered was delicious and fun to eat. The ambience was hip and casual. In addition to regular seating there is a big community table in the front where people gathered enjoying the live music. Our group of five was seated in a comfortable booth at the back near a small outdoor patio. Issue 30 - November/December 2015 |

RETAURANT REVIEWS

The restaurant was busy, but not a madhouse. Employees flowed from table to table with enthusiatic efficiency and the sort of joy you rarely see at non-vegan eateries. Our waitress was friendly and helped us by making great suggestions on some of their most popular items. Even though VegeNation has only been open since April 2015, they were voted Best Vegan Food by The Las Vegas Weekly and voted the Best Tamales in the Valley by The Las Vegas Weekly. We are in complete agreement about those tamales. They won our hearts, too. VegeNation also has a weekday Community Breakfast from 8:00 a.m. – 11:00 a.m. and Happy Hour daily from 4-7pm, featuring Juicetails made with fresh juice - and local booze. It is Vegas, after all. None of us left hungry or disappointed. We plan to visit this plant-based oasis next time we are back in Vegas. If you find yourself in Sin City, you should stop in for a bite. VegeNation is at 616 Carson Ave. #120, Las Vegas, NV 89101.

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Issue 30 - November/December 2015 |

Life is short. Fuel yourself properly. Achiever Oatmeal with 26 grams of pure plant protein per serving. Vegan. Gluten/sugar free. Just add water. Prana Protein Bars with 12 grams of pure plant protein per serving. Vegan. Gluten/sugar free. Stash in gym bags, desk drawers and crowded purses.

Created with a survivorâ&#x20AC;&#x2122;s spirit and the proven science behind a plant based diet for over scheduled urban moms and dads, weekend warriors, starving students and other ridiculously busy humans. Sold locally in the DFW area and online www.thankfulfoods.com

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Issue 30 - November/December 2015 |

Healthy Taste of LA An All Day Plant Based Health Conference Featuring

Dr. Caldwell B. Esselstyn Keynote Speaker

Ann Esselstyn

Jane Esselstyn, RN

Dr. Michael Klaper

Dr. Michael Greger

Chef AJ

Brenda Davis, RD

John Pierre

Sunday, January 17, 2016 (including lunch)

Armstrong Theater • Torrance Cultural Arts Center • 3330 Civic Center Drive, Torrance, CA 90503

Purchase Tickets • Get More Information At www.HealthyTasteOnline.com • (800) 481-6482. Speakers and program subject to change and improvement!

VegWorld Magazine

Issue 30 - November/December 2015 |

RECIPES FOR FOODIES

Curried Pumpkin Soup Cranberry Sauce with Dates and Oranges Holiday Pancakes

Pumpkin Muffins Red Potato and White Bean Chowder

VegWorld Magazine

Issue 30 - November/December 2015 |

CURRIED PUMPKIN SOUP

CURRIED PUMPKIN SOUP by Mark Reinfeld

Ingredients:

Find variations for this recipe as well as other creamy blended soups in The 30-Minute Vegan: Soup’s On!

• 4 cups vegetable stock or water

• 1/2 teaspoon ground cumin, toasting optional

• 1 1/4 cups diced yellow onion

• 2 1/2 teaspoons sea salt, or to taste

• 1/4 cup celery

• 1/4 teaspoon ground black pepper

• 1/2 teaspoon seeded and diced hot chile pepper

• 1 teaspoon coconut nectar, agave nectar, or maple syrup

• 4 large garlic cloves

• 1 1/2 cups soy creamer or nondairy milk, such as coconut, soy, rice, or almond

• 4 cups peeled, seeded, and chopped pumpkin (1/2 inch pieces) • 2 to 3 teaspoons curry powder

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• 2 teaspoons freshly squeezed lime juice • 2 tablespoons finely chopped fresh cilantro

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CURRIED PUMPKIN SOUP

Procedure: 1. Place the vegetable stock in a 3-quart pot over high heat. Add all the remaining ingredients, except the soy creamer, lime juice, and cilantro, and cook until the pumpkin is just soft, about 15 minutes, stirring occasionally. 2. Add the soy creamer, carefully transfer to a blender, and blend until creamy. 3. Return the mixture to the pot, add the lime juice and cilantro, and cook for 5 minutes over mediumlow heat, stirring occasionally. Mark Reinfeld is a multi-award winning chef and author of the 30 Minute Vegan series, the recipient of Vegan.com’s Recipe of the Year Award and has over 20 years experience preparing creative vegan and raw food cuisine. Mark is the Executive Chef for the North American Vegetarian Society’s Summerfest, one of the largest vegetarian conferences in the world. 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”, and is 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.” Mark teaches workshops and culinary immersions world-wide and online at www.veganfusion.com His first cookbook, Vegan Fusion World Cuisine, has won 9 national awards including a Gourmand award for “Best Vegetarian Cookbook in the USA.” His 7th cookbook, Healing the Vegan Way, will be available this Spring.

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Issue 30 - November/December 2015 |

CRANBERRY SAUCE WITH DATES AND ORANGES

CRANBERRY SAUCE

WITH DATES & ORANGES by Chef Lani Muelrath Recipes from The Plant-Based Journey: A Step-by-Step Guide

YIELD: ABOUT 2 CUPS

This sugar-free version of a holiday favorite has been a hit 100 percent of the times that I’ve served it, and has been one of the most popular recipe downloads from my blog. Buy extra cranberries when they are in season and store them in the refrigerator so that you can make this all year long. It’s great for topping oatmeal and pancakes, or spread in sandwiches.

Organic Ingredients: • 8 Medjool dates, pitted • Juice from 1 orange • 1/4 cup water • 1 (12-ounce) bag fresh cranberries (about 2½ cups) • 1 tablespoon orange zest

Directions: 1. Soak the dates overnight in the orange juice for a few hours or overnight. 2. In a high-powered blender or food processor, blend the dates with the juice and the water. 3. Put the date mixture in a large pot with the cranberries. Cook over high heat for 5 minutes, then reduce the heat to low and cook for about 15 minutes. Add more water as needed so the mixture stays liquid though dense, like thick, chunky applesauce. Remove from the heat. 4. Let cool and store in the refrigerator. Serve as you would any cranberry sauce: with holiday dinners, or on cooked whole grains, mashed potatoes, your morning oatmeal, or to perk up a sandwich.

Note: If you’re in a hurry, you can probably skip soaking the dates. If you do, cook them for a few minutes longer to soften. VegWorld Magazine

Issue 30 - November/December 2015 |

PUMPKIN MUFFINS

Photo Credit: Emily McLaughlin/Gathering Green

This recipe is adapted from the Easy Pumpkin Muffins in The China Study Cookbook, by LeAnne Campbell. Just like LeAnne, I use whole foods for sweetening when I can, and I decided to make this recipe using date cream—with excellent results. Sweet, moist, and delicious, these don’t beg for even a hint of jam, though a dab of Sweet Bean Cream (page TK) is a perfect match—kind of like whipped cream on pumpkin pie. VegWorld Magazine

Issue 30 - November/December 2015 |

PUMPKIN MUFFINS

Date Cream:

For the date cream:

• 10 pitted Medjool dates (about 1 cup)

1. Cover the pitted dates generously with water and soak for a couple of hours or overnight. Drain, saving the water to use as part or all of the 1/2 cup of water in the recipe. Add the soaked dates and the water to a food processor or blender. Blend to a rich paste.

• 1/2 cup water

Muffin Base: • 2 cups whole wheat pastry flour

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1/2 (16-ounce) can pumpkin puree (about 1 cup)

• 1 teaspoon baking soda

• 1/4 cup soured plant milk (see instructions on page TK)

• 1 teaspoon cinnamon • 1 teaspoon allspice

• 1/3 cup applesauce

• 1/2 teaspoon ginger

• 1/2 cup raisins

• 1/2 teaspoon nutmeg

• 1/2 cup chopped walnuts (optional)

For the muffin base: 1. Preheat the oven to 350 degrees. 2. Line a 12-cup muffin pan with paper liners (or use a silicone pan). 3. Mix together the dry ingredients in a large bowl. 4. In a separate bowl, combine the wet ingredients, including the date cream. Add to the dry ingredients until just mixed. 5. Fill the prepared muffin cups to the top and bake for 40–45 minutes, until the tops bounce back when lightly pressed. Muffins will be moist and flavorful. 6. Remove from the oven and let stand for 1–2 minutes, then remove the muffins from the pan and serve as is, with Sweet Bean Cream (page TK), or with your favorite jam. Store in an airtight container.

About the Author Lani Muelrath, is an award-winning teacher, author, and speaker well known for her expertise in plant-based, active, mindful living and the author of the new book, The Plant-Based Journey: A Step-by-Step Guide To Transition To A Healthy Lifestyle and Achieving Your Ideal Weight. Lani has served as presenter and consultant for the Physician’s Committee for Responsible Medicine and the Complete Health Improvement Project. She is published in prominent periodicals including Prevention magazine, USA Today, and The Saturday Evening Post, and has been featured on ABCTV and CBS-TV, NPR, on numerous radio shows, and created and starred in her own CBS television show, Lani’s All-Heart Aerobics. Lani presents and lectures extensively and counsels a variety of clients throughout the world from her CA based private practice. http://www.lanimuelrath.com

VegWorld Magazine

Issue 30 - November/December 2015 |

HOLIDAY PANCAKES

by Tess Challis

SERVES ABOUT 3

Just because you want to be healthy and fit doesn’t mean you should deny yourself the good eats! These pancakes are high in fiber, low in fat, and absolutely delicious. Recipe from The Two-Week Wellness Solution

VegWorld Magazine

Issue 30 - November/December 2015 |

HOLIDAY PANCAKES

Organic Ingredients: • 2 tablespoons ground flax (flaxseed meal)

• 1 cup whole wheat pastry flour

• 1/4 cup boiling water

• 1 teaspoon baking powder

• 1 cup vegan eggnog or nondairy milk

• 1/8 teaspoon each: sea salt, cinnamon, and nutmeg

• 1/4 cup pureed squash or pumpkin

Procedure: 1. Place the flaxseed in a medium bowl and stir with the boiling water. Allow it to sit undisturbed for 5 minutes so that it becomes gooey. 2. Stir the eggnog and squash/pumpkin into the flegg mixture until well combined. 3. In a separate bowl, combine the dry ingredients, calmly ignoring the sad attempt at humor. Stir the dry mixture into the wet mixture until well combined, but do not over mix 4. Heat a large skillet over medium-high heat. If you don’t have a truly nonstick pan, you may need to spray or lightly coat the skillet with oil (coconut or non-virgin olive oil being the best choices). 5. When the pan is hot, drop the batter onto it to form what could resemble a pancake. Do this again and again until you have several pancake-type formations on the skillet. When they are very bubbly on top and browned on the bottom, flip over and cook the other side. When both sides are nicely browned, remove to a plate. Repeat until all of the batter is gone. Serve hot, with a drizzle of pure maple syrup, applesauce, or agave nectar.

About the Author

Tess Challis is an author, vegan chef, wellness coach, and cooking instructor. Tess began her holistic health journey in her late teens. After a lifetime of numerous health ailments (including severe acne, obesity, constant illnesses, anxiety, and depression), she found that a vegan diet along with an inner wellness regime made all the difference. 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), Radiance 4 Life (foreword by Robert Cheeke) and Get Waisted: 100 Addictively Delicious Plant-Based Entrees (co-authored by Dr. Mary Wendt). Tess’s greatest passion is helping others achieve radiant health and wellness - all while enjoying the most delicious foods on the planet! Tess resides in SW Colorado and Florida with her daughter, Alethea, Vegan Kid Chef.

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RED POTATO AND WHITE BEAN CHOWDER

RED POTATO

AND WHITE BEAN CHOWDER by Chef Babette

Ingredients: • 8 cups dried navy beans • 24 cups water • 6 red potatoes (4 peeled)

Procedure:

• 2 cups chopped celery • 2 cups diced tomatoes • 1/2 cup chopped parsley • 2 6oz packages toasted seaweed • 1 1/2 cups non-dairy milk • 2 tbsp no salt seasoning (Kirkland) • 3/4 cup organic unbleached white flour • 1 cup Braggs liquid aminos or salt to taste

Cook beans until tender add celery, tomatoes, parsley, 1/2 cup Braggs, and no salt seasoning. Allow to continue cooking. Peel and cube 4 red potatoes and boil until soft pour off water and place in food processor equipped with the “S” blade add milk and flour process until well blended. Add to the beans along with both packs of the toasted seaweed breaking it up into small pieces! Cook last two unpeeled diced potatoes and add to soup. Add the remainder of Braggs. Let soup continue to simmer for 15 minuets remove from heat. ENJOY!

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.

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100% Vegan. 100% Nutrition. 100% Awesome. Hey there, VegWorld readers. Take 10% OFF your first order on our kibble & breathbones. Go to v-dog.com â&#x201E;¢

This paw-some offer only lasts through 11.15.15 so be sure to stock up! Use the coupon code VEGWORLD...now, how easy is that to remember?

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SANCTUARY ANIMAL OF THE MONTH: ALBERT

SANCTUARY ANIMAL OF THE MONTH

ALBERT ALBERT WAS RESCUED BY JUDY WOODS IN THE WINTER OF 2005.

Judy tells Albertâ&#x20AC;&#x2122;s story

hen I first met Albert he was tied to a post with a three foot rope around his neck awaiting slaughter. He was wild and panic stricken. He was so terrified of people from the way he had been treated that he would strangle himself with fear screaming in his eyes to struggle away from me. He had no idea I would help him. No one had ever helped him before. After we rushed him to the veterinarian to have the rope removed we discovered he was older than his size indicated. He should have weighed 250 pounds.

everything I offered. He would barely eat bites of healthy pig food. How was I to reach him?

Instead he was an emaciated 72 pounds. New to the Sanctuary, Albert lived with so much fear and sadness. He would run terrified when someone came close. I tried every treat I could to let him know I offer good things. Albert wouldnâ&#x20AC;&#x2122;t eat apples, grapes, bananas, cookies, peanut butter sandwiches. He spit out

VegWorld Magazine

One day we had left over spaghetti so I offered that, expecting again full refusal. To my surprise he took a bite, got a twinkle in his eye and ate it up! Yeah! I found the magic... Spaghetti! I made spaghetti every day for my new friend and several times a day he would bolster up all his courage to come near me as I sat while he ate his

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SANCTUARY ANIMAL OF THE MONTH: ALBERT

In 1994 I rescued our first pig and my path became clear. Our family of animal friends has blossomed. If someone had told me I would be doing this work and accomplishing so much I would have responded...

favorite food. I soon learned he would not eat plain pasta. It had to have sauce and it was the best with soy crumbles in it. Albert was quarantined from the other pigs for six weeks and the day I moved him to live with the big group was a day that will live in my heart forever. Albert ran with such joy in his body as he went from pig to pig introducing himself, dancing and prancing along. If a body could smile, his did.

How?? How would it be possible? Now I know love finds a way. We have helped so many animals, placing some and giving a permanent safe loving home to many more here at the Sanctuary. We have educated and touched the lives of countless visitors and now have friends as far away as England, Australia and Africa! We have had bus loads of school children from several districts and the children have greeted the animals with such curiosity and delight. Our message of love and respect for all animals is carried away with each visitor. IÂ have witnessed the result of horrendous animal abuse and felt the evil in some people. I have seen in practice the love some people give to animals (be it volunteers coming to scoop poop in the pouring rain, building a barn, clearing underbrush, delivering produce, cleaning barns or just being willing to help whatever the situation.

When I call his name, Albert comes running, full of joy and anticipation. His past will be a faded memory. He will grow up to be a large pig here, surrounded by friends. He now knows people can be friends bearing treats and tummy rubs.

It is the love here that flourishes. The animals feel it the moment they arrive and everyday. I am so grateful to do this work. Look in the eyes of the animals and you will see it. Look in the hopeful faces of the children and other visitors and you will see it. Come visit us and you will know the peace.

Message from Judy

Judy

Director/Founder Pigs Peace Sanctuary (pictured above with Curly)

About the Sanctuary You can find out more about Peace pigs Sanctuary and support their work by clicking here: http://www.pigspeace.org

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feeding families / saving animals A Well-Fed World is a Washington, DC-based hunger relief and animal protection organization chipping away at two of the worldâ&#x20AC;&#x2122;s most immense and unnecessary forms of suffering... the suffering of people hungry from lack of food and the suffering of animals used and abused for food.

Donâ&#x20AC;&#x2122;t like Heifer International? Sign-up for our monthly e-newsletter for information about our Plants-4-Hunger gift-giving campaign, and give the gift of vegan food to people in need without harming animals.

care@AWFW.org

www.AWFW.org

Ashraya Initiative for Children

Poplar Spring Sanctuary by Mark Peters

~how beautiful is a world that is healthy, well-fed and kind all at the same time~ VegWorld Magazine

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LOVE, LORI

LOVE, LORI MONTHLY MUSINGS ON THE PLANT-BASED LIFESTYLE

Farewell SAD World

feel fine now but, apparently, it’s only a matter of time.  In the course of one morning, I got the bad news from three separate people.  As a vegan for the last 19 months, I haven’t gotten enough PROTEIN.  I have been knocking on death’s door all this time and never even knew it. Oh the misery!!  If only I had listened when people tried to explain to me that cow and chicken and fish could save me.  But, no!  I was stubborn and headstrong.  In my ignorance, I believed that feeling marvelous and having untolled energy were good things.   How could I have been so blind, so deluded? As was explained to me over and over this morning, something bad is brewing in me.  I only think I feel well. I’m not really well.  Without PROTEIN VegWorld Magazine

over this last year and a half, the damage has already been done.  Sure, I could try to save myself... make a desperate last ditch effort to ward off the grim reaper by flying to McDonalds and ordering a Big Mac, filled with PROTEIN....but what is the use?  How can I hope to reverse the terrible ravages of a life without PROTEIN now, at this late date?  What’s done is done.  Even a dozen Whoppers could not save me now. When I learned the truth, when I understood how sick I was, I decided to use the time I had left doing the things I’ve come to love.  I went to the pool and (perhaps for the very last time ever....sob.....), I swam for 40 minutes straight.  The strength in my arms and legs belied the sad fact that soon I will be pushing up daisies.

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LOVE, LORI

After I took my shower at the gym, I carefully examined myself in the mirror, trying to confirm the awful news.  Unfortunately, all I could see was a rosy pink and shiny face, somehow masking the pallor of death which will soon be upon me.  It was the ultimate cruelty to look and feel so healthy when I now knew what was in store for me. I came home and walked for 20 minutes more, just so that I could have one last look at nature, the flowers, the sky, the birds and the trees.  How I will miss this lovely world.  Why, oh, why hadn’t I listened and devoured those baby back ribs smothered in bacon when I had the chance??

So here I am, getting my affairs in order, trying to come to terms with the inevitable. Please, people, I love and care about you all.  Save yourselves!  Don’t let my tragic story happen to you.  I beg you all to get enough PROTEIN in your diets.  If you have been juicing or (God forbid) gone vegan, turn back now before it is too late.  Do not be fooled by the fact that you are feeling better.  Do not be duped into believing that energy, well-being and vitality are signs of anything good.  I beg of you...get over to your nearest fast food restaurant now and eat...GORGE if you have to.  But, get that PROTEIN inside you before what has happened to me happens to you.  It is too late for me now.  I must accept my destiny with all the good grace I can muster.  But, it doesn’t have to be too late for you.  If I can help even one of you to understand how that Quarter Pounder with cheese will save your life, then I go to my final reward in peace.  There may be just enough time to satisfy this one last burst of energy I am feeling before I succumb to my final repose. I’m off to prepare some fresh veggies with dill and a huge salad for my (probably last) meal. If you do not hear from me again, remember me with fondness and bologna sandwiches by your side..... It is a far, far better thing that I do...... Farewell SAD world.  Love from the great beyond, Lori

Editor’s Note: Lori Fryd wrote this over a year ago and has not yet succumbed to protein deficiency. We will keep you posted. In the meantime, we invite you to come back here every month and enjoy her monthly musings on what it’s like to switch over to a plant-based diet.

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