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Veganism

Vegan Mos Hooked On People Interview + Black & White Cookies

October 11, 2018 By julia

Michael and Ethan are the Vegan Mos. Ethan is a podiatry surgeon, and on the board of directors for the Woodstock Farm Sanctuary. Michael is a recovering lawyer who’s switched his skills to speaking for the speechless, and he’s also a Food for Life instructor through PCRM. They’re both making strides in the vegan world and I was lucky enough to be graced by their presence in Victoria Moran’s house at the Main Street Vegan Academy in NYC a couple months back, where they came to speak. These two are full of positivity, life, good energy, and vegan vibes. Their new cook book, ‘NYC Vegan, Iconic Recipes for a Taste of the Big Apple‘ is packed to the brim with crazy delicious vegan comfort food (including their infamous Black & White Cookies, seen below!)

Let’s get to know them…

Hooked on Plants: Ethan, you were the first one to go vegan, and you weren’t exactly soft or silent about it to Michael (haha). Eventually Michael caught on! Can you expand on this? Why and how did you both go vegan?

Ethan: I initially went vegetarian for health reasons. At 38 years old I was already taking medication for high cholesterol and was 40 pounds over weight. I saw being vegetarian as way to lose weight and get my cholesterol under control. I then read The Face on Your Plate: The Truth About Food by Jeffrey Masson and learned the horrors of factory farming. I knew that I could not continue to eat any animal products or benefit in any way from any kind of animal abuse. Ethically, being vegan was the only logical choice, and after 5 months of being vegetarian, on Thanksgiving 2009 we went to Michael’s family for the traditional meal, but I didn’t eat anything. When we came home, I prepared the Tofurky Thanksgiving Feast and realized that if I could do Thanksgiving as a vegan, I could be vegan all the time.

Michael: During this time, I was working out of the house and doing most of the cooking. I had to learn how to make food that Ethan would eat and that I would like. So, even though I wasn’t even considering being vegan, I was learning how to cook vegan food. Also during this time, Ethan, like most people when they first learn the horrors of factory farming, became full on vegangelical and would continually ask me questions like, “how is your plate of murder?” ….Rather than getting me to go vegan, this had the opposite effect. I can be very stubborn and wasn’t about to be bullied into doing something. Thankfully, Ethan soon realized that this approach wasn’t working and accepted the fact that he was the one who changed and it wasn’t fair to expect me to change as well. As soon as Ethan stopped pushing, space was created that allowed me to walk forward. After seeing Kathy Freston on Oprah talk about “leaning in to veganism” and being “flexitarian,” I started doing Meatless Mondays. I eventually added in Tofu Tuesdays, Wegetable Wednedays, Tempeh Thursdays, etc. I didn’t say a word to Ethan about what I was doing, but as soon as I completed a full 7 days vegan, I looked at Ethan and said, “It’s been a full week, I am vegan now.”  I then of course went through my own vegangelical phase and found myself doing the exact same things Ethan did. Luckily, I soon stopped.  

HOP: What are your tips for talking to non-vegan family members?

Ethan: My best advice is to accept that you might not necessarily be able change them. Just like you are asking for them to accept you and your choice to live vegan, it is important to understand that they may not be in a space where they can receive the same information that you did, much less integrate it or act on it. Often, it is hardest for our closest friends and family to receive this information from us because our relationships are steeped in lots of history and baggage. It is always important to share your truth with the people you love and you should never tolerate relationships where you are ridiculed, teased or not accepted because of the ethical choices you make, because that cuts at the trust and mutual respect which is at the core of any healthy relationship.

At the same time, respect goes both ways. Even though it might be difficult for us to never truly respect our loved one’s choice to not personally embrace a vegan ethic, it’s important to separate that from respecting them as individuals and respecting their right to make their own choices, even choices with which we strongly disagree. In my experience, when you come at folks without an agenda of “getting them to go vegan” it’s far more likely that they actually will.

Michael: Don’t pressure them, as we both learned, that never works. It is better to inspire by example…we need to meet people where they are. If they bring it up, I like to follow the advice of Colleen Patrick Goudreau who said, ‘if you are asked about being vegan during a meal, let the person know you are more than happy to have that conversation, but ask if they really want to have that conversation right now.’

HOP: The Vegan Mos NYC Vegan cookbook is so drool-worthy and packed with old time comfort-food faves! Can you tell us what ‘Vegan Mos’ stands of and how it started?

Vegan Mos: The “Mos” in our name is short for homos. Our friends Dan and Mike already had The Gay Vegans, so we decided to use vegan as the adjective to modify Mos. In the 90’s in the LGBT community, using the term “mo” became a way of referring to one another “oh, he’s a mo,” so we decided to reclaim it. We began Vegan Mos as a way of sharing recipes for delicious, homemade vegan food. We wanted to show people that going vegan did not mean giving up any of the flavours we loved. We also wanted to highlight the intersection of LGBT rights and animal rights. We wanted to help people see that speciesism is no different than homophobia – both stem from a fictitious belief that one group of beings is superior to another and therefore can oppress the perceived lesser one.

HOP: Can you tell us one of the most life changing moments you have had on a farm sanctuary?

Ethan: I remember when The Tiniest Herd was rescued at Woodstock Farm Sanctuary back in 2016 and the first time I went up and met all the tiny baby goats (like many folks, I can get a little obsessed with the cuteness overload from baby goat videos). When I got to meet all of these babies and watch them with their young mothers, I had my first “Ah-ha” moment about how special this truly was: here were Mothers who got to keep their babies. That just doesn’t happen to the overwhelming majority of farmed animals out there. It really hit me right then and there: when we support industries that use animals for food or some other human purpose, we’re actually destroying families. It was such a special experience to witness these cute babies playing around us with their equally adorable young Mamas who were keeping a watchful eye on them, occasionally disciplining them as needed. I thought, “this is how it’s supposed to be.” That experience infused my already deeply-rooted animal rights activism with a deeper layer of commitment: to keeping families from being separated, whether they are animal families or human families. 

Michael: It was when I first got to meet a piglet at Woodstock Farm Sanctuary named Mishka. Ethan named him Mishka, after me. Mishka was my name in Russian class and when my cousin Karen learned that, she began calling me that, and still does to this day (I won’t say how many decades later). At Woodstock, they don’t like to use the same names for different residents to avoid any confusion when talking about the animals. As there already was a Mike there (even though I never go by Mike, they didn’t want to risk confusion between Mike and Michael), Ethan chose to use Mishka. Mishka and his family (3 brothers, his sister, and his mother) were rescued from a horrible situation of neglect. Sadly one of his brother’s passed away, but Mishka will get to live his life safe and happy with his family. Mishka was the littlest of the bunch and they were not sure he would survive, but he did. This is much like my start in life having been born as a premie and no one knew if I would survive. When I finally got to meet my namesake I was overwhelmed with emotions I began to cry. I will never forget that moment. To know that this little pig is getting the life that so few farm animals will ever get and the fact that he was named was truly remarkable. It was this bittersweet experience of joy for this family and sadness for all the other pigs, and really all the animals, that will never get to live free from harm with their families. 

HOP: What are your top 3 tips for people out there who want to go vegan?

 Vegan Mos:

  1. Take it one meal at a time. Don’t worry about what you are going to do on Thanksgiving, or about your birthday cake, or any other far-off meal.
  2. Shifting your focus from yourself to the animals you are saving really helps. No animal product tastes as good as saving that animal’s life.
  3. Instead of focusing on what’s “missing” from your plate, see that empty space as an opportunity to discover new foods. Try wheatberries, quinoa, amaranth or barley if you haven’t tried them. Maybe you could try Anasazi or Fava beans? Ever try a broccolini? What about Romanesco? There are so many amazingly delicious, unique and nutrient-dense foods out there. We just need to open ourselves up to trying them.

HOP: What makes you happy on a normal day outside of being vegan superstars? 🙂

Ethan: When I can remember in the middle of my day to practice mindfulness and focus on my gratitude it shifts my mood immediately and lifts me up. It’s super easy in our current sociopolitical climate to feel threatened and overwhelmed if you’re an LGBT person (or any other minority for that matter.) Sometimes I’ll just stop and think, “You’re breathing… and it’s easy and painless” and I shift my focus and awareness there and just go with that and it immediately de-stresses me and reconnects me to the innate joy and peace that’s always there, but that is often covered up. It is something that I can do anywhere, anytime and radically increases my capacity to feel joy during everyday moments and when doing otherwise mundane activities. 

Michael: Spending time with our dogs Riley and Charlie gives me so much joy. There is nothing as wonderful as the love of a companion animal. Also, I am a TV junkie, so sitting on the couch a being able to lose myself in a good TV show is wonderful. 

HOP: Where is the next place you’ll be for people to come meet up with you?

Vegan Mos: Our next scheduled public appearance will at the Hudson Valley Vegfest on either November 3 or 4.

HOP: Let us in on your favourite recipe from your cookbook!

Vegan Mos: That is like trying to pick which of our dogs we love more. All the recipes in NYC Vegan have some special meaning to us. However, in the list of truly iconic NYC food, Black and White Cookies are near the top (scroll down for the recipe)

Where to find the Vegan Mos:

www.VeganMos.com

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Black & White Cookies ~ NYC Vegan
 
Save Print
Cook time
15 mins
Total time
15 mins
 
Thanks to a famous episode of Seinfeld, the black and white cookie, once only known to New Yorkers, garnered national attention. In that episode, Jerry used the black and white as a metaphor for racial harmony. Although called a cookie, these treats are actually made from a stiff cake batter and baked free-form on a cookie sheet. Once found only in bakeries, today the black and white can be found in almost every grocery store and bodega in New York.
Author: Vegan Mos
Recipe type: dessert, snack
Serves: 18
Ingredients

  • Cookies:
  • 2½ cups unbleached all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 cup nondairy butter
  • ¼ cup nondairy milk, at room temperature
  • 2 teaspoons vanilla extract

  • Icing:
  • 3½ cups confectioners’ sugar
  • ¼ cup boiling water, plus more if needed
  • ¼ teaspoon vanilla extract
  • ⅔ cup nondairy semisweet chocolate chips
Instructions
  1. Preheat the oven to 350°F. Line 2 (18 x 12-inch) baking sheets with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In another large bowl, combine the sugar and butter and beat until creamy, about 5 minutes. Add the milk and vanilla and beat until incorporated. Add the flour mixture to the butter mixture in batches, beating after each addition, until combined.
  3. Scoop the dough, ¼ cup at a time, onto the prepared baking sheets, spacing the scoops 3 inches apart. Flatten them slightly with your hands (keep your hands wet to prevent the dough from sticking). Allow room between the scoops as the cookies will spread as they bake.
  4. Bake the cookies for 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cookies to cool 2 minutes on the baking sheets and then carefully flip the cookies over and transfer them, upside down, to a wire rack to cool completely.
  5. While the cookies are cooling, make the icing. In a large mixing bowl, combine the confectioners’ sugar, boiling water, and vanilla. Mix well to get a spreadable icing. Add a little more water, if needed. Using an offset spatula, spread a thin layer of icing onto the flat side, the former bottom, of each cookie. Return the cookies to the wire rack to dry. You should have about ½ cup of icing left.
  6. While the white icing is drying, melt the chocolate chips in a microwave or double boiler. When the chips are all melted and smooth, whisk the melted chocolate into the remaining icing. The chocolate icing should be thicker than the white, but still be spreadable. If it is too thick, add a little hot water to thin it out. Use the offset spatula to frost one half of each cookie over the white icing. Return the cookies to the wire racks to dry. Store leftovers in a covered container for up for 5 days.
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Tag me or the Vegan Mos if you make this! (@hookedonplants @veganmos on instagram)!

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Filed Under: Dessert, Hooked On People Interviews, Lifestyle, Recipes, Snacks, Uncategorized, Veganism Tagged With: black and white cookies, cookie recipe, cookies, dessert, hooked on people interview, plant based interview, vegan cookies, vegan dessert, vegan interview, vegan mos

Hooked On People Interview: Say Hello Sweets + Vegan Coffee Ice Cream Recipe

November 29, 2017 By julia

Say hello to Naomi! She’s the creator of Say Hello Sweets, Canada’s first 100% vegan ice cream truck! Check out the interview for more on how her pup, BabyCakes was the inspiration for it all… The truck is always moving around in the Summer, but in the winter you can find her most popular ice cream flavours (like Café No Lait, Notorious NOG, Mint to Be) online on her website or some retailers across Vancouver. Plus, she just started a Kickstarter Campaign to help her open a store front of her own (with a super cute video of how it all began). I’m always excited to see new plant-based companies taking the leap, so I had to interview Naomi! (And get a recipe from her of course…)
Hooked On Plants: Say Hello Sweets is the cutest vegan ice cream truck! What was the catalyst in starting your company?
Naomi Arnaut: My dog, actually. I know that sounds like a really weird way to start a business, but I first tried my hand at making ice cream as way to fundraise for a hefty vet bill. My dog, Babycakes, had fully ruptured her knee cap & the only option I had to get her surgery was to finance it. A few months later, the payments were really weighing me down, so I was looking for a creative way to do some fundraising. It was in the middle of an August heatwave, & I had this AH HA moment & thought, I will make ice cream & host a small social by donation. That was the start of Say Hello Sweets.

HOP: Word on the street is that you may have an ice cream delivery tricycle one day soon? When can we expect that and where did you find the tricycle?
NA: YES! The trike has proven to be more of a challenge to build than I had originally anticipated, but it’s slowly coming together. The trike itself is a late 1940’s vintage ride, & needs a lot of love. It was generously gifted to me from a family friend who’s had it sitting for the past 10 or so years. I feel very lucky to have it & can’t wait til it’s functional!
HOP: How long have you been vegan
 
NA: When I was 11, I came across an un-shelved book on factory farming at the local library. I went home & declared that I was now a vegetarian. My mom was supportive. It stuck for 7 years, with the last year being vegan. In my late teens, I was having health problems & when doctors couldn’t find an answer, I was talked into eating meat as a solution. It was right at the height of the popularity of that book “Eat Right For Your Blood Type”, which labelled me as a carnivore based on having O negative blood. I wish I had had the access to the information & the community around veganism that I do now, back then. If I had, I never would have gone back to including animal products in my diet. I ate meat sporadically throughout my 20’s, but am very happy to be back on track now & feeling better than ever. Oh, & I finally did get a proper diagnosis for my mysterious illness. I had reoccurring appendicitis, for over 2 years. I needed surgery, not meat.  

 

HOP: What do you use as the base to your ice creams?

NA: I use full fat coconut milk & for flavours where I want to tone down the coconut flavour, I use a house made cashew milk.
HOP: Where can we find your ice cream truck on a typical day? And, how can we try your ice cream if we can’t make it to your truck?
NA: Fall has arrived with full force, so the truck season has come to a close. In the summer, truck locations are posted on The Street Food App & on the website. I don’t have a stationary location, so the truck moves around the city, participating in festivals, farmers markets or just parks curb side. If you can’t find the truck, head over to Friendly, located at 2408 Main St. It is a sweet little eatery that has Say Hello ice cream by the scoop & by the pint.
HOP: What’s the crowd favourite ice cream flavour?
NA: Stay ‘Mallow, which is the toasted marshmallow flavour, really dominated this summer. Close seconds were Cafe No-lait & Chocolate Nirvana.
HOP: What are your 3 tips for starting a business?
NA:
  1. Ask for help.
  2. Build community.
  3. Stay true to your values.
 
Just for fun – what are 3-5 things you can’t you live without in your morning routine?
NA:
  1. 20 extra minutes in bed after the alarm clock has sounded is a non-negotiable.
  2. Breakfast! Always breakfast.
  3. A brisk walk with Babycakes, with a coffee in hand.
Hooked On People Interview with Say Hello Sweets + Vegan Coffee Ice Cream Recipe
 
Save Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
A dairy-free coffee ice cream. This is an ultra creamy and scoopable ice cream made with coconut milk!
Author: Jules
Recipe type: Dessert
Cuisine: dessert
Serves: 8
Ingredients
  • 3 cups full fat coconut milk
  • ¼ cup cane sugar
  • ½ cup agave syrup
  • 2 tablespoons instant espresso
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoon coconut oil
  • 1 tablespoon arrowroot, tapioca starch or guar gum
Instructions
  1. In a blender, combine instant espresso, salt, vanilla extract, coconut milk & starch of your choice. Blend on high till everything is nice and smooth.
  2. Pour out all of this mixture into a saucepan.
  3. To the filled saucepan, add sugar, agave syrup & coconut oil. Stir over low heat until coconut oil and sugar have fully melted and mixture is warm.
  4. Whisk until the mixture comes to a soft boil. This is to cook out the starch and thicken the mix. But, remember to whisk whisk whisk so no lumps form!
  5. Once it has come to a soft boil, turn heat off and transfer mixture into a bowl or measuring cup. Cover with cling film and make sure to press it against the surface of the mixture so a skin does not form.
  6. Cool for 1 hour in the fridge or in an ice bath then churn in ice cream maker. Once out of the ice cream maker, place in an airtight ice cream or tupperware box, cover, & freeze to allow it to further firm up. Or eat it straight from the ice cream machine!
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Filed Under: Dessert, Hooked On People Interviews, Lifestyle, Recipes, Snacks, Spring, Summer, Uncategorized, Veganism Tagged With: hooked on people, hooked on plants, ice cream recipe, ice cream truck, naomi Arnaut, plant based ice cream, say hello sweets, vegan coffee ice cream, vegan ice cream

Hooked On People Interview: Rich Sievewright AKA Vegan Iron Yogi + Post Work-Out Smoothie

November 2, 2017 By julia

Rich Sievewright is a mad man when it comes to working out, pushing himself and pushing others. I first met Rich when he and I were LuluLemon ambassadors. He puts on killer work out classes to get Whistlerites in shape for playing in the mountains. Rich is totally in tune with his body and how to fuel himself to perform his best. A lot of people go to Rich for diet and fitness advice, so I’m excited that he’s found going vegan for performance to be the best thing he’s done! Read on to learn more about being a vegan athlete, his plant-fuelled Ironman training, his new business (Richlife), and his simple, satisfying and nutritious post-work out smoothie recipe!
How long have you been eating plant-based?
2 years

Why did you make the switch? 
I watched Cowspiracy and decided that I didn’t want to be a part of the environmental problem that our planet is facing. I switched so I could be a part of the solution instead.


What are the main differences/benefits you’ve noticed after switching to a plant-based lifestyle?
1) Buying groceries is quick and simple. I go to the produce section and bulk nuts & seeds, thats it.
2) No cravings for dairy or meat, which was surprising after being a heavy carnivore my whole life.
3) I lost weight, but maintained/increased strength when it come to lifting weights!
4) Endurance level has increased. I feel lighter and faster than ever before.
5) A big difference is having to constantly explain my diet to every man and his dog. I used to hate answering the question, as I felt like I was offending people, but not now. If they ask why, I tell them straight, and if I’m met with a defensive attitude I lift my shirt and show them my abs and say it works for me, haha.

You are officially an IRONMAN. Wow!  How long did you train specifically for the ironman?
I trained for a year but it didn’t really get specific until 4 months out. A solo training camp in Mexico in April kicked me into ironman overdrive. 

What was a typical training day like leading up to the Ironman? Work outs and food? 
A typical training day was: eat, work, eat, train, eat, work, eat, eat and sleep. My diet is always the same:
  • oatmeal with nuts and seeds in the morning
  • quinoa salad 2-3 times a day
  • a protein smoothie
  • and snacking on nuts and nut butter

I’m not one for calorie counting, as I find you can get obsessive with it. I’m very in tune with my own body as I’ve been training for a long time. I eat intuitively when I feel hungry and I drink when I feel thirsty. I had no budget when it came to food, and still don’t. It’s the most important thing to spend my money on…that and rent!

How AWESOME was it crossing the finish line?!

It was incredible, 20 Lululemon babes and close friends screaming (literally) my name was so heart warming and almost brought me to tears. It also signified the end of an era in my life. Friends, family, community and connection are more important to me than a race that significantly diminished the balance and overall health of my life. 


What part was the hardest?
Physically, there is no doubt the run was the hardest (in particular the last 10km). Mentally, the bike was the hardest due to the boredom and uncomfort (my lower back and the crown jewels were in a bad way).

What did you listen to during your long biking and running hours?
I listened to podcasts by Joe Rogan. I always enjoy zoning into the intriguing people on the show, from doctors and physicians to trainers and elite athletes. 

If you were to choose just one work out to do the rest of your life, what would it be?
Definitely a short and intense metabolic workout using dumbbells, barbells, plyometrics and thousands of burpees. I love being close to the heart attack zone. I find these workouts are the most efficient way to improve my physical and mental fitness. For some crazy reason I find them really fun.


What is a day in your life like?
It’s hard to say as I’m adapting to a big change in my life. I now own my own business and I’m currently adapting to a new lifestyle that has opened up much more time for me. On a Sweat Camp day, I’m up at 4.30am and out of the house by 5. I unload the weights from the van and teach two classes before 9am. Generally, I will then train myself and the rest of the day is whatever I fancy. I’m enjoying getting into the world of social media, I eat, I nap, I go for walks in nature and I catch up with friends…it’s Whistler so that usually entails some kind of outside activity.
 
What do you eat on a typical training day?
Similar to every other day. I’m a low maintenance eater, as long as I have a constant supply of quinoa and veggies then I’m a happy boy. A long endurance workout requires fuel to take with you, so my weapons of choice are Nak’d bars. 

Favourite pre-work out meal and post work-out meal?
I don’t need a pre-workout because i’m eating constantly through the day which helps to keep my energy level consistent. Post workout is definitely a smoothie with banana, avocado, water, vegan protein powder, coconut oil, and nut butter.

Do you practice intermittent fasting? If so, what kind of results have you seen from it?
I have tried it and have seen great results. The way I do it is to eat all my food within a 9-10 hour period and nothing but water for the rest of the day. I prolong when I eat breakfast which I always thought was a big no-no, but it works for me. I find that when I eat this way, I’m more mentally alert in the mornings and my body fat percentage starts to drastically fall.

Who is your inspiration in the plant-based world? (what athletes, docs, influencers, bloggers?)
  • Rich Roll is an incredible plant-based athlete and human being. His story and transformation into a vegasaurous is very inspiring.
  • Leonardo Di Caprio is a hero of mine because for me, eating a plant-based diet was initially due to environmental reasons. Using his fame to raise awareness and influence governments is a huge step for the planet.
  • Frank Medrano is a vegan athlete who does crazy calisthenic training. The guy is completely jacked and does some offensively impressive things with his body.
  • Documentaries I continuously watch are: Cowspiracy, What the Health, Food Matters, Forks over Knives.
  • There are so many vegans out there who are under the radar, it seems to be growing…even Mike Tyson is a vegonator! 

Name 3 podcasts we should all be listening to:
1) Kelly Brogan on the Joe Rogan experience (health psychiatrist)
2) Rich Roll on the Joe Rogan Experience (vegan transformation and endurance athlete)
3) Dr Rhonda Patrick on the Joe Rogan Experience (humbling me in the workings of the human body)


You’ve recently started the Rich Life! So exciting. This is all about ‘creating a community through health and fitness that uplifts, brings togetherness and a sense of belonging’.
Tell us more, in a nutshell, about what The Rich Life is!
RICHLIFE is a fitness program for Whistler residents that combines strength and conditioning classes, yoga and social gatherings to enhance your mountain life. RICHLIFE delivers on-going 4-week Sweat Camps at The Audain Art Museum and Whistler Creek Athletic Club. The fitness classes are three times a week at either 6am, 7.30am, 11am, or 5.30pm from Mon-Fri. It includes free yoga classes, three times a week at the Sundial Hotel. People can sign up on my website www.richlifewhistler.com or on my Facebook page Richlife Whistler. 


Rich’s Pre-Workout Protein Smoothie

Hooked On People Interview: Rich's Smoothie
 
Save Print
Prep time
2 mins
Cook time
1 min
Total time
3 mins
 
Rich likes his food simple and nutritious. This is a smoothie to fuel your cells after your HIIT work out to build that lean muscle mass!
Author: Jules
Recipe type: Smoothie, Breakfast, Lunch, Snack
Serves: 1
Ingredients
  • 1 banana
  • 1 avocado
  • 1 scoop vegan protein powder (Iron Vegan, Veg Essentials, Vega)
  • 1 tbsp coconut oil
  • water (amount varies depending on the consistency you like)
Instructions
  1. Peel your banana, and scoop out your avocado
  2. Blend all ingredients on high
  3. Consume!
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Filed Under: Drinks, Gluten Free, Hooked On People Interviews, Lifestyle, Raw, Recipes, Salt Free, Snacks, Spring, Summer, Uncategorized, Veganism Tagged With: hooked on people, hooked on plants, ironman vegan, post work out smoothie, riche sievewright, richlife, smoothie, vegan smoothie, veganism, why plant-based, why vegan

Hooked On People Interview: The Vegan Ginger + Healthy One-Bowl Breakfast Cookies

July 27, 2017 By julia

Erin Marrs is all about simple, nourishing, delicious vegan eats. Her vegan journey started with the sole purpose of clearing up her skin. It worked. Her acne cleared up, then she went on to become certified in Plant-Based Nutrition at ECornell by Dr. T Colin Campbell. You can tell just by her glow that that eating all those plants is working for her! With two kids, and a hungry hubby, she knows how to satisfy all the taste buds in her family with whole-food, plant-based meals. Lucky for us, she has the blog ‘The Vegan Ginger‘. Let’s learn more about her, and her favourite recipe for the family.

Hooked On Plants (HOP): How long have you been vegan?

The Vegan Ginger (VG): I have been vegan since December 2007, but I consider myself REALLY vegan since September 2012 which is when I decided to a eat a healthy plant based vegan diet and really learn how to cook!

HOP: I love the name of your blog! When and why did you start The Vegan Ginger?

VG: Thank you! I started The Vegan Ginger blog in the summer of 2013 just really as a place to send my friends and family when they had questions or wanted recipes, which was basically every day for me.

HOP: What different types of vegan diets have you tried, and which one do you find the best?

VG: In terms of vegan diets, I have been the “unhealthy vegan” although not extremely but would still eat french fries and processed foods, and a healthy vegan. I would love to try fruitarian/raw HCLF but I just find it hard with the climate I live in where we don’t have as many delicious fruit options as say Australia or Hawaii. Although my breakfast is usually just a lot of fruit or a mono meal of fruit.

HOP: You’re raising the next generation vegans! You give a great overview of a what your kids eat in a day. But, can you give 3 tips to new parents for adding more plants into their kids diet?

VG:

  1. Eat more plants yourself! Monkey see monkey do! When I am eating a fruits and veggies that is all my toddler wants also. If I were to make popcorn or have some dark chocolate that is all he would want too. If it doesn’t work right away just keep eating well and eventually they will want everything you are eating.
  2. Don’t offer or have the “bad stuff” around. If I am serving a large quinoa salad for dinner but my toddler sees a big bowl of potato chips he, like most kids, will tell me he wants the chips.
  3.  Get them involved! Recently since the summer has hit we have lettuce and other vegetables growing on our deck and sprouts always sprouting indoors. Everyday we check them, water them, …etc…When I go to make a salad, if he gets to help cut the lettuce and take the sprouts out of the jar after watching them grow for a few days, he is way more excited about it. I also ask him what we should put in our salads and give him options. Give him a dull knife and let him help “chop” the vegetables . He will down any meal when he puts effort into. It is amazing to see!

HOP: Can you give everyone 3-5 tips on how to deal with vegan kids at ‘normal’ birthday parties, at school hot lunch days or any other kind of events with non-vegan food?

VG:

  1. As much as I love to only feed my family nourishing healthy vegan food, when it comes to social events I also don’t want for my kids to feel like they are “missing out”. We aren’t in school yet but we did just celebrate my older sons fourth birthday and I did go the pizza and cupcakes route. We also had fruit, and of course the pizza and cupcakes were vegan, just not necessarily part of a ‘whole foods diet’, but this happens on special occasions.
  2. When taking my son to birthday parties he knows ahead of time that he won’t be able to eat the pizza/cake because it has “cows milk” in it (as my toddler will tell you), and he is totally ok with that! He knows it would make him sick and isn’t good for him. We bring a piece of cake for him (these ones are great in a pinch and you can get them at Whole Foods) or we ask him what treat he would like and so far he has always been completely fine with it.
  3. Now I am sure this applies to all kids, but never go hungry! Parents, you either! haha There is nothing worse than a hungry toddler but also that way when it is time to eat you don’t have to worry about being stuck with a starving kid and nothing to eat. And I find toddlers much more rational and easy to reason with when they are fed. I also bring snacks for the ride home.

HOP: What is the next big project you’re working on?

VG: My husband and I actually decided to start a blog together of our vegan family adventures called “The Green Grazers” we share our favourite recipes, family travels, how we eat when we travel, and info about raising our vegan babies!

HOP: Do you take your own photos?

VG: I always take my own photos! It is kind of a passion of mine also. That is kind of another reason for started the blogs. I absolutely love photography and taking beautiful photos of food and people and scenery so it is a great way to share it.

HOP: What are 3 tips for beginner photographers?

VG:

  1. ALWAYS use natural lighting. There are obviously ways around this, but as a beginner just take your photos beside a window it makes the world of a difference.
  2. Declutter your photo, this might just be a personal preference but for a beginner on Instagram just taking photos with an Iphone, try to make sure there isn’t anything in your background that you don’t want there, or that takes away from your subject (food or people)
  3. Do not use flash! This goes hand in hand with #1 but aside from using natural lighting, make sure your flash is off and if your photo is a bit dark use an editing app to brighten the photo!

HOP: What does your breakfast, lunch and dinner look like?

VG: 

  • Breakfast is usually fruit and or a smoothie/smoothie bowl and I always try to start the day with a hot lemon water.
  • Lunch would usually be leftovers. I always double recipes so my lunches are already made for us. Or hummus, crackers & veggies, and snacky foods. Recently I started eating “wrap it up raw” wraps with hummus and veggies and they are delicious!
  • Dinner is usually something planned. Our fave meals have got to be bowls. So rice/noodles/lettuce as a base with veggies, beans, legumes and tofu and then topped with a sauce. We have all the cookbooks from Fresh Restaurants and make all of their recipes many times. They are delicious!

HOP: What is your favourite kitchen dance song?

VG: Most of the time my toddler controls what we listen to while we are in the kitchen. He goes between dancing and helping me cook. Right now he loves ‘Can’t stop that feeling‘ – Justin Timberlake.

HOP: What do you love feeding your kids, and what are you excited to make next?

VG: With two kids it is all about having quick healthy snacks and these are jam packed with oats, seeds, nuts, banana and zero added sugar! A recipe I am really looking forward to trying is your Homemade Kombucha! I LOVE kombucha and I would love to be able to make my own! It can be so expensive at the store!

Find Erin here:

Blogs: www.theveganginger.com   |    www.thegreengrazers.com

Instagram: @theveganginger   |   @thegreengrazers

Pinterest: The Vegan Ginger

Twitter: @TheVeganGinger

Now it’s time to share one of Erin’s FAVE recipes! 

Photo credit: The Vegan Ginger

HEALTHY ONE BOWL BREAKFAST COOKIES
A healthy breakfast cookie great for mornings on the go and the little ones will love them!

Photo Credit: The Vegan Ginger

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 18-20 Cookies
Ingredients:
  • 2 Ripe Bananas – mashed
  • 1½ cup – Gluten Free Old Fashioned Oats
  • 1 tablespoon – chia seeds
  • 1 tablespoon – sesame seeds
  • ½ cup – unsweetened applesauce (can be substituted with any fruit puree or try pumpkin! yum!)
  • 1 tablespoon – cacao nibs/chocolate chips (optional, my husband did not like the version with the cacao nibs)
  • 1 tablespoon – sunflower seeds/or any other nuts/seeds you prefer** (read note)
  • ⅓ cup – natural peanut butter (or sub any nut other nut butter)
  • 1 teaspoon – vanilla
  • 1 tablespoon – blackstrap molasses (optional)
Instructions:
  1. Preheat the oven to 350 degrees
  2. Then line a baking sheet with parchment paper and set aside
  3. Once that is done mash the ripe bananas with a fork on a plate and add to a large mixing bowl
  4. Add remaining ingredients (expect the chocolate chips) and stir until well combined.
  5. Then take a heaping tablespoon of the cookie dough and place them on the baking sheet about an inch apart. (Don’t worry too much about spacing because they don’t grow or change shape). Press a few chocolate chips onto each cookie.
  6. Bake cookies for 20-25 minutes.
  7. Let cool and enjoy!
Notes:
This recipes is VERY adaptable! Add whatever you like or have on hand and whatever you don’t have just leave out! You really can make them very simple or add your whole pantry!

Filed Under: Breakfast, Dessert, Hooked On People Interviews, Lifestyle, Oil Free, Recipes, Salt Free, Snacks, Uncategorized, Veganism Tagged With: breakfast cookies, healthy cookies, hooked on people, hooked on plants, plant-based tips, vegan cookies, vegan ginger, vegan interview, vegan kids, vegan tips

Nut-Free Maca Date Balls & Vegan Festival Eats

July 5, 2017 By julia

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:
    • Soba noodle salad
    • Simple green curry
    • Quinoa sweet potato salad
    • Pasta salad
    • Butternut Mac & Peas
  • 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!

Filed Under: Breakfast, Dessert, Gluten Free, Lifestyle, Lunch, Oil Free, Raw, Recipes, Salt Free, Snacks, Spring, Summer, Uncategorized, Veganism Tagged With: basscoast, bliss balls, camping snacks, date balls, festival eats, gluten free balls, hemp date balls, hooked on plants, maca, maca balls, nut free balls, plant based dessert, plant-based snacks, ready in 10, vegan balls, vegan camping, vegan dessert, vegan festival, vegan snack

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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