Spotlight: pomelo fruit

Hope everyone enjoyed yesterday’s post on some raw goodies by Awesome Foods!

At Whole Foods, which happens to be one of my favorite supermarkets, we picked up some great produce, including berries and Chilean cherries, but we got another fruit that I had neither tasted nor heard of ever before.

Scientifically, it’s called citrus maxima, and it’s commonly known as the pomelo. Resembling an obese grapefruit, this bittersweet citrus treat has a yellow exterior, a light salmon-colored pith and, for the variety I tried, a bright pink inside.

The fruit definitely caught my eye in the produce section, looking at first like a melon. However, the squishy texture definitely indicated, upon touching the outer layer, that it wasn’t a melon but a citrus fruit.

There are many things to be done with fresh fruit, including one method of preparation that I’ve been very interested in lately, juicing. So, considering the pomelo’s size, I figured I’d toss half in the juicer after peeling it to see what would become if it.

The juice turned out to be very sweet and tasty, using my Jack LaLaine Power Juice Elite. I’ll definitely keep the pomelo in mind when looking in the supermarket! I’m sure they can be found in supermarkets around the country, considering the United States is the number 1 producer of grapefruit (including pomelos) in the world, China second and South Africa, surprisingly, third, according to Wikipedia here.

While at the Wikipedia page featuring pomelos, I stumbled upon this link from New York Magazine, which had an interesting recipe and blurb about this peculiar citrus fruit. Here it is if you like.

So, I hope you learned a little about the pomelo and are inspired to try it out (and maybe juice some), as well as some other exotic fruits like the durian, which I wrote about a while back right here, something I still want to try.

I’ll attach the pictures of my process from whole fruit to fresh juice. Enjoy and be well,

Brian

Here are the two links about pomelos in this post if you missed them:

Pomelo – Wikipedia, the free encyclopedia –link–

Patricia Yeo’s Candied Pomelo Peel – New York Mag –link–

Awesome Foods

Hello all,

On my new iPhone! Trying out the new WordPress app and its pretty cool.

You all know that I’ve been interested in raw foods and of course veganism. Today we went to Whole Foods and among other great vegan treats and staples got some food by Awesome Foods company.

For now I don’t know how to add links but this unique and local (to me in PA) raw food retailer offers some unique and tasty choices that are vegan, gluten-free and low glycemic at their website as well as at Whole Foods Markets and other health stores nationwide. The link which I will directly add if I can is just their company name, Awesome Foods, .com.

I think I can add photos (sorry, getting so caught up in trying my very cool new iPhone) so let me know if they show up. I’ll take shots of the foods we got and see if they’re able to be viewed.

Enjoy and be well,
Brian

(sorry for the bland title – but I’m sure upon reading this post you’ll know why I chose it.)

Vegetarian organizations and clubs in schools… ideas?

Hello all,

Hope everyone’s been doing well. I know the blog’s been slowing down post-count-wise; but I did notice 249 views in one day recently! So I guess people like what’s going on? Not sure, but I’m here with a little post tonight. Just wondering what you all think.

I’m interested in starting some kind of vegetarian club at school. There’s none currently and I think it would be kind of a fun thing; I know about 10 vegetarians in the grade and some elsewhere. I found out that my homeroom teacher is actually a vegetarian and would be interested in starting up some kind of lunch club.

Anyway, there isn’t much to this post but I was wondering if anyone has any similar local school or work clubs about vegetarianism and things. And, if so, drop a comment or an email or a tweet and I’d love to hear from you.

Photoblog and some recipes on their way! Enjoy and take a browse around the site. Here’s a random post.

Be well,

Brian

Cool raw foodist YouTubers

Remember a little bit ago, I posted a preview primer post on the raw food lifestyle right here? It wasn’t much but that was when I had first started to research raw foods and things.

I’ve been watching some recipe videos & stuff and it’s pretty cool. I found these three great YouTube channels that offer some cool videos of tips, recipes and information on vegan raw foodism. If you’re kind of intimidated or opposed or just unfamiliar about the lifestyle, check it out — it’s worth looking into before making any judgments.

There’s a whole cuisine and world to raw food — it’s not just ALL spinach and cashews (although that is a large part of it ;)).

Here they are. Surely there’s more but these are three I’ve found and subscribed to at YouTube. Fun stuff:

.

The Raw Food World show with Matt Monarch and Angela Strokes, authors and raw foodist extraordinaires who run the raw food superstore, TheRawFoodWorld.com. Fun, (I think) daily show about raw food living. Recipes, interviews, tips, stuff like that. Check them out here.

.

Ani Phyo’s Raw Food Kitchen (pronounced “Annie Pyoh”, not Fyo or anything) show on YouTube is one of my favorites. Tons of great recipes in an upbeat, couple-minute-long “uncooking” web show, with other resources on raw food living too. What I love are her desserts! Check Ani out here at her website or at YouTube.

.
Karen Knowler’s The Raw Food Coach is today’s last-but-not-least features for raw foodists on YouTube. She offers recipes and tips, like my favorite raw almond milk and “staying raw on a plane“. Check her out at YouTube or her website too.

.

So, I hope this list is a helpful little resource starter for anyone interested in some high quality video content on YouTube about the raw food lifestyle. Though it may seem strange or restricting, it seems like a very healthful, fresh and rewarding way to eat and I hope you’ll enjoy checking out these experts’ videos.

Enjoy and be well,

Brian

Happy tofurky day! Vegetarian Thanksgiving 2009

Happy turkey day! Oh wait, sorry — “tofurky” day. The time has come and Thanksgiving is here, and we vegetarians can still enjoy a hearty holiday of food, fun and family while staying our compassionate and healthy selves. This year, as we’re giving thanks and seeing friends and relatives, try out some new recipes that will add some spice to your cooking and offer a flavorful and cruelty-free option to enjoy.

But, what to use instead of the traditional ingredients? No turkey? No chicken-broth-based soups? No gravy? No worries — I’ve gathered some great recipes and options to make this the best Thanksgiving ever.

.

Turkey Substitutes

VegCooking had a cool page on turkey substitutes that I found right here. They called them “faux” turkeys which I like — including the famous Tofurky, but also wild grain veggie turkey breasts, also a great main dish for Thanksgiving.

.

Vegetarian Stuffing

VegWeb, one of my favorite vegetarian and vegan recipe sites, has an awesome vegetarian stuffing recipe right here. What’s great is they have a whole list of vegan versions as well for this recipe and all. Stuffing, “turk’y’z” perfect sidekick, is a must for Thanksgiving and can be made just as easy with vegetable broth or vegan butter replacements, etc.

.

Vegan Mashed Potatoes
Corn and mashed potatoes — you’ve just got to have ’em for a traditional Thanksgiving. Corn is an easy one, most canned and fresh, in fact all, now that I think of it, are vegan, so that’s good. But if you’re vegan and want a good mashed potatoes recipe without any butter or cheese or anything, I found a good one here at this site. There’s also a garlic potatoes recipe here if you’re interested in that flavor. Explore around — there’s so much to see on the web and in cookbooks for vegan mashed potatoes.

.

Other cool recipes and creative options

You don’t just have to go traditional-based for a Thanksgiving, of course; I found a whole collection of creative and flavorful veg recipes here, like jicama salads, black bean chili, and more. Check it out at VegKitchen right here.

.

So, I hope this little friendly post gives you some inspiration for making the perfect vegetarian or vegan Thanksgiving. Let me know what you think and drop a comment or email or tweet me. If you’re enjoying the blog, please feel free to subscribe by email to get new posts delivered right to you — it’s really quick to set up and free.

Enjoy your tofurky day and be well,

Brian

.

Here’s the list of links in this site if you missed them:

Faux turkeys @ VegCooking –link–

Veg stuffing @ VegWeb –link–

Mashed potatoes (basic) @ Bettay Gourmet –link–

Mashed potatoes (garlic) @ VeganChef –link–

.

Enjoy!

How to win a fight with a meat eater

It happens all the time: the topic of vegetarianism and if it’s right, normal, ethical, healthy. I try not to let it get to me because you really can’t convince people or at least let them understand where you’re coming from, let alone even listen sometimes. I was trying to think of good comebacks and things to prepare if in an argument with a meat eater, and I stumbled on this page, at PurifyMind.com. I couldn’t have said it better myself, here it is:

.

How to Win an Argument with a Meat Eater

The Hunger Argument:
” Number of people worldwide who will die as a result of malnutrition this year: 20 million.
” Number of people who could be adequately fed using the land freed if Americans reduced their intake of meat by 10 percent: 100 million.
” Percentage of corn grown in the United States eaten by people: 20.
” Percentage of corn grown in the U.S. eaten by livestock: 80.
” Percentage of oats grown in the U.S. eaten by livestock: 95.
” Percentage of protein wasted by cycling grain through livestock: 90.
” How frequently a child dies as a result of malnutrition: every 2.3 seconds.
” Pounds of potatoes that can be grown on an acre: 40,000.
” Pounds of beef produced on an acre: 250.
” Percentage of U.S. farmland devoted to beef production: 56.
” Pounds of grain and soybeans needed to produce a pound of edible flesh from feedlot beef: 16.

The Environmental Argument
” Cause of global warming: greenhouse effect.
” Primary cause of greenhouse effect: carbon dioxide emissions from fossil fuels.
” Fossil fuels needed to produce a meat-centered diet vs. a meat-free diet: 3 times more.
” Percentage of U.S. topsoil lost to date: 75.
” Percentage of U.S. topsoil loss directly related to livestock raising: 85.
” Number of acres of U.S. forest cleared for cropland to produce meat-centered diet: 260 million.
” Amount of meat imported to U.S. annually from Central and South America: 300,000,000 pounds.
” Percentage of Central America children under the age of five who are undernourished: 75.
” Area of tropical rainforest consumed in every quarter-pound of rainforest beef: 55 square feet.
” Current rate of species extinction due to destruction of tropical rainforests for meat grazing and other uses: 1,000 per year.

The Cancer Argument
” Increased risk of breast cancer for women who eat meat daily compared to less than once a week: 3.8 times.
” For women who eat eggs daily compared to once a week: 2.8 times.
” For women who eat butter and cheese 2-4 times a week: 3.25 times.
” Increased risk of fatal ovarian cancer for women who eat eggs 3 or more times a week vs. less than once a week: 3 times.
” Increased risk of fatal prostate cancer for men who consume meat, cheese, eggs. and milk daily vs. sparingly or not at all: 3.6 times.

The Cholesterol Argument
” Number of U.S. medical schools: 125.
” Number requiring a course in nutrition: 30.
” Nutrition training received by average U.S. physician during four years in medical school: 2.5 hours.
” Most common cause of death in the U.S.: heart attack.
” How frequently a heart attack kills in the U.S.: every 45 seconds.
” Average U.S. man’s risk of death from heart attack: 50 percent.
” Risk of average U.S. man who eats no meat: 15 percent.
” Risk of average U.S. man who eats no meat, dairy or eggs: 4 percent.
” Amount you reduce risk if you reduce consumption by 50 percent: 45 percent.
” Amount you reduce risk if you eliminate meat, dairy and eggs from your diet: 90 percent.
” Average cholesterol level of people eating a meat-centered diet: 210 mg/dl.
” Chance of dying from heart disease if you are male and your blood cholesterol is 210 mg/dl: greater than 50 percent.

The Natural Resources Argument
” User of more than half of all water used for all purposes in the U.S.: livestock production.
” Amount of water used in production of average cow: sufficient to float a destroyer.
” Gallons of water needed to produce a pound of wheat : 25.
” Gallons of water needed to produce a pound of California beef: 5,000.
” Years the world’s known oil reserves would last if every human ate a meat-centered diet: 13.
” Years they would last if human beings no longer ate meat: 260.
” Calories of fossil fuel expended to get 1 calorie of protein from beef: 78.
” To get 1 calorie of protein from soybeans: 2.
” Percentage of all raw materials (base products of farming, forestry and mining including fossil fuels) consumed by the U.S. that is devoted to the production of livestock: 33.
” Percentage of all raw materials consumed by the U.S. needed to produce a complete vegetarian diet: 2.

The Antibiotic Argument
” Percentage of U.S. antibiotics fed to livestock: 55.
” Percentage of staphylococci infections resistant to penicillin in 1960: 13.
” Percentage resistant in 1988: 91.
” Response of European Economic Community to routine feeding of antibiotics to livestock: ban.
” Response of U.S. meat and pharmaceutical industries to routine feeding of antibiotics to livestock: full and complete support.

The Pesticide Argument
” Common belief: U.S. Department of Agriculture protects our health through meat inspection.
” Reality: Fewer than 1 out of every 250,000 slaughtered animals is tested for toxic chemical residues.
” Percentage of U.S. mother’s milk containing significant levels of DDT: 99.
” Percentage of U.S. vegetarian mother’s milk containing significant levels of DDT: 8.
” Contamination of breast milk, due to chlorinated hydrocarbon pesticides in animal products, found in meat-eating mothers vs. non-meat eating mothers: 35 times higher.
” Amount of Dieldrin ingested by the average breast-fed American infant: 9 times the permissible level.

The Ethical Argument
” Number of animals killed for meat per hour in U.S.: 660,000.
” Occupation with highest turnover rate in U.S.: slaughterhouse worker.
” Occupation with highest rate of on-the-job injury in U.S.: slaughterhouse worker.

The Survival Argument
” Athlete to win Ironman Triathlon more than twice: Dave Scott (6 time winner).
” Food choices of Dave Scott: Vegetarian.
” Largest meat eater that ever lived: Tyrannosaurus Rex.

.

Usually I wouldn’t quote directly an article that long, but I really liked this one because:

• It’s clearly put and well-organized
• It has sourced information (from Earth Save organization, Box 949, Felton, California 95018-0949)
• It uses mere facts without any dissing of the meat-eaters’ lifestyle (letting the facts speak for themselves)
• It captures one’s attention

So, I hope you find some of these useful! Enjoy.

Be well,

Brian

.

Here’s the link to the site again:

“How to win an argument with a meat eater” – PurifyMind.com –link–

Macrobiotics, healthy living tips and a great TV show… Spotlight: Ms. Sheri-Lynn DeMaris

Hello! Sorry I haven’t posted much lately; hope everyone’s doing well.

A while back I wrote a little tiny introduction the macrobiotic diet (by no means comprehensive), here, which featured this healthy way of living and eating which focuses on wholesome foods that lends itself perfectly to the theme here at VegLiving: living healthy, eco-conscious, and well.

The other day I was talking to my guidance counselor at Valley Forge Middle School, Ms. Sheri-Lynn DeMaris, and we happened to get on the topic of my interest in vegetarianism and healthy living. It just so happens that  she is an expert in the field and has taught around the world, organizes the Healthy Kids Cooking club at my school, Valley Forge Middle (the logo I designed at my graphic design portfolio here at right), and also is the host of her own TV show, Tea With Sheri.

She has just come out with a new book that features “a fun-packed, easy-to-read cookbook designed to teach the simplicity of macrobiotic cooking and eating well”, which is called Macro Magic: for parents and kids. I wanted to feature it here at the site to hopefully expose any readers to a little about macrobiotic cooking with some great recipes. Check out the link here for more information.

Edit 11/18: If you would like to purchase a copy, check out the page at Cedar Tree Books right here. Enjoy!

.

Enjoy, and feel free to comment at this post (no need to log in or anything), or subscribe by email here to get posts delivered right to your inbox.

Be well,

Brian

.

P.S. — She mentioned an interview or something with Ed Coffin from EatingConsciously.com, click here for more!

.

Here’s the links within the posts — there were quite a few today!

“On the Macrobiotic diet” – VegLiving -link-

Tea With Sheri, hosted by Sheri-Lynn DeMaris -link-

Healthy Cooking Club at VFMS –here– and logos –here-at my graphic design portfolio

Subscribe for VegLiving posts –here–

.