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Paleo Vegan with Ellen Jaffe Jones
http://www.vegansurvivor.com presents the controversial Ellen Jaffe Jones providing research about the Paleo diet in an honest google hangout.

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The question: I want to go vegan this year. What supplements should I take to get all my nutrients?

The answer: A vegan diet certainly has health advantages. Compared to a meat-based diet, its been tied to lower blood levels of cholesterol and triglycerides, lower blood pressure and protection from heart disease and Type 2 diabetes.

Meeting daily nutrient needs on a vegan diet requires planning and, in some cases, supplementation. Nutrients to pay close attention to include protein, vitamin B12, calcium, vitamin D and iodine. The following foods and supplements will help you meet daily nutrient needs from your vegan diet in 2015.

Protein

Studies conducted on vegetarian populations have shown that protein intakes are right on target with requirements. In fact, the typical protein intakes of vegans meet, or exceed, daily requirements. Nearly all plant foods grains, vegetables, beans, lentils, nut and seeds contain protein.

Beans, lentils, tempeh, soybeans, soy foods, soy beverages, nuts and nut butters are high in protein, rivalling many animal foods. Vegan energy bars and vegan protein powders are other ways to bump up your protein intake, although I recommend to try to meet protein needs first by eating whole foods.

Include a good source of plant protein at each meal. Add whole grains to every meal. Cooked grains such as quinoa, kamut, millet and amaranth contain protein too.

Calcium

Its possible to meet your daily calcium requirements from a vegan diet, but it does take planning. Even vegans who drink milk and eat yogurt need to pay attention to calcium since many dont meet daily calcium targets.

Youll find it much easier to get enough calcium if you use fortified plant beverages like soy, almond, rice and hemp milks.

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The five nutrients that need extra attention in a vegan diet

By Joe Yonan Food and Dining Editor January 6 at 8:02 AM

Tips for cooking tempeh, the fermented soybean cake:

Introduce a liquid. Tempeh, especially the supermarket variety, can be on the dry side unless you marinate it, which also adds flavor. That marinade can become a simmer sauce or glaze. Or bake tempeh in a marinade for maximum absorption.

Break it down. Slice it crosswise into thin pieces or cut the block in half horizontally, to help flavors penetrate it and to increase the surface area that will get browned. Or crumble or grate it to approximate ground meat.

When pan-frying, go easy on the oil. Tempeh will absorb whatever you throw at it, so use only enough to keep it from drying out (and even then, resist adding very much) or it can get greasy. A nonstick or cast-iron skillet works best.

Dont be afraid to deep-fry. Especially after you marinate it, frying tempeh (a traditional Indonesian technique) gives it a fantastic texture, inside and out. Make sure the oil is hot (365 degrees or so), and drain the tempeh on a cooling rack set over a paper-towel lined platter to keep it crisp.

Search for freshly made tempeh, then start by treating it simply: Thinly slice, fry and season with salt. That way, you can appreciate the unique flavors imparted by the artisan who made it and the particular beans and grains that were used.

Excerpt from:
Weeknight Vegetarian: Tempeh cooking tips

By Joe Yonan Food and Dining Editor January 6 at 8:00 AM

Maybe one day, because of the growing number of people seeking vegetarian meals, meat alternatives, fermented foods or all of the above, a certain soy product with age-old ties to Indonesia will finally break into the U.S. mainstream.

Call it my New Years wish.

Im talking about tempeh, the cultured soybean cake with as much protein as beef. If youve seen it, it has probably been shrink-wrapped in the refrigerator case at your nearest Whole Foods, next to the tofu and the seitan and some veggie crumble or another. Or maybe youve tasted it in a veggie burger or on a vegan Reuben, or youve tried smoky strips marketed as Fakin Bacon.

What you might not have realized is this: Fermentation makes tempeh quite possibly the most nutritious, digestible form of soy around. Its also one of the least-processed, using the whole bean (as opposed to tofu, made from soy milk).

At least in this month of resolutions and recovery, tempeh should be on your agenda. And it doesnt need to taste like punishment: Tempeh has much more than nutrition to recommend it, including an earthy, slightly bitter, even somewhat sweet flavor and a firm, nutty texture, giving it more character than tofu will ever possess. Yet, like tofu, it can be a chameleon, soaking up more flavor from marinades and sauces, which makes it surprisingly versatile.

If you know how to cook it, that is.

Like many vegetarians, I was first drawn to tempeh a few years ago as a plant-based protein. I opened a package of Lightlife brand, cut it into thick slabs, pan-fried it and watched in awe as it absorbed as much oil as I could put in the pan, and then some. I seasoned it lightly with salt and pepper, took a bite, and .... hmm. It was a little dry inside, with a slightly sharp flavor. This obviously was an acquired taste, I figured, which I obviously hadnt yet acquired.

What was I expecting? How many proteins taste all that great after a mere pan-frying? (Bacon lovers, dont answer that.) Soon enough, I started glazing tempeh after I pan-fried it, usually in a soy-sesame combination or sometimes one of miso, mustard and honey. I liked it much better enough to cook it now and then, but not often enough to make it as much of a go-to ingredient as, say, beans.

It wasnt until I started treating tempeh as seriously as I do other staples, seeking out tips and recipes, that I began to unlock its potential. Now that Im falling for tempeh, Im falling hard.

See more here:
Weeknight Vegetarian: Make 2015 the Year of Tempeh

By Matt Cantor

Newser

This photo taken on Oct. 5, 2013, shows radishes, carrots, turnips, and beets at a farmers market near Langley, Wash.(AP Photo/Dean Fosdick)

Given a variety of reasons not to eat meat these daysthink health, climate change, worker and animal welfaremany people are limiting the meat on their menus. But it's a splintered movement, with some going vegan, others vegetarian, and still others simply reducing their intake of animal products.

This can lead to tensions, which is one reason 25-year-old Brian Kateman co-founded a movement called "reducetarianism," AlterNet reports. It's "an identity, community, and movement," he says, and its website sums it up: "Aspire to eat less meat? Then you're a reducetarian!" "Identifiers such as 'semi-vegetarian' and 'flexitarian' sound weak and inconsistent and describe individuals who primarily eat fruits and vegetables with the occasional inclusion of meat," Kateman notes.

The movement includes those people, as well as others who eat more meat, and "encourages (everyone) to gradually eat less meat." The reducetarian website calls on followers to make a pledge to eat less meat for a month; it suggests trying meatless Mondays or avoiding meat at dinner if you had it for lunch.

Unlike similar movements, reducetarianism isn't focused on just one philosophy, Kateman says: It advocates reducing meat intake for both ethical and health reasons. A crowdfunding campaign is working to bolster the movement, including sending "ambassadors" to schools.

(Perhaps the measured approach will help subscribers avoid a vegetarian pitfall: keeping it up for just a year.)

This article originally appeared on Newser: What to Call a Non-Vegetarian Who's Eating Less Meat

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Car Park at Frenchs Forest Organic Food and Farmers Market

By: Julia Mitrovits

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Car Park at Frenchs Forest Organic Food and Farmers Market - Video

A Colorado-based organic grocery store is opening its doors in Gainesville this week.

Luckys Market, a full-line grocery store located at 1409 NW 23rd Ave., is having its soft opening today. A ceremony with live music, free giveaways and food samples from local vendors will be held at 10 a.m. Wednesday, said store director Garris Matthews.

This is the stores first location in Florida, although the franchise plans on expanding throughout the state, he said. The store will be open from 7 a.m. to 10 p.m. every day.

Its a unique grocery store, offering high quality, affordable, local, natural and traditionally crafted foods, he said. Were making it a really comfortable setting.

Although the store mainly offers organic food, it also offers a variety of conventional food, too.

We dont want to confine people to that, Matthews said. Its a one-stop shop for everybody.

Matthews said UF attracted the chain to Gainesville as Luckys lends itself to consumers who are conscious of what they eat and how food affects the body.

The company is passionate about giving back to the community and has donated $25,000 to Bread of The Mighty Food Bank and Grace Marketplace. Matthews said there will also be a $2,000 donation to a voted-upon individual or community group each month.

Wards Supermarket, a family-owned, organic grocery store located about half a mile from Luckys, is preparing for the added competition, said owner Trish Ward.

It is certainly a concern for us any time a new store opens, especially one thats as close as this is to us, Ward said. Weve done everything we can to prepare for it.

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Luckys Market soft opening Jan. 6

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"TOKYO Bay"Japan Relaxing Music.Background Music.Relax Music. Sleep Music!
I tried to make music on the theme of Japan. It is the image of the Tokyo Bay. It is ideal for relaxing. please Enjoy the music. Buy Music https://itunes.app...

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A Winter Morning FIONA JOY relaxing music
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