Los Angeles On The Go

One of the coolest things about living in LA is the access to unique services and just plain old cool stuff. People visiting LA normally hit up tourist spots and restaurants mentioned in their guide books. But to really experience LA, it's best to follow the advice of a local, as they've got the skinny on the secret spots and things to do. For instance, LA boasts some rockin' mobile food and I've got all of the info for you be you a tourist or an Angeleno!

One of the newest, coolest and biggest things to hit the LA scene is The Kogi Taco Truck. It's not your typical roach coach and nothing comes close. Be prepared to stand in mega long lines at their secret locations that are shared with salivating customers via twitter. You can also find their weekly stops on the Kogi BBQ website if you want a leg up on the crowds. This Korean BBQ Mexican fusion phenom has taken LA by storm and there's no sign of it slowing down. And it's not just hype cuase the food kicks ass! For the vegan, no need to fret, they've got Kogi Tofu tacos and Kogi Tofu Burritos. They are kogified in the marinade that the tofu is prepped in and they are filled with delicious kimchee. They are definitely worth the wait but plan your day and get to the locations early so you are sure to get a taste of killer Kogi!

Another boss mobile eatery is Franken's (also lovingly referred to as The Frankenstand). A 100%, horror themed, vegan hot dog stand with selections like The Wolf, The Witch and the Franken. From vegan beer brats to tomato basil awesomeness, there is something for everyone at this gouhlishly great wiener cart! They got all the fixin's and sauces too that will turn your dog into carnival in your mouth. Check out the Franken's site to find out where it will materialize next, oooooooooooohhhhh!!!

Tourist or not, The Melting Pot Food Tours are a fun way to spend an afternoon. With a route starting at the famous Farmer's Market on Third and Fairfax and coming soon, an Old Town Pasadena tour, this is a great way to taste the different flavors of LA in a neat fashion. It's super neat as your tour guide tells you all about the history of each place you visit and you are able to sample items from each of the locations. Another great aspect of the tours is that they are all on foot so you really get to savor being in each place as well as walking off all of the goodies you taste so you can make room for more. It's a great treat for a local as well as anyone blowing through town. Make your reservations today and hop on the next Melting Pot Food Tour!

The New HealthyVoyager.com is Here!

Hi everyone!! Just wanted to to take this week to invite you to visit the new HealthyVoyager.com!! There are still a few tweaks and additions that need to be made but it's almost there and I invite you to check back often for new recipes, videos, info and more.

I so look forward to all the new things coming in 2009. I'm very excited to officially launch the new site and hope you and your friends bookmark it and check in frequently!!

Thank you Gina from Jamhouse Design, Michael Borys and my honey Dan for hooking it way up!

This Earth Day, Going Veg Can Help Save You AND the Planet!

On this Earth Day 2009, what have you done to "Green" your life? Maybe you have started recycling, using less water in the shower or garden, using energy-efficient light bulbs, bringing your own bags to the market, buying locally-grown foods, or riding your bike to get around town. All these things applied to your daily life can help a great deal but did you know that nothing will benefit the planet nearly as much as switching to a vegan diet? Yeah it helps you get healthier like no cholesterol, low fat, easier digestion AND you reduce your carbon footprint! If you feel you're not ready to take the plunge just yet, or ever, even adopting a vegan diet for a few days a week, or 1 meal a day, you could dramatically improve your health as well as helping out mother earth. You may even be able to keep driving that SUV - it does less to the earth then the following:

• A United Nation report in 2006 claims that the “livestock sector” generates more greenhouse gas emissions than all the cars, trucks, trains, ships, and planes in the world combined. This industry is one of the largest sources of carbon dioxide and the single largest source of both methane and nitrous oxide emissions. Nitrous oxide is considerably more potent as a greenhouse gas than carbon dioxide. According to the U.N., the meat, egg, and dairy industries account for an eye opening 65 percent of nitrous oxide emissions.

• As mentioned, cutting back on animal product consumption can help combat climate change. Chris Weber, a professor of civil and environmental engineering at Carnegie Mellon University, says that not eating red meat and dairy products is the equivalent of not driving 8,100 miles in a car that gets 25 miles to the gallon. While buying local meat may sound like it may help, only five percent of food-related emissions come from the actual transportation of the product.

• Environmental Defense has revealed estimates that, “If every American skipped one meal of chicken per week and substituted vegetables and grains … the carbon dioxide savings would be the same as taking more than half a million cars off of U.S. roads. … If every American had one meat-free meal per week, it would be the same as taking more than 5 million cars off our roads. Having one meat-free day per week would be the same as taking 8 million cars off American roads.” Who needs ethanol now?
  

• The Live Earth Global Warming Survival Handbook points out that “refusing meat” is “the single most effective thing you can do to reduce your carbon footprint.” Researchers at the University of Chicago have found that going vegan is more effective in countering climate change than switching from a standard American car to a Toyota Prius. 2 other great books about food affecting our bodies and our environment is Food Revolution by John Robbins and Mad Cowboy by Howard Lyman. Both authors lived and worked in the eat and dairy industry making their information and message incredibly poignant.
  

Among the benefits to our climate in adopting a vegan diet, the environmental benefits are just as extraordinary. The U.N. report stated that the meat industry is “one of the … most significant contributors to the most serious environmental problems, at every scale from local to global.”

• Almost half of the water used in the U.S. is used by the animal agriculture industry. From watering the crops grown to feed farmed animals, providing drinking water for billions of animals each year, and cleaning the factory farms, transport trucks, and slaughterhouses, the farmed animal industry places a serious strain on our water supply. According Newsweek, “The water that goes into a 1,000-pound steer would float a destroyer.” It takes more than 4,000 gallons of water per day to produce a meat-based diet, but only 300 gallons of water a day are needed to produce a vegan diet ; )
  

• A vegan diet not only helps conserve water, it helps reduce water pollution. The Environmental Protection Agency has found that animal factories pollute our waterways more than all other industrial sources combined. Cows, pigs, chickens, and other animals raised for food produce approximately 130 times as much excrement as the entire human population. Crappy, huh?
  

• A Scripps Howard synopsis of a Senate Agricultural Committee report on farm pollution issued this warning about animal waste: “[I]t’s untreated and unsanitary, bubbling with chemicals and diseased.…It goes onto the soil and into the water that many people will, ultimately, bathe in and wash their clothes with and drink. It is poisoning rivers and killing fish and making people sick.… Catastrophic cases of pollution, sickness, and death are occurring in areas where livestock operations are concentrated.… Every place where the animal factories have located, neighbors have complained of falling sick.”

• More than one-third of all the fossil fuels produced in the U.S. are used to raise animals for food. It takes an exorbitant amount of energy to turn animals into food, so much so that it far exceeds the amount of cars on the road.
  

• Massive amounts of grains and soybeans are grown to feed farmed animals. Close to 1.4 billion people could be fed with the grain and soybeans fed to U.S. cattle alone. The Worldwatch Institute says, “[M]eat consumption is an inefficient use of grain—the grain is used more efficiently when consumed by humans. Continued growth in meat output is dependent on feeding grain to animals, creating competition for grain between affluent meat-eaters and the world’s poor.”

• We could produce more food for more people if we stopped squandering our resources to raise animals. It takes 3 1/4 acres of land to produce food for a meat-eater while food for a vegan can be produced on only 1/6 of an acre of land. For real!!
  

• According to the U.N., livestock production accounts for 70 percent of all agricultural land and 30 percent of the land surface of the planet. The U.N. report explains that the “[e]xpansion of livestock production is a key factor in deforestation, especially in Latin America, where the greatest amount of deforestation is occurring—70 percent of previous forested land in the Amazon is occupied by pastures, and feedcrops cover a large part of the remainder.”

So, hopefully you are thinking of your health as well as the health of our planet. If you would like more information on vegan or vegetarian foods, recipes and nutrition, feel free to visit www.healthyvoyager.com or contact me directly. In addition, there is a page of links and resources where you can find out more about vegan and vegetarianism on the site.

I adopted a vegan lifestyle over 10 years ago now and I did it for health. Health is still my number one reason for being vegan although I am happy that my personal reasons for becoming so have also created a positive impact on our world as well as the animals!

Happy Earth Day everyone and remember, every little change helps a lot!!

Facts, quotes and information from"Meat's Not Green: This Earth Day, Go Vegetarian to Save the Planet" by RaeLeann Smith

Happy 3rd Birthday Healthy Voyager!

Well, the blog and web show are 3 this month but the Healthy Voyager is actually 4 this year since way back in '05, the show was first developed. From that first go round, I knew I was on to something so why not do it on my own and build the brand how I saw fit. So here we are, 4 years later and growing like mad!

From the first word on the first blog post all the way to our new spin off show, The Healthy Voyager: Tour Bus, I'm so grateful to everyone who has helped me with the little germ of an idea I had years ago and gave me the tools and support to get it to where it is now. This year I will be launching the new show as well as the Healthy Voyager Global Kitchen Cookbook, the Healthy Voyager Approved guide (like a zagat guide for products and restaurants who have met my criteria for health, special diet and/or eco excellence), and a line of grab and go snacks!

I look forward to growing and creating new and exciting content and products that are beneficial, educational as well as entertaining. Please continue to check www.HealthyVoyager.com for new blogs, videos, recipes. I look forward to hearing your thoughts and keeping you interested!!!

Thanks for everything everyone!!!!! (Especially my honey, Dan. I wouldn't be here without you!!)

I will be back in early May with new cities and other healthy and green goodies!!
xo

A Bountiful Bunny Day and A Plesant Passover

Whether you are waiting eagerly for the Easter Bunny (that's my baby in the photo posing as the Easter Bunny!!) or looking forward to spending time with family over traditional Jewish feasts, this time of year is perfect to"green" it up! From eco grass for your baskets to healthy yet tasty greens on your holiday plate, I've got some clever and tasty tips to make your Easter or Passover "Spring" with healthy and eco deliciousness!

• Last year's Easter/Passover post is chock full of green ideas for eco friendly baskets and gifts but here is a list of vegan and organic Easter and Passover candies: Organic Jelly Beans: Oraganics, VeganEssentials.com, MotherNature.com Fair Trade or Organic Chocolate Eggs: Sweet Earth Organic Chocolates, A Greater Gift, Organic Chocolate Bunnies: VeganEssentials.com, Lillie Belle Farms Organic Chocolate Coated Fruit, Nuts, etc.: Oraganics, ShopNatural, Diamond Organics Organic Gummy Candy, Organic Fruit Chews and Organic Fruit Leather: Oraganics, Edward & Sons, Delicious Organics, VeganEssentials.com, ShopNatural, Diamond Organics Organic Licorice: Oraganics, ShopNatural Organic Lollipops: Oraganics, VeganEssentials.com"
• And if you're rushed, try ordering a pre-made organic basket from Vegan Divine!

Now, if you are entertaining at home or need to bring a bangin' dish to a springtime shindig, try some of these recipe hits!:

Easter Egg Cocktail

1 oz blue curaçao
1 oz white coconut milk
Soy creamer

Pour the blue curaçao and coconut milk over ice cubes in an old fashioned shake glass. Add a splash of the soy half-and-half on top to taste.

Vegan Quiche

1 sheet of ready made pie crust-pre cook for 12 minutes
1 medium onion, finely chopped
2 cloves minced garlic
1 lb. cooked broccoli or spinach
1/2 cup of sauteed mushrooms
1 lb firm tofu, drained
1/2 cup soy milk
2 tablespoon vegan soy parmesan cheese
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper

Cook onion and garlic until golden, then add cooked spinach or broccoli and mushrooms. In blender, puree tofu, soy milk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well. Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

Vegan Matzoh Ball Soup

1/2 cups matzoh meal
12 oz package firm silken tofu
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish
8 cups of vegetable broth

In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.

Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.

Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight.

Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. To form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal handling. Salt the water generously, cover and bring to a boil. Use a cutting board to line up the formed matzoh balls and cover it with parchment paper to prevent sticking. Keep your hands clean. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot for 40 minutes. The matzoh balls will have floated to the top and will drop back down when lid is lifted. To make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.

Prepare the broth by placing it in a separate pot. Grate the other half of the carrot into the broth, along with a handful of chopped fresh dill. Bring to a low boil, and when it's just heated, prep the bowls. Carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they're covered only about half way.

From Bryanna's Vegan Feast

Vegan French Toast

1/2 cup soy milk
1/2 cup applesauce or 1 mashed banana instead
2 tablespoons vegetable oil
1 tablespoon flour
pinch of salt
cinnamon and allspice to your liking
4 slices of bread

In a bowl, mix together soy milk, applesauce or mashed banana, and 1 tablespoon of the oil. Add flour, salt, cinnamon and allspice to make batter. Heat a nonstick griddle or frying pan over medium high flame. Pour remaining oil onto the griddle and heat until hot. Quickly dip two bread slices into batter, lightly coating both sides. Place bread slices on hot griddle and cook for 1 or 2 minutes on one side and flip with spatula, and cook on opposite side for another minute or 2. Continue cooking, flipping occasionally, until both sides are browned, about 5 minutes in all.
Add more oil to griddle, if necessary, and repeat with any remaining bread. Sprinkle with powdered sugar and garnish with sliced apples or bananas

Here's wishing you a Happy Easter and Passover!!

Succulent Spring Break

The snow is melting and the sun is beginning to shine, Spring is here!!! It's time to pull out the bathing suits and dust of the grills because summer is right around the corner. In the mean time, spring break will have to do ; ) Whether you're one of the lucky ones that gets a week off to play or not, here are some green and economical tips to ring in the bright new flowery season!

• The Road Trip - A great money saving and green idea, as you can split the cost of gas with however many people you can fit in the car. It's also a great idea to get out of town for those who don't get to much time off, find a small town and make a point to visit the one thing that makes it famous. For cheap accommodations, research hostels before you leave, or pile your whole crew into an inexpensive hotel room or two. Plus you can always stay with friends and relatives along the way. Take back roads and plan ahead to see memorable roadside attractions.
• Volunteering for Spring Break - A great idea if you want to go somewhere, don't have coin AND want to give back. You can meet some wonderful people, make lasting memories spend Spring Break building houses or helping those in need. Check out the Charity Guide on volunteer vacations for more information.
• Camping. If you're the outdoor type, what better way to spend some time with your friends on the cheap? Or spend a bit more money and rent a cabin with a big group. Cabin rentals and campsites are often less expensive in the spring time so plan ahead! You can save a ton of money by packing a bunch of healthy food to cook as well as being in an area where you can get some good exercise whether it's a hike, a swim or a canoe ride ; )
• Cruises - Okay, this isn't exactly green travel but it may be a good bang for your buck in this economy. Cruise lines are practically giving trips away and they are a great way to see a lot in a little time. And if you plan ahead, you can make sure that they accommodate your special diet and you can feast like a king/queen as all meals are included in the price!! Also, cabins can sleep up to 4 people so that helps bring down the cost.

If you are sticking around town, throw a shindig and serve some fresh dishes and drinks like these:

Spring Quinoa Salad

1⁄2 cup chopped and diced tomatoes
3 cups cooked quinoa, cooled
3⁄4 - 1 cup raw red bell peppers, finely chopped
1⁄4 cup green onions, thinly sliced
1⁄3 - 1⁄2 cup diced cucumber
1⁄3 cup toasted pine nuts
2 - 4 tbsp chopped cilantro, parsley, or basil
1⁄4 tsp sea salt
3 1⁄2 - 4 tbsp Vegan Vinaigrette of your choice (depending on if you want an Italian or Caribbean flair)
Vegan Pinwheels

4- 12 inch tortillas
2- 8ounce packages of vegan cream cheese, at room temperature
2 green onions (scallions), minced
1/2 cup diced red pepper
1/2 cup diced celery
1 can pitted black olives, drained and sliced
1/2 teaspoon fresh herbs (dill, taragon or cilantro depending on taste)
fresh black pepper

In a large bowl mix all ingredients. Spread mixture evenly onto tortilla leaving about an inch of room around the edge of the edge you are rolling toward. After rolling is complete, tightly wrap tortillas in plastic wrap and store in refrigerator for 2 hours or overnight. Remove right before serving and slice into one inch pieces.

Spring Fever Cocktail

3/4 oz lemon juice
3/4 oz mango syrup
1 1/2 oz apple juice
2 oz blood orange juice
1 1/2 oz organic vodka

Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a tall glass half-filled with crushed ice.

I'm taking Spring Break myself so have a safe one and see you soon!!