Vegan Recipe - Chai Rice Pudding

Do you want to eat healthy but just don't have the time to prepare great, nutritious meals?

I'd like to introduce you to Tess Masters; Actor, Presenter, Voice Over Artist and owner of the very popular blog, The Blender Girl.

Tess loves her blender and uses it extensively to create healthy "fast food". Via her Blog (The Blender Girl), The Blender Girl Smoothies app, and her book (The Blender Girl cookbook), she shares recipes for delicious creations such as Pumpkin Pie Smoothie and Cream Of Artichoke Soup.

Women, however, do not live on Smoothies, Soups, and Blenders alone ... either do men! So, Tess uses other appliances to create yummy food. For example, the recipe for Gluten Free Vegan’s Pizza Buns uses a mixer. A food processor makes a quick and delicious Alkaline Raw Cauliflower Tabouli.

All recipes are gluten-free and many are also dairy-, egg-, nut-, soy- and corn-free. Each one is quick to prepare and nutrient dense.

Tess has very graciously agreed to share a wonderful recipe with us. This one comes from her book, The Blender Girl cookbook.

I hope you'll give it a try!

Chai Rice Pudding

serves 6 to 8

Ingredients

1/4 cup (60ml) plus 3 tablespoons pure maple syrup, plus more to taste
2 tablespoons water
2 apples, peeled, cored, and cubed
1 cup (240ml) canned coconut milk (shake, then pour)
2 teaspoons natural vanilla extract
1/2 teaspoon minced ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
Pinch of ground cloves
Pinch of natural salt
3 cups (450g) cooked short-grain brown rice (soft but not mushy)
1/4 cup (45g) raisins
1 cup (240ml) unsweetened almond milk (strained if homemade)
1/3 cup (40g) chopped raw pistachios

Method

In a saucepan over high heat, bring the 1/4 cup (60ml) of maple syrup and the water to a boil (this should take less than a minute). As soon as the mixture bubbles, reduce the heat to medium-low and stir in the apples. Cook the apples for about 15 minutes, stirring occasionally, until they caramelize lightly and soften slightly but remain mostly firm.

While the apples are cooking, put the coconut milk, the remaining 3 tablespoons of maple syrup, the vanilla, ginger, spices, and salt into your blender and blast on medium-high for about 10 seconds, until combined. Add 1 1/2 cups (225g) of the rice and process on medium-low for a few seconds, until creamy but rustic. (If you’re using a high-speed blender, be careful of overdoing it; you don’t want a completely smooth blend here, and it can happen quickly. The pudding will be goopy if you overblend. If you’re using a conventional blender, your machine will let you know when the mixture is ready; it’ll thicken and be difficult to blend.) Add the blended mixture and the raisins to the cooked apples and stir to combine. Stir in 1/2 cup (120ml) of the almond milk and the remaining 11/2 cups (225g) of cooked rice. Reduce the heat to low and simmer for about 5 minutes, until the mixture thickens slightly. Stir in the remaining 1/2 cup (120ml) of almond milk and simmer for 5 minutes more, until you have your desired consistency (I take my rice pudding off the heat as soon as the liquid has been absorbed). Tweak the maple syrup to taste.

Serve warm, at room temperature, or even chilled; add 2 tablespoons to 1/4 cup (60ml) milk if you serve it chilled, to soften it up. Sprinkle pistachios on each serving.

Doesn't that sound wonderful?

For more recipes, buy Tess's Book HERE or get The Blender Girl Smoothies app HERE. And be sure to follow Tess on Twitter (@theblendergirl) for tips, recipes, and great content.


If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

This post is shared at Healthy, Happy, Green & Natural Party Hop

Vegan Recipes - Halloween Treats

Witches and Goblins and Monsters ...

Oh My!

All Hallows' Eve is approaching.

Soon the streets will be crowded with little ghouls and ghosts, creatures of the night looking for treats.

What's scarier than a graveyard at night?

The list of ingredients on common Halloween treats!

EEEEEKKKKKKK!!!


This year, how about opting for healthier, vegan treats? Here are some of my favorite, creepy yummies:

Follow Sml's board Vegan Halloween Treats on Pinterest.
Maybe your "tricksters" would enjoy these delicious cupcakes (click on the photo for the recipe):

Pumpkin Spiced Cupcakes with
Maple Cinnamon Butter Cream Frosting

I'll end this post with some things to ponder:

Question: What was the witch’s favorite subject in school?

Answer: Spelling!

Question: When does a skeleton laugh?

Answer: When something tickles his funny bone.

Question: Why was the jack-o-lantern afraid to cross the road?

Answer: It had no guts!




What's your favorite Eco-friendly, vegan Halloween treat?

This post is shared at Healthy, Happy, Green & Natural Party Hop

Vegan Recipe & Cookbook Review - Raw Lime Parfait from The HappyCow Cookbook (#HappyCowRoadTrip)

When I first became vegan, eating out was difficult. There weren't many veg-friendly restaurants, let alone vegan establishments. Servers typically didn't know what the word "vegan" meant and had no idea what was in the meals they served. We were relegated to picking and choosing items off the "a la carte" menu ... workable but not ideal.

The HappyCow site is a valuable tool for vegetarians and vegans. Simply type in the name of a city and it will list vegetarian, vegan, and veg-friendly establishments in the area. It's a great resource for traveling or simply keeping up with restaurants in one's home town.

Eric Brent, founder and director of HappyCow, along with Glen Merzer, coauthor of Better than Vegan, have put together a cookbook which includes recipes from top-rated vegan restaurants around the world.

To say that it's just a cookbook, however, would be an injustice. The book lists restaurants around the world and offers readers information about the owners and how they got started, other items on the menu like gluten-free, soy-free, and sugar-free options, and even asks owners how they reduce their environmental impact. The address of the establishment, phone number, and website (if available) are also provided.

And there are recipes! Fabulous, delicious, recipes!

In 2011, an up-scale vegan restaurant opened it's doors in Asheville, NC. I haven't had the pleasure of eating at Plant but I've talked to people who have. They say that the food is fabulous and that Chef Jason Sellers creates dishes which appeal to both vegans and carnivores alike. The establishment is so popular, in fact, that reservations are advised.

Asheville is a veg-friendly city. Vegetarian restaurants aren't unusual. Plant has quickly become the shining star of the "foodie" culture in this area. It's also the only full-service vegan restaurant in town.

I was invited to review The HappyCow Cookbook which includes Plant Restaurant. I couldn't wait to read about this establishment and try the recipes they share. One of their recipes made me drool.

The kind folks at BenBella Books have graciously allowed me to share that recipe with you.

From Plant in Asheville, NC

Raw Lime Parfait

Serves 4

When it comes to light desserts, nothing beats the interplay of sweet and tart. A generous amount of lime in this parfait lifts the palate and allows for the seasonal fruit to shine. This simple parfait can be made ahead of time and will keep, covered, for a few days. Your parfaits will taste even better if allowed to warm up just slightly after coming out of the refrigerator. At Plant, we serve them with some dehydrated raspberry for a sharp, tart burst.

For the crust:
2 cups almonds
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 cup agave syrup
3 dates, pitted and roughly chopped

For the granola:
2 cups almonds
Large pinch salt
Large pinch ground cinnamon
2 teaspoons lime zest
1/4 cup agave syrup

For the lime cream:
2 1/2 cups cashews, soaked overnight and drained
3/4 cup agave syrup
Zest and juice of 4 limes
2 tablespoons water

To assemble:
Seasonal fruit (garnish; e.g., 16 thin slices apple, 8 berries, or 4 tablespoons diced pineapple)
4 large pinches orange, lemon, and lime zest (optional)
2 teaspoons agave syrup (optional)
4 sprigs fresh mint or 4 edible flowers (garnish; optional)

For the crust: In a food processor, grind the almonds, salt, and cinnamon into a coarse meal. Add agave syrup and dates, and process until a wet, fairly sticky doughlike mix forms. Chill the crust in an airtight container until ready for use.

For the granola (make 24 hours in advance): Grind the almonds in a food processor until 1/8" pieces remain. Combine almond meal and remaining ingredients in a large bowl and mix by hand or with a rubber spatula until uniform. The mixture should resemble a wet granola. Spread the mixture in a single layer on a rubberized baking mat or on a baking sheet covered with parchment paper. Dehydrate in a dehydrator or in a low oven at about 115 degrees for 24 hours, until crisp and crunchy. The granola will crisp as it cools, so don’t worry if it’s still slightly moist when it comes out of the dehydrator or the oven. Store granola in an airtight container at room temperature.

For the lime cream: Combine all ingredients in a blender and blend until smooth. Add water slowly if necessary, until the mixture is smooth, airy, and no graininess remains. Adjust the agave syrup and lime juice, to taste, to achieve the perfect balance of sweetness and tartness. Chill the cream in an airtight container.

To assemble: Place a 1/4" to 1/2" layer of the crust mixture into the bottom of 4 parfait dishes, 8-ounce glasses, or any decorative glass serving container. In each glass, alternate layers of granola, lime cream, and your seasonal fruit until only 1/4" remains at the top of the glass container. Try to keep your layers even and distinct, and be careful to keep the sides of the serving container clean from smudges. Fill in the remaining ¼" of the glass with granola and a mix of fruit, and chill.

For a finished look, combine the orange, lemon, and lime zest with the agave syrup in a blender and pulse to make uniform. Drizzle the citrus agave syrup over the fruit in each dish or glass just before serving, and add a sprig of mint or edible flower.


If you'd like to add The HappyCow Cookbook to your library, please visit BENBELLA BOOKS or find it at AMAZON.

For more recipes and reviews, follow the blog tour at these stops:

• The Vegan Pact covering True Bistro (Somerville, MA) on 8/4
• Just a Pack covering covering Peacefood Café (NYC) on 8/5
• The Vegan Chickpea covering Blackbird Pizzeria (Philadelphia, PA) on 8/6
• Veg Charlotte covering Luna’s Living Kitchen (Charlotte, NC) on 8/7
• Reduce Footprints (You Are Here) covering Plant (Asheville, NC) on 8/8
• The Little Red Journal covering Loving Hut (Houston, TX) on 8/12
• More – A Vegan Blog covering Counter Culture (Austin, TX) on 8/13
• Healthy You Network covering Lovin’ Spoonfuls (Tucson, AZ) on 8/15
• Olives for Dinner covering SunCafe Organic (Studio City, CA) on 8/19
• Michele the Trainer covering Real Food Daily (West Hollywood, CA) on 8/14 and Veggie Grill (Hollywood, CA) on 8/25
• Wholly Vegan covering Millennium (San Francisco, CA) on 8/22
• Hungry Vegan covering Cornbeard Café (Eugene, OR) on 8/26
• Positively Vegan covering Veggie Grill (Portland, OR) on 8/27
• Green Living Vegan covering Portobello (Portland, OR) on 8/28
• Andrea’s Easy Vegan Cooking covering Chaco Canyon (Seattle, WA) on 8/29

I received a copy of "The HappyCow Cookbook" in order to write this review. I received no other compensation. All opinions expressed are mine and mine alone and reflect my honest opinion of the material reviewed.

Image and recipe courtesy of BenBella Books

Vegan Recipe - Soy Chorizo Chili with Rosemary Polenta

Please welcome Andrea, owner of The Green Queen of Moderation.

I first met Andrea via our Meet & Greet series. Her blog is full of great content! Posts are organized into four categories: The “Re” Words, The Green Garden, Green Choices, and Simple Gifts. I headed straight for the garden section and was rewarded with posts about wildflowers, pollinators, and an interesting article about plants going to seed. Each post includes stunning photos.

The Simple Gifts section has terrific ideas for meaningful, earth-friendly gifts. And the "Re" Words section offers tips for recycling, repurposing, reducing, reusing, repairing, and restoring just about anything (ever thought of repurposing a top sheet into a nightgown?). Green Choices addresses all of the day-to-day decisions that we make, everything from what to cook for dinner to shopping to purging our extra stuff.

In chatting with Andrea, I learned that she is converting to a vegan diet. To that end, she has been busy in the kitchen, experimenting with ingredients. She recently created a dish which both she and her husband enjoyed ... and she very graciously offered to let me post it here, for you. Please enjoy!

Soy Chorizo Chili with Rosemary Polenta

Serves 6–8 (freezes well)

Soy Chorizo Chili

Ingredients

• 2 tablespoons olive oil
• 3 medium yellow onions, peeled & chopped
• 2 tablespoons garlic, chopped
• 24 oz. Soyrizo (non-GMO soy chorizo), without casing (if you don’t use this product, be sure to look for non-GMO varieties)
• 4 cups cooked black beans
• Two 12-oz. cans of diced tomatoes
• Two 8-oz. cans of diced, mild green chilis
• ½ cup fresh cilantro, chopped
• 2 cups frozen white organic corn
• Salt and freshly ground pepper to taste

Method

1. Heat oil in a large pot over medium-high heat, add onions and garlic and cook till transparent.
2. Add soyrizo, stirring well, and cook until heated through and soyrizo begins to brown.
3. Add remaining ingredients (except for salt & pepper) and bring to a bubbling, boil, stirring while it cooks. Reduce heat to low, mix well, and cover—preferably with a lid that vents steam. Simmer for an hour or more. I cook on a gas stove, and use a diffuser to dissipate the heat so I don’t have to worry about the chili sticking to the pot while it simmers. Season with salt and pepper to taste.
4. Spoon into bowls over the polenta, garnish with avocado and/or vegan yogurt and cheese.

Rosemary Polenta

Ingredients

• ½ cup polenta
• 1 ½ cups water
• 1 teaspoon finely ground, dried rosemary (I use a mortar & pestle)
• Dash of salt

Method

1. Place polenta, water and spices in a deep, microwave-safe bowl. Stir with a fork to mix well. Cook in microwave on high for 10 minutes. Let set for an additional 10 minutes. (see note below for stove top method)
2. Slice and portion into chili bowls before adding chili.

Note (suggested by Small Footprints)

For those who would rather not use a microwave, polenta can be made on the stove top. Traditional polenta takes up to 45 minutes of cooking (with constant stirring) so I suggest buying quick cook varieties which typically take 3-5 minutes.

Stove Top Method

1. Bring water and rosemary to a boil. Add the salt.
2. Slowly pour in polenta, stirring constantly.
3. Reduce heat and continue to simmer, stirring constantly, until polenta reaches a thick consistency (it should come away from sides of the pan, and be able to support a spoon).
4. Turn polenta out into an oiled bowl, pie plate, or even a wooden cutting board and let cool for 10-15 minutes or until it sets (remains firm).
5. Once the polenta has set, it's ready to be sliced and served.

The original recipe, along with Andrea's reasons for going vegan, can be found HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Image courtesy of Andrea at The Green Queen of Moderation

This post is shared at Plant-Based Potluck Party Link Up and Share Your Stuff

Vegan Recipe - Grilled Portobello Mushroom Burger

My friend, JC, is a talented woman. She's a photographer and is soon to be featured at a show in Brooklyn (if you're in the area on July 18th, you can attend the EVENT which, in addition to fine art, will include food, drink, and music). She's also a talented artisan, dancer, and model. Did I say that she's a dedicated "greenie"? Yep, she regularly participates in activities on Reduce Footprints and I happen to know, from our chats, that she works very hard to employ green living techniques in all areas of her life.

If all that weren't enough, JC also cooks. All of the dishes which she shares on her blog, Lady JC Muses, are healthy and many are vegan. Each one includes fresh, in-season ingredients. She epitomizes clean eating with dishes that please the eye as well as the taste buds.

JC has graciously allowed me to share one of her recipes with you. I love the ingredients she's chosen for this dish, and the fact that it comes together quickly. Check it out ... and then, check out JC's blog!

Grilled Portobello Mushroom Burger

Ingredients

• Portobello Mushrooms
• Olive Oil
• Balsamic vinegar
• Marjoram
• Whole Wheat Buns
• Vegenaise or Other Vegan Mayo
• Kale
• Sundried Tomatoes

Method

1. Marinate mushrooms for 1/2 hour in equal parts olive oil & balsamic vinegar with a sprinkle of marjoram.
2. Grill mushrooms for approximately 5 minutes on each side. Remove from grill and let them rest.
3. In the meantime, prepare kale (sauté in a touch of oil until slightly wilted - can add garlic, salt & pepper to taste). Set aside.
4. Put a schmear of mayo on each bun.
5. Add the mushrooms.
6. Top with sautéed kale and a couple sundried tomatoes.
7. Enjoy this quick and delicious lunch.

Doesn't that look delicious ... and so easy to make! You can find the original recipe HERE and JC says that this recipe is perfect for leftover grilled mushrooms. Thanks, JC!!

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Image courtesy of Lady JC Muses

This post is shared at Plant-Based Potluck Party Link Up, Healthy Vegan Friday, and Real Food Fridays

This recipe was featured here:

Vegan Recipe - Amazing Legume: LentilsBy Marcy Gaston

First, I’d like to thank Small Footprints for letting me guest blog today. I’m very happy to contribute a recipe to her blog and share some yummy vegan goodness with all of her readers.

So, today’s recipe and post are about lentils: the little legume that could. Lentils are a subject that I’ve been researching, writing about, and presenting on for the past few months. Instead of boring you about my work, you can read about it HERE or HERE. As a result of my work, I feel like I really know lentils now and I want everyone to get to know them, too. My colleagues (fellow grad students) and I wrote a booklet regarding the subject of lentils. A copy of it is POSTED ON MY WEBSITE. It’s a good overview regarding the agricultural, nutritional, and culinary aspects of organic lentils.

Realizing that you may not want to read a big document let me give you the Cliff’s Notes version. In terms of agriculture, Montana is the leading producer of both organically and conventionally grown lentils in the United States. However, most of the lentils we grow are shipped overseas to India and Africa. Additionally, they are a great crop for farmers to grow due to their ability to grow in semi-arid regions and ability to fix nitrogen in the soil.

High in protein, fiber, folate, iron, and calcium, lentils pack a powerful nutritional punch. Lentils also have about 45% more antioxidants than blueberries (I know – what?!). Yeah. Lentils rock.

To get the most out of their nutritional benefits, you should soak them first before using. Eight to twelve hours is long enough to increase their nutritional benefit. Even sprouting (a whole other blog post) will increase the nutritional powerhouse even more.

All right, now let’s get down to the nitty gritty: the cooking. While there are lots (and I mean lots) of recipes utilizing lentils, I’ve chosen to share a vegan soup recipe. Why? It’s simple. It’s easy. It’s delicious.

Enjoy! And don’t forget to eat your lentils.

Red Lentil and Winter Squash Bisque

Makes 6, 1 cup servings

Ingredients

• 1 medium acorn squash, cut in half and seeds scooped out
• 1 tablespoon olive oil
• 3 tablespoons fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 1 yellow onion
• 1 tablespoon Thai red chili paste (like Sambal)
• 4 cups vegetable stock
• 1 cup red lentils*
• 1 cup coconut milk (canned is best)
• Kosher salt and freshly ground black pepper, to taste
• Chopped cilantro for garnish
• Juice of 1 lime

*The red lentils can be soaked ahead of time for 8-12 hours in the refrigerator. When ready to make the soup, drain the lentils.

Method

Preheat the oven to 375ºF. Line a baking sheet with foil and brush the foil with a teaspoon of olive oil. Place the acorn squash flesh side down on the foil. Bake until the squash is tender, about 20-30 minutes (depends on the size of the squash). Remove from oven and set aside to cool slightly. Peel off the skin and scoop out the flesh. Reserve the flesh for the soup.

While the squash is cooking, heat the remaining olive oil over medium heat in a soup pot. Add the ginger, garlic, and onion. Sauté for 5-7 minutes or until the vegetables are soft. Season the vegetables lightly with salt and pepper. Add the Thai red chili paste; sauté for 1-2 minutes. Add the stock and the lentils; season lightly with salt and pepper. Bring up to a boil and then reduce the heat to simmer. Simmer until the lentils are cooked, about 20-25 minutes. Add the squash to the soup. Cook for another 10 minutes or so. With a hand blender, puree the soup until smooth. Add the coconut milk. Blend to incorporate. Taste and adjust the seasonings accordingly.

Serve in warm bowls garnished with chopped cilantro and a squeeze of fresh lime juice.


I'd like to say a huge THANK YOU to Marcy for sharing this delicious recipe with us! For more great recipes, visit Marcy at Cooking Rut.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Recipe and image courtesy of Marcy at Cooking Rut

Vegan Recipe - Squash Bread

Spinach and Artichoke Dip ... S'mores Cheesecake ... Stromboli
Are you drooling yet? These are just a few of the delicious, vegan recipes one will find at My Naturally Frugal Family.

Rachel, the head chef and author of My Naturally Frugal Family, is a wife and mother. In 2011, she and her family began a journey towards better health via better food. To that end, they planted 10 raised gardens, a ton of fruit trees (like cherry, plum, and peach), several pecan trees, and an assortment of berry bushes. They also gave up meat. Rachel even went a step further and adopted a vegan diet (her family is vegetarian).

Changing their diet rewarded everyone in the family with better health. In Rachel's words, "... everyone feels better and doesn't get sick nearly as often."

Rachel is passionate about food and creates the most delicious recipes which she shares on her blog. To me, visiting My Naturally Frugal Family is like entering a neighborhood delicatessen where yummy offerings are on display. I salivate ... my tummy growls ... and I can't wait to dig in!

Rachel has very graciously allowed me to share one of her recipes with you. Enjoy ...

Squash Bread

Ingredients

• 1 C butternut squash roasted and squished (technical term)
• 2 ener-G egg replacers
• 1/2 C vegetable oil
• 1/4 C water
• 1 C sugar
• 1/2 C brown sugar
• 1 3/4 C all purpose unbleached flour
• 1 tsp baking soda
• 1/2 tsp salt (Rachel used kosher)
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cardamom

Method

• Mix all of this together and pour into a greased bread pan. Rachel topped it with a sprinkling of turbinado sugar to give it a little crunch (plus who doesn't like fat sugar crystals).
• Bake at 350 degrees for 55-60 minutes.

You can find the original recipe HERE.


If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.


Sneak Peek: Are you concerned about plastic? That's just one of the interesting topics we'll discuss next week. See you then!

Recipe and photo courtesy of My Naturally Frugal Family

Change The World Wednesday (#CTWW) - Kidney Health

Welcome to Change The World Wednesday (#CTWW)!

Wondering how to live greener? You've come to the right place. Each week we challenge ourselves to try a new task ... or "amp up" something we're already doing. We raise our awareness, learn from each other and develop Eco-friendly skills which will improve our lives and protect our planet. Doing so together gives us power ... the power to Change The World!

If this is your first visit, please click HERE for information and a complete list of all the challenges we've taken on so far.

This post contains great information and I encourage you to read through it at your leisure ... however, if you are short on time, you might find the following quick links helpful:

• The #CTWW Gang
• The Honor Society
• This Week's Challenge

Last week we tackled air pollution. I organized my errands such that I could get everything done in one day. For the rest of the time, the car remained parked. There are no commercial air fresheners in my living space, I don't use power tools, and I don't smoke. We have indoor plants and use only natural cleaning supplies (vinegar and baking soda). So my home is good to go! Once we leave our house, though, things go down hill fast. Our community is kept pristine by a landscape company. They use many gas powered tools. I walked into a store and immediately got a headache from (I'm guessing) the toxic cleaning solutions used the night before. Traffic, on the roads around our apartment, is heavy and it always seems to me that people are in a hurry and driving erratically. Not far from here, two smoke stacks pump pollutants into the air, 24/7. This challenge opened my eyes and showed me that we have a ways to go to clean up the air quality in our world.

The Honor Society are those people who help us spread the "green" word by writing an article about our challenges and/or leaving pertinent comments.

Lady JC stopped by and left this comment regarding our "Protect The Ocean" challenge: "This is such a great list. I'll be coming back to check it very often. At our house we've been systematically trying to lower or eliminate our plastic usage for years now, both for environmental and heath reasons. It's a challenge, especially when it comes to packaged goods, but we're getting there. Every once in a while we do bring in a few plastic bags home. We recycle any and all plastic that comes in. Drinking water and food is only kept in glass containers. As for substances that go down the drain, using personal care products and cleaners that are completely biodegradable is a process that took a while and lots of research but now my main cleaners are baking soda, citrus peels, white vinegar and lemon juice. I'll be sure to check out any new recipes anyone has to share! :) "

Ann also left a comment on the ocean challenge: "My favourite topic teaching my kids is Rubbish. Simply adore it getting the kids to think outside the box."

In Change the World Wednesday, It Smells Cleaner, Lois offers some great recipes for air freshener. She also talks about the best way to "dispose" of old paint ... her solution might surprise you!

Did you know that Argentum Vulgaris is an artist? Or that he grows hairy potatoes? How do those things tie into our challenge? Find out in Change the World Wednesday – 9th Apr. That post also includes a picture of the newest member of his family.

This edition of the Shopping Charity includes some of your CTWW articles. Hop over to find out if yours was one of them!

Alicia shares her "ah ha" moment with us: "When we lived in California I had a rude awaking about air pollution! I made a comment one day about how pretty the sky looked that it was an unusual color of orange and pink. My husband and son both said at the same time that is was air pollution that made it that color!! It bothered me so much to think that we were having to breathe that awful pollution! I remember thinking at the time that there was nothing really that could be done about it. That was such wrong thinking. It would be amazing the difference that could be made by doing this very challenge. Look how much less pollution there would be if everyone would just not drive st least one day out of the week. Unless we are delivering to our dealers we don't have to drive a whole lot of miles. We ship our products out all over the U.S. so we do drive into the post office at least three to four times a week. I make sure that I do my shopping during those trips. We are changing over to a new system where we can have our postal carrier pick up our packages. So that is going to help eliminate a lot of our in town trips which is not only helping the environment but going to save a lot of money since we live out in the country and it is several miles into town. We always try to buy local whenever we can. I know that it is so important to have your food source come from no more than a 100 mile or so radius.This is a good challenge to make us more aware of the awful pollutants that are in the air that we breathe."

In addition to turning off the heat for a week, Cody planted a tree and prepared her garden beds for planting veggies. All in support of clean air. But that's not all ... her husband participated, as well, by working from home for a day. How great is that!! Cody offers a bunch of tips for keeping our air clean in Change the World Wednesday - Clean Air for All!

Our Twitter friends joined the conversation and shared the following:

From @GiveTreeGifts
- Four places to cut your carbon | Reduce your carbon footprint | What you can do | David Suzuki Foundation ow.ly/vBlYf #CTWW
- Ways to Reduce Air Pollution | Plain English Guide to The Clean Air Act | US EPA ow.ly/vBmfv #CTWW
- 5 Easy Steps to Reduce Air Pollution ow.ly/vBmr1 #CTWW
- Top 10 ways to reduce air pollution ow.ly/vBmvr #CTWW
- 4 Ways to Take Action to Reduce Air Pollution ow.ly/vBmA0 #CTWW
- How can I help reduce air pollution? ow.ly/vBmE8 #CTWW
- What Can I Do to Help Reduce Air Pollution? ow.ly/vBmJI #CTWW
- 50 Tips To Prevent Air Pollution ow.ly/vBmOM #CTWW

From @KrmbalClothing
- We bought this last year instead of using the landlord's gas mower - makes mowing SO much better pic.twitter.com/aik1rfGF6z #CTWW
- plus, it makes it feel more like I'm just taking a walk up and down my yard ;)

The #CTWW Gang are those folks who tweet our challenges using the hashtag #CTWW. If you're a Twitter member, I recommend following them ... they share great things. Let's meet them:

@89linz	@a_kiasi	@aussierichluck
@barrydarrdixon	@biculturalmama	@biggreenpen
@book_oftheday	@bstoneblog	@collegegogreen
@conservationm	@counselorholley	@debsmikdav1
@dehelen	@dominiquegoh	@ecoexpert1
@ecothrifty	@etsyrecyclersgt	@factorydpromos
@fallenfeathers1	@familybetty	@fineswap
@frederickbrooke	@freshcleanersaz	@ginavalley
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This Week's Challenge:

Meatless meals are good for health!

Did you know that 1 in 3 Americans are at risk for developing kidney disease? Here's another interesting fact: our kidneys work 2-3 times harder when processing animal proteins.

The consumption of animal products is also directly related to the environment because it takes more natural resources to produce them.

Sounds like a challenge to me.

Here you go ...

This week, for at least one full day, go vegan. That means no animal products ... no beef, chicken, pork, or fish ... not even milk, cheese, eggs, or honey.

OR ...

If you are vegan or find this challenge too easy, please share a recipe with your readers and encourage them to try meatless meals ... for their health and for the planet.

Are you ready to enjoy some fabulous, healthy food? I know that you are!

Sneak Peek: How do you deal with stress?

Until then ...

WE'RE CHANGING THE WORLD ... ONE CHALLENGE AT A TIME!

Image courtesy of BrianHolm / FreeDigitalPhotos.net

Vegan Recipe - Pizza

Please welcome Deborah, head "chef" at Urban Naturale. Deborah has a goal ... to live healthy, green and natural ... by design! "Urban Naturale" encompasses all aspects of that goal and offers readers a ton of great information. I was particularly interested in a section entitled "Nourish" where I found yummy recipes like one for black bean soup and another for oven baked kale chips. That section, however, isn't just about recipes. Readers will learn about nutrition, too. Curious about plant-based calcium sources? How about the healing powers of moringa? Deborah shares that information and more.

While browsing through "Urban Naturale", I came upon a Pizza recipe which made my mouth water! Deborah graciously gave me permission to share it with you. I hope that you'll give it a try!

Whole Wheat Pizza Dough

Ingredients

1 teaspoon Raw Sugar
1 1/4 ounce-package Active Dry Yeast
1 cup lukewarm Water
3 cups Whole Wheat Flour (or substitute with a Gluten-free Flour)
1/4 teaspoon Sea Salt
2 tablespoons Olive Oil
Additional flour for dusting

Directions

• In a bowl, combine water, sugar, and active dry yeast and let it sit for at least 5 minutes.
• In a mixer with a dough hook attachment, combine dry ingredients for dough and mix lightly.
• Add yeast mixture and olive oil and mix until well-combined.
• Transfer into a bowl and cover with cloth.
• Let stand for about 1/2 hour or until the dough doubles in size.
• After the dough rises, release any excess gas by thumping it down on the counter.
• Sprinkle the counter with flour and put the dough on it.
• Press the dough and roll it using a rolling pin.
• Lightly grease a 9-inch spring-form pan and place the dough into it.
• Make sure that the sides of the pan are also covered with dough, since we are making deep-dish vegan pizza.
• Preheat oven to 450 F.

Note: If you do not want a deep-dish pizza, you can divide the dough into two and roll them out thinly for a crispy, thin-crust vegan pizza.

Tomato Based Pizza Sauce

Ingredients

Olive oil, as needed
2 Onions, chopped
2 cloves Garlic, minced
1 (8 ounce) can organic tomato sauce or fresh organic tomatoes
1 tablespoon dried Oregano
1 tablespoon dried Basil
Sea salt & Pepper, to taste

Directions

• To prepare the sauce, sauté garlic and onion, add the rest of the sauce ingredients and let simmer until reduced into a thick sauce.
• Brush the crust with olive oil.
• Spread sauce on the crust.
• When ready, layer toppings on the sauce.

Pizza Toppings

Ingredients

Olive Oil, as needed
Vegan Mozzarella Chesse
Sauteed Broccoli
Shitake Mushrooms – sauteed
Maitake Mushroom – sauteed
Caramelized Onions
Roasted Garlic
Sliced Tomatoes
Vegan Feta Cheese

Directions

• Brush the crust with olive oil.
• Spread tomato sauce on the crust.
• Layer sauteed sauteed broccoli, caramelized onions, roasted garlic and vegan feta cheese on the dough.
• Top with mozzarella cheese and repeat the process until all the ingredients are used.
• Top with tomato slices.
• Sprinkle with herbs.
• Bake until edges are crispy and toppings are set, about 10-15 minutes.
• Slice and serve while hot.
• Sprinkle your slice with red pepper, garlic powder or oregano, as desired.

The original recipe, along with alternate topping ideas and more mouth-watering photos, can be found HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.


Sneak Peek: Want to make a positive impact on the earth? Join us tomorrow for Change The World Wednesday, your chance to make a difference!

Vegan Recipe - Cauliflower and Chickpea Soup

I'd like to introduce you to Joy (a.k.a. Joybee) and her fabulous blog, Joybee, What's For Dinner. Joybee shares all kinds of recipes on her blog: pasta, fish, beans, beef and, my favorite, Vegetarian. The recipes are diverse and delicious. I found Asian inspired dishes, curries and tacos. One of my favorite collection of articles falls under the heading of "Tutorials" (under "Recipes"). One can learn how to make cold brewed tea, roast garlic, and shape a free-standing loaf of bread.

Joybee, What's For Dinner is a terrific blog. I hope you'll check it out!

Joybee has graciously allowed me to share one of her recipes with you. It is yummy!!

Cauliflower and Chickpea Soup

Makes 2-3 entree sized servings

Ingredients:

1 Tbsp canola oil
1/2 tsp cumin seeds
2 Tbsp ginger, minced
1 Tbsp garlic, minced
1/2 head of cauliflower, cut into florets
1 Tbsp coriander powder
1 tsp garam masala
1/4 tsp red chili powder, or to taste
1/2 tsp turmeric
2 cups water or vegetable broth
1 tsp tamarind concentrate (optional)
2 cups chickpeas, precooked
1 13.5 oz coconut milk

Instructions

• Heat oil in large pan. Add cumin seeds and stir until fragrant and seeds begin to crack.
• Add ginger and garlic. Cook until they become fragrant (about 30 seconds).
• Add cauliflower and spices. Mix well and cook for 1 minute.
• Add water/vegetable broth and bring to a boil. Reduce heat and cook for 10 minutes (or until the cauliflower is soft).
• Add tamarind concentrate (if using) and chickpeas. Cook until heated through.
• Remove from heat, add coconut milk, and blend until smooth. (I prefer an immersion blender. If you use a regular blender, I recommend blending in small batches and be sure to vent the top so that it doesn't explode.)
• Return pan to heat and cook, on low, until the soup is heated through.
• Add salt and pepper to taste.
• Garnish with toasted cumin seeds.

The original recipe can be found HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.

Vegan Recipe - Healthy Homemade Granola

Do you love granola? I do! It's great for breakfast or as a snack and it's easy to pack for "on the go" munching. Unfortunately, most commercial brands are expensive and they typically contain less-than-healthy ingredients.

Today's recipe comes from Amber, owner of the wonderful site, Fettle Vegan. Never visited this site? Well, let me tell you, you're missing out. Amber shares some amazing dishes. Things like Kung Pao Cauliflower, Blueberry Streusel Muffins (which are gluten free), Lavender Scones and Blueberry Kale Smoothie. Don't they make your mouth water?

Amber has a "to die for" granola recipe. It includes healthy ingredients and is easy to prepare. She has graciously agreed to let me share her recipe with you. Enjoy!

Healthy Homemade Granola

Ingredients:

3 cups GF rolled oats
1 cup almonds, roughly chopped
1 cup cashews, roughly chopped
1/2 shredded coconut
1/4 hemp seeds
1/4 flax seeds
1/2 teaspoon salt
1/4 cup agave nectar or maple syrup
1/4 cup coconut oil, melted

Optional Add-Ins (AFTER granola has cooled):
1 cup raisins or craisins
1/2 cup chocolate chips or cacao nibs
1/2 cup goji berries
a handful of sunflower seeds

Instructions:

Preheat oven to 350 degrees.
In a large mixing bowl combine everything but the oil & agave (or maple syrup). Mix well to combine. Add in the liquid coconut oil & sweetener and mix very well, so everything gets coated evenly. Spread onto a large, ungreased baking sheet and bake for 20-30 minutes, stirring about every 5-10 minutes as needed. Granola cooks quickly and even crisps up a bit after being removed from the oven, while sitting on the pan cooling, so remember to pull it from the oven before it gets too dark. Once you have removed the pan from the oven, let it cool for at least 20 minutes. Once cool, add in any additional little bits (i.e. the cacao nibs, dried fruit, or whatever) and move to a sealed storage container, like a glass jar or large plastic bag. Stays fresh for up to 2 weeks. Enjoy!


The original recipe can be found HERE.


Sneak Peek: Are you considering a move? Before making plans, you'll want read tomorrow's post!

Posted at Healthy Vegan Friday and Real Food Fridays

Vegan Recipe - “Can’t tell the difference” Quiche

I would like to introduce you to Danny and his fabulous site, The Gourmet Vegan. While living in Spain and Tenerife, he began experimenting with food, creating vegetarian essentials which he was used to getting in the UK but could no longer find. At the same time, he tried out new cooking techniques and flavor combinations. The result is a site full of diverse dishes from cultures around the world.

There's more to The Gourmet Vegan than just delicious recipes, though. For those new to plant-based cooking, the Basic Recipes section will be of interest. It is like a course, teaching techniques to make every dish a success. The Forum includes helpful discussions ... I especially liked the section on nutrition.

Danny has very graciously given me permission to share one of his recipes with you. It is delicious ... I hope you'll give it a try!

“Can’t tell the difference” Quiche

INGREDIENTS

• 1 batch Shortcrust pastry, enough to line a quiche dish. Can be home made but I used Jus-Rol
• 300 g ( 10 oz ) cauliflower, chopped into small florets
• 2 teaspoons groundnut oil
• 1/4 teaspoon salt
• 1 medium onion, finely sliced
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced

For the quiche mixture

• 1 cup ( 105 g ) chickpea flour
• 2.5 cups ( 600 ml ) water
• 1 vegetable stock cube ( A cube that makes 500 ml stock ~ I used Kallo )
• 1/2 teaspoon sage
• 1/2 teaspoon turmeric
• 3 tablespoons ( 10 g ) nutritional yeast
• 1/2 teaspoon black salt ( Kala Namak ), this is optional but it will give more of a taste of egg if used or 1/4 teaspoon of sea salt

Other Ingredients

• 4-5 slices of tomato for garnishing
• Melted vegan margarine for brushing.

METHOD

Note : Please read through this recipe before making the quiche to be sure the directions are followed correctly.

Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.

Begin by roasting the cauliflower. Place in a bowl with 1 teaspoon of the oil and the 1/4 teaspoon salt and coat well. Place on a foiled baking tray and bake in the oven for 15-20 minutes until softened and slightly charred. Remove and put to one side.

Whilst the cauliflower is roasting, add the other teaspoon of oil to a frying pan and fry the onions, with a pinch of salt, for 3-4 minutes until they start to caramelise. Add the peppers and continue to cook on a low heat for 7-8 minutes until the onions are very caramelised and the peppers have softened. Put to one side.

Line an oiled quiche dish with the pastry, prick the bottom with a fork and bake blind for 15 minutes. Remove from the oven and put to one side as you prepare the filling.

Now prepare the quiche filling.

In a bowl add the chickpea flour and one of the cups of water. Whisk this together well and put this to one side.

In a wide bottomed saucepan, add the final 1.5 cups of water and the stock cube, nutritional yeast, turmeric, sage and black salt (or the sea salt). Bring to the boil.

When the water comes to the boil, slowly pour in the chickpea mixture and stir continuously. Once all the mixture has been combined, lower the heat and continue to stir continuously for 2-3 minutes until the mixture becomes quite thick and glossy.

Add in the cauliflower and the vegetables and combine everything well. This will be a very solid mixture.

Pour into the prepared pastry case, leveling with a spatula, and top with the sliced tomatoes.

Put into the oven for 20 minutes. Remove from the oven and brush the top with some melted vegan margarine and place back into the oven for a further 5 minutes.

Remove and allow to cool completely before serving. Can be served warm or cold. If you are serving warm, then allow to cool and reheat in the oven for 5 minutes.

Find the original recipe, along with step-by-step photos, HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.


Sneak Peek: Do you love mayonnaise on your sandwich but don't want the eggs? Join us tomorrow for something special.

Image and recipe courtesy of The Gourmet Vegan

Is A Vegan Diet Healthy?

Before giving up animal products, I imagined vegans to be lean, fit, and healthy people. I had visions of charging up the side of a mountain with endless energy and never, ever, having to count calories or watch what I ate. During my first month without meat, my vision was becoming a reality. I felt great, lost weight and ate as much as I wanted. Veganism was the panacea ... the ultimate diet for weight control and health.

And then, a strange thing began to happen. The weight I had lost began creeping back on. The energy I was enjoying ebbed a bit and that mountain that I wanted to climb looked a little too daunting.

Here's an important vegan truth:

A vegan diet does not, necessarily, equal a healthy diet.

Even more shocking:

Vegans can be overweight.

Like any diet, not all vegan foods are nutritionally dense. In fact, some can be filled with empty calories. Consider these snack foods:


Surprisingly, each of those snacks are vegan. However, we can all agree that they aren't packed full of healthy ingredients.

Some vegan foods are filled with calories

The same is true of many plant-based recipes.

The use of oils, starchy ingredients and rich sauces adds calories.

Processed meat substitutes and non-dairy products are typically high in fat and sodium, and low in fiber, vitamins, and minerals.

Sweet cakes, candies and cookies are an indulgence whether they are vegan or not.

At this point you might be saying, "I don't need to watch my weight so what's the problem?" Unfortunately, empty calories cannot give us sustained energy. Our bodies burn them quickly and, within a short amount of time, we're left feeling lethargic.

We can't climb a mountain on corn chips, orange slices or vanilla wafers (all vegan).

Here are some tips for keeping a plant-based diet healthy:

5 Ways to Keep a Vegan Diet Healthy

1. Eat plenty of raw vegetables. Raw vegetables contain vitamins and minerals. They are typically low in calories and, because of their fiber content, offer us sustained energy. They also give us a sense of feeling full.
2. Avoid processed foods. These items are typically full of empty calories (fat and sugar). While the list of ingredients might include wholesome ingredients, the fact is that the health benefits are lost during the processing phase.
3. Cook at home. Restaurants tend to use a lot of high-fat, high-sodium, and sweet ingredients. When we cook at home, we can control what goes into a dish.
4. Apply portion control. A plant-based diet is not a license to overindulge. Since all foods have calories, it's wise to pay attention to serving sizes and cook accordingly.

5. Eat good fats in moderation. Things like nuts and nut butters, avocados, and coconut oil are all considered healthy choices. They are "good" fats which are essential to normal body function. However, they tend to be higher in calories than other foods. According to WebMD, a healthy diet should include 20%-35% of calories from fats.

Choosing plant-based foods is a healthy choice, for us and for the environment. Like any choice, it can become unhealthy if we don't pay attention to nutrition.

How do you incorporate healthy plant-based foods into your diet?


Sneak Peek: Join us on Wednesday for an exciting Change The World Wednesday challenge.

Image courtesy of duron123 / FreeDigitalPhotos.net

Vegan Enchilada Recipe

I recently discovered a terrific site, Recipe-To-Make.com, Recipes To Make Delicious Food.

But wait, let me back up ...

I love trying foods from different countries. There are unique flavor combinations to intrigue my taste buds and ingredients which I might not otherwise try out. I also believe that experiencing foods from around the world helps give us an appreciation for other cultures.

So back to my recent discovery, Recipe-To-Make.com, Recipes To Make Delicious Food.

This site is very simple in design. The main page lists thumbnails of delicious dishes from around the world. The countries are in alphabetical order which makes it easy to browse. The left sidebar shows how many recipes are featured for each country. I found recipes from Brazil, France, and Vietnam.

If you'd rather just look at collections of recipes, like sandwiches or pies, you'll find those categories in the left sidebar as well.

Quite a few of the recipes are vegetarian/vegan. All of them look fabulous!

The kind owner of Recipe-To-Make.com, Recipes To Make Delicious Food has generously agreed to allow me to republish a recipe for you. I hope you enjoy it!

Vegan Enchilada Recipe

Corn tortillas stuffed with a vegan filling

Vegan Enchilada Recipe Ingredients:

1 block firm tofu, drained and cut into 1/2 inch pieces
1 can black beans, drained and diced
1/2 onion, diced
1 zuchinni, grated
2 carrots, grated
1 can black olives
1 can enchilada sauce
3/4 cup water
10-12 flour tortillas
dairy or vegan cheese crumbles

Vegan Enchilada Recipe Directions:

Add water to enchilada sauce and stir until well combined.

Using a food processor for quickest results, dice the carrots, zucchini, olives and onion. To this mixture add half the enchilada sauce and water mixture, diced tofu and black beans and combine well.

Spoon 2-3 tablespoons of the vegetable, bean and tofu mix into each flour tortilla. Wrap and place in a baking pan.

When the pan is full, spoon half of the leftover enchilada sauce on top of the wrapped flour tortillas - be sure to get all the edges! Sprinkle the top with cheese if desired.

Bake 30-35 minutes at 350 degrees or until done, spooning the rest of the enchilada sauce on top when halfway done cooking.

Find the original recipe HERE.

If you have a vegan recipe which you'd like to share, please contact me HERE. And for all the recipes we've shared so far, be sure to visit our recipe page using the tabs at the top of this blog ... or by clicking HERE.


Sneak Peek: Want to change the world? Join us tomorrow for another thrilling challenge.

Image and recipe courtesy of Recipe-To-Make.com

Posted at Healthy Vegan Fridays

Meatless Meals - How I got started!

I have always loved vegetables. It might have started when my Great Uncle, who had the best vegetable garden in town, took me out to pick carrots. He didn't speak a lot of English and I didn't speak Italian, but we understood each other. He helped me select the perfect carrot, washed it off for me, smiled as I enjoyed the sweet snack, and then brought me over to his rabbit cages to "recycle" the green tops.

Of course, I also loved meat, especially my Father's famous garlic-burgers which he prepared once a year while my Mom went Christmas shopping.

As an adult, it never occurred to me to give up animal products. Do without cheese? Get serious! Forgo that pork roast? Sacrilege! And don't even talk to me about eating anything other than a cheese and mushroom omelet on weekend mornings. Yep, I loved my animal products.

My other half, aka Art Ist, wanted to try a vegetarian diet. I smiled, politely said "yes dear", and continued enjoying my bologna sandwich. Then, we watched a PBS (Public Broadcasting Service) program about the typical American diet and how it was killing us. That program woke me up!

The host talked about common health issues, like heart disease and cancer, and their link to eating animal products. It surprised me to find out that most diseases are, at least to some degree, caused by the amount of animal protein we consume. He talked about a nutrient-rich diet which was low in fat and high in essential vitamins and minerals.

I don't know what the host's qualifications were. But what he said made sense to me.

So, I agreed to try a vegan diet for 30 days. After all, we can do almost anything for 30 days, right? In truth, even though the health benefits were convincing, I wasn't sure that I could give up a lifetime of eating a certain way. But, I did it for 30 days and enjoyed weight loss, increased energy, and a whole new world of delicious meals. More importantly, on my next Doctor's visit, my cholesterol, blood pressure, and sugar numbers were perfect, a surprise since heart disease and diabetes runs in both my Mother's and Father's families. That was over ten years ago and I've never looked back.

Once the decision was made, I jumped in with both feet. Some folks like to add meatless meals gradually. Not me! I'm an "all or nothing" kind of person. My process started by going through the refrigerator and pantry, eliminating anything which contained an animal product. This was an enlightening activity as I read labels and learned about food ingredients. Once the products were removed from the kitchen (given to a friend), we began searching out recipes and new ingredients like quinoa and nutritional yeast. We learned about nutrition ... did you know that iron from raw vegetables, like spinach, is hard for our bodies to absorb? The simple solution is to add citrus to the meal ... a splash of lemon in your water, an orange for desert, etc.

It has been, and continues to be, a fun and exciting journey!

My decision to adopt a plant-based diet was all about health. Along the way I've become concerned about the plight of animals, raised commercially for food, and learned how my food choices affect the earth. I've vacillated between vegan, vegetarian and even pescetarian.

In the end, for me, a vegan diet is best.

Have you considered a vegan/vegetarian diet? How would you (or did you) make the change?


Sneak Peek: Are you interested in making your own, natural household cleaners? You won't want to miss our next post!

Images courtesy of Simon Howden, imagerymajestic, and graur razvan ionut / FreeDigitalPhotos.net