Tag: vegandiet

Health Benefits of Turmeric and Curcumin

Health Benefits of Turmeric and Curcumin

Turmeric Contains Bioactive Compounds With Powerful Medicinal Properties.It has been used in India for thousands of years as a spice and medicinal herb. Recently, science has started to back up what Indians have known for a long time — it really does contain compounds with […]

Green Detox Soup (Vegan, Gluten Free)

Green Detox Soup (Vegan, Gluten Free)

Credit to Pickled Palm Ingredients 1 tablespoon extra virgin olive oil (+ extra for drizzling) 1/2 small onion (peeled and chopped) 1 tablespoon garlic (minced) 1 tablespoon ginger (peeled and minced) 1/2 teaspoon turmeric powder 1 teaspoon cumin powder 400 ml water 2 cups baby […]

Homemade Vegan Naan

Homemade Vegan Naan

Credit to The Spruce Eats


  • 1 teaspoon active dry yeast (1/2 package)
  • 1/2 cup warm water
  • 3 tablespoons soy milk
  • 1 tablespoon sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 3/4 to 2 cups bread flour
  • 1 tablespoon olive oil (or as needed for cooking, plus more to brush the top of the naan)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for naan

  2. In a large bowl, dissolve the yeast in the warm water. Let this stand for about 10 minutes, until it turns frothy.

    Dissolve yeast in water

  3. Stir in the soy milk.

    Stir in soymilk

  4. In another bowl, whisk the sugar, onion powder, garlic powder, and salt with 1 3/4 cups of flour.

    Whisk the sugar and onion powder

  5. Add the dry ingredients to the wet ingredients, and stir just until a soft dough forms.

    Stir in wet and dry ingredients

  6. Add an additional 1/4 cup of flour, 1 tablespoon at a time, as necessary to reach the right consistency.

  7. Turn the dough out onto a lightly floured surface, and knead it for about 6 to 8 minutes, or until it becomes smooth and pliable.

    Turn the dough

  8. Lightly oil the inside of a large bowl. Place the dough inside it, cover it with a damp cloth, and set it aside in a warm location. Let the dough rise for about an hour or until it doubles in volume.

    Ball of dough

  9. Punch down the dough, then break off chunks and roll them into golf ball-size pieces.

    Punch in dough

  10. Put them on a floured baking sheet, cover the dough balls with a towel, and allow them to rise again until they double in size, about 30 minutes.

    Pour flour on sheet

  11. Heat a cast iron or heavy non-stick skillet over high heat. Use a pastry brush or paper towel to coat it with a light layer of oil.

  12. Roll or press a dough ball into a thin circle.

    Roll out dough

  13. Then place it in the hot oiled skillet. Cook it for 2 to 3 minutes, or until bubbles begin to form and you can see the edges start to turn brown.

    Naan on skillet

  14. Brush the top side with additional olive oil.

  15. Flip it and cook it for 2 to 3 minutes on the other side.

    Flip naan

  16. Repeat with the remaining dough balls, oiling the skillet between each one.

Vegan Red Lentil Soup

Vegan Red Lentil Soup

Credit to Bakerita Ingredients 2 tablespoons avocado oil or olive oil 1 small onion diced 1 large carrot diced 2 stalks of celery diced 4 cloves garlic crushed 1 teaspoon freshly grated ginger 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon garlic powder 1 teaspoon […]

Dining at Ravens/The Stanford Inn by The Sea

Dining at Ravens/The Stanford Inn by The Sea

Real Organic Cuisine. Conscientiously Prepared. … food that rivals the finest restaurants, created in the context of what is healthy and sustainable ethically and environmentally. Ravens Restaurant Dinner Menu Farm to table since the day we opened, a truly exceptional experience, dinner at The Ravens […]

12,000 Doctors File Lawsuit Against USDA to Get Fecal Matter Out of Meat

12,000 Doctors File Lawsuit Against USDA to Get Fecal Matter Out of Meat

The Physicians Committee for Responsible Medicine—a nonprofit with 12,000 doctor members—filed a lawsuit against the U.S. Department of Agriculture on April 16, 2019, for ignoring concerns over fecal contamination of chicken and other meat.

The lawsuit, filed with the United States District Court for the District of Columbia, seeks to compel USDA to comply with the Administrative Procedure Act and respond to a petition the Physicians Committee submitted on March 14, 2013, which requested that USDA regulate feces as an adulterant under the Federal Meat Inspection Act and the Poultry Products Inspection Act.

Although USDA implements a “zero tolerance” policy for fecal contamination, this policy only applies to visible fecal contamination. Chicken products pass inspection as long as feces are not visible to the naked eye.

The lawsuit and petition quote a federal inspector who said, “We often see birds going down the line with intestines still attached, which are full of fecal contamination. If there is no fecal contamination on the bird’s skin, however, we can do nothing to stop that bird from going down that line. It is more than reasonable to assume that once the bird gets into the chill tank (a large vat of cold water), that contamination will enter the water and contaminate all of the other carcasses in the chiller. That’s why it is sometimes called ‘fecal soup.’”

“Poultry Slaughter Procedures,” a USDA training video obtained by the Physicians Committee through a Freedom of Information Act request made in 2013, revealed that the chicken slaughtering process ends with carcasses soaking in cold water for up to one hour before being packaged for consumers.

In 2011, the Physicians Committee conducted a study, described in detail in the petition, which tested 120 chicken products sold by 15 grocery store chains in 10 U.S. cities for the presence of fecal bacteria. Forty-eight percent of the products tested positive for feces.

The petition argued that the public deserves fair notice that food products deemed “wholesome” by USDA would be deemed disgusting by the average consumer and adulterated under any reasonable reading of federal law.

The lawsuit also claims that USDA violated the Freedom of Information Act by failing to respond to a 2017 request seeking documentation of fecal contamination rates detected in poultry slaughter plants and other data related to poultry inspection and slaughter line speed.

In 2014, USDA created the New Poultry Inspection System, which increased slaughter and processing line speeds to between 140 and 175 birds per minute. Data show that plants operating under this model are more likely to fail USDA’s performance standards for salmonella, a bacteria found in feces, than those operating under the traditional inspection scheme.

“USDA misleads consumers every time inspectors slap a ‘wholesome’ label on contaminated food,” says Deborah Dubow Press, Esq., associate general counsel for the Physicians Committee, who authored the lawsuit. “Consumers should be horrified to know that USDA’s standard for wholesomeness is ‘no visible feces.’”

Reporters: For a copy of the lawsuit, petition, or fecal soup video, or to speak to Deborah Dubow Press, Esq., please contact Michael Keevican at 202-527-7367 or mkeevican@pcrm.org.

Fecal Soup: Poultry Slaughter Procedures


Poultry Slaughter Procedures, a USDA training video, reveals that the chicken slaughtering process ends with carcasses soaking in cold water—”fecal soup”—for up to one hour before being packaged for consumers. The Physicians Committee obtained this video through the Freedom of Information Act.

New Plant-Based Food Guide Now Available at the Magic Kingdom

New Plant-Based Food Guide Now Available at the Magic Kingdom

According to WDWNT if you’re out in the Magic Kingdom trying to find some fresh eats, or attempting to navigate tricky food allergies or dietary preferences, Disney has just released a handy, dandy Plant-Based Cuisine guide. This new guide helps guests easily identify items free […]