Mike Anderson

“As far as eating is concerned, humans are the most stupid animals on the planet. We kill billions of wild animals to protect the animals that we eat. We are destroying out environment to feed to the animals we eat. We spend more time, money and resources fattening up the animals that we eat, than we do feeding humans who are dying of hunger. The greatest Irony is that after all the expenses of raising these animals, we eat them; and they kill us slowly… And rather than recognize this madness, we torture and murder millions of other animals trying to find cures to diseases caused by eating animals in the first place.”

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Food The Ultimate Secret Exposed

This is a shocking video and I know there will be skeptics out there. But even if the truth is in "the middle", or only 25% true, it's still shocking. This is why I eat the food that I do, drink the water that I drink, and avoid certain products. Are you experiencing some of the health issues talked about in the video? I was too 6 years ago and I made some changes.

Posted by Diana Frerick on Thursday, April 11, 2013

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Disclaimer

The opinions and views expressed in this blog are that of the contributor and don’t necessarily reflect my own personal opinions.The content produced by any contributors is owned by those individuals. Opinions expressed by any contributor to this blog are offered freely. Likewise my own personal opinions expressed on this blog are my own and not the opinions of the other contributors. I will not accept any liability in respect of such communication.

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Hello!

loganbwMy name is Logan Beaulieu. I am an ultra-runner from Edmonton, Alberta.

I run competitively in this extreme sport. Running and living a healthy lifestyle today is not only a way of life for me, but also a growing passion and I have an immense respect for active lifestyles.

I have a deep commitment to the sport that goes beyond my desire to compete. Mine is an inspirational story to tell about overcoming adversity, the importance of perseverance and beating the odds.

I was in a near fatal car crash when I was 16 years old. My best friend lost his life and mine was nearly lost when I lingered in a coma for over 17 days. I also suffered paralysis on my left side, as well as multiple fractures. I awoke on that seventeenth day. I have never stopped running nor given up, despite facing the biggest challenge of my life.

The support of my family, pure tenacity, courage, inner strength and faith helped my recovery process. However, as only those who have had a personal experience with this type of trauma would truly understand, the road to recovery is long and arduous… physically, mentally and emotionally. As the impact is life long, my passion for running has been a beacon and has helped me deal with moments of self-doubt and despair.

I was born in Williams Lake and grew up in Prince George & Penticton, BC. I also lived in Victoria for several years, attaining my hairdressing licence and working as a hairdresser. After my accident, my desire to see the world, experience new things, and to be honest, to escape from the reality of my life at the time, led me to travel extensively for several years including backpacking through Europe, working in a pub in Northern Ireland, teaching conversational English in Latvia and Estonia. As well, I spent time in Australia picking up odd jobs to support my travels including working as a hairdresser in Byron Bay, working in a pineapple factory in Brisbane and assisting in setting up for stock car races in Surfer’s Paradise. I also spent some time in parts of Asia, as well as New Zealand and Fiji. I was lucky to have been invited to stay with a Fijian family while I was there.
I am an optimist and I have a strong constitution. My love of running and desire to compete, has led me to a new, exciting and very positive chapter in my life.

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Where do you get your protein by Rich Roll

rich roll

But where do you get your protein?

Despite deeply ingrained but misleading conventional wisdom, the truth is that you can survive without meat, eggs and dairy. Believe it or not, you can actually thrive, and never suffer a protein deficiency. Because no matter how active your lifestyle, a well-rounded whole food plant-based diet provides more than enough protein to satisfy the body’s needs without all the artery-clogging saturated fats that dominate the typical American diet.

I speak from experience. As a vegan endurance athlete, I place a high tax on my body. And yet my plant-based diet has fueled me for years without any negative impact on building lean muscle mass or recovery. In fact, at age 45 I continue to improve and am as fit, healthy, and strong as I have ever been. My top high-protein, plant-based foods:

1. Quinoa: 11g Protein / Cup

A grain like seed, quinoa is a high protein alternative to rice or pasta, served alone or over vegetables and greens. It provides a good base for a veggie burger and is also a fantastic breakfast cereal when served cold with almond or coconut milk and berries.

2. Lentils: 17.9g Protein / Cup

Delicious, nutritious and super easy to prepare. I’m not afraid to just eat them cold for lunch or a snack on the run.

3. Tempeh: 24g Protein / 4 Ounces

A fermented soybean-based food, tempeh is a healthy protein-packed alternative to it’s non-fermented cousin tofu. It makes for a great veggie burger and doubles as a tasty meat alternative to meatballs in pasta, or over brown rice and vegetables.

4. Seitan: 24g Protein / 4 Ounces

An excellent substitute for beef, fish and soy products, one serving provides about 25% of your RDA of protein. But not for those with gluten sensitivities, as it is made from wheat gluten.

5. Beans (Black, Kidney, Mung, Pinto): 12-15g Protein / Cup

I love beans. Great on a veggie burrito, in chili and soups, on salads or over rice with vegetables, beans of all varieties are a daily staple of my diet.

6. Spirulina: 6g Protein / 10 grams

A blue-green algae, spirulina is a highly bioavailable complete protein containing all essential amino acids. At 60% protein (the highest of any natural food), it’s a plant-based protein powerhouse that finds it way into my Vitamix blends daily.

7. Hemp Seeds: 16g Protein / 3 Tbsp

With a perfect ratio of omega-6 and omega-3 EFA’s, hemp seeds are another bioavailable complete protein rivaled only by spirulina. A simple and great addition to a multitude of dishes, from breakfast cereal to salads to smoothies to vegetables and rice.

by Rich Roll, who went from being 50 lbs. overweight, out of shape and miserable to being rated one of the 25 fittest men in the world. See www.richroll.com

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Christmas Vegan Recipes

Holiday Shepherd’s Pie

Potato Topping:

  • 5 large russet potatoes, peeled (4 lbs)
  • 3/4 Tablespoon olive oil
  • 1/2 cup soymilk
  • 1/2 teaspoon salt
  • Pie Mixture (Base):
  • 2 packages Veggie ground round (e.g. Yves)
  • 2 cups diced onion
  • 6 cloves garlic, minced
  • 2 cups chopped celery
  • 1 Tablespoon olive oil
  • 2 Tablespoons Vegan Worcestershire sauce
  • 2 Tablespoons soy sauce
  • 2 tablespoons tarragon
  • 14 ounce can creamed corn
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika

Cut each potato into thirds and cook in boiling water until tender.

Meanwhile, in skillet, sauté onion, garlic and celery in oil over medium heat until soft. Turn off heat and add crumbled veggie ground round, Worcestershire sauce, soy sauce, tarragon, salt and mix thoroughly.

Preheat oven to 350o F.

Transfer veggie ground round mixture to lightly oiled 9 x 13″ dish. Spread mixture and pack evenly.

Spread corn over veggie ground round mixture.

Drain potatoes, add oil, milk and salt; mash until fluffy. Spread potato over corn and sprinkle with paprika.

Bake for 20 minutes or until heated through.

Great with vegan gravy and stuffing!

Adapted from Yves Veggie Cuisine recipe

Maple Lime Yams

  • 3 pounds of yams or sweet potatoes
  • 1/4 cup of vegan margarine
  • 2 Tablespoons of maple syrup
  • Juice of two limes *
  • 1-1/2 Teaspoons of salt

Peel and cut up yams into quarters.

Put yams in a pot with enough water to cover.

Bring to a boil and simmer until yams are soft enough to mash.

Mash yams and add the rest of ingredients mixing well.

*substitute bottled lime juice if fresh limes are not available

Vegan Gravy

  • 4 Tablespoons vegan margarine
  • 3 Tablespoons flour
  • 3 Tablespoons nutritional yeast
  • 1-1/2 cup vegetable broth
  • 1-1/2 cups soy milk
  • 1 teaspoon salt
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

Combine vegan margarine, flour, and nutritional yeast. Bubble over low heat for 1 minute.

Whisk in the rest of the ingredients. Bring to a boil over med heat and simmer for a few minutes.

If you want thicker gravy add a little bit of water to 2 tablespoons of cornstarch to form a paste. Then mix in to gravy and cook on med heat until gravy thickens.

Carrot and Cashew Nut Roast

  • 1 medium onion, chopped
  • 1 to 2 cloves garlic, crushed
  • 1 Tablespoon oil
  • 2 cups carrots, cooked and mashed
  • 2 cups cashew nuts, ground
  • 1/3 cups stock from the carrots
  • 1 cup breadcrumbs
  • 1 Tablespoon tahini
  • 2 Tablespoons lemon juice
  • salt and pepper

Fry onion and garlic in oil until soft. Mix together with the other ingredients and season to taste. Place the mixture in a greased loaf pan.

Cover with foil and bake at 350°F for 1 hour. Remove the foil and bake for a further 10 minutes. Leave standing in the baking pan for at least 10 minutes before turning out.

This loaf can be frozen.

Santa’s Chocolate Mice

  • 1/4 cup graham wafer crumbs
  • 3/4 cup chocolate graham crumbs
  • 1/3 cup vegan yogurt
  • 4 ounces vegan semisweet chocolate

Melt chocolate and then mix all ingredients. Shape into “mice” and roll in icing sugar if desired.

Decorate.

Ears: peanuts or almond slivers; Eyes: silver cake decorating balls: Whiskers and tail: cut string licorice.

Vegan Spanakopita

  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 1 pound fresh spinach, washed and coarsely chopped or two 14 oz. packages frozen spinach
  • 1/4 cup fresh parsley, minced (optional)
  • 1 package firm silken tofu
  • 3 Tablespoons nutritional yeast
  • 2 Tablespoons lemon juice
  • 1 teaspoon salt
  • fresh pepper
  • pinch of nutmeg
  • 1 package of phyllo dough, thawed
  • 1/4 to 1/2 cup vegan margarine

Sauté onion in oil. Add spinach. (Thaw and drain if using frozen). Turn heat to high and add parsley, cooking until most of the liquid is gone.

Mash the tofu, nutritional yeast, lemon juice and seasonings together with a fork until pebbly. Mix in the spinach.

Unroll phyllo. Cover with a damp dish towel to keep it from drying out. Take a sheet of phyllo and lay it in a lightly oiled 9″ X 13 pan. Brush lightly with margarine. Add 7 more layers, brushing each lightly with margarine. Spread this with the filling. Top with 8 more layers of phyllo sheets, again brushing each lightly with margarine. Take a sharp knife and cut into squares but do not cut all the way through the bottom layer.

Refrigerate for half an hour. Preheat oven to 375o F and bake for 45 minutes until golden brown.

adapted from oxymoron recipes at www.waste.org

Holiday Stuffing

  • 5 large potatoes (will be mashed)
  • 1/2 teaspoon salt
  • 1 loaf of bread, cut into small cubes
  • 2 onions, diced
  • 3 cloves garlic
  • 3 celery stalks
  • 1 Tablespoon oil
  • 1 Tablespoon tamari
  • 1/4 to 1/2 cup potato water or stock
  • 3 Tablespoon tahini
  • 1/4 cup oil
  • 1/2 Tablespoons garlic powder
  • 2 tablespoons oregano
  • 1/2 Tablespoons onion powder
  • 4 Tablespoons nutritional yeast
  • 3 Tablespoons of tamari or soy sauce
  • Paprika to sprinkle

Boil water for the mashed potatoes. Cut potatoes into quarters. When potatoes are soft, drain and mash. Add ½ teaspoon of salt and enough water or soymilk to make smooth. Set aside.

Cut bread into small cubes, the size of croutons. Sauté the onions, garlic and celery in one tablespoon of oil and a dash of tamari, until soft on medium low heat. Mix the remaining seasonings and liquids and pour over bread cubes. Mix. Spread on a tray and toast in oven at 350o F for 15 minutes, stirring occasionally.

Stir the vegetable sauté into the toasted bread mixture (stuffing). Press into the bottom of an oiled 9″ X 13″ baking dish.

Spread mashed potatoes on top of stuffing. Sprinkle with paprika and bake in a preheated oven at 350 o F for 25 minutes.

from Incredibly Delicious

Vanilla Chia Pudding

1 large or 2 small servings

  • 1 cup milk of choice (I use vanilla almond milk)
  • 1/4 cup chia seeds
  • 1 tablespoon of sugar (agave, cane)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 cup raisins

Mix the chia seeds and cane sugar in a small bowl. Pour in the almond milk and the vanilla extract cinnamon and raisons. Stir again and let the pudding sit for 20 minutes before eating.

Vanilla Chia Pudding with Fresh Fruit: This pudding is delicious topped with your favourite fruit or berries. Some nice combinations are bananas and strawberries, mixed berries, oranges and blueberries, peaches and raspberries, and kiwi and blueberries.

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