Many Reasons to Give Thanks

On this special Monday edition of the Healthy Voyager, I want to share with you some healthy tips and anecdotes to kick off the holiday season. It has been a tumultuous year for many however there is always something to give thanks for and our health is just one of those things. Here are a few things that can keep us counting our blessings as well as a few treats to celebrate them!

• Reduce, Reuse, Recycle - Reduce the amount of waste you produce by buying only as much as you need and choosing products that come in packaging that can be recycled. Carry reusable bags when you do your shopping, and use cloth napkins that can be washed and used again. Be sure to recycle all paper and plastic, glass and aluminum containers. If you don’t already have a compost bin, use your Thanksgiving fruit and vegetable trimmings to start one. The compost will enrich the soil in your garden next spring.

• Buy and eat locally grown food - Locally grown food is good for your table, your health and the environment. Locally grown food tastes better than food that has to be grown and packaged for maximum shelf life, and it requires less fuel to reach store shelves. Locally grown food also contributes more to your local economy, supporting local farmers as well as local merchants. Also, using only organic food for your feast is another good eco-friendly Thanksgiving strategy. Organic fruits, vegetables and grains are grown without chemical pesticides and fertilizers; organic meat is produced without antibiotics and artificial hormones. The result is food that is better for your health and good for the environment. Organic farming also produces higher yields, increases soil fertility, prevents erosion, and is more cost-effective for farmers.

• Travel Smart - If you must go "over the river and through the woods", there are still ways to have an eco-friendly Thanksgiving. If you drive, use less fuel and lower your emissions by making sure your car is in good working order and your tires are properly inflated. If possible, carpool to reduce the number of cars on the road. If you fly, consider purchasing carbon credits to offset your portion of the carbon dioxide emissions generated by your flight. A typical long-haul flight produces nearly four tons of carbon dioxide.

• Plant a Tree - Trees absorb carbon dioxide. Planting one tree may not seem to matter much in the face of global climate change, but small things do matter. In one year, the average tree absorbs roughly 26 pounds of carbon dioxide and returns enough oxygen to supply a family of four.

• Make it a Spiritual Day - The Pilgrims who celebrated the first Thanksgiving fled religious persecution in Europe to seek a better life in America. The Thanksgiving holiday was established to provide a national day of thanksgiving for all Americans. Even if you follow no particular religion, however, Thanksgiving is a good time to count your blessings, beginning with the many ways the natural environment sustains and enriches our lives. As part of your eco-friendly Thanksgiving, make time for prayer, meditation, reflection, or perhaps just a walk in the woods to contemplate and give thanks for the wonders of nature.

• Say Thank You - Whatever else you do on Thanksgiving, make it a time to say thank you to the people in your life who matter most and, if possible, to spend time in their company. Life is short, it is the moments that count most, and many of the best moments in life are those spent with friends and family. If distance or circumstances prevent you from spending Thanksgiving with some of the people you love, call, email or write them a letter (on recycled paper!!) to tell them why they mean so much to you and they make your world a better place.

And try some of these extra yummy dishes at your Thanksgiving feast:

SAGE AND ONION CORNBREAD STUFFING

• 1 T. olive oil
• 1 large onion, chopped
• 1 c. celery and tops, chopped
• 3/4 lb. cornbread cubes
• 1 and 1/2 c. vegetarian broth
• 1/2 tsp. EACH of sage, thyme, savory and dried rosemary
• salt and freshly-ground black pepper (you won't need salt if the broth is salted)
• Saute the onion and celery in a large lightly-oiled or non-stick frying pan in the oil until softened, adding a little broth if necessary to keep from sticking. Remove from heat and add the remaining stuffing ingredients. The bread should be moist. Mix well. Grease loaf or tube pans, or a casserole dish, with Asian sesame oil. Pack in the stuffing. Brush with more sesame oil. Cover with foil. Bake at 325-375 degrees for about 1 hour.
  

Sweet Potato Pie

3 large sweet potatoes 3 tablespoons oil or non-dairy margarine 1/2 cup hot soy milk egg replacer equivalent to 2 eggs 1/2 cup fructose 1/2 teaspoon sea salt 1/2 teaspoon vanilla 1/4 teaspoon nutmeg 1 unbaked vegan pie crust

Steam the sweet potatoes until tender, then peel and mash.

Preheat the oven to 350°F.

Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.

Add the beaten egg replacer, fructose, sea salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.

Pour the filling into the crust, and bake for 30 minutes.

Check out last year's Thanksgiving post for more vegan recipes. Happy Thanksgiving!!!!

xoxoxo

Back To British Columbia

Eating like a piggles in Vancouver has turned me inside out!! So much yumminess in one town means I could not cram it into one post. I'm tickled to report that even the Starbucks up here offer vegan desserts!! It's to much to take!!!

I'm not a big raw foodie but I thought I'd mention Gorilla Food for my raw buddies. I will say that they did have a ton of options that would satisfy the hungriest of people and it was quite good. Gorilla Food has an innovative menu that features goodies like chocolate fudge, collard wraps and soup!!
They are definitely worth a visit ; )

One of my favorite places I found was Burgoo, an international, comfort food joint. I love the silly name and I LOVE their "vegitteranean" sandwich and dipping it into their ridockulous tomato soup hit the spot in the chilly weather. Just walking in, the delicious aromas just about knock you over and apparently their brunch is of the chain! Look them up as they have a few locations at Burgoo.

For a shi-shi, romantic meal, head back towards Kitsilano Beach and visit Lumiere. Wicked nice and devilishy delicious, Lumiere is sure to satisfy. Their gourmet menu is sheer artistry as they feature 4 pre-fix menu options, their vegetarian line up is devine. Definitley have deep pockets and an appetite for delicate presentations however, it is absolutely a great place to celebrate special occassions.

If you wanna chill, then you have to Chill Winston ; ) By the bay, this lounge and eatery lives up to its name. Great for a few drinks and sure to please anyone in your party, Chill Winston is the bomb! I was overjoyed with their innovative vegan options as they were filling and full of creatove flavors. While my counterparts enjoyed carpaccio, I chowed on a sesame rice bowl with tempeh steak and a glass o' red ; )

There is still so much to cover but I will be back in the nation to our north soon enough to report on some more Canadian delights!

Vancouver Vittles!

Vancouver, B.C. is a great city just minutes across the US/Canadian border. By air or by road, it's a must to visit this hip town with beautiful greenery, a great "scene" and some awesome eats. For vegans and other health nuts, it's a tasty mecca filled with delicious options. From Van to Victoria, you won't be left hungry!

For a yummy lunch, Wild Rice is a great option for food as well as for eye candy as the decor is way chic! For veggies, they offer organic tofu as a substitute for most dishes. I had the chinatown sweep which was bbq tofu with stir fry chow mein, prrrrr. I split some veggie spring rolls while my mates chowed on some seafood. It's a cool place with options for all, check it out online at Wild Rice.

If you have a hankering for some kickin' Indian/Mediterranean/Moroccan, Sanafir is the place. It "gorg" as well as "delish". Green eaters need not have to worry as their veggie dishes are fantabulous! I'm a wus so I chose the non-spicy Thai veggie salad and split some naan and garlic hummus with my honey. Join Vancouver's hottest people for some "haute" dining at Sanafir.

One of my Vancouver staples is The Naam in Kitsilano Beach. For any meal, Naam never disappoints. Their breakfasts are hearty and flavorful and have A TON of vegan options so you're not left with some dry toast and oj ; ) Their lunch and dinner menu is chock full of stuff like burritos and nachos to healthy rice bowls and salads. Super rustic and cozy, Naam hosts all kinds of things like live music and artists diplaying their masterpieces.

New since last I visited B.C. is Sweet Cherubim. And man oh man is is good!!! It is so cute and the food is sooooo good that I went back a number of times and always stocked up on things to go. They are a veggie deli and bakery and everything is great! You can everything from the usual veggie burger and sandwich to Indian Samosas and Greek Mousaka. Fresh squeezed juices and homemade desserts, I could go on and on and I'm getting hungry just thinking about it! Salivate while scoping out the menu at Sweet Cherubim.

I'm not done yet so join me next week as I chat up some more Vancouver area eateries, eh?

Vote! Vote! Vote! It's Good For You!!

This is a special Monday edition of the Healthy Voyager! Since tomorrow is such a big day for our nation, I thought I would send out some healthy advice earlier in the week ; ) No matter if you're a donkey or an elephant, exercising your right to vote is your gift to America so tomorrow, get out there and give, give, give!! Let's get America healthy again!!

I've got some great, hearty, American recipes to get you all hyped up and feeling patriotic (also great on these chilly Autumn nights!!) As for all my non-US readers, these are still some darn good recipes!!:

Veggie Pot Pie

3 stalks celery, chopped
1/2 an onion, chopped
3 carrots, chopped
3 tbsp vegan margarine
1/2 C flour
2 cups of vegetable broth
1 C plain soy milk
1 tsp salt
1 tsp pepper
3/4 C frozen peas

Saute celery, onions, and carrots in butter for 10 minutes. Add the flour, stirring constantly for 1 minute. Add broth and milk to mixture while stirring constantly. Cook over medium heat until bubbly then stir in the peas, salt, and pepper. Pour mixture into a 2 qt casserole dish and top with crust. Bake at 375 F for 30-45 minutes

All American Apple Pie

Crust:
2 ½ cups white flour
½ t. salt
3 T. sugar
½ cup vegan margarine
2 T. vegan cream cheese
½ cup ice cold water
Filling:
3 cups chopped apples (about 4 ½ pounds)
¼ cup fresh lemon juice
½ cup brown sugar
½ t. ground cinnamon
¼ t. ground nutmeg
¼ t salt
1 T. corn starch
1 T. soymilk, for brushing
2 T. sugar, for sprinkling

1. Make the Crust. Combine the flour, salt and sugar in a food processor until well mixed. Add in the soy margarine and dairy-free cream cheese and process until the mixture resembles fine crumbs. With the machine still running, add the water gradually until the mixture just holds together and pulls away from the sides of the bowl. On a lightly floured surface, divide the dough in half and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for 1 hour.
2. Preheat the oven to 375 F. Lightly oil a 9” pie plate and set aside.
3. Remove one of the discs from the refrigerator and roll out until about ¼” thick. Place in the prepared pie plate, allowing 1” of dough to hang over the edges. Refrigerate, uncovered, for 30 minutes.
4. Meanwhile, make the filling. In a large mixing bowl, toss the apples with the lemon juice, brown sugar, spices and salt. Combine the cornstarch with a small amount of water, mixing to dissolve, and add this to the apples.
5. Place the filling in the prepared pie plate. Roll out the remaining disc to ¼” thick and place on top of the filling. Crimp the edges with the edges of the bottom dough, trimming any excess. Lightly brush the top crust with the soymilk and sprinkle with the sugar. Bake for 45-50 minutes, or until golden brown. Serve warm or cold.

Hot Buttered Cider (alcoholic but remove Rum and it's kid friendly)

7 cups Apple cider OR apple juice
1/3 cup Brown sugar, packed
4 stick cinnamon
1 teaspoon Whole allspice
1 teaspoon Whole cloves
1 Lemon peel, cut into strips
1 1/2 cups Rum
Vegan margarine
Thin apple slices

Combine apple cider or apple juice and brown sugar in a large saucepan. For spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring cider mixture to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove and discard spice bag. Stir in rum. Pour cider mixture into mugs. Float about 1/2 tsp margarine on each. Top each serving with one or two thin apple slices. Makes about 10 (6-oz) servings.

Eat up and then get out and vote!!

A Hauntingly Good Halloween!!

That's Dan and I replicating the famous Time Magazine photo last Hallows Eve ; ) This year we're picking another famous duo and it's a bit more Halloween themed! If you're like us, you live for the chillier nights, trees changing color and all of the clues that ring in the beginning of the holiday season. I happen to adore the season opener, Halloween!!! Here are a few tips and ideas for all of you healthy halloweeners:

• Make your own costumes. Each year Dan & I raid local thrift stores and put together our costumes by just recycling people's discarded clothes. We not only get great inspiration but we save a lot of moola by not buying pre-packaged costumes. If you or a friend has a sewing machine, you can alter and embellish the garments for a unique disguise. Plus you can avoid hearing, "OMG, we're wearing the same costume" at any spooky festivities!
• Use reusable cloth or canvas bags for trick or treating. You can wash them if their is any chocolate meltage and they won't tear or break saving you from disappointed little goblins ; ) Even better, personalize the bag and designate it as their personal trick or treat bag to use every year!
• Environmentally conscious Halloweenites may want to bring along an extra bag for trash. Many excited little ghouls may leave behind wrappers and half eaten treats. Be a good witch and pick up what you see along your evening and make up for the naughty little gremlins ; )
• Practice what you preach and hand out healthy Halloween treats like what they sell at Cosmo's Vegan Shoppe and Vegan Essentials.
  
• If you are hosting a party, make it green:
  

1. Feature organic, locally grown pumpkins for carving, apples for bobbing, and other pesticide-free, harvest season foods. Make sure you save the leftover apples and pumpkins to use in pies, soups, or other dishes.
2. Use dishes, cutlery, napkins and tablecloths that can be washed and reused instead of disposable plastic and paper tableware. Also, look into potato or corn based disposables if you cannot accommodate the party with your personal dishes.
3. Use recycled and recyclable materials to create your Halloween decorations. Bed sheets hung from the ceiling or tree branches make great ghosts, for example, and can be taken down, laundered, and returned to the linen closet when Halloween is over.

• And try this delicious, vegan treat to have at your party. It will be a scream!!:

Vegan Chocolate Pumpkin Pie
1/2 pound firm or extra firm tofu, pressed
1 15 ounce can pumpkin
1/2 cup sugar
1/4 cup maple syrup
1 tsp vanilla
1/2 cup cocoa
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ground cloves
2 tbsp soy milk
1 pre-made pie crust

Pre-heat oven to 400 degrees. Process all ingredients in a blender or food processor until smooth and creamy, adding more soy milk if needed. Bake for 30 to 35 minutes, or until set. Serve with a dollop of soy whipped cream if desired.

The Glowing Gecko (alcoholic beverage)

1 ounce Midori melon liqueur
1/2 ounce organic vodka
1/2 ounce organic rum
1/2 ounce Rose's lime juice
1 ounce prepared sweet-and-sour mix

Combine ingredients with ice in a shaker. Shake and strain.
Serve over ice in a martini glass.

Have a happy and safe Halloween!!!!

Scrumptious Sacramento

Initially we were in town to have dinner with the governator but we flaked on him to sight see on our own ; ) Well the sight seeing on our own part is true! Anyhoo, I would expect that the state capital city Governor Muscle calls home would cater to a healthy audience and I was soooo right!!

I opted out of my away from home treat, Starbucks, and walked into Chicory. I've always like the smell and taste of Chicory over coffee but it's availability is close to nil in most coffee houses. I was so excited for my soy chicory latte and my fresh veggie sandwich that instead of taking it on the run so Dan could go sketch the Capitol, I let him go while I enjoyed in inside their cute establishment. Definitely worth a stop if you're in town, Chicory is a great alternative to the competitive conglomerates ; )

After Dan's sketch we walked around downtown and came upon The Park. It's a cool area with bars, clubs and chic restaurants that included Ma Jong's Asian Diner so we decided we'd eat there. It was way cool inside and I am always happy when brown rice is offered! I ordered it in my garlic tofu rice bowl and it melted me ; ) I'm sure the place hops on a weekend and you can stroll over to one of their trendy clubs afterwards. Check out the Ma Jong's and The Park online.

For our last meal we looked around and decided on Cafe Bernardo's Midtown. I liked the look and style of the place and figured the food would be tasty based on their good taste ; ) We shared a nice sized salad and I scarfed a killer portobello mushroom sandwich (sans the mayo, sub balsamic, YUM!). Bernardo was casual and tasty and just what we needed before we headed back to LA. They have 3 locations and serve breakfast, lunch and dinner ; )

Sacramento is hip and becoming chic-er by the day. I look forward to my next visit to sink my teeth into some more sweet and savory meals!