If you’ve had really fresh juice made from local organic vegetables and fruits, you know there’s nothing that compares.
This is why people travel to rejuvenation centers and spend thousands of dollars to consume nothing but fresh green juice, wheatgrass shots, and low-glycemic raw food to detox and heal their body and mind. If you’ve not taken such a vacation, isn’t it time you did?
If Green Juice’s So Good for You, Why Not Drink It Every Day?
If you have a little time to shop for produce, it’s easy to juice at home. Begin by juicing equal amounts of organic cucumbers and celery for 80 percent (the base) of your juice, and make the remaining 20 percent out of organic leafy greens (i.e. kale, spinach, cabbage), lemon, ginger, turmeric, apple, carrots, beets, etc.-whatever vegetables and fruits you’d like. Or for those who can’t stand vegetables (I know you’re out there), use vegetables you hate the least! Continue reading →
Just a year after receiving my Starbucks Gold Card, recently the company emailed me that my Gold rewards status had fallen back to green and I had “lost all my Stars.” Dear Me!
A life-long coffee lover, I stopped drinking coffee around the time I began practicing a mostly raw vegan diet, though I still enjoy the aroma and the occasional sip of coffee while borrowing Starbucks’ internet.
Recently, when Evolution Fresh juices arrived on Starbucks’ shelves in Honolulu, I thought I had found a new way to restore my coveted “Gold” status: Juice!
I wrote about Starbucks acquiring Evolution Fresh a couple years ago for its Cold-Pressed and High Pressure Processing (HPP) juice technologies. In addition to Evolution Fresh, there are many other national brands using HPP, such as Suja Juice (carried by Whole Foods), and more to come!
What is Pascalization?
At first I thought “HPP” was something new, but when I learned that another term for HPP was “Pascalization” (named after 17th century French scientist Blaise Pascal) I knew it must be pretty old! Continue reading →
Though Karyn, an accomplished entrepreneur, has practiced a raw vegan diet for over 40 years, her book’s aim is to help people transition to healthier plant-based eating-whether cooked or raw. Judging from the 100‘s of approachable easy-to-follow and tasty mostly one-page recipes, her aim has been achieved.
I recall when the “Imagine a Vegan World” Support Group began meeting last year in Honolulu. I loved the ‘Vegan World’ part but I’d been vegan 8 years and didn’t feel like I needed support as such.
“Why attend?” I thought! It’s held during supper time but nowhere near any vegan eateries! Whose brilliant idea was that?! Looking back, I realize I was being selfish.
Imagine a Vegan World was started by Terry Bear in early 2013. The group’s founder and visionary went vegan 3 years ago influenced by her vegan daughter.
Terry considers everyone a vegan or on the way to becoming one. “First I was vegan for “the health of it,” says Terry, “but after reading Will Tuttle’s ‘The World Peace Diet,’ I was completely transformed to a passionately compassionate, ethical vegan.”
Imagine brushing your teeth after eating your lunch and not having another bite of food until tomorrow’s breakfast. Sounds impossible? Take it from a guy who used to enjoy devouring banana splits at midnight: you truly can do anything you put your mind to.
I’ve posted before about how staying at a rejuvenation or detox center is one of the best ways for you to be introduced to a raw vegan diet, because these facilities serve up delicious healthy raw organic plant-based meals and are supervised by naturopathic physicians. Oh, if you don’t know what naturopathic medicine is, don’t worry–I just learned about it last year.
Another way to be exposed to a vegan diet is to visit a meditation center for a meditation course or “sitting.” Continue reading →
At last month’s Vida Vegan Conference 2013, I received a swag bag filled with the motherload of plant-based products targeted at vegan attendees.
Everybody likes to receive free stuff–and I particularly don’t like wasting food–but some products barely meet my definition of “food.” Srutinizing each one closely, I weighed my curiosity to sample against my nutritional sense and the pain of carrying additional luggage. Continue reading →
When I attended a Saladmaster demonstration/dinner at an acquaintance’s house last year, I hadn’t eaten cooked food for weeks and–as an aspiring raw chef–wasn’t sure whether I would “cook” again. Continue reading →
Two years ago, by the time I learned about the first Vida Vegan Conference, it was already too late to sign up. I was living in Tokyo at the time–shortly after the “3-11” (Fukushima) disaster–and was feeling pretty uneasy.
I didn’t know how it would happen, but I was determined to make it to the next VVC bloggers conference, to be held 2 years later.
Often-cited as a shortcoming of a plant-based diet is deficiency of Vitamin B12, an essential nutrient made by bacteria in the intestines of animals (including humans). For many omnivores, this is reason enough to continue eating animal products.
You may be surprised that the most common cause of B12 deficiency is not lack of B12 containing-foods but intestinal disease, and the prevalence of B12 deficiency among vegans is not much different than in the overall population.Continue reading →