Happy Birthday Chicken Marie!!

Just under 2 years ago, a friend who shall remain nameless held a 10 week old puppy in my face and said, “Can you give her a home?” Somehow, he must have equated being vegan with having a soft spot for cute, cuddly animals. I don’t think the two are mutually exclusive, but they sure do go well together, like curry and rice. Anyway, this cute, fat cuddly puppy was dangling in my face and I said, “Sure…. I don’t think my parents will mind.” I made arrangements to pick up the puppy the next day, and went home trying to figure out what I had just done.

First, I asked my mom, “Can I get a puppy?” She laughed at me and said, “No! We already have 2 dogs. We don’t need another one. I don’t want to clean up any more poop.” I laughed and changed the subject immediately, now even more worried about the decision I had just made.

The next day, I went to go pick up the puppy. She had a tearful goodbye with her short term caretaker, and he loaded up my car with all of her belongings: crate, chew toys, bags of food. I knew at that moment that I saw the bags of Purina dog chow that I was going to have an issue. What am I going to feed this beast?? I can’t in good conscience feed her meat, but I knew nothing about the dietary requirements of dogs. She curled up in my lap as we made the long drive home, and I knew had a ton of work to do.

Baby Chicken asleep in my lap, on her way home for the first time. 10 weeks old.

 

When I got home that night, I set up a little pen in the corner of my room, covered the floor with puppy pads, and played with my new best friend. She quickly fell asleep on the next of my old sweatshirts I had made for her, and turned on the computer to start making research about vegan dogs. I read everything I could, and eventually came across a book called Obligate Carnivore by Jed Gillen. I immediately purchased it. In the meantime, puppy ate organic puppy chow made with some sort of meat.

The next day I had to go to work, and I decided I would leave the puppy just for a few hours. While I was at work, I texted my little sister and said, “Go look in my room. Call me later.” She went in my room and of course discovered a tiny, adorable, puppy. She carried the little monster down the stairs and presented it to my parents, saying “Look what I found in Meg’s room!” They all fell in love with the miniature razor-toothed pitbull, and I was off the hook.

At this time, all puppy did was eat and sleep. While she was sleeping, she grew. Every time she woke up, she was a little bigger. It was amazing. I had received my book and devoured it in a matter of hours. I learned it was okay and actually healthy to have a vegan dog and I immediately made the switch over to vegan dog food, at first supplied by V-dog, later by V-dog and other sources. I got her organic vegan treats and a hemp collar, and an organic recycled bed. I treated this puppy like she was my child, and I wanted her to have the absolute best while leaving the smallest carbon footprint possible.

She eventually came to be known as Chicken Marie. This wasn’t always her name. At first she was called Miriam, by her first owner, which I thought was a terrible name and she needed something better. For a while, I called her Adagio, after my favorite part of ballet class, but this name was too complicated, both for her and people. Whenever we would play, I would call her funny animal names, like “puppy kitty” or “chicken monkey.” Eventually, these were all shortened to just Chicken. Not long after that, one of my co-workers gave her my middle name, and she became known as Chicken Marie.

It has been almost 2 years now, and my little puppy has grown into a giant monster. She is the sweetest Chicken ever, with not a single mean bone in her body. She is the most loving and loyal dog, and she is my very best friend. I care about her as if she were my own flesh and blood, and I look forward to many, many vegan years ahead of us. Happy birthday, Chicken Marie!! I love you!!

Chicken Marie, almost 2 years ago.

 

Chicken Marie, today, all grown up with vegan power!!

 

Swag on tight with a Vegan lean

Everyday I wake up and put on that vegan swag. Homemade shirts, recycled skirts, hand me down pants, yard sale shoes, thrift store jackets. Pretty much everything in my apartment from what I wear to what I sit on was purchased for under 20 bucks at a yard sale. It’s true, you cant buy everything used (underwear, socks, toothbrush unfortunately you have to buy some things new) but everything I can, I buy used. I decorate my pad with vegan swag: mellow, peaceful and full of love. That’s what vegan is. Vegan swag tells the world how much you love and care about this planet and every living thing that dwells on it.

I put on my vegan swag everyday, knowing that it carries a message, and chances are someone is going to ask me about my swag. And each time that happens, it is an opportunity to share with people how rad vegan swag is. From my vegan puppy with an organic hemp leash to my recycled vegan shoes and yard sale t shirts, it’s all about vegan swag, reducing your impact and leaving a tinier footprint. It’s not often that case that bigger is not always better, but when it comes to vegan swag, less is more. Less stuff, less chemicals, less ingredients, less shopping, less green house gases. Only buy shit new if you have to. Don’t buy shit if you dont need it. Don’t buy shit that is comes wrapped in shitloads of plastic. Get a water bottle and use it.

Stay fresh. Eat your vegetables.

Cheap, Fast and Easy Vegans: The Cost of Being Sexy

Just over the last week or so I have been asked twice about the cost of being vegan. Over the last few years, I have been asked innumerable times “Isn’t it expensive to be vegan?” Being the fucking smartass that my dad raised me to be, I usually answer back something like “Isn’t a triple bypass expensive?”

But what it really comes down to is, no. Being vegan is not expensive. There are things associated with being vegan that can be expensive, like eating out, buying prepacked vegan meals and buying organic produce at farmers markets. Yes, those things can be expensive. But you know what is not expensive? Rice. Beans. Most of the world subsists on these completely. What else is not expensive? Carrots. Lettuce. Tofu is significantly cheaper per pound than meat.

Learning how to cook is one of the best things you can do for yourself, for your wallet, for the earth. You can make a healthful meal at home to take with you to work or school that costs significantly less than it would cost to eat out. Not only that, but bringing meals from home in reusable tupperware rather than disposable to-go or delivery meals lowers your carbon footprint. It’s like giving mother earth a hug.

You do begin to see a rising cost when you start shopping for organic produce and vegan “meats,” but there are ways to shop smart and to stretch your budget (I will talk about this in a later blog). I think the real cost for many people is not the actually financial cost that comes with being vegan, but the social cost. Once able to enjoy the late night chili cheese nacho runs with your friends, now afraid to sit out, alone, with a stick of celery, assuring everyone you much rather prefer this over the pile of nachos. There is fear of being ostracized for being different, and feeling left out of certain events, places, whatever. That I understand, and to those people I say, confidence is everything, but if you are not ready to face the world armed with carrot sticks and hummus, then consider your other options, like being vegetarian. You can still enjoy pizza and nachos and In-N-Out grilled cheese with the rest of the gang, and make a positive impact in your world.

Another thing to consider is where you are spending your money, and put a real value on it. How much do you spend on your television bill every month? New clothes and shoes? Movies? Is it worth it? Can you put a value on your health and the health of the planet?

Rad Banana Bread (Gluten-free!)

I’m rad. You’re rad. Lets eat banana bread.

1 3/4 cups brown rice flour
1 tsp baking soda
2 tsp baking powder
2 tsp cornstarch
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
2 tbsp nut pulp (or additional flour or almond meal)
3 small mashed bananas (2 large)
1/2 cup coconut oil
1/4 cup nut milk
2/3 cup raw coconut palm sugar

Preheat oven to 350. Grease loaf pan or baking dish.
Mix dry ingredients in smaller bowl.
In large bowl, combine sugar and oil, then add bananas and milk. Mix.
Add flour mixture to banana mixture, stir until just mixed.
Pour into pan. Bake until golden brown and knife or toothpick inserted in center comes out clean, about 30 mins.

It comes out with a slight crumble effect, because it is gluten free. I like to pour some milk over it and eat it with a spoon. :)

Bananas are sexy. You are what you eat.

10 Things I Don’t Call Food

So aside from the obvious, like meat and dairy, here are 10 things I don’t really eat. It’s not that I would NEVER eat these (I am vegan, not crazy), but I try to strongly limit them in my diet for good reasons, which I will explain.

1. Packaged/canned foods. If it comes out of a package from a factory, then it is not really food. Sorry. Even raw, organic, natural foods that come out of a box or bag are highly questionable. How long have they been sitting in this package? What unknown longterm effects are caused by the preservatives? Do I really know what potassium sorbate is? Packaging itself contains a number of glues, chemicals, lining, dyes and other miscellaneous additives that are too close for comfort. Of course, I will make a few exceptions. Eden Organics canned foods uses a BPA-free lining, so I will keep a can or two of beans around for quick hummus or dip. Also, if I happen to be traveling for a length of time I will bring some packaged chips, crackers or cookies, especially if I know I am headed to a not-so-vegan-friendly area. As general rules of thumb, if it has less than 5 ingredients and/or I know what each ingredient actually is, go ahead and enjoy it.

2. Tofu. Another packaged food, and a highly processed one at that. I feel it is best to eat foods that are as close to their natural state as possible, and tofu is about as far as you can get from that. I still eat plenty of soy products, such as edamame, roasted soynuts and tempeh. They are closer to their natural state and much more nutritious than their more processed counterparts.

3. Pasteurized foods. Many bottled “fresh” juices contain some small lettering somewhere on the back that says something to the effect of “pasteurized for your protection.” Huh? This basically means that whatever is in that packaged was blasted with heat/steam at extremely high temperatures in order to kill any harmful bacteria that may have gotten in during the packaging process. In doing so, many of the living enzymes and nutritional value of this once delicious fresh squeezed Florida orange juice (for example) have also been destroyed. What you are left with is essentially an orange drink, and this is before it is even bottled or packaged (see 1 above). What are they really protecting? Probably their asses from a law suit, because its definitely not your health.

4. Vegan “buttery” spread. WTF is that? If you have questions, read number one above. Consider replacing with some real food item, like any kind of oil. Coconut is great for baking, olive for stir frys. Use cold pressed, extra virgin and organic whenever possible. Toxins are stored in fats so this is especially important for high fat foods like oils.

5. Peanuts. This one may come as a surprise. Peanuts are actually not that good for you. They cause inflammation in the body, they are highly susceptible to cancer causing molds, and they are also known to cause arterial damage. Try some organic almond butter or tahini instead. You will feel better.

6. Nightshade foods: eggplant, tomatoes, potatoes, peppers, tobacco. I am not a smoker, so that last one is not difficult for me, but the others are found in abundance in some of my favorite foods (like, all Thai food!). A few years back, I was experiencing a lot of joint pain and itchy skin. My physical therapist mentioned that I should stay away from foods that cause inflammation and incorporate more foods that are soothing an reduce inflammation. After doing some research, I found out that the same foods that were irritating my joints were the same ones irritating my skin. I have pretty much cut these all out completely (with the exception of the occasional tomato) and have noticed a significant difference both inside my body and out. There are other common foods in the nightshade family, but these contain higher levels of toxic alkaloids than others.

7. Alcohol. Most people do not know that many alcohols contain some derivative of milk, blood, bone, or some other part of an animal. Besides that, it will make you fat, ugly and dumb, and it will also kill you. But, if you like to enjoy a drink, have some organic wine or beer, preferably from a small, local brewery or vintner, not a giant corporate whore, and make sure it contains no animal by-products.

8. Leftovers. What?!?!? I know. Spaghetti tastes the best the next day. But the older food gets, the more bacteria and unwelcome visitors grow in the food. Notice if you get a runny or stuffy nose after eating leftovers. You probably do. In general, food more than three hours old has started to decay, and therefore lose nutritional value. Of course, for the sake of practicality sometimes leftovers are necessary (and friggin’ delicious), but try to limit them as much as possible, and when cooking or preparing meals, try to make only as much food as you are going to eat at that sitting.

9. Refined sugar, salt, flour, rice. Use the whole, brown, natural stuff. In their natural states, these foods contain lots of essential vitamins and minerals. Once upon a time, not that long ago, someone or a few someones discovered that food  was fluffier and looked more appealing when it was whiter in color, and also that by refining it they could reduce spoilage and thereby increase the shelf life of these foods and their profit margins. The funny thing is, is that after the refining process is complete, manufacturers add synthetic versions of the essential nutrients they just stripped away to the refined foods, now making them “enriched” (or in the case of salt, iodized). Manufacturers have gotten tricky though, and if you pay attention you will notice things like “sugar in the raw” (not raw at all!!) and “enriched wheat flour” (still refined!). Use things instead like turbinado sugar, sea salt, whole wheat flour and brown rice.

10. Overcooked or microwaved foods. I’ve said it a million times already, but in case you missed it, too much heat is not good for your food. Cooking or steaming vegetables should not take more than about 2 to 3 minutes. Watch your broccoli next time you cook it. It will start to turn a very bright green, and then if you keep cooking it, the brightness of the green will begin to fade. That moment when it is bright green and delicious looking, that is when it is ready to eat. If the bright green has faded, you went too far. As for microwaves, I know the subject is controversial, but I just don’t trust them. Besides, anything that needs to be microwaved is probably packaged (see number 1) or leftovers (see number 8), and you already know how I feel about that.

Sources:

Mostly my brain and my experiences, but if you need verification of these things, here are some online resources.

1. http://www.enviroblog.org/2008/03/your-bpa-questions-answered.html

2. http://www.marksdailyapple.com/10-things-to-know-about-tofu/

3. http://www.energydrinktruth.com/pasteurization.html

4. http://nutrition.about.com/od/askyournutritionist/f/processedfoods.htm

5. http://www.herbalist.com/wiki.details/458/category/12/start/0/

6. http://www.whfoods.com/genpage.php?tname=george&dbid=62

7. http://beeradvocate.com/articles/279

8. http://vegancampus.com/2007/09/17/the-ayurvedic-view-on-energy-foods-grains-vegetables-and-fruits/

9. http://www.alkalizeforhealth.net/Lsalt.htm

10. http://www.straightdope.com/columns/read/2595/does-microwaving-kill-nutrients-in-food-is-microwaving-safe

Can you dig it?

Chicken sure can… I have caught her more than once in the middle of the garden shredding a cabbage or pulling peaches off the tree. She also ate ALL my bell peppers this year.

Chicken likes to help me dig in the garden.

Chicken really digs planting vegetables... and eating them...

Chicken also digs the beach...

A lot of people tell me Chicken wants to eat meat… They obviously haven’t seen her in my garden. She’s definitely diggin’ those veggies.

8 Simple Rules for Dating a Vegan Blogger (or The Lean, Green, Vegan Machine To-Do List)

1. Bike, walk, skateboard, rollerblade or run to wherever you can, whenever you can. If you drive an SUV, it better be a hybrid, or you better actually need it.

2. Always carry your own mug to get coffee or tea or whatever. Paper cups with heat sleeves are soooo last year anyway. Also, a reusable water bottle is a must, and for vegans, size does matter. The bigger the better. Mine is 40 oz. How big is yours?

3. Eliminate packaging and trash from your life. That means you better know your three R’s and how to apply them (and I ain’t talkin about reading, ‘riting and ‘rithmatic).

4. Conserve water and energy. Nuff said. Droughts and parched environments are not sexy.

5. Learn how to cook amazing vegan meals. Especially if you live in a not-so-vegan-friendly area. I have yet to find a vegan restaurant that is open past 10 pm and sometimes I’m hungry at 10:04. Or 2:30 am.

6. Use recycled and environmentally friendly products in your home. Rags, recycled tp, and Dr. Bronners. I don’t even know what a paper towel is anymore.

7. Plant an organic garden. Compost. Use it in the garden. Such a turn on.

8. Buy organic, fair trade and/or locally grown and produced food and products. Support farmers markets and small businesses, not corporate paychecks.

Wok Fly Vegetables (Vegetable Stir Fry with Tempeh)

Stir-fry (also known as wok fly, inspired by one of my favorite restaurants) is one of those cheap, fast and easy meals for after work or working out or working up an appetite. It is consistently delicious… and with a million ways to sauce it up, it never gets boring.

Boil 2 cups of water and 1 cup of quinoa over medium heat until all the liquid is absorbed.

1/2 package tempeh, chopped (I have not tried making this myself… yet!)
1 carrot, grated
1 zucchini, chopped
1 shit ton of garlic, finely minced (about 6 to 8 cloves… I love garlic)
shredded ginger root, a piece 3/4 the size of a thumb
1/2 small onion, chopped
2 1/2 teaspoons wakame flakes, soaked in water 3-5 minutes, then drained
Seasonings and spices: Bragg’s liquid aminos, turmeric, pepper, paprika, chili powder, parsley, basil, extra ginger/garlic/onion (or if you don’t have fresh available) to your preferred taste
1 lime or lemon
1 avocado
sesame seeds to garnish

Heat a large saucepan over a medium flame. Cover bottom of pan with olive oil. When oil is warm, add onions and garlic. When the onions start to become translucent, add the tempeh. Add spices, a generous sprinkle to cover the dish works for me. Stir. Add the zucchini, and give it a good squirt (1 to 2 seconds) of Bragg’s. Stir. When most of the liquid has been absorbed add another 1/2 to 1 tablespoon or so of olive oil. Give it another good stir, and again when most of the liquid has been absorbed, add the juice of one lime or lemon. Stir, again til most of the liquid has been absorbed, then turn off heat. At this point, the quinoa should be done or about done. Let the quinoa stand for a few minutes, then fluff with a fork.

To serve, layer quinoa, grated carrots, wakame, cooked veggies with tempeh, and sliced avocado. Sprinkle with sesame seeds. Add another squirt of Bragg’s if you want, or just dig in. Serves 2.

For variations, vary the amount or kinds of vegetables (bok choy, celery, mung bean sprouts, broccoli etc.), sub more veggies instead of tempeh, or serve with rice or soba noodles for a more asian inspired meal. Vary the sauce by adding teriyaki, peanut butter, curry or whatever you like. Yum!

Vegan Gluten Free Carrot Zucchini Cake Bread Loaf Mamma-Jamma

This was an experiment in deliciousness that came out in a pan of pristine perfection.

2 1/2 cups rice flour
2 tsp xantham gum
1 tsp baking soda
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt
1 cup coconut oil
1 cup maple syrup
1/4 cup agave syrup
1 1/2 tsp vanilla extract
1 1/2 to 2 cups finely grated zucchini and/or carrot

Preheat oven to 360.
Grease and flour a large-ish baking dish/pan.
Mix together dry ingredients in smaller bowl.
In larger bowl combine syrups with oil and vanilla, then add carrots and zucchini.
Add the dry ingredients to the wet ingredients in batches, and stir until just mixed.
Pour into baking dish and bake until brown around edges, until a knife inserted in the center comes out clean or until the bread springs back when you press on the center with your finger (approx. 40 minutes).
Let cool.
Eat. Repeat. Get sexy.

Super Funking Easy Granola

I dont believe that food should come in a package. If it comes in a package, then its not really food.

Here’s a recipe for some delicious and nutritious vegan gluten free deliciously sexy super yummy for your tummy granola…

Start by making some nut juice, nut milk, whatever you want to call it.

The general ratio is for every 1 cup of nuts you want about 2 cups of water. Blend together with a pinch of pink salt, vanilla extract and agave syrup.

I usually use brazil nuts because they contain no enzyme inhibitors. If you are using other kinds of nuts, soak them for about 6 to 8 hours before using. They are easier to digest and more nutritious that way.

Strain nuts through an amazing nut milk bag. Save the leftover pulp rom the bag to make your granola. If you are not making granola immediately, freeze the pulp.

The granola follows the same ratio as the nut milk. For every 2 cups of dry ingredients you need about 1 cup of wet. Depending on your personal taste preferences and nutritional needs, you can use any combinations of the following:

Dry: 1 cup Rolled oats, 1/2 cup quinoa flakes, nuts, seeds, leftover nut pulp, rice flour, 1 tsp cinnamon, 1 tsp ginger
Wet: 1/2 cup oil (I use coconut), 1/2 cup maple syrup or agave syrup, 1 tsp vanilla extract
(For lower fat granola use hot water instead of oil)

Combine dry and wet ingredients separately, then mix together. Spread on lightly oiled baking sheet. Bake for about 20 minutes or until golden brown, stirring occasionally. When finished baking, add in dried fruits or coconut if desired.
Serve warm with fresh fruit and milk, or let dry in oven overnight before storing in an airtight container.