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  1. #901
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    Lol^
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  2. #902
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    I had Jamaican vegan "box lunch". Rice and peas, pumpkin and seitan.... amazeballs! Chris had his meal with plantain

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  3. #903
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    Toronto gets a vegan grocery store


    I will have to check it out
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  4. #904
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    Happy vegan Thanksgiving from Canada


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  5. #905
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    History on a Plate


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    FROM the origins of agriculture about 11,000 years ago to the spread of Big Macs and Chinese restaurants around the world today, the story of food is also one of globalisation, argues Kenneth Kiple. The co-editor of “The Cambridge World History of Food” (2000), he draws largely upon his earlier reference work as he describes the emergence of different foods in various parts of the world, and the myriad processes by which they spread, mingled and spawned new offspring, from chilli con carne to the Happy Meal.

    It is a fascinating tale. The opening of the Silk Road in the first century BC, for example, meant that knowledge of winemaking passed eastwards from the Middle East to China, while the idea of noodles moved in the opposite direction. And the “Columbian exchange” of foodstuffs between the Old and New Worlds was second in importance in food history only to the adoption of agriculture.
    Several themes emerge from the resulting historical casserole. Across time and space, food has always been used to delineate social distinctions, whether in Roman dining rooms or modern gourmet supermarkets. The dividing line between foods and medicines has always been a hazy one. New foods are generally regarded with suspicion, as potatoes were in 18th-century Europe and genetically modified crops are by many people in the 21st.

    But today, after ten millennia of food globalisation, we are living at the end of food history—a time when everything is available everywhere. Spices that once commanded exorbitant prices—and prompted merchants to invent tall tales to obscure their origins—can now be found in the supermarket. Tomatoes and maize from the New World were unknown to the Romans but are now central to Italian cuisine. India is now the biggest producer of peanuts, a South American crop. China is the largest producer of wheat, a Middle Eastern crop, and of potatoes, originally from South America. Brazil dominates the production of coffee, originally from Ethiopia, and of sugar, originally from New Guinea. It is globalisation in a bowl.

    Mr Kiple's book covers an enormous amount of ground and, like any stew, can be a bit lumpy at times. But it is brimming with curious titbits: the use of cocoa beans as currency; the accidental domestication of rye, oats and various legumes after they hitched a ride with wheat and barley; Coca-Cola's origins as a health tonic. Anyone interested in the history of food for whom “The Cambridge World History of Food” seems too large a helping will find Mr Kiple's sprightly summary volume far more palatable.
    sauce:

    History on a plate | The Economist
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  6. #906
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    Vegetarian and Vegan Passion-14717079_226177691130486_6826187544589384726_n.jpg
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  7. #907
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    Fun with hotel room cooking last night. On the road with a group of folks from work and two of us ended up buying Spaghetti Squash without realizing that our rooms have no oven. Figuring out how to microwave it wasn't tough, but halving it with a steak knife was a bear. Still, totally worth it.
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  8. #908
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    Keeping the vegan gangsta game on lock, this artist is no "toy".

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  9. #909
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  10. #910
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    Lunch today at Grasshopper

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    My meal:

    Vegetarian and Vegan Passion-14650558_1823692827875160_4991421208189862773_n.jpg

    HARU ("SPRING") SALAD

    Mixed green, daikon, gobo root, cucumber, chickpeas, beans with recommended bold plum dressing

    House-made salad dressings:
    Plum Dressing

    Addition

    Crispy breaded tofu cubes


    Chris' meal:
    Vegetarian and Vegan Passion-14563485_1823692934541816_839050824228371907_n.jpg

    CHICK-UN BANH MI

    Crispy vegan "chick-un", house sauce, tomatoes, lettuce, caramelized onions and shredded vegan Mozzarella cheese

    SESAME FRIES
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  11. #911
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    ^^^^
    Looks tasty!
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  12. #912
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    ^Yup very tasty


    Or "every day", as we like to call it.

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  13. #913
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    Never refrigerate tomatoes


    Tomatoes officially taste worse when they’ve been refrigerated, thanks to a new study revealing how certain genes that produce flavor are down regulated as a result of chilling. This explains why commercial tomatoes – which are normally chilled in order to delay ripening and prevent decay – are considered by many to be less delicious than those bought directly from farmers.

    The flavor of a tomato is produced by a combination of sugars, acids and Volatiles , which are amino acids and esters that have a particular taste. Previous studies have shown that some of these volatiles are lost when tomatoes are stored at low temperature, prompting a team of international researchers to try and figure out why this happens at the molecular level

    By storing tomatoes at 5 degrees Celsius (40 degrees Fahrenheit) for a period of 8 days and then analyzing the changes in expression of 25,879 genes, the researchers were able to determine how low temperatures affect the regulation of genes that code for flavor-producing volatiles.

    Their results, which appear in the Proceedings of the National Academy of Sciences, reveal that genes controlling the production of 12 different volatiles were downregulated after being refrigerated. This was later verified by a taste test, in which a group of 76 consumers identified these tomatoes as being less flavorsome than others that had not been refrigerated.

    Even when later placed in a warmer environment, the expression of these genes did not return to normal, revealing how chilling tomatoes permanently robs them of their taste.

    However, tomatoes that were refrigerated for up to three days did not display any epigenetic changes, suggesting that they can be kept at low temperatures for a certain period of time before they become ruined.

    The research also revealed that sugar levels are not affected by refrigeration, so sweet tomato-based products like Ketchup are unlikely to lose any flavor in the fridge.

    sauce: Here’s Why You Shouldn’t Put Tomatoes In The Fridge | IFLScience
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  14. #914
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    Another vote for keeping tomatoes out of the fridge. This phenomenon has been known about for almost as long as there have been refrigerators, but it's nice to see some solid scientific research to back up the anecdotal evidence. It doesn't help that most commercial tomato varieties don't taste that good anyway - it's one of those inviolable laws of the universe that states You Can't Have Everything. If you have a tomato variety that looks good, transports without bruising, is a heavy cropper and has a long shelf life then you can be sure it will taste bland.

    My grandfather used to keep a few sheep, so I feel I am eminently qualified to pass on my personal recipe for sheep-free shepherd's pie. Quantities are deliberately vague, so adjust to taste.

    1. Peel and chop some tasty variety of potato and put in a pan. Add about 10-20% of peeled parsnip, then add just enough water to cover the potatoes and parsnips. Put pan on the stove and bring to the boil.
    2. While the potatoes are cooking sautee some Quorn Meatless Grounds with some grated carrot. Once the carrot starts to shrizzle a bit add some chopped onion, satuee until caramelised then turn off the heat.
    3. Once the potatoes/parsnips are cooked, strain off the water into a second pan. This water will be used for making gravy.
    4. Add a pinch of sea salt to the potatoes/parsnips then add a knob of butter or margarine. Mash until smooth (some people like it lumpy, but they're just plain wrong. OK, make it lumpy if you must, I'll adopt a Don't Ask Don't Tell policy here).
    5. Measure the amount of potato/parsnip water strained off earlier and add a suitable amount of veggie gravy powder to suit. Whisk it in initially, then stir gently on a low heat until it thickens. Don't heat so much it bubbles!
    6. Add enough gravy to the pre-sauteed Quorn/carrot/onion mix so that it looks swampy. Spoon this out into a baking dish.
    7. Chop up a little raw onion and sprinkle over the top of the gloop in the dish (this decadent wrinkle courtesy of Keith Richards out of off of the Rolling Stones).
    8. Add a layer of mash to the baking dish, smooth it out and then roughen up the surface by raking it with a fork.
    9. Stick into a pre-heated oven (high heat - crank it up to max then back it off a tad) for 45 minutes, or until the mash crust peaks are golden and crispy.
    10. Add some steamed Favourite Vegetable and eat.


    Some notes:

    • Quorn Meatless Grounds (AKA Quorn Mince in the UK) aren't vegan, so feel free to substitute with suitably prepared soya mince, puy lentils or whatever.
    • The mash is a great modelling clay, so feel free to mould in a few berms, jumps, switchbacks etc.
    • For extra taste add a tiny tiny pinch of umami/ajinomoto/MSG to the gravy.
    • Some people add a dash of milk to the mash. This makes it extra creamy, but it also sits heavier on the stomach.


    I was wondering the other day how long I could survive on shepherd's pie without becoming jaded. I reckon about two years or so. Have at it!

  15. #915
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    ^Thanks for this recipe midgemagnet
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  16. #916
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    Vegetarian and Vegan Passion-14680544_10157714475675599_5799548735005902328_n.jpg
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  17. #917
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    Quote Originally Posted by Midgemagnet View Post
    Another vote for keeping tomatoes out of the fridge. This phenomenon has been known about for almost as long as there have been refrigerators, but it's nice to see some solid scientific research to back up the anecdotal evidence. It doesn't help that most commercial tomato varieties don't taste that good anyway - it's one of those inviolable laws of the universe that states You Can't Have Everything. If you have a tomato variety that looks good, transports without bruising, is a heavy cropper and has a long shelf life then you can be sure it will taste bland.

    My grandfather used to keep a few sheep, so I feel I am eminently qualified to pass on my personal recipe for sheep-free shepherd's pie. Quantities are deliberately vague, so adjust to taste.

    1. Peel and chop some tasty variety of potato and put in a pan. Add about 10-20% of peeled parsnip, then add just enough water to cover the potatoes and parsnips. Put pan on the stove and bring to the boil.
    2. While the potatoes are cooking sautee some Quorn Meatless Grounds with some grated carrot. Once the carrot starts to shrizzle a bit add some chopped onion, satuee until caramelised then turn off the heat.
    3. Once the potatoes/parsnips are cooked, strain off the water into a second pan. This water will be used for making gravy.
    4. Add a pinch of sea salt to the potatoes/parsnips then add a knob of butter or margarine. Mash until smooth (some people like it lumpy, but they're just plain wrong. OK, make it lumpy if you must, I'll adopt a Don't Ask Don't Tell policy here).
    5. Measure the amount of potato/parsnip water strained off earlier and add a suitable amount of veggie gravy powder to suit. Whisk it in initially, then stir gently on a low heat until it thickens. Don't heat so much it bubbles!
    6. Add enough gravy to the pre-sauteed Quorn/carrot/onion mix so that it looks swampy. Spoon this out into a baking dish.
    7. Chop up a little raw onion and sprinkle over the top of the gloop in the dish (this decadent wrinkle courtesy of Keith Richards out of off of the Rolling Stones).
    8. Add a layer of mash to the baking dish, smooth it out and then roughen up the surface by raking it with a fork.
    9. Stick into a pre-heated oven (high heat - crank it up to max then back it off a tad) for 45 minutes, or until the mash crust peaks are golden and crispy.
    10. Add some steamed Favourite Vegetable and eat.


    Some notes:

    • Quorn Meatless Grounds (AKA Quorn Mince in the UK) aren't vegan, so feel free to substitute with suitably prepared soya mince, puy lentils or whatever.
    • The mash is a great modelling clay, so feel free to mould in a few berms, jumps, switchbacks etc.
    • For extra taste add a tiny tiny pinch of umami/ajinomoto/MSG to the gravy.
    • Some people add a dash of milk to the mash. This makes it extra creamy, but it also sits heavier on the stomach.


    I was wondering the other day how long I could survive on shepherd's pie without becoming jaded. I reckon about two years or so. Have at it!
    I make one similar, but I use seitan instead of Quorn. I also use almond milk, nutritional yeast, and faux butter in the mash. For the gravy, braise a few shitakes, then pulverize them and then add to the gravy base for the umami flavor. A splash of soy sauce helps too.

    I find that pouring the gravy on top of the veg mix after it has been placed in the baking dish helps to maximize the amount of gravy. It does go from a shepherd's pie to more of a gravy pie, but who doesn't want more gravy?!
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  18. #918
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    ^ nice alternative
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  19. #919
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    Labels Lie


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  20. #920
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  21. #921
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    Vegan Olympic Medalist to Open Microsanctuary

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    Oldest cyclist to medal in Olympic history begins construction on farmed animal sanctuary in home state of Kentucky.

    Vegan Olympic cyclist and former fashion model Dotsie Bausch announced plans to open a “microsanctuary”—a small-scale sanctuary—for farmed animals in her home state of Kentucky by spring 2017. Bausch visited Indraloka Animal Sanctuary in Mehoopany, PA recently and spoke with the local news station about her motivation for opening the sanctuary. Upon learning about the cruelty inherent in factory farming, Bausch said, “For me, becoming a vegetarian was instant. I mean, it was an overnight thing.” Bausch has since gone vegan and presented a popular Ted Talk at Chapman University in 2015 entitled “Olympic Level Compassion,” wherein she discussed both the advantages of giving up animal products for health reasons and the ethical motivation behind her going vegan. “I just said I can't be a party to this. I can't pay into this industry. This isn't okay,” Bausch said. At age 39, Bausch became the oldest cyclist to place in the Olympics when she received a silver medal at the 2012 games. Construction on Bausch’s sanctuary—where she hopes to welcome animals rescued from local factory farms—begins in November.
    Ted Talk:


    Sauce:

    Vegan Olympic Medalist to Open Microsanctuary
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  22. #922
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    Vegetarian and Vegan Passion-14717170_10157585409485623_3223299491948523551_n.jpg

    mmm vodka is missing
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  23. #923
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  24. #924
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    Quote Originally Posted by cyclelicious View Post
    Click image for larger version. 

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    mmm vodka is missing
    lmao!
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  25. #925
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    I had a delicious vegan lunch at a new eatery in Toronto. Despite the restaurant name "Jackpot Chicken and Rice" the vegan option was top notch. Tofu mushroom rice: Braised tofu with edamame, veggie XO sauce, and shiitake mushroom rice

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  26. #926
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    Happy Vegan Halloween

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  27. #927
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    Happy World Vegan Day


    Turmeric

    Vegetarian and Vegan Passion-7000-studies-confirm-turmeric-can-change-your-life.jpg


    History:
    The legend says that when baby Jesus was born, three wise men from the East went to see him and brought him gifts. They brought him gold, frankincense and myrrh. There are some records that many people believed that gold actually refers to the commonly used spice of the time- turmeric.

    Turmeric guards a special place in Indian tradition and religion too. It was used to worship Sun God. People also wore turmeric as a part of purification process.

    Turmeric was also used by Buddhists monks, who traveled to different places around the world, to dye their robes. There is some evidence that turmeric was used as a part of Chinese medicine around 1000 years ago. By the mid 20th century, turmeric became popular in the western world too.

    Health Benefits of Turmeric:
    Turmeric consists of a wide range of antibacterial, anticarcinogenic, antioxidant, antimutagenic, antifungal, antiviral, and anti-inflammatory properties.It is rich in many healthy nutrients such as iron, dietary fiber, niacin, magnesium, Vitamin C, Vitamin E, Vitamin K, potassium, protein, calcium, copper, and zinc. Thanks to all these vitamins, nutrients and minerals turmeric is often used to treat a wide variety of health problems

    Prevents cancer

    It has been shown that turmeric can help prevent prostate cancer, stop the growth of already existing prostate cancer and even destroy cancer cells. Many researchers have found that thanks to the active components found in turmeric, it is one of the best protectors against radiation-induced tumors. Turmeric can also prevent growth of tumor cells like T-cell leukemia, colon cancer and breast cancer.

    Treats depression

    Here is some excellent news for those who are trying to fight depression in a natural way. It has been shown that curcumin, the antioxidant that makes turmeric so fascinating spice can function as an antidepressant.

    Relieves arthritis

    If you are suffering from rheumatoid arthritis you need to start consuming turmeric on a regular basis and experience relief from the moderate to mild joint pains and joint inflammation too. Moreover the anti-inflammatory properties that turmeric has are great for treating osteoarthritis and rheumatoid arthritis.

    Boosts the immunity

    Lipopolysaccharide is the substance found in turmeric which has antibacterial, antiviral and antifungal effects which helps strengthen the immune system. A person who has a strong immune system is more resistant to colds, coughs or the flu.
    For those who maybe sometimes will catch a cold or the flu, you will feel much better if you just mix one teaspoon of turmeric in a glass of warm milk and drink it once a day.

    Sooths upset stomach

    Turmeric has anti-inflammatory effects so it is useful in keeping stomach acid under control. Also turmeric is used to sooth heartburn and general stomach upset too.

    Heals wounds

    With its strong antiseptic and antibacterial effects, turmeric can do wonders for your skin. If you have a cut or a burn, simply sprinkle some turmeric powder on it and help the healing process. You can also use turmeric in repairing damaged skin, treat psoriasis and other inflammatory skin conditions.

    Maintains healthy heart

    Turmeric can be very helpful in protecting the most vital organ in our bodies. Turmeric helps to break cholesterol which is responsible for clogging up the arteries and causing strokes or heart attacks.

    Maintains the ideal weight

    If you are watching your weight or you are trying to lose some, you should definitely include turmeric in your diet. Take just one teaspoon of turmeric powder before every meal. A component found in turmeric helps increase the flow of bile which has a major role in the breakdown of dietary fat.

    Prevents Alzheimer’s disease

    Studies have shown that brain inflammation is responsible for cognitive disorders like Alzheimer’s disease. Turmeric is good for overall brain health by helping in the removal of plaque build-up in the brain and by improving the oxygen flow. This will prevent or slow down the progression of Alzheimer’s disease.

    Protects the liver

    Turmeric is a kind of natural liver detoxifier. The liver plays the major role in detoxification of our bodies through the production of enzymes and turmeric is responsible for increased production of these vital enzymes. Later those enzymes break down and reduce toxins in the body. It has been shown that turmeric also speeds and improves blood circulation.
    Vegetarian and Vegan Passion-turmeric-tea.jpg

    Turmeric Tea

    Ingredients:

    • 1 cup hot water
    • ½ tsp fresh grated turmeric
    • dash of black pepper
    • raw honey to taste (vegetarian) or Maple Syrup (Vegan)
    • squeeze of lime (makes turmeric more bioavailable)

    Instructions:
    Heat up the water until it boils. Add turmeric and let it simmer for 5 minutes. Remove the water from the stove and strain the tea. Add the remaining ingredients. Let it sit for 10 minutes than pour it in a cup and enjoy!


    sauce: 7,000 Studies Confirm Turmeric Can Change Your Life: Here Are 7 Amazing Ways To Use It
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  28. #928
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    makes sense ....

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  29. #929
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    Found a neat place in Golden CO to eat called the Sherpa House. The food is great but the atmosphere is even better. The also serve a killer Chai.
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  30. #930
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    Ordered my regular vegan cheese/vegan chicken pizza last night from whole foods. I was so hungry and ate two pieces on the drive home. When I got home, my wife (who is a carnivore) grabbed a piece and said, "This is real chicken." She was right! Even though I was very clear when I made the order (who orders vegan cheese and real chicken?), I never checked the box and instead just grabbed slices on the drive home. First meat in 20+ years. My stomach still doesn't feel right this morning. Bad way to start the weekend.

  31. #931
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    ^ Accidents happen. For the first 24 hours you feel shitty - but what you've done the past 20 years is still fantastic for your health + the animals + the planet, so don't beat yourself up. Sure, you lose your vegan powers for a day or two, but you'll be back up and at 'em saving lives in no time!
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  32. #932
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    Quote Originally Posted by cyclelicious View Post
    ^ Accidents happen. For the first 24 hours you feel shitty - but what you've done the past 20 years is still fantastic for your health + the animals + the planet, so don't beat yourself up. Sure, you lose your vegan powers for a day or two, but you'll be back up and at 'em saving lives in no time!
    Thanks! You are right--did not feel good for a while but shook it off by this evening and went out to an all-vegan Thai restaurant to take care of my body. Vegan power back in play!

  33. #933
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    Happy Meatless Mondays!

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    From Cyclecious' post above on Turmeric:

    "Heals wounds

    With its strong antiseptic and antibacterial effects, turmeric can do wonders for your skin. If you have a cut or a burn, simply sprinkle some turmeric powder on it and help the healing process. You can also use turmeric in repairing damaged skin, treat psoriasis and other inflammatory skin conditions."

    Not that I'll washout just to try this....but next time.. Thanks!

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    ^ Let us know how it goes....but in the meantime "keep the rubber side down "
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    I'm Super Chick Pea!

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    Super Cupcake...kinda weak. I'd rather have The Masked Eradicator.
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    Quote Originally Posted by cyclelicious View Post
    Happy World Vegan Day
    Turmeric Tea
    Thanks for the tea recipe, yummy stuff. I tried it with Mānuka Honey...mmmm

    I am thinking a hit of cayenne next time...

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    Happy Meatless Monday (read your labels )


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  42. #942
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    Quote Originally Posted by cyclelicious View Post
    Happy Meatless Monday (read your labels )


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    I know soaked, and then ground, cashews can be used to help create a cream/cheese sauce, but would cashew butter work just as well while removing the effort?
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    Quote Originally Posted by dubthang View Post
    I know soaked, and then ground, cashews can be used to help create a cream/cheese sauce, but would cashew butter work just as well while removing the effort?
    VegNews Best of Show Awards 2016 Winner! Nut Butter Filled Energy Bar by Clif Bar

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    How to Snack When You’re a Vegan Athlete

    Pre-workout snacking

    The key to pre-workout snacks is complex carbohydrates, which provide the energy to run that extra mile or lift one more set. But because carbs can be heavy, stick to light ones that don’t cause stomach cramps or make you feel sluggish. Some good examples of light carbs are bananas, dates, and apples. It’s also important to think about the amount of time between your snack and your workout. If you’re having a snack immediately before you hit the gym, stick to fruits. If you have more than an hour before your workout, choose heavier snacks such as oats and nuts to deliver a long-lasting source of energy to your hard-working body. The good news? Many types of plant-based protein are easier to digest than animal sources, which gives vegans an advantage when it comes to pre-workout snacking. Leafy green vegetables, such as spinach and romaine lettuce, are easily digestible and fuel your body with clean energy. To avoid feeling weighed down, avoid high fat foods before your workout.

    Another great pre-workout snack is dried tart cherries because they’re a good source of carbs for energy and antioxidants for inflammation reduction. Bananas fight muscle fatigue and prevent soreness, while vegan yogurt with berries is a great source of protein and antioxidants. To drink before your workout, grab a bottle of coconut water to maintain hydrated with electrolytes while fighting fatigue. You really only have a window of one or two hours on each end of your workout to do this, so prep snacks in advance and take them with you. This window of time supports energy balance, insulin regulation, and carbohydrate use in the body. Research suggests well-timed nutrients during proper ratios can help rebuild damaged muscle and restore energy reserves to enhance performance and body composition.

    Post-workout snacking

    Many people are hesitant to eat immediately after exercising because it feels counterproductive to pack on those calories after burning them off. However, eating within an hour after a good workout is beneficial because the period of time immediately after a workout is widely thought to be the most critical part of nutrient timing due to food’s power to rebuild, restore, and rejuvenate overworked muscles in the body. Plan to have a snack approximately 15–30 minutes after a workout to fight muscle fatigue before it sets in. The longer you wait to refuel your body, the longer it’ll take your muscles to recover. A healthy mix of protein and carbs is perfect for getting the job done. Examples of this are carrots with hummus, roasted white beans, and a mixture of whole almonds and pumpkin seeds. Protein shakes with vegan protein powder are popular post-workout snacks because they’re quick and easy. If you have some time to prep, put together a cold salad with broccoli, wild rice, and edamame for your post-workout snack. Vegan protein sources such as tofu, tempeh, and seitan are also great to eat after the gym.

    Snacks to avoid

    Just because something is meat-free doesn’t mean it’s healthy or beneficial for your workouts. In fact, some plant-based foods should be avoided because they weigh you down with unwanted fat and empty calories without the protein and carbohydrate combination your body needs to thrive. Vegan chips and muffins fall into this category, as well as white pasta and rice. Furthermore, pretty much all frozen vegan meals should be avoided because they’re packed with preservatives that detoxify your system and prevent it from performing at its highest level. Although they’re convenient, pre-packaged granola bars should also be avoided as snacks because they’re typically packed with sugar that’ll give you a boost of energy before making you crash. All of these snacking guidelines apply to vegans in general, but especially if you’re training and putting in grueling hours at the gym.
    sauce How to Snack When You’re a Vegan Athlete
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    How To Eat Like A Vegan (Without Actually Becoming One)


    Maybe you’ve considered a vegan diet, but can’t imagine a life without burgers, steaks, or hot dogs. Exercise physiologist Marco Borges — the trainer and lifestyle coach responsible for Jay Z and Beyoncé’s healthier eating habits — gets it. And he’s here to help. We recently spoke with Borges in Miami at Seed Food and Wine, the largest plant-based, conscious-living fest in the U.S., where he emphasized meeting people where they’re at in their diet. “This lifestyle affords people the health to be happy,” says Borges, and he stresses that it doesn’t mean you have to go all in, or not at all. Here, Borges shares doable tips to help you adopt a more plant-based lifestyle, no matter what you typically eat.

    Go Vegan, Get Ripped: How to Make the Switch

    1. Start small.

    If you want to deadlift 400 pounds, you don’t start with a fully loaded bar. The same philosophy applies to going vegan. “People say they want to go 100 percent,” says Borges, “but the moment you set up a platform of perfection, you set yourself up for failure.” Just as you’d slowly add weight week by week to hit that lift, Borges recommends starting small with a vegan diet. Incorporate one entirely plant-based meal to your diet once a day, and gradually grow to eat entirely plant-based one day a week — then two days, then three.


    2. Think of your gut.

    Plant-based diets are easier on the digestive system, Borges points out. And many studies have found they offer long-term rewards: Eating a vegan or predominantly plant-based diet is tied to less inflammation, a lower risk of diabetes, heart disease, and cholesterol, and lower blood pressure. On the flip side, eating a meat-based diet is connected with many serious illnesses, Borges says. “Studies have already shown a strong connection between animal-protein intake and increased colorectal cancer and heart disease.” What’s more, he adds that research also suggests “an increase in inflammation just one hour after a meal of meat, dairy, and eggs, which eventually causes a chronic inflammatory response that can impede the healing process.”

    3. Boost fitness gains.

    A common misconception to eating plant-based is that you won’t be fueled up for a hard workout. In fact, the exact opposite is true. Borges says that plants are easily digestible, and loaded with nutrients to provide instant, lasting energy to fuel exercise and beyond. This actually allows you to train harder and lift more. Borges recommends looking to beans, legumes, seeds, nuts, greens, and other plant-based sources for protein post-workout.

    4. Know you’re burning more fat.

    Eating a diet high in fiber boosts the metabolism, Borges says. That’s because dietary fiber, or roughage, is indigestible. (There are two types of fiber: soluble, which dissolves in water and can help lower blood sugar and cholesterol, and insoluble, which helps move things through the digestive tract.) Because the body can't easily break down fiber, it works harder to process through the stomach, small and large intestines, and colon, thus helping you burn more overall calories.

    5. Don’t sweat slip-ups.

    “The moment we think we’ve failed or that our best wasn’t good enough, we give up,” says Borges. If you find that you ordered a turkey sandwich or burger at lunch with your buddies even though it was supposed to be a meat-free day, don't beat yourself up about it. “Success comes in many different shapes and forms. It’s a feeling. When you believe that, that’s when you succeed,” he says. And that feeling may come from eating a more plant-based diet a few days a week, versus every one.

    Sauce: How To Eat Like A Vegan (Without Actually Becoming One) - Men's Journal
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