When I was younger and before becoming vegetarian, I would sometimes eat beef jerky and Slim Jims. I remember trying to bite through a piece of jerky was like trying to bite through a shoe; it was so tough and chewy. Almost like gum, it would take forever to break down. I can only imagine how hard it must be to digest, not to mention how unhealthy.

The flavors of jerky Primal Spirit Foods offers are Hickory Smoked (tan-ish brown wrapper), Thai Peanut (black wrapper), Teriyaki (brown wrapper), Hot and Spicy (red wrapper), Mesquite Lime (green wrapper), and Texas BBQ (yellow wrapper). I haven’t tried that many vegetarian jerky brands -I may have had a Primal Strip before, don’t know the flavor though- and I certainly don’t go out of my way to eat them as I don’t need meat alternatives anymore and I try to stay away from processed foods. But after checking out Primal Spirit Foods website and seeing that all their jerky flavors are vegan with not bad ingredients, I thought I’d give it a go as a special occasion deal.

I have no desire for the taste of meat, nor the texture, so I was looking to try the Primal Strips as a different type of food from my usual diet and for a convenient source of some protein. Nutritionally these vegan strips are not bad at all. They are all 97% fat free, Kosher, non-gmo, have no preservatives, artificial colors or cholesterol, and are high energy. They make a great snack, and I think I’ll always enjoy them best plain, but they are also good cut up in salads, stir-frys, or burritos, or even served hot on sandwiches, according to the website. They are also inexpensive at $1.39 per 1 oz.

First of all, thank goodness they aren’t the same exact texture from what I remember of real meat jerky- very similar though. They have that stringy-fibrous texture, but they are not tough at all. They are actually moist and easy to bite into, chewy but not too chewy. I don’t remember what real meat jerky tastes like so I can’t give a comparison of the Primal Strips to the real thing in that aspect. But flavor-wise, these are a win.

Hickory Smoked- gluten free, soy-based, smoked ‘meaty’ taste

Thai Peanut- seitan-based, the peanut butter in it gives a ‘nutty’ flavor and adds to the texture

Teriyaki- seitan-based, also contains licorice root

Hot and Spicy- made from shitake mushrooms, it also contains licorice root and seaweed extract. It has a medium heat that isn’t overpowing. The mushrooms give it a completely different texture and appearance from the other five flavors.

Mesquite Lime- seitan based, the tang from the lime gives a very interesting, but not unpleasant, flavor

Texas BBQ- soy-based, the spices make it taste like straight off the grill

These vegan jerky strips are great, and as someone who has no interest in the taste of meat, I was still able to enjoy the different flavors and spices. I’ll probably buy these when I want a convenient savory snack for on-the-go instead of a granola bar or as a once in a while thing. A lot of vegan meat alternatives are highly processed and contain a lot of unhealthy ingredients which is a big reason why I avoid them, but these are not bad at all nutritionally- very pleasing to see and why I was glad to try them. If you are a transitioning vegetarian, or a veg*n who misses the taste or texture of meat, then definitely check these out.  

To find a retailer, check out their website. They are available in health food stores and should be in the organic food section of most grocery stores.

Dandelions developed a bad rep years ago- mostly for being an annoying, pesky weed. Almost everyone has the plant growing somewhere in their yard, and most do just about everything to get rid of it- by using chemical pesticides or simply chopping it up with the lawn mower. But dandelion greens are actually one of the most nutritious greens around. They are even considered a super-food: low calorie, nutrient-rich and cleansing. Raw, the greens are known as a spring green and promote cleansing of the liver and kidneys. They stimulate digestion and are a mild laxative. One cup of raw chopped dandelion greens is 25 calories and contains 112 percent of the daily recommended value of vitamin A, 32 percent daily value of vitamin C, and calcium. They also contain the antioxidant lutein, which is good for vision health. And since dandelion greens are so easily obtainable, it makes for great frugal eating- they can be foraged in your yard and eaten for free!

Dandelions are best picked where the grass grows tall and free, away from poisonous chemicals and pet urine or waste if you happen to own a pet. Dandelions which have been cut often do not have as good a flavor. Leaves should be gathered before the plant blooms to produce the best taste, just when the bloom bud appears, but before the stalk grows. If you wait too long, they will taste very bitter, much like mustard or collard greens.

Following are some ways to enjoy this uncommonly edible plant:

You should first place the greens in a colander and wash them well with cold water. Then, pat the greens dry with a paper towel.

• Mix raw dandelion greens in with your salad. They will add a tangy and slightly bitter flavor. Sprinkle apple cider vinegar or lemon juice over one cup of dandelion greens. Allow the greens to wilt a bit before eating. Or, put some dandelion greens on top of your sandwich, to add a crunchy bite.
• Steam a bunch of dandelion greens in a steamer basket for two minutes or until the greens are tender. Remove them from the heat and let them drain. Add a dash of salt and pepper and sprinkle a little balsamic or apple cider vinegar on the greens. Serve as side dish with tofu or other vegetable based main dish.
• Saute them. Heat two tablespoons of olive oil in a pan over medium heat. Sautee finely chopped onions and garlic in oil for four minutes. Add 3 cups of greens and stir. Keep stirring over heat until greens are wilted. Remove from heat, add salt and pepper and serve. Sauteed greens can also be added to pasta or stir fry dishes.
• Also, the root can be roasted as a coffee-subsitute, and the flowers made into wine or boiled and stir-fried much like the greens.

If you live in a city or somewhere where this wonderful weed plant does not grow naturally, then check out your local health food store, like Whole Foods, as they may have them for sale. Dandelion greens are grown in other countries much like lettuce is grown here in the U.S., but it is farmed here as well.  

Genetically Modified foods are something to watch out for. They may have an impact on our mental and emotional health, something that is not evaluated in most traditional food safety assessments.

Besides weighing more, mice fed GM corn “seemed less active while in their cages,” and were “more distressed” than the other mice. “Many were running round and round the basket, scrabbling desperately in the sawdust, and even frantically jumping up the sides.”

Barbara Reed Stitt, author of “Food and Behavior,” was able to modify the “rude, obnoxious, and ill-mannered” behavior of students from a school in Appleton, Wisconsin simply by changing their diet. GM foods were taken off the menu.

Genetically Modified foods are finding their way in increasing numbers into the marketplace. Find out how to avoid them below:

1. Currently, the major genetically engineered crops are soy, cotton, canola and corn. Other modified crops include some U.S. zucchini and yellow squash, Hawaiian papaya and some tobacco. There may also be some remaining GM potatoes in the form of starch, but Monsanto is no longer marketing them. The GM tomatoes have similarly been taken off the market. China, however, has commercialized GM tomatoes, as well as cucumbers and a variety of pepper. US Dairy products may contain milk from cows injected with rbGH. And both meat and dairy products usually come from animals that have eaten GM feed. Even honey and bee pollen can contain GM sources.

2. There are genetically modified food additives, enzymes, flavorings, and processing agents in thousands of foods on the grocery shelves as well as health supplements. For example, the rennet used to make cheese is often a genetically engineered version. It is not allowed in organic cheese. Aspartame, the diet sweetener, is a product of genetic engineering. And GM bacteria and fungi are used in the production of enzymes, vitamins, and processing aids (xanthan gum, for instance, is a product that may be derived from a GM process).

3. Watch out for GM foods in oils: Soy, corn, canola or cottonseed. Unless the oil specifically says “Non-GMO” or Organic, it is probably genetically modified. Non-GM substitute oils include olive, sunflower, safflower, butter, almond, and just about any other oil available. For each type of food there is usually a brand that is non-GM. These are often found in health food stores.

4. Does Organic Mean Non-GMO?
The new rules do not allow a crop to be called organic if it is genetically modified. But organic certification does not require GMO tests.

From Care2.com

The Heath benefits of Ginseng

Ginseng has been in use for some 5000 years and originated in Manchuria. The ancient Chinese called it ‘Ren Shen’ which means ‘Man Root’ due to the shape of the roots of the plant looking vaguely person shaped. The Chinese considered ginseng as a cure all plant, a rejuvenating palliative which could cure a large number of ailments. Due to the health benefits of ginseng tea, it was drunk in large quantities in china due to the popular belief that it prolonged life. Due to it’s popularity it was regularly traded for silk and at times it was more valuable than gold. Eventually demand became so high that the amount of Ginseng grown on the Chinese mainland was not enough and it had to be imported from Korea. Wild ginseng was driven to the point of extinction and commercial growing began.

Ginseng comes as either dried or fresh root which allows its consumption either immediately or easy storage for a later date. It can be purchased as a whole root, sliced up, dried as a ginseng powder or put into tea bags. Ginseng plant leaves are also used quite commonly but these are not considered as important as the root of the plant because they are supposedly not as powerful as the roots. The ginseng that is commercially available is either white ginseng or red ginseng. Both types are grown for about 6 years before they are harvested for the industry and the roots and leaves separated. The difference in the types of ginseng (white and red) all comes down to how the roots are processed. White ginseng is processed by the roots being peeled and dried in the sun turning them a yellowish white colour. With red ginseng the roots are left unpeeled and are steamed which turns them reddish-brown in colour and is dried.

So what are the health benefits of ginseng? While ginseng back in ancient China was seen as a cure all plant, modern research has refuted this claim somewhat. The studies that have been carried out have produced some controversial results, though the research carried out has not been extensive. A great many people do swear by ginseng tea and drink large quantities of it every day. According to the ginseng drinkers they experience a number of health benefits which are listed below:

• Ginseng can help combat tiredness and fatigue
• Ginseng can help combat stress both physical and mental
• Ginseng can aid breathing and respiration
• Ginseng can boost your immune system
• Ginseng can help with pain relief for headaches
• Ginseng can help control diabetes
• Ginseng can aid stomach ulcers, even curing them in some instances
• Ginseng can aid the bodies circulation
• Ginseng can help with TMJ (Temporomandibular Joint Syndrome), an inflammation of the muscles connecting the jaw to the skull. This is the most common cause of face pain after toothache.
• Ginseng can help reduce the symptoms of asthma
• Ginseng can help with chronic diarrhoea

This is a guest post by Lisa Roberts. Lisa is an avid health writer and researcher and co-writes a popular weight loss website.

 Check out the cholesterol percentage listed in the nutritional information. If it’s more than zero, the product has animal ingredients. Animals are the only source of cholesterol in processed foods.

• Be on the lookout for items that don’t list the full contents if each ingredient. Things such as ‘natural flavours’, for example, are not vegan friendly.
• Don’t confuse pareve or kosher with vegan. Kosher simply means that meat and dairy do not appear together in the food. While pareve items may not contain either meat or dairy products, fish, eggs and honey are considered acceptable, so any products labeled as such should be read with care.
• A product labeled as ‘natural’ doesn’t indicate that it’s vegan. After all, goat’s milk and honey are “natural”, but they’re not something vegans want to use or ingest.
• Also beware of labels marked ‘non-dairy”. Surprisingly enough, they’re usually not. The term was coined in consideration of the dairy industry and is directed at the lactose intolerant market. It means only that the food is not primarily dairy based.
• Don’t be fooled by the ‘no animal by-product’ or ‘cruelty-free’ labels either. The first may contain animal products—as opposed to by-products—while the second means only that the product was not tested on animals, which is a separate issue and doesn’t guarantee a product free of animal derivatives.

Alternative Names for Animal Ingredients

Although English might be the language you speak everyday, what you see on the food ingredients list may seem more like Greek. There are many alternative names for things like milk and eggs and other non-vegan food components. These are just a few examples:

• Casein – a class of milk proteins often found in items marked ‘non-dairy’
• Ghee – a common milk derivative
• Albumen – protein found in egg whites
• Cochineal/Carmine – a coloring agent made from ground up beetles
• Oleic acid – fat from sheep or cattle
• Rennin/Rennet – enzymes from a calf’s stomach
• Calcium Stearate – a mineral usually derived from hogs and cattle
• Gelatin – protein from animal bones, cartilage, tendons, and skin
• Glycerides (mono/di/tri) – glycerol from animal fats
• Stearic acid – animal fats and oils
• Lecithin – phospholipids often from animal tissues and eggs
• Pepsin – enzymes gathered from pigs stomachs

List of Hidden Animal Foods

This is a list of common (and some not-so-common) foods that contain hidden animal products, followed by which non-vegetarian ingredient they contain.

The ingredients in packaged foods change regularly. Always read the label for the most up-to-date manufacturing information. When in doubt, the best way to tell if an ingredient is animal-derived or not, is to inquire the company about it.

Canned Goods and Non-Perishables

• Soup base / stock / bouillon: meat or fish fat
• Vegetable soup: meat or poultry broth
• Worcestershire sauce: anchovies
• Lard: solid animal fat
• Caesar salad / dressing: anchovies, possibly bacon
• Refried beans: lard
• Beans in tomato sauce: pork

Bakery, Bread and Crackers

• Crackers: may contain animal-derived enzymes
• Amino L-cysteine: derived from animal hair or feathers
• Whey protein: a milk product
• Omega-3 enriched bread: may contain fish oil

Candy, Desserts and Confectionary

• Marshmallows: gelatin (made from animal bones)
• Hard / chewy candies like Skittles or Starburst brands: gelatin
• Jell-o or gelatin desserts: gelatin
• White sugar: filtered using animal bone char
• Pie crusts: store-bought and some homemade contain lard and/or butter
• Glazed/candied cherries: cochineal/carmine (insect colouring)
• Candies made with red food colouring: cochineal/carmine

Produce

• Apples, candy apples: shiny read coating made from beetles (cochineal/carmine)
• Caesar salad (pre-packaged): anchovies, possibly bacon

Dairy/Frozen/Refrigerated Products

• Frozen hash brown potatoes: some contain lard
• Yogurt or sour cream (especially low-fat brands): gelatin
• DHA-enriched products (for example; milk, orange juice, margarine, cheese, bread but not omega-3 eggs): gelatin
• Cheese: rennet (scraped from the stomachs of cows)
• Margarine: gelatin, whey powder, casein
• Soy cheese: most contain casein (a milk protein) to help them melt

Beverages

• Beer
• Wine

Note: not all beers and wines are made using animal products. Whether a beverage is made using animal products or not, this information is not listed on the label. No animal ingredients are present in the final product (beer, wine) but some are filtered with animal products like isinglass.

• Bloody Mary cocktail: anchovies (in Worcestershire sauce)
• Bloody Caesar cocktails: clam juice and anchovies (in Worcestershire sauce)
• Fruitopia brand drinks: some flavours contain carmine (crushed insects) as a colouring

Other

• Medications: anything listed as a “gel-cap” contains gelatin
• Medications: red colouring in capsules may contain carmine
• “Natural colour”; “Natural flavour”: may be animal- derived (such as beef broth) or vegetable-derived. The source does not have to be specified on the label.

Non-Food Items

Vegetarianism and veganism extends beyond food to clothing and lifestyle. The lifestyle excludes:

• Leather, fur: animal skin, pelt
• Down bedding/comforters and pillows: duck or goose feathers
• Soap: most contain animal fat (sodium tallowate)

This may seem like a lot but don’t worry; you’ll soon get the hang of it and your shopping time will decrease. It’s a good idea to take along a more complete list of animal ingredients with you on your first few forays to the grocery store as a vegan. While eating animal free can be a challenge at first, there are plenty of places to go for in-depth information and delicious animal friendly recipes.
 

Remember:

It’s impossible to be 100% of anything so just do the best you can! And don’t worry about little slip-ups or accidents, everyone makes them, especially in the beginning. A healthy or veg*n lifestyle is also a journey of growth and learning, so take every day in stride, and don’t let a little mistake steer you off your path of better well-being.

And the more processed foods you avoid, the easier it will be to avoid animal products.

Beets are a vegetable that definitely doesn’t receive the credit it should. Beets are very nutritious; the juice is rich in natural sugar, sodium, sulphur, chlorine, iodine, copper and vitamin B1, B2, C and bioflanoids. And its beautiful rich reddish purple color means it’s high in beta-carotene. Some holistic practitioners believe that beet juice combined with other juices like carrot and cucumber are excellent for cleansing and restoring the health of the kidneys and gallbladder. Additionally, being a fibrous root, it is excellent for aiding in and eliminating constipation. Beets are delicious baked, shredded in salads, roasted or steamed.

If you’re not fond of its different earthy taste, but still want the great nutritional value of this vegetable, then check out the recipe below for a chocolate cake made with beets. And don’t worry, you can barely taste the beets. This cake is also basically guilt-free, so feel free to have more than one slice.

Ingredients:

• 1 can cooked beets (fresh can be used)
• applesauce
• 1 tsp. vanilla extract
• 1 tsp. apple cider vinegar
• 1 cup whole wheat flour
• 1/2 cup white flour
• 1/2 cup cocoa
• 1 cup sugar (I used agave nectar)
• 2 tsps. baking soda
• 1/2 tsp. salt
• 1/4 tsp. cinnamon

Instructions:

Puree beets in a blender or food processor with a quarter-cup of water. Pour the beets into a large measuring container and add enough applesauce to bring the total to two cups. Mix in the vanilla and apple cider vinegar.

Now, mix all the other ingredients; then fold in the beet mixture and mix it all thoroughly. Once the batter’s ready, bake it in a pre-greased 9×13 pan at 325 degrees for 35-60 minutes, or until a toothpick comes out clean.

Allow the cake to cool before serving. Top with an icing of your choice, if desired.

My review: This cake was really good! I used zero sugar though so I wasn’t expecting it to turn out exactly like it was supposed to. It was more like a brownie than a cake, but still good all the same. I would have liked to be a little more rich, but it is a great way to get in the nutrition of some beets, and it was also very easy to make.

Chelsea Handler recently took a stand for animals on her late-night show, Chelsea Lately on E. It all started when Kelly Bensimon from Real Housewives of New York went shopping for a fur vest and claimed, “It’s amazing to have an orginization like PETA, but I’ve always been a great fur wearer.” She continued on to say, “Do I wear fur? Yes. Do I support the abuse of animals? Absolutely not.”

…Wow. Does that statement make an ounce of sense? Absolutely not. Was it extremely hypocritical? Yes.  

The quick-witted Chelsea Handler fired back with a pro-animal stance, stating “Really? You don’t abuse animals? I think the chinchilla who just had his hide ripped off might disagree. You think you’re a great fur wearer? You know who wears it better? The innocent animal it came from. This is not a smart move. You just taunted PETA on national television while wearing an unattractive fur vest.”

Chelsea’s heart is certainly in the right place. She’s also made the compassionate move of adopting a dog from an animal shelter. Check out the video above.

Newlyweds Portia De Rossi and Ellen DeGeneres have become vegans, because they both love animals so much. Former Arrested Development star De Rossi reveals she and her wife went meat and dairy-free late last year- and De Generes’ healthy diet choice is already paying off for her. The actress explains, “We just made that shift in our lives. The benefit of it is weight loss. For her more than me. Her body responded to it very well. It is amazing. “We are just both very happy. It feels like such a compassionate choice. We are such animal lovers, why stop short of cows and chickens? It didn’t make any sense.” And De Rossi admits she and her wife have been working towards becoming vegans since their very first date. She adds, “When Ellen and I first got together I was wearing fur and Ellen was wearing very expensive Italian calfskin leather. She was giving me a hard time about wearing the fur and I said, ‘Why is a fox any more important than a cow?’ “We took that idea and went all the way with it. We are doing what we can.”

The hilarious comedian loves her vegan lifestyle so much; she wants everyone to know it, and she’s dedicated a page of her Web site to promoting her cruelty-free existence. She writes the following:

I personally chose to go vegan because I educated myself on factory farming and cruelty to animals, and I suddenly realized that what was on my plate were living things, with feelings. And I just couldn’t disconnect myself from it any longer. I read books like Diet for a New America and saw documentaries like Earthlings and Meet Your Meat, and it became an easy choice for me.

If you choose to educate yourself, it’ll be an easy choice for you, too. Click here to take a look at a variety of reasons for living a vegan life.

This is wonderful because her powers of persuasion are undeniably charming, and what better person to convince people to make the compassionate, healthy, and environmentally conscious decision to go vegan.

 Blissed Out is dedicated to bringing the purest, most bliss inducing chocolate to the world.  

We specialize in the highest quality organic, gluten-free, dairy-free, raw chocolates.  Raw cacao, the main ingredient in all Blissed Out chocolate is one of the world’s most nutrient dense foods.  Vast arrays of its nutrients are destroyed in the conventional chocolate making process.  We at Blissed Out hand craft each small batch of chocolate in such a way that ensures the over 300+ antioxidants, enzymes, vitamins, and minerals remain intact.

Sounds amazing, right? Inspired by a 30-day vow to live as a raw foodist, Erika Martin started Blissed Out, which is dedicated to bringing hand-poured, raw truffles to the masses. The raw chocolate company is changing the way some cities eat sweets.

“I did the raw food diet on the conditions that I could still have my two vices of chocolate and wine. During that time, I was introduced to raw cacao, which I love. It’s totally different than regular chocolate . . . I almost clung to it in an addictive way,” says Martin. While on the diet, she realized how difficult it was to find raw truffles, bars and chocolates on par with high-end chocolatiers.

The conventional chocolate-making process requires heating, dairy and refined sugars, all of which are eschewed by raw foodies. Eating raw means that 75% to 100% of your diet consists of unprocessed, living, uncooked organic produce; once food is heated above 118 degrees, it becomes more difficult for the body to process.

After staying raw for almost a year, Martin eased up on the restrictions but stuck to gluten-free whole foods. Her chocolate obsession, and dedication to finding a way for raw to taste real, never subsided. It took her one month of research and development, which “consisted of me eating a whole lot of chocolate.”

After putting her tastebuds to the test, she came up with a line of raw chocolate truffles flavored with mint, cashew, goji berry, citrus and, of course, classic rich dark chocolate. Everything is organic, gluten free, dairy free and raw. The ingredients lists on her products are short but sweet: cacao powder, cacao butter and cacao paste, sweetened with honey and agave, which is emulsified with coconut oil instead of soy lecithin. The use of coconut oil makes for a fudgey texture that’s frankly addictive. Instead of refined sugars, she uses local, cold-packed raw honey from Honey Pacifica. The chocolate is treated at a very low temperature to maintain it’s “raw” status. The result is a dense, rich dark chocolate truffle.

The chocolates are available at a few natural foods stores, including Erewhon, Nature Well and Euphoria Loves Rawvolution, as well as a few stores in Austin, Texas.

The Department of Agriculture issued new rules on Friday meant to settle a dispute in the organic agriculture industry over how much time cows at organic dairies must spend grazing on pasture. The ruling was cheered by many in the organic industry who said it would shore up consumer confidence in organic milk and could force some larger dairies in Western states to change how they operate.

“This is the biggest deal in the organic community for many years,” said Miles V. McEvoy, the deputy administrator of the National Organic Program, the arm of the agriculture department that regulates the organic farming industry.

“Because of the controversy and the complaints against some of the larger Western dairies, it has really affected consumer confidence in the organic label. That’s why it’s so important for us to set the standard and say that organic livestock are pasture-based.”

The new rules clarify an older requirement that said only that organically raised livestock had to have access to pasture. That left a loophole for some dairies that would put cows out to pasture only during periods when the animals were not giving milk or would feed their animals almost exclusively on grain or other feeds.

The new regulations, which go into effect in June, are much more specific. They say that animals must graze on pasture for the full length of the local grazing season. The season will be determined by local conditions and agriculture authorities, like organic certifiers or county conservation officials, not by the dairy alone. While the grazing season must last at least 120 days, in many areas it will be much longer. The rules also say that animals must get at least 30 percent of their food from pasture during the grazing season.

Aurora, which supplies organic milk for the private label brands of several supermarket chains, agreed to make significant changes in 2007 after the agriculture department threatened to revoke its organic certification. Among the changes, the dairy agreed to give its animals greater access to pasture.

The new rules also apply to cattle raised for beef. In the case of beef cattle, however, the requirement that 30 percent of food must come from pasture is lifted during the so-called finishing period, which is when the animals are being fattened for slaughter and are often fed on grain. During that period they must still be allowed to graze, however.

Click here for full article.