veganculinaryexperience - aug 2009

7/31/2019 VeganCulinaryExperience - Aug 2009

1/229
http://www.veganculinaryexperience.com/


2/229

ClickonanyofthetitlestotakeyoutotheappropriatepieceFeatures ColumnsTwoKeystoGreatGrilling:MarinadesandRubs14ByJillNussinow,MS,RDMarinadesandrubshavealongstandingtraditionwhenitcomestogrilling,andforgoodreason.SouthwestMeetsSpain:OntheGrill17ByChefPhilipGelbChefPhildoespaellathetraditionalway. Onthegrill!SummerCelebrations 19ByChefMayraGetsomegreatmealideasforyourgrillingextravaganza.TheSecretsofSmokedSalts22ByChefJasonWyrickLearnhowtomakegourmetsmokedsaltsrightinyourownbackyard.

WhatsCooking? 3FindoutwhatsupwiththeVeganCulinaryExperiencethismonth.TheFlavorofSummerintheDesertMesquite!24ByLizLonettiLearnallaboutthejoysofmesquitebeansandmesquiteflour!BringBackthePushup 26ByBarryLovelaceGetstrong,leanmuscleusingsimpleresistancetraining.LivingGreen:CompassionateSummerGrilling28ByChristineWatsonTheCompassionateNutritionistgiveshertipsforsummergrillingandagreatMediterraneansandwichtogowiththem.Marketplace 8Getconnectedandfindoutaboutveganfriendlybusinessesandorganizations.

RecipeIndex 49Alistingofalltherecipesfoundinthisissue,compiledwithlinks.seethefollowingpageforinterviewsandreviews

On The Grill August 2009|


3/229

ClickonanyofthetitlestotakeyoutotheappropriatepieceInterviews Reviews

InterviewwithRawChef

AngelaElliott30

Angelaspecializesinmakingraw

foodsimpleandaccessible

withoutcompromisingonflavor.

InterviewwithJoshHooten

ofHerbivore33

JoshisthecoownerofHerbivore

clothingstoreandmagazineand

oneofthelongtimeluminariesof

thevegancommunity.

FeaturedArtist

ApolloPoetry,theTraveling

Poet38

ApolloPoetryisanationally

renowned,awardwinningpoeton

ajourneytobringartand

compassiontothemasses.

RestaurantReview:

MacysEuropean

Coffeehouse,Bakery,and

VegetarianRestaurant

41

ByMadelynPryorLocatedintheheartofFlagstaff,

Macysisaquaint,funvegetarian

coffeehousewithagreatselectio

ofcoffeesandteasandaneclectic

arrayofmenuoptions.

ProductReview: So

DeliciousCoconut

based

Yogurt43

ByMadelynPryorTheperfectyogurtforthose

lookingtoavoidsoyorsimplyfor

rich,decadenttastethatisnt

loadedwithcalories.

BookReview: TheVegan

Table45

By MadelynPryorEntertainmentatitsfinest,thisis

thegotobookwhenyouvegot

vegetarianandnonvegetarian

guestsalike.

BookReview: VeganScoop

47

By MadelynPryorExoticicecreams. Lowcalorie

desserts. Easytofollowrecipes.

Whatsnottolike?

On The Grill August 2009|2


4/229

OnTheGrill August2009Publisher JasonWyrickEditors EleanorSampson,

CarolynMullin,Madelyn

Pryor

NutritionAnalyst EleanorSampson

WebDesign WilliamSnell&JasonWyrickGraphics AlexSearcy&JasonWyrick

VideoProduction KristenMozafarriReviewer MadelynPryor

ContributingAuthors JasonWyrickMadelynPryorJillNussinowMayraDr.FlavorLizLonettiSharonValencikPhilipGelbBarryLovelaceChristineWatson

PhotographyCreditsCoverPage CathyFisher

RecipeImages JasonWyrickMilanValencikofMilanPhotography

SmokedSalts JasonWyrickBrazier,Mesquite, GNUFreeDocumentationScrewbean,FirePit LicenseBananas CreativeCommons

ApolloPoetry CourtesyofApolloPoetryAngelaElliott CourtesyofAngelaElliott

JoshHooten&Apparel CourtesyofJoshHootenandHerbivore

SoDeliciousYogurt SoDeliciousWebsiteMacysInterior MacysWebsite

shouldntjustbelimitedtosummer,despitetradition! Thesmoky

aromaofthedifferentwoods,the

roasted,caramelizedflavorsofthe

differentveggies,

the

tangy,

powerful

flavorsofthedifferentrubsand

sauces. Allofthesecombinetomake

atrulysensualculinaryexperienceand

theprimaryreasongrillinghappenstobemyfavoritewayto

preparemeals. Italsomakesagreatexcuseforasocialgathering

whichitselfisagreatexcusetoshowoffjusthowgoodvegan

cuisinecanbe. Inthisissue,youlllearnsomebasics,some

gourmetgoodies,desserts,andwaystopleaseyourmeateating

grillingcompanions.

Lookformorechangesinthecomingissuesasweexpandthe

VeganCulinaryExperiencetoincludeinteractivecontentandmore

columns. Werealsoworkingonaprintversionofthemagazine,

soforthoseofyoucrazingthesmellofpaperandinkthatonly

comeswithprintedtext,itsseveralmonthsoff,butitsonthe

way. Untilthen

Eathealthy,eatcompassionately,andeatwell!



5/229

JillNussinow,MS,RD,TheVeggieQueen JillisaRegisteredDietitianandhasaMastersDegreeinDieteticsandNutritionfromFloridaInternationalUniversity.Aftergraduating,she

migratedtoCaliforniaandbeganaprivatenutritionpracticeprovidingindividualconsultations

andworkshops,

specializing

in

nutrition

for

pregnancy,

new

mothers,

and

children.

You

can

findoutmoreaboutTheVeggieQueenatwww.theveggiequeen.com.

JasonWyrick ChefJasonWyrickistheExecutiveChefofDevilSpice,Arizona'svegancateringcompany,andthepublisherofTheVeganCulinaryExperience.ChefWyrickhasbeenregularly

featuredonmajortelevisionnetworksandinthepress. Hehasdonedemoswithseveral

doctors,including

Dr.

Neal

Barnard

of

the

PCRM,

Dr.

John

McDougall,

and

Dr.

Gabriel

Cousens. ChefWyrickwasalsoaguestinstructorintheLeCordonBleuprogram. Hehas

cateredforPETA,FarmSanctuary,FrankLloydWright,andGoogle.VisitChefJasonWyrickat

www.devilspice.comandwww.veganculinaryexperience.com .

MadelynPryor MadelyntheReviewerPryorisoneofAmazon.comstop1500reviewers,andacertifiedVineVoice.Shealsogetsseveralrequestseverydaytoreviewbooks,

movies,

and

graphic

novels

from

various

publishers

including

Harper

Collins.

That

means

thatpeoplereallywantMadelynsadviceandopinion,whichisfinewithher,becauseit

makesitthatmucheasierforhertoenactherplansforworlddomination.Thoseplans

currentlyinvolvetakingabreakfromherMastersofPsychologyprogramtobetheSous

CheffortheVeganCulinaryExperience.Youcanreachherat

[email protected].

EleanorSampsonEleanoristheeditorforTheVeganCulinaryExperience,author,andanexpertveganbakerwithaspecialtyindeliciousvegansweets(particularlycinnamonrolls!)

Youcan

reach

Eleanor

at

[email protected].



6/229

MayraDr.Flavor - ChefMayrahasbeeninthehealthyeatingandcookingindustryforover11yearsandhascertificationsinsportsnutrition,macrobioticcooking,veganand

vegetarian,holistic,andfengshuicuisine.Shestartedhercareerasacookbylearningand

experimentingwith

French,

Caribbean,

Southern,

Cajun,

and

West

African

cuisine.

ChefMayraisachefinstructorandconductsavarietyofclassesanddemonstrationsgeared

towardsveganathletes,personaltrainers,andanyonewhowouldliketoliveahealthierlife.

Dr.Flavorcanmakehealthycookingeasierbybecomingyourpersonalchef!

VisitChefMayraatwww.mychefmayra.com orcallherat7023724709.

LizLonetti Asaprofessionalurbandesigner,LizLonettiispassionateaboutbuildingcommunity,bothphysicallyandsocially. ShegraduatedfromtheUofMNwithaBAin

Architecturein1998.ShealsoservesastheExecutiveDirectorforthePhoenixPermaculture

Guild,anonprofitorganizationwhosemissionistoinspiresustainablelivingthrough

education,communitybuildingandcreativecooperation(www.phoenixpermaculture.org).Alongtimeadvocateforbuildinggreenerandmoreinterconnectedcommunities,Liz

volunteershertimeandtalentforotherlocalgreencauses. Inhersparetime,Lizenjoys

cookingwiththeveggiesfromhergardens,sharinggreatfoodwithfriendsandneighbors,

learningfromandteachingothers. TocontactLiz,pleasevisitherblogsite

www.phoenixpermaculture.org/profile/LizDan .

SharonValencik SharonValencikistheauthorofSweetUtopia:SimplyStunningVeganDesserts.Sheisraisingtwovibrantyoungvegansonsandrescuedanimals,currentlyarabbit

andadog.

She

comes

from

alineage

of

artistic

chef

matriarchs

and

has

been

baking

since

agefive.Sheisworkingonhernextbook,WorldUtopia:DeliciousandHealthy

InternationalVeganCuisine.Pleasevisitwww.sweetutopia.com formoreinformation,toask

questions,ortoprovidefeedback.

ChefPhilipGelb PhilipGelbwasbornandraisedinBrooklynNY.HeendedupinFloridawherehereceivedaBAinculturalanthropologyanddidgraduatestudiesin

ethnomusicology.

For

the

last

decade

he

has

lived

in

the

San

Francisco

Bay

Area

where

he

worksasaprofessionalmusicianandmusicteacheraswellasaveganchef.Asamusicianhe

hasperformedallovertheUnitedStatesandinJapan,EuropeandCanada. 5yearsagohe

startedIntheMoodforFood,avegetarianpersonalchefandcateringcompany. Hehas

beenvegetariansince17andafterbecomingvegan4yearsago,hechangedhisbusinessto

strictlyvegancuisine.Althoughtotallyselftaughtasachef,heisaverypopularvegan

cookingteacher,hostingmonthlyclasses. Hisotherinterestsincludehiking,travelling,and

heisanavidfilmbuff.Ofcourse,helovescooking,especiallyforfriendsaswellasprofessionally.VisitPhilat

www.myspace.com/InTheMoodforFood.



7/229

BarryLovelace BarryLovelaceisaveganfitnesscoachspecializinginthefunctionaltrainingofathletes. HeistheownerofFitQuestFitnessinAllentown,PA,andfrequentlyproduces

routinefitnesspodcastsathissitewww.barrylovelaceblog.com.

ChristineWatson ChristineWatson,MS,RD,hasbeenteachingnutrition,healthandwellnesssince1992.Sheisaregistereddietitian,nutritionist,andcertifiedwellnesscoach.As

theownerofCompassionateNutritionist,LLC,Christinesgoalforherclientsistohelpthem

incorporatehealthyvegetarianeatingandgreenlivingpracticesintotheirbusylives.To

learnmoreabouttheservicesandproductsofferedbyChristineandsubscribetoher

CompassionateLivingezinewhereyoullreceiveaFREEcopyofherHealthy&Eco

conscious7dayMenuw/recipesincluded,visitthecompanywebsiteat

www.CompassionateNutritionist.com oremailChristineat

[email protected].



8/229


9/229


10/229

www.mychefmayra.com [email protected]

Call 702.372.4709Eatingvegandoesn'thavetobeboring.Infact,itisthemostexcitingwaytoeat!Freshand

organicallygrownplantbasedfoodsareamongnature'smosthealthfulanddeliciousgifts.Private Chef Mayra provides**Baby Food Classes** plus these healthy services.

"A Seduction of the Senses" A flavor fusion to seduce your palate Private & Public

Cooking Classes Sport Nutrition information-cooking tips. How to prepare foods as a

Vegan or VegetarianVegan Desserts & Meal delivery Guidance and coaching for healthy

eating for you and your family

Hire Chef Mayra Mention this ad and Save 25% on your next Private Service

http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.mychefmayra.com/http://www.martydavey.com/http://www.mychefmayra.com/


11/229

http://www.myspace.com/inthemoodforfoodhttp://www.milanphotography.com/http://www.sweetutopia.com/


12/229

http://www.theveggiequeen.com/http://www.rational-animal.org/http://www.phoenixpermaculture.org/


13/229

http://www.farmsanctuary.org/


14/229

http://www.rawspirit.com/


15/229

Serves4

This was inspired by a rub made by Chef Jeffrey Beeson atThe Point Hilton Resort at Tapatio Cliffs in Phoenix,

Arizona. He grows all the herbs and spices in his garden.We go to the store and still come out with a terrific

product that can be rubbed onto meat, fish, poultry, oreven tofu before grilling. It also makes a good daily spice

blend.

You can also do this with paprika instead of chilies, andomit the cayenne, for a milder blend. You can also add

toasted and ground sesame seeds to make it richer, but itwont last longer.

12driedchilies(dependingonsize),cutinto

piecesuseanchoorpasillaoranythatyoulike

(oryoucanuseagoodpurechilipowder,not

spice,whichhasotherspicesadded)

1tsp.cuminseeds,toasted

1tsp.corianderseed

1tbsp.garlicgranulesor2tsp.garlicpowder

tsp.cayennepepper

1tsp.

oregano

1tsp.onionpowder

1tsp.thyme

1tsp.rosemary(optional)

1tsp.blackpepper(optional)

23tsp.sucanatorbrownsugar

Combineallingredientsexceptsugarinaspice

grinderorblender. Blenduntilsmooth.

2008TheVeggieQueen

www.veggiequeen.com

Somethingaboutputtingfoodoverfiremakesit

tastegreat,mostofthetime.Perhapschildhood

memoriesofcookingoutdoors,orsomething

deeplyingrainedinourgenesaboutcookingwith

fire,whichatonetimewastheonlyway,leadsto

thethrillofthegrill.Often,though,peopletell

methattheirvegetableorvegangrillingexperience

wasntasgoodastheythoughtthatitcouldbe

becausetheirfoodwasdriedout.Mytwo

solutions:marinadesandrubs.

Wecantakealessonfrommeateaterswhenit

comestomarinades,whichareusedoftenfora

few reasons:toinfuseflavor,tokeepthefood

fromdryingoutandtotenderize Notenderizing

necessarywithveganproteinsbuttheystillbenefit

fromaddedflavorandmoisture.Marinades

producefavorableresultswithtofu,tempehand

seitanandwithanumberofabsorbentvegetables

suchassummersquashandeggplant.

WhileIliketomakemyownmarinades,usinga

bottleofstoreboughtmarinadeisjustfine.Often,

yourfavoritevinegarbased,noncreamydressing

willdo.

You

can

enliven

it

with

some

fresh

chopped

herbsofyourchoice.Myfavoritemarinadeherbs

includeparsley,oregano,cilantro,basil,mint,

tarragonandsavory,dependinguponwhatflavor

profileIamseeking,andwhatIammarinating.

UsingdriedherbsisfineandIoftenusedriedinthe

marinadeandaddfresh,choppedherbstothedish

aftertheyvebeengrilled.



16/229

Makescup

When the squash is prolific, you always need another wayto serve it. This dish is especially easy and delicious. Even

people who say they dont like squash usually find itirresistible.

1tbsp.oliveoil

1tsp.toastedsesameoil

2tbsp.ricewinevinegar

1tbsp.reducedsodiumtamariorBraggsliquid

aminoacids

4summersquashofanykind,quartered

lengthwise

1largeonion,cutintorings

3tbsp.choppedherbs,suchascilantro,Thai

basil,orparsley

23clovesofgarlic,minced

1tsp.gratedginger

Saltandpeppertotaste

Combineoliveoil,sesameoil,vinegar,andhalf

thegarlicandgingerinabowlorzipperedbag.

Mixinsquash,onion,andherbs. Letmarinateat

least30minutesto1hour. Removevegetables,

andreservemarinade.

Placeveggies

on

ascreen

or

basket

on

your

grill

overhotcoalsorgas(orinsideonagrillpan).

Grillfor34minutesoneachside,turningthe

vegetablescarefully.

Oncethesquashisgrilled,cutitintobitesize

pieces. Mixwithcookedonionrings,reserved

marinade,andremaininggingerandgarlic. Add

saltandpeppertotaste. Garnishwithchopped

cilantroorotherherbs. Serveasisorcoolto

roomtemperature.

From The Veggie Queen: Vegetables Get theRoyal Treatmentby Jill Nussinow, MS, RD

2007TheVeggieQueen

www.veggiequeen.com

Howlongshouldyoumarinate?

Thelengthoftimeinthemarinadedependsupon

thefoodandhowmuchmarinadeitwillabsorb.

Eggplant,whichismostspongelike,willsuckup

themarinaderatherquicklysobecarefulwithhow

muchmarinadeandthelengthoftime,aswellas

howmuch

tamari,

Braggs

liquid

amino

acids

or

soy

sauceyouadd.Toomuchmakesadish

unpalatable.Generally,marinatingforatleast15

minutesandupto1hourissufficienttoinfuse

flavorintotofu,seitanandothervegetables,

includingmushrooms.Tempehsfirmtexture

allowsforlongermarination.Iliketosteamor

simmertempehbeforemarinatingittoallowfor

betterabsorption.WhenIdomyGrilledAsianSquashSalad(recipebelow),Iusuallymarinatefor30minutesto1hourbuthavedonesoforaslittle

as15minutes.AlotdependsuponhowpreparedI

amatgrilltime.

Oneofthenicethingsaboutveganmarinadesis

thattheycanbereservedtouseforadding

moisturetothegrilleddish.Ioftenreservethe

marinadeincaseIwanttouseitafterwardsor

brushgrilleditemswithit.Youcanalsotasteyour

marinadeasyougoalong,whichisnotpossible

withmeatbasedmarinades.

WhatsTheRub?Ifyouveneverusedarubbefore,itsagreatway

toaddlotsofflavortovegoptions.Youactually

coatthefoodwithabunchofmixedspicesandlet

itsittoabsorbtheflavors.Rubsworkbestwith

moist

foods

so

don't

work

well

on

dry

vegetables

suchasgreenbeansorcarrots.

WhatIloveaboutrubsisthatyoucanbuythem

premade,suchasthosefromWholeSpice

http://www.wholespice.com(BBQspicerub,chili

BBQspiceruborJerkseasoningtonameafew)or

youcaneasilymakeyourownfromspicesthatyou

alreadyuse. Arubcanchangeavegetablefrom

hohumtoexciting.



17/229

WhatAreThey?Generally,theyareamixtureofspicesanddried

herbsmixedwithsugarand/orsalt.Iusuallyomit

boththesugarandsalt.Theyareusedtocoat

foodsbeforegrilling,oftenbybrushingorrubbing

thefoodwithabitofoil.Ifthefoodismoist,such

astofu,

seitan

or

steamed

tempeh,

no

oil

is

necessary.Iomitthesugarbecauseitcan

sometimesburnorcausethefoodtosticktothe

grill.

Youdonotneedtolettherubsitonthefood,but

itsfineifyoudo.Rubsaddaburstofflavor,which

enhancesgrilledfoods.Rubsalsoworkwellfor

roasting,broilingorgeneralseasoning. Spicerubs

makewonderful

holiday

gifts,

especially

since

you

canpersonalizeeachblend,addingingredientsthat

friendsorfamilylike,andomittingthosethatthey

dislike.ThissimpleChiliRubkeepswellinglass.

Remembernottostoresaltinmetalcontainers,as

itwillcorrodethem.

Enjoyyoursummercookingoutdoors.

TheAuthorJillNussinow,MS,RD,TheVeggieQueen JillisaRegisteredDietitian

andhasaMastersDegreeinDietetics

andNutritionfromFlorida

InternationalUniversity.After

graduating,shemigratedtoCalifornia

andbeganaprivatenutritionpractice

providingindividualconsultationsand

workshops,specializinginnutritionforpregnancy,new

mothers,andchildren. YoucanfindoutmoreaboutThe

VeggieQueenatwww.theveggiequeen.com.



18/229

Grilling!Foodtastesgood,cookedoutdoorsovercoalsorwood.Thisisasimplefactofliferecognizedbyallculturesonallcontinents.Barbecueiseasilymistakenassomethingforcarnivoresonly;howeverthereisamultitudeofwaystopreparedelightfulvegetablesonagrill.CornisoneofNorthandCentralAmericasgreatcontributionstotheglobalculinarydiet.Itishighinnutrition,

fairly

easy

to

cultivate

and

easy

to

prepareinaninfinitevarietyofways.ThisstapleofthedietofNativeAmericansisnowfoundintraditionaldietsallovertheworld. Pleaseonlyuselocallygrownorganiccorn!Otherwiseyouareusingandthussupportingthefarmingofgeneticallymodifiedcorn,whichisoneofthemostmisusedofallseeds.Cornisoneoftheeasiestvegetablestouseonthegrill,caramelizingthekernelstoadelightfulflavor.Thesecanbeeatensimplybythemselvesorwithsomepestoormadeintocornsaladswhichcanthenbestuffedintopeppers...well,yougetthepoint.Takeanideaandrunwithit.Ageneralruleistoprovideoneearofcornperperson.Toprepare,submergeeachearofcorninitshuskinwaterforonehourtohydrateit.CarefullyliftthehuskandbrushwitholiveoilanddustlightlywithHimalayanredsalt.Rewraphusksaroundtheears. Placeongrill,overwarmcoalsandcover,for15minutes,turningevery5minutes.Thehuskswillcharbutthecornontheinsidewillbeokbutdonotovercook. Becarefulinremovingfromthegrillasitwillbeveryhot!!Fromhere,simplyremovetherestofthehuskandeat,oraddabitofsaltandpepperandperhapsmoreoliveoil.Or,youcanbrushwithacilantropesto!

CilantropestoIngredients

2cupscilantro2clovesgarlic1/2cuproastedwalnuts1/2cupextravirginoliveoil1tspseasaltblackpeppertotaste

InstructionsPlaceallingredientsinafoodprocessorandprocessuntilsmooth.

RawVersion(optional)Donottoastthewalnuts.

PaellaforPuyolIn

honor

of

an

amazing

season

for

the

incredible

football(soccer)teamFCBarcelonahad winning

theSpanishtitle,theSpanishcupandtheEuropean

Championship Iwouldliketoofferthisdishfor

teamCaptain,CarlesPuyol.Arguablyoneofthe

greatestdefensiveplayersinthisworld,this

Catalonianfootballplayerhasbeenanintegralpart

ofthisteamandtheSpanishnationalteamforover

adecade.Historically,FCBarcelonahasbeenavery

progressiveteambeginningwhentheywentup

againstFrancoduringandaftertheSpanishcivil

war.In

recent

years,

rather

than

take

huge

amountsofmoneyfromcorporatesponsorsin

exchangeforputtingthatcorporationontheir

uniform,FCBarcelonasetanewstandardby

payingUNICEFsotheycanputUNICEFonthe

teamsuniforms.



19/229

Ingredients1cupbombarice2clovesgarlic1onion,chopped1/2cupfreshpeas

Ingredients,continued1redpepper,juliennedpoundtempeh,cutinstripsAfewpinchessaffron2tbspoliveoildrycupwhitewine1tspseasalt3cupsstockBlackpeppertotaste

InstructionsforthepaellaPlacepaellapanongrill,addoliveoil,saffron,saltandonionsandsautfor3minutes,addgarlic,peas,andredpepperandsaut2moreminutes.Addriceandsaut1minuteandthenaddthewine.Simmertillevaporatedandthenaddthestock.Cookfor25minutesortillwaterisevaporatedandriceisfluffy.

ForthetempehGrilltempehslicestillbrownedoneachside.Placetempehslicesonfinishedpaella.

GrilledCornSaladIngredients

4earscorn1redbellpepper1orangebellpepper1serranopepper1poblanopepper1jalapenopepper3limes1tspseasalt3tbspoliveoil2tbspchoppedcilantro1tbspchoppedsage2scallions,chopped

InstructionsGrillthecornasnotedabove. Wrapthepeppersinfoilandplaceongrillforhalfhour.Removefromfoilandpeelandremoveseedsandchopfinely.Combineallingredientsinbowlandstirgently.Letsitforanhourforingredientstoblend.TheAuthorForthelastdecade,Philhaslivedin

theSanFranciscoBayAreawhere

heworksasaprofessional

musicianandmusicteacheraswell

asaveganchef.Asamusicianhe

hasperformedallovertheUnited

StatesandinJapan,Europeand

Canada. Fiveyearsagohestarted

IntheMoodforFood,avegetarianpersonalchef

andcatering

company.

He

has

been

vegetarian

since17andafterbecomingvegan4yearsago,he

changedhisbusinesstostrictlyvegancuisine.

Althoughtotallyselftaughtasachef,heisavery

popularvegancookingteacher,hostingmonthly

classes. Hisotherinterestsincludehiking,

travelling,andheisanavidfilmbuff.Ofcourse,he

lovescooking,especiallyforfriendsaswellas

professionally. YoucanreachChefPhilipGelbat

www.myspace.com/inthemoodforfood.



20/229

Helloeveryone!Howisyoursummer,havingfun?I

amso

excited

about

this

months

theme.

grilling.

But,letmestartbyconfessingthatwhenIget

invitedtoanoutdoorpartythequestionof

Whatdoyoueat?comesmywayquiteabit.I

answer,Aveganbeer,aplantbasedburger,fresh

veggies,cornonthecob(grilled)andahomemade

applepiealamode.IjustlovethereactionthatI

getandtheexpressionontheirfaceastheythink

Ooohhh,thatsoundsgoodIwantsomeofthat.

Ijustloveit!

Wheneverpeoplegatheratsummercelebrations

likethe4thofJuly,thereisoftenafocuson

informalpatiodiningwithanabundanceoffood.

Whatkindoffood?Barbeque,ofcourse!The

mentionofanoldfashioned4thofJulycelebration

easilyconjuresupimagesoffriendsandfamily

chatting,joking,andteasingthemanofthehouse

whodonsanapronandtendsthesmokespewing

barbecue.Withmetaltongsfirmlyinhand,he

dutifullyturnsthehamburgers,steaks,hotdogs,

sausages,orshrimpuntilflamesshootupwardandthefoodiswellcharred.But,let'sleavethatold

fashionedimagebehind,andstepoutontothe

patiooftheveganhouseholdtoseewhat'scookin'

foragoodoldsummergrillingfun.Thevegan

gatheringoffamilyandfriendspayshomagetoits

furryfriends,theanimals,bylettingthemroam

free,whilethebarbecuesizzleswithsometasty

treatsoftheseason.

Thoughpeopleunfamiliarwiththevegantable

considerit

very

limited,

it's

actually

quite

the

opposite.Withsomanypossiblechoicesof

excellentdishes,thehostandhostesshavethe

challengeofnarrowingthemdowntojustafew

specialrecipesthattakeadvantageoftheoutdoor

grill.Theveganchoicesforthebarbecuecanalso

includesucculenthamburgers,steaks,hot

dogs,sausages,andshrimpmadefromplant

basedingredients.Butinsteadofofferingyou

mockmeatfare,Idepartedtoofferyousome

extraordinaryalternatives

for

your

meal.

Here

is

whatIvechosenforasamplecelebrationmenu:

Appetizers

DrFlavorSuperIslandChiller

ATastyMarinatedTofuFingerswithSpicy

PeanutSauce(willbeavailableintherecipe

section)

Entre

TossedSaladwithSpicyCoconutCurry

DressingGrilledTempehChipotleSteak(willbe

availableintherecipesection)

GrilledGarlicVeggieSkewers

GrilledRedOnionswithLime

GrilledCornontheCobwithPaprika



21/229

Here's an ideal starter that quells the hungerpangs, yet leaves plenty of appetite for thefestive delights that follow. Because two

servings fill the blender, you may want toprepare several batches ahead and chill them inpitchers if serving a crowd. Alternatively, haveplenty of ingredients on hand and make them

to order.

Dr.FLAVORSSUPERISLANDCHILLER

Yield:2deliciousservings

Fleshof2ripemangoes

11/4cupsunsweetenedpineapplejuice

1cupicecubes

1/2cupfirmsilkentofu

1/4cupcoconutmilk

1/4cupmaplesyrup

Combineall

the

ingredients

in

ablender

and

processuntilsmoothandcreamy.Pourintoold

fashionedglasses.

Dessert

NuttyChocolateFrozenBananas

Withjustafewcreativetouchesyoucanturnthe

patiointoagreatsummerparty.Someveganbeer

andwineandyouwillhavethebestparty.

However,carefulplanningispartofanysuccessful

party.Manydishescanbepreparedadayortwo

ahead,makingtheparty

dayasenjoyableforthe

homechefaswellasthe

guests.Makeahead

dishesincludethe

CurriedCoconutSalad

Dressing,theGrilled

TempehSteaks(made

fromfermented

soybeansand

available

at

naturalfoodsmarkets),

theSpicyPeanutSauce,

andeventheMarinated

TofuFingers.Both

desserts,includingthe

ChocolateSauce,canbe

madethedaybefore,

too.

Here'salightdressing

thatpromisesnotto

coverupthefresh,

sweetflavorsofyour

crisptossedsalad.

Instead,thosecrunchyveggieswillshowofftheir

bestwithatoppingthatcomplimentstheir

earthiness.

SPICYCOCONUTCURRYDRESSING

Yield:13/4

cups

11/3cupscoconutmilk*

1/4cup plus1tablespoonlemonjuice

2teaspoonsmirin(Japanesesweetcooking

wine)

3largeclovesgarlic,crushed

11/4teaspoonscurrypowder

1teaspoonsalt

1/2inchpiecefreshginger,peeledand

finelyminced

1/4teaspoonblackpepper

1/8teaspooncayennepepper

1/8teaspoonguargum**

Combinealltheingredientsintheblenderand

processuntilthegarlicandgingerarecompletely

incorporatedandthedressingissmooth.Pourinto

anarrowneckbottleforeasierpouringandchill.

Toserve,shakewell.

*Chooseacoconutmilk

containingat5to8grams

oftotalfatforagood

consistencyandflavor.

Avoidthehigherfat

contentvarieties.Theywill

produceaheavierdressing

withoverpowering

flavor.

**Guargumisafine

powdermadefromthe

seedsofalegumecalled

clusterbeanthatgrowsin

India.Thepowderisan

excellentthickeningagent

thatrequiresnocooking.

Thepowderisonthe

(FDA'sGRASlist).Usedin

smallquantitiesitis

consideredcompletely

safe.Guargumisavailable

innaturalfoodmarkets.

Tosendchocoholicsintoecstasy,purchaseagood

qualityofdarkchocolateandpreparetheeasiest

sauceyou'veevermade.Afewsimple

preparationsthedaybeforeservingputsthis

sinfullydelicioustreatintothecategoryofnearly

troublefree.

Then,

when

the

crowd

is

ready

for

dessert,simplywarmthechocolatesauceover

lowheatuntilitiscompletelymelted.

NUTTYCHOCOLATEFROZENBANANAS

Serving:6servings

3ripebananas



22/229

1cuprawwalnutpieces

6ouncesorsquaresunsweeteneddairy

freedarkchocolate

11/4cupsorganicsugar

1/2cupboilingwater

6sturdywoodenskewers

TOPREPARETHEBANANAS,peelandcutthemin

halfcrosswise.Insertawoodenskewerdeeplyinto

thecenterofthecutendofeachofthebananas,

andplacethemonametalbakingpan.Freezethe

bananasforseveralhoursorovernight.

TOPREPARETHENUTS,coarselygrindthewalnuts

inahandcranknutmillorplacetheminazipper

lockplasticbagandpoundthemwithahammer.

Placethemintoawidemouthbowlandsetthem

aside.

TOPREPARETHECHOCOLATESAUCE,meltthe

chocolatesquaresina1quart(1liter)saucepan

oververylowheat,stirringfrequently.

Placetheorganicsugarintoa2or3cup

measuringcup.Pourtheboilingwateroverthe

sugarandstirtodissolvethesugarcompletely.

Whenthechocolateiscompletelymelted,turn

offtheheat,andaddthesweetenedwater,

stirringuntilthechocolatedevelopsashiny,

smoothconsistency.

TOSERVE,bringthepreparednutstothetable.

Pourthechocolatesauceintoawidemouthbowl,

placethefrozenbananasonaservingplatter,and

bringthemtothetable.

Holdingtheskeweredbananafirmly,rollitinthe

saucetocoat,thenimmediatelyrollthebananain

thecoarselygroundnuts.Then,enjoychocoholic

nirvana.Isuredo!!

TilthenextMonth.

StayGreen,LeanandSexyWithanAnimal

Freelifestyle

ChefMayraa.k.aDr.Flavor

TheAuthor

ChefMayrahasbeeninthe

healthyeatingandcooking

industryforover11yearsand

hascertificationsinsports

nutrition,macrobiotic

cooking,

veganandvegetarian,holistic,

andfengshuicuisine.She

startedhercareerasacookby

learningandexperimentingwithFrench,Caribbean,

Southern,Cajun,andWestAfricancuisine.

ChefMayraisachefinstructorandconductsa

varietyofclassesanddemonstrationsgeared

towardsveganathletes,personaltrainers,and

anyonewhowouldliketoliveahealthierlife.Dr.

Flavorcan

make

healthy

cooking

easier

by

becomingyourpersonalchef! VisitchefMayraat

www.mychefmayra.comorcallherat702372

4709.



23/229

Idisc

year

have

aro

woo

thes

mes

was

perf

thos

Fort

smo

Prep

First,

belo

shou

roo

smo

thef

othe

Ifind

cloth

cont

asm

Cho

Myt

mes

have

stro

cook

crust

hick

smo

overedthe

h

agowhileI

beenentran

as,butbyth

salt,hickor

myself? Co

uite? Then

ndertaken.

ctionwasac

secretsont

hisendeavor

erorgrill,a

aringYourSchooseaco

gsinasalt

ldbe1/16.

forthesmo

yparticless

inecrystals.

rfinemeshc

itworksbes

ormesh. B

inerthatwil

uchsaltexpo

singYourWofavorite

uitewood.

flavorsthat

g. Mesquite

ingandappl

ingtofu,seit

rysmokeds

edsaltandc

eadyflavor

aslivingin

cednotonly

eirmyriadu

salt,alder

uldIuseche

edtoknow

Answerswe

hieved. And

oyou.

,youllneed

dcheeseclo

ltrsegrainsal

rinder. Atth

Thelargersa

ketomoveb

icktothelar

Wrapthesal

ontainerorl

tifIleavean

sically,your

lsitontheg

sedtothes

oodoodstouse

heyreboth

arenttoode

isgreatforS

woodisper

an,andmus

ltforBBQa

herrywood

fsmoked

sal

ortWorth,

bythediffer

eseversince

oodsalt. Co

rywood? P

asinsatiabl

efound. Cul

nowitstim

acoarsesea

h.

t,onethatg

everyleast,

ltcrystalsle

etweenthe

gercrystalsb

tincheesecl

yitonafine

openingint

eplacingthe

illandyouw

okeaspossi

areapplewo

incrediblyve

licateandar

outhwestern

fectforchilie

rooms. Ials

dhavemad

mokedsalt.

tseveral

exasandI

ntwoody

. Apple

uldImake

rhaps

e. Aquest

inary

topass

salt,a

nerally

thegrain

vemore

andthe

etterthan

thorsome

meshsheet.

etopofthe

saltina

anttoleave

ble.

odand

rsatileand

nttoo

style

sand

likeusing

alderwood

TheThe

and

The

bel

regu

mor

Ho

Plan

for

fire

long

the

woo

then

the

smo

stro

acq

Stor

The

exp

Smo

than

RightTempebestsmokin

youdontw

smokyresinl

ftwithsaltt

larsalt. Coo

efullbodied

LongDoIDonsmoking

fullday. Yo

omakesure

eryouleave

oreintense

donceanho

lettheheat

extday. Thi

kyresintocr

g,ittendst

irestheflav

eYourGoodsaltwillquic

sedtoair,s

kedsaltsten

regularsalt,

raturetemperatur

nttheheatt

eftonthesa

hattastesm

lersmokeals

taste.

oThat?oursaltatl

willoccasio

thecoalske

yoursaltove

theflavorw

urforthefir

diedown,ta

sallowsthe

eateastron

getlostint

redresinve

slyloseitsfla

storethisin

dtoaccumul

sochoosea

isaround1

ogoabove2

ltwillburno

chlike,you

oleavesas

astfourhou

nallyneedto

pssmoking

rthesmolde

illbe. Iusual

teighthour

kingthesalt

alttopicku

flavor. Ifth

efoodand

yslowly.

vorifitscon

anairtightc

ateabitmor

glasscontain

20degreesF

25degreesF

fandyoull

uessedit,

oother,

rs,preferabl

tendyour

ndthe

ringwood,

lytendthe

orsoand

offthegrill

enough

flavorisno

hesalt

stantly

ntainer.

emoisture

erovera

.



24/229

metalone. Metalcontainersmaystarttocorrode

becauseofthemoisture.

QuickTips Dontsmokeyoursaltwithotherfoodsinmost

cases. Thesaltwillpickuptheflavorofthat

food,butitwontpickupalltheniceflavors. It

tendsto

pick

up

the

acrid

ones

more

than

the

mellow,pleasantones.

Soakyourwoodbysubmergingitinwaterforaboutanhouriftheyarewoodchipsandtwoto

threehoursifyouhavesmalllogsorcoals. This

makesthewoodsmolderinthegrillandmakes

forasmoothersmoke.

Thedarkeryoursaltonceitsfinished,themoresmokyflavoritwillhave. Afulldayofsmoking

shouldleaveyouwithacaramelcoloredsalt.

Placeasmallcastironpotofwaterinthegrilltokeepthegrillslightlymoist. Thesmallamount

ofmoisturethisgenerateswillhelpthesmoky

resinbettersticktothesaltcrystals.

Stirthesaltevery23hourssothatthesmokemoreevenlycoatsthesalt.

Grindyoursaltonceitisfinishedsmokingandhascooledforafinersalt.

TheAuthorChefJasonWyrickisanawardwinningveganchefandtheownerofArizona'sonlyvegancateringcompany,DevilSpice.Servingthe

statesince2004asbothacatererandaprolificveganculinaryinstructor,ChefJasonhasgarneredlocalandnationalattention.Hewaschosenasvegcooking.com'sOctober,2005ChefoftheMonthandhasbeenfeaturedintheArizonaRepublicandonABC'slocalmorningshow,SonoranLivingLive.Formerlyadiabetic,ChefJasonapproachesvegancuisinefrombothahealthandethicalstandpointwithaneyefortasteandsimplicity.



25/229

Mesquite leaves and branch

Screwbeans

SummerishereinPhoenix! Ourtemperatures

havesoaredpast110thisweekandwehadto

switchfromevaporativecoolerstoAC. Thatswitch

ofcoolingmethodsistheleastpleasantindicatorof

summer. Iprefertofocusonthenaturalindicators

aroundmenamelywhatisgrowingthatIcanuse

fordinner! TheHOTseasonhereinPhoenixis

actuallyaveryproductivetimeoftheyearandIam

amazedatthevarietyofwhatnotonlysurvives,but

thrivesin

this

season

in

the

desert.

Firstand

foremostisthe

Mesquite

Harvest. Just

beforeandafter

themonsoons,

ournativetree

podswillripen

upanddrop

fromthe

trees.

Nowisthetimetogetoutthereandgatherthem

up!Mesquitebeanstasteabitlikeacinnamon

mochawithhintsoflemondependingonwhat

typeoftreeyouhave. Eachtreewillhaveslightly

differentflavorandtheVelvet,Honeyand

ScrewbeanMesquitetreesproducethesweetest

pods. NonnativeChileanMesquiteshavepods

thataretoobittertoeat,butwouldprobablywork

fineforsmokingonthegrill.Mesquiteflouris

naturallygluten

free

and

has

alow

glycemic

index.

Itisalowsugar,highfiber,lowfatfoodandhasa

higherantioxidantconcentrationthanRice,Cornor

Wheatflour. Notbadforafoodsourcethatgrows

forfreeeverywherehereinthedesert!

You'llwanttotastetestyourlocalbeansto

determineiftheyaresweetenoughtogatherfor

makingintoflour(you'llknowifthetreeissweet

orbitterbyjustchewingthepods,butwatchout

fortherockhardseeds!) Thebestwaytoharvest

mesquitepods(andcarobpodsifyouarelucky

enoughtobearoundoneofthosebeautifulnon

nativetrees)istoletthepodsbecomefullydried

onthetree.

Spreadout

yourtarps,

oldsheets,

frostcloths,

canvasor

any

largefabric

rollsunder

thetreeyou

willharvest.

Gentlyshakethebranchesortapthebeanswitha

longpole. Theyshouldreadilyfalloffthetreeif

theyarefullyripe. Ifnot,don'tpullthemoffthe

tree.WaitafewmoredaysforthemtobeFULLY

dryandthey'lleasilydropoffthetree. Youshould

makeeveryattempttonotdamagethetree.

Youwillthenpickthroughthecollectedbeans,

removingtwigs,dirt,badpodsorotherdebrisand

spreadthemoutonthedrivewayinthesun. This

willdriveoffanybugsthatyoumighthave

collectedandwillkillanyremaininginsecteggs

(youdon'twanttofindaswarmofbugswhenyou

pulloutyourstoredbeans!) Youcouldalsoputthe

beansinyourcarwiththewindowsuporbake

thematalowsetting(160)inyourovenorsolar

ovenfor

about

an

hour

or

two.

Either

way,

you'll

havebeanpodsthatarenowfullydried,insectfree

andreadytostoreinanairtightcontainer.

Thecollectedbeanscanbeusedinanumberof

ways. Oneistouseyourintactbeanstoreplace

mesquitewoodtocreateasmokymesquiteflavor

onthegrill. Justsoakthebeansinwaterforabout

halfanhourpriortouse. Placeasmallhandful

directlyonthecoalsoronthegrateifyou're

The Flavor of Summer in the Desert

Mesquite!



26/229

cookingwithgas. Theyshouldbegintosmoke

readily. Theflavorsofthemesquitegrillare

uniquelysuitedtopairwiththeharvestfromthe

gardenrightnowincludingsquash,peppersand

corn.

Finally,thebeanscanbegroundintoafantastic

flourthatcanbeusedinbakedgoods,asaprotein

powder,teaorjustsprinkledovermealsforadded

flavor. Youprobablywouldn'twanttotrytogrind

thesepodsyourselfastheseedsareextremely

hardanditisquitepossiblethatyoucouldwreck

yourblender,spiceorcoffeegrinder. Thebestway

togetahighqualityflouristotakeyourbeansto

begroundatalocalnativefoodsevent. Herein

PhoenixtherewillbeamillingonHalloweenDay

thatissponsoredbythePhoenixPermaculture

Guild

(http://phoenixpermaculture.ning.com/events).

In

Tucson,theDesertHarvestershaveanannual

mesquitepancakebreakfasteventsurrounding

theirmillingthatwilltakeplacethisyearon

November7th. Formorelocationsaroundsouthern

AZ,pleasecheckouttheDesertHarvesterswebsite:

www.desertharvesters.org/calendar/.

TheAuthorAsaprofessionalurbandesigner,

LizLonettiispassionateabout

buildingcommunity,both

physicallyandsocially. She

graduatedfromtheUofMNwith

aBAinArchitecturein1998.She

alsoserves

as

the

Executive

DirectorforthePhoenix

PermacultureGuild,anonprofit

organizationwhosemissionistoinspiresustainable

livingthrougheducation,communitybuildingand

creativecooperation

(www.phoenixpermaculture.org).Alongtime

advocateforbuildinggreenerandmoreinter

connectedcommunities,Lizvolunteershertime

andtalentforotherlocalgreencauses. Inher

sparetime,Lizenjoyscookingwiththeveggies

fromher

gardens,

sharing

great

food

with

friends

andneighbors,learningfromandteachingothers.

TocontactLiz,pleasevisitherblogsite

www.phoenixpermaculture.org/profile/LizDan

Resourceswww.urbanfarm.org

www.phoenixpermaculture.org



27/229

Oneof

the

most

common

questions

people

ask

is

howmuchweighttheyshouldbelifting.They

alwayswanttoknowiftheyshouldbelifting

heavierweightsorlighterweightsandthereasons

behindeachdecision.Iamafirmbelieverinlighter

weightandhigherrepetitionsworkouts.Aslongas

youworkthemuscletofatigueitwillbreakdown

andrebuildanditisinthisprocessthatmusclesget

biggerandstronger.Lowerweightandhigher

repetitionworkoutsbuildmuscularendurance,

raisestheheartrateandputsmuchlessstresson

yourjoints;itjustmakessense.

Allofthatbeingsaid;themissinglinkformany

peopleisbodyweighttraining.Inotherwords,why

useweightsatall?Youcangetanincredible

workoutandseeincredibleresultsfromdoing

exercisesinwhichtheonlyresistanceisyourown

bodyweight.

Iknowthatsomeofyouarealreadyscoffingatthis

idea;it

goes

against

everything

you

think

you

know,right?Wellletsnotforgetthatbodyweight

trainingistheonlytrainingthatgymnastsdoand

doesanyonewanttoargueabouttheirstrength

andtheresultstheyget?Ididntthinkso.

Alltoooftenweseepeopleinthegymstrugglingto

benchpresshugeamountsofweightandchances

arethattheycouldnotperformeventenpushups

donecorrectly.NoticethatIsaydonecorrectly.

Plenty

of

people

can

do

ten

push

ups

with

their

backsbowedoronlycomingdownhalfway.The

truthofthematteristhatthepushupisoneofthe

bestoverallupperbodyexercisesontheplanet

anditgetsignoredbecausetheaverageperson

liftingweightshasitintheirheadthattheyneedto

liftactualweights.Well,yourbodyisaweightso

whynotuseit?

Anotherawesomeexerciseisthepullup.Likethe

pushupitworkstheupperbodylikeawhole,itis

veryfunctionalandlikethepushup,theaverage

personcannotdothem.Ifyouarestillscoffingat

theideaofincorporatingthesebacktobasics

exercisesintoyourroutine,Imconfused,unless

youcanactuallydothemanddothemcorrectly.I

meanwhatistheretoscoffatwhenitissomething

thatyou

cant

do.

Doesnt

that

tell

you

that

it

is

somethingtoworkonandthatitisworthyofyour

time?Doesntthattellyouthatitjustmaybea

missinglinkinyourtraining?

Therearemanyotherexercisesthatonlyusebody

weightastheresistanceandIsuggestyoulearn

moreaboutthembutImusingthesetwobecause

mostpeoplewillknowwhatIamtalkingabout.If

youdopushupsandpullupsyouwillbeworking

your

rear

deltoids,

chest,

biceps,

lats,

triceps,

shouldersandcore.Thisiswhatyouwant,you

wanttogetthemostthatyoucanoutofeach

exercisethatyoudo,morebangforyourbucksoto

speak.

Ofteninthefitnessbusinesswearealwaystrying

tocomeupwithsomethingnewandexciting.That

isallwellandgoodandindeedthereareendless

possibilitiesouttherewhenitcomestoexercise.



28/229

Butsometimesweneedtoberemindedofthe

triedandtruebasics.Thingslikepushupsandpull

upsmayhavefallenbythewaysideformanyofus

butthefactisthattheyworksowhynotbring

themback?

TheAuthorBarryLovelaceisaveganfitnesscoachspecializinginthefunctionaltrainingofathletes. HeistheownerofFitQuestFitnessinAllentown,PA,andfrequentlyproduces

routinefitnesspodcastsathissitewww.barrylovelaceblog.com.



29/229

Haveyoueverbeeninvitedtoasummerbarbeque

tofindthattherewasminimalfooditemsprepared

forthevegan/vegetarianpalate? Weveallbeen

there,atsomepoint,andhavehadtomakedo

withthe

pasta

salad,

coleslaw,

or

potato

salad.

Andwhenyoureavegan,eventhesedisheswont

do.

Ifyoureaseasonedveganorvegetarian,youve

learnedthatearlypreparationisthekeytoa

successfulandfulfillingsummerbarbeque.

Whetheryouarethehostortheguest,youmust

planaheadtoensurethateveryoneiswell

accommodated. Thisisnottosaythatyoumust

preparefoodswithanimalproductsinthemif

yourehostingasummersoire,butinsteaddo

yourbestatshowingyourgueststhatvegetarian

andgrillingcangohandinhand. Andwhenyoure

aguest,offertobringadishthatyouknow

everyonewillenjoyandappreciate. Ivefoundthat

abeautifullycoloredsaladisawelcomeddishat

mostbarbeques,asarethetraditionalbaked

beans,potatosalad,andcoleslawbecomethe

boringandusualsidedisheschosenbymost.

Remember,we

eat

with

our

eyes

before

the

food

makesittoourpalate! Lettheveggiestakecenter

stageastheentreandroundoutthemealby

servingthemoverpasta,riceorpolenta. Youcan

alsomakefabuloustastinggrilledveggie

sandwiches portobellomushroomsaremyfavorite

veggiesandwichmaker. Youcanchoosesummer

and/orzucchinisquashaswellformakinggrilled

sandwiches. Servedonfocacciabreadorpita

bread,theveggiesareasurewinneratany

barbeque!

Beforeyougetyourgrillstarted,rememberthat

mostvegetarianfoodsaremuchmoredelicate

thanmeatandalsodonotcontainasmuchfat.

Therefore,itisveryimportanttokeepyourgrill

cleanandwelloiledbeforepreparingyour

vegetablesinordertokeepthemfromstickingand

/orfallingapartwhenyoutrypickingthemup.

Togetyouofftoagoodstart,hereisoneofmy

favoriterecipes

that

will

surely

get

noticed

at

your

nextbarbeque,andshowothersthatgrillingand

eatingwithcompassionforanimals,andour

environment,iseasier(andtastier)thantheymay

think!

GrilledMediterraneanVegetableSandwich(serves6)

INGREDIENTS1

eggplant,

sliced

into

strips

2redbellpeppers

2tablespoonsoliveoil,divided

2portobellomushrooms,sliced

3clovesgarlic,crushed

4tablespoonsveganmayonnaise

1(1pound)loaffocacciabread



30/229

DIRECTIONSPreheatovento400degreesF(200degreesC).

Brusheggplantandredbellpepperswith1

tablespoonoliveoil;usemoreifnecessary,

dependingonsizesofvegetables.Placeona

bakingsheetandroastinpreheatedoven.

Roasteggplantuntiltender,about25minutes;

roastpeppersuntilblackened.Removefrom

ovenandsetasidetocool.Meanwhile,heat1

tablespoonoliveoilandsautmushroomsuntil

tender.Stircrushedgarlicintomayonnaise.

Slicefocacciainhalflengthwise.Spread

Veganmayonnaisemixtureononeorboth

halves.Peelcooledpeppers,coreandslice.

Arrangeeggplant,peppersandmushroomson

focaccia.Wrapsandwichinplasticwrap;place

acuttingboardontopofitandweightitdown

withsomecannedfoods.Allowsandwichtosit

for2hours

before

slicing

and

serving.

NutritionFacts: Servingsperrecipe:6Calories:356 TotalFat:14.8gCholesterol:3mg Sodium:500mg TotalCarbs:48.3g DietaryFiber:5.5g Protein:9g

TheAuthorChristineWatson,MS,RD,hasbeenteachingnutrition,healthandwellnesssince1992.Sheisaregistereddietitian,nutritionist,andcertifiedwellnesscoach.AstheownerofCompassionateNutritionist,LLC,Christinesgoalforherclientsistohelpthem

incorporatehealthyvegetarianeatingandgreenlivingpracticesintotheirbusylives.TolearnmoreabouttheservicesandproductsofferedbyChristineandsubscribetoherCompassionateLivingezinewhereyoullreceiveaFREEcopyofherHealthy&Ecoconscious7dayMenuw/recipesincluded,visitthecompanywebsiteatwww.CompassionateNutritionist.com [email protected].



31/229

Whatledyoutobecomearawchef?

IlearnedaboutrawfoodandjuicingwhenIwas15

1/2.AlthoughIknewalotaboutrawfood,itwas

vegancookingthatIenjoyedmostuntilIwas

reunitedwith

raw

foods

after

almost

dying.

I

thoughtifIweretocreateamazing,dishesand

desserts,thatwouldbethethingthatwouldkeep

merawandlovingit.

Whatdidyoudobeforeyoubecamea

chef? Wereyoualwaysinterestedinfood?

Ihavebeenachefformanyyears.Yes,Iwas

alwaysinterested

in

food.

My

mom

was

gourmet

FrenchchefandIusedtohelpherinthekitchen.

Areyouformallytrainedorselftaughtandwhat

wastheprocesslikegoingfromatraditional

Americandiettorawcuisine?

Yes,Iwasformallytrained.Ihavenevereatena

standardAmericandiet,butfromvegantoraw

cuisinewas

quite

abit

different.

For

one

thing,

I

wasabakerandaseasonedcookbeforegoinginto

100%raw,soatfirstImissedbakinghomemade

breads,pies,andveganquiche,butthenIfigured

outhowtomakerawquicheandrawpies,sothat

madethetransitionmoreexciting.

Whatkindoftransformationhaveyouseenin

yourselfsincebecomingraw?

Ibecamemorevibrant,morebeautiful,sexier,

morealive,energetic,andyounger.

Whatisthekeytomakingdeliciousrawfood?

Freshherbsandspices,imagination,andalways,

always,alwayskeepyourpantryandfridge

stocked.

Rawfoodhasareputationforbeinglaborious

and/ortimeintensive,butyouvegotabook(Alive

in5)

specifically

dedicated

to

making

quick

raw

meals. Whatisthebesttipyoucangivefor

achievingthat?Ifyourpantryisstocked,andyou

alwayshavesomethingsoaking,youareableto

whipuparecipeinverylittletime.Foodprocessors

helpifyouareknifeskillchallenged,becauseyou

canchopsomethingorpureesomethinginseconds

andmoveontothenextstep.Forinstanceifyou

weremakingapplepie,youcouldmakethecrustin

secondsin

your

food

processor,

place

sliced

apples

ontop,makeasauce,seasonwithcinnamonand

Voila!Youhaveanapplepie!InAliveinFive,Ihave

themostawardwinningapplepierecipeever.



32/229

Plea

Iam

Gou

dess

you

and

syru

now

mak

Ang

holi

man

inth

com

Abe

Leo

and

tob

sinc

end

ima

othe

auth

perf

perf

4m

Wh

hom

Iho

shar

toge

cu

cu

1t.

1t.

1T.

setellusaexcitedab

met,itisa

ertsthatar

illlearnh

somuchm

p,sugar,or

areTheSi

ingsimplee

laisawon

ays,andA

yofmyfav

isjuicyboo

ingoutsoo

autyManu

e,thisbea

itmightjus

autyoutth

Iwas16a

ofthebook

inethere's

rbook,Juic

oredwith

ctcompani

ctfor

both

rebooksa

tdoyoufine? (pleaseeitisokay

etwo!Ieat

therandW

psesames

palmonds

incedging

incedgarli

namashoyu

outyourotutmynew

bookdevot

completel

wtomake

reallwitho

honey.The

pleGourm

legantmeal

erfulbook

Diva'sGuid

ritejuicea

.Ihavetw

,GetNake

lthatIcoa

tybookwill

bethemo

ere.Ihave

dShannon

foralmost

alotofgrea

ingforBeau

ariePavilla

onguideto

menand

w

dhopeto

dyourselfsharetherto

these

W!

eds

er

c

herbooks!stbook,Th

dtomouth

guiltfree.

brownies,c

utusingaga

booksIhav

t,adelicio

s,HolidayF

tohaveon

toJuicesa

dcocktailr

moreexcit

andWear

uthoredwit

knockyour

tcomprehe

eenwritin

hasbeenw

slong,soa

tinfointhe

tyandYout

rd,thisboo

thebeauty

omen.Iam

avethemo

akingthecipe!)

Decadent

watering

Inthebook,

eesecakes,

ve,maple

available

sguideto

rewith

andforthe

dCocktails,

cipesare

ingbooks

ourFood,

hShannon

socksoff

nsiveguide

thebook

itingher

syoucan

re.My

hisco

isthe

bookandis

orkingon

utsoontoo.

ostat

1T.

le

T.

2d

c

Ble

dre

Thi

la

1cu

2cu

uns

stra

c

c

1T.

1t.

1t.

1/8

Cle

ble

pro

Wh

youCol

spic

miso

mon,juiced

cayenne

tessoaked

pwater

dtogether.

singovers

akes3ser

soupisdelorful,and

make

pwholecre

psnutmilk

eetened,s

ined.

pchopped

pchopped

rawnutbu

Himalayan

extravirgin

t.freshlygr

nthemush

derwhole.

essuntils

titemsdoabsolutelydpressede

esofallkin

Servethis

ladofyour

ings

ightful,asyto

minimushr

(yourchoic

ojustsoake

celery

freshparsle

ter

alt

unfilteredc

undblack

rooms,and

Addthere

ooth

youstockycantlivewitravirginol

s,

arvelousk

choice!

oms

,butmake

dnutsand

y

oldpressed

aper

placethem

ainingingr

urkitchenthout?iveoil,Him

ickin'

sureitis

ater,then

oliveoil

intoa

dients,and

withthat

layansalt,



33/229

Whatadvicecanyouofferaspiringrawchefsand

authors?

Createusingyourimagination,gowildinthe

kitchen,don'tbeafraidtotrysomethingnew!

Spicethingsupallthetime,simpledoesn'tmean

tasteless!

Whatisonthehorizonforyou? Whatnew

projectsdoyouhavecomingupthatyouaremost

excitedabout?

InAugust,Iwillhavemyownradioshow,soIam

veryexcitedaboutthat! Iamworkingwithsome

amazingpeopletohelpchildren.Ibelievethe

childrenareourfutureandwemusttakecareof

themanywaywecan.Iamhopingtofinallyget

togetherwithafilmingcrewanddoaseriesof

DVD's,whichIhavebeentryingtodonowfora

coupleofyears!

ThanksAngela!

AngelaElliottistheauthorofAliveinFive,HolidayFarewithAngela,TheSimpleGourmet,andmore

booksontheway!AngelaistheinventorofFive

MinuteGourmetMeals,RawNutFreeCuisine,

RawVeganDogCuisine,andTheCelestialwich,

andtheownerandoperatorofSheZen

Cuisine.www.shezencuisine.com

Angelahascontributedtovariouspublications,

includingVegnewsMagazine,VegetarianBabyandChildMagazine,andhastaughtgourmetclasses,holisticclasses,lectured,andonoccasion

touredwithLouCorona,anationallyrecognized

proponentoflivingfood.



34/229

Whe

that

Iwechan

mydwhe

prim

carepupp

need

andwork

busychan

mak

wasneed

Atsowon

muc

andreall

contcont

JohnhadIfeltmon

opti

quit

A

Cl

ndidyoubetveganin1gebeforethog,George.IeIhadbecoarypersonwofhim.Hewyatthetimeedalotofatare.IwasbredalotandbuthadtogesandsacrisurethatGettingwhated.IdidthismepointIsteringwhyIaboutoneidthingsthneedtodoibuted

to

th

adictionstarRobbin'sboogovegan.IlikeIwasabastic,nofunnstoeatoutheopposit

Int

the

thi

comevegan

99.I'dbeent.Myconve

wasinaliviethe

hotookasaandtentionokeandasveryakebigficestoorgehehappily.artedaredsonimaltIdidn't(likeeatanisuffering

of

tedtoweighk,Dietforawasn'thapputtoplunglifestylewitheveragain..

ervi

He

g

andwhatbr

vegetarianfsionhadalogsituationa

alproducts)others.

This

onmeandtNewAmericyaboutthismyselfintoreallyboringhathappe

w

biv

om

ughtyouto

rayearandttodowithtthetime

thatenIreadandIknewealizationasomefoodandnoedwas

ith

re

an

I

Was

wha

Itwbeli

thin

with

Ithiwhe

mys

opti

wan

noo

os

itaninstanttdoyouthiasprettyinsveitandints.Thesuffe

itbecauseIkIwassuccnImademiself.Thismadnsformealtedinsteadoptionsform

H

transitionokwasyourkant.WhenIrnalizeit,I'ingconnecte

andsome,vewasn't

reallychoicenot.Iscontri

Ifeltlionmyconjur

animal

ifwhasocialthroug

whattThean

knewitwasressfulbecaustakesandIlemehealthisinceIcouldfrelyingonr.

ote

didittakeeytosuccesnowsometprettyquicdtoeggs,miforthwasveryconcreteeasyformeidn'tfeellikwhethertoimplycouldutetotheseitwastoobrainwouldeupimagess.Iwouldtheverinconvwkwardnes

hwasatallchoseanimalsswerisobvioight.eIdidntbearnedhowtrandgavejustmakewestaurantsw

n o

whileands?ingandtoactonlk,leather,rycleartondreal.Itatfirst,butIIhadaeveganorotfferingandimuchtotakinstantlyfthenaskmyselnienceorIwasgoingomparabletlivedwith.us.Istuck

tmyselfupcookforeunlimitedhateverIithlittleor



35/229

Herbivoreisoneofthelongtimeandmostwellknown

vegancompanies.Tellusabitaboutitandhowitgot

started?

I'magraphicdesignerbytradeandatsomepointin

2002orsoIdecidedIwantedtogetaveganteeshirt.I

wasgettingmoreinterestedinactivismandIwastired

ofbeing

the

"it's

apersonal

decision

and

Idon't

want

to

talkaboutmydiet"kindofvegan.SoIpokedaround

andcouldn'tfindashirtthatrepresentedveganismthe

wayIwantedtorepresentmyveganism.Beingfroma

punkrockbackground,ItooktheD.I.Yapproachand

printedupacoupledozenshirts.Theywentoverwellso

wedidanotherandanotherandhereweare!We've

alwayskeptourbusinesscloselylinkedtoouractivism

bydonatingasmuchtime,product,money,help,etc.

thatwecantothegroupsthatweappreciate.We've

workedwith

so

many

awesome,

committed

people

over

theyearsandIamveryproudofthat.RightbeforeI

starteddoingthisinterviewIwasfinishingupashirt

designfortheFarmSanctuaryWalkforFarmAnimals,

actually.

Atsomepointitseemedlikeagoodideatostarta

magazinebecausetherewas(andstillis)ahugehole

wheresolidvegan/ARmediashouldbe.Wedidthatfor

5yearsbeforetheexpenseandwasteandworkload

justran

over

me.

3or

so

years

ago

we

opened

our

storefrontwhichenablesustocarryvegangoodsfrom

allkindsofothersmallcompanies.Wecurrentlyreside

intheveganminimallbetweenFoodFightand

SweetpeaBakingCompany,andtwodoorsdownfrom

ScapegoatTattoo,whichisveganownedandoperated.

Wepublishedourfirstbookacoupleofyearsago,

YellowRoseRecipesbyJoannaVaughtandhavemore

publishingprojectsintheworks.

Whatsortsofchallengeshaveyoufacedgrowinga

veganbusinessandhowdidyouovercomethem?

Moneyisalwaysachallenge,especiallywhenyouarent

tryingtogetrich!Westartedthecompanywithacredit

cardandweintentionallygrewreallyslow.Weworked

otherjobsforyears,whichIthinkwasgood.Afriendof

minewhorunsacompanytoldmetheworstthingthat

canhappenisforyoutogrowtoofast.Thiswasgreat

adviceasweweren'tbusinesspeopleandmadeplenty

ofmistakeswithlimitedresources.Hadwemademore

expensivemistakesorborrowedtoomuchmoney,we

couldhavegotteninto

alotoftroubleand

probablywouldn'tbe

herenow.

So

going

slowandlearningas

wewentwasreally

goodforus.It

certainlymadeour

mistakesless

disastrousandgaveus

opportunitytoget

betteratthisastime

wenton.We'restill

learninghow

to

run

abusiness,

actually.

Thankfully

lots

ofotherveganbusinessesaresupportiveandrealize

we'reallinthistogethersowe'vegotagreat

communityofhelpfulfolkslikeFoodFightVegan

Grocery,SweetpeaBakingCompany,CosmosVegan

Shoppe,andtheliketotalkbusinessstuffwith.

Thisisanexcitingtimeforvegans. Whatchangeshave

youseeninthevegancommunityandbusinessworld

sinceyoustartedHerbivore?

Itisareallyexcitingtime,totally.We'veseenalotof

changes,havingbeenaroundforawhile.Istillget

excitedwhenIseenewcompaniespoppingup.As

opposedtoseeingthingsascompetition,Ifollowthe

ideathatarisingtideraisesallships.Therehavebeen

newanimalrightsconferencespoppingupaswell,

whichIthinkisgreat.Ithinkofveganbusinessasa

meanstoanend,whichisspreadingthewordabout

animalissues.Soeverythingnewmeansmore

informationis

being

spread

and

that

is

amazing

and

so

needed.

Asfaraschangesgo,therejustseemstobesomany

moreoptionsouttherebe:shoes,food,books,clothing

lines,etc.Itsnicetonothavetojustwearrunning

shoesorstufffromPaylessanymore.



36/229

Youvecreatednumerous,andImeanhordes,of

differentshirtsandaccessories! Whatisyourfavorite

outofalltheonesyouvedone?

Ha!That'sfunny;Itendtothinkweintroducenew

designstooslowly.Wehaveabunchofcustomerswho

havealmosteverythingwe'vemadeandIfeelbadthatI

don'tgrind

out

stuff

faster

tokeeptheminhiptee

shirts.Wetossoutalotof

ideasthatwedontreally

lovetokeepahandleon

expensesandresources

wereusingup.Asformy

favorites,Ididtwoshirtsas

fundraisersfortheSHAC7

legaldefenseandprison

supportfunds.

Those

mean

alottomepersonallyand

theintensityand

meaningfulnessofthatsituationbroughtoutsome

gooddesigninmeIthink.SincetheywerefundraisersI

feltalotofpressuretoreallydomybestbecausethe

betterthedesign,themoremoneywouldberaisedand

themoredirecthelpwouldgotoourfriends,theSHAC

7.

Ireally

like

the

next

shirt

we're

doing

actually,

Iwon't

spoilthesurprisebutthephraseis"Compassionis

Invincible."Readerswillhavetocheckoursitetosee

whatthatonelookslike,I'mreallyexcitedaboutit.

IalsoreallylovethebuttonImadethatsaysSomebody

givethevegancorndogahandclap.Idontexpect

anybodytothinkthatisasfunnyasIdo.

Youvedonesomegreatfundraisers. Pleasetellus

aboutthem

and

please

share

with

us

how

people

can

getinvolvedwiththem!

Iamalwaysencouragingpeopletofigureoutwhatthey

aregoodatandofferthatupastheiractivism.Agood

bitofcreativityalsogoesalongwayIbelieve.Sofor

me,combiningthesethingshastakensomeinteresting

forms.Irodemybike600milesfromPortland,Oregon

toFarmSanctuaryinOrland,Californiaandraised

$12,000forthefarmintheprocess.Thatwasalotof

funandIthinkitwassuccessfulbecauseittookalittle

bitofdaring,hadsomedramabuiltintoit,andwasfun

forpeopletofollow.InPortlandwevedonefundraiser

artshows,wevehaddaysattheveganminimallwhere

wealldonateapercentageofacertaindayssales.Ive

doneshirtdesignsfordifferentgroupsthatthenget

soldand

the

money

supports

thegroups.Wealwaystalk

aboutthisstuffonoursite,so

peoplecangetinvolved

throughthere.

Werealwaystryingtothinkof

newwaystosupporttheAR

groupsandpeoplewelove;its

oneofthemostfulfillingparts

ofwhat

we

do.

AsthepublisherofHerbivore

andaprolificspeaker,youvehadalotofcontactwith

differentpeopleinvolvedwithveganissues. Isthere

oneparticularlymovingstorythatstandsout?

Ivebeenreallyfortunatetomeetasmanyamazing

veganandanimalrightspeopleasIhave.Oftentimes

Illmeetpeoplewhoarecompletelyisolated,getno

supportfrom

friends

or

family,

live

in

places

where

veganoptionsoutsidetheirhomearescarceornon

existentbuttheystickwithit.Thosestoriesarevery

inspiring.WhereIlive,beingveganiseasyanditseasy

toforgetwhatitusedtobelike,orwhatitslikewhen

yourenotinthebubblethatisPortland.Itsnota

hassleformeatthispointinmylife,butIremember

whenitwasandImremindedofthatwhenImeetfolks

whohaveahardertime.Iadmiretheirtenacityand

guts.

Whatdoyouliketoeatwhenyoureathomeorare

youaneatouttypeofperson? Doyouhaveafavorite

dish?

Michelleisagreatcookandwehavedozensof

cookbooksweretryingtogetthroughsoweeatat

homealot.Wetendtowardswholefoodsandhealthier

stuff.Wegarden,sowhenourkaleisgoingweeatthat



37/229

mostdaysalongwithgrainsandroastedvegetables.We

alsoalmostalwayshaveasaladwithanythingwemake.

Imabigfanoftahinibaseddressingsothosearein

heavyrotation.Wealsolovetomakepizzawithtofu

ricottaandpesto.Itsabattleforustochoosebetween

IsaChandraMoskowitzricottaortherecipefromthe

RealFoodDailycookbook.Igobackandforthasto

whichIprefer,

but

you

cant

go

wrong

with

either.

Formybirthdaylastyearwemadedoubledecker

cheeseburgerswithaveggieburgerrecipeMichelle

adaptedfromVeganomicon,FollowYourHeart

cheddar,andbarbecuesauce.Thatwasmagic,butwe

tendtowardssimplergrainsandveggiesmostnights.

Doyoufindyourselfgoingforvegancomfortfoodor

vegangourmet?

Portlandishometolotsofboth,alittleheavieronthe

comfortfood,whichIprefer.Honestly,sometimes

gourmetfeelslikemodernarttomeinthesensethat

whenitsgood,itsreallyreallygood,butsometimesits

justtryingtoohardandistooselfreferential.Art/Food

canbechallenging,oritcanbedeliciousandsatisfying,

oritcanbeboth.Ilikealittlechallengebutnotallthe

time.OneofmyfavoriteplacestoeatinPortlandis

ProperEatsanditsagreatmixofgourmetandcomfort.

Theymake

an

amazing

Shepherds

Pie

which

leaves

you

fullandhappy,butsodoesthenutcheesesamplerand

rawdessert,soitsthebestofbothworlds.

Whatdoyouseehappeninginthenextfiveyearsin

regardstoveganissuesandthevegancommunity?

Imhopingtheworldstartslearninglessonsfromglobal

warmingandthingslikeswineflu.Wevehadmadcow,

birdflu,andnowswineflu.Thatsthethreemajor

animalspeopleeat.Ifwedidawaywithanimal

agriculture,we

could

do

away

with

those

problems.

This

isobvious,butpeopledontmakethemostobvious

changesthatwillalleviatetheproblems.Likeglobal

warmingforexample:thenumberonecauseisanimal

agricultureandAlGoreistellingustochangeour

lightbulbs.Lightbulbsarentgoingtosaveus!Ihope

peopledecidetogetseriousandstartadoptinglifestyle

choicesthatwillactuallymatter.Iusedtothinkevery

littlebithelpedbutInowfeeloursituationistoodireto

feelgoodaboutbringingyourownshoppingbagstothe

market.Weve

gotta

get

serious

and

veganism

is

the

bestthingapersoncandotoaffectchange.Iveseen

hugechangesinthe10yearsIvebeenveganso

hopefullythereisrealmomentumandwecanpush

thingstoanewlevel.Imalwaystryingtobebetter,

moreactive,andmoreeffectivebecauseIthinkthats

whatitsgoingtotakeforthefuturetogetbetter.

WhatdoesthefutureofHerbivorelooklike? What

sortsofprojectsdoyouhavecomingup?

Wearegoingtokeepdoingnewdesignsforour

clothinglineofcourse.Werealsoworkingonsome

bookprojects.Therewillbeacoupleofanthologiesof

contentfromHerbivoremagazinecomingouthopefully

thisfall.Mostoftheissuesareoutofprintbutthe

contentisjustasrelevantasitwaswhenwefirst

publisheditsoIwanttokeepthatincirculation.Im

goingtostartwritingabookinthenextfewweeksthat

willhopefullyserveasaguidetohelppeoplegoand

stayvegan

as

well

as

to

help

those

already

with

us

to

do

itbetter.Itwillcoverlifestyleissuesoutsideof

veganismaswell.Imhopingitwillbealifestyleguide

forfolkstryingtobekinderandgentlertoanimals,

themselves,andtheearth,butwithoutlosingoursense

ofhumorandcreativity.

ImalsoplanningatourthatIcanonlydescribeaslive

teeshirtdeejaying.Imgoingtosetupshowsandtravel



38/229

todifferenttownswithahandfulofcompatibledesigns

andinkcolors,thenpeoplewhocometotheeventwill

payacertainamounttogetinandtheywillgetatee

shirtattheendofthenightthatIllprintwhileIplay

musicorsomeoneelsedoes,orsomethinglikethat.I

haventfigureditalloutexactlyandIdontknowifI

haveenougharmstodoallthatbutitshouldbeabig

crazyparty

however

it

goes

down.

That

will

hopefully

be

thiswinter.

Whatadvicecanyougivenewveganbusinessowners?

Lookforthegapsandfillthem.Dontdothesame

businessyouvealreadyseen,comeupwithsomething

differentthatwillhelpattractnew,differentpeople.

Alwaysidentifyyourselfasaveganbusinessbecause

thatgoesalongwaytowardsnormalizingthewordand

thelifestyle.

Help

other

vegan

businesses

with

advice,

workingtogether,talkingshop,whatever.Itell

everyonewhoasksmeallthesecretsofhowwedo

stuff,wherewegetthingsprinted,howwedo

fulfillment,whateventswedothebestat,allofit.

Wereallonthesameteamhereandweallhavea

commongoal,Ihope.

IalsorecommendbusinesseshaveARliterature

availableiftheyhaveastoreorshop,anddropleaflets

orbrochures

from

good

AR

groups

in

with

the

orders

theyship.MostARgroupswillsendyouallthefree

literatureyouwant,thoughithelpsthemifyousenda

donationtheirwaybecausethatliteraturecoststhem

moneytoproduce.Itsagreatwaytogetinfooutthere

andthereisahugerangeofliteraturetochoosefrom

soyoucanpickthestuffthatbestsuitsyourapproach

andyouraudiencescomfortlevel.

ThanksJosh!

JoshHooteniscoownerofTheHerbivoreClothing

Company(www.herbivoreclothing.com)withhis

partner,MichelleSchwegmann,inPortland,Oregon.He

rideshisbikeasmuchashecan,andwantseverybody

toplantandeatmoreKale.Heisalsocofounderofthe

LetLiveFoundationwhichputsontheLetLiveAnimal

RightsConference(www.letlivefoundation.org)



39/229

FinalStepbyApolloPoetry

BraceletofLightbyApolloPoetry

VisitApolloat www.travelingpoet.com

ClickonanotetolistentoApollospoems

Pleasetellusabitaboutyourselfandthe

TravelingPoetproject!

TheTravelingPoetprojectisapilgrimagearound

theworldtopromotepeaceandusepoetryasa

tooltodoso. Itstoinspirepeopletotravel,to

write,andtolive.Andto,byanymeansnecessary,

avoidstagnancy.Iwasyourregularkidwhowent

tocollege,hadagoodjob,etc.ButIhadthisitch

insideofmethattherewasmoretolife.SoI

movedintomyvan,hittheroad,andneverlooked

back.Its

been

abeautiful

journey

so

far

full

of

love

andinspiration.

WhatinspiredyoutostarttheTravelingPoet?

ItwasacombinationofwhereIwasinmylife,

combinedwithadiscussionIhadwithmy

roommate,combinedwithadreamIhadone

night. Itwasmoreofacallingthananythingelse.

Sowhat

inspired

me?

Id

say

God.

Youstartedinthemusicindustry. Howdidyou

makethetransitiontoprofessionalpoet?

Well,Ivebeenwritingpoetryfor15years.Im25

now,sothatmeansmostofmylife.Themusic

industrycollapsed,justlikeeveryotherindustry,

andafterallthefame,money,andfriends

disappeared,Irealizedthatthepenhasnever

abandonedme.Idugdeeperintomypoetryanda

wholenew

world

opened

up

to

me.

The

funny

thingisthateventhoughIvedoneallthesethings,

ItrulyfeellikeImjustgettingstarted.Ivegotso

muchlefttogivetotheworld.Itsallinsideofme

justwaitingtocomeout.

Didyoualwaysexpecttobeaprofessionalpoetor

wastherealifechangingeventthatencouraged

youtogointhatdirection?

IwouldntsayImaprofessionalpoet. Thosetwo

wordsrarelygotogether.IdsayImastruggling

starvingartist.Hah.Poetryhasprobablycostme

moremoneythanitsmademe.(Unlikethemusic

industry.) Nobodybecomesapoettomake

money. IfthathappensthroughthebookIm

writingorthemovieImmaking,thatdbegreat.

Butrightnow,Imjustgrindingitandgivingit

everythingIgot

because

Iknow

the

message

is

a

lotmoreimportant.Iknowtheoutcomeisalot

moreimportantthantheincome.

Whatthemespermeateyourpoetry? What

subjectsinspireyou?

Life! Ineverunderstoodtheconceptofwriters

block.Theuniversehasgivenusaninfinite

An Interview with Apollo

the Traveling Poet

http://www.veganculinaryexperience.com/Music/BraceletofLight.mp3http://veganculinaryexperience.com/Music/FinalStepApollo.mp3


40/229

playgroundtocreateon. Ithinkyoushouldbeable

tolookatANYTHINGandthinkofapoemaboutit.I

thinkweshouldlookatlifeasifitsapoem,andwe

arejustcharacters.Spiritualityhasdefinitelytaken

aforefrontinmywritingasoflate.Ialsolove

nature,peace,andlove. Whyofcourse.

Howdoesbeingveganplayintoyourartandhow

doesthataffectyouraudience?

Well,Idonthavepoemsofme

tellingpeopletogoveganor

anything. However,Idosneakily

injecthealthitinmypoems.I

believeturningthatlightoninside

ofpeopletostartthinkingisthe

firststep,ratherthantellingthem

whattodo.Idontevenclassify

myselfasanythingjustyet.When

peopleaskwhatmydietis,Ijust

sayConscious. Imnotdogmatic

aboutmydiet.Neitherismyfianc.

Ifsomebodysdietis95%vegan,

theycanstillsaytheyeatavegandiet. Itsharder

formetobe100%onthistripforthesakeofbeing

respectful.When

youre

on

the

road,

and

somebodyishostingyouandtheysurpriseyou

withabreakfast,youcantnitpickifthereishoney

inyourteaorwhatnot. Notonlywasthismeal

madewithlove,andnotonlyareyoustarving,but

30,000kidsdiedthatdayfornothavingANYfood.

SoIacceptwhatsgiventomewithgratitude

withoutbecomingtooreligiousaboutit. However,

thehealthierIeatontheroad,thebetterIfeeland

thebetter

Iperform

perhaps.

Whattrialshaveyouhadtoovercomeonyour

journeyandhowhavetheyaffectedyou?

MyvanhasbrokendownNUMEROUStimes.Ive

ranoutofmoneyfasterthanIexpected.AndIgot

aREALLYbadsunburn! ButIknowthattheyreall

partofthejourney.IfIdidnthaveavan,Icouldnt

experiencethestressofitbreakingdown,sowhy

notbegrateful,ratherthanstressed?Every

stressfulmomentleadstoabeautifulone,sowhile

Imgoingthroughthatperceivablynegative

experience,Izoomoutandlookatthebigger

picture,andsmile. Thereisalwaysareasonto

smile.Youjusthavetolookhardenough.Asfaras

themaffectingme,Illansweritwiththisquote.I

askedGodforstrength,andhegave

medifficultiestoovercome.

Whatdoyouliketoeatwhen

youreontheroad?

WellLarabarandRawRevolution

aremysponsors,soImpractically

livingoffoftheirbars!Itsmymain

foodsupply,whichIknowisnta

wholecompletemealtohaveevery

day.Butitsasuperhealthy

alternativetojusteatingwhats

giventomebypeoplewhohostme.

Itkeepsmefedonthetrip.

Doyou

have

afavorite

travel

snack

you

like

to

make?

IliketheSpirulinaRawRevBarscutupinpiecesin

abagfilledwithgranola,nuts,andraisins.Yummy!

Whatkindofreceptiondoyougetfrompeople

whentheyfindoutyourevegetarian?

Prettyopen,

actually.

But

its

mainly

because

of

howopenIamwiththem. Vegetarianssometimes

haveanegocomplexandwejudgepeoplebased

ontheirchoices. Ivehadavegetarianfriendwho

wouldONLYbefriendswithothervegetarians.He

saidthathecantimaginewhathimandameat

eatercanpossiblyhaveincommonandthathes

muchmoreconsciousthentheyareandless



41/229

violent. Ikindofsmiledatthat. Notetotheworld!

ThereAREmeateaterswhohavedoneamazing

thingsfortheworldandvegetarianswhohavent

(a.k.aHITLER.) Hah.SoIthinkitsridiculousto

judgepeoplebasedontheirfoodchoices. Itstheir

body.Itstheirpath.Imnotagainstsomebody

eatingmeat.Ipersonallycantdoit,butthat

doesntmakemebetterormoreenlightenedthan

somebodywhodoes. Thegreatthingisthatwhen

someonefindsoutyourvegetarian,youdonthave

totellthemwhy. Mostofthetime,theyllaskyou

outofcuriosity,andthatstheonlytimeyoushould

goonyourveggierant!Dontforceitontopeople

whodontwanttohearthemessage.Itslike

talkingtoawall. Justholdspaceandgiveloveand

dontjudge!

HowcanpeoplegetinvolvedwiththeTraveling

Poetproject?

Theycangotomywebsite,TravelingPoet.com,and

filloutaCouchRequestform(whichwouldallow

metospendthenightattheirhouseasItravel

throughtheircity.)Theycansignuptovolunteer

withintheirlocalpoetrycommunities.Theycan

makefinancial

donations

to

keep

the

journey

going. Oranyotherwaytheyfeelcompelledto

helpout. Thistriphasbeensuperchallengingwith

melowonfunds,sleepinginmyvan,etcButifit

wasntforthepeople,thistripwouldvebeenover

alongtimeago.Theentirejourneyistrulybeing

heldtogetherbyrandomactsofkindnessby

completestrangers.AndIamverygratefulforthat.

Whatadvice

do

you

have

for

aspiring

artists?

Create.

ThanksApollo!

ApolloPoetryis

aspokenword

artistwhohas

chosenwordsas

toolsof

inspirationto

bridgethegap

betweenourculturaldivisionsanduniteusback

intotherealizationthatwearesoulshavinga

humanexperience.

In2007,hebecamethefirstspokenwordartistto

performattheBillboardAwards. Apollo'smajor

appearancesincludeMTV'STrueLife,VIBE

Magazine,TheWakeUpShow,Source'sUnsigned

Hype,ShowtimeatApollo,alongwith

performancesatMadisonSquareGarden&

AmericaWestArena. ApollohaswontheNJPoetry

Slam,NYPoetrySlam,andtheArizonaPoetry

Slam. AlthoughApollohadsuccesswithslams,he

putthecompetitivemicdowntogetmoreinvolved

inthecommunity,byperformingatretirement

homes,homelessshelters,andothercommunity

basedprojects.

Hecan

be

reached

at

the

www.TravelingPoet.com.



42/229

MacysEuropeanCoffeeHouseisalittlegem

tuckedawayonBeaverstreetinFlagstaff.Because

itis

off

the

main

drag

of

Milton

Street,

most

touristsmightmissoutonthiswonderfulcaf.

However,foravegan,itisdefinitelyworthtracking

down,sinceallthefoodinMacysisvegetarian,

withsomevegandishes.Atleast90%ofthecoffee

drinksaremadetoorder,withsoyavailable,and

anextradiscountifyoubringyourownmug.

Whenyoufirstwalkin,youareimmediatelystruck

bythequaintatmosphere.Therearetablesfor26,

but

there

is

also

a

large

communal

table

so

if

you

comeinalone,youcanleavewithnewfriends.

Onceyouvedecidedwheretosit,youcanturn

yourattentiontowhattodrinkandeat.Thedrink

menualoneisglorious.Macysofferscoffeedrinks

fornumerousbudgets,froma$1.00fora

Cappuccino,to100%importedKonacoffeebeans.

WehadtheCafMexicano,whichwasgenerousin

portionandpowerfulinflavor.Thereareawide

varietyofdrinksavailable,andjustasmanyfood

options.First,whileyouorderyourcoffee,you

cannothelp

but

notice

the

mouth

watering

pastries

inthecase.Beingvegan,Iamusedtolookingat

thesecoffeehousedelightswithdisgustand

wistfulness,becausetheyarenormallyfilledwith

animalproducts,andtherefore,theyarelittle

morethandecorativeobjects.However,Macys

hasveganoptionsclearlymarked!JasonandIhad

theMangocreamcheesepastry,whichwasso

moist,wellspiced,anddeliciousthatwehadto

grabasecondonefortheroad.Onceoursweet

toothwassatisfied,wemovedontogetting

somethingmoresubstantial.IhadtheVeggie

Sandwich,which

is

normally

made

with

dairy.

However,onceIsaidIwasveganthekitchenmade

itwithdairyfreecreamcheese.Delicious!Jason

hadthechiliandthetofusalad.Thetofusaladwas

divine;withthetofubeingsowellseasonedIwas

eatingitstrait.Sincewewerevegan,wewere

offeredadelectabletahinidressing(butanyone

cangetthetahinidressing.Itisntveganonly).

Whatsmore,thegentlemanwhobroughtourfood

outaskedifwewouldlikemoretofu,thenbrought

us

another

large

portion.

We

were

happy

vegans.

Thechiliwasok,butnotasperfectastherest.It

wasfairlyblandforourtastes,andbenefitedfrom

somemoresaltandsalsa.

Overall,visitingMacysmakesalovelyexcursion

foranyanyone,butitisespeciallyworthfindingif

youarevegan.Ifyouseesomethingonthemenu

thatdoesntlookvegan,askifitcanbemodified.

Wefoundeveryonethereveryaccommodating.

Thepricesonthefoodarereasonableforthe

portionsize

around

$6

8dollars

for

most

items.

SogetgoingtoFlagstaffandcheckthisplaceou

veganculinaryexperience - aug 2009

Documents