VegWorld 44 by VEGWORLD Magazine

CONTENTS VegWorld Magazine - November/December 2018

THE FUN SIDE

FAMILY AND LIFESTYLE

Vegan Hot Sheet

Vegan 101 I’d Like To Teach The World To Eat

28 Food Art For Thought What Children Can Learn About Food Through Art

16 VegWorldly Wanderings Raw Food Manhattan 21

In Cincinnati Fill Your Vacation With Sensations

VegWorld Events Calendar

FEATURE STORIES 31

Your Plant-Based Life as Art Creating An Original, Inspiring, & Authentic Existence by Howard Jacobson, PhD

38 The Art of Compassion Painting a Kinder Picture for Earth’s Animals by Leigh Sanders

Cover Painting: Live and Let Live by Evelyn Suttle

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

CONTENTS VegWorld Magazine - January/February 2018

FRESH FINDS

REGULAR FEATURES

54 True Beauty New Products From Old Favorites

Credits

Editor’s Note

Prescriptions For Health Why Weight?

56 Eat the World Imagine: Where Comfort & Compassion Meet 59 Love Food Central Is On A Mission!

84 Love, Lori Aunt Frieda Tries To Swallow Her Pride

RECIPES FOR HEALTH 63 Lemon-Ginger Sweet Root Noodles 65 Easy Vegan Pumpkin Bean Chili 67 Sweet Potato Tacos 68 Smokey Beans & Quinoa Stuffed Peppers 70 Black Bean Chili With Brown Rice 72

Southern Comfort Split Pea Soup

Issue 44 - Jan/Feb 2018 |

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

CREDITS VEGWORLD STAFF

CONTRIBUTORS

Publisher Edward N. Smith III

Editor-in-Chief Amanda C. Smith

Managing Editor

Diana Bezanski

Linda Carney, MD

Cathy Carter

Shoshana Chaim

Lori Fryd

Clay Garrett

Howard Jacobson Katie Mae

Sharon McRae

Karen Ranzi

Mark Reinfeld

Leigh Sanders

Robin Tierney

Lori Fryd

Assistant Editor Cathy Carter

Assistant Editor Tanya Cleary

Advertising Manager Jill Alexander

Marketing Director Courtney Garza

Fashion Editor Erin Goldmeier

Graphic Design Clay Garrett

Cover Design Clay Garrett

VegWorld Magazine

Michael Taylor

Issue 44 - Jan/Feb 2018 |

EDITOR’S NOTE A message from the Editor of VegWorld Magazine, Amanda Smith

rom the time cave painters scrawled their imaginings on the walls of their pre-historic dwellings, art has occupied a unique place in human consciousness. Whether we are talking about the ancient Greek bards, the timeless verses that emerged from the horror of the Trojan War, or European craftsmen molding their gold and gems in praise of God, art, in all its forms, uplifts and exalts us. Art dares us to dream dreams that rise far above the terrors and injustices of our time. Art invites us into a better world of potential and possibilities. As the artist/founder for The Art of Compassion project, Leigh Sanders, puts it: “Art is unique in its ability to touch our subconscious minds in a powerful, yet gentle, way—planting seeds of awareness and compassion in our collective consciences—seeds that we strongly believe will one day take root.” In this first issue of 2018, we are honored to present a treasure trove of ethereal and captivating images created by an international group of dedicated artists from The Art of Compassion project. These men and women have committed themselves to Earth’s animals by donating 100% of the proceeds from the sale of their work towards the continuation of dozens of projects designed to rescue and protect them. As you look through these striking, exquisite pictures and share them with your friends, just think: “What better use for art can there be than to tell the stories of the voiceless, the oppressed, the most vulnerable among us?” We hope that you will enjoy reading about The Art of Compassion project and be as moved by the dedication and the extraordinary talent of these compassionate artists as we have been.

upon our art-based theme to include Howard Jacobson, PhD’s feature, “Your Plant-Based Life as Art,” which explores how the foods we eat can actually inspire a life of creativity and distinction. We look at how, for some, the art of cooking is an unshakeable source of pride and identification with culture. But what happens when the expression of that art is built around SAD foods that cause great harm and bodily injury? In “Aunt Freida Tries to Swallow Her Pride,” Lori Fryd draws upon personal experience to describe that confusing quandary. And Shoshana Chaim takes us through the world of art, as seen by children, and shows us what art can do to help influence our kids’ choices for healthy vegan options. Plus, Linda Carney is back with a superb scientific exploration of plantbased weight loss and the “creative” lengths some people will go to in order to lose weight while still indulging in their unhealthy SAD diets. Check out her aptly-named article “Why Weight?” at the end of this issue! These, along with our fabulous restaurant reviews, our Cincinnati “Vacation Sensation” travel feature, six new scrumptious plant-based recipes and all of our regular extras and features, have been lovingly – and artistically – compiled by our wonderful VegWorld Team to offer you our very best wishes for a Happy and Healthy 2018! Happy New Year and Enjoy in Good Health, Everybody!

Amanda Smith VegWorld Editor-in-Chief

VegWorld Magazine

Also, in this brand new issue of this brand new year, we expand

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

VEGAN HOT SHEET Latest Vegan & Plant Based Buzz

THE GROWTH OF VEGAN MEAL DELIVERY SERVICES IN AUSTRALIA HOW DO YOU LIKE YOUR TOFU, MATE?

hough often associated with barbeques, Australia is actually the third fastest growing vegan market in the world (https://tinyurl.com/yblch8p9). It is estimated (https://tinyurl.com/y8vk6w9t) that 2.1 million Australians eat a primarily vegetarian diet - 23% more than four years ago. This number seems poised to grow as Australians do Google searches for â&#x20AC;&#x153;veganâ&#x20AC;? more often, per capita, than any other population. One driver of the growth of vegan diets in Australia has been the rapidly growing packaged vegan food market (https://tinyurl.com/yblch8p9), an industry which is already worth $136 million and projected to grow to $215 million by 2020.

comparison service, there are 104 services that provide vegan options, and new services are rapidly appearing. As a result, prepared vegan meals are widely available across most of Australia. Sydney (32) and Melbourne (29) have the widest range of options but Brisbane (23), Perth (16) and Canberra (10) are also well supported. Most of these services, like Vegan Mama (veganmama.com.au), are local operations, but some, such as Aussielent (aussielent.com.au) and Soulara (soulara.com.au), are either nationwide or service multiple major cities.

Based on the latest data collected by CompareMeals (https://tinyurl.com/ycaq4ql4), a prepared meal

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

VEGAN 101

VEGAN 101 I’D LIKE TO TEACH THE WORLD TO EAT by Cathy Carter

erminal cancer. Two words that strike fear in the hearts of most people. It was not my intention to write an article on this topic.

My precious sister-in-law (SIL) was recently diag-

I was more inclined to write the usual piece for

been left untouched by this dreaded disease --

this time of year: “The holidays are over...how do I

whether it’s you personally, a friend, a co-worker,

get my diet and exercise program back on track?”

an acquaintance, or a “near and dear to your heart”

There’s nothing wrong with that (especially if a little

family member. According to the World Health

humor is thrown in here and there), for I love upbeat

Organization (WHO), cancer is one of the leading

stories that contain pearls of wisdom or practical

causes of morbidity and mortality worldwide. It’s

pieces of advice or words of encouragement. But

the second leading cause of death globally, sec-

today, those two words are weighing heavy on my

ond only to ischemic heart disease and stroke. It

heart, so please bear with me.

was responsible for 8.8 million deaths in 2015. I’m

VegWorld Magazine

nosed with treatable (but incurable) cancer. I would guess that not one of you reading this article has

Issue 44 - Jan/Feb 2018 |

fortunate; I’ve never had the disease, but I lost my

Under no circumstances do I advocate that peo-

mother to lung cancer almost ten years ago. It’s

ple should ignore their doctor’s advice. Medicine

not a pretty sight.

has its place, and in many instances, saves lives. Difficult decisions must be made and a treatment

As we say in Texas, this is not my SIL’s first rodeo.

plan worked out between each patient and doctor.

Diagnosed with endometrial cancer several years

But if transitioning to a plant-based diet slows can-

ago, she underwent surgery and radiation treat-

cer growth or shrinks tumors, prepares the body

ments. She appeared to be “cancer-free,” and we

to better cope with treatments recommended by

celebrated. But now the cancer has returned and metastasized in her lungs. She’s the oldest of six children, all still living and ranging in age from 59 to 74, although they have suffered a plethora of ailments through the years – including high blood pressure and cholesterol, sinus infections and aller-

physicians or better yet, prevents cancer in the first place, isn’t it worth a try? It’s difficult to step back and watch someone you love suffer, especially when there’s an adamant refusal to even consider a dietary change.

gies, COPD, arthritis, and cancer. So, here’s the

A vegan now for almost seven years, I have turned

$64,000 question: Do they eat a no-oil, whole-

my health around for the better and shed 40 pounds

food, plant-based (NOWFPB) diet? No. Are they

in the process. I’ve maintained the weight loss and at

interested in learning about a NOWFPB diet? No. Do they want to improve their health by eating a NOWFPB diet? No, with the

age 67, take no medications and remain active. Knowing and enjoying the benefits first hand of a NOWFPB diet, I

exception of my husband

struggle to understand why our

who is almost, but not

society is so close-minded to

quite there. (Being mar-

a diet that’s been proven to

ried to me, he doesn’t

prevent and even at

have much choice!)

times, reverse dis-

They,

many

eases. Am I guaran-

people in the East

teed to never have

Texas area, are so

heart disease, cancer,

steeped in family tra-

diabetes, or other

ditions that there’s no

diseases? No, but

way they’re giving up

certainly my lifestyle

their favorite foods,

lowers my risk, and

no matter how high

that’s all I can hope for.

the stakes. In fact, at a recent fundraising benefit, they served the very foods that may cause cancer – barbecued meats, potato salad loaded with

I’ve learned over the years that I can’t “push” my lifestyle off on someone else (not even my husband or grown children). If

eggs and mayo, baked beans topped with

you are a newbie vegan, you will learn that,

bacon, cakes and pies, and of course, sweet

too. The best we can do is be an exam-

tea – bless their hearts; after all, we ARE in

ple. Do we have to be perfect? No. But we

the South.

do need to continually strive to do better.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

VEGAN 101

“Not only is example the best way to teach, it is the only way.” - Albert Schweitzer

Some things to remember: • If you fell off the wagon during the holidays, get back on in January and keep on trucking!

• Next come the processed foods. Even vegan processed foods can be unhealthy. Use “faux” meats in your transition phase but work toward replacing them with whole foods. Eat plenty of

• If you’re not yet ready to become 100% vegan,

fruits, veggies, legumes, and whole grains with

start out slow and work your way up. I became

a limited amount of nuts and seeds, if you are

a vegetarian for the first 10 months of my plant-

trying to lose weight.

based journey. These are only a few suggestions; bottom-line, do • Give up one thing at a time, if necessary, until your diet is free of animal products. I started with meat (easy to do after reading about factory farming!), then eggs and dairy products – cheese was the hardest to forego. Even now, I occasionally indulge in vegan cheeses. • Grab a banana, an apple or carrot sticks in place

what works for you. Travel this journey in stages, if needed. Whether you consider yourself to be vegetarian, plant-slanted, plant-strong, whole-food plant based, no oil WFPB, a raw vegan, or even plant-perfect, the most important thing is NEVER GIVE UP! Good health and a quality life are wellworth the effort.

of foods with sugar, white flour, salt, or added oils. The more fruits and veggies you eat, the

I’d like to teach the world to eat... maybe one day,

more your body will love you!

the world will be ready to listen.

About the Author Cathy Carter is a wife, mother, grandmother, and retired school teacher. On a plant-based diet for 6 years, she has shed 40 pounds and regained her health. She has a passion for animals, enjoys volunteer work, and loves to help people transition to a vegan diet. She and her husband, David, live in Marshall, Texas.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

JOIN THE VEGAN

EVOLUTION ADVERTISE WITH US VegWorld is passionate about capitalizing on the growing trend of vegetarianism and vegan eating and building a loyal community of readers. Our regular features are carefully designed to excite readers about being part of the vegan lifestyle; provide the latest news and information on the newest and best veggie products; help ease them through a transition; provide them with cutting- edge information about how to look and feel incredible; show them how to integrate veganism into their lifestyle; give them mouthwatering recipes to share with friends and family; and inject small doses of compassion to help them stay on track.

Download our MEDIA KIT at www.vegworldmag.com/advertise

ADVERTISE@VEGWORLDMAG.COM

RAW FOOD

MANHATTAN

Story by Karen Ranzi

s a raw vegan speaker, health coach and chef for twenty years, I’m passionate about motivating people to move to a healthy vegan lifestyle. I speak at VegFests, Universities, Vegan and Raw Food Restaurants, and Health Institutes throughout the United States and abroad.

At one time, we started in the West Village and began our tour with wonderful appetizers at Rockin’ Raw Cafe on Sullivan Street. Many of these restaurants and cafés closed after experiencing hard winters. Rockin’ Raw Cafe now does catering but no longer exists as a restaurant.

In addition to my speaking engagements, I also hold an intensive Raw Food Coaching & Recipe Program in New Jersey. Twice a year, I invite students from my classes as well as interested health seekers to join me in my Raw Food Manhattan Tour, a fun walk to raw vegan stores, cafés and restaurants in the east village of the Big Apple.

These days, we always start our tour in the East Village at a fantastic raw-food health market called High Vibe, the very first raw food store, opened in 1993. Gay, our host at High Vibe, plans some tasty trays of raw food treats for us to try, and all the attendees look around at the great products difficult to get elsewhere. I love to purchase High

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

VEGWORLDLY WANDERINGS

Vibe’s delicious salt-free sundried tomatoes and

Karen and the tour group at Quintessence on East 10th Street.

their wild-crafted carob powder (for my “chocolate” pie and raw “brownies”). Next, we continue up First Avenue to visit other excellent stores and some of the healthiest New York City eateries, such as Caravan of Dreams on East 6th Street, Live Live & Organic on East 10th Street, and Flower Power Herbs and Roots on East 9th Street. We love to eat at the Quintessence on East 10th Street, a small sweet Manhattan hideaway with a very peaceful meditative atmosphere. At Quintessence Restaurant, I love to order the large salad called the Buddha Bowl with one of their fabulous home-made dressings or a large bowl of

Caravan of Dream opened in the East Village in 1991.

alkalizing Green Soup followed by the absolutely amazing Savory Crepe, filled with baby spinach, sliced tomato, scallion raw vegan cream cheese, lots of sprouts, avocado, and topped with caramelized onion ... all inside a yam-apricot wrap. My group never leaves Quintessence without indulging in their out-of-this world Blueberry Ice Cream made only with organic blueberries, coconut, vanilla and a small amount of xylitol….Yum! The goal of raw and vegan eating establishments is to offer their customers home-made, organic, vegan, mostly raw, and gluten-free meals for health and well-being. As Quintessence Restaurant’s About

VegWorld Magazine

Flower Power Herbs and Roots on East 9th Street stocks organically cultivated herbs, roots, flowers, leaves and seeds.

Issue 44 - Jan/Feb 2018 |

Live Live & Organic on East 10th Street offers a variety products, classes and programs.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

VEGWORLDLY WANDERINGS

A view from inside Peace Food Café’s uptown location.

One of my favorite vegan cafés in the New York/ New Jersey area is Seed to Sprout in the town Avonby-the-Sea in the New Jersey shore area. If you’re Quintessence’s Buddha Bowl, one of Karen’s favorites.

Page on their website states: “Our commitment to both flavor and health has created an unparalleled

visiting the New York area in the warmer months, take a day trip to the beach in Avon and go to this awesome restaurant boasting vegan and organic

dining experience that will not only satisfy your

fare. My ideal meal there begins with a large Green

appetite, but energize, revitalize and refresh from

Goddess Juice and is followed by the scrumptious

the inside out.”

Seed Salad Bowl (loaded with marinated kale, baby

These vegan and raw cafés, restaurants and stores

greens, carrots, beets, sprouts, red cabbage, sunflower seeds, hempseed, house-made raw sau-

present a philosophy of wellness to their custom-

erkraut, with creamy tahini dressing.) The vibrant

ers. The eateries focus on nutritious, fresh, organic

colors of this nutritious salad look like a beautiful

food prepared with Love in a nurturing surround-

rainbow. Seed to Sprout recently opened another

ing. The stores purchase high quality products from

restaurant in Fair Haven, NJ.

vegan, environmental, cruelty-free companies. There are vegan cafés in other areas of Manhattan with this conscious philosophy; for example, the wonderful Peace Food Cafe with plenty of raw vegan options, located on the Upper West Side on 82nd Street and Amsterdam Avenue. Now they also have a downtown location at East 11th Street. This cafe offers an upbeat fun atmosphere. Then there are the two Blossom Cafés which have a couple of raw vegan options, one located uptown on Columbus Avenue and the other downtown in Chelsea on 9th Avenue.

VegWorld Magazine

Seed to Sprout’s delicious Seed Salad Bowl.

Issue 44 - Jan/Feb 2018 |

VEGWORLDLY WANDERINGS - RAW FOOD MANHATTAN

And let me not forget Roots Cafe, a raw vegan treasure hidden in back of a Northvale, New Jersey gym called “Raw.” What a great find! When you locate it, make sure to try the Zucchini “Meets” Sauce and the Pad Thai.

Raw Food Manhattan Tour with Raw Vegan Lifestyle Coach Karen Ranzi: www.youtube.com/watch?v=_9Pz32TVG8A www.youtube.com/watch?v=sKnPRTJz_c8

When in the New York/New Jersey area, let’s frequent these vegan and raw hot spots! With so many of them opening and closing, we need to support these establishments that care about our health and well-being, particularly in the winter season when they need our business the most. Here are links to a couple of my Raw Food Manhattan Tours, one from 2014 and another from 2016. Pure Food and Wine, another wonderful vegan and raw Manhattan restaurant in the first video, and their takeout cafe, One Lucky Duck, were creating delicious food for a decade but no longer exist.

Northvale, New Jersery’s Roots Cafe promises to “serve you food the way it comes from the earth.”

About the Author Karen Ranzi, M.A. is an award-winning author, internationally acclaimed speaker on how to become healthy with the power of raw vegan food, raw vegan lifestyle coach and chef, and speech and feeding therapist working with children on the autism spectrum. She is the director of Super Healthy & Raw Academy at www.superhealthyraw.com and organizer of The New Jersey Raw Food Support Network at www.meetup.com/new-jersey-raw-food-support/. Check us out when you’re in the area! Karen’s main website with hundreds of health and nutritious articles on her Blog is: www.superhealthychildren.com.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

IN CINCINNATI FILL YOUR VACATION WITH SENSATIONS Story and photos by Robin Tierney

his Ohio city fills the senses with fresh art from street murals to projection videos, farm-to-table food, music, cultural spots and stunning Italianate architecture. Itâ&#x20AC;&#x2122;s a great, safe walking city. Stroll the tree-lined riverfront, where big swings dot the landscaped

VegWorld Magazine

Riverwalk that opened in 2015. Explore the magnificently revitalized Over the Rhine neighborhood. Nicknamed OTR, it was home to German immigrants in the 1800s, has 943 designated historic buildings, and now rumbles with locally owned stores, galleries, eateries and drinkeries.

Issue 44 - Jan/Feb 2018 |

VEGWORLDLY WANDERINGS - IN CINCINNATI

Here’s what I love about Cincinnati: The recently reopened Music Hall. Restored to its 1886 grandeur, it resembles a European concert palace. I heard the Cincinnati Pops Orchestra play John Williams’ movie scores (“Star Wars,” “Harry Potter”…). Nearby, the new Shakespeare Theater’s glass facade lets you watch rehearsals. Both buildings edge lovely Washington Park. Street murals that range from trippy to art nouveau. Some were created by iconic illustrator Charley Harper. Born in 1922, the Cincinnati-based American Modernist created highly stylized wildlife prints, posters and book illustrations. In his minimal realism style, Harper captured the essence of his subjects with the fewest possible visual elements. Describing his unique style, he said: “When I look at a wildlife or nature subject, I don’t see the feathers in the wings, I just count the wings. I see exciting shapes, color combinations, patterns, textures, fascinating behavior and endless possibilities.”

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

VEGWORLDLY WANDERINGS - IN CINCINNATI

The Cincinnati Pops Orchestra performs in the newly restored and reopened Cincinnati Music Hall.

The Contemporary Arts Center. This magnificent downtown centerpiece teems with exciting works -- and creations by female artists often command the spotlight. I was captivated by the exhibition of life-sized people, seaworthy vessels, a Sea Goddess and other pieces by SWOON, who involves communities in her projects. One floor of the Center serves as a playground where you can swing in handcrafted pods and play with various artful objects. Thereâ&#x20AC;&#x2122;s also a meditation room with tea. Cincinnati Art Museum. Founded 1881 as one of Americaâ&#x20AC;&#x2122;s first art showcases, it displays everything from illumination installations to fashion exhibits that even the fancifully-dressed singer Bjork would like. The American Sign Museum. In the artsy Camp Washington district, this great place preserves historic signs once gracing storefronts, churches and fast food outlets. Kevin Wallace toured us through early pre-electric signs adorned in gold leaf, the first electric signs and art deco neon treasures.

VegWorld Magazine

The National Signs of the Times Museum was founded in 1999.

Issue 44 - Jan/Feb 2018 |

This installation byMagazine SWOON is among stunning artworks seen at The Contemporary Arts Center in Cincinnati VegWorld

Issue 44 - Jan/Feb 2018 |

VEGWORLDLY WANDERINGS - IN CINCINNATI

The National Underground Railroad Freedom Center. Edging the Ohio River, which once separated the free state of Ohio from slave state Kentucky, this contemporary building reveals realities of slavery in America, from those who died at sea during the Middle Passage from Africa to enslaved heroes who went on to be authors, lawyers and leaders. Other exhibits explore past and present human rights issues. Riverwalk. Your senses will get a workout along this terrific path opened in 2015. A cool geological timeline embedded in the pathway presents images of animals from dinosaurs to marine species. Steamboat stories are displayed on poles. A 3-story replica of the paddlewheel from the American Queen, the worldâ&#x20AC;&#x2122;s largest steamboat, soars 40 feet above a plaza. Built in the 1850s, the John A. Roebling Suspension Bridge was the inspiration for the Brooklyn Bridge. Swing on the swings and then play in Smale Riverfront Park where seesaws light up at night. Grand bridges. Cross the pedestrian passages to Kentucky to combine fresh air with incredible Ohio River and urban views. Hip places for creative vegan options. These include Sartre, Nada, and Cincy eat-drink entrepreneur Molly Wellmannâ&#x20AC;&#x2122;s sassy joints. I met her

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

VEGWORLDLY WANDERINGS - IN CINCINNATI

at Japp, a former wig shop where regulars sip, munch and dance amid trippy videos and bands led by local talents such as Jess Lamb. Definitely hit places listed on CincinnatiVegan.com. The BLINK Light Festival. Its inaugural event this October filled 20 blocks with eye-popping illuminated art, projection walls, a parade and outdoor art-dance parties. Attendance exceeded one million, so it will be an annual festival. Among highlights: Foster & Flux, a local animation studio, created a projection honoring Martha, the last of the now-extinct passenger pigeons. “For the Birds” overlaid a classic permanent mural of 200 birds painted by John Ruthven with bold, whimsical design elements. That one’s at 15 East 8th Street. Rookwood Pottery Factory. The Rookwood Pottery Company, founded 1880 by Maria Longworth Nichols, was the first female-owned manufacturing company in the United States. The pottery is prized worldwide for its unique glazing and exquisite craftsmanship. When touring, look for the won-

The BLINK Light Festival was modeled after similar festivals from around the world.

The new Cincinnati Bell Connector streetcar network is a great $1 deal for explorers who don’t feel like walking.

derful depictions of birds and other animals. Findlay Market. Operating since the mid-1800s, the market is a great place for fresh produce and mingling with the locals.

Excellent places to stay include the 21c Museum Hotel. In its lobby you can find vegan-friendly meals -- and extra doses of art in this visually stimulating city.

About the Author Robin travels the world in search of creativity, beauty, fun and great plant-based food.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

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. Send the details to editor@vegworldmag.com Devil’s Dash

Cena Vegan Taco Tuesday

VegOut! Scottsdale Vegan

Jan 06, 2018

Feb 06, 2018

Beer & Food Festival

Williston, Florida

Los Angeles, California

Mar 17, 2018

Sedona Health & Nutrition Conf. Jan 18 - Jan 19, 2018 Sedona, Arizona Innsbruck Veganmania Festival Jan 27 - Jan 28, 2018 Innsbruck, Austria

Scottsdale, Arizona Dr. McDougall’s 3-Day Intensive Program

VegFest UK Brighton

Feb 09 - Feb 11, 2018

Mar 24 - Mar 25, 2018

Santa Rosa, California PHX Vegan Fest 2018 – Phoenix

Tulum Vegan Fest

Feb 24, 2018

Jan 27 - Jan 28, 2018

Phoenix, Arizona

Tulum, Mexico 2nd Annual SWVF Veg Fest Jan 28, 2018 Bonita Springs, Florida

Cardiff Viva! Vegan Festival Feb 24, 2018

Brighton, England Live A Better Life Vegan Fair Liverpool Mar 24, 2018 Liverpool, UK Vegan Street Fair Mar 25, 2018 North Hollywood, California

Cardiff, UK Manchester Northern

SWFL Veg Fest

Northeast Florida VegFest

Vegan Festival

Jan 29, 2018

Mar 03, 2018

Apr 07, 2018

Fort Myers, Florida

Jacksonville, Florida

Manchester, UK

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

Food Art For Thought

WHAT CHILDREN CAN LEARN ABOUT FOOD THROUGH ART

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FOOD ART FOR THOUGHT

by Shoshana Chaim

o you have fond memories of tactile learning in nursery school and art projects in kindergarten as I do?

Oh, the multicolored rice in the sandbox and the feel of it slipping between my fingers, like a real live rainbow I could touch. And the macaroni picture frame with my school

the sugar cereal.) Food that could have been used to feed those in need. Food that would not have been wasted. Food that did not have to be taken for granted. Bummer. I’m not pointing fingers or laying blame as I’m guilty, too. In my first career as a primary teacher, we glued beans to paper to show groups of 10, used pasta to spell out the kids’ names, and used rice, dyed green, to represent grass in art pictures. But that was then.

picture I gave my father for Father’s Day. Maybe he still has it on his desk at work... How many times did you make your mother a colorful cereal necklace, only to eat more than half of it before you could place it ever so gently around her neck? Beautiful memories. But today, they make me cry. They make me sad. I love that I made my parents presents and had the experiences I did. I just wish it had not been with food. Good Food. (Well, with the exception of

Now as a parent and a responsible, professional plant-based/vegan coach, I look at things differently. I teach compassion. I want my children and the families I work with to have more compassion for themselves. I want them to consider how all the choices they make can affect their quality of life and even their health. I want them to have compassion towards animals and compassion towards the planet. But we must not forget compassion towards other humans. When we take for granted that we can use a few bags of pasta to create a model house in a school pioneer village project, we are being a little selfish. Other children can use that food. Why not consider donating that food and finding recycled goods for all sorts of craft projects? If your children or their teachers are still using food as art projects, talk to them. Explain that although we live in a world where some of these materials may be easy for us to buy, it may not be as easy for others. Other people are going to bed hungry. When buying food for basic craft projects, we are not being our very best compassionate selves. It’s not very vegan.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FOOD ART FOR THOUGHT

Of course, it would be rude of me to end here without offering some recycled craft ideas that are great for Valentine’s Day, birthdays, Mother’s or Father’s Day...or any day really! • Use an old box to create the frame and backing of a picture frame and decorate with painted flowers made of newspaper. (Does anyone read a newspaper anymore?) • Use decorative tape to cover pop can tabs to replace the cereal on the necklaces. (No, I am not giving you permission to have a TAB with your salad.) • Use an empty bean can, plastic or glass container and decorate it as a pen and pencil holder for a desk. (Make sure to carefully cover the top of the can with really thick tape first.)

• Melt old crayons, add a piece of wick from the craft store and pour into muffin tins to create beautiful, ethical candles. • Use birthday streamers or ribbons and glue them down on paper to make unique patterns. • Use old buttons and beads to create bracelets, or use them for math projects. • Use Pinterest! There is a plethora of other ideas out there. But most of all use caution when purchasing items and think about their impact on the planet and other people. Use compassion and strive to make life a little more ethical each and every day.

About the Author Shoshana Chaim is a Family Plant-Based Health and Wellness Coach working to alleviate the stress in life caused by diet, unhealthy lifestyle and chronic illness. As the co-host of The Plant Trainers Podcast, magazine writer, TV guest and an international speaker, Shoshana inspires others with her personal and family health journeys as well as practical ways to improve quality of life through nutrition and fitness. Read more about Shoshana’s story here. http://bit.ly/2mwEdAt

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

Your Plant-based

Life as Art

CREATING AN ORIGINAL, INSPIRING, AND AUTHENTIC EXISTENCE by Howard Jacobson, PhD VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - YOUR PLANT-BASED LIFE AS ART

hen I think about the arts, I typically think about highly creative, distinctive people living original and inspiring

lives. Which is to say, not me. I’m no dancer, poet, musician, or sculptor. I write non-fiction (although many paleo propagandists would disagree), I work hard to earn a living, I’m married with two grown-ish kids, I own a small ranch house in the rural outskirts of a university town, and I live a pretty standard, ordinary life. None of that qualifies me as a “creative.” And if you have a similar life structure and trajectory, you aren’t a “creative” either. Right? Actually, that introduction was a total setup. If you’re nodding your head in agreement about our pedestrian lives, I want to shake us both out of it. The litmus test of a creative life is not how many Oscars or Pulitzers we win, or how many Platinum albums we release, or how many millions of views our videos generate on YouTube. Rather, I want to define creativity as the act of taking responsibility for our lives. Of taking charge, rejecting commercial conformity, and discovering and growing our unique authentic selves. And I want to argue that adopting a plant-based diet is one of the most important decisions we can make in pursuit of a creative existence.

Your Life As Art That’s the title of an excellent book by Robert Fritz, an expert on helping ordinary people live their lives as artists do. Fritz shows how you can organize a dinner party the way da Vinci painted the Mona Lisa, or how Shakespeare wrote Shakespeare in Love (the dude was way ahead of his time).

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - YOUR PLANT-BASED LIFE AS ART

His big point is that we can apply the artist’s eye

our impact upon the world. Don’t believe me?

and mind to ordinary situations and events. If you

Just ask Rob Greenfield, environmental activist

think and act creatively, then everything you do can

who walked around New York City for a month

be considered art.

wearing on his body every single piece of trash he generated. In our conversation on my podcast

And while it’s wonderful to attend dinner parties

(plantyourself.com/234), Rob said that one day

with themes like Hawaiian Beach and Jersey Diner

he woke up to the fact that he was unwittingly

and “All this Cheese is In Fact Completely Vegan,”

contributing to the destruction of all the things that

I’m talking about a much bigger purpose for the

he loved.

artistic life. Do you know anyone who wakes up every mornWhich is, an act of rebellion against the commer-

ing thinking, “How can I destroy the earth today?”

cial culture that seeks to turn us all into commodities: into mindless consumers, into unquestioning

I doubt it.

defenders of the status quo, and into interchangeable clones of each other.

And yet, destroying the earth is what we’re doing. At least, we’re trashing the carrying capacity of

In such a culture, we’re not asked to take respon-

the earth to support species like bees, elephants,

sibility for our lives, our moral development, or

wolves, whales, and oh yeah, humans.

Rob Greenfield, creator of The Food Waste Fiasco, has dived into more than two thousand dumpsters across the United States to demonstrate how nearly half of all food in the U.S. is wasted while 50 million Americans are food insecure.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - YOUR PLANT-BASED LIFE AS ART

But as long as we use LED light bulbs and keep our dryer lint filters clean, we’re encouraged to feel virtuous about our environmental mojo. So we can keep on mindlessly consuming, obedient to the imperatives of the market.

A Vicious Cycle Here’s the thing: we mindlessly over consume not simply because advertisers tell us to. The root of our global crisis is an inside job: we chase addictions to distract and numb ourselves from emotional and physical unpleasantness. So, it becomes a vicious cycle as our addictions (to drugs, junk food, junk media, junk sex, etc.) contribute to our misery. The statistics are stark: one quarter of all Americans are taking psychiatric meds on a regular basis. Twothirds of us are overweight and obese. And how many people do you know who delight in their

That’s why I stand so firmly behind my definition of creativity as the act of taking responsibility for our own lives. Because our very lives depend on our

daily lives, believe they are contributing their gifts

ability to break free from consumer culture, from

in a meaningful way, and feel nurtured and appre-

mindless consumption of substances and memes

ciated by strong, loving communities? Talk about

that are no good for us, and embrace our authentic

outliers…

humanity.

The more commodities we consume, the more

What do genuine adult human beings look like?

we ourselves come to resemble commodities.

According to Bill Plotkin, writing in Nature and the

That is, functionally identical and interchangeable,

Human Soul, they:

like the ultimate commodity: money. And since we are what we eat and what we think, mindlessly

“… most every day can be found joyously

consuming the standard Western diet of food and

engaging in their soulwork…

media actually commodifies us. … derive deep satisfaction from their efforts in We lose our true individuality, our native creativity,

making our world a more vital and beautiful

and our unique essence in the noise of conformity.

place

And compensate with superficial identifiers like sports teams, pop stars, and the color of our Apple

… experience deeply and abundantly their inter-

Watch band.

dependent membership in the natural world.”

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

The more commodities we consume, the more we ourselves come to resemble commodities. - Howard Jacobson, PhD

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - YOUR PLANT-BASED LIFE AS ART

It’s the Food

These questions may be less about their innate

Here’s the thing: it’s impossible to do all that while

being separated from the only form of sustenance

sucking at the teat of a consumer culture dedicated

they have ever known. The 50,000 SKUs at their

to turning all of nature into consumable and dis-

favorite supermarket represent life itself. As Daniel

posal products. And the most powerful, pervasive,

Quinn writes in My Ishmael, what we think of as

and literal teat of all is our industrial food supply.

human civilization has its origins in a single act: the

On a literal level, we are what we eat. If we eat

defensiveness than about their abject terror at

locking up of the food supply.

commodity junk food from packages, we build our

Unlike animals in the wild, we civilized humans

bodies on a cellular level with commodified junk.

have agreed that food is not free for the taking.

If we eat industrial meat and dairy, we come to

Instead, it’s guarded by force, and those with the

resemble captive beasts with no meaningful say in

key determine what labor the rest of us shall pro-

our own lives. If we eat unnaturally fattened poul-

vide in exchange.

try, we grow unnaturally fat ourselves. If that’s the deal, then we are powerless to engage We can’t begin to break free from the mental pro-

in what Bill Plotkin calls our “soulwork”: our authen-

gramming until we reject our infant-like depen-

tic self-expression in the service of a more beautiful

dence on food produced in factories and factory

and vital world. If it doesn’t pay, then at best soul-

farms. Like a runaway returning home three times

work is our weekend hobby.

a day for meals, our freedom is a laughable illusion. Think of your friends who are not yet plant-based

How to Transcend the System

and how baffled they are at your food choices:

That’s why becoming plant-based is so crucial to

“I don’t know how you do it. I could never give up cheese.” “What do you even eat?”

our ability to live a truly creative life. When we wake up from the industrial food hangover and realize that we can get our nutritional needs met from broccoli and kale and sweet potatoes and corn and apples and red beans, then we can increase our

“Where do you get your protein?”

VegWorld Magazine

food security exponentially.

Issue 44 - Jan/Feb 2018 |

FEATURE - YOUR PLANT-BASED LIFE AS ART

live in harmony with animals and plants and rivers and everything in the universe that supports life.

Unleashing Our Creative Soul I once heard a meditation teacher describe the Buddha as “a man who remade himself.” We can reforge a life-sustaining food chain from farmer to distributor to grocer to us. We can demand transparency in the environmental impact of our food choices, in carbon footprint, pesticide use, and habitat loss.

That’s always stayed with me, because it represents both the ultimate freedom and the ultimate responsibility of a human being. We can remake ourselves according to our own

We can reclaim our own agency over food, as cooks, as gardeners, as supporters of local and organic agriculture. We can compost our food waste and turn it into next year’s fertility instead of next century’s landfill.

values.

And while we’ll still be a long way from natural animal self-sufficiency, and will still have to earn money to live and eat, our collective movement away from corporate domination can set the table for a global shift in how humans steward our collective resources. So that one day, humans can learn to

culture and return to direct experience of the natu-

We can craft creative lives in the service of a more beautiful, more just, more abundant world. We can slough off the illusory chains of consumer ral world and its nourishment. Our lives can be art: original, inspiring, and authentic.

And it all starts with the food.

About the Author Howard Jacobson, PhD is the host of the Plant Yourself Podcast, and contributing author to Whole, by T. Colin Campbell, and Proteinaholic, by Garth Davis, MD. Howard runs the Big Change Program, with Josh LaJaunie, and helps people adopt lifestyle and dietary habits in alignment with their goals and values. To discover how to avoid backsliding and sustain your new health habits for life, grab his "Slippery Slope Report" free: http://plantyourself.com/slippery-slope. www.PlantYourself.com | www.BigChangeProgram.com VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

The Art of

COMPASSION PAINTING A KINDER PICTURE FOR EARTHâ&#x20AC;&#x2122;S ANIMALS by Leigh Sanders

FEATURE - THE ART OF COMPASSION

an art be used as a tool for activism in the fight against animal abuse and inequal-

ity, while also helping to

There are as many fascinating and exquisite forms of vegan art as there are artists themselves. Not all of it is ‘in-yourface’ realism. At times, it is sar-

promote the global bene-

donic and pointed; at times

fits of veganism? I strongly

gentle and whimsical. Some

believe that it can!

of it is troubling. Some of it is inspirational and uplifting.

The history of using art

The one thing that remains

as a means to champion

steadfast, however, is that

political and social causes

these artists paint the world

stretches far back to the 1930s. Why not harness the awesome powers of this highly persuasive medium in the fight against animal inequality? Unlike so many other avenues of human commu-

they see with depth, passion, and integrity. Their fervent love for animals and their profound concern for animal welfare is manifest in their art. It is not about painting pretty pictures of animals. It is about saving them. With this as my mission, I founded The Art of Com-

nication, art bypasses the rational mind and speaks

passion Project in early 2015. The project started as

directly to our souls. Art is unique in its ability to

an idea for a vegan art book to help raise funds for

touch our subconscious minds in a powerful, yet

“Veganuary” - a charity inspiring people to try going

gentle, way—planting seeds of awareness and

vegan for the month of January. Veganuary had

compassion in our collective consciences—seeds

been an integral part of my personal transition to

that we strongly believe will one day take root.

veganism the previous year. Having found this way

VegWorld Magazine VeggieWorld Barcelona expo - April 2017

Issue 44 - Jan/Feb 2018 |

FEATURE - THE ART OF COMPASSION

of life, I wanted to shout it from the rooftops and

Through projects that have included original art, art

fight against the cruelty and injustice towards ani-

prints, postcards, vegan art calendars, dining-out

mals that had unthinkingly been a part of my every-

cards and a downloadable coloring book, we have

day life until then. I desperately wanted to spread

thus far, been able to raise funds for Animal Aid,

the message, but having a physical disability limited

Veganuary, Hillside Animal Sanctuary, Barefoot

me in terms of hands-on activism. Since I could

Vegan Farm & Animal Sanctuary, Viva! and Riverâ&#x20AC;&#x2122;s

work from my computer, I honed in on the idea

Wish Animal Sanctuary.

of an art book, which would feature vegan artists from around the world. It was the perfect solution.

We have been privileged to have the opportunity

Through online research, I tracked down as many

to exhibit our vegan artists at VeggieWorld expos in

vegan artists as I could find. There was such an incredibly overwhelming response from artists wanting to get involved in fundraising that the initial idea for the book morphed into what is now The Art of Compassion Project. (Ironically, work on the book had to be postponed, but it is definitely still in the works.)

London, Paris, Barcelona and Munich. We also held a hugely successful vegan art poster exhibition at London Vegfest (October 2017) and have partnered up with TACN (Towards a Compassionate Nation) to exhibit work in Shanghai and Beijing, China. We aim to build and sustain a robust international network of vegan artists and a sense of community

The Art of Compassion Project is now an interna-

among those who share our same vision â&#x20AC;&#x201D;using

tional collective art project involving more than

art to spread the vegan message. It has been an

90 vegan artists from around the globe. Our main

honor to work with some of the most brilliant and

goal is to raise funds through a variety of projects,

talented artists from all over the world these past

donating 100% of the profits to various vegan orga-

years. Day after day, they inspire me to keep this

nizations, be they large or small.

project alive and thriving.

VegWorld VeggieWorld Paris Magazine - October 2016

Issue 44 - Jan/Feb 2018 |

FEATURE - THE ART OF COMPASSION

Some exciting projects are in the pipeline for 2018.

Can art be effectively used to help animals and pro-

To start the year, our 2018 Vegan Art calendar (in

mote a kinder, more compassionate world?

aid of A Well-Fed World) is on sale and available for purchase via our website. We also have an online vegan art auction and a pet portrait project happening soon. And then, of course, the long-awaited vegan art book to raise funds for Veganuary will be available June 1, 2018 on Amazon. By subscribing

You bet it can!!

More Information: www.artofcompassionproject.com Facebook: The.Art.of.Compassion.Project Instagram: @artofcompassionproject

to our website newsletter you can stay up-to-date

Twitter: aocproject

with all our projects.

Shop: www.redbubble.com/people/AOCProject

LIVE BY YOUR VALUES by Sara Sechi from the UK VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - THE ART OF COMPASSION

THE GUARDIAN by Lynda Bell from New Zealand “Being part of The Art of Compassion Project group has really helped me focus on my drive and purpose behind being an artist. Before I joined the group I was making a lot of art about animals and attempting to portray animal -rights messages; but after joining the group and seeing all the art from fellow vegan artists, my direction as an artist became more focused and inspired. I really knew what kind of artist I wanted to be, and this has developed even more as I’ve been part of the group. Art has now helped me find my voice—and is the best way for me to communicate about veganism and animal-rights.” - Lynda Bell

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - ARE YOU GETTING ENOUGH VITAMIN G?

HER HEART IS WITH THE ANIMALS Atara Schimmel from the United States VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - THE ART OF COMPASSION

â&#x20AC;&#x153;The Art of Compassion Project is a home to me. I know that my voice is appreciated and recognized. This sense of safety has helped me work through the anger, the helplessness and the paralyzing sorrow that I felt as a passive witness to the endless suffering of my brothers and sisters, the animals. It has helped me make peace with those that remain disconnected from their own contribution to this suffering. I have learned that the way that I share my message is just as important if not more important than the message itself. Today I am confident that I can share my vision for a world where Mother Nature and all of her children are respected and safe. Being a part of a community of artists that care and love and create from the same spiritual waters as I do is a homecoming. I feel very lucky to be a part of this community.â&#x20AC;? - Atara Schimmel

SOMEONE NOT SOMETHING by Leigh Sanders from Spain

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - THE ART OF COMPASSION

LIVE AND LET LIVE by Evelyn Suttle from Ireland VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - THE ART OF COMPASSION

“The Art of Compassion Project has been an amazing platform to create and show animal rights artwork, exhibit throughout Europe and connect with other activists. My highlight of last year was seeing all the beautiful, inspirational artwork in Centquatre, Paris and so many people examining, photographing and engaging with the artwork.” - Evelyn Suttle

FATE by Sara Sechi from the UK “The Art of Compassion Project made me discover animal rights art altogether. In four years as a vegan, I had never thought of using my artistic skills to spread the vegan message; but after coming across AOC, I jumped right into the first project and immediately saw how effective it was. The response I get from my animal rights art is much bigger than from any other form of activism I did or do. Art can reach a whole variety of people; it’s subtle and harmless, and it can speak directly to the hearth. It’s a very powerful tool, and I’m thankful to AOC for helping me find it.“ - Sara Sechi

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

CRY by Kit Jagoda from the United States â&#x20AC;&#x153;The Art of Compassion Project has reinforced my goals of shedding light of social justice and animal experience through visual art. To be a part of this community that seeks to raise awareness through visual art is an honor.â&#x20AC;? - Kit Jagoda

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

ROSIE THE RESCUER by Twyla Francois from Canada “The Art of Compassion Project has elevated animal rights art and brought together a united group of artists who all work towards the same goal - creating a compassionate world for all. For me personally, the Project has provided opportunities for exposure of my message that I couldn’t have otherwise dreamed of. I’m so thankful to have found the Art of Compassion Project.” - Twyla Francois

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

EVERYDAY ANIMALS: GALLUS GALLUS by Philip McCulloch-Downs from the UK VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - THE ART OF COMPASSION

“Since joining the AOC, I have linked up with such an array of artists that my introverted ‘art world’ (me and my cat!) has literally become ‘global’! It’s inspired me to focus even more clearly on my technique AND subject matter. Knowing that I had an audience of like-minded artists encouraged me to attempt more challenging subject matter—with successful results. Being a part of this group has made the world of difference to me as an artist and an activist, and the sense of ‘belonging’ has made me feel much more supported, enthused by and engaged with my chosen art style. The reaction to my artwork has ranged from tears, to disgust, to anger—sometimes at me for ‘daring’ to show the unpleasant truth. ANY reaction is good as it means the viewer is already engaging with the image and is responding before turning away. Art is a superbly effective way to bridge the gap between the hidden and the revealed, and it carries with it information and emotion. What the viewers do with their own feelings once they have walked away is unpredictable, but I truly believe that, in the right circumstances, one single picture has the power to change a life forever. There is a rapidly growing market thanks to social media, a new wave of inspired and energetic young activists, and a growing public awareness of the lies our society has been fed (literally) for decades.” - Philip McCulloch-Downs

ESCAPE by Laura Belmar Campos from Germany “For me The Art of Compassion Project is my strongest connection to the community of vegans and animal activists. To be a part of this is a very powerful motivation, and it helps to not despair in the face of everyday cruelty.” - Laura Belmar Campos

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

FEATURE - THE ART OF COMPASSION

A BETTER WORLD by Marcus Pierno from the United States “I feel like I’m part of a like-minded community of fellow artists who are all striving to help change the way the world views and treats animals the best way we know how—through visual expression. As for myself, I find it inspiring to be a part of such a group, and it gives me that much more incentive to help advance the cause through creativity. There is so much incredible talent and visual diversity in the AOC, it’s wonderful to witness and be connected to this wellspring of ideas; it certainly helps keep me going.” - Marcus Pierno

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

BUDDHA BUNNY by Karen Fiorito from the United States “The AOC Project has given me an opportunity to connect with other like-minded artists across the globe. This, in turn, gives me a sense of belonging to a movement of artists and activists which is much larger than me. I am not alone. Other artists in the group inspire, support and nurture each other in a way that’s unusual for the “art world.” - Karen Fiorito

About the Author Leigh Sanders is a South African born artist, English teacher, and the founder of The Art of Compassion Project. She is interested in metaphysics, spirituality, art, raw veganism and vegan nutrition. She lives in Catalonia, Spain with her husband and sells her inspiring work through Artfinder: www.artfinder.com/leigh-sanders.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

Discover how to shed old thinking patterns— and live more joyfully with food. Certified mindfulness meditation facilitator, award-winning health educator, and longtime vegan advocate Lani Muelrath has been practicing mindfulness meditation for 25 years. In The Mindful Vegan, she teaches you how to practice mindfulness and shows how it can bring freedom and a new joy to your eating—and living—experience. With step-by-step instructions, personal stories, positivity, humor, and a handful of delicious recipes, The Mindful Vegan will help you emancipate yourself from the stranglehold that mindless and compulsive eating have on your weight, health, food choices, and, most of all, peace of mind.

“The Mindful Vegan is a heartfelt approach to transforming life one bite at a time. Being conscious of a decision to honor your health, the life of animals, and our precious planet is the focus of this excellent book and can be a path to elevating the quality of our daily existence.” —JOEL KAHN, MD, FACC, Clinical Professor of Medicine (Cardiology) and director at The Kahn Center for Cardiac Longevity and author of The Whole Heart Solution “In connecting the ancient practice of mindfulness with the business of nourishing ourselves, Lani Muelrath’s The Mindful Vegan offers a powerful tool to support readers in making the choice, each day, to live a more compassionate and healthy life.” —John Mackey, cofounder and CEO of Whole Foods Market and coauthor of The Whole Foods Diet “Lani takes conscious living up a notch with this beautiful guide whose ripple effects extend far and wide. Long before you finish, you will have a much deeper connection to your own compassion—and a much broader understanding of what it means to live mindfully.” —COLLEEN PATRICK-GOUDREAU, bestselling author of The 30Day Vegan Challenge and host of the Food for Thought podcast

“If your relationship with food has been a bit of a rocky road, it is a must-read. Lani Muelrath brilliantly guides readers through a personal exploration that engages our senses and sensibilities.” —BRENDA DAVIS, RD, coauthor of Becoming Vegan “These thirty life-shifting days with Lani Muelrath link sustenance with silence, nutrition with attention. You’ll finish this book knowing that you’ve made peace with food and you’ve made friends with yourself.” —VICTORIA MORAN, author of Main Street Vegan and director of the Main Street Vegan Academy

P R E- O R D E R T O D AY A N D O R D E R T O D AY AT RECEIVE 3 BONUS GIFTS! www.themindfulveganbook.com bit.ly/mindfulveganbonus

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

NEW PRODUCTS FROM OLD FAVORITES

by Sharon McRae his month, I’m reviewing some new products from some of my favorite companies. EVOLVh, a natural luxury hair care company

with mostly vegan products (one or two contain

Curls Discovery Kit for Volume & Definition (http://tinyurl.com/y9zvcmrg), and the results have been amazing! I typically wash my hair at night, then twist strands to form curls and pin them up for an hour or so until I go to bed with my hair still

beeswax or honey) has just introduced a new fabu-

not completely dry. I wake up in the morning with

lous product for managing curly or wavy hair:

perfectly formed waves/curls, and very little main-

EVOLVH

tenance is needed for several days afterwards! I’ve

WonderBalm Magic for Curls (http://tinyurl.com/ych86j45) is a new styling formulation made without any silicone or silicone derivatives. A little bit goes an

noticed less frizz and static, too, and the products all have a very pleasant, clean scent that lingers slightly but is not overbearing. This balm is truly a wonder if you’re someone who likes to encourage a little bit of wave or curl but dislikes the slippery feeling of silicone-based

incredibly long way, and it really

products like

does add even more body, shine,

I do.

and manageability to my waves. I have been using this in conjunction with the

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

TRUE BEAUTY

INIKA ORGANIC

gives you the ability to

The vegan Australian cosmetic company Inika

looks…one

create

Organic recently launched in the US, and I love their makeup. They recently

released

some

new

three

different

shade

warmer peach-tone, and the other is a rose shade

products, including this unique

for more of a pop. You

Limited Edition Flawless Liquid Foundation Brush

can use them individually

(http://tinyurl.com/yb35vlck). I absolutely adore this brush and have never seen anything like it! You pump the foundation/tinted moisturizer into the center

or swipe across both shades for a unique, natural flush of color. The pigment is beautiful, long-wearing, and buildable. And if you’re taking your look from day-

well and dab over cheeks, nose, chin

time to night, just try dab-

and forehead where you want cover-

bing a bit of the Certified

age. Then blend the makeup into the skin

Organic Cream Illuminisor

using circular buffing motions…and the

(http://tinyurl.com/yb23v4rp) on

result with this dense array of bristles is a perfectly air-brushed look, smooth and even. The application is buildable, too! And of course, this brush, like all other Inika products, is completely cruelty-free and 100% vegan, made from synthetic bristles. I used to apply liquid coverage using my fingers or occasionally, a traditional foundation brush. This unique brush gives a much better look, so I don’t see myself ever going back. Definitely a must-have if you wear liquid makeup.

the apples of the cheeks adds a beautiful rosy

shimmer

for an alluring

eve-

ning

glow.

To truly complete the look, try one of their wonderful Certified Organic Vegan Lipstick shades. They have a wide

Inika Organic has recently introduced two new cheek formulations, one in powder form and one cream. I love the portability of their powder com-

range of colors; my favorites are the matte shades Nude

pacts and find myself using them almost exclusively

Pink & Pink Poppy for a nat-

lately, especially when I travel. The new Baked

ural, your-lips-but-better look.

Mineral Blush Duo (http://tinyurl.com/y7fctc4o)

(http://tinyurl.com/y8qjuxxk)

About the Author Sharon McRae is a wife and mother of three teens, as well as a certified health coach and PCRM Food for Life instructor residing in Columbia, MD. She has been adopting and applying principles of health and nutrition in her own life for more than three decades. She became a health coach to fulfill her passion of helping others take control of their health by making better lifestyle choices and adapting a whole food, plant-based vegan diet.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

IMAGINE

WHERE COMFORT AND COMPASSION MEET by Clay Garrett

ucked in an artsy, eclectic neighborhood in midtown Memphis, Tennessee, Imagine Vegan CafĂŠ serves up real food for real people. This homey eatery fits seamlessly amongst the yoga studios, vinyl record stores, vintage fashion outfitters, quirky coffee shops, hip bistros and used bookstores. A family owned and operated vegan cafĂŠ specializing in southern comfort food, owners Adam and Kristie Jeffrey opened Imagine in 2011, with the goal of creating a place where compassionate, environmentally conscious, like-minded vegans could enjoy a meal, snack or dessert without worrying or feeling like weirdos.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

Imagine’s menu, focusing on vegan comfort foods, offers dishes that were tasty enough to satisfy my vegan family of four, plus one omnivore (a visiting friend). Selections include vegan appetizers such as potato skins, buffalo wings and chili cheese fries; a wide variety of sandwiches; and veganized entrées like beef tips & rice, chicken & waffles and eggplant parmesan. The menu also features a few soups, salads and smoothies. Breakfast is served on weekends, and no menu in Memphis would be complete without BBQ. Imagine offers a vegan chopped BBQ sandwich topped with slaw. After some deliberation, I ordered the Big Smack. It’s Imagine’s version of a Big Mac, which includes two non-beef patties, special sauce, lettuce, cheese, pickles and onions on a dairy-free bun. My wife enjoyed a big plate of Tony’s BBQ Nachos, and our children devoured hot dogs with sides of mac n’ cheese. And while I can’t express my friend’s opinion of the Chicken Sandwich, the speed at which he cleaned his plate speaks for itself. We took a double chocolate and a salted caramel cupcake for the drive home, but between the five of us, neither cupcake lasted long.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

EAT THE WORLD - IMAGINE

Imagine’s white walls serve as a canvas for fun, hand-drawn images of all the animals you aren’t eating - cows, chickens and pigs. The wooden tables and benches lining the walls seems a perfect fit for a town like Memphis. The storefront window seals are littered with various animal rights organizations’ pamphlets and brochures. A few books and magazines are sprinkled in as well. If you browse as intensively as I did, you might even find the 20-year-old vegetarian magazine featuring Candice Bergen’s favorite recipe. Above a refrigerated drink and dessert case hangs a stop sign with the phrase, “STOP eating animals” across it. A pile of various toys are scattered in the opposite corner. The Jeffrey’s are extremely proud of the family-friendly environment they have cultivated at Imagine. Our two-year-old and four-yearold took full advantage of the opportunity to play while my wife and I relished the chance to relax and enjoy ourselves, free from the restraints of the typical restaurant etiquette. After six years, Imagine remains a popular stop for vegan travelers and locals alike. This café is an ideal place to bring the family for lunch - especially the kids. You’ll be greeted with smiling faces, good service, familiar dishes, reasonable prices and your little ones might even make a new friend. Take a look for yourself at their menu, hours and story at www.imaginevegancafe.com.

About the Author Clay is a husband, father, marketer, graphic designer and plant-based vegan from Arkansas. After a lifetime on the standard American diet, Clay dealt with gallbladder, sinus and gastrointestinal issues. In his early thirties, Clay transitioned to a plant-based diet curing his health ailments and his cognitive dissonance. Listen to his story on the Plant Yourself Podcast, plantyourself.com/190. Now, Clay spends his time working on projects more aligned with his values. Portfolio: claygarrett81.myportfolio.com Instagram: claygarrett81 Email: claygarrett81@gmail.com

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

LOVE FOOD CENTRAL IS ON A MISSION! by Michael Taylor

pen only 18 months, Love Food Central, located in Historic Kenwood of downtown St. Petersburg, Florida, is on a mission— welcoming vegans with delightful plant-based food while bringing in non-vegans with delicious comfort-style choices. The owners, Valerie and Cindy,

VegWorld Magazine

have created a menu and atmosphere that cater to a variety of tastes. But they aren’t ‘just’ vegan! They strive to purchase organic and non-GMO ingredients, locally whenever possible. Did I mention that every single menu item is also gluten-free? Moreover, their food waste is composted locally.

Issue 44 - Jan/Feb 2018 |

Usually, a business value system constructed like this results in higher-priced meals and beverages, but not here. As of this printing, there is no entrée priced higher than $10, yet the portions are quite generous. For the health-conscience person, there is plenty to eat, including three salads, a bowl and a veggie wrap. Want to be extra healthy? Add sunflower sprouts or sauerkraut. If you want to indulge a little, dig into the Tempeh Reuben or try what I ate, the “Love Burger.” If ordering the “Love Burger,” make sure you add the mushrooms (they are extra) as they really give this burger an added, rich taste. For a beverage, make sure you have the kombucha on tap or the chai tea. If feeling really naughty, then splurge with the nut milk shake...but save room for dessert! Dessert is not to be missed—it’s all very decadent and rich. If still hungry after dinner, everyone should order something different and share. The soft serve ice-cream (cashew coconut based) and the pies were the hit in our group. Once I tasted the cheese cake, I regretted

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

EAT THE WORLD - LOVE FOOD CENTRAL

my decision to share. It was that good! And if you want to eat lighter, ice cream cookie sandwiches and plain cookies are always in the dessert case. The service is extremely friendly and quick. They are happy to let you know their favorites, so do not hesitate to ask. This is a limited-seating café with some outside seating as weather permits. Credit cards are welcome and reservations are not taken nor needed. Only street parking is available, but generally, you will be able to park very close to the restaurant. If you are in the St. Pete area, don’t miss the tasty vegan fare made and served with love by this creative café!

About the Author Michael Taylor travels in North America, South America and Europe for business and strives to dine at the very best vegan restaurants in every city he visits. As a vegan of eight years and vegetarian for 22 years before that, he has sampled some of the best vegan foods in 47 states and 24 countries. Michael looks for restaurants using the best ingredients (organic preferred), innovative recipes and vegan outreach.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

Recipes for Health

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

LEMON-GINGER SWEET ROOT NOODLES By Katie Mae, PlantzSt.com Makes 5 cups Ready in 15 minutes Stores 1 week in fridge

INGREDIENTS • 3 ounces yellow onion, sliced thinly (½ medium)

• 2 Tablespoons lemon juice

• 1-inch fresh ginger, peeled and minced

• 2 Tablespoons apple cider vinegar

• 6 ounces spiralized beets (1 large)

• 2 Tablespoons water

• 6 ounces spiralized sweet potato (1 large)

• ¼ cup diced fresh mint

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

LEMON-GINGER SWEET ROOT NOODLES

DIRECTIONS

CHEF’S NOTES

1. In a large sauté pan or skillet over medium-high heat, add onions and cover. Sauté for a few minutes, stirring occasionally.

I used red beets and orange sweet potatoes in this dish, but feel free to use any varieties you like. The red beet juice gave the sweet potatoes a pink color, which leads to a pretty plate of red, purple, and pink noodles.

2. In a small bowl, mix lemon juice, apple cider vinegar, and water. 3. Add ginger, beet noodles, and sweet potato noodles to the pan. Pour the lemon marinade over the noodles and turn the heat to medium. Cover and sauté for 5 minutes, occasionally giving the noodles a gentle stir to so they cook evenly.

You can also replace the beets and sweet potato with other starchy vegetables, such as winter squash, yams, rutabagas, turnips, carrots, or parsnips.

4. After 5 minutes, or once the noodles are tender to your liking, turn off heat. Stir in fresh mint and serve warm or chilled.

About the Chef Katie Mae is a culinary coach, nutritionist and the founder of Plantz St. Culinary Gym in downtown Santa Rosa, CA. The Culinary Gym is a place for people to learn and practice cooking with whole plant foods to enhance their fitness and quality of life. With in-person classes, online programs, and several eCookbooks, Katie Mae helps make the plant-based diet convenient and extra flavorful. Katie Mae is a cooking instructor at TrueNorth Health Center and the McDougall residential health programs. She also contributes to the Forks Over Knives and the Food Revolution Network websites. Katie Mae holds a Master of Science in Nutrition from Bastyr University and has completed the Rouxbe Plant-based Culinary Certification. You can find her recipes and work at PlantzSt.com.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

EASY VEGAN

PUMPKIN

BEAN CHILI

by Mark Reinfeld - The Doctor & The Chef

njoy this hearty chili â&#x20AC;&#x201C; the ultimate winter comfort food. Adzuki beans, originating in East Asia and the Himalayas, are a nutrient-packed source of fiber and protein that are said to have a warming effect on the body - perfect for the autumn and winter months. Enjoy with a dollop of vegan sour cream (vegan mayo and lemon juice), a sprinkle of toasted pumpkin seeds and garnish with a sprig of cilantro. VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

EASY VEGAN PUMPKIN BEAN CHILI

Prep time 10 minutes Cook time 20 minutes Total time 30 minutes Serves 6 cups

INGREDIENTS

DIRECTIONS

• 1 Tablespoon coconut oil or water

Heat coconut oil in a medium-sized pot over medium-high heat. Sauté onion in oil for 3 minutes, stirring frequently and adding small amounts of water, if necessary, to prevent sticking. Add garlic and tempeh and cook for 3 minutes, stirring frequently. Reduce heat to medium.

• 1 cup diced yellow onion • 4-5 cloves garlic, pressed or minced • 8 ounces finely chopped soy tempeh • 1 15-ounce can adzuki beans or 1 ½ cups cooked • 1 14.5-ounce can fire roasted tomatoes or 1 ½ cups diced fresh tomatoes • 1 cup water or vegetable stock • 1 teaspoon chili powder • ¼ teaspoon chipotle chili powder • ½ teaspoon ground cumin (optional) • ½ cup pumpkin puree or 1 ½ cups roasted and cubed pumpkin (see note) • 2 Tablespoons freshly squeezed lime juice • ½ teaspoon sea salt or to taste • 1 Tablespoon wheat-free tamari (optional) • 2 Tablespoons minced cilantro Recipe Courtesy of the Doctor and Chef

Add adzuki beans, fire roasted tomatoes, chili powder, chipotle powder, and cumin, if using. Cook for 15 minutes, stirring occasionally. Add the water, pumpkin, lime juice, salt, and tamari, if using, and gently stir. Cook for 5 minutes. Add the cilantro and stir well before serving.

NOTES To roast the pumpkin, preheat oven to 400°F. Carefully slice the pumpkin into halves or quarters and remove the seeds. Place on a baking sheet with approximately ½ inch of water and roast until just tender, approximately 35 minutes, depending on the size of the pumpkin. Do not overcook. Allow to cool and scoop out the flesh. Cut into ½ inch pieces for use in this recipe. You can also substitute the pumpkin with squash such as butternut, buttercup or kabocha. Method 2: Instead of roasting the pumpkin, peel and chop the pumpkin into 1 inch cubes. Add along with the tempeh and cook for an additional 20 minutes.

About the Chef Mark Reinfeld is a multi-award winning chef and author with more than 20 years of experience preparing creative vegan and raw food cuisine, and was recently inducted into the Vegetarian Hall of Fame. Since 2012 he has been the executive chef for the North American Vegetarian Society’s Summerfest, one of the largest vegetarian conferences in the world. He specializes in vegan and raw food recipe development and offers vegan cuisine workshops world-wide. Learn more about Mark at www.doctorandchef.com and www.veganfusion.com

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

SWEET POTATO TACOS

MADE LIGHTER WITH CABBAGE CUPS by Katie Mae, PlantzSt.com

Makes 6 tacos Ready in 15 minutes (not included sweet potato cook time) Stores 6 days in fridge (unassembled)

INGREDIENTS • 2 medium-sized cooked sweet potatoes, mashed (any potato works) • 1½ cups cooked black beans (15ounce can, partially drained) • ½ teaspoon ground cumin • ½ teaspoon chili powder • ½ teaspoon salt-free seasoning (e.g. Benson’s Table Tasty) • 6 purple cabbage cups (OR romaine leaves) • 1 Roma tomato, diced • 1 avocado, diced • 1–2 limes, sliced into wedges

VegWorld Magazine

DIRECTIONS 1. Set freshly cooked and mashed sweet potatoes aside. If the sweet potatoes were cooked previously and are cool, then warm them up on the stovetop or in the microwave. 2. In a medium saucepan over medium-low heat, add the black beans, cumin, chili powder, and salt-free seasoning. Heat the beans for 5 to 10 minutes, stirring occasionally. 3. To assemble the tacos: First spread a layer of sweet potatoes, about ¼ cup across the center of a cabbage cup or romaine leaf. Add about ¼ cup of the black beans over the sweet potatoes. Top with diced tomatoes, avocado, and a squeeze of lime juice. Enjoy!

CHEF’S NOTE If you want the cabbage cups to be a little bit softer and warmer, layer the sweet potato into the cabbage cups and microwave for just 30 seconds. Then continue filling the cups with the other toppings.

Issue 44 - Jan/Feb 2018 |

SMOKEY BEANS & QUINOA STUFFED PEPPERS By Katie Mae, PlantzSt.com

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

SMOKEY BEANS & QUINOA STUFFED PEPPERS

Makes 4 peppers Ready in 1 hour Stores 5 days in fridge

INGREDIENTS

DIRECTIONS

• ½ small onion, diced (3 ounces)

1. Cut tops off peppers and discard the seeds. Feel free to save the tops and roast them with the dish.

• 2 cloves garlic, minced • 1 Tablespoon chili powder • ½–1 teaspoon smoked paprika or liquid smoke • 1 cup uncooked quinoa (6 ounces) • 1 cup water • 15 ounces fire-roasted tomatoes, no salt added • 2 cups cooked black beans (12 ounces) • 3 Tablespoons nutritional yeast • 5 cups baby spinach (2.5 ounces) • 4 large red, yellow, or orange bell peppers • 4 large red, yellow, or orange bell peppers

2. Add the onions, garlic, and spices to a medium sauce pan over medium-high heat. Dry-sauté for a few minutes, stirring occasionally. 3. Preheat the oven to 375°F. Line a baking dish or rimmed baking sheet with parchment paper. 4. Add the quinoa, water, and fire-roasted tomatoes and cover with a lid. Bring the water to a boil, and then reduce the heat to low. Simmer for 15 minutes or until the liquid is absorbed and the quinoa is fluffy. 5. Transfer the quinoa to a large mixing bowl. Add the black beans, nutritional yeast, and spinach. Mix well. 6. Generously stuff the peppers with quinoa mixture until all peppers are full. Place the tops back on the peppers and then cover the dish with foil. 7. Bake for 30 minutes covered. Then remove the foil and increase heat to 400°F. Bake for 15 more minutes or until peppers are soft and slightly golden brown. For softer peppers, bake for an extra 5 to 10 minutes.

CHEF’S NOTE Parboil the peppers in boiling water for 5 minutes to cut the cooking time in half. To parboil: add the peppers to a large pot of boiling water and cook for 3 to 5 minutes. Drain and rinse in cold water; set aside. Red, orange, or yellow bell peppers are the best choice for this recipe, because they are sweeter than green bell peppers.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

BLACK BEAN CHILI WITH BROWN RICE by Diana Bezanski , Fogwood & Fig

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

BLACK BEAN CHILI WITH BROWN RICE

A wonderful smoky and slightly sweet black bean chili.

INGREDIENTS • 1 onion, chopped

• 1 teaspoon chili powder

• 3 cloves garlic, minced

• 1 Tablespoon crushed dry oregano

• 1 chipotle pepper in adobe sauce, minced

• 2 14-ounce cans of black beans in their juice or 2 heaping cups fresh cooked beans with 1 cup of bean broth

• 3 medium carrots cut into rounds • 1 cup squash such as delicata or a sweet potato • ½ teaspoon ground cinnamon • ¼ teaspoon ground clove • 1 teaspoon ground cumin • 1 ½ teaspoons smoked paprika • 1 ½ teaspoons smoked sea salt (optional)

• 2 Tablespoons tomato paste • 1 Tablespoons bouillon paste (or replace water below with vegetable stock) • 1 ¾ cups water • 2 Tablespoons apple cider vinegar • 1 Tablespoon maple syrup

• ¾ teaspoon ground coriander

DIRECTIONS

OPTIONAL TOPPINGS

1. Combine the tomato paste and bouillon in water and set aside.

Avocado is nice.

2. Using a medium pot, sauté the onion and chipotle in olive oil until tender (about 4 minutes).

Vegan sour cream

Vegan feta

3. Add the garlic, carrots and squash along with the spices and toss until fragrant (about one minute). 4. Add the black beans and stir, followed by the tomato paste and broth mixture. 5. Add the apple cider vinegar, maple syrup and season with more salt, if needed. 6. Cook until carrots and squash are fork tender. Serve with cooked brown rice, scallions and fresh herbs.

ABOUT THE CHEF Diana’s love of quiet country living, home cooking, and vegan cuisine has inspired an unexpected career shift. A long career as a professional wedding photographer has now evolved into a career as a professional plant-based chef and soon-to-be owner of a small café in Port Jervis NY. Diana lives in Northeast Pennsylvania with her husband, Jeff, and their rescued dog, Alice.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

SOUTHERN COMFORT SPLIT PEA SOUP By Katie Mae, PlantzSt.com Makes about 4 servings Ready in 30–60 minutes Stores 1 week in fridge

INGREDIENTS • 1 small onion, diced (4 ounces)

• ¾ teaspoon smoked paprika

• 1½ cups yellow split peas, rinsed

• ¾ teaspoon cayenne pepper

• 4 cups water

• 1 sweet potato, chopped into 1-inch pieces (8 ounces)

• ½ Tablespoon garlic granules

• 1 red bell pepper, diced (4 ounces)

• ½ Tablespoon dried oregano

• ¾ cup corn (optional) (4 ounces)

• 1 teaspoon dried thyme

• ¼ cup nutritional yeast

• 1 teaspoon dried rosemary

• 4 large collard leaves, thinly sliced in ribbons (4 ounces)

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

SOUTHERN COMFORT SPLIT PEA SOUP

INSTANT POT STEPS 1. Add the split peas, water, onion, garlic granules, dried herbs, and spices to the Instant Pot, or another electric pressure cooker. 2. Set the mode to manual and the timer to 4 minutes. Seal the lid and close the pressure valve. 3. Once the 4-minute timer has gone off, carefully release the pressure valve, making sure your hand and fingers are not over the valve. 4. When you are able, open the pot and stir in the sweet potato, bell pepper, corn, and nutritional yeast. Then add the collards, letting them rest on top of the soup. 5. Close the lid again and make sure the pressure valve is closed. Cancel the previous settings and then turn on manual mode. Set the timer for 1 minute. 6. When the timer goes off, carefully release the pressure and open the pot as soon as you’re able to prevent overcooking. Let the soup cool for 5 minutes before serving.

STOVE TOP STEPS

CHEF’S NOTE

1. Add the water and split peas to a large soup pot over medium-high heat. Add the onion, garlic granules, dried herbs, and spices.

The water amount depends on the cooking method, cooking time, and how thick you want your soup. On the stovetop, I use 6 cups of water, but in the pressure cooker I only use 4 cups.

2. Cover, bring to a boil, and then reduce heat to low-medium. Cook the peas at a strong simmer/light boil for 45 minutes. Stir occasionally. 3. After 45 minutes, or when the peas are close to your desired consistency, add the sweet potatoes and bell pepper. Continue to simmer until the sweet potatoes are tender when poked with a fork, about 10 minutes. 4. Stir in the corn, nutritional yeast, and collards. Simmer for 5 more minutes or until heated through. Serve warm or chilled.

VegWorld Magazine

The longer you cook the split peas and sweet potato, the creamier they’re going to be. If you want a creamier soup, adjust the cooking time accordingly. When using the Instant Pot, if you find the sweet potatoes are not fully cooked when you open the pot for the second time, repeat steps 5 and 6. If you like a little more heat, feel free to drizzle your favorite hot sauce over your serving of soup. I also like to sprinkle on a little extra nutritional yeast.

Issue 44 - Jan/Feb 2018 |

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

Pre scr ipt ion s f or Hea lth w it h

Dr. Lin da Ca r ne y

WHY WEIGHT?Â

Abstain From Unsafe Lifestyle Choices VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

PRESCRIPTIONS FOR HEALTH

period is over, and then the weight returns with a vengeance. Surgical procedures likewise offer temporary solutions, only to disappoint again because the cause of the problem has not been understood.

Dying to Lose Weight

It is time to cease and desist from these harmful

The search for weight loss tips and tricks advances

out damaging our health.

practices. It is possible to safely lose weight with-

to front and center in the minds of millions of confused and concerned dieters as our world continues to gain in girth. Desperation drives people to weight loss solutions which are often damaging and debilitating. Many people are literally dying to lose weight. High-protein, low-carbohydrate diets, such as the Atkins diet, have become very popular. Although low-carb, high-protein diet

Stomach Emptying Device

advocates claim their diet is based on solid scien-

A company named Aspire Bariatrics has recently

tific evidence, these diets pose serious health risks

created a breakthrough medical device called the

(http://bit.ly/2C0y8nD).

AspireAssist which is surgically implanted. This

Modern-day, invasive surgical procedures abound,

vide a port, much like an on/off spigot, through

and there are many diets of deprivation promising

which swallowed food can be easily removed from

lasting weight loss. These diets work until the diet

the stomach. What wonâ&#x20AC;&#x2122;t they think of next? This

VegWorld Magazine

device pierces through the abdominal wall to pro-

Issue 44 - Jan/Feb 2018 |

PRESCRIPTIONS FOR HEALTH

recent solution has many risks and side effects

been activated. These receptors gauge the amount

(http://bit.ly/2BRyhJk), which can include death.

and type of food that we eat. Stretch receptors in

Of course, there is a better way.

the stomach (http://bit.ly/2kjoy7d) tell us that the

When an obese patient comes into my office for the first time, I often have to really restrain myself not to pour out all at once the life-saving information I’ve learned in my 31 years of medical practice. I pace myself in teaching them how to lose weight and keep it off without ever feeling hungry. I also teach how to help stop the cravings and improve the feelings of anger or depression. It takes effort. It doesn’t come easy. But, it is a lot easier than enduring fad diets and devices.

bulk (volume) of the food that we have eaten is sufficient. Fiber provides the bulkiness in whole, natural plant foods. The caloric (or nutrient) sensors in the stomach measure the caloric density and nutrient content of the food. Americans are severely deficient in micronutrients and fiber. A diet rich in micronutrients satisfies our appetites and resolves food addictions by meeting our micronutrient needs. Our food addictions and desire to overeat aren’t related to our lack of willpower but to our body giving us the wrong signals. These signals are constantly telling us to overeat because we haven’t fulfilled our micronutrient needs.

Stomach Receptors The food industry has been very successful at developing irresistible, highly-palatable foods that seduce our taste buds. Because today’s food has had its components taken apart, re-formulated, and put back together (with the addition of salt, sugar and fat into a “food-like” product), the majority of Americans can unknowingly turn into food addicts. Most diet plans involve calorie or point counting, limiting portion size, utilizing extremely strong willpower and following an intense exercise program. While these approaches may result in weight loss, most people find themselves hungry (and grouchy) most of the time. Losing weight and maintaining a healthy weight for the remainder of your life involves changing the composition (or density/concentration) of our food. It also involves stretch receptors. We experience satiety only when both the stretch receptors and nutrient receptors inside of our stomachs have

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

PRESCRIPTIONS FOR HEALTH

EATING MEAT In order to test whether or not weight gain is due to the excess calories in meat (http://bit.ly/2C171sI), hundreds of thousands of men and women spanning 10 countries were followed over a 5-year period in the EPIC-PANACEA study.1 This study was one of the largest studies on human nutrition ever performed. The study controlled calorie intake so that it could demonstrate whether or not consuming meat was associated with weight gain. This means that the group including meat in their diet ate the same number of calories as the group that did not consume any meat. Even after controlling for calories, the group that included meat gained weight.

Why Weight Loss Might Evade Us

There are other studies as well. In one, it was determined that meat consumption is associated with obesity among US adults.2 Meat consumption is

CALORIE DENSITY

associated with obesity and higher waist circum-

Weight loss begins by understanding the concept of Calorie Density. All foods are not created equal. Some foods tend to promote weight gain and others, weight loss. This is based purely on the density of the calories (http://bit.ly/2BswJci) of particular foods. Understanding the concept of calorie concentration is the first step for many people in gaining control of their weight. Vegetables tend to be less than 200 calories per pound and can be freely eaten. On the other side of the scale is oil which contains 4,000 calories per pound and should not be eaten at all. Fruits come in around 150 to 400. Starchy vegetables from around 300 to 600. Beans and legumes are usually around 600but can be up to around 800, such as soy and peanuts. Nuts and seeds are around 2,400 to 3,200 calories per pound and should only be eaten sparingly, if at all. Processed foods occur in varying degrees of calorie concentration but are generally highly concentrated to more than 1,400 calories per pound of food.

vegetables and fruits is inversely associated.

VegWorld Magazine

ference (http://bit.ly/2ArbxUd) whereas intake of

Another study found a relationship between animal-based protein and obesity. Thus, protein, and not just the animal fats, contributes to obesity. The protein itself is problematic, apart from the animal fat: “Our findings suggest that protein derived from animal sources, in particular from meat, fish and shellfish, may be associated with increased risk of both global and abdominal obesity among presumably healthy adults in Luxembourg. These findings suggest that lower animal protein intakes may be important for maintenance of healthy body weight.”3 Of course, I suggest that for optimal health, no animal protein should be eaten. Now that we know that animal protein is to blame, are fats let off the hook? Not really. Even some of our most beloved “healthy” plant-based fats can cause weight gain.

Issue 44 - Jan/Feb 2018 |

PRESCRIPTIONS FOR HEALTH

EATING EXCESS FAT

low-fat plant foods, leaving off the oil and enjoying all the fabulous textures, colors, and flavors plants

Excessive weight contributes to many disease con-

offer, they, too, often see their numbers move in

ditions. Losing excess body fat improves health,

the right direction. Weight goes down, cholesterol

sometimes greatly. Reversal of disease conditions

drops (sometimes dramatically), blood pressure

is possible when excess body fat is shed by eating

begins to normalize (often very quickly), and dia-

a lower-fat diet. In a longitudinal study published

betes medications are often reduced or eliminated.

in Preventive Cardiology, researchers started with a basic premise: “Any dietary program that reduces

Additional research work was carried out to deter-

the number of calories a person eats to fewer than

mine the relationship between dietary fat and body

what he or she needs will result in weight loss.”4

weight control (http://bit.ly/2nNNl8F). Researchers

It ended up that the premise was flawed. In their

examined data from the National Weight Control

study, all participants were placed on a 1,600 calo-

Registry database and evidence from several epide-

rie-per-day diet. They were placed in groups based

miological, preclinical and controlled clinical stud-

on dietary preferences: High-fat, Moderate-fat and

ies. They discovered that high dietary fat consump-

Low-fat. The groups on the Low-fat diet, by far, lost

tion promoted weight gain. Controlling fat intake

the most weight even though all four groups were

was found to be key for long-term weight manage-

eating the same amount of calories daily.

ment. The results of this research work do not support some popular, but questionable, claims that

After 12 months, the low-fat diet group saw reduc-

obesity is associated with a lower dietary fat intake.5

tions in cholesterol (39.1%), triglycerides (37.3%) and homocysteine (13.6%) levels compared to the

Many plant-based doctors, like me , advise those

High-fat and Moderate-fat group. In fact, the High-

trying to lose weight to limit the “healthy” fats

fat group saw increases in cholesterol, triglycerides

such as nuts and avocados (http://bit.ly/2jEyFnS)

and homocysteine levels.

until their optimal weight has been reached. In my Starch-Smart System, you will note that there are

I like this study because it lets us watch, over the

four levels to choose from, depending on an indi-

course of a year, the effects of the chosen diet on

vidual’s goals. A healthy athletic teenager does not

the risk factors for disease.. I’ve seen from experi-

need to restrict “healthy” fats in the same way as a

ence in my office that when patients begin eating

person looking to reverse diseases or lose weight.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

PRESCRIPTIONS FOR HEALTH

I recommend that you download my PDF at http://bit.ly/2yXwPGC and compare the various headings and how they change based on the levels: Starch-Smartish, Starch-Smart, Starch-Smarter and Starch-Smartest. In particular look at the headings “Oils, Nuts, Seeds, and other High-Fat Foods” and “Salt & Sugar.” Many success stories have found my approach well balanced. High consumption of low-fat, high complex carbohydrate diets (http://bit.ly/2nKfdu4) is associated with healthier weights and lipid profiles in overweight metabolic syndrome patients. Another study examined the long-term effects of low-fat, high-carbohydrate diets on the body mass index and lipid profile of overweight metabolic syndrome patients. Researchers fed 46 metabolic syndrome patients with either low-fat, complex carbohydrate diets (the LF-CC group), low-fat, simple carbohydrate diets (the LF-SC group), or a control diet for six months. The body weight, blood pressure, and plasma lipid levels of all the subjects were measured every two months throughout the duration of the study. Researchers observed a higher percentage of weight loss in subjects fed low-fat, complex carbohydrate diets than patients in the other two groups. According to this study, patients on low-fat, simple carbohydrates had higher plasma content of fatty acids than subjects in the LF-CC and control groups. The findings of this study again support

ined the effect of consistent consumption of sug-

the hypothesis that diets rich in complex carbo-

ar-sweetened beverages on weight gain and obe-

hydrates and low in fat may promote weight loss

sity risk. Thirty published studies were included in

(http://bit.ly/2A8sej2) and improve the lipid profile

a meta-analysis. Researchers found that habitual

of overweight metabolic syndrome patients.6

intake of sugar-sweetened beverages is definitely

EATING SUGAR

associated with increase in body weight and obesity risk. The findings of this review reveal that fre-

High intake of sugar-sweetened beverages may

quent consumers (both adults and children) of sug-

also promote weight gain and the development

ar-sweetened beverages are more prone to gain

of obesity. In one study, the researchers exam-

weight and develop obesity.7

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

PRESCRIPTIONS FOR HEALTH

INSULIN RESISTANCE

the alkaline-loving colonic bacteria, which cause us to defecate out some of the calories before we

When we eat one bite (just ONE bite!) of the substances which create insulin resistance, we may experience the effects of insulin resistance for 10

can absorb those calories. TIMING OF MEALS

– 14 days thereafter. NOT fair! The effects of insulin resistance are food cravings (hunger) and body-fat

Big savory breakfasts and lunches filled with

storage. Among the causes of insulin resistance are

legumes, intact whole grains (flourless), and veg-

animal protein, fats (yes, even whole-foods, unpro-

gies satisfy our hunger so well (and for so many

cessed, plant-based fats), caffeine, and alcohol.

hours) that this helps us to eat lighter, earlier suppers. The less calorie-concentrated and earlier the

Another point to consider is that any type of meat such as beef, pork and poultry stimulates substantial insulin secretion from the pancreas into the blood-

supper, the easier it is to lose weight, according to scientific studies.

stream. In fact, “meat protein causes as much insu-

In a study of 420 overweight or obese patients on

lin release as pure sugar (http://bit.ly/2BZS4qB).”

a 20-week weight-loss diet, researchers looked at

Those who consume meat have up to 50% higher

the timing of their largest meal of the day to test

insulin levels whereas vegetarians have significantly

if WHEN the participants ingested the majority of

lower insulin levels. High insulin levels encourage

their calories would make a difference in weight

the storage of fat, thus promoting obesity.

loss. HOMA, an index of insulin resistance, was

COLON BACTERIA

significantly higher in the late eaters. The study authors concluded that there is a relationship

When we eat acid-forming animal proteins which

between the timing of food intake and the effec-

destroy the alkaline-loving bacteria of the colon,

tiveness of weight loss. Participants who ate the

that acid-forming animal protein may suddenly

bulk of the day’s calories before 3:00 in the after-

drop the colon pH so low that only the acid-lov-

noon lost more weight. Further, being an “evening

ing colonic bacteria survive. The acid-loving colon

person” was associated with late eating, promoting

bacteria make all the calories available to us, unlike

insulin resistance.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

PRESCRIPTIONS FOR HEALTH

“The timing of the main meal by itself seems to be

improve the conditions of obese women with

the most determinant factor in weight loss effec-

metabolic syndrome.

tiveness and therefore, eating at the right time may be a relevant factor to consider in weight loss ther-

Another study examined the effect of regular con-

apies.”8 This study indicates that our body responds

sumption of a high calorie breakfast vs. dinner

to circadian rhythms whether or not we’re fully

on weight loss in overweight women. Research-

aware of them.

ers assigned obese women with metabolic syndrome into 2 groups: the breakfast group and the

I’ve seen in my medical practice that patients who

dinner group. While the subjects in the breakfast

eat a low fat, whole-foods, plant-based diet free

group were placed on diets with calorie content

from added oil, taking in the majority of their calo-

of 700 kcal for breakfast, 500 kcal for lunch, and

ries early in the day, finishing a light supper before

200 kcal for dinner, those in the dinner group

six in the evening, exercising, and being asleep by

were fed with meals that contain 200 kcal, 500

two hours before midnight, generally experience

kcal, and 700 kcal for breakfast, lunch, and din-

greater success in reaching optimal health, includ-

ner respectively for 12 weeks. The serum concen-

ing weight loss.

trations of fasting glucose, insulin, triglycerides, ghrelin, HOMA-IR, waist circumference, hunger

Regular intake of high-calorie breakfast and

scores, and satiety scores were measured in all

low-calorie dinner may promote weight loss and

the subjects before and after dietary intervention. Researchers observed a higher percentage of weight loss and decrease in waist circumference in subjects in the breakfast group than in those in the dinner group. Members of the big-breakfast group had lower hunger scores and plasma triglyceride levels but higher satiety scores than subjects in the big-dinner group. According to this study, the plasma concentrations of fasting glucose, insulin, ghrelin, and HOMA-IR decreased in both groups, with greater reduction seen in the breakfast group. The findings of this study show that the consumption of a high-calorie breakfast and low-calorie dinner may help obese women with metabolic syndrome to lose weight and improve their metabolic health.9 BEDTIMES Two hours of sleep before midnight are worth four hours of sleep after midnight, when it comes to cortisol, ghrelin, and leptin, which influence our weight.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

PRESCRIPTIONS FOR HEALTH

THYROID I order blood tests for antibodies against the thyroid, which can occur when the immune system is stressed by sleep-disordered breathing or by eating animal protein. The thyroid is key in helping to regulate our weight. SLEEP HYPOXIA Oxygenation saturation below 94% can thwart our weight loss. If you get tested for sleep apnea, your MD may prescribe a sleeping pill just for that night of the sleep test, to test for partial airway closure when most relaxed. Decreases in oxygen level during sleep have been shown to hinder loss of body-fat.

http://ajcn.nutrition.org/content/92/2/398.long

{{Wang Y, Beydoun M. Meat consumption is associated with

As you can see, while our food choices are by far the biggest factor, there are other factors that might be at play. If you have adopted a whole-foods, plant-based lifestyle with the intent of losing weight but are not seeing the results that you were hoping for, then I would like to recommend that you please learn about my Starch-Smartest Program. It is free to you. I recommend that you follow it to the letter for 30 days. What have you got to lose? Besides some weight?

EM Williams, Heidi MW Sonnemans, Esther EJ Valk, Elizabeth Robinson, and Nicholas J Wareham. Long-term effects of ad

obesity and central obesity among US adults. International journal

libitum low-fat, high-carbohydrate diets on body weight and

of obesity (2005). 2009;33(6):621-628. doi:10.1038/ijo.2009.45.}}

serum lipids in overweight subjects with metabolic syndrome. m J

Alkerwi A, Sauvageot N, Buckley JD, et al. The potential impact

Clin Nutr January 2002 vol. 75 no. 1 11-20

of animal protein intake on global and abdominal obesity:

Malik VS, Schulze MB, Hu FB. Intake of sugar-sweetened

evidence from the Observation of Cardiovascular Risk Factors

beverages and weight gain: a systematic review. The American

in Luxembourg (ORISCAV-LUX) study. Public Health Nutrition.

journal of clinical nutrition. 2006;84(2):274-288.

2015;18(10):1831-1838. doi:10.1017/S1368980014002596. 4.

Sally D Poppitt, Geraldine F Keogh, Andrew M Prentice, Desmond

Garaulet M, Gómez-Abellán P, Alburquerque-Béjar JJ, Lee Y-C, Ordovás JM, Scheer FA. Timing of food intake predicts weight

Fleming, R. M. (2002), The Effect of High-, Moderate-, and

loss effectiveness. International journal of obesity (2005).

Low-Fat Diets on Weight Loss and Cardiovascular Disease Risk

2013;37(4):604-611. doi:10.1038/ijo.2012.229.

Factors. Preventive Cardiology, 5: 110–203. doi:10.1111/j.1520037X.2002.01231.x 5.

Daniela Jakubowicz, Maayan Barnea, Julio Wainstein, Oren Froy. High Caloric intake at breakfast vs. dinner differentially influences

Peters, J.C. Lipids (2003) 38: 123.

weight loss of overweight and obese women. Obesity. Volume 21,

https://doi.org/10.1007/s11745-003-1041-9

Issue 12 December 2013 Pages 2504–2512

About the Author Linda Carney MD served as Medical Director for the first 7 Immersions by Engine 2 under Rip Esselstyn. She practices medicine just south of Austin, TX and loves to share science at www.DrCarney.com.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

Love, Lori

MONTHLY MUSINGS ON THE PLANT-BASED LIFESTYLE

Aunt Frieda Tries to Swallow Her Pride by Lori Fryd

y Aunt Frieda was from the â&#x20AC;&#x153;old countryâ&#x20AC;? - an old school kind of woman in every way. She grew up in Poland and emi-

provide for their family and to get a piece of the

grated to the United States after World War II. She

Unfortunately, here in America, the American

and Uncle Irv had two sons whom they doted on.

Dream was accompanied by the Standard Ameri-

Uncle Irv was a butcher and Aunt Frieda worked

can Diet and my aunt and uncle, having never had

in a cosmetics factory. They worked very hard to

such copious amounts of foods available to them

VegWorld Magazine

American Dream for themselves.

Issue 44 - Jan/Feb 2018 |

LOVE, LORI

before, were thrilled that they could now afford to

of both personal and cultural pride for her. She

feed themselves so richly. As a butcher, my uncle

worked hard on her delicious creations and was

would often bring home the best cuts of coveted

tremendously gratified by all the compliments she

red meat for his family, and Aunt Frieda would

received on her cooking. This was her calling, her

expertly prepare them into feasts dripping with fla-

claim to fame within the family and her identity.

vors reminiscent of the old country.

Everybody knew that when you were going over to Aunt Frieda’s, you should bring your appetite with

Aunt Frieda was a marvelous cook and everybody

you because Aunt Frieda was a feeder and most

knew it. Her table always groaned heavy under the

of us were happy to be the lucky recipients of her

weight of elaborate and lovingly-prepared dishes.

expertise in the kitchen.

She enjoyed having guests, making parties and showing off her culinary skills. She knew that she

When Uncle Irv developed angina in his early 50’s,

could create scrumptious banquets better than

we all knew that he should cease his lavish con-

most of her friends and family, and it was a source

sumption of red meat and try to eat more vegetables. It’s hard to describe what a dilemma this posed for both Aunt Frieda and Uncle Irv. So much of their world revolved around food. Uncle Irv hated vegetables, calling them “cattle feed,” and would refuse to eat them. He would simply trim off the excess fat on his cherished cuts of meat and that would be that. As for Aunt Frieda, how could she be expected to create the kinds of meals she was “famous” for without red meat? All her best recipes revolved around it. When guests came over, how could she entertain without meat? What else was there to serve guests? And, if she did serve it, how could she expect Uncle Irv to abstain when everyone around was relishing it? More than anything else, though, I believe that, for my dear Aunt Frieda, being told she should no longer cook all her famous recipes was a bitterly hard blow to her esteem and her pride. She lived for her family and for showing how well she could care for her family after all the unbearably hard times during the war. Food was the way she showed her love and nurturing. It was who she was as a person. Creating mouth-watering foods for her loved ones was integral to her pride and her identity. She would have been bereft without it.

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

LOVE, LORI

For many, there are some battles that just go too

The greater challenge in this SAD environment is

deep and touch upon too many complex person-

to be able to watch the people I love grow and

ality issues. That was the case for Aunt Frieda and

thrive on the foods I prepare for them - to be able

Uncle Irv. The changes they were being asked to

to pat myself on the back with self-satisfaction as I

make were simply too hard for them to comply

watch them avoid or overcome illness and obesity

with. The rest of their drama played out the way

because of what I give them.

these dramas are being played out in millions of homes across the Standard American landscape.

There was nothing in Aunt Frieda’s mindset or belief

Uncle Irv succumbed to heart disease in his late

system that could have helped her to swallow her

50’s. Aunt Frieda battled colon and then liver can-

pride and learn an entirely new way of living.

cer and followed him a few years later.

But, I can learn from her example and stick with my

Pride is a good thing, but we need to be mindful of how we attain it.

nutritious plant-based diet. My pride comes in a different flavor than Aunt

If I create meals for my loved ones that cater to

Frieda’s, but it’s the most delicious pride I’ve ever

their built-in cravings for fat, sugar and salt, I will

tasted.

succeed in hitting an easy target, but that, perhaps, should not serve as a source of pride.

Love, Lori

A collection of humorous, poignant & intensely personal essays that chronicle Lori’s transition over to a vegan lifestyle. “

”

Lori has an amazing way of putting words together that really make you think about the life you are living and if the food you are eating is really worth it. This is a must read for anyone who really wants to change. – PianoMom54

Very much appreciate Lori’s essays, inspirational, motivational and thoroughly enjoyable! She is an extremely gifted writer and puts into words life experiences...I’ve been on a the journey of making food choices to promote health and truly relate to what she shares. – Juls L.

– Kathleen Adams

I love Lori’s writing! This book would make a great gift! – Sharon

Lori Fryd has a wonderful way with words and a passion for eating and thriving on a whole foods, plant based diet. – Lyell B. Annis

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |

SUBSCRIBE TODAY AT:

www.vegworldmag.com

VegWorld Magazine

Issue 44 - Jan/Feb 2018 |