A combination of fresh Asian vegetables with a simple and savory soy ginger sauce create a delectable Chinese vegetable fried rice. This quick and easy vegan recipe allows you to prepare and enjoy take out in the comforts of home!

Authentic Chinese Vegetable Fried Rice

Ingredients

1 c Shiitake mushroom, sliced
2 tbsp olive oil
1 c baby bok choy, sliced
1 c snap peas
1 c red pepper, thin sliced
2 tsp ginger, minced
3 cloves garlic, minced
4 scallions thin sliced (white and green)
1 c carrot, diced
2 c cooked cold brown rice (short or long grain).

Soy Ginger Sauce

3 tbsp low sodium soy sauce
1 tbsp hoisin sauce
2 tbsp brown sugar
3 tbsp rice wine vinegar
3 cloves garlic, minced
2 tsp ginger, minced
2 tsp toasted sesame oil
2 tsp siracha

Directions

Mix all ingredients for Soy Ginger Sauce in a medium bowl and set aside.
Prep vegetables as noted in ingredient list.

Heat olive oil in a wok on med/high heat. Add garlic and ginger and sauté for 1-2 minutes. Add shitake and sauté 2 minutes. Add carrot, bok choy and red pepper slices and sauté 2-3 minutes. Add snap peas and scallion and sauté 1 minute. Add rice and Soy Ginger Sauce. Combine well and heat through for an additional 2-3 minutes. Serve immediately topped with a drizzle of sesame oil or crushed cashews.

Tips
Cook rice al dente ahead of time then chill in the refrigerator.
Be sure to use med/high heat with your wok. Do not overcook vegetables … they should have some crunch.
Watch Ron prepare the dish at callicoonkitchen.com

Enjoy!

08 Mar 2016

Ella Magers, MSW

Traveling Vegan, Vegan Nutrition, Vegan Product Reviews, Vegan-Friendly Restaurants, Vegan-Related Current Events

Tags: healthy travel, vegan cruise, vegan diet plan, vegan travel

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The Holistic Holiday at Sea Experience

I’m back from a week aboard the MSC Divina on the Holistic Holiday at Sea and am bringing home tons of great info and experiences to share!

Let me start by saying that it was one packed week. My good friend Anne came with me on the trip and we both agreed that the experience was a perfect mix of fun and education. One of the hardest part about the trip was deciding which classes and lectures to attend because there were so many to choose from. I couldn’t ask for a better problem to have!

I could go on and on about the details but photos do a great job at telling the story…

The Ship:

Holistic-Holiday-at-Sea-Photos

The MSC Divina is a classy ship with great service, and our room was very comfortable.

The Dining:

For breakfast and lunch, Anne and I went for the vegan buffet because there were so many activities we were trying to squeeze in during the daytime. We went for the sit-down dinners though, which included a 5 course meal every night! It was refreshing not to have to question the servers about how the food was made. For once, being vegan was the norm not the exception. So cool!!! Dinner was also the time we met the most interesting people from all over the country, everyone with a unique story about how they came to be on the cruise. I definitely recommend attending the dinners every night, and sitting with new people each meal.

The Excursions:

Holistic-Holiday-At-Sea-Excursions

Book your excursions early! We made the mistake of waiting until the last minute and many of the excursions were booked, especially the ones that came with a vegan lunch included. This year we went to Saint Thomas, Nassau, Bahamas, and San Juan, Puerto Rico. We have a good friend who lives in San Juan so were lucky enough to have a personal, local tour guide on that stop.

The Classes/Lectures:

Holistic-Holiday-At-Sea-Lectures

There were inspirational classes and lectures of different topics offered over the course of the week by some of the world’s leading experts on nutrition, cooking, and fitness. It was hard to pick which ones to attend because I was interested in so many! I even tried a qi gong class one day, which is something I’ve always been curious about. I was thrilled that one of my all-time favorite speakers, Dr. Greger, was there, and after his last talk, I ran up to the stage to say hello and give him a copy of my book. He was so thankful and we agreed we needed to team up because, as he put it, “The paleo people are killing me!”

The Amenities:

Holistic-Holiday-At-Sea-Gym-Spa I managed to make it to the gym early most mornings. The gym is at the very front of the ship and give you a gorgeous view of the sunrise over the water. Yoga and other classes were also offered every day at 7am as well as throughout the day as well. The ship also has a nice spa where Anne and I got an amazing massages after loosening up in the steam room and relaxing for a bit.

The Book Signings:

Holistic-Holiday-At-Sea-Book-Signing

There were book signings every evening. I felt so honored to be there among such inspirational authors.

A big thank you to Sandy Pukel, the dedicated founder of the Holistic Holiday at Sea for inviting me on the cruise. I am incredibly grateful to have been a part of such a special week.

Stay tuned for more info on next year’s cruise including early bird specials!!!

01 Mar 2016

Dani Lynch

Guest Blog Posts, Vegan Recipes

Tags: chia seed pudding, chia seeds, easy vegan recipes, healthy recipes, healthy vegan dishes, vegan breakfast, vegan dessert, vegan diet plan, vegan snack

1 Comment

Omega 3 Triple Power Pudding

Chia pudding packs a powerful omega 3 punch and is a great way to start your day off right!

Known for increasing strength and stamina, chia seeds are an easy source of the all important omega 3 essential fats. Boost it even more by

adding flax and hemp seeds, well-documented plant sources of omega 3, beneficial for the health of our joints, heart, brain and hormonal balance. Who knew eating healthy could taste so good?!

Ingredients:

1 cup liquid (coconut water, nut milk, or water)
2 tablespoons chia seeds, ground
1 tablespoon flax seeds, ground
1 tablespoon hemp seeds

Directions:

Mix all of the ingredients together in a bowl.
Allow the pudding to sit for ten minutes.
Add berries, nuts, superfoods, sweetener and essential oils of choice.

Comments:

 The pudding in this photo has raspberries, pine nuts, and kelp powder, with Fennel and Spruce essential oils from Young Living (the best, purest and safest for culinary use).

 Sweetened with a few drops of Stevia extract from Young Living.

Recipe Gratitude to Amy Bacheller.

For more of Amy’s amazing raw recipes check out www.scentfromheaven-sb.com

Facebook: www.facebook.com/scentfromheavensb

Instagram: @amybbacheller

28 Feb 2016

Kirsten Mitchell

Guest Blog Posts, Vegan Recipes

Tags: easy vegan recipes, healthy vegan recipes, vegan diet plan, vegan protein, vegan recipes

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Grilled Chickpea Salad Sandwich

Healthy vegan comfort food anyone?

Yes please! This grilled chickpea sandwich is protein packed and reminiscent of the grilled cheese sandwiches I loved in my youth. Chickpeas are also extremely high in fiber.. two cups of them contain the total recommended daily value. Conveniently, canned beans seem to have about the same nutritional benefits as dried beans you soak and cook yourself (HERE is a video by Dr. Michael Greger explaining.)

Grilled Chickpea Salad Sandwich

Ingredients:

1 can chickpeas drained and rinsed
1 Tbsp sriracha
3 Tbsp vegan mayo ( I used Vegenaise)
3 Tbsp nutritional yeast
1/2 tsp salt
1 stalk of celery diced
2-3 green onions chopped
Ezekial bread or whole grain bread of choice
Vegan margarine ( I used Earth Balance)

Instructions:

Mash chickpeas with sriracha and then add the vegan mayo, nutritional yeast and salt. Mix and then stir in celery and green o ezekial nions. Make sandwiches, grill and enjoy!

I used Ezekial bread to up the protein content. Two slices contains 8 grams of protein.

If you haven’t tried it, I would definitely recommend it!

23 Feb 2016

Ella Magers, MSW

Environmentalism, Going Vegan Tips, Traveling Vegan, Vegan Nutrition, Vegan-Friendly Restaurants, Vegan-Related Current Events

Tags: seed food and wine, vegan cruise, vegan diet plan, vegan events, vegan festivals, vegfests

4 Comments

Top 8 Vegan Events 2016

Mark your calendars and grab some tickets because 2016 is packed full of vegan events worth checking out!

I’m giving you my top 8 picks for vegan festivals and events, some based on my own experiences, others based on speaking with like-minded experts such as Vegan Bodybuilding and Fitness founder Robert Cheeke. I ran into Robert at Brendan Brazier’s book launch party last month and was able to ask about his favorites since he pretty much travels year round attending and speaking at these events!

Holistic Holiday at Sea

February 27-March 5, 2016 Holistic-Holiday-at-Sea-Photos

I’m super psyched about this year’s cruise because I was lucky enough to have been invited as a special guest. Robert Cheeke told me that out of all the events he attends this is his absolute favorite (this will be his sixth year in a row on board)! I’m especially excited because some of my favorite nutrition experts (like Dr. Michael Greger), plant-based chefs, and fitness pros will be on board presenting and teaching. I’ve found that most health or wellness-focused cruises offer yoga but not strength and conditioning type classes. Not true for this cruise! There is a class for everybody and every mood, so in addition to yoga and pilates there are also boot camp and body building type of classes from some of the top names in the fitness world. And the other part about this cruise that makes it different than other health cruises is that it not only gives you the opportunity to detox and relax, but also is upbeat with a wide variety of things to do from cooking classes to snorkeling to cocktail parties… how appealing does that sound?! Then there are the awesome plant-based meals, catering not just to people eating vegan, but also those who eat gluten-free or oil-free. I just find this incredible, and I want to experience it with you all!

Here is a description of the experience:

“Holistic Holiday at Sea presents the ultimate gift for your mind, body and spirit. Share the experience and wisdom of some of the world’s leading authorities and experts in holistic living and natural health. Cruise the Eastern Caribbean on one of the world’s premier Italian luxury liners, the MSC Divina, which combines the style and sophistication of Europe with American comforts and convenience. Visit exciting ports of call as we sail from Miami, Florida to natural paradise Charlotte Amalie/St. Thomas, USVI; historic and vibrant San Juan, Puerto Rico; and sun-soaked Nassau, Bahamas. All this and more while you dine on specially prepared vegan natural foods and beverages prepared by our own chefs. Lectures and workshops included.”

When they say, “health experts,” it’s the real deal… the line-up includes Dr. Michael Greger of NutritionFacts.org (one of my all time favorite speakers), Dr. T. Colin Campbell, co-author of The China Study” and featured in Forks Over Knives, Dr. Neal Barnard, founder of the Physicians Committee for Responsible Medicine, Dr. Michael Klaper, long-time radio host and acclaimed health educator, Chef AJ, inspiring speaker and author of Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight… and this is just to name a few. You MUST see the line-up. It’s crazy! And 95% of ALL the classes, workshops, presentations, and lectures are included in the price of the cruise, including the big names guests. Plus, these presenters are not all quarantined off in their own VIP areas, they eat and hang with everyone on board.

I’m honored that the bookstore will also be carrying my new book, The Six Weeks To Sexy Abs Meal Plan! I will be doing a book signing as well.

As I mentioned above, there are also daily yoga, pilates, fitness, running, meditation, and body building classes. Food options for everyone, including vegan, gluten-free, and oil-free. There will be vegan pizza and ice cream parties and other social events and parties. We’ll have opportunities to swim, snorkel and kayak in the beautiful Carribbean waters. On top of all that, this is all on an award-winning environmentally friendly ship!

I hope to see a bunch of you guys on the ship, but if you’re not able to make it this year, go ahead and put it on your calendar for next year – tickets are available now for early bird special prices.

Learn more about the 2016 Holistic Holiday at Sea Cruise HERE.

Seed Food and Wine Festival

November 2-5, 2016

I absolutely adore this festival! Only in it’s third year of existence, the Seed Food and Wine Festival is a huge hit and growing rapidly. One of the things I like most about this festival is it’s focus on marketing to the main stream. Nothing makes me happier than seeing non-vegans be open-minded to learning the all the “whys” and “hows” to go vegan, and the events of this festival attract those people (along with already established vegans).

Details for Seed Food and Wine 2016 have not yet been made public, but I’m sure it will not just match, but also exceed the quality of last year’s.

Seed Food and Wine is described as “a weekend adventure for guests who want to sip, savor and experience conscious, sustainable plant-based living. All activities are carefully crafted to take guests through a one-of-a-kind journey from cooking demonstrations, wine tastings, celebrity chef dinners, craft beer and spirits tastings, celebrity cook-offs, fitness to body care, workshops, yoga, urban gardening, a 5k run, kids day and more. SFWFs line-up features something for everyone and showcases the beauty of the tropical paradise that is Miami and her beaches. Everything served during the festival will be plant-based (vegan) and whenever possible organic and non-gmo certified.”

To get an idea of the kind of events there will be, read about some of the 2015 events (just to mention a few):

FIRST ANNUAL PLANT BASED BURGER BATTLE™

Walk the green carpet, and chow down on plant-based burgers created by chefs from across the country, cast your vote for BEST VEGGIE BURGER IN AMERICA, enjoy paired craft brews by Brown’s Distributing curated by Box Elder Wynwood, Reeds Root Beer Floats, live music with the MAGIC CITY HIPPIES and great company. Celebrity judges include: Burger Beast, John Salley, Nic Adler, Nom Yourself and Chef Derek Sarno (Whole Foods Market·Austin).

FOOD FORWARD

Bringing together thought leaders, entrepreneurs, and innovators to create a NEW conscious and sustainable food system.
This all day conference is designed for food and sustainability industry entrepreneurs, farmers, chefs, government and education leaders and those passionate about our future. There will be six workshops covering a variety of subjects including: Food Waste, Regenerative Agriculture, GMOs and Organics, Made In Miami Entrepreneurs feeding our community, Sustainability and Sea Level Rise, Feeding Good Food to Everyone.

FUTURE OF FOOD DINNER EXPERIENCE with CHEF MATTHEW KENNEY, SCOTT WINEGARD, AARON ADAMS & CHEF JONNY SENINGEN

The ultimate evening for plant-friendly foodies, start with cocktails & hors d’oeuvres, followed by a 5 course wine paired dinner presented by some of the best plant inspired chefs in the country, Chef Scott Winegard for Matthew Kenney Cuisine, Chef Aaron Adams from Farm Spirit in Portland and Chef Jonathan Seningen from Dirt Miami.

SEED WYNWOOD 5k RUN, YOGA, MEDITATION & FESTIVAL DAY PACKAGE

Start the day with a 5K run through the art filled streets of Wynwood. Lead by ultra-endurance athlete, RICH ROLL, Miami’s very own, “WE RUN MIAMI”/ FRANKIE RUIZ, ELLA MAGERS the Sexy Fit Vegan and JOHN LEWIS the Bad Ass Vegan.

Then you will hit the mat for a yoga class with MEGHAN ELIZABETHfrom LoveLife Wellness Center, AMY DANNHEIM from Green Monkey Yoga and CORBIN STACY from Namastacy Yoga. Then take a breather with JENNIFER GRACE leading a guided meditation.

Pleasure awaits after all that hard work, as you enter the festival first before the public. Enjoy the ultimate day of plant-based health, wellness conscious and sustainable living with a beer garden, live music, chef demonstrations, speakers stage, yoga lounge, fitness zone, crafts, apparel, edible garden demonstrations, organic cruelty free beauty bar and over 100 restaurants, bakeries, brands, wines, spirits and juices sampling delicious plant based treats all day.

SEED FESTIVAL DAY AND TASTING VILLAGE

Enjoy free sampling all day at the ultimate day of plant-based health, wellness conscious and sustainable living with a beer garden, live music, Chef Demonstrations, Miami Book Fair Speaker Stage, yoga lounge, fitness zone, crafts, apparel, edible garden demonstrations, organic cruelty free beauty bar and over 80 restaurants, bakeries, brands, wines, spirits and juices sampling delicious plant based treats all day. Young Veg Advocate Award will be presented at 3pm on the main stage.

SPROUTS KIDS DAY

A fun afternoon for the entire family: Kids take part in an interactive learning experiences, from planting their own container gardens at the hands-on JugoFresh gardening lab, trying their hand at yoga with Magda Lopez and making their very own veggie pizzas with Chef Charlie Chen, and hitting up the Bunnie Cake’s cupcake lab to decorate and munch on organic, vegan, gluten-free cupcakes. We didn’t forget moms and dads, this year we will have a lounge with mocktails and yummy bites just for you. (programming designed for children ages 3 to 10).

Tickets to some of the events sell out quickly (the dinners especially) so stay tuned and as soon as they’re announced, jump on those tickets! The festival as a whole is on the pricey side compared to many other vegfests, but once you go you’ll understand why. The Seed Food and Wine Festival takes vegan to the next level!

Toronto Veg Food Fest

September 9-11

I haven’t attended this one, but Robert listed it among his top picks and it has received great reviews!

Here’s how the Toronto Vegetarian Association describe the festival:

Regarded as the largest event of its kind in North America, the Veg Food Fest provides an unparalleled opportunity to sample the very best of vegetarian cuisine. Each year, visitors discover delicious new products and innovative ideas from more than 100 exhibitors and enjoy informative presentations and exciting cooking demonstrations.

Over the years the Vegetarian Food Festival has featured the brightest minds of the vegetarian movement including nutrition researchers Dr. T Colin Campbell (The China Study) and Brenda Davis, RD (Becoming Vegetarian, Becoming Vegan) as well as animal advocates Gene Baur (Farm Sanctuary) and Melanie Joy (Why We Love Dogs, Eat Pigs & Wear Cows). We’ve showcased dozens of amazing cookbooks through cooking demonstrations by Terry Hope Romero & Isa Chandra Moskowitz (Veganomicon, Vegan Cupcakes Take Over The World, and many more), Taymer Mason (Caribbean Vegan), Sarah Kramer (How It All Vegan), and Toronto’s jae steele (Ripe From Around Here) and Doug McNish (Eat Raw, Eat Well). We’ve also highlighted important documentary films such as Forks Over Knives,Peaceable Kingdom, and Vegucated.

Featuring plethora of delicious foods, and a friendly, supportive atmosphere, the Veg Food Fest fits perfectly with the mission of the Toronto Vegetarian Association: to inspire people to choose a healthier, greener, more peaceful lifestyle.

For details about our most recent Veg Food Fest, please visit vegfoodfest.com

Here are links to a few more popular vegan festivals around the country (click on the pictures)…

Vegan Beer and Food Festival

June 11, 2016 in Portland and June 18, 2016 in Los Angeles

Texas VegFest

April 2, 20116

Chicago Vegan Mania

October 1, 2016

Tampa Bay Veg Fest

November 12th, 2016

If you’ve been to other annual events/festivals please share with us!

19 Feb 2016

Dani Lynch

Guest Blog Posts, Vegan Recipes

Tags: healthy vegan dishes, healthy vegan recipe, raw pizza, raw vegan recipe, vegan diet plan, vegan pizza

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Ever thought you couldn’t adopt a raw vegan diet because you couldn’t give up pizza?

Happy Friday everyone. Today I want to share with you a recipe that is guilt free, vegan, low lat, oil-free and even salt free! Yes, I’m talking about Guilt Free FullyRaw Pizza from FullyRaw by Kristina. These mini pizza’s are so delicious and are the perfect finger food for a fun time with friends. Pizza Night Anyone?

This recipe calls for local organic ingredients, if available.

Guilt Free FullyRaw Pizza

Recipe for the Sundried Tomato Crust:

2 medium sized zucchinis
1 cup sundried tomatoes
1 cup raw mushrooms
2 scallions
1 cup fresh basil
1 cup fresh sage
1 tablespoon thyme
handful fresh spinach or kale

Recipe for the Cauliflower Zucchini Thyme Crust:

2-3 small zucchinis
Half of 1 large cauliflower
Juice of half a lemon
After blending, sprinkle in some freshly picked thyme or rosemary

Pick which crust you would like to make and put all ingredients in a high powered blender. Once blended into a creamy consistency, place on your teflon sheet and tray, in the shape of a pizza crust. Smooth out and place in the dehydrator. Dehydrate these crusts at 112 degrees for 10 hours.

Don’t own a dehydrator? No problem! Turn your oven on to the lowest setting until desired consistency. Time may vary.

Recipe for the FullyRaw Marinara:

1 cup soaked and rinsed sundried tomatoes
1 cup red cherry tomatoes
handful fresh basil
sprinkle of fresh rosemary, thyme, or other herb of choice
Optional: slice of jalapeño

Blend all ingredients in high power blender until desired consistency.

Recipe for the FullyRaw Pesto:

2 medium sized zucchinis
4 tablespoons of raw pine nuts
Juice of one lemon or lime
Optional: 1 tablespoon hemp seeds
1 large handful of basil
1 large handful of fresh spinach

Blend all ingredients in high power blender until nice and creamy

Spread your FullyRaw Pesto and Marinara on your pizza crust. Add any toppings you desire like tomatoes, spinach, bell peppers, jalapeño, red onion, green onion, and more! Enjoy.

Posted with permission by FullyRaw by Kristina. Check out FullyRaw by Kristina for more tips, trick and recipes https://www.fullyraw.com/

16 Feb 2016

Kirsten Mitchell

Going Vegan Tips, Guest Blog Posts, Uncategorized, Vegan Recipes

Tags: breakfast ideas, easy vegan recipe, healthy breakfast recipes, vegan breakfast, vegan diet plan

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5 Quick Power Packed Breakfasts

We’ve all heard it hundreds of times….breakfast is important!

I think the reason a lot of us skip it is because we are pressed for time, bored with the usual options or have failed to plan ahead. Here are five recipes that will hopefully not only have you eating breakfast everyday, but loving it too. It’s my favourite meal of the day!

You will notice that these are all of the sweet/fruity category, as I tend to gravitate to towards fruit in the morning and generally I have found savoury breakfasts to be more time consuming. The first three are quick and easy to make in the morning, and the last two you need to make the night before. Also I would strongly encourage investing in a high speed blender…I use mine multiple times daily and it really makes getting all those fruits and vegetable into your diet a breeze.

Mixed Berry Nice Cream

The simplest of them all! Nice Cream is literally frozen bananas (they must be ripe!) blended with a splash or two of non-dairy milk and the add ins of your choosing. Here I have used 1 banana with 1/2 C of frozen mixed berries and topped with sliced almonds. But you can add whatever you want….cocoa powder, peanut butter, different mixed fruit…the possibilities are endless. Just throw it in the blender and you have breakfast in seconds.

Pumpkin Spice Protein Smoothie Bowl

A variation on nice cream is the smoothie bowl. Same concept, different texture, and you can get a bit fancier 🙂 Again you can play around with it but this is one of my favourite versions:

1 1/2 ripe frozen bananas
1/2 C canned pumpkin
3/4 C non dairy milk ( I used unsweetened almond milk)
1 scoop of vanilla or unflavoured vegan protein powder
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice

Add all ingredients to a high speed blender and blend until smooth. Top with raw pumpkin seeds. granola and unsweetened coconut. Recipe adapted from Pumpkin Pie Smoothie Bowl.

Chocolate Protein Pudding

1 package of soft tofu
2 ripe bananas (not frozen)
1 Tbsp almond butter
2 Tbsp cocoa powder
2 Tbsp chia seeds
2 Tbsp maple syrup
Fresh fruit

Combine all ingredients in a high speed blender and voila… chocolate, high protein deliciousness. Top with fresh fruit. This makes a couple of servings and the pudding keeps well in the fridge.

Chia-Pudding

Chia Pudding

The basic ratio for chia pudding is 3 Tbsp of chia seeds to 1 C of non dairy milk. After that you can add what you want. Here I have combined the chia seeds with 2 tsp of maple syrup and a 1/2 tsp of vanilla. Whisk all ingredients together and refrigerate over night. I find that if you can whisk again a couple of hours into the cooling process it helps to get the consistency really smooth and lump free. In the morning layer with whatever fruits and nuts you like. Here I have added raspberries and granola.

Heavenly Carrot Cake Baked Oatmeal

I love oatmeal and baked oatmeal was a revelation for me. I can now make a big batch and just throw a serving in the microwave in the morning. This recipe is from Oh She Glows and is amazing…I could eat in for breakfast, lunch and dinner with this meal on hand! It does contain maple syrup but I have made it both with and without it and it tastes good both ways so if you are looking to reduce sugar in your diet try it without.

ENJOY!

Kirsten

09 Feb 2016

Danielle

Guest Blog Posts, Vegan Recipes

Tags: gourmet vegan recipes, health food, healthy vegan dishes, lasagna, vegan, vegan diet plan, vegan lasagna, vegan recipes

3 Comments

03 Feb 2016

Ron Badach

Guest Blog Posts, Vegan Recipes

Tags: curry, easy vegan recipes, healthy vegan dishes, vegan diet plan, vegan recipes, vegan soup

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Spicy Thai Curry Noodle Soup

Simmer Your Way to a Fusion of Flavors with our 7 ingredient-10 minute “Spicy Thai Curry Noodle Soup.”

This soup has it all… it’s flavorful and satisfying, it’s quick and simple to make, AND it’s made with a line-up of health-promoting ingredients. Just to name a few… Curry has been shown to help with digestion and contains disease-fighting antioxidants. Garlic is known to strengthen our immune systems and regulate blood sugar. And ginger can soothe our stomachs, aid in digestion, and reduce inflammation in the body. Enjoy this easy addition to your plant-based diet plan!

Spicy Thai Curry Noodle Soup

Ingredients

3½ cloves minced garlic
1¾ tbsp minced ginger
2 tbsp red curry paste
3 tbsp olive oil
4 c vegetable stock
3 c unsweetened coconut milk
7 ounces dried rice noodles
For garnish: scallion, Thai basil, red chilies, chopped cilantro

Directions

In a small bowl combine garlic, ginger and curry paste and mix well. Drizzle in olive oil and continue to mix well. Add curry paste mixture to a large soup pot and heat over low to medium heat for 2 minutes. (Add a drop of vegetable stock if paste is too dry.)

Then add vegetable stock and coconut milk and bring to a boil. Place the dry noodles in the soup and cook until all dente. Season with salt and pepper. Remove from heat and garnish with cilantro, red chilies, Thai basil and chopped scallion. Serve immediately … enjoy!

Serves 4

Tips

Do not let curry paste dry out… you can add a little stock to keep it from sticking.
Substitute any variety of rice noodle
Be sure to use “unsweetened ” coconut milk.

18 Jan 2016

Rachel Goldberg

Going Vegan Tips, Guest Blog Posts

Tags: going vegan, going vegan tips, how to go vegan, vegan diet plan

2 Comments

My Vegan Story

Every vegan has an interesting story of when and why they became vegan, myself included! Here is mine…

Rewind to three years ago, the Summer of 2012. No, I didn’t wake up and know I wanted to be vegan, I wasn’t even positive what being vegan meant. What I did know was that I didn’t like the way I felt. I was always tired and felt sluggish. You know that low energy feeling, both physically and mentally. I certainly didn’t like the way I looked either. I was about 15 pounds over the weight I wanted to be (not knowing at that time how little the actual number on the scale matters). I realized that the way I felt was probably a consequence of the way I was eating. The relationship the body has with food is unbelievable. I wasn’t eating all that clean, consuming a lot of sweets, snacking, and eating bad carbs. I knew I wanted to feel better and look better but wasn’t sure how to start the transition to a healthier lifestyle. Then I was introduced to the Beach Body Ultimate Reset.

The Ultimate Reset is a 3 week detox. Okay, okay, okay I know people go running for the hills when they hear that word. I swore to myself that I would never touch a detox either. I thought they were all unhealthy, all those master cleanses, juice thingies and such. This one is DIFFERENT. You DO NOT starve. It’s 21 days and each week there is a different phase. Reclaim. Release. Restore. You have 3 meals a day plus optional and additional snacks. The recipes are fabulous and by week 2 you are eating completely vegan. I was so excited during this time in my life, I remember it like it was yesterday. The amount of energy and mental clarity I had over those 21 days felt unreal. I was going to bed before midnight and up without an alarm clock. My body was becoming in tune with itself naturally. I couldn’t believe it was because of the foods I was eating. This was when I realized the TRUE power food has over the body. I was cleaning and organizing my whole condo and cooking all my meals. Learning and trying new foods too. I had never had beets or roasted vegetables and wow are they good!

To this day I still make some of the Reset meals like the Sweet Potato and Roasted Red Pepper Soup. So good especially for parties and holidays. The foods were tasty and not bland. (Interestingly, when I saw the recipes in Ella’s Six Weeks To Sexy Abs Meal Plan, they were along the same lines as the Reset meals so I’m psyched to try them now!) Once I completed the Reset I didn’t know what to do next. I knew I loved the feeling I had when I was on the Reset and I was afraid of loosing that feeling if I went back to eating meat and dairy. Scared and unsure where to start I decided to gradually go back to eating my old habits. I wish now I didn’t do that. I was an ice cream girl and also liked to eat eggs in the morning, chicken for dinner, oh and I thought whey protein was good for you. Shortly after adding these foods back into my routine I found that I had indeed lost that high on life mental clarity feeling.

It wasn’t until January 2013 when I committed to changing my lifestyle to a Vegan Diet. I didn’t know anyone else at the time that was vegan. Shakeology had just introduced a chocolate vegan flavor (amen) that I started drinking daily. Besides that I didn’t know what else to eat besides fruits and veggies and grains and nuts. I was eating a lot of peanut butter (I wish it was its own food group). I hadn’t ever been a fan of tofu and I didn’t know about other soy protein sources. The STRUGGLE WAS REAL! There were A LOT of challenges to go thru to get to where I am today. I later realized it’s vital to educate yourself and surround yourself with others who are going vegan or are already vegan. This will help you tremendously instead of doing it all on your own like I did.

One challenge I faced was how strict of a vegan I was going to be.

At first I thought I was just strictly cutting out direct forms of meat and dairy like ice cream, yogurt, eggs, chicken, ground turkey, milk, cheese etc. I didn’t realize until I started reading labels how much dairy related products or ingredients are in other forms of snacks, processed foods, pastries etc. I would say for all of 2013 that’s where I struggled and learned about ingredients, and how far I was willing to go to change my diet to go fully vegan. So during this year I definitely cut out meat, but dairy was harder for me. I was a cheese lover too so I had the occasional pizza and thought it wasn’t so bad if I had a granola bar with milk chocolate dipping or ice cream here or there. I felt bad after eating it though knowing it wasn’t all vegan, and then later on feeling bad physically because of the way it would make me feel on the inside and the mental guilt. I knew I couldn’t continue on and would have to completely cut these forms of dairy out too. Saying NO to ALL of it. It’s crazy how SO MANY foods like cookies and have dairy. Like cereals with frosted coated stuff that has dried milk, powered forms of milk, or butters in bars, shakes, syrups and flavorings at Starbucks. Its everywhere! This is something throughout the year I struggled on a personal level. Again I still didn’t have a foundation and found my niche in the vegan community. If I had that would have helped. Now I’m involved with international vegan awareness groups online and active in the local South Florida Miami Wellness Club, Plant Pure Nation, and fitness communities.

2014 was the year I ate a 100% plant-based diet. I was aware of what foods contained animal-based ingredients and avoided them. I felt in control of my body. I felt high on life. I felt good about my decision to transition to a vegan diet for the health benefits.

One question I had to answer for myself was, “How about when you are in group settings or going out to eat?” I hear it all the time, people ask me I can eat or why I cant eat that. I found it important to be patient, and no get mad. The question is usually asked because people simply don’t know. just don’t know and they want to learn. Others already have a formed opinion and will want to argue. Being in groups can be hard. Especially when choosing a place to eat. You turn into the vegan of the group, aka “ that person”. Or called the healthy one, the one that only eats rabbit food, the weird one, the different one, the boring one, I’ve heard it all. You learn to grow some tough skin and stick up for what you’re doing and why your doing it. You also learn what restaurants cook with chicken broth, oils, butters, and other animal products. You start to be aware where you can go and there ARE more options besides salad. A lot of restaurants are accommodating if you can’t find a vegan/vegetarian spot. Just tell them that you have allergies. I find saying that can make it more likely you will get what you ask for, rather then explaining the reason over and over why you are vegan. Best advice I give about this is be true to who you are and plan ahead. 🙂

Throughout 2014 and 2015 too is when I discovered there are other CHALLENGES. Remember when I was talking about those different levels of living a vegan lifestyle? Well I had come full circle back to that point again. Many vegans are vegan for health reasons, some for the animals, some for the environment, and some for all of the above. The education continued.

**Did you know that 91% of the rain forest lost to date is destroyed due to raising livestock? And that 1 acre of the rain forest is cut down every second for this**? Did you know to feed all the livestock they eat 20 TONS of grain PER WEEK?**? Did you know that 209 lbs of meat are eaten per year per person**? Did you know that it takes 250 gallons of water to produce 1 POUND of meat?*** These startling facts go on and on….

I began to watch documentaries like Cowspiracy and get involved with the vegan community, educating myself on how living a vegan lifestyle is more then just the diet for the way it makes me feel. I knew I had a duty to do more. Next step was to learn about products that animal test. I did not want to be a consumer that promoted products and industries that test on animals. I researched cleaning products, hygiene products, even clothes and slowly switched. This includes make-up, shampoo, soap, coats, and shoes. All our fave brands like MAC, Clinique, snf Herbal Essences animal test.

A lot of people ask WHY are you vegan and WHERE do you get your protein. Instead of getting annoyed or frustrated I feel it is my duty to answer and educate others on the world we live in and how ONE person CAN make a difference. This means more to me now then when I started 3 years ago. Like I said, everyone has a STORY. What is yours?

Tag Archives: vegan diet plan

A combination of fresh Asian vegetables with a simple and savory soy ginger sauce create a delectable Chinese vegetable fried rice. This quick and easy vegan recipe allows you to prepare and enjoy take out in the comforts of home!

Authentic Chinese Vegetable Fried Rice

I’m back from a week aboard the MSC Divina on the Holistic Holiday at Sea and am bringing home tons of great info and experiences to share!

The Ship:

The Dining:

The Excursions:

The Classes/Lectures:

The Amenities:

The Book Signings:

Chia pudding packs a powerful omega 3 punch and is a great way to start your day off right!

Healthy vegan comfort food anyone?

Grilled Chickpea Salad Sandwich

Ingredients:

Instructions:

Mark your calendars and grab some tickets because 2016 is packed full of vegan events worth checking out!

Toronto Veg Food Fest

Here are links to a few more popular vegan festivals around the country (click on the pictures)…

Vegan Beer and Food Festival

Texas VegFest

Chicago Vegan Mania

Tampa Bay Veg Fest

Ever thought you couldn’t adopt a raw vegan diet because you couldn’t give up pizza?

Guilt Free FullyRaw Pizza

We’ve all heard it hundreds of times….breakfast is important!

Mixed Berry Nice Cream

Pumpkin Spice Protein Smoothie Bowl

Chocolate Protein Pudding

Chia Pudding

Heavenly Carrot Cake Baked Oatmeal

This vegan lasagna is so delicious you won’t miss the cheese at all!

Simmer Your Way to a Fusion of Flavors with our 7 ingredient-10 minute “Spicy Thai Curry Noodle Soup.”

Spicy Thai Curry Noodle Soup

Ingredients

Directions

Tips

Every vegan has an interesting story of when and why they became vegan, myself included! Here is mine…