Japanese New Year 2012: Ozoni

Happy New Year!  Time for ozoni!!! Zoom in on the brown rice mochi :D

In light of macrobiotics, I decided to pay tribute to Japanese New Year!!!  Known as shogatsu or oshogatsu, this is the most important holiday in Japan. Most businesses shut down from January 1 to January 3, and families typically gather to spend the days together.


On New Year's day osechi ceremonial foods are served, which are an assortment of small dishes in stacked bento boxes. Instead of preparing a full on osechi-ryu, I decided to prepare a Japanese soup called ozoni.   This is usually served alongside the osechi and contains mochi rice cakes.  Meaning is tied to the shape of the mochi being either square or round: a round shape portrays a precious mirror from ancient times that has no sharp corners where everything goes smooth like the rounded lines, and a square shape symbolizes its sharp corners beating enemies or bad luck. This dish gives strength, increases energy, and strengthens the blood generally or for conditions such as anemia, mental conditions, nervous conditions, and spinal cord disorders.


Ozoni


1 block brown rice mochi
1/2 cup peeled and chopped kabocha squash
1/4 tsp miso diluted in some water
Broccoli
Lotus Root sliced
Gobo/Burdock sliced
Carrots cut into chunks
Daikon cut into chunks
Chopped Bok Choy
Napa/Chinese Cabbage/kale

1. Cut the block of mochi in half and pan fry without oil until it puffs up.  Brown on both sides.  You may add a few drops of shoyu on each side if desired.
2. Boil kabocha squash until soft then puree in blender with some water until smooth and slightly watery.
3. Boil the carrots, daikon, burdock, lotus root and broccoli in 2 -3 cups of water until cooked and soft.  Turn down heat to a simmer and add bok choy and other leafy greens.  Simmer for 3-5 mins.
4. Add pureed kabocha slowly and just enough until you get your desired consistency.  Add diluted miso and simmer for 3 mins.  Do not boil.
5. To serve place pan fried mochi in bowl and pour veggie soup over the mochi.  Eat immediately.

This is the mochi brand that I love to use.  There are several brands to choose from, just make sure it is brown rice with no added ingredients.  When eating mochi be sure to take small bites and chew thoroughly.  

Macrobiotic Christmas Dinner 2011

I am so grateful to be spending Christmas back home on Guam with my family.  Guam is a day ahead so we celebrated Christmas tonight!  Here's some pictures of my macro Christmas dinner that I planned a menu for a few days ago.  Unfortunately I was unable to find corn on the cob anywhere on island :(  So I substituted with some hijiki made with carrots and onions, and some stewed kabocha squash.  My dad was a trooper and ate the same macro plate as me, he loved it and totally cleaned his plate :D  Merry Christmas everyone!!!

Yummy lentil loaf baking in the oven.  It was so delicious with so much flavor!

Couscous cake with kuzu stewed pear topping.  Sprinkled a bit of cinnamon on top ;)

Hope you all had a wonderful Christmas!  I can't wait to try more recipes next year ;)  Oh and I came across this very clever alternative to a Christmas tree.  I so need to give this a go one year:

The Holiday Game Plan

If this is your first holiday season as a vegan you're probably feeling some anxiety about what you're going to eat, what your family and friends are going to say, and just basically what a vegan Christmas is going to be.  Lets formulate a game plan to relieve that anxiety and just better prepare you for what to expect and how to react ;)

Round 1 

"What am I going to eat?"

If you're like me, this is the first thing that pops into your head when invited to a holiday dinner at a family/friends house.  There is no guarantee that there will be at least one vegan dish for you so you better plan on bringing something for yourself.  Best way to approach this, and to let the host know that you are vegan, is to respond in the following way: "Thank you so much for inviting me, I am looking forward to it.  I'm vegan and was planning on bringing a dish or two so I am of no inconvenience.  I can let you know in advance what i plan on bringing and would love to make enough for everyone at the party."  More than likely the host hearing that you're vegan will make THEM more anxious.  Try to relieve their anxiety and tell them that it's easier for both of you and a guarantee that you'll have something to eat that night.  Now, I'm not saying bring a whole tofu turkey, but maybe some small stuffed squash (great because it can be a meal all in itself with whole grains) and a vegetable side dish like roasted brussel sprouts, yams, or root veggies.  Just let the host know that it will be side dishes and a compliment to the already prepared food.  If you're going to restaurant or party at a hotel ballroom call ahead and politely tell them your situation and if they could prepare either a vegan dish or some steamed veggies (bring some brown rice with you to complete the meal).  

Round 2

"How will my friends/family respond to me being vegan this holiday season?"

You are going to hear a wide range of comments and questions, including some common excuses for why they themselves are not vegan.  Common questions will be:  where do you get your protein? What is vegan?  Why can't you eat eggs and dairy?  Aren't free-range eggs okay?  Why would honey not be considered vegan?  You may also encounter even more aggressive individuals who probably feel that you are trying to be "better than them."  So their first impulse is to attack.  Some of these more passive aggressive comments may be you are doing more harm than good or you should be grateful for the food you have.  Now that you know some of the common reactions that you will receive lets move on to how to respond.

Round 3
"How do I respond to these reactions?"

You are prepared.  You know what to expect, what they're going to say, and how they're going to react.  That in itself will help you.  I created an easy flow chart of how to respond based on whether it's a common question or passive aggressive comment.  Just be sure to SMILE and remember that these questions may be repetitive for you but the first for them, and that in order to practice compassion you have to be compassionate.  Don't be aggressive, be informative.  Don't be annoyed or put down, be happy that you have a chance to talk about veganism.

Final Round

ENJOY YOURSELF!!!!!!!! AND SMILE!!!!!!!!!  It's the holiday season.  You may think that being vegan will totally change this joyous event for you but it does not.  Just remember the meaning of this time of year and the reason why you chose to venture on this new journey...compassion ;)

My Macro Christmas Menu 2011

Corn on the Cob with Ume paste
Fill sauce pan with 1/2 inch water and Boil corn for 10 mins.  Spread mashed umeboshi plum or pre-made ume paste.


Kabocha Stewed Vegetables
Daikon, chunks and quartered
Carrots, chopped in diagonal chunks
Broccoli
Kabocha Squash

1. Peel and cut into squash into 1-inch chunks and put in a pot. Add water to partially cover the squash. Bring to a boil, reduce heat, and simmer until tender. Remove from burner and pureed in a hand food mill. Add additional water to stew thickness. 
2. Fill saucepan with 1/4-1/2 inch water.  Layer daikon, carrots, broccoli in the that order.  Boil water and simmer until very tender and all water is gone (aprox 50 mins).
3. Add pureed squash to veggies in saucepan, add a few drops of shoy, bring to a boil and simmer for a few mins longer.

Baked Lentil Loaf
4 ounces shiitake mushrooms sliced
1 tbsp brown rice vinegar
1 clove minced garlic
1 medium onion finely chopped
1 tsp grated ginger
Tamari to taste
1 cup green lentils
2 cups water
1 stamp-sized kombu piece

1. Preheat oven at 350 F.  In small saucepan, add lentils and water.   Bring to boil and skim off foam.  Add bay leaf and kombu.  Lower heat, and simmer, covered, for 45 mins, adding more water as it evaporates. 
2. Stir in remaining ingredients into cooked lentils.  Press lentil mixture into lightly oiled loaf pan and bake for 20-30mins.

Tahini Kale

1. Steam chopped kale (aprox 1/4 inch strips) and set aside
2. Mix 1 tbsp tahini with water to a dressing consistency.  Add diluted 1/4 tsp miso.
3. Marinate kale in mixture and refrigerate.

Couscous Cake with Pear Sauce


2.5 cups water or apple juice
Pinch sea salt
2 cups couscous

Topping:
5-6 pears, peeled and sliced
Pinch sea salt
1 cup water
2-3 tbsp kuzu, diluted in water

1. Place apple juice or water and a pinch of sea salt in a pot and bring to aboil.  Reduce flame to law and add couscous.  Cover and simmer 2-3mins.  Turn off flame and let couscous sit, covered, for several mins.
2. Place couscous in glass pan and press down firmly and evenly.
3. To make pear sauce for topping, place pears, salt, and water in a pot and bring to a boil.  Reduce flame, cover, and simmer for 4-5 mins, until pears are soft.  Add diluted kuzu.  Stir constantly to prevent lumping.  Simmer for 2-3 mins and remove from flame.
4. Spread topping on couscous cake and let sit in fridge to set.  Add chopped nuts on top for garnish.

Vegan Infographic

Physical therapy group Advanced Physical Medicine has just released an infographic entitled “Anatomy of a Vegan.” The image uses data from the Vegetarian Resource Group and an October survey conducted on Facebook. Key statistics gathered from 144 respondents included are demographics of vegans, how much they spend on groceries, and what types of stores they frequent. The infographic also shows that 93 percent of respondents considered the rights and welfare of animals as either an “important” or a “very important” reason they decided to ditch meat and dairy.  Wow should we be concerned that majority of us are single and have no children?  :S  Neeeeeehhhhh!!!!!!

The Alternative to Dairy Milk

Homemade brown rice milk is the most macro way to go.

As a vegan I can go into a whole bunch of reasons why dairy milk is bad for you and how it exploits the reproductive system of cows and goats.  But I decided to post this as a tool so you can immediately just jump into it and discover milk alternatives yourself.  

The most common alternative is soymilk, which is a good transition milk for new vegans.  I would suggest starting here, experimenting with yummy soymilks like chocolate and vanilla from Silk, then transitioning into more nutritious unsweetened soymilks.  Once you get use to that, a transition to other milk alternatives should take place because macrobiotics says to limit your consumption of alternative milks, particularly soymilk which can be hard to digest.  Soybeans are yin to begin with, and after additional ingredients and refining, these products become extremely yin.  As discussed previously, extreme levels of constant yin intake makes them acid forming and over time very weakening.  Does this mean that you should cut out soymilk all together?  No, it's so much better than dairy milk and is an every now and then treat.  Once again, transition is key.  I would suggest trying a more macro friendly milk like almond then towards the most macro milk which is brown rice milk.  Like other milk alternatives, it is best when homemade because you eliminate all added salt, sugar, and preservatives. 

Homemade Brown Rice Milk - It was last about 2weeks in the fridge and makes 4 liters.  I find this to be way too much for me so what I do is either half or quarter the recipe.   I use very little of this 2-3 times per week for puffed whole grain cereal as a snack.  

• 1 cup short grain brown rice
• 1-2 Tbsp maple syrup (optional)
• 2 tsps vanilla extract (optional)

1. Put the rice in a large pot with 8 cups of water. Bring to a boil, then turn down to simmer for 3 hours. You can also use a rice cooker like I do and set it to porridge setting.
2.  Fill a blender halfway with the very well-cooked rice, and add another part water (i.e. another 8 cups of water for the whole batch). Blend for a minute or two until the rice is fairly smooth.
3. The most efficient way to strain your rice milk is to use a mesh bag or cheesecloth.  Put the cheesecloth into the container you want to store your rice milk in. I like to use glass jars. Pour the rice mixture into the bag.  Pull the mesh up through squeezing the water out of the rice.

Although it is cheaper to make your own, I recommend these if you'd rather purchase your alternative milk ;) 

Easy Holiday Treat

My good friend Karly asked me if I had any recommendations for some yummy homemade vegan holiday treats.  This is quick, easy, delicious, and practically macro if you find the right chocolate ;) 

Chocolate-Apricot Coins

Wrap them each individually them in a gift bag, or to make them extra fancy put them in those mini cupcake/muffin liners and then arrange them nicely in a tin box.  

2 cups grain-sweetened, nondairy chocolate or carob chips

 1/4 cup maple syrup (optional) 20 dried Turkish apricots, pounded into 1/4 inch flat rounds 

20 raw almonds, or other nut

Place chips and syrup (if you are using, i found that it does not need it so try it without first) in the top of a double boiler and place over pot of simmering water.  If you don't have double boiler place stainless steel bowl or glass bowl over boiling water and melt ingredients.  Turn off heat, cover, and let sit until chocolate melts, 5-10 mins.  While chocolate melts, use rolling pin or bottle to pound apricots to an even 1/4 inch thickness.  Dip the apricots in the melted chocolate, place a raw almond in the center, and let chill on parchment or wax paper in refrigerator until hardened.  

An ume a day keeps the doctor away :)

Eden makes a wonderful brand of umeboshi plums.  Stay clear of the ones you'd find in Asian stores because more than likely these have added preservatives and other unwanted ingredients.

Called 'The king of alkaline food', umeboshi plums are an ancient Japanese food used to balance and strengthen.  It is a salty, pickled plum that stimulates the appetite, aids digestion, and strengthens the blood. Shiso leaves impart a bright red color and natural flavoring to the plums (actually a form of apricot) during pickling. They may be taken whole or in pieces as a condiment or used instead of salt as a seasoning in cooking.  I've use it in rice balls because it naturally preserves it for up to 3 days without refrigeration, as well as on top of my rice porridge.  I've also used it in medicinal drinks, such as ume-sho-kuzu, to help with digestion and regularity by balancing off the yin.  If you want further support for digestion ailments I suggest using sauerkraut with every meal because it's a natural probiotic. 

Umeboshi is great for you!  If you just suck on the umeboshi seed for a while you'll get its awesome healing power ;) But for those of you who aren't yet accustomed to the strong taste, here's a yummy dressing recipe:

Umeboshi-Scallion Dressing

3 umeboshi plums pitted

4 tbsp tahini

1/4 cup chopped scallions

1 1/4 cups water

Place umeboshi in suribachi and grind to a smooth puree.  Add tahini and grind again.  Add scallions and water, mix to a smooth consistency and serve over your favorite salad.

A convenient way to add some form of ume in your cooking.  Sprinkle on top of vegetable stir fry or pop some popcorn, sprinkle with some sea salt/nori flakes and spray some ume vinegar on it with a spray bottle.  Delicious macro salt & vinegar popcorn ;)

Two other forms of umeboshi you'll find is umeboshi paste and ume plum vinegar.  Although these do not have the full medicinal impact of the actual plum, it is mostly for flavor in cooking, it is better than nothing.

Eco-friendly Gift Wrapping Ideas

There are so many ways to create an eco-friendly yet chic gift wrap for the holidays!  Try out a few of these below and go green this season ;)

Use old worn out clothes or extra fabric lying around.  Or even make it a gift in a gift by using a scarf.  Place a fresh cut flower right in the center of the knot.

        

People underestimate the beauty of maps.  Now that we have GPS we hardly even use them anymore.  So break out your old maps and show your friends where you've been.

Try using old calendars and cut out fun shapes likes these leaves to use in place of a bow.

This is a great idea if you're looking to transition to a more eco-friendly foil.  Use your old foil to create a sparking xmas gift.

You can grab newspapers anywhere.  I love this bow made out of magazines.  Think I finally found a use for all those solicitation ads I get in the mail ;P

Use a reusable grocery bag as a bonus gift.  I have a few of these reusable bags for groceries. 

Unfortunately, not all stores have transitioned into a more eco-friendly bagging service.  Maybe we should do it for them by making this cute pom-pom wrap.

The most beautiful and eco friendly gift wrap is right outside your door!  Whether you're in a temperate or tropical climate, nature has gifts for you.  Plus it gives off a wonderful smell.

Additional eco-friendly wrapping ideas:

Old Music Sheets

Waxed Paper

Brown Grocery Paper Bags

Reusable Boxes

Reuseable Old Wrapping Paper

Wrapping Paper

Re-Purposed Gift Bags: The bags that new sheets come in, burlap sacks from rice, or the plastic ones from citrus – find a new use for what otherwise might be thrown away.

Common responses for why people don't go Vegan

Below are some of the most common responses that I've encountered for why people don't go vegan.  Hopefully vegans and non-vegans can use this as a guide to help tip the scale in the other direction.   

The Confession  

"I actually don't eat much meat.  Only chicken every now and then."

This is when the vegan becomes the minister.  A lot of times when a person hears that you are vegan he/she feels the need to confess that they eat meat and at the same time gain some kind of reassurance that it's okay because they don't eat that much.  First thing pops into mind, who are you comparing your meat eating ways to?  Cavemen?  Truth is, although you may think that this statement will help you look better in front of a vegan, it really does the opposite so don't expect forgiveness.  You're probably better off not confessing.  Instead introspect and question yourself:  why do you feel the need to confess?       

The Disability

"I could go vegan, but I can't give up cheese."

The person believes that if you can't go all the way then don't even start or try.  Best response to this is: "Okay, so you can't give up cheese.  Why don't you just give up the other stuff then?"  Hopefully this strikes a chord and actually shows that trying or just starting somewhere is better than nothing.  

The Comparison

"I'm a lot healthier than before.  Oh and so much better off than my friends and family who have diabetes, heart problems, etc."

The "I'm healthier than before" comparison is a common statement from those who have cut back some meat and is justifying not going all the way.  That's great that you're healthier!  That shows that the process actually works!  But do you stop halfway or cross the finish line?  Imagine what your health would be like if you did.  The best thing is for them to at least try and experience what it would be like to cut out all together.  The other comparison is flawed in that you're comparing yourself to sick people. Of course you're going to appear better when comparing yourself to others in worse situations.  Instead try comparing yourself to healthier people. 

The Inconvenience

"I would go vegan, but it takes too much time and effort."


I agree that it does take time and effort but have you at least tried?  I can guarantee that the benefits outweigh the costs and after a while the time and effort is no longer an issue because you have evolved into something greater than just someone who tries to live conveniently.   

The Assumption

"I don't want to get sick.  I need my protein and all my vitamins."


Brendan Brazier, Carl Lewis, John Salley, Tony Gonzalez...amazing athletes who are vegan!  You can gain so much more nourishment from a plant-based diet.  Did you know that veggies actually have some protein in them?  And that beans are a much healthier form of protein?  Don't assume that vegan is a deprivation for your body, it's the complete opposite.

The Holy Grail
"She's been eating meat her whole life and she's still living."

That's great to hear that the person is living long, but don't you think other factors come into play when it comes to life expectancy?  Of course going vegan does not guarantee a long life, neither does eating meat.  But there is a difference between living long and living well.  Just because you live long does not mean that your body is not experiencing problems.  I know people who are old in age and have been eating meat their whole lives, but they've also had medical problems their whole lives as well.  Going vegan is not about life expectancy, it's about taking care of your mind, body, and soul.

What is Kuzu and Agar-agar?

The most commonly used thickener in cooking is cornstarch, which is highly processed from the endosperm of corn and not abundantly nutritious.  Kuzu and agar agar are more natural thickening agents that are medicinal and used in macrobiotics.  

Kuzu Root is a starch derived from the Japanese plant Kuzu.  Like arrowroot, kuzu adds shine and produces translucent sauces and gravies. Kuzu powder comes in white chunks that you have to crush (or dissolve in cool liquid) before cooking.  It is traditionally used to strengthen the intestines and relieve digestive problems (by creating an alkaline condition in the digestive tract) including poor digestion, flatulence, abdominal ache, intestinal irritation and diarrhea. In China, researchers found kuzu to reduce high blood pressure, lower cholesterol, prevent the formation of blood clots and generally protect against heart disease. Kuzu drinks and remedies can also relieve chronic migraine and is also believed to suppress a desire for alcohol.  

Ume-Sho Kuzu

This drink strengthens the blood, promotes good digestion, and restores energy.  For intestinal regulation take every morning for 10 days; after that, 2 to 3 times a week for another 3 to 4 weeks.

1. Dissolve one heaping teaspoon of kuzu in two to three teaspoons of cold water.
2. In a saucepan add one cup of cold water to the disolved kuzu.
3. Boil over a medium flame. Stir constantly to avoid lumping, until the liquid becomes translucent.

4. Reduce flame to low and add the pulp of 1/2 umeboshi plum that has been chopped/ground to a paste.

5. Add between 3-5 drops shoyu/soy sauce and stir gently. Simmer for 2-3 minutes. Drink while hot.

Agar-agar (known in Japanese as Kanten) is derived from red algae, and is most commonly used as a thickener in Asian desserts (it sets like jello).  Because of it’s high fiber content (80%), agar agar provides a feeling of fullness, and actually expands after being ingested.  Agar-agar is a dietary source of iron, phosphorus, calcium and vitamins A, B1, B6, biotin, C, and D. The Chinese view agar agar as a “cooling” food, ideal for treating headaches, fever, or even acne. It’s also used in Chinese medicine to treat constipation by cooking it with Apple juice and drinking it before it sets.  

Strawberry Kanten with Creamy Topping

Delicious, relaxing, soothing, and good for regularity.  This pudding is also great without the topping.

KANTEN

1. Bring 3.5 cups of apple juice, 1/4 agar-agar flakes, 1/4 cup rice syrup, and pinch of sea salt to a boil.  Reduce heat to low and simmer 10 mins, stirring occasionally until the agar flakes are dissolved.  

2.  Dilute the 1/4 cup kuzu in 1/2 cup of extra apple juice.  Mix well to get rid of lumps.  Add diluted kuzu to pot, stir constantly to avoid clumping.  As you stir, bring mixture back to a boil.  Let boil for 1 min, as you continue stirring.  It should be slightly thickened and glossy like gravy.

3.  Add 1 cup fresh or frozen chopped strawberries and simmer for 2 more mins.  

4.  Remove from heat and pour into serving cups.  Let set for 1 hr in refrigerator. 

TOPPING

1.  Bring a pot of water to a boil and put 1lb firm tofu in and let cook for 2 mins.  Remove from water and place in blender or food processor with 1 cup rice syrup, 1 tsp umeboshi vinegar, and 1/2 tsp of vanilla.  Whiz ingredients until smooth.

2.  Chill until cool and a little thickened.

3.  Garnish set kanten with tofu topping and sprinkle of roasted almonds.

Stewed Pears

Relaxes your energy and calms your mind.  Perfect for the holiday season!

5-6 pears, sliced

pinch of sea salt

4 cups water

1/2 cup raisins

4-5 tbsp kuzu, diluted in several tbsp of water

Place pears, salt, water, and raisins in a pot and bring to a boil.  Reduce flame to low and cover pot.  Simmer for several minutes, until pears are soft.  Add diluted kuzu, stirring to prevent lumping.  Simmer 2-3 mins.  Sprinkle with toasted oats or crispy brown rice cereal.

Gomashio

Homemade gomashio is medicinal and a good replacement for salt.

Gomashio is a condiment that you will always find on a macro table.  Rich in protein, calcium, iron, and B Vitamins, it is a digestive aid that helps balance off the yang in brown rice and neutralize the acidity in the blood.  The yin of the sesame oil and the yang of the salt make a very nice balance and supports heart function, relieves tiredness, and strengthens the nervous system.  Gomashio also functions as a medicine in itself, due to its powerful ant-acid biochemical effect--a thousand times more effective than AlkaSeltzer, which is Yin, fizzy. You can take 1/2 to l teaspoonful directly on the palm of your hand, and suck on it well, before swallowing: strengthens digestion and improves energy immediately.

I like to sprinkle it on top of my brown rice porridge in the morning and even on some oatmeal to balance it off and wake me up :)  Here's a recipe for homemade gomashio.  You can alternate between tan and black sesame seeds, however the black does have a slightly higher mineral content because it's unhulled and it also has a stronger taste.  What I like to do is mix it.  You need to purchase a suribachi to make it yourself.  It's cheap and so useful, you can make sauces and dressings with it as well. 

Gomashio - Limit your intake 1-2 tsps a day.  Stays fresh for approximately 2 wks.

1 1/3 tbsp sea salt

1/2 cup black sesame seed

1/2 cup tan sesame seed

1. Roast sea salt in skillet over medium-low flame for several mins, constantly stirring back and forth.  Place sea salt in suribachi and grind to a fine powder.
2. Heat skillet and place washed sesame seeds in it.  Dry roast seeds for several mins, stirring back and forth to roast evenly.  When seeds give off nutty fragrance and begin to pop, remove from flame and place in suribachi with ground sea salt.  Grind in a slow and circular motion until seeds are about half crushed.  Store in airtight glass container in a cool place.

You can also purchase gomashio if you don't want to make it.  However it will not be as fresh and it's important that you get a good quality gomashio because some brands overdo the salt :S  Eden makes a reliable one:

Choose from a variety of flavors!

Aren't all veggies good for you?

Spinach is high in acids.

Of course they are!  So why are some veggies recommended for only occasional use on a macrobiotic diet?  Before we go into details, it's important to remember that this is just a guideline or more of a starting point for you to jump off from.  Macrobiotics is about listening to what works for you.  Each person has a different blood type and lives in different climate zones, therefore the amount of these veggies you consume will vary greatly depending on what grows locally in your area and just what feels right for you.  

Based on health studies, macrobiotics says that tomatoes, asparagus, red chard, beet greens, spinach, and rhubarb should be consumed only occasionally throughout the week because they are high in oxalic add.  This inhibits the absoprotion of calcium in the body and leeches out vital minerals from the blood and bones.  Other veggies, such as nightshades including zucchini, avocado, eggplant, potato, and various edible weeds, are considered tropical veggies and too extreme for regular use because they have an unhealthful acidying effect on the blood if they are consumed on a regular basis, especially by those living in the temperate zone.

Quick Facts:  Acid vs. Alkaline

• In a healthy state, the human blood and the fluid around most of the body’s cells are slightly alkaline.  When the blood has more of an acid load to deal with, the organs that eliminate it (kidneys and lungs) and the internal system that neutralizes the acid all become overworked. 
• Over time, acid builds up subtly but surely and weakens all the organs and immune system, causing changes in the internal environment that allows infection, inflammation and other symptoms to arise. 
• A key sign of acid build up is fatigue. People who are always fatigued, usually have acid accumulation in the tissue and joints.  
• Most of the diseases such as cancer, diabetes, heart disease, arthritis, etc., have their roots in chronic acid presence in the blood, tissue and organs.  Immune system disorders, mental illness, and many other health conditions that plague the modern world, have their beginnings in chronic acid build up.  

Plainly said, when your diet becomes too acidic, your body uses vital stored minerals to redress the balance.  Therefore the most practical way to maintain healthy alkaline blood and alklaine fluid around the cells is through the selection and preparation of alkaline-forming foods. A macrobiotic diet is an excellent way to maintain an alkaline condition.

Try this simple and delicious veggie dish ;)

Chinese-style Vegetables

3 cups water

1/2 medium onion, cut into half-moons (about 1/2 cup)

3 shiitake mushrooms, soaked, stems removed, and sliced

1-2 medium cup carrots, cut into matchsticks (about 1/2 cup)

1 cup broccoli florets

1 cup sliced Chinese cabbage, cut diagonally into pieces about 1 inch wide

1 1/2 tbsp kuzu

Tamari, to taste

1. Place water in pot and bring to a boil.  Add onions and shiitake and reduce flame to medium-low.  Cover and simmer for 4-5 mins.  Add carrots and broccoli and simmer, covered, for 2-3 mins.  Add Chinese cabbage and simmer, for 1 min more.
2. To make sauce, dilute kuzu in 2-3 tbsp of water.  Reduce flame to low and add diluted kuzu, stirring constantly to prevent lumping.  when kuzu becomes translucent and creamy, season veggies with a little tamari to obtain a mild salt taste.
3. Serve over croquettes, noodles, or plain rice, or as a veggie side dish.

Compassionate Holiday Gift Guide

What better time of year to spread compassion!  Being vegan not only applies to what you consume but also what you use/wear as well.  This includes fur, wool, silk, and of course leather.  I compiled a list of some great vegan gift ideas.  Check em out!  I guarantee you'll be tempted to just buy it all for yourself ;)  

Madden Girl Kenjii Taupe Vegan Platform Pump from Alternative Outfitters

Alternative Outfitters Vegan Boutique is a great place to buy some good quality vegan shoes, bags, and accessories for both men and women.  They also added cruelty-free cosmetics and personal care items as well.  What's awesome is that they have a nice selection of boots.  You can order online, they ship internationally, or you can go to their store in Pasadena, CA and try an array of goodies for yourself.

100% soywax & metal free candles from A Scent of Scandal

A Scent of Scandal is not only super eco-friendly (100% soy wax and metal free), they have so many scents to choose from and they're named after clever and some really naughty sayings lol.  Here are some of their descriptions:

• Morning Wood:  An arousing combination of sandalwood and amber. 
• Stoner-grass:  fresh cut grass on a summer day.
• Good in bed-lavendar:  Hop in the sack with this beautiful scent of fresh cut lavender.
• Rehab-clean:  Lime, mint, and ozone get sorted out by French lavender and white musk.
• Tighty Whities-fresh laundry:  Sweet floral of jasmine and violets, hints of lemon zests and vanilla.
• What the pluck?-fresh flowers:  A blend of gardenia and jasmine with a orange blossom.
• Cougar-boyz'nberry:  An expert blend of blackberry and tart cranberry. Meow!
• '8 Inches - banana:  Big notes of banana rounded out by hints of vanilla and cream

Raw lip balm!

Hurraw Lip Balm is the perfect cosmetic gift.  They come in 16 yummy flavors, including green tea, chocolate, coconut, chai, and coffee bean.  They also just added their new line of treatment balms:  SPF 15 Sun Balm and Night Treatment Balm.  I have both of the treatment balms and they are fabulous!  I like to give balms as cosmetic gifts because then you don't have to deal with whether or not the shade or color works with the recipient etc.  But if you want more of a beauty line then Tarte makes some great vegan products.

Check out www.thekindlife.com

Give a vegan book for Christmas!  I recommend Alicia Silverstone's "The Kind Diet."  This helped motivate me to go from vegetarian to vegan and introduced me to macrobiotics, or what she calls "superhero" status.  This book is good for people who are looking to transition to a more compassionate lifestyle.  She offers meal plans, recipes, and insight into why choosing a vegan diet is the way to go.  There's also a special section for beginners to experiment with vegan alternatives.  This book is really the ultimate guide for vegans or want-to-be vegans.  I recommend the following books as well, including one that my good vegan friend Karly gave me ;)

• "The 30 Day Vegan Challenge" - Colleen Patrick Goudreau
• "Vegan's Daily Companion" - Colleen Patrick Goudreau
• "The Hip Chick's Guide to Macrobiotics" - Jessica Porter
• "Modern Day Macrobiotics" - Simon G. Brown

Recycled leather Pipit bag from Ashley Watson.

For those who are making the transition to a vegan lifestyle, a recycled leather bag is a good way to go.  Ashley Watson  makes one-of-a-kind bags from exclusively recycled leather materials.  Because these are unique you'll see that the styles sold online are constantly changing and run out fast so be sure to nab it once you see it.  What's also really interesting is that she includes a card with the bag saying what your bag was made out of and where it came from.  My mom and sis gave me a bag from her and it was made from a used black leather jacket all the way from NYC.  I loovveeeee my bag!

2012 PETA Bunny Necklace

PETA sells a bunch of stuff to spread the vegan word.  My fav piece is their new PETA bunny necklace!  Created by Christy Robinson, this elegant and stylish necklace is hand sawn out of recycled aluminum.  It makes for a really good conversation piece.

Tiffin and bamboo utensils.

We need them for work, travel, school, you name it...we allll need them.  Why not make it eco-friendly? These products are sold online at To-Go Ware or I've also seen them around Whole Foods as well.  I have yet to get the Tiffin but the bamboo utensils I use everyday.  They are durable and very easy to clean. 

Vegan BOLD wonky mug in linen.

VeganDish by Jeanette Zeis Ceramincs are handmade and super cute.  Can't you just picture sipping some kukicha tea in this thing?  She also makes bowls and has other vegan stamp designs.

  

I love these films!!!!  I can watch them allll the time.  They just send a great message and reminds you

just how much you love animals :)  So try giving these classics out to your friends and family.  I just recently watched Forks Over Knives and it was very inspirational.  There's no images of animals being slaughtered in there so that's a good thing to tell your gift recipient if they seem a little skeptical at first about watching it.  It's just overall educating you about including more plants into your everyday diet and how it can be beneficial.

Finally, last but not least.....

Adopt a farm animal from Farm Sanctuary in someone's name.  They'll receive a certificate in the mail and a cute picture of their adopted farm animal.  Nothing can beat the gift of life ;)