A Post worth Re-Posting: “Animals Rights is the Greatest Social Justice Issue Since the Abolition of Slavory”

Philip Wollen, Australian Philanthropist, Former VP of Citibank, Makes Blazing Animal Rights Speech

Philip Wollen shakes the rafters of the auditorium with this 10-minute speech to the St James Ethics Centre and the Wheeler Centre debate in Australia on May 16, 2012. The larger debate consists of six speakers, three that make the case for getting animals off the menu and three that make the case against it. Wollen is a former VP of Citibank and Australian philanthropist who is known to keep out of the limelight. But he sure rose to the challenge for this debate to deliver a huge performance and a powerful message. Bravo!

Join Philip Wollen and the Kindness Trust on their Facebook page. Watch the full debate with all six speakers.

This is the transcript to the speech:

On behalf of St James Ethics Centre, the Wheeler Centre,
The Melbourne Food and Wine Festival, The Age
The City of Melbourne and the ABC
All of whom have worked together to make this event possible
I would like to welcome
Philip Wollen


King Lear, late at night on the cliffs asks the blind Earl of Gloucester “How do you see the world?”

And the blind man Gloucester replies “I see it feelingly”.

Shouldn’t we all?

Animals must be off the menu because tonight they are screaming in terror in the slaughterhouse, in crates, and cages. Vile ignoble gulags of despair.
I heard the screams of my dying father as his body was ravaged by the cancer that killed him. And I realised I had heard these screams before.
In the slaughterhouse, eyes stabbed out and tendons slashed, on the cattle ships to the Middle East and the dying mother whale as a Japanese harpoon explodes in her brain as she calls out to her calf.
Their cries were the cries of my father.
I discovered when we suffer, we suffer as equals.
And in their capacity to suffer, a dog is a pig is a bear. . . . . . is a boy.
Meat is the new asbestos – more murderous than tobacco.

CO2, Methane, and Nitrous Oxide from the livestock industry are killing our oceans with acidic, hypoxic Dead Zones.
90% of small fish are ground into pellets to feed livestock.
Vegetarian cows are now the world’s largest ocean predator.
The oceans are dying in our time. By 2048 all our fisheries will be dead. The lungs and the arteries of the earth.
Billions of bouncy little chicks are ground up alive simply because they are male.
Only 100 billion people have ever lived. 7 billion alive today. And we torture and kill 2 billion animals every week.
10,000 entire species are wiped out every year because of the actions of one species.
We are now facing the 6th mass extinction in cosmological history.
If any other organism did this a biologist would call it a virus.
It is a crime against humanity of unimaginable proportions.
The world has changed.
10 years ago Twitter was a bird sound, www was a stuck keyboard, Cloud was in the sky, 4 g was a parking place, Google was a baby burp, Skype was a typo and Al Kider was my plumber.
Victor Hugo said “there is nothing more powerful than an idea whose time has come”.

Animal Rights is now the greatest Social Justice issue since the abolition of slavery.
There are over 600 million vegetarians in the world.
That is bigger than the US, England, France, Germany, Spain, Italy, Canada, Australia combined! If we were one nation we would be bigger than the 27 countries in the European Union!!
Despite this massive footprint, we are still drowned out by the raucous huntin’, shootin’, killin’ cartels who believe that violence is the answer – when it shouldn’t even be a question.
Meat is a killing industry – animals, us and our economies.
Medicare has already bankrupted the US. They will need $8 trillion invested in Treasury bills just to pay the interest. It has precisely zero!!
They could shut every school, army, navy, air force, and Marines, the FBI and CIA – and they still won’t be able to pay for it.
Cornell and Harvard say’s that the optimum amount of meat for a healthy diet is precisely ZERO.
Water is the new oil. Nations will soon be going to war for it.
Underground aquifers that took millions of years to fill are running dry.
It takes 50,000 litres of water to produce one kilo of beef.
1 billion people today are hungry. 20 million people will die from malnutrition. Cutting meat by only 10% will feed 100 million people. Eliminating meat will end starvation forever.

If everyone ate a Western diet, we would need 2 Planet Earths to feed them. We only have one. And she is dying.
Greenhouse gas from livestock is 50% more than transport . . . . . planes, trains, trucks, cars, and ships.
Poor countries sell their grain to the West while their own children starve in their arms. And we feed it to livestock. So we can eat a steak? Am I the only one who sees this as a crime? Every morsel of meat we eat is slapping the tear-stained face of a starving child. When I look into her eyes, should I be silent?
The earth can produce enough for everyone’s need. But not enough for everyone’s greed.
We are facing the perfect storm.
If any nation had developed weapons that could wreak such havoc on the planet, we would launch a pre-emptive military strike and bomb it into the Bronze Age.
But it is not a rogue state. It is an industry.
The good news is we don’t have to bomb it. We can just stop buying it.
George Bush was wrong. The Axis of Evil doesn’t run through Iraq, or Iran or North Korea. It runs through our dining tables. Weapons of Mass Destruction are our knives and forks.

This is the Swiss Army Knife of the future – it solves our environmental, water, health problems and ends cruelty forever.
The Stone Age didn’t end because we ran out of stones. This cruel industry will end because we run out of excuses.
Meat is like 1 and 2 cent coins. It costs more to make than it is worth.
And farmers are the ones with the most to gain. Farming won’t end. It would boom. Only the product line would change. Farmers would make so much money they wouldn’t even bother counting it.
Governments will love us. New industries would emerge and flourish. Health insurance premiums would plummet. Hospital waiting lists would disappear.
Hell “We’d be so healthy; we’d have to shoot someone just to start a cemetery!”
So tonight I have 2 Challenges for the opposition:
1. Meat causes a wide range of cancers and heart disease. Will they name one disease caused by a vegetarian diet?
2. I am funding the Earthlings trilogy. If the opposition is so sure of their ground, I challenge them to send the Earthlings DVD to all their colleagues and customers. Go on I DARE YOU.
Animals are not just other species. They are other nations. And we murder them at our peril.

The peace map is drawn on a menu. Peace is not just the absence of war. It is the presence of Justice.
Justice must be blind to race, colour, religion or species. If she is not blind, she will be a weapon of terror. And there is unimaginable terror in those ghastly Guantanamos.
If slaughterhouses had glass walls, we wouldn’t need this debate.
I believe another world is possible.
On a quiet night, I can hear her breathing.
Let’s get the animals off the menu and out of these torture chambers.
Please vote tonight for those who have no voice.
Thank you.

– See more at: http://freefromharm.org/videos/educational-inspiring-talks/philip-wollen-australian-philanthropist-former-vp-of-citibank-makes-blazing-animal-rights-speech/#sthash.X6YZ87At.dpuf

“Watch Out For This Carcinogen In Your Organic Food” ~ Food Babe


“I really wish I wasn’t writing this post right now. The information I am about to share with you will likely make you pretty angry and it should.  Do you consume any of these brands in the picture below (Silk, Starbucks, So Delicious, Horizon, Zico, Blue Diamond, Pacific, Carnation and Tempt)? My guess is that you probably do.

A few days ago, the Cornucopia Institute released a Video by it’s co-founder and Senior Farm Analyst, Mark Kastel and a full PDF Report that shares some very startling practices between the USDA and the NOSA “National Organic Standards Board”- the agency that regulates organic food. This report explains the details behind several allegations of corporate corruption that has allowed several agribusinesses to use chemicals in organic products without sufficient regulatory oversight.

A Carcinogen Hiding In Organic Dairy & Dairy Substitutes

One of the findings has to do with a carcinogenic ingredient all these products have in common, a substance derived from red algae called carrageenan. Carrageenan can be found in most milk substitute products, infant formula, deli meats, cottage cheese and some flavored coconut waters regardless if the product is certified organic by the USDA. I know so many people who get soy lattes from Starbucks to avoid having to consume conventional milk products, so I thought it would be pertinent to include them here on the list below, since they and many other coffee shops use soy milk that contains carrageenan.”

Organic Watch Dog Common Brands

Continue Reading:  





My New Vegan Shoes!

Check out my new vegan shoes. I bought them last week via Amazon for half the price as advertised on the Dr. Marten’s Store.  I have been wearing these all week (as my commuting shoes to/from Boston every day) and have received sooooo many compliments. Although, not all of the compliments were about my shoes, per se, but rather I was given props for my ability to “pull off the look” without looking “silly”. [And yes these are direct quotes from the comments I have received.]

I especially love these shoes paired with a skirt and black tights.

Back in my 20s and early 30s I lived in Dr. Marten’s shoes. To be honest,  I had forgotten how much I  luh-luh-looooove Dr. Marten’s shoes! When a fellow vegan told me that Dr. M offers *vegan* options, well I nearly screamed with joy!

Leave it to Dr. Marten’s to get with the times and offer us vegans something fashionable and functional.

Rock on with your bad self Dr. M.!!!!



Who says you need animal protein to be strong?

Who says Vegans are weak?  This guy is in better shape than most meat-eaters!  Take that your carnivores!

Video/Article Source: Free From Harm

Vegan bodybuilder Frank Medrano joins a growing number of athletes and bodybuilders whose phenomenal fitness and peak physical performance are powered exclusively by plants. As the general public is increasingly confronted with the inherent cruelty of all animal farming, and armed with the knowledge that we can live healthy lives without exploiting animals for food, more and more people are making the choice to stop consuming meat, milk and eggs. Accordingly, the list of title-winning, record-holding vegan athletes grows exponentially every year, showing it is possible not only to survive, but to thrive on a plant-based diet.

At the same time, government health experts worldwide are finally catching up with the large body of scientific evidence demonstrating that a vegan diet is not only a viable option for people of any age, but that eating plant foods instead of animal-based foods can confer significant health benefits, including reduction in incidence of obesity, diabetes, high blood pressure, high cholesterol, heart attack, stroke, and several types of cancer. In 2009, the American Academy of Nutrition & Dietetics, the U.S.’s oldest, largest and foremost authority on diet and nutrition, recognized that humans have no biological requirement for animals products, stating: “It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes.”

When we have access to plant-based foods, and understand that humans have no biological need to consume animal products, then the question of eating animals really comes down to this basic question: when able to freely choose, would you rather help an animal, or hurt one? If you believe it is better to help than hurt others, then veganism is the only consistent expression of your values.

Learn more:

Curious about plant-based protein? Check out one of our most popular features, A Vegan Doctor Addresses The Protein Question. See also: Catching Up With Science: Burying the “Humans Need Meat” Argument.

See tons more inspiring vegan fitness and athlete profiles at:

Vegan Bodybuilding
Great Vegan Athletes
Vegan Strength
Meat-Free Athlete
No Meat Athlete

– See more at: http://freefromharm.org/health-nutrition/vegan-bodybuilder-displays-superhuman-strength-destroys-misconceptions/#sthash.tHX7R0vW.dpuf



Everything but the Kitchen Sink Soup (vegan)

I’m feeling a cold coming on. No surprise considering the hours I’ve worked this month thanks to Q-end.  Friday evening,  I stopped at Whole Paycheck [Foods] and literally walked down the produce aisle, placing a sundry of veggies in my cart. Then I picked up a package of vegan “fake” chorizo, moseyed on over to dry good section for some Garbanzo beans and a can of plum tomatoes. Today I threw everything into a pot and Voila! [No Oil] Everything but the Kitchen Sink Soup (I didn’t know what else to call it).      :-/

No Oil Everything but the Kitchen Sink Soup (vegan)

No Oil Everything but the Kitchen Sink Soup (vegan)

Kitchen Sink Soup_2 Kitchen Sink Soup_3


  • Mirepoix (Celery/Carrots/Yellow Onion)
  • Daikon Radish
  • Vegan Chorizo
  • Baby Bella Mushrooms ~ sliced
  • 1 Can Garbanzo Beans ~ rinsed
  • 1 large Can of Plum Whole Tomatoes
  • Kale
  • Water ~ 32 oz +/1

Method of Prep:

  • Water Saute Mirepoix (rough chopped)
  • Add rough chopped Daikon (gently peeled)
  • Add sliced Vegan Chorizo
  • Add sliced Baby Bella Mushrooms
  • Add rinsed Garbanzo Beans
  • Add plum tomatoes (crush the tomatoes with your hands as you add them to the pot)
  • Fill tomato can with water, add to pot
  • Add additional water (amounts vary)
  • Allow to simmer until vegetables are al dente (or to your preference)

Turn off heat and add the chopped Kale.


P.s. I did not use any oil1, salt or spices in this dish as I felt the vegan chorizo contained enough sodium and spices which added a nice flavor.   However, season as you see fit, if you’re so inclined to make this.  


1  The reason I did not saute the mirepoix in oil is because thanks to Somer @ VedgedOut; Dr. Joel Fuhrman’s book: Eat to Live as well as Dr. Neal Barnard’s  book: Reversing Diabetes (I am not a diabetic, btw) I have given up oil and all fats in my diet.  I have been a no-oil vegan for 1 month and 27 days and I have to say,  I feel fantastic; my digestion has improved and better yet, I have lost 6 freakin’ lbs without even trying!    🙂




Six Common Objections to a Vegan Diet that Keep People from Making the Changes They Say They Want to Make

Re-blogged from: Free From Harm


Illustration courtesy of Bizzaro Comics

In developing my new workshop series on Overcoming Objections to a Vegan Diet, I am researching the most common objections out there. Here are six of them with some short responses. More to come in the future.

  1. Habit: “I’m a busy working mom who doesn’t have time to adapt to a whole new way of feeding my family.” Response: Once you get past the initial learning curve, it will become second nature to you.It’s time to break the “hand-me-down” habits we inherit, and replace them with habits aligned with our values of respect for animals, the environment, and our own well-being.
  2. Direct Denial: “I don’t want to know.” Response:Humans are natural truth-seekers. We especially want to know when something is being concealed from us — and why. The truth about eating animals is a classic Matrix challenge. The message of the Matrix is that the truth can be initially painful but is ultimately liberating. For a great perspective on this, see social psychologist Melanie Joy’s presentation.
  3. Pseudo-ethical: “I only buy cage-free eggs.” Response: Is cage-free anything more than marketing hype? A closer examination of the life of cage-free hens reveals  suffering on many levels. Here’s a good overview of so-called “humane” farming.
  4. Convenience: “I don’t see any non-animal-based options where I shop.” Response: Look closer. The options are out there. If you learn more about your true nutritional needs,… to finish reading, click here

Need a New Year’s Resolution – How about going Vegan!

Hi GE Followers!

It’s Quarter-end at work and I have been up to my eyeballs in fund reviews.  But that’s not why I’m writing.

Since Christmas, I have been reading the blogs that I follow and almost everyone has either written a 2012 recap or written about their future goals/resolutions for 2013.  A good percentage of the blogs I follow are fellow vegans; however, some are not and hey that is their choice, I’m not passing judgment here; well at least I’m trying not to.


Every morning my routine involves catching up on the news feeds about animal cruelty stories.  These stories encompass all animals from family pets to animals raised for consumption or bred for fur.  I also ride the Commuter Rail in/out of the city five days a week and almost every day I encounter some level of rudeness from people (natch!); although, generally I brush it off.  With that said, do you want to know what really goes up my ass 90 MPH?  When I overhear conversations from these so-called “Foodies” who discuss the food they either prepared or ate at a restaurant. I especially grow annoyed when I overhear someone blather on about their grass-fed beef, the free-range chicken and their “organic” cheese.  In the past, I have posted about these food labels; however, allow me to rant about those labels here as a refresher: Grass-Fed, Free-Range and Organic Meat Labels DO NOT MEAN A DAMN THING!!! Their sole purpose is to ease consumer guilt.  When people hear: Free-Range Chicken, they assume the chicken spent it’s life running around a farm, taking dirt baths (which is a natural instinct), and basking in the sun.  The same applies to “grass-fed beef”. I’m sure most people conjure up thoughts of cows basking in a field, rubbing up against fence posts, receiving daily back rubs from their local farmers while nibbling on fresh grass — when nothing could be farther from the truth – their entire lives have been spent indoors – no fresh air, no blue skies, no sun on their backs, nada!   Oh and don’t even get me started on those stupid dairy cow commercials on TV showing happy cows as members of someone’s family, taking showers, and playing board games.  Yah, I bet all the dairy cows suffering right now as I type this post would love a life like that.  Folks, these labels ease your guilt while the animals suffer until they land on your plate, in your glass or on your pizza – trust me on this.  If you need further proof or documentation I suggest navigating to: http://freefromharm.org

As for pigs, well, when was the last time you heard: “Free-Range Pig”? Or “Grass-Fed Pig?”  You haven’t right? No, neither have I.  Pigs endure such horrible abuse that it cuts me straight through to my core.  I’m not saying or even implying that the abuse pigs endure trumps the abuse of all other animals, but it’s hard to watch sows imprisoned in gestation crates their entire lives (which is up to 4 years).   I have always had a thing for pigs and I don’t know why that is. I mean I love all animals, but pigs hold a special place in my heart.  Maybe my connection to them stems from some ability to see their intelligence.  I honestly don’t know…

If you’d like to read a heartwarming story about a pig rescue, check out this story of Julia, a pregnant sow rescued from a factory farm. She endure horrible abuse before landing at the Farm Sanctuary (thank G-d!).

In conclusion, the reason I am a vegan is because I cannot subscribe to the abuse farm animals endure – whether these animals are bred on small farms or raised in a factory – the abuse is the same as is the way they are slaughtered. I can no more fathom eating my cat (and in some countries, people do!), than I can eat a cow, pig, steer, chicken, turkey, et al.  All animals have feelings; form bonds; and feel pain.  If you are justifying your animal consumption by declaring that you only eat: Grass-Fed or Free Range, well then you are deluding yourself and trying to justify your position.  IMHO, if you want to continue eating animals and consuming dairy then it is your moral imperative to watch Earthlings  If you can sit through the entire movie, well then maybe you should have your pulse checked to see if you are still alive. Better yet, have your psyche checked to see if you are human because I absolutely could NOT sit through this entire movie and I don’t see how any animal lover could. 

Before I close this post, I hope you will consider going Vegan.  If you can work up the courage to watch Earthlings, I thank you. If not, perhaps you could watch this short video that shows egregious abuse taking place inside a factory farm as well as a so-called “organic” farm. The video shows abuse to: pigs, cows, chickens as well a fish. I hope you’ll watch.


The source of this video is from: What came before

Thank you.


Crunchy Betty

My co-worker, partner-in-crime, graphic designer extraordinaire  Erica just introduced me to this very cool site. In her words, “I’m obsessed with this blog.  It’s all about natural hippie-crunchy hair and skincare. Love it!” 

Now this, GE Followers, is something I can get on board with.

Everyone, meet Crunchy Betty

Go on and click the link…g’head… it’s ok, I’ll wait while you do.


My vegan Thanksgiving, 2012

Last Thanksgiving (2011) I was forced, against my will (I might add),  to cook a non-vegan Thanksgiving dinner – primarily the poor helpless turkey.  To say I was pissed would be an understatement.

Flash forward to 2012:  This year I told all and sundry that I was not, repeat: NOT cooking a turkey!  Matter of fact, I told everyone I was not going to participate in the holiday; rather I was going to stay home and chill.  True to form: my family guilted me into hosting – what a surprise. Not!  Due to peer pressure, I succumbed but I made sure all were aware that I was not going to fold and cook a poor innocent murdered turkey.  I said, “If you want me to host, well then you must abide by my rules and eat a vegan Thanksgiving.  There is no room for argument.”

Well what a surprise! Not only did my family LOVE my vegan Thanksgiving feast, but they went back for seconds.

This was the (vegan) menu lineup:

  • Roasted potatoes, carrots, onions, parsnips (purchased all veggies from my local farmer’s market)
  • Whipped Butternut Squash (also purchased at the farmer’s market)
  • Stuffing
  • Gravy
  • Field Roast (in place of the turkey – purchased from Whole Foods)
  • Pumpkin Pie with whipped coconut milk “cream” (Ah, yuuuuuuuuum!)

To my surprise everyone loved the Field Roast and couldn’t believe it and all the sides were vegan.  My response was, “Just because something is vegan, does not mean it is tasteless.”   

 I wish I had taken a photo of the entire meal but I was so caught up I completely forgot.  Thankfully I saved the box from the Field Roast so you could see what I am talking about.

I give you Field Roast:

Field Roast for Thanksgiving 2012

Lentil & Buttercup Squash Stoup with Brown Rice & Rye Berries

Every Sunday I make meals for the week, by doing so, I never have to worry about what I’m going to have for lunch or dinner. Today, I made Lentil & Buttercup Squash Soup (well, Stoup because it’s thicker than soup) with Brown Rice & Rye Berries (cooked using the Saveur method).   If you have never tried a buttercup squash then I suggestion you run out right now and purchase one. If you’re a squash lover like I am, then BC Squash will knock you over. The taste is incredible. I have cooked it in various ways (soups, stews, roasted, etc.) and I never grown tired of it.

I also used the last of my mutant carrots from my garden.  I didn’t want to toss these babies into the composter. I mean, just because they look like something from an alien planet, doesn’t mean they deserve a tossing with nary a care, right???



The ingredient list line-up:

Photo Left:  Buttercup Squash, onion, lemon, my mutant carrots and garlic.

Middle Photos: Kombu (I use kombu in most of my soup (stoup) and stews recipes. Kombu assists the body in breaking down legumes. )

Picture of Rye Berries

Photo on Right:  Snapshot of the Saveur brown rice cooking method


The finished product:


And here is a picture of my cat Sammy (just because), baking a sunshine cake (that’s what my father calls it when he sees a cat lying in the sun – “baking a sunshine cake”).


And this is a picture of my favorite snack (again, just because) which goes great with everything, especially hummus or Tahini. Yum!

I hope everyone remembered to set their clocks back 1 hour.



For your consideration:

Not everything is as it seems…

A co-worker of mine named Greg, who is the founding father of  http://www.rivegan.com;  a restaurateur extraordinaire, creator of Man Soap,  and overall super nice guy, decided to make a pilgrimage to meet with the owner of a new vegan bakery that opened in Arlington, MA called Totally Sweet .  [Note: I had blogged about this back in October.] The reason Greg wanted to meet with the owner is to find out if in fact her goods were truly vegan; turns out, they are not. Evidently, the owner uses monoglycerides (diglycerides) in her baking, which is a derivative of animal fat and is found in margarines, cake mixes, candies, other foods etc.  it is even found in some cosmetics (yuck!).  When Greg questioned her about it, she didn’t seem to understand that her items cannot honestly be labeled “vegan” if she’s using said ingredients.  This truly is a pity because Greg and I were soooo looking forward to trying some of her vegan doughnuts.

Further into my conversation with Greg, I learned there is an App (natch!) that I can download which is basically an encyclopedia of all non-vegan ingredients that could be lurking in your so-called vegan pre-made foods (like Monoglycerides). This app is called Animal Free   Now mind you, I think it’s safe to say that most of us vegans eat whole foods and generally do not partake in something pre-made, prepackaged; however dot. dot. dot. sometimes some of us vegans like to nosh on things from our non-vegan days – this is why we often find substitutions for foods from our past. It is also the reason why some vegans make painstaking efforts to veganise (is this a word?) some of their favorite desserts.  Heck, even GiRRl_Earth likes to a little something-something to nibble on that isn’t exactly the best thing for her which is why when the mood strikes and I need something sweet and sinful,  I will pick up a dessert at Whole Foods from Candle Cafe or Moo-Cluck — as those desserts are vegan.

Hey, what can I say, contrary to popular belief (kidding) I am not perfect.  M-kay?


A Vegan Bakery in Arlington, Massachusetts! Can I get a WOOT?

Hear ye! Hear ye!

Today, one of my fellow vegans, entrepreneur extraordinaire and founder of www.RIVegan.com informed me that we have a vegan distributor right here in good ole’ Puritanical Massachusetts.  Wahoooooooooo!  🙂

check it out: Totally Sweet Baking Company 

I cannot wait to try some of their goodies.





Onigiri Japanese Rice Ball – Made with Toasted Sesame Salt by Carla DeLangre

This is a great macrobiotic dish that I am copying/pasting from Selina Naturally, to which I am a member.

This is simple, easy to make and oooh so healthy.



  • 2-3 cups cooked organic brown rice or millet
  • 2 tablespoons organic wheat-free tamari
  • 1 organic scallion minced
  • 4 organic umeboshi’s (salted plums) pitted and smashed
  • 1 teaspoon organic rice vinegar
  • 1 tablespoon ground sesame seed salt (gomasio) in a small bowl
  • 1 cup cold water


    With clean hands or a spoon mix together umeboshi, vinegar, and scallions then incorporate the umeboshi mixture to the rice. Roll 1/4 cup of rice into a ball. Dip fingers into tamari and roll the rice ball around hands to coat with tamari. Lightly roll or dust the rice bowl in the ground Toasted Sesame Salt.

    Garnish with nori and greens and serve warm or room tempurature.

    Makes 8-12 rice balls.

    Recipe created by Carla DeLangre.


Vegan Cold Process Soap Pictorial Method, Recipe and Giveaway

In light of my recent post about soap, Somer (my favorite vegan blogger) commented that she makes her own soap and shared with me, the link to her recipe, which I am in turn sharing with all of you. If your like me and have been thinking about making your own soap, to use and to give as gifts, now is your chance. And please, please, PLEASE, be sure to thank Somer and give credit where credit is due.

Thanks Somer!
-Susan a.k.a. GE 🙂

Good Clean Food

Did you know that most commercial soap on the market contains sodium tallowate? In case you don’t know, sodium tallowate is basically beef tallow, or fat that comes from cows, and a by-product of the meat industry. I find commercial soap pretty drying to my skin, especially in Utah, where if you forget to apply a heavy duty moisturizer, you can look like an alligator. So I’ve been making my own cold process soap for over a decade. Wanna join me?

The equipment you need

An accurate kitchen scale, 2 glass or stainless bowls (not pictured above), a wooden spoon, a stick blender, Soap Mold (a rectangular glass container is used here), 3 or 4 tupperware containers of various sizes for measuring lye, oils and water into (not pictured above) Plastic Wrap, Candy making thermometer (not pictured above), Long Chemical Resistant Gloves, dishwashing variety gloves will do fine in a pinch, cuff…

View original post 1,447 more words

Did you just take a shower with animal fat? Oh I bet you did. Ewwwww!

Part of being a vegan means analyzing the other areas of your life to see if the products you are using (and wearing) are vegan and earth-friendly.

Before I became a vegan, I used to have these little red bumps on the back of my upper arms. No matter what I did, I could not eliminate these bumps.  I made repeated trips to the doctor who prescribed Rx after Rx. Some were topical creams, others were to be used in the shower but none were successful at removing the bumps.

That was then, this is now.

When I became a vegan, I switched to Dr. Bronner bar soap.  (I also switched my laundry detergent which you can read about in this post).  I cannot say for sure how much time passed but at some point I realized the bumps on my arm disappeared.

Yesterday afternoon I met up with two of my fellow vegan co-workers: Greg and Thomas.  Greg is the expert amongst the three of us (and the most accomplished!).  During our conversation, I learned that Greg makes his own vegan soap, which he sells on http://www.Etsy.com  (my favorite site).  He calls it *Man Soap* (adorable!).  I also learned that most soaps, including the one I used to use (Read: Dove) contains Tallow.   So what’s Tallow you ask?  In a word (or two): Animal Fat.

Mmmmmmm.  Not!

I knew most of the commercially sold soaps are not vegan, but I don’t think I ever really thought about what these soaps contained.  Maybe I didn’t want to know.

Animal fat? Gross!

Is time to reevaluate your soap? Um, yah, I think so.

I’m not saying you have to be  vegan to use vegan soap, but we are not Pilgrims and this aint 1620 so why would you bathe with soap made from rendered animal fat?  I mean hell, save yourself a buck or two and use the fat from that last batch of breakfast bacon you cooked.  Imagine smearing that all over your body while you shower?  It’s not the same thing you say? Well what’s so different about it?  The soap you are using contains rendered animal fat and added fragrance. If that doesn’t wig you out, noodle on this: Greg said, (and I’m paraphrasing), “Your skin is the largest organ of the human body. What you put on your body is the equivalent of putting in your mouth.”

If you wouldn’t put rendered animal fat with added fragrance in your mouth, why would you use it on your body?

Do me and my fellow vegans a favor, take a trip on over to http://www.Etsy.com, man up, and buy yourself some Man Soap!


P.s.  Sorry about the Oxford Comma Book Peeps!



The Perfect Brown Rice

This morning I was reading an article by the Environmental Working Group about Arsenic in our rice and rice products. It was a fairly disturbing article.  As someone who consumes  cubic yards of brown rice, I was pretty disturbed by the article. If you’re interested in reading about it, please click here.

That being said, I noticed there was a link in the article about how to make perfect brown rice. Intrigued, I clicked on the link and read the following article and recipe which completely blew away everything I thought I knew about cooking brown rice.  Well, as the proverbial “they” say, “You’re never too old to learn.”

Perfect Brown Rice

1 cup short, medium, or long-grain brown rice
Kosher salt, to taste

1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink.

2. Let the rice drain for 10 seconds, then return it to the pot, off the heat. Cover the pot and set it aside to allow the rice to steam for 10 minutes. Uncover the rice, fluff with a fork, and season with salt.


Red Lentil & Chickpea Stew with Rice & Rye Berries (not Wheat Berries!)

Those of you who follow my blog might recall from previous posts that I cook all of my meals on Sundays so that I have lunch and dinner for the entire week.  Eating this way allows me to control what I am putting into my body as well as control my spending.  I work in Boston and quite honestly the food offerings around the vicinity of my office aren’t that great. We do have one vegan food truck which is terrific in a pinch. But quite honestly, I prefer to cook my own food as I don’t like a lot of people touching/prepping my food.  This probably stems from my days working in the industry as a Garde Manger and then Pastry Cook.

As I mentioned in my post: Cutting the Cord with Cable, well almost, I have friends who cannot make time to cook, and yet seem to have ample time to watch their favorite reality TV line-up (go figure).  I receive so much enjoyment from cooking that I would prefer to cook than watch TV.

Also, due to the hours I work (plus my commute in/out of the city), I don’t have a lot of time during the week to prep and cook a meal, which is the other reason I cook meals (usually two or three) on Sundays to cover me for the week.

Anyway, yesterday I made Red Lentil & Chickpea Stew with Rice & Rye and I thought it might be nice to share this with my followers.

In case you are wondering about the Brown Rice & Rye Berries, let me say this:  Brown Rice and Rye Berries cooked together is the best! I love it and eat it with everything and so good for you. 

Chick Pea and Red Lentil Stew

(FYI: This is a great recipe for a Crockpot!)


  • Crockpot, Soup or Stock Pot
  • EVOO (or whatever oil you like)
  • Celtic Sea Salt ~ eyeball it. I think I used 1 heaping tsp
  • Yellow Onion (or whatever onion you like) ~ rough chopped
  • 1-3 large carrots ~ cut on the diagonal
  • Chile pepper(s) ~ Fresh (use whatever kind you like. I used Serrano) ~ chopped
  • 1 Green Bell Pepper ~ rough chopped
  • Garlic (use as many or as little cloves as you like. I used 5)
  • Garam Masala ~ eyeball it. I don’t use exact measurements as I use the palm of my hand
  • 2 cans Garbanzo Beans (a.k.a. Chick Peas) drained/rinsed
  • 1 package of red lentils (I used Goya brand)
  • 1 can of Tomato Puree (I used Cento brand)
  • 2 cups of vegetable broth
  • ¼ – 1/3 cup of black pitted olives ~ eyeball it, I didn’t use exact measurements

Method of Prep:

Gather all of your mis-en-place

  • Pre-heat pot
  • Rough chop: Onion, chile pepper and green bell pepper
  • Slice carrots on the diagonal
  • Drain/rinse Chick peas ~ set aside
  • Open can of crushed tomatoes ~ set aside
  • Add EVOO to pre-heated pot
  • Add onions, carrots, green and hot peppers and salt.  Cover and sweat the vegetables until translucent
  • Remove lid & Add Garam Marsala, leave lid off and cook until you can smell the spices.
  • Add a little water and scrape bottom of pan
  • Add Chick Peas, Red Lentils, and Tomato Puree, plus 1 can of water from puree can, vegetable stock and olives.
  • Give a good stir and simmer , slightly covered,  (unless using Crockpot) until cooked through.

Serve with Rice & Rye



Important: MUST SOAK OVERNIGHT (Best cooked in Rice Cooker and/or Pressure cooker, or you could even use Crockpot)


  • 1 cup Brown Rice
  • 1 cup Bob Red Mills Rye Berries (NOT: Wheat Berries)
  • 4 cups Water
  • 1 TBSP of Wakame Seaweed ~eyeball it
  • ¼ cup Shoyu

Method of Prep:

1 large pot

  1. Measure: 1 cup of Brown Rice, 1 cup of Rye Berries and add to pot.
  2. Add 4 cups of filtered water and Wakame
  3. Cover and soak overnight 

Next day:

  • Remove lid
  • Add 1/8-1/4 of tsp of Celtic Sea salt
  • Bring Rice/Rye to a boil ~ DO NOT STIR OR DISTURB, otherwise the rice/rye will turn out mushy.
  • Reduce to low heat
  • Cover and allow to cook.  PLEASE DO NOT DISTURB

After an hour or more, check to see if all the water is absorbed. Turn off heat, add Shoyu, cover and allow pot to sit on burner (w/out heat).

Be sure stir before serving. Rice and Rye goes with everything!







Recently, a blogger I follow (Somer), branched off and started her own blog: http://vedgedout.com which is a fabulous blog.  If you click on her Why Vegan? Page, you can read about how she changed her health and consequently her life, by adopting whole foods, plant-based diet. Somer doesn’t necessarily refer to herself as a vegan per se, because as she writes, “…many vegans are compassionate, but don’t eat healthily.”  However, “after feeling remorse” and being “horrified by the treatment of animals intended for consumption”, she is, essentially, a vegan. 

Recently, in my August 17 post entitled B.R.A.T.  I blogged about my stomach issues and how I came to the realization that maybe part of what’s going on is the result of straying from my macro diet over the summer due to being all-consumed with my fixer-upper house. I wasn’t necessarily eating bad foods; however, I was eating foods that mimicked my non-vegan days.  One example is the August 7 post:  Naughty Vegan Polenta & Seitan Parmigiano (or casserole if you prefer).

The reason I am mentioning this is because Somer is correct, some vegans do tend to eat poorly.  They desperately cling to and in turn try to mimic all their non-vegan recipes instead of embracing a new and creative way to eat. Take for example: Bubba burgers or Garden Burgers. The only time you’ll catch me eating either of these is if I am attending a cookout and the host was kind enough to buy them (although full disclosure: I generally decline invitations to cookouts – it’s not my thing. Sorry!).  When I decided to become a vegan, after having been a lacto-ovo vegetarian for years, I made a commitment to follow a completely different diet, one that was macrobiotic (btw, a macrobiotic diet isn’t synonymous with vegan). I purchased several macrobiotic books whose focus was vegan.  I quickly grew fond of the macrobiotic way of eating because I believe in its principles, one of which is to eat in accordance to the seasons. [FYI: This is why I am very excited about fall.  Fall macro dishes tend to be cooked slower, with larger chunks of root vegetables (Mmmmm) which are my absolute favorite.  I also love apples and fall is the time for apples, especially my favorite: Honey Crisp and its close second: Elstar].  What this means is, come winter, you will not see me eating tomatoes, blueberries, watermelon, strawberries or any other fruit (or vegetable) that was flown half way around the country. If it’s not in season and local, well then I will not be eating it.

Now, with all that said, sometimes even GiRRL_Earth has a hankering for something from her non-vegan/macro past; which is why I created the Polenta/Seitan Parmigianino. The only other recipe I have created, which mimics my non-vegan past is Nachos or in this case, Vegan Nachos. Why nachos? Well, nachos were a big thing in my household (and Azz sure do love his nachos).  Before I became a vegan, we used to make our nachos with the following ingredients: Tortilla chips, 1 full block of Habañero Cheese (manually grated) jalapeños and Mrs. Renfros’s Habañero Salsa (YUM!) but now that I am a vegan, I make nachos using the same ingredients minus the habañero cheese. I also like a little fresh cilantro sprinkled on mine.

The last time I made vegan nachos I took a picture with my iPhone (a lousy photo at that!) with the intent to blog about it, but I had forgotten.  It was only after reading Somer’s about page that I remembered.

Below is a photo of my vegan nachos.  I have also attached a photo of the ingredients.  When I first went vegan, I discovered Daiya cheese and thought it was the closest thing to real cheese a vegan could get, but since then, I have found a better vegan cheese that melts like the real thing and it is called Galaxy Foods. Can I just say the stuff is Ah-May-Zing! Now mind you, I don’t eat this stuff very often because even though the cheese is not made with cow’s milk, it’s still processed and is considered “junk food”.  I’d be lying if I said I didn’t feel lousy after a movie/nacho night. My body cannot handle that style of eating anymore so despite Azz enjoying his nachos on a weekly basis, I limit mine to every once in a while.

So without further adieu. Behold my vegan nachos (please excuse my old/outdated kitchen in the background. As I said, I purchased a fixer-upper and I have yet to tackle the kitchen yet.)

Vegan Nachos. Yum!

Doesn’t that look like real cheese? I’m telling you the vegan cheese from Galaxy Foods are deceptively good, considering it aint cheese.

This is a photo of the ingredients I used:

Vegan Nacho Ingredients

And please pass the Brioschi [Bree-os-kee]. (If you’re Italian-American, you will know what this is.)

© 2012 GiRRL_Earth


“The inferior “others” have often been our own kind — Jews, African slaves, Aboriginals, American Indians, women and gays, to name a few.”

[Note: The title of this blog was extracted from the article: http://freefromharm.org/food-and-culture/dealing-with-carnistic-defenses-all-this-talk-about-animals-is-making-me-hungry-for-a-juicy-steak/


Quite often I will run up against some block-head who will make a snide remark about my being a vegan or veganism in general. Comments are either made to my face, my blog or another blogger’s site that I have made comments to. Most of the time, I ignore the remarks because I know the person is trying to taunt me.  Feeding into their childish taunts doesn’t seem to make much sense. If I haven’t said it five times, I haven’t said it once, you cannot argue with stupid.  Besides, I think Forrest Gump said it best:  “Stupid is as stupid does.” 

And then today, I received the following article from from Free From Harm and learned there is a better way to handle such remarks.

Below is a snippet of the article that I received.  If you’d like to read the entire story, please click here:


Dealing with Carnistic Defenses: ‘All This Talk About Animals Is Making Me Hungry for a Juicy Steak!’

By Free From Harm Staff Writers | September 25, 2012 | Categories: Food and Culture

courtesy of Bizarro Comics, bizarro.com

Have you ever found yourself in a situation with someone who completely derails the discussion with a statement that goes something like this: “All this talk about animals is making me hungry for a steak!” or “All this talk about cows is making me crave a big hunk of cheese!”

Some of us would find this so off-putting, we would retaliate with something insulting and end the discussion then and there. But that’s actually the worst thing you could do. It’s exactly what these statements intend to do, that is, shut down the discussion. And their sincere passive-aggressive hope is that you will shut it down, leaving them with the last word.

So should you call their bluff?, ask them to admit to you and themselves that animals mean nothing more to them than a cheap piece of meat? Some would argue, it’s just not worth the energy to continue at this point. I completely disagree. It’s a golden opportunity to show the conviction you have in your beliefs and to point out to them what’s really behind such a statement. Because when they realize what’s behind it, I see them backpedalling.

Put aside your emotions for a moment and instead read between the lines at what someone is really telling you when they make such a statement and then find a creative way to respond that will take the higher ground and restore the discussion back to one that takes the interests of animals seriously.



Yours truly,