ISSUE 66 | SEPTEMBER/OCTOBER 2021
the Ethics Issue How Samantha Salmon Is Creating Meaningful Change
How To Find Motivation And Commit To A PlantBased Lifestyle
Interview with Body Of Fire Author Cardiologist Monica Aggarwal, MD
contents
TABLE OF
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Experience Latin Delights In The Windy City
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Vegan Travel In Denver
28 Veganism, Ethics, & You: A Reading List LIFESTYLE
30 Celebrating National Fruits & Veggies Month 34
Fall Fragrances For Everyone
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Ethical Luxury By Lunar Method
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Our Favorite Things
60 Barbecued Corn with Jalapeño Salsa 62 Creamy Pumpkin Soup 64 Smoky Black Bean & Salsa Soup FOOD
66 Loubia, Moroccan White Beans 67
Moroccan Peas & Artichoke Hearts
68 Warm Grain Bowl with Roasted Root Veggies, Walnuts, Crispy Chickpeas & Balsamic Date Dijon Vinaigrette
Features 44 Samantha Salmon Is Creating Meaningful Change The Power Of Reclaiming Community Health In The Fight Against Systemic Racism
50 Body Of Fire How Cardiologist Monica Aggarwal, MD Implemented A Plant-Based Menu For Inpatients
54 Find Your Why How To Find Motivation And Commit To A Plant-Based Lifestyle
CONTRIBUTORS
JILLIAN KINCAID Jillian Kincaid is a freelance copywriter and content creator based in Portland, OR. She has been vegan for 6 years and founded her business Live Well Creative with the vision of combining her desire to help other vegan business owners educate their audience and her love for the written word. She specializes in web copy, blogging, email marketing, and more. In her free time, she enjoys traveling, loving on her pup Nala, and exploring new vegan restaurants.
MOLLY PATRICK Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl, a company dedicated to helping people eat more plants while celebrating human imperfection. Through her candid and inclusive approach, Molly and her team have built a thriving business and a global community. https://cleanfooddirtygirl.com/blog/ cleanfooddirtygirl
www.livewellcreative.com livewellcreativecopy jilliankincaid
DR. ANGELA PICKETT BRANDY EDWARDS Brandy Edwards is an attorney turned Empowerment Speaker and Coach in Dallas, TX. She is the Founder of The Self-Love Challenge and emphasizes the importance of self-love, confidence, and courage. Her selfdiscovery journey led her to be strong and courageous, to take action despite fear, and to follow her happiness to create a life she loves. Her magnetic energy captures the attention of both youth and adult audiences, and her inspiring vulnerability empowers listeners to bridge the gap between fears that hold them back and bravery that can propel them forward. Speaking, coaching, and collaboration inquiries may be sent to TheSelfLoveChallenge@gmail.com. SelfLoveChallenge.com
Born in Newfoundland, Canada, Dr. Angela Pickett is a professional violist and violinist based in NYC. Angela has enjoyed an incredibly vast and varied performance career and is comfortable in many performance styles and settings -- from performing chamber music in Carnegie Hall to on-stage roles in Broadway shows. In 2018, Angela adopted a plant-based diet, and developed an interest in recipe development and food photography. She has been sharing her creations on Instagram and has cultivated a strong community of food-bloggers, plant-based brands, and restaurants. Angela is thrilled to be a part of the ever-changing food industry, and to be developing these new relationships. thenewfoundyorker
CHAR NOLAN CARYN DUGAN
In 2019, on the anniversary of her dad’s passing, Caryn opened the first, and still only, plant-based brick-andmortar nutrition and culinary education center: The Center for Plant-based Living. Caryn invites you to join her in a virtual plant-based cooking class.
She grew up in her family’s Italian restaurant and prides herself with everything she learned about cooking from her grandparents.
http://stlveggirl.com/ https://www.cpbl-stl.com/ STL_Veg_Girl plant_based_center
MIGGS MCTAYLOR
SHRIYA SWAMINATHAN Shriya is an animal rights warrior in training at PETA’s International Science Consortium. She is also a certified Vegan Hospitality Consultant and founder of Nourish by Shriya- her new consulting service that helps restaurants attract vegan clients. A proud travel foodie, she enjoys exploring local vegan cuisines! In her free time, you can find her hanging out with the residents at the Gentle Barn Sanctuary, while educating folks about the abundance of a vegan lifestyle. Her precious companion pooch Halley joins her activism on the #adoptdontshop message!
Miggs McTaylor is a professionally trained chef who is passionate about plant-based dining. She currently lives with her family in one of New Zealand’s main wine growing regions – Miggs enjoys providing private catering, plant-based tuition, recipe development and food photography services. After completing “traditional” chef training, Miggs continued her studies to become a botanical cuisine specialist by completing the eCornell Plant Based Nutrition Certificate. She then went on to complete the Rouxbe Plant-Based Professional course and most recently completed the Rouxbe’s Essential Vegan Desserts course. http://www.callmeishbel.com/ call.me.ishbel CallmeIshbel
CONTRIBUTORS
Following the loss of her dad to cancer and then, just 10 weeks later, also receiving a cancer diagnosis, Caryn Dugan decided it was time to take control of her health. By eventually understanding the health benefits of a plant-based diet and soon wanting to spread the good word, she began St. Louis Veg Girl - which is celebrating its 10th anniversary this year.
Char Nolan is a serious plant-based, chef and advocate with a great sense of humor. Armed with a degree in public health from Temple University, she completed course work at eCornell and received her certification in plant-based nutrition. She is also a certified plantbased chef and teaches plant-based cooking throughout the mid-Atlantic region. Char is a chef-instructor at the Rouxbe Online Cooking School. Char is also a contributing author to VEGWORLD Magazine, where she writes about plant-based influencers and dietary trends.
MEET OUR TEAM
the dream team
V e g W o r l d M a g a z i n e i s p a s s i o n at e a b o u t s tay i n g a h e a d o f t h e r a p i d ly g r o w i n g t r e n d o f p l a n t - b a s e d / v e g a n . B e c a u s e o f t h i s p a s s i o n , w e h av e c r e at e d a c o m m u n i t y o f r e a d e r s w h o s e l o ya lt y i s s e c o n d t o n o n e . Photo by product-school-unsplash
Outgoing Editor-in-Chief
Art Director
COURTNEY GARZA
CLAY GARRETT
Courtney Garza is a passionate vegan who brings her love for journalism, creativity, helping local businesses, and animals together with her compassionate social media agency, Sprinkles Creative, which she co-founded with her business partner Christina Bluford to aid businesses with their branding strategy. Courtney also owns and operates VEGWORLD Magazine, an international vegan lifestyle publication, as the Editor-in-Chief to curate and promote plant-based stories about vegan products, services, and individuals from all walks of life.
Clay Garrett is a husband, father, marketer, graphic designer, and vegan from Texas. After a lifetime on the standard American diet, Clay dealt with gallbladder, sinus, and gastrointestinal issues. In his early thirties, Clay transitioned to a vegan diet, curing his health ailments and his cognitive dissonance. Listen to his story on the Plant Yourself Podcast, https://plantyourself. com/190. Now, Clay spends his time working on projects more aligned with his values. https://claygarrett.com
Food Editor
CATHY KATIN-GRAZZINI Cathy Katin-Grazzini, Food Editor at VEGWORLD Magazine, is a plantbased personal chef, nutritional coach, cooking instructor, and owner of Cathy’s Kitchen Prescription LLC. Certified in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies at Cornell, Cathy is also a graduate of Rouxbe Cooking School’s Professional Plant- Based Program. She has a B.A. from the University of Chicago, attended graduate school at Harvard University and received a M.A. from Johns Hopkins University. Cathy lives with her husband Giordano in Ridgefield, Connecticut. When she’s not inventing and fermenting, she loves to run, hike, and adventure travel atop their trusty Ducati. www.cathyskitchenprescription.com cathyskitchenprescription
New Editor-in-Chief
ALORA MIDDLETON HALE Alora Middleton Hale is a former educator turned socially conscious Social Media Manager and the incoming Editor-in-Chief of VEGWORLD Magazine. Alora’s compassion for animals began at a young age, leading her to become vegetarian at the age of six. Vegan now for five years, Alora is passionate about spreading the joy of living a compassionate lifestyle. Alora lives in Southern California with her husband and enjoys the arts, vintage fashion, travel, and eating nachos with extra guac. alora.naturally
Marketing Director LYDIA PALMERI
Business Writer
CARISSA DANIELLE
Senior Editor
JULIANNE BAMBRICK MCCULLAGH
Carissa Danielle is the founder and director of North Texas Vegans. She is an intersectional vegan entrepreneur with a passion for educating others on the topic of living a vegan lifestyle. Carissa resides in Dallas, TX, with her partner and rescue dogs, where she works as a vegan business consultant and educator. In her spare time, Carissa enjoys hiking, camping, and traveling, as well as practicing yoga, meditation, and mindfulness. nooch.bunny
Editor’s Note A message from VEGWORLD Magazine outgoing Editor-in-Chief, Courtney Garza
Alora.Naturally
TheColorfulCourtney
I
t has been my honor to help guide the VEGWORLD mission forward throughout these past two years since becoming Editor in Chief. I can't say enough how fulfilling it has been to work with a team of animal rights activists, earth-conscious creatives, sustainable brands, and overall forward thinkers in sharing the great news about what's happened in the Vegan World.
years as Editorial Assistant. Now I am happy to see her take the reigns as the new Editor in Chief for VEGWORLD Magazine. It will be my honor to still be included in the exciting work she has ahead, starting with this impactful issue on the importance of Equality for all. Thank you to all that has been along for the journey with us. We look forward to continuing on with you for this bright new path for us.
I certainly don't plan to stop being a part of that greater mission as a member of the VEGWORLD team, but instead taking a different role as I pass the lead to Alora Middleton Hale. Alora has worked hard to see VEGWORLD's success throughout the
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Best,
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KATHMANDU, NEPAL
APRIL15 -17 th
th
THIMPHU, BHUTAN
Organized by
APRIL18 -20 th
th
The biggest PLANT-BASED EVENT ever in the HIMALAYA ! Media Partner Worldwide
Sponsored by
World Vegan Organisation Nepal
Organizing Partner
& The World Vegan Organisation’s 7th Annual International Conference
www.himalayanveganfestival.org
Highlights of The Event l Over 100 International Vegan Speakers, Delegates & Celebrities and 75+ Exhibitors l l Vegan Food & Product Bazaar l Live Bands, Music & Dance l International/Local Vegan Chefs l Free Film Screenings l l Free Cooking Classes l Free Vegan Health l Fitness & Fashion Workshops l 5k Mini-marathon l Vegan Challenge l Learn to Make Vegan Milk l l Vegan Mock-Meats & Dairy l Vegan Sweets l Kids Activities Corner l Animal Education by Local Organisations & Much More.. l
www.vegvoyages.com
“The food was, hands-down the best I’ve ever had in my life !”
“For anyone with curiosity and adventure in their souls.”
"Mouth-watering, Heart-expanding, Soul-enriching"
NEPAL I INDIA I MALAYSIA I LAOS I THAILAND I BALI I SUMATRA (INDONESIA) I BHUTAN
ETHICS /eTHiks/ noun
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1.
moral principles that govern a person’s behavior or the conducting of activity.
2.
the branch of knowledge that deals with moral principles.
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SIGN UP FOR
NEWSLETTERS Delivered to your inbox weekly, our VEGWORLD newsletters keep you up to date with plant-based/ vegan lifestyles. Look forward to recipes, news, business, health, fashion, and more.
SIGN UP: vegworldmag.com/newsletter Photo by Brooke Cagle on Unsplash
LIFESTYLE
Photo by Japheth Mast on Unsplash
Let Chef Yari welcome you to her Casa, nourish your souls, and transport you to the comforts of her culture.
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Experience Latin Delights in the Windy City B Y S H R I YA S WA M I N AT H A N Chef Yari Vargas transports your taste buds to Latin America with flavorful plant-based dishes inspired by her Honduran and Puerto Rican background
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uring times of restricted travel, what better way to revel in the cultures of the world than by feasting on inspired, flavorful dishes? Chicago’s Chef Yari Vargas does that and more by welcoming the plant-powered community to celebrate her heritage. Drawing inspiration from her unique Honduran and Puerto Rican backgrounds, Chef Yari’s culinary talent will have your senses tingling in delight with every bite!
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EXPERIENCE LATIN DELIGHTS IN THE WINDY CITY When I stepped into Casa Yari, I was greeted with a simple yet welcoming ambiance. The seating was spaced out, several takeout orders were lined up and ready to go, diners occupied tables, staff was doing their rounds- the typical restaurant drill. However, the feeling one gets when walking into a “home” was undeniable. I instantly knew that I was in for a dining experience like no other. It was a hot summer day in July. To me, that meant a fruity refreshment. The host read out the drink menu, and four magical words sealed the deal- FRESHLY SQUEEZED PASSIONFRUIT JUICE (called Parcha). As a lover of all things passionfruit, I was in a tropical paradise and slurped down that golden nectar instantly!
Next up, the ultimate challenge- deciding what food to get. With a limited budget and as a party of one, I had to be strategic to get as eclectic an experience as possible. For the appetizers, I was intrigued by Yari’s vegan spin on a Puerto Rican shrimp dish- Nidos de Camarones. She prepared delicate mini green plantain nidos (nests), filled with hearts of palm cooked to perfection and recreating the texture of shrimp. The dish came drizzled in a beautiful criollo and chimichurri sauce.
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DESTINATION SPOTLIGHT My entrée selection was the Pika Pika. Sure, the name was fun to say and it took me back to my Pokemon craze days, but this Honduran and Puerto Rican fusion dish blew me away beyond my wildest dreams! In lieu of chicken, the vegan version featured crispy banana blossoms in a creamy chili and garlic sauce. It was served with a side of flavorful Puerto Rican rice with pigeon peas and fried plantains called tostones. Surely no meal is complete without dessert. Mark my words- you’d be damned if you missed out on Chef Yari’s miraculous vegan flan! A light and decadent coconut flan was the flavor of the day, and it had me broadening my smile with every bite. Casa Yari has been feeding Chicagoans for the past 8 years. As one who places customer satisfaction above all, Chef Yari was determined to ensure that folks with different dietary preferences enjoyed an uncompromised meal. Think plant-based keto? She’s got you covered! During the early years, Yari was sure to offer a variety of vegetarian dishes. However, she noticed some customers requesting modifications eliminating animal products. She became intrigued by this recurring request. Furthermore, watching her vegan daughter nibble on a side salad and bland fries while dining out broke her heart. Feeding people flavorful, comforting foods is Yari’s love language. There was no way she would let even a single customer endure feeling anything less at her Casa. She decided that veganizing dishes was the inclusive way to go. Not long after, she hopped aboard the plant-powered train and embarked on a mission to deliver a high-quality, scrumptious, plant-based equivalent of every menu item. Her plant-based meals feature a variety of vegan cheeses from Chicago’s vegan cheese extraordinaire- Cheeze and Thank You, meats from Chicago’s Upton’s Breakroom, and Chef Yari’s housemade seitan. All the aiolis and sauces are also plant-based by default. Customers may also treat themselves to a hearty slice of cake from Pie Pie My Darling- an all-vegan bakery run by local darlingHeather Bodine-Lederman. The plant-powered support among the Chi-town restaurant community certainly deserves its recognition. Chef Yari believes that when local businesses uplift one another, they will successfully offer
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a dining experience that everyone can cherish. Further attesting to her mission, her phenomenal food has also created vegans! Customers have been known to credit Chef Yari for planting the vital seeds of plant power, accelerating their journey to veganism. I am still at a complete loss of adjectives that would do justice in describing Chef Yari’s talent and creations. When she stepped out to greet me, no words were necessary. A wholesome hug and my tear-filled eyes said all that needed to be said. Indeed her magic power is to make people feel loved simply by preparing meals from her heart.
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“It brings me so much joy to see non-vegans open their minds and hearts to the wonders of plants! As a chef, it is my duty to serve nourishing, delicious food. Though we are not a completely vegan restaurant, the majority of orders we get are for the vegan options! I love that I’m able to provide a space for the veg-curious to learn that plant-based living is one of abundance and not restriction!”- Chef Yari Vargas Will Casa Yari eventually go completely plant-based? How about a Latin fusion brunch? Only time will tell but till then, expect nothing less than a divine feast for all! Now that you’ve been enticed plenty, let Chef Yari welcome you to her Casa, nourish your souls, and transport you to the comforts of her culture.
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VEGAN TRAVEL IN DENVER BY COURTNEY GARZA
Not being able to travel for awhile due to the pandemic led me to seek road-trip friendly getaways, so the Texas to Denver 12 hour drive was on the list! Though it seemed daunting, the scenic views all the way there and endless supply of vegan snacks we packed was worth it! Once we finally arrived to Colorado, we were definitely greeted with an abundant vegan scene to explore! In the two days I was there, we only scratched the surface of all of the unique options, from pop-up markets to brick and mortars, to try!
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VEGAN TRAVEL IN DENVER Here are the spots I was so happy to be able to try amazing plant-based creations from!
So Radish They serve coffee from @hunterbaycoffeeroasters and let me just say, it sure did pair well with my vegan biscuits and gravy! Their whole menu is vegan, so I was happy to enjoy not only delicious coffee, but also incredibly colorful and unique vegan brunch items! My fellow vegan, coffee-loving friends enjoyed our brunch here at @soradisharvada too! We all got an array of sweet and savory options that were truly unique like Snickerdoodle French Toast, Buffalo Chikn and Egg Biscuit Sandwich, and colorful power salads! Definitely recommend it if you’re ever in the Denver, CO area!
Easy vegan This dynamic queer-owned couple created their business during the pandemic as a start-up serving vegetable-forward vegan food that takes making vegan food “fancy” to the next level! The owners Alexi Mandolini and Taylor Herbert have a combined 28 years in the service industry and, after losing work due to the pandemic, they started this great
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DESTINATION SPOTLIGHT
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vegan concept as a twice weekly restaurant pop-up in the university neighborhood of Denver. They prove to their crowds each week how exciting and easy it is to reimagine vegetables and their endless abilities in the kitchen! I was excited to try some of their elevated plant based foods that I tried including their Four Cheese Arancini, which were deep-fried risotto bombs with a champagne cream sauce, as well their Vegan Pimento Cheese and chips, loaded baked potato, and strawberry red pepper lemonade! Alex and Taylor intend to develop a full dining experience unlike anything else in Denver soon, so I will definitely be back once they open!
Green Bus Cafe This traveling, plant-based coffee shop pops up at various farmer’s markets + events and are seriously some of the kindest people I’ve ever met!
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Dustin and his partner Lexie not only make incredible lattes, teas, superfood elixirs using all non-dairy milks, but also delicious coffee treats, like their ‘Mawmaw’s Cookies”, which were no bake cookies made with peanut butter and chocolate and oats and fresh strawberries! I got their Cold Brew with oat cream foam and WOW! I’ve always seen drinks like this at Starbucks but not available with non-dairy alternatives, so this was a real treat! I also tried their golden milk latte that had such a warming spice blend and their famous Maple Latte was perfectly sweet and delicious! I really wish @greenbuscafe would come to Texas one day! The whole idea of getting drinks and treats from a bright green bus was definitely an experience I’d love to do again!
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Uptown & Holt @uptownandhumboldt made it a point to not only bring their travels home with them, but also share it with the Denver community- with vegan options! I’m so happy I got to experience the amazing flavors from around the world from their super unique food truck while I was in Denver, CO last month! I tried their unique options, including:
vegan
• Fig Mushroom Blue Cheese Burger, with @beyondmeat, @peacefulrebel2017’s “Colorado Bleu” cheese, microgreens, pickled onions, and fig jam. • Chickn Chimichurri Gyro, made with @daringfoods, lettuce, tomato, cucumber, and vegan feta from @followyourheart. • Falafels with Tahini Harissa. • Yuca Fries with Garlic Cilantro Aioli. (My personal favorite)
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• Purple Coleslaw made with red cabbage, carrots, cilantro, kombucha, red wine vinegar, and strawberry jam. They even made their own watermelon agua fresca and had local kombucha from @symbiotikombucha. If you’re ever in Denver, be sure to go dig in to all of the incredible creations that Gio and Hayden are making from their foodie travels around the world! Their menu is not entirely vegan, but obviously has special vegan options that are ever-evolving!
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Nooch Vegan Market NOOCH is an entirely Vegan Market that is small, but quaint, right in the middle of Denver! They serve both local and popular vegan treats, such as decorated vegan sushi from Wellness Sushi, vegan croissants by Kind Confections, and their very own house made vegan soft serve with classic vanilla and chocolate flavors!
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Meta Burger This vegan burger joint is truly taking over the Colorado vegan scene! They are currently spread throughout Denver with 3 locations with talks of more to come very soon! Before my trip I had heard nothing but great things about Meta and they definitely lived up to the hype! I had to try a little bit of everything mostly because it all truly looked so incredible! We were told to try their best sellers, which included their Flat Iron Burger made with their own “Flatiron steak” sauce, shaved brussels sprouts, shallots, grilled mushrooms, and gouda cheese, as well as their waffle style sweet potato fries, they Chicken Caesar salad made with green leaf lettuce, crispy chicken, Caesar dressing, coleslaw, carrots, and homemade Italian croutons, plus their “chicken” wings tossed in a super spicy sweet Blueberry Habanero sauce, and of course one of their infamous desserts, their “Betterfinger” Shake!
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Veganism, Ethics, & You A READING LIST
Ethical Vegan: A Personal and Political Journey to Change the World by Jordi Casamitjana In Ethical Vegan, Jordi Casmatjana, a vegan zoologist, animal protection campaigner, and animal rights activist who achieved notoriety for securing the legal protection of all UK ethical vegans from discrimination, shares his life and the events that led him to veganism. More than that, Ethical Vegan explores the past, present, and future of ethical veganism and offers a comprehensive analysis of veganism as a philosophy and as a socio-political transformative movement.
Aphro-ism: Essays on Pop Culture, Feminism, and Black Veganism from Two Sisters by Aph Ko & Sly Ko A challenging, but important and rewarding read, Aphro-ism provides new theoretical frameworks on race, advocacy for nonhuman animals, and feminism. An extensive adaptation of a series of blogs written between sisters Aph and Sly Ko in 2015 and 2016, Aphro-ism is a lively, accessible, and provocative collection of essays every activist should read.
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Why We Love Dogs, Eat Pigs, and Wear Cows by Melanie Joy Challenging the way you think about food forever, Why We Love Dogs, Eat Pigs, and Wear Cows examines why humans feel affection and compassion for some animals, while looking past the suffering of others. Melanie Joy investigates factory farming and exposes the cruelty the animals endure, the hazards slaughterhouse workers face, and the detrimental impact factory farming has on the environment.
Dead Zone: Where the Wild Things Were by Philip Lymbery In Dead Zone, Philip Lymbery takes readers on a tour of the world’s most iconic and endangered species, and what we can do to save them. Examining the role industrial farming has on endangered species, Lymbery busts the myths that prop up factory farming and shows that we can save the planet with healthy food.
That’s Why We Don’t Eat Animals by Ruby Roth That’s Why We Don’t Eat Animals introduces early readers to veganism with colorful artwork and lively text. Ruby Roth’s book raises awareness about the plight of factory farmed animals, as well as how our food choices affect other living beings and the environment in a way that is easy to understand. Informative and entertaining, both children and parents alike will come away with respect and compassion for the animals we share our world with. The Ethics Issue
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HAVE A PLANT! Celebrate National Fruits & Veggies Month by adding a plant to 1-2 meals a day
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ot dogs. Burgers. Pizza. Ice cream. The vegan alternatives to popular food favorites are not just on the rise, they’re here! In fact, meat and dairy alternatives are popping up everywhere from grocery stores to popular fast food restaurants. While the explosion of vegan options is certainly one to celebrate, some of us may find that our excitement over trying the latest and greatest vegan products has put our vegetable and fruit intake on the back burner. If you’ve noticed a decline in the amounts of plants you eat, you’re not alone. Recent studies have shown that a majority of Americans do not meet the recommended intake of fruits and vegetables. With September being National Fruits & Veggies Month (NFVM), we spoke with Produce for Better Health Foundation (PBH) about NFVM, their Have A Plant® Pledge, and how to sneak more fruits and veggies into your diet. What is National Fruits & Veggies Month? PBH: National Fruits & Veggies Month (NFVM) is a month-long celebration of everyone’s favorite plants – fruits and veggies!
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NFVM was created to elevate fruit and veggie consumption behaviors as a national priority to raise awareness about all the benefits of eating more fruits and vegetables every single day for both health and happiness. Why September? Is there a reason behind choosing this particular month to promote the importance of eating fruits and vegetables? PBH: Many produce industry stakeholders and consumer-facing influencers have enthusiastically promoted fruits and vegetables in September as a part of historic Produce for Better Health Foundation (PBH) campaigns, like 5-A-Day and Fruits and Veggies— More Matters. In 2019, PBH launched NFVM to elevate new fruit and
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vegetable consumption behaviors as a national priority in conjunction with the Have A Plant® Movement. Why is NFVM important? PBH: Fruit and vegetable intake habits continue to erode in a way that puts public health in jeopardy. Overall fruit and vegetable consumption frequency has fallen by nearly 10% since 2004 and by 3% since 2015, according to PBH’s recent State Of The Plate research report. While fruit has experienced some gains, vegetable and juice have both experienced double-digit losses. Some of the heaviest consumers are leading the way in decreases, and our youngest consumers are of particular concern. On average, Americans are eating fruits and vegetables one time, or less, each per day, which is very concerning to us. Clearly, our fruit and veggie habits are going in the wrong direction and so we
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must act now! At PBH we call this the consumption crisis.
How can people get involved with NFVM and the Have A Plant® Movement?
Do you have any tips or tricks for those struggling to add plants and veggies to their meals?
PBH: We invite everyone to simply add one fruit and/or veggie to their daily routine. Have A Plant® at every meal or snacking occasion for better health and happiness. People can make it official by taking the Have A Plant® Pledge.
PBH: Absolutely. One tip is to think about how many times you eat per day and work fruits and/ or veggies into just 1-2 of those times. There’s no wrong way to Have A Plant®! Fresh is great, for sure, but it’s not the only way to eat fruits and vegetables. Add dried fruit to oatmeal at breakfast, throw frozen berries in with your yogurt for a snack, add canned vegetables to salads, or enjoy some pickled vegetables. It’s also important to remember that everyone is different and what works for one might not work best for another. The first step is trial and error to figure out what ways work for you and go from there.
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People can also get involved on social media by sharing the fun and delicious ways they enjoy fruits and veggies. Don’t forget to use the hashtags #haveaplant and #NFVM2021! At the end of the day, we just want more people to eat more fruits and vegetables – the plants that people aren’t getting enough of. And what better time than during National Fruits & Veggies Month to start incorporating more into your daily routine. So here’s a plan: Have A Plant®! For more information visit www.fruitsandveggies.org.
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FALL FRAGRANCES FOR EVERYONE
Sprays, Candles & Oils Welcome in fall and explore these great new fragrances B Y B R A N DY E D WA R D S
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Les Deux No 1. is an intriguing and intoxicating gem with fragrance notes of jasmine, incense, cardamom, brazilian rosewood, vetiver, tobacco leaf, and cedarwood. While it has a bold scent that is definitely going to catch the attention of those around you, it is not overpowering. If you like to switch up your day and evening fragrances, Les Deux No 1. is a memorable must-have for a cozy evening this Fall (but it is also a great option during the day when you want to elevate your mood and make a statement!).
hen the weather changes you switch up your wardrobe and the foods that you eat. Consider doing the same thing with the fragrances you wear and the scents you fill your home with. While I am a big fan of pumpkin spice everything during the Fall, the following two brands have great non-pumpkin products you should try this season:
Les Deux
Les Deux No 2. is a delicate, soft scent with fragrance notes of amber, jasmine, saffron, marigold, agarwood, ambroxan, sandalwood, and cedarwood. It is great for days when you want a light and crisp scent. However, this lighter fragrance is by no means bland. Les Deux No 2 is full of personality and will delight your senses as you move around throughout your day. Consider elevating your evening routine and spraying this on yourself, or your pillow, before getting your beauty sleep.
Two unique fragrances by Les Deux interact with your skin’s natural pheromones to create an experience that will invigorate your senses. The best part is that the fragrances are meant to be worn by anyone, and they are also formulated without sulfates, parabens & phthalates. Each glass bottle of the Eau de Parfum is available in either 1.7 fl oz or 3.4 fl oz, and the packaging is both simple and sleek.
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Passion: Awaken inner beauty with jasmine and ylang ylang. This heart opening formula cultivates compassion and radiance.
Small samples of both fragrances are available for purchase, as well as a roll-on perfume oil that is perfect for when you want to freshen up on the go. If you prefer to create an aromatic experience at home, both No 1 and No 2 are available in candles, which are made from a proprietary soy wax blend, and are also free of phthalates, parabens and sulfates. Each candle has an approximate burn time of around 60 hours, and the matte black candle container and lid are great to repurpose after burning.
Calming: Enhance inner tranquility with sandalwood and chamomile. This blend promotes inner peacefulness and soulful relaxation while igniting insightfulness, intuition and confidence. All four aromatherapy essential oils are certified herbicide and pesticide free and are ethically wild harvested. While not for internal use, to receive the maximum benefit of each oil you can inhale the scent through your nose, in addition to applying to your wrists, neck, and temples.
Formulated, blended and designed in Nashville, Tennessee, Les Deux is a 1% For The Planet member, which is a global network of businesses, individuals and nonprofit organizations tackling our planet’s most pressing environmental issues.
Leaf People donates 5% of its sales to charity, and their primary recipient is United Plant Savers, a non-profit focused on protecting native medicinal plants.
https://www.lesdeuxfragrances.com
https://leafpeople.com
Leaf People Enrich and awaken your senses with intention using quality oils on your skin. As the weather changes, and perhaps your routines, you can prioritize yourself with zenful moments using this set of four certified organic aromatherapy essential oils (each roller is 0.3 fl oz in the kit): Immunity: Awaken your defense with eucalyptus and marjoram. This blend is energizing and helps stimulate cerebral activity, making it great for those times you need to focus, whether for long hours at the computer, driving or studying. Mood Lifter: Uplift your mind with lemon and cardamom, which can help enhance positive emotions and a sense of well-being.
Try something new this season, whether it is a fragrance, food or something fun that you have always wanted to experience. Routines and rituals are great, but nature reminds us that change, although not always without challenges, creates opportunities for new beginnings.
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STYLE & BEAUTY
ETHICAL LUXURY BY ALORA MIDDLETON HALE
How one brand is raising the way jewelry is stored to ethical standards by advocating for the animals, the environment, and women’s rights Lunar Method was founded mid-pandemic in 2020 by Karine Ponce. What began as an idea for a travel necessity for carrying her own jewelry blossomed into a sustainable and ethically produced product designed for the modern traveler. Growing up in Los Angeles, Karine was raised by a Brazilian mother and an Ecuadorian father. From an early age, travel was an important part of her life. From humble beginnings to working at several very successful startups in the Bay Area, Karine knew she wanted to start her own business as soon as she moved to Mexico City, and she dedicated herself to creating environmental and cruelty-free products that solve problems for the modern-day woman. We had the opportunity to speak with Karine about starting an ethically conscious brand and the importance of ethical fashion. Can you tell us a little bit about Lunar Method? Lunar Method is an ethical and cruelty-free brand based in Los Angeles and Mexico City. We are made up of a multitalented passionate group of travelers and artisans from around the globe. Lunar Method’s first collection is dedicated to creating durable, luxury bags for environmentally conscious travelers. VEGWORLD
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We specialize in combining vegan cactus leather and handwoven fabrics from artisans around Mexico. Beyond travel bags, Lunar Method tells a story. With hand-sewn fabrics embroidered with beautiful and unique designs, sourced directly from Mexican women artisans, and cruelty-free cactus leather, Lunar Method advocates two important issues: women’s rights and animal rights. How did you settle on cactus leather for your travel bags? Cactus leather is one of the most sustainable and durable alternative leather options available on the market. The cactus leather we use is made from prickly pear cactus that is sustainably
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harvested in Zacatecas, Mexico. Unlike animal-derived leather, plant-based cactus leather does not require livestock and helps to prevent Amazon deforestation. It is also a humane alternative to traditional leather, helping to prevent 72 million animals from being slaughtered every year. It’s clear that cactus leather is better for our animal friends, but the planet suffers because of animal agriculture, as well. How does the environmental impact of cactus leather differ from animal-derived leather? The cactus leather we use in our products is from Desserto, the world’s first highly sustainable and environmentally friendly
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organic material made from the prickly pear cactus. The cactus plants are only planted once and last about 8 years. The Desserto team uses rainwater, rather than an irrigation system, and only cuts the mature leaves of the prickly pear plant without damaging the cactus itself. This allows for a new harvest every 6-8 months. Animal-derived leather, on the other hand, has a much larger impact on the environment. In fact, 70% of an untreated hide is eventually discarded as solid waste. That means that the hair, fat, meat, and sinew all get dumped straight into a landfill, resulting in almost three times the negative environmental
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STYLE & BEAUTY impact as synthetic leathers, including those made from polyurethane. It’s always wonderful to see brands making compassionate choices on behalf of animals and the planet. How do you ensure that compassion extends to the people making your products, as well? We are committed to elevating luxury to ethical standards. Together with the plant-based cactus leather, our travel bags feature 100% natural hand-woven cotton that is toxic-free, dye-free, and sourced directly from Mexican artisan women. Our artisans in Chiapas, Mexico use old-school agriculture and weaving techniques to create the unique fabrics that line our bags. We spend time with the women artisans we work with, visiting their homes, listening to their stories, watching them weave, and even trying out the traditional weaving tool ourselves. We honor the work and dedication these artisans put into making their products by providing them with a fair wage and job security. Why is it important for ethics to be included in fashion? For years, fashion has been a powerful force in capitalism, encouraging inexpensive products to be rapidly pushed out and manifesting the culture of fast fashion. All of this was done without much thought to the long-term consequences on the workers who make the products, or the environmental effects of the fast fashion industry. A few years ago, when I was able to personally step back and think through my decisions as a consumer, I found myself seeking out brands
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Creating more ethical options to the masses is something I take very seriously, 39
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STYLE & BEAUTY that were dedicated to protecting the environment and were high enough in quality to last for years. The more I researched the effects of the fashion industry and especially the leather industry, the more I wanted to move away from it and stop buying anything leather. When we started Lunar Method, there was absolutely no choice but to be ethical and sustainable. We wanted to be part of the solution towards a sustainable future and most importantly, we wanted to empower consumers to make an ethical choice. We want to create a culture where vegan and luxury can be one and the same, high quality and long-lasting, but elevating luxury to ethical standards. What advice do you have for others wanting to start an ethically conscious brand? Be persistent. Many manufacturers will tell you it “can’t be done” simply because they have never tried, or because they are used to doing things a certain way and are often not willing to change. Don’t be afraid to push back, ask why, or simply find a manufacturer that is willing to have a transparent and ethical process. Ethically conscious brands are trailblazing a new way of creating goods and services that require a new way of thinking - from the material, to the supply chain, to the shipping. Everything has to be rooted in the values of your “why”. Stand strong in your mission, and you will find the right people to create a beautiful ethical product.
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Our Favorite things SEAWITCH BOTANICALS INCENSE Timberwolf Premium All Natural Incense is SeaWitch Botanical’s latest signature scent and is easily their most inticing to date! This majestic scent features clarifying fir and cedarwood atlas essential oils on a bed of lavender, rosemary, peppermint, and orange that creates a whole mood! Comes 25 25 bamboo incense sticks in a recyclable box. This scent is associated with Water, The Moon, Third Eye Chakra, and is designed around the Pisces, Scorpio, Cancer, and Taurus Zodiac signs (but they’re fit for everyone!) We enjoy burning a stick of Timberwolf to release the purifying, soothing, and uplifting energy of these powerful plants into our space. SeaWitch never uses any synthetics, so we’re able to breathe easily to revel in the noble spirit of the wolf that makes us want to actually lift our voice to the moon and HOWL! What’s even better is that $1 from each box of Timberwolf Incense purchased goes directly to Conservation Northwest in support of their ongoing efforts to protect and restore wilderness and wildlife. We are truly excited about this partnership. They believe in keeping our waterways clean, as well as the air we breathe. Every single one of SeaWitch Botanical’s products is crafted without any chemical preservatives or synthetic fragrances, as their incense sticks are made with bamboo-derived activated charcoal that purifies the air as it burns. Even down to the paint they use for the sticks is clay-based and 100% plant-derived! Add a new earthy addition to your home by reveling in this special blend with us from SeaWitch Botanicals!
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DOOEY’S Dooey’s are made for modern home life and are beautiful shoes designed for comfort and made from premium, plantbased, and recycled materials. We love the feeling of being stylish and comfortable at home, so these check all the boxes! These comfy shoes are so much more than regular house slippers, with their soft blush cinnamon-colored house loafers that are just right to spice up any outfit! They pretty much have the coziness of a slipper with the comfort of a sneaker! Ethically produced in Portugal and made from premium, plant-based, and recycled materials, from apple leather, sugarcane soles and recycle plastic, we feel good with every step! Effortlessly dress them up or down for wherever the day takes you at home. The extra cute part? The brand name is inspired by the founder’s favorite dutch word “doei” - a uniquely chipper way to say goodbye! Be sure to treat your feet sold at dooeys.com
OUTSTANDING HELLA HOT PUFFS These spicy, crunchy puffs are not only a satisfying snack but also packed with 21g of plant-based protein and are a good source of Iron, Calcium, Vitamins B12, and D! So we’re able to get our crunch on and nourish our body at the same time! As if that’s not enough, Outstanding Foods has teamed up with JugLife to challenge you to the #HellaHotChallenge to raise awareness about the importance of clean drinking water. From building wells in Africa to funding educational programs in the US, JUGLIFE’s mission is to bring healthy living through clean water to communities around the world. They’re encouraging donations for the charity so that together they can provide a more outstanding life to those who need it most.
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RE AT U FE
CREATING MEANINGFUL CHANGE The Power of Reclaiming Community Health in the Fight Against Systemic Racism B Y S H R I YA S WA M I N AT H A N
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FEATURE
T
he Black Lives Matter Protests of 2020 will be remembered as a revolutionary time in America’s history. We have been called to confront the blatant inequities of our systems that put Black communities at a constant disadvantage- ranging from poor access to decent healthcare, housing, and healthy foods. As a Black woman on a mission to educate and promote healthy plant-based living, Raw Food Health Expert Samantha Salmon has discovered her calling to empower her community to reclaim their health. “The BLM protests put the fire under all of us who have a yearning to make this country great for all who live here. It inspired us all. The fire inside of me for change for my community has not gone out. The work continues,” she says.
The Becoming of a Raw Food Enthusiast The seeds of a raw, plant-based diet were planted at a very young age for Samantha Salmon. Growing up, she watched her beloved grandmother endure a slow, prolonged, and painful struggle with diabetes. Her grandmother had always been a significant presence in keeping the family bond and when she passed, it caused notable trauma for the family. For Samantha, a few moments of pleasure from the unhealthy foods they were eating was not worth the life-long pain she witnessed. Later in life, she moved to the Bay Area in California with her husband who on one fortunate day, announced his new plant-based diet to Samantha as she was about
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Samantha with her idol and inspiration Dr. Neal Barnard
The BLM protests put the fire under all of us who have a yearning to make this country great for all who live here.
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CREATING MEANINGFUL CHANGE
Samantha with her Grandma
to serve him her family’s glazed chicken recipe! He encouraged her to delve into the literature and learn all about the “magic” of plant-based foods and healing our bodies with what we choose to put in them. From a passion for a career in economics, her interests became redirected towards developing a healthy lifestyle. Through her journey into a predominantly raw, plant-based diet, Samantha became a staunch champion of the Physicians’ Committee for Responsible Medicine and Founder Dr. Neal Barnard’s work on bringing science to the forefront of plant-powered education. Furthermore, living in a city like Berkeley afforded an important revelation- access to healthy, organic, fresh produce should be the norm and not a luxury for the privileged!
people. The alarming data that reveals 40% of Black and Hispanic parents experiencing food insecurities and live in food apartheid, Black adults have a 50% obesity rate, and that Black women make up a bulk 57% of that population further fueled her drive. As a result, she launched a Self Care Salon Program that is designed to coach women on how to reverse adverse effects of Type 2 Diabetes with a high-raw, vegan diet. After all, obesity is a disease of malnutrition.
Plant-Based for Health, Vegan for Ethics Once on the plant-powered train, Samantha remained steadfast in her drive to learn about her new lifestyle. Along the way, she came upon the documentary Earthlings, which has the reputation of creating dedicated animal rights activists within the first few minutes of the film. The horrific
She became determined to empower her community to make choices that are centered on health and conscious consumerism, rather than settle for the unhealthy fast foods being advertising to her
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FEATURE treatment of animals for human exploits was not one Samantha wanted to be a part of. Her $300 leather jackets no longer represented her financial independence. Rather, it was a product of unspeakable exploitation of a once sentient being, and heavy doses of harmful chemicals that have been linked with health ailments. She now embraces veganism as a lifestyle of social justice and one that surpasses only food choices. Veganism is not a “dietary restriction,” but an ethical stance for the betterment of all earthlings on the planet.
who are doing the work. Samantha emphasizes the need to provide a platform to voice different stories, pass the microphone to people of underrepresented communities, and make sure they are heard. It’s what she feels is key to bring about the change we want to see in the world. In communities where people are struggling to have the bare minimal needs met, it’s not easy to go looking for vegan products or care about the planet and our fellow animals though they may genuinely want to. However, once we all hold equitable status in society, it will create the bandwidth to become active in other social justice movements as well.
Effective Advocacy in Diverse Communities
Mobilizing Political Action and Creating Change
When it comes to creating new vegans, simply saying “Go Vegan” does not work. We’ve all been there and tried. It’s not effective. While advocating for veganism to different communities, the role becomes one of an ally and not a “savior.” As those who hold privilege, it’s a responsibility to lean in and offer support to those within the community
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It came as a shock when Samantha learned that middle-class Black families are more likely to live in high-poverty neighborhoods than are low-income White families. Therefore, they also lack access to grocery stores with fresh produce and healthy
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CREATING MEANINGFUL CHANGE options. When probing into the underlying reasons, the answer was simple- systemic racism. The data revealed that the influx of Black and Brown communities led to “White Flight,” declining house prices, and loss of grocery stores that relocated to predominantly White communities. To take proactive measures to help communities dealing with food insecurity and living under food apartheid, Samantha joined the Good Food Economy Working group for the LA Food Policy Council. The team worked diligently and developed The Good Food Zone Policy. The policy is an Equitable Food Oriented Development (EFOD) strategy that will not only bring fruitful economic opportunities to predominantly Black and Brown communities but also enhance the residents’ accessibility to healthy foods and fresh produce. In 2019, the community united to envision an effective implementation of this Policy. What makes this initiative a hallmark effort is the foundational input from the communities whom the Policy specifically seeks to serve. It is an exemplary grassroots approach to introduce a policy to LA City Council members as the needs of the people remain at the forefront. The Policy passed in 2020 and as a result, Ready to create change with Los Angeles City Councilman, Paul Koretz.
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“healthy food” businesses within underserved communities will receive comprehensive support from the city. This is a major victory in the fight against food apartheid and other cities must follow suit.
events. You can always wow the crowd with colorful dishes at potlucks, or choose restaurants where everyone can have a delightful meal without missing out on the fun!
A Word to the Skeptics
Future Brimming with Opportunities
Growing up, Samantha was not very fond of vegetables. Imagine that from one of the leading Vegan Raw Food Experts!? What eased her into enjoying her greens and abundance of colorful fruits and veggies was making delicious green smoothies! A customer and kid-favorite menu item at her former Chicago establishment- Earth’s Healing Café, was the Liquid Sunlight Smoothie. This glorious blend of fresh-pressed apple juice, mango, pineapple, and the not-so-secret ingredients- kale and spinach, has the power to bring the most fruit and vegaverse picky eater coming back for more!
The fight never ends and Samantha is committed to tackling large junk food corporations who prey on minority communities. These communities deserve to be empowered to reclaim their health and not be viewed as “money makers” at the expense of their well-being. “We must end the legacy of sickness, heart disease, and diabetes for our children. I envision a future where we don’t need to have difficult conversations about ailments that disproportionately affect Black and Brown communities and watch our loved ones die from diseases that could have easily been avoided,” she says.
Samantha also believes that rigid rules are no way to enjoy life. Now and then, she savors a serving of fries and a black bean burger as long as it’s well balanced with a salad and other green goodness. It’s what works best for her body and leaves her feeling fueled and nourished without the post-meal slump. Choosing to eat foods that provide life- raw, wholeplant foods, does not necessitate sacrificing social
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To amplify her work in embracing diversity in the Raw Food space, Samantha also has ambitious plans to host the most diverse Raw Food Expo you have ever seen! Stay tuned for a virtual event where you will hear inspiring stories of thriving raw food enthusiasts, health experts, and so much more.
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BODY OF FIRE How a Cardiologist Implemented a Plant-Based Menu for Inpatients An interview with Monica Aggarwal, MD BY CHAR NOLAN
M
onica Aggarwal, MD, FACC, is all heart, and that might be the perfect foundation for a cardiologist. Aggarwal is an associate professor of medicine in the University of Florida, Division of Cardiovascular Medicine. She serves as the Director of Integrative Cardiology and Prevention at the University.
Dr. Aggarwal has rheumatoid arthritis (RA). She is a warrior for a plant-based diet over drugs. Her own foundation is built on a whole grains, greens and legumes. She is asymptomatic of RA, which she attributes to her plant-based diet. Aggarwal’s diet is rich in anti-inflammatory foods including ginger and turmeric. This physician, wife, mom, tri-athlete and author juggles many balls in the air, and somehow, she still saw the need to develop an in-patient menu that was plant-based.
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FEATURE Three Talking Points with Dr. Aggarwal: Describe the steps you initiated to implement a plant-based menu at Shands? The plant-based menu at UF serves as an important conversation point with patients and serves as a “teachable moment” to educate patients about healthy eating in a time when they are sick in the hospital. These teachable moments can really impact change. The meals are specifically simple and we provide patients with recipes for the meals so they can recreate the meals at home. The plant-based menu is designed to offer patients a window into an alternative way of eating. We want them to try different foods, spices and see different ways of eating that can still leave them feeling full and satisfied. The menu is rich in leafy greens, grains, legumes with menu items like veggie burgers, kale salads, and more. How do patients react to the plant-based menu? Patients can request the menu anywhere in the hospital and are offered it/advised to eat from it if they are in a cardiac care unit. When she arrived at the University of Florida Shands Hospital in Gainesville, Florida, she knew that her true job as a cardiologist was to educate her patients on how to become healthy without medication. She wanted people to heal themselves. She also knew that part of her role entailed teaching people how to prevent disease without medicine. “Food is medicine,” her ah-ha moment at Shands, came when she wanted to add a plant-based option in the hospital’s menu. Her goal was to have the hospital reflect her own beliefs as a plant-based physician and serve plant-based food to patients.
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FEATURE
The plant-based menu is designed to offer patients a window into an alternative way of eating.
Feedback has been great. Individuals were so thankful that the dietary team provided healthy options. People reach out to me all the time by emailing their gratitude that a plantbased menu is now available. They have been surprised that the plant-based options were so tasty. They didn’t expect the options to be filling. They hadn’t expected the variety. What are the Benefits of “leaning into a plant-based diet?” It can be so overwhelming for someone who has eaten the same way for 50 years, to completely alter their perception of healthy food and of eating.
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It can frighten people. I think it is important to meet people where they are, then move them slowly to where we want them to be. I teach people about healthy eating, eating more plant-based and moving away from the standard American diet. I often tell patients, “We want people to move towards a plantbased diet. With the goal to eat 5-7 servings of fruits and vegetables, less meat, and more whole grains. And, that it starts with just one step.” Aggarwal states that once physical markers like weight loss, removal of medication, and an overall sense of well-being
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improve, patients become advocates for eating a plant-based, vegan diet. She adds: “they rarely look back.” To learn more about Dr. Aggarwal, her book, Body on Fire, (Book Publishing Co, 2020) weaves a beautiful story of recovery from RA by following a plant-based diet. It is easy to see that Dr. Aggarwal is a catalyst for change and well-being. Mixed with her medical knowledge, compassion and sense of humor, Aggarwal has what it takes to implement change, not only in her patients, but with an entire hospital system. Plants are the future.
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FE
FIND YOUR
WHY
How to Find Motivation and Commit to a PlantBased Lifestyle BY JILLIAN KINCAID
Photo by Claudio Schwarz-Unsplash
T
he Thanksgiving table is bustling with conversation as traditional dishes of turkey, ham, sweet potatoes, and stuffing are eagerly passed between family members. If you’re anything like me, you say “no thank you,” to just about everything handed your way.
And it isn’t long until your meat-free plate becomes the topic of conversation… “I could never give up meat, where do you get your protein from?!” “I LOVE cheese, how do you do it?!”
You’ve probably learned that all you can do is laugh and shake your head to avoid going down the proverbial vegan/vegetarian vs. meat-eater rabbit hole. There’s a time and a place for such discussions and Thanksgiving dinner at Grandma’s is not one of them. Trust me. Change Is Hard.
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Photo by rawpixel.com
Leaving behind a conditioned lifestyle is scary. Let’s face it, you ate your first bite of meat before you even said your first word. The information on living a plant-based lifestyle is endless and the support system around you is that one book you bought on a whim about proper nutrition that you can’t seem to finish. So, before you begin, ask yourself some important questions and get to know your “WHY.” Knowing the “WHY” before you begin your plant-based journey is the key to sticking to it. Let’s take a look at the top 3 motivations to make the change to a plantbased lifestyle and how they play an important role in sticking to it.
When there’s genuine concern for the lives involved, switching to plantbased takes on a whole new meaning. The Ethics Issue
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FIND YOUR WHY
Photo by Elena Mozhvilo-Unsplash
Photo by Kyle Mackie-Unsplash
Animals Can’t Speak for Themselves Animal welfare issues fall lower on the priority list when deciding to switch to plant-based, but it tends to be the most effective in maintaining the lifestyle as a whole. When there’s genuine concern for the lives involved, switching to plant-based takes on a whole new meaning. Not only are you doing it for yourself, but now you’re doing it for other living beings.
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Photo by user14908974-Freepik
Putting the lives of these innocent animals at the forefront helps create a sense of accountability. In fact, one study revealed that 21.9% of survey participants considered going vegan after watching a feature-length documentary about the meat industry.
We Only Have One Planet In an attempt to do your part, you’ve purchased the reusable grocery bags, stopped using plastic straws, and even manage to turn the water off while brushing your teeth. So, what else can you do to contribute? For many, the impact that the meat and dairy industry have on our planet’s environment is enough to commit to making the switch to a plant-based lifestyle. Today, animal agriculture is one
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of the largest contributors to pollution in our environment. The production of only 2 pounds of beef causes more greenhouse-gas emissions than driving a car for 3 hours! Going plant-based will help to ensure future generations get to live happy and healthy.
Your Health as Top Priority With the obesity rate at a whopping 40% and the high usage of prescription drugs in America, it’s no wonder that plant-based diets are trending. One survey conducted in Great Britain of one thousand adults found health to be the top reason for people to give up meat consumption. While health and diet are a great motivator to make the switch to a plant-based lifestyle, I can’t
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help but wonder why this reasoning doesn’t quite stick for people over time? Would people be more committed if they were able to identify with animal rights or environmental reasoning as well? It’s important to understand that while a plant-based lifestyle has many dietary benefits, this lifestyle, as a whole, is most successful when paired with an ethical desire to do better for the animals and our planet.
You Can Make a Difference Whatever your reasoning for making the switch to a plantbased lifestyle, know that what you are doing is important and it does make a significant difference not only in your life but for the world around you. YOU GOT THIS!
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Food is really and truly the most effective medicine. - Dr. Joel Fuhrman
Photo by Edgar Castrejon on Unsplash
RECIPES
Photo by Edgar Castrejon - unsplash
BARBECUED CORN WITH JALAPEÑO SALSA
RECIPE
BY M I G G S M C TAY L O R Herbivores, carnivores, and omnivores all love barbecued corn. It’s guaranteed to please almost everyone. During the summer corn is plentiful and inexpensive. Even better, it comes in its own natural, biodegradable, wrapper for steaming on the barbecue. Once steamed, peel back the husks to make a handle, slather on mayo and some jalapeño salsa and enjoy! Both jalapeño salsa and aquafaba mayonnaise can be made ahead or prepared while the corn is soaking. Photo by Miggs McTaylor
Prep Time Jalapeño Salsa 10 minutes, Aquafaba Mayonnaise 10 minutes, Sweetcorn Soaking time 30 minutes Cook time 15-20 minutes Serves 8
Jalapeño Salsa
This simple salsa is best made ahead of time, the onion will pickle and the flavor will mellow. For a milder flavor, jalapeños could be replaced with sweet peppers, just add a pinch of chilli if you like. It will have its most intense color if made a day ahead, and it will keep in the fridge for up to five days. Makes approximately 1 cup
INGREDIENTS • •
• •
1 red onion 2 Tablespoons finely diced green pickled jalapeños 2 red fresh jalapenos Zest and juice of a lime
METHOD Finely dice the red onion, put it in a small bowl. Add lime zest and juice, then mix. Finely chop the jalapeños, de-seed for a milder flavor. Mix through the red onion and cover to the bowl. Store the needed.
fridge
until
Aquafaba Mayonnaise
Unlike traditional homemade mayonnaise, this recipe is almost fool proof, easily fixed if something goes wrong, and very quick to make.
Makes approximately 1 ½ cups
INGREDIENTS •
1/2 cup aquafaba aka chickpea brine
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1 teaspoon Dijon mustard
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1 teaspoon apple cider vinegar or white wine vinegar
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2 teaspoon lemon juice
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¼ teaspoon ground white pepper
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¼ teaspoon sea salt
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¾-1 cup neutral oil or 50/50 olive oil/neutral oil
METHOD Put aquafaba, lemon and vinegar, Dijon mustard and sea salt into a blender. Use a tall vessel if using a stick blender. Blend/whisk until light and frothy, on a high speed/whisking steadily; slowly stream in oil, mixing continuously, until thick and creamy. Season and adjust to taste. Chef’s Tip - Grapeseed, canola or sunflower oil are all good neutral oils. If using an olive oil, taste it first, if you don’t like the flavor, don’t use it.
Barbecued Corn
Cooking time 15-20 minutes
INGREDIENTS •
8 fresh ears of corn
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Aquafaba mayonnaise or oil-free mayo or yoghurt
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Jalapeño salsa
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optional - chopped cilantro
METHOD Peel back the tip of the husks from sweetcorn cobs. Pinch the silks firmly, twist and pull to remove. Fold the husks back into place and twist the tip to seal. Place in the kitchen sink and cover with cold water. Leave to soak for 30 minutes. When the barbecue or char-grill is at a medium-high heat, lay the damp corn cobs on the grill. Turn the corn occasionally to prevent burning. (Charing of the outer husk is fine, but turning will stop the corn itself from becoming burnt and will help achieve more even cooking.) Cook until steamed in the husks. Remove from the grill, peel back husks, use the softer inner husks to tie the husks in a bunch. For extra char, return to the grill before dressing with mayo, salsa and some coriander.
Creamy Pumpkin Soup B Y M O L LY PAT R I C K This is a rich and creamy soup that is always a hit with the whole family. It makes a great Halloween meal with some toasted whole-grain baguette slices on the side for dunking. Photo by Amber Asakura
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RECIPE Makes about 6 cups Prep Time 15 minutes Cook Time 20 minutes
INGREDIENTS •
1/2 cup raw cashews, soaked in water for at least 10 minutes (65g)
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1 sweet apple, cored and diced (about 1 cup / 120g)
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3/4 cup diced carrot (about 2 medium / 90g)
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3/4 cup diced yellow onion (90g)
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1 can 100% pure pumpkin puree (360g)
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3 cups low-sodium vegetable broth, divided (705ml)
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3/4 cup unsweetened, non-dairy milk (180ml)
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2 Tablespoons 100% pure maple syrup
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1/2 Tablespoon curry powder (use less if your curry is spicy)
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1 teaspoon coconut aminos
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1 teaspoon apple cider vinegar
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1 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon garlic powder
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1/4 teaspoon black pepper
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Pinch ground nutmeg
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Pinch ginger powder
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Pinch cayenne powder
DIRECTIONS Get the cashews soaking and then heat a large stock pot over medium heat for 2 minutes. Add the apple, carrot and onion and saute for 6 - 8 minutes, until the onion is tender. Transfer to your blender. Drain the cashews (discard the soaking water) and add them to the blender, along with the pumpkin puree and 2 cups (470ml) of broth. Process until completely smooth. Return the mixture to the stock pot and whisk in the remaining 1 cup (235ml) of broth and the rest of the ingredients. Place a lid on the pot at an angle and simmer over medium-low heat for 10 minutes. To serve add a sprinkle of sliced green onions, toasted pumpkin seeds and dried red chili flakes.
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Smoky Black Bean & Salsa Soup BY CARYN DUGAN Let’s use your favorite salsa, not as a condiment, but rather an ingredient! I love this soup because it comes together in literally 5 minutes, includes minimal staple ingredients I’ll bet you already have in your kitchen, and (most importantly) is super delish! To enhance it, you can use store bought vegan sour cream and tortilla chips or make your own. Check out below how simple these can be to make as well! I hope you love this as much as I do; it’s always in our meal rotation!
Prep Time Under 5 minutes Cook Time 4 minutes Serves 2
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September/October 2021
RECIPE INGREDIENTS •
1 14-ounce can of black beans, rinsed and drained
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1 cup of chunky salsa of your choosing
Sour Cream
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2/3 cup of vegetable broth (or water)
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1 teaspoon smoky paprika
INGREDIENTS
•
1/2 teaspoon cumin powder
•
Optional garnishes:
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Avocado, diced
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Sour cream (recipe below)
•
Crap-free tortilla chips (recipe below)
•
Lime wedges
•
Cilantro
•
1 12-ounce package of firm silken tofu
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1 1/2 Tablespoons raw cashews
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1 teaspoon white wine vinegar
•
Pinch of salt
DIRECTIONS If you don’t have a high-speed blender, soak the cashews in water for 1 hour, and drain them.
DIRECTIONS To a blender, add the black beans, salsa, vegetable broth (or water), and spices. Run blender for just a few seconds as you want everything mixed well, but not smooth. We are aiming for a chunky soup! Transfer this to a large sauce pan and warm over medium heat for 3-4 minutes.
In a blender mix all ingredients well. Taste and if not quite sour enough, add 1/2 teaspoon more vinegar at a time, blending well in between tastings. Chill for at least one hour and serve. Will keep covered in a sealed container in the fridge for 3-4 days.
Pour into two bowls and serve with optional garnishes.
Crap Free Tortilla Chips INGREDIENTS •
1 package of corn tortillas - make sure the only ingredients are corn and lime
DIRECTIONS OVEN: Pre-heat to 400 convection or 425 regular setting AIR FRYER: Do nothing Cut your corn tortillas into either triangles, if you want a conventional chip, or heck, grab a cookie cutter and have a good time! For oven baking, line a baking sheet with parchment paper and lay out your cut tortillas, careful to not overlap. Bake for 14-15 minutes or 11 -12 minutes if using convection oven settings. For air fryer - throw those suckers in there and at 400 bake for 8 minutes.
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LOUBIA, MOROCCAN WHITE BEANS BY C AT H Y K AT I N- G R A Z Z I N I This flavorful bean dish from Morocco is simple to make but, oh, how delicious!. The beans are steeped in an aromatic tomato sauce, absorbing all its flavors. Scented with cumin, a hint of chili, and fresh herbs, this side dish can take center stage for supper with a supporting dish like Moroccan Peas and Artichokes and a nice whole grain flatbread. If you don’t have time for dry beans, canned white beans can substitute.
Prep Time Presoak dry beans + 30 minutes Cook Time 1 ½ hours for dry beans or 20 minutes for canned Serves 3-4
INGREDIENTS
DIRECTIONS
•
1 pound dry or 3 15-ounce cans (no-sodium) white beans like Tarbais, Great Northern, Sorana (Marcella), or Cannellini
Wash and soak beans 8 hours or boil in water for 3 minutes and steep for 1 hour. If using canned beans, rinse and set aside.
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1 large yellow or white onion, medium dice
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3 cups tomato, medium dice (I used cherry tomatoes for their color and sweetness)
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6 cloves garlic, minced
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1green Thai or Serrano Chili, chopped
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2 Tablespoons tomato paste
In a very large skillet or sauté pan sweat the onions over medium-low heat. When they soften and release their liquid add the tomatoes, garlic and chili. Cook for 3 minutes to blend flavors. Stir in the tomato paste, mixing it in well. After a minute add the cumin, turmeric, paprika and pepper. If the sauté dries, add a small splash of water.
•
1 teaspoon freshly ground cumin seed
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1 teaspoon ground turmeric
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1 ½ teaspoons paprika
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Several good grinds white pepper
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1 quart water or vegetable broth (no sodium), hot
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Small bunch fresh cilantro, chopped
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Small bunch fresh parsley, chopped
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1 Tablespoon Aka Miso, or to taste VEGWORLD
When the sautéed vegetables are soft and fragrant, add the drained soaked beans. After 2 minutes add the hot water or broth. Cover and cook on low for about an hour on a low simmer until your beans are tender and plump. If using canned beans, add them with only enough hot water or broth to create a sauce. Remove the cover and continue to cook on low until the sauce thickens and clings to the beans. Stir in the herbs and cook for a final minute. Season with aka miso to your liking. Serve warm. 66
September/October 2021 Photo by Giordano Katin-Grazzini
MOROCCAN PEAS & ARTICHOKE HEARTS BY C AT H Y K AT I N- G R A Z Z I N I This stellar Moroccan side dish is loaded with flavor and so quick and simple to make. Tender petite peas with creamy artichoke hearts and flavored with garlic, ginger, cilantro, lemon, with a few brined olives. Perfectly balanced and delicious. Serve on your mezze table or as a side to a big bowl of Loubia.
Prep time 10 minutes Cook time 10 minutes Serves 2-3
INGREDIENTS • • • • • • • • • • •
1 small white or yellow onion, diced 3 cloves garlic, sliced ¾” knob of garlic, peeled, sliced ½ teaspoon ground turmeric ¼ cup good quality brined olives, whole or pitted and quartered Several grinds of white pepper 3 cups frozen petite peas 1 10-ounce jar artichoke hearts (packed in water not oil) 1 small lemon, sliced, seeds removed Small bunch of cilantro leaves, roughly chopped or torn 1 teaspoon Shiro Miso, or to taste
DIRECTIONS Using a mortar and pestle or spice/coffee grinder, grind the garlic and ginger together to make a paste. Heat a skillet over a medium flame for a few minutes. Add the onion, lower heat, and sweat until the onion softens and releases its liquid. Add the garlic-ginger paste, turmeric, olives, and pepper, mixing well. Stir in the peas and gently add the artichokes and lemon. Cook just a few minutes until hot and fragrant.
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Stir in the cilantro and cook for a final minute. Season with Shiro Miso to your liking. Serve warm. VEGWORLD 67
Warm Grain Bowl with Roasted Root Veggies, Walnuts, Crispy Chickpeas & Balsamic Date Dijon Vinaigrette BY ANGELA PICKETT Every Tuesday, from June until Thanksgiving, my NYC neighborhood hosts the most beautiful outdoor farmers market, and I love to stock up on their delicious fresh produce and fragrant herbs. Usually by October the temperature starts to drop and my craving for warm roasted root vegetables starts to settle in. This hearty grain bowl with roasted beets and rainbow carrots is one of my favorite seasonal dishes! You could use almost any combination of veggies here, but I love to pair the bold flavor of beets and walnuts with the toothsome texture of the farro and chickpeas. The sweet and tangy Balsamic Date Dijon vinaigrette has a hint of cinnamon which adds a warmth and coziness to the entire dish. If you are lucky enough to grab a bunch of beets with their greens, this recipe provides a great way to make use of the whole plant. I like to sauté the beet greens and toss them into the bowl with everything else! VEGWORLD
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September/October 2021 Photo by Angela Pickett
RECIPE Serves 4 Prep Time 15 minutes Cooking Time 45 minutes
INGREDIENTS
Prepare and roast the chickpeas
For the grain bowl
If you have the patience to peel the
•
1 cup farro or other grain, cooked according to package directions
chickpeas, it’s the best way to ensure
•
2 cup root vegetables washed/ peeled and cut into twobite sized chunks
like to peel about half of the batch for
•
½ cup walnut pieces
•
1 can of chickpeas drained and rinsed
•
1 teaspoon garlic salt
•
4 Tablespoons olive oil
•
Salt and Pepper
textural variety.) Dry the chickpeas with a paper towel, place on a parchment-lined baking sheet, and bake in the oven for 10-15 minutes. Once you see that they are starting to dry out and crisp-up, add 1 tablespoon of olive oil, 1 teaspoon of
For the Balsamic Date Dijon Vinagrette
garlic salt, and toss to coat. Then return to the oven for another 15-ish minutes,
•
4 Tablespoons olive oil
•
2 Tablespoons balsamic vinegar
•
2 Tablespoons Dijon mustard
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2 Tablespoons date syrup
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½ teaspoon cinnamon
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Salt and pepper to taste
until they are golden and crispy. Farro Prepare the farro according to the package instructions. Don’t forget to rinse the grains with cold water first!
DIRECTIONS
Prepare the greens (Optional)
Preheat oven to 425F Prepare the vinaigrette: Simply combine all ingredients and whisk together until the vinaigrette has emulsified. Set aside. Prepare and roast the vegetables Thoroughly wash or peel the veggies and cut into two-bite sized chunks.
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that you get some nice crunchy bites! (I
If you are using beets, save the greens and sauté them now in a little olive oil, salt, and pepper. Sauteed kale works nicely as a substitute here. Assemble the Warm Grain Bowl In a large serving bowl, place the
Toss with 2-3 tablespoons olive oil and a sprinkle of salt and pepper.
cooked farro and roasted veggies, sau-
Place on a parchment-lined baking sheet and roast for 20 mins, flip the veggies, add a little more oil and seasoning, and roast for a further 20 minutes, or until the edges start to brown.
vinaigrette slowly -- being careful not
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teed greens, walnuts and stir in the to overdress. Taste and adjust dressing, salt, and pepper. Add crispy chickpeas on top before serving.
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