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.
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