Through the program, EarthSave has helped people reverse diabetes, heart disease and  entire lists of maladies. They have empowered people to heal their bodies with food and have given them the tools and instruction to do so.  They have shown these recipients that plant based diets are for all of us and are very affordable.

According to their site;

“It is not enough to advise people to change their diets. It’s not enough to simply suggest people eat more fruits and vegetables. Populations benefit most when they receive education, demonstration, guidance and personal/community support.  Meals For Health teaches a lifestyle and plant-based diet, which is proven to reverse serious diseases, get subjects off medication, and greatly improve the participants’ quality of life. Until now, these programs have been available exclusively to wealthy individuals or employees of forward-thinking companies. We make them available at no cost to needy individuals and families.”

“Our thirty day Meals for Health program helps low income participants reduce their health care costs, and puts them on a path of wellness and recovery, using a low-fat plant-based diet. EarthSave is guided by founder John Robbins’ philosophy: May all be fed, may all be healed, may all be loved.”

The graduates’ stories from the pilot program with the Sacamento Food Bank were absolutely astounding. Peoples lives had changed. They threw out their diabetes, high blood pressure and cholesterol  medications. They lost weight and regained their self esteem.  Below is a link to a seven minute video showing the success of the pilot program. It is inspirational and moving enough to bring us to tears.

This program is a victory for so many people.  It proves that given the education, support and access, people who might not otherwise have been exposed to this information or understood how they can take control of their health through food, can do so when given a chance.  It makes so much sense on many levels as a society to extend this reach into under-served populations especially.

If you take even one prescription drug a day…I assure y9u,the testimonials on this video will make you want to eat a bowl of quinoa, ditch the meat and dairy and be drug free for the rest of your days. You can do this for your health and for your pocket-book. We know that plant based diets can reverse diabetes, heart disease and high cholesterol. This has been proven over and over again…not by hippies in vegan t-shirts but by doctors and their patients. Now that we know definitively, I think we owe it to ourselves to try.

Great work EarthSave!  Meals for Health success video

Have a delicious holiday weekend.

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Last night I made sandwiches using crisp romaine leaves, cucumbers, red peppers and carrots. If you saw Mondays sandwich post you may be asking yourself, has Sherry lost her mind and is now living on sandwiches alone? Well friends, that is partly true. This week my frigid Michigan town has been a smothering  85 degrees and I am loving every moment of it.

I really can not get enough of sunshine and warmth.  I can hardly stop to eat. I want to soak it in and make it a sense memory for when January returns. Quick sandwiches using whole food ingredients seems like a great idea to me. Making food like this does not  cut into my play time and it fuels me for strength and greatness.

Horseradish Hummus

by: S. Duquet

Ingredients

2 15 oz cans of organic chick peas, drained

1 15 oz can of organic great northern beans, drained

4 Tbsp prepared horseradish* see note below

1/4 C or more fresh lemon juice

1/2 C water

2 tsp garlic powder

Make it Happen

~Put all ingredients into your food processor or blender and blend until insanely creamy

~Add lemon juice or water as necessary to create a creamy texture. If your prepared horseradish is vinegary than you may want to use less lemon juice and more water. As you are blending, give it a taste, see what you think and add accordingly. Hummus is always a work in progress. I am always full by the time I finish making a batch of hummus because I have tasted and tweaked it so many times.

*Most prepared horseradish is bottled with a brine like mixture of  vinegar and salt. However, grab one with as little sodium as possible. The one I chose only has 10 mg of sodium per serving. The amount of prepared  horseradish I used created a zippy amount of heat. The one you purchase maybe be more or less tangy than mine so adjust for your own taste and enjoy.

Have a delicious day

The post 5/22 Zesty Horseradish Hummus Sandwiches appeared first on Exploits of a Vegan Wannabe.

Over the weekend I bought  a package of Field Roast Wild Mushroom deli slices. I had never had them so I thought I would give them a go. I knew I had a busy week and thought..these could come in handy.  This afternoon in haste and hunger I decided that tonight was Sandwiches For Dinner Night.  Depending on how busy my Summer  becomes, it could potentially become a weekly holiday.

Field Roast makes vegan meats using seitan, which is made from vital wheat gluten. They use  all natural ingredients and very few of  them. I have found that the longer I have been vegan, the more I have been moving  away from long  ingredient lists, even on vegan products. Field Roast creates their products without using unrecognizable ingredients and that tastes good to me.

The deli slices come in three flavors, Lentil Sage, Wild Mushroom and Smoked Tomato.  We choose the Wild Mushroom because it sounded exotic and I could envision it in a wrap with peppery arugula and hummus. My vision came true this evening when I wrapped it in a whole wheat wrap with hummus, cucumbers and arugula. It was my post workday, post bike ride sandwich for dinner and it was sensational; exactly what I needed. It has been a long day and like many of you, sometimes I just need to get it done.

Having high quality vegan deli slices in the fridge was like my hippie version of  going through the drive thru.  If the drive thru served food that fueled my body and mind while caring for the planet and all of its residents than yup…it was just like that. Field Roast crafts foods that taste great and are easy to use.

Their deli slices were a fantastic find and made this Meatless Monday possible. Even when I would rather be on my bike than in the kitchen, I still have to eat and when it is this easy to make it meatless, why wouldn’t I try?

On the Field Roast site you can type in your zip for locations that sell their products in your town. If you have not yet tried their Hazelnut En Croute ….it will blow your mind.

Have a delicious day.

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The following article arrived in my inbox yesterday in a Hungry For Change newsletter.  It is, “Three Easy Ways to Clear Away Toxins Daily” by Carolanne Wright.  I read it and they are in fact easy enough to do everyday, logical ways to detoxify simply.  I bet if you added even one to your daily routine it would be beneficial. That feels sustainable to me and worth a try.  Below is the article in its entirety. Enjoy.

Detoxification need not be something to dread as an expensive, complicated and exhausting ordeal.

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While in the Dominican Republic, we went zip lining.  I had never been before so I had no idea what to expect.

Our trip began with an hour and fifteen minute open air truck ride to the mountains. We drove away from the ocean into dusty, scorching hot villages, through pouring rain and fields full of palm trees and cows. The terrain was rough and our truck eventually turned on a rocky lane and steadily ground up the side of the mountain making the most horrific noise.

Looking back I realize that the truck ride was infinitely more scary then careening through the  jungle canopy, dangling from a cable at fifty-five miles per hour. Its all perspective I guess.  At one point, our truck came to a grinding halt on the side of the mountain. In that moment I believed we would  begin to slide backwards to our deaths. I heard the driver yell something in Spanish so I decided to peer out the side of the roll bars. There were a dozen wild horses in the road surrounding our truck so we waited for them to go around. It was wild and stunning. The rest of the way up the mountain there were children on burros, bananas dangling from trees and more mango than I have seen in my lifetime. I silently thought, “We did not pay enough for this excursion.”

Zip lining was unlike anything I have ever experienced. The safety of my harness made it possible for me throw my arms out wide and unleash the potential of my lungs. I heard my voice reverberate through the tops of the trees, loud and exhilarated. I was not afraid. We did sixteen zips throughout the day.  Some as high as five hundred and fifty  feet and as fast as fifty five miles per hour.  Because it was pouring rain, the guides told us we would be travelling on the cables faster than normal. They showed us how to slow ourselves down. I conveniently forgot. I felt  alive and I was not afraid. It was magnificent.

As we finished our last zip and walked toward the tower where we had begun, we saw pineapple growing next to the path. I have never seen pineapple in its natural state. It looked  strange and out of place  until I realized that it belonged there and I did not. Awesome. There was an entire bush dedicated to creating one pineapple. I will never again grouse at the cost of pineapple. I had no idea.

We finished our excursion enjoying a buffet of fresh coconut, pineapple and watermelon. There were guides to tip and  congratulatory photos to take before  boarding our truck back to the resort.  The ride home wasn’t nearly as scary. You could say it was because I knew what to expect , but I know it was because I was leaving a little bit different than when I had arrived. I had soared through the jungle with lungs wide open and a heart free from fear. Definitely worth the trip.

Here is one of my favorite pineapple recipes. Enjoy. Grilled Pineapple Steaks w/ Fresh Banana Ice Cream

Have a delicious day.

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We are home from the Dominican Republic and I have the most easy and delicious  recipe to share with you, plantain steak fries. While we were in the Dominican we enjoyed plantains at almost every meal. They were mashed and sliced, salty and sweet. I looked forward to them everyday and  found myself wondering , “Why don’t I make these at home?”  They are easy to find in every major grocery store and are inexpensive.

They are like  the weathered, more rough and tumble version of the common banana. The Marlboro Man of fruit and I used to just pass them by….but not anymore. You are going to love these for as an appetizer, side dish or snack.

Plantain Steak Fries

Serves 4 as an appetizer

by: S. Duquet

Ingredients

2 plantains peeled, halved, then sliced lengthwise

1 tsp liquid coconut oil

Dip of your choice ( we used salsa verde and spicy BBQ sauce)

Make it Happen

~Preheat oven to 350 Degrees

~Peel, halve and slice plantains

~Arrange on a parchment lined baking sheet

~Brush each piece with coconut oil on both sides

~Bake for 20 minutes, remove from oven, turn them over, then bake for an additional 10 minutes or until golden brown.

Serve with your favorite dipping sauces as an appetizer, side dish or snack. They are crunchy and soft like steak fries with the exotic flavor of a  Caribbean  plantain.  

*Plantain notes-When choosing plantains for baking, keep in mind that the more yellow/brown or black your  plantain, the sweeter it will be and the more it will brown when cooked.

If your plantains are more green, they will turn out more savory like a potato. Both are delicious and I encourage you to try them both ways. I baked both and had the sweeter ones with salsa and the more savory ones with spicy BBQ sauce. Also note that if you purchase them green, they will begin to ripen and yellow on your counter in a few days.

I hope you give plantains  a try soon, they are a great addition to the table in the Dominican and anywhere.

Have a delicious day.

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Although I have been a food loving vegetarian for more than fifteen years and vegan for nearly three, I have to admit…I am frequently surprised by tofu. After all of these years, I am still suspect of the strange white block and I don’t know why.

It is most often better than I think it will be, easier to prepare and more transformable than most any ingredient I have ever worked with. When will I be willing to let my guard down for tofu? This recipe has certainly gone a long way toward growing my trust. I hope it will do the same for you.

BBQ Tofu Fries

by: S. Duquet

Serves 4 as entree or more as an appetizer

Ingredients

15.5-16 oz pkg. organic extra firm tofu

Natural BBQ sauce for brushing and dipping  ( I enjoy both Trader Joe’s & Organicville brands)

Spray oil or oil of choice (I used coconut oil)

Make it Happen

~Preheat oven to 375 degrees

~Drain and pat dry your tofu

~Carefully slice tofu into the shape of french fries. Not too thin or you won’t be able to pick them up and eat them with your hands….diminishing the joy for all.

~Lightly coat baking sheet with oil of choice and place fries on pan in a single layer.

~Paint each fry with BBQ sauce using brush or the back of a spoon. Be generous.

~Bake for 30 minutes

~Flip and brush the  other side liberally with BBQ sauce. Bake for an additional 15 minutes or until firm enough to pick up and enjoy.

Serve with a side of sauce to encourage excessive dipping and a colossal serving of grilled veggies. It is nutrient dense, fun finger food. I know that feels counter intuitive but it doesn’t have to be. These fries can be enjoyed cold in a lunch box or at your desk for a middle of the day brain and body booster.

Have a delicious day.

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As you know, I absolutely adore Mexican Food. I could eat it everyday and have even tried. I love the heat, the savory and the warm combination of flavors like cinnamon, cumin and peppers. It can be zesty with lime and crunchy with veggies. There are beans galore and grains to be enjoyed. Tostadas, tortillas and tacos that come flat, folded, soft or hard. Mexican food is my comfort food, my splurge and my health food.  Love that.

Here are five of my favorite Mexican inspired recipes that you can bring to your table to celebrate Cinco de Mayo.  For starters, try the Poblano Queso or Yucca Chips and Fresh Corn Salsa.    They will whet those Mayan tastebuds and get you in the spirit.  Next, consider either of these delectable entrees, Portobello and Bell Pepper Burritos or Stuffed Poblano Peppers.  Each one is a bright and hearty meal.  Finally, what would dinner be without dessert?  If you are a chocolate fan, the Mexican Hot Chocolate Cookies are a sassy sweet just for you.  I have to admit that sometimes I even dream about them.

Follow the links below to each of the recipes for a celebratory Vegan Cinco de Mayo.

Yucca Chips

Poblano Queso  

Yucca Chips and Fresh Corn Salsa 

Portobello Burritos

Entrees

Portobello & Bell Pepper Burritos w/Cilantro Sour Cream

Hot Chocolate Cookies

Stuffed Poblano Peppers

Dessert

Mexican Hot Chocolate Cookies

Tener un día delicioso.

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Today is our first full day in Punta Cana. It is my hope that by this evening I will have consumed my weight in plantains…served in many creative and delicious ways. Plantains are a staple in many Mexican and Carribbean diets. They are readily available, easy to make savory or sweet and inexpensive.

The first time I had plantains, I was in Puerto Rico and  they were made into patties and topped with salsa. We devoured them and then ordered more. When I returned home I re-imagined the recipe with a healthful, less deep fried twist. I wanted to share an easy to replicate plantain recipe for a Carribbean inspired meatless meal. You are going to love these.

Savory Plantain Cakes

by: S. Duquet

Ingredients

2 ripe yellow plantains

1/4 cup black olives chopped

1/4 cup diced green chiles  (canned and drained)

1/2 of a large red bell pepper diced

1 tsp. Cinnamon powder

1 tsp. garlic powder

1 tbsp ground Cumin

Make it Happen

~Peel then cut plantains into 2-3 inch slices. Fry in pan with cooking spray or oil of your choice (coconut would be amazing) until brown on both sides.

~Put all of the cooked plantains in a bowl and mash like potatoes. Add spices and  continue to mash until soft. Add remaining vegetable ingredients and mix thoroughly.

~Make 1/4 cup patties and then brown on both sides in sprayed pan.

Serve with black beans,  guacamole and salsa  for an authentic island experience.

This is an exciting appetizer or meal. It is savory and slightly sweet with hints of global knowledge. Food from distant lands found right in your supermarket. Almost every grocery store I have ever entered sells plantains right next to the bananas. Now you have a reason to put a few in your cart and give it a go.

Have a delicious day.

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Last year was the  first  time we had ever been to an all inclusive resort. Before we booked we talked about the potential of there not being a lot of vegan food there. Because many resorts are geared toward satisfying the palates of the European and American traveler, there is often meaty fare served in abundance.

Only because I am a trooper, and vegan investigator, I told Sandy that if I had to, I could survive on papaya and tequila. We gave our first all inclusive a try. I did live on fresh fruit and tequila, but there was also more vegan food than I could have consumed in three weeks. The vegan options were outstanding.

Many cultures are inherently vegan by nature. Their most authentic foods do not contain meat because in many cultures, meat is a luxury, a condiment or consumed on special occasions. While in Cozumel we enjoyed guacamole by the bucket load, beans of all kinds and exciting salads spritzed with fresh lime and sea salt. There were sweet coconut stuffed limes and authentic delicacies that were vegan because they had always been vegan.

So, I am applying the same optimism to our all inclusive in the Dominican.  If I have to…I am prepared to live on mojitos and watermelon. After the longest Michigan winter in the history of the world…I am begging to see the sun and to get a much needed dose of vitamin D. I welcome the opportunity to bare my white legs in all of their glory and declare in a voice much too loud for the pool bar,  ” I am a vegan on holiday!!”  I have scheduled a few posts while we are away that I hope you enjoy.  I look forward to vegan travel in the Dominican and sharing the trip with you when I return.

Have a delicious weekend.

Punta Cana image courtesy of only_apartments.com

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