FIVE, FEELING ALIVE
in the home stretch - 3 days and counting. All of us at the Animal
Protection & Rescue League would like to send out a round of
DOSE OF NUTRITION ADVICE
WITH DR. JANICE STANGER
Benefits of Pineapple
Fall and winter are seasons with fewer fresh
choices than the bounty of summer. Still, there is no need to feel
deprived. We are lucky that we can get excellent fruits all year long.
These amazing foods are dense with phytochemicals, beneficial plant
substances that are powerful antioxidants and protect your cells.
The fiber in fruit will help you feel full
eliminate toxins from your body. Fruit is highly portable and makes a
Pineapple is a juicy treat that is available
round. Bromelain is an enzyme that distinguishes pineapples from all
other fruits. This enzyme has unique and powerful effects to support
Bromelain is well-known for its ability to
and speed the healing of bruises, as well as fighting inflammation,
infection, and cancer cells. Enjoy your pineapple fresh, as cooking
destroys this enzyme. This fruit is just one example of how a whole
foods, plant-based diet supports your health with the tastiest food on
OF THE DAY
you hated a particular food the first time, such as veggie burgers, try
it again later. Use a different product brand, prepare it differently,
or try different seasonings and spices. Not all products are the same,
and you may prefer one product or style of preparation. For example, if
you microwaved your veggie burger the first time, try grilling it the
Smoothie (serves 1)
Recipe courtesy of Busy-Vegan.com
- 1 1/2 cup fruit juice or nectar (any
- 1 cup fresh or frozen organic fruit (try
- 1/4 cup vanilla almond milk
- 1 tbsp agave nectar
Place all ingredients in a blender and blend until smooth (about
Pasta, and Olives (serves 4)
- 16 oz soft tofu
- 2 tbsp olive oil
- 2 onions, diced
- 2 cups kale or spinach, chopped
- 1 bay leaf
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/4 cup light miso
- 1/3 cup kalamata olives (black), pitted
- 1/3 cup green olives, pitted and chopped
- 1 lb fettuccine, linguine, or other long
- Pepper to taste
- In a small pot of simmering water, poach
for three minutes.
Drain and set aside.
- In a skillet, heat oil over medium heat.
- Add onions, kale, bay leaf, basil,
- Cook, stirring occasionally, about 10
or until onions are
translucent, reducing heat to low after 3-4 minutes.
- Discard bay leaf.
- In a food processor or blender, purée the
mixture with tofu and
miso until smooth and creamy (for a chunkier sauce, mix ingredients by
hand). Stir in chopped olives.
- Meanwhile, in a large pot of boiling
cook pasta until tender
but firm and drain.
- Immediately toss with tofu mixture and
Vegan Family Cookbook: by Chef Brian
P. McCarthy, presented by Lantern Publishing (ISBN: 1590560876)
Can't Be Tofu: 75 Recipes to Cook Something You
Thought You Would - and Love Every Bite by Deborah Madison (ISBN:
Veg Week Event
October 5 @ 7pm
2965 5th Ave., 92103
Part sociological experiment, part science class, and part adventure
showcases the rapid and at times comedic evolution of three people who
share one journey and ultimately discover their own paths in creating a
kinder, cleaner, greener world, one bite at a time.
"Livestock's Long Shadow -
Environmental Issues and Options", a report
released in November 2006 by the United Nations Food and Agriculture
Organization, shows that livestock production is responsible for an
incredible 18% of human-induced greenhouse gas emissions worldwide - more than all of the world's
motor vehicles. The UN Intergovernmental Panel on Climate
Change says we should eat less meat to curb global warming. Factory
farms and animal agriculture are also major sources of land and water
- Dried figs and apricots
- Dark green vegetables (such as kale,
greens, broccoli, bok choy)
- Kidney beans
- Nuts and seeds (pumpkin, sesame)
for detailed information on all aspects of a veg diet. The site
features nutrition info, recipes, tips, FAQs, and much more. You can
also email us at email@example.com
of the Day: Norman
dairy producers, male calves are commonly left to die or sold at a
pittance to be slaughtered for veal or raised for beef.
one-month-old, underweight and ailing with pneumonia, from neglect at
the hands of a man who was raising him for slaughter. As Norman’s
rescuers bottle-fed him and treated his illness, they couldn’t help but
grow fond of their little charge. Determined to find him a safe home,
one officer reached out to Farm Sanctuary, and Norman soon made the
trip to our Northern California Shelter. More...
Veg Week is a
project of the Animal Protection and Rescue League (APRL).
or call 858-202-0147 for information.