Russell James

If your craving something with a Mexican flare, look no further. Russell James came up with this great alkaline soup that will hit the spot. Please try this one and many of his other recipes here or at my alkaline website.

Russell James Website Click HERE

Avocado Lime Soup

Serves 4

  • 2 avocados
  • 3/4 of a medium cucumber
  • 1 stalk celery
  • Juice of 1 lime
  • Small handful of fresh coriander (cilantro)
  • 2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1 teaspoon tamari
  • 1 cup water (if wanting warm soup use hot water)
  • Sour cream and chopped chives to garnish
  1. Blend all ingredients, except the sour cream and chopped chives in a high-speed blender until smooth.
  2. Transfer to a serving bowl and garnish with sour cream and chopped chives.

Sour Cream

  • 1 1/2 cups cashews
  • 2 tablespoons lemon juice
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 1 cup water
  • 1/2 teaspoon salt
  1. Blend all ingredients in a high-speed blender. Add a little extra water one tablespoon at a time if you’re having trouble getting the cashews smooth.
  2. Transfer to a bowl or squeezy bottle keep refrigerated. Will firm up a little in the fridge which makes an excellent dip for crudite.

Diet for a New America John Robbins

Diet for a New America: How the Food Movement is Gaining Strength

By Ocean Robbins

Our food chain is in crisis. Big agribusiness has made profits more important than your health — more important than the environment — more important than your right to know how your food is produced.

The United States now spends nearly 20% of GDP on health care, and levels of obesity, diabetes, and chronic illness are higher than ever.

But even as so many people are suffering, beneath the surface, a revolution has been building.

From rural farms to urban dinner plates, from grocery store shelves to state ballot boxes, people are rising up and taking action. We’re beginning to reclaim our food systems and our menus, and we’re taking responsibility for our health.

In the seven years after my dad and colleague, John Robbins, released the first edition of his landmark bestseller Diet for a New America in 1987, beef consumption in the United States dropped by 19%.  The National Cattlemen’s Association, not pleased, pointedly blamed Diet For A New America.  Since then, beef consumption has continued to slowly drop, while organic food sales have increased over 26-fold, to now exceed 4% of market share.

This year marks the release of the 25th anniversary edition of Diet For A New America, and it couldn’t come at a more opportune time. People are taking an increasing interest in the way that the animals raised for food are treated. In fact, a poll conducted by Lake Research partners found that 94 percent of Americans agree that animals raised for food on farms deserve to be free from cruelty. Nine US states have now joined the entire European Union in banning gestational crates for pigs, and Australia’s two largest supermarket chains now sell only cage-free eggs in their house brands.

The demand is growing for food that is organic, sustainable, fair trade, GMO-free, humane, and healthy. In cities around the world, we’re seeing more and more farmer’s markets (a nearly 3-fold increase in the last decade), and more young people getting back into farming. Grocery stores (even big national chains) are displaying local, natural and organic foods with pride. The movements for healthy food are growing fast, and starting to become a political force.

Earlier this year, California voters put an initiative on the ballot that called would have mandated the labeling of food containing GMOs. Monsanto and their buddies in the pesticide and junk food business were forced to spend $46 million burying California’s voters under an avalanche of deception in order to narrowly defeat California’s Proposition 37 in the November election. Although they won the battle, more than 5.5 million California voters had come out in favor of the “right to know”. It was clear that the natural foods movement was becoming not just a lifestyle choice for a few hippies, but a political force to be reckoned with.

Now organizers in 30 other states have begun building GMO labeling campaigns, and efforts to improve treatment of animals, to make factory farms pay for the pollution they produce, and to reform the food offered in school lunches are all gaining strength.

What You Can Do

Go to the movies. Eric Schlosser’s Food, Inc., Drs. Caldwell Esslestyn and T. Colin Campbell’s Forks Over Knives, and Jeffrey Smith’s Genetic Roulette are some of the most popular and insightful films currently on the market.

Boycott the bad guys. Many people are choosing to boycott companies that oppose labeling of GMOs, that treat farm animals cruelly, or that profit from the sale of junk food. Other consumers are choosing to buy from the good guys. For example, the non-profit Non-GMO Project, which offers a 3rd party certification program, has now verified 764 products, and had a record-shattering 189 new enrollment inquiries in October.  You can also check out the farmer’s market nearest you.

Sign petitions for GMO labeling. Want to work for policy change? A team of organizations, led by Care2 and the Food Revolution Network, have launched a petition demanding that Congress label GMOs, and it has already generated more than 57,000 signatures. And last year’s JustLabelIt petition to the FDA, which generated more than 1.3 million signatures, is being revived in hopes that the FDA might eventually dig itself out of Monsanto’s back pocket.

Get politically engaged. For the passionate activist, there’s always more you can do, like lobbying your member of Congress, your mayor, your governor, your local media outlets, or your relatives. You can also join the Humane Society’s campaign for farm animal protection, or Farm Sanctuary’s work for animal welfare legislation.

Get engaged and informed. For a directory of organizations working for healthy, sustainable and humane food, as well as free access to dozens of cutting edge articles and tools to help you make a difference, you can join the Food Revolution Network.  Or check out the newly released 25th anniversary edition of Diet for a New America, the book that helped to launch the modern food movement.

Big agribusiness would probably like us all to sit alone in the dark, munching on highly processed, genetically engineered, chemical-laden, pesticide-contaminated pseudo-foods. But the tide of history is turning, and regardless of how much they spend attempting to maintain their hold on our food systems, we will prevail.

Ocean Robbins is founder and co-host (with best-selling author John Robbins) of the 75,000 member Food Revolution Network, an initiative to help you heal your body, and your world… with food. Find out more and sign up here.



Vegan Junk Food Book Review

Vegan Junk Food

225 Sinful Snack That are Good for the Soul

Lane Gold

No Meat, No Dairy, Lots of Love!!

Chapter 1-Breakfast of Champions: Something Savory, Lots of Sweets

Chapter 2- Deli Favorites: Sandwiches, Wraps. Burgers, and Sliders

Chapter 3- Comfort Foods Meets Takeout: Tempting No-Meat Entrees

Chapter 4- Crusts and Carbs: Pizza Pies and Breads

Chapter 5- Festive Grub: Vegan Party Essentials

Chapter 6- Dips for All seasons…and all Reasons

Chapter 7- Savory treats: With a Touch of Sugar and Spice

Chapter 8- Cakewalk (Pies, Too): Who Needs Butter?

Chapter 9- Candy and Cookie Fix: For the Ultimate Sweet Tooth

Chapter 10-Grab ‘n’ Go Sweets: Sinful Bars, Brownies, and more

A list of a few of the recipes–

Eggplant Bacon

Tator Tot Breakfast Casserole

Pecan Pie Muffins

Apple Fritters

Cinnamon Roll French Toast

Waffles with Creamy Maple Sauce

Portobello Cheesesteak

Bacon Egg Salad

Meatball Subwich

Pad Thai Wrap

Turkey Sliders

Chicken Pot Pie

Mac and Cheese Bake

Carne Asada Tacos

Tortilla Chip Soup

Takeout Fried Rice

Won Ton Samosas

Thai Pizz

Spicy Onion and Sausage Pizza

Tex-Mex Corn Bread

Ranch Garlic Bread

Baked Onion Dip

Sausage Puffs

Pizza Rolls

Zucchini Pancakes

Corn Fritters

Vegan Ricotta

Pineapple Teriyaki Sauce

Sweet and Tangy Bacon Dressing

Garlic Chive Dip

Chipotle Bean Dip

Carmel Sauce

Cheesy and Spicy Roasted Chickpeas

Cheesy Kale Chips

Layered Pizza Dip

Caramel Popcorn

Boston Cream Pie

Coconut Creme Brûlée

English Toffee

Vanilla Fudge

Sugar Cookies 2-Ways

Butterfinger Chunk Cookies

Almond Joy Bar Cake

PB&J Bars

Maple Pecan Shortbread Bars

Crispy Brownie Squares

Vegan Cooking for DUMMIES Book Review

Vegan Cooking for Dummies

Alexandra Jamieson, CHHC, AADP

Learn to:

Make your kitchen vegan

Cook more than 160 healthy vegan recipes

Enjoy breakfasts, snacks, soups, salads, sandwiches, entrees, sides, desserts, and more

Contents at a Glance

Introduction

Part I: The Lowdown on Vegan Cooking and Eating

Chapter 1: Vegan Eating Defined

Chapter 2: Vegan Nutrition from Soup to Nuts

Part II: Vegan Chef Strategies

Chapter 3: The Vegan Pantry Deconstructed

Chapter 4: The Right Tool for the JOb

Chapter 5: Focusing On the Principlies of Vegan Cooking

Chapter 6: Stocking Up: Savvy Shopping Strategies

Part III: The Good Stuff: Vegan Recipes

Chapter 7: Getting Vegan Jump on Your Day with Breakfast

Chapter 8: Bodacious Beverages

Chapter 9: Crafting Creative Condiments

Chapter 10: Dips, Sauces, and Spreads

Chapter 11: Savoring snacks and Appetizers

Chapter 12: Breaking Bread

Chapter 13: Salacious Salads

Chapter 14: Soups and Stews

Chapter 15: Sitting Down to Sandwiches and Lunch Wraps

Chapter 16: Enticing Sides

Chapter 17: Scintillating Sides

Chapter 18: Devouring Delicious Desserts

Chapter 19: Might Menus: Planning Out Your Vegan Week

Part IV: The Part of Tens

Chapter 20: Ten (Plus One) Emergency Snacks for Desperate Vegans

Chapter 21: Ten Quick and Almost-Homemade Vegan Meals

Appendix: Metric Conversion Guide

Index

Here are a few of the 160 healthy vegan recipes in Vegan Cooking for Dummies

Breakfast Burritos

Green smoothie

Ginger Lemon Tea

Seasoned Crumb Coating

BBQ a la You

Tartar Sauce

Teriyaki Sauce

Mango Ginger Salsa

7-Layer Dip

No-Nachos

Mouthwatering Rolls

Herbed Biscuits

Poppy seed Cake with Lemon Drizzle

Cabbage Slaw

Raw Wilted Kale Salad

Creamy Mint and Pea Soup

Kale and White Bean Soup

Red Chili

Un-Tuna Sandwich

Eggless Salad Sandwich

Grilled Tease Sandwich

Cold Soba Noodles

Mu Shu Tofu

Zucchini Lasagna

Tofu Dolmas

Anytime Stuffing

Maple Bars

Apple Pie Cookies

Raw-gave Coconut Bonbons

Carrot Cupcakes with Marshmallow Fluff Icing

Tapioca Pudding

Blueberry Pancake Pies

Cookouts Veggie Style Cookbook

Cookouts Veggie Style

225 Backyard Favorites–Full of Flavor, Free of Meat!

Jolinda Hackett

Great book to have to take advantage of that grill and family gathering when everyone else is cooking meat you will have something everyone will enjoy! This is a vegetarian cookbook that many of the recipes can be easily revised to vegan.

Contents

Chapter 1 Getting Ready for Your Backyard Feast

Chapter 2 Appetizers and Starters

Chapter 3 Grilled Salads and Meals

Chapter 4 Reinventing the Barbecue Classics

Chapter 5 Grilled Vegetables, Squash, and Sides

Chapter 6 Sandwiches and Burgers

Chapter 7 Tofu on the Grill

Chapter 8 Seitan and Tempeh

Chapter 9 Miscellanwous Mains

Chapter 10 Grilled Fruit and Desserts

Chapter 11 Off the Grill

Here is a list of a few of the mouth-watering recipes you will surely love!

Charred Edamame

Cheddar Jalapeño Poppers

Avocado Goat Cheese Quesadillas

Roasted Garlic

Tuscan Baby Artichokes

Gourmet Grilled Popcorn

Southwestern Barbecue Tofu Salad

Grilled Vegetable Tabbouleh

Grilled Pear and Romaine Salad

Lemon Couscous with Grilled Persimmons

Papas Asadas with Salsa Verde

Salty Sweet Kettle Corn

Red Curry Corn on the Cob

Garlicky Grilled Cauliflower

Cabbage Patch Pockets

Herbed Leeks with Lemon

Broccoli with Lemon Dill Sauce

Grilled Falafel Patties

Eggplant and Hummus  Panini

Chipotle Bean Burgers

Cumin-Rubbed Tofu

Orange-Glazed Tofu

Easiest Tofu Ever

Mango Teriyaki Tofu

Caribbean Jerk-Spiced Tempeh

Texas Hickory-Smoked Seitan

Prime seitan Au Jus with Horseradish Hollandaise

Orange Garlic Tempeh

Easy Pesto Pizzas on Pita Bread

Stuffed Poblanos

Tacos al Carbon

Easy Kid Kebabs

Mexi-Korean Kimchi Tacos

Italian Caponata Pizza

Peanut Butter Banana Smoosh

Grilled Peach Cinnamon Crisp

Grill-Baked Cranberry Pear Crisp

Smoky Applesauce

Coconut-Glazed Pineapple

Caribbean Rum and Ginger Fruit Skewers

Maple Baked Beans

Southeast Asian Slaw

German Potato Salad

Louisiana Coleslaw

Deli-Style Macaroni Salad

Super Meaty TVP Chili

THIS BLOG IS FOR INFORMATION PURPOSES ONLY.
DISCLAIMER WE RECOMMEND THAT YOU THOROUGHLY RESEARCH ALTERNATE POINTS OF VIEW AND MAKE YOUR OWN DECISIONS AS AN INFORMED CONSUMER OF INFORMATION. YOU ARE ULTIMATELY RESPONSIBLE FOR YOUR HEALTH. THIS BLOG IS NOT INTENDED AS MEDICAL ADVICE.
Some of the products on this blog were received for free in exchange for a review. I am honest in each review and remember just because I enjoy a product or a book informative doesn't mean you will. I (Margaret of Vegan Raw Food) will not be held responsible if it turns out that you regret the product that I reviewed and found favorably.