Let's face it, even though being vegan and eco-friendly encompasses your entire life, you're most interested in the food. But finding and making delicious healthy, compassionate and ethical meals can be challenging, especially if you're brand new to this way of living. Eco-Vegan Gal is here to help you navigate the water, sharing her favorite finds and best resources in the following sections.
Product Review by EvG team member Lauren Stewart:
Everyone could use a healthy, raw snack they can feel good about. When hunger strikes on the go, it's nice to pull food out of your bag and quickly refuel without sacrificing quality ingredients and nutrition. That's where products like NudeFood are handy.
Book review written by EvG team member Courtney Rasbach:
Paleo and vegan together! Whoever heard of such a thing? Well, I certainly had not until Paleo Vegan by Ellen Jaffe Jones made its way into my home. Within the pages of her enlightening book, Ellen does a wonderful job at describing precisely what the terms Paleo and vegan mean, explaining the differences and similarities and showing that when combined they can make a strong, satisfying, health-beneficial diet for both the athlete and non-athlete alike.
Product review by EvG team member Kelly O'Brien:
Four dads and a desire to feed their kids healthy, nutritious snacks has resulted in the salty, tasty goodness of Ocean's Halo Seaweed Chips! I've been snackin' on four fabulous flavors: Sea Salt, Chile Lime, Hot & Spicy, and Korean BBQ. What I love about this snack is that it is so versatile. What came to mind was tossing them in your child's lunchbox, a picnic to the beach, as a side for lunch, snack between meals and the list is endless (goes on). What we feed ourselves and our children truly matters and I raise my hat to these guys for all of their hard work creating this brand.
Product review by EvG team member Courtney Rasbach
I am not a fan of white wine. However, the La Cantina Pizzolato Moscato is amazing! It is made with 100% organically grown White Moscato grape, fermented with vegan-friendly yeasts, is Non-GMO project verified, and it tastes incredible. This is a perfect wine to serve to your guests at a dinner party or to pair with dessert. It also would go great with a bubble bath after a long day at the office.
One of the most common themes in the questions I am asked is how to lose weight on the plant-based diet. I always try to address this topic carefully, as it's a sensitive subject. Having struggled with an eating disorder in my teens and twenties and body image issues most of my life, I understand how important one's mental state is to feeling good physically and emotionally. Changing my diet has had an ongoing impact on my life, including healthy weight loss and the ability to maintain it. Additionally, learning about how food impacts the body helped me feel more grounded and comfortable in my skin, and reduced unhealthy eating habits (like binging and purging).
I've also discovered that there is no such thing as a quick fix or a one-size-fits-all trick, and that keeping the body thriving inside and out is a perpetual process. That's why I love coming across weight loss advice that offers long-term, nutritious tips featuring food and healthy emotional guidance. Here are some of my latest favorites, starting with 10 delicious, body-friendly foods.
On the hunt for gourmet vegan food in Los Angeles? One spot many residents and visits overlook is The Four Seasons in Beverly Hills. Perhaps it's because their plant-based offerings are relatively new, or perhaps there's a resistance based on the upscale nature of the hotel brand. However, if you're looking for a fancy dining experience and phenomenal food you must visit one of the hotel's restaurants: Culina, Windows Lounge and Cabana. And if you're not in the LA area or planning a visit in the near future, you can whip up two of the new gluten-free dishes at home!
Product review by EvG team member Rachel Curit:
There are some things we miss when going vegan, and then there are some things that we don’t realize we miss. At first I didn’t realize I missed Doritos, and then suddenly my appetite for cheese-flavored chips came rushing back. Fortunately in 2014 there truly is a plant-based option for virtually everything. And bonus: the product line I'm about to tell you about is also gluten-free, corn-free and non-GMO.
Every once in a while I'm hit with a wave of sneezing, nose blowing and sinus inflammation, and it is extremely frustrating, especially when the neti pot doesn't help. When I last found myself in this miserable state I whipped up a beverage with some anti-inflammatory ingredients in hopes it would soothe my sinuses; and low and behold it did!
This sweet and spicy beverage can help reduce inflammation in many parts of the body, and can be enjoyed warm or cold.
Ingredients (use organic whenever possible):
- Turmeric - powder (1/2 Tbsp) or root (1 inch piece)
- Ginger root - 1 inch piece (or to taste)
- Cinnamon powder - 1/2 Tbsp (or to taste)
- Stevia - powder or drops, to taste*
- Water - 1 cup
* I used 4 drops of Omica vanilla stevia drops. If you don't like the taste of stevia, feel free to use a low glycemic sweetener, like coconut sugar, or none at all.
- Blend together.
- A high speed blender is not necessary but if you do not use one you will have to grate the turmeric and ginger roots before blending.
This green juice has been hitting the spot recently, so I've been making it almost every day. I love the refreshing, tart grapefruit combined with the spice of ginger and the bitterness of dandelion greens. The pear and cucumber balance out the juice with sweet, mellow flavors, and the spinach adds an extra nutritional punch.
For as long as I can remember my favorite soup has been split pea. Perhaps this is because it reminds me of my father, who also loves it and makes it regularly. Who could blame him? Split pea soup is thick, creamy and flavorful with a great salt balance. There's no need to follow the traditional recipe of adding chicken broth and ham - this soup is just as delicious when made entirely with plant-based ingredients.
The following recipe is a twist on the standard split pea soup: sweet potato and smoked paprika are added for a sweet, smoky flavor. If you're as much as a fun as the traditional recipe as I am, you're sure to love this variation. As mentioned in the video, you're encouraged to modify the recipe with whatever you have on hand (such as extra vegetables and unused spices).
And PS: this soup costs about $1.50 a serving even with entirely organic ingredients! If you want more tips on eating well on the cheap check out my ebook "Healthy, Organic Vegan on a Budget."