I recently posted a review for Crazy Rumors vegan lip balm. I have found another great vegan lip balm, HURRAW! a great all natural, vegan and made from premium raw and fair trade ingredients. One thing that I love about this lip balm is the shape, it’s oval versus round which helps to coat the lips better. I loved the Cinnamon Tinted Lip Balm; it was a great flavor and gave my lips a nice pink tint. My hubby loved the Vanilla Bean Lip Balm and he was also a big fan of this stuff. It’s great to find not only a vegan but also raw lip balm. I would definitely recommend these to any raw foodist or vegan looking for a new lip balm.
My husband and I are headed to Boston this weekend for a leisurely weekend away and I had a bunch of produce to use up. This morning I decided since I was going to be out of the house all day that it would be good to get something prepped for dinner ahead of time. We have been trying to eat high raw now that our winter CSA is over and we don’t have ridiculous amounts of rutabaga and turnip to use every week. This recipe is almost raw with the exception of the nutritional yeast which gives it a yummy cheesy flavor.
Ingredients (makes 2 large portions or 4 sides):
- 2 medium zucchini, sliced into 1/4 inch rounds
- 8oz button mushrooms, cut in half (you can also try baby bella or portobello if you’d like)
- 1 red bell pepper, chopped into medium sized chunks
- 1/4 cup nutritional yeast (if you want to make this totally raw you can omit this ingredient)
- 1/4 cup cold pressed olive oil
- 3T lemon juice
- 1t onion powder
- 1t garlic powder
- 1/2t salt
- 1/4t black pepper
- Toss the veggies with the nutritional yeast, olive oil, lemon juice, onion powder, garlic powder, salt and pepper; make sure everything is evenly coated.
- Spread evenly onto mesh dehydrator sheets (I used 2 in my Nesco).
- Dehydrate at 115F for 1-2 hours (this helps to reduce fermentation) then turn down to 105F for at least 10 hours but you could dehydrate these up to 24 hours if you want them really crispy.
Skinny Blood Orange Margarita
Margaritas are generally filled with sugar and can be anywhere from 250-500 calories.
This recipe is great and only around 150 calories a serving so you can enjoy your margarita without the calorie guilt.
Ingredients: (makes 4-5 margaritas)
- 8oz silver tequila
- splash of triple sec
- 1t agave nectar
- 3 limes, juice and zest
- 2 blood oranges, juice and zest
- 3-4 cups ice
Throw everything into the blender and blend to a slush.
Vegan Lasagna with Red Pepper “Ricotta”
- 1/2 a box of no-boil lasagna (4 portions)
- 3.5 cups spaghetti sauce (homemade or jarred)
- 2T Nutritional Yeast
- Red Pepper “Ricotta”
- 1 block of firm tofu, drained
- 1/4 cup nutritional yeast
- 1 red bell pepper, diced
- 3 garlic cloves, chopped
- 2t Italian seasoning
- 1t onion powder
- 1t garlic powder
- 1t salt
- 1/2t ground black pepper
Directions: Preheat the oven to 400F.
- To make the ricotta: place everything in a food processor and process until crumbly/texture of ricotta. If the ricotta seems a little dry while processing you can add water a teaspoon at a time to loosen up the mixture.
- To make the lasagna: in an 8×8 glass baking dish layer the lasagna starting with sauce, noodles, ricotta, sauce, noodles. You should have 4-6 layers and should end with sauce. Sprinkle with the nutritional yeast and cover with aluminum foil.
- Bake for 35-45 minutes, or as the directions on the lasagna noodle box recommend.
- Once out of the oven let the lasagna cool for 5-7 minutes. Then enjoy!
This past weekend while we were visiting the Big Apple my hubby and I met up with some of my girlfriends for breakfast at ‘SNice in Chelsea. To our disappointment we were unable to get sandwiches (which all sounded amazing) until 11am and we were too hungry to wait an hour so we decided to start with some lattes. After sipping on our lattes for a while hubz and I decided to split the tofu scramble wrap which was not bad and pretty filling. The GF’s went with a bagel with cream cheese and the other granola with fruit, yogurt and honey.
Everything at ‘SNice is vegetarian and all vegan options are marked accordingly. The menu is mostly that of salads and sandwiches with bagels and breakfast sandwiches in the morning. The place was pretty quiet for the sit in crowd until around 11am however there was always a line at the counter for take out bagels and coffee. I really would like to return during lunch ours to try one of their yummy salads or sandwiches. There is also a location in Brooklyn which I understand has a similar menu.
Friday night my husband and I had one of the most amazing meals of our lives. It was one of those meals that not only had amazing food but was topped off with the best service and experience at a restaurant that we have ever had. Prior to our trip away I had contacted Bun the owner of Miya’s Sushi about the vegan options as well as what was included in a vegan platter. He quickly responded back to me to give him to tell him how much we would like to spend and that he would put together a great vegan spread for us. Before we left he followed up on our reservation and told me to just let one of the guys know when we got there that we had a special vegan meal waiting for us. Much to our delight we were seated, ordered our drinks and then the food just started to come out. It was the best feeling to just sit down and not have to worry about what we were going to order and it was an exciting adventure to see what dish would be coming out next. Below are photos with descriptions of all of our dishes we had (we had 8 samples of vegan sushi rolls and I can’t remember what they all were):
Overall the food was amazing, the atmosphere was fun and the staff were great. Although Bun was not he created a magical experience for the two of us and I can’t wait to return for some more sushi.
My first impression of this book was that it seemed slightly morbid for a children’s book, however as I began to think about it there really is no easy way to explain to children why it is that we don’t eat animals. Although this book is slightly morbid for children it depicts accurate images of life for animals on factory farms, in the sea or in the rainforest in a way that children will understand. I think that the graphics are amazing in this book and that they are the closest thing to real photos of factory farms without actually having to show children such graphic pictures.
This book starts by introducing the idea that we are all Earthlings and explains what a Vegetarian and a Vegan is. The book is set up in a way that starts with the most familiar animals to the least familiar to children. The first section is about pets which is a great place to start because pets are the animals that children have the most exposure to whether in their own house or at friends/families. Following pets are farm animals from birds to pigs and cows. These pages explain what life is like for the animals when they are free to roam on their own and how life is dramatically different for farm animals when they are placed in factory farms. The last sections of the book are dedicated to ocean and rainforest life. Both of the animals and other living organisms are the least familiar to the average child that would be reading this book (at least in North America).
One of my favorite features of this book is the very last page that list ideas on what you can do to make a difference and learn more. I think that this was a great addition to the book as it gives children and parents ideas on what else to do after the book is done. I also have to add that this book is not only a great tool for teaching your kids why they are vegetarian or vegan but also to teach adults and others why it is important not to eat meat.
Overall this is a must have book for any vegetarian or vegan bookshelf.