Thursday, April 22, 2010

MOTHER EARTH......Our Home Sweet Home


"Among other things, 1970 in the United States brought with it the Kent State shootings, the advent of fiber optics, "Bridge Over Troubled Water," Apollo 13, the Beatles' last album, the death of Jimi Hendrix, the birth of Mariah Carey, and the meltdown of fuel rods in the Savannah River nuclear plant near Aiken, South Carolina -- an incident not acknowledged for 18 years." (Earth Day Network)


It took a U.S. Senator from Wisconsin named Gaylord Nelson, back in 1970 to finally take a stand and propose the first nationwide environmental protest. This gathering of thousands of people focused our interests and concerns on our home front... our local environment..... our Earth.


On April 22nd, 1970.... The first Earth Day..... led to the creation of the United States Environmental Protection Agency and the passage of the Clean Air, Clean Water, and Endangered Species acts.


Today is Earth Day 2010. What will YOU do to protect our Earth from further destruction? What will YOU do to reverse the damage and devastation that our Earth suffers daily?

“Many environmentalists suggest switching to compact florescent lights, turning off the water when you brush your teeth, recycling, or driving a hybrid car. While these things do help, the environmental benefits of these actions pale in comparison to the good done by going vegan—eliminating your consumption of meat, eggs, and dairy products—the single best thing you can do to protect our environment and reduce pollution.” (Action for Animals)


Ever wonder what impact we have on this incredible Earth? Check this out:

*A 2006 report by the Food and Agriculture Organization (FAO) of the United Nations (UN) concludes that animal agriculture contributes more greenhouse gases to the atmosphere than all the cars, trucks, planes, and ships in the world combined.

*Researchers at the University of Chicago have determined that just going vegetarian is more effective in reducing global warming than driving a hybrid car.

*The Environmental Protection Agency (EPA) reports that animal waste is responsible for 80 percent of ammonia emissions in the United States.

*According to the Audubon Society, over half of the water used in the US goes to raising animals for food.

*The EPA reports that waste from factory farming pollutes more water sources than all other industries combined.

*According to a US Senate Committee on Agriculture, livestock produce 130 times more urine and feces than the human population of the US—all without the benefit of a sewage system. This manure—more than 500 million tons of animal waste annually, according to the EPA—far exceeds what can be used for fertilizer.

*The Sierra Club reports, “America’s drinking water, rivers, and lakes are at risk from giant, corporate-owned factory farms… waste leaks into our rivers and streams, fouling our air, contaminating our drinking water, and spreading disease.”

*According to a US Department of Agriculture (USDA) statistical bulletin, 80 percent of the agricultural land in the US is used to raise animals.

*Time Magazine reports that we feed 70% of the grains and cereals grown in the US to livestock. This is very inefficient because most of the feed gets wasted and only a small amount of the protein is converted to flesh. Animals require many times more calories—in the forms of grain, soybeans, oats, and corn—than they return in the form of meat.

*The University of Chicago notes that raising animals for food requires ten times as many crops as we’d need if we just ate the grains directly. If we were not using all that land to grow crops to fatten chickens, pigs, and cows, we could reforest millions of acres in the US alone. Or, we could use the grains that are not wasted on livestock to feed all the starving people in the world many times over.

*Commercial fishing drift nets are wiping out biodiversity, as miles of nets sweep up all the fish in their path, and often damage delicate coral reefs. Commercial fishers have devastated the ocean’s ecosystem to the extent that large fish populations are only 10 percent of what they were in the 1950s.

*The fish on ocean-based farms are plagued by parasites and diseases, which they pass to fish living near the farms. When foreign fish escape from their underwater cages, they threaten the well-being of native fish species. Fish farms pollute coastal waters with massive amounts of fish feces and require huge numbers of wild-caught fish to feed their captives

*Rosamond Naylor, Senior Research Scholar at the Institute for International Studies at Stanford University, reports that it takes about three pounds of wild-caught fish to grow one pound of farmed shrimp or salmon. She also says fish farming often produces a flow of effluent, containing feces and uneaten feed, which contributes to pollution of coastal waters; additionally, hundreds of thousands of acres of coastal wetlands have been destroyed for aquaculture ponds and facilities

It all starts with YOU, ME and EVERYONE. As each one of your cities celebrate Earth Day today.... I invite you to consider "what are YOU going to do to help clean up YOUR environment, to lessen YOUR impact on your local city and to make YOUR Earth healthy again?"

Until Next Time.......

GOD BLESS THIS EARTH!

Monday, April 12, 2010

AH....SPRING TIME.......

Wow! As I was standing in the laundry room washing my hands... I noticed that I can no longer see the house behind us. In the winter, because the brush is so thin, you can see almost the whole house. But now that spring is sprung... the brush is filled out, thick & full in all its greeness & now the house is almost hidden.

At the first part of spring, seems like everything grows so quickly... like on steroids. You can see day to day changes. Flowers, trees, bushes all experience a rebirth. Something else I just noticed is a VERY LARGE wasp tapping on the window & ..I am thinking “Dang I am so happy I am inside & you are outside!” Seriously, are the insects on steroids too? I dread seeing the first snake of the year!! (SCREAM!)

Spring, not only brings beautiful wildflowers & great weather, but also it’s my cue for my bi-annual “spring cleanup.” Everything within a mile’s radius....well maybe not a mile.... gets cleaned from top to bottom & everything in between....this includes pups & Hubby Bear LOL!!! Nothing like a clean, dust-free, bug-free environment to promote good health for those around it.




Spring is a fresh new start... a new beginning.... a new birth for creatures, a chance for new opportunities.... new dreams....It is a time to reflect & look ahead at the coming months of summer fun with family & friends.

So, it is only fitting that life is returning to normal as baby boy beagle ..Jack.... is doing much better. He is experiencing his own new beginning, his chance to dream again. He is maybe 65 to 70 percent & most likely won't be much more. But, bless his heart.... he can stand & walk on his own. He no longer requires his harness or his rear sling. We have to help him pee. His little rear end & hind legs wobble & he fishtails a bit... but, so do I sometimes! His hair is growing back & his nearly 3 inch scare on his back is no longer visible. He had so much hair shaved off his little body... we would joke & say all he needs now are a few tatoos & some body piercings!











Hubby Bear & I are so thankful that he is still with us. He has come a long way since I last blogged about Jack. And that would not have been possible without Dr. Tige Witsberger over at TAMU Vet School. God Bless him!

I hope to return to regular blogging... although my business is really picking up again...& for that .... I am again, very thankful. Finding time to blog every day, may be difficult, but several times a week will work. I have new recipes & new "Not So Humble Workouts" to share!


Thanks to all of you following this Humble Vegan, I appreciate each one of you! And if you are not yet following... I invite you to click on "FOLLOW THIS BLOG" right below my Humble Fit Bits. I would be thrilled & honored!

So...my dear ones.....I invite you to take a moment.... wherever you live...... stand still....look, listen, smell, touch.... & take in spring & all of its wonderments...as it will be fleeting & if you live in Texas..... the heat & humidity of the Texas weather will be upon us very soon.





Until Next Time.... Jack says.....

"GOOD HEALTH TO ALL!!"

Monday, April 5, 2010

That'sa Stretch!

What is the most important task you can do in the mornings when you first get outta that bed that will reap the most benefits as you age?

Let’s see.... Is it....
*Bathroom stop?
*The first refreshing cool glass of filtered water?
*Breakfast?
*Brushing and Flossing teeth?

Well... of course all of the above are crucial and critical to good health.... but the ONE thing missing is....

S T R E T C H I N G!!!

YES! Even our pets know the importance of this ritual. Every morning, as soon as they get their little bodies out of bed, my Jack n Jill beagles stretch their whole bodies.

People! Each day, we are fighting against nature’s cruelty of gravity and aging. These wreak havoc on our bodies. Gravity pulls us DOWN..DOWN..DOWN..... Our spines collapse, our necks fall and our heads jut forward and down. Our shoulders round and turn in, our chests cave in and we lose inches off our height.

As we age, the ligaments and tendons in our legs (and over our whole body) lose their elasticity and our ankles begin to weaken with age and weight. Our feet grow longer and widen because they flatten out. We lose the arches and the feet begin to pronate. Without the strength of the tendons and ligaments and muscles, they simply cannot hold up.

WOW!!! Bummer, huh?

Well... a lot of this can be prevented or at least postponed if we simply take the time and stretch our whole bodies every morning.... first thing....before anything else... Well, maybe except for the bathroom stop..... LOL!

In addition to addressing the issues mentioned above, the benefits of stretching are endless. Did you know that most heart attacks occur on Monday mornings? Regular stretching helps with circulation, gets that heart pumping steadily, & keeps it healthy and ready to meet each day. (as well as a healthy food plan, regular exercise, at least 7 hours of sleep each night and meditation to relieve stress)

Stretching elongates that spine & neck, assisting you in standing up... standing taller. Stretching releases the stress from all the joints allowing the tendons, ligaments and muscles to perform their functions without issues. Stretching improves your balance, flexibility and coordination. Stretching prevents injuries from performing daily activities of life.

Here are some suggestions: Hold each one for at least 10 seconds or more. NO BOUNCING on any of these.

REACHING FOR THE STARS: stand tall and raise your arms straight up like you are reaching for the stars.

HUG YOURSELF: stand tall and wrap your arms around your chest and give yourself a hug.

BUTTERFLIES: stand tall; with elbows bent bring your arms back like wings. Squeeze the scapula and open up your chest.

BENDOVERS: stand tall, bend from the hips, with knees slightly bent, touch your knees, your ankles, your toes, or the floor. Whichever is comfortable. Do NOT force this. As you progress, your flexibility will improve and you can reach further!

RUNNER STRETCHES: squat down on the floor, place one leg all the way back behind you and carefully stretch that leg. Switch to the other side.

QUADS: stand tall, bend back one leg at knee and grasp your ankle. Keep knees close together. Gently pull until you feel the quad muscles stretch. Make sure the opposite knee is slightly bent. Switch to the other side.

HAMS: stand tall and place one leg on a chair or bench. Carefully bend forward until you feel the stretch in the hamstring muscle. Make sure the opposite knee is slightly bent. Switch to the other side.

CALVES & SHINS: stand tall, take one foot and flex it. You can feel the calf muscles stretch. Now take the foot and extend it, feeling the pull around the shins. Make sure the opposite knee is slightly bent. Switch to the other side.

So, tomorrow morning... take an extra few minutes and give your body a wonderful “wake-up” for a change. Make this a habit and you will feel so great and your body will thank you!!





Until Next Time....



GOOD HEALTH TO ALL!!

Tuesday, March 30, 2010

Oven Roasted Cauliflower with Fresh Herbs

Cauliflower isn't one of those "stand up and applaud" kinda veggies, is it? Not a lot of people like this cruciferous vegetable. It is so very healthy. Great for digestion & it fights against estrogenic compounds found in our food supply and environment. (These compounds are found in, among other things, soy products, food additives, pesticides, and hormones in factory farm raised animals. They are prevalent in our environment from pollution. These compounds wreak havoc on our health and will upset our delicate hormonal balance.) I know.. blah..blah...blah.... boring. And cauliflower can be boring depending on how it is prepared.



I love it oven- roasted. A lot of people mash it up and dress it like mashed potatoes. I never really got on board with that one. I think the roasting brings out the unique flavor of this "clean as a white sheet" in color vegetable. But, as always, please don't roast it to death. Only about 10 to 12 minutes tops in the oven. You still want the pure white color and you want it crispy... and you want to maintain all the nutrients.



In this recipe, normally I use fresh herbs.... but as it is a lazy Sunday afternoon... I reached for the dried herbs. They work really well, too.

As always, I DO organic as much as possible!



Let's get to it!

After preheating your oven to 450 degrees, you will need the following:




Roasting pan
one head of cauliflower
1.5 T. of garlic olive oil. (I make mine with Extra Virgin Olive Oil and 6 to 8 cloves of garlic in the bottle)
1 T. Tarragon
1T. Rosemary
1T. Oregano
1/2t. black pepper

Break up the cauliflower into florets. Place in pan. Drizzle oil all over the top and toss until well coated. Bake for 5 minutes, then toss mixture and place back in oven for another 3 to 5 minutes.




Now, sprinkle herb mixture on top and gently toss. Place back in oven for a couple of minutes.









For those vegetarians out there.... you can sprinkle shredded Parmesan or Romano cheese over the top and toss around.



This is great to serve with baked sweet potatoes decorated with raisins and pecans and with a little drizzle of Agave over the potato.



This is what we are having for dinner tonight! I will probably add some steamed Brussel sprouts tossed in red pepper oil to complete this delicious meal.




For another roasted cauliflower variation..... I call it Confetti Cauliflower....... roast the same as above, use the same herbs, but sprinkle finely chopped red, yellow and orange bells all over the top of the cauliflower after you sprinkle the herbs. Roast for another 2 minutes. This makes a really brilliant looking dish... the bright colors against the white cauliflower.... very nice and very tasty!



Until Next Time......


GOOD HEALTH TO ALL!!

Monday, March 29, 2010

Sweet Pear Guac


My my..... Spring has come to Texas. Our pasture is full of beautiful wildflowers the color of the rainbow. The post oak trees are budding out.. which for one in particular.. is a miracle. After two months of triple digit temps last year..... I knew that tree was doomed and dead. But the cool spring temps and bright sunshine.. along with a LOT of rain the past month... has brought the old tree back to life.

This has nothing to do with preparing guacamole.... but as I sit here at the computer looking out the window... I just had to enjoy the spring time beauty for a moment. Ok, back to the point of this blog!

Growing up in northern New Mexico, I was raised on guacamole..... and not just plain 'cados and tomatoes with a few peppers thrown in..... but on many flavorful and odd variations. This is one of my favorites. This is made with ripe, sweet pears. And the organic Bartlet pears right now are just heavenly! Sweet, juicy and so ripe!

The one I used in this recipe is as ripe as it can get without spoiling. And this is the pear you want in this guac. Take the sweetness of the pear, the "sting" of the fresh pressed garlic, your favorite salsa, the heat of fresh jalapenos or New Mexico Hatch green chiles and the tartness of the lime.... you've got an explosion of flavors in your mouth that is completely off that boring beaten path of restaurant guacamole. I was out of cilantro... or you would have seen some of that in it as well.

Try other fruits with your 'cados, too. Fresh, sweet, organic pineapple with a little cayenne pepper is so very good. As is organic green grapes and organic chopped pecans. Just let your imagination run wild... get creative with your next guacamole!
As always..... I DO organic as much as possible

This is so simple and so quick.... here is what you will need:


*couple of avocados, peeled and pitted. Sliced in half and placed in a dish

*1 medium sized soft, juicy lime

*couple cloves of garlic, pressed or finely chopped

*your favorite salsa. I make mine by tossing fresh tomatoes, white onion, cilantro, jalapenos, fresh garlic, fresh lime juice in a food processor. Very easy.

*1 medium size ripe and juicy pear, finely diced

Squeeze the lime juice all over the 'cados... soaking them.
Take a knife and fork or potato masher and smash up the 'cados. I like mine with chunks in it.
Add the garlic, about a tablespoon of salsa and mix.
Gently fold in the pear. And that's it!




You are ready to serve this with your favorite chip, cracker or sliced cukes, jicama, or carrot & celery sticks. This is also great to serve on top of your favorite Mexican dish.... Veg*n enchiladas, tacos, tamales. Or for you non-Veg*nz...... serve on grilled salmon, tilapia or shrimp!




Hope you enjoy this!

Until Next Time.....
GOOD HEALTH ALL!!!







Monday, March 22, 2010

Spaghetti Squash Pasta



My favorite part of the market is the produce section! I just LOVE all the wonderful varieties of fruits and veggies.... especially now that my local grocery has an awesome ORGANIC section! I have to admit, there are still a lot of veggies that I have not had the guts to try yet. For example this one squash. I always just walk past this gourd-like vegetable with a tough, hard shell. Well, once I stopped and picked up one just to look at it and feel it. I heard spaghetti squash was really tasty.... but I just thought it was too much work. I was under the impression that I had to use a hammer and chisel to break thru that hard skin and then, I had to try and peel it and then julienne it to make the spaghetti strips! LOL!!! Little did I know that preparing this jewel was much easier than I anticipated.

Vegetable spaghetti, vegetable marrow, spaghetti squash, noodle squash, and squaghetti. All are name for a variety of squash or marrow (Cucurbita pepo) that looks like a small yellow watermelon, with flesh composed of long thin spaghetti-like strings. It averages 9 inches in length and may weigh 2 to 3 pounds. When cooked, the crisp, tender, spaghetti-like strands yield a mild lightly sweet and fresh taste. Keep in mind that the larger the vegetable, the thicker the strands and the more flavorful the taste.

I decided to pick up a squash this past weekend and "tackle" the preparation. I went online and found a great video that explains what to do with squash. I was happily surprised to see that after it is cooked.... the squash meat IS the spaghetti! Who knew? Certainly not me. LOL! I had so much fun making up this delicious pasta dish and the spaghetti squash really adds flavor, interest, and great texture. You can make it with your favorite veggies... and for you vegetarians... topping it off with your favorite shredded cheese would be delicious!

For this dish, I chose brocolini (baby broccoli,) orange bells, the spaghetti squash, TONS of garlic, spices and I tossed in some peas and carrots I had left over in the frig. And for my dish, I topped it off with chopped, fresh organic mango & served it up with some of my delicious oven roasted asparagus spears. Mmm Mmm Good!!! This turned out to be a beautiful dish in its presentation and so flavorful. You have the sharp spiciness of the garlic, the uniqueness of each spice and the sweetness from the mango. Really makes a nice combo.

If you’ve been reading my recipe blogs for awhile, you will remember how I feel about cooking the life outta vegetables. And SO many cooks do just that. They boil the color, the nutrients, the texture... literally.... the life outta the veggies. Personally, I never boil my veggies. I either steam them for a short 2 to 5 minutes depending on the veggie or oven roast them for a very short time. I like my veggies brilliantly bright with color, extra crispy and full of nutrients.

Ok, let's get started! And as always....... I DO ORGANIC as much as possible.

This is what you'll need:

About 3 cups of uncooked curly pasta. I used brown rice curly pasta for this dish, but you can use any kind.
1 large spaghetti squash
1/2 large orange bell, sliced in one inch slices
1 small bunch of brocolini, chopped one inch pieces
TONS of garlic
Pinch of fresh chopped rosemary, thyme and nutmeg
Chopped fresh mango
Extra Virgin Olive Oil
1 Large bunch of asparagus

Wash the squash and dry. Place in microwave oven on medium for 2 minutes, This will soften the shell so you can slice it open. Remove from microwave and place on wet cloth. This will secure the squash and make if safer when slicing it open with your BIG, sharp knife. Just slice it lengthwise. Then take a large spoon and scoop out the pulp and seeds. Place each half in a baking dish, sprinkle a little olive oil and black pepper over each half. Bake in 400 degree oven for 45 minutes. The squash is done when the shell is slightly soft and there is a little brown crust on top. When the squash has cooled, take a fork and begin pulling the pulp. You can see how it comes out like spaghetti! That is just the coolest thing ever!

Ok, now while the squash is baking for those 45 minutes, you can cook the pasta and set aside.

In a large sauté skillet, add some olive oil and TONS of pressed garlic. I used 4 to 5 cloves. Sauté over medium heat, but don't burn it. Add the brocolini & the orange bell and sauté just a minute or so. Then add one half of the squash and the pasta. Carefully toss till everything is coated with oil and now sprinkle the spices on top and gently toss again. Turn heat down to low, place lid on skillet and allow to steam for about one minute till hot.

Now, take the asparagus, cut off the ends, wash it and dry each piece as the olive oil will not work with wet asparagus. Place asparagus, single layer, in cookie sheet. Brush each one with either olive oil or garlic olive oil or basil olive oil, or roasted red pepper olive oil. Place in 400 degree oven for 3 to 4 minutes and it is ready! Look at that gorgeous brilliant bright green color!






Dish up a nice serving of pasta, top it off with the chopped mango and serve it up with your roasted asparagus. WOW!! Beautiful and deliciously healthy!

Until Next Time....


GOOD HEALTH TO ALL!!



Tuesday, March 9, 2010

March Meet Up

The next Vision Voice Veg*n'z for the Brazos Valley meet-up is Wednesday, March 10th 6:30pm at Village Cafe. Our speaker is Jenn Atkins. She is a certified nutritional consultant, a massage therapist, and a student of herbology. The topic of discussion will be "Living Sustainably".

Right now, Franchesca Garza and Tuxedo Mask are watching over our group (and have done an awesome job) while I take a little break. I look forward to returning to the leadership position in late June.

I invite you to check out the groups blog as I have updated some of the upcoming events!

Until Next Time.....

GOOD HEALTH TO ALL!!