The Beyond Burger is Bodacious!

It has been just over a year since I ceased eating meat and I could not be happier. Today in America we slaughter on average 75 cows per minute, 24 hours a day and four times as many pigs. My shift came as a result of a growing awareness of the value of life and health reasons. The only thing I have missed eating is a really good burger.

I have now tried dozens of various kinds of patties from quinoa to black beans, garbanzos, soy, oats, seitan and most all other veggie compositions. I finally realized that impersonating a beef burger was not ever going to happen, until now!

The Beyond Burger hit the market months ago at a select restaurant in NY and California then they arrived into Whole Foods in Boulder with the promise of them being in the Texas market sometime this Spring, and they arrived at the WF about an hour away last week. I made my first one last night and you’re going to love them!

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I chose to cook them on cast iron, and unlike any other vegan burger, I have ever cooked no oil is required as they contain plenty and the look, texture, and taste is spot on. Compassion never tasted so good! This burger rewrites all the rules for people since unlike animal flesh it does not promote heart disease or cancer.

The manufacturer Beyond Meat has spent years perfecting this amazing burger with the not so secret ingredient plant heme, which gives it the taste and look of beef and is certain to rival beef burgers easily and its main ingredient is pea protein. Non-GMO, soy and gluten free, this burger cooks up in less than eight minutes and my first bite last night was pure pleasure.

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For vegans and vegetarians this is a layup and for meat eaters here is an option that tastes amazing, and it didn’t require a poor cow to live in a God forsaken feedlot only to be slaughtered and placed into clean little packages. The Beyond Burgers contain as much protein as beef and zero cholesterol.

This kind of effective meat replacement will change the game, and the cows could not be happier. Enjoy your weekend, pick up a package or two to enjoy, share this as you care to and be well!

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Grown Meats

Looking at a recent poll showed that while Baby Boomers who lived the vegan lifestyle was at 2 % Generation X was at 5% and millennials were at 12%, proving that fewer and fewer Americans are consuming animal flesh, animal products, and by-products.

In addition to not eating animals vegans do not use leather for their shoes, jackets, purses, etc. nor do they use any soap, makeup, cleaning product, or item derived from or tested on animals or bugs including honey, wool, down, and silk, etc. It is most often from a compassionate standpoint, while for others it is for the health benefits or both.

As for what vegans eat, I would like to focus today’s blog on two straightforward unprocessed meat alternatives. Go to a place like Trader Joe’s and investigate all the faux meat options they have, it may surprise you. I want to cover two alternatives that you can prepare at home from its natural state and enjoy without too much effort.

Jackfruit is an amazing alternative, grown throughout India and Thailand and the trees grow large with a canopy full of fruit. The fruit itself can range in weight from 35 to 80 pounds. They can be purchased smaller and whole at an Asian market or in the can at those same markets, and they are beginning to carry it at regular grocery stores as well in the can. Ideally get it packed in water or brine. Drain water and slice up the fruit to behave much like a pulled meat and add to any sauce or recipe. Investigate the thousands of recipes online and enjoy!

Jackfruit tree, Opened fruit, fleshy pod with internal nut and BBQ stye

Jackfruit tree, Opened fruit, fleshy pod with internal nut and BBQ stye

Mushrooms are also a great alternative, and they can be portabellas, button mushrooms, and my new favorite is oyster mushrooms. They can be smoked and added to a BBQ sauce or sautéed and treated like meat in your favorite dish. From Indian food, BBQ, and Mexican food they’re my favorite meat replacement. Online find hundreds of recipes for a mushroom-based meal.

Oyster, portobello and button mushrooms

Oyster, portobello and button mushrooms


At the healthy grocery store, you will find dozens of options for alternatives made from processed soybeans like tofu and less processed soybeans making Tempe and from wheat gluten many types of Seitan are available and tasty. Do a Google search, and you will find a myriad of meat-free alternatives.

When I first wrote Nutritional Truths almost two years ago, I was still eating meat but knew the day would come when I would not. It has been over six months ago now since I gave up eating animals and I have not missed it a bit nor do I miss all the internal conflict that had been growing over the past couple years.
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I thank you for taking your time to drop in and maybe learn something new. Please subscribe, share as you may and Be Well!

Puppy Praise!

If you’re a puppy parent and go for drives just so your pooch may hang their head out the window joyfully then you should know this. No matter your style of parenting canines the following is certainly worth knowing.

It turns out that when we praise our pooches, it is the tone and not so much the words that impact them the most. A recent study proved how their brains respond to the tone and texture of our voice more so than the actual words spoken.

Quite simply, if you want your pooch to work their tail and feel the praise, then raise the tone of your voice while praising them and wear a smile. Dogs never say the wrong thing and are some of the best listeners I have ever met!

I have written several other blogs about how to best care for your pooch please take a look around. Christmas is fast approaching, and I hope you are looking forward to it and all it entails for you. Enjoy your weekend, share as you care to and Be Well!

Canine Spa

Canine Spa

Best Squash Soup Ever!

Sometimes things deserve to be re-blogged, and this very tasty recipe is one of them! With fall upon us and daylight savings coming to a close, pumpkins and squash are everywhere. A heavy fall crop, winter squash offers many variables, and I wanted to make sure you know how amazing it is not only in taste but also for your body.

Squashes history dates back over 10,000 years from an area between Guatemala and Mexico as a food source though originally it was just the seeds that were consumed as the flesh was thin and bitter. Christopher Columbus took them back to Europe where they began to cultivate them.

A couple of the greatest things about consuming winter squash is that it is full of antioxidants and is an anti-inflammatory food. Full of vitamins A, C, B6, Manganese, copper, potassium, B2, folate, K, Omega 3 fats, magnesium, and B3.

In addition to being a nutritional friend to our bodies winter squash also helps regulate blood sugar and insulin in addition to being an amazing source of fiber.

This is one of my favorite recipes that can be modified to fit your taste buds by just changing seasonings and it is such a hearty vegan recipe that you have to try it! Have an amazing weekend, share if you like, eat some squash soon and Be Well!

Autumn Hugs Hearty Squash Soup
• One large to medium butternut squash
• One acorn squash
• Two tablespoons coconut oil
• One white onion finely diced
• One teaspoon real salt
• One teaspoon white pepper
• One teaspoon ground nutmeg
• One teaspoon onion powder
• One teaspoon grounds ginger/garlic paste
• Seeds of 8 green and 4 black cardamom-ground
• 4 cups (1 large box) vegetable stock
• 2 cups soaked cashews (4 hours min)
• 2 cups of coconut water or water

Cut squashes in half, clean out seeds, brush flesh with coconut oil and sprinkle salt, pepper and nutmeg. Place face down on a sheet pan and bake in the oven for 60 minutes at 350. In a high-speed blender puree the soaked cashews and coconut water for several minutes, set aside. In a stock pot place remainder of coconut oil and onion, cook 5-7 minutes till translucent, then toss in other spices and ground cardamoms and allow to sizzle for up to a minute and then add vegetable stock.

Add cashew mix and scoop out and add the flesh of both squashes. Once complete use an immersion blender to break things down as smooth as you like it, but not completely. This recipe delivers a thick and hearty soup and unless you’re dead set on a perfectly smooth soup try it with the small chunks left in it. Once heated through ladle into bowls or mugs and top with freshly toasted pumpkin seeds and enjoy. This pot of soup serves several and if given an extra day for flavors to marry, all the better!
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Hope you enjoy the recipe and feel free to share, subscribe and Be Well!

New Butcher Shop opens to the applause of cows, pigs, sheep and chickens!

OK I’m not sure how those critters could actually clap but they certainly would if they could. For the very first time in America, a Vegan Butcher Shop is opening this weekend and is very likely the first of many. A brother and sister who started out selling their style of critter free meats and cheeses at the local Farmers Market a few years ago will be opening the Herbivorous Butcher tomorrow.

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While many folks become vegan from a point of compassion many more or now coming around to it as a way to better avoid cancer and heart disease. And better still folks who have lived their whole lives as committed carnivores are now trying meatless meals. Yes beans, seeds and veggies all have protein.

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No matter one’s reasoning, the ability to consume a meal that didn’t take thousands of gallons of water to produce and nothing had to die for it, just makes it more enjoyable. Remember we kill on average 100,000 animals every day in America for our consumption. Kind of crazy when you think about it but that’s been part of our culture since the beginning.

So Aubry and Kale (Yes that’s his name, Kale) Walch decided to upgrade from a 6-foot table at the local Farmers market to a storefront at 507 1st Ave NE in Minneapolis by successfully using Kickstarter to raise over $60k to make it happen! Now after months of building it out and lots of press the fun begins!

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Having already ordered their Vegan starter kit so we may try their various “meats” as soon as possible. Most of their meats main ingredient is vital wheat gluten, so if you’re avoiding gluten, then stick with their amazing cheeses made of soy milk and other wonderful things until their GF meat options make it to market.

I have read countless reviews of their products, and even the hardcore regular meat eaters enjoyed most everything they sampled! While, in healthful stores everywhere, there are many meatless options but to have a locally sourced and made a product with helpful information, etc. is a gift to Minneapolis and the world!

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I’m excited for them as they further their commitment to cruelty-free nourishment! You can find them on Facebook, and their website is at http://www.theherbivorousbutcher.com. Feel free to share with everyone, may your weekend be a wonderful one and Be Well!