VegKitchen Newsletter

Check out the July newsletter from VegKitchen. Nava Atlas has featured an interview about the creation of Lick It! and a couple of my favorite recipes.

Horizon going "natural"

Seems that Horizon is following a similar pattern to Silk soy milks who recently began dropping its organic soy milks and began calling them "natural" which means they use conventional soybeans grown with pesticides, herbicides and possibly genetically engineered soy beans--how natural is that? 

Now Horizon--whose organic line is already very controversial because they were not using cows that have access to pasture which is in violation of the organic standards--is introducing "natural" (meaning conventional) dairy products.

The deception is that people are used to buying these products thinking they are organic. The labels on Silk products are so similar you wouldn't notice the word organic missing. Also, many people think natural means organic.

The worst part is for the organic dairy farmers who are in a financial crisis right now because there is a glut of milk.

See the OCA site for more info.

Book Giveaway Contest

Check out the Vegan Nutritionista blog her special July contest -- submit your favorite vegan recipe and you have a chance to win a copy of Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love -- as well as her ebook A Fresh New Vegan You!

Get Cultured!

Listen to my soundbite about the benefits of cultured and fermented foods. I have many recipes to make yogurts, vegetable pickles, and dishes that use miso in The Vegetarian Mother's Cookbook. Here are a couple of recipes:

Cashew Yogurt

This creamy, nondairy yogurt just takes a few seconds to mix up. The incubation period is 8 to 24 hours depending how warm you keep it.

1 cup raw cashews

1 cup water

Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream. Pour mixture into a jar and place in warm location (70ºF to 100ºF). Cover with a light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of liquid (whey) on the bottom, cover and transfer to refrigerator. Chill for at least one hour. When ready to eat, stir the whey and yogurt together. Add a little honey, agave nectar, maple syrup, molasses, fruit, or jam if desired. Yogurt will keep refrigerated up to a week.

Makes 2 cups

Note: Choose a place where the temperature will remain constant to incubate your yogurt. I like to fill a small cooler with warm water and place the jar in the water (make sure the water is below the level of the jar). Another good place is on top of the pilot light in a gas stove. As long as the temperature in your house is at least 70ºF, you can place the jar anywhere. Keep in mind, the lower the temperature, the longer the incubation. At 70ºF, it will take about 20 hours.

Rejuvelac

This is one of the most active and easy to digest of the fermented foods because it is mostly water. It has a strong, lemony taste that is similar to lemonade. The ginger is good for digestion and gives it a little extra zing. If the taste is too strong, use rejuvelac to replace part of the liquid in a smoothie.

1/2 cup soft wheat berries

1 (2-inch) piece fresh ginger root, sliced (optional)

7 cups water

Sprout wheat for 3 days as follows: Soak berries in 2 cups water for 12 hours. Drain. Place berries in quart-size jar. Cover jar with cheesecloth and secure with rubber band. Rinse soaked seeds by filling the jar with water and inverting it to drain through cheesecloth. Position the jar at approximately a 45-degree angle, mouth side down, to allow excess moisture to drain. Place jar out of direct sunlight. Rinse sprouts at least twice daily to provide them with water and wash away by-products of growth.

After 3 days, or when sprouts are about as long as the seeds, remove sprouts and place them in a blender along with the ginger and 3 cups of water. Blend for about 10 seconds, just enough to open the sprouts up a bit. Pour the mixture into a half-gallon jar. Fill the jar with the remaining water. Cover the jar with cheesecloth or a dish towel and let it sit for 3 days in a shady spot. Stir the mixture twice daily to keep the enzymes and live organisms mixed. Smell the rejuvelac each day to monitor its progress. It should have a fresh smell like lemons or sauerkraut. If it smells bad, discard it and start again.

After 3 days, or when it tastes and smells strongly like lemons or sauerkraut, stir the mixture one final time and pour through a strainer. Keep rejuvelac refrigerated in a covered jar but be sure to open the jar every few days to release gasses that will build up. It will last for at least one month.

Sip rejuvelac slowly. If you are not used to eating fermented foods, start with 1/4 to 1/2 cup per day. After a couple of weeks, gradually increase to one cup a day.

Makes 2 quarts

Note: The strained pulp can be used to start another batch. Place pulp in clean half-gallon jar and fill with water. Stir and cover with cheesecloth and ferment as previous batch. It will mature faster – probably in two days. Discard pulp after second batch.

Check out these books which also have great info and recipes:

“Wild Fermentation” by Sandor Ellix Katz

“Sproutman’s Kitchen Garden Cookbook” by Steve Meyerowitz

 

Vegan Ice Cream Pies

Coconut Chocolate Almond Pie (or Almond Joy Pie as I like to call it): coconut ice cream in a chocolate sandwich cookie crust topped with chopped almonds and chocolate chips.

and

Strawberry-Banana Ice Cream Pie: low-fat strawberry banana ice cream (made with tofu, soymilk, bananas, local strawberries) in a vanilla sandwich cookie crust.

recipes from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love . . .

Pesticides in food

Here are some interesting facts right from the US Government:

- The US Centers for Disease Control (CDC) reports that one of the main sources of pesticide exposure for US children comes from the food they eat.

- Over 400 chemicals can be regularly used in conventional farming as biocides to kill weeds and insects. For example, apples can be sprayed up to 16 times with 36 different pesticides.

- According to the EPA's "Guidelines for Carcinogen Risk Assessment," children receive 50% of their lifetime cancer risks in the first 2 years of life.

Check out this fact sheet from Organic Consumers Association for more information and references.

Also, here's a great site called  What's In My Food where you can search a food and find out what pesticides are in them. 

And the moral is . . . .  buy organic or from local growers who grow chemical-free.

Should cow's milk be part of a healthy diet?

Cow's milk and dairy products are pushed hard in this country. Dairy products have their own very prominent stripe on the food pyramid (with no dairy-free calcium foods given), commercials like "Got Milk?" are widely recognized, my peditrian asks my kids every visit if they are drinking their milk. Most people I talk to -- including and especially registered dietiticans -- think daily portions of milk are necessary to good health. But is milk really that healthy? Check out this article from The American Journal of Clinical Nutrition.

The Effects of Too Much Sugar In Your Diet

Listen to my foodcast about the effects of too much sugar in your diet. Also, when reading labels, here are some of the many names sugar can be listed as:

• Brown sugar
• Corn sweetener
• Corn syrup
• Dextrose
• Fructose
• Fruit-juice concentrate
• Glucose
• High-fructose corn syrup (HFCS)
• Honey
• Invert sugar
• Lactose
• Malt syrup
• Maltose
• Molasses
• Raw sugar
• Sucrose
• Syrup

Affects of TV on children's eating habits

Listen to my short foodcast about the affects of watching TV on your children's eating habits.

What do vegans barbeque?

When everyone else was eating fish tacos -- I marinated some portobello mushrooms in herbs, soy sauce, olive oil, and water -- then grilled until soft. Sliced them up and rolled in a tortilla along with grilled green beans and fresh salsa -- and oh was it delicious. For dessert, a vegan fruit cobbler with dairy-free vanilla ice cream. It doesn't get any better than that!