Last Chance for Animals

Not too long ago, I was walking on the beach and saw this van and it piqued my curiosity:

animal news van

What is the Animal News Van?

The Animal News Van (ANV) is Last Chance for Animal’s education and news reporting tool.

Partnered with the LCAnimal.org website, it effectively educates millions of people in Southern California on animal issues.

The van’s TV screens, speaker system, and LED message board impart important information. It is the first of its kind on the West Coast, reaching people across cultural and economic lines.

What Does the ANV Educate About?

The ANV educates the public about the plight of animals used in modern society for food, entertainment, clothing and scientific curiosity.

The ANV is committed to disseminating truthful information and promoting conscious, informed lifestyle decisions in order to improve the manner in which animals are treated in the American culture. Millions of dogs, pigs, rats and other animals will be grateful when human compassion and understanding finally reaches out its arms to embrace them. (Info from LCA website.)

I’ve been involved in animal activism for a long time, but I had never heard of Last Chance for Animals, so when I got home, I researched the organization and learned about their mission statement:

Last Chance for Animals (LCA) is an international, non-profit organization dedicated to eliminating animal exploitation through education, investigations, legislation, and media attention.  LCA believes that animals are highly sentient creatures who exist for their own reasons independent of their service to humans; they should not be made to suffer for the latter.  LCA opposes the use of animals in food and clothing production, scientific experimentation, and entertainment and promotes a cruelty-free lifestyle and the ascription of rights to non-human beings.

Pretty cool, huh?

I reached out to local volunteers and offered to participate when there was an outreach event that needed some help. A couple weeks ago, there was an opportunity at the Escondido Street Fair, and I signed up for the morning shift.

It was a great opportunity to connect with the public and educate them about the plight of factory farmed animals and the myriad of vegan options that are cruelty-free and SO healthy.

We handed out lots of vegan chocolate chip cookies and plant-based “milk”.

If you’ve never heard of Last Chance for Animals, visit the website and get involved!

Last Chance for Animals
https://lcanimal.org/

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You heard right…I did say Vegan Lentil Kale Cookies

BF607BA9-C66F-4599-B127-A6B2A94341DFAnd they are DELICIOUS, much to even my surprise, haha.

I was playing around in the kitchen this morning and thought I’d challenge myself to experiment baking with only the ingredients I have in my pantry.

There’s not much food here, but that’s a sad story for another day. (I can pinpoint the exact date and time that my love for cooking and baking was destroyed like an atom bomb.)

Anyway…

I thought these cookies were going to be making the short journey from oven to compost BUT they surprised me, so I thought I should share the recipe before I forget. If you try them, let me know what you think.

Vegan Lentil Kale Cookies

Lentils (cooked)-one cup
Kale-1/2 cup raw (freshly picked from the garden.)
Banana-one, mashed
Oil-1/3 cup
1/3 cup agave plus 2 tablespoons maple syrup
Chia seeds-2 tablespoons
Raisins-1/2 cup
Oats-1//2 cup (oat flour, I make my own, so easy. 1/2 cup oats in the blender or Bullet or food processor, takes just a few seconds.)
Whole wheat flour-1 cup
Baking powder-1/2 teaspoon
Pinch salt
Cinnamon-1 teaspoon
Vanilla-1 teaspoon

If you don’t already have some leftover cooked lentils like I did, cook 1 cup of lentils with 2 cups of water until soft, about 20-30 minutes or until all the water is absorbed.)
Let cool.

Place one cup cooked lentils in bowl.
Combine the kale and the oil in a blender/Bullet/food processor. Blend until a smooth slurry.
Add to lentils.
Add agave/maple syrup, vanilla, raisins, chia, and all other ingredients.
Mix until flours are well incorporated.
Let chill in refrigerator a few minutes until the oven is heated to 375 degrees.

Using a teaspoon, place about two inches apart on baking sheet. Flatten with a fork coated in flour so it won’t stick.

Bake for about 17 minutes until bottom is golden brown and the top is firm.
Let cool on wire rack.
YUM!

***Options: Of course if your pantry is more well stocked than mine, you can def add grated apples, coconut, and other dried fruit and nuts.

 

 

 

 

Garden Treasures. Winter Gratitude.

Freshly picked gifts from Mother Earth in all the brilliant colors of the season.

Red leaf lettuce, peppery arugula, baby romaine, and baby kale fill a pristine white bowl.

Accompanied by steamed brown rice and a glass of crisp chardonnay, it’s a purely simple and fulfilling dinner.

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Warning: This is not about happy cows

Cc0kDT8WEAAsZG0NO NO NO NO. Do not turn away or scroll past this. This is US. (well, not me specifically, but collectively as part of the (in)human(e) race.

We need to see this.

YOU need to see this.

It needs to resonate with us to our very core.

STOP EATING MEAT AND drinking the breast milk of other species!

Don’t say you love animals and write “rescue” on your FB profile if you plan to grill a steak tonight or make some cheesy lasagna or buy a pair of Uggs.

Stop contributing to the cruelty of animals. Stop being a hypocrite.

We will never right the wrongs or stop the torture these innocent animals have endured and will continue to endure until our collective conscience changes.

This is disturbing, but what is more disturbing is the lack of compassion for other living things.

It’s hard to live in such a cruel world. It really is. When are we going to rise up and demand the end to needless slaughter of innocent animals?

**These dairy farmers face charges for allegedly torturing cows with weapons, including blowtorches (warning: graphic)

featured image courtesy of https://t.co/cq0NHFIdHM

The Accidental Brownie #vegan

Upon my return from a week-long visit with Angel Boy 2.0, I arrived to an empty refrigerator and pantry. (Don’t worry, there was wine waiting for me, so it wasn’t a complete disaster.)

I was JONESIN’ for ANYTHING chocolate and simply didn’t feel like going to the store.

Instead, I scoured the cabinets to see what ingredients might jump out to create something at least halfway edible.

Whew! I found cocoa which was a MAJOR score, because obvs without it there could be no joy . Next, I scrounged together about a scant cup of flour. Cool. And brown sugar.

Here’s what I did:

In a bowl, I combined 1.2 cup cocoa, 3/4 cup brown sugar, 3/4 cup flour, 1.2 cup veg oil, 2 tablespoons black coffee since I had no vanilla and coffee complements the flavor of chocolate, 1.2 teaspoon baking powder. I didn’t want to dirty a mixer, so I used a fork to whisk it all together. It was a bit dry, so I added another tablespoon of black coffee.

I placed paper inserts in muffin tins, filled them 2/3 of the way, sprinkled the top with a little Himalyan sea salt,  and baked for 20 minutes @ 350 degrees.

When I took them out, they were still soft on the inside like a molten lava cake.

BUT EFFING DELICOUS. OMG.

I’M NOT KIDDING.

I ate two of them in a very self-congratulatory mood, and stored the rest in the refrigerator.

Now here’s where the magic must have happened.

As they set, they transformed themselves into the CHEWIEST, most intensely CHOCOLATY, FUDGEY, yummy bites of JOY that you’ve ever tasted. If I were making them for an event, I’d frost them, but on their own, they were amazing. The little bit of sea salt adds a sophisticated touch on the palate.

TRUTH.

You. Must. Try. This. Recipe.

You’re welcome.

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I’m salivating for more! Surrounded by some of my very own rock art.

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#vegan #chcolate #brownies #pleaseshare

The Accidental Brownie

1/2 cup cocoa
3/4 cup brown sugar
1/2 cup veg oil
Mix well with a fork.
Add 3/4 cup flour
1/2 teaspoon baking powder
Vanilla if you have it, or 2-3 tablespoons cold black coffee
Mix well. Spoon into lined muffin tins.
Bake at 350 degrees for about 20 minutes.
Let cool in pan and then finish in the refrigerator.
YUM.

Super Moist #Vegan Chocolate Cake With Amaretto Coffee Frosting

Since I now focus most of my baking to please Angel Boy 2.0 (the new and improved version), this was the winner of all the chocolate cakes I ever created, so I thought I’d share it again for those of you who do still currently turn on the oven and combine ingredients to conjure up lovely confections (not confessions).

At 15 months, AB 2.0 can’t have chocolate; for now he’ll have to be happy with sugarless teething biscuits and kale smoothies. 


No eggs and no dairy, yet this cake is super moist, fluffy, and fudge-tastic — with a hint of French roast coffee and almond-y Amaretto.

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I was inspired by a recipe I found in my mom’s old cookbook — as always, I transformed it into my own version.

I know I use Amaretto a lot, but I ran out of vanilla and it’s a great flavor enhancer with chocolate and coffee.

Moist #Vegan Chocolate Cake With Amaretto Coffee Frosting

  • 1/2 tsp.  salt
  • 1 tsp. baking soda
  • 1 cup white sugar
  • 1/3 cup cocoa (unsweetened)
  • 1 1/4 cups flour (all-purpose)
  • 1 tsp. white vinegar
  • 1 tsp. pure vanilla extract (or Amaretto or Grand Marnier)
  • 5 Tbsp. vegetable oil
  • 1 cup cold coffee or water (coffee is better with chocolate) or you could always use soy/almond/cashew/coconut milk.

Directions

Preheat oven to 350 degrees F.

1. Mix the first five dry ingredients in a bowl.
2. Make three shallow depressions in the dry ingredients.
3. Pour vinegar in one, vanilla/amaretto in the other, and vegetable oil in the third.
4. Pour coffee/water over all.
5. Mix well until smooth.

Grease a nine-inch pan. Bake on middle rack of oven for approximately twenty-five to thirty-five minutes.  Check with toothpick to make sure it comes out clean. Don’t over bake or it’ll dry out. Cool and frost.vegancake4

Amaretto Coffee Frosting
Three tablespoons softened vegan butter substitute (I use Earth Balance)
Three or four tablespoons cocoa
1 1/2 cups powdered sugar
Amaretto or Grand Marnier or vanilla
Cold coffee

In a medium bowl, sift sugar and cocoa. Blend with vegan butter. Add 2 teaspoons Amaretto or other flavoring, and 3 tablespoons cold coffee, Blend until desired consistency. If too dry, add more coffee or Amaretto. If too wet, add more powdered sugar.
Frost cake and dust with sifted cocoa.

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Happy #WorldVeganDay

A short preach: I became vegan in 1970, first of all because my high school surfer boyfriend decided to go vegan, and I continued to follow the meat-free path even after we broke up. I don’t  miss eating meat. Chicken IS meat, so I don’t eat that either, in case you were wondering. in the past I would eat seafood once in a while, but I cut that out, too. The hardest thing to give up was cheese until I saw the video of the living hell endured by dairy animals. So there you have it. Oh, and my Chanels…so I still have miles to go before I’m perfectly cruelty-free.

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Vegan Month A2 Poster

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noeatanimals

World ME

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GoMacro Thrive Bars: A Giveaway!!!

When I was went on my solo hike last week and was ALMOST LOST FOREVER, I was smart enough to have the foresight to pack not only a bottle of water, but a couple of delicious and nutritious THRIVE bars.

How lucky am I that GoMacro sent me a box of assorted Thrive bars to sample!

Almond Apricot, Blueberry Lavender, Caramel Coconut, Chocolate Peanut Butter Chip, Chocolate, Nuts & Sea Salt, and Ginger Lemon.

I’m so happy to be able to share some of these yummy treats with my wonderful and loyal readers! 
GoMacro is a family owned vegan company that was started by a mother-daughter team on their organic farm in Southwest Wisconsin.
While you may be familiar with their original MacroBars, they have launched a delicious new line of plant-based bars called Thrive.
Thrive are made up of a superfood ancient grain blend, are all less than 200 calories, and provide plant-based protein, essential fatty acids, and prebiotic fiber to fuel your body and mind.
Like all GoMacro products, Thrive are USDA-Certified Organic, Non-GMO Project Verified, Kosher, Gluten-Free certified, 100% Vegan, and soy-free. Thrive is currently available to purchase online and will become available to Whole Foods in October 2016.
All you have to do to win a box of GoMacro Thrive is to LIKE  them on social media (and of course LIKE this post so I know whom to choose! (US residents only, please.)
Twitter:@gomacro
Facebook: https://www.facebook.com/gomacro/
Instagram:@gomacro
(I was provided product for sample and review. Opinions are my own.I have not received any compensation for writing this post.)

WelleCo Super Elixer Nourishing Protein

Can you believe the holidays are fully upon us?

Halloween, Thanksgiving, Christmas and Hannukah, New Year’s Eve…all designed around FOOD. Yummy food, but full of carbs and fats and more caloric indulgence than we usually allow ourselves to have, right?

Maybe we think we don’t have to worry about eating healthy and even losing those extra few pounds until swimsuit season, but I have a different philosophy.
I think that NOW is the time to prepare for those extra cookies and stuffing and pumpkin pies.

And who wouldn’t want to finally, finally get rid of cellulite?

I know I do.

WelleCo sent me some of their YUMMY Super Elixir Nourishing Protein.and it’s so delicious that I’ve had to hide it at the gym, ‘cos my friends try to deplete my container!

This is a new, all-natural, delicious alternative to bulky whey protein.

Their unique formula comes from plants you’d recognize, like peas, dandelions, pomegranates, sprouted brown rice and pea protein.

It’s all organic, and vegan friendly.

And with a delicious Raw Peruvian Cacao chocolate flavor, it’s a treat for your taste buds as well.

Your body will reap the rewards you’d expect from a protein supplement, and so much more. That’s because unlike other all-natural protein options, ours contains 9 essential amino acids.

Other benefits you’ll notice include:

  • Maintains your blood sugar levels as a part of a healthy balanced diet.
  • Contains fibre to keep you feeling full for longer.
  • Acai to help with free radical elimination.
  • B vitamins to fight stress.
  • Its digestive enzymes help to boost your metabolism.

Now let’s talk about the dreaded CELLULITE. I hate it!!

Cellulite affects many women due to hormones and pre-disposition to store fat in thighs and hips.

In SoCal, it’s always swimsuit season; luckily Elle Macpherson’s nutritionist, Dr. Simone Laubscher, is offering her top tips to minimize cellulite and say hello to silky smooth skin with the help of WelleCo.

 1.       Stay Hydrated: The more water you drink, the less water you hold. Drink two liters of water each day infused with cucumber shavings, lemon and mint to help your body let go of water retention.

2.       Balance your Hormones: When your hormones are out of balance, your body tends to hold more water due to excessive estrogen, which can worsen cellulite. Balance your hormones without increasing acidity in the body with the WelleCo Super Elixir Nourishing Protein.

3.       Go Alkaline: The more acidic you are, the more toxins and water you will hold. Add two teaspoons of the WelleCo Super Elixir Alkalzing Greens in 250ml of water to bring your body on the fast-track to living alkaline.

4.       Reduce Caffeine: This can be a tough one, but it’s important to try and limit your caffeine intake to one cup each day. Swap your coffee for herbal teas that contain ingredients such as lemon, ginger and dandelion, which are great for cellulite reduction.

5.       Dehydrate the Cellulite: Use a compress of iced tea, seaweed or mud wraps on areas of your body that have cellulite to dehydrate and improve the appearance of cellulite.

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I was provided product for sample and review. Opinions are my own.I have not received any compensation for writing this post.

“The Happy Vegan” by Russell Simmons

51SMARDTY0L._SX352_BO1,204,203,200_I’m trying to stand as tall as I can and at a vertically challenged sixty inches, that’s all I have to offer, because I need to give hip-hop mogul Russell Simmons a big huge, gigantic, massive

APOLOGY.

Why?

I misjudged him.

When I was sent his book, The Happy Vegan, to read and review, I thought it was going to be another superficial and chichi vanity publication written by a “famous person” in order to jump on the trendy new “vegan” bandwagon.

I admit that I started to read it with a closed mind.

I’ve been a vegan since 1970 and confess that I’m kind of a vegan snob, but I’m happy to say that I was wrong!

Yes, you heard me correctly; I was WRONG. (This doesn’t often happen haha)

This is a thoughtful, mindful, compassionate, and informative read about Russell Simmons’ journey and his guide to living a long, healthy, and successful life.

His writing style is down-to-earth, relatable, and I truly feel like he cares very much about getting his/our message out about the health benefits of a vegan life.

Not only is he a big name in hip-hop and a fashion entrepreneur, he’s a devout yogi, and for nearly seventeen years, Russell Simmons has been a vegan.

In The Happy Vegan, Simmons clears up misconceptions people might have about veganism and lays out reasons adopting a vegan lifestyle is in everyone’s best interest.

If Mr. Simmons can hear me…”I’m sorry. I was wrong to have misjudged you. I wish I could have met you when you were recently in SoCal. The Happy Vegan is an awesome book!”

Wondering what to give (or get) this holiday season?

I 1000% recommend The Happy Vegan, authored by Russell Simmons and Chris Morrow.

Namaste.

P.S. The moral of THIS story? One should never judge a book by a preconceived notion.