3 Simple Ways to Make Your Home Vegan-Friendly

vegan-friendly-home

A true Vegan knows that being so extends beyond one’s diet and kitchen.

Veganism is a practice abstaining from anything, directly or indirectly, related to animal products. It’s more of a lifestyle and not just some diet. It’s a personal preference to reject the usage of animal food source and by-products. This is to show respect and value animal rights, and having a leather couch doesn’t really reflect that. It takes a lot of dedication and unadulterated passion for animals and the environment to live as Vegan.

To help you live and breathe Vegan, here are four simple ways to make your home vegan friendly:

  1. Go for wood.

To be specific, furniture made from sustainable wood. Opting for tables, chairs, and other decors that are made from sustainable wood (woods that are manufactured from renewable and managed forests) shows your support against illegal logging and deforestation. Animals need the forest and foliage, and in this way you’re helping preserve their habitat.

This is also not limited to furniture; you can have a house completely built from sustainable woods. Just ask your home builder contractors on what options you have for wood. You can always go for woods that are most sustainable like timber, oak, and even fast-growing trees like pine.

  1. Choose your products wiselyCruelty Cutter App

We all know that there are companies that test their products on animals. It is simply outdated and barbaric to test on animals and let them suffer as if their existence is not as important as us. Millions of animals die every year to this tragic practice.

Opt for products, be it for home like cleaning agents or for personal like make-ups, that are eco- and animal-friendly. We’re in a generation where technology is beyond us and non-animal testing methods are available. There’s no excuse to abusing and torturing animals. There are many apps like Cruelty-Cutter that can help you make conscious choices. Also, PETA has an online search tool that can be used to find companies that are cruelty-free, so check first before buying.

  1. Fabric matters

There’s nothing that adds instant elegance and glamour to living rooms than a classic leather couch. Obviously, if you’re a Vegan, that’s not a great choice to embellish your house with. This goes as well with suede, silk, and wool. But if you still want to achieve that elegant look for your house, you can always opt for synthetic leather. You’ll get your couch and no animal has to die for it.

Practicing Veganism has some extra bonuses. One, is you get to save money. Instead of buying expensive silk curtains, suede shoes, or wool blankets, choose something cheaper like cotton, polyester, tencel, acrylic, or linen. A curtain is just a curtain at the end of the day. 

To be honest, these ways are easier to say than done. But if Veganism is your passion and your life’s principle, these are just simple ste ps to show your love and support for animals and the environment. Make your house more humane and eco-friendly. Make it Vegan, make it you.

– Jane

 

 

9 Reasons to Raise Your Kids Vegan

vegan-kid

When people decide to raise vegan kids, the debate emerges…

Veganism is more than a trend. People are subscribing to a vegan lifestyle due to the countless benefits including health (lower cholesterol levels, slimmer waistline,  normal blood pressure, etc.), animal welfare, and the environment. 

When people decide to raise vegan kids, however, the debate emerges. Will they subscribe their children to the same dietary lifestyle? Will it rather cause harm to children subjected to veganism in their early stage of life? Aren’t children supposed to get ample amounts of vitamins and nutrients from a variety of food including animal products?

The truth is, vegan kids exist because their parents believe in one or more of the reasons listed below:

1. Vegan kids may have slower physical growth compared to other kids their age and that’s totally fine!

Many parents are concerned that their children might not get the right amount of protein on a vegan diet. Naturally, children need protein to grow and a lot of people are thinking that their child’s height might be left behind compared to those kids of the same age who eat meat. Some studies even suggest that the growth of vegan kids is more gradual than those kids who are non-vegan.

However, that is actually a good thing. In a research made by Harvard School of Public Health in 2000, it states that nature has designed the human body to grow more gradually. Vegan children reach puberty at a later age which results in a longer lifespan compared to most people raised eating meat. Furthermore, vegan kids tend to keep up with the height of their meat-eating peers in adulthood, so height should not be a concern.

2. Plant-based foods offer the same nutrients that can be found in meat, fish and poultry.tabouli on fleek

According to Physicians Committee for Responsible Medicine or PCRM, eating a wide variety of fruits, vegetables, nuts, seeds, legumes and whole grains provides a diet with all the nutrients we need, including plenty of protein (B12 is the one exception that needs to be supplemented). Plants provide healthy sources of fat such as fat found in avocados and nuts. Many commercial cereals and non-dairy milks available in the grocery stores are also fortified with B12, calcium and vitamin C. 

3. Vegan kids do not acquire the taste for hot dogs and other processed meat.

Isn’t it cruel that vegan parents don’t let their kids enjoy hot dogs, hamburgers and fried chicken? These parents’ answer is no! Processed meat contains chemicals and compounds that are harmful to children’s health. Any parent in his right mind would not feed his child something that can lead to obesity or even cancer.
It’s true that parents are not always beside their children to check what they are munching on. What about birthday parties or play dates or school lunches where meat is commonly served to children?
This is not a problem for parents who have accustomed their children to a vegan diet since the first day of weaning. These kids do not salivate with the smell of barbecue and bacon. If someone gives them ho tdogs, they might give it a try but chances are they will not appreciate the taste.

4. There’s no drama at the dining table.

I can just imagine the agony of a mom watching her toddler handpicking carrots and lettuce out of the dishes she has prepared for the family. Some parents would mince vegetables in pieces almost invisible to the eye and trick their kids to eat vegetables. Some would frighten their kids with unrealistic stories on how they would end up if they will not eat their veggies. There’s a lot of frustration for both parents and children. Parents of vegan kids don’t have that problem because their children have been eating plants from day one and love them!

5. Those trips to McDonald’s and Apple-bee’s cost you in the long run.

Parents don’t always have the time and energy to cook for the family. Going to fast-food chains is so convenient but what about the long-term costs? An article published in Harvard Health Publications collated several studies that suggest that frequent trips to fast-food chains will result to frequent trips to the doctor in the future. Some of the adverse effects are skin allergies, asthma and obesity. A well-planned vegan meal is always cheaper.

6. It’s okay to break some family tradition.

It’s not the end if you don’t have Turkey during Thanksgiving. There are lots of cookbooks out there that can teach parents how to make sumptuous vegan meals on special occasions. Bringing up a child vegan ensures he/she won’t treat it as a loss if the family has greens on the table instead of meat.

7. Vegan kids learn how to take care of their body at a young age, even before they learn how to read and write.

If you decide to raise vegan kids, it’s important to explain to them why they have a different diet compared to their pals. You’ll be surprised that at a young age, they understand that our bodies are our temples and it’s our responsibility to taken care of ourselves.

8. They are compassionate to animals.

According to PETA Kids, vegan children tend to grow up as adults who recognize the rights and emotions of others. They usually become aware of the grueling process it takes for animals to end up in a plate, thus they would see foie grass as a product of humans’ cruelty to animals as opposed to a gastronomic luxury.

9. Vegan kids are happy.

Lifelong dietary habits are established at a young age. In fact, a study published in American Journal of Public Health shows that food choice behaviors should be established prior to sixth grade. If a no-meat diet was introduced at an early stage, vegan kids do not feel deprived or limited.

Shifting from an omnivore to a vegan diet can be a challenge for adults. Fortunately for vegan kids, they don’t have to go through the same difficult process of giving up old bad habits for new healthy, compassionate ones. Dr. Robert Lehman from the Pediatric Affiliates of Hampton Roads explained that introducing a certain diet to a child in the early stages of life forms habits that they will likely continue to practice long-term. Dr. Lehman says, “Healthy parental habits greatly influence the patterns that children develop and continue to demonstrate until adolescence and adulthood. In addition to exposure and intake of nutritious food choices, family mealtimes are a good medium to provide structure and security to children in helping them grow into healthy, well-adjusted adults.”

  • Jane

Mom’s Grits Extravaganza

grits-extravaganza

I love southern comfort food… even in the hot summer months!

It is always challenging to take a favorite comfort food and make it delicious, healthy, and vegan. This easy vegan recipe takes a classic, grits, and gives you a dish that you can feel good about eating. It is yummy, creamy, and extremely satisfying!

 Grits Extravaganza

  • 1/4 cup organic yellow stone ground grits (polenta)
  • 1 cup vegetable broth (low or no sodium)
  • 3/4 cup mushrooms, chopped
  • 1/2 cup bell pepper of choice, diced
  • 1/2 cup onion, chopped
  • 1/3 cup cooked vegan sausage crumbles
  • 2  sun dried tomatoes, chopped (optional)
  • 1/2 tablespoon Earth Balance Buttery Spread
  • 1/4 cup vegan cheese shreds of choice
  • dash hot sauce (optional)
  • sea salt to taste
  • black ground pepper to taste
Cook grits according to package directions, using the vegetable broth instead of water.
Saute the vegan sausage crumbles, bell pepper, onion, and mushrooms in a little olive oil and add to cooked grits.
Add the sun dried tomatoes, earth balance, vegan cheese, hot sauce, pepper and salt to taste. Stir over low heat until cheese has melted.
Enjoy!

Summer Salad with Pistachios, Cherries, and an Orange Ginger Vinaigrette

mesclun-salad-recipe

This fresh summer salad with an ultra cool dressing will get you through a hot afternoon!

“Some Like it Hot”…. As Summers grip intensifies, proper hydration and nutrition are critical. Our simple Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries is topped with an Avocado Crostini and finished with our Bright Orange Ginger Vinaigrette.

Mesclun Salad with Crunchy Pistachios and Sweet Seasonal Rainier Cherries with a Bright Orange Ginger Vinaigrette

Serves 2

Ingredients

  • 1 large handful of tender Mesclun
  • 1 small handful of halved baby tomatoes
  • 1/4 thin sliced medium red onion
  • 1/4 cup raw unsalted Pistachios
  • 1 sliced toasted or grilled ciabatta cut in half
  • 1 avocado
  • 1/4 thin sliced yellow pepper
  • 8-10 Rainier Cherries

Ingredients for dressing..makes approx 3/4 cup

  • 2 tbsp Rice wine Vinegar
  • 1 Orange juice and zest
  • 2 tbsp Agave Nectar
  • 1 tbsp minced ginger
  • 2 cloves minced garlic
  • 5 tbsp extra virgin olive oil
  • 1 small handful cilantro
  • 1 tbsp Dijon mustard
  • salt and pepper to taste

Directions for salad…In a large bowl gently fold lettuce, tomatoes, onion and yellow pepper..spread avocado over toasted ciabatta and season with salt and pepper…arrange salad on a plate and sprinkle with pistachios and garnish the outer edge with cherries..place avocado crostini directly over the top…

Directions for Dressing…in a food processor combine all ingredients except olive oil and pulse to incorporate..while blade is running slowly add olive oil until blended..drizzle over salad and serve immediately !…Enjoy

Tips..regular cherries can be substituted as well as walnuts or pecans..add marinated baked tofu for additional protein.

Enjoy!

-Ron

 

Bikini Competition: Behind the Scenes

bikini-competition-awards

“Roller coaster of emotions is an understatement. I would say though, it was one of the best weeks of my life…. “

Pre and Post PEAK WEEK

Roll back to the beginning of March 2016. This was just 3 weeks ago and I was on PEAK WEEK. This is a term used in the fitness competition world. This is the final week before you take the stage. My workout and diet was changing by the day. Nevertheless I was tired from all the changes, but my excitement from it all kept my adrenaline up and I was on the move. I continued to workout up until the day before the show. However I felt like a princess because Thursday and Friday I did all my pampering. Waxing, nails, massage, checked into the hotel and had my spray tan. I felt on top of the world, although 100% nervous and still kinda questioning what the heck I was doing, I felt confident and amazed at what I had done over the past 12 weeks. It was show time! Roller coaster of emotions is an understatement. I would say though, it was one of the best weeks of my life…. I took home 2 trophies that day, First place Novice and Second place Overall..

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So what happens post competition…

Honestly the mental fuck doesn’t stop, if anything it might even increase, if you can believe that. The thought process that you have to maintain or want to constantly look like you did during peak week and while on stage is something that is frankly not realistic or achievable. If it is, not for long and is completly unsafe and unhealthy. Therefore, not for me. I already knew that going into this process but that HIGH that you have during peak week is well high and the day of competition is the only thing I can compare it to is when you do something for the first time and you love it. Something that you excel at. All the jitters the nervous feeling, the feeling of accomplishment and feeling proud of all your work. I’ve only ever experieneced this probably in comparrison to running my first marathon, maybe dating back to high school when I realized I had fallen in love for the first time,won a debate, completed my masters degree, got a raise / promotion at work. These are other things I could say are relatable experiences when you just feel ultimately at your BEST performance. But like I said, those of just moments in time, they don’t last forever and like all of that the after math happens.

When I woke up the day after it hadn’t sunk in what had happened yet. Trufully,

Photo Credit: Per Bernal

The Veg Effect

The-Veg-Effect-Documentary

My friend and fellow fitness enthusiast Stic, of the hip hop duo Dead Prez, was recently featured in a documentary called “The Veg Effect”.

To watch this series visit https://vegeffect.com

This documentary follows 5 different individuals who have adopted, on various levels, a vegetarian diet and lifestyle.

On set with Stic during filming for The Veg Effect!

Stic is 100% veg and recently challenged himself to gain 20 lbs. of lean muscle on a whole food, plant-based diet, void of supplements, pills and powders – just straight up food! He did his strength training with me and his wife, and holistic nutritionist, Afya put together his nutrition plan and was a complete wizard in the kitchen. Because of this, and his dedication to the plan, he accomplished the 20 lb. gain in 2.5 months, one and a half months faster than his goal!

This eventually became our book, Eat Plants, Lift Iron which you can learn more about by clicking here!

Our story was a small part of he and his family’s feature in the Veg Effect documentary, and it was a huge honor to be invited to be part of it!

Doing some heavy bag work with Stic during filming for The Veg Effect!

Click here to check out Stic and the rest of the Veg Effect features!

About the Veg Effect from vegeffect.com:

“This isn’t some scare-you-into-a-rage film about the food industry. Or about regretting yesterday.

This is a documentary series about how we can change the world by answering one simple question: What are we going to eat today?

Directed by Alison Klayman (Ai WeiWei: Never Sorry) for MorningStar Farms®, the series follows 5 real stories, from real people with very different lives, each choosing to make a difference with their own personal way to veg.”

The documentary series is currently available on: vimeo, YouTube, dailymotion, amazon, iTunes, and EatingWell.
 

With my friend Stic after filming for The Veg Effect!

 
Stay Strong AND Healthy and find YOUR #waytoveg!
 
-Scott

Mexican Cauliflower “Rice”

cauliflower-rice

This Mexican “rice” is colorful and delicious without a single “bad” carb! No need for processed grains to be satisfied… all you need is cauliflower!

This healthy vegan recipe is made with raw cauliflower which is rich in fiber and nutrients, but if you want to add a more nutty flavor, try toasting the rice in the oven at 375F or on the stove in a sauté pan with 2 teaspoons of olive oil until golden brown!

Mexican Cauliflower Rice

Ingredients:

  • Cauliflower Head, shredded 1 head
  • Diced Tomato, canned 1 cup
  • Yellow Onion, brunois 1/2 each
  • Garlic cloves, minced 2 each
  • Cilantro, minced 1/4 cup
  • Jalapeno, brunoise 1 each (Optional)
  • Tomato paste 1 Tbls
  • Lime, juiced 1 each
  • Cumin 1/2 teaspoon
  • Onion Powder 1/2  teaspoon
  • Garlic Powder 1/2 teaspoon
  • Black Pepper ¼ teaspoon or to taste
  • Salt to taste

Directions:

1. Sanitize all work areas, cutting boards,
equipment and sinks used in the preparation of this
recipe.
2. Process raw cauliflower in a food processor, pulsing a few times, until achieving rice consistency. DO NOT OVERPROCESS. Another option is to use a kitchen shredder. Using a cheese cloth, squeeze the water out of the rice. Set aside in a mixing bowl and add cumin, garlic powder and onion powder.
3. Process tomatoes and tomato paste in the food processor until smooth and set aside.
3. Heat oil in a sauté pan, medium high. Sauté the onions until translucent.
4.Reduce heat to medium, add garlic and brunoise jalapenos and cook, stirring constantly until fragrant, about 1 1/2 minutes.
5. Stir in tomatoes, cook for a few minutes until reduce by 2/3.
6. Stir in the cauliflower rice and cilantro, squeeze half lime and mix. Season with salt and pepper.

Enjoy!!

-Carolina

Mom’s Vegan Chili

Moms-Vegan-Chili

This recipe came from the mother of my best ex-husband ever 😉 I just tweaked it a little bit to make it a vegan chili recipe that would be Sexy Fit Vegan-approved!

It is really delicious! It can certainly fill you up all on it’s own, but I’m all about comfort food, so when I’m in the mood for a vegan-friendly comfort meal I like to serve it with:

Grilled cheese sandwiches, using Ezekiel bread, Vegennaise, a combination of sliced and shredded vegan cheeses, and earth balance spread on both sides of the bread, before grilling – a comfort food feast!

Mom’s Vegan Chili

  • 3/4’s cup chopped onion, sauteed in a little oil
  • 1 red bell pepper, diced
  • 1 28 oz. can crushed tomatoes, undrained
  • 2 packages of Beyond Meat
  • 1 10 oz. can enchilada sauce
  • 1 8oz. can tomato sauce
  • 1 14 oz. can chopped green chilies
  • 2-3 T chili powder
  • 1 t dried oregano
  • 1/2 t cumin

Combine everything in a crock pot, slow cooker and cook on low for 8 hours

Or

Combine everything in a large pot and cook on the stove on low for an hour, stirring occasionally.

Enjoy!

 

 

 

Japanese Cucumber, Orange Pepper and Red Grape Salad

Japanese-Cucumber,-Orange-Pepper-and-Red-Grape-Salad

This gourmet vegan salad recipe is sure to please your taste buds (and it looks beautiful too)!

Sleek, Swanky, and oh so Slimming our…””Japanese Cucumber, Orange Pepper and Red Grape Salad””…with Black Sesame Seeds finished with a Bright Sesame Vinaigrette with allow you to stay..”Cool as a Cuke!”…all Summer Long!

Ingredients

3 cups sliced English Cucumber..(half moon)
1/2 cup very thin sliced red onion
3/8 cup thin sliced Orange Pepper
1 cup seedless plump red grapes sliced in half
3 Tbsp chopped chives
1 1/2 tsp black sesame seeds
1/2 of an Orange…zested
1/4 tsp red pepper flakes
Kosher Salt and Pepper to taste

Ingredients for Dressing

1/4 cup rice wine vinegar
3/4 tsp toasted sesame oil
1 tsp agave nectar
1/8 tsp kosher salt

Directions..In a large bowl..combine all ingredients except dressing and gently fold together..in a small bowl combine rice wine vinegar, agave nectar and salt..then slowly whisk in sesame oil..pour directly over cucumber salad..cover and refrigerate at least 15 minutes to allow flavors to come together…recheck for seasoning…garnish with more black sesame seeds…Enjoy!!!

-Ron

Black Kale and Spinach Salad

Black-Kale-and-Spinach-Salad

Making Love Out of Nothing at All…

We used what was on hand to create an exotic salad of, “Hearty Black Kale, Tender Baby Spinach and Sweet Basil, along with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango topped with our fabulous Rosemary Croutons, finished with a bright Shallot Vinaigrette!

Black Kale and Spinach Salad with Baby Black Lentils and a Dusting of Cashews, Sweet Raspberries and Mango with Rosemary Croutons and a Shallot Vinaigrette

Ingredients

  • 2 large handfulls chopped Black Kale
  • 2 small handfulls baby spinach
  • 10-12 torn leaves of fresh Basil
  • 3/4 cup baby black lentils
  • 1 large mango diced
  • 1/2 red onion sliced
  • 4 tbsp cashew dust..(ground cashews)
  • 1 red bell pepper sliced
  • 1 handful of Rasberries to top
  • Rosemary croutons to garnish (see Kale Salad reicpe at CallicoonKitchen.com for rosemary croutons)

Dressing

  • 3/8 cup minced shallot
  • 3/8 cup extra virgin olive oil
  • 3 1/2 tbsp white wine vinegar
  • 3/4 tsp dijon mustard
  • 1 tsp agave nectar

Serves 4

Place all in a sealed jar and shake well..refrigerate unused portion.

Directions for salad…combine the 3 different greens in a large mixing bowl..add mango, onion and red pepper and drizzle with dressing to coat..season with salt and pepper..arrange on a plate and top with black lentils and Rasberries ..sprinkle with cashew dust and top with croutons.

Tips: Do not overdress salad. In place of raspberries you can substitute blackberries or blueberries.

Enjoy!