Cooking

Cowspiracy – You cannot call yourself an environmentalist and support animal agriculture

This past Sunday, September 21st, 2014, I joined  400,00 others in the People’s Climate March in NYC. It was the largest of it’s kind, and amazing that so many people care about the future of this Earth we live on. Unfortunately, it was covered by only one news network, and only for about 23 seconds.

One of the reasons for the lack of coverage is very same reason why I marched: our major “environmental” organizations, like GreenPeace, 350.org, etc., refuse to acknowledge the biggest cause of our environmental decline: the animal agriculture industry. The farming industry in the United States essentially runs our government. This industry has so much power in our country, that even high profile people like former Vice-President Al Gore, are afraid to talk about it. In fact, animal rights and environmental activists are the #1 offenders on the FBI watch list, rather than the actual bad guys.

It is estimated that at the rate our population is growing and the amount our word eats animal based food, we will only be around another 50 years or so. In 50 years I will be 84…I’d like to see the world last a bit longer than that! The farming industry is not only affecting the air and water we need to survive, but also killing off our natural wildlife. If you get excited when you see a fox or bear while on a hike, you better take advantage of it now, because natural wildlife won’t be here much longer.

There are a few things you can do:

The first is to educate yourself: watch the movie Cowspiracy. The movie highlights the fact that the largest cause of environmental decline is being hidden by all major environmental organizations, and our government. You can learn more about it here: http://cowspiracy.com/.

Cowspiracy

#2: Eat a plant based diet. It is completely possible to live a healthy, happy life on a vegan diet. Even if you are pregnant and/or raising children. Milk produced by cows is for their calfs to grow up into big strong cows! And if you love ice cream and cheese, you can get amazing tasting nut based ice cream or tapioca based cheese – it tastes the same, I swear! And you don’t even have to eat soy if you don’t want to! Sharon Gannon, co-founder of Jivamukti Yoga School, just released a new cook book called Simple Recipes for Joy. There are over 200 vegan recipes in the book, even things like meatballs and spaghetti and manhattan clam chowder! I happened to have helped make the food in pictures in the book and tested recipes before publishing! You can order it here: Simple Recipes for Joy

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book-cover

#3: Sign this petition to have the movie Cowspiracy aired on CNN

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Please feel free to comment or ask questions. Here are some facts that are posted on the Cowspiracy website, all completely research based. I have a copy of the Cowspiracy movie if you are in the NY area and want to borrow it.

LOVE, PEACE & VEGETABLES!

FACT CHECK


Director’s Note:

The science and research done on the true impacts of animal agriculture is always growing. The statistics used in the film were based off the information below.

We will continually update this list with further resources as they become available.

Although there may be fluctuations in numbers from year to year and from researcher to researcher, the fact remains that animal agriculture, as a whole, requires tremendous amounts of resources and is a leader in environmental degradation.

Animal agriculture is responsible for 51 percent of greenhouse gas emissions, more than all transportation combined. [i]

Fao.org. Spotlight: Livestock impacts on the environment.

http://www.fao.org/ag/magazine/0612sp1.htm

Transportation is responsible for 18% of all greenhouse gas emissions.

Greenhouse gas emissions from this sector primarily involve fossil fuels burned for road, rail, air, and marine transportation.

Environmental Protection Agency. “Global Emissions.”

http://www.epa.gov/climatechange/ghgemissions/global.html

Livestock and their byproducts actually account for at least 32,000 million tons of carbon dioxide (CO2) per year, or 51% of all worldwide greenhouse gas emissions.

Goodland, R Anhang, J. “Livestock and Climate Change: What if the key actors in climate change were pigs, chickens and cows?”

WorldWatch, November/December 2009. Worldwatch Institute, Washington, DC, USA. Pp. 10–19.

http://www.worldwatch.org/node/6294

Methane is 25-100 times more destructive than CO2.

“Improved Attribution of Climate Forcing to Emissions.” Science Magazine.

http://www.sciencemag.org/content/326/5953/716.figures-only

Methane has a global warming power 86 times that of CO2.

NASA. “Methane: Its Role as a Greenhouse Gas.” Jet Propulsion Laboratory.

http://www.jpl.nasa.gov/education/pdfs/podest_ghg.pdf

Livestock is responsible for 65% of all emissions of nitrous oxide – a greenhouse gas 296x more destructive than carbon dioxide and which stays in the atmosphere for 150 years.

“Livestock’s Long Shadow: Environmental Issues and Options.” Food and Agriculture Organization of the United Nations. 2006.

http://www.fao.org/docrep/010/a0701e/a0701e00.htm

Fracking (hydraulic fracturing) water use ranges from 70-140 billion gallons annually.

“Draft Plan to Study the Potential Impacts of Hydraulic Fracturing on Drinking Water Resources.” EPA Office of Research and Development. United States Environmental Protection Agency, 2011.

http://www2.epa.gov/sites/production/files/documents/HFStudyPlanDraft_SAB_020711.pdf

Animal agriculture use ranges from 34-76 trillion gallons of water annually. [ii]

Pimentel, David, et al. “Water Resources: Agricultural And Environmental Issues.” BioScience 54, no. 10 (2004): 909-18.

http://bioscience.oxfordjournals.org/content/54/10/909.full

Barber, N.L., “Summary of estimated water use in the United States in 2005: U.S. Geological Survey Fact Sheet 2009–3098.”

http://pubs.usgs.gov/fs/2009/3098/

Agriculture is responsible for 80-90% of US water consumption.

“USDA ERS – Irrigation & Water Use.” United States Department of Agriculture Economic Research Service. 2013.

http://www.ers.usda.gov/topics/farm-practices-management/irrigation-water-use/background.aspx

Growing feed crops for livestock consumes 56% of water in the US.

Jacobson, Michael F. “More and Cleaner Water.” In Six Arguments for a Greener Diet: How a More Plant-based Diet Could save Your Health and the Environment.
Washington, DC: Center for Science in the Public Interest, 2006.

http://www.cspinet.org/EatingGreen/pdf/arguments4.pdf

One hamburger requires 660 gallons of water to produce – the equivalent of 2 months’ worth of showers. [iii]

Catanese, Christina. “Virtual Water, Real Impacts.” Greenversations: Official Blog of the U.S. EPA. 2012.

http://blog.epa.gov/healthywaters/2012/03/virtual-water-real-impacts-world-water-day-2012/

“50 Ways to Save Your River.” Friends of the River.

http://www.friendsoftheriver.org/site/PageServer?pagename=50ways

2,500 gallons of water are needed to produce 1 pound of beef.

Robbins, John. “2,500 Gallons, All Wet?” EarthSave

http://www.earthsave.org/environment/water.htm

Meateater’s Guide to Climate Change & Health.” Environmental Working Group.

http://www.ewg.org/meateatersguide/interactive-graphic/water/

“Water Footprint Assessment.” University of Twente, the Netherlands.

http://www.waterfootprint.org

Oppenlander, Richard A. Food Choice and Sustainability: Why Buying Local, Eating Less Meat, and Taking Baby Steps Won’t Work. Minneapolis, MN: Langdon Street, 2013. Print

477 gallons of water are required to produce 1 pound of eggs; 900 gallons of water are needed for cheese.

“Meateater’s Guide to Climate Change & Health.” Environmental Working Group.

http://www.ewg.org/meateatersguide/interactive-graphic/water/

1,000 gallons of water are required to produce 1 gallon of milk.

“Water trivia facts.” United States Environmental Protection Agency.

http://water.epa.gov/learn/kids/drinkingwater/water_trivia_facts.cfm#_edn11

5% of water in the US is used by private homes.
55% of water in the US is used for animal agriculture.

Jacobson, Michael F. “More and Cleaner Water.” In Six Arguments for a Greener Diet: How a More Plant-based Diet Could save Your Health and the Environment. Washington, DC: Center for Science in the Public Interest, 2006.

http://www.cspinet.org/EatingGreen/pdf/arguments4.pdf

Oppenlander, Richard A. Food Choice and Sustainability: Why Buying Local, Eating Less Meat, and Taking Baby Steps Won’t Work. Minneapolis, MN: Langdon Street, 2013. Print.

The meat and dairy industries combined use nearly 1/3 (29%) of all the fresh water in the world today.

“Freshwater Abuse and Loss: Where Is It All Going?” Forks Over Knives.

http://www.forksoverknives.com/freshwater-abuse-and-loss-where-is-it-all-go

Livestock covers 45% of the earth’s total land.

Thornton, Phillip, Mario Herrero, and Polly Ericksen. “Livestock and Climate Change.” Livestock Exchange, no. 3 (2011).

https://cgspace.cgiar.org/bitstream/handle/10568/10601/IssueBrief3.pdf

Animal agriculture is the leading cause of species extinction, ocean dead zones, water pollution [iv], and habitat destruction.

Oppenlander, Richard A. Food Choice and Sustainability: Why Buying Local, Eating Less Meat, and Taking Baby Steps Won’t Work. . Minneapolis, MN : Langdon Street, 2013. Print.

“What’s the Problem?” United States Environmental Protection Agency.

http://www.epa.gov/region9/animalwaste/problem.html

“Livestock’s Long Shadow: Environmental Issues and Options.” Food and Agriculture Organization of the United Nations. 2006.

http://www.fao.org/docrep/010/a0701e/a0701e00.htm

“Fire Up the Grill for a Mouthwatering Red, White, and Green July 4th.” Worldwatch Institute.

http://www.worldwatch.org/fire-grill-mouthwatering-red-white-and-green-july-4th

Oppenlander, Richard A. “Biodiversity and Food Choice: A Clarification.” Comfortably Unaware. 2012

http://comfortablyunaware.com/blog/biodiversity-and-food-choice-a-clarification/

“Risk Assessment Evaluation for Concentrated Animal Feeding Operations.” U.S. Environmental Protection Agency – Office of Research and Development. 2004.

http://nepis.epa.gov/Exe/ZyPURL.cgi?Dockey=901V0100.txt

Every minute, 7 million pounds of excrement are produced by animals raised for food in the US.
This doesn’t include the animals raised outside of USDA jurisdiction or in backyards, or the billions of fish raised in aquaculture settings in the US. [v]

“What’s the Problem?” United States Environmental Protection Agency.

http://www.epa.gov/region9/animalwaste/problem.html

“How To Manage Manure.” Healthy Landscapes.

http://www.uri.edu/ce/healthylandscapes/livestock/how_manure_overall.htm

335 million tons of “dry matter” is produced annually by livestock in the US.

“FY-2005 Annual Report Manure and Byproduct Utilization National Program 206.”
USDA Agricultural Research Service. 2008.

http://www.ars.usda.gov/research/programs/programs.htm?np_code=206&docid=13337

A farm with 2,500 dairy cows produces the same amount of waste as a city of 411,000 people. [vi]

“Risk Assessment Evaluation for Concentrated Animal Feeding Operations.” U.S. Environmental Protection Agency – Office of Research and Development. 2004.

http://nepis.epa.gov/Exe/ZyPURL.cgi?Dockey=901V0100.txt

3/4 of the world’s fisheries are exploited.

“Overfishing: A Threat to Marine Biodiversity.” UN News Center.

http://www.un.org/events/tenstories/06/story.asp?storyid=800

“General Situation of World Fish Stocks.” United Nations Food and Agriculture Organization (FAO).

http://www.fao.org/newsroom/common/ecg/1000505/en/stocks.pdf

90 million tons of fish are pulled from our oceans each year. [vii]

“World Review of Fisheries and Aquaculture.” UNITED NATIONS FOOD AND AGRICULTURE ORGANIZATION (FAO). 2012.

http://www.fao.org/docrep/016/i2727e/i2727e01.pdf

For every 1 pound of fish caught, an average of 5 pounds of unintended marine species are caught and discarded as by-kill. [viii]

“Discards and Bycatch in Shrimp Trawl Fisheries.”
UNITED NATIONS FOOD AND AGRICULTURE ORGANIZATION (FAO).

http://www.fao.org/docrep/W6602E/w6602E09.htm

As many as 40% (63 billion pounds) of fish caught globally every year are discarded.

Goldenberg, Suzanne. “America’s Nine Most Wasteful Fisheries Named.” The Guardian.

http://www.theguardian.com/environment/2014/mar/20/americas-nine-most-wasteful-fisheries-named

Scientists estimate as many as 650,000 whales, dolphins and seals are killed every year by fishing vessels.

Goldenberg, Suzanne. “America’s Nine Most Wasteful Fisheries Named.” The Guardian.

http://www.theguardian.com/environment/2014/mar/20/americas-nine-most-wasteful-fisheries-named

100 million tons of fish are caught annually.

Montaigne, fen. “Still waters: The global fish crisis.” National Geographic.

http://ocean.nationalgeographic.com/ocean/global-fish-crisis-article/

Fish catch peaks at 85 million tons.

“World Review of Fisheries and Aquaculture.” UNITED NATIONS FOOD AND AGRICULTURE ORGANIZATION (FAO). 2012.

http://www.fao.org/docrep/016/i2727e/i2727e01.pdf

Animal agriculture is responsible for 91% of Amazon destruction.

Oppenlander, Richard A. Food Choice and Sustainability: Why Buying Local, Eating Less Meat, and Taking Baby Steps Won’t Work. . Minneapolis, MN : Langdon Street, 2013. Print.

Margulis, Sergio. Causes of Deforestation of the Brazilian Rainforest. Washington: World Bank Publications, 2003.

https://openknowledge.worldbank.org/handle/10986/15060

1-2 acres of rainforest are cleared every second.

“Avoiding Unsustainable Rainforest Wood.” Rainforest Relief.

http://www.rainforestrelief.org/What_to_Avoid_and_Alternatives/Rainforest_Wood.html

Facts about the rainforest.

http://www.savetherainforest.org/savetherainforest_007.htm

Rainforest facts.

http://www.rain-tree.com/facts.htm

The leading causes of rainforest destruction are livestock and feedcrops.

“Livestock impacts on the environment.” Food and agriculture organization of the United Nations (fao). 2006.

http://www.fao.org/ag/magazine/0612sp1.htm

110 plant, animal and insect species are lost every day due to rainforest destruction.

“Rainforest statistics and facts.” Save the amazon.

http://www.savetheamazon.org/rainforeststats.htm

Oppenlander, Richard A. Food Choice and Sustainability: Why Buying Local, Eating Less Meat, and Taking Baby Steps Won’t Work. Minneapolis, MN: Langdon Street, 2013. Print.

26 million rainforest acres have been cleared for palm oil production. [ix]

“Indonesia: palm oil expansion unaffected by forest moratorium.” USDA Foreign Agricultural Service. 2013.

http://www.pecad.fas.usda.gov/highlights/2013/06/indonesia/

136 million rainforest acres cleared for animal agriculture.

“AMAZON DESTRUCTION.” MONGA BAY.

http://rainforests.mongabay.com/amazon/amazon_destruction.html

1,100 activists have been killed in Brazil in the past 20 years. [x]

Batty, David. “Brazilian faces retrial over murder of environmental activist nun in Amazon.” The Guardian. 2009.

http://www.theguardian.com/world/2009/apr/08/brazilian-murder-dorothy-stang

Cows produce 150 billion gallons of methane per day. [xi]

Ross, Philip. “Cow farts have ‘larger greenhouse gas impact’ than previously thought; methane pushes climate change.” International Business Times. 2013.

http://www.ibtimes.com/cow-farts-have-larger-greenhouse-gas-impact-previously-thought-methane-pushes-climate-change-1487502

130 times more animal waste than human waste is produced in the US – 1.4 billion tons from the meat industry annually. 5 tons of animal waste is produced for every person. [xii]

Animal agriculture: waste management practices. United States General Accounting Office.

http://www.gao.gov/archive/1999/rc99205.pdf

2-5 acres of land are used per cow.

Oppenlander, Richard A. Food Choice and Sustainability: Why Buying Local, Eating Less Meat, and Taking Baby Steps Won’t Work. 

Minneapolis, MN: Langdon Street, 2013. Print.

The average American consumes 209 pounds of meat per year.

Haney, Shaun. “How much do we eat?” Real agriculture. 2012. (276 lbs)

http://www.realagriculture.com/2012/05/how-much-meat-do-we-eat/

“US meat, poultry production & consumption” American Meat Institute. 2009. (233.9 lbs)

http://www.meatami.com/ht/a/GetDocumentAction/i/48781

Bernard, Neal. “Do we eat too much?” Huffington Post. (200 lbs)

http://www.huffingtonpost.com/neal-barnard-md/american-diet-do-we-eat-too-much_b_805980.html

Nearly half of the contiguous US is devoted to animal agriculture. [xiii]
30% of the Earth’s entire land surface is used by the livestock sector.

Versterby, Marlow; Krupa, Kenneth. “Major uses of land in the United States.” Updated 2012. USDA Economic Research Service.

http://www.ers.usda.gov/publications/sb-statistical-bulletin/sb-973.aspx#.VAoXcl7E8dt

“Rearing cattle produces more greenhouse gases than driving cars, UN report warns.”

UN News Centre, 2006.

http://www.un.org/apps/news/story.asp?newsID=20772

1/3 of the planet is desertified due to livestock.

“UN launches international year of deserts and desertification.”

UN news centre, 2006.

http://www.un.org/apps/news/story.asp?NewsID=17076#.VAodM17E8ds

Oppenlander, Richard A. Less Meat, and Taking Baby Steps Won’t Work. Minneapolis, MN : Langdon Street, 2013. Print.

World population in 1812: 1 billion; 1912: 1.5 billion; 2012: 7 billion.

“Human numbers through time.” Nova science programming.

http://www.pbs.org/wgbh/nova/worldbalance/numb-nf.html

70 billion farmed animals are reared annually worldwide. More than 6 million animals are killed for food every hour.

A well-fed world. factory farms.

http://www.awfw.org/factory-farms/

Oppenlander, Richard A. Less Meat, and Taking Baby Steps Won’t Work. Minneapolis, MN : Langdon Street, 2013. Print.

Throughout the world, humans drink 5.2 billion gallons of water and eat 21 billion pounds of food each day.

Based on rough averages of 0.75 gallons of water and 3 lbs of food per day.

Worldwide, cows drink 45 billion gallons of water and eat 135 billion pounds of food each day.

Based on rough average of 30 gallons of water and 90 lbs of feed per day.

Land required to feed 1 person for 1 year:
Vegan: 1/6th acre
Vegetarian: 3x as much as a vegan
Meat eater: 18x as much vegan

“Our food our future.” Earthsave.

http://www.earthsave.org/pdf/ofof2006.pdf

1.5 acres can produce 37,000 pounds of plant-based food.
1.5 acres can produce 375 pounds of meat.

Oppenlander, Richard A. Less Meat, and Taking Baby Steps Won’t Work. Minneapolis, MN : Langdon Street, 2013. Print.

A person who follows a vegan diet uses 50% less carbon dioxide, 1/11th oil, 1/13th water, and 1/18th land compared to a meat-eater.

CO2: “Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK.” Climactic change, 2014.

http://link.springer.com/article/10.1007%2Fs10584-014-1169-1/fulltext.html

Oil, water: “Sustainability of meat-based and plant-based diets and the environment.”
The American Journal of Clinical Nutrition, 2003.

http://ajcn.nutrition.org/content/78/3/660S.full

Land: “Our food our future.” Earthsave.

http://www.earthsave.org/pdf/ofof2006.pdf

Each day, a person who eats a vegan diet saves 1,100 gallons of water, 45 pounds of grain, 30 sq ft of forested land, 20 lbs CO2 equivalent, and one animal’s life. [xiv]

“Water Footprint Assessment.” University of Twente, the Netherlands.

http://www.waterfootprint.org

Oppenlander, Richard A. Less Meat, and Taking Baby Steps Won’t Work. Minneapolis, MN : Langdon Street, 2013. Print.

“Measuring the daily destruction of the world’s rainforests.” Scientific American, 2009.

http://www.scientificamerican.com/article/earth-talks-daily-destruction/

“Dietary greenhouse gas emissions of meat-eaters, fish-eaters, vegetarians and vegans in the UK.” Climactic change, 2014.

http://link.springer.com/article/10.1007%2Fs10584-014-1169-1/fulltext.html

“Meat eater’s guide to climate change and health.” The Environmental Working Group.

http://static.ewg.org/reports/2011/meateaters/pdf/methodology_ewg_meat_eaters_guide_to_health_and_climate_2011.pdf

Categories: Cooking, Vegan, Yoga | Tags: , , , , | 4 Comments

Behind the Scenes of Sharon Gannon’s New Cook Book: Simple Recipes for Joy


It was a Thursday night in October, and I had about fifteen minutes to waste before teaching a class, so I was playing in the boutique at Jivamukti. All of a sudden Sharon came out of the office looking for me and asked me to take a seat on the bench. I had no idea what she could have wanted. She started telling me about the long-awaited cookbook she had been working on and that it was just about finished. All that was left to do was photography of some of the dishes featured in the book. She knew about the cookie company that I own, and the vegan cooking that I do, and wanted to know if I would like to come up to Woodstock to help prepare the food for the photos.  We would head up to Woodstock on Tuesday morning, and come back to the city on Wednesday night. My heart just about leaped out of my chest! Of course I would love to help! I just had to ask my mentor, Gayatri, if it was ok if I missed our Basics class on Wednesday night because I was in the middle of my apprenticeship and had an assignment to teach.  And then Sharon said, “Oh, you already have a commitment.  You should stay with your mentor. If I have a commitment I stick to it– I would never back out of something I already said yes to. I’ll figure something else out.” And this is true – if Sharon says yes to something, she does it! It is a true testament to this cookbook and everything else she’s ever done! And with that, the most amazing opportunity was given to me, and then taken away from me in less than 5 minutes…

I told Gayatri what happened, and of course she would have allowed me to go! But I wasn’t going to say yes to Sharon, and then ask, in the case she said no! Gayatri said she would mention something to Sharon and see if it was still a possibility. Unfortunately Sharon said she already figured something else out, and that was the end of it.  Or so I thought…

Three days later, on Sunday, I was at my friend’s baby shower when my phone started to ring. I didn’t recognize the number, so I didn’t answer. A voicemail was left, so I decided to check it out. “Jai Sri Krishna, April, this is Sharon Gannon calling…” I almost dropped the phone, and had to listen to the voicemail a second time. I excused myself from the table and called back immediately! She said she could still use my help and she spoke to Gayatri asking if she could borrow me for a few days. Would I still like to come up to Woodstock to help out? I couldn’t believe what I was hearing (or that I was even talking to Sharon on the phone)! I said yes without a second thought – how could I say no to cooking along side Sharon! The plans changed slightly and I had to go up on Monday morning rather than Tuesday, so I left the baby shower early and spent a long night familiarizing myself with the recipes I’d be preparing.

I arrived in Woodstock Monday afternoon and met the team of people I’d be working with to help prep the food – there was a “food stylist” who would plate the food for the photos, her assistant, and myself. There was also the photography team, and a handful of other people to help out. The assistant, Anna, and I would do most of the cooking, and some by Sharon. We had a full schedule of the order of photos/recipes and started baking that night.

Over the next two days the team and I prepared about 30 different recipes – soups, appetizers, salads, main courses, desserts – anything you can imagine. I tried to help out in any way I could. Although when I tried to wash the dishes, I was told by Sharon that my job was to cook and cook only, and someone else would wash the dishes. (Fine by me – although I love to cook, washing the dishes after is not my favorite thing to do.)  Photos were taken throughout the house and the grounds outside, and although the temperature was starting to drop, the weather cooperated for the most part.

There wasn’t very much down time, but we would stop to have lunch and dinner, eating all of the food we had prepared for the photos. Sharon plated all of the food with great detail, and we would sit around the table listening to Sharon, David and Jules tell us stories about when Jivamukti first opened 30 years ago.  If I did get a break, I would spend time in the garden with David in the chilly October frost, or watch him feed the deer.

After the photo shoot, I thought my job was done, but over the next few weeks, every once in a while Sharon would email me a recipe, asking me to test it out to make sure the measurements were correct before they went to publishing. I tested recipes like her chocolate ice cream cake, pesto and cheesy dipping sauce. How could I resist! They are all so wonderful!

I spent two days with Sharon in a way I never could have imagined. It was one thing to take yoga classes with her and have her as a teacher, but to cook with her in her own kitchen was something special. She is an amazing vegan cook and takes great care with each of her recipes. For Sharon, and all true yogis, vegan food is yoga. They are one and the same, and Sharon is a great yogi. I am blessed to have been part of this project and can’t wait for the world to experience her recipes! Thank you Sharon for trusting me with them! (And to Gayatri for “lending me out” for three days.) You can pre-order Sharon’s cookbook, Simple Recipes for Joy on Amazon here:

http://www.amazon.com/Simple-Recipes-Joy-Delicious-Vegan/dp/1583335595/ref=as_li_qf_sp_asin_til?tag=httpjivamuktc-20&linkCode=w00&creativeASIN=1583335595

Hari Om!

Categories: Cooking, Recipes, Vegan, Yoga | Tags: , , , | Leave a comment

Happy, Healthy Holiday Eating: Thanksgiving

one week away!

Healthy Holiday Eating

Chef April’s Tasting Menu: Pumpkin Apple Walnut Rice, Sauteed swiss chard with raisins & pine nuts, Tempeh Loaf Baked Sweet Potatoes & Apples and Pumpkin Spice Quinoa Pudding.
Gone are the days of festive holiday feasting on high fats, toxic sugars and processed carbohydrates. A richly indulgent and Vegan Thanksgiving table awaits you with cleaner, less acidic ingredients and more powerful/ superfood nutrients. Join Certified Ayurvedic Nutritionist and Holistic Health Coach, Donnalynn Civello CHHC, AADP and April DeChagas, Vegan Chef as we help you design your healthy Thanksgiving Day menu!

Come out and celebrate Thanksgiving with us as we invite you home to our table to discuss our nutritionally-sound and simply decadent alternatives to the traditional favorites! Bring your appetite! We look forward to seeing you!

SPACE IS LIMITED. Registration is required. Please reserve your space by calling Jivamukti directly at 212.353.0214. Registration deadline is November 21st. Cost: $75/person.

Categories: Cooking, Gluten Free, Holidays, Thanksgiving, Vegan | Tags: , , , , , , | Leave a comment

June Food Swap: Boozehounds

After taking a few months off from my monthly food group, I seem to have come back at the perfect time – cooking with alcohol!

My assignment: beer.

While I’m not exactly a beer connoisseur, I think I did a fairly good job. I decided to make a beer-based chili – mostly because almost all of my cooking tools are currently in storage, and I only have easy access to one pot…it was also quick and easy, and I don’t seem to have a lot of extra time on my hands these days…it was also really nice to cook something that wasn’t cookies 😉

So here’s the recipe. Like I said, quick, easy, painless. The original recipe recommended using a Belgium Dark Ale, but I couldn’t find one…or I just have no clue what I’m doing when it comes to beer. So I used an organic (of course) nut brown ale, which worked just as well (I’m assuming):

  • 2 chipotle chiles in adobo sauce, drained and mincedChilibeer
  • 2 Tbs. olive oil
  • 2 Tbs. ground cumin
  • 1 large onion, finely chopped (1 ½ cups)
  • 1 medium red bell pepper, diced (1 cup)
  • 5 cloves garlic, minced (5 tsp.)
  • 2 14-oz. cans black beans, rinsed and drained
  • 24 oz. dark beer, such as New Belgium 1554
  • 1 14-oz. can diced tomatoes
  • 1 cup fresh or frozen corn

Heat oil in 3-qt. pot over medium heat. Add chipotles and cumin; season with salt, if desired. Cook 1 minute, or until fragrant. Stir in onion, bell pepper, and garlic. Sauté 5 to 7 minutes, or until vegetables are soft. Stir in beans, beer, tomatoes, and corn. Bring chili to a boil. Reduce heat to medium-low, and simmer, uncovered, 45 minutes, or until thick.

I also topped mine with scallions and avocado – a nice addition.

Categories: Cooking, Vegan | Tags: , , , , , | Leave a comment

New Cookie Devi Retail Locations!

Cookie Devi Cookies are now being sold in 6 different retail locations, and in new flavors, all vegan and gluten-free! 

New Locations:

Sustainable NYC, Avenue A b/t St. Mark’s & 9th St.; Flavors available: Lemon Poppyseed, Chocolate Chip, Peanut Butter, Chocolate Lavender

Pushcart Coffee, 2nd Avenue & 21st St.; Flavors available: Lemon Poppyseed, and Berry Chocolate

Other Locations:

The Bean
Broadway & 12th St.; Flavors available: Chocolate Chip, Chili Chocolate, Lemon Poppyseed, Peanut Butter
1st Avenue & 9th St.; Flavors available: Chocolate Chip, Chili Chocolate, Lemon Poppyseed
2nd Avenue & 3rd St.; Flavors available: Chocolate Chip, Chili Chocolate, Lemon Poppyseed, Peanut Butter

Jivamuktea Cafe, Broadway b/t 13th & 14th St.; Flavors available: Chocolate Chip, Chili Chocolate, Chocolate Lavender, Peanut Butter, Double Chocolate Walnut (flavors rotate)

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See You in a Month!

It’s finally here! Tomorrow I will be leaving for the month-long Jivamukti Yoga teacher training!

If you haven’t already heard the news (and sent me multiple “sad-face” messages), Cookie Devi will be on hiatus while I am away. But I will be back at the end of May, and have some new cookie ideas in mind!

I am also taking a technology vacation, so there will be no new blog posts or FB messages while I am away, but I’ll be keeping a journal and will definitely provide an update upon my return.

Thank you to everyone for all of your support, whether it was helping with my fundraising efforts, or supporting my businesses. I look forward to sharing my new adventure with you when I get back.

Love and Om,

April

Categories: Cookies, Cooking, Fundraising, Gluten Free, Yoga | Leave a comment

The Yogi’s Nutritional Guide to a Clean Diet

Join myself and Donnalynn Civello at this amazing workshop! Details below!Yogi's Guide to Nutritional Diet

The Yogi’s Nutritional Guide to a Clean Diet
Tips on Eating Well and Cooking Better
Lecture, Cooking DEMO & Chef Tasting Menu
Saturday, April 20, 2013
3:00 pm – 6:00 pm

What is a clean diet? How do you know if you are eating the right foods? Why do certain foods drain you of your energy and negatively impact your emotions? Why is it so difficult to control your weight these days? Join Ayurvedic Nutritionist, Donnalynn Civello CHHC, AADP and April DeChagas, Vegan Chef as we explore and learn how to easily integrate cleansing and high vibrational foods into our diet. In this interactive workshop, we will learn simple ways to prepare some basic clean meals while learning about the role of food & mood (bad mood foods), acidic & alkaline balance (for maintaining healthy ph), the stress cycle & weight gain, natural healing with herbs & amino acids (natural anti-depressants, stimulants, etc..), organic foods, the merits of a vegan diet, principles of cleansing & detoxing, the world of raw & superfoods and the future of nutrition. Chef Tasting is included. Bring your appetite!

Chef April’s Tasting Menu: Raw Kale-Beet-Peach Salad • Watercress Quinoa Tabouli • Thai Tempeh • Devi Vegan Gluten-Free Peanut Butter & Chocolate Chip Cookies

SPACE IS LIMITED. Registration is required. Please reserve your space by calling Jivamukti directly at 212.353.0214. Registration deadline is April 18th. Cost: $70/person. Early-Bird special – $65/person by April 1st.

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Vive La France!

For January’s food swap, we have a French theme – recreating a french dish in a veg friendly way. My category was vegetables, and while I thought I was going to have a difficult time coming up with a dish and cookie for 8 with all this cookie madness I have going on, I found a quick and simple, yet super yummy dish in my new favorite cookbook, Vegan Eats World.

So without further ado…

Red Wine Braised Leeks and Mushrooms Red Wine Braised Leeks and Mushrooms

1 pound leeks

10 oz cremini mushrooms, brushed clean and tough ends of stems cut off

3 tbsp olive oil

2 cups dry red wine

1 tsp dried marjoram

1/2 tsp salt, plus additional for sprinkling

4 sprigs fresh thyme, or 1/2 tsp dried

2 tbsp vegan margarine

a few twists of freshly ground pepper

1. Trip away most of the green stalks on the leeks, leaving about an inch near the white part.Slice away the tip of the root end, and slice each leek in half lengthwise. Slice again into sections about 2 1/2 inches long.

2. Slice the mushrooms into quarters. Over medium-high heat, sear the mushrooms in 1 tbsp of olive oil. Fry the mushrooms, stirring occasionally, until both sides are browned and mushrooms look juicy, about 4 minutes. Remove from pan and transfer to an oven-proof dish. Sprinkle the mushrooms with a pinch of sea salt, cover with foil, and put in oven set t 250 to keep warm.

3. Heat the remaining olive oil and brown the leeks for 2-3 minutes, Pour in the wine, sprinkle with marjoram and salt, and tuck the thyme sprigs in to the wine. Increase the heat and bring the wine to an active simmer and cover the pan. Reduce the heat to low and simmer for 10 minutes.

3. Uncover the pan, and using tongs, carefully lift the leeks and arrange on top of the mushrooms. Increase the heat to medium-high and bring the juices in the pan to a rapid simmer for 2 minutes, stirring occasionally. Reduce the heat to low and swirl the margarine in to the juices. Use a wire whisk to continuously stir the sauce until smooth and lightly thickened. Drizzle a bit of sauce over each serving of leeks and mushrooms and serve immediately.

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Introducing Cookie Devi

Introducing my new line of cookies:

Cookie Devi

Featuring the following three flavors:
 

Sukham Dukham
 

Sukham Dukham
(or for you non-Sanskrit-philes, Sweet suffering 😉

Chocolate Chip
 

 

Samsara Sensation
 

Samsara Sensation

Double Chocolate Chip Walnut
 

 

Sweet Moksha
 

Sweet Moksha

Oatmeal Raisin
 

 

Thank you to Tamar Samir, Ximena Savitch, and Melissa Mahoney for your creativity and humor 🙂 I owe you guys some cookies!

Cookie Devi cookies can be found at all three locations of The Bean in NYC, and at the Jivamuktea Cafe, or by private order. Additional flavors available for private orders.

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My cookies now available at The Bean in NYC!

Beginning tomorrow you can purchase my vegan, gluten-free, soy-free cookies at all three locations of The Bean in NYC!

Flavors currently available are Chocolate Chip, Double Chocolate Chip Walnut and Oatmeal Raisin. Peanut Butter coming soon!

Locations are:

2nd Ave & 3rd Street

1st Ave & 9th Street

Broadway & 12th Street

Double Chocolate Chip

 

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