As I’ve discovered over this past winter especially–even in Hawaii–soup is not only a great pleasure but an absolute necessity for me. And I’m so grateful whenever I can guide others toward healthier vegan alternatives for their favorite comfort foods, too.
Recently, I received a request from a reader in Honolulu: “My roommate wants to eat healthy tonight,” she said, “and I seem to remember passing a vegan restaurant on Kapiolani. Can you recommend a good place to eat and also what to order?”
Obviously, she was referring to Greens and Vines (909 Kapiolani Blvd.), but with the weather in Honolulu as cold as it was (OK–cold is relative), I didn’t think raw vegan food would exactly win them over to plant-based eating.Continue reading →
If you’re trying to introduce some variety into your meals while dialing up your health a notch, Isa Moskowitz’s “Appetite for Reduction” offers up the perfect combination. This vegan cookbook is full of everything we’ve come to appreciate from the prolific author such as her sense of humor and her taste for the exotic. Plus–in a first for Isa–a concern for health.
Why health? As Isa explains in the intro: “I wrote this book for me!”
I wrote a bunch of cookbooks–one dealing completely in cupcakes–and I was constantly surrounded by food. I also quit smoking and found it difficult to keep cookies from hopping into my mouth instead. On top of that were 2 medical issues, polycystic ovary syndrome (PCOS) and hypothyroidism…I needed to change what I was eating–less fat, less sugar–and I needed to get more active.
All of the recipes in “Appetite for Reduction” were reviewed by registered dietician Matt Ruscigno, who furnishes nutritional info including calories, calories from fat, total fat, saturated fat, carbs, fiber, sugars, vitamins and minerals–for every recipe.
Buckwheat (or soba) in Japanese is one of THE most nutritious foods. I’m referring to buckwheat groats, not the namesake soba noodles, which are often made of mostly plain old refined white flour. 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 →
Many people aspiring for a healthier diet are surprised to learn there are just as many varieties of vegan diets as there are non plant-based diets–and not all of them are health promoting. The biggest differences among vegan diets are what foods are permissible, how they are prepared, and the balance of macronutrients: protein, fat, and carbohydrates.
After trying a raw food diet on and off for the past year, I decided to visit the Tree of Life Rejuvenation Center in Patagonia, AZ, to experience the diet and lifestyle developed by Dr. Gabriel Cousens. Continue reading →
Here’s a book that explains why some people really can just eat one potato chip, while others like me can’t stop until the whole bag is gone. And a whole lot more, as you might expect in a book as thick as “Conscious Eating” by Dr. Gabriel Cousens.
In my 8 years since giving up meat, I’ve experienced the spectrum of vegetarian diets, from ovo-lacto vegetarian to “junk food vegan”–avoiding animal products but consuming processed foods and “empty calories”–to diets that emphasize whole grains, beans and legumes to those consisting exclusively of organic living (uncooked) fruits, vegetables, nuts and seeds.