Category Archives: vegan

Water Footprint Network



Aims & history

At Water Footprint Network, we believe that sustainable use of fresh water is a critical foundation for healthy lives and a healthy planet. As our consumer society grows and pressure on our limited supply mounts, the race is on for us to rethink and ultimately, transform the ways in which we use and manage water. To keep us on track, we have a vision of the world we would like to live in.

Our vision: A world in which we share clean fresh water fairly amongst all people to sustain thriving communities and nature’s diversity.


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Vegan – Spicy Masala Veggie Burgers


Serves: 6
2 red potatoes
2 large carrots
1/2 bell pepper
corn 1/2 cup
edamame 1/2 cup
oats 1/2 tsp
ginger 1/2 tsp
turmeric 1/2 tsp
garam masala 1 tsp
mustard seed 1/4 tsp
cayenne pepper 1/2 tsp
garlic 2 cloves
olive oil 1 Tbsp.
salt 1/2 tsp
1 Tbsp oil
Finely chop two red potatoes, and two large carrots. Sauté in a little oil for a few minutes. Add the bell pepper, corn, and edamame. Continue to cook until the potatoes are soft.
In a food processor, grind the oats until they are a grainy powder. Add the veggies, and spices. Blend.
Shape the mixture into patties, and fry, grill, bake, or freeze them for later!
Enjoy with toppings of choice!
(Topping in this video: Vegan mayo, mustard, ketchup, dill pickles, onion, lettuce, tomatoes, and avocado.)

3 Amazing Energy Bars You Can Whip Up In Your Kitchen | Collective-Evolution

Have you been to the energy bar section of the grocery store lately? There are literally hundreds to choose from, and many contain ingredients that we don’t necessarily want to eat (or worse – can’t pronounce!). While a few undesirable components won’t kill us, things like ‘natural flavors’ and ‘citric acid’ aren’t whole food items we’d keep in the pantry. We want to keep our food as simple and as close to nature as possible so that our bodies can use our energy reserves for regeneration rather than prolonged digestion.

Usually, energy bars are more of a grab-and-go ‘fast food”, but it doesn’t have to be this way! Instead of spending $2.29 on one serving (that’s been sitting in a package for a while), you can make a whole batch of fresh bars yourself, right at home. This will save you money and cut down on the plastic waste that packaged products tend to accumulate. Plus, you’re guaranteed to love these recipes!


3 Amazing Energy Bars You Can Whip Up In Your Kitchen | Collective-Evolution.

10 Vegan Athletes That Prove You Don’t Need Meat to Compete | One Green Planet

My Peoples… 🙂

Athletes in every sport stand as examples of strength, discipline and sheer physical power. Their ability to perform the tasks necessary to lift obscene amounts of weight, fight an opponent or run incredible distances is truly awe inspiring. Seriously, sometimes it feels like getting the lid off of the almond butter is impossible, the strength is takes to clean and jerk 500 pounds must be staggering!

With great athletic prowess comes a host of perceptions about what these people are like and whatfuels their abilities. The general consensus tends to lean toward viewing athletes as meat guzzling, animal protein junkies and, to be fair, those athletes certainly exist. But just like any generality, it doesn’t apply to everyone! There are plenty of athletes that are not only powered entirely by plants, they dominate in their field as well.

These unstoppable forces of nature are awesome examples of the power of plant based foods. Easily supplying the nutritional requirements to fuel our bodies, even the most elite athletes are able to survive and thrive without consuming animal products to do it. But, don’t take our word for it! Check out the laundry list of accomplishments these talented and dedicated folks have racked up, all while being powered by plants.

10 Vegan Athletes That Prove You Don’t Need Meat to Compete | One Green Planet.

Uprooting the Leading Causes of Death

A single meal high in animal fat like a sausage egg mcmuffin inflames our arteries… Most people are in a chronic state of inflammation.


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DESCRIPTION: Death in America is largely a foodborne illness. Focusing on studies published just over the last year in peer-reviewed scientific medical journals, Michael Greger, M.D., offers practical advice on how best to feed ourselves and our families to prevent, treat, and even reverse many of the top 15 killers in the United States.

Dr. Greger uploads a new video every weekday to, the first non-commercial, science-based website to provide free daily updates on the latest discoveries in clinical nutrition. Subscribe for free at

More information about this presentation in particular can be found at…
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Care About Hungry People? Eat More Plants –

Change the world and yourself people… 🙂

Love all creatures.

Care About Hungry People? Eat More Plants –

If everyone in the United States decided to eat a vegan diet, would there be enough food to feed the 10 billion people the U.N. projects will inhabit the planet by 2011? According to a recent article in Marketplace, the answer is yes. Here’s why:

The article focuses on the corn market, but not the kind of corn that you find canned or frozen at your local grocery store. The corn centered on is used as animal feed. In the United States, field corn is the largest crop in the country, but only 8.5 percent goes into our foods and drinks, leaving the majority of corn grown in the United States to fill up the bellies of animals raised for food. reports that “one in every nine people on our planet goes to bed hungry each night.” And Bruce Babcock, an economics professor at Iowa State University, says if more people transitioned to a vegan diet, “there would be such a surplus of farmland to grow kumquats and pecans that we would be awash in those, in a heartbeat.”

Best Vegan “Mac & Cheese” Ever – Imgur

1 lb pasta


4 TBSP Earth Balance butter
1/4 cup unbleached, unbromated all purpose flour
1 container culinary coconut milk
Non-dairy milk (I use flax milk because it’s amazing and by far the best all around non-dairy milk I’ve ever tried!)
1 1/2 cups grated vegan cheese. Use Follow Your Heart cheddar and Monterey Jack.


1 cup grated vegan cheese
1/2 cup bread crumbs
2 TBSP Go Veggie vegan Parmesan cheese
Dash of oil (I used olive)


While this faux cheese is the best I’ve used (sorry guys, I hate Daiya. A lot.), it does have a tendency to be a bit mushy. Simply wrap a paper towel around the block, squeeze gently, and let it sit for a bit wrapped in the paper towel before you grate it.

Grate the entire block and freeze the left overs. The cheese has a tendency to mold in the fridge very quickly.

Oven: 375 degrees

Best Vegan “Mac & Cheese” Ever – Imgur.

Vegan Protein Store… :)


By: Giacomo Marchese, Vegan Bodybuilder

IMG_3768Really, you’re a vegan? Wow! But where do you get your protein? And a bodybuilder on top of that… that’s really amazing – I can’t believe it…

Is the idea really that far fetched that a vegan can partake in bodybuilding just as efficiently as a typical bodybuilder who eats exorbitant amounts of protein from meat and dairy products? Hardly! We’re living proof!

Consider that the most powerful animals on the planet: the bull, elephant, giraffe, rhino, hippo, etc., are all herbivores. Also consider that the biggest dinosaurs, the ones who outlived the others, were herbivores.

Have you ever heard of a person who is protein deficient, other than in third world countries where they do not have access to nutrient rich foods – or food in general – on a daily basis? No. Vegans are in no way threatened by protein deficiency. If we ate nothing but wheat, oatmeal, or potatoes, we would easily take in more than enough protein.


Vegan Proteins | Your One-stop Vegan Supplement Shop.

Simple, Good, Delicious Juicing Recipes and Shopping List

The thing about juicing is that you really can’t go wrong if you’re putting in good organic ingredients. The flavors can run the gambit from wow to weird. Here’s some really simple juicing recipes to use as starting points. I’ve also included a shopping list that should help you get rolling on your own juicing adventure. Man, if feels good to juice.


Green Clean Juice:

  • Half a head of romaine lettuce
  • 2 sticks celery
  • ½ cucumber
  • 1 green apple, cored
  • 2 stalks kale
  • Handful of parsley
  • 1 lemon, peeled

PIneapple Mint

  • ½ Pineapple, peeled and cut into chunks
  • 1 green apple, cored
  • 2 handfuls fresh mint

Lemonade Snack

  • 3 lemons, peeled
  • ½ teaspoon cayenne (or less, if heat’s not your thing)
  • 1 tablespoon agave nectar

Ginger Beet Dinner

  • 1 apple, cored
  • 1 beet
  • 1 lemon, peeled
  • One small ginger root
  • 3 carrots

Raw Cashew Milk

  • 1 cup raw cashews
  • 2 tablespoons agave nectar
  • 2 tablespoons pure vanilla extract
  • Dash of sea salt
  • ½ teaspoons cinnamon
  • 4 cups water (divided)


Soak cashews in a bowl of water at least four hours, but preferably overnight. Drain cashews and rinse until water runs clear. Add cashews, along with two cups water, into a blender and pulse until pulverized.
Add remaining ingredients and two more cups water. Pulse in blender approximately two more minutes or until liquefied. Strain away solids and refrigerate.
Fresh Fruit

  • 1 papaya, seeded and cut into chunks
  • 1 small pineapple, peeled and chunked
  • 1 small ginger root
  • 1 kiwi, peeled
  • ½ cup coconut milk

Spicy Berry Pick Me Up

  • 2 cups strawberries
  • 1 cup raspberries
  • Cayenne to taste
  • 2 handfuls cilantro

Blackberry Beet Juice

  • 3 beets
  • 1 cup blackberries
  • 2-3 apples, cored
  • 1 small ginger root

Fragrant Juice

  • 4 pears, seeded and cut into chunks
  • ½ pineapple, peeled and sliced
  • 1 cup grapes
  • 1-2 stalks lemongrass, sliced

Pizza Juice

  • 4 tomatoes
  • 2 stalks celery
  • 1 handful fresh basil
  • 1 handful fresh oregano
  • 1 lemon, peeled
  • 2 carrots
  • 1 small clove garlic

Carrot Apple Ginger Juice

  • 3 carrots
  • 2 apples
  • 1-in ginger

 Mean Green Juice

  • 1 cucumber
  • 4 celery stalks
  • 2 apples
  • 6 to 8 leaves kale
  • 1/2 lemon
  • 1-in ginger

Gazpacho Juice

  • 4 plum tomatoes
  • 1 large cucumber
  • 2 celery stalks
  • 1 red bell pepper
  • 1 small red onion
  • 2 cups parsley (leaves and stems, roughly chopped)
  • 1 lime

Citrus Inspired Green Juice

  • 6-8 leaves kale
  • 8 leaves Swiss chard
  • 1 cucumber
  • 6 clementines

 Sunset Blend Juice

  • 1 large sweet potato
  • 1 medium carrot
  • 1 red bell pepper
  • 2 large red beets
  • 2 Golden Delicious apples
  • 1 orange (optional)

INGREDIENTS / Juicing Shopping List


  • Celery
  • Cucumbers
  • Beets
  • Carrots
  • Tomatoes – really a fruit1?
  • Lemongrass
  • red bell pepper
  • red onion


  • Apples Red and Green
  • Lemons
  • Oranges
  • Pineapple
  • Strawberries
  • Rasberries
  • Pears
  • Grapes
  • Papaya


  • Parsley
  • Mint
  • Basil
  • Oregano


  • cocunut milk
  • cayenne
  • pepper
  • salt
  1. So, the answer to the question is that a tomato is technically the fruit of the tomato plant, but it’s used as a vegetable in cooking.

Cow magnet – Wikipedia, the free encyclopedia

Cow magnet - Wikipedia, the free encyclopedia

A cow magnet is a veterinary medical device for the treatment or prevention of hardware disease in cattle.[1] Traditionally, cow magnets were strong alnico magnets about 1cm by 8cm (0.4 by 3.1 inches) in the shape of a smoothed rod, but today they are more commonly several ring-shaped ferrite magnets attached to a stainless-steel or plastic core, in the same shape as the single-piece original.

Cow magnet – Wikipedia, the free encyclopedia.

Confessions of a vegan

Really nice writing!

Aside from militant cyclists, racists, bullies and Roosters fans, the people who used to shit me most profoundly were vegans.

Self-righteous, hectoring, humourless, spoilsports – I’d have crossed a crowded dinner table to avoid them, until the fateful day I became one myself.

Even saying the words “I’m a vegan” still sounds alien, while the sense of shame I feel for my past sneering at these gentle people endures.

I realise I was once the bully I despised, imposing my will upon creatures simply because evolution has gifted me a place at the top of the food chain. Even worse I would smirk while spooning the misery of other creatures into my mouth and disparage people’s attempts to explain why it might be wrong.

Once the light goes on and you realise the food you so blithely eat actually causes massive, life-long, completely avoidable suffering to billions of animals, it’s not an easy epiphany to un-think.

A supermarket never looks the same, butcher shops become very dark places. The perversity of using smiling anthropomorphised animals to advertise packages of their own body parts grows almost chilling.

You also realise most vegans aren’t doing it for dietary or faddish reasons but out of compassion and a sense of fairness.

Many also love the taste of meat, eggs and cheese (I certainly do) but realise you can easily survive and thrive without contributing to the almost unfathomable pain and distress inflicted on animals by factory farming.

The enlargement of moral sympathy to include both genders, all races, most religions, the disabled, the poor – even animals and the environment might one day be judged the defining virtue of humans who lived in the 20th and 21st centuries.

Thirty years ago, you could beat a dog on the street and not have stirred a response. Now you’d draw an angry crowd.

Big brains like Google’s co-founder Sergey Brin aren’t pumping millions into the development of laboratory-grown meat just because there’s a buck in it.

Brin recognises at some point – probably sooner than we think – a person’s choice to eat meat drenched in suffering rather than produced in a vat, will be judged in much the same way we do a person swanning around in a mink coat.

Until then, vegans will exist in a space similar to the one once occupied by slavery abolitionists. Gary Smith, who runs a website called The Thinking Vegan, shared a common experience among vegans writing: “When you share what you have learned with your friends and family members, who you deeply respect and love, they show indifference at best.

“You feel like you have come upon genocide everyone is trying to hide and ignore. And you can no longer participate and no longer keep quiet. And then you are painted as militant, extreme, judgmental.”

I came across that quote courtesy of Gold Coast artist Jo Frederiks, who in September will launch an exhibition of her stunning and confronting paintings titled Animal Holocaust.

Frederiks, who grew up on a million-acre cattle farm and, as a youth, helped her dad brand, castrate and export tens of thousands of beasts for slaughter recently had her paintings removed from Facebook after users complained they were “offensive”.

I guess they’re the same people who’d say vat-grown meat is “disgusting” or “gross”, yet are happy to consume the dead flesh of brutalised animals that live in their own excrement and misery

via Confessions of a vegan.