Tis the season to be jolly! Of course, with so much gloom and doom here on planet Earth, being jolly can be difficult, unless you have a strategy:|
Learn how to solve many of the world’s problems today and do it deliciously!
That’s our mission here at Responsible Eating And Living, the nonprofit Gary De Mattei and I launched in July of 2011. We think it’s a great strategy to help keep a sunny disposition during difficult times. We realize there are many things we can do to improve the planet, our own lives, and the lives of those around us simply by what we put on our plates. And we want to share it with all of the earthlings we are grateful to have in our lives: You.
We are in our end-of-the-year fundraising drive and we hope you will continue to support our work by making a year-end tax-deductible donation to Responsible Eating And Living today. It’s easy. Just click the button below.
We would also love for you to try some or all the recipes we are sharing in this email, and tune in to some of our favorite recent podcasts listed below, and read our blog about the 25-Day Magical European Tour Gary and I went on this year. And next year, we want you to check out our new podcast launching in 2023 in French!
Keep on reading to find out about what we have been up to at REAL:
A new podcast launching in 2023 in French!
25-Day Magical European Tour
IT’S ALL ABOUT FOOD, THE REAL PODCAST
It was thrilling to speak with Frances Moore Lappé upon the release of her groundbreaking book Diet For a Small Planet celebrating its 50th anniversary with a new edition. Frances Moore Lappé has been one of the most influential people of our time, guiding us on how we think about food, hunger, power and politics, starting with this book a half a century ago. She graciously emailed me after the podcast writing that my interview with her was truly one of her very favorites! That made my day, no it made my year! It’s one of my favorites too. Marion Nestle‘s Slow Cooked: An Unexpected Life in Food Politics was a fascinating read about the life of another great woman who changed the conversation about food and opened our eyes to the politics that affect so much regarding food quality, safety, nutrition and cost. Ann Crile Esselstyn and Jane Esselstyn at eighty-six and fifty-six, respectively, are full of life and joyful energy. Their newest cookbook, Be a Plant-Based Woman Warrior, is a “call to action and a message of hope for any and all to be Plant-Based Warriors filled with vitality and in control of their own health.” I enjoyed speaking with DJ Cavem and learning about his creative and passionate work as an eco-hip hop artist, educator and vegan chef. His songs are about climate change, food justice and eating healthy. He’s performed at the White House, and has been featured in Oprah Magazine and on the Rachael Ray Show. His latest album BIOMIMICZ was released as a seed pack to spur listeners into action! He was featured in the recent film, They’re Trying To Kill Us, which “blows the lid off the institutional racism that has led to abhorrent rates of diabetes, cancer and other chronic diseases among Americans of Color.” Cheryl Moss understands the unconscionable misuse and exploitation of animals and the impact on our environment and pandemics which inspired her to write GABRIEL, How Saving One Calf Changed an Entire Community. My review and testimonial became the forward for this beautiful book. Desiree Marzan, a Nuyorican from Jackson Heights, Queens was inspired by this IT’S ALL ABOUT FOOD podcast to follow her calling to bring back self-reliance in the form of veganic farming and subsistence growing. Her focus is to bring nutritious food to underserved communities in densely populated cities. Torre Washington, a National Academy of Sports Medicine (NASM) certified coach and International Fitness and Bodybuilding Federation (IFBB) Pro, built his physique entirely on a plant-based regimen! His training style focuses on physical symmetry and aesthetics as “he disassembles your physique and reassembles it back the way you want it to be.” He brings to light the plight of animals and the need to heal mother earth through living a vegan lifestyle. We need more medical doctors that are knowledgeable about nutrition and can cook, like Vanita Rahman, MD author of the cookbook Simply Plant-Based. At the Barnard Medical Center Dr. Rahman conducts programs on diabetes management and weight loss emphasizing a plant-based diet. Last but not least, Jim Mason‘s An Unnatural Order was published by Simon & Schuster in 1993 and then by Continuum in 1998 and is now in a new Lantern edition. The book had a profound influence on me when I first read it in the 90s and I felt so privileged to be able to speak with the author and tell him just that. Everyone should read this book!
IT’S ALL ABOUT FOOD Archive
Pictured here are a few of our newest favorites.
The Three Sisters Savory Pie was created on Thanksgiving morning and was served later that day for dinner.
The Caramelized Leek Tart was inspired by Ellen Ecker Ogden’s recipe in her book, The New Heirloom Garden. The book is mostly about gardening and has stunning garden designs. There are a few recipes in the book as well, which use heirloom fruits and vegetables. Many of the recipes are not vegan, and include cream, eggs, and butter. When I was preparing to interview her for this podcast, I imagined veganizing all the recipes. Then I knew I had to make the Caramelized Leek Tart. I revised the recipe to make it not only vegan, but gluten-free, oil-free, and sugar-free and it is one of the most delicious dishes I have ever eaten!
We don’t eat a lot of bread here at the Responsible Eating And Living Headquarters but when many were quarantining during the COVID pandemic, baking bread, I created this Baked Bagel recipe. There are two versions, too. One is yeasted and takes a little longer, the other is a quicker version.
From time to time we receive requests to veganize a traditional recipe or favorite dish. The Even Cowgirls Get the Blues Veggie Burger was created from one such request. It’s now our favorite burger recipe.
Visit the Responsible Eating And Living website for more recipes.