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 →
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 →