Showing posts with label meatless life. Show all posts
Showing posts with label meatless life. Show all posts
Happy National Women’s Health and Fitness Day to all you wonderful women out there.  Today is a day to focus our attention on the importance of physical activity and health awareness for all women. 

Many organizations around the country host women’s health and fitness events at hospitals, health clubs, park and recreation districts, and so many other locations.  It is great because the events held are all fun, non-competitive and very informative.  I am so happy I heard about this great day and happy to bring awareness to it.

Last year over 100,000 adults participated in health promotion events at more than 1,400 local organizations.  I am going to participate in an event today at local parks and recreation club about vegetarian lifestyle.  It is a great way to showcase how this lifestyle can really change your life.

I love that National Women’s Health and Fitness day has a grassroots nature and provides an opportunity for local organizations to showcase all their wonderful programs and services they offer.  It is a good way to educate and give back to local communities. 

In honor of this great holiday, I want to share one of my favorite healthy fall snacks, Pumpkin Pie Energy Bars.


Ingredients-
·         1 cup pitted dates
·         ½ cup raw cashews
·         2 tbsp. raw pumpkin seeds and 1 tbsp. to garnish if desired
·         2 tbsp. unsweetened coconut flakes
·         ¼ cup rolled oats
·         1 tsp. ground cinnamon
·         ½ tsp. pumpkin pie spice
·         ¼ cup pumpkin puree

Instructions-
·         Combine all the ingredients in a food processor and pulse until smooth.  Place parchment paper on the bottom of an 8x8 baking pan and spread the mixture to fill evenly. (it will be really sticky, beware)

·         Press the mixture down and sprinkle the garnish pumpkin seeds if you would like and freeze for 2-3 hours until solid.  Slice and enjoy this wonderful fall snack. 

·         Keep the bars in the freezer so they do not become mushy.

For more information on National Women’s Health and Fitness Day click here.

Go green and stay keen,

Julie

This afternoon both Hannah and Liam are a friend’s house so I am making my husband some vegetarian sushi!

We love sushi so much, it is difficult to make it while the kids are home because they think it is “weird.”  They don’t know what they are missing out on  :D

My husband is doing some yard work so I am going to surprise him with it and some soup for dinner.  I can’t wait.

Vegetarian sushi is delicious and fairly easy to make.  Here are the sushi and soup recipes that I like using when we finally get to indulge.

Basic Sushi


Ingredients-

2 cups short grain or medium grain rice
¼ cup rice vinegar
1 tsp. salt
1 package of roasted seaweed sheets
2 carrots, peeled and sliced into long narrow strips
1 cucumber, peeled and sliced into long narrow strips
1 avocado, removed skin and sliced into long narrow strips
1 block of cream cheese, sliced into long narrow strips
Soy sauce and wasabi for dipping and garnish

Directions-

Cook the rice as to package instructions and let cool.  Mix the rice vinegar and salt in a small bowl and pour over the cooked rice.  Use your fingers to mix the rice and mixture together.
Place the seaweed sheet, shiny side down, on the sushi roller and spread sticky rice evenly across.  Leave a one inch tab of seaweed on one edge.  Place carrot strip, cucumber strip, cream cheese, and avocado across the rice bed.
Dab the exposed tab of seaweed with wet fingers and use the sushi roller to roll your roll making sure you are using enough pressure to keep the rice sticky.
Cut your roll into small pieces and Enjoy!


Miso Soup with Greens and Tofu
Ingredients-

4 cups water
½ cup chopped green onion
½ cup chopped green chard
¼ cup firm tofu, cubed
3-4 tbsp. white miso paste
1 sheet or ¼ cup nori, cut in large rectangles

Directions-

Place water in a medium sauce pan, bring to low simmer then add nori and simmer for 5-7 minutes more.
Place the miso paste into a small bowl, add a little hot water and whisk until smooth.  Add to the soup and stir so it doesn’t clump.
Add the remaining ingredients to the pot and cook for another 5 minutes.  Add salt to taste if desired and enjoy.

This recipe can be used with a variety of vegetables and you can add and take away spices or sauces to create your unique roll.

It is going to be a delicious dinner!

Julie

Vegetarian Sushi

by on 8/16/2015
This afternoon both Hannah and Liam are a friend’s house so I am making my husband some vegetarian sushi! We love sushi so much, it is di...
This summer Hannah took the initiative and joined our library’s book club and fun summer classes.  She loves reading and learning and didn’t want to stop over the summer. I am lucky to have two wonderful proactive kids.

Today after I picked her up from the library she told me she is doing a project to show kids that “being a vegetarian is cool and fun.”  I couldn’t be more proud of my little girl.


Of course I helped her come up with some ideas.  She wanted to make a “fun facts” poster and bring in a vegetarian snack to share.  Her idea is that if the kids see how happy and fun she is because she eats some vegetarian meals, maybe they will want to try and have their parents try too.

Although some of the facts seem obvious, she chose them on how they will relate to other kids.

1. People become vegetarian for all different kinds of reasons.
2. There are all different kinds of vegetarians.  One might better suit you than the other.
3. Many animals are vegetarians and you are caring for animals
4. It is good for the world and nature around us.
5. There are many restaurants that offer vegetarian options.
6. Meat is expensive, having a plant based diet helps save money
7. The world is nearly ¼ vegetarians.
8. By not having meat in the freezer you have more room for ice cream.  (Hannah’s Favorite)
9. You can buy almost all your food at the farmers market
10. You learn how to cook better and more delicious food

She is making a really cute collage of her favorite fruits and veggies with the lyrics to the Meat Free Monday song too.

On Friday before she goes to the library to present her poster and song we are going to make Almost Raw Cookie Dough Balls to share with the other kids.  Here is our easy and fun recipe.

Ingredients- 
1 cup oats
1 ripe banana
½ cup grated dry coconut
3 tbsp. maple syrup or agave syrup, your choice
2 tbsp. coconut oil
1 tsp. vanilla extract
½ cup vegan chocolate chips

Instructions-
Add oats into a food processor and pulse for 20 seconds to break them down a little.  Add the rest of the ingredients, except the chocolate chips, and pulse until fully combined.

Stir in the chocolate chips and refrigerate for 10 minutes to slightly harden.  Roll dough into balls then place back in the refrigerator for 1 hour.  Enjoy the doughy goodness!



I love how Hannah always jumps to challenges and loves sharing her lifestyle with her peers.  I hope that maybe Hannah’s passion will inspire you to try a few vegetarian meals a week.

Go green and stay keen,

Julie

Vegetarian Fun Facts

by on 7/22/2015
This summer Hannah took the initiative and joined our library’s book club and fun summer classes .  She loves reading and learning and did...
I don’t know anyone who doesn’t like dips and sauces.  I am a firm believer that anything smothered in dip or sauces is 10x better than it otherwise.



I went to a BBQ two weekends ago for the fourth and made the best taco dip.  It was the hit of the party and no one believed me when I told them it was vegetarian!



There was quite the variety of dips and surprisingly most of the dips were meat-less.  It made my BBQ a little easier.  I wanted to share with you my favorite vegetarian dip recipes that are not hummus. :D

Vegan Taco Dip

Ingredients-

1, 14 oz. can vegan refried beans
1, 12-16 oz. container of vegan sour cream
1 packet of taco seasoning mix
1 cup black olives, chopped
2 cups tomatoes, chopped
1 ½ cup lettuce
1 avocado, chopped
½ cup green onion, chopped

Instructions-

Spread the refried beans of the bottom of a 9x7 inch tray.  Mix the sour cream and taco seasoning together, then gently spread it on top of the beans.  Top with olives, tomatoes, avocado, lettuce, and green onion.

Chill for an hour and enjoy!

Miso-Lime Sweet Potato Dip

Ingredients-

2 medium sweet potatoes
2 tbsp. white miso paste
1 tbsp. lime juice
1 tsp. grated fresh ginger
½ tsp. grated lime zest, more to garnish if desired

Instructions-

Pierce sweet potatoes with a four and microwave for 7-10 minutes until soft.  Let potatoes cool and coarsely chop leaving the skins on.
Place chopped potatoes in a food processer and add the miso paste, lime juice, ginger, and lime zest with 2 tbsp. water and pulse until smooth.  Season with salt and pepper.
Garnish with lime zest if desired and enjoy!

Hot Artichoke Dip

Ingredients-

1, 12 oz. package of light silken tofu
2 tbsp. reduced fat mayonnaise
1 tbsp. Dijon mustard
1 tbsp. lemon juice
2 garlic cloves, minced
½ tsp. onion powder
1, 15.5 oz. can artichoke quarters in water, drained, rinsed, and chopped
1 cup frozen chopped spinach, thawed and squeezed dry
½ cup grated parmesan cheese
Dusting of paprika

Instructions-

Preheat the oven to 400 degrees F.  Puree tofu, mayonnaise, mustard, lemon juice, garlic, and onion powder in blender until smooth and then transfer to bowl.

Stir artichokes, spinach, and parmesan cheese into tofu mixture.  Bake for 20 minutes, dust with paprika and enjoy!

I love dips, they make a meal or appetizer even better.

What is your favorite vegetarian dip?


Vegetarian dips, sauces, dressings.


Go Green and Stay Keen,

Julie

Hummus, hummus, hummus; I have been obsessed with this delicious dip for the past couple weeks and can’t get enough.  My husband was laughing at me earlier today because we have FIVE different kinds of hummus in the fridge.  I love it and it is packed with protein.  Recently, I have been making different mixtures to try different flavors.  My favorite is still the classic; Chickpeas, tahini, lemon juice, and garlic.

Since my obsession started I have been putting hummus on everything.  To me, it is not just a dip for pitas or pretzels, it’s my secret weapon to spice up ordinary food.  Here are four of my favorite ways to incorporate hummus into everything I eat. J
·         Sandwiches with hummus up the ante to all other “regular” sandwiches.  I am a testament that nobody likes a dry sandwich; but instead of drenching it with some unhealthy sauce or dressing add hummus.  It adds the perfect amount of saucy taste.  There are so many kinds of hummus, I mix and match to pick out the perfect flavor for that sandwich.
·         I am have always love potatoes, but hummus mashed potatoes are even more creamy and delicious.  I just make mashed potatoes like I would any other time, and add the hummus while it is mixing.  I usually use garlic flavored or red pepper depending on the meal.  It adds a rich and savory flavor that makes the mash potatoes even better than they already are.
·         Hummus pizza…don’t crunch up your nose just yet.  Think savory and healthy pizza.  When I am making a homemade pizza, I use the hummus instead of pizza sauce.  It is so delicious and adds a little more zest and richness to your pizza.
·         After trying hummus salad dressing there is no going back to any other dressing.  I mix a tub of hummus with 1/3 cup of olive oil, 3 tbsp. of white wine vinegar, and 1 tbsp. of sesame oil.  It makes the most incredible dressing. 
·         Topping grilled and roasted veggies with thinned hummus is even better than you might believe.  I thin down hummus by mixing it with some water to make it into a more saucy consistency and toss my veggies in it.  I usually even add a little more to my plate to dip it in.

I am sure that I will get sick of hummus on everything, but until that day I am going to continue embracing this obsession.  Right now, there are two kinds of people in this world: those who love hummus…and everyone else.  J Happy Hummusing!


Go Green and Stay Keen, 
Julie

Hummus Obsession

by on 4/06/2015
Hummus, hummus, hummus; I have been obsessed with this delicious dip for the past couple weeks and can’t get enough.  My husband was laugh...
A few months ago Hannah had a great idea to have a Kids day at the restaurant I work at.  She is so cute, she said that kids don’t know that vegetarian food can be “really yummy” and wanted me to show people how it can be delicious.  I felt so proud, that she wanted to share her favorite vegetarian foods with her friends and other kids.  Obviously, I loved the idea.



I was so happy the restaurant owner and cooks agreed this was a good idea and worked with Hannah and me to make it happen.  Yesterday we held our first kid’s afternoon special; it was a huge success.  Hannah insisted on helping us plan the menu because “it was her idea.”  We created a “kid friendly” menu that offered small portions so kids and families could sample many different foods and dishes. 

Hannah absolutely loved helping organize the day, she is such a little party planner.  We had about 20 families come in the afternoon with their children to try some new vegetarian food.  Hannah stayed at the restaurant all afternoon helping us and talking to all her friends that came in; she nearly invited her entire class. :)



After talking with several new families to the restaurant and a few of Hannah’s friend’s families it sounded like they loved it.  Not only were their kids surprised that the food was so good, their parents were pleasantly surprised as well. 

I had to laugh, one of Hannah’s friends father came into the restaurant and was joking with me how he would have to get food after because there was no way vegetables were going to fill him up.  As he was leaving I asked him if he still thought he needed more food and he quickly responded “no way.”  He was stuffed!  He said that he will definitely be coming back, and that the food was very  filling, delicious and that he actually felt healthy eating it…now that is what I like to hear! :)


I am so happy Hannah came up with this idea and everyone helped to make it happen.  My friend the owner, was pleased with all the customers that came in, on what would have normally been an average afternoon.
Hannah’s great idea brought quite a bit of extra business and hopefully the families will be coming back in the future.

Go Green and Stay Keen,

Julie

Have you have been strolling through your local farmers market and saw some sort of mythical looking fruit or vegetable.  I love finding weird looking fruits or vegetables that I haven’t tried.  Last week I was at the farmers market and found the strangest shaped squash, obviously I had to get it. 

Finding weird shaped fruits and vegetables is always exciting; but finding a “weird” looking new fruits and vegetables are the best.  I think trying new foods is a great way to experiment with cooking and using new ingredients.

After getting home with my odd-ball shaped squash I went surfing the web to find some new fruits and vegetables I haven’t tried.  There are so many out there, here are five fruits and five vegetables that are on my trying to-do list.

Vegetables-

•    Spigarello is a form of broccoli that has a sweet, delicate, less bitter taste.  It is similar to kale, but said to be better.


•    Kabocha Squash is similar to a squash or pumpkin but much sweeter.  There are various recipes with it baked with garlic, cheese, oregano, and olive oil.  A must try!


•    I actually have heard of Sunchokes, or sometimes called a Jerusalem artichoke, but haven’t tried them.  They are actually kind of a sunflower.  It is said to have a nutty taste.


•    Seckle’s look like a pear and are supposed to taste delicious.  They are sometimes called “sugar pears” and are known from their grainy texture and spicy-sweet flavor.

•    Romanesco- I won’t lie, this vegetable looks like it should be part of a science project.  CRAZY!  I found quite a few recipes that say to add it to stir-fry’s for an extra special taste.



Fruits-

•    If you like bananas and pineapples, Jackfruits are supposed to be a delicious combination of flavors!  The Jackfruit has sweet bulbs that cover brown seeds. 

 •    Kiwano is said to have the perfect combination of sweet and sour!  They are also called horned melons.  Kiwanos are full of filling fiber making a great snack.


•    You may have heard Lychee.  It is a sweet smelling fruit with an exotic taste similar to grapes.  They have become somewhat more popular in the past year or so.


•    Grenadia has a similar taste to passion fruit.  The seeds are said to be covered in delicious pulp.  I think they look terrifying on the inside, but I definitely want to try it.




 •    More common in the grocery stores are Star fruits.  I have them all the time, but they are so good I felt the need to share them with you too. This fruit is actually shaped as a star when sliced.  It is crunchy, juicy and full of goodness.


 I hope this list inspired you to pick up those weird fruits and vegetable you’ve been scared to try.  I can’t wait to try all of these and more.  Do you know any more strange food that I should try? I would love to know! :)

Go Green and Stay Keen,

Julie
There is just something about a good soup that warms your body.  I consider myself somewhat of a soup-a-holic, if I had to survive off of one food it would be soup.  There are so many possibilities when cooking it, it can be savory, spicy, light, cold, warm, and the list goes on.  I decided to make my favorite Chunky Pepper Potato soup for dinner tonight so I am going to share a few of my favorite vegetarian soup recipes.

Chunky Pepper Potato Soup

Ingredients-

½ cup chopped onion
4 medium potatoes, cubed
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper chopped
2 cups vegetable broth
3 cups almond milk
¼ cup cornstarch
1 tsp. salt
¼ tsp. pepper
1/8 tsp. cayenne pepper

Instructions-

In a sauce pan cook onion until it is tender and stir in potatoes, peppers, and broth and bring to a boil.  Reduce heat and let simmer for 10-15 minutes.
Stir in milk and cornstarch and stir until smooth.  Bring to boil and stir for 2 minutes until thickened.  Add the salt, pepper, and cayenne.
Enjoy!





Vegetarian Tortilla Soup

Ingredients-

2 tbsp. vegetable oil
1 (1 lbs.) package of frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tbsp. ground cumin
1 (28oz.) can crushed tomatoes
3 (4 oz.) cans chopped green Chile peppers, drained
4 (14 oz.) cans vegetable broth
1 (11 oz.) can whole kernel corn
12 oz. tortilla chips
1 cup shredded cheese
1 avocado, diced
Salt and pepper to taste

Instructions-

In a large pot over medium heat, heat the oil and stir in the pepper and onion stir fry mix, garlic, and cumin.  Cook for 5 minutes until vegetables are tender.  Mix in the tomatoes and Chile peppers then pour in broth and season with salt and pepper
Bring to boil then reduce heat to low and simmer for 30 minutes.
Add corn into the soup and continue cooking for about 5 minutes.  Serve with tortilla chips and top with cheese and avocado.
Enjoy!



Cool Fresh Tomato and Avocado Soup- so yummy can you can get almost all the ingredients at the farmers market! :)

Ingredients-

4 large tomatoes, chopped
2 avocados, diced
¼ cup red onion, chopped
¼ cup cucumber, chopped
¼ cup red bell pepper, chopped
1 clove garlic, chopped
2 tbsp. extra-virgin olive oil
1 tbsp. red wine vinegar
¾ tsp. salt
½ tsp. cumin
1/8 tsp. cayenne pepper
Handful of sliced romaine lettuce

Instructions-

Combine all the ingredients together, except the avocado, in a large bowl.  Lightly mash with a potato masher and stir in 1 cup of water.
Cover and let chill for at least an hour and then stir in the avocado and romaine lettuce.
Enjoy!


I hope these yummy soup recipes ignite the “soup-a-holic” in you!  I know we are going to be eating good at home tonight.

Go Green and Stay Keen,

Julie
Many people become vegetarian for religious, moral or ethical reasons.  I chose to become vegetarian for the moral and ethical reasons regarding the treatment of animals.  When first deciding to transform my lifestyle, learning how long vegetarianism has been around blew my mind.  Vegetarianism began long before recorded history and has withstood the test of time. 



I think it is important to understand the lifestyle from the various points through history and see how it has benefited human kind.

Going way back to cave men, many anthropologist believe that most early humans ate mainly plant foods and were more gatherers than hunters.  This concept makes the most sense to me.  Knowing how to gather and grow sustainable food is a more reliable source of nutrition than hunting.

Vegetarian ideology is said to have been practiced among religious groups in Egypt around 3,200BCE.  The karmic beliefs of reincarnation were a main factor in vegetarianism for these people. 

In many eastern religions a meat-free diet is fundamental in religious philosophies.  Many religions have doctrines of non-violence and respect for all life forms, including animals.  Vegetarianism has always been one of the main aspects of Buddhism.  The religion focuses on compassion to all living creatures and the respect for all.




Looking at the research, it is clear to me that many of the early vegetarians, besides early humans, practice this lifestyle because of religious and philosophical reasons.  I find this very interesting because those religions are not as common in the United States. 

Vegetarianism was not very common in the US until 1971.  Author, Frances Moore Lappe, wrote a bestseller book titled Diet for a Small Planet that was published in 1971 encouraging people to practice a meatless diet.  His book described that it takes 14 times as much grain to feed an animal than what you get out in meat.  He recognized this as an enormous waste of resources and supported a vegetarian lifestyle to stop wasting the world’s food.





In the 1990’s the American Dietetic Association officially endorsed vegetarianism after overwhelming medical evidence supporting the superiority of vegetarian diets.  Many of my vegetarian friends became vegetarian in the 90’s because of the research and the support of a healthy lifestyle. 

I believe that the vegetarian community has grown rapidly in the past couple years because of the shocking truth behind the meat industry.  There is no denying that our county allows the mistreatment of animals to produce meat quicker at more quantities.  Recent documentaries and research has brought this industry in the limelight.



Vegetarianism has been around since before recorded history and has withstood the test of time.   It has been recorded through many decades in cultures all over the world.  A plant-based diet has sustained humanity for thousands of years, why not join in on this healthy lifestyle?

Go Green and Stay Keen,

Julie


History of Vegetarianism

by on 1/21/2015
Many people become vegetarian for religious, moral or ethical reasons.  I chose to become vegetarian for the moral and ethical reasons rega...
I believe that breakfast is the most important meal of the day.  It fuels the body for the day and kick starts your metabolism.  I make sure that I have a hearty breakfast to sustain my body throughout the morning until lunch.  My good friend recently asked for my Citrus Granola recipe so instead of just sharing it with her, I decided to share that recipe and a few more of my favorite vegetarian breakfast recipes.

Hope you enjoy them!

Citrus Granola Parfait

Ingredients-
1 lemon, peal shredded for zest
1 lime, peal shredded for zest
1 orange, peal shredded for zest
3 tbsp. grape seed oil
4 tbsp. orange juice
4 tbsp. lemon juice
2 tbsp. lime juice
3 tbsp. maple syrup
1 tsp. vanilla extract
2 cup rolled oats
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup almonds, chopped
¼ cup dried coconut
1/8 cup flax seed
¼ cup chopped dried apricots
¼ cup dried cranberries
Vanilla Yogurt

Directions-
Preheat oven to 300 degrees F.
Combine all the ingredients except the yogurt into a large bowl and stir until combined
Spread the mixture on a pan or cookie sheet, bake for 15 minutes, stir, and bake for another 15 minutes.
Remove from oven and allow the granola to cool to room temperature and serve with yogurt.  Enjoy!

Blueberry Oatmeal Waffles

Ingredients-
1 Cup white whole wheat flour
1 tbsp. baking powder
½ tsp. salt
¼ tsp. ground allspice
1 cup quick oats
1/3 cup unsweetened applesauce
1 ½ cups unsweetened almond milk
3 tbsp. pure maple syrup
2 tbsp. canola oil
1 tsp. pure vanilla extract
1 ½ cups frozen blueberries

Directions-
Mix the flour, baking powder, salt, allspice, and oats in a large mixing bowl.
Add applesauce, milk, maple syrup, oil, and vanilla into mixing bowl, stir until combined and let rest for 5 minutes.
Fold in the blueberries and cook in waffle iron for directed iron time. Enjoy!

Apple Pie Oatmeal

Ingredients-
1/3 cup regular oats
1 tbsp. chia seeds
1 tsp. ground cinnamon
¼ tsp. ground ginger
1 ¼ cups Almond Milk
1 Granny Smith Apple, peeled and cut into 1 inch pieces
1 tbsp. pure maple syrup
½ cup unsweetened apple sauce
½ tsp. pure vanilla extract
2 tbsp. chopped walnuts for sprinkling on top
Directions-
In a medium pot on medium heat, add the oats, apple, chia seeds, applesauce, almond milk, maple syrup, cinnamon, ginger and whisk well and heat for about 8 minutes stirring frequently.
When the mixture has thickened and the liquid is absorbed stir in vanilla extract and pour into dish and sprinkle with walnuts, cinnamon and maple syrup is desired.  Enjoy!

For those days when you are running late and need something quick:

Easy Apple Yogurt Salad

Ingredients-
4 green apples, cored and chopped
¼ cup toasted almonds
¼ cup dried cranberries
¼ cup chopped dried cherries
1 8 ounce container of vanilla yogurt
Directions-
In a medium bowl mix all the ingredients together until everything is evenly coated with yogurt.  Enjoy!


Easy Warm Cinnamon Apple and Banana 

Ingredients-
1 Banana- sliced into small pieces
1 Apple- sliced into small pieces
1 tbsp. cinnamon
Directions-
Place banana, apple, and cinnamon into medium bowl or pot, mix until cinnamon is dispersed on banana and apple.
Warm mixture in microwave or stove top until banana and apple are warm and soft.  Let cool, and enjoy!
Disclaimer: It tastes so much better than it looks! :)

With these yummy recipes, you shouldn’t be hungry in the mornings anymore.  Breakfast is the most important meal of the day…at least it is to me! :)

Go Green and Stay Keen,

Julie
When looking for new recipes or more information on a topic I often turn to fellow bloggers.  By reading a blog about a product or a recipe I know that it is a personal opinion and am able to connect with it on a deeper level.  There are so many blogs out there with great content for vegetarians.  Here are my twelve favorite vegetarian and vegan blogs.

1. Naturally Ella is my go to blog for seasonal recipes.  She has some of the most delicious recipes I have made.

2. My New Roots is written by a holistic nutritionist and vegetarian chef Sarah Britton.  There are wonderful recipes with ample information on nutrition.


3. Oh My Veggies is a blog from Kiersten who has been a vegetarian since she was twelve.  She has good recipes as well and reviews recipes she tries from other blogs.


4. Cookie and Kate has quite the archive of fresh vegetarian recipes and treats like margaritas, cakes, and popsicles.  She also talks about her canine companion, Cookie, who catches her crumbs.


5. Vegan Yum Yum shares vegan recipes that appeal to vegans, vegetarians, and carnivores alike.  She uses beautiful photography and has a great section called “how to” with great articles like “How to cut a pepper” and “How to peel mushrooms.”


6. 101 Cookbooks has every recipe you could possibly be looking for.  It is very useful because the recipes are categorized by season, recipe type, or ingredients.


7. The Veg Space has great recipes as well as a great writer, Kate Ford, who has been vegetarian for over 20 years.  She also reviews books and other products.


8. Green Kitchen Stories updates their blog very frequently with “must try” recipes.  They focus on cooking healthy, simple food with natural ingredients, whole grains, good fats, fruits and vegetables.


9. Happyolks is a great blog for recipe inspiration and for a good read.  Besides recipes and good writing this couple writes about finding a place in the world to feel truly like yourself.  It is a good inspirational blog.

10. VegKitchen is primarily a recipe site but it also features articles about what is good to eat and how to prepare and eat it.


11. VegNews is a great blog with product reviews, news, inspiration, and everything that has to do with living a vegetarian lifestyle.

12. Soul Veggie has a ton of information why having a vegetarian lifestyle is the healthiest option.  They also showcase news, recipes, and much more.

I hope you find these blogs as interesting as I do.  If you have other blogs that you love, I would love to check them out!  I have learned that blogging is such a great way to spread information and share feelings.  Go bloggers!

Go Green and Stay Keen,

Julie































Do you really know what is in your foods?  When I was first learning about vegetarianism I was naïve to what was actually in my food.  I just assumed that if it wasn't the actually meat it was vegetarian.  When I am researching, I always make sure I have a tough stomach because some of the things I have come across make my stomach turn.  It is shocking what ingredients are actually in the foods we eat all the time without thinking.

Even though I’m not vegan, I still like to be conscious about the ingredients in foods I eat and prefer my foods be free of animal byproducts.  I made a list of cringe worthy products that have animal byproducts that might make you think twice about what you are eating.


DISCLAIMER- if you have a weak stomach or just ate lunch, you might was to wait to read this until your stomach is strong enough to hear all the ingredients might be in your favorite foods.

When first beginning to research products that we not vegetarian gelatin was the first product I learned about.  Gelatin is mainly made from collagen, a protein often collected from animal skins.  Gelatin can be found in frosted cereals, yogurt, candy, some types of sour cream, and deserts.  The gelatin in deserts often comes from pig skin.

Beef fat is an ingredient many Hostess Products.  It is gross thinking a favorite sweet childhood snack contains beef fat.  The ingredient is included in the list of other oils that may or may not be used.

This is a more widely known animal product, crushed bugs are used as red food coloring.  Dried insects are boiled to produce a liquid solution that is turned into dye.  It is often called carmine or carminic acid.  YUCK

Beaver anal glands, castoreum, are common in perfumes and colognes.  I don’t want to use anal glands to smell sweet, that’s for sure.  Another use, they are used to enhance the flavor of raspberry candies and sweets.

It is more common people know Caesar salad dressing is made with anchovies, but they are in Worcestershire sauce too.  I was unaware of this until I did some research and now I avoid both sauces.

Like jelly beans or candy corn?  The shiny hard coating is make from the secretions of the female Kerria Lacca, an insect native to Thailand.  I personally don’t like any bug secretions in my candy.



These are just a few of the cringe worth products that use animal products to be more appealing and satisfying to the consumer.  After months of researching and growth I learned that animal products are in so many unexpected places and products.  I find it very interesting to learn about all the products that use weird animal parts and secretions.  Peta.org has an extensive list of animal ingredients that are in food that might shock you.

Know of any more cringe worthy products with animal products? I would love to learn more, comment to share your knowledge!

Go Green and Stay Keen,

Julie

With so many holiday parties and nights out with old friends that are back to town it’s easy to forget what you are drinking.  About a year after becoming a vegetarian, I was on the internet looking for recipes and stumbled upon a website about vegetarian beer.  It never dawned on me that what I was drinking could have animal products in it.  I was shocked at what I read!



I am not a big drinker so it never dawned on me to look at the ingredients.  What I read made me cringe; some beers are processed with isinglass, the swim bladders of fish.  I am no beer expert so I had no idea, fish bladders? I was so grossed out!  Some beers are also processed using gelatin, made from boiling skin, tendons, ligaments, and/or bones from cows or pigs.  After this I made sure to know where everything I was consuming was coming from.

The holiday season prompts many parties and dinners, I made a list of common beers that are vegetarian safe.  For a full list from PETA, click here.

Amstel & Amstel Light
Bud Light & Budweiser
Busch & Bush Light
Coors
Corona
Dogfish Head Brewing
Heineken
Michelob
Mike’s Hard Lemonade
Miller Brewing Co.
Natural Light
Rolling Rock
Samuel Adams Brewing Co.
Thirsty Dog Beer

Hopefully this list helps new vegetarians going out with old friends during the holiday season know what to order! If you have any more questions don’t hesitate to ask, I love sharing my knowledge! :)

Go Green and Stay Keen,

Julie





Cheers: Vegetarian Beers

by on 12/04/2014
With so many holiday parties and nights out with old friends that are back to town it’s easy to forget what you are drinking.  About a year...