
If you can’t view the video below, click here Listen to this brief PSA by REAL co-founder Caryn Hartglass. Please share widely!
Wake up late on the weekend after a great date night and roll these up for the perfect brunch. Or make them with the kids for a weekend breakfast treat. These are rich biscuits, slightly sweet and full of cinnamon. Dough 2 1/2 cups all-purpose gluten-free flour (we use Bob’s Red Mill Gluten Free 1-To-1…
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…
Breakfast: Our leftover buckwheat crêpes from the day before became new again, filled with roasted banana cream and strawberries with a Brandied Apricot Butter and Berry Coulis. Served with Sliced Oranges, Kukitcha tea and the Sunday New York Times. That’s a Sunday Brunch! Daily Green Juice: Kale, Collards, Celery, Carrots, Black Radish, Lemons …
Just in time for Saint Paddy’s Day, our REAL Corn-No-Beef-Sweet-Potato-Hash. It’s a savory dish that’s full of sweetness. 6 medium organic sweet potatoes (diced) 1 large organic onion (diced) 1 cup frozen organic corn 1 Tablespoon minced organic garlic 1 teaspoon paprika 1 teaspoon whole fennel seed (coarsely ground) 1 teaspoon whole caraway seed (coarsely…
Hamentashen are traditionally eaten during the Jewish holiday of Purim, typically filled with poppy seeds, prunes, apricot or other fruit. Hamantashen are shaped like a triangle, recalling the three-cornered hat of the villain, Haman, as described in the Book of Esther. They are a great cookie for any time of year. I’ve included my original…
Over the river and through the woods, to grandmother’s house we go… As a child I loved the images in that song and thought of them every Thanksgiving as my family took off to my grandparents’ home, a one-bedroom apartment in Bayside, New York, where the Matinecock Native American first settled in 2000 B.C. I’d…
Part I, Brenda Davis, Plant-Based Diets and Essential Fats Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She is co-author of nine vegetarian and vegan nutrition classics: Becoming Vegan: Express Edition, Becoming Vegan: Comprehensive Edition, Becoming Raw, Becoming Vegetarian, The New Becoming Vegetarian, The Raw Food Revolution…
Evita Ochel, Consciousness Expansion and The International Fund for Agricultural DevelopmentPart I: Evita Ochel, Consciousness Expansion Evita Ochel is a consciousness expansion teacher, holistic nutritionist, optimal health expert, yoga and meditation teacher and web TV host. She is the author of the book ‘Healing & Prevention Through Nutrition’, and hundreds of articles on mind-body-spirit topics.…
Anne Dinshah, Michael Budkie, and André Leu PART I: Anne Dinshah, Dynamic Harmlessness Day Dynamic Harmlessness Day is November 2, but it’s a concept to be practiced every day. “Do the least harm and the most good.” Anne coauthored the book Powerful Vegan Messages with her late father, American Vegan Society founder H. Jay Dinshah.…
Part I: Charles Horn, Meat Logic. Charles Horn is the author of Meat Logic: Why Do We Eat Animals? Charles is an Emmy-nominated writer and producer with credits including Fugget About It, Robot Chicken, and Robot Chicken: Star Wars. He has a Ph.D. in Electrical Engineering from Princeton University, and holds five degrees in engineering…
PART I: Steve Kaufman, Christian Vegetarian Association Steve Kaufman is the chair of the Christian Vegetarian Association and the co-chair of the Medical Research Modernization Committee. He coauthored (with Nathan Braun) Good News for All Creation and is the author of Guided by the Faith of Christ: Seeking to Stop Violence and Scapegoating. Professionally,…
Part I – Carla Westcott, Cruelty-Free Handbags Carla Westcott graduated from the Parsons School of Design BFA program in 1994 and one year later founded Westcott, a designer eveningwear company. She is adjunct faculty in the Parsons BFA program and is a member of The Council of Fashion Designers of America. Carla Westcott is founder…
11/5: Part I – Tina Leigh Balanced Raw Tina is the founder of Haute Health and author of Balanced Raw and Superfood Juices and Smoothies. She is passionate about raising the bar on wellness and uses a variety of holistic services to support small businesses and individuals in achieving whole being transformation. She is a…
3 cups gluten-free flour 1 tablespoon baking powder 1 1/2 cups sugar (we use evaporated cane juice) 3/4 cup apple sauce or 1 ripe banana mashed 3 tablespoons olive oil 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/2 cups raw almonds, ground to a coarse meal or 2 cups almond meal water Preheat…