Sources of vegan protein

I get asked quite often how I get my protein as a vegan (raw vegan). First of all, if your diet is diversified enough, you’ll get plenty of protein from the foods that you eat, but if you also work out and you want to add extra protein, here are the sources that I’ve tried.

In the order they appear in the video, these sources of vegan and raw vegan protein are:

Ligia’s Kitchen: Raw Sundried Tomato Pate

Ligia made a delicious pate in this episode of Ligia’s Kitchen, which you can spread on raw bread or you can devour as a veggie dip (which is what we did at the end).

LK-027-EN-HD
Released 1/26/12

It’s quick and easy to make (just blend the ingredients together) and super-delicious, so we hope you’ll try it at home!

Ligia’s Kitchen – Spring Sprout Salad

In episode 14 of Ligia’s Kitchen, Ligia makes a nutritious spring sprout salad — just the thing to get us nourished after a cold winter.

English subtitles are available on YouTube (toggle them on/off with the CC button).

Episode LK-014-RO-HD
Released 4/4/11

Ligia’s Kitchen: Raw Winter Salad with Mayo

It’s the 10th episode of Ligia’s Kitchen! Our show’s already been viewed over 20,000 times, and the views just keep coming. Considering that it’s in Romanian (not English), and there’s plenty of competition from the American market, I think that’s really good!

This week’s recipe is a raw winter salad with (of course) raw mayonnaise. It’s easy to make, and its ingredients are easy to find during winter in just about any supermarket. Enjoy!

English subtitles available on YouTube (click on the video to go there).

Episode LK-010-RO-HD
Released 2/20/11

Ligia’s Kitchen: Avocado and Red Cabbage Salad

My wife and I are raw vegans. We eat a 60-75% raw vegan diet, supplemented with some cooked foods. The recommended ratio is 75% raw / 25% cooked.

We’ve been planning these past several months to put together a raw vegan cooking show, which will show people how to change their diets and lifestyles so they can live longer, healthier, more peaceful lives. Today, I’m happy to say it’s become a reality. Ligia’s new show, entitled “Ligia’s Kitchen“, is live!

This summer, we renovated the spaces where we film the show, I built the new kitchen furniture (more on that later), and last week, we were finally able to start filming. Here’s the first episode, just released today.

We’re filming and releasing in HD, which should really help you see what Ligia’s doing as she prepares each recipe. Even though the show’s in Romanian, we’re providing English subtitles for everyone who speaks it (which should be a LOT of people). If there’s enough demand for another language, we’ll do our best to provide subtitles for it as well.

Enjoy!

LK-001-RO-HD
Released 12/15/10

Sea kelp noodles with almond and mustard seed sauce

Part of the fun of being the husband of a raw food chef is that I get to eat interesting things. For example, our lunch yesterday was this: sea kelp noodles, with a sauce made of almonds, mustard seeds and tomatoes, and with assorted sea vegetables and sliced tomatoes on the side. The taste might have been a bit exotic for some, but I assure you it was delicious, nutritious, and 100% raw, which meant that all of the original nutrients in the vegetables were left intact.

Now I feel bad that I didn’t take the plate into our studio and photograph it properly. I was hungry, so I snapped a few pics with my smartphone and dug in. Shame on me.

If you’d like to learn more about raw foods and you can read Romanian, my wife Ligia writes about the raw food diet on her website at ligiapop.com. She’s writing a book of raw food recipes (also in Romanian) and I’m photographing each of those recipes for her — much better than I photographed our lunch…

For those of you who don’t understand Romanian, don’t worry, there are a TON of resources in English on the internet. Just search for “raw food diet” or “raw food recipes” and you’ll see what I mean.

An interview with Adina Zeev about colon hydrotherapy

We had the chance to experience an inside-out cleansing recently — it’s a practice called colon hydrotherapy, or a colonic. It’s a safe procedure that uses a machine to slowly rinse out solid waste from the colon, by pushing water into it, then letting it come out. The gentle pressure of the colonic machine stimulates the colon’s peristalsis (rhythmic movements of the bowel walls) and shifts the solid waste, thus mixing it with the filtered water. The peristalsis then pushes the mixture out through a tube, which feeds directly into the plumbing system — basically, it’s like flushing the toilet.

The medical community’s opinion of colon hydrotherapy is mixed. Some regard it as quackery, some as a non-benefit, and some as a useful tool in a patient’s self-treatment arsenal. I myself am of the opinion that it helps cleanse and detoxify the body, and if done safely and hygienically, presents no risks to a generally healthy person.

A lot of the foods we eat these days aren’t natural. They’re highly processed, and they turn into sticky gobs of muck once they get into our digestive system. They leave residues behind on our intestinal walls, or they compact together, forming lumps in our intestines, causing constipation, abdominal pain and other ailments, which over time can turn into chronic or acute problems. It makes perfect sense to rinse that stuff out every once in a while, giving your colon a fresh start.

My wife and I had two colonic sessions each, and we both feel they helped us. If you’ve never had a colonic, it’s a very different experience from just about anything you’ve done, including an enema. I really can’t describe it other than to say it feels like you just want to get off the table and run to the bathroom. The sensation is overpowering, but so is the subconscious shame of letting yourself go into a tube instead of doing it while sitting on a toilet seat. It’s that conflict in your mind between really needing to go and letting go that makes the first session almost unbearable, but if you persist, you will get results, especially if you do a second or third session.

The practice of colon hydrotherapy is regulated by I-ACT (The International Association for Colon Hydrotherapy). One needs to be licensed in order to perform them, possess the proper equipment, and adhere to specific hygienic standards. There’s more information on this at the I-ACT website, i-act.org.

We found a reputable, licensed colon hydrotherapist in Ft. Lauderdale, Florida. Her name is Adina Zeev. Her training includes a BA in Philosophy, and she is a registered massage therapist, colon hydrotherapist and yoga instructor. She made the experience more comfortable by explaining how things work, and she gave us loads of advice about diet, general health and colon health during each session. I found the things she said to be so interesting and useful that I wanted to share them with you.

I conducted an interview with her, where she talked about her training and she discussed colon hydrotherapy in detail: what it is, what its benefits and risks are, how to find a proper colon hydrotherapist, how to prepare for a session, what to do afterward, and what one should do to maintain colon health. The two-part interview is available on YouTube in HD, and you can watch it below.

Watch Colon Hydrotherapy – Adina Zeev – Part 1 and Colon Hydrotherapy – Adina Zeev – Part 2 on YouTube.

If you’re in South Florida and you’d like to try out colon hydrotherapy, my recommendation is to get in touch with Adina. Her website is blessedlovehealthcare.com.

Our Children Will Accuse Us (2008)

Have you seen the trailer for the French documentary entitled “Nos Enfants Nous Accuseront”, made by Jean-Paul Jaud in 2008? You should watch it. It’s about the effects of pesticide-laden foods on children’s health, and the bio (organic) movement in France.

More info is available on the documentary website, at nosenfantsnousaccuseront-lefilm.com.

1978 ad for Hagoromo Foods, spoofing Star Wars

1978 ad for Hagoromo Foods, spoofing Star Wars. Goofy, silly, weird and fun. Looks to be an ad for what they call “sea chicken“, which I’m guessing is tuna.

My wife's ratatouille

My wife made ratatouille for us yesterday. We’re big fans of the movie Ratatouille (2007), and we wanted to see what the recipe tastes like. She looked up several on the internet, picked one that she thought would be good and made it, only to find out it didn’t taste all that great. No problem — being the great chef that she is, she changed it on the fly, and in the end, it came out unbelievably delicious. It may not have looked like it did in the movie…

ratatouille

… but let me tell you, my reaction was just about the same as Anton Ego’s when I took the first bite.

anton-ego-reaction

If you’d like to see how she made it, the recipe’s posted on her website. Enjoy!

Luigi Cornaro and the simple life

Luigi Cornaro

A Venetian nobleman on the brink of death discovered a way to stay healthy and alert to the ripe old age of 102. He lived in the 15 century, and his name was Luigi Cornaro (1464-1566).

At that time, Venice was a thriving commercial port — one of the main shipping hubs in Europe — and a life of abundance with little thought for health was the norm for all wealthy people there. What also factors into the equation is the average life expectancy during that time, which was somewhere around 40 years. Yet Luigi Cornaro was a nobleman who chose to live a balanced life, eat a healthy diet, and lived to 102 years. That is truly remarkable.

How did he do it?! It’s really no mystery. At the age of 83, he wrote a treatise on the subject, entitled “Tratatto de la vita sobria”, followed by three more treatises on the same subject, published at the ages of 86, 91 and 95, respectively. In his treatises, he described in detail just how he lived his life and what he ate, hoping that others would follow his advice and reap the same benefits.

He believed in consuming the best quality and most easily digestible foods in small amounts. He reduced his food intake, cutting it down to twelve ounces a day of solid foods, divided into two meals with fourteen ounces of light wine, also divided into two servings. He sometimes ate a little beef, but mostly he would eat one egg yolk, vegetable soup, coarse, unrefined bread, salads, small quantities of locally grown fresh seasonal fruits and vegetables, and he’d drink slightly fermented wine. His stomach didn’t agree with fish or chicken, so he avoided them.

The amazing part is that all his faculties stayed intact and even better, improved with age, right up to the day of his death. He had no memory loss, his eyesight and hearing grew keener with the years, and he was able to stay active, physically and mentally, in his advanced age. In his nineties, he even studied singing and horseback riding.

His writings are now part of the public domain and thus freely available for download. If you want to live a healthy life, do yourself a favor and read through them. Google Books, has an 1833 English translation of his writings, entitled “Discourses on a Sober and Temperate Life“, translated and edited by Sylvester Graham. You can download the entire book as a PDF there, or here on my site (see 1st PDF below). You can also download an abridged version of Cornaro’s writings as a 6-page PDF (see 2nd link below). It was sent to me via email, and am not sure who its translator is, but would be glad to give credit if someone will contact me.

If you’re interested in modern advice on the subject, US News recently published an article entitled “10 Healthy Habits that Will Help You Live to 100“. They didn’t mention Cornaro, but their advice is easy to follow, if you’ve got the willpower.

Download Luigi Cornaro’s writings:

Monsanto attorney returns to FDA helm

One of the things I feel strongly about is the hijacking of our food supply by biotech companies, and I’ve written about it time and time again. I consider it a crime against humanity, on a global scale, to take away a seed’s ability to germinate in its future generations, and to turn farmers into biotech company serfs, forced to buy their seeds from the same source, year after year, because they have no alternative. It’s also wrong because when you concentrate all of the heritage seeds of certain important plant species in the hands of a single distributor, that’s a single point of failure and you’re begging for a food chain disaster.

Peas in a pod

Yet that’s exactly what a handful of biotech companies have done over the past few decades. They’ve taken over most of our food supply, and they’re holding it for ransom. And to make sure their interests are protected, they’ve infiltrated the highest levels of the US government with their own men and women, people who make sure the legislation that gets passed is either favorable or neutral to these companies.

One such disappointing example has just occurred during the media frenzy over the death of Michael Jackson. During those hectic few days, the Obama administration appointed an ex-Monsanto lawyer, Michael Taylor, as senior adviser to FDA Commissioner Margaret Hamburg. Michael Taylor is the same person that during the Bush administration wrote the FDA regulations that eliminated the need to post warning labels on milk cartons containing genetically-engineered milk. Now, here he is, back at work in the FDA, making sure biotech interests are protected. I don’t know the man, but his track record speaks for itself, and it doesn’t bode well for the future of our food.

I thought Obama was going to be different. That’s why I voted for him. I guess my wife and I, along with many others, were fooled by the cheery facade put up over the same old shack. I do wonder how long it’ll take for the rest of the folks out there to figure this out though. Because it is important that we get things right — it’s important for the future of the US. We can’t let it get railroaded by special interests who want to milk the status quo for all its worth.

You can read this NotMilk newsletter or this article in the St. Louis Business Journal for the details on Michael Taylor’s appointment.