All communications will be directed to the new website with a cleaner look and less confusion. Thanks for your patience and sorry it took me so long to get to!
Click here to go to TruVeg.net
Sunday, August 24, 2014
Saturday, January 11, 2014
TruVeg: New Location, Hours of Operation
Please note our schedule for the upcoming month...
TruVeg will be CLOSED on Labor Day weekend... We will be back to normal hours on Tuesday, September 2nd
Thanks for your patience and understanding.
Cooking Class is coming up...click on Upcoming Events tab above.
Normal Business Hours:
Sunday 10am-6pm
Mon-Thurs 10 am-8pm
Friday 10am-2pm
Saturday Closed
Visit us at the Eugene Family YMCA 2055 Patterson Street, Eugene, OR 97405. Parking is in the YMCA lot, along the street curb, or in the South Eugene High School parking lot across the street from the Y. Membership is NOT required to visit the cafe.
To see our current menu, Click here.
Dine-in or Take-out.
We look forward to seeing you, aloha!
TruVeg will be CLOSED on Labor Day weekend... We will be back to normal hours on Tuesday, September 2nd
Thanks for your patience and understanding.
Cooking Class is coming up...click on Upcoming Events tab above.
Normal Business Hours:
Sunday 10am-6pm
Mon-Thurs 10 am-8pm
Friday 10am-2pm
Saturday Closed
Visit us at the Eugene Family YMCA 2055 Patterson Street, Eugene, OR 97405. Parking is in the YMCA lot, along the street curb, or in the South Eugene High School parking lot across the street from the Y. Membership is NOT required to visit the cafe.
To see our current menu, Click here.
Dine-in or Take-out.
We look forward to seeing you, aloha!
Wednesday, June 19, 2013
Thursday, April 18, 2013
Welcome to TruVeg
About our Food...
We prepare natural and wholesome food without chemicals, additives, preservatives or other junk. Food the way it's supposed to be. Why? Because we care about our health and yours.
All of the foods on our menu are 100% vegan and cruelty-free, free from many of the 8 most common allergens including gluten. We also serve live, raw plant meals & desserts that you will enjoy and benefit from for your health.
All ingredients & products used in our food preparation are carefully selected for high quality and purity. We use pure olive, grapeseed, sesame, and coconut oils, and unrefined sweeteners such as agave and raw cane sugar, as an example.
It is our moral imperative to use Organic, locally grown or made, and eco-farmed produce and products as much as is available and affordable. Most times, if not available or affordable then you won't see it on the menu.
We take our stand against GMO's (genetically modified so-called "foods") by voting with our dollars and purchasing from reputable sources.
Even our take-out food containers reflect our philosphy. Compostable, biodegradable packaging results in a more sustainable way to do business.
Although we do all this (because we are people who care about you and your health, the animals, and our environment), we still try to keep prices as low as possible so that you can enjoy satisfying, creatively tasty plant-based meals that reflect our island roots of diversity.
See post below for menu and location. We look forward to seeing you.
We prepare natural and wholesome food without chemicals, additives, preservatives or other junk. Food the way it's supposed to be. Why? Because we care about our health and yours.
All of the foods on our menu are 100% vegan and cruelty-free, free from many of the 8 most common allergens including gluten. We also serve live, raw plant meals & desserts that you will enjoy and benefit from for your health.
All ingredients & products used in our food preparation are carefully selected for high quality and purity. We use pure olive, grapeseed, sesame, and coconut oils, and unrefined sweeteners such as agave and raw cane sugar, as an example.
It is our moral imperative to use Organic, locally grown or made, and eco-farmed produce and products as much as is available and affordable. Most times, if not available or affordable then you won't see it on the menu.
We take our stand against GMO's (genetically modified so-called "foods") by voting with our dollars and purchasing from reputable sources.
Even our take-out food containers reflect our philosphy. Compostable, biodegradable packaging results in a more sustainable way to do business.
Although we do all this (because we are people who care about you and your health, the animals, and our environment), we still try to keep prices as low as possible so that you can enjoy satisfying, creatively tasty plant-based meals that reflect our island roots of diversity.
See post below for menu and location. We look forward to seeing you.
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
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!
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!
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!
Tuesday, November 6, 2012
The Maui Vegetarian...Chopped!
Chef Brian and I decided to do our own, private and untelevised segment of Chopped. Well, let me back up a little bit...Chef Brian was recently asked to be a guest chef for Melissa's Produce Company. He was asked to use certain seasonal ingredients as the main attraction in order to create his own dish. I won't tell you what those secret ingredients are-you can guess for now. I will be posting the link to the Guest Chef article when it comes out next month.
So that brings us to the fun part. Because after all, I wanted to get involved too! So here I will feature my dish--Again, you'll have to wait to see Chef Brian's dish--and I have no doubt that you will love it, so just be patient and enjoy this one for now. Try out my recipe and see how you like it. Check out www.melissas.com to find the best produce. Enjoy!
Grilled Quinoa Steak with Tangerine Chile Lime Glaze
Blackeyed Pea, Plantain and Collard Ragout
Twice-Baked Butternut Squash and Okinawan Sweet Potato
Plantain Chips for garnish
4 Servings
Twice-Baked Butternut Squash and Okinawan Sweet Potato
1 medium Okinawan Sweet Potato
2 tsp. olive oil
1 tsp. sea salt
1 lb. Butternut Squash, cut in half and remove seeds and membrane
¼ tsp. ground nutmeg
1/8 tsp. sea salt
¼ tsp. garlic powder
¼ tsp. onion powder
2 tsp. olive oil
¾ tsp. fresh ginger, grated
Rinse sweet potato and butternut squash. Place on a baking sheet and bake at 425 degrees for 40-50 minutes or until pierced easily with a knife. Let cool; remove skins by peeling.
For the Okinawan sweet potato: mash the potato with the olive oil and salt using a mixer or by hand until well incorporated and smooth. Set aside.
For the Butternut Squash: mash the squash with remaining ingredients until well incorporated and smooth.
Using a piping bag with large star tip, spoon in both the sweet potato and squash side by side. Twist end and pipe onto baking sheet. Bake at 500 degrees for 5 minutes; until tips are browned. Remove and plate.
Quinoa Steaks
¾ cup quinoa
½ small onion, diced fine
1 tsp. sea salt
1 tsp. dulse flakes
1 ½ cups water
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and cover, allowing to simmer for 30 minutes until soft and fluffy and all liquid is absorbed.
Transfer to a food processor fitted with a S-blade. Process until smooth and mixture forms one mass. Allow to cool enough to handle. Divide into four pieces and form into patties ½” thick. Lightly coat with olive oil and grill until marks appear. Set aside.
Caramelized Tangerine Chile Lime Glaze
8 tangerines, juiced
2 limes, juiced
¼ cup agave nectar
1 tsp. pico de gallo seasoning
Place tangerine and lime juice in a small sauce pan. Bring to a low boil and allow to simmer until reduced to half. Continue to simmer until it caramelizes (when brown color appears). The consistency should be a thick syrup. Remove from heat and add the agave and pico de gallo seasoning. If flavor is not sweet enough, add more agave.
Black-eyed Pea, Plantain & Collard Ragout
3 Tbsp. macadamia nut oil, divided
1 clove garlic, minced
2 shallots, diced
1 green plantain, diced ¼”
1 cup cooked black-eyed peas
1 collard leaf, chopped
½ tsp. marjoram
1 cup vegetable stock
½-1 tsp. salt
Heat half of the oil in a sauté pan. Add the plantain and brown. Remove to a dish and set aside.
Heat the remaining oil in the same sauté pan and add the garlic and shallots. Stir frequently until softened. Add back in the plantain. Then add the black-eyed peas, marjoram, and vegetable stock. Stir to combine and reduce heat to a gentle simmer. Add salt to taste. Simmer until liquid is nearly absorbed and plantain is cooked through.
Plantain Chips for garnish
Slice plantain on the bias thin. Fry in hot oil until browned, both sides. Remove and salt.
So that brings us to the fun part. Because after all, I wanted to get involved too! So here I will feature my dish--Again, you'll have to wait to see Chef Brian's dish--and I have no doubt that you will love it, so just be patient and enjoy this one for now. Try out my recipe and see how you like it. Check out www.melissas.com to find the best produce. Enjoy!
Grilled Quinoa Steak with Tangerine Chile Lime Glaze
Blackeyed Pea, Plantain and Collard Ragout
Twice-Baked Butternut Squash and Okinawan Sweet Potato
Plantain Chips for garnish
4 Servings
Twice-Baked Butternut Squash and Okinawan Sweet Potato
1 medium Okinawan Sweet Potato
2 tsp. olive oil
1 tsp. sea salt
1 lb. Butternut Squash, cut in half and remove seeds and membrane
¼ tsp. ground nutmeg
1/8 tsp. sea salt
¼ tsp. garlic powder
¼ tsp. onion powder
2 tsp. olive oil
¾ tsp. fresh ginger, grated
Rinse sweet potato and butternut squash. Place on a baking sheet and bake at 425 degrees for 40-50 minutes or until pierced easily with a knife. Let cool; remove skins by peeling.
For the Okinawan sweet potato: mash the potato with the olive oil and salt using a mixer or by hand until well incorporated and smooth. Set aside.
For the Butternut Squash: mash the squash with remaining ingredients until well incorporated and smooth.
Using a piping bag with large star tip, spoon in both the sweet potato and squash side by side. Twist end and pipe onto baking sheet. Bake at 500 degrees for 5 minutes; until tips are browned. Remove and plate.
Quinoa Steaks
¾ cup quinoa
½ small onion, diced fine
1 tsp. sea salt
1 tsp. dulse flakes
1 ½ cups water
Combine all ingredients in a saucepan and bring to a boil. Reduce heat and cover, allowing to simmer for 30 minutes until soft and fluffy and all liquid is absorbed.
Transfer to a food processor fitted with a S-blade. Process until smooth and mixture forms one mass. Allow to cool enough to handle. Divide into four pieces and form into patties ½” thick. Lightly coat with olive oil and grill until marks appear. Set aside.
Caramelized Tangerine Chile Lime Glaze
8 tangerines, juiced
2 limes, juiced
¼ cup agave nectar
1 tsp. pico de gallo seasoning
Place tangerine and lime juice in a small sauce pan. Bring to a low boil and allow to simmer until reduced to half. Continue to simmer until it caramelizes (when brown color appears). The consistency should be a thick syrup. Remove from heat and add the agave and pico de gallo seasoning. If flavor is not sweet enough, add more agave.
Black-eyed Pea, Plantain & Collard Ragout
3 Tbsp. macadamia nut oil, divided
1 clove garlic, minced
2 shallots, diced
1 green plantain, diced ¼”
1 cup cooked black-eyed peas
1 collard leaf, chopped
½ tsp. marjoram
1 cup vegetable stock
½-1 tsp. salt
Heat half of the oil in a sauté pan. Add the plantain and brown. Remove to a dish and set aside.
Heat the remaining oil in the same sauté pan and add the garlic and shallots. Stir frequently until softened. Add back in the plantain. Then add the black-eyed peas, marjoram, and vegetable stock. Stir to combine and reduce heat to a gentle simmer. Add salt to taste. Simmer until liquid is nearly absorbed and plantain is cooked through.
Plantain Chips for garnish
Slice plantain on the bias thin. Fry in hot oil until browned, both sides. Remove and salt.
Tuesday, March 27, 2012
What To Do When You're On A Cleanse
I'm on day three of a ten-day detoxification cleanse. This cleanse involves fasting for as many days as possible, and eating raw, live foods if you can't fast the entire time. It also involves taking a series of fresh fruit and vegetable juices, herb drinks, herb tinctures, poultice drinks, and a few other concoctions to facilitate the cleansing process along with treatments such as coffee enemas, salt scrubs, hyperthermic baths and such. Well, feeling pretty good so far. I stay on a schedule to make sure I get all the drinks in, it's a pretty busy day for me when I'm doing this cleanse each season.
I still have to cook meals for my family. The first couple of days are a little hard getting into the routine with my schedule and still having to take care of my family's needs, and the natural inclination is to want to EAT!. But I can't help it, when I'm on a fast, that's when I tend to go ballistic in the kitchen and cook up a storm. I try hard to make sure my little one is happy, but she has discriminating tastes and is most happy when I am cooking up gourmet meals for her.
This morning, I made her gluten free, vegan crepes with apple compote and drizzled with cinnamon maple cream. She was quite happy. For lunch, she is now dining on ravioli(see photo). The filling is sauteed onion, garlic, spinach and mushrooms; then pulsed in a food processor. I made a simple pasta dough using brown rice flour, white rice flour, potato starch, and arrowroot flour, salt, olive oil, and water. She enjoyed helping me to make the ravioli.
Spinach and Mushroom Duxelle Ravioli with Homemade Marinara, Balsamic-Glazed Sauteed Kale and Swiss Chard with Fried Garlic pieces and garnished with fresh parsley
Well, hope that you are planning on doing your cleanse soon, and that you will find that whatever you set your mind to, it CAN be accomplished. Sometimes our most mundane and day-to-day tasks are the ones that get in the way of really taking care of ourselves and our families. Be in good health!
I still have to cook meals for my family. The first couple of days are a little hard getting into the routine with my schedule and still having to take care of my family's needs, and the natural inclination is to want to EAT!. But I can't help it, when I'm on a fast, that's when I tend to go ballistic in the kitchen and cook up a storm. I try hard to make sure my little one is happy, but she has discriminating tastes and is most happy when I am cooking up gourmet meals for her.
This morning, I made her gluten free, vegan crepes with apple compote and drizzled with cinnamon maple cream. She was quite happy. For lunch, she is now dining on ravioli(see photo). The filling is sauteed onion, garlic, spinach and mushrooms; then pulsed in a food processor. I made a simple pasta dough using brown rice flour, white rice flour, potato starch, and arrowroot flour, salt, olive oil, and water. She enjoyed helping me to make the ravioli.
Spinach and Mushroom Duxelle Ravioli with Homemade Marinara, Balsamic-Glazed Sauteed Kale and Swiss Chard with Fried Garlic pieces and garnished with fresh parsley
Well, hope that you are planning on doing your cleanse soon, and that you will find that whatever you set your mind to, it CAN be accomplished. Sometimes our most mundane and day-to-day tasks are the ones that get in the way of really taking care of ourselves and our families. Be in good health!
Sunday, March 25, 2012
Modern Manna Health Crusade 2012
Get ready! The Modern Manna Health Crusade 2012 is coming up June 15-17. It will be a weekend packed with good information you can use to empower yourself with knowledge and create phenomenal health in your life.
Visit: www.modernmanna.org for more information.
Camping is free. No admission charge. Located at the Lodi Grape Festival grounds.
Vegan meals provided by The Maui Vegetarian (us!) at $7 for a meal. This year we'll also provide a limited number of LIVE meals at $10 per plate.
This event is one you won't want to miss, so mark your calendar.
Visit: www.modernmanna.org for more information.
Visit: www.modernmanna.org for more information.
Camping is free. No admission charge. Located at the Lodi Grape Festival grounds.
Vegan meals provided by The Maui Vegetarian (us!) at $7 for a meal. This year we'll also provide a limited number of LIVE meals at $10 per plate.
This event is one you won't want to miss, so mark your calendar.
Visit: www.modernmanna.org for more information.
Thursday, June 30, 2011
Monday, June 27, 2011
This Soap I Like
Just wanted to let you readers know about a very basic and essential product that every body needs...TrueBody produces two no-nonsense soaps. One is a body soap that has just five ingredients! The other is a facial soap, super gentle and mild with a few more added natural emmoliants for extra skin softening. Found out about this soap when we attended the last Natural Products Expo in Los Angeles, the largest trade show event featuring thousands of familiar and the latest, new products for everything in the natural products industry. We grabbed a few samples of this fabulous soap and now that we're down to the last bar, I have to track down where to get some more. And yes, it's great for the whole family. Anyway, check it out for yourself at www.truebodyproducts.com. I'm requesting it at our local store.
The skin is the largest organ of our bodies. Not only does it serve to protect us against environmental elements and excretes toxins through the fine pores for elimination, but it also can absorb things. Be careful about what you use on your skin. Those lotions, perfumes, deodorants, cosmetics and such, may have ingredients that could do you more harm than good. (Remember, simple is better in this case as well). Beware of chemical ingredients and products that can plug up the pores of your skin and build up toxins in your blood and organs. Also, keep the pores open and clean by using good cleansers such as the soap I have recommended above. I'm not paid or compensated in any way to endorse any products (except our cookbooks!). Instead, I find it important to help YOU be aware of things that could interfere with your good health.
Beloved I wish that thou mayest prosper and be in good health, even as thy soul prospereth. III John 2
HEALTH TIP OF THE WEEK
You can make a powerful natural antibiotic called Russian Penicillin using the following recipe. Put a 1/2 gallon of water in pot, add 1 grapefruit, peeled (use a potato peeler) exposing white skin that is high in bioflavonoids. Slice the grapefruit like you would a pie. Add 1 full bulb of garlic. Smash the cloves with the side of lg. knife. You don't have to peel the garlic, just smash each clove. Add garlic to pot & bring to boil, cover, & simmer for 20 minutes. Strain and drink 6 oz. 3 X day. A strong natural antibiotic that can kill about anything but the good bacteria.
Courtesy Modern Manna. See Elijah Prophecy #108 e-newsletter at www.modernmanna.org
Courtesy Modern Manna. See Elijah Prophecy #108 e-newsletter at www.modernmanna.org
Thursday, June 23, 2011
Modern Manna Health & Healing Crusade 2011
Another great event has come and gone...but the memories are not soon to be forgotten.
The Maui Vegetarian just got back from this inspiring event with photos to share. If you didn't make it there, plan for next year. The speakers were great, inspiring their listeners to better health through improved lifestyle. If you are interested in obtaining a DVD or CD copy of any of the speakers, visit WWW.MODERNMANNA.ORG to order. As for us, we dished up good food to the guests but cannot take credit for all the hard work. Special thanks go to Ruth, Cathy, Mike, Marv, Paula, Casey, Frank, the Vierra girls, Jonathan, and to everyone who volunteered some of their time to working the kitchen and serving lines. Now for photos...
Chef Brian and Rhonda, a friend from the islands.
Mia will always serve up those delicious smoothies and juices with a big smile!
You'll never meet anyone get as excited about doing dishes as Frank.
What kind of party is going on here?
Wow Lauren, that's a lot of salsa!
Marv and Paula--you guys are great!
These kids worked hard at the smoothie bar.
Chris and others on the serving line. Who knew hairnets could be so fashionable?
Gi! You are so busted!
This is a funny picture. What is Ruth pointing to and laughing at?
So now let me ask you, who in their right mind would want to miss all this fun?! See you there next year!!!
The Maui Vegetarian just got back from this inspiring event with photos to share. If you didn't make it there, plan for next year. The speakers were great, inspiring their listeners to better health through improved lifestyle. If you are interested in obtaining a DVD or CD copy of any of the speakers, visit WWW.MODERNMANNA.ORG to order. As for us, we dished up good food to the guests but cannot take credit for all the hard work. Special thanks go to Ruth, Cathy, Mike, Marv, Paula, Casey, Frank, the Vierra girls, Jonathan, and to everyone who volunteered some of their time to working the kitchen and serving lines. Now for photos...
Chef Brian and Rhonda, a friend from the islands.
Mia will always serve up those delicious smoothies and juices with a big smile!
You'll never meet anyone get as excited about doing dishes as Frank.
What kind of party is going on here?
Wow Lauren, that's a lot of salsa!
Marv and Paula--you guys are great!
These kids worked hard at the smoothie bar.
Chris and others on the serving line. Who knew hairnets could be so fashionable?
Gi! You are so busted!
This is a funny picture. What is Ruth pointing to and laughing at?
So now let me ask you, who in their right mind would want to miss all this fun?! See you there next year!!!
Portobello Sandwich
Check this out! Getting creative in the kitchen has its rewards. Chef Brian thinly sliced roasted garlic herb seasoned portobello and placed it atop our homemade gluten-free bread with a little Vegenaise, tomato slices and shredded lettuce. I'm sure you can do one better by adding some other ingredients or varying the dressing. It was delicious and so satisfying! Nothing like vegan steak!
Garlic Herb Roasted Portobello
Fresh Portobello, one medium size per person
1 Tbsp. minced fresh garlic
1 Tbsp. fresh herbs(rosemary, basil, thyme, oregano) or use 1 tsp. dried herbs like Italian Seasoning
1 Tbsp. olive oil
1/4 tsp. sea salt, or to taste
Rinse portobello and pat dry with clean paper towel. Mix remaining ingredients and then use your fingers to gently rub the marinade on the top and bottom of mushroom. Sprinkle more salt if needed. Place on a sheet pan and roast at 450 degrees until oil is bubbling and mushroom has darkened in color. Mushroom should be tender. Slice on the bias thinly and garnish, or serve as a vegan steak. Enjoy!
Sunday, April 24, 2011
Sunday Brunch...
Our Chef Daddy sometimes makes us a hearty brunch. Organic corn tortillas fried in a pan and filled with seasoned pinto beans, caramelized onions and garlic, roasted red bell pepper, fresh cilantro leaves, and a splash of hot sauce. On the side we have roasted Crimini mushrooms, roasted aparagus, and roasted grape tomatoes. Potato wedges round out the deal. The nice thing about this meal is that we always keep these staple on hand, and it's easy to throw in other things we might have in the fridge or pantry. It makes for a nice, satisfying meal.
Wednesday, April 6, 2011
When Life Gives You Kale...Make Kale Chips!
With the cold weather winding down and spring just peeking around the corner, we found ourselves with an abundance of fresh, organic kale from our fabulous friends over at Big Lick Farm in Myrtle Creek. Just wanted to share with you a small briefing of how I set about keeping all this lovely kale from going bad and not having to eat kale day in and day out. I turned it into Cheezy Kale Chips, and if you try this recipe out, you'll find it is a delicious way to enjoy them.
In a blender, combine and blend until creamy:
1 cup raw cashews; soaked for at least two hours then drained and rinsed
1 organic red bell pepper; stem, seeds and inner membrane removed, then cut in chunks
2 Tbsp. fresh organic lemon juice
1/2 tsp. agave, opt.
1 Tbsp. nutritional yeast
1/2 tsp. Celtic sea salt
Place about 1/2 of the sauce mixture into a large bowl. Add to the bowl clean, rinsed and torn curly kale leaves with the stem removed. Gently massage the cream onto the leaves, coating each piece. You will want a light layer on the leaves, too much cream will overpower the flavor and it will take much longer to dehydrate. Repeat with remaining kale and sauce.
Lay the kale onto the flexible sheets of the dehydrator trays. Spread it out as much as possible. Don't worry if it's piled on a little, you'll be able to separate them when they've dried out some.
Dehydrate at 105 degrees for about 4 1/2 hours or so. Check to see that they have dried out sufficiently to separate easily and replace them to the screen. Dehydrate another 4 1/2 hours more. Check for crunchiness and no bit of moisture. Dehydrate as long as is needed to achieve this texture.
If you are familiar with dehydrating foods, you know that once done, they have a tendency to become limp or stale when exposed to the air. It helps to preserve the quality by packing them in thick plastic pouches such as the ones for vacuum-sealing. Also place an oxygen absorber packet if you really want these to last. However, they are so good, they may not last very long anyway! Enjoy!
In a blender, combine and blend until creamy:
1 cup raw cashews; soaked for at least two hours then drained and rinsed
1 organic red bell pepper; stem, seeds and inner membrane removed, then cut in chunks
2 Tbsp. fresh organic lemon juice
1/2 tsp. agave, opt.
1 Tbsp. nutritional yeast
1/2 tsp. Celtic sea salt
Place about 1/2 of the sauce mixture into a large bowl. Add to the bowl clean, rinsed and torn curly kale leaves with the stem removed. Gently massage the cream onto the leaves, coating each piece. You will want a light layer on the leaves, too much cream will overpower the flavor and it will take much longer to dehydrate. Repeat with remaining kale and sauce.
Lay the kale onto the flexible sheets of the dehydrator trays. Spread it out as much as possible. Don't worry if it's piled on a little, you'll be able to separate them when they've dried out some.
Dehydrate at 105 degrees for about 4 1/2 hours or so. Check to see that they have dried out sufficiently to separate easily and replace them to the screen. Dehydrate another 4 1/2 hours more. Check for crunchiness and no bit of moisture. Dehydrate as long as is needed to achieve this texture.
If you are familiar with dehydrating foods, you know that once done, they have a tendency to become limp or stale when exposed to the air. It helps to preserve the quality by packing them in thick plastic pouches such as the ones for vacuum-sealing. Also place an oxygen absorber packet if you really want these to last. However, they are so good, they may not last very long anyway! Enjoy!
Monday, April 4, 2011
Nutritional Yeast: Friend or Foe?
Nutritional Yeast
Yeast is considered by many to be one of the most valuable nutrients available. It is a complete protein and contains more protein than meat. Yeast is an excellent source of B-vitamins including B-12 and it contains the glucose tolerance factor that has been reported to help in the regulation of blood sugar. It is a single-celled fungi present in the air around us and on fruits and grains - it converts various types of sugar to alcohol. The earliest recorded use was in 1550 BC in Egypt. But it is only during the last few decades that the outstanding health benefits of nutritional yeast have been researched.
Nutritional yeast is grown on mineral enriched molasses and used as a food ingredient. At the end of the growth period, the culture is pasteurized to kill the yeast. Live yeast is very different because it continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply.
Nutritional yeast contains 18 amino acids (forming the complete proten) and 15 minerals. Being rich in the B-complex vitamins, it is vital in many ways and particularly good for stress reduction. The B-complex vitamins help make nutritional yeast such a valuable supplement, especially to the vegetarian. It is one of the rare vegetarian sources of B12. One element of yeast is the trace mineral chromium, also known as the Glucose Tolerance Factor (GTF). This is necessary to regulate blood sugar and is important for diabetics and people with a tendency toward low blood sugar.
Information taken from Wholefood Farmacy. For information on ordering any of their great products, visit my webpage at: www.crystals.wholefoodfarmacy.org.
Yeast is considered by many to be one of the most valuable nutrients available. It is a complete protein and contains more protein than meat. Yeast is an excellent source of B-vitamins including B-12 and it contains the glucose tolerance factor that has been reported to help in the regulation of blood sugar. It is a single-celled fungi present in the air around us and on fruits and grains - it converts various types of sugar to alcohol. The earliest recorded use was in 1550 BC in Egypt. But it is only during the last few decades that the outstanding health benefits of nutritional yeast have been researched.
Nutritional yeast is grown on mineral enriched molasses and used as a food ingredient. At the end of the growth period, the culture is pasteurized to kill the yeast. Live yeast is very different because it continues to grow in the intestine and actually uses up the vitamin B in the body instead of replenishing the supply.
Nutritional yeast contains 18 amino acids (forming the complete proten) and 15 minerals. Being rich in the B-complex vitamins, it is vital in many ways and particularly good for stress reduction. The B-complex vitamins help make nutritional yeast such a valuable supplement, especially to the vegetarian. It is one of the rare vegetarian sources of B12. One element of yeast is the trace mineral chromium, also known as the Glucose Tolerance Factor (GTF). This is necessary to regulate blood sugar and is important for diabetics and people with a tendency toward low blood sugar.
Information taken from Wholefood Farmacy. For information on ordering any of their great products, visit my webpage at: www.crystals.wholefoodfarmacy.org.
Monday, March 28, 2011
Earth Alert!
Tensions rise as we West Coast North Americans are waking up to the fact that what is happening half-way across the world can affect us. I'm talking about the radiation fall-out that is a result of the March 11 earthquake/tsunami that happenened in Japan, badly damaging nuclear reactors at the power plant. As of today's date, readings across North America from Portland, Oregon to Massachusetts are finding low levels of radiation.
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Now more than ever we need to be responsible for our own health and the health of our families. We at The Maui Vegetarian have always encouraged a healthy lifestyle through obedience to God's eight laws of health to be the most fit in mind, body and spirit. The signs of the times are ever-indicating that the approach of our Savior's footsteps are very near and it is more important than ever to practice and be prepared for the increasing difficulties ahead.
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Check out this article on how you can protect yourself NATURALLY from radiation fall-out. http://www.activistpost.com/2011/03/3-ways-to-protect-yourself-from.html
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Now more than ever we need to be responsible for our own health and the health of our families. We at The Maui Vegetarian have always encouraged a healthy lifestyle through obedience to God's eight laws of health to be the most fit in mind, body and spirit. The signs of the times are ever-indicating that the approach of our Savior's footsteps are very near and it is more important than ever to practice and be prepared for the increasing difficulties ahead.
-
Check out this article on how you can protect yourself NATURALLY from radiation fall-out. http://www.activistpost.com/2011/03/3-ways-to-protect-yourself-from.html
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