VegWorld 45 by VEGWORLD Magazine

CONTENTS VegWorld Magazine - March/April 2018

THE FUN SIDE

FAMILY AND LIFESTYLE

Vegan 101 Follow The Yellow Brick Road!

VegWorldly Wanderings In Seattle Cultural & Culinary Pleasures Go Hand In Hand

19 Why Food Literacy? Food Education Helps Children Make Responsible Choices For Themselves & The World

VegWorld Events Calendar

22 Plant-Strong™ on Wheels Eat Real Food At Philadelphia’s Charlie Cart

FEATURE STORIES 25 Essential Fats For Healthy Child Development Omega 6, Omega 3 & Everything In Between by Karen Ranzi, M.A., CCC-SLP 29 Thoughts On Beauty “The Promise Of Happiness” by Howard Jacobson, PhD 36 The Starch Queens Pay It Forward Cross Country Friends Inspire Others To Adopt A Plant-Based Diet 40 Keeping Up With Erectile Dysfunction An Excerpt from Dr. Roland Boeni’s Book “Invincible”

Cover photo by Donna Turner Ruhlman

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Issue 45 - March/April 2018 |

CONTENTS VegWorld Magazine - March/April 2018

FRESH FINDS

REGULAR FEATURES

43 True Beauty True Beauty Comes From Within

Credits

Contributor’s Note

46 Eat the World University Of Michigan Healthy Eaters Dine At “The Lunch Room”

74 Love, Lori The Lady Who Got Old

48 Things We Love Get What You Need On-the-Go With OWYN

DISHIN’ IT UP! 52 Early Spring Pie 55

Watermelon Salad with Persian Cucumbers, Cherry Tomatoes & Balsamic Reduction

58 GreenFare Organic Chili 60 Sesame, Cilantro & Roasted Fennel Rice Bowl 62 Stuffed Sweet Potatoes With Balsamic Date Glaze 65 Apple Ginger Muesli 67 “Yo, Adrian” Burger 70 Crossroads Spring Chopped Salad 72

Rustic Cherry Torte

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CREDITS VEGWORLD STAFF

CONTRIBUTORS

Publisher Edward N. Smith III

Editor-in-Chief Amanda C. Smith

Managing Editor Lori Fryd

Lori Donica Barber Roland Boeni

Cathy Carter

Shoshana Chaim

Tanya Cleary

Jane Esselstyn

Rip Esselstyn

Lori Fryd

Courtney Garza

Cathy Katin-Grazzini Michael Greger

Assistant Editor Cathy Carter

Assistant Editor Tanya Cleary

Advertising Manager Zak Shelton

Marketing Director Courtney Garza

Food Editor Cathy Katin-Grazzini

Graphic Design Clay Garrett

Gena Hamshaw

Cover Design Clay Garrett

Char Nolan

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Howard Jacobson Scot Jones

Sharon McRae

Ella Mills

Tal Ronnen

Robin Tierney

Gwyn Whittaker

Michael Taylor

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CONTRIBUTOR’S NOTE A message from VegWorld Magazine Contributor, Lori Donica Barber

The Core of Beauty Beauty is power; a smile is its sword. The best part of beauty is that which no picture can express. The best and most beautiful things in the world cannot be seen or even touched - they must be felt with the heart. –Author Unknown Beauty…that nebulous ideal… It is difficult to describe, yet everyone seems to know it when they see it. Walk into almost any store and lotions, potions, creams and dreams abound, guaranteeing to help you get it. Gyms and weight loss centers will tell you they have the key to your beauty desires and for only a credit card number and payment plan, they promise to make all your wildest beauty dreams come true! Why is this? Why are we all chasing this elusive fantasy? Do a Google search on the history of beauty and one will not find many concrete answers as to the reason for this yearning for beauty. Though Webster defines beauty as “the quality or aggregate of qualities in a person or thing that gives pleasure to the senses or pleasurably exalts the mind or spirit,” this seems a tenuous description of a multi-billion-dollar industry, which people throw more hardearned money at every day. History shows that superficial standards of beauty constantly change. Most people would agree that certain women such as Greta Garbo, Grace Kelly, Audrey Hepburn embody beauty. But this kind of beauty goes in and out of fashion and varies with the wind…and these fleeting archetypes makes trying to pin down the tenets of beauty even more difficult.

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Then there are sayings such as “beauty is only skin deep.” Of course, this age-old adage means to convey that a pleasing appearance does not guarantee quality of character – and while accurate on some moral level – in reality, profound beauty develops at a much deeper level than the outer layers of the epidermis. Radiant beauty begins, literally, at the very core of one’s being. In fact, humans crave beauty. Beauty represents our natural state of being; it is configured into our blueprint. However, this deep-seated reminiscence of beauty has nothing to do with superficial, commercial attraction that is peddled to us daily, but rather embodies an intense memory of exquisiteness that resides in our DNA. To be sure, the beauty many seek but never seem to find will not be satisfied with a credit card, or a bigger bank account, or another cream, or a different diet plan, because real beauty is the opposite of artifice. The state of marvel people so desperately desire begins with turning away from all things marketable and finding moments of stillness and quiet in which to plumb the depths of their being in order to find their center, their middle, the very core of their being. The way to find the true you, your true self, the beauty you crave is to begin to do the difficult work

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CONTRIBUTOR’S NOTE on yourself that helps one uncover your divine blueprint where true beauty resides. One must start to work their core on a physical level; and also, one must discover their center on a meditative level. In order to feel bright and linked to the radiance that dwells in one’s very core, meaningful changes must be made. Connection to that epicenter can be found by sitting in silent meditation every day, day in and day out, even when it feels rote and boring. Moreover, you must physically work your center by doing exercises such as planking, core focused yoga, and abdominal work. Every physical movement you make should emanate from the core. This comes about by working the abdominal region every day, without fail. By committing to this work despite your mind’s desire to stop, you are training your nervous system to resist the temptation to give up, just as you might train your muscles at the gym. Habitual work on the navel region comes with some pretty incredible benefits. Your endocrine system responds by secreting chemicals that create peace, bliss, harmony and profound beauty. You begin to feel and look better! You gain the awareness and

power you need to overcome detrimental behaviors, and you shine and radiate, as you are meant to in this life! You begin to feel incredible, and that spills over into all areas of your life. When you feel amazing, you do amazing things. Instead of going about your daily routine by habit, you begin to remember your true essence, which is love and beauty. Finding your center can be helped along the way by eating a diet high in plants, with copious amounts of greens thrown in for good measure. Plants represent high vibrational foods which, when consumed, help to raise your frequency. This then aids the internal beauty in rising to the surface, bringing radiance and light to your whole being. When you eat right, exercise the core, and meditate, the life force, the beauty, begins to flow in a way that gives you a nimbleness and buoyancy that is indescribable. You literally vibrate with energy and begin to emanate solutions to problems in your little corner of the world. You begin to understand that every cell in your body represents an operative in your own private kingdom. When you become the most caring sovereign of every one of those cells in

The standard of beauty has changed a great deal over time.

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CONTRIBUTOR’S NOTE

your body by nurturing them with meditation, physical exercise, and nourishing food, you start to build your own magnificent realm, which begins to reflect outwardly into an indescribable beauty. Furthermore, as you start to work the core both physically and meditatively, you also begin to clean up after yourself, order your own world, and calm your personal chaos. As you attend to your own madness, the innate beauty that already resides inside can begin to shine from the inside out.

of going deep inside, represents one of the most powerful ways in which to find unbounded beauty and health. As you begin to discover your center and draw on its unending power, you bring order and beauty to yourself, your family, your community, and ultimately the world. Perhaps this sounds too simple – or even crazy. Yet, the deepest truths are often the simplest. To be sure, the world needs you to do your part. Find your core beauty and strength, which

Without doubt, vibrant beauty is your birthright. Life should be lived in an expansive state of wonder and loveliness. You were created to be lithe, energetic and radiant well into your “advanced” years. Know this: No matter what the condition of your health right now, your body never stops trying to heal itself, ever. Start cleaning up that diet, cleaning up your insides and watch your true nature, the true you begin to unfold before your very eyes. Physical core work along with the quiet contemplation

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is oh so much vaster than that commercial beauty, which only runs superficially skin deep. When you do the work that uncovers your infinite beauty, everywhere you go in the world, you begin to heal, uplift, and inspire everyone around you! And that my friends represents limitless beauty. And really, what greater loveliness could you desire than that which restores everything from the minutest atom in your body to the far-flung universe?

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VEGAN 101 FOLLOW THE YELLOW BRICK ROAD! by Cathy Carter

hen asked to name my “most favorite” movie of all time, I always reply, without hesitation, “The Wizard of Oz.”

I’ll never forget the first time I saw it, back in the 1950’s when I was a child. Yes, I’m revealing what a “dinosaur” I am! My parents and I, loaded with a picnic basket of fried chicken, potato salad and a variety of other unhealthy foods, hopped in our ’55 Buick, and off

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we went to the local drive-in. For those of you born well after drive-ins became all but extinct, they are defined in Wikipedia as a “form of cinema structure consisting of a large outdoor movie screen, a projection booth, a concession stand and a large parking area for automobiles.” In other words, the drive-in was an outdoor movie theater where we could watch movies from the comfort and privacy of our own car. On this particular excursion, I was told I was in for a very special treat!

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VEGAN 101

Little did I know I was about to see my very first movie in “living color” (this is the 50s, remember?). The Wizard of Oz started out like any other movie I had ever seen—in black and white. I still remember when Dorothy opened the door to Oz and suddenly everything transformed to brilliant color! From that point on, I was mesmerized by this movie. I now claim to have seen it umpteen-jillion times, and I practically have the dialogue memorized.

There is one more I want to mention that perhaps has been the most important of all on my journey: a support group. Like Dorothy, I soon learned that I couldn’t go it alone. Along the way, she picked up the Scarecrow, the Tin Man, and the Cowardly Lion. Each helped her in their own special ways. Even her little dog Toto was there to help. Let’s face it – if you’ve been

What I didn’t realize at the time was how relevant this movie would become to my plant-based journey. In my mind, there are so many analogies between Dorothy’s adventures in Oz and my own experiences. To name a few:

a junk-food junkie for

• The Tornado – The SAD diet that swept me into the realm of obesity and poor health.

repeat: Don’t go it alone!

most of your life (like I was), it may not be so easy for you to transition to a plant-based lifestyle. I Here are some tips:

• The Color – Very much like the moment I first realized that yes, there might in fact be a viable way to regain my health and lose weight at the same time. I watched “Forks Over Knives,” and it was if my world was suddenly colored with a brand new wave of exhilarating hope • The Munchkins – Full of advice for Dorothy. My “Munchkins” came in the form of books, magazines, videos, documentaries, etc. • The Yellow Brick Road - My own journey down the “yellow brick road” to a plant-based lifestyle. • The Wicked Witch of the West (and her nasty little flying monkeys!) – The challenges and pitfalls I’ve encountered along the way: food cravings, lack of support, ridicule (yes, I have experienced it!), cultural beliefs and traditions, family and office gatherings (that always revolve around food), and more. • The Wizard(s) – The many brilliant people that have helped me travel that yellow brick road: doctors, nutritionists, chefs, authors, athletes and more. • Home – My ultimate destination, good health.

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Family and friends can be a great support system to lean on as you transition to a plant-based diet.

The first and obvious choice for support is your family. Like the Tin Man for Dorothy, my husband has been my heart. Although his diet is not 100% plant-based, his compassion and understanding go a long way in propping me up when I’m feeling discouraged or overwhelmed. Others in my family...um, not so much. Surround yourself with friends of a like mind. Along the way, I’ve developed and nurtured friendships with special people who follow the plant-based lifestyle – smart, brainy people (the scarecrows), caring, compassionate people with big hearts (the tin men) and those with the courage to change their lifestyles in big ways (the cowardly lions). They always have my back when I need them. Look for a plant-based community organization to join. I’m fortunate to have the Get Healthy Marshall group in my hometown. Their annual HealthFest

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has opened the door to opportunities I never dreamed I would have...the chance to listen to renowned doctors, sample incredible plant-based dishes created by famous chefs, network with people who have the same goals as me. If you don’t have a group like this in your town or city, search for vegan events and festivals to attend. It’s always fun to plan a vacation around such an event. Community gatherings, such as vegan potlucks, lifestyle groups and educational courses provide opportunities to sample plant-based foods, meet new friends, garner support, and learn things you didn’t know before. If there’s not one close enough for you to attend, consider starting your own. If you’re like me, you want to share your amazing health transformation with others! And finally, take advantage of the Internet: blogs, recipes, the latest medical research, podcasts, in

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VEGAN 101

addition to social media friends and groups. But beware! The amount of information regarding the plant-based lifestyle can be overwhelming and sometimes contradictory. Consequently, I’ve chosen a few “trusted” doctors, plant-based advocates, athletes, bloggers, chefs, etc., whose philosophies track closely with my own, to follow. I have my favorites; I’m sure you do, too. Remember! Whether we are searching for good health, advocating against animal cruelty, or trying to make our planet better environmentally, we are not in this alone! We must remember to help each other. And above all, NEVER GIVE UP! Keep traveling that Yellow Brick Road toward “Home,” striving for excellent health and happiness! There’s no place like it!

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.

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IN SEATTLE CULTURAL AND CULINARY PLEASURES GO HAND IN HAND Story and photos by Robin Tierney

eople know how to have fun in Seattle. And there are so many settings for having fun: the Puget Sound that edges downtown; Mount

Washington’s “Emerald City” has become a foodie

Rainier and other peaks beyond the city; colorful,

cious plant-based dishes are a growing part of the

bicycle-friendly neighborhoods; seemingly count-

food scene. Coffee is king, the craft cocktail and

less parks and nature areas -- and all kinds of hot

beer scene is robust, and at some places, it’s easy

spots for recreational eating.

to skip the alcohol with creative mocktails. A good

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destination, largely thanks to residents who avidly support indie-owned restaurants. Inventive, deli-

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VEGWORLDLY WANDERINGS - IN SEATTLE

example is Artusi where “Megan’s Healthy Snack” is, well, partly healthy (and vegan) with its carrot-infused tequila and fresh peppers -- but my favorite is the booze-free “Back to the Fuchsia” that mixes grapefruit and black currant vinegar.

The new Thompson Hotel offers nondairy milk in-room, at the courtesy coffee-tea bar, and its restaurant, Scout.

My vegan heart sang after unpacking at the new Thompson Hotel, thanks to the nondairy milks offered in-room, at the morning courtesy coffee-tea bar, and in the hotel’s restaurant, Scout. The restaurant space is filled with Pacific Northwest sartorial quirks such as plaid and Douglas fir, as well as terrific art by locally-based talents. Hemp milk? Hip hip hooray! Jog a few blocks to waterfront Pike Place Market where vegan treasures include plant-based chowder at Pike Place Chowder, dark chocolate-covered Chukar dried cherries and blueberries, Woodring jams made from locally harvested fruits, and large heads of ornamental kale and cauliflower that would make beautiful centerpieces. Mushroom-lovers consider Seattle a satellite of heaven. In downtown’s Pioneer Square, massive revitalization has turned the historic district into a now-vibrant

Pike Place Market has fresh produce and vegan-friendly food vendors.

VegWorld Magazine Seattle’s a place full of great music in all genres.

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The Dale Chihuly Garden

14 Issue 45 - March/April 2018 shines with glass| sculptures.

VEGWORLDLY WANDERINGS - IN SEATTLE

wonderland. Drink tea made from cacao hulls at Intrigue; be dazzled by the looks and tastes of the veg items on The London Plane’s menu. All-vegan ice cream? Some of the world’s best, boasting Seattle themes and inventive mixes of local ingredients, are at Frankie & Jo’s, a tiny shop tucked in a friendly downtown neighborhood. Do not skip this! Smart fit tip: an easy way to get around is by borrowing a bike-share bike. With at least three different providers, including the new LimeBike service, they are easy to find.

Bike-share bikes are a smart way to get around town.

Another downtown must-visit for recreational eaters: newly opened Rider, occupying a fresh urban-vibe space in a recently revamped, heritage-rich building now called Hotel Theodore. The veg dishes seem too pretty to eat, but you’ll quickly dig in anyway because they are super-tasty, brilliantly textured and healthy. Chef David Nichols showcases the local produce, some of which comes from his family’s orchard, and keeps the marinades and dressings light but flavorful. Rave-worthy radishes, beets and cauliflower? Absolutely. Hotel Monaco, a downtown Kimpton boutique lodging, has lovely and affordable suites -- and in its lobby, a lively new eat-drink spot called Outlier. Ask for veganized versions of the heirloom-veggie-powered appetizers and make three of them your meal.

Delicious plant-based fare at Rider, a new restaurant downtown.

You must try Frankie & Jo’s all-vegan ice creams.

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The Thompson Hotel’s Scout is one of dozens of places offering vegan-happy breakfasts.

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The Museum of Pop Culture VegWorldwonderland. Magazine is a modern-day

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VEGWORLDLY WANDERINGS - IN SEATTLE

Excellent only-in-Seattle jogging destinations for non-culinary fun include the Museum of Pop Culture, the waterfront glass-car Ferris wheel, the

More info: visitseattle.org

Chihuly Glass Garden and live music clubs around

thompsonhotels.com/seattle

town. Youâ&#x20AC;&#x2122;ll run into fun at every turn.

monaco-seattle.com

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

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Pike Market is on2018 the waterfront. Issue 45Place - March/April | 17

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 Northeast Florida VegFest

Indy VegFest

Vegan Street Fair

Mar 03, 2018

Mar 31, 2018

Vegas Nights

Jacksonville, Florida

Indianapolis, IN

May 04, 2018 Las Vegas, Nevada

VegOut! Scottsdale Vegan

Manchester Northern

Beer & Food Festival

Vegan Festival

Apr 07, 2018

May 12, 2018

Manchester, UK

Shoreditch, UK

Mar 17, 2018 Scottsdale, Arizona Live A Better Life Vegan Fair Liverpool Mar 24, 2018 Liverpool, UK

Shoreditch Viva!

Nottingham Viva!

NH VegFest

Vegan Festival

Apr 14, 2018 Manchester, New Hampshire

May 12, 2018 Nottingham, UK

Eat Healthy Tyler

New Orleans Vegan

Mar 24 Â -Â Mar 25, 2018

Apr 19, 2018

Food Festival

Brighton, England

Whitehouse, Texas

Vegan Street Fair

New York, NY: Veganizer

Kent Vegan Festival

Mar 25, 2018

Apr 23, 2018

May 12, 2018

North Hollywood, California

New York, NY

Kent, UK

VegFest UK Brighton

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May 12, 2018 New Orleans, Louisiana

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Why Food Literacy?

FOOD EDUCATION HELPS CHILDREN MAKE RESPONSIBLE CHOICES FOR THEMSELVES AND THE WORLD by Shoshana Chaim

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WHY FOOD LITERACY?

hildren need to learn about reading so they can become interested and proficient.

Children need to learn about math in order to utilize it in their work and future lives. Children need to be exposed to and learn the principles of science in order to have a higher likelihood of choosing a job that requires a scientific background. As parents and educators, we make sure our children do well in all these subjects. We email their teachers, we help them with their homework, and we even go to the extent of getting them a tutor if need be. But none of this is as important as our children’s health. Without good health now and in the future, they may not be able to enjoy life and excel in their work to their maximum capacity. (I know many of you are saying, “Don’t I know it” right now.) That’s why there needs to be a greater emphasis on food education starting from a young age. Food education is the same as food literacy. Maybe you haven’t heard of it, so let me fill you in.

Food literacy is understanding the story of food. Understanding where food comes from, how it affects our bodies, how it affects our communities, and how it affects the environment. The more children and adults know about food, the better they can be at making responsible choices for themselves, for the people around them, and for the world. People who make better choices when it comes to food tend to enjoy a healthier body mass index. They suffer less unnecessary illness and they experience more vibrancy and energy. Isn’t that what we all strive for and want to be able to give to our children? There are many food literacy programs sweeping community centers, schools, and extracurricular activities across the nation. While doing extensive research on food literacy for my new book, I was quite impressed with the standards of programs that are out there. But it’s just not enough. We as parents, educators, life coaches, friends and family need to do what we can to educate other adults and children to think about food as more than just our next meal. Here are a few fun ways to learn more about food in its natural form and some benefits.

FOOD TELLS A STORY. What you see is what you get. In many instances, kids do not have exposure to the kitchen. And when they do, they often don’t get the full story of food. So, if you open a can of peas every time you’re making peas for dinner and your children get a glimpse of this, they might just think that peas come from a can. Talking to your children, showing them pictures or buying peas in their more natural form can create interest and enthusiasm. Better yet, going to a “pick your own farm” can really tell a tale. Children need to have an understanding that fruits and vegetables need a place to grow and sometimes even go through some processing before making

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THE FUN SIDE

“A white smile, shiny hair, strong fingernails, the ability to think and talk...food is fuel for our vehicles we call bodies. When we understand and respect that, we can make better choices.” – Shoshana Chaim

it to our table. This may lead to them wanting to try these foods in their more natural forms, extending their knowledge and taking risks by trying fresh foods straight from the earth.

JUST LIKE US, FOOD NEEDS TO EAT. Food requires love and attention and has some basic needs that need to be met in order for it to grow up strong and healthy. When we understand that soil needs to be turned, seeds need to be planted, watered, pruned and picked, we have a better appreciation for the food that we are eating. This can hopefully lead to less waste and more gratitude. It also allows people to go deeper into looking at what else needs to take place for this food to get on our table. For example, understanding the grave water situation in this world and the fact that a serving of beef requires 167 times more water than a serving of lettuce may help children and adults understand the impact our choices have on the environment.

OUR ENERGY COMES FROM FOOD. Being hungry is an innate feeling. As newborns and infants, we are hungry and we are fed. What is not innate is understanding the reason we need to eat. We need energy to survive. The food we eat creates hormones, builds bones, allows our hearts to beat and our bodies to partake in the activities we love most! (And for many of us, that is eating...ironic.) A white smile, shiny hair, strong fingernails, the ability to think and talk...food is fuel for our vehicles we call bodies. When we understand and respect that, we can make better choices. These are just a few examples of the food literacy pillars. Knowing them is just part of the battle. It is important to share these ideas with the little ones in your life so they can make better choices now and more informed choices in the future. I challenge you to think about what you can do to spread the message. Be creative...but first, go get something to eat.

About the Author Shoshana Chaim is a the co-host of The Plant Trainers Podcast and a Family Health and Wellness Coach working to alleviate the stress in life caused by diet, unhealthy lifestyle, and chronic illness. As a 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. She is now the proud author of her Yummy Foods Activity Book For Kids that can be found at planttrainers.com/yummyfoods.

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PLANT-STRONG

™

on Wheels by Char Nolan

n the city of Philadelphia, just blocks from the fictional home of Rocky Balboa, the South Philadelphia branch of the Free Library of Philadel-

including a convection stove top, Vitamix® and

phia houses one of the two Charlie Carts in the

The South Philadelphia branch is located in a new

city. The Charlie Cart is an endeavor of the Charlie

building that serves as a Health Literacy Center. The

Cart Project; each is a mobile kitchen with lessons

Library’s neighbors in the building include a Depart-

and training to encourage children to get cook-

ment of Public Health community health center, a

ing. It is a self-contained kitchen on wheels and

Children’s Hospital of Philadelphia (CHoP) pediat-

has everything needed to teach a cooking class,

ric primary care clinic, and a community park and

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Breville® convection oven.

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PLANT-STRONG™ ON WHEELS

recreation center operated by Philadelphia Parks

day ten, I’d never felt so great and thought that the

and Recreation.

“food as medicine” connection was real. I never returned to the standard American diet. And, that’s

When the Free Library’s Culinary Literacy Cen-

the message I try to take to my students when I

ter (CLC), located at the main branch, decided to

teach cooking classes.

offer a Meatless Monday class at the South Philly branch last fall, Liz Fitzgerald, program director of

In underserved communities, the corner store is

the CLC, contacted me asking if I’d like to facili-

often the focal point for food purchases. Residents

tate this six-week series. It was more than excit-

in some neighborhoods have limited access to

ing for me because my style of plant-based eating

healthier, unprocessed foods. Taking the pillars of

is, as I like to call it, “Esselstyn-based.” No salt. No

the Engine 2 Diet to the library was my primary

oil. No sugar. And, because of potential allergies,

goal. Objectives were to keep lesson plans simple,

classes would also be a nut-free zone. Classes are

work using small groups process, and have every-

intended for children (ages six and up) and adults.

one make delicious plant-based foods that they would love, while honoring cultural norms. Most

My own jump into plant-based eating came in the

of my food purchases came from a local grocery

fall of 2009, when I first read The Engine 2 Diet by

store because another goal was to dispel the fact

Rip Esselstyn, developer of the Engine 2 Diet and a

that plant-based eating was expensive. I spent an

former Austin, Texas firefighter. I intended to follow

average of $50 per week to feed 25 participants a

the plan for the prescribed 28-day cycle, but after

snack, salad, main course and a dessert.

EXAMPLES OF MENU ITEMS • Snack: water, fresh fruit, air-popped popcorn, vegetables and hummus • Salad: featured greens, two-three new vegetables, oil-free dressing • Main Course: soup, veggie burgers, whole grain pasta dishes, vegetable du jour • Dessert: Yonanas® creamy “nice cream” made with frozen fruit The first two to three classes started off with a small main group of about ten attendees. As the popularity of the classes grew, students would bring siblings, parents, grandparents, caretakers and others. They could relate to our “health lectures” because many adults came to class with chronic, lifestyle diseases. By mid-series, we’d have as many as 25 participants per class.

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PLANT-STRONG™ ON WHEELS

hour before class. With cutting boards in place and knives in hand, they’d chopped vegetables needed for the class’s crudité platter.

We incentivized attendance with raffles and other prizes. Another added bonus to the classes was that unused foods were given to students, and there was always a container to take home any leftovers. We always talked about the benefits of a whole foods, plant-based diet. We talked about the environment. We talked about animals, but mostly, we talked about the children and what they could do to empower themselves to follow a whole foods, plant-based diet. I’ve worked in underserved communities for many years and it is important to stay true to your word. My heart was full one day when a few of the teen boys showed up early to ask, “Miss Chef Char, do you need any help with prep today?” And this was an

Having the foundation from Rip Esselstyn and his sister, Jane Esselstyn (and their mom, Ann Crile Esselstyn, too!) provided me with the opportunity to create wholesome, simple meals that were nutrient-dense and tasty. Maybe children and adults arrived to class hungry, but the reality is that they ate each morsel of every delicious dish. They took great pride in their cooking skills and loved being included in menu selection. They totally owned the process. And using that Yonanas® machine was their favorite thing to do. Jane introduced me to the Yonanas® and truthfully, it is the best dessert maker, ever. The Charlie Cart provides the tools for learning about food origins, math, science, food etiquette and more. The six-week series has been renewed, and this tells me that following the pillars of Engine 2 has a place in all communities, and its time has truly come. When you see kids stripping kale, you know that it’s time to go plant-based.

More info: http://charliecart.org

About the Author Char Nolan graduated from Temple University with a degree in public health. She is a certified plant-based chef (Rouxbe trained) and a certified food literacy coach (The Cookbook Project). She has also earned a certificate in plant-based nutrition from eCornell’s T. Colin Campbell Center for Nutrition Studies. The Charlie Cart is generously funded through a sponsorship from Dietz & Watson to support the Library’s efforts to advance literacy through food and cooking.

VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

ESSENTIAL FATS FOR

Healthy Child Development by Karen Ranzi, M.A., CCC-SLP

VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

FEATURE - ESSENTIAL FATS FOR HEALTHY CHILD DEVELOPMENT

here is much confusion surrounding the issue of fats, particularly in the health-minded community. In the raw food realm, especially, fats are often lumped into one macro-nutrient category and regarded as either “healthy” or “unhealthy.” As with all other micro and macro nutrients, when it comes to fats, it is important that we understand how much our bodies need; we don’t want too much of a good thing, or too little. Essential fatty acids are, as the name suggests, vital to our bodies’ proper functioning. Unlike cholesterol for example, essential fats cannot be synthesized internally. Therefore, essential fatty acids, namely omega 3 and omega 6, must be obtained from an outside source. In an adequate diet, we are easily able to obtain these nutrients in the proper ratios and, furthermore, to synthesize other essential nutrients from these basic ones. Before going any further, let’s look at why this type of fat is so important to our well-being. Fatty acids are the basic building blocks of fats. As such, they hold many roles within the body, including but not limited to: keeping our skin smooth, cell division, oxygen transfer, recovering from physical exertion, hemoglobin production, inflammatory responses, hormone regulation, and provide the basic structure for brain and neurological development. In fact, the brain, retina and neurological tissue are exceptionally rich in polyunsaturated fatty acids, such as omega 3s and 6s.1 Fatty acids therefore play a key role in both infant/child development and in many of the nutritional diseases that arise later in life.

omega 6 than omega 3 fatty acids. Processed foods owe their longer shelf lives to higher levels of omega 6 than omega 3s because the former are less prone to oxidation. But what’s the trouble with an inverse ratio? Simply that an over-consumption of omega 6s leads to inflammation within the body and interferes with the body’s production of other nutrients. While a lower ratio controls inflammation, higher ratios lead to the synthesis of DGLA (a longer chain polyunsaturated fat) which is then converted into another fatty acid called arachidonic acid. Arachidonic acid is a primary contributor to inflammation in the body.3 In the same manner by which the body creates longer chained unsaturated fats from omega 6s, it can also create additional vital nutrients from omega 3s. EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which are especially important in brain and hormone development, are readily synthesized Infants need essential fatty acids for proper growth and development.

Perhaps more important than the amount of these individual fatty acids that is consumed, is the ratio of omega 6 to omega 3 acids that we are taking in. Ideally, our diet would provide us with a ratio of anywhere from 4:1 to 1:1 omega 6 to omega 3 fatty acids. This is, in fact, the ratio range consumed within more traditional human diets.2 In the average modern diet, high in processed and animal-derived foods, a significantly higher ratio is typically consumed; closer to around 20 to 25 times more

VegWorld Magazine

The Beauty Issue

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FEATURE - ESSENTIAL FATS FOR HEALTHY CHILD DEVELOPMENT

by the human body as necessary, in the presence of sufficient omega 3s. Omega 6 causes inflammation, whereas omega 3 reduces inflammation. Parents are often concerned about their children making enough DHA. Drs. Karin and Rick Dina, in their class “Overcoming Nutrient Concerns on a Raw Vegan Diet,” point out that less omega 6 makes it easier to convert ALA (alpha linolenic acid) into DHA on a healthy, low omega 6 raw vegan diet. Approximately 150-300 calories from leafy greens contain 1 gram of ALA, which meets half of the daily omega 3 fatty acid requirement.5 If this is so, why do we often hear recommendations, especially for pregnant women and growing children, to consume fish for DHA for healthy brain function?6 Are we not able to make sufficient EPA and DHA through our standard diets? The answer is, more often than not, no. This is so not only because our ratios are distorted to begin with, thus interfering with the production of other fatty acids from omega 3s, but other nutritional habits actually interfere with the synthesis of EPA and DHA by our bodies, in an environment with already low levels of omega 3s. Both saturated and trans fats, which are prevalent in the typical western diet, interfere with the body’s production of these fatty acids. Alcohol

consumption creates yet another hindrance. This is especially important for pregnant and nursing mothers to keep in mind, as a deficient mother will not provide enough EPA and DHA for the proper development of her child. Babies don’t make enough DHA until 6 months old, so mother should have a good omega 6 to 3 ratio. It is not surprising, then, that fish oil supplements are widespread, as many people are indeed DHA deficient mainly due to unfavorable internal conditions. Instead of consuming fish oils, which are completely unnecessary and most often rancid, containing cholesterol and mercury, we can take a much more pragmatic, healthy and simple approach: eating more fruits and vegetables, especially leafy greens. These foods, as they are found in nature, contain omega 6 to omega 3 ratios of approximately 1:1. If we are eating more fresh fruits and vegetables and abstaining from foods that interfere with our bodies’ omega 3 conversions, it is quite easy to get one’s recommended daily allowances for omega 3s and omega 6s in the right proportions. Moreover, we need not worry about an excess consumption of DHA or EPA, because the body regulates this exceptionally well, only producing the quantity that it needs.

It’s important to get the proper amount of essential fatty acids during pregnancy and lactation.

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FEATURE - ESSENTIAL FATS FOR HEALTHY CHILD DEVELOPMENT

The WHO recommends about .5% - 2%of our caloric intake to come from omega 3 fatty acids for both children and adults, and for 2.5% of caloric intake to come from omega 6s (3-4% for children) in order to prevent deficiencies. These levels can easily be obtained through a diet rich in fruits and vegetables, with an emphasis on leafy greens as well as some walnuts, chia and hemp seeds. These 3 seeds have a favorable ratio of omega 6 to omega 3 fatty acids, ensuring that the anti-inflammatory mediators from omega 3 fatty acids remain in our favor for a happy and healthy body. John Robbins, in his book, The Food Revolution, points out “Tests done at several major universities

http://www.karger.com/Article/Pdf/228997

http://www.karger.com/Article/Pdf/228995

http://www.karger.com/Article/Pdf/228996 and

have found that nearly 25% of today’s college students are sterile.”7 Could it be that the exaggerated omega 6 to 3 ratio is causing this problem for our young people in westernized societies? Dr. Caldwell Esselstyn, researcher and head of the Cleveland Heart Clinic, has recommended that we not consume oils as they are too high in omega 6 fatty acid. We want to make sure our children will get plenty of omega 3s and not much of the omega 6s, which will form the arachadonic acid in the liver leading to an inflammatory response. Children are growing and need DHA for brain and nervous system development. A 1:1 or 1:2 and not greater than a 1:4 ratio omega 3 to omega 6 fatty acids is most important for our children’s health.

http://www.cnpp.usda.gov/Publications/DietaryGuidelines/2010/PolicyDoc/ PolicyDoc.pdf

Ranzi, Karen. Creating Healthy Children: Through Attachment Parenting and Raw Foods. Ramsey, NJ: SHC Publishing, 2010.

http://www.karger.com/Article/Pdf/228997 7. 4.

http://rawfoodeducation.com

Robbins, John. The Food Revolution: How Your Diet Can Help Save Your Life And Our World. San Francisco, CA: Conari Press, 2011.

About the Author Karen Ranzi, M.A., Award-Winning Author of Creating Healthy Children and Raw Vegan Recipe Fun for Families, Raw Vegan Coach, Founder of Super Healthy & Raw Academy raw vegan coaching certification course, Internationally Acclaimed Speaker, Raw Vegan Chef, and Speech/Language/Feeding Therapist. www.SuperHealthyChildren.com

According to the Physicians Committee for Responsible Medicine, walnuts are a great source of ALA, the only essential omega-3 fatty acid. VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

Thoughts on Beauty “THE PROMISE OF HAPPINESS” by Howard Jacobson, PhD

VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

FEATURE - THOUGHTS ON BEAUTY

have a lot of trouble with the concept of beauty. As a Sensitive New Age Man, I’ve swallowed the notion that focusing on physical attractiveness

is shallow and probably sexist. As a plant-based educator, I shy away from physical attractiveness as a marketing hook because I want my clients and students to focus on their health and vitality, not their looks. And at the same time, I can spend far too many minutes in front of the bathroom mirror, critiquing my own body like a 10th grade expository writing teacher correcting a sloppy first draft. So what’s up with all that? Is there something important and valuable to learn by focusing on beauty, or is it just ego and vanity and superficiality? And what does it have to do with eating plants? Let’s explore…

Expanding the Definition The French author Stendhal once defined beauty as “the promise of happiness.” I like this very much, because it explains why beauty is so important to humans (and most other animals). Physical beauty in our ancestral environment (that is, before L’Oreal and liposuction and Lagerfeld) signified good health and reproductive fitness. Attraction was an eye-blink physical exam: If they got you hot and bothered, they were statistically very likely to provide you with healthy offspring. Flowers, those universal metaphors and stand-ins for beauty, are, after all, nothing more or less than the promise of sweet fruit. Of delicious, life-sustaining calories.

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So the first expansion of the definition of beauty is that it can’t just be a present-time thing. It’s got to signal future happiness for the beholder. As I sat and mused on beauty, the phrase “walk in beauty” came to me. A little Googling revealed this to be the name of a Navajo purification prayer, used to reintegrate returning soldiers into the community. The soldiers were presumed to have maimed, killed, and generally seen and caused a lot of mayhem. That energy might be necessary in a warrior but had

The Beauty Issue

Issue 45 - March/April 2018 |

Different cultures have different views on beauty. For some cultures, beauty comes from living in harmony with the order of the universe.

no place in civilized society. So it needed to be purified and transformed back into something positive for the tribe.

gets to walk “in beauty” by virtue of his connection with the environment. Before, behind, above, and beyond also must be “with beauty.”

Here’s a translation of the beginning of that prayer:

How does the speaker contribute to that beauty? Not by preening or dolling up or flexing a righteous set of pecs but by allowing all negativity to leave his body. By having a “light” body.

In beauty I walk With beauty before me I walk With beauty behind me I walk With beauty above me I walk With beauty around me I walk It has become beauty again Today I will walk out, today everything negative will leave me I will be as I was before, I will have a cool breeze over my body. I will have a light body, I will be happy forever, nothing will hinder me. I’m struck by the dependent nature of beauty, as expressed by this prayer. Beauty here is less of a noun than a relationship. The supplicant isn’t beautiful but

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The darkness of the soul that accompanies bloodshed is cleansed by opening up, by being vulnerable and yielding to the energies and entities that surround us. We don’t bring beauty into this environment; instead, we acknowledge the beauty in nature – before, behind, above, around – and that saves us. We become unhindered, free. And we heal: “I will be as I was before.” Before the darkness, before the bloodlust, before the alienation from life that is required of those who take death into their hands. So, the second way I propose to expand the definition of beauty is to make it dependent on our

The Beauty Issue

Issue 45 - March/April 2018 |

FEATURE - THOUGHTS ON BEAUTY

relationship with the wider world. If we are to be beautiful, we must release our inner toxins and allow the cool breeze to sweep us clean. We must seek harmony with, not dominion over, our non-human relations.

And Plants? Now that I have a working definition of beauty that pleases me – something that promises future happiness not only for the beholder but for all of creation – I’m ready to talk about beauty and the plant-based lifestyle. I’ll be brief – you’ve no doubt heard all these arguments before. But let’s see what happens when we couch them in this new frame.

Evolution plays a long game. So long, in fact, that the last few hundred thousand years of human existence seem to contradict the “survival of the most generous” hypothesis. We come, we see, we conquer, and we devastate. And we’re starting to see the breaking point, where we’ve exceeded the carrying capacity of the planet. According to the Navajo prayer, it’s impossible to be beautiful at the expense of another, or at the expense of the world around us. When we consume food that comes from feedlots and slaughterhouses, we must reflect the ugliness of those environments. As Sir Paul reminds us, “If slaughterhouses had glass walls, everyone would be vegetarian.”

The Inside/Outside Effect “Beauty is more than skin deep,” the saying goes. We are beautiful on the outside when we are beautiful on the inside. When our gut microbiome is harmoniously balanced. When our physical sensations of pleasure and our emotional apprehensions of joy translate into an outer glow. When our attractive mien and gait and musculature are manifestations of our focus and capability and energy. Plants, of course, nourish our bodies to optimal health. And that gets reflected in our skin tone, the inquisitiveness and intelligence in our eyes, and the lines of our body.

The Me/World Economy Evolution has fixed the game so that only species that create a net positive for their environments get to survive and reproduce and thrive. Any creature or plant that was a drain on its environment (or even neutral) would be supplanted by a competitor who contributed more than its share to the whole.

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The Beauty Issue

Issue 45 - March/April 2018 |

“We don’t bring beauty into this environment; instead, we acknowledge the beauty in nature – before, behind, above, around – and that saves us. We become unhindered, free.” - Howard Jacobson, PhD

VegWorld Magazine

The Beauty Issue

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FEATURE - THOUGHTS ON BEAUTY

We support entire industries via our knives and forks. Do we vote for gardeners and small farmers or for feedlot and slaughterhouse employees whose daily existence represents a kind of soulless warfare without respite? Do we pay for jobs that regenerate the planet or that despoil it? Our culture trains us to consume mindlessly without considering the effects of our consumption on other humans. It’s like we’re the first person on line at a buffet, and we’re encouraged to ignore totally the people behind us when we fill our plates. “Not enough for all? Too bad, but not my problem.” When our consumption deprives others of their fair share, that’s the opposite of beauty. And plant-based eating, low on the food chain with a minimal of processed foods, is the best way we know of to choose responsibly and lovingly from that buffet line.

The Human/Greater World Dance

torn from her child, hooked up to a machine for her entire “useful” life until the logic of profit and loss dictates that she is turned into hamburger. Her ability to nurture her young with milk is doing her absolutely no kind of good. What about the trembling calves, destined to become veal if male or Atwoodian handmaids if female? Their bodies aren’t doing so “good” either. And what about the invisible victims of our mindless and insatiable consumption patterns? Those species without PR or cute babies or enchanting antics, hanging on for dear life in a world unbalanced by a world of humans?

The Beauty Diet It would be inconvenient, if not downright tragic, if the diet that made us physically attractive required that we dominate other species and destroy the environment. This essay would have to be a heck of

While we’re thinking about our effects on the environment, let’s extend our lens beyond the human realm. How can we live in beauty if our choices leave an ever-growing slag heap of pollution in their wake? When we eat flesh, our fellow creatures are choked out of their habitats via Amazonian deforestation to make room for cattle crazing, via poultry and pig effluent runoff in our streams and rivers and lakes, via aquifer drawdown in our western and central states. Where’s the beauty? You may get ripped on a ketogenic diet (and look fit and healthy for a few years if you’re blessed with robust genes), but the externalities caused by your consumption are a festering sore upon the planet that contains you and everything you love. Even if milk did “a body good” (which, rest assured, it doesn’t), that raises the question: whose body? What about the milk giver, confined to a concrete jungle, repeatedly impregnated by technology, repeatedly

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The Beauty Issue

Issue 45 - March/April 2018 |

FEATURE - THOUGHTS ON BEAUTY

a lot longer and more cogent to make a dent in our collective consumption patterns if meat, eggs, dairy, and processed foods gave us that inner wellbeing and outer glow. But luckily for us, there’s no conflict. As I’m sure you’ll read in the rest of this issue, whole plant-based foods are the ticket to great skin, great energy, and a vibrancy that can only be called sexy.

the war on nature that humanity has been waging for millennia, then we will help to restore harmony. And the beauty that we express will return to us in the natural order of things. The Navajo prayer concludes: In old age wandering on a trail of beauty, lively, may I walk. In old age wandering on a trail of beauty, living again, may I walk.

We veg-eaters must not shy away from the concept of beauty, as I did when I began writing. We have the precious opportunity to show the rest of our fellow humans “a promise of happiness” far more profound than the momentary high from a juicy steak or bubbling slice of cheese pizza.

Creating a “trail of beauty” requires all of us. We must bring everyone with us on the journey from destruction to creation, from the trauma of war to the balm of peace.

We get to be embodiments of wholistic beauty: the whole package. And when we show others how to release our own negativity, our own complicity in

Our words must be compassionate, not divisive. Hopeful, not bitter. And beautiful, so beautiful, as we describe the world that is possible.

My words will be beautiful…

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

A well-lived life creates its own beauty.

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The Beauty Issue

Issue 45 - March/April 2018 |

The Starch Queens

PAY IT FORWARD

wo ladies, both following a whole-food, plant-based lifestyle, met on social media. The result? A vision was shared and voila! A

A trip to the emergency room started Jeanne’s

plant-based, online community became a reality.

cause of her infection was never determined, but

But there is so much more to the story.

she was fortunate in one key way. It just so hap-

plant-based journey. She was admitted with a 105° fever and stroke-level blood pressure rates. The

pened that her attending physician was not only a Dubbed “The Starch Queens,” Nancy Mathews and Jeanne Schumacher are fulfilling their shared dream of helping others achieve the same health success that they, themselves, have enjoyed. But, let’s back up because we’re putting the cart before

medical doctor but a nutritionist as well! After her release from the hospital, Jeanne continued to visit her new doctor for nutritional advice. The recommendation? Dr. Caldwell Esselstyn’s book, “Prevent and Reverse Heart Disease.” Jeanne

the horse. Like everyone else who has ever found

took her physician’s advice to heart. She read the

themselves in a helping position, Nancy and Jeanne

book and jumped right into a plant-based lifestyle.

needed to learn how to help themselves first.

She has never looked back!

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FEATURE - THE STARCH QUEENS PAY IT FORWARD

Nancy’s journey began in February 2011, when she

born, and these ladies were on their way to the ful-

joined Weight Watchers. Although she experienced

fillment of a shared vision. The rest is history.

some success at weight loss, she wasn’t seeing changes in her health numbers. It wasn’t until she

Just as Jeanne and Nancy were forming a friend-

watched “Forks Over Knives” in March 2012 that

ship, the documentary film “PlantPure Nation” was

she adopted a plant-based lifestyle. Nancy was

showing in over 100 U.S. cities. Currently playing

able to shed 100 pounds, reverse chronic diseases,

on Netflix, iTunes, and Amazon, it tells the story of

and change not only her own health destiny but

three people on a quest to spread the message of

her husband’s as well.

one of the most life-saving health breakthroughs of all time -- a whole-food, plant-based diet.

Between the two of them, Jeanne and Nancy have reversed obesity, high blood pressure, thy-

As a result of the film, PlantPure Community “Pods”

roid disease, fatty liver syndrome, eczema, rosa-

emerged. According to www.plantpurepods.com,

cea, polycystic ovarian syndrome, and high cho-

the PlantPure Communities (PPC) Pod Network

lesterol. Collectively, The Starch Queens have lost

came into being “with the goal of creating and

over 200 pounds! After such amazing transforma-

supporting a grassroots movement by empower-

tions, both ladies had the strong desire to share

ing a network of independent local groups (Pods)

their plant-based experiences and to demonstrate

to promote the benefits of a whole-food, plant-

the health-changing benefits of their new lifestyle

based lifestyle.”

to others.

Of course, The Starch Queens wanted in on this

One day, Nancy posted on social media about

action! Jeanne suggested to Nancy that they

her desire to be a health and weight-loss coach.

both join PlantPure Nation and create Pods in

There she met Jeanne whose reply revealed that

their hometowns. First, Jeanne started hers, Plant

she, too, had the same deep desire to help oth-

Based – Westchester, NY; Nancy followed soon

ers. In other words, they wanted to “pay it forward.”

after with Plant Based – Chico, CA. Then, both

At that moment, a coast-to-coast friendship was

ladies embarked upon a campaign to educate

NANCY MATHEWS

JEANNE SCHUMACHER

BEFORE

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AFTER

BEFORE

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AFTER

Issue 45 - March/April 2018 |

FEATURE - THE STARCH QUEENS PAY IT FORWARD

themselves by completing eCornell’s Plant-Based

includes upcoming events, many cooking videos

Nutrition Certification program. Jeanne also com-

that are now published on Dr. McDougall’s web-

pleted Dr. McDougall’s Starch Solution Program,

site, as well as a treasure trove of research, recipes,

and Nancy is working on her Tasty Life Coaching

and support.

Teacher Training Certificate, which will allow her to become a Healthy Food and Lifestyle Coach and teach healthy cooking. Together, their two Pod groups now have close to 3,000 members.

Around her area, Jeanne also presents lectures on the Trifecta Approach to Better Health: Food, Balanced Water, and Your Personal Environment, which is explained in detail on her website. Addi-

Nancy, affectionately known as “The Queen of

tionally, Jeanne has created a great YouTube

Hearts” (because, according to Jeanne, she’s a

channel where she routinely interviews people in

big, warm “fuzzy”), holds monthly meetings in her hometown where she shares the educational material provided by PlantPure Communities. Additionally, she organizes guest speakers, cook-

the plant-based world. In those interviews, many have shared their successful weight-loss journeys. “Plant-Based Living with Kim Campbell,” can also be found on the channel.

ing demonstrations and shares plant-based meals

This past summer, the Starch Queens discussed

at each meeting.

ways they could spread their message and reach

Jeanne (who Nancy calls “The Queen of Diamonds”) also holds Pod meetings and routinely lectures on the plant-based lifestyle in her area. She has created a dynamic website, www.starchqueens.net which offers a plethora of helpful information,

even more people. As a result, they launched a program called “Plant Based – {your town}.” Since launching in June, they have added 26 towns to their network of groups and Pods that are now changing the lives of many people.

whether you’re just beginning your journey or

This year, the Starch Queens have been busier than

you’re an old-hand at plant-based eating. Her site

ever! They’ve developed a plant-based, weight-loss lifestyle program. Using their experience and knowledge of losing weight on a plant-based diet, they’ve included meal plans, shopping lists, recipes, coaching, and of course, most importantly, ongoing support and education to build each person’s individual plant-based foundation. The goal is to implant deep, plant-based lifestyle roots in their clients. Learn more about this program at www.SQWeightloss.com. Another dynamic aspect to The Starch Queens’ Plant Based Network of group leaders is coming

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The Beauty Issue

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FEATURE - THE STARCH QUEENS PAY IT FORWARD

soon. They are launching Plant Based - Fitness and Plant Based - Bariatric Support groups. Throughout all their endeavors, Nancy and Jeanne have learned that people need coaching, support, and education because those who start a lifestyle change or weight loss program often fail, gaining back the lost weight plus more. Their goal is always to help people succeed.

Future plans for the Starch Queens include Plant Based Boot Camps, which will target new people who want to transition to a plant-based lifestyle. There is also a book in the works, titled The Starch Queens Guide to Plant-Based Living and Weight Loss. Nancy and Jeanne’s philosophy is that you CAN change your health destiny, and these two ladies are on a mission to prove it!

FOLLOWING IS A LIST OF THE CURRENT PLANT-BASED GROUPS ON FACEBOOK. THERE ARE NO GEOGRAPHY POLICE, AND MEMBERSHIP IS OPEN TO ANYONE. ALABAMA

OHIO

Plant Based - Birmingham | Admin: Randy Hughes

Plant Based - Cleveland | Admin: Dee Fink

ARKANSAS

OREGON

Plant Based - Harrison, AR/Branson, Missouri Admin: Veronica Fenton

CALIFORNIA

Plant Based - Medford | Admin: Fran Batzer Plant Based - Portland | Admin Debra Othman

Plant Based - Chico | Admin: Nancy Norby Mathews

PENNSYLVANIA

Plant Based - Placerville Admins: Debbie Wirth & Karen Louise Baily

Plant Based - Hanover | Admin: Maria Schumacher Hillegas

FLORIDA Plant Based - Tampa Bay | Admin: Stina York

GEORGIA

Plant Based - Philadelphia | Admin: Gregg Burger

RHODE ISLAND Plant Based - Providence | Admin: Judy Harff

Plant Based - Atlanta | Admin: Atlanta Creole

TENNESSEE

ILLINOIS

Plant Based - Tullahoma | Admin: LaRay Seier

Plant Based - Chicago | Admin: Emma Rodriguez

TEXAS

Plant Based - Chicago Espanol | Admin: Emma Rodriguez

Plant Based - Georgetown | Admin: Colleen Forrester

MASSACHUSETTS

VIRGINIA

Plant Based - Boston | Admin: Lisa Ferraro Plant Based - Cape Cod | Admin Jeanne Schumacher

NEW JERSEY Plant Based - Ridgewood | Admin: Marissa Francesca

NEW YORK

Plant Based - Stafford | Admin: Maxine Daniels

WEST VIRGINIA Plant Based - Wheeling | Admin: Delia Wach

CANADA

Plant Based - NYC | Admin: Gabrielle E Kahn

Plant Based - New Brunswick | Admin: Jasna Šero Jackson

Plant Based - Westchester | Admin: Jeanne Schumacher

Plant Based - Ontario | Admin: Catharina Breedyk Law

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The Beauty Issue

Issue 45 - March/April 2018 |

KEEPING UP WITH

ERECTILE DYSFUNCTION

AN EXCERPT FROM ROLAND BOENI'S BOOK VegWorld Magazine

The Beauty Issue INVINCIBLE

Issue 45 - March/April 2018 |

FEATURE - KEEPING UP WITH ERECTILE DYSFUNCTION

Chapter 11

Keeping Up with Erectile Dysfunction

rectile dysfunction (ED) is the inability to achieve or sustain an erection for satisfactory sexual performance. For men, it usually leads to all kinds of performance anxiety and self-esteem issues. For women, it usually leads to sitting around a bit bored. ED is increasingly prevalent with age. At age 40, approximately 40% of men are affected.1 That number engorges to nearly 70% in men aged 70 years.2 If you follow the pattern in these statistics, you will see ED is likely to affect 99% of 99 year olds (made up figure). ED and coronary artery disease are different clinical manifestations of the same disease, atherosclerosis.3 As we know from previous chapters, atherosclerosis is a stiffening and narrowing of the arteries, which means they are not transporting as much blood as they should be – and I hope I don’t have to explain how a lack of proper blood flow might affect a man’s ability to get an erection! In fact, ED and coronary disease are so connected that ED can actually be a very serious warn-

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ing sign of greater problems on the way. Atherosclerosis hits the penis first (a bit of a painful turn of phrase there) because the diameter of arteries in the penis are about half the size of the main artery supplying the heart muscle, the left anterior descending artery or the heart (or, if we are being jargonistic, the widowmaker).4 Almost 70% of male patients admitted to hospital with acute chest pain reported that they had become impotent well before the onset of coronary disease symptoms.3 A patient with ED should really be considered a heart patient until proven otherwise, and even a young man should care about his cholesterol because it predicts ED later in life.5,6,7 Also, because coronary disease and stroke are born of the same conditions, a man with ED should also be wary of an increased risk of stroke.8

“Viagra was originally developed as a treatment for heart disease...”

The Beauty Issue

Of course, as you are probably aware, there is a pill for ED. Viagra was originally developed as a treatment for heart disease, but then the erection enhancing effects were noticed and somebody said ‘Hey, do you think we could make a boatload of money from this?’ Approved by the U.S. Food and Drug Administration

Issue 45 - March/April 2018 |

FEATURE - KEEPING UP WITH ERECTILE DYSFUNCTION

for prescription-only sale in 1998, Viagra potentiates the relaxation of smooth muscle, thus allowing blood flow in the corpus spongiosa and cavernosa of the penis. In simpler terms, taking the pill will give a man a boner. Viagra has been a smashing financial success – you could say it is a growth industry, aha – exceeding worldwide annual sales of $1.6 billion every year since its introduction.9 In the meantime several competing drugs have been introduced. One thing the drugs all have in common is their side effects, which can include headache, flushing, abnormal vision and nausea. A non-industry sponsored analysis of FDA reports revealed 14,818 adverse events overall for Viagra. There have also been 1,824 reported deaths in a 10-year period.10

drugs at all? And if an ED sufferer was to address the underlying problem – namely, that their blood vessels are not working properly due to their unhealthy diet and its effect on their endothelial cells11 – they would not only likely find that their ED ceased to be an issue, but also, they would fortify themselves against other potential problems looming ahead. Maybe it’s time to ask yourself what you prefer – another cheeseburger, or a long life of making love?

To date, treatment of ED has been a treatment of the symptoms. Wouldn’t it be better not to need the

Inman BA, Sauver JL, Jacobson DJ et al. A population-based, longitudinal study of erectile dysfunction and future coronary artery disease. Mayo Clin Proc 2009;84:108-13.

Feldman HA, Goldstein I, Hatzichristou DG, et al: Impotence and its medical and psychosocial correlates: Results of the Massachusetts Male Aging Study. J Urol, 1994;151:54–61.

Corona G, Fagioli G, Manucci E et al. Penile doppler ultrasound in patients with erectile dysfunction (ED): role of peak systolic velocity measured in the flaccid state in predicting arteriogenic ED and silent coronary artery disease. J Sex Med 2008;5:2623-34.

Jackson G. Erectile dysfunction and coronary disease: evaluating the link. Maturitas 2012;72:263-4.

Chung SD, Chen YK, Lin HC, Lin HC. Increased risk of stroke among men with erectly dysfunction: a nationwide population-based study. J Sex Med 2011;8:240-6.

Montorsi P, Ravagnani PM, Galli S et al. The artery size hypothesis: a microvascular link between erectile dysfunction and coronary artery disease. Am J Cardiol 2005;96:19M-23M

Statista. Worldwide revenue of Pfizer’s Viagra from 2003 to 2015. http://www.statista.com/statistics/264827/pfizers-worldwide-

10.

Fung MM, Bettencourt R, Barrett-Connor E. Heart disease risk factors predict erectile dysfunction 25 years later: the Rancho Bernardo Study. J Am Coll Cardiol 2004;43:1405-11.

Lowe G, Costabile RA. 10-year analysis of adverse event reports to the Food and Drug Administration for phosphodiesterase type-5 inhibitors. J Sex Med 2012;9:265-70.

11.

Blick C, Ritchie RW, Sullivan ME. Is erectile dysfunction an example of abnormal endothelial function? Curr Vasc Pharmacol 2016;14:163-7.

Montorsi F, Briganti A, Salonia A et al. Erectile dysfunction prevalence, time of onset and association with risk factors in 300 consecutive patients with acute chest pain and angiographically documented coronary artery disease. Eur Urol 2003;44:360-4.

About the Author Roland Boeni is a Swiss, board-certified physician and the founder of a liposuction clinic in Zurich. Until four years ago, he advised all of his patients to go on a low-carb, high protein diet to lose weight after the procedure. In 2014, a friend, who is a vegan athlete, spiked his interest in a plant-based diet. As an adjunct professor with a broad research background, Dr. Boeni has worked in renowned institutions including The Rockefeller University and the National Institutes of Health. He began extensively reviewing the scientific literature and came to the conclusion that human beings are designed to thrive on a plantbased diet. He has since produced a documentary (TheMarshallPlanmovie.com) and has just published the book ‘Invincible’.

VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

TRUE BEAUTY COMES FROM WITHIN by Sharon McRae

ince this issue is dedicated to the topic of beauty, I wanted to share what I learned when I made the transition from freelance makeup artist to certified health coach several years ago. I started out with a career in science and decided to pursue makeup artistry after I became a stayat-home mom who often neglected her own appearance because there just wasn’t time to worry about it. My transformation began with an innocent department store counter makeover, and I became hooked on the notion that I could make myself look like a prettier, more polished version of me in just minutes with the right products! From there, my love of cosmetics grew and soon became an obsession. I pursued training and started working as a freelance makeup artist. I loved the power of having a woman sit in my chair, initially feeling down about herself (often as a result of a life

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event, such as a break-up or divorce, taking care of a sick relative or small children, etc.), and within 30 minutes, I could apply products that literally transformed her! She would sit up straighter and look at her reflection from every angle admiringly and walk away from the counter with her head held high. Fast forward a few years, and I found myself missing the intellectual stimulation of the science and health perspective that had always been a part of my life until that time. Once I became certified as a health coach and started working with clients, I learned that beauty truly comes from the inside. It’s more about what you put into your body than what you put on your face. If you eat a diet rich in whole, plant foods, your skin becomes clear and radiant with a beautiful, healthy glow, and the increased energy you feel is reflected in your appearance. With that said, this month’s

The Beauty Issue

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TRUE BEAUTY

review is about some personal care products that will help to make your hair, skin, and teeth even more beautiful.

BEAUTIFUL SKIN The change of seasons is a great time to give skin a little extra attention. The wonderful company Blue Beautifly has the perfect solution. The company has as its mission: ”to foster beautiful and healthy skin and hair by developing innovative products made with botanical, organic, non-GMO, fair trade, and cruelty-free ingredients for women and men with well-being of our planet in mind.” And I love that 20% of their profits are donated to causes for advancing the well-being of disadvantaged women and children around the world. One of the products I fell in love with is the Organic Regenerating Oil Serum; this fabulous blend of soothing, skin-softening essential

oils is a wonderful way to ensure overnight skin repair. It has very pleasant floral and citrus hints, and 2-3 drops massaged into your face and neck is all that’s needed to wake up to a soft, fresh complexion. Next, Organic Calming Body Oil Serum has been a wonderful addition to my nighttime routine. It’s a blend of herbs from Ayurveda and Chinese medicine, along with skin-softening, soothing oils, that has an amazing, calming scent, with lavender, ylang-ylang, tangerine and lemongrass. I’ve found that massaging this into my arms and legs before bedtime gives me a sense of peace and really helps me settle into sleep...a true gift for someone like me who can sometimes find bedtime challenging as my brain is still fully engaged. (https://tinyurl.com/ya2h8zgx) (https://tinyurl.com/ybut8so5)

ONCE I BECAME CERTIFIED AS A HEALTH COACH AND STARTED WORKING WITH CLIENTS, I LEARNED THAT BEAUTY TRULY COMES FROM THE INSIDE. IT’S MORE ABOUT WHAT YOU PUT INTO YOUR BODY THAN WHAT YOU PUT ON YOUR FACE.

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The Beauty Issue

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TRUE BEAUTY

BEAUTIFUL HAIR From time to time, it’s a good idea to give hair a little extra TLC, especially when split ends, dullness, even flakiness at the scalp occasionally become an issue. Organic Fortifying Scalp Oil Serum is a blend of herbal extracts derived from Ayurveda and Chinese Medicine, soothing oils, and calming essential oils. A small amount is applied and massaged into the scalp, then left on for at least 30 minutes before shampooing. My 19-year-old daughter had been experiencing some hair weakness and itchy scalp, and using this product a few times weekly, she has noticed that her hair is much less brittle and softer and shinier. She’s a huge fan…so much so that I haven’t been able to even think about borrowing it because she won’t part with it (https://tinyurl.com/yao5trx8)! Overall, I’m very impressed with the Blue Beautifly line and looking forward to trying more of their products in the near future!

Mint Essential Oils. It was a little odd getting used to brushing my teeth with a powder at first, but now I’m hooked! And the whitening power and stellar dental checkups I’ve been getting since I made the switch ensure that I’ll be a repeat customer. To use, simply wet your toothbrush, tap off excess water, and dip the surface of the bristles into the powder, then tap off excess. Just enough product will stick to the bristles; then brush as usual. The Super Mint flavor is refreshing and leaves my mouth feeling super clean. One medium tub lasts about 3 months, so it’s a great value, and it travels well, too (https://tinyurl.com/y9bh86wk)!

BEAUTIFUL TEETH Lastly, one of the first things I tend to notice when I look at someone is their smile, and what better way to ensure a noticeable one than with clean, polished teeth? I’m often asked what I use for toothpaste because so many products on the market contain questionable ingredients. My favorite tooth product these days is the new, Super Mint version of The Dirt Trace Mineral Tooth Brushing Powder. The only ingredients are: Extra Fine Bentonite Clay, Natural Baking Soda, Green Tea Extract, Wasabi Extract, Organically Extracted Hexane Free Stevia, and Proprietary Blend of

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.

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The Beauty Issue

Issue 45 - March/April 2018 |

UNIVERSITY OF MICHIGAN HEALTHY EATERS DINE AT

â&#x20AC;&#x153;THE LUNCH ROOMâ&#x20AC;? by Michael Taylor

will make you feel welcome. Every employee who passed by my table asked if everything was good. The service was truly impeccable! Food came quickly and was attractively presented.

The Lunch Room is everything you would expect a restaurant in a college town to be. Filled with an energetic and very friendly staff, The Lunch Room

The menu is quite diverse. You can eat as sinfully or as healthfully as you wish. They have traditional comfort style foods such as Reubens, mac & cheese, burritos, burgers and nachos. For more

hen you hear about Ann Arbor, Michigan, images of a premier university, national championship caliber football and basketball, and science-focused attractions come to mind. You can now add The Lunch Room to this list!

health-oriented folks, indulge in the salads (try the Reuben salad), greens, Pad Thai or delicious soups, many of which are oil free. Sunday brunch has all of the breakfast foods we vegans have come to know and love. Pancakes, southwest tofu scramble, biscuits & gravy, bagels and more. And for those who really want to splurge, order an ice cream float, a shake or even a sundae. Many dishes can be made salt, oil and sugar-free, so for those following a very strict health-conscious diet, this place can accommodate. The Lunch Room takes social activism to the next level, often hosting events which promote vegan causes and incorporating quotes from Dr. Martin Luther King throughout the restaurant. â&#x20AC;&#x153;Our lives begin to end the day we become silent about things that matter.â&#x20AC;? This one particularly resonated with me. Moreover, The Lunch Room started farming its own produce in an effort to ensure the highest-quality, pesticide-free produce for their customersâ&#x20AC;&#x2122; meals. Lunch Room staff are growing kale, heirloom tomatoes, string beans, cucumbers, sage, zucchini, mint, basil, tarragon, lemon grass, rhubarb, and all sorts of peppers and squash. While they are called The Lunch Room, they do, indeed, serve dinner Monday through Saturday and offer only brunch on Sundays from 10:00 AM to 3:00 PM. Parking is limited as they share space with other retail outlets, so plan accordingly. When dining during busy hours, there may be a wait time. All major credit cards are taken. Reservations not accepted.

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.

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The Beauty Issue

Issue 45 - March/April 2018 |

THINGS WE LOVE Courtney Garza Loves

You Can Still Get What You Need On-the-Go

hen we think about optimal nutrition, we usually envision a carefully thoughtout cooked meal that’s packed with lots of veggies and superfoods. While that’s often true, it doesn’t necessarily have to be a time-consuming ordeal, or even a terribly expensive endeavor, to fuel your body with key nutrients. With busy schedules, most of us opt for a meal on the go, which usually leaves us either underfed or full of “empty calories” (calories derived from food containing no nutrients) as we consume quick junk food. While meal prepping food ahead of time might be the best method, it just isn’t feasible for most. That’s why supplements, like protein powders, shakes, and protein bars, for vegans on the go are valued in a plant-based lifestyle, allowing us to maintain a healthy body, even while on the run.

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But let’s be honest, most of the time, protein powders and bars often have a gritty texture and leave a particularly unpleasant aftertaste that you don’t really want to linger. So, when I came across OWYN at Expo East 2017 in Baltimore last fall, I was not only surprised by the smooth texture of their protein shake, but also the fact that they were packaged in ready-to-drink bottles. Though I have seen plantbased protein drinks in similar shelf-stable bottles like these, I’m often left with either a gritty or metallic flavor or both. But the OWYN drinks just tasted like, well a yummy (in my case cold-brew coffee) shake! While inquiring about the origin of their name ‘OWYN’, or ‘Only What You Need’ - I found out that the company was made to fill a need for people

The Beauty Issue

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THINGS WE LOVE

seeking ultra-clean products that don’t compromise on taste or quality and are made with only a few, simple, real ingredients. The founders, Jeff Mroz and Kathryn Moos, who were previously professional athletes, created OWYN to support healthy living for the people on-the-go and for pre- and post-workouts. With super ingredients like 20 grams per serving of complete, plant-based proteins from pea, pumpkin and flax; organic greens from kale, spinach and broccoli; and absolutely no carrageenan, sugar alcohols or, really, artificial anything, it actually makes you feel pretty good about reaching for something quick.

As someone who not only lives a fast-paced life, but

“We knew that people were looking for a better tasting plant-based protein product,” says Moos. “That’s why we have been working many years on OWYN to really answer that need with not only a highly nutritious, but actually satisfying shake.”

sure the highest quality.

also enjoys challenging my body with tough workouts, I am always on the hunt for quality vegan protein powders, shakes, and bars. When drinking an OWYN shake or blending their Ultimate Wellness protein powders in a shake at home after one of my workouts, I not only feel like I’m getting what my body is seeking, but I also feel like I’m getting a no-guilt treat. While meeting the needs of people like me and those with many common allergens, OWYN also has a further reach in their business model to en-

The company partnered with Food Allergy Research & Education (FARE), the world’s largest private source of food allergy research, to maintain a close connection to the allergen-friendly market. FARE, in turn, provided its ‘proud supporter’ label for OWYN products, further confirming OWYN’s mission to support the rising food allergy community by offering clean, allergen-friendly products. OWYN even works with a credible third-party manufacturer who assists with monitoring manufacturing lines for quality product delivery, which is not often the case for most brands’ production process. “Making sure we know what goes in our products is so crucial as we know the vegan community, athletes, and those with allergies, highly value what goes into their bodies,” says Mroz. I felt special to be able to sample OWYN before their big launch in early October of last year. Now I’m glad many more of you can get some! All of their readyto-drink shakes and Ultimate Wellness powders can be found on their site www.LiveOWYN.com. Try two of my personal favorites, the Vanilla readyto-drink shake and the Matcha Green Tea Ultimate Wellness powder.

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The Beauty Issue

Issue 45 - March/April 2018 |

Dishinâ&#x20AC;&#x2122; It Up! Plant-Based Recipes for a Sustainable, Healthier World

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The Beauty Issue

Issue 45 - March/April 2018 |

EDITOR'S NOTE: We are thrilled to welcome plant-based chef, cooking instructor, and nutritional coach, Ms. Cathy Katin-Grazzini, to our team as Food Editor for VegWorld Magazine! Cathy is the owner of Cathy's Kitchen Prescription LLC, and she is a Plant-Based Culinary Medicine Educator and Chef at Matrix Personalized Medicine in New Canaan, Connecticut. Her original recipes, cooking videos, and nutritional blogs can be found at www.cathyskitchenprescription.com.

Beautiful Food Makes Beautiful Bodies by Cathy Katin-Grazzini

he concept of beauty holds many meanings: physical attractiveness, aesthetic harmony and balance, fecundity, even a loving heart. Sadly, too many still equate beauty with images of waifish, androgenous models in fashion magazines. It is a poor proxy. For all lifeforms, beauty is better defined by glowing, radiant good health and vitality. For humans, it is achievable with a plant-based, active lifestyle, which helps slow down cell aging, shed excess pounds, ease aches and pains, lift our spirits, and vanquish fatigue. That’s why so many who have embraced plants look and feel years younger. We become our more beautiful, vital selves. Consider beauty as it relates to food: Paleoanthropolgists tell us we evolved as nomadic gatherers primarily of fruits, tubers, nuts, seeds, and honey. Perhaps that’s why our hearts rejoice at the return of spring and the re-emergence of gorgeous, restorative, local spring fruits and veggies at our farms and green grocers.

PhotoVegWorld courtesy of Magazine Giordano Katin-Grazzini

“We eat first with our eyes.” And the resplendent recipes that follow here entice us not just with the promise of great taste but also with the many health benefits they hold. Loaded with phytonutrients, antioxidants, plant proteins and fiber, they help drive down systemic inflammation and oxidative stress, the drivers behind weight gain, diabetes, heart disease and cancer. They also uniquely nourish the microbes in our gut microbiome, modulating our metabolic and even our mental health in extremely beneficial ways. With contributions from Jane and Rip Esselstyn, Dr. Michael Greger, bloggers Deliciously Ella and Gena of The Full Helping, Crossroad Restaurant’s renowned chefs Tal Ronnen and Scot Jones, and GreenFare Restaurant’s Gwyn Whittaker, and myself, we hope you enjoy recreating these tempting, healthy recipes in the comfort of your own home. Buon appetito!

The Beauty Issue

Issue 45 - March/April 2018 |

EARLY SPRING PIE by Cathy Katin-Grazzini

eawaken from winter with a luscious pie that features springâ&#x20AC;&#x2122;s earliest arrivals: asparagus, artichoke, spinach, radish, peas, new potatoes, basil and chiveâ&#x20AC;&#x201C;all wrapped up in a chickpea/brown rice flour crust. No oil, no dairy, gluten-free.

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The Beauty Issue

Issue 45 - March/April 2018 |

EARLY SPRING PIE

Makes 9-inch pie Prep 90 minutes Bake 20-25 minutes

INGREDIENTS CRUST

VEGGIES

• 1½ cups chickpea flour

• 2 cups spinach and radish greens, steamed, squeezed, chopped

• 1 cup brown rice flour • 2 Tablespoons nutritional yeast • 2 Tablespoons arrowroot • 2 Tablespoons freshly ground flaxseed

• 1 cup asparagus tips and tender stems, (snap asparagus, discard woody bottoms or save for broth), cut in 1 inch sections, steamed

• 1 teaspoon granulated onion

• 1 cup fresh artichoke hearts, quartered, steamed (fresh only)

• 1 teaspoon granulated garlic

• 1 cup fresh or frozen English peas

• ½ cup silken tofu, drained well

• Pinch ground white pepper

• 1 full cup mix of small watermelon, Cherry Belle or other radish varieties, cut in 1/8-inch slices, steamed

PLANT-BASED BÉCHAMEL

• 1 cup baby fingerling potatoes, cut in ½” slices, steamed

• 1 cup almond milk

• 1 leek, white only, well cleaned and sliced lengthwise in ¼-inch pieces

• 1/3 cup silken tofu

• 1 medium yellow onion, medium dice

• 2 Tablespoons nutritional yeast

• 1 stalk celery, medium dice

• 2 Tablespoons arrowroot

• Fresh thyme leaves from several 4-5 sprigs

• 1 teaspoon apple cider vinegar • 1 teaspoon granulated onion

• 1 cup, compacted, mixed fresh basil leaves and chives, chopped

• 1 teaspoon granulated garlic

• No-sodium veggie broth to deglaze pan

• ½ teaspoon black salt (kala namak), available at South Asian grocers or online (omit for salt-free)

• Sea salt and freshly ground pepper to taste (omit for salt-free)

• ¼ teaspoon sea salt (omit for salt-free)

• Pinch ground white pepper • Pinch freshly ground nutmeg

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The Beauty Issue

Issue 45 - March/April 2018 |

EARLY SPRING PIE

DIRECTIONS Preheat oven to 425°F/220°C for ½ hour; bake pie 20-25 minutes, bake dough cutouts 5-7 minutes Combine crust’s dry ingredients in a food processor, and pulse to blend. Add vinegar and silken tofu, continuing to process until dough gathers in a soft, ball (be patient) with the soft, pliable consistency of Play-Doh. If still crumbly or too stiff, add 1 tablespoon tofu and reprocess. Remove, shape into a ball, and wrap in plastic. Prep veggies, steaming the asparagus, fresh artichoke, potatoes, radishes, and greens separately, until tender but firm. Plunge in ice water to halt cooking and drain. Sweat the onion, leek and thyme leaves in a nonstick or stainless pan over low heat until they soften and release their juices. Deglaze with 1-2 tablespoons of veggie broth as needed. Mix in steamed, squeezed, chopped greens.

or 0.4 cm. Transfer to a 9” Pyrex pie dish; trim and crimp edges. Fill with veggie-béchamel mix. Bake 20-25 minutes until bubbly and golden. To facilitate slicing, cool on a rack for 20-30 minutes, allowing pie to set. Roll out scraps and cut out decorative shapes with cookie cutters. Moisten with a pastry brush and water, and if desired, season with a wee pinch of salt, pepper, dehydrated veggie powders (I used beets and leeks in the photo), chili powder or paprika. Bake 5-7 minutes or until lightly golden. Arrange cutouts attractively atop the baked pie. Dig in!

Combine béchamel ingredients in food processor; blend until smooth. Pour into a saucepan and whisk over medium heat until thickened and dense. In a large mixing bowl, combine steamed and sweated veggies with the béchamel. Season to taste. Sprinkle a board with chickpea flour; roll out dough, flipping and flouring, to a thickness of 3/16”

Photos courtesy of Giordano Katin-Grazzini

About the Chef Cathy Katin-Grazzini, plant-based chef, cooking instructor, and nutritional coach, is Food Editor for VegWorld Magazine, owner of Cathy’s Kitchen Prescription LLC, and Plant-Based Culinary Medicine Educator and Chef at Matrix Personalized Medicine in New Canaan, Connecticut. Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, a graduate of Rouxbe Cooking School’s Professional Plant-Based Program, Cathy is also a Licensed Instructor for the Physicians Committee for Responsible Medicine’s Food for Life Programs. She has a B.A. from the University of Chicago, attended graduate school at Harvard University and received a M.A. from Johns Hopkins University. Cathy lives with her husband Giordano in Ridgefield, Connecticut. Cathy’s original recipes, cooking videos, and nutritional blogs can be found at www.cathyskitchenprescription.com.

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The Beauty Issue

Issue 45 - March/April 2018 |

WATERMELON SALAD WITH PERSIAN CUCUMBERS, CHERRY TOMATOES & BALSAMIC REDUCTION by Tal Ronnen, www.crossroadskitchen.com

atermelon, cucumbers, and tomatoes are all at their peak at around the same time in the summer, so it only makes sense to combine them in a salad. Each fruit and vegetable is purposefully cut large hereâ&#x20AC;&#x201D;I want each piece to be its own perfect bite of summer, followed by another, so that moving from vegetable to vegetable on the plate is like eating a four-course tasting menu. The almond ricotta and the slight sweetness of the balsamic reduction are what tie the whole dish together. VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

GRILLED WATERMELON SALAD

Serves 4

INGREDIENTS • ¼ cup Kite Hill almond ricotta • 4 Persian cucumbers (4 inches long), ends trimmed and skin peeled off in strips to create a striped effect • 2 tablespoons white wine vinegar • ½ small seedless yellow watermelon (about 1½ pounds) • ½ small seedless red watermelon (about 1½ pounds) • ¼ cup Balsamic Reduction (recipe follows) • 16 cherry tomatoes • ¼ cup pistachios, toasted and smashed with a mallet or heavy pan • ¼ cup micro basil • Flaked sea salt, such as Maldon • Freshly ground black pepper • Extra-virgin olive oil

DIRECTIONS Scoop the ricotta into a fine-mesh sieve and place it over a bowl. Let it drain for 20 minutes. Discard the water. Put the cucumbers in a bowl, add the vinegar, and cover with cold water. Set aside for 10 to 15 minutes while you prepare the watermelon. To prepare the watermelon: Trim off the rind and discard. Cut each watermelon half horizontally into four 1-inch-thick slabs. Lay the slabs on the cutting board and slice into 1-inch-wide strips. Square off the ends and lay the melon pieces horizontally on the board. Holding the knife blade at a 45-degree angle, cut a 1-inch-long piece from one end of the strip. Move the knife about 1 inch and make a cut straight down, so you have another piece with a flat end and an angled end. Repeat the process with all of the watermelon strips; you should have 16. Set aside. Drain the cucumbers and cut them in the same way you did the watermelon, so you have 16 pieces. To serve: Dip a pastry brush in the balsamic reduction and paint a long stripe along the base of a platter or on each of four individual plates. Arrange the red and yellow watermelon and cucumbers decoratively on top, standing the pieces upright on their flat ends. Nestle the tomatoes in between. Top the salad with the pistachios, ricotta, and basil. Season with flaked sea salt and pepper, drizzle with oil, and serve immediately.

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The Beauty Issue

Issue 45 - March/April 2018 |

GRILLED WATERMELON SALAD

BALSAMIC REDUCTION Makes ½ cup

INGREDIENTS • • • •

½ cup agave nectar 1 cup balsamic vinegar 1 shallot, halved Kosher salt and freshly ground black pepper

DIRECTIONS

Add the vinegar and shallot and gently simmer, swirling the pan a few times, until the sauce has reduced and thickened to the consistency of maple syrup and coats the back of a spoon, about 50 minutes. Remove the shallot and add a good pinch each of salt and pepper. The reduction can be stored covered at room temperature for up to 3 months. Photographs by Lisa Romerein

Heat the agave in a small saucepan over medium-low heat until it thins out and is warmed, about 5 minutes.

About the Chef An internationally renowned chef, best-selling author, and the 2013 VegNews Person of the Year, Tal Ronnen has pioneered an entirely new cuisine that pairs a sophisticated sensibility with an emphasis on plant based foods and ingredients. His Los Angeles-based restaurant, Crossroads, emphasizes both a refined setting and an exceptional menu, which reflect Ronnen’s belief that healthy eating is a main course, not an afterthought. “When I crossed over to being a vegetarian, I was largely being served the side dishes that came along with the entrées when I went out to eat,” he says. “I wanted to take vegetarian cuisine to the next level and make it appeal to non-vegetarians. Crossroads is the realization of that desire.” Ronnen’s signature style of cooking has made him a favorite among celebrities and foodies. He is perhaps best known to the public at large for helping open Chrissie Hynde’s VegiTerranean restaurant in Akron, OH; catering the wedding of Ellen DeGeneres and Portia de Rossi; and creating the menu for Oprah Winfrey during her 21-day vegan cleanse. The release of his newest book, Crossroads (Artisan Books), has been featured in Food & Wine magazine, The New York Times, USA Today, and is an International Association of Culinary Professionals (IACP), Cookbook Award Finalist. In addition, he is the author of The Conscious Cook, a New York Times best seller and is a consultant on the culinary program and menus for numerous highly regarded and established brands including Wynn Las Vegas, Baur au Lac in Switzerland, and LYFE Kitchen restaurants. He is a graduate of the National Gourmet Institute and has worked at Candle 79 in New York City, and Sublime in Fort Lauderdale, FL. He also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College campuses nationwide. Ronnen is continuously committed to educating future generations on the importance of plant-based food and the origins of where our food comes from, and it is reflected in the ventures he is involved in such as an acting co-founder of Kite Hill as well as Impossible Foods. Ronnen’s desire to create a welcoming, sumptuous environment for healthy eating was one of the primary motivators for creating Crossroads, for which he is collaborating with Executive Chef Scot Jones, whom he met during his tenure at VegiTerranean. The two share a sensibility in terms of a desire to create satisfying, vegetable-based cuisine in a warm, yet stylish dining atmosphere. “We wanted to design an environment where you don’t have to sacrifice ambiance just because you want to eat healthy,” Ronnen says. “There’s no place in L.A. where you can go and eat a clean and vibrant meal together with a full bar, private dining room, and the style of service that will be offered, all within a beautiful space.” Order a copy of Tal’s cookbook, Crossroads today : https://tinyurl.com/ybyauorw VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

GREENFARE ORGANIC CHILI by Gwyn Whittaker, CEO, GreenFare Organic Café

his chili is packed with savory veggies. Sweet yams balance out smoked paprika and chipotle. All harmoniously blended together in one simple bowl and served over a bed of brown rice.

Yields 4-5 Servings

INGREDIENTS • 1¾ cups diced red tomatoes

• 1 teaspoon chili powder

• 3 cups red beans, cooked

• ½ teaspoon cumin

• 1 cup diced sweet potatoes • 1 cup sliced crimini mushrooms • 4 cups kale • ½ cup diced onions

• ¼ teaspoon dried oregano • ¼ teaspoon smoked paprika • 1 Tablespoon Worcestershire sauce

• ½ cup diced green bell peppers

• ½ teaspoon minced garlic

• 4 Tablespoons tomato paste

• ¼ teaspoon habanero pepper

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The Beauty Issue

Issue 45 - March/April 2018 |

GREENFARE ORGANIC CHILI

DIRECTIONS 1. Dry sauté onion: with high heat, wait until water runs across pan, then add onion. Stir consistently until onion is golden and translucent. 2. Add in chili powder, cumin, oregano, smoked paprika, garlic, habanero pepper, crimini mushrooms and green bell peppers, and stir well. Sauté for 3 to 4 minutes, stirring to avoid sticking.

3. Add the tomatoes, red beans, water, Worcestershire sauce, and tomato paste. Cover with a lid, reduce heat to low, and allow cooking for 20 to 25 minutes. 4. Remove from heat and stir in kale. 5. Serve hot over brown rice. Garnish with a handful of cilantro, if using.

About the CEO After a successful 35 year career culminating with starting and running a company for ten years in the National Security space, Gwyn Whittaker turned her focus on health and nutrition. She is a Certified Master Gardener, PCRM Food For Life Instructor and on the PCRM President’s Council, eCornell Certified in Plant-based Nutrition, and is on the Board of Humane Rescue Alliance as VP Governance. To visit the GreenFare website, visit greenfare.com. Her story with

Gwyn shown with Pericles Silva, Operations Manager and PCRM Food For Life Instructor, and Bruce Koblinski

GreenFare was recently featured in Washington Post article, “A tech expert now works to keep people from terrorizing themselves with toxic foods” on December 16, 2018

GreenFare Organic Café is located in Herndon, VA and is one of 6 USDA Organic Certified restaurants in the U.S. Serving local and seasonal whole plant food free of added salt, oil, and sugar for optimal health, GreenFare enables the Physician’s Committee for Responsible Medicine 21 Day Kickstart Your Health every month with classes and 21 days of prepared meals. Over 450 people have kickstarted at GreenFare including several dozen medical professionals who now recommend the program to their patients. Most of the leaders in the plant-based movement have lectured at GreenFare, including T Colin Campbell, Dr. Caldwell Esselstyn, Dr. Neal Barnard, Dr. Michael Greger, Dr. John McDougall, Dr. Jim Loomis, and Dr. Robynne Chutkan. GreenFare was recently featured in the Washington Post: https://tinyurl.com/ydapnwd3

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The Beauty Issue

Issue 45 - March/April 2018 |

SESAME, CILANTRO & ROASTED FENNEL RICE BOWL by Ella Mills from Natural Feasts

VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

SESAME, CILANTRO & ROASTED FENNEL RICE BOWL

his brown rice bowl with creamy avocado chunks, blackened peppers, roasted fennel and mashed garlic dressing is incredible, one of my absolute best dinners.

Serves 2 Nut-Free

INGREDIENTS

DIRECTIONS

FOR THE RICE BOWL

Cook the brown rice in one cup of water with the vinegar, tamari and salt to taste. It should take about 40 minutes.

• • • • • • • • • •

1/3 cup short-grain brown rice 1 Tablespoon apple cider vinegar 1 Tablespoon tamari 1 fennel bulb 2 red bell peppers Olive oil 2-4 Tablespoons cilantro 1 avocado 2 Tablespoons sesame seeds Salt

FOR THE DRESSING • • • •

4 garlic cloves, unpeeled 3 Tablespoons olive oil 2 teaspoons apple cider vinegar 1 teaspoon tamari

Preheat the oven to 400°F. Slice the fennel lengthwise. Cut each pepper into about eight pieces. Place them on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 15 to 20 minutes, until the edges are browning. For the last 10 minutes, add the garlic cloves (they will be used in the dressing). Let the rice, veg and garlic cool. Finely chop the cilantro. Cut the avocado into bite-size chunks. Roughly chop the roast veg and stir into the rice, with the avocado and sesame seeds. Make the dressing. Peel the garlic and mash with a fork (it should be really soft). Mix in all other ingredients. Stir into the rice and sprinkle the cilantro. Serve in a beautiful salad bowl.

About the Chef Ella Mills (née Woodward) is the founder of Deliciously Ella (deliciouslyella.com), bestselling author and owner of Deliciously Ella Delies in London as well as a line of retail products. Her newest cookbook, Natural Feasts: 100+ Healthy, Plant-Based Recipes to Share and Enjoy with Friends and Family (Deliciously Ella), just launched in the US in October! Ella’s personal journey of how eating well healed a debilitating illness inspired her to begin sharing her healthy and delicious recipes with others. The original recipes in Natural Feasts offer a fresh spin on plant-based meals and make it easy to incorporate it into your daily routine. Ella’s delicious meals and approachable personality have garnered her an engaged social media following with over 1.1 million Instagram followers. Get Ella’s new book Natural Feasts: https://tinyurl.com/y8z43zf5

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The Beauty Issue

Issue 45 - March/April 2018 |

STUFFED SWEET POTATOES WITH BALSAMIC DATE GLAZE by Dr. Michael Greger, www.nutritionfacts.org

VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

STUFFED SWEET POTATOES WITH BALSAMIC DATE GLAZE

love sweet potatoes - one of the healthiest foods on the planet. The purple ones are the best, and you can usually find them at Asian markets and specialty natural groceries. They’re so good I send them out in the mail as holiday gifts. After all, what is more comforting on a wintry day than a nice, warm, steamy sweet potato? Here’s a recipe that makes for a great stocking stuffer during the holidays or a comforting dish during those cold early spring afternoons as we wait for the warmer weather to arrive. Makes 4 Servings

SWEET POTATOES

INGREDIENTS

DIRECTIONS

• 4 medium sweet potatoes

Preheat the oven to 400ºF. Place the sweet potatoes on a baking sheet lined with a silicone mat or parchment paper. Prick each potato with a fork in two or three places and bake until tender, about 1 hour.

• ½ cup green peas, steamed • 2 Tablespoons minced fresh chives or scallions • ¼ cup raw slivered almonds • Balsamic-Date Glaze • Ground black pepper

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When the potatoes are done baking, transfer them to a work surface and allow to cool slightly. Cut each sweet potato in half lengthwise and scoop out the insides of the potatoes into a bowl, leaving about ¼ inch of potato attached to the skin. Add the peas and chives and mix well. Spoon the mixture into each half and return the stuffed sweet potatoes to the oven for about 15 minutes to heat through. Sprinkle with almonds, drizzle with Balsamic-Date Glaze, add a few grinds of black pepper to taste, and serve hot.

The Beauty Issue

Issue 45 - March/April 2018 |

STUFFED SWEET POTATOES WITH BALSAMIC DATE GLAZE

BALSAMIC DATE GLAZE

INGREDIENTS • ½ cup pitted dates • ¾ cup warm water • ½ cup balsamic vinegar

DIRECTIONS Soften the dates by soaking in warm water for about 10 minutes. In a blender, combine the dates and their soaking water with the balsamic vinegar. Blend until smooth. Transfer the mixture to a small saucepan and bring to a boil; then reduce the heat to low. Simmer on low until the glaze is reduced and thickened, stirring frequently.

About the Chef A founding member and Fellow of the American College of Lifestyle Medicine, Michael Greger, MD, is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. He has lectured at the Conference on World Affairs, testified before Congress, and was invited as an expert witness in the defense of Oprah Winfrey in the infamous “meat defamation” trial. In 2017, Dr. Greger was honored with the ACLM Lifestyle Medicine Trailblazer Award. He is a graduate of Cornell University School of Agriculture and Tufts University School of Medicine. His latest book How Not to Die became an instant New York Times Best Seller. He has videos on more than 2,000 health topics freely available at NutritionFacts.org, with new videos and articles uploaded every day. All proceeds received from his books, DVDs, and speaking engagements are donated to charity.

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From Michael Greger, M.D., FACLM, author of the New York Times bestselling book How Not to Die, comes a beautifully-designed, comprehensive cookbook complete with more than 120 recipes for delicious, life-saving, plant-based meals, snacks, and beverages. Every recipe in The How Not to Die Cookbook offers a delectable, easyto-prepare, plant-based dish to help anyone eat their way to better health. Rooted in the latest nutrition science, these easy-to-follow, stunningly photographed recipes will appeal to anyone looking to live a longer, healthier life. Featuring Dr. Greger’s Daily Dozen–the best ingredients to add years to your life–The How Not to Die Cookbook is destined to become an essential tool in healthy kitchens everywhere.

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Order your copy today at: nutritionfacts.org/cookbook

Issue 45 - March/April 2018 |

APPLE GINGER

MUESLI by Gena Hamshaw

raditional muesli isnâ&#x20AC;&#x2122;t cooked, but thanks to an overnight soak in nondairy yogurt, the oats become amazingly soft and creamy, with a nice tart flavor. This is an ideal recipe for busy days: prepare it the night before, then grab it on your way out the door the next morning for breakfast on the go.

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The Beauty Issue

Issue 45 - March/April 2018 |

APPLE GINGER MUESLI

Makes 2 servings

INGREDIENTS

DIRECTIONS

• 1 cup (90 g) rolled oats

In a medium glass bowl or container with a lid, combine the oats, ginger, cinnamon, hemp seeds, almonds, dates, and apple. Stir in the yogurt. Cover and refrigerate overnight.

• ½ teaspoon finely grated or minced fresh ginger, or ½ teaspoon ground ginger • ¼ teaspoon ground cinnamon • 2 Tablespoons shelled hemp seeds • 2 Tablespoons sliced or slivered almonds • ¼ cup (40 g) finely chopped pitted dates

The next morning, the muesli will be very thick and creamy. If it’s thicker than you’d like, stir in nondairy milk as needed to achieve the desired consistency. Serve drizzled with maple syrup.

or whole raisins or currants • 1 small apple, grated • 12 ounces (340 g) plain or vanilla nondairy yogurt • Unsweetened nondairy milk if desired • Maple syrup (optional)

About the Chef Gena Hamshaw is a certified nutritionist, recipe developer, cookbook author, and food writer. Her recipes and articles have been featured in the Huffington Post, Whole Living, O Magazine, VegNews, Thrive magazine, Well and Good, Mind Body Green, Glamour, and the Chalkboard Mag, among other publications. She is also a nutrition student, working toward a master’s in nutrition and education and her RDN (Registered Dietary Nutritionist) at Teacher’s College, Columbia University. She has written two cookbooks, Food52 Vegan and Choosing Raw, and is the author of the blog www.thefullhelping.com. Get Gena’s new Book Power PlaintBook: https://tinyurl.com/y8qy4yzd

VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

“YO, ADRIAN” BURGER by Char Nolan

VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

“YO, ADRIAN” BURGER

Makes 6-8 Burgers

hese burgers know how to pack a punch! They are that good. Their creator, Char Nolan, is a native of Philly who loves to climb the Museum of Art steps and dance around the Rocky statue! When Rip was in Philly, Char dropped him off at the base so he could run up and down the steps and raise his arms next to Rocky—you just know the soundtrack was blaring in his mind when, fists raised, he yelled, “Yo, Adrian.”

INGREDIENTS • 2 Tablespoons flaxseed meal

• 2 Tablespoons cider vinegar

• ¼ cup warm water

• 2 teaspoons low-sodium tamari

• 1 medium sweet potato, grated (generous 1 cup)

• 2 teaspoons dried oregano

• 1 cup old-fashioned oats

• 2 teaspoons dried basil

• 1 cup oat flour

• 2 cups finely chopped fresh kale

• 1 small red onion, minced (about ½ cup)

• 6 to 8 100% whole-grain buns, toasted

• 2 to 3 cloves garlic, finely minced

• Fixings of choice: sliced tomatoes, sliced onions, lettuce, ketchup, mustard, pickles, grilled pineapple, sauerkraut

• 2 Tablespoons hot sauce

DIRECTIONS Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside two 18-inch pieces of parchment to help roll out the burger mixture. In a small bowl, mix the flaxseed meal and water together. Set aside. In a mixing bowl, combine the sweet potato, oats, and oat flour and mix well with your hands. Add the onion and garlic and mix well. Add the hot sauce, vinegar, tamari, oregano, and basil and mix again. Add the kale and mix well. Pour in the flax mixture and mix all ingredients by hand. Add up to 2 Tablespoons water if the mixture needs more moisture. Allow ingredients to “proof” (a fancy term for wait and let it do its thing) for 10 to 15 minutes.

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The Beauty Issue

Issue 45 - March/April 2018 |

“YO, ADRIAN” BURGER

Place the mixture on one piece of parchment paper and place the second piece on top. With a rolling pin, roll out to a ¾-inch thickness. With a 3-inch biscuit cutter (or 3-inch-wide mug), cut out 6 to 8 patties. Place the formed burgers onto the lined baking sheet and bake for 15 to 20 minutes. Remove from the oven and flip the burgers. Using a spatula, flatten them until they are ½ inch thick. Return the flipped burgers to the oven and bake for an additional 15 minutes, until golden brown. They’ll be golden brown and deliciously crispy. Enjoy on toasted, whole-grain buns, alone or with your favorite condiments and plant-strong fixings and a side salad. Photo by Donna Turner Ruhlman

Born in upstate New York, RIP ESSELSTYN grew up in Cleveland, Ohio, and studied speech communications at the University of Texas, Austin, where he was an All-American swimmer. After spending 10 years as a professional triathlete, Rip joined the Austin fire department in 1997. He now travels year-round lecturing and giving seminars on the Engine 2 lifestyle. He is the author of The New York Times bestsellers, The Engine 2 Diet and Plant-Strong, as well as The Engine 2 Seven-Day Rescue Diet. Visit him at www.engine2diet.com. JANE ESSELSTYN brings her fresh, charismatic voice as a nurse, researcher, mother, and teacher to the forefront of the plant-based movement. She is an avid and inventive designer of plant-strong recipes and the co-author of The Prevent and Reverse Heart Disease Cookbook. She created the recipe sections of the New York Times bestseller, PlantStrong, and The Engine 2 Seven Day Rescue, by Rip Esselstyn. Visit her website and join her! www.janeesselstyn.com Order your copy of Rip and Jane’s cookbook, The Engine 2 Cookbook today: engine2diet.com/books

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The Beauty Issue

Issue 45 - March/April 2018 |

CROSSROADS SPRING CHOPPED SALAD by Scot Jones, www.crossroadskitchen.com

VegWorld Magazine

The Beauty Issue

Issue 45 - March/April 2018 |

CROSSROADS SPRING CHOPPED SALAD

INGREDIENTS DRESSING

SALAD

• 1/4 cup white wine vinegar

• 1 bunch radishes, trimmed, and thinly sliced

• 3 Tablespoons extra virgin olive oil

• 1 cup snap peas, trimmed and thinly sliced

• 1/2 Tablespoon light agave

• 1 cup of fresh English peas (out of pods)

• 2 teaspoons whole grain mustard

• 1 cup celery leaves (from about 1 large bunch)

• 1 teaspoon chopped shallots

• 2 cups thinly sliced celery (on bias)

• 3/4 teaspoon salt

• 1 cup flat leaf Italian parsley leaves, coarsely chopped

• 1/8 teaspoon fresh cracked black pepper

• 1 small watermelon radish, trimmed and shaved thin

DIRECTIONS 1. Whisk vinegar, oil, agave, mustard and salt in large bowl. 2. Add salad ingredients, mix well with dressing and divide between plates. Garnish with watermelon radish.

About the Chef As one of the driving forces behind the groundbreaking West Hollywood restaurant Crossroads, Executive Chef Scot Jones brings a unique culinary sensibility to his partnership with Chef/Owner Tal Ronnen and a passion for serving plant-based cuisine in a convivial, sophisticated atmosphere. Jones has spent many years developing his blend of Italian and Mediterranean recipes and is a firm believer that healthy dining is not necessarily synonymous with minimalist surroundings and quiet contemplation. “Crossroads is just as much of a neighborhood spot as it is a serious restaurant,” he says. “The food we’re creating is meant to be enjoyed both for its ingredients as much as the way we serve it.” Raised in Akron, OH, Jones inherited his love of cooking from his father’s elaborate Sunday evening dinners. As the youngest of nine children, he relished not only the rituals involved in preparing the meal, but also the nuanced flavors and sense of community they created. “I would spend all day in the kitchen with my father,” he recalls. “I remember he would have a big bottle of Lambrusco both for the dinner sauce, and for his own enjoyment. That’s where I got my knack for the kitchen, and my love for people.” After graduating from high school, Jones enrolled in the Hotel Restaurant and Institute Management program at the University of Akron and then, went on to attend the Culinary Institute of America in Hyde Park, NY. After further refining his culinary skills at Jimmy’s restaurant in Cleveland, Jones returned to his hometown to open his own restaurant, Grappas, which served Northeastern Italian cuisine. In 2005, he opened a similarlythemed restaurant, Al Fadeli, which also earned rave reviews. Shortly thereafter, he met with Akron native Chrissie Hynde of The Pretenders to help launch VegiTerranean. It was Hynde who first introduced Jones to Ronnen, who, according to Jones, “turned a light switch on in my head that every chef should have turned on” about the virtues of vegetable-based cuisine. Prior to meeting Ronnen, Jones had started to explore healthier culinary options as a way to help keep him in shape and discovered that the enticing flavors of many of his favorite Italian dishes could be recreated without using meat. When Jones decided to move to California, it was an opportunity for the chefs to fully explore their creative partnership with Crossroads, which serves a variety of inventive small plates featuring a traditional Mediterranean theme. Patrons can expect an experience that combines the elegance of a multi-course meal with the relaxed warmth that is the hallmark of Southern California dining. In addition to showing up his culinary creativity, Jones is excited to bring his love of family and community to a Los Angeles audience. “The team at Crossroads feels as if we’ve been together our entire lives, and I think that will be evident in the commitment and attention to detail we are taking with each and every part of the menu.”

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The Beauty Issue

Issue 45 - March/April 2018 |

RUSTIC CHERRY TORTE by Cathy Katin-Grazzini

arly spring Sundays call for homey baking, like this rustic torte packed with cherries and apricot-sweetened whole grain bread dough. No oils, no dairy, no salt or refined flours or sweeteners. The caramelized fruit juices soften and permeate the layers, creating a moist, tender and delicious healthy treat for breakfast, brunch, afternoon tea or dessert. Cherries, the star of this show, are tremendously beneficial. Loaded with vitamin C, fiber, potassium, manganese, phytonutrient anthocyanins and antioxidants like melatonin and cyanidin glycosides, cherries are delicious AND powerfully anti-inflammatory, low-calorie, and low glycemic!

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The Beauty Issue

Issue 45 - March/April 2018 |

RUSTIC CHERRY TORTE

Makes 9x13 inch, tri-layer torte Prep 4 hours Bake 45-60 minutes

INGREDIENTS • ½ teaspoon dry commercial yeast • 1 cup unchlorinated water, room temp • Up to 2 cups whole wheat pastry flour • ½ banana, mashed to a smooth pulp

• 2 cups dried unsulphured apricots for apricot paste • 3-4 pounds of fresh or frozen Bing cherries, pitted

DIRECTIONS Preheat oven for 30 minutes and bake 45-60 minutes at 400°F/200°C Add warm water to a medium mixing bowl and sprinkle yeast over the top. Wait 10 minutes before mixing in banana pulp. Slowly add flour, mixing until you achieve a sticky dough. Rest dough 10 minutes. With a dough scraper, transfer to a floured board; knead for 8 minutes, adding whole wheat pastry flour as needed to avoid excessive sticking to the board. Flatten, stretch and fold dough in thirds 3-4 times, rotating 90° each time. Lightly flour and return to bowl. Cover with a tight-fitting lid or plastic wrap and allow dough to double in size at room temperature (which may require up to 2 hours). While dough is rising, create apricot paste. Add apricots to a bowl and pour in just enough boiling water to cover. Soak until soft. Alternatively, microwave for 1-2 minutes. Cool. Process with soaking water in a food processor until smooth, scraping down the sides of the bowl periodically. If too dense to spread easily, add a little water. Set aside. Slice fresh cherries in half. Frozen cherries can remain whole. With a dough scraper, transfer dough to a lightly floured board. Stretch and fold a few more times. Divide in thirds and keep covered with wrap. Roll out one third, forming a 1/8 inch-thick rectangle and trim to fit a 9x13 inch baking pan. Line with parchment paper if metal (no need if Pyrex or ceramic).

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Transfer dough to pan, and trim any excess dough due to stretching. Coat with a thin layer of apricot paste. Add a dense layer of cherries, packed very closely together. Repeat for 2nd layer. Add a final dough layer, spread a thin layer of apricot paste, and top with cherries (cut side down if fresh or whole if frozen) spaced 1 inch apart. Bake for 45-60 minutes or until cherries have collapsed, and juices are released and bubbling actively. Remove from oven, brush released juices over the top crust and cherries, and then continue to bake until crust is golden and glossy. Remove to a cooling rack. Once again, brush juices on top crust and cherries. Cool completely and refrigerate. Enjoy!

NOTE: This rustic bread is best the day AFTER it is baked, which affords the dough time to absorb the delicious complex elixir of caramelized fruit juices and to become soft, tender and easy to cut...that is, if you can wait! If you find you’re left with a little excess dough and cherries, roll out the dough, cut out with decorative cutters, smear on some apricot paste, top with a cherry, and bake 5-6 minutes for some delightful little cookies! Photo courtesy of Giordano Katin-Grazzini

The Beauty Issue

Issue 45 - March/April 2018 |

Love, Lori

MONTHLY MUSINGS ON THE PLANT-BASED LIFESTYLE

The Lady Who Got Old

may get older. I may even grow old. But I never again have to be the old lady in the picture because her problem had nothing whatsoever to do with the number of years she had lived. She wasn’t old because she was 56. She was old because she was ignorant - and not motivated enough to do anything about it.

And with each passing year, she accepted the mirror’s unhealthy reflection as though there were nothing she could do about it. And then she stopped looking in the mirror. That lady got old because she would say, “If I can’t walk the way I used to be able to walk, I won’t walk.” She would remember when she used to walk in the

That lady got old because she thought it was time for

woods and around the park and she would think, “At

her to get old. She would look in the mirror and say,

least I have my memories because I’ll never be able to

“This is what 54 looks like; this is what 55 looks like.”

walk that way again.”

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The Beauty Issue

Issue 45 - March/April 2018 |

LOVE, LORI

BEFORE That lady got old because she didn’t understand that eating dead foods makes you feel dead. She thought that it was because of her 54 or 55 or 56 years on the calendar that lethargy, oblivion and death accompanied her night and day. She ate what everyone around her ate, and if she felt ill and slow and depressed, it was because of the tyrannical calendar on the wall. There was nothing she could do about it. She got old because she gave in and she gave up

AFTER then, finally, action. The lady who got younger started trying. She put living plant-based foods into her body that could nourish and revitalize her. She made the connections. She got up off the couch and walked a few minutes every single day, and she said to herself, “To heck with whether or not I am as fast I used to be. Let me do it anyway.” And she did!

and she believed only in mirrors and calendars and

The years will come and the years will go, but I don’t

never in herself. She threw her arms up in defeat and

ever have to be like that lady who got old. I will sculpt

thought, “Let it come. Let it happen. The best is over

my future with the choices I make now. I will keep this

anyway.”

forgiving body of mine in good shape. As long as there

When you give up, the mirrors and the calendars, the clocks and the world, all step in to tell you that you are old. And that is all you see and hear and believe. And then you are old. The lady who got younger figured a few things out. She got younger because she started learning. She got younger because she started understanding and believing different things. With belief came hope and

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are wholesome foods for me to eat and a stretch of road for me to walk on, I can face what lies ahead. Now, I raise up my arms in celebration for what life still has to offer. Let it come. Let it happen. The best is yet to be.

Love, Lori The Beauty Issue

Issue 45 - March/April 2018 |

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