
If you can’t view the video below, click here Listen to this brief PSA by REAL co-founder Caryn Hartglass. Please share widely!
While living in the south of France, I often saw Poached Pears with Raspberry Coulis on dessert menus of upscale restaurants. It was often the one dessert I was happy to choose because it was vegan. This is a beautiful dish to finish a perfect meal; very fresh and light with just enough sweetness. 8…
PART I: Cynthia Thomson, PhD, Diet and Ovarian Cancer Dr. Cynthia Thomson is a Professor in the College of Public Health and holds joint appointments in the College of Agriculture and Life Sciences & the College of Medicine at the University of Arizona. Dr. Thomson received her Ph.D. from the Interdisciplinary Program in Nutritional Sciences,…
Episode #166 Part I: Talia Fuhrman, Healthy Eating: Fun, Delicious, Easy Talia Fuhrman, daughter of author Joel Fuhrman M.D., has a degree in nutritional sciences from Cornell University. She is on a mission to help people understand that eating healthfully can be fun, delicious, and easy. A lover of cooking and journalism, she understands that…
Responsible Eating And Living (REAL) was one of the sponsors of the Take Back Your Health Conference in Washington, DC. In this segment, Responsible Eating And Living founder, Caryn Hartglass, gets REAL about the hazards of dairy as well as what to be skeptical of at so-called health conferences. She also comments on the talk…
Part I: JC Corcoran, Rae Sikora, Plant Peace Daily Jim (JC) Corcoran co-founded and served as president of VegMichigan, the state’s largest vegetarian organization, for seven years. He is a retired fire captain/paramedic/training officer, has a BS in Emergency Medicine and is certified in the Living Foods Lifestyle. Jim also is a certified fitness instructor…
5/20/2012: Responsible Eating And Living Creative Director interviews the host of the Ask A Vegan show, Caryn Hartglass. Caryn talks about her journey from vegetarian to vegan. They discuss transition foods, farmers markets, CSA’s, locally grown food, grilling and vegan cheese.
I reviewed the recent New York Times blog post, The Challenge of Going Vegan, especially the over 1000 responses (and counting) to it. I debunked popular myths and covered the most popular topics including vegans being “preachy”, the connection behind rainforest destruction and soy beans, needing a chef, requiring scientific knowledge to eat vegan and,…
4/4/2012: Part I: Atina Diffley Turn Here Sweet Corn: Organic Farming Works. Atina Diffley is an organic vegetable farmer who now educates consumers, farmers, and policymakers about organic farming through the consulting business Organic Farming Works LLC, owned by her and her husband, Martin. From 1973 through 2007, the Diffleys owned and operated Gardens of…
Choucroute garnie is a famous Alsacian recipe for preparing sauerkraut with potatoes, chopped onion, sliced apples, black peppercorns, cloves, garlic, juniper berries, bay leaves and white wine. I have created my own “traditional” recipe here with tempeh instead of the traditional meat and sausages. Cooking sauerkraut and potatoes in white wine is simply heavenly. 1…
LISTEN TO THE ENTIRE PROGRAM BELOW AT THE BOTTOM OF THE POST. Listen to: PART I WITH KIM BARNOUIN Listen to: PART II WITH AMIE HAMLIN 3/14/2012: Part I: Kim Barnouin Skinny Bitch Book of Vegan Swaps She is the co-author of the New York Times Bestseller Skinny Bitch, and Skinny Bitch in the Kitch,…
3/11/2012 – Join me on my second live broadcast from REAL Worldwide Radio where I give time saving tips with online shopping, talk about the economics of dairy farming, where to get your healthy lignans and delicious things to do with ginger and shallots.
March 4, 2012: Responsible Eating And Living presents it’s first live broadcast featuring the ASK A VEGAN show. In response to a listener’s question regarding nutritional yeast being an excitotoxin, I talked about glutamate and glutamic acid including MSG, Monosodium Glutamate and other foods with glutamate, whether or not they are healthy or not? Next…
Chocolate and mint are perfect partners. Here’s a gluten-free version of the chocolate chip mint cookie. They are especially good to dunk in Teeccino Herbal Coffee. 1½ teaspoons Ener-G Egg Replacer in 2 tablespoons water ¾ cups vegan butter (Earth Balance buttery spread) ½-3/4 cups sugar (evaporated cane juice), I use 1/2 cup but if…