HookedOnPlants

When getting hooked is a good thing

Oil Free

Unicorn Hummus

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This colour though.

I mean, common.

It doesn’t even look natural. But yet, it’s straight outta the garden … as natural and organic as it gets.

Because it looks sooo majestic, it must be some type of rare unicorn hummus.

Plus, the secret ingredient in here is the first ever beet I’ve grown myself, and it’s got to be the brightest beet I’ve ever seen.

It must be a unicorn beet.

This recipe is incredibly easy to whip up.

It’s a super bright, fun party dish too. Perfect for a hot summer shindig.

If you can find yourself a local, bright, organic beet (AKA unicorn beet), get your hands on it for this recipe.

Also, if you’re green thumb enough to grow your own basil, do that too. I’ve used my own garden basil in this recipe, but it’s a rare occasion that I actually have enough leaves for a full batch of hummus. Not the easiest thing to grow, right? !

But, this recipe on the other hand, is easy as blend, pour, dip, done.

Benefits:

  • Beets are known for the benefits they give your blood. Just like a walnut looks like a brain and is great for your brain, beets are blood red, and are great for your blood. How amazing is nature?  They are super rich in nitrates, which is then converted by the body into nitric oxide. This is a compound that dilates and relaxes your blood vessels, and turns them into superhighways for your nutrient-rich and oxygen-rich blood. This leads to better circulation, lower blood pressure, better athletic performance, and more oxygen to the brain. Plus, eating them raw keeps the mega amount of nutrients, vitamins and minerals in tact. The antioxidant betalain in the beet is immune boosting and anti-inflammatory to ward off disease.
  • Chickpeas are an incredible source of plant protein for proper healing and repair throughout your body. They’re also packed with fibre to help with inflammation, digestive issues, heart health and bloating. Plus, they have concentrated minerals to help your bone health and prevent osteoporosis.
  • Miso, as a fermented food, benefits your gut flora. When you have healthy gut flora, you are a healthy human. Simple as that.

Unicorn Beet Hummus

Time: 5 minutes

Serves: 4-6 snackers

Ingredients:

  • 2-3 beets, grated (use food processor attachment if you have one!)
  • 1 can chickpeas (425g), drained
  • 1 tbsp tahini
  • 1 tbsp miso
  • 1 tbsp apple cider vinegar
  • 1 garlic clove
  • 1 tsp onion powder
  • 1/4 cup nutritional yeast
  • handful fresh basil leaves

Directions:

  1. Add all ingredients to food processor and blend!
  2. Scrape down sides when needed, and blend until smooth
  3. Serve with your favourite crackers, sweet potato chips, or veggies.

Hooked On People Interview: Nicolette Richer of The Green Moustache + Grain & Bean Summer Salad

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Nicolette Richer is an awe-inspiring woman who wears many hats in the health world. She worked for 10 years as an environmental educator and health consultant, which lead her to become well aware of how connected our health is to the environment around us. She now is a guru at preventing and healing chronic disease and cancer through a plant-based lifestyle and the Gerson Therapy. ‘Richer Health’ is all about preventing pollution within ourselves. Not only does Nicolette do talks, online coaching, workshops, and retreats, but she also started the much-loved Green Moustache! The Green Mo is a live food and juice café well-known for it’s delicious eats and airy atmosphere. I always walk out of there feeling more vibrant than when I stepped in.

If people want to learn and experience, hands on, how to Eat to Beat Cancer and Chronic Disease, they can now sign up for her 5-Week Eat to Beat online course.

**If you enter the code ‘JulesFuel’ you’ll get 20% off.** (Thanks  Nicolette!)

Let’s learn all about Nicolette…

Hooked on Plants: What are your top 3 tips for plant-based newbies? 

Nicolette Richer:

1) Eat clean real food. Living a healthy, nutrient-dense, plant-based lifestyle means you love eating out of the produce and grain section of a grocery store, or you source directly from your local farmers market or farm. Ditch the idea that packaged food and plant-based healthy living mean the same thing, because it doesn’t. Organic vegan Oreo-cookies, most fake-meat products, or even simply cheap pasta and canned tomato sauce may technically be plant-based, but it’s really just fortified food chalked full of sodium, dyes, preservatives and other unwanted chemicals. Stick to clean real food (like Jules Fuel 😉 to nourish yourself daily.

2) Eat in abundance! The beauty about diving into a plant-based lifestyle – or as Dr. Joel Fuhrman says, a ‘plant-rich’ lifestyle – is that if you are eating a variety of nutrient-rich, whole-plant-based foods, prepared in healthful ways, such as baked, blended, juiced, slow-cooked, slightly steamed and raw, then counting calories becomes an out-dated and useless practice of the past.

3) Keep It Simple. It’s fun to pull out the recipe books and make complicated decadent dishes and sauces that require exotic ingredients. But in reality – all of those ingredients can be one-time-use expensive, and who has time for that on a day to day basis? For a plant-based dessert, eat a mango, a few dates, and a bowl full of chilled grapes – mmmm. Love popsicles? Blend the mango with the grapes and a bit of water and freeze it. Want a delicious plant-based soup? Cook onions, garlic, leeks and squash. Blend. Enjoy… No oil, no veggie stock, no spices. After a week of keeping your plate simple, your taste buds will grow to appreciate the complex flavours that already exist in the nutrient-dense produce.

HOP: Why did you get into a plant-based lifestyle?

NR: Thanks to my mom and our African and East Indian background, I grew up loving the crunchiness and freshness of salads, warm baked potatoes and okra, and curried veggies and whole grain rice. We always had a garden and I detested eating meat. But I wasn’t always plant-based. In my teens, when I started earning my own money to buy food at school, I wavered over to a Skor Bar, Pepsi, Big Mac, and Poutine diet. Intense PMS and acne quickly followed and noticing the effects of my diet on my health, I ventured back to my plant-based roots. However, what really sealed the plant-based deal for me was witnessing my friend heal himself of stage IV cancer using a nutrient-dense plant-rich diet therapy. That experience kicked off my thirst for knowledge about the relationship between food and disease and a result, my businesses are built around educating others about how to Eat Real to Heal their chronic health conditions.

HOP: As a Gerson home trainer, you must have an abundance of success stories. Can you give a quick overview of what the Gerson Therapy fundamentals are?

NR: My clients have incredible healing stories based on them taking the steps to swap out the SAD (Standard American Diet) for a whole-foods plant-rich lifestyle. Ultimately the Gerson Therapy is all about restoring nutritional deficiencies, caused by the SAD way of life, which then prompts the body to kick start its self-healing regeneration systems, dump toxic build-up, and ultimately reverse chronic disease including cancer. The Gerson Therapy is named after the German medical doctor, Max Gerson who spent his life researching how organic, whole plant-based foods actually work to heal the body and he found that the fastest way to nutrify and detoxify the human body was through the consumption of:

  1. cold-pressed juices (think IV therapy)
  2. cooked and raw breakfast lunch, dinner and even desserts
  3. high dose nutrients in the form of key primary supplements to support organ functions
  4. a liver detoxification protocol to support the expulsion of metabolic waste and other toxins
  5. rest and minimal exercise are also important aspects of the therapy.

HOP: Your kids must be some of the healthiest around! What is your favourite trick for feeding kids more fruit and veggies? 

NR: Haha! I love this question and I often get asked it by parents. Yes, teachers and parents often state that they are amazed that my kids eat everything and that they love fruits and most veggies – my youngest has yet to find a love for mushrooms though.

I have 3 tools to help parents:

  1.  The trick is to not trick your kids into eating more fruits and veggies – if you get your kids involved in shopping, washing, chopping, and making real food plant-based meals, beverages and desserts, their brains will be turned on to the textures, flavours, aromas, and sensations received from living this lifestyle and they’ll crave it, just like most adults would
  2. The key is that you can’t have competing foods in the house. If there’s a bag of salt and vinegar chips in my house, I’ll always choose those over the healthier more satisfying options. So imagine, what it’s like for a child to be presented with a scrumptious home-made plant-based dish when there are cheese strings, goldfish crackers, and mac & cheese in the cupboards
  3. Don’t pressure, bribe or bully your kids into eating their veggies and fruits. Most kids won’t starve themselves. Simply prepare your meals or snacks and present them on the table as you would normally do and mirror the joy and love of eating healthy food

Do these things day in and day out, and if your child eats even a little of what’s on the table – great – don’t make a big deal about it, just do it again the next day. If they eat a lot – again, wonderful…but you really don’t have to celebrate it though you can do a little jig of joy and relief internally. If your child claims they are still hungry after dinner, present them with other just-as-healthy options so it’s a win, win all around. And give your child time to adjust their brain, habits, and taste-buds to the new healthy textures, colours and aromas on your table of goodness.

HOP: Great tips. How did you come up with the name Green Moustache (it’s the best)?

NR: I love the name too! We were sitting around our kitchen table with friends and I had made a yummy blueberry and greens smoothie for my daughter – she was 2 years old at the time – and the berries made the smoothie congeal in the glass so when she went to tip the glass up to drink from it, the entire smoothie slid out of her glass and onto her face giving her a beautiful big Green Moustache, and not to mention a very angry but cute pout.

HOP: Too cute! The Green Moustache is spreading like wild fire! Whistler, Squamish, Vancouver and Revelstoke are all lucky enough to have one, and the Dragon’s gave you some great exposure too! What is the next exciting project you’re working on?

NR: Our two major projects are 1) supporting our franchisees in Squamish, two in North Vancouver and Revelstoke with more being announced soon … and then 2) working with the Provincial Health Authorities to get the Green Moustache into BC Hospitals in 2018! This is our dream at the Green Mo to get our food and beverages into areas where people need it most.

HOP: You do 4 retreats per year with Yoga, Cooking classes and Nutrition talks! So awesome. When is the next one coming up?

NR: We’ll be hosting a 3-day retreat at the end of August in Whistler to launch our train-the-trainer program. Students who want to dive deeper into the art and science of using food as medicine to reverse disease so they can teach other people how to Eat Real to Heal can further their studies with us for 3 months after the retreat is over. Dates and location will be announced soon on FB and on our websites.

HOP: Can you share your favourite recipe with us that means SUMMER to you? 

NR: I love recipe books but rarely follow a recipe…I’m a sort of a free-style chef, so to speak…so I’ll take you through how to make my favourite go-to summer dish, inspired by Oh She Glows, Back On Track Wheat Berry and Bean Salad. You can adjust the quantities and ingredients based on the flavours you are craving when you make it, or by what is available in your fridge.

Nicolette’s Go-To Grain & Bean Summer Salad

Serves: 7 cups approximately

Ingredients: 

Salad Ingredients:

  • 1 cup dry wheat berries cooked and drained (substitute: brown rice, quinoa, barley, etc.)
  • 1 cups/500 ml cooked navy beans (substitute black beans, kidney beans, white beans, chick peas, etc.)
  • 1 mango, diced
  • 1 cucumber or zucchini, diced
  • 1 red pepper, diced
  • 1 carrot, diced
  • 1 large tomato, diced
  • 1 cup fresh parsley or 1 cup cilantro, diced
  • 3 green onions, diced
  • black pepper to taste
  • If you desire a salty flavour, add 2 stalks celery, diced

Dressing Ingredients:

  • 0-3 tbsp flax oil or extra virgin olive oil (oil is optional)
  • 3 tbsp apple cider vinegar
  • 1 tsp Dijon mustard, hot mustard, or ground mustard seeds
  • 1 tbsp maple syrup (optional)
  • 2 large garlic cloves, minced
  • 2 tbsp freshly squeezed lemon juice

Directions:

  1. In separate bowls, soak the grains and beans overnight in cold water.
  2. The next day, drain and cook grains and beans separately until tender. Drain water and cool.
  3. In a large bowl, add diced vegetables and mango.
  4. In a small bowl or mason jar, whisk or shake the dressing ingredients together.
  5. When the grains and beans are cooled, add to large bowl of veggies and mango.
  6. Add dressing to taste.

Nut-Free Maca Date Balls & Vegan Festival Eats

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Sometimes all you need a two-biter to make your day.

Need it to be gluten-free, nut-free and packed with nutrients? Look no further.

Here’s a two-bite morsel (AKA meteor ball) that will make you bounce of the walls from all that whole-food, plant-based energy. Not to mention… make your taste buds sing.

Easy as dump, blend, roll.

It’s festival season. It’s camping season. T’is the season for glorious balls of tasty nutrients.

These are perfect for camping. You can take them in a big zip lock, and keep them in your cooler until you head off on your hike, then transfer to a little baggy to stash them in your back pack.

Or, if you’re ever needing a little boost of energy at a festival, meet your new best friend.

There’s nothing like a hand-to mouth treat that is actually healthy for your cells, your muscles, your brain, your digestion… and of course, your dance moves.

This weekend calls for these little bites. Bass Coast is coming up, which it’s all about taking your dance shoes out and busting a move. Since cooking time will be squeezed out of the schedule because of all of the art to look at, people to learn from and dancing to do, these are the PERFECT bites to bring in a cooler to keep us sustained for the festivities.

Dress by @ChicLittleBoho

Oh ya! And, I’m excited to be bringing these balls to the Hooked On Plants Bass Coast workshop too!

While we’re on the topic let’s talk festival eats! What eating at a festival really means is snacking on the go. It’s important to bring snacks that will sustain you, hydrate you, and fill you up with nutrients and good energy.

And water. LOTS and lots of water. Throw in some electrolytes or even a dash of Himalayan salt, and you’ll be loving it.

Vegan Festival food ideas:

  • Hummus and veggies/tortilla chips
  • Fruit – any kind, and all of it! This is nature’s way of giving us amazing energy packed with nutrients and hydration
  • Pre-make one-bowl meals to take spoonfuls of regularly:
  • Salad fixin’s: Bring lettuces, tomato, avocado, and seeds, plus one of these dressings in a jar
  • Pre-bake sweet potatoes (either whole or as fries), and dip in organic ketchup
  • Bring these Fudgy Quinoa Brownies to drool over and sustain you
  • Pre-make popcorn with coconut oil and nutritional yeast to pack in the B12 (try adding curry powder or garlic powder, YUM), and bring it in a big re-usable ziplock
  • Roast chickpeas for a salty snack
  • Bring along your favourite green powder to throw in your water bottle in the AM.
  • Pre-make and bring along a tupperware of Jules Fuel for breakfast so you can pack in some mega-nutrients before your day even starts
  • Rice, Beans, Guac, Salsa, Wraps. Enough said.

Ok, now back to the balls.

The magic ingredient in this recipe is Maca.

Benefits:

~Maca root is an adaptogen. All adaptogens bring your body back to homeostasis (or balance). Adaptogens grow in stressful situations (extreme weather), meaning they need to adapt to their environment. That’s why these amazing herbs and roots are so beneficial! Maca is especially good for balancing hormones, strengthening immunity, increasing energy & labido,

~Dates are the base to these ‘meteor balls’. Dates pack a mean punch of minerals, fibre, and clean, easily digestible energy. Perfect for the summer adventures.

~Hemp seeds bring a complete plant-protein to the mix. Plant protein is easily assimilated by your body to help you grow beautiful hair and nails. You really don’t have to worry about where you’re getting your protein from when you eat a whole-food plant-based diet.

Maca Date Balls

AKA Meteor Balls

Time: 10 minutes + 30 minutes chill time

Serves: 15-20 balls

Ingredients:

  • 15 pitted dates (1 cup packed)
  • 1 chia egg (1 tbsp chia + 3 tbsp water, let sit for 5 minutes until gooey)
  • 1/2 cup hemp seeds
  • 2 tsp cinnamon
  • 1/2 cup shredded coconut
  • 2 tbsp maca
  • 2 tbsp cacao nibs

For rolling:

  • 1/4 cup shredded coconut

Directions:

  1. Pulse dates in food processor until small chunks form (but don’t pulse so much that a pastey ball forms)
  2. Add the rest of the ingredients except for cacao nibs and rolling coconut
  3. Blend until ball forms
  4. Add cacao nibs, and blend until mixed evenly
  5. Spread rolling shredded coconut out in a flat bowl
  6. Wet hands
  7. Roll date mixture into small balls, then place them in the coconut bowl
  8. Roll the balls around until coconut coats them completely
  9. Place in the freezer in one layer on a plate (at least 20 minutes, then for storage place them in a tupperware or ziplock in the freezer)
  10. Eat when you’re feeling snacky, or low energy!

Chickpea No-Tuna Wrap with Avocado | Vegan Lunch Box

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Looks like tuna, tastes like tuna, must be tuna?

But nooooo.

There were no fish harmed in the making of this lunch.

The mighty chickpea mashed up with whole food ingredients like seaweed, capers, celery and avocado (instead of the typical mayo), give this no-tuna salad an A+ in the nutrition department.

One of the trickiest questions to wrap my head around going plant-based was ‘what do I fill the lunch box with’?

Sandwiches used to be centred around the meat, and always had to have cheese.

What kind of sanny do you want today? Tuna? Turkey? Ham? … These were the normal go-to’s.

So, turning plant-based brought on a lunch box challenge. How do we keep it quick, simple, tasty, satiating and, most importantly, above and beyond just carrots and lettuce (because that’s all vegans munch on, right)?

Now, I realize how easy and delicious plant-based lunches can be.

These days the sandwich’s best friends are:

Tempeh

Chickpeas

Hummus

Guacamole

Shredded veggies

Seared Tofu

Cauliflower wings

Rice & beans

Jackfruit…

And today, the spot light is on the versatile little chickpea turned ‘tuna salad’.

I can whip this up on the morning of in just 10 minutes, then have enough for 3 lunches.

Benefits:

~ Chickpeas are packed with easily digestible plant-protein and insoluble fiber, which is great for digestive health and controlling your blood sugar levels.

~ Seaweed of any kind is more nutrient-dense than any land vegetable! It packs tons of micronutrients like folate, calcium,, zinc, iron, selenium, magnesium and iodine.

~ Avocado in replacement of mayo (vegan mayo or not), gives you the benefits of using a whole food. Minimizing oils from processed ingredients like mayo, and replacing them with a natural source of fat from a plant food will allow you to receive the whole package of goodness. Vitamins, minerals, water content, and fibre all come with the avocado.

Why reduce seafood consumption?

  • if we don’t drastically reduce our demand for fish, we could be seeing fishless oceans by 2048 
  • 80% of all fish stocks are in a state of collapse
  • Mercury, toxins and heavy metals are stored in the fish flesh that can lead to memory loss, tremors, fatigue, birth defects…
  • Farmed fish are polluting the ocean with waste, pesticides and antibiotics
  • Wild fish are getting harder to come by each day
  • Bycatch is the term for the millions of tons of unintentional marine life each year that is caught and discarded back to the sea, dead or wounded. This represents 40% of global marine catches, that are just thrown back into the ocean, dead or wounded.
  • A fisherman will catch 20 pounds of by catch for every 1 pound of targeted fish (dolphins, whales, porpoises, sea turtles, sharks, seals, stingrays, other fish)
  • Invasive fishing methods (trawl nets and explosives) destroy the ocean floor and coral

On the bright side?

  • You could save 225 fish per year by ditching seafood, or make a difference by reducing your consumption
  • By removing fish from your diet (including supplements) you can help marine animal populations make a come-back, plus minimize unhealthy toxins to yourself
  • Plant-based food is delicious and mega nutritious

 

Chickpea No-Tuna Wrap

with Avocado

Time: 10-15 minutes

Serves: 2-3 lunches worth

Ingredients:

  • 1 can chickpeas
  • 1-2 celery stalks, minced
  • 1 green onion, minced
  • 2 tbsp capers
  • 1/4 cup nutritional yeast
  • 1 tbsp tamari
  • 1/3 cup mixed seaweed flakes or dulse flakes (or 1 nori sheet made into flakes either minced or ground with a coffee/spice grinder)
  • 1 tbsp dijon mustard
  • juice of 1/2 lemon (or one full small one)
  • 1-2 pinches cayenne pepper
  • 1/8 tsp black pepper
  • 1 clove garlic, minced or pressed
  • 1/2 avocado

Directions:

  1. Strain, then in a big bowl, mash the chickpeas with a potato masher, fork, or pulse them in a food processor
  2. Mash in the avocado
  3. Mix in the rest of the ingredients evenly
  4. Serve it up in a wrap, a romaine boat, collard green wrap, in a sandwich, on a salad, or on an open-face toast with melted vegan cheese!

Hemp Milk Recipe & Ditching Dairy

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Ready in a few minutes! No pre-soaking or straining needed.

Not only is it the easiest plant-based milk to make at home, hemp milk is creamy and tasty too.

Not to mention the nutrient-boost of the hemp seeds you’ll get! As the most nutritious seed in the world, they’re a perfect balance of omega 3 and 6, a complete plant-protein, and packed with vitamins and minerals.

You can take it to the next step and strain the blended hemp milk through a nut-milk bag (like you would do for almond milk), but since hemp seed pulp is smoother, and packed with fibre for maximum nutrition, it’s a great excuse to skip that step and enjoy a thick, smooth, milky beverage!

Since you don’t have to pre-soak the seeds or strain the milk, you can whip this up in no time. Plus, you can get creative with your flavours. Today we’re keeping it simple and using cinnamon and maple syrup. This is my go-to, and never disappoints.

Other flavours you could add?

  • Molasses
  • Turmeric
  • Nutmeg
  • Vanilla
  • Cacao
  • Peanut butter
  • Maca powder
  • Lucuma powder
  • Shredded Coconut
  • Strawberries
  • Blueberries

Drinking milk on the daily was thought to be the healthy way to get in the calcium and create strong bones. But, now that the science is catching up, we know this isn’t the case!

A must listen is Rich Roll’s latest podcast with Dr. Neal Barnard, all about the Dairy woes.

If you don’t have time to listen to the whole hour, here are some points to jump to:

22:22 ~ An example of a woman who healed by switching to a plant-based diet

25:47 – 28:20 ~ Where dairy comes from and the detrimental effects it has on us (estrogens, breast cancer, low sperm count, prostate cancer)

29:15 ~ Calcium confusion

31:15 ~ Prostate cancer

31:40 ~ Prostate cancer and dairy consumption

32:30 ~ IGF 1 (insulin like growth factor) and it’s dangerous effect on cancer growth

35:30 ~ Dairy is a legit addiction

43:25 ~ The ethics of the dairy industry (it’s even worse than the meat industry)

48:30 ~ Antibiotics and Additional hormones


1) Clearer skin  & 2) Less inflammation

Dairy is packed with animal hormones, animal proteins (casein and whey), saturated animal fat, and insulin-like growth factor (IGF-1). These lead to inflammation, mucus production, bacteria and oil build up, leading to acne, skin aging, asthma, weaker immunity. Try a dairy free diet (and ditching the refined sugar will help too) for clearer skin, fewer colds, and easier breathing.

3) Improved digestion & 4) Weight loss

About 75% of the world’s population is actually lactose intolerant. As humans, we are the only species that drinks the milk of a different species. Cow’s milk is meant for cows, goat’s milk is meant for goats. Dairy (which comes with IGF-1) is meant to be consumed by a calf that needs to grow to a 400 pound cow in a few month’s time (this isn’t something we need as humans). Gas, bloating, weight gain, diarrhea, migraines and mucus build up are all issues that come from consuming dairy as a human.

5) Disease Prevention

Dairy packs a punch when it comes to saturated animal fat (#1 source in the American diet), cholesterol, and IGF-1. These all lead to atherosclerosis, diabetes, cardiovascular disease, obesity and cancer.

6) Better for the bones

Contrary to popular belief, milk can lead to more hip fractures and osteoporosis. The elevated galactose in blood causes pre- mature aging, and weaker bones.

7) Calcium absorption

Calcium from plant foods is absorbed nearly twice as well as the calcium in dairy. Dark leafy greens, legumes, rice milk, soy milk, tempeh, are all high in calcium. You have to think about the package of what you’re consuming comes with:

  • Dairy comes with: pus, manure, natural hormones, saturated animal fat, lactose, and a lot of the time, added antibiotics and hormones
  • Plant foods come with: fibre, folate, high concentration of vitamins, electrolytes, antioxidants, phytonutrients

Cancer Prevention:

  • 8) Prostate cancer: Cow’s milk creates an increase in growth rate of prostate cancer cells by over 30%, whereas almond milk suppressed the growth rate of cancer cells by 30%.
  • 9) Breast cancer: Because of the animal-derived estrogen in dairy. Women who consume the most dairy had a 49% higher breast cancer mortality

10) Better for the planet 

Cows are the #1 contributor of methane gas. One fracking well releases just 1/10 of the amount of methane each day compared to one single dairy farm. Dairy products ranging from one glass of milk, 2 slices of cheese, one scoop of ice cream, one greek yogurt take 30 gallons to 109 gallons of water to create. Soy milk, on the other hand, takes 9 gallons of water per glass. You could save 50,000 gallons of water per year just by choosing to ditch the dairy.

11) Minimize cruelty

The dairy industry is the meat industry…but worse. The Mother cows is artificially inseminated every 10 months to give birth to their calf (which is taken away from them). Once they reach a certain age and cannot produce milk at the rate that is economically viable, they are killed for the meat industry. There’s no need to contribute to this cruel treatment when there are so many delicious vegan dairy alternatives available in the grocery stores, and at home in your kitchen.

12) There are delicious things happening in the plant-based dairy world!

Miyokos Creamery

Tree Line Cheese 

Daiya

Chao Cheese

Nice Vice Ice Cream

Make your own:

This Cheese Is Nuts – Just bought this book!

Turmeric Cheddar Log recipe

Documentaries to Watch:

 

 

 

 

 

 

 

 

Now, onto the recipe!

 

Easy Hemp Milk 

Time: 5 minutes

Ingredients: 

  • 1 cup shelled hemp seeds or hemp hearts (same thing)
  • 1.5 tbsp maple syrup
  • 1 tbsp cinnamon
  • 4 cups water

Directions:

  1. Blend all ingredients in a high-speed blender for 45 seconds to 1 minute
  2. That’s it!
  3. Store it in an airtight jar, (or re-use an old milk carton) for up to 5 days

**Optional: strain it for a smoother texture. But, hemp milk is so creamy and smooth even with out straining it through a nut-milk bag, plus you keep all of the beneficial fibre in your beverage:)