Articles tagged with: living green
Filed under: living green| Vegan Recipes »
What’s A Vegan Girl Scout To Do?
[Mar 22, 12 by
My daughter is a Girl Scout. I love the organization, her troop leader, the girls in her troop, and the opportunities Scouting gives her. What I don’t love are the hydrogenated, unsustainable palm oil-laden, non-vegan girl scout cookies she must sell.
So to keep balance in the universe, I want to share these Vegan alternative recipes for two Girl Scout Classics. No, they are not the healthiest things to eat, but they are certainly better for the planet (palm oil plantations are destroying orangutan habitats at a FAST pace), and better …
Filed under: living green »
Part Three of My Vegan Journey: Ethically Speaking
[Feb 23, 12 by
So now I had the philosophical and health reasons to continue to be vegan, and still at times it has been a challenge to avoid animal products when I saw everyone around me eating meat, eggs, and dairy. At times I have questioned my decision. Was I being too extreme? Do these animals really have feelings or I am being too sensitive? If being vegan is the right way to live as I so often felt, how come so many other people don’t see it? Am …
Filed under: New Merchandise »
Lunch now being served… vegan and raw of course.
[Sep 15, 11 by
Eat-In or Take-Out*
*All take-out containers are compostable, but you are welcome to bring your own reusables!
HOURS:
Tuesday – Saturday 11- 5
(open at 10 – 6 for shopping)
Sunday 11 -4
MENU:
SANDWICHES
on choice of raw onion bread, multi-grain, or wrap
“Save the Tuna” Salad w/ cashew mayo
Raw Veggie Love Medley w/ Mango Basil Sauce
SOUP
Raw Gazpacho
SALAD
Kale Salad w/ Mango, Ginger, & Carrot
Bed of Greens with Save the Tuna Salad
JUICE AND SMOOTHIES
Kale, Apple, Carrot, Cuc Juice
Banana Date Smoothie
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Filed under: living green »
Secrets of a Package-hating Locavore to Survive the Winter
[Aug 5, 11 by
Eating local is easy to do in the summer with the bounty of fruits and vegetables available, but here are some ways to extend the harvest to last throughout the winter.
Freeze. Keep a bag or container in the freezer and throw in veggie scraps- like carrot tops, kale and broccoli stalks, tomato and onion ends, herbs etc. When the bag is full, cook up a big pot of stock by boiling the vegetables in a few quarts of water until they are colorless. Strain and divide broth in small jars …
