Mama Earth Rocks

New Trends and Products - The Best of the Intenational Restaurant and Foodservice Show of New York 2010

2010-03-04T03:14:00Z

                                         Vegan * Japanese and All Things Green rocked the show this year.

Best of the Japanese Pavilion

Brown Rice Noodles

Peach Green Tea by Masudaen

Mushroom Sauce (pictured below) & Mushroom Salt
Distributed by Central Boeki Ltd. (USA) 718.729.8966

Hot Yuzu Sco - Liquid Citron Pepper

BEST OF THE U.S. IS GREEN!

Everything by Good Earth Products

Touchless Hygiene System * Water Efficient

Deep Cleaning Systems

Infectious Control Systems

Wholesale Greenmarket
800 Food Center Drive, Bronx
Hours: Monday - Saturday 2am-8am
April - Early December

Sun Cir - EcoFriendly Reusable Soup Bowl with Spoon and Knife embedded in the top.                  Distributed by Imperial Bag & Paper Co. LLC

Beautiful * Classy & Affordable EcoFriendly Furniture
from the source

Cold Box 2 Go - Refrigerated Storage Containers made from Recycled ISO Cargo Container
Sea Box, Inc

EcoFlame Warming Gel made from Non-Toxic Ethanol.

The Rest of the Best from the U.S.

The ultimate, all-in-one backpack for chefs and culinary students designed by Chefs for Chefs.
$98.95   1.877.820.4PAK


What's Hot                                                  What's Not
Coupons offered via Tweeter                                          Printed Newspaper and Email Coupons

According to @paulbarron agent of change  at Social Coco.

Dexter Scott King Shows You How To Make His Father Proud and Live Martin Luther Kings Dream

2010-01-18T03:28:00Z

The King Center

It is so easy to make Dr. King proud.

Simply go Vegan, like his son, Super EcoHero
Dexter Scott King. A vegan since 1988 and
Animal Activist, he believes that an appreciation
for animal rights is the "logical extension" of his
father Dr. King's philosophy of non-violence.

His mother, wife of Dr. King, EcoHero Coretta
Scott King called her adoption of a Vegan diet
in 1995 a blessing.

Celebrate the life of Martin Luther King and Martin
Luther King Day by living and eating Violent Free
by going Vegan.

I, EcoChef Love believe that "Peace starts with
your plate."

Go Vegan. Be Green. Live the legacy of the
King Dream circa 2010.

Vegan Chicken with Zucchini Tomatoes and Polenta Recipe - Dedicated to Tony in Hartford, Per Your Request

2010-01-14T02:56:00Z

Vegan Chicken with Zucchini Tomatoes and Polenta

Serves 4
Takes 15 minutes to prepare and 45 minutes in the oven

2 Tablespoons Organic Olive Oil plus an additional 2 Tablespoons Organic Olive Oil

2 cups (17 ½ ounces) Ready Made Polenta (Usually sold in a tube.) - Cut into cubes.

1 Large Organic Zucchini – Washed, Dried, Roughly Chopped

½ cup Chopped Organic Tomatoes

½ teaspoon Fine Sea Salt

¼ teaspoon Ground Black Pepper

¼ teaspoon Garlic Powder

1 Package of Gardein Vegan Chick’n Scallopini Also available at these locations.

Preheat the oven to 350 degrees. Brush bottom of Non-Stick Roasting Pan with Olive Oil.

Arrange the Polenta and Zucchini in the Non-Stick Roasting Pan. Make spaces in between. Drizzle with 2 Tablespoons of Olive Oil. Sprinkle with Sea Salt, Black Pepper and Garlic Powder. Roast in the oven for 35 minutes.

Remove the Roasting Pan from the oven and scatter the Chopped Tomatoes on top of Polenta and Zucchini. Return to the oven and roast for another 10 minutes. Prepare Vegan Chicken while Tomatoes are cooking.

Heat the remaining 2 Tablespoons of Olive Oil in a Non-Stick Frying Pan over a medium high heat. Add the Vegan Chick’n Scallopini. Cook on both sides until heated. Remove the pan from the heat and cover Frying Pan until ready to use.

Once Polenta and Vegetables done, remove from oven and place on Serving Plate. Place the Vegan Chicken on top of Polenta and Vegetables. Serve with a Salad.

Ready to go Vegan? Then join Dr. Neal Barnard's 21 Day Vegan Kickstart!
Diabetics can join. Dogs and Cats are Welcomed too!

A Message to the People in Haiti and Information from the U.S. State Department

2010-01-13T18:19:00Z

Love and prayers go out to the People in Haiti and all of the Heroes on the ground working to rescue and
help those in need.

And to all of those outside of Haiti, we MUST do everything possible, everyday to reverse the damaging effects
of Global Warming/Climate Change TODAY. I pray that the health of our Beautiful Planet is restored as quickly
as possible.

EcoChef Love

The following information is directly from the U.S. State Department Official Website:

Secretary Clinton (Jan. 12): "We are still gathering information about this catastrophic earthquake, the point of
impact, its effect on the people of Haiti. The United States is offering our full assistance to Haiti and to others in
the region. We will be providing both civilian and military disaster relief and humanitarian assistance. And our
prayers are with the people who have suffered, their families, and their loved ones." Full Text» Assistant Secretary Crowley's Remarks to the Press»

The State Department Operations Center has set up the following number for Americans seeking information about
family members in Haiti: 1-888-407-4747 (due to heavy volume, some callers may receive a recording). Our embassy
is still in the early stages of contacting American Citizens through our Warden Network. Communications are very difficult
within Haiti at this time.

Private Offers of Assistance for Haiti Relief Efforts
Anyone wishing to donate or provide assistance in Haiti following the devastating earthquake that struck near
Port au Prince on Jan 12, 2010, is asked to contact the Center for International Disaster Information. The Center, operated
under a grant from the United States Agency for International Development's Office of Foreign Disaster Assistance and
initial support from IBM, has become a valuable resource to the public, as well as US government agencies, foreign
embassies and international corporations. CIDI has established a dedicated page to coordinate Haiti support at: http://www.cidi.org/incident/haiti-10a/

You can also text "HAITI" to "90999" and a donation of $10 will be given automatically to the Red Cross to help with relief
efforts, charged to your cell phone bill. Or you can go online to organizations like the Red Cross and Mercy Corps to make a contribution to the disaster relief efforts.

Joe Rollino One of the Worlds Toughest and Strongest Men Departs Life at 104 - Oh And By the Way, He Was Also a Lifelong Vegetarian

2010-01-12T17:16:00Z

man who once reportedly lifted 475 pounds with his teeth, Joe Rollino, who was also known as the Great Joe Rollino, the Mighty Joe Rollino or the World’s Strongest Man, who amazed the world with his remarkable feats of strength, passed away Monday after being struck by a minivan in his Brooklyn neighborhood yesterday morning while out for his daily five mile walk. He was 104. And still going strong. (Wow!!)

The sinewy Rollino, who at the peak of his career stood 5-foot-5 and weighed between 125 and 150 pounds, once raised 635 pounds with one finger, moved 3,200 with his back and bit down on quarters to bend them with his thumb, according to the New York Times.

Known as "Kid Dundee" in his boxing days, Rollino was a lifelong vegetarian who did not smoke or drink alcohol, ate oatmeal every morning and would swim in the ocean year-round. In short, he was one tough son of a gun. Rest In Peace Super EcoHero Strongman Joe.

Rollino would've been 105 on March 19, and was the model of health, according to friends. In addition to being a vegetarian for life, he didn't drink or smoke, his friends said, and he exercised every day. He was a lifetime boxer and was part of the Oldetime Barbell and Strongmen, an organization of men who can still rip book binders at the seam.

John Wood/oldtimestrongman.com
NO MATCH Joe Rollino bending a spike with his teeth. He once raised 635 pounds with a finger; he called that his proudest feat.

Retired NYPD detective Arthur Perry, who boxed in the New York City Golden Gloves in the mid-1960s, met Rollino at his birthday party in 2008 and didn't believe Rollino was the celebrant -- he looked too good for a centenarian.

Joe Rollino was in fine form at his 103rd birthday in March 2008

"It was astonishing, how he was smiled upon by nature," Perry said. "If you would've said to me he was 80, I'd have said he looked younger."

Chicago Sun-Times Story By

Kyle Koster

on January 12, 2010 8:23 AM

and
The New York Times Story by
By: Adam K. Raymond

Powering Up With Plant Foods - Vegan Athletes Advice from former NBA star John Salley and professional triathlete Brendan Brazier

2010-01-12T04:06:00Z

WHEN SUSAN LEVIN hears what Michael Phelps stuffs into his mouth — like entire pepperoni pizzas — she worries that his Olympic career could be headed for a dive. That's because she's the director of nutrition education at the Physicians Committee for Responsible Medicine, which promotes a vegan diet. And along with benefits such as losing weight, lowering your risk of certain diseases and being environmentally sound, she says switching to solely plant-based food sources makes you a better athlete.

It worked for Levin, who never liked running until she went vegan 15 years ago. "I was suddenly better at it, enjoyed it more and was faster. At the end of the day, I had all of this energy," says Levin, who's seen the same level of activity in her colleagues at their Friendship Heights office. "People are bouncing off the walls. They run, bike, do yoga." And contrary to the stereotype of the vegan waif, and thanks to rich sources of protein such as grains and beans, they have real muscles.

They also have real role models, including former NBA star John Salley and professional triathlete Brendan Brazier, who are two of the celebs backing PCRM's 21-Day Vegan Kickstart. The program walks users through a diet makeover with a meal plan, cooking demos and other resources, which makes the process simpler than what both Salley and Brazier went through on their own.

It was high blood pressure and family members' health history that convinced Salley to drop meat five years into his career, a move his teammates thought was bonkers. While he devoured books about nutrition, they were grabbing grub at fast-food joints. The difference, he believes, is why he managed to stay in the NBA for 15 years (and score four championship rings) and some of the other guys barely had the mojo to practice. "Literally, I was 36 and rookies couldn't keep up with me," he remembers.

Now he's working on launching a line of organic, kosher and vegan foods and consulting with a dozen current professional athletes on the advantages of a vegan diet.

He could start by handing over a copy of Brazier's new book, "Thrive Fitness: The Vegan-Based Training Program for Maximum Strength, Health, and Fitness" ($15.95, Da Capo Press). It's the result of 20 years of experimenting with food to figure out which ones would best help his body recover from grueling endurance workouts.

"I tried all different kinds of diets. I would eat whatever anybody told me if it would help me race," says Brazier, who initially kept quiet about how he was fueling. "I figured if I do start improving, they'll ask me about it."

Now that they do, they find some of his favorite foods aren't common on most people's shopping lists: chlorella, buckwheat, kelp, salba. But if those items are too hard to find, Brazier says, you'll see a difference in your performance by any increase in the veggie content of your diet. "Eat a salad at least five times a week with leafy greens, sprouts, avocado. And a smoothie is great after a workout. It gets it in your body right away," he promises.

Brazier's followers aren't all strict vegans. He says many of them have just shifted their views on meat and dairy, and cut back. "They thought they needed it for iron and protein, and now it's because of the taste," he says.

But if you do decide to try an entirely plant-based approach to food to improve your sports performance, Levin says it's not as complicated as you might think. Just be sure to take a vitamin B12 supplement and eat sensibly. "Don't think of it in terms of what you're not eating. Think about what you are — fruits, vegetables, beans, whole grains," she says. "When you see the results, you won't want to go back."

Photo courtesy PCRM
Article courtesy of Washington Post Blog

Video - Dr. Neal Barnard and the 21 Day Vegan Kickstart Tells You How to Get Complete Nutrition on a Vegan Diet

2010-01-11T22:22:00Z

Ready to become an EcoHero for Mother Earth and go Vegan? Then join Dr. Neal Barnard's
21 Day Vegan Kickstart! Diabetics can join. Dogs and Cats are Welcomed too!

“Best and Worst Cookbooks of the Decade” Compiled by the Physicians Committee for Responsible Medicine

2010-01-11T06:30:00Z

PCRM's Unhealthiest Cookbooks of the Decade aka The EcoVillians List
“Paula Deen’s Kitchen Classics,” by Paula Deen
“Mastering the Art of French Cooking,” 13th edition, by Julia Child
“Bobby Flay’s Grilling for Life,” by Bobby Flay
Better Homes and Gardens “New Cook Book: Celebrating the Promise”
“Bones: Recipes, History, and Lore,” by Jennifer McLagan

“It is an honor to be listed with my talented friend Bobby Flay and the legendary Julia Child,” Deen said in an
e-mail through her publicist, Nancy Assuncao. Really? An honor to be responsible for creating health damaging
recipes and foods for your viewers and fans? I wonder if she would be "honored" to help pay their hospital and
presciption bills?

PCRM's Healthiest Cookbooks of the Decade aka The Super EcoHeroes List
“The Kind Diet,” by Alicia Silverstone - I must add a disclaimer here. Dr. Neal Barnard, President of PCRM is Co-Author of Kind Diet.
“Skinny *itch in the Kitch,” by Rory Freedman and Kim Barnouin - Family friendly Blog, no profanity allowed. EcoChef Love
“The Conscious Cook,” by Tal Ronnen
“The Engine 2 Diet,” by Rip Esselstyn
“Cooking the Whole Foods Way,” by Christina Pirello

Ready to take the Vegan Plunge and be an EcoHero for Mother Earth? Then 2010 is a great time to join
Dr. Neal Barnard's 21 Day Vegan Kickstart! Diabetics, Dogs and Cats are Welcomed too!

Warren Township NJ Library offers Introduction to a Vegetarian Diet New Years Resolutions Program

2010-01-11T05:58:00Z

The Warren Township Library can help you get started on your New Year's Resolutions. They are inviting
you to participate in our first series of programs related to popular New Year's goals, such as health
improvement, increasing your brainpower, and getting organized.

Michele Caws, holistic health counselor, will be there at 2 PM on Saturday, January 30 to give you an
“Introduction to a Vegetarian Diet." She will offer simple tips for transitioning to a vegetarian diet to fit into
your life style.

All programs require registration. Visit their website to register for the event. Simply click on “Adult Programs”,
find your program, and register. You may also call Marcela Dunham, Adult Programming Coordinator, for more
information: 908-754-5554 ext. 64.

The Warren Township Library is located at 42 Mountain Boulevard, Warren, NJ. It can be reached at 908-754-5554.

Suni J. Minorics • Reader Submitted • January 8, 2010

Live outside of Warren, NJ and ready to go Vegan? Then join Dr. Neal Barnard's 21 Day Vegan Kickstart!
Diabetics can join. Dogs and Cats are Welcomed too!

In Honor of Our Fabulous First Lady Michelle Obama First Garden Favorite, Sweet Potatoes - Here is my Sweet Potato Cookie Recipe a Sneak Peak from My Cookbook (Yes I am In Search of a Publisher)

2010-01-10T21:34:00Z

On a recent Special Edition of Iron Chef America, Fabulous First Lady Michelle Obama was the Special
Guest who got to choose the episode's Secret Ingredient. The Secret Ingredient for this Special Edition
of Iron Chef? Anything from the White House Garden. Sweet!
Carrie Devorah
Of all the yummy delights grown in the First Garden, what was named as her favorite? OMG my signature
ingredient, Sweet Potatoes!

A First Lady after my heart indeed... In Honor EcoFab Michelle, I have decided to give my readers a sneak peak
at one of my favorite recipes from my upcoming cookbook (and yes, I am still searching for a Publisher) my..

Sweet Potato Chocolate Chip Oatmeal Cookie Recipe
                            Allergy Free Option
                         created by EcoChef Love
Gluten Free * Diabetic Friendly * Vegan * Heart Smart
                     Makes 2 Dozen Large Cookies

Note – Cookies will bake up much thicker than in the picture above if you freeze cookie
dough before baking.

½ cup Sweet Potato Purée - See Sweet Potato Purée recipe below.
½ cup Organic Pecans (Optional)

1 cup Gluten Free Rolled Oats, Use Regular Rolled Oats if you are not Gluten Sensitive - Make
Oats into Oat Flour by simply grinding Oats into a Fine Flour in Food Processor for 10 - 15 minutes.
½ cup EcoChef Love’s Gluten Free All Purpose Flour or Any GF All Purpose or Regular All Purpose Flour
1 teaspoon Aluminum Free Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Fine Sea Salt
1/2 teaspoon Ground Saigon Cinnamon
1/4 teaspoon Fresh Ground Nutmeg
1/3 cup Organic Canola Oil
1/2 cup Organic Light Agave - Also available at Whole Foods and Natural Grocery Stores.
1/2 cup Dark Agave
1 Tablespoon Organic Unsweetened Plain Probiotic Soyogurt - Use Rice or Coconut Yogurt if allergic
to Soy. Available at Whole Foods and Natural Grocery Stores.
½ cup Overripe Banana – Mashed with a Fork.
1/2 teaspoon Alcohol Free Vanilla
1 cup Whole Oats
¼ cup Scharffen Berger Unsweetened 99% Cacao Baking Chocolate Bar, Cut into Pieces. - Available at Whole Foods and Fine Grocery Stores.

Directions:

Preheat oven to 325 degrees. Line a Baking Sheet with a piece of Parchment Paper.
Rough Chop Pecans and on prepared Baking Sheet. Place in oven and Toast for 8 minutes. Set aside
and allow to cool.

In a medium bowl, whisk together both Flours, Baking Powder, Baking Soda, Sea Salt and Spices until
well blended . In another large bowl whisk together Canola Oil and both Agaves until well blended.
With a mixer, beat in Soyogurt, followed by the Sweet Potato and Banana Purees and Vanilla Extract. Working by hand, stir in the Flour mixture, then mix in Whole Oats. Stir only until everything is just combined and no lumps of Flour remain. Stir in the Chocolate Chips and Pecans.

Wrap Cookie Dough in Plastic Wrap and freeze for 1 ½ hours.

Preheat oven to 350 degrees.

Remove Dough from Freezer and drop heaping tablespoons of the dough onto the prepared
baking sheet, about 1 inch apart. Taking care to make sure the sides of the dough for each
cookie is smooth and rounded. If you bake the cookie dough without freezing dough first, the
cookies will bake up flat, like in the picture.

Bake for 12 minutes or until cookies are Golden Brown around the edges. Let cool completely
before removing from pan. Store leftovers in an airtight container.

Makes about 2 dozen cookies.

Sweet Potato Purée
Makes 3 ½ Cups Allergy Free

4 Large (1 lb. each) Organic Garnet Sweet Potatoes - Garnet Sweet Potatoes are the Sweetest in
the Sweet Potato Family. They are the only Sweet Potato I use when I cook and bake.

Bake whole, unpeeled Sweet Potatoes in 350 degree oven for about 45 minutes to an hour or

you may also cook whole Sweet Potatoes in microwave until a fork easily inserts thru the

Sweet Potatoes (about 4 – 5 minutes). Allow to cool completely. Carefully drain water or remove

from Microwave. Allow to cool completely. Peel each Sweet Potato. Then puree in Food

Processor or Blender.

Freezes well for up to 6 months if stored in proper Freezer Storage Bag. If made 1 day in

advance, place Sweet Potato Puree in bowl. Cover with Saran Wrap. Keep refrigerated

until ready to use.    ©2010 TEPP

               Ahhh, the Sweet Life of a Vegan.  Become an EcoHero for Mother Earth and go Vegan Baby...
               Join Dr. Neal Barnard's 21 Day Vegan Kickstart! Diabetics can join. Dogs and Cats are Welcomed. oo! t
©2010

©2010

More Great News for 2010 - The Chicago Tribunes Nutrition Trends for 2010 Says Meat Free is the New Meat

2010-01-10T06:48:00Z

5. Meat-free is the new meat.

(Tribune file photo / March 12, 2009)

Move over meat — you're no longer the center-of-the-plate star. Now there's a new approach, with meat viewed as a condiment or left out entirely at mealtime. While we may not become a country full of committed vegetarians, expect to see more people choose to eat meat less often, predicts Dawn Jackson Blatner, a dietitian and author of "The Flexitarian Diet." Meat will be increasingly viewed as optional as more people opt for plant-based plates dominated by whole grains, beans, nuts and vegetables. The triple concerns over our health, the environment and the economy will help drive this trend, Blatner said. Checkout my Yummy Smokey Tempeh Pear Sandwich Recipe recently featured on Meatless Monday.

More great news...

3. Low carbon is the new low carb.

(Tribune file photo by Antonio Perez / December 17, 2007)

This year will bring the mainstreaming of sustainability, predicts Kay Logsdon, editor of The Food Channel, a Web site devoted to food. Before 2009, many people didn't even know what the word "sustainable" meant; now it has become a priority — or at least shoppers are making small steps, she said. Expect to see more green restaurants and eco-labeling on foods, including carbon footprint, water footprint, food miles, biodegradable packaging and fair trade. Eating "local" will still be in vogue, but the definition will be expanded to make it more practical and realistic.
Note to Self in 2010 - Vegan Diet is the Lowest Carbon Diet.

4. Food is the new insurance.

(HANDOUT / June 16, 2004)

With concerns about health care likely to remain, people will intensify their efforts to stay well. Increasingly this will mean looking to food as a solution. Research conducted by HealthFocus International indicates that shoppers have a growing desire to control their own health and "live long and live strong." The single greatest concern of shoppers is retaining mental sharpness as they age, according to the research. That means we can expect to see even more foods and beverages touting brain-related benefits. Other big claims will focus on immunity, heart disease, arthritis, eye health and the ability to "detox." A Vegan Diet is Healthy for M.E. Healthy for Mother Earth...

by Janet Helm, special to the Tribune

Video - Dave Way President of Earth Save Canada On Food and Climate Change and Meatless Monday

2010-01-10T06:19:00Z

Earthsave Canada

Ready to become an EcoHero for Mother Earth and go Vegan? Then join Dr. Neal Barnard's
21 Day Vegan Kickstart! Diabetics can join. Dogs and Cats are Welcomed too!

Global Meat Free Petition

2010-01-10T05:41:00Z


	Greetings, from the Global Meat Free Day Coordinating Team! We're all welcoming you to the worldwide initiative, urging government bodies around the globe, to officially declare a "meat free" day. You might be asking yourself, why do we have to petition governments to declare a "Meat Free" day? That's simple. Let's look at Ghent, Belgium for example. Government officials in Ghent have shown leadership and recognized the importance of promoting vegetarianism as a solution to addressing climate change and have thus declared a "veggie" only day - every week; clearly their stance is raising awareness and promoting the many benefits that a plant based diet has on the environment - not to mention on human health. Does it make sense to subsidize something that simply isn’t sustainable? The following points are in the petitions but basically a veggie diet can: (a) end world hunger due to livestock production’s inefficient use of: water, grain, and soy thus causing water/food shortages - not to mention the inefficiencies in electricity and petroleum usage; (b) prevent: deforestation; soil degradation; oceanic dead zones; air and water pollution; climate change; (c) dramatically reduce health care costs (just go to a hospital and ask who there is a vegetarian - better yet vegan); (d) and the list goes on. The purpose of this site is simple. It offers you the opportunity to vote and stay connected with this cause. So come back often to see the latest videos of people from all around the world and view various success stories as a result of the ongoing outreach campaigns.

Click Here to Vote Now Online petition - Meat Free Monday in the United States of America (USA)

Video Meat and Global Warming Uncovering Truths to Save the Planet

2010-01-10T05:25:00Z

Climate Change Solution - Why you should go Vegan

2010-01-10T04:53:00Z

"Being vegan simply means that we protect all the animals. This killing of other beings must be
stopped for humanity to evolve as a civilization. The benefits of doing so are manifold. Besides
the restoration of health, biodiversity will be allowed to thrive, planet equilibrium restored along
with the easing of our own conscience and our capacity for elevated consciousness. All these
are the fruits of a more compassionate diet. This loving attitude also creates a more peaceful
atmosphere that brings greater comfort to all beings. At peace with ourselves in the knowledge
that we did not cause anguish or pain to our fellow animal brethren, we will have the inner
tranquility to pursue our spiritual endeavors wholeheartedly. Before we expect the lion to lay
down peacefully with the lamb, we humans must do it first. As long as the humans cannot
even lay down peacefully with the lamb, causing all the anguish, fear, sorrow, oppression to
weaker beings and defenseless animals, we cannot realize this heavenly dream as the lion
will lie beside the lamb. So we must return to our compassionate self. We must return to our
glorious status as the children of God. We have to bring heaven to Earth."

          Supreme Master Ching Hai
     World-Renowned Humanitarian
                            Artist
                   Spiritual Master

Learn how to cook vegetarian for the new year Cooking Class at Prince William Hospital Wellness Center

2010-01-10T04:18:00Z

Cooking class offered for new vegetarians or those interested in adopting a vegetarian diet ...

Prince William Hospital's Wellness Center in Northern Virginia is offering a cooking class for residents new
to vegetarianism nd those who are interested in new menu ideas. Debbie Berg, a registered dietitian and certified
diabetes educator, will teach Going Vegetarian on March 4 from 6:30 to 8:30 p.m. For those who can't make that
evening class, there will be a day class on March 5 from 10 a.m. to noon.

The class will be conducted in the Wellness Center at 8640 Sudley Road, Suite 108 in Medical Building 2. The
fee is $25 and registration is required. Class sizes are limited. To reserve a place, call 703-369-8543.

"There has been an increased interest in vegetarian cooking as well as cooking classes in general," said Berg.
"Our class will offer knowledge as well as demonstration on how vegetarian dishes are planned and prepared.
The health benefits of a meat-free diet will also be discussed. Whether someone is looking for a new menu ideas
or is seriously considering following a vegan diet, there will be something for them to learn." Meatless meals are
economical and easy to prepare for a single individual or a family and this class will give tips on how to properly
plan and prepare wholesome, delicious dishes.

Ready to go Vegan? Then join Dr. Neal Barnard's 21 Day Vegan Kickstart!
Diabetics can join. Dogs and Cats are Welcomed too!

Cruelty Free Vegan Brownie Recipe - From Alicia Silverstones The Kind Diet Cookbook Video

2010-01-09T14:25:00Z

By MICHELE KAYAL - For the Associated Press
So maybe you can have your New Year's resolutions and your cake, too. This recipe from Alicia
Silverstone's "The Kind Diet," a beautifully photographed ode to healthier eating, is whole grain
and vegan, but tastes decadent.

(AP Photo/Larry Crowe)
COFFEE FUDGE BROWNIES Serves 12
Soy Free Option

If you buy raw walnuts, toast them by spreading them on a baking sheet. Place them in a 350-degree
oven for 8 to 10 minutes, or until the nuts are lightly browned and fragrant. Stir the nuts once or twice
as they toast.

For the brownies:

3/4 cup whole-wheat pastry flour

3/4 cup brown rice flour

1/2 cup unsweetened cocoa powder (Green & Blacks makes a great Cocoa.)

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups vegan cane sugar - Do not use regular White Sugar. Bone char is used in processing, it is not Vegan.

3/4 cup soy milk - Use rice milk or almond milk if allergic to soy.

3/4 cup brewed organic decaf coffee

1/2 cup organic canola oil

1/2 cup organic walnuts, toasted and chopped - Omit if allergic to nuts.

For the glaze:

1 1/2 cups grain-sweetened, nondairy chocolate or carob chips

1 Earth Balance (or other vegan) buttery stick - Use t/2 cup Soy Free Earth Balance Spread if allergic to Soy.

Heat oven to 325 degrees. Coat an 8- or 9-inch-square baking pan with oil or cooking spray.

In large bowl, sift together both flours, the cocoa powder, baking powder, baking soda and salt.
Stir in the cane sugar.

In separate bowl, stir together milk, coffee and oil. Add wet ingredients to dry ingredients, and stir
to mix well. Stir in walnuts, then pour the batter into prepared pan. Bake for 25 to 30 minutes, or
until a toothpick inserted at the center comes out clean.

Place pan on a wire rack to cool completely.

Once brownies have cooled, prepare glaze. In a small saucepan, bring about 1 inch of water to a boil.
Set a stainless steel bowl over it. Add chocolate chips and butter to bowl, and stir until melted and smooth.

Pour warm glaze over entire pan of brownies, smoothing it over the surface. Chill until glaze has set, about
1 hour.

---- Recipe from Alicia Silverstone's "The Kind Diet," Rodale, 2009

Click here for an Agave Sweetened, Diabetic Friendly, Protein Packed Vegan Brownie Recipe.

Ready to take the Vegan Plunge and be an EcoHero for Mother Earth? Then 2010 is a great time to join
Dr. Neal Barnard's 21 Day Vegan Kickstart! Diabetics, Dogs and Cats are Welcomed too!

The CBS Early Show Chef on a Shoestring - EcoFriendly Dinner Recipes for 4 for $40 Video with Christina Pirello of Christina Cooks

2010-01-09T00:38:00Z

Note - Substitute Organic Light Agave for the Honey to make the recipes Diabetic Friendly and Vegan Friendly.

(CBS) This is the time of year when many people have resolved to eat foods that are good for them. But that
doesn't mean they can't be enjoyed! And nobody knows that better than The Saturday Early Show's latest
"Chef on a Shoestring," Christina Pirello. She wrote the new cookbook, "Cooking the Whole Foods Way,"
which focuses on healthy foods, and she hosts "Christina Cooks" on PBS - a show that aims to make
healthy eating fun and tasty. Pirello made a healthy, three-course dinner for four on the "Shoestring"
$40 budget.

She follows a "whole foods" cooking philosophy: That means healthy, vegan, non-processed foods.
While that may sound intimidating to the average cook, the dishes she showed are easy to prepare
and very appealing. She believes in shopping for natural, seasonal, organic foods, preparing them
simply, and eating a variety of grains, vegetables, soups, beans, and other non-animal proteins.

Pirello's story is compelling - and led to her approach to cooking.

She was a trained chef who, at 26, was diagnosed with terminal leukemia, and was told she had
months to live. In desperation, Pirello agreed to try dramatically changing her diet to a "whole foods"
or "macrobiotic" one. A few months after embracing it, her doctors were shocked to discover that
Christina's cancer had gone into remission. She's been healthy ever since.

FOOD FACTS

Escarole: This leafy green is actually related to endive. It has broader, softer leaves and a milder flavor.

Chia Seeds: These little seeds are full of essential omega-3 fatty acids. Pirello likes to sprinkle them on salads
and anywhere else that she can incorporate them. - Substitute Roasted Sesame Seeds or Sliced Almonds for
Chia Seeds. They give me headaches.

Semolina Flour: Durum wheat that is more coarsely ground than normal wheat flours.

Almond Milk: Unlike animal milk, almond milk contains no cholesterol or lactose and can be used as a
substitute for animal milk in many recipes.

RECIPES:

ESCAROLE AND COLLARD GREEN SALAD WITH POMEGRANATE VINAIGRETTE

3/4 cup pomegranate juice
1 tablespoon grated tangerine zest
2 tablespoons organic light agave
3/4 cup extra virgin olive oil
2 to 3 tablespoons balsamic vinegar
2/3 teaspoon sea salt
generous pinch ground cinnamon
1 medium head organic escarole, rinsed very well, hand-shredded
3-4 organic collard leaves, rinsed well, stems trimmed, blanched, shredded
2-3 organic Belgian endive, halved lengthwise, sliced into thin slivers
2 cups red grapes
2 teaspoons chia seeds - Substitute Roasted Sesame Seeds or Sliced Almonds for Chia Seeds. They give me headaches.
2 tablespoons organic pecan pieces, coarsely chopped

Place pomegranate juice and tangerine zest and brown rice syrup (or honey) in a small saucepan over medium heat. Cook until reduced to 1/4 cup, about 5 minutes. Transfer to a mixing bowl. Whisk in oil, vinegar, salt and cinnamon. Set aside.

Place greens in a mixing bowl and add dressing. Spoon dressing over greens and toss to coat. Transfer salad to a platter and sprinkle with grapes, chia seeds and pecan pieces.

Makes 4 servings.

PASTA WITH WHITE BEANS, TOMATO AND BASIL

1 pound whole wheat penne pasta, cooked al dente, drained well; do not rinse - You may also use gluten free pasta.
2 cans organic cannellini beans, drained and rinsed well

For the sauce:
extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1/2 red onion, diced
sea salt
generous pinch crushed red pepper flakes
6-7 vine-ripened organic tomatoes, diced, do not peel or seed - Use organic chopped canned tomatoes if out of season.
3-4 sprigs fresh basil, leaves removed from stems, shredded
4-5 oil-cured black olives, pitted, coarsely chopped

Open beans, rinse and drain well.

Place about 2 tablespoons oil, garlic and onion in a deep skillet over medium heat. When the onions
begin to sizzle, add a pinch of salt and the red pepper flakes and sauté for 2-3 minutes. Stir in tomatoes
and bring to a boil.

Cover and reduce heat to low and cook for 15 minutes. Season lightly with salt; stir in cooked beans, basil
and olives and simmer for another 5 minutes. Add pasta.

Transfer to a serving platter and serve immediately.

Makes 4 servings.

You may use a large can (28-32-ounce can) of diced tomatoes in place of the fresh to save time.

ORANGE-SCENTED CHOCOLATE CUPCAKES

1-3/4 cups plus 2 Tablespoons whole wheat pastry flour
1/2 cup plus 2 Tablespoons semolina flour - Available at Whole Foods and Natural Health Grocery Stores.
2 teaspoons baking powder
Generous pinch fine sea salt
1/2 cup organic olive oil
1 cup organic light agave - Available at Whole Foods and Natural Health Grocery Stores.
3/4 cup almond milk - Use soy milk if allergic to nuts. Available at Whole Foods and Natural Health Grocery Stores.
1/2 teaspoon apple cider vinegar
2 ounces coarsely chopped vegan unsweetened chopped dark chocolate bar
2 teaspoons grated orange zest

Chocolate Frosting:
1 cup non-dairy, grain-sweetened chocolate chips or unsweetened vegan chopped dark chocolate bar
Scant 1/4 cup almond milk - Available at Whole Foods and Natural Health Grocery Stores.
2 teaspoons brown rice syrup or organic light agave - Available at Whole Foods and Natural Health Grocery Stores.
Grated orange zest, for decoration

Preheat oven to 350-degrees and line a 12-cup muffin tin with papers.

Whisk together flours, baking powder and sea salt. Whisk together oil, sweetener, almond milk and vinegar
until smooth. Mix wet ingredients into dry to create a smooth batter. Fold in chopped chocolate and orange
zest, spoon evenly into cupcake cups and bake for 20-25 minutes, until the tops of the cupcakes spring back
to the touch.

Remove from oven and allow to cool enough to handle the cupcakes. Remove from the tin and cool completely
on a wire rack

Make the frosting while the cupcakes cool. Place chocolate in heat-resistant bowl. Bring almond milk and agave
to a rolling boil and pour over chocolate. Whisk until thick and smooth. Cover loosely and set aside for 30-40
minutes to set frosting. Whisk to loosen frosting and spread over the top of each cupcake, garnishing with a
sprinkle of orange zest.

Makes 12 cupcakes.

You can also just spoon the chocolate frosting over the cupcakes when it is loose, like a glaze.

Ready to become an EcoHero for Mother Earth and go Vegan? Then join Dr. Neal Barnard's
21 Day Vegan Kickstart! Diabetics can join. Dogs and Cats are Welcomed too!

Do Not Think! Just Eat! - Bill Tara On Why An Ounce of Prevention Is Worth a Pound of Cure In Healthcare

2010-01-09T00:24:00Z

The food industry is more sophisticated than most in its ability to direct attention away from
unpleasant or unpopular truths. Large food manufacturers, fast food empires and even
some in the natural foods trade would prefer us not to think too deeply about the food
we eat. The Chemical Kitchen feeds America, and the cost of service is very high indeed.
Bill Tara

Video - 4 Time NBA Basketball Star, EcoHero and Vegan John Salley On Animals as Food and the Environmental Benefits of a Vegetarian Diet - Learn How You too Can Be At the Top of Your Game

2010-01-08T07:05:00Z

Ecorazzi.com

“As a former athlete, I know that the nutrition of the food I eat has a direct impact on my physical
and mental performance on the basketball court. More fruits, vegetables, and other vegetarian
foods help you stay healthy, fit, and alert.

“Adults influence kids’ eating habits. We have to improve kids’ eating habits—and re-educate adults about
what is food and what is not food. People can have pizza and pastries without dairy products and eggs. They
can have tofu mozzarella cheese or egg substitute and they should use agave (I use agave to sweeten my
dessert recipes and in some of my savory ricipes. Agave has been approved by the FDA for diabetic
consumption.) in place of high-fructose corn syrup and refined whole sugar.”
EcoHero and NBA Great John Salley

Can you guess the other World Class Athletes who are Vegans or Vegetarians?

Checkout John's New Product Line:

Best of luck on your new healthy food product line EcoHero John...

Here's a healthy recipe from John - by the way , this is a great, yummy recipe for anyone
participating in Dr. Oz's 28 Day Raw Vegan Weight Loss Challange or Dr Neal Barnard's
21 Day Vegan Kickstart!

John Salley's Slam Dunk Guacamole
1 cup frozen corn kernels, thawed in boiling water for 5 minutes and drained
2 jalapeño peppers, stemmed, halved lengthwise and seeded
1/4 medium red onion, chopped
1 tablespoon olive oil
2 ripe California avocados, peeled and seeded
4 tablespoons fresh lime juice
1/4 cup cilantro, chopped
1/2 cup John Salley’s Garlic Chipotle Sauce

Preparation:
Preheat oven to 450ºF. Line a baking sheet with foil. In a large mixing bowl, toss corn, jalapeños and
onion with oil then spread evenly out onto the baking sheet. Transfer to the oven and roast for 15-20
minutes, until vegetables are lightly browned. When cool, peel the jalapeños, if desired, then
finely chop them with the onion. Reserve them with the roasted corn. In a large mixing bowl, coarsely
mash avocados with lime juice. Stir in the roasted vegetables, cilantro and Garlic Chipotle Sauce, and serve.

Basketball star John Salley offers words of wisdom to people taking Dr, Neal Barnard's
21 Day Vegan Kickstart! Diabetics can join. Dogs and Cats are Welcomed too!