vegetarian-times-2011-03-mar

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EAT GREEN ~ L IVE WEL L

eas eats!No ..fu s s wee kn ig h t g rillin gIn sp ire d 30 -m inu te m ea lsW hy b read and po ta toesa re hea lth ie r than you th in kWe ig ht-lo ss k ic k s ta rtDe lic io us re cip esfo r succe ss

H ea lin g h erbOreganoP ub -s ty le p arty b ite s(p erfe ct fo r s t . P atty 's D a y)

1 Foo d 5 WaysEd amame

March 2011vegetariantimes.(om


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,contentsf e a t u r e s62 1Food 5Ways: EdamameG et ready to think outside the pod: younggreen so ybeans g o g reat in ev ery thin gfrom soup and di p t o salad and sl iders,B Y V IC TO RIA A BB OT T R IC CA RD I

68 The Cook's Guide toDried FruitT h e d ried fru it aisle is b rim ming w ithrec ip e- en h an ci n g flav ors an d te xtu re s.Here's how to m ake the m ost of them .BY M AGGIE PA TIN ElU A NDM AR Y M AR GA RE T C HA PP EL L

coverP ho to g.rap hy b y B e atriz D a C o staS ty lin g b y N a tach a A r no ult

March 2011 I I SS UE 3 8 3 I VO L 37 I NO.3

on the cover74 Star ChefsF or ge t tr uf fle -ta stin g a nd w in e- pa ir in gevents, the latest trend in haute cuisineis th e v eg etab le-tastin g m en u.B Y ISA BE LL E M A RIN OV

HEAL ING HERB : OR EGANO 30N O - F US SW EE KN IG H T G R IL LIN G 3 2

, P UB -S TY LE P AR TY B IT ES, W EIG HT -L OS S K IC K S TA RT

82 Stealth Health FoodsD i sc ov er n in e ev er yd ay ed ib le s th atd eserv e a reg ular p lace o n y ou r p late.B Y M AT THE W K AD EY ,R D

1 FOO D 5 WAYS : EDAMAME 62, WHY BREAD AND PO TATO ES ARE

H E AL TH IE R T HA N Y O U T HIN K 82

vegetariantimescom I M a rch 12011 1

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4 0 _ ~"> -pub-style ccomfort food

I ss u e3 8 3, V o l. 3 7 , N o . 3. Vege ta r iQn T im e s ( IS S N 0 1 6 48 49 7, U S P S 43 3 1 7 0) isp u b l ls h ed m o n th ly e xc ep t F e br ua ry , M a y, a n d A ug us t b y C r uz B ay P u bl i,h in g, In c,a n A ct iv e In te re st M e dia c om p an y. T he k no wn o ff ic e o f p ub lic at io n is a t 4 75S a n so r ne S I., S u it e 8 5 0, S a n F r a nc is co . C A 9 41 1 1 P e rio d i ca ls p o st ag e p a i d a t S a nF ra n c is c o , C A , a n d a t a d d it io n a l m a i li ng o ff ic e s . P O S TM A S T ER : S en d a ll a d d re s sc h an g e, t o V e ge ta ri an T im e s , P O B o x 4 2 0 23 5 , P a lm C o as t, F L 3 2 1 42 -0 2 35 .

2 March 120111 ve g e t a r i a n t ime s . c om

staples4 e dit or 's n ot e6 contributors10 let1ters16 this just in91 r ec ip e in de x

30healing herb

26 goodsF re sh en u p y ou r sp rin g ta ble w ith fa ir-tra ded es ig ns f rom i nte rn at io na l a rt is an s.B Y G A B RI EL L E H A R R AD IN E

28 ceo-beautyT reat you r skin to the soothi ng pow erso f f ri en dl y f un gi .B Y E LIZ AB E TH B A RK E R

30 healing foodsT h e sc oo p o n a ntio xid an t-ric h o re ga no .B Y M A TT HE W K AD EY , R D, A NDM A RY M A RG AR ET C H AP P EL L

3 2 30 minutesE njoy the thrill of the g r iI Iw ithout setti ngf oo t o u td o or s.B Y M A RY M A RG AR ET (H AP PE LL

40 easy entertainingA u thentic pub-sty le party bites, just intim e for S t. P atrick's D a y.B Y M E L Y ND A S A LD E N A IS

50 veg liteDelicious ly quilt- free recipes fro m D r. N e al D .B a rn ar d's n ew w ei gh t- lo ss g ui de .R E C IP E S B Y J AS O N W Y R IC K

54 techniqueA h om em ad e sourdo ugh p rim er.B Y N IC O L E R E E S

92 one on oneA s a thank-you to P au l M c C artney, T rav isfro nt m an Fran H ealy takes the ve g pledge.B Y R A C H EL D OW D


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lu c k y d a yAlii want on St. Patrick's Day is a tall beer and some great pub food.Luckily, I don't have to venture into a loud, crowded bar to get it. This month's

Easy Entertaining menu ("Pub Grub," p. 40) shows how easy it is tomake deliciousveg variations of pub-food favorites-think Hearty Irish Lager Stew, Cornish Pasties,and Salt and Vinegar Potato Bites. Skip the bar scene, and cook up the entire menufor friends, or hx one or two recipes for a smaller celebration. ( I f there's any leftoverstew,you'll be cheering the next day.)To brighten up everyday meals, "1Food 5Ways: Edamarne" (p. 62) encourages

you to "think outside the pod" and try young green soybeans in everything from avelvety soup to rernpeing little sliders. And even though barbecue season ismonthsaway, "Grillin' for Two" (p. 32) demonstrates how readily an indoor grill can bridgethe gap. To round out this month's offerings, "Guiltless Pleasures" (p. 50) featuressome of our favorite recipes from Dr. Neal D. Barnard's brand-new book, 2i-DayWe Igh t Loss Kicks tart , including a smoky-creamy chipotle salad dressing and a killermango-lime sorbet. E l i z a b e t hu ; ; 6 ~

wha t's cook ing o n ve g e ta r ia n tim e s .c omVT V I D E O FARM ERS ' M AR KET F I N DS : " LEEKS "vegetarianti mesocomIl eeks vidIn this not-to-be-missed video, VTintern and vlogger Anthony Howard heads out tothe farmers' market to get some tips from growers and market goers.

4 Ma rc h 1 20 11 1vegetariantimes.com

Q&Aw ith film maker B rian W e ndelvegetarianti mesocom/forksoverkn ivesVT catches upwith the creator and executiveproducerof F o rk s O v er K n iv es , an attention-grabbing documentary that presents plant-basedeating as a remedy for many modern diseases.The film, featuring interviews with top-notchphysicians and nutrition researchers-includingT . ColinCampbell, PhD,coauthor of Th e C h in aStudy-hits the big screen March 11.

WIN! veg etaria nt imes. com IsweepsRegister for a chance to win this fair-trade block-printed tablecloth from TenThousand Villages.


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Take time for tea. It nourishes, refreshes, and encouragesreflection. A soothing antidote. Make tea time a custom

with the finest, most satisfying EDEN organic tea.

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Simplyhea lth y living.

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contri b utorsIsabelle MarinovWriter, "Star Chefs," p.74Who or what inspires you most?An afternoon spent writing, with a cup ofJapanese tamaryokucha green tea.What was your most memorable diningexperience ever?Dinner at Usagi, a Japanese restaurant inParis. They had this vegetarian shoj in(Japanese temple cuisine) menu with the besttofu burger I have ever tasted. Even my meat-eating husband loved it.What's your NO.1 grocery splurge?Apple bananas-for their wonderful sweet-and-sour taste.What's your favorite piece of cookware?My food mill, the ancestor of the food processor. Itsimply makes the best soups.

Rori TrovatoFood Stylist, "Quick-Start Sourdough," p. 54What's your most treasured family food tradition?We'd bring my mom's popcorn from a cast-ironpan to drive-in movies.What's your No.1 grocery splurge?Triple-creme cheese from France. It's so decadent,and it feels like I have a slice of history in my mouth,What's your favorite piece of cookware?My All-Clad braiser. It conducts heat really well;it's the perfect size for risotto, soups, and stews;and as messy as I make it, it's easy to clean.

What was your best improvisatory moment in the kitchen?Making a killer pasta sauce out of stale bread, Parmesan cheese rinds, garlic,and olive oil.

Melynda SaldenaisRecipe Developer, "Pub Grub," p,40Who or what inspires you most?Farmers' markets. The vibrant assortment offresh-picked fruits and vegetables, many with soilstill clinging to their roots, brings me back to mychildhood, when I spent summers gardening andcooking on my grandparents' farm.What did you discover while on this assignment?Miso is a great way to add a "meaty" depth of flavorco soups, sauces, and stews.What was your most memorable dining experience ever?Chez Panisse in Berkeley, Calif, Every course tasted like it was fresh-pickedfrom a farm right outside the restaurant.What was your best improvisatory moment in the kitchen?I wanted to make extra-creamy mashed potatoes, but I didn't have a ricer onhand. So, instead, I pressed peeled and boiled potatoes through a fine-meshsieve, and discovered it made the silkiest potatoes I've ever tasted. II
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SA M E W A R D -W IW IT A S


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M AN AG I N G E DIT OR LisaBarleyAddress editorial correspondence to:

Veg"t{lfian Times, 3 00 N _ Co nt i n en ta l Blvd., S ui te 6 50 , E I S eg un do , C A 90 245 ; fa x: 3 10 -3 56 -41 11W e a ss um e n o re sp on sib il ity for u ns o lic i te d m an us c r ip ts a nd /o r a rtw o rk , w h ic h m us t be

accompan ie d by a s e l f- a d d re s s e d , s tampe d e nv el op e.F O R E D IT O RIA L Q U ES TIO N S, C A LL 310- 3 5 6 - 4 1 0 0

For subscription orders and customer service:C A L L 8 77 -7 1 7-8 92 3 (U S.& C an a da ); V IS IT ve ge ta r i an ti m e s.c om Ic us to me rs erv ic e

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T h in k N a t u r a l l y .Y ou r b ra in . It m ake s u p o nly 2% o f yo ur bo dy we ig ht, y et it co nsu me s ro ug hly 2 0% o f yo ur bo dy 's e ne rg y wh en a t re st.T ha t m e an s th e h um a n bra in n ee ds a wh ole lo t o f n utr itio n to s ta y a le rt a nd fo cu se d th ro ug ho ut th e d ay . A II~ na tu ra lC o g nizin C it ic o lin e is n a tu re 's w ay o f k e ep in g th e b ra in 's e n er gy -p ro d u cin g c e nt er s f ir in g ..C lin ic a lly te s te d fo r e ffic a cy ,C o gn izin d elive rs a p ur e, s afe fo rm o f C itic olin e th at s up plie s y ou r bra in w ith th e e ne rg y it n ee ds to s ta y s ha rp .* S o lo ok fo rC o gn izin bra n d C it ic oH n e o n th e in g re die nt p an e l o f y ou r fa vo rite s up ple m en ts to h elp k ee p y ou r m e n ta l e dg e-n atu ra lly .*Cognizin

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ettersCUPCAKE KUDOSMy son is a "born vegan," allergic to mostmeats, eggs, and dairy. 1 love all the ideasin your magazine, bur the GlazedChocolate-Avocado Cupcakes (HealingFoods Cookbook, Winter 2011, p, 37)get rwo thumbs up, My whole familyenjoyed these! 1also gave the recipe toa friend of mine who suspects her son isallergic to milk and eggs. She is going tomake the cupcakes for his first birthday.

A ND RE A W HIT E A LB UQU ER QU E, N,M,

Editor's Note: You can fmd this recipe(and lots more) at vegetariantimes.com.

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After checking with Safdar Khan, DVM,senior director of toxicology researchat the ASPCA Animal Poison ControlCenter, we regret publishing thecomment, and urge you not to rubyour cat with anything garlicky, "Itdepends on the amount, but I wouldcaution against it," says Khan. "Catscan have issues with eating garlic itselfor garlic-containing products, Itcancause damage to their red blood cellsand result in anemia,"

THIS ONE'S FOR THE KITTIESIn January/February's Tell VT on gettinggarlic odor off your hands (p, 15), youprinted a comment that said, "I wipemy hands on the cat!" Garlic and onionsare toxic and potentially fatal to cats.This is common knowledge for anyresponsible cat owner, 1am horrifiedthat an animal-friendly publicationwould be so irresponsible.

R AC HE L T H OM SO N I M ILL VA L L EY , C AL IF NO PRESSUREEditor's Note: The IT staff is full ofresponsible cat owners, but none of ushad ever heard of garlic being toxic tocats, We read this Tell VTcomment asa Silly quip, and not to be taken literally.

The recipes in "Pressure's On" (January!February, P : 32) sound delicious, Canyou provide gUidelines for convertingthem from pressure cooker to regularcookware use?

G EN I N E S IL V E R B E R G V I A E - M A I L

F A B 5 Can't decide what to cook tonight?Here are our five favorite recipes from this issue:1. Puree of Sunchoke Soup with Pickled Red Radishes and

Country Bread Croutons, p, 762, Asian Edamame Dip, p. 663. Chickpea and Greens Curry Soup, p. 134. Berry Breakfast Spread, p, 705, Semolina and Gruyere Quenelles with Tomato Sauce, p, 78

Send your l et te rs t o: ed it or@vege ta ri an times ,com

10 March1 2 0 n l vegetariantimes,com

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Editor's Note: To make pressurecooker dishes in a standard pot, ITfood editor Mary Margaret Chappellsuggests following the multiply-by-three rule, If a recipe calls for cooking10 minutes at high pressure, simmerfor a half hour. "I would start with thesetimes, then test the ingredients in thedish for doneness," she says, "Pastashould be al dente, vegetables shouldbe tender, and grains should be fluffyand soft, The recipes may need a fewmore minutes to be perfectly cooked,"BUDDING ROMANCEAfter reading your November/December2010 issue, I have fallen in love withquince (1Food 5 \Vays, p. 56), I evenwent to five different markets to findthem in chilly Massachusetts! YourHoney-Baked Quince with Cardamom-Spiced Yogurt was heavenly.

S U S A N M ON TG O MER Y I V IA E 'M AIL

FULL PLATEJust wanted to thank you for the deliciousrecipes from Greens Restaurant in theNovember/December issue ("A GreensThanksgiving," p, 48). We made theRoasted Carrots and Parsnips, the RoastedBrussels Sprouts, and the Wilted SpinachSalad with Asian Pears, Blue Cheese, andPecans, Everything went wonderfullywith a Tofurky,

B AR RY A N SO N: V IA E -M AIL


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Yo u N e ve r Kn o w W h oYo u 'l l Com e In Co n ta c t W ith .

I" Th e'. s tatem ,o ts h av e n ot b e, n " .I "a t, O' b y th e F OQ O ' nd D ru g A dm in is tratio n. T he se p ro du cts ar , n ot in ten ded to d iag no se , t" eat, cu re o r p re ven t an y d is ,a, ,1,~f-C; E s t, , G " a nd T I l, 8 at te r V i lam in G " ar e I ,,, "s ed T M s o t T he E ster G C o mp ,n y. U .S . P a t 'N o s. 6 , 1 ; 97 , 813& 6 ,87 8 ,744 . 20 1 j Am , ri c, " H , a: It h, I nc .

T ake ex tra ca re .T ru s t you r im m une hea lth to Es t e r - C "D o e ve ry th in g y ou c an in th e fig ht to s ta y h ea lth y. W as h yo ur h an ds fre qu en tlyw ith s oa p a nd w ate r ... g et p le nty o f rest.., a n d ta k e E s te r- CO lo h elp s up po rt y ou rim m u n e s ys te m : T ak en ju st o nc e a d ay , p ate nte d E ste r-C If) s q uic kly a bs orbe din to y ou r s ys te m a nd p ro vid es a dva nc ed . a ctive im m u ne s ys te m s up po rt: N owm o re th an e ve r, tru st y ou r im m u ne h ea lth to E ste r-C ~' T he B elte r V ita m in C oo..h ow ca n yo u a ffo rd n ot to ?Nothing else works like it.~lfo~ The Better Vitamin C :Available at health, natural food and vitamin specialty stores.

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CHOICE WORDSLoved the piece on Alan Cumming(One on One, November/December,p. 84). What a remarkable man! Hiscomments on why he doesn't eat meat("Rotten carcasses don't feel good insidemy body") were my thoughts exactly.

K IM BE RLY C HILD ER S I V IA [-M AIL

OLD FAVORITESI was going through a bunch of myolder ITs, and I tried t\VO great recipestoday. As I write this I am munchingon the yummy Baked Leek and SweetPotato Gratin from the February 2009issue (1Food 5 Ways, p. 84). It was soeasy to make. In the same issue are theQUinoa-Stuffed Peppers ("Feed YourHeart," p. 66), which I also whippedup today, and I am going to packeach pepper in a container for a quick,healthy, go-to weeknight meal. Noneed for processed frozen meals!

S U E O LS O N I V IA 'E -M AIL

S H A R E : Reader RecipeChickpea and Greens Curry SoupS 'ERV ES 8

Marci Cooke learned to make curry-based dishes after moving to rural NewHampshire. "Country living has somany great characteristics," she says,"but it is hard to fmd authentic ethnicfoods." Her two vegetarian daughterswere delighted with this subtly spicysoup, which became an instant favoriteof the VTstaff.

1 T bs. olive oil1s p. c ur ry p ow de r1 tsp. g ro und cin nam on1sp, g round t urmer icy, t sp . c hi li p owde r% tsp. g ro und n utm eg1a rg e o nio n, f in ely c ho pp ed2 cu ps ch op ped fresh sp in ach , b eet

g reens, m ustard g reen s, o r k ale1 IS-oz. can ch ickpea s ,

r in se d a nd d ra in ed

community

1 m edium tom ato, chopped4 cups low -sodium vegetable broth

o r wa te r1 1S -oz. can low -fat coconut m ilk% c up C i la nt ro , f in e ly c hopped8 T b s. p lain Io w- fat G reek y og u rt,

d iv id ed , f or g a rn is h1.Heat oil in saucepan over medium-high heat. Add curry powder, cinna-mon, turmeric, chili powder, nutmeg,and onion, and gently stir. Addspinach, and cook, stirring occasionally,for 2 minutes.2. Stir in chickpeas, tomato, broth, andcoconut milk. Reduce heat to medium-low, and simmer for 1hour, skimmingas necessary. Add cilantro, and garnisheach serving with 1Tbs. yogurt.P ER1 ' CUP SE I


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community

te1 1 v t What's your favorite veg dish that tastes better as leftovers?I m ake m yow n chicken-style seitan andfry it fo r "je rk y" a nd sa ndwich es. I t d efin itelytastes b etter after a nig ht in th e fridg e.-VIVIANNE SUTHERLAND, VIA FACEBOOKM y leftover cold carrot and cashew nutroast-son its ow n or in a sandw ich w ithlettu ce an d cran be rry sau ce.-NICOLA THWAITE. VIA FACEBOOK

B ow-tie p asta to ssed w ith ra w tomato ,g ar lic , b as il, o nio n, o liv e o il, s alt, a nd p ep pe r.Served cold the next day over a bed ofg re en s- de li c io us I -EMILY ROBERTS.VIA FACEBOOKS picy y ello w d al, A l l th e flav ors c om etogether to make the dish better thesecon d d ay arou nd . T he leftov ers arealw ay s sp ici er a n d so meh ow taste richer.-DOMINIQUE GUTIERREZ,VIA FACEBOOK

I a dd ho mem ad e w ho le-berry cranb errysau ce to leftov er m ashed p otato es (w hichget a little d ry). S tir, h eat, and serv e. I t'sdelicious. -MARGO

V eg gie ch ili is g reat becau se I c an m akeleftov ers in to all ki nds o f y u m m y th ing s:add cornbread topping for a pot pie, stirinto m ac a nd cheese fo r c hi I i mac, useas a topper for baked potatoes, or m akec hili d og s w ith T o fu rk y f ra nk s. -AM

I m ix lefto ver rice an d ro asted c au liflo wer,th en d riz zle w ith o liv e o il an d P arm esanch eese. P ac ks b eau tifu I ly f or lu nch .-MALIA LAIRD, VIA FACEBOOK

C ole slaw m ade w ith shredded cabbage andcarro t, ap ple cid er v in eg ar, ex tra v irg in 0 1iv eo il, celery see d, salt, p ep pe r, a nd a little su gar.

V ery good after a few days in the fridge-gets sorta pickled. T he key is t o use m orevin eg ar than o i I .lo ve it b y itself, o n to fud og s, o r in toma to s an dw ich es.-LEE KHATCHAOOURIAN'REESE, VI,A FACEBOOK

B lack bean sou p just gets better and better.F irst serv e w ith co rn brea d, th en w ith to rtillas,then w ith to rti lla chip s. D o n't fo rget th ec um in . Y um ! -PAMELA MCALPIN

next question:What's your fa.vorite veggiethat gets no respect, and howdoyou like to prepare it?Vi si t v eget ar iant i mes. com/ te ll vt t o sha reyour answ er-and see w hat others haveto s ay . Ou r f av or ite r es po ns es w ill b epubl is he d i n th e n ex t i ss ue o f vr

YOU'RE EATING WHOLE FOODS,B U T A R E Y O U T A K IN GWHOLE FOOD MULTI VITAMINS?Me g a F o o d mu lti- vit am in s a re m a d e w ith fr es h , w h ole fo o d in g re d ie n ts ,m a k in g t hem m o r e d ig e st ib le a n d e ff ec tive t ha n c o nve n tio n al v ita m in s .Y ou c a n e ve n ta k e th em o n a n em p ty s to m a ch w ith o u t u p s e t.

Jus t O N E ta ble t o f a ny M e g aF oo d O n e D a ily f o rm u l a w illr ep le n is h y o ur b od y w it h th e n u tr ie n ts a n d a n tio xid a nt s it needs .Me g a F o o d s ou rc es fre sh fo od s fro m lo ca l a nd o rg an ic fa rm e rs , a n d te ststh em to be FREE ro m h erbic id es a nd p es tic id es . S o, th ey a re g oo d fo r y oua n d g oo d fo r th e p la n et. V a lid a te d G lu te n a n d S oy FREE .T r y M e ga fo o d to d ay !F le ce ive a F R E E 1 O -D a y tr ia illf y ou r c ho ic e o f a ny on e d aily

m u lt i-v ita m in fo r m en o r wo me n by ema i l i n g s amp l e s@mega f ood . c om' O ff er v al id u n ti l A p r il 3 0 , 2 0 11 www .me g a f o o d . c om
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19/101

zoVlL1JVl~UJC L

16 M a rc h 1 20 11 1 v eg eta rian ti m es .c orn

E D I T E D B Y Am y S pital n ick

leeksR es em b l in g a n o ve rs ize d s ca llio n , th e lee k b elo ng sto the genus Allium, w hic h in clu des on io ns, ch iv es,s ha I Iots, and g a rl ic. T he su btl e taste of leeks hints at ablend of asparag us a nd sweet on ion. For mellowe r tlavo r,substituteleeks for onions and shallots in recipes,

H O W T O S E L E C T & S T O R E T h e sm alle r th e lee k, th e m ore te nd erthe tex tu re w hen co ok ed . C h eck th at fresh stal k s a re firm to th etou ch an d free of p i nk or bro wn stripi n g. A lso check that th e b road ,flat leav es are d ark g reen in co lo r, w ith n o w i I ted o ute r lay ers, L e ek sare best stored un wash ed and un trim med in th e fridg e, w here theycan keep for up to tw o w eeks.P R E P T I P S C lean leek s b y hO Iv in g th em len gth wise w ith a chef'skn i fe and fall n ing the leaves under run n i ng w ater to rinse aw aystubborn dirt. T rim aw ay the leaves-reserving them forvegetable stock-and the root end; retain the wh ite and paleg ree n p arts fo r co ok in g. T o p re serv e th eir d elic ate flav or, sa uteleeks for less tim e than you w ou Id an on io n . -ttuorr P R A G

T R Y T H I S ! S aute leeks w ith ga rlic a nd an assortm ent of w ildm ush roo ms, and finish w ith a sp lash o f sherry.

A dd leeks to pu reed parsnip soup for a twist ont rad it ional v ichysso is e . T o ss v,-in ch -w ide leek ro un ds w ith zucchin i, redb ell pepp er, yello w squ ash , a n d a bit of 0 1 i ve o i land balsam ic v i negar, an d roast in th e ov en .

B r aise leek s w ith fen n el, w ho le g arli c c lo ve s, an drosemary in a w h ite w ine an d vegetab le stock .

S ear leek halv es on the grill w ith asp arag us sp ears,and serve w ith to asted h azeln uts and o rang e

+ F OR A D D I T IO N A L l i P S , V IE W F AR M E RS ' M A R KE T F IN D S : " L E E K S ' A T V E G E T A R IA N l IM E S ,( OM / L EE K S V ID .


20/101

TE T A S - ESVEGETAR IACH O ICE EVERYDAY

.I Me a t l e s s & So y - F r e e.I M a d e fro m N a tu ra l In g re d ie n ts.I A g oo d s o u re e o f P ro te i n.I A g oo d s o u re e o f F ibe r

Fin d Q uo rn in th e n a tu ra l fro ze n a is le of your s u p e rma r k e t

Visit quorn.us for tasty recipes ~ [email protected] www.Jacebook.com/QuornUSA
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Fortify your immune system and improve digestivehealth with award-winning Dr. Ohhlra's Probiotics"Get the strength you need to be healthy in times of stress andseasonal change! Since over 70% of the your immune cellsare located in your intestinal tract, daily use of Dr. Ohhira's Pro-biotics" delivers and sustains the beneficial bacteria essen-tial for optimal digestive support, while boosting immunity andincreasing energy through better absorption of nutrients." Cer-tified Vegetarian.Dr.Ohhira's Plant-Based Essential Uving OilSupplementFinally, a certified vegan alternative to fish oill Dr. Ohhira'sEssential Living Oils- provides the beneficial fats often lack-ing in modern diets and is formulated with an ideal balance ofOrnega-3, Omega-6 and Omega-9 oils. The body uses EFAsto maintain healthy cell membranes, promote optimal nerv-ous system function, support the immune system, maintainhealthy cholesterol levels, and help build hormones critical fora youthful glow. *Found in fine health stores everywhere.www..EssentiaIFormulas.com. 972-255-3918

S5N T IA L FO R M U L A S'"I W I :IEnter to win a FREE one month supply of Dr. Ohhira's Probiotics~

Go to www.EssentiaIFormulas.comlwinfordetaiis.B ec om e a "f r ie nd 0 1 D r . O hh ira o n ta ce bo ok ,

M These statements. haV-lnotb~ Muated: by t he Fo od ~g Adm in is. tr at ion _ Th is p rod uc t is . not 'intended t~nos.e.. !Feat.,cure orprevent B nydisease

TH IS JU ST IN "--------Edible PaletteM u ltihu ed pro du ce isn't just anu tritio na l bo na nz a, b ut m ay a lsospa rk your cu li na ry a rt is try." C h oo sin g c on tra stin g c olo rs c anencou rage c re ativ ity and in sp ir eyou r in ne r a rtis t, " s ay s Co lle enPa tr ic k-Goudr eau, auth or o f Colo rM e Vegan .A s pr in klin g o f y ellowp in e n uts o ffe rs a strik in g c on tra stw ith th e cab ba ge in P a trick -Goud re au 's r ec ip e f or lin gu in iw ith P u rp le C a bb ag e; a g arn isho f m in ce d g re en d ill c on tra sts w iththe beets and other red veggies inh er S ix -Sh ad es -o f-R ed Soup .

T he number ofseconds you shouldw ash your handsw ith w arm , soapywater before andafter handling foodto a vo id fo od -b orn eillness. [S o urc e: U S D A 1
http://www.essentiaiformulas.comlwinfordetaiis./http://www.essentiaiformulas.comlwinfordetaiis./


22/101

L l l E l N

:"- I I

true colorsC olorful fruits and veggies lead the parade for this year's celebration ofN ational N utrition M o nth. T he them e, E at R ight w ith C olor, salutes thebounty of health-protective phytonutrientsin deeply colored plant foods: A precursor to antioxidant vitam in A , beta-caro tene helps bolster yourim mune system ; sibling alpha-carotene m ay be even m ore effective atsquelching developm ent of liver, lung, and skin cancer cells.

L ycopene has been linked to a reduced risk of prostate and lung cancers. A n ti-inflam matory anthocyanins m ay assist in com bating cancer cells asw e ll a s d ia be te s.

Heart health gets a boost from resveratrol and flavonols. L utein aids in preventing cardiovascular disease and protects your eyes fromc ata ra cts a nd m ac ula r d eg en era tio n.

H ere, K eri G ans, R D , spokesperson for the A m erican D ietetic A ssociation-sponsor ofN ational N utrition M o nth-he Ips deci pher til e phyton utri e n t co lo r code:YELLOW y eU o w b ell p ep pe r, ta ble q ueen sq ua sh (b eta-c aro te ne)O R A N G E carrot (alpha-carotene); yam , pum pkin (beta-carotene)R ED tomato, watermelon (Iycopene); strawberries (anthocyanins)P U R P L E p lum, e gg pla nt, b la ck be rr ie s ( an th oc ya nin s)B L U E b lu eb errie s (an th ocy an in s); C o nco rd g ra pes (re sv era tro l)G R E E N spinach (lutein); kale, broccoli (f1 avonols/lutein)

KarnpukuBEAUTY BARI 'm ro o t . . an~ Moil"....

R o O i a N . L < > O k ! t 1 ! ) S l i n

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E SSE N T IA L FO RM U L A S'~B ec o m e a fr ie n d o f D r. O hh ira o n fa ce b o o k .

. .. .h e se s ta te m e nt s h a ve n et b E !e t" J.v al ua te d b y t he F o od a n d D r ugAdministration. thr snrodu cr i- s not intended to diagnose, treat. ell re

O~prevent any disease.

C i H le r ep l y # 1 6 o n In I II C e n l e r c o rd


23/101

bring goodnes~ to the table w ithC la s s i c Pe q ( l u t Butler!

i n g . 3 .5y ~ a r s with 2 4 va r i e t i e sf nut and seed butters, .and four'

dfnoney.

n ut B u t te r C o o k ,i e R e d p eI eu p butterCU P w~lte.ug,IIcup b rown W~"roz jar 0 neeAllain American Cla..slcC , un ch y P e an ut B u tt ",W. /. cup Ilcure as poQ ns b ak in g s od ateaspoon va nilia

a , ,, i. e r, cream b ut te r. A dd s ug ar s, c re am w ell .p ea nu t ~ utt( >, M d m i. we l l , A dd e g g s , mil well.I I "' Jr ~;lled wi Ih soda, a nd m l x w e ll . A d d vanill.,Ive l l ' , R Q11 0 1 0 'ba li s a bo " I t~"size 01 a ta b l e s p o o n .l a tt en each [ (10kle wl th ~ 10r'. Ba ke at 375 lorminotes,

We sp re ad i n t e g r i t y . T J . 1( i r d e r e p ~ # 1 0 o n I n fo C e n t e r c a rd

T H I S J U S T I N " - - - - - - - _~VlwI-wl-V'!~'--'

MIX IT UPC raving homem ade cookies, but not up for baking from scratch? N o needto sacrifice w holesom eness fo r conv en fence w hen you enlist these sw eetlys atis fy in g who le -g ra in m ix es . -T AM I F ER TIG

W HY W E'R E S OLD S HO P PIN G IN FORA IN Y G OO DSB a ke r M i lls K o di akC a ke s B e ar C o un tryC ookie M i x(O atm eal D arkChocol!ate)

A p erfe ct b ala nc e o fch oc olate ch ip s a ndw ho le -w hea t a ndo at flo urs p lu sh ea rt y r olle d o ats .

$17.25/318-oz. pkqs:kodi akcakes.com

A n a bu nd an ce o f d rie dc ranber ri es andn at ur al r aw s ug arfo r a ta rt-s we et z in g.

$9.99/18.25 oz.;a be s ma rke t. com

M ay C ookie C o.Hearty & W hole-s om e Oa tm ea lCranberryC ookie M i x

K i ng A r th ur S oft:M o la ss es W hole -Grain C ookie M i x

Mo ist and chew y $5.95/20 oz.:deliciousness, with a kingarthurflour.comh in t o f g in gers na p s pic e,


24/101

what we'reeating toomuchofthis month

Fans of salty treats hereat V T are sweet on A nnieC h un 's S esam e R o astedSeaw eed S nacks. A low-ca lo rie a lte rn ativ e to c hip s,these tasty sea veggiesnacks add variety tothe diet, not to m entiona vitam in and m ineralboost. $1.69/0.35 OZ. ;anniechun.com

N A TU RA L R x P R O BL E M : M igraines SO LU TIO N: M agnesiumT HE SC O O P : A fam iliar m ineral may offer relief from the throbbing pain, sensitiv-ity to Iight, an d nau sea of m ig rai ne headaches. R esea rch in the j o u m al Cephala lg iafound that a daily dose of magnesium lowered the frequency of migraines bynearly 42 percent and reduced the number of days a headache lasts. M agnesiumm ay guard against overstim ulation of brain cells and m ay also relax constrictedblood vessels in the brain, conditions thought to cause or worsen migraines.

W HA T T O L OO K FO R : M agnesiumca n h av e a la xativ e effect, says C a rolynD ean, M D , author of Th e M agnesiumM i racle , so sta rt w ith th e recomm en dedd ietary allo wanc e o f 320 to 400m illigram s daily, and increase to asmuch as 600 millig ram s, if n ee de d,th o ug h w ith ou t taki ng all at once.C onsider pow dered m agnesium citrate ,wh ic h is e as ily a bs or be d. - RA CH EL D O WD

Try: So la ra y 8 ioC i tr at e M agnes ium ,$ 1 1. 09 / 9 0 vegg ie c ap s, v it ac os t. com :N a tu ra l C a lm p ow de re d mag ne si um ,$22.77/16 oz., calmnatural.corn

T h e g o u r m e t m i l ky o u c a n d r i n k e v e r y d a y . E a s ie r 1 0 d ig e s l a l te r n a t iv e Iorpeople w i t h

c ow a n d / o r s o y m i l k s e n s it iv it y A ll n a l u ra l a n d g lu te n fm e N o p re s e r v a t iv e s o r g ro w th h o rm o n e s ( B G H -r B S T ) S u b s t i t u te in a n y r e c ip e c a l l i n g fo r c o w m i l k

1 0 e n j o y irs s w e e t , c re a m y f l a v o r l800 691 ( lOA t ( 4626 )www .meyenbe . rg . .c omF N B E ! ! 6 ~A I le ad in g g ro ce ry a nd n atu ra llo od s to re s n atio nw id e & . on l i ne .

D e li c io u s g o a t m i lk b u tt e r & a w a rd w in n in g g o a t c h e e s e , t o 0 1 Q u a l it v g o a t m i l k s i n e e 1934 .


25/101

T H I ]S J U S T IN

thy HoopsterFour-time NBA championJohn Salley ventured intoTV , fi lm, and radio afterretiring from the game in2000; you can also catchhim on the podcast Sports-Ca s t w i th Spid er a nd th eHen c hman . Now Salley islooking to make anotherleap,this time into theworld of vegan foodproducts. - RY AN R IT CH IE

Q Why are you gett ing into the food bus iness?A One of my rules is, "If you can't read it, don't eat ir." Too often,I have to put on my glasses to read a food label. Somebody has to bea person you can trust, and I want to be that person.Q You started on a veg diet five years into your NBA career.How did you make the switch?A When I got inca the pros [in 1986], I'd order cheeseburgers, andmy chef was making me fried chicken. The [Detroit] Pistons doctortold me I had the second worst cholesterol on the team. Then I metDr ..Jewel Pookrum, who asked me, "How are you going to be aliveif you eat something dead?" Food is an emotional thing. People areattached to it like it's a girlfriend or boyfriend. They'll say, "I'm notgiving up my fried chicken!" I say, "She's cheating on you. She'shurting your heart."QWhat difference did you notice in your game whenyou went veg?A I was quicker, and I jumped higher. I blocked more shots andgrabbed more rebounds. I also went up in scoring. The 1991-92season was my best ever.

T he amount of nitrogen in chem i-cal fertilizers that's w ashed out ofsoils unused , causing dead zonesin bodies of w ater. [Source: S C i e n c e ]


26/101

Lose tM fat .K e e p tM f lavor .To us. the best kind of resolution is one you can enjoy

That's why our Mornlngslar Far ggl Sausag Panle.have 76% less fat and that savory, sizzling sausage taste you love.

So this year, make a better promise and enjoy being good to yourself.


27/101

TH IS JU ST IN

~ Hot Click! e a r th aid , n etS to p b y t h is c on su m er-frie nd ly e ne rg y c on se rv atio n site fo r tip so n re du ci n g y ou r u ti lity b ills, p lu s a n e asy w ay to tra ck y ou rh om ee rle rg y u se . Y o u 'll a lso b e c on n ec te d w ith g re en c om pa nie s re ad ya nd w ill in g to re wa rd y ou fo r y ou r sa vi n gs.

..-..f-0:::o0....L . L . l0:::VIVIL . L . l0:::\.9o0:::0....L...-..J

We're PumpedE ( O " A D V A N C E C o nversion of w aste veggiec oo kin g o il in to b io die se l g ets stre am lin ed ,from a t wo-step m ethod usi n g toxic chem icalsin to a sin gle p ro ce ss a do ptin g e nv iro nm en ta llyfrie nd ly m ate ria ls, th an ks to B r ow n U n iv ersityscientists.

W H Y I T R A T E SR e cyclin g w aste c ooking oilinto fue l diverts it from landfi lis a n d cityw ater pipes; a renew able alternative tofo ss il f u el s, dean-burninq b io di es el r ed uc e sa ir- po ll ut in g em is sio ns , p ar tic ula rl y s oo t,a n a sth ma trig ge r.

C O O L Q U OT E "W e w ere surprised w e w e re ableto do the reaction in only about 20 mi nutes, "says Jason S ella, P hD , assistant professor ofchem istry at B row n.

N E X T O N T H E A G E N D A D em onstrate that theprocess can w ork on an industrial scale. m ov ingfrom the lab to d o m estic p ro du ctio n p la nts.

endangere~ll"ciesc a ~ l ~-- [;,;.(",,,f ~ ---

I N D U LG E I N A C A U S E .

C i r cl e r e p ly # 4 o n I n fo ( e n te r c a r d

Savor chocolate ..Save our planet>and encourage sustatnable cacao farming withchocol ate ba r pu r chase.

t e a r n more a tC h O C O la te B ar :tom


28/101

"How can I create a cream-free base for c.reamysoups and sauces?" W e asked Kevin A rcher, who headsthe C om pass ion ate C u isi ne prog ram at the C atski I I .A ni rn a lS an ctu ary (C A S ) in S au ge rties, N.Y . , a haven forabandoned and abused farm animals; theprogram teaches how to avoid using animalproducts in the kitchen without skimping onnutrition or flavor. Here's what he suggests .

. . _ : , o G = - O ..: ._oN =U T ..:..__"s'---"C ashew s or al m onds w o rk ina varie ty of soups; pecans are especi a lly su ited tobuttern ut sq u ash soup. U se 0ne part raw shelled nuts to th ree parts wate r o rvegetable stock; grind the nuts in a high-speed blender, then add the liquid, B l en d u ntilcompl ete Iy I iqu id, w ith no pu Ip. U se in sou p as you wou Id any dai ry or non da iry rni Ik.

G ET D E N SE "C ut dense veg etab les, such as potatoes, butte rn u t sq uash, or cel e ry root, into 1- inch pi e ces. Sa u te inoi lin larqe so u p pot; add diced on io n, fa IIowed by gad ic an d dried herbs, such as oregan 00r rosemary.C onti n ue to sa ute u nti I the vegg ies softe n. R un the m ixtu re th ro u gh a bl en der w ith just enou 9 h wa teror vegetable stock for the desi red consistency; re tu rn to the SO U p pot an additional 10 to 15 minutes.

T AK E IT E ASY 'T he simplest method for producing a cream-style soup is to use coconut m ilk. For every 2 quarts ofwater or vegetable stock, add one can of coconut m ilk. T he subtle flavor is perfect for cream of mush-room soup or tomato soup." - ES T HE R D A M IC O

About 50% of all U.S. women experienceurinary tract health concerns every year,'Discover Ester-C"Urinary Tract Formula ...

Now there's a powerful nutritionalcomplex designed to help cleanseyour urinary tract while giving youthe active immune system support"of patented, non-acidic Ester-C'"TheBetter Vitamin C~This 2000 mg whole food cranberryconcentrate" offers both the potency andpurity to ensure continued effectivenessfrom day to day while promoting overallbladder and immune health:' 2000 mg of Whole Food Ceanbeery" 1000mg of Ester-C'" Once Daily Formula 100%Vegetarian Gluten-FreeE ; & , - C " . E s t e r c a n H h e B e tl ll r'" ta m i n c a re li G e .n s e dl 'M s 0 1 t h e E s t er C C o m i l1 ln j~U . S . P a l. N o s . B , 1 9 7 , 8 1 a & 6 , 8 7 8 , 7 4 4 .' N at io n a l K i dn a v ! F G un d a ti o n . WWi . ki dn a j . G rg ln a w s ln a w s ro o rn lf s _. n ew / p rb t m kd & u r o lo g d .G f m Access l f f i J u l y 20 1 O .'Per tw o "e g e lllr ia n ta ble t s e rv in g . C 2 tJ tl Am er ican H oo lth . ln c . 10-11""'"

AMERICAN ~ HEALTH'"www.AmericanHealthUS.comA v ail ab le a t h ea lth , n at ur al f oo d a nd v ita m in s pe ci alt y s to re s. T 'h es e s ta te m e nts h av en o t b ee n e va I ua te o b y t h e 'F oo d a n d O ru g A ~m in ls tra tlo n .T his p ro du ct is n ot i" te nd ed t o d ia g" os ~ .. tre at .c u re o r p re ve nt a "y d is oo se _

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,~g~o~o~d~s ~oBY Gabr ielle H arr ad in e

5 table toppers from international artisans

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S P R IN G F A R E

T H A I L A N DT he "Mar in eN celadonce ramic b ow l a nd p la teha ve a n e xq u isite a ntiq uelook than ks to a glaze thatcreates w e b - l ike cracks.$44.95; noviea.comN E P A LA blue-and-whitepa le tte e nl iv e ns thisT en T hou sa nd V illa ge shandwoven b lock-p rint edtablecloth. $58;tenthousandvillages.com

I N D I AT he h an db low n R a ind ro pB ud V a se fr om S E R R Vadds a quai nt touch toa ny ro om . $15 ; serrv.org

In vite b ird s in to y ou rhome w ith cattail napkinsf rom Do lma. $1 4 (setof2);dolmafai rtrade.cornN I C A R A G U AT he rich hues of carvedmahogany shine inu tens ils f rom S li gh tl yTw is ted Wood. $12.50-$14each; etsy.corn/shop/slightlytwistedwood#

win!~Aftermonths spent hibernating, it's tim e to freshen up. R evitalize yourtabletop w ith these fair-trade picks from around the globe. W h ile you're at it,v isit th eT ran sF air U S A W e b site (tran sfairu sa.o rg ), w here y ou 'll lea rn all a bo uth ow fai r -trad e p ractice s p re mo te su sta i n a b ility w orld wid e.

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Sweet Dreams-Organic Brown Rice SyrupLi~htly sweet amber-colored ana smooth,Lundberg Sweet Dreams" Brown Rice Syrupis a nutritive sweetener that is about half assweet as suqar. Brown rice syrup is a tastyalternative for those wh watch their suqarintake. BaRe with it, pour it over ice creamor panceacs, or stir it into your morning coffee.For recipe ideas, visit www.Iundbere.com,

2 cup cooked Lundberg'" Brown Sweet Rice, 1can pie apples, 1tbs lemon juiceI 1/4 cup Sweet Dreams" RiceSyrupi 3/4 cup l.undberq" Brown RiceFlour1 1/2 cup uncooked oats1 cup brown sugar1/2 tsp cinnamon1/4 tsp salt (optional)6 tbs butter or non-hydrogenated margarine1/2 cup chopped almonds or walnuts (optional)Combine the cooked rice, apples, lemonjuice, rice syrup and pour into a 9" x 13". pan treated with non-stick oil spray or butter.Mix flour, oats, brown sugar, cinnamon, saltand cut in butter until crumbly. Sprinkleover rice-apple mixture. Bakeat 350 for 30minutes or until brown and bubbly.M akes 10 s ervings .
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M U SH RO O M M AG IC' -, /~J~

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Treat sKin 'to the~getflingpowers.o f f r 1 ~ _ ! 1 d l y fu~gic~ lm r ng ,'C s ays~e rm i - .~O I Og j 5 te an n eUe G ra f,M D . "Th~y~re~fuHf-

: - _-cornpou_ndr thqtstfmula:tethe skin ' s imn'lune systemand ea se irrita tio n." -- - -- - P e i f e _s : - t fq r temperameri- -sktnthese mushroom-

inf us ed f orm u l a s de li ve rl20tent antioxidants'torefresh Y _ Q U tcornplexion,

P HO T O GR A P HY P ornchai M ittongtare P R OP ST Y LIN G D ani Fisher8 Ma rc h 1 20 111vegetariantimescom

1 . A quick m i st w ith SukiFaceC o nc en tra ted N o urish in g T on er( $2 6 .9 5 /4 o z.: s uk ls ki nc ars.co m) sup plies sh iitak e an d gre entea extracts to sh ield ski n fromenvironrnental stressors.2 . G et fre sh -fa ce d w ith O rig in sM e ga -M u sh roo m S kin R e lie f F ac eC l e an se r ( $2 6 /5 o z. ; o ri gi ns .c om ) ,an ultrarnild b le nd o f mus hr ooms,in clu ding co rd yc ep s an d reishi,a nd a nti-in fiammatory he rb s.3 . A r ep le ni sh in g, s hi it ak e-e n h an ce d m oistu r i ze r , AubreyO rganics lumess ence lift($3 3.5 0/1 oz.; aubrey-orqanks.com ) firm s skin thanks to algaeextract.4. 100% Pure 100% PotentM ushrooms & PeptidesA n t io xi da nt Co n cent ra te( $3 5 /1 oz .; 100pe rcentpu re .com)d ef en ds sk in a ga in st fre e-r ad ic a Idamage with the aid of reishi andshi it ake mush rooms.

5 . E ven the m ost distressed skinwillfind r ep ri ev e w it h D e rma lo gi caU l tr aC a lm in g Re l ie f M a sq ue($42 /2 - 5 oz .; d e rma log ica .com),a so othing m ix o f co rd yc ep sand turkey tail m ushroom s plusb is ab ol ol , a n a nt i- i rr it an t d er iv edfrom chamomile. _


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. . . . . _ _ - - - - = - = h = - - = - - : e a l = - = = l = = . : n " F ' t g - - - = - f o o d s . --------""'~______J.OB Y M atthew K adey, R D R EC IP E B Y M ary M argaret C happell

oreganoThis antioxidant superstar shines at mealtime

H O W IT H E A L S More assertive than its sweeterrelative, marjoram, oregano ( O ri ga n um v ul ga re )belongs to the mint family. The aromatic leaves ofthis kitchen staple are a superb source of phvtonu-trient antioxidants. "Antioxidants act like chemicalsuperheroes, snatching up free radicals before theycan do serious harm to cells in the body," saysWendy Bazilian, DrPH, RD, coauthor of Th eS u p er Fo o ds Rx D ie t. According to USDA researchers,oregano supplies up to 20 times more antioxidantsthan dill, thyme, rosemary, or other common herbs;gram for gram, it provides greater antioxidant powerthan such fruits as blueberries and oranges. "Driedoregano may have even higher concentrations ofantioxidants by weight than fresh because the waterhas been removed," Bazilian notes. Oregano leavesalso serve up a healthful dose of vitamin K, which"is critically important for normal blood clottingand maintaining bone health," she says. Addition-ally, the essential oils in oregano, including carvacroland thymol, show antimicrobial activity.E A T IT U P A mainstay in Italian, Greek, MiddleEastern, and Latin cuisines, oregano livens uptomato sauces, dips, bean burritos, roasted root

supplement savvyTaki ng 5 to 10 drops of oil of oregano w ith m eals can help kiI Ioff food pathoge ns, so conside rpacking a bottle w hen traveling overseas. B rew a tea by steeping a tablespoon of the herb's freshle av es ( or 1 teaspoon dried) in hot w ater for 10 m in utes, then sw eeten ing to taste.

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vegetable medleys, lentil salads, andfrittatas. Or add a few sprigs to olive oilfor an infusion of flavor. Sauteedmushrooms in particular benefit from agenerous sprinkling of oregano.It's best to add the fresh herb toward

the end of cooking, as prolonged heatdiminishes oregano's flavor. The driedherb retains much of the savor of thefresh and successfully imparts oregano'sbold, complex personality to long-simmering chilis, stews, and soups. Foradded pungency, choose Mexicanoregano over the Mediterranean variety.Oregano grows with ease in pots or

containers, so consider raising yourown on a sunny windowsill. Store freshoregano in the fridge, wrapped in aslightly damp paper towel, for up tothree days. Or chop the leaves, place in icecube trays with a bit of water, and freeze;add the frozen cubes directly to recipes.Black Olive TapenadeMArtS l CUPS I 3U MI NUTES OR fEWERFilling out this version of the Mediter-ranean condiment with almond flourhelps cut down on sodium withoutsacrificing texture. Store the tapenadein a jar in the fridge for up to three weeks,and serve as a dip or sandwich spread.1 , cups pitted oiI-cured black olives% cup almon d flou r or 9 round almonds3 T bs fresh oregano leaves3 d ov es g arlic, p eeled'h c up o li ve oil3 Tb s .I e rnon ju ic e

1. Blend olives, almond flour, oregano,and garlic in food processor until finelychopped.2. Add olive oil and lemon juice, andblend until spreadable paste forms.P ER 2 TS P. S E RV IN G, 3 4 C AL ; < 1 G P R OT ; 3 G T O T AL F AT(< I G S AT F AT );


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G R IL LE D P L AN T AI NS W IT H #Q U ES O F RE S C O , p _ 3 6

Enj oy the thrill ofthe grill without set-ting foot outdoors,thanks to these easyweeknight recipes

G eo rg e Fo rem a n m ad e a h ou se ho ld n am e for himself showing how anindoor g ri I I co u ld cook m eat w ith less fa t in half the ti m e, yet his gou rmetqadqet=-as w e I I as othe r tw o-sided cou ntertop g r l115 ,su ch as p an in i p re sse s~offer an u n l im ited range of speedy, tasty veg optio ns. L et th e fa ll ow i n gm eal-s-for-tw o get your creative juices flow ing, and before long, you'll becom ing up with sam elean, mean gri I Iing action of your own.

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T h e i n s i d e s t o r y o n d e t o x I f I c a t i o n .G l u ta th io n e ., I t ' s in s id e e v e ry c e ll i n y o u r ,b o d y a n d ' a n e s s e l l 1 t ia l m o le cu le t h a t p ro te c t s c e ll s f r o m t h e d a m a g in g o rt e c t so f o x id a t iv e s tr e s s a n d t o x in s . , '" S e t r ia \9 l G I u ta tn io n e is a t r ip e p tid e m a n u fa c t u re d t h ro u g h a u n iq u e , p a t e n t e d p ro ce s st h a t c a n h e lp r e p le n is h t h e b o d y ' s r e s e rv e s t h a t m a y b e d e p le t e d a s a r e s u l t o f p o o r d ie t , s t r e s s , p o l l u t io n a n d e v e n t h en a t u ra l a g in g p ro ce s s . I f y o u 'r e l o o k in g f o r n u t r i t io n a l s u p p o rt t o h e lp l ig h t e n y o u r b o d y 's t o x ic l o a d , l o o k t o r s u p p le m e n tsf o rm u la t e d w i t h u lt r a -p u r e , a l l n a tu ra l S e U la , ' "

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30 m i n u t e s

Grilled Radicchio withCreamy Walnut SauceSHV E S 2 I 30 M IN UT E S O ~ fEW eRThe nonstick surface of a countertopgrill means you don't have to puttogether a fancy marinade to maketasty, tender grilled radicchio.

3 small radicchio heads, halvedlengthwise

'4 cup wainut halves, plus more forgarnish, optional1love garlic, peeled

2 Tbs_plain unsweetened soymilk1Tbs. vegan sour cream% tsp. vegan Worcestershire sauce2 tsp. balsamic vinegarv, cup quartered red orgreen seedless grapes

1. Place radicchio halves cut-side up ongrill. Close, and grill 10 to 12 minutes,or until pronounced grill marks appearand radicchio is just tender.2. Meanwhile, chop 1/4 cup walnuthalves with garlic in mini food proces-sor or blender. Add soymilk, sourcream, and Worcestershire sauce, andblend until smooth and creamy. Seasonwith salt and pepper, if desired.34 March 120nlvegetariantimes_com

Gr i l l ed Vegetableswith Mi so S au ce

3. Place 3 radicchio halves cut-sideup on each plate. Sprinkle eachserving with 1 tsp. balsamic vinegar.Serve with walnut sauce, and garnishwith grapes and walnut halves,if using.PER SERV ING : 152 CA L; 4 G PRO T; 10 G T OTAL FAT(1 G S A T F AT ); 14 G CARB ; 0 M G CHOL , 5 9 M G SO D ;2 G FI l3ER; 8 G S U G A R S

Grilled Vegetables withMiso SauceSfRVE) 1 I ,0 MINUHS 011 FEW[~Grill-roasted ASian-style vegetables hitthe spot on a weeknight. Serve over abed of steamed basmati or jasmine rice.VEGE T A B L E S% red kuri or kabccha squash, seededand cut into %-inch-thick slices1mall red onion, sliced2 tsp. sesame oil1arge bok choy, leaves separated

M I S OS AU ( E1bs_miso paste1ove garlic, minced(itsp.)

% tsp. light brown sugar1sp. sesame oil% tsp. ricevinegar

2 green onions, chopped(%cup)1Tbs_toasted sesame seeds

1.To make Vegetables: Brush squashand onion slices with oil. Spray grillwith cooking spray, and lay squash sliceson grill. Close, and cook on medium-high 1 0 minutes, or until squash istender; transfer to plate. Place onionslices on grill; cook 4 to 5 minutes, oruntil crisp-tender; transfer to plate.Place bok choy leaves on grill; cook 3 to4 minutes, or until wilted and crisp-tender; transfer to plate.2. Meanwhile, to make Miso Sauce:Combine miso paste, garlic, brown sugar,and % cup water in small saucepan. Bringto a simmer over medium heat. Cook 1minute, or until miso dissolves andbegins to bloom. Remove from heat; stirin oil and vinegar. Fold in green onionsand sesame seeds.3. Serve Grilled Vegetables drizzledwith Miso Sauce, or serve Miso Sauceon the side.P E R S mV IN G (1 !> C UP S VEG ETA BLES AN D 3 T B S. S A UC E ),184 CAl , 5 G PROT ; 10 G T OTAL fAT (1 G S A T f AT );21 G CARB ; 0 M G CHO l ; 3 7 9 M G SO D ; 4 G f i BER;8G SUGARS "


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AvocaooS Mexicoth e am a zin g a vo ca do

50 c a lo r ie s p e r s e rv in g f its a n y o n e .Slip Avocados from Mexico into any salad, soup or sandwich. A 3-slice,1-ounce serving gives you a natural, creamy texture, nearly 20 vitaminsand minerals and a flavor that's rich in taste but skimpy on calories.

2 01 1 M exic an H as s A vo ca do Im po rte rs A ss oc ia tio n

Recipes, health benefits and more@ theamazingavocado.com


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Puf the power of 1000elderberries to wOrK for youlSombucolil' , the originol andmost trusted Black Elderberryexlrarct, is . clihlcally testedand virologist developedto help boost yourimmune system.$0' when eVeryone aroundyou iscoughing sneezingarid sniffling, SambueolBlack Elderberry Extract canhelp you and your familystOYhealthy;A sk for it by name -Sombuc'ol it!

Fo r more information, visitwww . sambu c ; o ; i . l J $ a . c omThese statements hove hot beenevoluoted,by the.Food & DrugAdministration, Our producfsare 'nd!intended 1o d i o f JT l o s e , lreot, cure orprevent any disease.

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30 minutesGrilled Mango SundaesSERVES l I )U M INUHS OR FEW[RA few minutes on the grill gives mangoesa rich, creamy texture without overcook-ing them to mush. This recipe can alsobe made with plums, peaches, nectar-ines, or pineapple.1arge mango, peeled and cut intov,-i.nch-thickslices

'\4 tsp ground allspice1up cocon ut or vanilla ice cream2 Tbs. chopped candied ginger

Sprinkle mango slices with allspice, andplace on grill. Close, and cook on highheat 5 to 7 minutes, or until grill marksappear on fruit, Transfer (0servingbowls. Top each serving with 1 1 2 cup icecream and 1Tbs. candied ginger.PERSERV ING : 280 (AL; 3 G P R OT ;11G TO TA L F AT( 7 G S AT F AT ): 4S G (A I< B; 3 S M G CHO I . ; 56 M G S O D ;3 G fiB ER : 3 5 G S UG AR S (D

Grilled Plantains withQueso FrescoSERVES 2 I )0 M INuns OR FEWERIf you want to expand your horizonswith Mexican flavors, this is a good dishto try. Green plantains have a starchy,almost potato-like consistency whencooked. Queso fresco is a nonrneltingMexican cheese that can be pan-friedor grilled. If you can't find queso fresco,substitute feta cheese.2 qreen plantains, peeled and cut into'\4-inch-thickslices

'h tsp. chilipowder1 Tbs olive oil,plus more for brushing grill2 oz. queso fresco, cut into V.-inch-thickslices, plus more crumbled for garnish(optional)

'h cup fresh-packed salsa2 Tbs. chopped cilantro, optional

2'h tsp limejuice, divided2 cups torn romaine lettuce orbaby rnesclun greens

1. Spray plantain slices on both sideswith olive oil cooking spray, and sprinklewith chili powder. Season with salt, ifdesired. Brush grill with oil. Place

plantain slices on grill, close, and cookon medium-high heat 8 (010 minutes,or until plantain slices look crisp anddry. Transfer to plate.2 _ Place queso fresco on grill, and cook 3to 4 minutes, or until grill marks appear.3. Meanwhile, stir together salsa, cilantro(if USing), and % t s p . lime juice.4. Arrange greens on one side of eachserving plate; drizzle with remaining2 tsp. lime juice and 1Tbs. oil. Set 1 l ayer(4 to 5 slices) plantain slices on other sideof each plate; top with grilled quesofresco slices, and then with remainingplantain slices. Spoon salsa over plan-tains, and sprinkle with crumbled quesofresco ( if using).P ER S ER VIN G 3 47 C AL ; 7 G P RO T; 1 0 G T O TA L F AT(3 G S A T F An65 G ( AR B ; 9 M G CHO I ., 2 0 4 M G SOD ;6 G F IB E R ;30 G S UG AR S ~

Italian VeggieMedleyS ERV eS 2 I 30 MINUTES O R FEW ERThis quick, versatile vegetable medleyis perfect served over pasta or steamedwheat berries. Italso makes a great herosandwich filling: simply spread on2 sliced long rolls, top with slices ofprovolone cheese, and grill in thedouble-sided grill 3 to 4 minutes, oruntil bread is crisp and cheese is melted.1omato, cut into v,-inch-thick slices1mall zucchini (4 oz.), halved and cutinto %-inch-thick strips

4 oz. fresh asparagus spears, trimmed andhalved crosswise

4 oil-packed artichoke hearts, drained andhalved (V , cup), plus1sp. oil from jar

,/, small onion, sliced ( V , cup)1arred roasted red pepper, drained andcut into strips (1;'; cup)

I/, tsp. Italian seasoningCombine all ingredients in large bowl,and season with salt and pepper, ifdesired. Spread on grill, close, and cookon medium-high 10 minutes, or untilvegetables are browned. Drizzle withpan juices, if desired.P ER 2 'C UP S ER VIN G 1 04 C AL , 4 G P RO T; 7 G T O TA L F AT1 e SAT FAT); 16 e C AR B; 0 M e (H Ol; 305 M G S OD ;6 G F I1 3 R;6 G S U GA RS


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Foundation for ife

For EveryBody Every DayT h e h u m an bo d y n e e d s a d a ily in ta k e o f u n re f in e dfo un da tio na l fa ts to p ro m ote a nd m a in ta in e ne rg et ic h ea lth .E ns u re y o u a n d y o u r fa m ily a re g e t t in g th e r ig h t k in d o ffo un da tio na l fa ts w hi le a vo id in g d es tr u ct iv e , p ro ce ss ed fa ts .U d o 's O i l '" 3 6 9 B le nd s up po rts im m u ne fu nc tio n , d ig es tio n ,c a rd io va sc u la r h ea lth , m e nta l s h arp ne ss , le an bo dy m a ss a ndb ea u ti fu l s k in .""P eo p le n e e d a ta b le s p o o n a d a y fo r e ve ry 5 0 p o u n d s o f bo d yw e ig h t . Y ous im p ly c a n 't g e t e n o u g h fo u n d a t io n a l fa ts f r o m f is h o il s u p p le m e n ts o rf r o m p ro ce ss e d s up erm a rk e t o ils . U do 's O il d e live rs a n id ea l 2 :1 ra t io o fth e f in e s t q ua li ty o rg an ic s ee d o ils a va ila ble ."

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C ran-G yn D D S Cran-Gyn DDS~ a patent pendingwomen's health formula that combinesthe power of DDS probiotics with a

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G E A R G U ID E : O u r Fa vo r ite Co u n te rto p G r i lls

30 m i n u t e s

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O ver on the E m erald Isle, t helo ca ls d on 't d ra w s hamro ck son their faces or drink greenbeer on S t. P atrick 's D a y.I nstead , th ey 're m ore lik elyto drop by the pub for a pintor two and a plate of som e-thing sim ple. S o w hy notgive your S t. P atty 's D a ycelebration that sam e hom ey,ho spitable feel w ith a m enuo f p ub fo od cla ssic s?

M E N U, CORN ISH PAST IES, SALT AND V INEGAR

P O TA TO B IT ES, HEARTY IR ISH LAGER STEW, PLO UGHMAN 'S PLATTER

Cornish PastiesMAHS 16 PAS TIESLike Ireland, Cornwall is a Celtic region,so it's no surprise that these turnoversare a favorite in pubs allover Ireland.DOUGH1% c up s a ll- pu r po se f lo u r, p lu s m ore

fo r ro ll ingy, t s p , salt5 T bs. cold m argarine, cut into cubes

F I LUNG1sp. vegetable oil1m all o nio n, fin ely d ic ed ( v . , cup)1t al k c el er y, f in e ly d i c ed ('4 cup)2 c lo ve s g ar li c, m i nc ed (2 tsp.)1 sm all rutabaga, peeled and diced (1cup)1m all p ota to , fin ely d ic ed ( v . , cup)1a rro t, p ee le d a nd fin ely d ic ed ( ' / 2 cup)y, t s p , d ri ed t hyme2 l arg e e gg s1b s. sp ic y b ro wn m usta rdv . cup 9 rated redu ced-fat G ruyere chee se

1. To make Dough: Sift flour and saltinto bowl. Cut in margarine using pastrycutter, 2 knives, or your hands. Mixtureshould resemble coarse meal. Stir in6 to 8 Tbs, ice water, or JUS t enough tohold mixture together. Pinch doughbetween your fingers; if it sticks, doughis wet enough. Shape into disc, and wrapin plastic wrap. ChillI hour.2. To make Filling: Heat oil in largeskillet over medium heat. Add onion,celery, and garlic; cook 5 to 7 minutes,or until onion is lightly browned. Addrutabaga, potato, carrot, and thyme;cook 3 minutes, then add lh cup water.Reduce heat, cover, and steam vegetables10 to 12 minutes, or until tender.3 . Whisk 1egg with mustard in largebowl. Stir in vegetables and Gruyere,and season with salt and pepper, ifdesired. Whisk remaining egg with2 Tbs. water in separate bowl to makeegg wash, and set aside.

4. Preheat oven to 400F . Coat bakingsheet with cooking spray.5. Divide Dough in half, and roll 1halfout on floured work surface to l/8-inchthickness. Cut out 8 discs with 5-inchround cutter. Add leftover Dough toremaining Dough, and repeat tomake8 more Dough discs. Roll each disc outto long oval; brush edges of each ovalwith egg wash. Place 3 Tbs, Filling on 1side of oval, and fold Dough over tomake semicircle. Press Dough aroundFilling to remove any air, making sure noFilling leaks out of edges. Crimp edgeswith fork tines to seal. Repeat withremaining Dough and Filling until youhave 1 6 pasties. Brush tops with eggwash, and sprinkle with salt and pepper,if desired. Bake on prepared baking sheet25 to 30 minutes, or until golden brown.P ER P AS TY 220 C AL; 6 G P RO T; 1 0 G T OTAL FAT (3 G S ATF AT ); 2 7 G C AR B ; 5S M G C HO L; 284 M G S OD ; 2 G FIB ER ;2 GSUGARS


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Salt and VinegarPotato Bites 6 medium red or yellow potatoes,cu t into r-inch cu bes (3 cu ps)2 T bs. vegetable oil1 cup m alt vinegar3 T bs. sugar

SHV[S SSalt and vinegar crisps (knownStateside as potato chips) and chips(what we call French fries) are pubnosh standards. Here, the conceptgets a healthful makeover withroasted potato cubes and a syrupymalt vinegar sauce.

1. Soak potatoes in large bowl of coldwater 30 minutes. Drain, and pat dry.2. Preheat oven to 42YF. Toss potatoeswith oil on baking sheet, and spread insingle layer. Roast 45 minutes, or until

42 M a rch 1 20 11 1vegetari anti m es .com

golden and crisp, turning 2 or 3 times.Season with salt and pepper, if desired.3. Meanwhile, bring vinegar and sugarto a simmer in saucepan over mediumheat. Cook 15 to 20 minutes, or untilliquid is reduced by half, stirringoccasionally. Serve malt sauce on sidefor dipping, or drizzle over potatoes.PER !HUP SERV ING : 8 9 CAL 1 G PRO T; 4 GTO TAL FAT1 G SAT FAT); 14 G CARB ; 0 M G CHO L; 3 M G SO D ;< 1 G F IB ER ; 5 G S U GA RS (!)


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easy entertainingMIXITUPG ive these pubstandards a t ry as achange from yourbask pint of lager,stout, or ale.

h alf l ag er , h alf fizzy lemonade(7 U p or S prite) or ginger ale

Black&Tan half stout, half pale aleBlackV elvet half stout, half champagneHalf& H alf h alf sto ut, ha lf lage rShandy

Snakebite h alf la ge r, h alf c id er

44 M arch 120111vege ta r ian timescom

Hearty Irish Lager StewS ERV eS a

Pale lager beer adds the mellow flavorsof barley, hops, and malt to a richvegetable stew. The secret ingredient isquick-cooking tapioca, which thickensthe stew and gives it a glistening sheen.1 Tbs. vegetable oil8 oz. button or shiitake mushrooms,halved

2 clovesgarlic.minced (2tsp.)1 medi um leek, white part only,diced (1cup)

3 small red potatoes, cut into I-inch cubes(1'1, cups)

2 medium carrots, peeled and sliced(2 cups)2 small parsnips, peeled and sliced(I'/, cups)

1'/ ' tsp. tomato paste1 15-oz. can crushed tomatoes

1,/, cups low-sodium vegetable broth2 sprigs fresh thyme. tied in bundle.plus 1tsp. chopped fresh thyme. divided

'h cup lager beer1'/, Tbs. quick-cooking tapioca1 cup shredded cabbage1 Tbs.white miso2 Tbs. chopped parsley

1. Heat 1 1 2 Tbs. oil in large pot overmedium heat. Add mushrooms andgarlic; saute 8 minutes, or until mush-rooms are browned. Remove from pan.Add remaining % Tbs. oil to pot. Addleek, and cook 5 minutes. Add potatoes,carrots, parsnips, and tomato paste. Cook2 minutes. Add tomatoes, broth, andthyme sprigs; bring to a boil. Reduceheat to medium-low, cover, and simmer40 minutes, stirring occasionally.2. Add lager, tapioca, and mushrooms.Simmer 10 to 15 minutes, or untilthickened, stirring often. Remove thymesprigs, stir in cabbage and miso, andsimmer 4 to 5 minutes, or until cabbagesoftens. Stir in chopped thyme andparsley, and season with salt and pepper,if desired.P ER I-C U P SE RV lN G: 118 C AL : 4 G P RO T; 2 GT OT A!. FA T1 G S A T F AT ); 23 G CARB ; Q M G CHOl ; 2 04 M G SOD ;5 G F I B ER ; 5 G SUGARS


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T h e m en ta l p a 't o f \o s in g w e ig h t is h a rd , bu t V e g a m ak e s th e n u tn t o n a l p a r t e a s y A completeall-in-one sllppleMe'lt ideal for a lm o s t a ny type o f diet, V e g a i') a l ergerA ee a n d m ad e fro mn atu ra l p la nt -ba se d w h ole to oo s. V eg a is a ta sty in sta n t one-stop m ea l o r s n ac k , r ic h in p ro te infib re , O m e g a 3 FA s and an t iox idan ts , andcontams 1 00 % R O I of v ita m in s a nd m in era s p er s e rv in g.B es t o f a l l , V eg a im p ro ve s m e ta b o lis m . h e lp s c o n t ro l b lo od s u g ar , m a in ta in s m us c le m as s , a n di n c r e a s e s the fe el in g o f fu l ln e s s s o y o u c a n ta k e "heweight o f f y o u r m in d . A n d y o u r waist.,Checkourallthehea1t1beneflsat: mY" ' jQ . com

u e lMore bal anced wel lnes~ b rought to you by seormulated b y vegan professionall ronman IDa lh re tl ' a nd bes t- se ll ing aut ho rBrendan Braz ier .>; ,n I -,. C i rc le r e p l y # 1 7 o n I n fo ( en t e r ( o r d


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easy.entertaining

Ploughman's PlatterSHVeS 16Originating in the United Kingdom,a "ploughman's lunch" is a plate of bread,butter, cheese, and pickles served inpubs at midday. This assortment, withhomemade pickles and sliced apples,makes a nice hors d'oeuvre platter forany party. You also can include a greensalad and sliced hard-boiled eggs.PICKLES

2 lb . c uc umber s, s li ce d1 small onion, thinly sliced (1cup)1u p ap ple c id er v in eq ar

46 Ma r ch 1 2 0 n l v eg et ar ia nt i m e s.c om

y, c up s ug ar2 T bs. salt1sp. w ho le y ellow m ustard seeds1ta r a nis e

1 .\ tsp. g ro un d d ov es1 .\ tsp g rou nd t urmer ic1 .\ tsp, re d p ep per fla kes

PLATTER1o af slice d I rish b ro wn b rea d,soda bread, or country bread

2 ta rt a pp le s, s lic ed;" lb . I rish C h ed da r ch eese;"Ib. S tilton or Cashe l b lu e c he es e1 .\ l b. I r ish bu tt erC o lm an 's E n g lis h M u sta rd

1. To make Pickles: Pack cucumbersand onions in l-qt. jar. Bring vinegar,sugar, salt, mustard seeds, star anise,cloves, turmeric, and red pepperflakes to a simmer in saucepan overmedium heat. Cook 5 minutes.Pour liquid over cucumbers andonions; cover, and refrigerate at least24 hours.2.Arrange bread, apples, cheeses,butter, mustard, and Pickles on largeplatter.P E R S E RVI NG , 2 73 CAL , 10 G PRO T; 1 7 G T O T AL f AT(1 0 G S AT F A T); 2 2 G C A RB ; 5 0 M G C H Ol; 5 71 M G S OD ;2 G F I 1 3 E R ; 4 G S U G A R S "


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v e n e t a n a n S P E C I A LtlD1~ 30-MINUTE

TH I RTY MIN UT E S 0 R LE SS. T hat's all you'll need to whip up a one-dish meal fora busy weeknight dinner-or mix and match, and add an appetizer and a dessert for ano-fuss party menu. Q u i c k & H e a l t h y 3 0 - M i n u t e M e a l s is a special keepsake issue featuringV e g e ta r i a n T im e s ' best recipes, tips, and techn iques for time-challenged home cooks.

a ls o a va ila ble a t vegetariant imes .com/store800 .573 .1900


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, ,

B e sp on sib le for b uild in g a nd re pairin g tis su e, p ro tein isth e m ost p len tifu lsu bstan ce fo und in th e hody-after water.Protein adds up to one-R ftll of yourhody we igh t l Il il I i s th e majorconstituent of m ost I hlog cells and body A ulds . P ro te in buildsstrong bod ie s. burns tilt, repairs th e daily wea r o f v ita l m us cle s,a nd r ep la ce s body ch em icals= -so meth in g th at th e b cd y's o th ermacronutrienrs (ra~and.carbohydrates) are una ble - to d o.

I t sta nd s to re aso n th at p ro vid iog y ou r bo dy with a health)-source of proteill is important . T he k e y wor d h er e is hea l thy . infact, entire cultures existed-and thrived-on diets comprisedp rim arily o f h ealthy s ourc es o f p ro tein , S o th e q ues tio n is: whatdefines a healthy sou ret' of pro te in ?

THE CONCEPT OF COMPLETEPROTEINT he concept of the complete protein i:o; .1 i r I y casy to

u n d e r s r a n t l . First o f a 1 1 ,it's generaUy r i; !gMded tha t erghtaminoa cid s a re e ss en tia l f O T h ealth ysd c lts . They ar e e ss en ti al b ec au sethe o o d y cannot manufacture them Oil jt~own, ff'f{uiring thatth e) , c om e t hr ou gh diet, A comp le te p ro te in source then, is onethat contains all eight of those (Imino ac ids in th e a rn uu nts yOUI'body requires.

\ v11i .l e p ro te ins < I re contained in mostof the foods w e eat, o n l y a ni ma l s ou rc esof prote in contain a ll e igh t essen tialam ino acids in till' am ounts that ourbodies require. So logically it fQBowsthat animal sources ofprotein ar ehealthiest, correct? W e ll.yes and no.

FOT i nSight into th is -i ssue, cons iderD r. \\ esron . P r ic e, a (n an w h o-inthe 1930s-dt'\,oted his life toobserving t h ebsa l t h o f r emo tecultures that were baSica lly cu t. of ffrom the outside w orld and lived ont he ir i ll di ge nou s .o r h is to ri ca l diets.

'-

H e fou nd thaI : m any of l hese cultures t hrivcd on diets m ad" up prim ari lyof anim al protei ns, outs, seeds and grains. 1n fact, many of them ate rawanim al protein, h(> it raw H sh or even IIH.lt. Ofcourse, there are only a "fewam ong us w ho couldstom ach an entirely raw anim al protein diet, whichis why Jordan R ubin and his team a t Ga rd en ofUfe'" have created thegmundhreaking f ormul at ions known as RAW Protein andRAW Meal.

PLANTING THE SEEDSOF INNOVATIONConsider tb e d efin itio n o fra w, R A W means unheated, u ntre ate d a nd

un~tduJ terateu. It also means no. b inde rs_ Iil le rs , syn thet ic ing redien ts 0.1'isolates. HA V I truly deS nes pure, even m ore so i f the product is certifiedo rg ar rlc , I t's a ls Q e a sy to s ee why f I Iding a qua li ty , pu r e, raw and orga n icform of protei n l~ s o diffieult.

T here is, however; a solution for those seeking a quality source of rawprotein to supplement their diets. B y c o m b i n i l l g lmmy organic, r aw sou rc esof protein in exactly the right proportions, Jordan R ubin and his researchand developm ent team have been able to create a raw protein powder with; L I Iof the am i no ,lc id s-in th ep JO p E lr amounts-that your body requi r e s ,

B oth H A \\' P rotein and H AW Mea lc on ta in o ver a d oz en d iffere nt sp ro ute d,gluten-fice grahL~and seeds, R A WP ro tein o ffers 1 8 g ram s o f proteinp er servin g, (lu d RAvV Mea l offersa whopping 33 gram s of protein pers erving . Tha t alone m akes them bothexcellent.seurces ( I f raw proteiu .BEYOND PROTEIN

When ),Oll c on sume r aw p ro te infound in n atu re , b e it p la nt o r a nima l,yon get a lot mo r e ' thrill j l Js t prote in.Haw prote in fo od s c on ta in en zyme sa nd p rob io ti cs as w ell as beneficial f a t -

soluble vitamins like A, D ; E an d K _

1 . 1 T h e s e s t a te m . e n t- s h a v e n o f l l e e n e v a l u a t e d b y t h .e F o o d a n d D r u g A d m i n i s i m i io n . i h is p r o d u c t ~ sn o t i n t e n d e d t o d i a g n o s e , t r e a t , c u r e o r p r e v e n t a n y d i s e a s e .


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In fact, all of these components work together to make protein utilization effective.We call this complete protein utilization system the "Protein Code"," and it is found

only in Cardell of LifeRAW Protein and Carden of LifeRAW Mea l , To emulate theconstituents of a healthy protein food in nature, YOll need four components:1. The protein comes from a RAW,un-denatured source.2..The protein contains live enzymes, includingproteases aiding in the digestion andutilization of protein.

3. The protein contains probiotics.4. The protein contains RAW food-created,fat-soluble vitamins A, D, E and K.Only RAW Protein and RA\VMeal formulas are uncooked, untreated and unadulterated

protein sources that contain all of the fat-soluble vitamins A, D, E and K as well as itsprotein-digesting enzymes and immune- and digestive-supporting probiotics.The importance of consuming live probiotics and enzymes with your protein is critical. In

order for your body to get the most out of it, you must first break down and then absorb theprotein. While your body can produce protein-digesting enzymes, raw foods provide boththe protein and the enzymes for utilization together as they should be.

Now you can unlock the nutritive power of living seeds and grainswith RAW Protein from Garden of Life-a certified organic,. raw,vegan protein powder.Featuring 14 raw and organic sprouts, R A W Protein is an excellentsource of complete protein, providing 18 grams, or 35% of the DailyValue, plus all essential amino acids. R A W Protein contains V I T 6 .M I NCODE fat-soluble vitamins A, D, E and K, andsupports digestive health and function with

live protein-digesting enzymes and powerfulprobiotics.'R A W Protein is suitable for almost anyone,including those on a vegetarian or vegan diet,those on low carbohydrate diets, or those withgastrointestinal sensitivities to milk, wheat, soy orother protein sources.If you're looking to supp

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vegetarian-times-2011-03-mar