ISSUE 65 | JULY/AUGUST 2021
The Diversity Issue Dr. Saray Stancic Knows What's Missing In Medicine
Actress & Animal Rights Activist Justina Adorno On Her Gritty New Role
Highlights From The Upcoming Himalayan Vegan Festival
POUR YOUR HOPES FOR
A BETTER FUTURE into every glass.
WE D I D .
Following 2020, has your focus become crisis-sharpened to the bright connection of everythingness? Are you now more aware of nature's beauty, close kinship, and exquisite fragility? Do you seek to pour your love of Earth's wonderments and beauty into nurturing and healing her? Then, drop to your knees on the bare ground, scoop out a hollow – plant a tree – repeat often. Alternatively, enjoy creamy smooth milkadamia by the glassful and we will keep planting trees. Thousands of them. Made with a great deal of care and flair in the USA. ©Jindilli Beverages, LLC
Pour over it at milkadamia.com/itsrchoice
contents
TABLE OF
LIFESTYLE
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Himalayan Vegan Festival Speaker Series Profile: Jajah Totienchai
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Himalayan Vegan Festival Speaker Series Profile: Dr. Nandita Shah
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Ceremonial Grade Matcha + 4 Beauty MustHaves
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Teff Crostini
40 Maque Choux FOOD
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Salted Caramels
44 Mexican Street Snacks Vegan Pickled Pork Rinds 46 Chia Seeds Beautification Breakfast 48 Thai Coconut Green Curry
Features 26 Justina Adorno Is Rooted In Compassion Actress And Animal Rights Activist Justina Adorno On Her Challenging Gritty Role In FX’s Mayans
32 What’s Missing From Medicine Dr. Saray Stancic On The Shortfalls Of Modern Medicine And Her Plan To Change It
CONTRIBUTORS
JESSICA KLEIN Jessica does it all. Mother of three magical boys. Author of Foodgasm, the fast-selling cookbook that’s 100% plantbased and gluten-free. Creator of Boom Juice, Boom Organics, and the brains responsible for saving Be Raw Organic Cafe. Jessica is a culinary and wellness force of nature, named 20Under40 most influential in Dallas, and many credit Jessica with revolutionizing the Dallas restaurant scene and making functional, plant-based, and gluten-free mainstream. On top of all that, Jessica blows away judges on Food Network competitions, including Guy Fieri.
JAJAH TOTIENCHAI veganerie jajah.veganerie
https://foodgasmbook.com/ thejessicaklein
ELLEN KANNER
GABRIELA HERRERA Gabriela Herrera was born in Ohio, raised in Florida and lived most of her adult life in Texas. She is the founder of the Conflicted Vegan Blog, a judgmentfree zone with a passion for all things vegan. Her focus is making vegan food that is not only delicious but attainable for all, using ingredients that are pocket friendly, flavorful, and easy to find. She welcomes persons of all walks of life on her subscribers list on her website www.conflictedvegan.com, and knows that veganism is a lifestyle that we can all attain at our own pace. You can find Gabriela on Instagram, Facebook, Twitter, and Pinterest for daily vegan food inspiration. www.conflictedvegan.com therealconflictedvegan conflictedvegan conflictedvegan0430
Ellen Kanner is the soulful vegan author of the award-winning book, Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner (VegNews’ Book of the Year, PETA’s debut Book of the Month Club pick). She has been exploring the intersection of food, culture, wellness and sustainability for over 20 years as The Miami Herald’s syndicated columnist the Edgie Veggie and Huffington Post’s Meatless Monday blogger, as well as contributor to outlets including Civil Eats, Saveur, EatingWell, VegNews, and Whole Foods Magazine. Ellen presents internationally, teaching conscious cooking and mindful eating workshops. She created and launched the Pulse Innovation programming series for the US Pulse Association and is the author of the e-book Beans: A Handful of Magic. She’s been featured in outlets including VegNews, MindBody Green, Psychology Today, Thrive, the Miami Herald and Veganuary. www.soulfulvegan.com ellenkanner soulfulvegan
BRANDY EDWARDS
SelfLoveChallenge.com
SARAY STANCIC, M.D. Saray Stancic, M.D. is triple board certified in Internal Medicine, Infectious Diseases, and Lifestyle Medicine. She graduated from New Jersey Medical School in 1993 and after completing her fellowship, accepted the position as Chief of Infectious Diseases at the Hudson Valley VA in New York. In later years, she served as Translational Medical Leader at Roche Pharmaceuticals where she led clinical trials in the field of viral hepatitis and HIV. In 2012, she left her work in Infectious Diseases to fully dedicate her time to the field of Lifestyle Medicine. Dr. Stancic’s interest in Lifestyle Medicine is rooted in her personal story as a patient living with multiple sclerosis. She is the founder of one of the first Lifestyle Medicine practices in the country, and mentors the Lifestyle Medicine Interest Group at Rutgers New Jersey Medical School. She seeks to spread the power of preventive Medicine on a global scale and bring needed change to how we train physicians.
DOREET DIJKE Simply known as DOREET, a vivacious and exuberant lover of LIFE, with a very prolific resume and a long list of celebrity clients, Doreet is the host of The Elegantly Raw Show on the Jane Unchained News Network and the Climate Healers Food Show on ClimateHealers.org. Author of Celebrating Our Raw Nature Books 1 & 2, she is a Certified Living Foods Chef, Chopra Centre Educator and Certified Movement Analyst/Therapist & Life Coach. https://linktr.ee/ElegantlyRawDoreet
She is Producer and co-creator of the documentary film; Code Blue, which made its global release in May of 2020. Dr. Stancic released her first book earlier this year, entitled, What’s Missing from Medicine; Six Lifestyle Changes to Overcome Chronic Illness. She is currently Chief Medical Officer for a new start up seeking to shift the healthcare paradigm.
CONTRIBUTORS
Brandy Edwards is an attorney turned Empowerment Speaker and Coach in Dallas, TX. She is the Founder of The Self-Love Challenge and emphasizes the importance of self-love, confidence, and courage. Her selfdiscovery journey led her to be strong and courageous, to take action despite fear, and to follow her happiness to create a life she loves. Her magnetic energy captures the attention of both youth and adult audiences, and her inspiring vulnerability empowers listeners to bridge the gap between fears that hold them back and bravery that can propel them forward. Speaking, coaching, and collaboration inquiries may be sent to TheSelfLoveChallenge@gmail.com.
MEET OUR TEAM
the dream team
Editor-in-Chief
COURTNEY GARZA Courtney Garza is a passionate vegan who brings her love for journalism, creativity, helping local businesses, and animals together with her compassionate social media agency, Sprinkles Creative, which she co-founded with her business partner Christina Bluford to aid businesses with their branding strategy. Courtney also owns and operates VEGWORLD Magazine, an international vegan lifestyle publication, as the Editor-in-Chief to curate and promote plant-based stories about vegan products, services, and individuals from all walks of life.
Art Director
CLAY GARRETT
V e g W o r l d M a g a z i n e i s p a s s i o n at e a b o u t s tay i n g a h e a d o f t h e r a p i d ly g r o w i n g t r e n d of plant-based/vegan. Because of this p a s s i o n , w e h a v e c r e at e d a c o m m u n i t y o f r e a d e r s w h o s e l o ya lt y i s s e c o n d t o n o n e .
Clay Garrett is a husband, father, marketer, graphic designer, and vegan from Texas. After a lifetime on the standard American diet, Clay dealt with gallbladder, sinus, and gastrointestinal issues. In his early thirties, Clay transitioned to a vegan diet, curing his health ailments and his cognitive dissonance. Listen to his story on the Plant Yourself Podcast, https://plantyourself. com/190. Now, Clay spends his time working on projects more aligned with his values. https://claygarrett.com
Photo by product-school-unsplash
Marketing Director LYDIA PALMERI
Senior Editor
JULIANNE BAMBRICK MCCULLAGH
Business Writer
Editorial Assistant
ALORA MIDDLETON HALE Alora Middleton Hale is a former educator turned Social Media Manager, writer, and the Editorial Assistant at VEGWORLD Magazine. Vegetarian for a majority of her life, Alora went vegan five years ago. She is passionate about spreading awareness about veganism and lowwaste living. Other loves include the arts, vintage fashion, travel, and eating nachos with extra guac. Alora lives in Southern California with her husband and an imaginary corgi named Fenton. alora.naturally
Style Editor
CARISSA DANIELLE
TESS CHAVEZ
Carissa Danielle is the founder and director of North Texas Vegans. She is an intersectional vegan entrepreneur with a passion for educating others on the topic of living a vegan lifestyle. Carissa resides in Dallas, TX, with her partner and rescue dogs, where she works as a vegan business consultant and educator. In her spare time, Carissa enjoys hiking, camping, and traveling, as well as practicing yoga, meditation, and mindfulness.
Quintessa “Tess” Chavez is VEGWORLD Magazine’s Style Editor and a lover of all things beauty and fashion — of course, vegan and cruelty-free! She is also the owner and founder of Vegan Bites Guide, a dine-out vegan options guide. Her vegan journey started with her love of animals; soon the health benefits came along, and then the environmental welfare, and it was a done deal. Based in Dallas, TX, Tess continues to carry out her vegan mission of spreading awareness.
nooch.bunny
Food Editor
CATHY KATIN-GRAZZINI Cathy Katin-Grazzini, Food Editor at VEGWORLD Magazine, is a plantbased personal chef, nutritional coach, cooking instructor, and owner of Cathy’s Kitchen Prescription LLC. Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, Cathy is also a graduate of Rouxbe Cooking School’s Professional PlantBased Program. 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. When she’s not inventing and fermenting, she loves to run, hike, and adventure travel atop their trusty Ducati. Keep an eye out for Cathy’s forthcoming cookbook by Rizzoli in Spring 2022. www.cathyskitchenprescription.com cathyskitchenprescription
Editor’s Note A message from VEGWORLD Magazine Editor-in-Chief, Courtney Garza
I
t's so important to have perspective on where others come from. In my opinion, hearing other's stories, experiences, feelings, and takeaways from their journey is what makes us evolved humans, especially when they're vastly different from your own. Here's one of my favorite quotes about diversity that paints the word so well, "We all should know that diversity makes for a rich tapestry, and we must understand that all the threads of the tapestry are equal in value no matter what their color." -Maya Angelou With this diversity issue, I hope you take the time to really get to know our contributing writers from all around the world and how they're all a beautiful part of the vegan world we are all shaping together. Thank you for reading.
ColorMeCourtney_
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Photo by Brooke Cagle on Unsplash
LIFESTYLE
Photo by Japheth Mast on Unsplash
VEGWORLD
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HIMALAYAN VEGAN FESTIVAL SPEAKER SERIES PROFILE
JAJAH LIFESTYLE
TOTIENCHAI BY KARIN OLSEN / PLANT POWER PRODUCTIONS
The veteran vegan master baker and restauranteur is on a mission to change the world one plate at a time.
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ajah Totienchai is a vegan master baker and restaurateur who, along with her brother John, runs Veganerie, the leading vegan restaurant chain in Thailand known for international cuisine. An expansive and diverse range of menu items includes vegan fried “chicken,” Mexican food, pancakes, and Thai dishes. The sister/brother team manages six venues across the country and is planning a global franchise initiative that could begin in the next couple of years.
culinary creations offered along with gluten and nut-free options. Last year, before the pandemic, her international influence reached Oman when she traveled there to develop a plant-based menu for Al Baleed Resort Salalah by Anantara. Of the experience, she says, “In the Middle East, vegan is considered very niche. I demonstrated vegan cooking and made vegan meals for guests, and they were impressed, especially the hotel.” Her ability to win over diners in the Middle East and Thailand and tourists from around the world is not surprising, in light of how she regularly captures the attention of even non-vegan food critics and wins prestigious food awards.
Credited with popularizing vegan cuisine in Bangkok since opening her first restaurant in 2014, Totienchai attracts fans from around the world with her low-calorie, low-sugar, and cholesterol-free
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Continued global growth is all but assured based on the restaurants’ popularity with locals and tourists and impressive early indicators regarding franchise interest. “After only being open just one or two years, people started coming to us about franchising,” Totienchai says. “They would say they thought it would be a good concept for their country and one that meat-eaters would enjoy as well.” Considering her many tempting dishes and specialties, Totienchai didn’t miss a beat when asked about her favorite foods. “I love raw food – simple, whole foods like sum tum, papaya salad as well as prepared foods such as spicy salad and pizza. Cashew cheese is the best! In Thailand, cashew cheeses are “homemade” locally, and I try all different types.” Perhaps surprising is the self-trained sibling chefs did not grow up vegan despite their mom being so. When they were teens, Totienchai says, their mom influenced them to consider becoming vegan by providing an example and not forcing them to join her. “I was very curious as a teen and wanted to challenge myself with the vegan diet,” Totienchai says. “At that time, vegan was not popular in Thailand at all. It was primarily for religious people as well as limited mainly to older and sick people. Teenagers didn’t get involved at all. They thought it was boring and not interesting, so I saw a gap. I wanted to make it game-changing by making it easier for people to get into. I watched
documentaries in English including ‘Forks Over Knives’ and ‘Earthlings’ and then tried it first to see if it’s true, you can be healthier or not, so I learned.” Her brother, on the other hand, was not so quick to switch. “My mom knew she couldn’t force anyone to be vegan as they would do the opposite, especially teenagers. My brother would eat more chicken because he thought it would make big muscles, so she showed him how it works and convinced him in her own way.” Now, instead of eating chickens, John is credited with saving one. He happened upon a very young, injured chicken in the street and brought him into the house. Named Jog, the chicken is the newest member of the family and now BFF with the pet cat. Since that fateful day, Jog is now hashtagged with #friendsnotfood and has become a social media sensation. Fans love the photos of Jog appearing like any pet -- sleeping on a lap, riding in a car, and appearing in selfies. Totienchai even gives a quick tutorial on how to carry a chicken. Now a unified team with a celebrity chicken mascot and prized and a proven concept, Totienchai says the duo’s ultimate goal is “to make a change to the world.” Learn more about Jajah and John Totienchai’s Veganerie restaurants at www.veganerie.co.th.
HIMALAYAN VEGAN FESTIVAL SPEAKER SERIES PROFILE VEGWORLD
DR. NANDITA
SHAH BY KARIN OLSEN / PLANT POWER PRODUCTIONS
Whether it's her work with Farm Sanctuary, creating SHARAN, or her best-selling books, this doctor truly lives out her oath to do on harm.
W
orld-renowned speaker, author, and physician Dr. Nandita Shah grew up vegetarian, not knowing the ramifications of a diet that includes dairy and eggs. In 1989, four years after earning her medical degree, she realized her diet was not in line with the physician’s oath "first do no harm," the discrepancy prompting her to become vegan for ethical reasons. "I became a doctor to reduce suffering, and when I became aware of the tremendous suffering we inflict on fellow creatures used for food, I had to make the connection." Citing the dairy industry’s inherent animal abuse and lies that prompted her shift, Dr. Shah says she was surprised and saddened to realize how a cow suffers through repeat impregnations and loss of her offspring so humans can have her milk. The abuse propagated and compounded by the dairy industry’s homogenized stories and lies told to sell products. A desire to learn more about farm animals and their relation to humans prompted Dr. Shah to participate in an internship at the Farm Sanctuary in New York in 1999. The experience ultimately led her to create SHARAN (sharan-india.org), which stands for Sanctuary for Health and Reconnection to Animals and Nature. The vegan / wholefood-plant-based organization is estimated to have impacted more than 100,000 lives
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in India and worldwide through an extensive service lineup, including professional training programs, retreats, individual health consultations/disease reversal guidance, and cooking classes.
at the highest health potential so that we don’t have all the problems we have today. We are making ourselves sick by doing the wrong things. French fries and Coke are vegan, too, but not healthy. We need to go back to nature and think in a way that nature would have expected us to think so to be healthy and reverse disease."
"We have much to learn from animals and nature," Dr. Shah says. "Animals and nature know how to be well, so how come we don’t?" Answering her question, she says, "Part of the reason is, we are not eating and living the way we were designed to by our culture, society, education, family. If humans ate by instinct and not cultural influences, nobody would eat animals." Describing it in universal, real-world terms, she says, "Nobody’s mouth waters when they see a chicken or a goat or a cow walk by, right? And nobody’s mouth waters when first given cow’s milk. Every baby loves their mom’s milk, but when you give them cow’s milk, no baby appreciates it, but then mom adds cocoa, sugar, and then the baby becomes addicted to it."
Dr. Shah authored the best-selling book, "Reversing Diabetes in 21 Days," and believes being vegan and eating raw foods can prevent and reverse other chronic health issues and diseases, including depression, hypertension, heart disease, and cancer." Dr. Shah offered "Thank you Cancer" author Megha Bajaj’s powerful story to emphasize the point. "Before a live interview with me for her "Wonder of Words" talks, Megha shared why she believes in plant-based diets and follows SHARAN. After doctors told her mother she had stage-four breast cancer and only three months to live, she experienced a dramatic reversal by changing to a plantbased diet, ultimately turning her health around and regaining her life."
Further emphasizing social influence, Dr. Shah says, "If you allow the child to eat whatever they want, they will try cheese or something that their friends are eating, but they will not like it. They spit it out. Society conditions us to eat all sorts of things that are not our food at all. It’s like filling a car that takes petrol with the highest quality of diesel – there’s not a lot of value.
As for herself, Dr. Shah says she rarely, if ever, gets sick and feels this could be the case for everyone. "If we eat food that nature designed for us, it’s hard to get sick. I’ve been vegan for so many years, and I almost never get colds, coughs, headaches, fevers, or anything like that."
"My goal is to let people know plant-based diets are the healthiest if done properly and for vegans to know how they can be
VEGWORLD
When asked about her favorite, easy, health-building recipe, she says, "I have a green smoothie every morning with only
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LIFESTYLE green leaves, bananas, and any other fruit. It works every time, and one of the reasons it works is it is so simple. I advise against protein powders because we have no shortage of protein. The problem with most people is we have excess protein, and excess protein causes a whole range of diseases including osteoporosis, kidney disease, gout, and cancers as well as allergies and auto-immune diseases." When the topic turned to juicing, she advises on having whole foods instead."We advise having a whole food plant-based diet and whole means you don’t take out the fiber. You need the fiber from whole vegetables and fruits to clean you out. So many people are going for detox, and why would you juice when you can detox every single day of your life by having those fibers." However, she says that doesn’t mean she never uses juices. "We do use juice for detox sometimes, and we do use juice when someone can’t eat solid food, or they are drinking through a tube." Learn more about Dr. Shah’s health programs, recipes and resources at sharan-india.org.
VEGWORLD is thrilled to be the worldwide media sponsor of the inaugural Himalayan Vegan Festival and The World Vegan Organisation’s 7th Annual International Conference in Kathmandu, Nepal, April 15-17, and in Thimpu, Bhutan April 18-20. As part of the countdown to next year’s events, VEGWORLD launched a profile series showcasing event speakers, sponsors, and organizers. In this issue, we feature worldrenowned speaker, author, and physician Dr. Nandita Shah and vegan master baker and restauranteur Jajah Totiencha. We previously featured Abhishek Sinha, CEO of GoodDot, India’s leading homegrown mock meat brand, and Kuntal Joisher, vegan mountaineer and two-time Mt. Everest Summitter. In conjunction, VEGWORLD is also planning a Facebook/IG live interview series. Dates and times to be announced. Also, be on the lookout for ways to win passes to the event. VEGWORLD will give away two pairs of allinclusive Patron’s Passes and Packages for the festival, including three days/three nights in Kathmandu and the same package in Thimpu, courtesy of VegVoyages Foundation. The Diversity Issue
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CEREMONIAL GRADE MATCHA + 4 Beauty Must-Haves Enjoy summer with these great finds from Blissful Life Co, Thrive, August + MONROE, Beia & TAOS aer B Y B R A N DY E D WA R D S
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atcha has so many healthy benefits, but it can certainly be an acquired taste. Several years ago I tried a matcha latte from a popular cafe and immediately thought “This tastes like I am drinking grass.” However, despite not being a huge fan initially, I continued to try matcha lattes at different places because I wanted to reduce my caffeine intake while also receiving the amazing benefits that matcha provides. After significantly reducing my caffeine intake, which has been a process over the years, I feel amazing. I also sleep better and feel less anxious. After trying several matcha brands and sampling various matcha lattes at different cafes, I assumed all matcha tasted the same and was very bitter. Fortunately, I was wrong. I recently discovered ceremonial grade matcha by Blissful Life Co™, which is made from high quality organic tea leaves and is pesticide free. It is so smooth and tastes delicious! Whether you are looking for a healthier alternative to coffee, or already drink matcha but desperately desire a matcha that is not bitter, Blissful Life Co™ is what you have been looking for. Their ceremonial matcha is naturally floral, sweet and creamy. It also has no sugar, additives or preservatives, and it is hands down the best matcha I have ever tasted. Interestly, I can easily drink it with water for the perfect afternoon pick me up.
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STYLE & BEAUTY
The founder of Blissful Life Co™, Julie Marcus, has eliminated the middleman and works directly with sustainable Single Estate Farmers in Japan, which helps the company deliver a better price point to their customers. Julie, also known as the Chief Blissful Officer, wants to reduce the carbon footprint and plants trees for every product sold from her website, www.BlissfulLifeCo.com. The amazing thing about the founder is that she is an Australian based attorney who has prioritized her passion and dreams about seeing more people drink luxury quality matcha for a healthier sustainable lifestyle. In her own words, Julie says: “I can feel a sustained increase in energy and mental sharpness after my morning matcha ritual. I love that it doesn’t make me feel jittery like coffee does, just energised and more effective as I start my day. I’ve spent over two years in search of this high quality matcha. I know I have found a great product and can’t wait to share it with the world.” The ceremonial grade matcha tastes great made with just warm water, or made into a latte with your favorite plant-based milk. The Iced Strawberry Matcha Latte recipe on the website is simple, delicious and perfect for a refreshing drink during the summer heat. Simply prepare the ceremonial matcha per the instructions, then blend with ½ cup strawberries (fresh or frozen) with 1 cup of plant-based milk. In a glass, add ice, pour in your strawberry mix, then top with your prepared matcha. Check out the company website for more delicious recipes, including a DIY matcha clay face mask.
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4 New Beauty Products For Your Summer List Thrive The Bodyshield 50 is a mineral sunscreen that is water resistant and packaged in a plant-based plastic, recyclable tube. With a SPF 50 level protection against the sun and 23.5% Zinc Oxide, this sunscreen is a great way to protect your beautiful skin from harmful sun damage. The sunscreen blends into your skin easily without leaving a white or greasy residue, and it has a light and clean scent. Bodyshield 50 is made with botanicals from Costa Rica, including Fierrillo, Juanilama, and Coralillo. Thrive® prides itself on its regenerative farming and each product purchased helps support rural farmers and restores degraded lands in Costa Rica.
August + MONROE The Blemish Camouflage is a unique 3-in-1 treatment that is really impressive. It primes, conceals, and heals skin blemishes with patented colour-changing technology that utilizes pigment-bursting beads to best match the pigment of your skin. The product comes in a tube that looks like a lip gloss container. Interestingly, while the product is a solid white color when applied to the skin, after you blend it in with the backside of the silicone tip the color changes to blend in with your skin and camouflage your blemishes. The clean formula includes Vitamin C to brighten your skin, Squalane Oil to prevent blemishes, Aloe to calm your skin, Bakuchiol to restore your skin, and Arnica to heal your skin, which all aim to hydrate, nourish, and heal your skin for a radiant, blemish-free appearance.
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STYLE & BEAUTY
Beia The Daily Hydrating and Setting Mist is a great setting spray to use after your makeup application, but it also works well on your bare-skin for a quick pick me up and fresh flow. The Daily Hydrating and Setting Mist is in a chic glass bottle with a gold top that provides even product distribution with every single spritz. The mist is very light and contains Aloe Vera, Hyaluronic Acid, Squalane, and Green Tea. The founder, Brittany Lo, draws on her Chinese heritage to shatter the concept that self-care and indulging in yourself is a taboo or selfish. The Beia website provides, in part, that “it’s no coincidence that our name resembles the Chinese word bao bei, or treasure; the “me moments” that our products empower are completely priceless.” I was able to meet Brittany in person at the Dallas launch of Beia and loved her vibrant New York energy. Brittany launched Beia with a mission to empower others to indulge in self-care with her wellness brand, so stay tuned for future product launches as the Daily Hydrating and Setting Mist is just the beginning of what is yet to come.
TAOS aer The deodorants from this brand are very concentrated and are uniquely designed without water, and a little product goes a long way. The Palo Santo Blood Orange, Lavender Myrrh, and Ginger Grapefruit deodorants all smell amazing and are made with 100% naturally-derived ingredients sourced from plants, minerals and high-quality essential oils. Most importantly, the products are formulated without parabens, phthalates, sulfates, silicones or known toxic ingredients. Toas, New Mexico is the inspiration for the TAOS aer brand, particularly its wild spirit, rolling landscape and health-conscious lifestyle. Interestly, the concentrated formula creates a gel-to-powder deodorant that glides on easily without leaving a sticky residue. The product soaks into your skin quickly and the mineral powders help to neutralize odor-causing bacteria and absorb excess moisture.
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JUSTINA ADORNO IS ROOTED IN COMPASSION Puerto Rican Actress and Vegan/ Animal Rights Activist Justina Adorno has introduced a new challenging role to her career by playing an edgier role on the gritty drama FX’s Mayans BY COURTNEY GARZA
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uerto Rican Actress and Vegan/Animal Rights Activist Justina Adorno has introduced a new challenging role to her career by playing an edgier role on the gritty drama FX’s Mayans M.C. She plays the role of ‘Nails,’ in the show’s third season, alongside JD Pardo, Clayton Cardenas and Edward James Olmos. With a majority Latinx cast, crew and writers, Mayans M.C. is a spin-off of Sons of Anarchy and is set in a post-Jax Teller (Charlie Hunnam) world. The show follows the life of Ezekiel “EZ” Reyes (JD Pardo), a newly patched member of the Mayans M.C. charter on the Cali/Mexi border. Once the golden boy with the American Dream in his grasp, EZ and his brother Angel (Clayton Cardenas) are closer than ever after uncovering the truth behind their mother’s murder while their father Felipe (Edward James Olmos) struggles to reconcile the choices he and his sons have made.
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FEATURE
Veganism isn’t a fad. This is a full lifestyle rooted in compassion to give voice to these animals. Justina has starred in a wide range of roles including the Netflix series, based on the Russian film The Major, “Seven Seconds,” where she played ‘Jasmine.’ In 2019, she joined the Eva Longoria produced provocative drama, “Grand Hotel” which aired that summer on ABC. While being a short-lived show, Justina enjoyed playing the role of ‘Yoli,’ a character discovering her sexuality and coming into her own by being comfortable in her skin despite the constant comments about her weight. In early 2020, Justina played the part of ‘Steph’ in The CW’s sci-fi TV drama “Roswell: New Mexico.” Born in the Bronx, NY to Puerto Rican parents, Adorno fell in love with acting when she was attending a magnet school program for acting called PCA (Palmetto Center for the Arts) in South Carolina. She later auditioned and attended South Carolina Governor School for the Arts and Humanities to fully begin her pursuit in acting. She attended Coastal Carolina University, graduated with her BFA in Acting and moved back to NYC. While in NYC, Justina booked a couple of national commercials and appeared in NBCs 2016 Diversity Showcase. Having a passion for animal rights, Justina lives a vegan lifestyle, is adamant about using only vegan makeup on set and educates her followers across her social platforms on the abuse that animals endure. She has supported many animal organizations such as PETA, Best Friends Animal Society, ASPCA, Little Wanderers NYC and Animal Lighthouse Rescue NYC. She rescued two cats Catsby and Penni and believes every pet should have a safe home. We had the chance to sit down (via Zoom) with Justina to chat with her about her acting, activism, and inclusivity. VEGWORLD
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FEATURE When you’re on set, what is it like to be the only vegan? I am so grateful that the industry is moving in that direction in general to have more vegan options. As artists, especially those that are in front of the camera, we are always concerned about what we look like. Everyone’s instinct is thinking that being vegan is healthy, but all us “real vegans” know that that doesn’t always mean that it’s healthy! But it certainly a great start and you can be super healthy being vegan. I have been fortunate the past few sets that I’ve worked on have had vegan options, especially when I worked on Grand Hotel and Mayans that had the same chef on staff that worked with a lot of whole foods with a full vegan menu. Even down to the snacks! A few of the other cast members were vegan too, so I was thankful to not be the only one! Identifying as vegan in my career helps me ground myself and know what I truly believe in as it has such an impact on my career from the hair and makeup products I use to the food I eat. Have you found any difficulty with the makeup artists you’ve had on set to provide vegan options? Yes and no. I think as we are with anything with things we’re not completely aware of, we don’t necessarily come out with the same passion as someone who is fully aware. I had a few moments with the hair and makeup team that asked questions about what’s vegan and they actually realized that they already have a lot of vegan options! There are so many vegan and cruelty free
The Diversity Issue
Identifying as vegan in my career helps me ground myself and know what I truly believe in as it has such an impact on my career from the hair and makeup products I use to the food I eat.
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FEATURE
I WANT TO BE GENUINE IN EVERYTHING I DO. hair and makeup lines that are already out there, so it is my mission to just bring them up more whenever I can for those that aren’t aware. Staying committed to what you believe in is so important to me. I see too often that people don’t want to step on other people’s toes and simply say “it’s okay, don’t worry about it”, when really they should be standing up for themselves to make a change. Being a part of a LatinX community, what have you seen as a barrier for introducing a vegan lifestyle? I don’t think anyone is necessarily pushing it away. Within the food industry, a lot of vegan restaurants that I’ve found are Latino! I feel it’s one of the easiest cuisines to adjust to. A lot of people in my family and community do support me in my vegan lifestyle and I see the interest they have to make the switch themselves, even if they don’t go for it overnight. I remember Eva Longoria messaged me one night to ask, “hey are these vegan?” and that made me so happy to see her or anyone try to accommodate and even try the lifestyle for themselves!
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It has been hard with more traditional dishes, like from my grandmother. She once made our family a dish where she said she only put a little bit of pork in the rice and she was so disappointed when I told her I wouldn’t eat that. I had to tell her it wasn’t her, but just not something I wanted to ingest. So it can be difficult to say no to our family in those matters, but I feel it’s important to still bond and make new memories with outside of those recipes. Even by veganizing the old recipes to show them that we can still enjoy them! You are very involved in animal activism outside of just your food choices. Can you explain your involvement there?
Wanderers to team up with. They helped me bring the cats to foster homes and even helped the cats and animals they bring recover from any injuries or illnesses they have. At the heart of every organization that I look into working with, I always ensure that their main mission is truly helping animals. I want to be genuine in everything I do. I feel like I see too many companies have representatives that aren’t vegan, which is okay if they’re not, but I find it to be such a missed opportunity.
I love to advocate for the great work that PETA, Best Friends Animal Society, ASPCA, Little Wanderers NYC and Animal Lighthouse Rescue NYC are doing.
Veganism isn’t a fad. This is a full lifestyle rooted in compassion to give voice to these animals. I certainly don’t take it lightly and want to showcase that it encompasses my whole life. I am always striving to be better and learn how I can do more to help.
I found a few cats outside of my neighborhood and not knowing what to do with them, since I had already rescued two cats and didn’t have any more room to take them in, I discovered Little
I want to encourage everyone to not be afraid of change and to research vegan options to make positive change to help save animals and make the world a better place.
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RE AT U FE VEGWORLD
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July/August 2021
FEATURE
WHAT’S MISSING FROM MEDICINE There is something missing from medicine. I know exactly what it is. BY SAR AY S TAN C I C, M D, FAC L M
F
ew want to believe that the solution to the complicated chronic disease epidemic could be so simple. The truth is that the very ordinary, seemingly mundane decisions you make each day play the most influential role.
What you choose to eat is a big one. Did you know that the number one contributor to premature death is our diet? It used to be smoking. The surgeon general produced a report in 1964 enumerating all the deleterious health effects of smoking. Despite this warning, it took time for the public to finally kick that bad habit. The good news is today only 14% of Americans choose to smoke, a sharp contrast from a peak of ~42% decades earlier. That’s meaningful progress. Today our food choices are the modern-day cigarette. We commonly consume processed foods, laden with sugar, salt, and fat, accompanied by fiber deficient animal products. Only a small percentage of our diet is composed of the foods that serve to preserve our health and reduce risk of disease. If only we chose to eat more microbiome enriching whole
The Diversity Issue
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FEATURE plants like fruits, vegetables, beans, and whole grains- the miraculous public health strides that could be achieved would be undeniably monumental. Maybe the surgeon general needs to start working on a new report. To add insult to injury, we are sedentary, spending more time sitting behind computer screens, frantically meeting deadlines, responding to an overflowing inbox, and signing on to yet another ZOOM meeting. The arrival of the COVID-19 pandemic has shed light on our fragility as a community living largely compromised by chronic disease. Early in the COVID-19 crisis we learned that those living with a chronic disease and then infected with SARSCOV2 were six times more likely to be hospitalized and twelve times more likely to die compared to healthy individuals. COVID has highlighted our vulnerability. Might this be the silver lining of this painful pandemic? Could it be the catalyst that awakened us leading to a shift in culture? I pray it is. In medical school we train under the model of pathogenesis which is the study of illness. Physicians become disease experts, who then treat with pharmaceuticals, procedures, and surgical interventions. All of this is invaluable, but what is regrettable is we only teach half of the human health continuum. The opposite of pathogenesis is salutogenesis, which is the study of wellness. These lessons would prepare the physician to understand and value the importance of our diets, movement, stress, sleep, etc. in maintaining health and preventing disease. This is
VEGWORLD
The arrival of the COVID-19 pandemic has shed light on our fragility as a community living largely compromised by chronic disease.
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July/August 2021
FEATURE important because scientific evidence tells us that by addressing these, we can prevent 80% of chronic disease. This is the failure of our academic institutions and a convoluted healthcare empire that has lost its fundamental primary purpose- Prevent disease whenever you can, as prevention is preferable to cure… (excerpt for the Hippocratic oath) The solution, or what’s missing really is this simple, and ought to be accessible to all, regardless of age, race, income level, gender, ethnicity, or zip code. Tending to all aspects of lifestyle is the key to living the best version of ourselves. When we adopt the following optimal lifestyle choices we can prevent, heal, and even reverse chronic disease.
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Food—eat more plants
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Exercise—play more
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Stress—stay present
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Sleep—rest well
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Substances—thrive without
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Connection—grow love
Finally, I wish you a joy-filled life, free of chronic disease. May your last day on earth come at a ripe old age, having fulfilled your glorious purpose, and may you peacefully pass, surrounded by those you love, with dignity and tranquility. A life well lived.
The Diversity Issue
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Food is really and truly the most effective medicine. - Dr. Joel Fuhrman
Photo by Edgar Castrejon on Unsplash
RECIPES
Photo by Edgar Castrejon - unsplash
Teff Crostini BY C AT H Y K AT I N- G R A Z Z I N I Move over polenta and make room for teff! Both gluten-free grains congeal upon cooling which makes them perfect candidates for crostini. Sliced and pan-toasted they become delightful crispy thin slabs with soft interiors that make tasty foundations for any crostini toppings you like. Shown here with roasted mini bell peppers and fresh thyme, roasted cherry tomatoes and capers, and blanched French beans over sautéed mushrooms. Teff crostini are a tasty appetizer and fun party fare.
Photo by Giordano Katin-Grazzini
Teff cooking time 20 minutes to make a porridge + 1 hour to cool + 20 minutes to pan toast Toppings prep time 45 minutes Cooking time 45 minutes Makes 20-40 crostini, depending on dimensions
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RECIPE INGREDIENTS
DIRECTIONS
Teff
Teff
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1 cup brown or white whole teff grains
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3 cups water
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2 Tablespoons vegetable powder, no-salt OR 3 Tablespoons chopped dehydrated mixed veggies, no-salt
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2 Tablespoons nutritional yeast
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2 Tablespoons Shiro (white) miso paste •
Add raw teff to a saucepan. Heat over medium flame for 5 minutes or so, stirring, or until fragrant and lightly toasted. Add 3 cups boiling water and then the vegetable powder, nutritional yeast, and miso, tasting it to correct seasonings. Lower to a simmer, cover and cook for 15-20 minutes, stirring occasionally but with increasingly frequency as it thickens.
Toppings •• •
2 cups cherry tomatoes, cut in half
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1 Tablespoon capers
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2 cups mini bell peppers, cored
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Fresh thyme leaves
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2 cups French beans
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1 Tablespoon Aleppo pepper flakes
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1 Tablespoon dehydrated onion flakes
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2 cups cremini mushrooms, sliced
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1 small onion, diced
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Splash of dry white wine
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1 clove garlic, minced
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Sprigs fresh thyme
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1 teaspoon porcini mushroom powder
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Grinds of black pepper
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2-3 teaspoons of Shiro miso paste or to taste
• Miso is a good salt alternative that lowers heart rate and does not elevate blood pressure, unlike salt. (https://tinyurl.com/hrnpucpf). •• Hint! Don’t restrict yourself to these toppings; use whatever vegetables you have on hand, blanched, sautéed, or chopped in a raw salsa. With crostini, your only limitation is your imagination!
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When fairly dense, but still pourable, pour teff into a rectangular Pyrex food storage container and smooth top with an angled icing spatula. Alternatively, pour onto a large wood board, squaring edges with a flat edge and smoothing the top as it cools. To accelerate its cooling, once it is no longer too hot to handle, place in the fridge for about an hour. When the teff has fully chilled and congealed, run a knife around the perimeter if you used a Pyrex container, invert, slice with a wet knife, cleaning it with every cut. Cut the crostini into the size you prefer. Set aside as you prepare your toppings. Toppings Tomatoes: In a 425°F/218°C oven, roast tomatoes, cut side up, for 30 minutes on a cookie sheet lined with parchment or until partially dehydrated and slightly crispy on their edges. Cool. Pulse in a food processor or chop crudely. Stir in capers. Set aside.
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Peppers: In a 350°F/176°C oven, roast mini peppers for about 30 minutes on a parchment-lined cookie sheet or until they begin to soften and collapse and are lightly toasted. Cool. Pulse in a food processor or chop crudely. Stir in fresh thyme leaves. Set aside. French Beans: Blanch French beans for 8-10 minutes in boiling water or until tender crisp, then plunge immediately in ice water to brighten color and halt cooking. Drain. Cut in fine slices. Stir in dehydrated onion and Aleppo pepper flakes. Mushrooms: Heat a skillet. Add onion and thyme sprigs. Dry sauté for a few minutes until they soften and begin to caramelize. When they adhere to the pan, deglaze with wine, scraping up the caramelized sugars from the pan. Add garlic and cremini, stirring, and sauté for 10 minutes or until they cook and release their liquid. Season with porcini powder, black pepper, and miso to taste, stirring it very well to dissolve and disperse it thoroughly. Compose the Crostini Preheat nonstick skillet(s) for 5 minutes over medium heat. Add teff slabs and cook for 5 minutes on each side, flipping to toast evenly and to brown lightly. Serve warm, topped with your warmed or room-temp toppings, and watch them quickly disappear.
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Maque Choux
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July/August 2021
BY ELLEN KANNER Corn and tomatoes, those two summer besties, pair up in Maque Choux, which also features the Creole Holy Trinity of onion, pepper and celery. Maque Choux is kin to succotash. They’re both corn-centric skillet quick fixes, somewhere between a stew and a sauté, and both have their roots in Native American cuisine.
Photo by Michael Todd at www.michaeltoddcreative.com
How to serve Enjoy Maque Choux with summer greens and some crusty bread, and the world will feel a little friendlier. A little hot sauce helps, too. How to keep Extras keep covered and refrigerated for several days. Gently reheat on the stovetop. Prep time 10 minutes Cook time 15-20 minutes Serves 4. Doubles beautifully.
INGREDIENTS •
2 ears of corn
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1 tablespoon olive oil
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1 onion, chopped, about 1 cup
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1 good-size stalk of celery, chopped, about 1 cup
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1/2 green pepper, about 1/2 cup
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1/2 orange or red pepper, about 1/2 cup
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1/2 jalapeno, minced
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1 pint grape tomatoes, halved
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1 teaspoon smoked paprika
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1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
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1 big handful fresh greens, such as kale, turnip greens or spinach, wellchopped (optional)
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1 big handful fresh basil, chopped
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Sea salt and ground pepper to taste
INSTRUCTIONS Working over a large bowl, cut kernels off the corn. Scrape the cobs well, using the bowl to reserve the kernels and any juice from the cobs. Heat oil in a skillet, preferably cast iron, over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion starts to soften, about 4 minutes. Then add the celery and pepper. Continue cooking and stirring until vegetables grow soft and fragrant, about another 5 minutes. Stir in the jalapeno, grape tomatoes, corn, thyme and smoked paprika. Reduce heat to medium, cover and let the Maque Choux simmer for 10 minutes. Mixture will throw off liquid, creating its own broth. Remove lid, add optional chopped greens and stir until greens just wilt. Add chopped fresh basil and season generously with sea salt and fresh ground pepper. The Diversity Issue
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RECIPE
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July/August 2021
Salted Caramels BY JESSICA KLEIN Few will believe these have none of the traditional caramel ingredients, but all of the caramel flavor. Plus they take way less effort to make. These are the same salted caramels I served in my restaurant and made on GGG on Food Network. As a kid, I loved caramels, like an unhealthy obsession love, I’m amazed my teeth didn’t rot out! I have very fond memories of eating luscious little caramels with my great grandmother, occasionally even making them. The best part about these? Aside from tasting “JUST LIKE CARAMEL!” (to quote Guy Fieri), is they don’t require any time over the stove - perfect for the hot summer weather we get in Texas. Serves 12 (or 3 hungry little boys in my case) Prep time 10 min Set time 20 min Total time 30 min
Photo by Jarrod Fresquez.
TOOLS NEEDED
INGREDIENTS
MAKE IT
•
Large Jar
Caramels
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Stove
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Medium to large frying pan
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2 cups cashews
1. For the chocolate sauce: Blend all the chocolate sauce ingredients together in a high-powered blender, until smooth.
•
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High powered blender
3 cups pitted dates, chopped
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Food processor
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Baking sheet
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Parchment paper or saran wrap
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Knife
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Small spatula to scrape & spread
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Chocolate Sauce •
⅔ cup coconut oil, melted
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1 cup cacao powder
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1/2 cup maple syrup
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1/4 teaspoon vanilla extract
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Pinch of sea salt
Garnish
2. For the caramels: Put cashews in a food processor and grind into a flour, slowly add in the dates, while the food processor is running, one or two at a time. Once all of the dates have been added, keep it running for 3-5 minutes until you have a ball of caramel rolling around in the food processor. 3. Spread the sticky deliciousness about 1 inch thick on a parchment paper-lined cookie sheet. Place in the fridge to harden, about 20 minutes. 4. Remove & cut into small 1 inch-ish sized squares.
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Sea salt (I like fleur de sel)
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Dried edible lavender (optional)
5. Sprinkle with sea salt. To serve you can put on a bed of chocolate sauce, or zig-zag it on the top.
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Dried edible roses (optional
6. If using, sprinkle with dried lavender and/ or roses.
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VEGWORLD
MEXICAN STREET SNACKS
Vegan Pickled Pork Rinds
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July/August 2021
RECIPE
BY GABRIELA HERRERA When it comes to Mexican cuisine, I can’t help but remember the “chicharrones preparados” with the pickled rinds. A pickled rind is also known as “cuerito” and has a gentle salty flavor profile because of the brine they are cooked in. With a hint of spice from the red pepper flakes and jalapenos to the tartness from the vinegar these rinds will take any meal to another level. These vegan pork rinds can be enjoyed in tacos, chicharrones preparados, tostadas, on top of salads or as an appetizer.. Photo by Tanya Velasquez Photography
EQUIPMENT NEEDED
INSTRUCTIONS
•
Large Jar
•
Stove
1. Prepare your dry spices and herbs for easy access.
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Medium to large frying pan
2. Drain and cut the hearts of palm into ¼ inch coins. (You will not be frying these)
INGREDIENTS
3. Cut the carrots and jalapenos in ½ inch coins. Cut the onions in 2 to 3-inch rings.
Brine •
2 cups organic distilled vinegar
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2 cups of water
4. On a stovetop on a medium to high heat add the oil if you are using it to the frying pan. Once the oil is hot, add all of the dried spices and herbs and pan fry for 30 seconds. Add the onion, jalapenos, carrots and garlic cloves to the frying pan and move around gently for another minute. Your ingredients should not be mushy. They should have a bite to them.
Vegan pickled pork rinds •
1 Tablespoon dried oregano
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3 medium dried bay leaves
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1 Tablespoon dried red pepper flakes optional
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1/2 Tablespoon coriander seeds
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1 Tablespoon black peppercorns
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1/2 Tablespoon dried marjoram
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1 Tablespoon neutral cooking oil optional
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2 Cans hearts of palm 14.5 oz. each
6. Don’t forget to add the salt.
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2 Tablespoons salt
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2 medium carrots
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2 large jalapenos
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1 large white onion
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5 cloves garlic
7. Give them a gentle mix and let the mixture sit on your kitchen counter for 1 hour uncovered. Once completely cooled, tightly cover the container and let it sit on your counter to ferment for 12 hours before you enjoy.
The Diversity Issue
5. Cool the ingredients for 5 minutes then add the water and vinegar to a large container or jar and add the hearts of palm and the ingredients that you pan fried.
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RECIPE
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July/August 2021
Chia Seeds
Beautification Breakfast BY DOREET DIJKE Nutrient packed with free-radical fighting antioxidant berries, potassium from the bananas, Omega 3 fatty acids and protein from the chia seeds, and all 20 amino acids (including the 9 amino acids our bodies can’t produce) from the hemp seeds. Photo by Gareth M. Thomas/LENSOLOGY.net
Prep Time 15-30 minutes Serves 3-4
INGREDIENTS
INSTRUCTIONS
•
2 well-ripened bananas, peeled
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2 cups organic mixed berries
Place bananas, berries, and the hemp mylk into a food processor and mix until all the ingredients are combined.
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2-3 Tablespoons hemp seed mylk (see recipe
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I Tablespoon raw almond butter (optional)
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Sweetener - maple syrup or pitted dates to taste (optional)
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2 Tablespoons hemp seeds
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2 Tablespoons chia seeds (soaked in water for 1-2 hours)
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1/8 teaspoon ground cinnamon
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Dash of freshly ground cardamon
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Dash of freshly grated nutmeg
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Edible flowers and a sprig of peppermint to garnish
Be sure to taste and adjust the sweetness if desired, by adding either maple syrup or pitted dates (optional) and blend until everything is combined. Add the raw almond butter. To this mixture, add the hemp seeds and cinnamon and pulse to combine. Whisk in the chia seeds; let stand for 30 minutes. Stir to distribute the seeds if they have settled. Transfer to 3 to 4 bowls for individual servings. Cover and refrigerate to chill for at least 2 to 3 hours, preferably overnight. Garnish with edible flowers and a sprig or two of peppermint and add a dash of freshly ground nutmeg. Enjoy and smile while partaking in this raw, culinary delight!
Hemp Seed Mylk INGREDIENTS • • • • •
1 cup raw shelled hemp seeds 3 cups filtered water 3 to 6 pitted dates OR 2 to 3 Tablespoons pure maple syrup Pinch of Celtic sea salt
INSTRUCTIONS Place all the ingredients in a powerful blender and blend on the highest speed until you reach a milk consistency. Pour into an airtight, leadfree, glass container or bottle. Refrigerate immediately and use in as many recipes as needed to replace any other milk.
RECIPE
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July/August 2021
Thai Coconut Green Curry BY AJAH TOTIENCHAI
Serves 3-4
INGREDIENTS
INSTRUCTION
•
1,000 g Coconut milk
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70 g Thai green curry paste
1. Heat oil in a pot over medium heat.
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6 large garlic cloves, minced 60 g Coconut sugar
2. Add curry paste and cook for 2 to 3 minutes until it mostly “dries out” and give fragrances.
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4 g Salt 12 g Shiitake powder*
3. Add coconut milk, mix to dissolve paste.
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4 Garlic cloves, minced
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60 ml Rice Bran Oil
4. Add kaffir lime leaves. Mix then bring to simmer.
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10-12 Thai eggplants, cut in halves
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2/3 C pea eggplants
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350 g Konjac Tofu or Plantbased Meat
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10 Kaffir lime leaves torn in half
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Juice of 1/2 lime, to taste
*Shiitake powder will add salty flavour, can be replaced with soy sauce / or salt
The Diversity Issue
Thai basil
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Red chillies slices
6. Taste sauce. Add soy sauce or salt for more saltiness, coconut sugar for sweetness. 7. Stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick 8. Serve curry over Jasmin rice or baked roti or spaghetti with Thai basil and red chillies slices
Garnish •
5. Add Thai eggplants, pea eggplants and tofu / plant-based meat, cook 10 minutes until soft.
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