Id been vegan for six and a half years when it happened. It was entirely unexpected, and it left me feeling completely drained and questioning my lifestyle choices. Sadly, Im writing this essay to confess that I finally had to listen to my body.

Many people were urging me to give my body what it needed, and initially I resisted. I can be quite stubborn, and I told myself that if I pretended it wasnt happening, it would go away. But it didnt, and thats because I was ignoring the obvious signals that my body sent.

At this point, I had so little energy that all I wanted to do was go back to bed and pull the covers up to my chin and sleep it off, away from everyone and everything. I was palealmost greyand I knew that the decision I was dreading was going to have to be made.

Let me tell you, when I made that choice, I didnt feel good about it. I felt the weight of that guilt and worried about the knock-on effects it might have. But I did it. Slowly, I dialled the number and I called in sick. And I took the vitamin C and zinc tablets that my friends were urging. And then I had a massive vegan lunch, kept myself hydrated, and took some rest. And after a couple of days, the flu symptoms went away, the colour came back to my cheeks, and I got my usual energy back.

I cant do much about my lifestyle choices: I work with people, and sometimes people get sick and cough in my general direction (Id like to think its not an intentional attempt to infect me but rather carelessness and bad manners, but who knows?). Most of the time, my immune system is strong enough to resist, but even the strongest people get the sniffles sometimes. Yep, vegans too! And its no reason not to be vegan, despite what plant-based YouTubers who expect that eating fruits and vegetables will make them invincible say.

If youre vegan, and you get sick, listen to your body: get some rest; see a doctor if needs be. Eat more fruit and veg; in fact, eat more in general. But if you think that listening to your body means participating in harming animals, then youre mistaken. All of the major dietetic associations agree that well-planned all-plant diets are appropriate for all people in all stages of life.

Vegans arent invincible. Sometimes well get sick. And eventuallywell, I dont have to spell it out for you. But thats not because were vegan; its because were alive, and illness is, sadly, a part of life.

Truth be told, Im stronger, fitter, and less prone to illness than I was when I was nonvegan. But even if that werent the case, Id still be vegan, because instead of listening to my body I prefer to listen to my conscience. And my conscience tells me that using animals when I dont need to is morally wrong.

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How I Got Ill on a Vegan Diet and Why I Ended Up Listening to My Body - Ecorazzi

Viva Las VegansThursday, February 23 5:40pmBy Diana Edelman

Torta Cubana at Panchos Vegan Tacos. Photo courtesy of Panchos

Folks in Centennial Hills now have a vegan reason to celebrate: There are not onebut two notable vegan and vegan-friendly options over on the west side. Chef Kenny Chye of Chinatowns Veggie House fame, who recently opened the Valleys first-ever entirely plant-based fast food spot/drive-thru, Vege-Way (6410 N. Durango Dr.,vegewaylv.com) has opened its second outpost. The all-vegan joint offers cheeseburgers, fish tacos, popcorn chicken and more. Theres even honest-to-goodness milkshakes that leave you questioning just how dairy-free they are. (Trust us, they are.) Because they get their vegan ice cream across the way from the also newly opened second location of Perfect Scoop (6446 N. Durango Dr., perfectscooplv.com), which has a pretty healthy selection of vegan ice cream. Centennial Hills, you have arrived.

Craving Indian food? Urban Turban (39000 Paradise Rd., urbanturbanusa.com) recently revamped its entire plant-based menu, thanks to its new chef, Tarun Kapoor, a master chef from the five-star world. He has created some of the best vegan Indian eats in town, and the restaurant now has 16 (yup, 16!) vegan options. You cant go wrong with the lentil soup, but get a little creative with your apps and main courses and check out the Pani Puri (a crispy flour-filled pastry with potatoes with mint and herb-spiced water you pour over), the Vegetable Korma (fresh veggies in a coconut milk curry) or the Yellow Tadka Dhal, a stew of yellow lentils and Indian spices. End your indulgence with a dark chocolate samosa. Stay tuned this is only the start of the vegan scene at Urban Turban.

Taco shops are a dime a dozen in town, sure. But an entirely vegan taco joint? Say hello to Panchos Vegan Tacos (4865 S. Pecos Rd., panchovegano.com), the only entirely vegan Mexican restaurant in the Valley. Just how much vegan Mexican exists at Panchos? Were talking street tacos with a choice of meat. Fried rolled potato tacos. Quesadillas. Burritos smothered in melted cheese. Tamales stuffed with jalapenos and cheese or meat. Traditional Mexican soups like fideo. Huaraches. Desserts. Horchata. And so much more. Dont be fooledeven if the menu says beef, cheese, sour cream, etc., it is all vegan and animal-free.

Bingeing on Healthy Eats, Indian Gets a Makeover and Vegan Tacos

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Bingeing on Healthy Eats, Indian Gets a Makeover and Vegan Tacos - Vegas Seven

Written by PETA | February 22, 2017

Starbucks has been making great strides in offering vegan foods lately, adding almond milk to its roster of plant-based milks. (It already offered soy and coconut milk.)

And now this: Picture a cupof steel-cut oats, quinoa, and chia seeds that have been soaked in coconut milk and topped with almond slices and shaved coconut. The popular coffee chain has introduced these Overnight Grains in 600 New York locations, and if youre near one, we encourage you to try this vegan goodness immediately. If Starbucks first prepared vegan food item is a hit, it could become available across the entire U.S.

Starbucks is aware of the growing number of plant-based eaters and offered this fascinating statistic when it began to carry almond milk: More than half (58%) of all U.S. adults consume non-dairy milk, and almondmilk is the most popular option with 60% of the non-dairy market.

As the cruel treatment of cows used in the dairy industry becomes common knowledge, the market will increasingly feel the effects of consumers compassionate choices. And consumers choices definitely make a difference.

Just recently, The Daily Meal website named PETA President Ingrid Newkirk one of Americas 50 Most Powerful People in Food for influencing consumers food choices and prompting more companies to offer vegan options. To give just one example, Olive Garden has made its marinara sauce vegan and also veganized its minestrone soup. Sign our current action alert asking Einstein Bros. Bagels to carry dairy-free cream cheese! Then check out our popular guide to vegan cheese and these dairy-free yogurts.

To learn more, check out these 18 images that the dairy industry doesnt want you to see.

Want more vegan Starbucks? See our guide to ordering vegan at Starbucks.

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Good Morning! Starbucks Unveils First Prepared Vegan Breakfast Item - PETA (blog) (press release)

Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5

Here is what you'll need!

1 tablespoon vegetable shortening

1. In a small mixing bowl, combine chocolate chips, mint extract, and vegetable shortening, and microwave for 1 minute. Stir often and make sure the chocolate doesn't burn.

2. Dip cracker in chocolate mixture.

3. Place chocolate covered crackers on parchment-lined baking sheet.

4. Refrigerate or freeze until hard.

1 cup sea salt/maldon salt

1. Line a 9-inch baking tray with parchment paper and grease thoroughly.

2. Set aside a metal whisk and one tablespoon of baking soda.

3. In a large saucepan (the bigger, the better, as this will more than triple in size) over medium-high heat, combine sugar, corn syrup, and water.

4. Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat without stirring until the mixture reaches 300F/150C.

5. Remove from heat, and working quickly, add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds to prevent deflating the toffee). The mixture will begin to expand. Quickly pour it into the prepared pan and leave to set. Do not move it for 1-2 hours.

6. Once the toffee has cooled and set, remove from pan. Using a blunt object, shatter the toffee into bite-size pieces.

7. Melt chocolate in a microwave-safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.

8. Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.

1. Chop up some bananas and freeze in container for at least two hours.

2. Blend until the bananas smooth.

3. Add some Oreos and blend again.

4. Pour into a container and freeze until solid.

CHOCOLATE- STUFFED STRAWBERRIES

1. Line a 9-inch baking tray with parchment paper.

2. Set aside melted dark chocolate and white chocolate.

3. Chop the top half of the strawberries off.

4. Carve the inside of the strawberry hollow.

5. Place strawberries in empty egg carton.

6. Fill the strawberries with melted chocolate and cover them with the top half again.

7. Chill for five minutes.

8. Dip in white chocolate and place in baking tray.

9. Chill for another five minutes.

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4 Vegan Dessert Recipes - Santa Maria Times (subscription)

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This delicious recipe is a healthier take on your average potato cakes.

Its made using ingredients like sweet potato and buckwheat flourand is flavoured with spices and fresh herbs for an added zing.

If youre a fan of sweet potatoes, youll love these.

Theyre great for a light dinner when enjoyed with a big salad.

These sweet potato cakes also make a great snack for when youre feeling peckish oryou can take them to work as a packed lunch.

Plus, its vegan and gluten-free so what are you waiting for?

2 large sweet potatoes cut into small cubes (345g cooked weight)

1/2 tsp salt

1/2 tsp black pepper

1 tbsp olive oil

1/4 cup onion, chopped

1/4cup coriander, chopped

4 tbsp buckwheat flour

1/2 tsp chilli

1 tsp paprika

1-2 tbsp coconut oil (for cooking)

Preheat your oven to 220C (200C for fan assisted).

Place the sweet potato cubes onto a large baking sheet covered with parchment paper.

Season with salt and pepper and drizzle with olive oil.

Roast in the oven for 30 minutes or until soft enough to mash.

Leave to cool, then transfer the sweet potato into a large mixing bowl to mash.

Add the onion, coriander, flour, chilli, and paprika.

Season with additional salt and pepper if required.

Shape the mixture into four patties.

Heat 1-2 tbsp coconut oil in a frying pan over medium to high heat.

Cook the cakes for three minutes on each side (or until they turn brown) then flip and cook for another two to three minutes on the other side.

Enjoy hot.

MORE: Vegan recipe video: Heres how to make a super healthy green smoothie

MORE: Vegan recipe video: Heres how to make chickpea avocado sandwiches

MORE: Vegan recipe video: Heres how to make lentil pesto pasta

Metro Blogs is a place for opinions. These opinions belong to the author and are not necessarily shared by Metro.

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Vegan recipe video: Here's how to make sweet potato cakes - Metro

Yi-Chou Hou,1 Yen-Ju Lin,2 Kuo-Cheng Lu,1 Han-Sun Chiang,3 Chia-Chi Chang,4 Li-King Yang1

1Department of Internal Medicine, Cardinal Tien Hospital, School of Medicine, Fu-Jen Catholic University, 2Department of Nursing, Taipei Medical University, 3Graduate Institute of Basic Medicine, College of Medicine, Fu Jen Catholic University, New Taipei City, 4School of Gerontology Health Management, College of Nursing, Taipei Medical University, Taipei, Taiwan, Republic ofChina

Background: Music therapy has been applied in hemodialysis (HD) patients for relieving mental stress. Whether the stress-relieving effect by music therapy is predictive of clinical outcome in HD patients is still unclear. Methods: We recruited a convenience sample of 99 patients on maintenance HD and randomly assigned them to the experimental (n=49) or control (n=50) group. The experimental group received relaxing music therapy for 1week, whereas the control group received no music therapy. In the experimental group, we compared cardiovascular mortality in the patients with and without cortisol changes. Results: The salivary cortisol level was lowered after 1week of music therapy in the experimental group (2.413.08 vs 1.662.11pg/mL, P<0.05), as well as the frequency of the adverse reaction score (3.355.76 vs 0.814.59, P<0.05), the severity of adverse reactions score (1.932.73 vs 0.332.71, P<0.05), and hemodialysis stressor scale (HSS) score (6.004.68 vs 0.8777.08, P<0.05). The difference in salivary cortisol correlated positively with HD stress score scales (r=0.231, P<0.05), systolic blood pressure (r=0.264, P<0.05), and respiratory rates (r=0.369, P<0.05) and negatively with finger temperature (r=0.235, P<0.05) in the total study population. The 5-year cardiovascular survival in the experimental group was higher in patients whose salivary cortisol lowered by <0.6pg/mL than that in patients whose salivary cortisol lowered by >0.6pg/mL (83.8% vs 63.6%, P<0.05). Conclusion: Providing music during HD is an effective complementary therapy to relieve the frequency and severity of adverse reactions, as well as to lower salivary cortisol levels. Differences in salivary cortisol after music therapy may predict cardiovascular mortality in patients under maintenance HD. Keywords: music therapy, maintenance hemodialysis, salivary cortisol

This work is published and licensed by Dove Medical Press Limited. The full terms of this license are available at https://www.dovepress.com/terms.php and incorporate the Creative Commons Attribution - Non Commercial (unported, v3.0) License. By accessing the work you hereby accept the Terms. Non-commercial uses of the work are permitted without any further permission from Dove Medical Press Limited, provided the work is properly attributed. For permission for commercial use of this work, please see paragraphs 4.2 and 5 of our Terms.

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Music therapy-induced changes in salivary cortisol level are predictive of cardiovascular mortality in patients ... - Dove Medical Press

In the past, the Museum of Modern Arts Young Architects Program has addressed environmental issues as thorny as geopolitical water conflict and the American suburb in crisis through glowing tubes and exquisitely detailed models. This years winner is no less ambitious, exploring the crossover between material science and architecture with a soft forest of glowing, solar-active yarn that is temporarily on displace in the courtyard of PS1, the Museum of Modern Arts Long Island City art outpost.

Lumen, as the installation is called, is the brainchild of Jenny Sabin, head of the Jenny Sabin Studio in Ithaca, New York (she also teaches at Cornell University). Its a structure of knitted light that will not only transform from day to night but will also respond to visitors who interact with it, Metropolis reports. The yarn will absorb light during the day and emit it at night, and the installation will include misting stations to create cooler micro-climates throughout the day. You can take a virtual tour (complete with some appropriately relaxing music) at Sabins website.

But the project has a purpose beyond looking seriously cool. Sabins work tends to operate at the intersection of emerging digital technologies, adaptive materials, architecture and science, she tells Metropolis. At the Cornell lab she directs, she works on projects funded by the National Science Foundation, among others, using adaptive materials and new digital fabrication techniques.

What does that mean?

At the end of the day, I would describe myself as a maker, who operates across disciplines with new digital tools and design experiments and who engages adaptive materials and nonstandard forms, she says. But, in all cases, human engagement and interaction is at the core. One of the fundamental questions that I ask is: How might buildings behave more like organisms responding to and adapting to their built environments?

Some of the research Sabins firm is doing could have implications for green building design and environmental engineering, though that would take thinking and funding big.

[W]hats amazing is thinking about the promise of these materials and how theyre programmed, which can then create large scale transformations at, say, the scale of a building faade, she tells Metropolis.

Click here to read the full Metropolis Q&A.

Rachel Dovey is an award-winning freelance writer and former USC Annenberg fellow living at the northern tip of Californias Bay Area. She writes about infrastructure, water and climate change and has been published by Bust, Wired, Paste, SF Weekly, the East Bay Express and the North Bay Bohemian.

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Solar-Powered Art Installation Coming to Long Island - Next City

Did you know that the library has a Friends of the Library organization? Friends of the Library groups exist nationwide to support libraries through fundraising activities and encouraging gifts to libraries. Our Friends group is responsible for many of the nice things we have in our building, including the comfortable chairs, kids puppet theater and wooden shelving where our first chapter books currently live. They also typically sponsor a performer for us during our Summer Reading Program.

The Friends of the Yankton Community Library, like many other Friends groups, also host monthly book sales to raise funds for library activities and goals. Those book sales are the first Saturday of each month from 9:30 a.m. 12:00 p.m. The next sale will be March 4. The Friends are always happy to accept gently used donations for the sale; books can be dropped off at the Circulation Desk, or you can call ahead and well meet you around back if you have some boxes. We will also be hosting a special sale from March 29-31 in the Library Meeting Room, so look for more details on that coming up!

The Friends are hosting their annual membership drive on March 12, 2017 with a Local Authors Event and Book Signing. The event will take place from 2 4 p.m. in the Library meeting room with light refreshments served. Participating Yankton authors include: Mark Adderley; Kathy Grow; Travis Gulbrandson; Bernie Hunhoff and the South Dakota Magazine staff; Brenda Johnson; Maxine Kinsley; Marilyn Kratz; James Reese; Loretta Sorensen; Randy Tramp; and Lois Varvel. For those that are interested, the authors will have books available for purchase and signing, but the event is free and open to anyone who wants to visit with the authors or learn more about the Friends of the Library organization.

You may be thinking, What about Gourmet Guys? Fear not! Gourmet Guys lives on. We have decided to move the event to the fall. It is scheduled for Oct. 7, 2017, so save the date. Tickets and more details will be available as we get closer to the event. For those of you that may not know, Gourmet Guys is the annual fundraiser for the Friends group. We invite several local Guys to cook for us, while you explore the Library, listen to relaxing music and visit with friends. This will be our 9th year and we look forward to hosting you this fall.

If youre interested in joining the Friends of the Yankton Community Library but cant make it to our March event, please reach out to Bob Nagy, Vice President and membership chair, or myself at tolson@cityofyankton.org or 605-668-5275. We would love to have you!

As for library events, we will be hosting a Birthday Party for Dr. Seuss on March 2 with games, activities and arts & crafts. Come ready to have some silly Seuss-style fun! Our teen program this month is March 18 and it will be Brush Bots, a robotics program. We are asking that teens register by March 10. Our afterschool Thursday events will continue at 3:45 p.m. with LEGO Club on March 9, Science Club on March 16, and a showing of Disneys Moana on March 23. We will also continue with open Wii play time on Fridays beginning at 3:30 p.m.

If you have little ones, also join us for our weekly Story Times on Mondays at 6:30 p.m. and Wednesdays/Thursdays at 10:15 a.m. Toddler Time, which is aimed at the littlest littles, is Tuesdays at 10:15 a.m. and 5:30 p.m. As the American Library Associations Libraries Transform campaign reminds us, 5 out of 5 doctors agree that reading aloud to children supports brain development so bring those kiddos to us! We also follow each morning session was with sensory play, activities that encourage exploration and play and another way to help babies and toddlers build language.

On Monday, Feb. 27, we will be hosting the Gitchie Girl authors Phil & Sandy Hamman from Sioux City. They will have a presentation at 6:30 p.m. followed by a book signing. Books will be available for purchase at the event. We are anticipating a big crowd, so get here early!

The Yankton Seed Library will be holding their monthly class on March 14 at 1 p.m. and 6:30 p.m. and will focus on composting. Seeds will be available at the class.

Our Unplug, Unwind, Craft series continues on March 21st at 6:30 p.m. This months craft will be Zenbroidery. Registration is required and will open on March 1. The class will be limited to 20 participants.

We are looking forward to Oscars Weekend this Saturday & Sunday! On Saturday, we will be showing Florence Foster Jenkins (PG-13) at 9 a.m., Loving (PG-13) at 11 a.m., Kubo and the Two Strings (PG) at 1:15 p.m., and Arrival (PG-13) at 3 p.m. On Sunday, we will be showing Manchester by the Sea (R) at 1 p.m. and Hell or High Water (R) at 3:30 p.m. In March, we will be having Oscars Weekend Part 2 with even more Academy Award nominees. That will be Saturday March 18-19. Were currently finalizing those showings, so look for more information on that soon.

The best way to follow along with all of our library happenings is to follow us on Facebook by searching Yankton Community Library or check out our events calendar on our website at http://library.cityofyankton.org. Youre also always welcome to call or email us with questions at library@cityofyankton.org or 605-668-5275. We look forward to seeing you!

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We've Got A Friend In You - Yankton Daily Press

Rock 'n' Roll band Parikrama began their musical journey in the 1990s, and since then have created some memorable pieces while experimenting with possibly every type of instruments.

In an exclusive interview with News18, the members of the band spoke about how they realised music was their calling. "It was something that gave us a lot of satisfaction, a lot of happiness, as it still does. Music is something that actually is so relaxing. You can listen to music in any form of emotion that you're going through," they said.

A firm believer of inclusion of music in curriculum as well as making it accessible for underprivileged kids, Subir and Nitin Malik, along with their family, have initiated to donate instruments to Music Basti, a Delhi-based NGO that connects at-risk children with musicians and aims to nurture confidence through a creative and joyful music-led learning experience.

Since efforts like these need combined support, News18 has partnered with the crowd-funding organisation, BitGiving, to raise funds for Music Basti.

While they have done their bit, heres a chance to make a contribution and bring some difference in the lives of these little learners.

To contribute, click here.

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#MusicForACause | The 'Parikrama Family' Gets Candid With News18 - News18

February 23, 2017 A newly launched modern farming company,Bowery, is growing what they call the worlds first post-organic produce. Their concept breaks from traditional agricultural practices by growing plants indoors in vertical rows without any pesticides. With the help of proprietary technology, Bowery can closely monitor the growth of their crops and meticulously manage the resources needed. More than 80 types of crops are currently being grown at the companys farm in Kearny, New Jersey, and they are selling several types of greens and herbs in stores in the New York region.

The idea for the company spawned when co-founder and CEO Irving Fain discovered a promising trend in LED lighting cost and efficiency that could improve indoor farming. The pricing of LED lights dropped dramatically a little over 5 years ago, Fain says. Weve also seen the efficiency more than double. What makes this even more exciting is that research suggests that this trend will continue. This means that not only are LEDs a viable solution for indoor farming today, but this solution continues to scale out in the future.

While traditional farming methods waste resources and endanger our future food supply, advancements in indoor farming make it possible to address a wide range of agricultural issues, Fain adds. He teamed up with co-founders David Golden and Brian Falther to start Bowery.

Agriculture consumes 70 percent of available water globally, and we use over 700 million pounds of pesticides each year in the United States alone, Fain says. Bowery is working to change that. As the population grows, Fain and his team believe their company can provide more efficient food to help meet increasing demands around the world. TheU.N. Food and Agriculture Organization reportsthat food production will need to increase by 70 percent to feed an additional 2.3 billion people by 2050.

Bowerys model begins with non-GMO seeds that are planted in vertical rows in an indoor growing environment to optimize space and eliminate the need for soil.According to the company, Bowerys system is more than 100 times more productive on the same footprint of land. FarmOS, a technology system built by the Bowery team, allows crops to grow year-round, at a faster rate, and using 95-percent less water than traditional agriculture. FarmOS creates ideal conditions using automation, LED lighting that mimics the sun, and a 24-hour monitoring to ensure a reliable yield without wasting resources.

Fain calls these post-organic crops the next evolution of produce. Unlike organic products that might utilize organic pest management products, Bowery crops are grown without using any pesticides at all.

Another part of Bowerys process is growing the produce close to the point of consumption. Their farm in Kearny currently distributes to Foragers Market locations in New York City, with plans to expand into select Whole Foods in the tri-state area. Bowery products are also used at Tom Colicchios restaurants, Craft and Fowler & Wells in New York City. This proximity ensures that produce will reach stores and restaurants within one day of being picked, when it is at the height of freshness and flavor. The company has plans for future farms following the same model.

Bowerys packaged greens start at US$3.49. As we scale, we plan to drive down our costs and deliver the highest quality produce at a price that makes it even more accessible to all, Fain says. The products available now include kale mix, baby kale, basil, arugula, butterhead lettuce, and mixed greens. Additional items will be offered soon.

Bowery has been in the works for more than two years now, but their official launch on February 23, 2017, marks their formal introduction to consumers. Were very proud of the work weve done and are excited for consumers to learn more about what Bowery is doing to address some of the complex issues in agriculture, Fain says.

This story originally appeared on Food Tank.

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Is organic food pass? New food producer says 'post organic' is the ... - Christian Science Monitor