I commend them highly because of the extent they go thru to expose animal cruelty and even to defend the voiceless like in this video risking their lives and protecting our geese. (my favorite video) heheh
Rodeo Investigations by SHARK
Watch SHARK’s video documentation exposing animals being injured and killed by rodeo cruelty.
GRAPHIC — Bullfighting Cruelty and Cowardice Exposed
Ultralite Protects Geese from Hunters
Cruelty to Circus Elephants
Horribly Neglected Dog is Saved
Meet Greta the Turkey
Hunters — Is this you?
Deer Killed by Rocket Net / Captive Bolt
Deer Shot, Suffocated, Suffering in Akron, Ohio
Orcas – Proud Hunters, Pitiful Prisoners
PIGEON SHOOTINGS
Rodeo Family Values
Police Corruption and Misconduct
..
Your support is essential
It would not be possible for SHARK to continue our investigations and exposure campaigns without your support and donations..
Thank You!
Our summer rodeo investigations take a huge toll on our budget. If you can donate to SHARK at this time, we can definitely put your dollars to work for the animals immediately. Click here to help!
Animal Rights Movement (31033735)
Date: Feb 11, 2009 11:04 AM
I found this website while browsing for information and thought I’d share it with you. Its set up as a non-biased site that provides information about animal research, enabling people to make an educated choice on supporting or acting against animal reasearch. On reading through it, I was disgusted, animals are referred to as neccessary tools of science and are made into a sub-species and the work of animal rights activists is frequently called into question (even the story of Britches is pulled apart… again), while it is set out as a very ‘nice’ site, some of the pictures of the animals used are barbaric and the defence of animal lab technicians is disgusting, they are all but, made into martyrs, even though there is a picture posted of a technician injecting into a terrified hamsters mouth, what is most frightening is this site is given to students to ‘educate’ them. At the end of the site you are invited to make a comment, Iurge you all to leave a comment or question, stating your outrage.
This is an excerpt from the site about lab technicians……….
When most people think about animal testing, the word ‘suffering’ is related directly to the animals. We worry about animal welfare and consider ways to reduce animal suffering during the experimentation process.
Yet, have you ever considered the lab technicians who care for the animals?
These technicians work regularly – often daily – with laboratory animals that are used for testing purposes. They feed the animals, clean their cages, administer drugs and treatments and may begin to form bonds with the animals. This is particularly true in the case of animals that are kept in the laboratory long-term. When animals suffer from the effects of laboratory experiments or when they die, lab animal technicians can experience grief, sadness and even anger. Unfortunately, this side of animal experimentation is one that has been largely ignored for a long time.
Perhaps it is because such a strong focus has been on the animals themselves, to the extent that any ripple effects are mostly unnoticed. However, a recent publication has finally brought attention to this important issue, which will ideally provide education on the challenges of working as a lab animal technician. Hopefully, positive and constructive ways of addressing the problems will soon follow suit, which can help lab animal technicians to better perform the roles they were hired to do.
Using Focus Groups to Investigate
The Institute of Animal Technology held a series of focus groups and then shared the results of the research at their annual meeting. The focus groups were used to investigate the emotional and mental effects on lab animal technicians from their jobs. Sadly, the study showed that lab animal technicians suffer from guilt as well as grief and remorse for animals that have been faced with euthanasia.
The Institute of Animal Technology also cited an important need for greater recognition of the effects of animal care on the lab technicians. Similarly important was the call for a higher and more consistent level of support and recognition for lab animal technicians and the role they play in the animal experimentation process.
Animal Rights Activism and Laboratory Technicians
On the other side of the animal testing controversy, animal rights activists cite a lack of care and interest in the welfare of technicians. Since the technicians are ones who play roles in administering drugs and treatments to the animals, it is those individuals against animal testing who tend to see these workers as cruel, careless and unsympathetic to the plight of animals. Technicians are regularly targeted along with the scientists who lead the research team. For the technicians who work directly with animals on a daily basis, this kind of targeted criticism – particularly when violent – can be detrimental to their health.
Safeguarding Animal Health and Technician Health
Given the significance and importance of animal testing, it will continue until a realistic and successful replacement model is designed. Until that time, addressing the suffering of lab animal technicians is not only vital to ensuring their health as human beings and working members of the public, but also to safeguard animal health. Mentally and emotionally stable lab technicians will translate to improved care for animals because these workers will function better in their working environment.
• The number of animals killed for fur in the U.S. each year is approximately equal to the human population of Illinois.
• The number of animals killed in experimentation in the U.S. each year is approximately equal to the human population of Texas.
• The number of mammals and birds farmed and slaughtered in the U.S. each year is approximately equal to one and two-thirds the entire human population of Earth.
Animal Use and Abuse Statistics: The Shocking Numbers
Listed here are statistics in the following categories: Animals Used as Food, Animal Agriculture and Environment, Animal Testing, Companion Animals, Animals in Human Entertainment, Fur, Wildlife, and Activism.
Animals Used as Food
50 Billion and 1,680:
Worldwide, the yearly slaughter count is more than 50 billion. Every second, 1,680 animals are killed for food. Most farmed animals are killed when they are barely adolescents or even younger, such as the “broiler” chickens raised for meat who are slaughtered at only 6–7 weeks old.
250 Million Chicks:
The U.S. egg industry suffocates, gases, or grinds up alive 250 million male chicks each year; they are not profitable because they will never produce eggs and are not bred to grow at an unnatural speed like broiler chickens.
5.5 Million Calves:
The 4.5 million calves in Europe and 1 million calves in the United States annually destined to become veal are forcibly pulled away from their mothers—dairy cows—within hours, or at most 1–2 days, of birth. The milk produced naturally by the mother’s body for her calf, who normally would suckle for 6 to 12 months, is to be taken for sale to humans, so the calf is fed nutritionally deficient formula. His movement is severely restricted, to give his flesh the texture and color desired by human consumers.
90 Percent and 80 Percent of Soybeans:
More than 90 percent of soybean meal grown in the United States is used to feed animals being raised for human food; these animals also consume 80 percent of corn grown in the United States.
Animal Agriculture and Environment
70 Percent of Land:
In the Amazon, 70 percent of once-forested land is now used for grazing cattle.
18 Percent of Greenhouse Gas Emissions:
Animal agriculture is responsible for 18 percent of greenhouse gas emissions—more than all the planes, trains, ships, and automobiles in the world combined. Animal agriculture is responsible for an astonishing 65 percent of nitrous oxide emissions (a gas with a global warming potential [GWP] 296 times that of CO2), 37 percent of methane (GWP 23 times that of CO2), and 9 percent of CO2.
37 Percent of Pesticides and 50 Percent of Antibiotics:
Animal agriculture uses 37 percent of all pesticides and 50 percent of antibiotics and contributes enormously to water pollution, endangering human and nonhuman animal health and life.
Animal Testing
25-100 Million Animals:
More than 25 million vertebrate animals are used in testing in the United States each year —including monkeys, chimpanzees, beagles and other dogs, cats, rabbits, mice, birds, farm animals, and still other sentient beings. After the experiments conclude, essentially all of the animals who have survived the research are killed. When invertebrate animals are considered, the estimated number rises to as high as 100 million.
50 Drugs:
Despite all this suffering in the name of determining safety for humans, as of 2002, more than 50 drugs tested on animals and approved by the FDA as safe had been taken off the market or relabeled because they had caused serious illnesses and death in humans. The FDA itself estimated in 2006 that 92 percent of drugs that pass animal testing fail in human clinical trials.
Companion Animals
6 to 8 Million Dogs and Cats:
Every year, 6 to 8 million dogs and cats enter shelters, and 3 to 4 million shelter dogs and cats are killed.
80 Percent of Puppies:
Most pet store puppies (and 80% of the American Kennel Club’s business) come from puppy mills, mass-breeding operations in which ill, suffering dogs are kept in deplorable conditions. They breed between 2 and 4 million puppies each year.
Examples ofAnimals in Human Entertainment
7,600 Puppies and 11,400 Young or Adult Dogs:
In 2000 approximately 7,600 greyhound puppies deemed not fast enough to race were killed, as were an estimated 11,400 “retired” dogs. Retired greyhounds, who suffer greatly as racers, may also be sold to research labs or used to breed future litters.
100 Percent of Major Circuses:
Every major circus featuring animals has been cited for violations of the minimal standards of care under the Animal Welfare Act. The very nature of traveling circuses means that beyond cruel, highly abusive training and fear-induced performances, the elephants and other animals must also endure countless hours and days confined in boxcars and trailers.
Fur
350,000 Baby Seals:
In 2006 more than 350,000 baby seals were killed, mostly by clubbing, in the annual Canadian seal hunt; 98 percent of the slaughtered harp seals were less than 3 months old. Forty-two percent of the seals in a 2001 study by veterinarians were found to be skinned while alive and conscious.
30 Million:
More than 30 million mink, foxes, chinchillas, and other animals are killed on fur farms each year, by such methods as electrocution and poisoning. Neither fur farms nor the methods by which trapped animals can be killed are regulated by any U.S. laws.
2 Million Dogs and Cats:
Some fur trims and clothes labeled as fake or as from another animal are actually made from dog and cat fur exported by China, where the more than 2 million dogs and cats per year killed for fur suffer unspeakable cruelties, including sometimes the documented horror of being skinned alive.
Wildlife
3,000 Gorillas and 4,000 Chimpanzees:
Each year, roughly 3,000 gorillas, 4,000 chimpanzees, and hundreds of bonobos are killed for bushmeat in Africa—a devastating practice enabled and encouraged by the logging industry. Orphaned young usually die as well.
2 Million Wild Animals:
The federal Wildlife Services agency, a part of the U.S. Department of Agriculture, kills 2 million wild animals per year (2.4 million in 2007), including endangered species, at the request of cattle ranchers, hunters, and municipalities and uses such tactics as poisoning, shooting, and even beheading and burning alive. The poisoning method in particular results in the indiscriminate killing of many “non-target” individuals and species.
300,000 Whales, Dolphins, and Porpoises:
The global fishing industry’s many problems include the devastating issue of bycatch: yearly, billions of ocean animals are caught unintentionally and thrown back, dead or dying, including 100 million sharks and rays; approximately 300,000 whales, dolphins, and porpoises; 250,000 endangered turtles; and hundreds of thousands of birds. Shrimp fisheries are perhaps the worst offenders, with commonly more than 80 percent bycatch. Numerous species are facing extinction because of fishing and bycatch.
Activism
Zero:
In direct action tactics to save animals in the United States, no human being has ever been killed or harmed.
You’re as much fault to this as all the big industries out there that are destroying our planet and killing animals. You may not be the one slitting the cows throat or cutting down the trees, but the consumers are the ones keeping the industries alive.
Why not be a part of compassion?
We feel very helpless when we hear about all the things that are going on, and many of us develop a defeatless attitude since if you can’t help all, why try at all, but if everyone has that attitude, nothing will be done. Big changes don’t usually happen by night, but we have proof through history that things you never thought were possible, happened.
To quote Margaret Mead,
”Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has.”
Also, a very important line to live by, you may not be able to help everyone, but
The last year of her life was by far the happiest. Bonita, one of the Vicktory dogs, just passed away from anesthesia complications during a dental surgery. She may have only lived at Best Friends for a little over a year, but she packed a whole lot of living into such a short time. She is already missed by many.
Bonita was withdrawn and shy when she first came to Best Friends. No surprise, considering the life she’d lived before. Not only was she a fighting dog, but her teeth had been filed down. Coupled with the scars on her body, it’s a fair bet she was a bait dog, or a training dog for other fighters. The worst possible life imaginable.
Those first few days at Best Friends, Bonita kept to herself most of the time. Caregiver Carissa Hendrick remembers Bonita wouldn’t even leave her dog house. Yet that didn’t last for long. Soon Bonita sensed that something was different in this new place she’d come to live. She came out of her dog house and started sniffing around, hopeful.
Even early on, it was easy to see Bonita wanted to trust people. She had her doubts and all, but she wanted affection so badly she was willing to take a chance on a few familiar faces. Bonita had a close circle of friends who made her so happy she’d do a little dance of joy whenever they came near. For the first time in her hard life, she was loved. She was happy.
But progress didn’t stop there. She started to trust an ever-widening group of people. Then her caregivers began training Bonita in basic good manners, the same they did with the other Vicktory dogs. Bonita, however, took to it more than most. In fact, once she learned a few tricks, she liked to show them off for attention. The wave was her specialty! Bonita learned that when she waved at people, they’d come over and give her some lovin’. You could hardly stop this girl from waving day in and day out!
She became such a star student that Carissa picked Bonita as the next dog she would take through the Canine Good Citizen classes. Carissa had already helped another Vicktory dog, Oscar, pass his tests with flying colors. “Bonita was totally going to pass,” Carissa insists. “She was wonderful.”
With all the strides Bonita made in overcoming fears, however, there was always one other problem that proved a little harder to solve. Bonita frequently had trouble with bloat, and she couldn’t put on any weight. The vets and caregivers tried changes in diet, changes in portions and frequency, and they ran more blood work and other tests than you can imagine. They consulted specialists in babesia which is a tick borne disease known amongst fighting dogs that lowers the immune system.
Best Friends’ Medical Director Dr. Michael Dix said, “I can’t even tell you how many physical exams we’ve done on Bonita in the last six months.” Between the blood work, the x-rays, and the physicals, she was no stranger to the clinic. Yet aside from the fact her weight never really increased, she proved healthy in all the exams and blood work.
There was a slim hope that a dental could help her gain weight as Bonita’s mouth was in terrible condition and managing her teeth and gums was definitely a priority as her teeth had been filed and some were beginning to break. “Dentals are part of our diligence for complete health care at Best Friends,” explains Animal Care Director Patty Hegwood. Dentals are only one part of a much bigger picture at the sanctuary to keep all the animals healthy and happy.
Yet with anesthesia there are never any guarantees no matter how many precautions you take, with animals as well as humans. Clinic staff performed the blood work beforehand, they monitored her closely during the procedure, but in the end Bonita’s body didn’t respond well to the anesthesia.
Those who loved Bonita knew her as a love-crazy lap dog. Yet even with strangers, Bonita was making great strides. She began to see a world of possibilities with each new face – amazing progress from when she first came to the sanctuary.
It’s safe to say Bonita left a hole in the lives of those who knew her that won’t be filled any time soon. And her life stands as a legacy and proof that no dog, given love and understanding, is ever beyond transformation.
Do you still eat tuna because you think it’s good for you?
In fact, the latest scientific research shows that eating tuna is hazardous to your health.
Brain Rot!
Tuna fish accumulate toxic mercury in their flesh as a result of industrial pollution, and the side effects of mercury poisoning include finger curling, cognitive impairment, and coordination problems.
A California boy, who was the subject of a front-page Wall Street Journal article, went from being a star athlete and honor student to being unable to concentrate or catch a football because he ate canned tuna. Even if he had eaten only half a can of albacore tuna a week, he still would have consumed 60 percent more mercury than is considered “safe” by the U.S. government.
Tremendous Tuna
The largest tuna are bluefin tuna, who can reach 15 feet in length and weigh more than 1,500 pounds. Even “small” tuna species, such as yellowfin and albacore, can grow to be 6.5 feet long and weigh hundreds of pounds. Tuna aren’t exactly couch potatoes—they can swim more than 100 miles in a day—with a top speed of 40 miles per hour.
Heart Attack on a Hook
Eating fish is not healthy for your heart! Heavy metals are concentrated in tuna because of the contaminated fish they eat. Tuna flesh is loaded with heavy metals that attack the heart muscle, so the toxicity outweighs any possible health benefits of omega-3 fatty acids. According to a recent study published in the American Heart Association’s journal, men with the highest levels of mercury increased their risk for heart disease by 60 percent and their risk of dying of a heart attack by 70 percent. Do your heart a favor—put down the fish fork and pick up a safer source of omega-3s, such as walnuts and flaxseeds.
Would You Eat Your Dog?
How about a fish who’s as smart as a dog? Dr.
Theresa Burt de Perera, an Oxford University scientist, recently published research showing that fish learn faster than dogs. And University of Edinburgh biologist Culum Brown says, “In many areas, such as memory, their cognitive powers match or exceed those of ‘higher’ vertebrates, including non-human primates.”
Sorry, Charlie
Unlike a certain cartoon tuna, fish aren’t begging to be caught.
Tuna are chased until they move into a tight group, and then a net is lowered around them. They are dragged against rocks and debris, and some fish suffocate from the sheer weight of other fish pressing against them.
Large tuna are impaled on longlines—which are miles of barbed hooks that are left in the ocean for days at a time.
Death, Sopranos-Style
Think “swimming with the fishes” in reverse. “Hit men” dump smaller tuna onto ice, where they slowly freeze to death or are crushed when thousands of their schoolmates are piled on top of them.
Tuna caught on longlines are beaten until they become unconscious before they are thrown into the freezer—and that’s if they haven’t already bled to death while struggling to free themselves!
Factory Fish Bowls
Because fishing trawlers are increasingly emptying the seas of more and more of their inhabitants, fish are now being raised on “farms.” Small tuna are captured and dumped into netted pens. They are fattened on pellets of concentrated fish flesh and killed when they get big enough—if they don’t die first from the parasites and diseases that thrive in extremely crowded conditions.
Sickening Sashimi
Stay away from the sushi buffet if you don’t want to spend the next day at the porcelain palace.
Seafood is the number one cause of food poisoning in the United States. According to the Centers for Disease Control and Prevention, there are about 75 million cases of foodborne illness every year, including hundreds of thousands of hospitalizations and thousands of deaths.
Dolphin-Unsafe Tuna
Tuna is about as “dolphin-friendly” as a boat propeller. Even if dolphins aren’t “accidentally” trapped in tuna nets, they are still killed intentionally by Japanese tuna anglers because they prey on tuna. Entire pods of whales and dolphins are rounded up and driven into shallow water where all but the youngest (who are captured and sold to aquariums) are slaughtered with knives and machetes.
Tuna-Safe Tuna
Vegetarian tuna, available from www.vegieworld.com, is a double-take fake tuna that is perfect for sandwiches, casseroles, and “fish” cakes. It is packed with protein and has an uncanny “tuna” flavor and texture, but it’s free of mercury, harmful bacteria, and suffering.
If you’re “fishing” for a heart-smart diet that has been proved to actually reverse heart disease while also reducing the risk of cancer, diabetes, and obesity and that is good for the environment as well as fish-friendly—a veg{etari}an diet is the perfect catch.
• Shop with compassion. Always choose garments and accessories free of fur and fur trim..
Fur farm cruelty
• Educate fur wearers. If you see someone wearing fur, whether it is a full-length coat or trim on the cuffs or hood, talk to them about the cruelty of fur, or hand them a brochure or card, or even explain what happened to the animal whose fur that person is wearing. Hostility will not get through to anyone and will only hurt our cause to stop the fur trade. Calmly explain and if the person does not believe you, a picture will usually get that person to think twice before purchasing fur..
Innocent death
• Write to department stores that sell real fur and tell them that you prefer to shop at stores that do not contribute to animal cruelty
Death trade
• Hand out leaflets for an hour. Good locations include in front of department stores that sell fur, the opera, the theater, and other places where fur wearers gather..
Dogs in cage
• Write a letter to decision makers. If your nation, state, province, county, or city has pending legislation dealing with trapping, fur farming, or any other aspect of the fur industry, write to your decision-makers and tell them you support protecting animals from the fur trade..
Death trade
• Write a letter to the editor. The letters to the editor section is one of the most commonly read sections of newspapers and magazines, so it’s a great way to reach a very large audience. Letters to the editor are widely read by community leaders and lawmakers trying to judge public sentiment. You can use such letters to challenge information or views about fur not accurately addressed in a news article or editorial..
Fur trade cruelty
When sending a letter, remember to provide your full name, address, and daytime phone number; keep it short and focused on only one subject; and refrain from openly attacking the paper, writer (if responding to an article or previous letter), or other readers. You’ll have the best chance of getting your letter published if you send your letter within one or two days after the original story was published..
China cats
Please help these animals by using your voice to speak out for them. Help put an end to the fur trade and its horrors. Spread education and awareness to your community and to other people so that they will know the horrific truth and reality behind the fur trade..
Dog fur
Please help save these innocent and beautiful animals from this painful fate
Save them
If you have any questions or concerns, please contact us and we will respond as soon as we are able.
When I first toyed with the idea of writing a parenting blog, I thought a key issue (at least for me) with having children, was the tremendous impact (both positive and negative) that one or several children would have on our already burdened planet. The act of bringing a child into this world is the equivalent of a cosmic crap shoot, or a blind leap of faith, hoping that the thin reed that holds this whole project earth together will maintain long enough for our kids to grow up and undo all the horrendous and ignorant mistakes we had committed in the recent past. But ultimately, the gesture of having a child, in itself, is such an affirmative and optimistic action that it threatens to undo any pragmatic misgivings one may have about bringing a child into this world. But how about eight, or 10, or 14?
As sited in a recent New York Times article by Kate Zernike, the average size of families (as in number of children) has fallen drastically from the large, rambling brood of the mid-20th century to a more conservative one or two per couple (2.1 to be exact). This trending down has been gradual, and has cast the notion of more than three or four children to be almost excessive in the eyes of the majority of the population. What was once seen as “normal” to have a gaggle of children is now often looked upon as impractical, untenable, or downright irresponsible. This sort of judgment is no more evident than in the current furor and hullabaloo over Nadya Suleman, recent mother of octuplets in addition to her existing six children (14 total, if anyone is counting). Controversy aside, the lasting thorny issue is the outstanding impact of breeding, on both a conservative and sometimes excessive level.
Many parents with large families argue, besides the obvious benefits of constant companionship among siblings, that they have an economy of scale that consists of lots of children, yes, but children that pool and utilize the same resources over and over again (think commune). However, those that don’t subscribe to the more is less concept, scoff at the idea of multiple children and see it as a gratuitous drain on our, already beleaguered, resources.
How much is too many? Is there any value to the Chinese model, which limits procreation to one child per family, or can we learn from the Mormon ideology of abundance with children that populate the earth with good intentions? Like other forms of conservation, should we, as parents, curb our hunger for large families, at least until we sort out our deficits and shortages? Or just maybe, is it nobody’s business?
Feel free to chime in.
Eric Steinman is a freelance writer based in Rhinebeck, N.Y. He regularly writes about food, music, art, architecture and culture and is a regular contributor to Bon Appétit among other publications.
BOCA® was first approached in January 2008 about its use of eggs, all of which come from hens confined inside barren wire battery cages. Battery-caged hens are typically provided with a meager 67 square inches of floor space per bird on which to spend their lives—that’s less than the size of a sheet of notebook paper. These birds are so intensively confined, they’re unable to spread their wings, dust-bathe, nest or even walk.
BOCA® has long been a leader in supplying delicious vegetarian foods to a growing market. Unfortunately, while its competitors Morningstar Farms, Lightlife Foods, Tofurky, Gardenburger, and Garden Protein have either reduced the amount of eggs they use or simply don’t use any eggs at all, BOCA® hasn’t yet moved on this important issue of animal cruelty.
Take Action
Please contact BOCA® and politely request that the company remove eggs from its products and offer more vegan options.
It’s crucial that BOCA® hear from consumers like you:
My bulletin on vegan alternatives were done few days back and I thought boca has their vegan burgers and had no idea about the extent of animal cruelty with their usage of egg on other boca products. Please do no use boca until further notice.
Made from soybeans, TOFU is very high in protein; the firmer it is, the higher the protein content and the less water it contains. When processed with calcium sulfate, tofu is a good source of calcium. Tofu is one of the most versatile foods available for vegetarians.
Prepare TOFU in any of the following ways: marinate, sauté, steam, grill, braise, roast, bake, boil, stir-fry, deep fry, mash, blend, or puree in the food processor. You can make an outstanding vegetarian chili with textured vegetable protein (a defatted soy protein) that tastes just like the real thing.
*Recipe on link below
Notice other meat alternatives in the deli case of your natural food market.
SEITAN, made from wheat gluten, is high in protein and can lend a meat-like texture to many dishes. SEITAN can be sliced, ground, chopped, or diced and will readily absorb definitive seasonings when cooked in a stir-fry, a casserole, or in a well-seasoned sauce.
TEMPEH is a fermented soy-bean cake that improves with marinating and makes a hearty high-protein substitute for meat. It can be baked, broiled, chopped, shredded, sautéed, stir fried, and braised. TEMPEH is an excellent addition to casseroles, pastas, stir-fries, salads, wraps, soups, and ethnic dishes like tacos, burritos, chili, sushi, and curries. Try marinating chopped TEMPEH and adding it to a pita sandwich along with chopped or shredded veggies and your favorite dressing.
NUTS AND SEEDS are excellent meat replacements, high in protein, fiber, essential fatty acids, and vitamin E. Nuts are an outstanding source of minerals, including calcium, iron, zinc, and copper. A serving of two ounces of nuts several times a week lowers the risk for heart attack, diabetes, and gallstones, and lowers total and LDL cholesterol. Make sure the NUTS AND SEEDS you purchase are raw, not roasted in oil or salted. To keep them fresh for several weeks, refrigerate them to prevent rancidity.
INSTEAD OF BEEF BROTH:
Choose low-sodium canned or packaged vegetable broth or create your own flavorful broth with a base of vegetables and water.
To season the broth, add a small amount of .. TAMARI, BRAGG LIQUID AMINOS, or low sodium SOY SAUCE, a dash of red wine, a clove of garlic, perhaps a squeeze of fresh lemon juice, and season with your favorite herbs, salt, and pepper.
To turn the broth into GRAVY, thicken by combining equal parts of cornstarch or arrowroot and water (about 2 tablespoons each for 2 cups broth) and stirring into a smooth, runny paste. Add the paste to gently simmering broth a little at a time, stirring constantly for about one minute, or until thickened to desired consistency.
VEGETABLE BOUILLON CUBES in imitation beef flavor are easily dissolved in boiling water to create a quick beef flavored broth. Plant-based POWDERED BEEF FLAVORING is also a quick method for making beef broth. Both are available in natural food markets. Look for low-sodium options.
INSTEAD OF HAMBURGERS:
Awaken to the joy of VEGGIE BURGERS made from soy protein. They won’t really fool you into believing they are beef, but they sure are impressive substitutes.
Enjoy your VEGGIE BURGER on a whole-grain hamburger bun or tucked into a pita with all the usual fixings like lettuce, tomato, onion, pickles, ketchup, and mustard, and top it with a slice of vegan cheese, if desired. You won’t miss the beef!
Several vegetarian companies are employing SOY PROTEIN to create HAMBURGER-STYLE PATTIES. Check the frozen food section of your local market or the natural food market to discover an array of vegetable patties to slip into your burger bun. Try them all to find your favorites.
VEGETARIAN HOT DOGS made from SOY PROTEIN are produced by several food manufacturers. Many are fat free. Explore the different brands to seek out the one you like best, tuck it into a whole-grain hot dog bun with all your favorite fixings, and enjoy a cholesterol-free meal low in saturated fat. You can even shred some VEGAN CHEESE into the bun for an extra special treat.
Choose TEXTURED VEGETABLE PROTEIN, often referred to as TVP, to make comfort foods like Sloppy Joe’s or Chili without the “Carne.” TVP is available in tidbits of dried and defatted soybean meal that is highly refined. Once rehydrated, TVP resembles the texture of ground beef. Almost anything you make with ground beef can be recreated with TVP. Simply pour boiling water or vegetable broth over the dried, minced soy protein, and in 5 minutes it will be ready to add to stir-fries, stews, casseroles, sauces, and soups. With a little kitchen magic and a good recipe, you can even form the TVP into a soy patty. Though the TVP has no flavor of its own, it absorbs any seasonings you add. For best results, cook the TVP in well-seasoned sauces with a tomato base, chili, or flavorful marinades.
INSTEAD OF LUNCHMEAT:
Explore the many SOY BASED LUNCHMEAT ALTERNATIVES made by Yves Veggie Cuisine, Tofurky, or LightLife.
Some are very low fat, some even fat-free. Many of these alternatives contain wheat gluten, an excellent source of protein. As an added benefit, many of these replacements have fat content as low as .5 grams per serving. You may be delighted to learn that you can find soy- and gluten-based alternatives for sliced PIZZA PEPPERONI, BACON, CANADIAN BACON, TURKEY, SALAMI, BALOGNA, and even HAM.
INSTEAD OF SAUSAGES:
Venture into the land of GIMMELEAN, a one-pound chub that comes in sausage or beef flavor. Made by LightLife, this product is fat-free and can be sliced into patties and browned lightly in one tablespoon of oil. For a great start to the day, use these SAUSAGE PATTIES for breakfast along with some whole-grain bread and fresh fruit. It’s quick, delicious, and nutritious.
Made from soy and wheat gluten, GIMMELEAN offers flavors and textures that are superbly satisfying. It freezes well and keeps for several days in the refrigerator. GIMMELEAN can also be crumbled into a stir-fry or formed into “meatballs.” For meatballs, add breadcrumbs and any of your favorite seasonings and brown in a small amount of vegetable oil.
Tastes and textures are very close to the real thing, and you benefit from a reduced intake of saturated fat and eliminate the cholesterol altogether.
LEGUMES include the whole arena of beans, lentils, and split green or yellow peas and are delicious, high-protein alternatives to animal products. Begin by choosing one night a week to prepare a dish that features LEGUMES as the centerpiece of your meal. Build a special dish by combining your beans with vegetables and your favorite seasonings or sauces, and come away from the table feeling comfortably full rather than heavy and overstuffed.
As you become more accustomed to plant-based foods, you may enjoy two or three nights or even whole days of eating completely vegetarian.
The varieties of BEANS are numerous and each one has a uniquely different taste and texture. Explore black beans, garbanzo beans, pinto beans, lima beans, fava beans, kidney beans, black-eyed peas, great northern beans, navy beans, yellow and green split peas, and lentils of many colors and sizes. These are only a few–the list contains many more colorful bean varieties.
For information on cooking legumes, see Cooking Grains and Beans INSTEAD OF CHICKEN BROTH: Purchase a VEGETARIAN IMITATION CHICKEN BROTH, available in powdered form that can be dissolved in water. Alternatively, create your own beginning with two or three cups of water. Add a dash of soy sauce, some nutritional yeast, a touch of lemon juice, and season with salt and pepper. For a creamy style broth, add some soy milk. To turn the broth into GRAVY, stir together equal parts of cornstarch or arrowroot and water (about 2 tablespoons each for 2 cups liquid) into a smooth runny paste. Add the paste a little at a time to gently simmering broth, stirring constantly for about one minute, or until thickened. Simmer gently for one minute longer.
INSTEAD OF FISH: Many Asian markets will have FISH FLAVORED SOY PROTEIN in the freezer section. Innovatively created to even look like the real thing, several varieties come in fish-steak slabs with nori seaweed wrapped around the outer edge to resemble the skin of a fish. However, it is important to read the ingredient labels very carefully.
Some of the imitation fish may contain whey or casein, milk protein used as binders.
(I cant seem to find this one if anyone does please send me the link)
DAIRY ALTERNATIVES *These are just suggestions and tips INSTEAD OF BUTTER:
On your bread or toast Enjoy the richness of spreading one-fourth of a ripe AVOCADO on your bread or toast. Historically known as midshipman’s butter, it was used in England’s Royal Navy in the 1800′s. It’s creamy, delicious, and offers naturally beneficial fats.
Other bread spread alternatives include NUT BUTTERS (peanut, almond, macadamia, or cashew). Purchase brands that contain only roasted nuts. Avoid those with unnecessary ingredients like sugar, salt, and partially hydrogenated oils. Nut butters are delicious and healthful high-protein sources.
Consider SEED BUTTERS made from roasted sesame seeds or sunflower seeds. TAHINI (sesame seed paste) is a good source of calcium and tastes great on whole grain pita bread or crackers.
If the TAHINI seems a little bland, try a light sprinkle of salt or herbs such ground cumin, just as the ancient Romans did. SUNFLOWER SEED BUTTER is available in plain or flavored varieties.
Explore the world of tasty FRUIT BUTTER is a delicious spread easy and quick to prepare at home. FRUIT BUTTERS can also stand in for jam or jelly on nut butter sandwiches.
*Recipe on link below
HUMMUS, a tasty Middle Eastern dish made from garbanzo beans, offers yet another healthy alternative to spread over breads, toast, crackers, or even whole-grain pita bread.
*Recipe on link below FAVA BEANS provide the base for an exceptionally tasty spread that is easily prepared in a food processor with a minimum of ingredients.
*Recipe on link below On your sandwich Any of the TOFU or BEAN SPREADS shown below in the recipe section are ideal on sandwich breads. They make tasty, nutritious fillings along with lettuce, onions, tomatoes, pickles, or any of your favorite sandwich add-ins.
Cooking, Sautéing, and Baking When sautéing vegetables, replace unhealthy fasts like butter, with water, vegetable broth, or wine. Create your own homemade tasty broth by adding a little low-sodium soy sauce, and a dash of vinegar, lemon, or lime juice to water or vegetable broth. Add your favorite herbs and seasonings and enjoy.
Switch to EXTRA VIRGIN OLIVE OIL, COLD PRESSED ORGANIC CANOLA OIL, or UNREFINED PEANUT OIL in small quantities, such as one or two tablespoons, when sautéing. For health considerations, the less oil used, the better. Though these three oils mentioned are high in monounsaturated fats (peanut oil is high in polyunsaturated fast), they do contain some saturated fat, a concern when preventing or reversing heart disease.
For baking pies, cakes, cookies, and quickbreads, choose SOYMILK to top your hot or cold cereal. The many varieties of SOYMILK offer plenty of options. You can find them unsweetened, lightly sweetened, very sweet, vanilla flavored, chocolate flavored, and fortified with calcium, vitamin D, and vitamin B12.
*Recipe on link below For drinking WATER is nature’s top choice for drinking. Enjoy several glasses a day.
With so many brands of MILK SUBSTITUTES available, it’s easy to discover some favorites. When searching for variety, choose SOYMILK, RICE MILK, OAT MILK, and ALMOND MILK. Each one is light and pleasing. Be sure to read labels carefully. Some of these alternative milks are rather high in sugar.
PURE FRUIT JUICES that are truly 100% juice provide a pleasant change from water. To avoid consuming excess sugar, limit yourself to one glass a day, especially if you are watching your calorie intake.
A cup of hot or iced HERBAL TEA can be a refreshing beverage any time of day. COFFEE SUBSTITUTES offer pleasant beverage alternatives and are caffeine-free. Most are made from natural ingredients like roasted barley, chicory, and rye.
In your hot beverages Switch to MILK SUBSTITUTES in your HOT CHOCOLATE, HERBAL TEA, COFFEE SUBSTITUTES, or other hot beverages.
Cooking Switch to SOYMILK for making tasty cream sauces. Use SOYMILK with a lower fat content for more delicately flavored cream sauces with a hint of sweetness. For a rich, savory cream sauce, use unsweetened SOYMILK. Even with its richness, it will only have half the saturated fat content as whole milk. To thicken the sauce, add one or two tablespoons of cornstarch or arrowroot mixed with equal amounts of water to two or three cups of gently simmering sauce, stirring constantly for about one minute until thickened. Simmer one minute longer to thoroughly incorporate the thickener.
To create cream sauce with a delicate cheese flavor, add a tablespoon or two of VEGETARIAN SUPPORT NUTRITIONAL YEAST FLAKES (contains vitamin B12) along with any seasonings like dried or fresh herbs and spices to the soymilk. Then bring the sauce to a simmer and thicken, if desired.
Consider RICE MILK, OAT MILK, SOYMILK, vegan VEGETABLE BROTH, and HOMEMADE NUT MILKS as alternatives to dairy products for sauces, creamed soups, and braising liquids. Each will offer pleasing flavors and textures. Experiment to discover your favorites. You’ll still enjoy richness in flavor while lowering your intake of saturated fat.
Salad Dressings Make your favorite creamy salad dressings with unsweetened SOYMILK. For a thicker dressing, place a package of SOFT SILKEN TOFU into the blender with your favorite seasonings. Add a splash of tang with lemon juice, lime juice, or any variety of vinegar: apple cider, red or white balsamic, rice, raspberry, or red or white wine.
*Recipe on link below
Other blender dressing suggestions begin with a base of cashews, macadamias, Brazil nuts, pecans, or pine nuts and include your favorite seasonings. Consider fresh vegetables or fruits as a delicious base for tasty salad dressings. Tomatoes, red bell peppers, zucchini, or cucumbers as well as fresh fruits like oranges, tangerines, peaches, plums, nectarines, apricots, cherries, berries, and cranberries all add uniqueness to a salad dressing.
For Baking In place of buttermilk use 1 cup of SOYMILK stirred with 1 tablespoon distilled vinegar or lemon juice. The combination does the same job of lightening and leavening a batter as the dairy version.
Desserts Switch to frozen desserts made from SOYMILK OR RICE MILK. These include vegan ice cream, yogurt, and sorbet. There are many brands that offer exceptional flavors. Enjoy the exploration for your favorites.
If you have an ice cream maker, you can prepare endless varieties of exceptional homemade ice cream with nuts and nut milks. Try ALMONDS, HAZELNUTS, PECANS, CASHEWS, WALNUTS, MACADAMIAS, BRAZIL NUTS, OR COCONUT along with fresh fruits in season. VICE CREAM by Jeff Rogers offers a banquet of vegan recipes for making homemade ice cream; some are even raw.
Foods prepared at home have a special touch.
Make your own delicious mousse or parfait desserts with fresh fruits and SILKEN TOFU or SOYMILK. See recipe below.
Yogurt SOY BASED YOGURTS come in a myriad of delicious flavor choices. Your local natural food market offers a number of different brands that vary in taste, texture, and sweetness. For plain, unsweetened soy yogurt, choose Wildwood.
INSTEAD OF CREAM CHEESE:
SOY-BASED VEGAN CREAM CHEESE alternatives taste remarkably like the real thing.
FOLLOW YOUR HEART, TOFUTTI BETTER THAN CREAM CHEESE, and SOYMAGE are some brands available. For some fresh new ideas, you may want to switch to one or more of the SOY SPREADS that you can prepare at home.
*Recipe on link below INSTEAD OF SOUR CREAM:
Purchase a dairy-free, SOY-BASED SOUR CREAM or make your own low-fat version in just a few seconds in your food processor.
FOLLOW YOUR HEART, SOYMAGE, and TOFUTTI SOUR SUPREME are some of the brands available. Use your soy sour cream over fruit salad, as a garnish for soups, on potato latkes, on baked potatoes, or as a base for party dips. Homemade sour cream is quick and easy to make.
*Recipe on link below INSTEAD OF DAIRY-BASED HIGH-FAT CHEESE: Switch to a VEGAN CHEESE such as FOLLOW YOUR HEART, CHEEZL, SHEESE, SOYMAGE, GALAXY RICE CHEESE, and VEGANRELLA. Occasionally, newer brands enter the marketplace. Though the textures of vegan cheeses will differ from familiar dairy-based cheese, you will appreciate the lower fat content and healthier plant-based alternatives without cholesterol.
EGG ALTERNATIVES INSTEAD OF EGG SALAD:
Purchase MOCK EGG SALAD made from tofu or prepare your own version from an easy, basic recipe below with regular or firm tofu. Alter the seasonings or add your own special touch and it becomes your original creation.
*Recipe on link below
Cooking — Imitation Scrambled Eggs: In place of scrambled eggs, enjoy a TOFU SCRAMBLE made from a simple recipe. By eliminating eggs, you’ll be avoiding added cholesterol and cutting down on your intake of saturated fat. As with any recipe, experiment with the ingredients and seasonings to result in flavors and textures that please you. Your TOFU SCRAMBLE can consist of just tofu and seasonings, or you can combine your favorite vegetables in a quick stir-fry before adding the tofu.
* Recipe on link below In Baking: Replace eggs with ENER-G-EGG REPLACER, an easy-to-use vegan, powdered leavening. Combine it with water, beat it with a fork until it becomes foamy, and add it to the batter when making pancakes, muffins, cakes, and cookies. Made from potato starch, tapioca flour, leavening (calcium lactate, calcium carbonate, citric acid), cellulose gum, and carbohydrate gum, the egg replacer can be purchased at natural food markets. Use 1 teaspoon ENER-G EGG REPLACER to 2 tablespoons of water for each egg.
You can also replace 1 egg with any of the following options: 2 to 4 tablespoons of MASHED TOFU
1/4 cup SOFT TOFU mixed with the liquid listed in the recipe
1/4 cup ripe MASHED BANANA, APPLESAUCE, or PRUNE PUREE mixed with 1/2 teaspoon baking powder
1 tablepoon GROUND FLAXSEED mixed with 3 tablespoons water
1 tablespoon WHOLE FLAXSEEDS and 2 tablespoons water processed in the blender until thick and viscous.
1/8 teaspoon BAKING POWDER mixed with the dry ingredients
1 tablespoon CORNSTARCH plus 1 tablespoon instant soymilk powder beaten with 2 tablespoons water
2 tablespoons FLOUR plus 1 1/2 teaspoons vegetable oil plus 1/2 teaspoon baking powder beaten with 2 tablespoons water.
INSTEAD OF MAYONNAISE: Follow Your Heart VEGENAISE is a totally vegan alternative that tastes just like the real thing. This product is vegetable oil and soy-based. Though this mayo alternative does not contain cholesterol, it is typically high in fat. Alternatively, make your own low-fat SOY MAYONNAISE in just a few seconds in your food processor.
*Recipe on link below WHOLE-GRAIN ALTERNATIVES
INSTEAD OF WHITE BREAD: (For health)
By choosing from the multitude of WHOLE-GRAIN BREADS you’ll be gaining healthy fiber plus more vitamins and minerals from these natural grains. Look for words like “whole grain wheat flour” and “100% whole wheat flour” rather than “enriched wheat flour.” Seek out multigrain breads for their wholesome richness in flavor and benefit from the extra nutrition. When reading the nutritional labels, choose breads that have at least three grams of fiber per slice, preferably four or five grams. The higher the fiber content of your food, the better for your digestive tract.
INSTEAD OF REGULAR DURAM WHEAT PASTA: (For health)
Experiment with the many WHOLE-GRAIN PASTAS that may be new to you by discovering those made from whole wheat, quinoa, spelt, rice, corn, buckwheat, and barley. The whole-grain pastas have a higher fiber content as well as more vitamins and minerals. You can use these ALTERNATIVE PASTAS just as you would regular pasta as an entrée, in salads, and in soups such as minestrone, though you will discover that the textures have a little “tooth” to them. When using these pastas as leftovers, in most cases they will need to be rehydrated in hot or boiling water for a minute or two before adding to hot or cold salads or entrées.
INSTEAD OF REFINED GRAIN CEREALS: (For health)
Explore the myriad of CEREALS made from WHOLE GRAINS. You’ll notice the fiber content will be higher than those made from refined grains. You will also benefit from a full range of B vitamins lacking in refined grains, especially folic acid, well known for its importance in preventing birth defects such as spina bifida.
Most whole grain HOT CEREALS take no more than five minutes to prepare. Old-fashioned oatmeal makes a great start to the day, and its soluble fiber helps to lower cholesterol naturally. Tasty whole-grain cereals include oats, wheat, buckwheat, barley, brown rice, and rye. When the ingredient list contains the words, “enriched wheat flour,” you’ll know it’s not made from whole grain. Look for the words “100% WHOLE WHEAT.
“SCOTTISH STEEL-CUT OAT cereals require about 30 minutes to cook. but when you are pressed for time, try this excellent, no-cook breakfast of SCOTTISH STEEL-CUT OATS. Soak a serving portion of the oats overnight in water to cover.
Next morning, drain the water and add one or more of the following: chopped fresh fruits, dried fruits, nuts, flaxseed meal, soymilk, nut milk, rice milk, hemp milk, or oat milk.
Discover an amazing variety of nutritious WHOLE GRAIN COLD CEREALS. Grains that may be new to you might include kamut, quinoa, amaranth, spelt, and millet. These are often combined with wheat, corn, or oats to bring you an array of tasty breakfast cereals. Read the ingredient lists carefully to avoid those cereals containing excess sugar.
INSTEAD OF WHITE RICE: Discover the mosaic of WHOLE GRAINS that take no longer to cook than white rice, while some may require up to one hour of cooking.
Unfortunately, when many people think of snacks, they picture something sugar-sweetened or highly salted. Excess sugar and salt have dire health consequences. Fortunately, there are a multitude of healthier options.
Treat yourself to a piece FRESH FRUIT in season instead of unhealthy fat and calorie-loaded potato or corn chips.
RAW NUTS OR SEEDS in small quantities such as one or two handfuls a day are nutritious and satisfying. Avoid nuts that are roasted in oil–these may contain partially hydrogenated oils, trans fats that may become artery clogging. These trans fats raise LDLs (the bad cholesterol) and even lower the HDLs (the good cholesterol).
Pass on the salted nuts as well. It’s easy to consume an excess of salt that contributes to high blood pressure. Salt also disguises the rich flavor of nuts in their natural state. Dry roasted nuts and seeds are delicious with a pleasant crunchiness and enhanced flavor that make a nutritious snack. To dry-roast nuts at home, preheat the oven to 350 degrees (Gas Mark 4), place the nuts on a baking sheet, place it in the oven, and roast for 8 to 10 minutes. Remove the nuts to a dish to cool completely, and they will become crisp.
AIR-POPPED POPCORN is an ideal snack. If you’re used to heavily seasoned popped corn, you may appreciate the opportunity to discover the true taste of popped corn without the cover-ups. Many seasoned popcorn varieties contain partially hydrogenated oils and high sodium content.
Commercially made cookies, cakes, and candies may contain eggs, dairy products, and partially hydrogenated oils. Discover the joy of vegan baking without eggs, dairy products, and trans fats. Check out the Vegparadise Bookshelf for an extensive listing of vegan cookbooks.
Choose a NATURAL PEANUT BUTTER, ALMOND BUTTER, or CASHEW BUTTER to spread on celery sticks, endive leaves, whole-grain breads, crackers, banana slices, romaine lettuce leaves, or apple slices. Avoid nut butters with partially hydrogenated oils, sweeteners, preservatives, or salt. The rich flavor of natural nut butters is so rewarding, you won’t miss the unnecessary add-ins.
Discover the natural whole-grain flavor and high fiber of RYE-CRISP, RYE-VITA, KAVLI, or WASA crackers instead of commercially made crackers that may contain refined flours and partially hydrogenated oils. These natural whole-grain crackers are made from 100% whole rye.
Top a rye cracker with NATURAL NUT BUTTER and slices of bananas for a delicious snack.
There’s always CARROT AND CELERY STICKS, but have you ever tasted the crisp sweetness of fresh, raw ORGANIC SUGAR, is sugar cane that has the water removed or evaporated. This sugar has not gone through the last step in the typical refining process of granulated sugar. That step involves clarifying the sugar over charred animal bones to make it white. While evaporated cane juice may have an off-white color, it is totally vegan and has the same level of sweetness as granulated sugar. Use it just as you would granulated sugar.
SUCANAT is a light brown sugar alternative that can be used like brown sugar. Made from whole cane juice, SUCANAT contains 100% of the natural molasses. It even stays soft longer than brown sugar.
MAPLE SYRUP is the natural sap taken from maple trees, and then boiled until syrupy. It’s an ideal sweetener for pancakes, waffles, smoothies, beverages, and all varieties of baked goods. Use 2/3 cup to 3/4 cup in place of 1 cup of granulated sugar. When baking, add 1/4 teaspoon baking soda for each cup of maple syrup. Purchase U.S. organic maple syrup to avoid illegal formaldehyde pellets some producers add during processing. Once the container is opened, keep it refrigerated.
MAPLE SUGAR (DEHYDRATED MAPLE SYRUP) is in crystal form and makes an excellent sugar alternative. Use cup for cup as you would granulated or brown sugar.
AGAVE NECTAR is a liquid sweetener similar to honey and is extracted from the agave plant, a large succulent with thick fleshy leaves and spiny edges. In recipes, use 25% less AGAVE NECTAR or 3/4 cup in place of 1 cup of granulated sugar. Reduce the recipe’s liquid by one third and lower the oven temperature of baked goods by 25 degrees.
BARLEY MALT is a thick honey-like substance made from barley that has gone through a soaking and drying process to extract its sugar. Considered half as sweet as granulated sugar, BARLEY MALT is an ideal substitute when you need a delicate sweetness. Use 1 1/3 cups BARLEY MALT in place of 1 cup of granulated sugar and reduce the recipe’s liquid by one-fourth. When baking, add 1/4 teaspoon baking soda per cup of BARLEY MALT.
BROWN RICE SYRUP is similar to barley malt in its degree of sweetness and its thick honey-like texture. This sweetener is not recommended for baking cakes or breads because it creates a soggy texture. Use it for sweetening tea or other hot beverages, smoothies, and blender juices. For granola, pies, cookies, puddings, and fruit crisps, use 1 1/3 cups BROWN RICE SYRUP in place of each cup of grranulated sugar and reduce the recipe’s liquid by one-fourth. Add 1/4 teaspoon baking soda per cup of BROWN RICE SYRUP. Refrigerate the container after opening.
MOLASSES makes a good substitute for sugar in baking breads. Because of its pungent, distinctive flavor, it’s best used in small amounts. Molasses shines as a beverage called liquid toffee. To make this treat, put 1 teaspoon of molasses into a coffee mug and fill it with boiling water. Stir it well, then taste. If needed, adjust the quantity of molasses. Drink and enjoy.
DATE SUGAR or DATE CRYSTALS are dehydrated ground dates that are used cup for cup as you would granulated sugar. Date sugar is ideal for apple or other fruit crisps or crunchy toppings, but be careful to prevent burning. This sweetener works best in combination with other sweeteners.
WHOLE DATES are ideal to sweeten blender beverages like smoothies and shakes as well as parfaits and fruit mousses. Chop the dates and add them to breads, cookies, granola, fruit salads, and many baked desserts. Combine dates and finely ground nuts in the food processor to create a tasty no-bake pie crust for raw desserts.
DESSERT ALTERNATIVES INSTEAD OF COOKIES, CAKES, CANDIES:
Treat yourself to a host of delicious FRUITS IN SEASON. The sweetness of fresh fruits will almost always satisfy the craving for that “something sweet” while supplying healthy nutrients as well.
WINTER FRUITS include numerous varieties of crisp apples, juicy pears, and sweet tangerines. Winter is the ideal time to enjoy navel oranges, grapefruits, and pomelos.
SPRING FRUITS that offer a refreshing break include blackberries, strawberries, Valencia oranges, pears, or crisp apples.
YEAR ROUND FRUITS include, kiwis, oranges, pineapples, grapes, and many varieties of bananas such as plantains, burro, manzano, red bananas, and lady fingers.
SUMMER FRUITS include the stone fruits such as peaches, nectarines, plums, and apricots. There are also Bartlett pears, cherries, grapes, mangoes, papayas, pineapples, honeydews, cantaloupes, watermelon, and many other melon varieties.
AUTUMN FRUITS offer a delightful selection of persimmons, pomegranates, and navel oranges that come to market by October.
Sweeter still are DRIED FRUITS. Practically every kind of fruit has been dried and packaged for sale. Look for those that have not been preserved with sulfur dioxide or added sugar. Because dried fruits are very high in concentrated sugar, enjoy them in small servings.
Fresh or frozen FRUIT SMOOTHIES and parfaits sweetened with dates are cooling and refreshing treats, especially in the summer. Blend them with soymilk or soft silken tofu for a rich, yet healthful, high-protein dessert.
See recipe below
SOY-BASED ICE CREAM comes in a variety of enjoyable flavors. Be sure to read the labels to avoid any unwanted ingredients. Ice cream aficionados may want to invest in an ice cream machine to make their own homemade taste treats.
VEGAN COOKIES are quickly finding a place in natural food markets. Look for them in specialty stores and request them from your local supermarket chain. For delicious homemade cookies, check the Vegparadise Bookshelf for a large selection of excellent vegan cookbooks.
HONEY For vegan alternatives to honey see SUGAR ALTERNATIVES.
