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Welcome to SoyStache.com!
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promoting an awareness of the many health benefits of a plant-based
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From the NotMilk column 4/11/10
NotMilk daily newsletter.
See previously listed quotes of interest here.
NUTRISPEAK by Vesanto Melina
Have you ever thought of going mainly or entirely raw? You’d likely shed a few pounds. And that’s not all. Some of our favourite tastes are linked to by-products of cooking that are bad, bad, bad for us. When food is cooked, especially at high temperatures, by-products can form that pose a threat to health. Among the most notorious are heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), advanced glycation end-products (AGEs) and acrylamide. Let’s see what’s cooking.
By April Chong
Unlike most other vegetarians, yoga instructor Linda Loo, 31, takes her diet one step further - she eats raw fruit, nuts and vegetables.
While in her mid-20s, she found herself putting on weight, losing stamina and her skin condition worsening.
That was when she decided that her 'alcohol and rich food' diet had to go. 'I don't like the thought of ageing and I admit I am a vainpot,' declared Ms Loo, who is single.
Dieting plans devised by 'gurus' which she tried did not seem to help, so Ms Loo did some research. She read about the raw vegetarian concept, tried it and liked it.
Ani Phyo, Raw Food Author
My love for this strange, spiked, aromatic fruit took me on a journey across the globe to Bali, Indonesia, where durian season is only during the months of January and February, and sometimes early March.
This fruit is a fatty fruit, like avocado, is rich and smooth in texture, similar to a custard, and is rich in sulfur, which gives it a scent some people find offensive. I think it smells sweet and delicious. But, don't even think about bringing it on a subway in Singapore, or you'll be fined.
By: Jane Kokernak
My friend Betsy and I weren’t looking for redemption — we’re grownups who work hard to make the world better than we found it, take both vitamins and good advice, and are not given to debauchery — and yet we found it.
At a restaurant.
Grezzo, a warm and intimate place in Boston’s foodie and famous North End, specializes in raw food cuisine. It’s no salad bar, however. On a cold February night, we sampled the chef’s lively tasting menu that featured Mushroom Tea Soup, Gnocchi Carbonara, Greek Pizza, and a Chocolate Torte, among other treats. There was not a leaf of lettuce in sight.
Established by Alissa Cohen, a raw food expert, Grezzo Restaurant presents a health-based menu of vegan foods that are pressed, pureed, chopped, fermented, sliced, dehydrated, slightly warmed (not above 112 degrees), and chilled but never heated, cooked, or roasted. Cohen and her staff believe that a raw, vegan diet increases energy and youthfulness and alleviates illness, even chronic ones like arthritis, migraines, and diabetes.
By Grant Butler, The Oregonian
Oregonian file photoA future full of fresh veggies: Going vegan means carrots are my new best friend.Meat has always been a part of my life. I grew up eating steaks and burgers, and at least once a week my mom made a seriously good tuna casserole. As an adult, I've spent years exploring Portland's dining scene, digging into the city's pork-centric kitchens while becoming a barbecue enthusiast at home.
Thursday, February 04, 2010
When you think of eating a raw food diet, the thought of raw eggs and meat may come to mind, however, Beth Aldrich, the Green Mom and Healthy Lifestyle Expert, has a different take on it. She shares some interesting information about raw foods as well as a couple of recipes that will leave you asking for more.
By Katie Freeman - Lifestyle & Arts Reporter
Raw food is expensive, takes ample time to prepare, and is difficult to find on-the-go, but for über health food eaters, it’s the Mount Everest of diets.
By Janice De Jesus, Correspondent
in the raw
PLEASANT HILL — Sisters Carol Brotman and Valerie Brotman-Loe have worked side by side in the kitchen almost since childhood.
Raised in Chicago and Las Vegas, the sisters grew up around the herbs, spices and rich sauces that were part of the Italian cuisine served in their father's Italian restaurant.
"We have been cooking and chopping garlic our whole lives," said Brotman-Loe.
While they garnered daily experience in the restaurant business, the siblings didn't particularly care for the heavy, meat dishes. Instead, a love of animals and the environment inspired the siblings to turn to a vegetarian lifestyle and the rest, as they say, is history — Planet Raw history, that is.
"We combined Mom's healthy, homemade style of cuisine with Dad's herbs and spices," said Brotman-Loe. "We've always wanted to open a healthy, vegetarian restaurant in Contra Costa County."
Taking the lead from their brother, Juliano, whose reputation earned him a place in the pantheon of the vegetarian raw food movement by catering to such celebrities as Cybill Shepherd and Lisa Marie Presley, the Brotman sisters opened a Pleasant Hill branch of their brother's popular Santa Monica restaurant.
By Channon Mondoux, Special to the Kalamazoo Gazette
KALAMAZOO — For him it started as a menu item where he worked. For her it was a deviation from the Standard American Diet (SAD) she grew up on. But for the both of them it soon became a passion and a way of life.
Matthew Kurzava and Sarah Kozminske are raw food chefs in Kalamazoo.
By Jane Black
For 22 years, Washington caterer Elizabeth Petty has been serving elegant dishes such as lamb carpaccio with goat cheese and herb-grilled poussin with spinach custard and morels. Until last year, one of the perks was getting to taste them all.
In April 2009, Petty, then 49, learned she had breast cancer. By August, she put herself on a strict raw-food diet that meant no meat, dairy, caffeine, processed sugar and alcohol, or even fruits and vegetables with high levels of natural sugar. What was still permitted could not be heated above 105 degrees.
Petty didn't especially miss those foods; the subsequent treatment took away most of her appetite. But, she says, "I had to change my whole psyche. So many people live to eat. I was eating to live."
By Farah Dosani, Contributing Writer
Seated on a picnic table bordering Grand Avenue, Jude Diaz takes a bite of the ice cream he purchased a few feet away. His eyes widen and light up.
“You need to try this- it’s made out of nuts,” he tells his wife Rachel, shoving the cup in her face. “No dairy!”
“No dairy?” she asks.
No dairy. Like many other food products sold at the Coconut Grove Farmers Market, it’s also raw vegan and organic. Foods considered ‘raw vegan’ have no trace of animal origin and have not been cooked at more than 118 degrees Fahrenheit.
Each Saturday, about 1,000 people attend the farmers market, which USA Today named as one of the best in the nation. The market sells organic produce, raw vegan concoctions, and other rare food products of this nature that can solely be found at this venue.
By Cailley Hammel of the Journal Sentinel
Diets come and go, but the followers of one diet claim it has existed since the beginning of time. That would be the raw food diet, built around uncooked meals consisting of fruits, vegetables, nuts, herbs, grains and sprouts.
For raw foodists Caroline Carter and Shenita Ray, it's not just a diet - it's a way of life.
The mother-daughter duo owns Eden's Market, a line of food products (most of them raw) including crackers, granola, dips and smoothies that are wheat-, gluten- and dairy-free. And now, as hosts of a new MPTV show titled "Cooking Raw," the pair aspires to spread the message of raw food and its benefits throughout Milwaukee and, eventually, beyond.
By Sylvia Fagin
“The chocolate I had yesterday made me sing and dance,” proclaims Linda Wooliever, owner of Vermont Fiddle Heads and the Fiddle Heads Café.
Wooliever, whose raw foods have piqued the interest of many, sings and dances often. And smiles and hugs and extols the flavor sensations of the creations that contribute to her great health and beautiful community.
In her vibrant cafe in the heart of Worcester — in a lavender house adorned with hand-painted trees and vines — Wooliever concocts an tantalizing array of lunches and treats solely from raw food.
Raw food refers to anything not heated over 105 degrees, at which temperature the phytonutrients in the food are destroyed by heat, Wooliever says. Raw food enthusiasts choose the diet for a variety of reasons, including a desire to eat whole and plant-based foods, increased energy and clarity, and in response to food allergies or illnesses.
By Alexandra Nicolas, Globe Staff Writer
JOPLIN, Mo. — Their “spaghetti” is made from zucchini and the bowl that looks to be filled with french fries is actually filled with sliced jicama, a root vegetable, covered with cayenne.
None of it has been cooked.
Christa Tullis and her boyfriend David Burt have been on an almost entirely raw food diet since October 2009. To be considered a raw foodist, like Tullis and Burt, 80 percent or more of what one eats must be kept under 120 degrees. That means, for the most part, very little meat, no conventionally prepared breads, crackers or pasta, no coffee, no roasted nuts and no pasteurized dairy products. According to Tullis, the diet concentrates on not killing the natural enzymes in food through cooking.
Since starting the diet, both Tullis and Burt have lost weight, though that wasn’t their goal, and both say they feel better physically, mentally and have more energy.
Driving down Navarro Street, it's easy to see why a recent study put Victoria County at almost 80 percent obese.
On every block, there is a fast food restaurant, sometimes two or three. Chain restaurants with high fat fare dot the landscape with almost as much frequency. Grocery stores have aisles upon aisles filled with highly processed, pre-made and pre-packaged meals.
Welcome to South Texas, the land of the fried and home of the barbecued.
But just like it is across the rest of the country, there is a movement afoot in the area where people are battling increasing waistlines and decreasing health, not through fad diets, but instead through a complete lifestyle change.
By Daily Mail Reporter
A Danish study has found that increasing numbers of girls are hitting puberty before the age of 10 (file picture)
Increasing numbers of girls are reaching puberty before the age of 10, leading to fears of more sexual activity in that age group.
The trend is thought to be linked to obesity or exposure to certain chemicals in food.
The changes in development are also exposing younger girls to a greater long-term risk of breast cancer, the Sunday Times reported.
A study by the Department of Growth and Reproduction at the University Hospital in Copenhagen has found that the breast development in a sample of 1,000 girls began on average at the age of nine years and 10 months.
A similar study in 1991 found the same developments taking place a year later.
By Daniel Martin
Research: Girls who start puberty early are believed to be at higher risk of breast cancer, ovarian cancer and heart disease
A diet high in meat may put girls at higher risk of breast cancer and heart disease by bringing on early puberty, according to scientists.
A study of 3,000 girls found that girls with higher intakes of meat and protein were more likely to have started their periods by the time they were 12 and a half.
June 10, 2010
Nudged into action by a growing trend for sustainable dining, Londonist has embarked on an eco eating crawl...
As far as vegan, raw food eateries go, Saf is pretty swish. Absolutely guilty of stereotyping, when we think of such places we think hippy and wholesome rather than slick. But slick Saf is and we love it for that reason. This is a place to convert a sceptical someone to the more eco way of eating, with gourmet grub and potent but oh-so-inventive (and organic, of course) cocktails. Service is attentive and staff smart, the menu is suitably poetic and food presentation impeccable.
June 9, 2010
Victual voyeurism reaches staggering heights at Mooi, the new raw and vegan restaurant that recently opened in Echo Park's historic Jensen's Rec Center. Order a plate of orange jack-fruit chicken over rice and within seconds of the dish's arrival, you'll feel eyes (and cameras) on you and your food.
This almost ceremonial observation isn't of a creepy “Eyes Wide Shut” variety, it's more along the lines of a spirited, communal spectator sport. It's happening because what chef and owner Stephen Hauptfuhr is turning out of the curtained back kitchen is rather astonishing. Especially to the many people in the room who know what kind of work goes into creating balanced, flavorful raw food.
Preparing raw food (“cooking” isn't part of the raw foodist vocabulary) is a deeply contemplative process. Components for certain dishes — such as the mixed and pressed bell peppers, onions, coconut meat, olive oil, spices and salt that are used to create tortillas for Mooi's enchiladas — often take a day or more to properly dehydrate.
Source: Global Times
Jennifer McClelland, Beijing's answer to Rachel Carson, Michael Pollan and other vanguards of the "natural food" movement, might not approve of my four-gong bao ji ding-a-week habit but she certainly wouldn't forbid me it.
"I see eating better as not about restricting yourself, but rather adding more fresh, raw foods that you enjoy," she said. "Fruits, vegetables - even just one extra piece a day is a good start."
As the host of a raw foods "cooking" class held monthly at the Soho Shangdu World Health Store (WHS), McClelland maintains that a healthy diet - the healthiest, in fact - simply requires fruits, vegetables, nuts and spices, all fresh, unprocessed and uncooked.
By Sara Bunny - The Press
Karen Brown's morning ritual involves stuffing spinach, kale, dandelions and fruit into a blender, a concoction she swears is delicious.
When you first start, make it 60 per cent fruit - it makes it more palatable, she says.
Brown has followed a 95 per cent raw food diet for about three years and says the green smoothies are a mainstay of her daily menu.
Two years ago, she founded the Christchurch raw vegan group, and has since seen the diet gain momentum in the city. There are more than 100 names on the mailing list and her regular potluck dinners are popular social events for the diverse, all-ages group.
The raw food philosophy is built around the notion that food loses a lot of nutrients and enzymes during the cooking process, and that fresh, raw fruits and vegetables carry the highest benefits for health. Raw foodists believe uncooked food is easier for the body to process, and that nothing should be heated above 45 degrees Celsius.
Thursday, June 10, 2010
Ordering at The Green Boheme is like entering an alternate universe. We split the tuna sandwich ($7.95) and the burger ($8.75). But neither contained meat, and neither was cooked.
But both still approximated their namesakes. The tuna was particularly good - whatever was in there really tasted like tuna. The bread was a kind of pressed nutty thing, almost like a kind of snack chip but softer. The burger was a sort of pressed vegetable protein thing with homemade ketchup and excellent Dijon mustard on it. It tasted far more like an actual burger than any cooked veggie burger I have ever had. And it came with these really tasty little onion ring things that were made with onion, but somehow without cooking.
I should explain, Green Boheme serves raw food. The raw food movement is a reaction to the over-processed, artificial nature of modern “food.” Part of the idea is that the mere act of refraining from cooking food pushes you in several healthier directions. For one thing, it forces you to eat things that are actually food in their most basic forms; you know, the whole “eat food, not too much, mostly plants” mantra. Veggies, grains and nuts are mainstays in this sort of diet. Many things - meat, pasta, bread and so forth - can be approximated with various combinations of ingredients cleverly mixed.
May 18, 2010 11:53 AM
Martine Purdy massages kale leaves when preparing them as an ingredient, soaks seeds and nuts before eating them, and instead of adding cheese to lasagna and pizza, she whips up red bell pepper-avocado-almond “cheese” or a creamy dill-avocado “cheese” as a substitute.
The thread that links these is that they’re raw foods and are part of a diet that stays away from processed or packaged food. And Purdy, owner of Chevy Lee Raw Foods, has become an expert at making uncooked food combinations at her business, which is just a few months old.
By Brittni Johnson, Guest Reporter
A Winter Park restaurant hopes to not only serve up delicious food, but a healthier lifestyle choice, too.
Cafe 118, located right off Park Avenue, offers raw vegan cuisine. Nothing on the menu contains animal products, and true to the restaurant's name, nothing is heated above 118 degrees, which supporters of the diet say is the temperature at which the enzymes in food are broken down, reducing its nutritional value. Owner and raw vegan Joe Diaz's goal is to expose locals to a new, healthy way to eat.
Although humans have been eating raw foods since they first began foraging for their sustenance, the diet really began to catch on in recent years when some high-profile celebrities began touting its health- and weight-maintenance benefits
May 12, 2010
Dear EarthTalk: A friend with many minor health problems recently switched to a diet of only raw plant foods and reports feeling much better. She also insists her new eating habits are better for the environment. Does this make sense or is the strange diet making her crazy?
Sunday, May 9, 2010 12:00 am
A raw-foods diet typically consists of unprocessed foods that are not heated above 115 ° Fahrenheit to preserve nutrients otherwise lost during cooking.
Proponents claim that besides losing weight and feeling more energetic, they are also avoiding the carcinogens introduced into foods by cooking, and protecting the environment from drug and chemical dependent, water-wasting big-business agriculture.
See also our Mad Cow Page -
Information on Mad Cow Disease with related media articles.
See also our Raw Food Articles Page-
'Grace': PETA's Banned Thanksgiving Ad
Dave the Raw Food Trucker
Here are some interviews we have done with celebrity vegetarians. We will be donating 50% of advertising revenues for these pages to vegetarian charities.
We hope to add many more interviews in the future!
Dan Piraro - A gifted comic and illustrator, best known for his syndicated cartoon Bizarro.
Marilu Henner - A vibrant actress, best known for her character Elaine on Taxi.
Ed Begley, Jr. - A popular American actor, Mr. Begley shared some time with us...
Alexandra Paul A wonderful American actress of Baywatch and Melrose Place fame.
Joanne Rose - An actress from "Down Under" shared some of her thoughts with us...
If you are a celebrity vegetarian and are interested in sharing an interview with us or have contact with celebrity vegetarian who may be, please contact us!
NOTE: We will be donating 50% of advertising revenues from the interview pages to vegetarian-related charities!
Save Our Almonds! This site discusses the issue of the unfair mandatory pasteurization of raw organic almonds.
by Neal D. Barnard, M.D, president of the Physicians Committee for Responsible Medicine
The SoyStache Project - Some important information about the SoyStache project. This explains our philosophy, how soystache.com began, and how it can help make a difference in the world. Please take a moment to read this.
Connect with vegetarian organizations in your area. Learn more about this healthy lifestyle, how to prepare vegetarian food, and meet new vegetarian friends.
Vegan Books - An extensive list of vegan books
Raw Food & Living Foods books - An extensive selection to help people learn more about this healthful diet
We can get
all the calcium, iron, and protein, etc. we need from plant-based sources!
Jesus was a Raw-Foodist! - Ancient text quote Jesus teaching we should eat a raw vegetarian diet!
Links (certainly not sausage) A very extensive list of vegan and vegetarian related sites, including environmental and animal rights sites. It's also a great place to find vegan and vegetarian organizations in your area.
Raw Food Links - An extensive list of raw and living foods links around the web. This diet, promoted as the fastest growing segment of nutrition, seems to offer many health benefits.
Physicians advocating a vegan diet! Even physicians knowledgeable about food and its effects on our health know we are better off on a plant-based diet!
Letter from the International Cow Union - Where'd them cows learn to write? They have a few things to get off their... um... chests?
Vegan recipes A few of Jeff's own recipes (He's saving his best for the book!).
"Not-So-Famous" vegetarians Even the "Not-So-Famous" can be listed on our web site! Take a look at some proud vegetarians
Natural Weight Loss - This very natural diet has helped many to lose a great deal of weight while eating all they want!
Famous Vegetarians: Here are some extensive lists of well known actors, musicians, athletes, etc. who eat a vegetarian diet. The sources have been articles, interviews, biographies, and other sources, both on the web and off.
Famous Vegetarians A - Z (The LONG list)
Images A few photos for you to look at.
Contact us If you want to find out how to reach us, this is theplace.
Vegetarian Thanksgiving - Here is collection of resources to help you have a wonderful vegan Thanksgiving!
Proponents say dietary regimen has nutritional advantages
Cooked Food Effects
During the past few decades there has been much research done in the area of nutrition. Some of this research casts light on some important insights regarding the foods which Mother Nature offers to us in its whole, raw state, and what happens when we tamper with it.
Many Americans, including some vegetarians, still consume large amounts of dairy products. Here are eight great reasons to eliminate dairy products from your diet.
"New research adds to previous evidence that pesticides may cause Parkinson's disease"
"The results of a study to be published in the December issue of the journal Nature Neuroscience add weight to previous studies implicating pesticides as a cause of or contributor to Parkinson's disease."
Test Cows Now! - A website with additional information and articles about Mad Cow disease, with an online petition to require widescale testing of US cows.
Vice Cream a wonderful book containing recipes for some amazing gourmet vegan "ice cream" should be in the kitchen of every vegetarian who loves "ice cream", as well as anyone loving ice cream, but not wanting to use dairy. The end result of these recipes are wonderful creamy "ice creams" better than anything we've found on the market. And they're made fresh!
Interesting information on acrylamide, found in cooked foods, which may cause a health risk when consumed. This is further evidence supporting the consumption of foods in their raw state.
Enjoy a cruelty-free vegan 4th of July picnic potluck in Seattle, with vibrant raw and living foods. Raw 4th of July Picnic
A NEW, OLD IDEA
Before the days of George Foreman grillers and deep fryers and man-made fire, way back when humankind was incapable of processing food, we ate it raw. Raw food is defined as food not heated above 112 degrees Fahrenheit (a temperature that some experts say is the point where healthy food enzymes die). Today, processed food is beyond plentiful. In many places, fresh foods are all but impossible to find among the mounds of packaged food products. According to the U.S. Centers for Disease Control, only 33 percent of American adults eat enough fruit each day and only 27 percent eat the recommended amount of vegetables. Those numbers are even lower for high school students.
Kirsten Harrington Correspondent
Rich in fresh, uncooked whole foods, the raw food diet is gaining popularity among those looking for better health and more energy.
“I love to entertain,” says Arelya Hadar, leading a visitor to a sumptuous lunch spread of creamy pesto fettuccine, rosemary crackers, avocado sandwiches and coconut almond cookies.
The most amazing part about the lunch? It’s all raw, meaning all of the dishes are made from uncooked whole foods. And it’s delicious.
NUTRISPEAK by Vesanto Melina
Going raw is a big trend! Across North America, raw restaurants are serving up delicious versions of pizza, lasagna, wholesome burgers and desserts, along with their green smoothies. So before you rush out and buy a fancy, new kitchen range, consider that many folks are tossing out the microwave and covering their entire stovetop with a cutting board. This trend makes some sense. After all, plant foods are the healthiest foods in existence. And what can be better than eating them just as nature serves them up – raw?
Vegan actor Woody Harrelson is urging U.S. government officials to support a bill enforcing healthy eating in schools across America.
The "Cheers" star swears by his hardcore vegetarian diet and is known for providing his movie co-stars with alternatives to meat on set.
Now Harrelson and his wife Laura are appealing to Congress to bring similar practices into the lunchroom by backing the Healthy School Meals Act of 2010, which seeks to add vegetarian food and non-dairy beverages to cafeterias.
By Gail Johnson
Ask registered dietitian Vesanto Melina what some of her favourite dishes are right now and she’ll say coconut macaroons, pesto and sun-dried tomato pizza, and garden-vegetable soup. What makes them so appealing to the Vancouver resident isn’t just that they’re wholesome, but also that they fit right in with a raw-food diet.
Why cook food when it is better for you raw?
By Danielle Demetriou, Special to The Japan Times
Sixteen years ago, the Boutenkos were a family in crisis. Mother Victoria was overweight and depressed. Her husband, Sergei, had arthritis. Their teenage son was battling diabetes, while their daughter suffered from asthma.
Fast-forward to 2010, and the Boutenko family is virtually unrecognizable: All four have been cured of their ailments and their family portrait dazzles with glowing skin, slimline physiques, sparkling eyes and energetic smiles that would not look out of place in an American toothpaste commercial.
The secret of their transformation? Forget medication, counseling or conventional dieting. Instead, the family claims to have turned itself around entirely by swapping traditional food habits for eating only raw food.
By Alex Bourke
The financial square mile has a gourmet vegan restaurant nestled amongst the cocktail bars and clubs of trendy Shoreditch, London's equivalent of the East Village. Saf's menu is 75-percent raw, but there are cooked dishes too, and more than 100 organic and biodynamic wines and cocktails.
Entering through the picture windows, you notice there is a bit of a chic edge to the décor, with abstract art hanging floor to ceiling, solid black tables, spot lighting, and long orange lanterns. The place is warm and welcoming and the music is refreshingly soft and simple, accompanied by the occasional hum of the juicer. Unlike a typical raw temple, a stainless steel bar runs half the length of the room. This swish restaurant is packed with mostly young people despite the recession—someone must really know what they're about.
Vegan chef opens eatery in Akron
By Lisa Abraham, Beacon Journal food writer
I often meet people who follow their dreams into a career in food.
In the case of Julie Costell, her career as a vegan chef came from following her God.
Costell, an Akron native and author of three vegan cookbooks, recently opened Ms. Julie's Kitchen at 1809 S. Main St., Akron.
She has been working with food for years, but it wasn't until 10 years ago that she adopted a vegan lifestyle.
By Linda Bladholm
Every day is Earth Day at Green Wave Café in Plantation, where all the food is vegan and organic and the only cooked item on the menu is the daily soup. Open two years, Green Wave has developed a devoted following of health-minded foodies who come for deliciously fresh dishes like mushroom burgers with almond ``cheese'' on dehydrated onion and sunflower-sesame seed bread.
Refresh Organic Bistro's organic, raw-vegan dinners delight
The concept of a raw-food diet may be interesting to some simply because it promotes eating healthy, fresh, unprocessed foods. A raw-vegan diet consists of eating foods in their most natural, uncooked and unprocessed state. It is based on a diet mainly of fresh fruits, nuts, vegetables, seeds, sprouted legumes and grains, and dehydrated breads and crackers that have not been heated above 46 C. Proponents of the raw-food movement also generally believe that the greater percentage of raw food in the diet, the greater the health benefits because raw foods generally contain more nutrients and antioxidants and digestive enzymes. I was intrigued when I heard of Refresh Organic Bistro's five-course, raw-vegan dinner; it's the kind of food that I know I should be eating more of, but it just seems like a lot of work.
Review By Susan Schenck
The raw food diet is gaining huge momentum because not only does it help you lose weight, but it also heals the body, slows the aging process and—flat out tastes more delicious than anything cooked! Author Adam Graham is a vegan live food chef and educator based in Atlantic Beach, Florida. He studied with various masters of raw food cuisine, including Gabriel Cousens, MD, while working as a chef at The Tree of Life Rejuvenation Center in Patagonia, Arizona for over a year.
By Daily Mail Reporter
Glancing at the two McDonald's Happy Meals pictured here, you may feel they look pretty much identical.
Astonishingly, however, this is the same meal, photographed 12 months apart.
(HealthNewsDigest.com) - A raw foods diet typically consists of unprocessed foods that are not heated above 115 degrees Fahrenheit so as to preserve nutrients otherwise lost during cooking. Proponents claim that besides losing weight and feeling more energetic, they are also avoiding the carcinogens introduced into foods by cooking and protecting the environment from drug- and chemical-dependent, water-wasting big-business agriculture.
Some people do short spurts on the raw diet to cleanse their system of toxins, while others maintain a majority raw diet but do eat some cooked or processed foods. Diabetics can especially benefit from a raw foods diet, as shown in the film Simply Raw, which documents the trials and tribulations of six diabetes sufferers who go on a raw foods diet for one month and effectively cure themselves of their disease.
While humans have been eating raw foods since they first began foraging for their sustenance, the diet really began to catch on in recent years when some high-profile celebrities began touting its health and weight maintenance benefits. Carol Alt, Woody Harrelson, Uma Thurman, Sting and Demi Moore are just a few of the big names who swear by the raw foods diet—and now upwards of 100 raw foods restaurants are in operation across the U.S. For a list of raw food eateries by state, check out the SoyStache website.
Posted by Julie Ryan Evans
From Gwyneth Paltrow to Amanda Seyfried, celebrities regularly tout the health and weight loss benefits of raw food diets.
Though I can't imagine giving up cooked food (pizza!), I am intrigued the more I hear. So I caught up with Ani Phyo, author of Ani's Raw Food Essentials (to be released in May), to talk about going raw.
Eat clean, eat green
By Katie Westervelt, Loveland Reporter-Herald
Founder and owner Sacha Steinhauser chose the name for his organic vegetarian restaurant, Tasty Harmony, before he knew there was a Harmony Road in Fort Collins.
As fate would have it, after visiting the city, he knew the college town would be the perfect location for his unique menu. Now, with a mantra of “eat clean, feel good,” Steinhauser whips up flavorful recipes that defy conventional notions of bland health food.
When Steinhauser was 18, he began to experiment with vegetarian recipes. He opened a raw food catering service at 19 and has been involved with an expanding raw food movement for 12 years.
|Veganism does the body good!|
Vegetarian Protein Sources / Vegetarian Calcium Sources / Vegetarian Iron Sources / Vegetarian Fiber Sources
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