Someone chased fall away & came back with summer. NO THANK YOU. I was enjoying the crisp air & cloudy days, but now it’s back in the 90s. This “Indian Summer” is typical in mid-October here in Southern California. Summer blows through for a few more weeks, bringing with it soaring temperatures, Santa Ana winds, & the threat of wildfires before finally handing the reins back to fall. I should be used to this by now, as I’ve been here all my life, but with rain & cooler than average temperatures last week, I was hopeful it would last. It didn’t, so I’ve gotta get over it, & make a crisp cooling summer salad…
I found this recipe onChoosing Raw, one of my favorite go-to blogs for healthy recipes, mouthwatering photos, & thoughtful, intelligent content. I’d been sitting on a head of cabbage from my CSA, neglecting to use it until I absolutely had to. I probably wouldn’t buy cabbage at the market, so I am always less-than-thrilled when the CSA sends one my way, but of course I won’t let it go to waste. That’s why I was more-than-thrilled when I found this recipe - shredded carrots, cabbage & romaine lettuce, tossed with red grapes, raisins & a curried tahini dressing. I’m a sucker for anything curry based.
I first tried it over the weekend & made it for a small gathering of friends, dogs, & toddlers at the park. It was a hit & was devoured in minutes.
I was craving it again today & used the leftover ingredients to make it again, this time adding my own little twist. I subbed lime for lemon in the dressing, used a little less water to make it a bit thicker, & topped the salad with sunflower seeds for extra crunch. I also think adding some plain vegan yogurt to the dressing would be a yummy way to make it a bit creamier. Next time.
As Gena said on her blog post, this salad is “tangy, salty, sweet & full of crunch & texture.” Indeed. I’ll dread cabbage a little less from now on!
3 cups thinly sliced lacinato kale 3 cups finely shredded cabbage ¾ cup cashews, soaked 2 hours or more and drained ½ cup hemp seeds 1 cup water 1 tbsp lemon juice 2 ½ tbsp apple cider vinegar ¼ tsp sea salt 2 pitted dates 2 tbsp dijon mustard
1. Blend the cashews, hemp seeds, water, lemon juice, vinegar, sea salt, dates, and mustard in a blender till totally smooth.
2. Pour about 1/3 cup of the dressing over the kale and cabbage. Massage it in with hands. Add more dressing as needed until the slaw is creamy and evenly coated. Save remaining dressing for salads, wraps, and for veggie dipping. Serve!
When I first went vegan I used to dream of French Toast — I honestly thought my life was going to be a lot worse for never being able to eat it again, and after a couple of years of experimenting I finally accepted that I might just have to live without it. BUT that was until I stumbled across THIS recipe. Now I eat it once a week, and it is actually better than non-vegan french toast… Delicious, super-easy to make and cruelty-free
1 cup almond milk 2 tablespoons flour of choice 2 tbsp agave 1 tbsp nutritional yeast 1 tsp cinnamon 4-6 stale bread slices (stale bread absorbs the mixture better)
1) Mix all ingredients save the bread together in a food processor or simply with a whisk.
2) Heat a tbsp of earth balance in a skillet over medium-high heat, or simply spray a skillet with coconut oil to coat it.
3) Dip each slice of bread in the batter and submerge it well, making sure it soaks up some of the liquid. Lay the bread two slices at a time in your skillet, and fry them until they’re a little crusty and golden on the bottom. Flip, and repeat on the other side.
4) Keep repeating until all the bread is used. Serve with berries, and enjoy!
When Megan Rascal sent me this article asserting that a mostly raw diet is inherently unhealthful, I debated whether to write a response or just ignore it. It’s always a toss-up when ill-informed crap ends up in my inbox; I thought I might ignore it because I believe that giving press to bullshit can sometimes just perpetuate the bullshit, but I decided to respond because of the (growing? I hope not) misconception that raw food = crazy people food, and that high-to-fully raw people know nothing about nutrition or how to take care of ourselves, and are basically just all counting our days until our nutritional deficiencies kick in and turn us into vegetables.
The article I’m referring to, also published on a “science” blog, claims that a raw vegan diet is super unhealthful. I’ll be honest, it’s got some good (if obvious, already widely known) points in support of expanding a raw diet to incorporate cooked food. Yes, some cooked food has value, and yes, if you don’t supplement your B12 or take a multivitamin bad things will happen, but how the author takes these points and comes to such rash conclusions makes me wonder if he had a bad break-up with a raw vegan or something. When I read lines like “You have nothing to gain and much to lose by going totally or even mostly raw,” I wonder if this article was written to prove that the author’s target was on the wrong path, damn it, and look! now it says so on the Internet!
The piece completely misses the point of a high-raw vegan diet, which incorporates tons of raw greens, veggies, and fruits in whole, unprocessed form, and just picks on the zealots who refuse to supplement and only eat bananas. It even brings up the “you’ll kill your kids if you feed them raw food!” argument, which we have heard about all forms of vegan diets and continue to prove wrong.
(Side note: I hate it when vegan doctors are cited to prove that one vegan diet is better than another. This article cites Dr. Eseystein and Dr. McDougal, both of whom have made millions hawking their unique brands of veganism, as evidence against a high-raw vegan diet, which has its own doctors rooting for and staking millions in its value.)
Closing thoughts: Some (but not all) raw foodies are inflexible and unrealistic, just like some (but not all) vegans and some (OK, most) meat-eaters. Everyone should be taking B12, and probably a multivitamin, omega-3, and maybe a D supplement, too. Mostly raw vegans can be very happy and healthy. I am doing pretty damn well on a high-raw vegan diet that includes lots of raw greens-rich salads and raw smoothies and juices on the reg, as well as a variety of cooked foods. I just got my bloodwork done as a routine every-few-years thing so I can brag in articles like this, and my doctor said my blood is so groovy it makes her want to go vegan. So to the author of these articles, I say this: Please don’t judge all high-raw vegans based on a tiny fraction of us who go to extremes, and in return, I promise not to call the raw vegan who broke your heart and alert this person that you’re hella casting aspersions on them.
In our toxic world it’s important to get food and water as clean and pure as we can. I recommend buying or growing as much organic food as possible. It’s more expensive to buy organic foods than conventionally produced foods. But it’s also more expensive to be slowly sickened and devitalized. So if you can’t spend the money, then spend the time.
Below in the following “How Organic?” posts are suggestions of what foods it’s imperative to get organic (buy it or grow it) because of the high toxic load of pesticides and herbicides sprayed on the conventionally grown versions, and because of the way such chemicals penetrate the skins of these fruits and vegetables.
Also included are animal products which should be wild-caught or free-range. The hope with these products, whether purchased or hunted/herded/fished, is that they’ve been able to eat natural/organic foods in their environment and are free of antibiotics and steroids so ever-present in the conventionally raised animals. If you can’t afford the cost of purchase, learn to obtain it yourself, or make animal-products a smaller part of your diet, more like an accent rather than the main course.
Life is going to cost you: your money, your time or your health. Choose your currency wisely. You have only one vehicle. Do your research. And convince yourself on the importance of obtaining organic foods.
Click the “HOW ORGANIC?” tag below to see the entire post - this is just the cover post.
So, this week started out kind of scary, when Eli ate a bunch of rat poison and had to be rushed to the vet. Luckily, he is okay now. They induced vomiting and were, like, “So, Eli ate a bunch of rat poison, but here’s the good news.” My parents didn’t even know they had any rat poison in the house (they’re super-careful about these things and think it may have been put there by the former owner…
Top 10 links of the week!: A harlem shuffle through the dance floor of veganism!
Scary rooster Puff has it in for kitty Blacko! This is kind of sad.
Grist’s Protein Angst series is still killing it! My new favorite: Never mind the meat–worry about eating enough plants. This is what I’m always thinking! Like, dude, I get enough protein, do you get enough veggies?! There is so much concern over our nutrients but I’d bet meat-mouths are not hitting all the nutritional points!
Australia is up in arms over recent footage documenting inhumane conditions in a Sydney slaughterhouse. You can see the video on the linked page. It’s pretty rugged. The one good thing though is it seems like Australia actually does stuff when footage like this surfaces. The slaughterhouse in question was immediately closed (I don’t know if it was permanently closed but still, swift action).
From HuffPo, you may have already heard about this but if not: Westminster severed ties with Pedigree because they didn’t want to see images of puppies behind bars during commercial breaks. Stay classy, Westminster!
I read a really great post by the author of Manifest Vegan on how she came to become a gluten-free vegan. In the post, she tagged this site as a great help for her. I pulled it up and added it to my faves :D