Leftish

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August 21, 2013 2:51 pm

f="http://leftish.tumblr.com/post/58948695172/what-percentage-of-prisoners-in-the-usa-are-vegetarian">What percentage of prisoners in the USA are vegetarian?

I was wondering today how many vegetarians go to prison, and what they eat when they are there.  I have found vegetarians to be less likely to own a gun, and to have a greater desire to solve problems with their brains…I started to think about the standard American diet, and what percentage of those incarcerated in the USA are vegetarian or vegan…or even just trying to maintain their health while imprisoned.

I didn’t search long enough to find a chart with the statistic, but my search did lead me to an article entitled, “Vegan Diet Impacts California Prison" with amazing stats about a Private Prison in CA which offered prisoners a choice between a regular CA Prison Diet, or a Vegan Diet.  85% of the prisoners chose the vegan option, and there was a noticeable difference in their behavior and in their health.  The private prison had an astoundingly low recidivism rate of 2%, while elsewhere in CA, the rate was 85%!

"In testimonials, inmates asserted that the surprisingly good-tasting food led them to feel better, have greater energy, increased stamina and reduced problems with acne. Indeed the effectiveness of a vegan vegetarian diet in rehabilitation has been scientifically validated."

Pretty amazing, huh?

P.S. Unfortunately, there was another issue involving phone calls that caused California to cancel their contract with the Moreland Prison Facility:

"Once operational, this facility saw remarkable results for seven years, before a dispute over inmate phone revenue led the State of California to cancel their contract with Mooreland."

 Read entire article: “Vegan Diet Impacts California Prison

April 28, 2012 4:08 pm

The film, KING CORN tells the story of two friends, one acre of corn, and the subsidized crop that drives our fast-food nation. As the film unfolds, IanCheney and Curt Ellis, best friends from college on the east coast, moveto the heartland to learn where their food comes from. With the help offriendly neighbors, genetically modified seeds, and powerful herbicides, they plant and grow a bumper crop of America’s most-productive, most-ubiquitous grain on one acre of Iowa soil. But when they try to followtheir pile of corn into the food system, what they questions about how we eat—and how we farm.

[NOTE* from Leftish: If you watch this video on YouTube, you will find a bunch of other, worthwhile videos on this, and similar subjects.]

April 6, 2012 6:42 pm
Dirty Dozen Foods with Highest Pesticide Residue - Best Foods to Buy Organic

The latest list of foods with the highest pesticide residue includes some familiar fruits and vegetables, and some surprises.
By Dan Shapley via TheDailyGreen.com
The benefits of eating organic food go straight to the farm, where no pesticides and chemical fertilizers are used to grow the organic produce shipped to grocers. That means workers and farm neighbors aren’t exposed to potentially harmful chemicals, it means less fossil fuel converted into fertilizers and it means healthier soil that should sustain crops for generations to come.
For individuals, organic food also has benefits. Eating organic means avoiding the pesticide residue left on foods, and it may even mean more nutritious varietals, though research into that subject has yielded mixed results. While there are few if any proven health impacts from consuming trace quantities of pesticides on foods, a growing number of people take the precaution of avoiding exposure just in case, particularly in the cases of pregnant women (growing babies are exposed to most of the chemicals that mom consume) and the parents of young children.
But organic food can cost more, meaning many families are loathe to shell out the extra cash for organic produce on every shopping trip. That’s what makes the Environmental Working Group’s annual list of the dirty dozen foods so useful. The group analyzes Department of Agriculture data about pesticide residue and ranks foods based on how much or little pesticide residue they have. The group estimates that individuals can reduce their exposure by 80% if they switch to organic when buying these 12 foods.
Read Entire Article…
[Photo by Tara Thralls]
Dirty Dozen Foods with Highest Pesticide Residue - Best Foods to Buy Organic

The latest list of foods with the highest pesticide residue includes some familiar fruits and vegetables, and some surprises.

By Dan Shapley via TheDailyGreen.com

The benefits of eating organic food go straight to the farm, where no pesticides and chemical fertilizers are used to grow the organic produce shipped to grocers. That means workers and farm neighbors aren’t exposed to potentially harmful chemicals, it means less fossil fuel converted into fertilizers and it means healthier soil that should sustain crops for generations to come.

For individuals, organic food also has benefits. Eating organic means avoiding the pesticide residue left on foods, and it may even mean more nutritious varietals, though research into that subject has yielded mixed results. While there are few if any proven health impacts from consuming trace quantities of pesticides on foods, a growing number of people take the precaution of avoiding exposure just in case, particularly in the cases of pregnant women (growing babies are exposed to most of the chemicals that mom consume) and the parents of young children.

But organic food can cost more, meaning many families are loathe to shell out the extra cash for organic produce on every shopping trip. That’s what makes the Environmental Working Group’s annual list of the dirty dozen foods so useful. The group analyzes Department of Agriculture data about pesticide residue and ranks foods based on how much or little pesticide residue they have. The group estimates that individuals can reduce their exposure by 80% if they switch to organic when buying these 12 foods.

Read Entire Article…

[Photo by Tara Thralls]

December 20, 2011 7:50 pm
We really need to focus on OCCUPYING OUR FOOD SUPPLY!  There are more and more horror stories of RAW MILK FARMERS being raided in the middle of the night, dragged off to jail, computers confiscated!  And demands being made on small farms to comply to ridiculous laws.
I just heard that NEW ZEALAND is trying to make it ILLEGAL to GROW YOUR OWN FOOD?
WTF?  I mean, seriously?  WTF!!

We really need to focus on OCCUPYING OUR FOOD SUPPLY!  There are more and more horror stories of RAW MILK FARMERS being raided in the middle of the night, dragged off to jail, computers confiscated!  And demands being made on small farms to comply to ridiculous laws.

I just heard that NEW ZEALAND is trying to make it ILLEGAL to GROW YOUR OWN FOOD?

WTF?  I mean, seriously?  WTF!!

August 19, 2011 1:28 pm
 
Bill Clinton goes Vegan


No more burgers for Bubba. Bill Clinton says he’s gone vegan.
The former president - and former heart patient - said in an interview with CNN medical correspondent Dr. Sanjay Gupta that he had given up the fatty fare he used to eat and switched to fruits, vegetables, and beans. When asked if that made him a vegan, Clinton said, “I suppose I am, if I don’t eat dairy or meat or fish.”
Clinton didn’t say whether he ate eggs or honey. True vegans avoid those foods as well as meat, fish, and dairy products, according to a definition posted by theVegetarian Society. 
Clinton, who turned 65 Friday, said he had decided to revamp his diet after realizing that cutting calories and working out might not be enough to prevent a recurrence of heart trouble. He has twice undergone surgery to open clogged coronary arteries.
"I had played Russian roulette because even though I had changed my diet some and cut down on the caloric total of my ingestion and cut back on much of the cholesterol in the food I was eating," Clinton said, according to the Boston Herald. “I still - without any scientific basis to support what I did - was taking in a lot of extra cholesterol without knowing it. So that’s when I made a decision to really change.”
Beans might not be as tempting as a burger, but there’s strong evidence that switching to a vegetable-based diet offers some protection against high blood pressure, high cholesterol, diabetes, and prostate and colon cancer as well as a reduced risk of death from heart disease.
Clinton told Dr. Gupta that he likes the foods he now eats, But, ever the politician, he fessed up that he eats meat “once in a while.”
"At Thanksgiving," he said, "I have one bite of turkey."
The Vegetarian Society has more on the health benefits of vegan diets.

Bill Clinton goes Vegan

No more burgers for Bubba. Bill Clinton says he’s gone vegan.

The former president - and former heart patient - said in an interview with CNN medical correspondent Dr. Sanjay Gupta that he had given up the fatty fare he used to eat and switched to fruits, vegetables, and beans. When asked if that made him a vegan, Clinton said, “I suppose I am, if I don’t eat dairy or meat or fish.”

Clinton didn’t say whether he ate eggs or honey. True vegans avoid those foods as well as meat, fish, and dairy products, according to a definition posted by theVegetarian Society

Clinton, who turned 65 Friday, said he had decided to revamp his diet after realizing that cutting calories and working out might not be enough to prevent a recurrence of heart trouble. He has twice undergone surgery to open clogged coronary arteries.

"I had played Russian roulette because even though I had changed my diet some and cut down on the caloric total of my ingestion and cut back on much of the cholesterol in the food I was eating," Clinton said, according to the Boston Herald. “I still - without any scientific basis to support what I did - was taking in a lot of extra cholesterol without knowing it. So that’s when I made a decision to really change.”

Beans might not be as tempting as a burger, but there’s strong evidence that switching to a vegetable-based diet offers some protection against high blood pressure, high cholesterol, diabetes, and prostate and colon cancer as well as a reduced risk of death from heart disease.

Clinton told Dr. Gupta that he likes the foods he now eats, But, ever the politician, he fessed up that he eats meat “once in a while.”

"At Thanksgiving," he said, "I have one bite of turkey."

The Vegetarian Society has more on the health benefits of vegan diets.

May 17, 2011 11:41 am
Why We Should All Eat More Organic Food

Organic Food is More Nutritious

  • Organic foods, especially raw or non-processed, contain higher levels of beta carotene, vitamins C, D and E, health-promoting polyphenols, cancer-fighting antioxidants, flavonoids that help ward off heart disease, essential fatty acids, and essential minerals.
  • On average, organic is 25% more nutritious in terms of vitamins and minerals than products derived from industrial agriculture. Since on the average, organic food’s shelf price is only 20% higher than chemical food, this makes it actually cheaper, gram for gram, than chemical food, even ignoring the astronomical hidden costs (damage to health, climate, environment, and government subsidies) of industrial food production. Learn more…
  • Levels of antioxidants in milk from organic cattle are between 50% and 80% higher than normal milk. Organic wheat, tomatoes, potatoes, cabbage, onions and lettuce have between 20% and 40% more nutrients than non-organic foods. Learn more…

Read entire article…

May 16, 2011 8:17 pm May 12, 2011 7:15 am
Photo by Cor Bosman  photojojo:

Did you know that wild pigs live on the beaches in the Bahamas and will come greet you with friendly oinks? (Youtube search it!)
Mr. Pig, consider yourself added to our must-see list.

Oh-h-h!  Look at that face!  He/she looks so cute!
———————————————————————————————-

IF YOU JUST WANT TO REBLOG THE PIC, MY COMMENTARY CAN BE DELETED 
[“Vegetarianism is not elitist. What is elitist is the idea that your palate pleasure and convenience justify the suffering and death of another sentient being.”  ~ Gary L. Francione  (from bohemianarthouse:via veganlove)

See!  Pigs have feelings, just like you and I!  They can be your friend - like George Clooney’s pig.  And they are capable of love, and of bonding with their peers, with humans, and with other species of animals.
(Sidebar: Have you seen the movie, “Scrapple”?  It’s a really hilarious indie movie, taking place in the Colorado Rockies with a few concurrent plot lines - one is about a weed deal gone bad, another is about the community pig, raised from a babe, to be slaughtered in the fall, and the moral dilemma this proposes for the lead character. “Scrapple” is the pig in the movie, btw.)
Did you know that there’s a simple recipe to cook tofu so that it tastes just like bacon, but it’s much healthier, easier to digest and better for you?  It’s also better for the pigs, and the planet (ask me for the recipe - it’s called “Tofu Strips” - it’s ridiculously quick, simple and tasty).
And I haven’t even mentioned how pigs that are raised for food are kept in dark cages from birth to death, never seeing the light of day, in cages so small that they can’t even turn their heads, sit down, stand up or move around at all.
They are plied with anti-biotics, to stave off diseases until they can be slaughtered, but are often killed while they are still ill, and the hormones and anti-biotics are still in their systems.  There are also these facts to consider:

1/2 of all U.S. corn and 90% of all soy is diverted to feed animals on factory farms
70% of all agricultural land in the U.S. is now used for livestock
The yearly dietary needs of a meat eater require 2.1 acres of farmland, while vegetarians use just 1/2 acre
1 acre of farmland yields 165 lbs of beef vs 20,000 lbs of potatoes.
Please, if you are considering going vegetarian, read this: 
 10 ways Vegetarianism can help Save the Planet (this is an excellent reference).

And if you are so inspired, PLEDGE TO BE VEG (for 30 days)!!
Animals killed for food are neglected, tortured, kept in filthy conditions, and often slaughtered in painful ways, such as having their throats cut while fully conscious. I won’t support this cruelty. By signing my name, I pledge to try a vegetarian diet for at least 30 days…”

“If slaughterhouses had glass walls, everyone would be vegetarian.” ~ Paul McCartney]

Find out more at Meat.org

NOTE* This post had over 3200 notes before I ever saw it, and decided to reblog it with all the veggie commentary.  Feel free to remove that vegetarian stuff , if you just want to reblog the pic - no worries, I’ll understand…

Photo by Cor Bosman  photojojo:

Did you know that wild pigs live on the beaches in the Bahamas and will come greet you with friendly oinks? (Youtube search it!)

Mr. Pig, consider yourself added to our must-see list.

Oh-h-h!  Look at that face!  He/she looks so cute!

———————————————————————————————-

IF YOU JUST WANT TO REBLOG THE PIC, MY COMMENTARY CAN BE DELETED 

[“Vegetarianism is not elitist. What is elitist is the idea that your palate pleasure and convenience justify the suffering and death of another sentient being.”  Gary L. Francione  (from bohemianarthouse:via veganlove)

See!  Pigs have feelings, just like you and I!  They can be your friend - like George Clooney’s pig.  And they are capable of love, and of bonding with their peers, with humans, and with other species of animals.

(Sidebar: Have you seen the movie, “Scrapple”?  It’s a really hilarious indie movie, taking place in the Colorado Rockies with a few concurrent plot lines - one is about a weed deal gone bad, another is about the community pig, raised from a babe, to be slaughtered in the fall, and the moral dilemma this proposes for the lead character. “Scrapple” is the pig in the movie, btw.)

Did you know that there’s a simple recipe to cook tofu so that it tastes just like bacon, but it’s much healthier, easier to digest and better for you?  It’s also better for the pigs, and the planet (ask me for the recipe - it’s called “Tofu Strips” - it’s ridiculously quick, simple and tasty).

And I haven’t even mentioned how pigs that are raised for food are kept in dark cages from birth to death, never seeing the light of day, in cages so small that they can’t even turn their heads, sit down, stand up or move around at all.

They are plied with anti-biotics, to stave off diseases until they can be slaughtered, but are often killed while they are still ill, and the hormones and anti-biotics are still in their systems.  There are also these facts to consider:

Please, if you are considering going vegetarian, read this: 

 10 ways Vegetarianism can help Save the Planet (this is an excellent reference).

And if you are so inspired, PLEDGE TO BE VEG (for 30 days)!!

Animals killed for food are neglected, tortured, kept in filthy conditions, and often slaughtered in painful ways, such as having their throats cut while fully conscious. I won’t support this cruelty. By signing my name, I pledge to try a vegetarian diet for at least 30 days…”

“If slaughterhouses had glass walls, everyone would be vegetarian.” ~ Paul McCartney]

Find out more at Meat.org

NOTE* This post had over 3200 notes before I ever saw it, and decided to reblog it with all the veggie commentary.  Feel free to remove that vegetarian stuff , if you just want to reblog the pic - no worries, I’ll understand…

(via theanimalblog)

May 5, 2011 2:10 pm

f="http://leftish.tumblr.com/post/5225508148/my-prize-winning-guacamole-recipe-happy-cinco-de">MY PRIZE-WINNING GUACAMOLE RECIPE ~ HAPPY CINCO DE MAYO!

Winner of the Annual Pt Reyes Station, CA Guacamole Contest!)

INGREDIENTS:

  • 3-4 FIRM (not hard) Avocados they should have a very slight “give” to them when gently squeezed.- estimate 2/3-to-1 whole Avocado per person. 
  • 1-2 Lemons for Juicing - 1 lemon will flavor about 4 avocados.
  • *1 Lemon - Sliced (to cover the top and keep it fresh if you are not eating it immediately) NOTE *this step is not necessary if you plan to eat your guacamole right away
  • 1-2 Tomatoes diced or cubed - amount depends on how much tomato you like.
  • 1-2 Green Onions, or 1/2 Small White Onion (Green Onion is preferred).
  • Tamari Soy Sauce to taste (I use the SAN-J Organic Gold Label, which is Gluten Free).
  • Garlic Powder or Fresh Minced Garlic to taste.
  • Salt if needed to taste (I use “Herbamare”, a Health Food Veggie Salt).
  • Nutritional Yeast Flakes (NOT YEAST POWDER, IT MUST BE YEAST FLAKES) - 1/2 - 1 cup (depending on your taste - the more you add, the thicker it gets.
  • Chips
  • VEGGIES - Celery Sticks, Cucumber Spears, Radish Rounds, you name it.

1) Cut ALL the dipping veggies - so you can eat the Guacamole immediately.

2) “Mash” the avocados, in their half-shells.

  • Cut your avocado in half, working around the pit.
  • Twist the two halves apart.
  • Take the pit half, and with a nice, sharp, serrated knife whack it hard, down the length of the pit, so that the knife actually embeds itself into the pit. 
  • Twist slightly, to pry the pit loose.
  • If the avocado does not come off the pit easily at this point, your avocado is not quite ripe enough, and will be hard, and be unmashable.
  • HOW TO MASH IT: Holding half of an avocado, (still in the skin),  firmly in the palm of your hand, MASH it with a fork until it is soft and fluffy.
  • This is by far the easiest way I know to turn an Avocado into a “paste” for Guacamole.

3) Scoop out each 1/2 avocado shell with a spoon into a mixing bowl.  Stir.

4) IMPORTANT!!  IMMEDIATELY Add Lemon Juice to keep it from turning brown.  Avos stay fresh for a very short time once opened, this slows down the aging process. 

5) Add Tamari Soy Sauce and Garlic to taste.  Mix.

6) You might want to set a small amount aside now, so you can do a taste test before and after adding my secret ingredient - Nutritional Yeast Flakes. 

7) Add Salt if needed. 

8) Add the diced tomatoes, and green or white onions.  Stir, Serve & ENJOY!

NOTE* If not eating it right away, cover the top completely with Lemon Slices, to keep it fresh.  Or Saran Wrap works just as well, maybe better. 

May 4, 2011 3:45 pm
My Award Winning Guacamole Recipe [with its Secret Ingredient]
No, seriously.  We used to have a little Guacamole contest every year in my home town. [Then the hipsters who used to put it on every year moved to the East Coast.]
My daughter and I won the contest three years ago.  We were in the newspaper and everything!
I’ve hoarded this secret recipe for years.  For what?  I doubt I’ll be entering another contest any time soon.
So I’ve decided to share it with you, the day before Cinco de Mayo, in case you don’t have all the ingredients on hand, and need to rush to your nearest Whole Foods to stock up!
NOTE: READ THE WHOLE RECIPE BEFORE GOING AND BUYING ANYTHING!!
INGREDIENTS (depending on how many people & how much you like each ingredient):
4-6 RIPE but FIRM Avocados - estimate 2/3-to one whole Avocado per person (see below for how to pick an Avocado)
1-2 Lemons for Juicing - depends on how many avos you use, how sour you like
*1-2 more Lemons Sliced (to cover the top and keep it fresh if you are going to a party - *this step is not necessary if you plan to eat your guacamole right away, at home). 
2-3 Tomatoes diced or cubed - amount depends on how many avos, and how much tomato you like
2-3 Green Onions, or 1/2 Small White Onion (Green Onion is preferred)
Tamari Soy Sauce to taste (I get the SAN-J Organic Gold Label, which is Gluten Free)
(TRUMPETS AND FANFARE, here it is my secret ingredient):
Nutritional Yeast Flakes - 1/2 - 1 cup (again, depending on taste - the more you add, the thicker the guacamole will become, and the saltier)
Chips
Celery Sticks
Cucumber Wedges
Radishes
any Veggies for Dipping
Okay, first off, before starting your Guacamole, 
1) Cut ALL of your dipping veggies - so you will be ready to eat the Guacamole as soon as it is done - The FRESHNESS of the GUACAMOLE is of major import here - it won’t taste near as good later on, as when it is first made!
2)Make sure you have PICKED FIRM AVOCADOS!  Not hard, but definitely NOT AT ALL SOFT, or they will have dark spots on the inside, and taste terrible. So start with firm avocados, that have a very slight “give” to them when gently squeezed.
3) I usually make about 4-6 avocados - two thirds  to a whole avocado per person
4) How to make it mushy.
 Cut your avocado in half, working around the pit.
 Twist the two halves apart.
 Take a nice, sharp, serrated knife, and whack it hard, the long  way, on the pit, so that the knife actually sticks into the pit.  
  Twist the pit loose.
 If the avocado does not come off the pit easily at this point,  your avocado is not quite ripe enough, and will be hard, and not  behave properly in this next step.
 HOW TO SMUSH IT: Holding each half of an avocado, (still in  the skin), in the palm of your hand, MASH it with a fork until it  is soft and fluffy.
 This is by far the easiest way I know to turn an Avocado into a  "paste" for Guacamole.
5. Scoop out each 1/2 avo shell, and put all your avocado mushes into a bowl, and mix them together until they are nice and smooth.
6. IMMEDIATELY Add Lemon Juice.  THIS IS IMPORTANT.  The lemon juice keeps the avos from turning quite so quickly.  Avocados are only fresh for a very short time, once they are opened, so you want to do what you can to slow down the aging process.  So Add your Lemon Juice and stir, FIRST!!
7. Add your diced tomatoes, and green onions or white onions.  Stir.
8. Add Tamari Soy Sauce to taste 
9. You might want to taste it at this point, or even take a small amount out, so you can have a taste test before and after adding my secret ingredient - the Nutritional Yeast Flakes - NOTE* - DON’T GET THE POWDER, only the FLAKES will give it the right flavor.
10. Stir and serve.
NOTE* If you are taking your Guacamole to a party, you MIGHT want to pre-cut some Lemon Slices to put on top of it, to keep it fresh.  If you don’t have Lemon Slices, Saran Wrap will work in a pinch, and will also keep the Guac from turning brown.

My Award Winning Guacamole Recipe [with its Secret Ingredient]

No, seriously.  We used to have a little Guacamole contest every year in my home town. [Then the hipsters who used to put it on every year moved to the East Coast.]

My daughter and I won the contest three years ago.  We were in the newspaper and everything!

I’ve hoarded this secret recipe for years.  For what?  I doubt I’ll be entering another contest any time soon.

So I’ve decided to share it with you, the day before Cinco de Mayo, in case you don’t have all the ingredients on hand, and need to rush to your nearest Whole Foods to stock up!

NOTE: READ THE WHOLE RECIPE BEFORE GOING AND BUYING ANYTHING!!

INGREDIENTS (depending on how many people & how much you like each ingredient):

4-6 RIPE but FIRM Avocados - estimate 2/3-to one whole Avocado per person (see below for how to pick an Avocado)

1-2 Lemons for Juicing - depends on how many avos you use, how sour you like

*1-2 more Lemons Sliced (to cover the top and keep it fresh if you are going to a party - *this step is not necessary if you plan to eat your guacamole right away, at home). 

2-3 Tomatoes diced or cubed - amount depends on how many avos, and how much tomato you like

2-3 Green Onions, or 1/2 Small White Onion (Green Onion is preferred)

Tamari Soy Sauce to taste (I get the SAN-J Organic Gold Label, which is Gluten Free)

(TRUMPETS AND FANFARE, here it is my secret ingredient):

Nutritional Yeast Flakes - 1/2 - 1 cup (again, depending on taste - the more you add, the thicker the guacamole will become, and the saltier)

Chips

Celery Sticks

Cucumber Wedges

Radishes

any Veggies for Dipping

Okay, first off, before starting your Guacamole, 

1) Cut ALL of your dipping veggies - so you will be ready to eat the Guacamole as soon as it is done - The FRESHNESS of the GUACAMOLE is of major import here - it won’t taste near as good later on, as when it is first made!

2)Make sure you have PICKED FIRM AVOCADOS!  Not hard, but definitely NOT AT ALL SOFT, or they will have dark spots on the inside, and taste terrible. So start with firm avocados, that have a very slight “give” to them when gently squeezed.

3) I usually make about 4-6 avocados - two thirds  to a whole avocado per person

4) How to make it mushy.

Cut your avocado in half, working around the pit.

Twist the two halves apart.

Take a nice, sharp, serrated knife, and whack it hard, the long way, on the pit, so that the knife actually sticks into the pit. 

  Twist the pit loose.

If the avocado does not come off the pit easily at this point, your avocado is not quite ripe enough, and will be hard, and not behave properly in this next step.

HOW TO SMUSH IT: Holding each half of an avocado, (still in the skin), in the palm of your hand, MASH it with a fork until it is soft and fluffy.

This is by far the easiest way I know to turn an Avocado into a "paste" for Guacamole.

5. Scoop out each 1/2 avo shell, and put all your avocado mushes into a bowl, and mix them together until they are nice and smooth.

6. IMMEDIATELY Add Lemon Juice.  THIS IS IMPORTANT.  The lemon juice keeps the avos from turning quite so quickly.  Avocados are only fresh for a very short time, once they are opened, so you want to do what you can to slow down the aging process.  So Add your Lemon Juice and stir, FIRST!!

7. Add your diced tomatoes, and green onions or white onions.  Stir.

8. Add Tamari Soy Sauce to taste 

9. You might want to taste it at this point, or even take a small amount out, so you can have a taste test before and after adding my secret ingredient - the Nutritional Yeast Flakes - NOTE* - DON’T GET THE POWDER, only the FLAKES will give it the right flavor.

10. Stir and serve.

NOTE* If you are taking your Guacamole to a party, you MIGHT want to pre-cut some Lemon Slices to put on top of it, to keep it fresh.  If you don’t have Lemon Slices, Saran Wrap will work in a pinch, and will also keep the Guac from turning brown.

April 26, 2011 10:26 am
ilovecharts:

Here’s an interesting look at what happens when a fast-food mentality meets a slow-food classic. (via Mother Nature Network)

Click to see this chart at full size, it’s astounding!!

ilovecharts:

Here’s an interesting look at what happens when a fast-food mentality meets a slow-food classic. (via Mother Nature Network)

Click to see this chart at full size, it’s astounding!!

April 15, 2011 10:02 pm
Couple Denied Adoption Because They're Vegetarian

WTF?  I’ve been vegetarian for 40+ years, gave birth to two beautiful healthy girls, who are now 27 and 39, and still both healthy vegetarians.  Fuck you Greece, you don’t know shit.

Vegetarians are plenty healthy, plus they eat foods that don’t rape the earth. Eating meat uses 1000s of times more land and water than growing vegetables, and creates huge problems with the fecal matter of the tortured animals, and so many other issues.  70% of all farmland in the U.S. is for animal feed, and 1 acre of farmland yields 165 lbs of beef vs 20,000 lbs of potatoes.

Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.” ~ Albert Einstein

[Take that, Greece].

December 9, 2010 3:23 pm
And Mississippi is the most obese state - no surprise there, either!  I guess Jamie Oliver needs to spend more time in the Magnolia State!

And Mississippi is the most obese state - no surprise there, either!  I guess Jamie Oliver needs to spend more time in the Magnolia State!

November 25, 2010 9:03 pm
“Thanksgiving is a magical time of year when families across the country gather together to raise America’s obesity statistics.” ~ Stephen Colbert

“Thanksgiving is a magical time of year when families across the country gather together to raise America’s obesity statistics.” ~ Stephen Colbert