Thursday, January 31, 2013

MUST SEE: No Flouridation-Without Representation



Dental flouridosis is an adverse health effect...NOT a cosmetic effect. Find out why and more, in this factual and concise film that makes you think.

American Biotech Labs Nano-Silver for Good Health!

We here at The Maui Vegetarian have been long time fans of ABL's Nano-Silver products. Their patented process of Silversol products have shown beneficial to us and to a wide variety of folks who we've recommended it to. Now, the word has finally gone mainstream and many more are finding out how it's, what I believe, an essential part of good health. Check out this article, then head over to www.themauivegetarian.com for more information on how we like to use this fantastic product.

American Biotech Labs, LLC - Silver Goes Mainstream
PR Newswire

SALT LAKE CITY, UT, Jan. 28, 2013

SALT LAKE CITY, UT, Jan. 28, 2013 /PRNewswire/ - American Biotech Labs (ABL) announced today that they have sold more than 10 million units of product containing their revolutionary Nano-silver technology.

"We are proud that people throughout the world have recognized that our patented SilverSol Technology® can make a significant difference in their lives by supporting their immune system," said Keith Moeller, Managing Director. "It has long been our company goal to help families everywhere with our SilverSol® products, and we feel that 10 million units sold to date is an important milestone towards reaching that goal."

"For thousands of years silver has been used for its amazing medicinal properties, but traditional colloidal-type ionic supplements have had some limited negative side effects," added Moeller. "Because of our new SilverSol Technology®, the use of silver as an important immune system support has finally been accepted by both the medical community and the general public."

Recently, what is believed to be the first ever, double-blind, IRB Board controlled, human ingestion study on Nano-silver has been completed on ABL's silver products at a major university. That study is currently in peer review prior to public release.

ABL's SilverSol Technology® is available from healthcare professionals and in quality health food stores nationwide, in both cosmetic topical gels and nutritional supplements. Some of the best-known labels are the Silver Biotics® liquid, ASAP 365™ Silver Gel (a clear topical silver hydrogel), and ASAP HCP™ Health Max.

About American Biotech Labs

Based in Alpine, Utah, American Biotech Labs was formed in 1998 to research and develop a Nano-silver technology that could be easily assimilated and used topically. ABL has committed millions of dollars to research and development of innovative, new Nano-silver products, using this revolutionary technology to improve the health and lives of people throughout the world.

SOURCE American Biotech Labs, LLC

Monday, January 28, 2013

Dish It Up: Golden Chanterelle in Saffron Cream Sauce

Fall and spring are favorite times of the year in the Pacific Northwest for people like Chef Brian. Mushroom hunting has its similarities to his old ocean diving days where he had to use his "tako eye" to spot those camouflaged octopus hiding in rock and crevices. For those of you who don't know, "tako" is the Japanese word for octopus and this term is the common usage for the locals in Hawaii. However, when we say "tako eye," it means someone is very good at spotting out hard to find items. Anyway, it's a favorite delicacy there, enjoyed flour-coated and fried, or sliced thin and dried. Of course, this IS a vegan blog, so I could get railed for speaking such things here, but much of our background is made up of the things we knew before going plant-based and ethical. So sometimes that's what we draw upon. Back to the mushrooms...

There are several varieties of the Chanterelle in the Pacific NW. Chef Brian's favorite and the more abundant variety is the golden Chanterelle. They are normally found in second growth pine forests and often are hiding beneath a blanket of pine needles and fallen leaves. Now you know why "tako eye" comes in handy! ;-) Golden Chanterelles, or "Channies" as Chef Brian likes to call them, are golden to orange-colored, have a slightly bold, fragrant scent to them made all the stronger with cooking. They are fleshy, and pardon the term, even meaty. They make vegan cooks pass the par of common, all the way to gourmet. So if you come across some of these, don't hesitate to try them and expand your culinary repertoire. As with all wild mushrooms, the warning must be given to NEVER eat any unless positively identified. So you better make sure.


Freshly harvested Chanterelle mushrooms. They must be cleaned well by brushing off the debris. We like using a 1" clean paintbrush. Rinse them only before cooking, never rinse before storing.


Sliced Chanterelle in the iron wok, ready for cooking.


Featured Recipe: Golden Chanterelle in Saffron Cream Sauce

1 lb. fresh Chanterelle mushrooms; cleaned, rinsed and sliced
2 Tbsp. pure olive oil

5 cloves garlic, fine chopped
2 large shallots, thin slice

1/2 cup raw cashews, rinse and drain
1/2 cup filtered water

pinch of saffron threads
1/4 cup water or almond milk

sea salt, to taste


Place saffron threads in water or almond milk and soak. Set aside.

Heat a skillet to medium low heat. Add the mushrooms to the pan. The mushrooms will release its liquid as it is heated. Stir often to prevent charring while allowing the liquid to dissipate.

While the mushrooms are cooking off, place cashews and water in a high-speed blender; processing until very smooth. If you do not have a high-speed blender, then soak the cashews beforehand to soften. This makes blending easier. Set aside the mixture.

Once all the water is removed from mushrooms, place them into a dish. To the same pan, bring it to heat again and add the olive oil, garlic and shallots;saute until golden brown. Add the mushrooms back into the pan, reducing the heat to low. Gradually pour the cashew milk in and then the saffron along with the soaking water to the pan while stirring. The mixture will thicken slightly.

When it is to the desired thickness, reduce the heat to a low simmer. Adjust your flavor with the sea salt, bringing to au sec. If desired, stir in a splash of lemon juice or brown rice vinegar just before serving. Garnish with chopped parsley...and enjoy!






Wednesday, January 2, 2013

Melissa's Ingredient Challenge: Guest Chef

http://www.melissas.com/Melissas-Magazine/2013/January/Guest-Chef/Ingredient-Challenge-Blackeyed-Peas-Plantain-Banana-Butternut-Squash-Mandarins.aspx

Here's the article as promised featuring Chef Brian as guest chef on Melissa's Magazine. The featured ingredients were: blackeyed peas, plantain, and squash.

May you be blessed in this New Year and beyond!