A great video to share with your friends and family that are have health problems related to eating the (SAD) Standard American Diet.
Saturday, April 11, 2009
Thursday, April 9, 2009
The True Cost of Food
Everyone likes Cartoons so here is a one the whole family can enjoy and learn from.
Great New Video From John Robbins
Here is the Link to that video and other information. Thanks Midge
It¹s a holiday week when peopleacross the world are consuming pigs,chickens and lambs by the millions. We thought we¹d let EarthSave founderJohn Robbins explain why it mightbe a good idea to re-think ourcarnivorous holiday traditions. Watch the video: (Warning: Tragic images and language) http://www.vegsource.com/articles2/media_robbins1.htm Peas & Love,Jeff & SabrinaVegSource.com Other recent videos: John McDougall MD: My health awakeninghttp://www.vegsource.com/articles2/media_mcdougall1.htm Jay Gordon MD: Defeating the culture of obesityhttp://www.vegsource.com/articles2/media_gordon1.htm Jeffrey Masson: On his new book, ³The Face on Your Plate: The Truth AboutFood²:http://www.vegsource.com/articles2/masson_booksoup.htm Upcoming Events: American Vegan Society Annual Meeting:http://americanvegan.org/events.htm Healthy Lifestyle Expo:http://www.HealthyLifestyleExpo.com P.S. Please share VegSource e-mails andvideos with friends and colleagues. That's how we grow. Thanks. ================================== VegSource Interactive, Inc.19360 Rinaldi StreetSuite 438Porter Ranch, CA 91326
It¹s a holiday week when peopleacross the world are consuming pigs,chickens and lambs by the millions. We thought we¹d let EarthSave founderJohn Robbins explain why it mightbe a good idea to re-think ourcarnivorous holiday traditions. Watch the video: (Warning: Tragic images and language) http://www.vegsource.com/articles2/media_robbins1.htm Peas & Love,Jeff & SabrinaVegSource.com Other recent videos: John McDougall MD: My health awakeninghttp://www.vegsource.com/articles2/media_mcdougall1.htm Jay Gordon MD: Defeating the culture of obesityhttp://www.vegsource.com/articles2/media_gordon1.htm Jeffrey Masson: On his new book, ³The Face on Your Plate: The Truth AboutFood²:http://www.vegsource.com/articles2/masson_booksoup.htm Upcoming Events: American Vegan Society Annual Meeting:http://americanvegan.org/events.htm Healthy Lifestyle Expo:http://www.HealthyLifestyleExpo.com P.S. Please share VegSource e-mails andvideos with friends and colleagues. That's how we grow. Thanks. ================================== VegSource Interactive, Inc.19360 Rinaldi StreetSuite 438Porter Ranch, CA 91326
Wednesday, April 8, 2009
World Food Crisis
This post is in response to a report I did on the world fresh water crisis. That report is now a blog of its own. Here is the link: http://h2oshortage.blogspot.com/
This video below shows how each one of us that becomes Vegan or Vegetarian should be aware of how important this choice is not only for our own health but for the health of of humanity and our planet. Becoming a Vegan or Vegetarian has never been as important as it is today. Please watch the videos and visit the Blog linked above and share it with your friends and family. The message here is to important to let pass.
Sincerely, Dennis Renner
This video below shows how each one of us that becomes Vegan or Vegetarian should be aware of how important this choice is not only for our own health but for the health of of humanity and our planet. Becoming a Vegan or Vegetarian has never been as important as it is today. Please watch the videos and visit the Blog linked above and share it with your friends and family. The message here is to important to let pass.
Sincerely, Dennis Renner
Sunday, April 5, 2009
Aloo Gobi
Aloo Gobi Recipe
1 head of cauliflower
5 Russet potatoes
1 large onion
4 teaspoons of East Indian curry
5 cloves of garlic minced
1 teaspoon of cinnamon
1 can of chick peas 16 oz
1/4 cup of lecithin granules
1 can of tomato sauce 16 oz
1 can of diced tomatoes 28 oz
2 tablespoons of anis seeds
4 teaspoons of salt
2 tablespoons raw sugar
1 inch x 1 inch minced fresh ginger
2 tablespoons of lemon juice
4 tablespoons of olive oil
First we will make the spice paste. In a small skillet add two tablespoons of olive oil, the 5 cloves of minced garlic, minced fresh ginger, 1 teaspoon of powdered cinnamon, one teaspoon of salt, 3 teaspoons of curry powder. Heat on medium till garlic is cooked then remove from heat.
Next we will make the chickpea sauce. In a blender add ½ of a large onion, 1can of chickpeas, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, ¼ cup of lecithin granules, 1 teaspoon of salt. Blend till smooth and creamy.
Next step in a large deep skillet add the other half of the onion chopped and sautéed in 2 tablespoons of olive oil till onion is tender. Add the tomato sauce, diced tomatoes, 2tablespoons of raw sugar, 1 teaspoon of curry, and 2 tablespoons of anis. Add all the chickpea sauce from the blender, 2 teaspoons of salt and the spice paste that we made earlier into the mix. Over a medium low heat stir and simmer for 5 minutes.
In a 9.5” x 13.5” Pyrex dish place the chopped pieces of cauliflower and chopped potatoes. Potatoes and cauliflower should be even with top of the dish. I try to keep the potatoes in about ¾ inch chunks. Pour the mixture from the deep skillet over the potatoes and cauliflower. Place aluminum foil over the dish and bake at 375 for one hour. Then remove the foil and lower the heat to 275 and bake for another 2 hours. Serve hot.
Aloo Gobi is an East Indian dish. This particular Aloo Gobi recipe is my own creation and is a favorite at our house. We often serve it with Poor-mans Saffron Rice and a salad I hope you will enjoy it as much as we have. Dennis and Glenda Renner
1 head of cauliflower
5 Russet potatoes
1 large onion
4 teaspoons of East Indian curry
5 cloves of garlic minced
1 teaspoon of cinnamon
1 can of chick peas 16 oz
1/4 cup of lecithin granules
1 can of tomato sauce 16 oz
1 can of diced tomatoes 28 oz
2 tablespoons of anis seeds
4 teaspoons of salt
2 tablespoons raw sugar
1 inch x 1 inch minced fresh ginger
2 tablespoons of lemon juice
4 tablespoons of olive oil
First we will make the spice paste. In a small skillet add two tablespoons of olive oil, the 5 cloves of minced garlic, minced fresh ginger, 1 teaspoon of powdered cinnamon, one teaspoon of salt, 3 teaspoons of curry powder. Heat on medium till garlic is cooked then remove from heat.
Next we will make the chickpea sauce. In a blender add ½ of a large onion, 1can of chickpeas, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, ¼ cup of lecithin granules, 1 teaspoon of salt. Blend till smooth and creamy.
Next step in a large deep skillet add the other half of the onion chopped and sautéed in 2 tablespoons of olive oil till onion is tender. Add the tomato sauce, diced tomatoes, 2tablespoons of raw sugar, 1 teaspoon of curry, and 2 tablespoons of anis. Add all the chickpea sauce from the blender, 2 teaspoons of salt and the spice paste that we made earlier into the mix. Over a medium low heat stir and simmer for 5 minutes.
In a 9.5” x 13.5” Pyrex dish place the chopped pieces of cauliflower and chopped potatoes. Potatoes and cauliflower should be even with top of the dish. I try to keep the potatoes in about ¾ inch chunks. Pour the mixture from the deep skillet over the potatoes and cauliflower. Place aluminum foil over the dish and bake at 375 for one hour. Then remove the foil and lower the heat to 275 and bake for another 2 hours. Serve hot.
Aloo Gobi is an East Indian dish. This particular Aloo Gobi recipe is my own creation and is a favorite at our house. We often serve it with Poor-mans Saffron Rice and a salad I hope you will enjoy it as much as we have. Dennis and Glenda Renner
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