FARAH FARJOOD / AGGIE

Whats available for vegan eaters at this quintessential UC Davis eatery?

If I was a picky eater, I dont think I could be vegan, said Danny OBrien, a vegan and first-year environmental science and management major. Your options can be limited at times, but that comes with being vegan.

Indeed, eating vegan restricts the variety of foods you can consume. Restaurant options and eating non-home-cooked meals can also become a hassle. And for busy college students, quick on-the-go options are a must. The popular Coffee House in the center of campus is often the spot for such meals, but what are the options for vegan students?

At the CoHo, we have vegan options in every restaurant, said Lily Johnson, a third-year sociology major and a CoHo employee. Some restaurants have more options than others, but we are told in the training process what is vegan and what is not vegan. Everything we serve is labeled vegan or not. If we have any questions we can ask the supervisor, but all the information is provided to us.

Johnson named specific vegan options at Swirlz including chocolate chip cookies, snowball cookies, almond shortbread, coconut fudge bars and cupcakes. One of the most popular options there is the vegan peanut butter Rice Krispie treats.

Our deli bread is also vegan except for the greek yogurt bun, and you can put veggies on to make a vegan sandwich, Johnson said. The tofu salad is also vegan.

In OBriens opinion, TxMx is a good CoHo option for vegans.

TxMx is actually good because you can substitute beans instead of meat, and the meal actually fills you up rather than just a salad at Croutons, OBrien said. I also like the tofu chili at Cooks and bagels with avocado spread.

Staple foods for vegans include beans, hummus and avocado, according to OBrien, which can be provided and substituted at most restaurants in the CoHo.

Really the only restaurant that is off-limits for vegans is the the pizza place, Ciao, OBrien said.

For vegan Samy Richards, a fourth-year design major who worked at the CoHo last year, staples like nuts, grains, beans and vegetables make up her diet.

I either eat vegetable sushi, a vegetarian sandwich with dairy-free bread or a salad from Croutons, Richards said. I never have had a problem eating at the CoHo or accommodating for customers when I used to work at the CoHo.

Johnson agreed that CoHo employees are eager to help vegan patrons navigate the different options at the CoHo all one has to do is ask.

We at the CoHo are all more than happy to help. It is never an extra hassle to accommodate for a vegan customer, Johnson said. I think we do the best we can, but we are always open to more suggestions to make things more welcome to vegan eaters. Written by: Caroline Rutten arts@theaggie.org

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Vegan Eats at the CoHo - The Aggie

Many think of a vegan diet as rabbit food. However, Sage Bistro proves that vegan food can be full of flavor. The restaurants menu entirely consists of plant-based ingredients purchased from local farmers. Through weekly communication with farmers, Sage works to ensure that diners receive the best tasting food.

Sage Bistro has three Los Angeles locations in Culver City, Echo Park and Pasadena. Before entering the Culver City location, diners must make their way through a maze of potted plants that decorate the entrance to the restaurant. The interior style of the restaurant resembles a rustic farmhouse, which creates both a trendy atmosphere for young couples and a comfortable environment for families.

Despite naming items that are composed entirely of plants, the menu at Sage is extensive and includes brunch, lunch, dinner and dessert. The prices of small plates and sides range from $7 to $14, and most of their entrees average $15 each.

For small plates, Sages waiters recommend the cauliflower wings, the fried brussel sprouts and the single pretzel.

The tender cauliflower is coated with the diners choice of sweet and sour or buffalo sauce. For those hesitating to order the spicy buffalo sauce, have no fear the creamy dipping sauce served with the cauliflower helps to tame the flame. The brussel sprouts are sauteed to perfection and paired with a habanero cream cheese sauce, and the warm, soft dough of the pretzel melts in the mouth.

With entrees, Sage Bistros most noteworthy options include the butternut squash ravioli, the eggplant arrabiata, the falafel bowl and the Brazilian bowl.

The butternut squash involves four large raviolis served on a bed of kale. Inside each ravioli, the sweet squash filling is offset by a zesty pesto sauce. The soft linguini noodles of the next stand out pasta were served with tender eggplant slices, cashew cheese and vegetable and brown rice meatballs.

The falafel bowl mixes leafy greens, basmati rice, quinoa and falafel with cucumber, onions, roma tomato, avocado, orange slices and fresh cilantro. Although the falafels were hard and dry, the sweet tzatziki, mango aioli sauces and hummus were delicious enough to compensate.

Overall, the entrees were as appetizing for the stomach as they were for the eyes since they mingled the colors and flavors of numerous plants and spices.

Diners can finish off their meal with a homemade good Sages famous ice kreme or a shake for dessert. The dessert flavors change depending on the day and season, but no matter the time of year, the ice kreme is a must-try. Despite being made from a coconut base, the ice kreme tastes like normal ice cream maybe even creamier.

Reservations are recommended, since Sage becomes crowded during popular dining hours. The staff and service were friendly, but inconsistent. Once seated, the appetizers and entrees came out quickly almost too quickly. The waiter brought the entrees only minutes after the appetizers. As the restaurant grew busier later in the evening, the service became very lax. Though the service did not match the restaurants offerings, the delicious food more than made up for it. As a restaurant that offers guests both a new perspective on the vegan diet and a delicious meal, Sage Bistro is a treat for vegans and meat eaters alike.

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REVIEW: Sage Bistro delivers fresh organic flavors to vegan dishes - Daily Trojan Online

Remember when Baileys released Almande, their classic Irish Creamliqueur made with almond milkinstead of dairy, and for a hot minute, the vegan food space rejoiced? No longer would cocktail enthusiasts have to DIY their own Irish Cream. Life was good or so we thought. Although Baileys received an overwhelmingly positive response from vegans and dairy-free people alike, there was just one little problem. Unfortunately, the dairy-free version of their classic Irish Cream liqueur was not vegan at all because the formula containedbeeswax. Bummer. Sure, you can make your own vegan Irish Cream liqueur, but having the convenience of vegan Baileys felt like a victory.

Luckily, Baileys was quick to admit fault and company representatives even assured disappointed consumers that they were working on making the formula vegan. While most of us likely have our reservations regarding promises made by big companies, Baileys held true to their promise and re-released their Almande liqueur with a certified vegan label.

We can certainly understand why Baileys was so keen to release a dairy-free version of their famed beverage;dairy consumptionis on thedeclineand the market for milk alternatives has experienced unprecedented growth. In just five years, the almond milk industry grew 250 percent to more than $894.6 million. Now is as good of a time as any to capitalize on dairy-free milk, which is exactly what Baileys did. The fact that they have listened to the customers saddened by the inclusion of beeswax kind of makes us feel a little warm and fuzzy inside.

According toAlex Tomlin, SVP of Scotch Whisky and Reserve Brands at Diageo North America: We are excited to welcome spring with Baileys Almande, which offers the same quality and delicious flavor that people love about Baileys, but now in a dairy-free, gluten-free, and vegan option that we know many are thrilled to enjoy.

Baileys Almande liqueur is now available nationwide and you can find recipe ideas on their official website, as long as youre of legal drinking age. Were all excited for their certified vegan Almande, but remember, drink responsibly and never drink and drive.

Image source: Baileys

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Baileys Goes Vegan For Real This Time! - One Green Planet

Some people become vegetarians because they love animals. Some, as comedian A. Whitney Brown put it, because they hate plants.

But vegans are committed. Not only do they not eat food that harms or kills animals, some dont even want food that inconveniences animals.

Like honey. Hardcore vegans will not eat honey because, as Noah Lewis of vegetus.org puts it, the simple fact is that the bees are enslaved. Similarly, some vegans will not eat sugar because, while it comes entirely from a plant, some sugar is whitened by using bone char, which comes from animals.

Although the vegan diet lacks in meat, dairy and egg productsor because of itthe diet can be better for you than that which the standard American eats. In 2009, the American Dietetic Association took the position that vegetarian and vegan diets reduce the risk of heart disease, cancer and diabetes, and lead to lower cholesterol and blood pressure.

It can be healthy, but there are some things to watch out for when on a vegan diet: You have to make sure to get enough protein and vitamin B-12and calcium, iodine, vitamin D, iron, zinc and n-3 fatty acids.

Fortunately, a well-balanced vegan diet provides all of these essential nutrients, though you may want to take vitamin B-12 supplements, just in case.

Still, cooking a well-balanced vegan diet can be difficult, at least if you want to stick to what most Americans think of as normal ingredients. Many vegan recipes attempt to re-create meatless versions of familiar meat-based dishes, and to do so they rely on such potentially off-putting ingredients as vegan chicken, egg replacers and nondairy cheese.

Other recipes use soy products such as tofu and tempeh for their protein, and it is one of these that I tried first in cooking a vegan diet for a day.

Mee Goreng, which is a type of stir-fried noodles, is popular street fare in the Philippines. When I have had it before, it always had meat in it, usually chicken or shrimp or both. But then I came upon a vegan recipe for it using tofu, and tofu fans are sure to be instantly hooked.

If they like spicy food, that is. As with a lot of street food, Mee Goreng usually packs a kick. If you want it milder, simply trim down or eliminate the amount you use of sambal oelek, the all-purpose Indonesian and Malaysian ground chili paste.

Also as is the case with much street food, Mee Goreng tends to be a little oily. The recipe calls for 5 tablespoons of oil for four to six servings; I got by with four tablespoons, but that is still a quarter cup of oil.

Do you need it? Yes. The oil brings the dish together, from the spicy sambal to the faintly bitter bok choy to the sweet sauce made from equal parts of soy sauce, brown sugar and molasses.

The tofu, which has the amazing ability to soak up all the flavors in which it is cooked, serves as a protein-rich punctuation to the meal.

For my next dish, I dispensed with the tofu and received my protein in the form of garbanzo beans, which are also known as chickpeas.

Indian-Style Vegetable Curry With Potatoes and Cauliflower (that name seems a little over-descriptive to me) is another spicy dish. I like spices; sue me. If less fiery food is more your style, you can use a mild curry powder (but I wouldnt use much less) and leave out the serrano chile.

This dish benefits greatly from the mutually complementary flavors of potato, cauliflower, garbanzo beans and curry. A bit of tomato paste and a cup of coconut milk make it deeply satisfying, yet it is so healthful that youll practically pat yourself on the back for eating it.

It is the kind of dish that calls out for basmati rice; if you have it, use it.

Finally, I made a vegan version of one of the least vegan dishes I could think of, pancakes.

Pancakes pretty much need eggs, milk and butter. If you try to make them from just flour, water, sugar, salt, baking powder and a little oil, youll wind up with paste.

Or so I thought. But then a colleague passed me a recipe for Vegan Pancakes that she swore was excellent. And she was right.

I dont know how this works. I dont understand how they hold together without becoming slightly sweetened hardtack. Im guessing the oil has something to do with it, but we are only talking about a single tablespoon for 10 smallish pancakes.

These vegan pancakes are fine the way they are, but I incorporated a couple of additions suggested by my colleague: I added two tablespoons of soy milk (almond milk would also do) and a teaspoon of vanilla, just to make the pancakes even better.

They are a perfect foil for maple syrup. And maple syrup doesnt inconvenience any animal.

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The vegan diet meatless masterpieces - Fredericksburg.com

The monthly get-together of the Lancaster Vegan and Raw Food Potluck & Support Group is set for 6 to 8:30 p.m. March 20 at the Kinzer Fire Hall, 3521 Lincoln Highway E., Kinzers.

This is the first potluck meeting since December.

This months topic is Eat More, Weigh Less, featuring a discussion of calorie density.

For the potluck, singles, couples and families of two should bring a 9-by-13-inch raw-food dish or an equivalent amount of food. Families of three or more should bring two 9-by-13-inch dishes or equivalent.

These raw-food dishes should be made with only fresh fruits, vegetables, nuts, seeds, sprouted grains, herbs and spices and seasonings. They should exclude all animal products. A recipe or complete list of ingredients must accompany every dish.

The meal will be held from 6-7 p.m.; the meeting, from 7-8:30 p.m.

Everyone should bring his or her own place setting, and a contribution of $2 per person or $4 per family toward the rental of the fire hall.

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Vegan, raw food potluck returns to Kinzers March 20; calorie density is discussion topic - LancasterOnline

Being a teenager is tough. The struggle to fit in, feel comfortable in a morphing body, and cope with seesawing emotions is something that we can all relate to. And for vegan teenagers, who are sticking their necks above an additional parapet, surely the world must be a lonely place?

But as rates of veganism climb upwards, its young people that are leading the way. In the decade since 2006, there was a 350 per cent spike in the number of people who identified as vegan. And almost half of vegans are aged between 15 to 34. Meanwhile, food-friendlyplatforms like Instagram andfellow devotees in celebrities from Ariana Grande to Beyonce make committing to a plant-based diet less niche.

And the social network the Teen Vegan Network (Teen VGN) gives young people who are vegan and aged between 12 and 19-years-old a place to belong. The website features forums, recipes, product reviews and opportunities for volunteering. It currently has 1,553 active members, and a reach of around 35,000 social media users, with 28,000 Twitter followers, over 3,000 likes on Facebook, and over 2,500 followers on Instagram. The founders say the group has seen a steady growth in the last four years as veganism has gone mainstream.

We realised that there was so many great campaigning groups that were directed at adults and none for young people, Laura Edwards, 26, who co-founded the organisation in 2013 tells The Independent. She and fellow vegan friend and former animal rights charity worker Kylie Fackrell, 29, created Teen VGNto plug a gap for children who didnt fit in with their peers.

Since then, the group has started sell-out summer camps for members can aged between 11 and 17-years-old.

I wasn't vegan when I was a teenager, but since starting TeenVGN we have noticed how many young people talk about being the only vegan at their school, and parents who are concerned that their children feel left out, says Edwards.

She adds: Our TeenVGN summer camp started in 2015 with space for 32 young people and we sold out within 34 hours. Our second camp we had to increase to 72 spaces due to demand and we sold out months before camp.

At 18, Asher Gilbert is one of the oldest members of the group. At first, I found being a vegan teenager quite lonely, Gilbert, from St Albans in Hertfordshire, tells The Independent. But at camp I met so many other vegan teenagers who I am still in touch with.

Others have had a less isolating experience - including 12-year-old Ella from Horsham in East Sussex. A vegetarian since she was seven, she has lead a plant-based lifestyle for a year-and-a-half after her mum was inspired by a close friend. When she took the plunge, she encouraged her best friends to do the same. Some are now also vegan, while others are dabbling with vegetarianism.I found out that dairy and eggs harmed farm animals just as much as meat, I wanted to follow my mums lead and stop contributing towards the cruelty, she says.

So, isturning vegan as a pre-teen tough?

12-year-oldElla has been vegan for a year-and-a-half

The only difficulty I have is fitting into school and getting people to take my lifestyle seriously, she says. Some girls at my school like to poke fun and think that my friends and I who are also veganare 'extreme'.

"We have learnt to not let it get us down and carry on saving animals lives and try to be excellent animal activists! I have found that it is more effective to be mindful of others who haven't yet made the connection with their food and not to be cross with them," she adds.

The Teen VGN, she suggests,has helped her avoid feeling like an outcast.

At the Teen VGN Summer Camp I met so many amazing friends. We all stay in touch and I know I can chat to them about anything that may be troubling me, they are so special to me as I feel we see the world through the same eyes.

Maia Fanson, a 16-year-old from Bristol, says that her parents were a little worried that she would miss out from staving off meat and dairy.

That hasn't been the case, she says.I actually think that since becoming vegan I've spent more time outside with my mates then I did before, she explains. In my language course we did a trip to France, at first I thought I shouldn't go but I went and when we went to restaurants I just explained to them what I didn't eat, which was hard because I'm not too great at french, and they helped me find the food I could have.

And all of the teens agree that, for now, veganism is a lifestyle they will stick to.

I definitely think I will be vegan forever, says Asher.

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Teen Vegan Network: What it's like to swear off meat and dairy before you're 20 - The Independent

Travis Barker has just wrapped a two-hour-plus rehearsal with Blink 182, and his day is really just beginning. Next he is heading into the gym with trainer and friend Don Brooks for a customized 90-minute session before he steps behind the drum kit again with his friends from Goldfinger, as they prepare a set at his music-meets-tattoos festival, Musink. So what is Barkers secret to keeping up with his cardio-packed days without gassing out? Staying true to a gluten-free, vegan diet that he has cultivated over decades.

Though Barker had been vegetarian since the age of 15, he made the switch to vegan nearly a decade ago as part of a promise he made to himself after surviving the tragic plane crash that took the life of his friend DJ AM. So far, so good.

Honestly, ever since I found this way of eating I have endless amounts of energy, says Barker. I can go all day, and after it all I never find myself getting tired. No matter what kind of shows I have done, or workouts I do on top of it, I still have to force myself to sleep at night.

The drummer managed to put his relentless day on pause to discuss creating his own training method, shake recipes, and how he stays fit on tour.

How do you think your diet improves your performance?

Right from the first time that I started to really eat vegan I could feel how much it was affecting me. John Salley is one of the guys who I would run into a lot here in Los Angeles, and he always told me how the players who ate that way outperformed the others. I started to see that results for myself as well. Most recently I gave up on gluten, and that did incredible things for my functionality. I feel like there are a lot of people out there who may be allergic to it, but dont even realize, and it is weighing them down.

You train hard too.

Don and I have created our own workout that really pushes me, but also keeps me interested. We call it Tempo Training. The main principle is that you do it either to a metronome or whatever the music that you like to listen to is. Then we will go through supersets or circuits of push-ups, pull-ups, and dips, sometimes a little boxing. Every day we change it up. But it is always on the beat. The point is to push yourself hard, but to never slow down. You have to keep on the tempo. Creating that kind of workout has been huge to helping me get ready for tours, because each day I end up playing for about two hours straight, and I need that stamina. Then to cap it all off Ill do a little low-intensity workout, like an assault bike or an elliptical machine.

How else do you train?

I love to get into the boxing ring as much as I can, usually a few times a week. I will work a bit with Glenn Holmes, who has a gym in Los Angeles. I used to try to box while I was on tour, but when you work with boxing coaches that you dont really know, you run the risk of getting hurt. I would end up sparring and feeling pain in my wrists, which is not good when I have a show that night.

So how do you like to train on tour?

I am all about building myself as much as possible before I have to go out on tour. Trying to have a normal schedule while you are on the road is impossible. I fully dedicate to getting in as good of shape as I can before we start. Then while Im out I will do a lot of body-weight exercises in my room, or wherever I can. Lots of push-ups, pull-ups, and I will plank. Sometimes I am able to get out on a run. I also like to bring battle ropes with me, just in case I get somewhere to set them up. Then I can really work out.

Do you find it difficult to eat vegan while you are touring?

I will say that it has gotten a lot easier than it used to be. Vegan restaurants are everywhere now, especially in Los Angeles. (I am an investor in Crossroads, which has an amazing chef in Tal Ronnen.) There is this great app and website called Happy Cowthat helps you find all the vegan options that are closest to you. I use that all of the time. For snacks I will eat a lot of strawberries, blueberries, and acai berries. I find myself eating plates of broccoli or cauliflower at times. I also bring a Juicero with us on tour, and I will use that to make some pretty awesome juices.

Do you share with your fellow Blink 182 members?

Definitely. Matt Skiba is vegan as well. Mark [Hoppus] is closer to vegetarian. I also have everyone doing E3Live. We are full-on getting ready for this tour, and we want to bring the best show possible to the Blink fans.

Travis Barkers Go-To Shake

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Blink 182's Travis Barker: Why I'm Vegan - Men's Journal

(HealthDay News) -- Ever wonder why environmental sounds are so relaxing? Just getting outside in nature has been shown to be therapeutic.

According to David Yaden, a research fellow at the University of Pennsylvania's Positive Psychology Center, "in a natural setting, people are more relaxed and less stressed."

In Japan, they call this practice of getting outside in nature shinrin-yoku, which is roughly translated as "forest bathing."

Indoors, environmental sounds remind us of being out in nature and may also be something for the mind to meditate on, no different than staring at a candle flame, or repeating a mantra or listening to relaxing music. So listening to a recording of environmental sounds or relaxing music that incorporates environmental sounds can be a soothing alternative to actually going outdoors and listening to the real thing.

Our minds often break away from the present moment and create stories that are sometimes stressful: We worry about the future and things that may never happen, and get angry about things that have already happened and can't be changed.

But when we focus on the gentle sound of a babbling brook, or any other natural sound -- like crickets or birds chirping, or even the sound of waves crashing on a beach -- we bring our minds back into the present moment. We are, in effect, practicing mindfulness.

And mindfulness has been shown to lower stress, reduce anxiety, boost the immune system and help with depression.

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Stress Buster | Health | pantagraph.com - Bloomington Pantagraph

Here are some local events taking place today:

Art and Coffee,10:30 a.m., Philomath Community Library, 1050 Applegate St. Those 16 or over are invited to join in a relaxing morning of art, coloring, conversation, music and treats. Bring your own supplies or share the library's.

Coloring for Everyone,6:30 p.m., meeting room,Corvallis-Benton County Public Library, 645 NW Monroe Ave. Supplies, coloring pages and relaxing music provided.

Stakeholder Committee of Philomath Downtown Streetscape Project,7 p.m., council chamber, city hall, 980 Applegate St.

Corvallis Community Band: Topsy-Turvy: The Music of Edward Elgar and Gilbert and Sullivan,7:30 p.m., LaSells Stewart Center, 875 SW 26th St. The band in concert, with assistance from the Corvallis Academy of Ballet and OSU vocal students. Information: c-cband.org.

For more information, see Thursdays E, the calendar in each days edition or http://www.gazettetimes.com.

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Today's Highlights (March 21) | F.Y.I. | gazettetimes.com - Corvallis Gazette Times

Photo courtesy of Pure Barre.

From the second you walk inside Pure Barre Montclair, youll feel inspired to create a stronger version of yourself. The studios interior design is modern, cool and sleek. The front desk is decorated with cute hair ties and socks. Athleisure Wear brands like Alo and Beyond Yoga line the wall adjacent to a small bar topped with fresh water and healthy snacks. Walk into Pure Barre a little further, and youll come across a cubby area where customers drop off their bags and coats and pick up their weights and bands. Glass doors open into the studio space lined with ballet bars.

Pure Barre has generated a strong customer base since its December opening at the corner of Valley Road and Bloomfield Avenue. Three highly qualified teachers instruct all ages in all different class sizes, usually around 23 people. The 55 minute classes sculpt your arms, chest, back and legs with small muscle contractions. Stretches between every exercise keep your limbs limber. Pure Barre teachers set the tone with soft lighting and relaxing music during the stretch. They also help you kick it into high gear as you squeeze out that last ab workout with upbeat music and encouraging words.

Pure Barre accommodates students with classes seven days a week. Class time ranges depending on the day of the week. Pure Barre starts at 5:15 a.m. most days and ends around 7:30 p.m. Exercises differ depending on the teacher and the music playlist, but there are no levels. Students are encouraged to only do as much as they can.

Co-owners Chrissel Battaglia and Wendy Vignali have known eachother for over 20 years. Battaglia broke her foot seven years ago and was on crutches for months. She joined Orangetheory in November of 2015 to rehabilitate her foot and get back into shape, where she learned the value of having a coach. Vignali brought Battaglia into Pure Barre one day, where the friends reconnected over their love of exercise and strength training.

Wendy said, Lets open our own Pure Barre! and began drawing up plans, said Battaglia. I just went along with it. I never thought it would really happen.

Pure Barre Headquarters approved their idea for a store right away. Suddenly, they had to find a space. Vignali did some work and found the space Montclair. Battaglia designed the studio. The co-owners looked for teachers to go through the Pure Barre training, and Vignali herself became a certified teacher. Soon, their far-fetched dream became reality.

This was like a big joke a year ago, and now its reality. Its amazing. Were excited to be in a new phase, we did it on our own and the community is responding well, said Battaglia.

Pure Barre is currently adding more teachers, classes and events to their schedule. They promote a juice cleanse, host mimosa Sunday and even offer classes called Bring on the Men. Now, Pure Barre is hosting a March Madness challenge for customer to attend 20 classes in 31 days for a chance at a prize. Whether youre a bride-to-be trying to stay healthy, a new mom trying to get back into shape or a busy professional seeking relief at the end of a workday Pure Barre can help you hustle. Walk in for your first complimentary class at 650 Bloomfield Ave., or call 402-882 2773 to see if youre ready to raise the bar.

Aloe, barre workout, Beyond Yoga, Bloomfield Ave., cardio, core, flexibility, healthy, low impact workout, montclair, muscles, Orangetheory, posture, Pure Barre, resistance, strength, studio, technique, tone

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Pure Barre Classes Create Change - The Montclair Dispatch (press release)